“clang—”
The spatula and the wok collided, making a crisp sound. The fire burned fiercely, and the flame suddenly rose several feet high with a kind of fascinating power. The crispy broccoli in the wok flew out of the pot, but fell into the pot accurately.
Ye Chui's expression was calm and indifferent. He poured in some appropriate amount of MSG and salt, took a plate and poured the broccoli in the plate into the plate.
He gently wiped the sweat off his face, turned to Pan Qingguo and said, "This dish is good."
This is a stir-fried broccoli dish.
Steamed sea bass is a big dish that takes a lot of time to prepare. Ye Chui’s method is to marinate it for 20 minutes to allow the salt, MSG and other seasonings to fully absorb into the dish before steaming it.
While the sea bass is marinating, Ye Chui has to prepare several other dishes, including this stir-fried broccoli.
Although Hongmen is a five-star hotel, the ban on meat has only been lifted for two years, and most of the dishes on the hotel's menu are still vegetarian.
There is nothing special about the preparation of dishes like stir-fried broccoli, but it all depends on the cooking skills and heat of the kitchen chef. Ye Chui simply stir-fried the broccoli over high heat and stunned a group of people.
Because Ye Chui's dish is not only quick to cook, but the fried broccoli, although simple in appearance, is very appetizing and appears extremely extraordinary.
Pan Qingguo reacted, and his eyes glowed as he looked at Ye Chui. He quickly turned around and said to Su Xin beside him, "Let's serve this dish first."
Originally, Ye Cui said that he would let Pan Qingguo taste the dish first before serving it out, but why would he need to taste it now
"Okay, Brother Pan." Su Xin agreed hastily, walked over and picked up the stir-fried broccoli. Before leaving, she looked at Ye Chui in surprise: Didn't this boy come here to apply for the position of waiter? How come he is so good at cooking
"What dish is next?" Ye Chui turned around and asked Pan Qingguo.
"It's asparagus in soup." Pan Qingguo said hurriedly. At the same time, he understood something and turned to the waiters who were watching the excitement around him and said, "Don't just stand there. Prepare all the ingredients on the menu in advance and help this little brother!"
The waiters immediately took action. Even Lin Wei was not idle and began to help Ye Chu prepare the ingredients. Lin Wei was indeed a foodie who had been with Ye Chu for several months. She could even roughly describe the ingredients needed for the dishes that Boss Xu ordered.
"For this dish of vermicelli and baby cabbage, you need vermicelli, but the vermicelli must be soaked in water first. You also need to cut the baby cabbage into two long pieces. For the braised spare ribs, you also need to prepare the spare ribs first. Cut the spare ribs into small pieces about one finger long and marinate them with salt. For this dish of stir-fried long beans and eggplant, needless to say, prepare the beans and eggplant quickly..."
Lin Wei took the menu from Pan Qingguo and directed the waiters to prepare the ingredients while looking at the names of the dishes.
This scene was quite surprising, especially for Ye Chui. No one expected that this little foodie knew so much about the ingredients used in these dishes at this time. Lin Wei realized that Ye Chui was looking at her, and smiled at Ye Chui: Don’t look at her as a little foodie, she can be very useful at critical times!
Most of the waiters were much older than Lin Wei, and no one would be happy to be ordered around by such a strange little girl. However, after seeing how Ye Chui cooked just now, they subconsciously admired her. Surprisingly, no one objected to what Lin Wei said.
At this time, chefs such as Lu Bing no longer had the mockery and sarcasm they had before. They all had a look of surprise on their faces, and they were astonished at Ye Chui.
"He seems to be quite capable..."
"I just fried some broccoli. It doesn't prove anything."
"Yes, the asparagus soup he is going to make next will really show the chef's skills. Let's see if he can make this dish so easily again."
“Asparagus in soup is not an easy dish to complete.”
Amidst these discussions, Ye Chui had already started making this dish.
Asparagus in soup belongs to Cantonese cuisine. It is not too difficult to make, but the asparagus needs to be blanched in hot water first. The heat is not easy to control. The asparagus should be cooked to the point where it is just cooked through, not too cooked or too raw, to maintain the best crisp taste of this dish.
In addition, the authentic dish requires salted duck eggs and preserved eggs, but because meat is poisonous, this dish has another way of cooking, which is to use braised tofu instead of salted duck eggs and preserved eggs. The taste is naturally greatly reduced in this way, but the name of this asparagus soup is still retained.
At this moment, Ye Chui would naturally not continue to use braised tofu to replace salted duck eggs and preserved eggs when making this dish. One thing worth mentioning is that salted duck eggs and preserved eggs are not in short supply nowadays. Duck eggs are easy to pickle, and although preserved eggs are troublesome to prepare, they were not completely cut off in the era when meat was poisonous, and they were one of the small amounts of ingredients that could be preserved in recipes.
