In the kitchen of Hongxiang Canteen, Gu Wen transformed into a little fat man Li Shikuang, wearing a white chef's uniform to take charge.

Fu Yuantong, the master of the small noodle restaurant, is working on the side, and the tall young man who looks lean on the other side is Ding Rucai, the only remaining culinary professor of Hongxiang Technical College.

Gu Wen was flying with his subordinates, and at the same time told the two cooks about the characteristics of this set of recipes:

"This set of dishes, I named it 'Hongxiang Water Seat', a total of twenty-four dishes. ”

Yuan Tong exclaimed: "Twenty-four dishes? So many? It's terrifying! Master Li is really a genius." ”

Originally, in Yuan Tong's expectations, he thought that the recipe that Li Shikuang was going to release was four dishes, at most eight dishes, but he didn't expect that there were twenty dishes.

Ding Rucai was also a little excited, although he was a famous "dark strange chef" and liked to make some novel dark dishes, but he didn't have the ability to create a set of dishes, so he asked at the moment:

"Master Li, why is this set of dishes called 'Water Seat'?"

Gu Wen kept his hands on it, and replied lightly:

"Almost every hot dish in this set is known for its soup, which is one of them, and the other is that there is a specific order of serving, eating one after another, and serving the dish like running water, hence the name water mat. ”

"First of all, we must first put four meats, four vegetables and eight cold dishes on the table. ”

"These eight cold dishes are Costume - Dragon and Phoenix Egg Clothes, Rite - Deer Tendon White Bow, Tao - Five-spice Tofu Roll, Desire - Chicken and Dog Waist Flower, Art - Bird's Tongue Cuilian, Wen - Green Bamboo Shoots and Vegetarian Carp, Zen - Cloud Ear Okra, and Zheng - Goose Breast and Goose Paw"

"This yellow robe is added to the body, which is tied to the dish with a thin egg yolk as a transparent paper, and the red and green silk is embellished with a dragon and phoenix pattern on the egg coat, which means that the yellow robe is added...."

Gu Wen explained while embellishing red and green silk on the golden egg coat.

Yuan Tong was a little uneasy and said: "Master Li, since this set of dishes is created exclusively by you, it is better to keep it secret." The two of us are not your direct disciples, so we are lucky to be able to watch from the sidelines. It's not good to just learn it directly. ”

Gu Wen snorted coldly: "What is a pedantic! dish? It's for people to eat." Invent one or two dishes, despise the broom and cherish it, pass it on to the son-in-law, or only teach the disciples from the family, resulting in the loss of all kinds of good dishes. What a waste. ”

Yuan Tong said embarrassedly: "This is also a convention, after all, it is not easy to invent a dish, so it is easy for others to learn, so what does the inventor eat? Who wants to invent a new dish, they are all waiting to be copied." ”

His hand suddenly stopped, Gu Wen thought about it, nodded and said, "This is reasonable." But there are other solutions. ”

Yuan Tong and Ding Rucai asked together, "What way?"

The problem of conservative inheritance and openness without innovation has plagued the culinary industry for a long time. In fact, there is such a problem in every craft industry, "teaching the apprentice to starve the master".

Gu Wen said: "In fact, you only need to set up a patent. ”

"What is a patent?" asked Yuan Tong and Ding Rucai together.

"A patent is the creation of the exclusive interests and rights of the inventor. For example, this dish has all kinds of unique chef techniques that I invented, and I apply for a patent from the Patent Protection Office, and anyone who wants to make this dish needs to provide me with a royalty. ”

"If you don't pay for direct misappropriation, you are violating patent law and will be fined or even jailed. ”

"This not only protects the rights and interests of the inventors, but also does not have to worry about good dishes not being promoted. ”

Gu Wen briefly talked to Yuan Tong and Ding Rucai about the "Patent Law", but he didn't expect the two chefs to react very strongly:

"That's a great idea! It's definitely a great way to get the culinary world going. ”

"No, I'm going to discuss this with my friends quickly. Yuan Tong was impatient.

Gu Wen tapped the board with the back of his knife: "What's the hurry? This matter is not done overnight, at least it must pass through the Imperial Legislative Yuan." Now learn how to cook with me. ”

Ding Rucai said: "Classmate Li, do you want to accept that for your Hongxiang water seat... Patent fees? Either we pay the fees first and then learn them too late. ”

Gu Wen said angrily: "Is it worth making such a big deal about the twenty-four dishes of a Hongxiang water table? I called you here to let you learn first, and then Hongxiang Canteen will open a water seat at least once a month." ”

"My Li Shikuang's goal is the sea of stars, how can I repeat the same thing every day. ”

Yuan Tong and Ding Rucai were convinced: "The twenty-four dishes are just a few dishes." We don't understand the world of demons. ”

The movements in his hands kept moving, and Gu Wen urged:

"Hurry up, don't keep the people outside waiting. Even if you want to implement the patent law, you can't push it if you don't have enough fame and status. ”

"First ask the waiter to serve eight cold dishes. ”

Hongxiang's new students were already on standby at the kitchen door, and when they heard the call, they hurriedly lined up to come in, picked up plates of cold dishes, and sent them to the table like flowing water.

It was already two o'clock in the afternoon, and Hongxiang Square was already crowded with people.

Because of the large number of people, except for some high-ranking VIPs, master chefs and a few retired culinary celebrities remain at a table of 16 people.

Small square stools have been added to the other tables. The table with the largest number of people was crowded with thirty people.

In order to taste the new dishes, many people deliberately skip breakfast and come on an empty stomach. By this time, I was already hungry.

Some anxious people have begun to whisper complaints, but there is a group of bigwigs pressing the formation, and there will not be a riot.

