After all, Chen Bamiao is a fake Ruimujun, so he still knows a lot about the various doorways and rules in the diet. Pen ~ fun ~ pavilion www.biquge.info

But no matter how you say it, she is not a serious cook in the Five Organs Temple, and she has been busy giving Xiaoyuge "public relations" all these years, so naturally she can't take care of making up classes.

Therefore, many things she knows are often superficial, and she can say a little bit better than me, and she knows a lot, but if she asks carefully, she can't tell it.

Therefore, when I told her that the honey food in the Sanjing Hotel could only be the fifth or fourth from the bottom, she was naturally surprised.

As for why, I told Chen Bamiao: "The reason why I feel that the Sanjing Hotel is a leak, the first point is because the chefs of the Sanjing Hotel are not attentive. ”

In fact, Chen Bamiao has also seen that the seriousness of her sister Chen Qiqiao's cooking is incomparable, when I am fighting on the laughing fisherman's boat and playing "Discerning", people face my compliments and interference, but they still respect the dishes in front of them, and they don't pay attention to me.

But on the other hand, what about the chefs of Sanjing Hotel? Chen Bamiao only introduced a few words about the origin and wonder of honey, but before he could talk about them, she jumped out impatiently to steal the scene, and she couldn't hold her breath at all. This kind of heart is simply not what a chef should have.

Secondly, the noodle technique of the chef of the Sanjing Hotel is not very good, because although I have never seen the production of honey in Qingzhou, I have also heard that the most 'Dengfeng' realm of making that kind of honey is the kind of "wonderful hand flower" practiced by Hui Siqi, that is, with two hands, and "inside noodles" and "leather noodles" at the same time.

In this way, the maker can grasp the softness of the two sides in the comparison, and then make the perfect candied fruit three knives, otherwise the two sides wake up at different times, there will be subtle changes, and the best will never be made.

And this kind of 'magic hand' ability...... Comrade Huang Sanlang did not.

All in all, this Huang Sanlangya can't even concentrate when preparing materials, and the noodles are only handed over to two apprentices to do, so she can't see any unique skills at all, and naturally she can only be a general.

So on the whole, Huang Sanlang of Sanjing Hotel is a relatively mediocre chef, or taking a step back, making desserts is by no means Chef Huang's forte. Therefore, at best, he is only at the level of four or five.

After listening to my words, Chen Bamiao and Cai Okra both nodded in understanding.

Then Cai couldn't help but say to me: "Oh, Boss Huo is careful and brainy, no wonder he can hook such a big beauty as the owner of Rui, which is more and more impressive." ”

Cai Okra's words, my face darkened when I heard it, and at the same time, it suddenly dawned in my heart that this reporter Cai was obviously very dissatisfied with my behavior of "stepping on two boats" between Meizi and Chen Bamiao.

But can I be blamed for this? Cai Okra only saw my superficial scenery, but she didn't understand the humiliation of my self-sufficiency, she used words everywhere to squeeze me, it was hateful, but it made me helpless.

Moreover, reporter Cai said that I hooked Chen Bamiao, which naturally made Ba Miao'er unable to hang her face, and this Ba Miaoer is a character on the scene, so naturally she can't stand other people's comments.

Therefore, Chen Bamiao pulled his face and denied me at that time: "What do you look at! I think that's what he looks like, besides, the other four haven't seen it yet, Boss Huo just jumps to conclusions, it's just reckless!"

Chen Bamiao was angry, where did I dare to refute, so I could only nod my head one after another and said: "Yes, yes, yes! I am just ignorant and fearless! Let's hurry up and look at other houses! While there are still 20 minutes left, we will show the TV audience the preparation of these five companies." ”

After speaking, I didn't care whether Comrade Zhou Shouji's camera was debugged or not, so I went straight to the position of Hui Sitan's representative team "Taishan Garden".

This Taishan Garden, I have not been in contact with, only know that it is a big hotel of the Hui family in the north of the city, which is famous for specially purchasing various large-scale wedding banquets and high-end tastings.

After I walked over, I saw a stubble-covered master in Taishan Yuan buried his head in carrying a knife, dealing with a piece of 'tofu' with good skin, in addition, his two deputies were also immersed in hard work, concentrating on mixing the brine, accompanying the honey, and couldn't take care of us at all.

Looking at the tofu, honey and other ingredients carefully prepared by these three people, I immediately suddenly took a closer look at the badge on the chest of the master of Taishan Garden, and then turned back to Cai Okra and said: "This is Master Hou Tietong of Taishan Garden, and the dish he is making is honey tofu." ”

Afterwards, I gave the audience a detailed introduction to the origin of this dish.

Honey beet is also a representative treatment method in Shandong cuisine, which is very similar to silk cabbage, which is finished with ingredients into dessert soup.

This production method, unlike the silk drawing, is that the sweet soup of honey cabbage is only for flavor, not for shaping, so the dishes produced are slightly inferior in appearance and crispy taste, and there is no crystal and three-dimensional sense of silk drawing, but the advantage is that the honey itself can add a series of condiments such as starch, fruit juice, butcher shop, and preserved fruit in addition to sugar.

In this way, in addition to sweetness, multiple taste pleasures can be added.

I looked at the flat knife in Hou Tietong's hand, and while admiring it, I further said to the camera: "Master Hou of Taishan Yuan's 'honey tofu' is extraordinary, if I guess correctly, the sauce he uses should be 'sea buckthorn gold juice', and the tofu is also a delicate texture and good quality of southern tofu, and in addition to tofu, Master Hou should still be doing carving and digging inside, adding fillings to the tofu." ”

Speaking of this, Chen Bamiao, who was beside me, suddenly said, "I have heard of this dish, if I guess correctly, this is Taishan Yuan's signature dessert 'Golden Juice and Silver'!"

I haven't heard of Jinjuyin, but if you think about it, it's a new dish developed on honey-glazed tofu.

I can't explain this kind of high-end, and I haven't heard of it with the audience, so I can only abdicate and let Chen Bamiao replace me and continue to talk.

In this regard, Chen Bamiao seemed very modest, she just told the camera that she had heard of it, the wedding banquet of Taishan Garden was very good, and she paid special attention to the pomp and circumstance, among which there was a banquet called "gold, silver and jade", and the name of each dish was named after gold, silver and jewelry.

Among them, there is a famous finale dessert called gold juice and silver.

This dish is said to be made using the principle of honey-glazed tofu, but two great improvements have been made to make the dish stand out from the blue.

One of them is to add thick and sour sea buckthorn juice to the honey sauce, which makes the dish taste sweet and sour, appetizing and suppressing, and another major improvement is more intelligent, which not only makes the whole dish more graded, but also looks beautiful and good.