Chapter 754: The Oriental Swordsman
Needless to say, the collective action of the five people in Tan Palace, although the situation was tense, was an open challenge.
And it also broke Maxim’s kitchen rules.
Don’t forget, the most important thing in a French kitchen is that everyone must focus on the work at hand and cannot leave their post without permission.
Naturally, this made the three French chefs feel that their authority had been challenged, which further stimulated their negative emotions.
He became more and more furious, his face turned red and pale.
However, what the Frenchman didn’t expect was that the person who broke the rules this time was very courageous.
He was even more angry than them!
Not only did he dare to glare at them and show his teeth, he even dared to yell at the entire kitchen.
Who is it?
Xiaocha!
This guy has always been quite impulsive. If it hadn’t been for the commotion at the opening of Tan Palace, he wouldn’t have taken the lead.
As soon as he came over, no Frenchman was allowed to speak.
Instead, he immediately stood in front of Dai Hong, pointed at the dining car on the ground, and yelled at the three French guys to get on.
"Do you really think it's her fault? If the car had been properly placed on the ground, it would have been overturned by opening the door? This is a fucking conspiracy! It's a frame-up!"
Then he stretched out his hand to pull away the "Legafu" and "Pull List" in front of him, and then got mad at other people in the kitchen.
"Hey! Whoever did it will stand up! You guys are plotting against a girl like this, whether you have a grandson or not! Be careful about giving birth to a child without a butthole!"
However, in a hurry, he didn't think about the way he spoke at all. , this rant is a huge blow.
So it’s okay if I don’t scold him, but others in the kitchen will get upset if I scold him.
The others also formed a group and began to scold Xiao Cha, saying that he was talking nonsense! Pure slander!
The little boss in charge of each area of the kitchen was a bit better, probably because he was worried about not using curse words in his identity.
But those grassroots chefs didn’t have so many worries, and they all scolded them directly!
Who is willing to accept this account?
The crowd is also furious!
The kitchen is about to get out of control, and the two groups of people who can handle the pot may start fighting.
The three foreign devils were all confused and unsure at this time.
Because of the language barrier, no one could understand why the subordinates suddenly became antagonized and conflicted.
So I am not sure how to intervene at this time to control the situation.
What if things go wrong and both groups of people come to attack them?
Hey, to put it bluntly, the foreign devils are paper tigers in their most vicious form.
In this case, they are also afraid of setting themselves on fire.
Thanks to the restaurant manager who couldn't stand the chaos inside and ran over, the situation in the kitchen did not continue to deteriorate.
It’s really not easy for this restaurant manager.
While busy trying to break up the fight, he asked about the situation, and then had to explain it to the French guys in French.
In this way, the three French chefs roughly understand what the current situation is.
To be honest, even a fool can see the consequences of internal strife in the kitchen at this time
This actually made the three French chefs calm down.
After all, they are the ones who take responsibility if something goes wrong. If they really mess up the situation, they will not be able to survive in the future.
They all know that the top priority right now is to quell the dispute, and they must deal with today's banquet.
No matter who is responsible or what happened, we can only put these grudges aside and focus on the overall situation.
When the three Frenchmen were put together, which cemetery would not bury the unjust dead?
Dai Hong, who was about to cause trouble, and Xiao Cha, who stood up for her and fought against the entire kitchen, please leave the kitchen.
He even said that if the other three people in Tan Palace had any objections, they would leave together.
In this case, they can only rely on Maxim's regular employees, who are their hardcore troops.
However, what no one expected was that Yang Feng used the restaurant manager to make a positive suggestion that they could not refuse.
"No matter whose fault it is, the most important thing is to try to make up for it. It's still half an hour before the meal starts at 11:30, and the things in the library are enough. Then why not make eighty appetizers to make up for it? Let's do it Make sure it’s exactly the same, okay?”
“What? Do you want to make it exactly the same?”
The three French guys looked at each other in confusion after hearing what the restaurant manager said. Don't believe it.
Although the appetizers that were spilled today are small enough for everyone to eat, they are not simple at all.
Not only do they use a lot of ingredients, but they are also very particular about their styling.
That was the result of an hour and a half of hard work by the sous-chef, who was so happy that he brought all the cold dishes to the chef, cutting and placing them meticulously, sweating all over.
How could it be possible in such a short time with just these few newbies who had only dared to work for a few days?
However, Xu Chunyan followed Yang Feng and said he could do it.
“Yes, we are very quick, so we can only get eighty copies. I think it’s pretty close. Anyway, it’s like this, a dead horse is treated as a live doctor...”
Her words were more genuine, which inevitably impressed the restaurant manager.
"Yeah, it can't be worse anyway, why not let them try? Since they said they can do it, they must be certain, so let them try..."
That's it. , with the restaurant manager’s help and persuasion, the three French guys finally nodded.
At this point, the conflict in the kitchen has come to an end for the time being, and everyone has returned their attention to meal preparation.
However, what no one expected was that although the five Tan Gong people said they could do it, they had their own unique ideas on how to do it.