At this time, nearly 100 new students dressed in gray clothes walked out in a line with plates and bowls. Place the eight cold dishes on the table in turn.

These cold dishes are all delicate and delicate, with bright colors and fragrant aromas. None of the dishes have been seen before.

The people who were clamoring just now didn't dare to move their chopsticks rashly.

Everyone's eyes looked at the white-haired old man sitting in the middle of the guest of honor.

This white-haired old man's name is Wei Ya, he is thin and withered, described as withered, dressed in sackcloth, and looks ordinary, like an old farmer in the countryside.

But people in the circle know that Wei Ya used to be the imperial chef of the capital, and he is a Taishan Beidou-like figure in the culinary world.

Wei Ya saw everyone looking at him, and smiled: "Everyone is too polite." I've been retired for many years, and now I'm just an old man from the countryside, here to eat and drink. ”

Everyone cheered a few words together, and Wei Ya said with a smile: "This Hongxiang water mat is exquisite, and like a work of art, everyone is reluctant to eat it." ”

"It seems that I still have to use my chopsticks first to spoil the scenery. ”

As he spoke, he was no longer humble, picked up a piece of green lotus in the bird's tongue and put it in his mouth and chewed it carefully. Ban Yan sighed and said:

"The lotus is picturesque, the birds are singing in spring, this is the meaning of the picturesque rivers and mountains, singing and dancing. The color, flavor, shape, and spirit are complete, and have excellent meanings, this set of dishes is amazing! Come on, everyone, everyone, everyone, please!"

Wei Ya started, everyone was no longer humble, and they waved their chopsticks and began to pick up vegetables.

All of a sudden, exclamations erupted during the banquet:

"Good!" "Wonderful!" "It's so delicious!"

"Hey, don't clip so much, the plates are almost empty. ”

"Wow, leave me a piece!" "Damn! If you don't give me food, you have to die!"

Regardless of the commotion in the square, Gu Wen continued to educate two "apprentices" who were dozens of years older than him in the kitchen:

"Next are sixteen hot dishes, and the first four big dishes are called the Four Towns Table"

"The four town tables are peony swallow vegetables, green onion grilled tiger head carp, cloud cover bean curd meat, and sea rice sheng Baicai. ”

"The preparation method of peony swallow vegetables is as follows: peel and cut the Dongguan white radish longitudinally into thin strips, soak it in water for 15 minutes, dip it in a layer of fine mung bean starch after controlling the water, steam it for 5 minutes and take it out to dry thoroughly, tear the sticky radish shreds, mix in a little refined salt, and then steam it for 5 minutes to become a 'vegetarian swallow vegetable'. ”

"Because of the time, vegetarian swallow dishes can be prepared in advance. ”

"When cooking the dishes, put the 'vegetarian swallow vegetables' at the bottom of the soup pot, and stack the mixed ingredients such as cooked shredded chicken, shredded ham, shredded egg skin, shredded bamboo shoots, shredded sea cucumber, and shredded squid.

"Use egg yolk cake slices to make a peony flower in the middle, pour in the chicken soup, add salt, cooking wine, steam in the basket to taste, and then add balsamic vinegar, pepper, and sesame oil after the basket. The dish is finished. Got it?"

Yuan Tong and Ding Rucai were dazzled, and hurriedly memorized with their hearts, as if they had returned to the time when they were young and studied art with their master. Seeing this, he replied casually, "Understood, Master." ”

Gu Wen didn't pay much attention to it, and continued to introduce:

"The tiger carp with green onion grill must use Mengjin long-whiskered carp as the main ingredient......"

“......”

"The eight Chinese dishes that followed were 'Kuai Sanxiang', 'Five Fillet Fish', 'Fish Kernel', 'Diced Chicken', 'Popping Crane Breast', 'Eight Treasure Rice', 'Sweet Silk', and 'Sweet and Sour Tenderloin'. ”

"For each of these dishes, you must bring two Chinese dishes, this famous hall is called 'scallop on the court', and the order cannot be messed up. ”

"If you do one, you will do it. Tell the waiter to serve the food,"

Gu Wen wandered among hundreds of stoves, fortunately, he was now an elite-level warrior, even if he didn't open the "stealing beams and changing pillars", he could catch up.

While new dishes are constantly being served, the waiter takes away the empty plates and bowls. All these pots and saucers were eaten cleanly, and even the soup was drunk.

Although he had expected today's lively situation, Gu Wen had already made all the dishes into three times the oversized portions, but he still couldn't withstand the rush of thousands of people.

At this time, the work in the kitchen was nearing the end, and Gu Wen continued to impart his experience while stir-frying quickly:

"After the eight major items on the table of four towns, the staple food is served first, and then the four table dishes are served: 'shark fin flower arrangement', 'Golden Monkey Exploring the Sea', 'Squid Fighting for Spring', and the last dish is 'Hot and Sour Egg Soup'. ”

“......”

"The preparation method of hot and sour egg soup is simple, with green vegetables, diced tomatoes, fungus slices, bamboo shoots, golden needle segments, and soup stock stewed hot and sour soup, hook the water and push it evenly, pour in the beaten egg liquid, and remove the egg from the fire when the egg flowers are raised, and pour sesame oil into the soup bowl. ”

Gu Wen finally finished the last dish, wiped his sweat and stopped, and asked, "How is it?"

Yuan Tong and Ding Rucai replied in unison: "Remember clearly, teacher." ”

The last hot and sour egg soup was served on the table, Wei Ya looked at the dish and smiled, filled a bowl in a small bowl, and drank it all in three times and two times. Sighed and said:

"It's a worthwhile trip. The back waves of the Yangtze River push the front waves, I, an old wave, should go back to the beach and stay. ”

As he spoke, he smiled and stood up and walked outside the school gate. (To be continued.) )