The so-called points are actually a section that is sandwiched out first and set aside.

The rest of Li Yi was given to Yang Shaoyue and them, and they were allowed to divide it themselves.

A section of dragon tendon is about ten centimeters long, Li Yi put the dragon tendon on a small plate and cut it evenly into five sections.

"Master Hao, try it!"

Li Yi raised his hand to greet.

Hao Libao nodded, then took a clean fork, inserted it into the rightmost section of dragon tendon, and dipped it into the soup below before picking it up and putting it into his mouth.

Looking at his carefully savoring expression, Li Yi pulled the plate aside and motioned to Liu Yifei beside him: "You can eat these." ”

Liu Yifei nodded, smiled slightly, and went to Zhao Jinmai with the plate, and Huang Xiaoming and Wu Lei also followed.

They all know that there are delicious foods, and Li Yi will definitely not forget them.

Hao Libao closed his eyes, carefully savoring the taste of dragon tendons.

The soup stock in the mouth is delicious and has a strong aroma of crab oil.

The soup stock is the soul of a Chinese chef, and Hao Libao is also a master of soup, and in the back kitchen of the State Guesthouse, the soup pot has not been turned off since the day he became executive chef.

However, the broth in this dragon tendon still surprised him a little.

Before coming, he had thought that Li Yi's soup stock would definitely not taste bad.

After all, he can gain such a high reputation, and he must have two brushes in his hands.

But he didn't expect that Li Yi's broth could be adjusted so well.

It seems that the dashi stock is just simmered for a long time with various ingredients, and it doesn't seem to be too difficult to simmer the flavor of the ingredients.

But if you really want to do well, there is more attention to it inside.

The fat, thin, salty, and thick nature of the soup is directly related to the taste.

If the soup is thin, the fat will not be enough, and the taste will be low, so the amount of elbow should be increased.

If the soup is fat, there is too much fat and the taste is too greasy, so you have to skim the oil, plus use the whole duck to absorb the oil.

The salt content of the stock mainly comes from the ham, and the amount of ham is also directly related to the saltiness of the stock.

If you want to make a clear soup, you have to wash the soup with minced meat.

To make milk soup, the ingredients need to be fried and the bones must be increased.

In addition, the taste of broth made from dried seafood is completely different from that made with chicken, duck and pork.

The taste of boiling mushrooms is also unique.

This is enough for a professional chef to learn for ten years before he can get started.

But Li Yi's pot of broth, from all angles, can be called perfect, even better than Hao Libao's own boiling.

If he hadn't known that this pot of soup was boiled by Li Yi, Hao Libao would definitely have thought that this was the soup made by an old chef who had been working for at least forty or fifty years.

However, none of Li Yiren are forty or fifty years old.

This also made Hao Libao feel the same emotion as Xiong Xinxin after tasting the first sip of broth.

He does seem to be old.

However, as a referee of the National Vocational Skills Competition in the National Catering Industry, a national judge of the National Catering Industry, a judge of the Vocational Skills Assessment Committee of State Organs, and a judge of the National TV Cooking Competition, his determination is still good.

After some emotion, he gathered his mind and tasted the dish carefully.

The broth mixed with the rich aroma of crab roe has no problems with the aroma at all, and the viscosity is just right, just enough to wrap around all the surfaces of the dragon tendon.

The taste of the dragon tendon is crisp, slightly elastic, with a hint of sweetness, full of gelatinous texture, and it is indeed very enjoyable to eat in one bite.

Tasting the taste of dragon tendons, Hao Libao wanted to find something wrong, but after thinking for a while, he couldn't find any problems.

This made him even more surprised.

From his point of view, he can't even pick out the slightest problem?

Could it be that this dish is really perfect?

It's impossible!

It is difficult to reconcile the mouths, and there is absolutely no perfect dish in this world, which is his opinion.

But he really couldn't find fault with this dragon tendon dish.

Whether it is the shape, plating, aroma, or taste, this dish is perfect, without any thunder.

However, he still firmly believes that there is no perfect dish in this world.

It's just that the level of this dish is really high enough, so high that even he doesn't know where else to improve.

After realizing this, he suddenly opened his eyes and looked at Li Yi.

If this is really the case, then Li Yi's cooking skills are likely to have reached a level comparable to him!

Looking at Li Yi, his thoughts were flying.

A young man in his twenties can actually reach his level of cooking, if this thing was placed in the past, he would never believe it.

But Li Yi stood in front of him like this, and he had also tasted the dishes made by Li Yi himself, a fact that no longer allowed him to deny.

At this moment, he suddenly realized what it means to be terrible.

He did have a faint fear of Li Yi.

Li Yi is only in his twenties!

When he reaches his age, what kind of cooking skills should he reach?

Hao Libao suddenly had a bold guess.

Maybe Li Yi will become the existence that makes Chinese food stand on top of the world!

For a while, Hao Libao suddenly had the idea of wanting to take Li Yi under his door.

He doesn't want to wait for Li Yi to take advantage of the popularity when he soars into the sky in the future, with his identity and status, he is already prominent enough in the circle, and there are few chefs in the entire Chinese food industry whose status can be higher than him.

The people he comes into contact with every day are big people, and money is no longer very attractive to him.

The purpose of his desire to accept Li Yi was to find a successor for himself.

As the executive chef of the State Guesthouse, he carries a heavy responsibility on his shoulders.

As the top banquet venue in China, the production of the State Guesthouse is to face the world and conquer the taste buds of the most important people in the world.

It can even be said that the back kitchen of the State Guesthouse represents the façade of Chinese food.

And he is the gatekeeper of this façade, and he has been guarding it for decades.

In the past few decades, he has received countless Chinese and foreign dignitaries, shown the charm of Chinese food to countless foreign friends, and spread Chinese food culture.

He is conscientious, like a day for decades, has never had a serious rest, and is always in a state of work anytime and anywhere.

That's what he asks of himself, and it's what he wants of the next executive chef.

He has accepted more than a dozen apprentices, his second chef and third chef, all of whom he personally brought out apprentices, who have followed him for more than 20 years.

But in his opinion, these apprentices are still a little tender.

Take the soup stock as an example, to this day, the soup cooked by those apprentices is still not stable, and he needs to adjust it.

But Li Yi is young, and the soup soup he boils at his fingertips far exceeds their level.

You must know that this is still Li Yixin's soup, not the old soup.

Hao Libao couldn't believe how many years it would take to train those apprentices to Li Yi's level.

But if he can accept Li Yi as an apprentice, he is confident that within five years, he will train Li Yi to a level that is enough to serve as the executive chef of the State Guesthouse.

When the time comes, he will be able to retire in peace.

But this matter can't be rushed, he just thought about it in his heart and didn't say it.

2

(End of chapter)