Chapter 1027: Palace Private Kitchen
"If you can, you'd better not cause trouble." Gu Kailai said: "Just now, a few of us praised you for knowing how to take precautions before things happen, so why can't we help but praise you? What?"
"If we want them to participate in the cooperation," Zhou Zhi said with a smile, "then we have to make a few requirements."< br>
“First of all, the laboratory they are in is independent and physically disconnected from the Internet. If you need anything, tell us and we will install it for them.”
“Secondly, all hosts in the laboratory will be installed. Monitoring programs can monitor their operations, and cameras will also be installed inside the laboratory.”
"The third is that any copied data and programs, including any information, must be reviewed by us and cannot be taken out without permission."
"Finally, there are only subprograms developed jointly by both parties, and they Only by independently completing the research and development sub-programs in our laboratory can we have the qualifications to jointly apply for a patent. It cannot be tied to the patents of our self-developed software and software packages. In other words, we can share some of their patent results in China, but they are not qualified to get involved in our independently developed results.”
"If they agree, we can also add Xindao and Pu'ao In addition, together with the Hong Kong and Taiwan codes that have been included in the Unicode standard character set, the Unicode Chinese character part will be expanded into the "China, Japan and Korea Unified Ideographic Area". All people who use Chinese characters will follow the same principles and Standards to achieve true globalization”
“This. Are the requirements too harsh? "Mai Mingchuan asked: "Will they agree?"
"The organization and Microsoft are going to send a lobbying group." Zhou Zhi looked at Li Leshan: "And Microsoft, Apple, IBM, Adobe, Oracle, let’s all come together.”
After speaking, he added: "Of course, we can't make some concessions."
"What concessions?" Gu Kailai asked.
"We treat everyone equally. We also install monitoring programs on the computers in our laboratories and install surveillance cameras indoors." Zhou Zhi spread his hands and asked: "Isn't this fair?"
< br>"..." Indeed, since everyone plays table kung fu with understanding, that means "everyone who understands understands".
As long as there is no differential treatment, it is difficult for you to accuse this approach of being unfair, even if the treatment is reduced rather than improved.
We do not suffer from poverty, but from inequality.
“What Elbow said is actually not unreasonable.” Li Leshan said: “In fact, this is also a common practice of key research laboratories around the world. They are very clear about the intellectual property rights of their products, so that You can avoid all kinds of troubles in the future.”
“Since it is common. If we do it all the time, then it’s not our fault that we don’t know how to treat guests.” Gu Kailai breathed a sigh of relief. Old intellectuals always think that those who come to communicate must be friends, and they should be honest with friends. However, they don’t know that even enemies can actually communicate. And cooperation, just the corresponding measures and emergency plans need to be in place.
This is also an improvement in ideological concepts. Being able to start thinking about how to get along with competitive partners is also a manifestation of improvement in strength.
In the past, it was difficult to find someone willing to deal with you, let alone getting along with you!
"Say it first and then don't mess with it. This is the real way to treat guests." Zhou Zhi said with a smile: "Especially to some bad guests with bad intentions."
At this time, Zhang Yuanfu came over to inform everyone that they can sit down. .
The banquet held this time is actually a typical restoration of the true "palace cuisine" of Shu.
A very simple example can illustrate the problem.
The "quick stir-fry" dishes in Shu are all about speed, requiring one pot to prepare the dish. The fastest time is only a few seconds, which is no more than 20 seconds.
However, the chef has managed to gain time, but in general large restaurants, diners are often scattered on two or three floors, so they will encounter another problem - the food delivery process.
After the dishes are plated, the remaining temperature is still urging the dishes to continue to "age". If it is hot belly or hot double crispy, it will be prepared in the kitchen and delivered to the diners' table. Once the time exceeds two minutes , the taste of stir-fried dishes will be greatly reduced.
In the jargon, it is called "the pot collapsed". The same goes for stir-fried pork liver. The pork liver needs to be tender, and the best heat is when the liver slices and core are just cooked.
But if you take it out of the pot at this time, the liver slices may be cooked and "overcooked" by the time it is served.
If you take it out of the pan when it is eight times ripe earlier, it may be just cooked when it is served, but during this period of time the blood seeping out of the liver slices will come to the surface of the dish, because it is on the plate instead of the pot. The blood will remain there, giving diners a bad impression.
So for these dishes, it is best to be able to hold the pot and serve them, and then turn around and serve them to the table.
This is the fundamental reason why big restaurants often can’t compete with small restaurants in Sichuan cuisine.
Today’s "Palace Private Kitchen". It is an upgraded version of Fly Restaurant, which also solves this problem.
Stir-fried dishes are only a small part of it, because many stir-fried dishes are from "Lower Riba" origins, and there are very few dishes that can be ranked as the private dishes of the palace.
There are more extremely luxurious dishes such as beef tripe in soup, matsutake meatballs, roasted sturgeon wings, foie gras paste, crab powder and pepper quiche.
There are many dishes that even Zhou Zhi, the person who wrote the book, have become a country bumpkin. For example, there is a dish called kidney recipe in clear soup, which is an eye-opener for Zhou Zhi.
In terms of the recipe, this dish is as simple as it gets:
Clear soup kidney, soup dish, salty and umami type.
Features: The soup is clear, the texture is crisp and tender, and the taste is salty and delicious.
Cooking method: boil.
Wash the pork loin and cut it open, remove all the odor from the loin, cut it with a cross knife from the inside of the loin, cut it into long cubes and put it into a bowl. Soak it with ginger juice, onion juice, Sichuan peppercorns, pepper and water, and rinse it. Fishy smell.
Put clear soup into the pot, add salt, cooking wine, pepper, MSG, mushrooms, and seasonal green leafy soup vegetables and bring to a boil.
Add clear soup into another pot and bring to a boil. Boil the pork loin pieces until they turn into pieces. Pour them into the clear soup pot and simmer for a while. Ladle the vegetables and soup into a soup bowl and serve.
Instructions for operation: Cut the knife evenly, soak it in ginger and green onion juice to remove the fishy smell, and rinse away the blood; when boiling, it should be measured by cutting off the flowers and not curling them up; use a special clear soup for the soup.
But this is a superposition of the three Kung Fu dishes of Sichuan cuisine: clear soup dish, knife skill dish, and fire skill dish. It is equivalent to boiling water cabbage that will be blown to the sky, plus a layer of kidney BUFF.
In addition to the skill of making clear soup, kidney flower is an internal organ with a special smell, which requires an additional layer of requirements for the removal of dirty air; it is soft and smooth, which is another test for knife skills; and it is very easy to be overcooked. , the heat must be just right to maintain a crisp and tender taste. This is the third level requirement.
As soon as this dish was served, Zhou Zhi knew that Zhang Yuanfu’s skills had really improved and made further progress. This dazzled him so much that even the well-informed young man from the Li family, who came from the gourmet paradise of Guangdong and Hong Kong, couldn't help but praise him.
In addition to these visible things, there are many invisible places, and you can appreciate the details even if you are thoughtful.
For example, the strange-flavored chicken, a cold dish before the main course, made Zhou Zhi taste the strange-flavored chicken differently from the previous ones.
Generally, the red oil commonly used in Sichuan cuisine can be made by adding chili powder to the oil, but the red oil used in this strange chicken dish is really special. It is not only spicy, but also contains a complex and rich aroma, which is thoughtful. I have never tasted this dish before.
(End of this chapter)