Chapter 517 The answer to the mystery is revealed
There are complaints on the lips, dissatisfaction on the face, and complaints in the heart, but after all, it is hard to refuse kindness.
Yan Hong and Chi Guowei still had a drink with these factory directors and secretaries.
Their banquet finally showed a happy and harmonious scene.
If they can abandon their prejudices and change their attitudes, they can taste delicious food with everyone, drink wine and chat about relaxed topics in a friendly and equal manner.
On this day, the two of them can live a good life like others, and they may not gain anything.
It’s a pity that people are limited and it’s hard to know their own stupidity.
Once a person gets into the horns of a bull, it is even more difficult to get out.
Under an invisible pattern, these two people are completely unrepentant and still cannot recognize their own weight.
He just continued to dive in the direction of self-humiliation.
This cannot but be said to be their tragedy.
Soon, as everyone moved their chopsticks to taste it with great interest, only the skeleton of the fish was removed from the plate.
Four hot plates were promptly served - fried diced duck in soy sauce, fried squid, fried mushrooms, and bamboo shoots and bracken.
Yan Hong and Chi Guowei started to play the expert mode again, criticizing these dishes without restraint and picking bones in the eggs.
First they despised the ingredients used in these dishes as being too ordinary, saying that "Tan Gong" was too stingy and used home-cooked dishes to fool people.
Then I criticized the colors of these dishes which were not bright enough, and even the gravy didn’t taste good. They were really amateurish.
Even the simple name of the "Tan Gong" dish has become a crime in their mouths.
According to their opinion, "Tan Gong" is uneducated and has too low a level of proficiency, yet he is so straightforward.
I don’t know how to name these dishes cleverly and change them into nice and auspicious words to win the favor of the guests.
Far less elegant, high-end, wealthy and peaceful than the other two.
But as they ate like gluttons, they avoided talking about the taste of these dishes.
The two men's virtues of pretending to be confused and taking ignorance as their personality are really incomparable to the malicious trolls on the Internet thirty years later, as well as the European and American politicians who use double standards to measure the Republic. resemblance.
This also made other guests at the same table feel embarrassed and speechless.
Because frankly speaking, these two big managers are the real laymen.
Apart from the few things they criticized, except that the dishes were not bright enough, which was indeed a flaw, the rest were not at all relevant.
You must know that these four stir-fried dishes are all delicate dishes specially prepared for hot eating with wine.
Although the ingredients are not expensive, except for bracken, they are all ordinary ingredients, but they are the ones that the chef pays most attention to. If the skill is poor, it will not taste good.
For example, fried squid or diced duck will become hard and tasteless if fried for a long time.
Fry fresh mushrooms for a while, and the water will be dispersed, leaving only the fiber.
When fried bamboo shoots are cooked under insufficient heat, they become raw and difficult to bite.
What's more, as far as the cooking technique of "stir-frying" is concerned, it must have both the tenderness of steaming and the aroma of frying to be considered up to standard.
If there is no deep-fried aroma or the seasonings are overcooked, the stir-fried dishes are not up to the "stir-fried" standard.
In fact, it is precisely because he understands the high technical content of several hot stir-fries that Ning Weimin specially appointed Master Chang Jing to be fully responsible for this aspect.
Not only are the eldest and most experienced chefs under Master Pang arranged for cooking in the back kitchen.
Furthermore, according to the instructions of "Zhang Dashao", the "raw and stir-fried" method that was extremely oil-consuming was adopted in the "Yangxin Hall Imperial Kitchen" of the Qing Dynasty.
It is a dish that requires almost half a pot of boiling oil and only requires two flips to stir-fry. Not only does it take a short time, it is fast, there is less soup, and it is very fresh and tender.
To be honest, although the cooking level of these canteen master chefs is only sixty points at most, they are still not able to maintain the dishes just right like famous chefs like Chef Chang Jing or "Zhang Dashao" bright.
But this kind of real "raw and stir-fried" method can definitely allow diners to taste the original and fresh taste of the ingredients.
The taste advantage is quite obvious, but from this aspect, it is much better than those hot dishes stir-fried with thickening method in ordinary restaurants.
At least the problem of "improper fiber synthesis" is avoided, and the problem of half a plate of gravy will never occur.
Therefore, even if these dishes are not very expensive, they are not as beautiful as the dishes stir-fried using the thickening method.
The entrance is extremely useful and makes many people feel surprised. It is difficult not to appreciate it.
Even because what people order the most when going out to restaurants on weekdays is stir-fried dishes like this, it can be said that the level of cooking is determined.
After everyone communicated, the consensus was that they didn’t expect stir-fried vegetables to be so delicious.
This kind of dish is called "restaurant dish" and cannot be made at home.
This is a very special way of complimenting people in this era. At this time, people did not take private kitchen cooking seriously.
So, listen to the compliments and positive comments scattered from the seats behind you.
This made the factory directors and secretaries sitting at the same table as Yan Hong and Chi Guowei very awkward.
It would be a shame if you agreed with Yan Hong and Chi Guowei. You are telling lies with your eyes open.
And it would be outrageous for the waiter who was serving their table with a smile to hear it. Maybe it would spread to Ning Weimin's ears.
But if you don't agree, the two people in front of you are not happy and will probably hold grudges.
Isn’t this a different person inside and outside? Just tell me how difficult this is!
So everyone has no choice but to bite the bullet and respond hesitantly with modal particles.
Suddenly, almost everyone at the table became Xu Shu who entered Cao Ying.
