The chef competition is just around the corner, and Long Xiangtian is busy preparing the dishes for the competition.
Long Xiangtian still didn't have much confidence in the dishes he would prepare. He had only decided on one Sichuan dish.
Since she had a Sichuan cuisine master by her side, she wasn’t particularly worried about making this dish, she just needed more practice.
But he was stumped as to what the other two dishes were called. He didn’t have many choices because he wasn’t particularly good at them.
Just pick two that are easier to do.
However, Long Xiangtian also wanted to get high scores by improving the cooking techniques of these dishes, which made him very conflicted.
The reason why Long Xiangtian was able to get high scores in the chef competition was because when he was reborn, the catering industry was not developing particularly smoothly.
So he was able to make dishes that would impress people, but now it’s different.
People have tasted many delicacies from land and sea, and many people can cook all kinds of dishes, so he doesn't have any advantage.
The only thing Long Xiangtian can rely on to win is the unique taste and excellent preparation of his dishes.
However, these advantages can only be seen when opening a restaurant, but are not popular in real competitions.
Because the purpose of the competition is to highlight people's highest skills, but dishes that cater to the general public's taste do not have an advantage in the competition.
This put Long Xiangtian in a dilemma
He didn't have any good ideas to solve this problem, so he could only ask Liu Mei to teach him the techniques of making Sichuan cuisine for the competition.
Long Xiangtian wanted to make a dish of Maoxuewang as a Sichuan dish for his competition.
After all, this dish is very easy to make and it also tastes outstanding.
There are actually many aspects to consider now. He wants to pass the judges' assessment quickly and get high scores in the judges' assessment, which will be most beneficial to the final ranking.
After communicating with Long Xiangtian, Liu Mei also felt that Long Xiangtian's method was not bad.
After all, Maoxuewang is just a piece of cake for Liu Mei. He can teach it to Long Xiangtian quickly, giving Long Xiangtian more time to practice.
Long Xiangtian also made Maoxuewang in the past, but compared with Liu Mei's, Ye Hai's cannot be considered a real Sichuan dish. It can only be regarded as a modified version of Maoxuewang with Long Xiangtian's own characteristics added.
This time, Professor Liu Mei gave him the purest Maoxuewang in the traditional sense, which has extremely Sichuan characteristics.
The first thing they have to do is prepare the raw materials. As for the raw materials, Fatty has already prepared them in advance, so they don’t need to worry about not having enough raw materials.
In fact, after operating for a period of time in recent years, they have also developed their own unique purchasing channels and can get the freshest and most authentic ingredients.
At first, Long Xiangtian always felt that their Sichuan restaurant was not particularly authentic.
However, the dishes Liu Mei made recently using these ingredients tasted different, which made Long Xiangtian even more convinced.
It’s not a problem of raw materials but a problem of personal craftsmanship.
Long Xiangtian is more suitable for making modified Sichuan cuisine, while Liu Mei has the ability to make authentic Sichuan cuisine.
Liu Mei taught Long Xiangtian several techniques for making Sichuan cuisine, and also told Long Xiangtian what he needed to pay attention to when making this dish.
Just pay attention to the heat and be sure not to cook them for too long, otherwise they will lose their best taste.
Long Xiangtian knew this because when he was a chef he paid great attention to the issue of heat.
If a chef cannot master the optimal heat, he will not have the ability to reach a higher level.
Long Xiangtian has his own opinion about the chef competition, because he thinks it is not just a question of assessing a chef's ability, but also a question of the current trend.
Since a chef competition can be held, it means that the cold winter of the catering industry has passed and its spring is about to come.
If the catering industry really recovers, I believe Long Xiangtian will be able to make great achievements.
After all, he is passionate about this industry, and being able to stick to it was one of his wishes back then. Now he has built his own store with his passion.
Of course there is some luck involved, but I have reached this point through my own hard work.
The upcoming chef competition is an opportunity to prove their abilities. I believe that with the cooperation of Fatty and Long Xiangtian, and the help of Liu Mei, they can get the ranking they want.
This battle is not only for Long Xiangtian's reputation, but also for the honor of the restaurant.
Fatty Long Xiangtian said that this competition is not just for Long Xiangtian and his group. The chefs who shocked the world back then will also participate, and many chefs that have never been heard of will also start competing with Long Xiangtian.
Long Xiangtian felt a lot of pressure, because he was no longer the rookie himself back then.
Now he is inferior to some new young people in many aspects, as they have more comprehensive knowledge of cooking.
Long Xiangtian also has some shortcomings in terms of operational skills. After all, he is no longer as good as those young people in their teens or twenties, and his physical strength certainly cannot keep up.
Liu Mei told Long Xiangtian a very important thing, that is, the Maoxuewang dish must be cooked last, because in this way the waiting time is longer and the Maoxuewang can maintain the best taste.
The temperature of Maoxuewang is relatively high, so the vegetables inside will be over-scalded. At that time, the taste will not be particularly good when the judges eat it, which will greatly affect his score for this dish.
Long Xiangtian felt that Liu Mei was really a very experienced chef who was able to remind him of so many things.
However, when I run my own restaurant, there are not so many taboos. I just feel that I can carve out a path for myself with my own creativity.
But in reality, we still need to talk about some traditional experiences and lessons.
It is true that no one, as the most traditional Sichuan chef, can summarize such experiences and lessons, because I don’t have her experience.
It was the result of repeated failures. After all, his restaurant had been in business for a long time many years ago, while Long Xiangtian's restaurant had never experienced any failures.
After all, once a restaurant experiences failure, it would be a devastating blow. It is very difficult for a restaurant to survive nowadays. It requires absolute strength and stable operations.
Things that rely on luck can only succeed for a period of time or for one thing, but it is absolutely impossible to succeed every time, so Long Xiangtian is also looking for other solutions to make his breakfast shop more powerful.
He knew in his heart that if he wanted to run his breakfast shop successfully, he would have to work harder.