The Garden Life of a Little Gardener

The chefs in the kitchen showed their talents and did their best for the final game of Doucai.

On the second and third floors of Mingyue Building outside the kitchen, the group of relatives and friends and the jury are staring at the screen, always paying attention to the situation inside.

By noon, the situation in the kitchen had reached a fever pitch. All the chefs had basically finished processing the side dishes and entered the stage of making banquets.

Zou Kai's national beauty and heavenly fragrance have begun to take shape, just as everyone expected before, he used flowers to add fish and vegetables, and used flowers as auxiliary materials to cover the topic of national beauty and heavenly fragrance.

Chef Bao used a lot of various ingredients from the Northeast, mainly sauce-flavored, salty and fresh, and used the old taste of the Northeast to make this fish feast, so as to fit the theme of returning home.

That foreign chef, George, didn't make any fuss this time, and he went about his business step by step. Everyone looked at his fish feast, and felt that his fish feast, whether it was the sauce or the side dishes, was a bit of a combination of Chinese and Western flavors.

While watching on the screen, everyone discussed in a low voice from time to time, expressing their opinions with relatives and friends around them.

"Ah Kai's side is really fresh flowers into fish dishes, I don't know how he wants to balance the taste between the two ingredients."

"I guess Akai must use other things besides flowers. When he just turned over his side dishes, I saw some bottles and jars buried under the vegetables, filled with sweet-scented osmanthus honey and roses. Sauce or something."

"Oh, so Akai also borrows the taste besides the shape, but those things are all sweet. I have never tasted fish dishes made of sweet taste."

"Not necessarily, just like bean curd and tofu nao. Whether it is sweet or salty is delicious. In the final analysis, it depends on the skill of the stew master."

"Hey, look at Ah Yuan serving out the old-fashioned copper hot pot from the Northeast. What is he going to do? Make the old-fashioned yellow-lipped fish hot pot?"

"It's not just old hot pot or sauerkraut, but also white meat. Is this a sauerkraut stew pot? Oh, the fish soup that has been boiled for more than four hours has been filled into the copper hot pot to make the base soup, so this is fish soup with sauerkraut and white meat." pot?"

"It's the first time I've seen the Northeast-flavored yellow-lipped fish soup pot. These chefs really dare to think and do it."

"Look at the foreign chef, he asked for a blowtorch, is this something for grilling?"

"I guess it is. I just saw him mix avocado and mayonnaise to make a green and white sauce. It is likely to be used in that dish."

"I just saw that foreign chef carefully remove the petals of the coming roses, soak them in pure water and put them in the freezer of the refrigerator to freeze them."

"Look here, Akai started to process the fish liver. He put the fish liver into the fish soup and stewed it. Is this why the original soup is turned into the original food?"

"Ah Yan can understand it here. He marinated the fish soup and part of the fish with sauce. Has anyone eaten the marinated yellow-lipped fish? Anyway, this is the first time I have seen it."

"I haven't seen it, I really haven't seen it. When I was young at my age, I also ate yellow lip fish, but at that time I knew that it was the most precious thing. It was always stewed or steamed. If you touch it The bigger ones must have been cleaned in advance. The fish livers and scales were also taken away to make medicinal materials. Only the head, tail and meat were left for us. Just like this, I haven’t seen one in the fish market for several years.”

The production of fish maw requires the clams of large fish, at least dozens of kilograms, so the price is getting more and more expensive now.

"Abbe, just be content. Regardless of the size or how you eat it, you have seen and eaten it. This is the first time we have seen such a big yellow-lipped fish at such a close distance."

During the conversation, the service staff of Mingyue Building came to ask the group of relatives and friends what they would like to have for lunch.

Now the entire back kitchen of Mingyue Tower is occupied by the chefs of Doucai, and it is difficult for others to go in and start a fire to cook.

But this is not a problem for Mingyuelou, a group of first-class or top chefs gather together, and they can still be troubled by a lunch?Guaranteed to let the relatives and friends downstairs have a good meal.

It doesn't matter that the kitchen is occupied, there is still room in the pastry room, let's invite relatives and friends to have refreshments.

As soon as they heard about this opportunity, everyone immediately became excited. You must know that the waiter just said that the masters of the three families would make a refreshment for them by themselves, and others would be fine. Mr. Zou and Mr. Qi are both upstairs. Taishan Beidou, the two chefs, hasn't shown off his cooking skills outside for many years. This kind of opportunity is absolutely once in a thousand years.

Facing the two old men, none of the people downstairs dared to order food for them. They all said that they would eat whatever the old men did, and they would never be picky eaters.

After more than half an hour, the waiters of Mingyue Building began to serve refreshments to everyone one after another. Sure enough, every dish was so delicious that people could not wait to plunge into the serving steamer.

Holding his plate, biting the crispy radish in it, Zhouquan found a gap to call the little brother Chuancai who was in charge of serving the dishes over and asked, "Brother, let me ask, we have already had lunch, what about the food over there in the kitchen?" What about the cooks? Will someone come over and give them a break for lunch?"

The little brother who delivered the dishes shook his head and said, "Manager Zou told us just now that all the dishes for the fish feast of the post-cook chefs have to be done by the chefs themselves, and no one can help under any circumstances."

"Doesn't that mean they don't have to eat lunch? They have to work hungry?"

"Isn't this a common thing? That chef can eat before the guests are full? When you eat is the busiest time for our back kitchen, every time we have lunch, we have to be after one o'clock."

"That's not opening to welcome guests. It's a competition and there are no outsiders, and no meals are allowed?"

Even Zhou Quan, the "rice bucket" chef of his own family treasure, wanted to go up to the third floor to argue. One person cooks a table with more than 100 catties of fish and twelve dishes. It takes ten hours. At least give someone to eat and drink time.

It could be seen that Zhou Quan, who held him back and kept asking questions, felt sorry for the chef inside. The little brother who delivered the food smiled and said, "Don't worry, they are all messing around in the kitchen. Everyone has their own way. A cook can still starve himself."

While speaking, everyone saw that Zou Kai, who was cooking in the kitchen, stopped, took out several boxes of milk from a small low-temperature refrigerator in the corner of the kitchen, and distributed them to Chef Bao and George along the way.

After receiving the milk, they each took time to drink the big box of milk, and after throwing away the empty box, they continued to prepare for departure and started the next round of work.

Time passed by little by little, seeing that the sun outside has gradually moved westward from the center, and now it has fallen behind the building and is about to return to the bottom of the mountain.

The hour and minute hands on the clock also pointed to the position of 05:30. The chefs in the back kitchen were all working on the last step of processing the fish feast. Seeing this, Mr. Zou stood up and said, "Tell the lobby to arrange all the tableware and chopsticks. , and it’s time to decide the winner.”