However, these two items are mostly sold separately in restaurants, and people have not yet mastered how to combine them with other ingredients.
After the asparagus was blanched, Ye Chui took a salted duck egg and a preserved egg, peeled them and cut them into small pieces, added some red peppers, poured them into a pot filled with broth and boiled them, then served the asparagus on a plate.
Pour the soup mixed with salted duck eggs, preserved eggs and red peppers over the asparagus and the dish is ready.
Green bamboo shoots, red salted duck egg yolks, black preserved eggs, red red duck eggs, and white egg whites make the whole dish colorful and fragrant.
When Ye Chui started to cook this asparagus soup, the chefs from Lu Bing all laughed and mocked.
"Why is he using salted duck eggs and preserved eggs? Doesn't the asparagus soup dish require green tofu to make the sauce?"
"I think this person doesn't understand anything..."
"Hey, cut the salted duck eggs and preserved eggs into pieces, mix them with red peppers and add them to the broth. It seems to taste pretty good..."
"I see. He used salted duck eggs and preserved eggs instead of braised tofu. This seems to be a very creative approach."
"Look at the finished dish. It's full of red, yellow, white, black, and green. It's so bright and colorful that it makes people want to taste it..."
“Why do I feel like this is how asparagus soup is supposed to be made?”
Several chefs were talking in low voices. Lu Bing looked unhappy. "Who does he think he is, changing the recipe randomly? It would be fine if the dish tasted good, but I don't think it's good at all. This boy is really messing around when cooking..."
Having said that, Lu Bing's eyes showed a hint of worry. This young man seemed to be really capable...
Soon he shook his head vigorously: "These dishes are just side dishes. Whether we can satisfy Boss Xu depends on the steamed sea bass!"
"This asparagus soup is ready to be served." Ye Cui turned around and said to Pan Qingguo.
Pan Qingguo smiled even more and hurriedly asked the waiter to serve the dishes. Su Xin just came back from outside and said with some joy: "Mr. Xu just ate the stir-fried broccoli and praised it, saying it was better than the broccoli he had eaten before."
"Really?" Pan Qingguo was overjoyed and nodded repeatedly to Ye Chui.
Lu Bing and the other chefs were silent this time. Stir-fried broccoli is just a very simple dish. It doesn't even require a recipe. It is a basic dish that every chef should master. However, this young man made such a simple dish, but Mr. Xu praised it as better than what they had made before...
This means a lot of things.
Ye Chui's expression was still calm. Although stir-fried broccoli was simple, this dish was in line with Ye Chui's philosophy of "big soup, discord". The simpler the dish, the more it could reflect Ye Chui's superb cooking skills. Ye Chui was not surprised at all when this dish was praised.
He smiled and looked at Lin Wei: "Weiwei, what's the next dish?"
"It's baby cabbage with vermicelli... But the vermicelli needed for this dish hasn't been soaked yet. You can make this mushroom and rapeseed dish first. The ingredients are ready."
"okay."
Ye Cui smiled and nodded. He didn't expect that Lin Wei, who seemed a little spoiled on weekdays, could be so reliable at this time.
Soon, dishes were cooked one after another with the cooperation of Lin Wei and the waiters.
“Shiitake mushrooms and rapeseed.”
“Fish-flavored eggplant.”
"Fancai baby cabbage."
"Braised ribs."
"Sauce-flavored pork elbow."
…
Chefs Lu Bing and others had fallen completely silent at this moment, no longer showing their previous contempt. Ye Chui had severely hit their self-confidence with each dish, causing their original pride to disappear into thin air, leaving only utter shock.
This boy, who looked no more than seventeen or eighteen years old, actually cooked one dish after another with quick and skillful movements. He didn't look like a novice at all, but more like a seasoned chef. Could it be that this boy has been practicing cooking since he was in his mother's womb
"Master Ye, when I delivered the dishes just now, Boss Xu was full of praise for your asparagus soup." Su Xin, who had just returned from delivering a dish, said to Ye Chui hurriedly, "He said that he had eaten asparagus soup many times but never tasted this delicious. The method of using salted duck eggs and preserved eggs instead of braised tofu is simply perfect."
Hearing Su Xin's words, Lu Bing and the others all changed color a little. They didn't expect that Ye Chui's improved asparagus soup would be praised by the diners...
"But Boss Xu can't wait any longer, so he asked me to ask." Su Xin continued, "When will the steamed sea bass be ready?"
"It will be ready soon." Ye Chui said with a smile, "Wait another ten minutes."
"He's going to start making steamed sea bass." Lu Bing's shocked face finally showed a smile again, "This dish is invented by me, I don't believe he can make it taste good... No matter how good he is, he can never make this dish to satisfy Boss Xu!" (~^~)