It is logical that everyone also marked these two managers with failing marks in their hearts for "eating his mother, drinking his mother, and scolding his mother while holding the bowl and chopsticks."
Of course, Yan Hong and Chi Guowei would not know that they had become a nuisance in the eyes of others.
And the direction of their attention at this time is not on these people at the same table.
Gangqing saw that some people had already begun to sit around and toast, and they each thought about it, thinking that they should show their faces in front of the leader. This is normal. How could people with such a big heart like them put aside their fame and wealth?
In order to have a great future, you must create opportunities even if there are no opportunities.
So soon, the two of them were holding wine glasses and bottles, scrambling to join the party,
for fear of falling behind each other and losing their competitive advantage.
And their move undoubtedly made the factory directors and secretaries sitting with them feel happy and felt a sense of relief that was close to relief.
As a result, everyone's speech and behavior finally returned to normal, and they resumed drinking and talking happily.
But unfortunately, this period of pleasure did not last long. In just ten minutes, the two gods of plague came back again.
And with a look of displeasure on his face and muttering complaints, he once again ruined the good atmosphere and interrupted everyone's continuation of the exciting topic.
Obviously, their training camp at Chacai did not seem to be going smoothly, and the dejected look on their faces fully explained the problem.
So the next four main dishes and eight stew bowls served on the table became props for these two to vent their emotions.
They lashed out, blaming "Tan Gong" for being too stingy and only giving them sea cucumbers, chicken soup, crab roe and shrimps.
There are not even precious materials such as bear paws, leopard ribs, shark fins, bird's nests, turtle belly, and anchovies.
He also said that such a banquet looked like a poor disciple of the Eight Banners. There could be a table full of pickles but not many delicacies.
It is said to be exquisite, but in fact it is just makeshift, extremely shabby, and too cheap.
As for these seafood dishes, because of the special soup method, the taste is far richer and purer than those made elsewhere.
As well as two rare flower and fruit dishes, it presents a unique elegance and interest, with a refreshing taste that matches the season.
But they were completely ignored by them.
You can imagine how disgusting these mean words that are inconsistent with the facts are.
The most shocking thing is that the factory director and secretary who was sitting at the table was completely turned off by the prejudices displayed by the two of them in their high-pitched talk.
But they themselves did not hesitate to take their chopsticks and ate it with critical enjoyment!
Whether it was the sea cucumber and crab roe that they looked down upon, or the clear soup Both Jasmine and Taohuafan stuffed their own mouths.
This is not only a great irony, but also an incredible absurdity.
In short, these two people's nonsense, malicious and selective remarks have reached the essence of "as long as you are not embarrassed, others will be embarrassed", which is quite close to the realm of "people who have no shame are invincible in the world".
But then again, things will be reversed if they are extreme, and words will be lost if they are spoken too much.
Yan Hong and Chi Guowei never imagined that their reckless "throwing off" would turn into a trap set by themselves in the face of real strength.
As a result, they completely humiliated themselves and turned into clowns who made people laugh in public.
After Ganqing served two dim sum dishes, the waiter at "Tan Palace" began to bring out the food from the back kitchen.
The first dish presented first is particularly mysterious.
Each table is served by two waiters together.
The tray held by the person in front was covered with a large shiny stainless steel plate.
The other person following behind held ten bowls of rice on a tray.
When the waiter in front brought the big plate to the table, the waiter holding the rice was not idle either.
Without asking the guests' opinions at all, a bowl of rice was placed in front of each person.
Even if the guest refuses, you must persist.
The waiter actually claimed that this is a necessary accompaniment to the dish, otherwise the dish would be unpalatable.
This posture naturally made many guests curious, so many people eagerly asked for details.
Don’t say it, it really lives up to expectations.
The waiters at almost every table politely revealed the mystery to the guests while opening the lid, which sounded quite exciting.
“The raw materials of this dish are very precious. It is one of the eight treasures of the ancient Yibei. It is also an indispensable delicacy in the Mongolian mare’s milk feast. It has the functions of calming wind, activating blood circulation, reducing swelling and moistening dryness. The hump. ”
Yes, the hump is indeed precious.
This thing has become a rare delicacy in our country's traditional recipes since the Tang Dynasty, ranking among the "Eight Treasures".
Why?
Because that is the camel's nutrient storage, connected to the back muscles, and composed of nutrient-rich gelatinous fat.
The meat is delicate, plump and plump, so it is easy to eat without getting angry.
What's more, there are very few camels today. There is no comparison between the current and ancient times when camels were commonly raised as a means of transportation, which makes this food even more rare.
In fact, almost everyone here has never tasted it.
So everyone became more and more interested when they heard that it was real delicacies from mountains and seas.
Everyone stretched their necks, widened their eyes, and stared at the waiter as he slowly removed the stainless steel lid, wanting to take a good look at this rare treasure.
But to be honest, when I actually saw it, I was a little disappointed that it was not as good as the famous one.
Because there is a big gap between the real thing and what everyone imagined.
Under the lid, what was placed on the plate was just some brown, soft, and oily shredded pork.
The special thing is that these shredded meats are small in number and long in length.
From a visual inspection, these shreds of meat are as thick as a five-year-old's little finger, but each shred is twenty centimeters long.
If calculated on a per-person basis, each person would probably be able to get one or two pieces
At the same time, the waiter finally reported the real name of the dish - "Stir-fried camel hump" Silk".
(End of this chapter)