Chapter 542 Boiled Cabbage (Ask for a Monthly Ticket!)

Jessica spread her hands: "I don't want to be prejudiced against Chinese food, but the Mingfu family banquet I went to eat a few days ago did not meet my inner expectations at all."

Elena was also a little helpless: "I told you a long time ago that it is not the best Chinese food in Jingzhou."

Jessica: "But you're disappointed too, aren't you?"

Jano smiled, and didn't get too involved in the conversation between the two of them. He just served the dishes one by one according to the schedule according to the previous plan.

It started with a small appetizer, four seasons cold cuts.

Four Seasons Cold Dish includes four kinds of appetizers, namely pickled cucumber, vegetarian goose, braised bamboo shoots and candied plums, which have multiple flavors of sweet, sour, salty and fragrant.

Followed by lettuce wrapped shrimp floss, fresh shrimp, onion, celery and other ingredients are diced and stir-fried, and finally mixed with golden and crispy fried dough sticks, and then wrapped with lettuce.

Then there is a very famous traditional dish, pagoda meat.

Elena is very proficient in using chopsticks, while Jessica is a little clumsy in using chopsticks, but this does not prevent her from enjoying the food.

Jano introduced the characteristics and details of these dishes in English before serving them.

All introductions have been prepared long ago and are very concise.

If it is too short, it is impossible to explain the details of the dish; if it is too long, it may affect the appetite of customers.

After all, most of the Chinese food is served with a mouthful of heat, and it will not taste good after a while, and customers have no time to distract themselves from listening to these complicated processes and steps when they are enjoying the food.

The result of one mind and two tasks is often that you can neither taste the taste nor remember the details.

Therefore, the content introduced by Jia Nuo has been deliberated many times, and the time control is very accurate, so as to ensure that the guests can understand the characteristics of the dishes without affecting the tasting.

While listening, Elena touched the edge of the dinner plate calmly.

For high-end restaurants, the details will directly determine the experience.

Some high-end restaurants that don't pay attention to details, even after washing the goblets, don't pay attention to whether all the water stains have been wiped off.

If the water stains are not wiped off, even if there is only a small amount of dust around, the water stains will leave marks on the cup after they dry up.

Of course, there aren't many fancy restaurants that make this mistake.

Another very common problem is the temperature of the plate.

Use cold dishes for cold dishes, and hot dishes for hot dishes. Once the dishes are served slowly and the plates of hot dishes are cold, they must be removed and redone.

Elena lightly touched the edge of the plate where the three dishes had been served, and she could immediately feel that the temperature of the dishes was within the most suitable range, and everything was just right.

In addition, the presentation is also what Elena pays attention to.

The collocation of shapes, the harmony of colors, the types of tableware... Just like painting, the chef gives the dishes mood and soul through the arrangement of the dishes, and the arrangement of these dishes is called a work of art, which makes Elena very satisfied.

As for Jessica, she didn't know so many ways, but felt that the Chinese food she ate today seemed completely different from the ones she ate in the past.

The appearance is not bad, but the mystery of feeling is difficult to describe in words.

Jessica said in surprise while eating: "This so-called pagoda meat should be one of the two most complicated dishes we ordered, right?"

Elena shook her head: "Obviously not."

She looked at Jano: "Lucas, although the previous dishes are also excellent, I have also eaten them in other high-end private kitchens, such as the front four seasons cold dish. I have eaten them in a top restaurant in Silicon Valley. I have eaten it in a restaurant; I have eaten pagoda meat in a top private chef in Ludao. In terms of taste, each has its own merits. Although your place is not inferior to the previous two places, I have not been completely convinced."

Jano smiled slightly: "Then you should have eaten the next western dessert, its name is verjus in egg."

Elena and Jessica looked at the new dishes in front of them.

That's...an egg.

Jessica was a little confused: "So, is the boiled egg topped with verjus? Lucas, I remember you said this is a dessert."

Verjus is a kind of sour juice made from raw grapes. It is not common outside the UK and does not meet the taste of ordinary Chinese, but it was a pleasant surprise for Jessica and Elena.

Using an inappropriate example, it's probably like the feeling that the people of the Imperial Capital drank Arctic Ocean soda in Silicon Valley.

Elena showed a surprised expression: "Yes, it is a dessert, and everything on this plate is edible."

Jia Nuo smiled and introduced: "Miss Elena should be no stranger to this dish. It has nearly a hundred procedures and more than 70 kinds of ingredients to make such a small 'egg'."

Elena reminded: "Jessica, you'd better eat its 'eggshell', 'egg yolk' and 'white' together, the taste will be the most perfect when mixed together."

Jessica tried to eat a small spoonful, and her eyes lit up instantly.

