Fu Yonghan and the others secretly experimented for a few days in the area set aside by Zhang Haiyi, and finally got out all the dishes they planned to make. Pen, fun, pavilion www. biquge。 info

And Ji Xiulang gave the highest evaluation after tasting the dishes they cooked, which also made the hearts of everyone except Fu Yonghan settle down.

And Fu Yonghan herself has never been nervous.

She knew her level, and she didn't even think about whether she would mess up the mission. The previous trial was just to ensure that there would be no forks in this mission, and to let the other assistants practice more.

Soon, it was time for the Queen of England to visit China.

Fu Yonghan and her selected team of chefs were also transferred away with a paper order, cut off from the outside world, and began to prepare for this state banquet.

They were responsible for the dinner where the Queen sat down with our chief.

In the past few days after being transferred, Yu Kangning relied on his young age and often wandered around the kitchens next door, and was somewhat familiar with other chefs, and even won the favor of many people, mixing a lot of delicious food.

He quietly reported to Fu Yonghan: "Master, I see that the dishes made by others are all famous dishes, will the dishes we make look too shabby?" ”

At this time, Fu Yonghan was checking the rice in the steamer.

Her steamed rice is naturally the best tasting japonica rice.

Bijaponica rice was tribute rice in ancient times, and the annual output was not much, and ordinary people rarely could eat it. In the modern society that pursues production, the output of japonica rice is even less, and many people don't even know that it exists, let alone eat it.

Even the rice in the Yongji Restaurant, there is no real japonica rice.

Of course, with Ji's connections, he can naturally get japonica rice. It's just that this thing is too expensive, and the cost of selling it in today's Yongji Restaurant is still too high, and it can't supply the daily consumption of Yongji Restaurant.

At most, it's just a matter of eating something fresh for your family once in a while.

Therefore, the japonica rice used at this state banquet was specially applied by Fu Yonghan to the logistics department in charge of the state banquet, and it was definitely the best batch.

The japonica rice is steamed out in a fresh bamboo barrel, and the fragrance covers several kitchens next door, so that many people come out to see the excitement.

This time, several old chefs who came to be in charge of the state banquet had a good impression of Fu Yonghan because of the international food competition, and now they have seen Fu Yonghan's steamed rice, even if they have not seen Fu Yonghan's dishes, they are also very satisfied with Fu Yonghan's craftsmanship, and they have completely lost their previous worries that Fu Yonghan may not be able to suppress the scene if he is too young.

"What did you say?" Fu Yonghan glanced at Yu Kangning lightly, "The dishes I cook are shabby?" ”

Even when she first learned to cook in her previous life, she never got such an evaluation!

Yu Kangning saw that Fu Yonghan's face was a little wrong, and he hurriedly said flatteringly: "Master, I didn't mean that." It's not the first time I've participated in such a big event, so I'm a little nervous......"

He has absolute confidence in Fu Yonghan's cooking skills, but this heart is constantly pounding, and he can't calm down, always worried that something will go wrong.

Fu Yonghan sighed in her heart.

Yu Kangning's culinary talent is indeed good, but he is indeed too young and has experienced few things. When encountering such a big scene, Yu Kangning was a little unstable.

From this point of view, Zhang Hai is much stronger than Yu Kangning.

Both of them have their own strengths and weaknesses.

Fu Yonghan beckoned Zhang Hai over: "You take A-Ning out to wash rice, remember to follow the most complicated steps." What we'll eat for a while will depend on how well you get your rice. ”

When she said rice washing, she obviously didn't just scrub and wash the rice grains.

The whole process of rice washing is very particular, what kind of water is used to wash the rice, how to knead the rice grains, and how much old wine is added to the flavor when washing the rice...... These are all exquisite. And the taste of the rice that has been scooped up with the most complicated procedures is absolutely extraordinary.

Although Fu Yonghan steamed japonica rice for the Queen of England, it was their turn to be cooks, so naturally they couldn't enjoy such a high treatment, and they used rice that was lowered by one grade. But as long as you follow Fu Yonghan's method, this lower-grade rice can also be steamed to produce a delicacy that is not weaker than japonica rice.

"Yes, master."

Zhang Hai answered, and dragged Yu Kangning, who was on his head, away.

When the queen had dinner with the chief and others, a camera was always on hand to record it.

This occasion and picture will eventually be included in the night's news broadcast and international news, which is of great significance.

"Hurry up, the rest of the dishes are almost ready, it's your turn!" The person in charge of the logistics department came over anxiously to inform.

Zhang Hai and the others all straightened their bodies, looking like they were ready to be on call at any time.

Fu Yonghan had already finished the dishes, she gestured to Zhang Hai, Zhang Hai nodded, and immediately led someone to start taking the steamer.

They served rice first.

Fu Yonghan took Yu Kangning to set the dishes on the side.

The first dish of the two dishes and one soup she made today was the Chinese and Western food that Zhang Hai said, using beef.

In the international food competition before, Fu Yonghan made grilled lamb chops, conquering the taste of all Western judges. This time, however, she chose beef, which is more acceptable to Westerners, and what she made was not grilled steak, but beef cubes.

It is said to be a beef cube, but in fact, it is not small, it is the size of an adult's thumb nail, and it is very convenient to eat it with chopsticks.

When Fu Yonghan made this beef cube, he used the tendon meat in the yellow beef, removed the tendon and membrane, then cut it into suitable grains, washed it several times with water, and then soaked it overnight, and washed it again the next day.

This is not the end of the treatment, the cleaned beef cubes have to be soaked in the wine jar overnight with the best old wine, and then washed again before they can be used for cooking.

The whole process is not complicated, but it takes a long time.

Fu Yonghan began to make this beef when he was transferred to prepare.

And the processed beef cubes were finally steamed by Fu Yonghan.

That's right, instead of stir-frying or roasting the beef, she chose steaming, which seemed to be the least likely to be chosen.

The steamed beef looks a little fluffy, and the texture is slightly different from the strength of the stir-fried, and it is more tender.

Moreover, the steamed beef cubes firmly lock the taste of the beef itself in the meat, which smells fragrant and tastes even more fragrant.

The most amazing thing is that although this beef has been soaked in wine, there is no taste of wine in the mouth, but another unspeakable fresh fragrance, which is called a long aftertaste, which makes people want to lick the skin of their mouths clean before they can stop. (To be continued.) )