After Yuan Yongyi ran back, Zhao Weizhuo and the others also returned to the back kitchen.

Dai Long returned to Li Yi's side, and admired with complicated eyes: "You are better than me in this dish." ”

"You're welcome."

Li Yi smiled: "You did it according to the director's requirements, it doesn't count." ”

Dai Long didn't speak, but he knew in his heart that Li Yi was just saving face for him.

Even according to his own practice, the [Yellow Croaker in Soup] he made was not as good as Li Yi's version.

Among the three major elements of color and fragrance, it makes sense that color is ranked first.

When people are faced with food, most of them judge whether they can eat it or not through vision, followed by the aroma and the taste in the mouth, which is the instinct of the human body.

For cooking, the appearance of a dish has a much more important impact on the taste than people think.

Many dishes cooked at home are not as good as the dishes in the restaurant outside, in addition to the fierce oil, the restaurant will take into account the plating and the color of the side dishes, which is also a big factor.

The more high-end the dining, the more so.

Dai Long is a high-end restaurant, and he knows this better than anyone else.

The same two dishes [Yellow Croaker in Soup], the one he made can be sold for 10,000, and Li Yi's can be sold for 20,000.

The 10,000 yuan is expensive in the design of the dishes.

In this version made by Li Yi, the composition of the dishes is artistic.

Regardless of the level of artistic beauty, Dai Long is ashamed of himself when it comes to making dishes into the texture of artworks.

As a colleague, he knows how powerful creative menu design can be.

In the same way, some chefs only know how to steam and eat it, but some chefs can think of stuffing taro into the barrel of a pen and making it into the shape of a brush.

Ordinary taro sells for dozens of dollars, but if you stuff taro into the barrel of a pen, you can sell it for hundreds of yuan.

Both taro tastes the same, but a subtle idea can multiply its added value dozens of times.

This kind of creativity is exactly what high-end restaurants need most.

Squeak~!

The receipt machine in the back kitchen was printing the receipts, and Liu Yifei stepped forward and reported a string of dishes, of which there were seven copies of [Yellow Croaker in Soup].

Seeing this, Li Yi smiled at Dai Long and asked, "Master Dai, can you help the handle?" ”

Dai Long thought for a while, then nodded and rolled up his sleeves: "Okay." ”

As a chef who has been in the culinary industry for decades, he also has his own pride.

It's nothing more than changing the lower plate of [Soup Yellow Croaker], and it's not that he can't do it.

So, after cleaning his hands, he stepped forward and disposed of the yellow croaker.

Li Yi was not busy processing the yellow croaker, but came to the stove, brought out a soup bucket, took a colander and fished it out of the bucket.

Then, one by one, the cylindrical meat piers with two holes in the center were fished out by him, and they were stacked tremblingly in a colander, which looked like a Q bomb.

"Brother Zhuo, Brother Xin, Teacher Luo, come and be a rich elephant!"

Li Yi poured the meat mound into the large tray and signaled: "These are all boneless, you also know, just slice it directly, and cut it as thin as you can." ”

Hearing Li Yi's words, Dai Long glanced at it curiously.

Seeing the meat mound in the tray, Dai Long couldn't help but be stunned, and then laughed dumbly: "It turns out that you used a pig's nose to pull it out as an elephant?" ”

"That's right!"

Li Yi said with a smile: "The pig's nose is inserted with green onions, pretending to be an elephant, they are all the same parts, and the taste is relatively similar, and it feels very close to eating." ”

These meat mounds were all removed by him with boiled pork arch mouths, and they were all clean meat, tendons, and collagen.

Although it lacks the special aroma of the elephant pluck itself, it is good to be able to simulate seven or eight images.

After all, it is illegal to eat elephants in China, as long as the appearance can be made very similar, ordinary guests can not eat the difference.

The method of this dish is boiling, that is, boiling water.

However, Li Yi used the method of white marinade, and the taste was already marinated into the pig, so he only needed to slice it and then dip it in the sauce he had prepared to eat.

After quickly adjusting a large pot of dipping water, Li Yi turned around and processed the yellow croaker, and quickly sent out seven portions of [Yellow Croaker in Soup].

Watching the seven servings of [Yellow Croaker in Soup] served out together, Dai Long smiled slightly, in a good mood.

It's been a long time since he's cooked like this.

Since he became the boss, he has rarely been in the kitchen.

Since he replaced the chef at the age of 22 and went to the five-star hotel in Bandung, Indonesia as the head chef, even though his salary is not low, he has been contemptuously called a kitchen guy for decades.

Therefore, after serving as the boss, unless it is a guest of Li Jiacheng or He Hongsheng's level, he will not go into the back kitchen to cook.

When interviewed by the media, he also made a few dishes in a performance nature and listened to a few cheers.

He hadn't experienced the sheer feeling of cooking in the back kitchen like he had been in the kitchen for years.

Suddenly came to such a scene, he was actually a little excited.

"Little base, prepare bear paws."

Li Yi did not rest, and prepared the follow-up dishes non-stop.

Hearing his voice, Dai Long glanced at him, his eyes were a little complicated.

This Yi boy is really young!

Disastrous.

In front of Li Yi, he suddenly had a feeling that he was old.

His feeling came from the fact that when he was just making [Yellow Croaker in Soup], no matter how he put the cabbage sum and lotus leaves, he couldn't release Li Yi's weakness when he was arranging the plate.

Holding those cabbage sums and lotus leaves, he tried several times, but the positions they put out were all ugly, how awkward to look.

Li Yi saw that he was not good for a long time, so he stepped forward and casually placed the cabbage sum and lotus leaves at the bottom of the plate.

But the wonderful thing is that the position that Li Yi put casually is much more pleasing to the eye than the position he has moved around and put for a long time.

This feeling is like the finishing touch, just with a wave of the hand, the beauty comes naturally.

This made Dai Long feel a sense of powerlessness that was almost hit by dimensionality reduction, and he suddenly found that he had been a chef all his life, and he actually couldn't put on the plate.

However, what he didn't know was that Li Yi did not place those cabbage sums and lotus leaves casually, but followed the layout theory of ancient ink painting and Chinese painting to create an artistic sense.

And this is also Zhang Dongguan's cooking for Qianlong for nearly 20 years, and some superficial painting techniques and theories he learned.

Zhang Dongguan, as Qianlong's favorite imperial chef, was also subject to stricter requirements than other imperial chefs.

In addition to the taste, Qianlong also asked him to be pleasing to the eye when cooking.

And this one is pleasing to the eye, and it is more idealistic.

Qianlong's pursuit of aesthetics, although criticized by later generations, said that he was an earthy aesthetic, he liked flowers, gorgeous and complex patterns, brilliant decorations, various gem inlays, gold and silver engravings, and lived like a nouveau riche.

But as the son of Emperor Yongzheng, who pursued blank meaning with a simple atmosphere, Qianlong also had a deep understanding of the beauty of this artistic conception.

Therefore, in addition to cooking, Zhang Dongguan is also studying calligraphy and painting.

Although his pen skills are a little poor, when cooking, he can make dishes that are either full of flowers or refreshing and blank according to different aesthetics.

And this kind of plating is only the most superficial application of it.

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(End of chapter)