"Oh, this familiar smell! What are these eggs that look like eggs?"

Jano replied: "The egg white is actually coconut-flavoured panna cotta, the yolk is spiced boiled verjus, the shell is chocolate, the 'nest' at the base is a dessert made of honey and molasses, and the surrounding decorations are kabosu jelly, a citrus fruit native to islands in East Asia."

"This is a very complicated dish. Every process is like a chemical experiment. From the preparation of materials to the production, precision is required. Many details, such as the proportion of materials, temperature, heating time, etc., need to be carried out carefully with laboratory standards. , otherwise a small negligence, maybe just one or two degrees higher temperature, or one or two grams of material, will lead to failure."

Elena added: "Even in the UK, there are very few restaurants that serve this dish."

The dessert obviously exceeded Jessica's expectations completely, and she said in surprise: "It's really delicious, thank you for bringing me such a surprise! But... this dish also made me stand firmer in my support Side of western food.”

If this dish is eaten by Chinese people, they may not find it delicious, but they will be surprised by the complexity of the craftsmanship and the exquisite appearance.

The eggshell, white and yolk of this "egg" are completely fake, especially the eggshell is very thin, which is no different from the real eggshell.

However, Chinese people can't adapt to its taste very well, because verjus will appear too sour, and most people are not used to it.

But the taste has a touch of home to Jessica.

Originally, there were two complicated dishes at the end, but the first dish had infinitely raised Jessica's taste threshold, and Elena couldn't help worrying about whether the next dish could calm down the scene.

If not, it will not help to change Jessica's stereotype of Chinese food. Although she ate a good meal, in Jessica's heart, it is obviously the western food of verjus in egg that impressed her the most.

The waiter brought a pot and put it in the middle of the table.

Elena's eyes widened slightly.

In the pot, four or five spread out leaves set off a large water lily-like... cabbage?

The stems and leaves of the vegetables have no signs of being boiled or scalded, and they look like raw cabbage.

There is clear soup in the basin, without any oil or color, but it can be seen that it is steaming, and it seems to be no different from ordinary boiled water.

At first glance, this dish gives the impression that a raw cabbage is peeled into the shape of a water lily and placed in a pot, and then poured with boiling water.

Elena was a little surprised, because she knew that cabbage was one of the cheapest ingredients, so to describe a thing as cheap, she always said it was "cabbage price".

Jia Nuo was not in a hurry to introduce its method, but raised his hand to signal: "This dish is called 'boiled cabbage', please taste it first, and I will explain it later."

Eileen dubiously picked up a small piece of cabbage leaf and put it in her mouth.

However, the cool and crispy taste as imagined did not appear. Instead, it was soft and tender. It was obviously fully cooked, but it was unexpectedly fresh and tender. This refreshing and fresh fragrance was completely different. Any taste I have ever tasted before!

Elena lightly scooped up another spoonful of soup, an indescribably wonderful taste stimulated the taste buds, it was so soul-stirring.

Jessica's expression also froze, obviously she couldn't imagine that the taste of this dish could be so good.

Jia Nuo explained with a smile: "This dish was originally made to use freshly rolled Chinese cabbage at the end of autumn when the ground began to frost, and leave the soil on the same day. Although the season is not right now, through precise control of the ambient temperature, It can also achieve this effect.”

"Remove at least two outer layers, leaving only the white leaves and tender, fist-sized part inside. Soak the vegetable root in the prepared soup to soften the vegetable stem. Peel off four or five pieces like a water lily blooming, and place it flat on the Drain the top of the net, and then use silver needles to pierce the cabbage heart repeatedly, so that the cabbage is filled with pores that are invisible to the naked eye from the inside to the outside.”

"To make soup, choose a chicken that is neither fat nor tender. It should not be heavy in oil, nor can it be overcooked. Remove the belly fat from the whole chicken and wash the blood water repeatedly. , shredded white mushrooms and other ingredients, simmer for four or five hours. When the soup is fresh and thick, take out the whole chicken, then put chicken slivers into the soup to collect the oil, put the minced meat made of chicken breast into the soup, and boil it. Strain the soup through a fine gauze."

"The combination of soup and cabbage is the most important step. Two fires and two pots are required. One pot is placed on the net drain with cabbage, and the other pot is the prepared soup. The fire of the soup should be smaller, keep the soup at 70-80 degrees Celsius, and there is nothing wrong with it. Then use a large spoon to pour the warm soup on the cabbage repeatedly. When the soup is almost finished, change the pot and pour it again , until the outermost layer of vegetable stalks are completely cooked and soft, then put the cabbage into the pot and slowly ladle into the hot soup. Only in this way can it be called real boiled cabbage.”