Yang Feng thought about it with everyone, and asked the other four people to go to the cold storage to get materials before leaving.
Not long after, he came back with a basin containing five Chinese knives.
He took the initiative to ask the restaurant manager to explain to the French chefs for him.
In order to gain time, we have to come as quickly as possible.
They are more comfortable using Chinese knives, so long as the quality can be guaranteed in the end.
This statement undoubtedly made the three French guys even more confused.
Because Chinese kitchen knives look too bulky, I don’t think they are as useful as French pointed kitchen knives.
Moreover, this kind of knife is boxy and seems to have very limited use.
To put it bluntly, they felt that they couldn't cut the dishes properly, not even the onions.
While hesitating, even their subordinates laughed.
“Haha, that’s so funny! Do you want to use a kitchen knife to cook Western food? You don’t think this is a Chinese restaurant, do you? You’re really not afraid of cheating!”
"I said, can you please stop fooling around! It's really a joke to foreigners, and the people you are losing are also the people of our Republic!"
This makes it even more difficult for the French to have confidence and no hope.
However, just when they regretted that they had agreed too casually, they wanted to stick to the kitchen rules and express their rejection.
Yang Feng, who ignored the ridicule and criticism at all, had already taken a step forward and distributed all the knives.
Anyone among the five people in Tan Palace who took the knife quickly cut it without saying a word.
As a result, the three French guys not only swallowed everything they wanted to say, but they were also stunned and completely dumbfounded.
What's going on?
Because they have never seen such excellent knife skills!
Whether it is the mushroom cubes made by Yang Feng, the apple strips made by Xu Chunyan, or the garlic paste made by Dai Hong , the wild vegetable rolls that Xiao Zha came to cut were all cut out smoothly.
This kind of flying knife and flower, the beauty and smoothness in every square inch, is so fast that people are dazzled, and the beauty is so beautiful that people can't take their eyes away.
It was something that the three Frenchmen had never seen before and could not imagine.
And it’s not just a visual enjoyment, the sound of clanking and clanking of the knife hitting the chopping board is also like music.
Completely different from the slow pace that Western chefs usually follow.
But the most amazing thing is the frozen vegetable juice strips cut out by Jiang Dachun.
It's like jelly. To cut it, you must compare it with a ruler, use a long knife, and be careful to make it horizontally and vertically.
Even when placing the plate, use tweezers to handle it gently, as it will fall apart if you are not careful.
But in the end, in the hands of Jiang Dachun, this kid was just like Qibei Tofu.
The left stroke will pull a few knives, the right stroke will pull a few knives, the upward stroke will pull a few knives, and the downward stroke will pull a few knives.
It was done so easily.
As a result, when I measured the size, it turned out to be exactly the same. It was so accurate that it was incredible.
Needless to say, at this moment, in the eyes of the three French guys, the five people in Tan Gong are simply oriental swordsmen who have practiced kung fu.
It’s amazing! The magical ones are no longer like ordinary people!
To be honest, this is actually all because they are so strange to foreigners.
You must know that a crucial difference between Western food and Chinese food is that Western food is cooked but not cut, while Chinese food is both cooked and cut.
Cutting means cutting. The meat in Western food is mostly in large pieces, so it doesn’t matter how much it is cut.
Chinese food began in the Zhou Dynasty, and there are preliminary records and descriptions of the cutting method in the "Book of Rites" and "The Analects of Confucius".
During the Tang Dynasty, the name "Cicada Wing Cut" was already in existence. From then on, knife skills became more and more developed.
Gradually developed skills such as cutting, chopping, whittling, gouging, slicing, ticking, scribing, leaving, cutting, dissecting, rotating and so on.
By the Ming and Qing dynasties, cutting and cooking had been divided into separate tasks, and there were more than a hundred named cutting methods.
For example, in big restaurants and large restaurants, people don't care about cooking when they cut, and they don't care about cutting when they cook.
To put it bluntly, "whatever you cut, don't worry about frying, and what you fry, don't care about cutting."
Those who are in charge of cutting vegetables are called "those on the table", and those who are in charge of cooking are called "those who are on the stove".
It’s nothing like a Western kitchen where one person does all the work, cutting and frying.
This kind of subdivision of work is very necessary, because if it is cut incorrectly, it will never taste delicious.
For example, if you have to cut the meat into vertical strips, it will not taste good no matter how you fry it.
So various substances in Chinese food have various cutting methods. Once they are cut incorrectly, the taste will be poor.
Not to mention anything else, there are dozens of ways to cut onions.
Although there are blocks, segments, strips, slices, dices, shreds, minced pieces, etc. when cutting, each of them has its own use for the same kind.
For example, the cutting methods of blocks include square, rectangular, oblique, elephant-eye blocks, water chestnut blocks, chess pieces, sieve blocks, hob blocks, splitting blocks, etc.
Of course, precisely because of the advanced cutting techniques, Chinese food can be prepared more quickly than Western food, is more delicious, and comes in a variety of varieties.
On the other hand, this aspect is precisely the shortcoming of Western food, which limits the cooking speed and richness of Western food.
Think about it, no matter what kind of dish it is, if you want to make a banquet, there will be relatively many types of ingredients.
Because Westerners have no concept of knife skills and are too superstitious about material resources, they have always followed the path of "if a worker wants to do his job well, he must first sharpen his tools."
They have created a variety of knives and pots according to different cooking needs. They look very professional, but they are intimidating to laymen.
As everyone knows, frequent replacement of knives and pots requires a lot of time and energy.
Chinese chefs, on the other hand, don’t pay much attention to the diversity of knives and pots. They only focus on improving their personal precise use skills, so as to avoid wasting time in changing utensils.
Although this knife and pot look simple, they have the power to turn decay into magic.
In fact, Chinese chefs can use a kitchen knife to solve most of the cutting problems of ingredients by relying on their own knife skills.
When cutting soft ingredients such as tofu, it is very common for a few needles to pass through.
Meat, cucumbers, etc., after being lightly scratched, it is easy to see the sun on the opposite side when placed in the sun.
Even when dealing with hard ribs, you can easily chop them into the length you like by just using the back half of the kitchen knife.
Common carvings can also be used.
Although too fine food carving requires the help of other tools.
But compared with Western chefs who have to switch knives every time they change dishes, they are clearly superior.
In short, knife skills are the basic skills of a Chinese chef. If you can't pass this level, don't even think about getting started.
Knife skills must not only be fast, but also cut vegetables evenly and into different patterns.
The requirements for knife skills are very high for chefs who are new to the industry, let alone top chefs in major restaurants.
For people like Yang Feng and others, the minimum requirement is to be able to cut a hundred kilograms of potatoes in one hour.
It’s easy to cut potatoes into shreds and use fruits to make shapes.
And because Jiang Dachun is the chef of Beihai Fangshan, he is best at making calligraphy with vegetables, which is even more remarkable.
I really wish I could cut off two ounces of meat from my own hands to practice this exquisite skill.
This little thing right before our eyes means nothing to people like them.
In the past, in order to gain true knowledge through practice, they had to stay intact and study seriously.
The purpose is to figure it out and experience it bit by bit, and strive to be on par with what the French do.
Now that you are applying what you have learned, of course you can use your talents.
Just like that, the troublesome things that had to be put on the shoulders of the Western chefs for a long time were solved by the five members of Tan Palace in just ten minutes.
The remaining ten minutes can be used to arrange the dishes.
At this time, Xu Chunyan, who has been dealing with noodles for many years, and Dai Hong, who was originally dry and cold-blooded, showed better qualities than their three male colleagues.
They only let Yang Feng, Xiao Cha and Jiang Dachun be responsible for squeezing the smoked fish mousse in the piping bag into the freshly prepared wild vegetable egg rolls, smoothing it with a scraper, and pasting the two ends evenly and symmetrically On different colors of sorrel.
Then throw the chopped mushroom jelly cubes into the dry ingredients box and evenly cover them with spices.
The two of them, relying on a pair of skillful hands, effortlessly scraped a little bit of baked apple puree on the spoons on the plate, stuck the mushroom cubes with good ingredients on it smoothly, and sprinkled the top with it. Add a few flowers of salt.
Then take out the small frozen bowls of frozen broth, and use tweezers to place the cut vegetable juice strips at the same angle, the same position, and the same direction in each bowl.
It’s still three minutes before dinner starts at 11:30.
The five people from Tan Palace made eighty appetizers perfectly.
After the three French guys reviewed it together, there was no problem, and the executive chef "Baimaoer" actually took the lead in applauding excitedly.
"Let's make a fart" and "Pull a list" not only followed closely behind, but also gave thumbs up.
For this reason, even the Western chef in the kitchen who was already hostile to several people in Tan Palace admired him quite a lot.
They are all average Chinese chefs who changed careers halfway.
No one expected that the mediocre Chinese knife skills would be such a wonderful display when applied to Western food.
Thinking about their ridicule just now, I almost blush!
This time, the five people in Tan Palace were shocked by Maxim’s kitchen! Also give a portion to the Chinese cook!
Then later... nothing exciting happened, and there was no time to take a breath.
Because the time is up, the banquet is about to begin, and work doesn’t wait for anyone.
As "Baimao'er" shouted to the waiter standing in the back kitchen, who was already holding a silver tray upright, "Service!"
Everyone is moving, and it's time for another battle to begin.
However, Jiang Dachun and Xiao Cha still took some time to ask Yang Feng a question that they were quite curious about.
"Brother Yang, where did you get that kitchen knife? It was too timely! Not to mention, it was sharpened really quickly. It works well when you put it in your hand."
"That's right, this Chongwen There is no Chinese restaurant in this hotel, and you can do magic tricks. You are so amazing."
Yang Feng was amused by them.
"What's the point! It's not even worth mentioning. How could you forget? Where is we across the road? Ziyi Fang! My past workplace. Then I'll give you a call, don't ask them to send me a few The kitchen knife saves the day. It’s easy to call over ten or eight Chinese cooks..."
(End of this chapter)