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Liu Huaxing's cooking so far is not so much that he didn't use his full strength, but rather that he couldn't use his full strength. If he relies on his own strength, he can make very delicate and high-end dishes, but these dishes cannot be replicated by general chefs, and they don't know the reason, so it is useless to cook them.

The dishes that can’t be served without him are meaningless to a restaurant. In addition, when ordinary people taste it, they just taste it. They don’t understand the overall feeling at all, and ordinary people feel good when they eat it. They can't taste what is delicious and what is delicious, so he is currently restraining his level and ingredients.

After all, for Chinese people, many foreign spices such as curry leaves, basil, oregano and rosemary are not used very much, and naturally they don’t know the taste. But there is a gourmet in front of her, who has tasted the dishes of various well-known restaurants in the world, and she knows the world's best delicacies, which also makes Liu Huaxing a little eager to try.

What is the level of my cooking skills? Liu Huaxing couldn't help thinking to himself. He also has a rare feeling of eagerness to cook for people outside his own family.

Thinking of this, Liu Huaxing first began to think, how to create a taste that suits the world in the form of Chinese cuisine?

Generally speaking, French cuisine can be simply classified into four steps: appetizer, soup, side dish and main course, but some more luxurious restaurants will divide the steps into more detailed steps, adding "pre-dinner wine" before the appetizer, and adding "pre-dinner wine" before the soup. Add the "bread" and then add the "dessert" after the main course for a real complete meal.

This method of operation is only practiced in very few restaurants, and there are basically no such restaurants in China, because the process of ordering food will be too cumbersome, and there are too many types of dishes that require a lot of materials to be prepared in advance, which increases operating costs and leads to poor service. The number of customers will decrease, and if the operating cost is high, the price can only be raised to recoup the cost, which is difficult to achieve in a country with a fast dining pace like China.

After all, the population is too large and the catering competition is huge. It is difficult to survive in this environment with this kind of operation.

But now, it doesn't matter if Liu Huaxing presents this full menu separately in order to express his gratitude to a specific guest. Following this process, Liu Huaxing began to think.

"Start with the main dish..." Liu Huaxing pondered, the most famous and well-recognized dish in China to the world is actually mapo tofu, but this dish is not enough to be enjoyed as a main dish because of the lack of " Satisfaction".

In terms of the nature of the dishes, Mapo Tofu is more inclined to side dishes. Side dishes are usually fish and shellfish that are mainly protein and have no fat. They have high nutritional value but lack satiety, and they can still be eaten after eating. main course.

However, there is another problem with mapo tofu that prevents it from serving as a side dish. The side dish has the presence of the main dish, making it unsuitable for a full menu. Liu Huaxing ruled out this option.

Then, the main course can only be set as "meat". Since it is meat, what kind of meat? Beef, lamb, pork?

"Dongpo pork?" Liu Huaxing recalled the first time he went to Yang Xiaoxiao's house to make his own dishes, but then he shook his head: "Pork belly is possible, but Dongpo pork is not necessary... By the way, Lionhead."

Once the main course is decided, the rest is easy to decide. Desserts after a meal should naturally be able to get rid of the greasy feeling, and the sweetness is just right so that it will not be too greasy... Thinking of this, Liu Huaxing looked at Yang Xiaoxiao who was busy beside him, and couldn't help laughing: "Isn't there a ready-made dessert?" Is it? My little strawberry... sweet-scented osmanthus cake, improve it."

"Why? You do your thing." Yang Xiaoxiao caught his gaze and asked with a smile.

"Replenish the strawberry energy." Liu Huaxing leaned over and put his face on her head and rubbed it with a smile.

"Are you a magical girl and you supplement with strawberry energy?" Yang Xiaoxiao couldn't help laughing a little, and teased.

"Bold, dare to say that about me, be careful of family law." Liu Huaxing reprimanded her seriously, then pinched her ear and said, "Little Strawberry, I need you to do me a favor."

"Tell me." Yang Xiaoxiao replied bluntly, and Liu Huaxing explained: "Today I want you to help me make a dessert. It is similar to the sweet-scented osmanthus cake, but the process is a little different. It is called 'Osmanthus Dingsheng Cake', very sweet Simple, I will teach you..."

"Then if I mess up, you can't scold me." Yang Xiaoxiao pouted and said coquettishly, Liu Huaxing smiled, "If I mess up, keep doing it."

After admonishing Yang Xiaoxiao here, other dishes slowly emerged from Liu Huaxing's mind.

For the aperitif, Liu Huaxing prepared "Rose Dew Rice Wine", which is similar to osmanthus rice wine except that rose dew is used instead of osmanthus, which looks better and avoids repeating the osmanthus Dingsheng cake made by Yang Xiaoxiao later.

The appetizer is "crispy duck", of course not a whole one. Two slices of crispy duck topped with sour plum sauce are perfect as an appetizer. The next "bread" is the lotus leaf cake, which can be used alone, and can also be used with the mutton soup served later to make mutton steamed buns, but of course, the portion will be controlled so that the lotus leaf cake will not be full .

The side dish after the mutton soup is salt and pepper shrimp, which provides a spicy taste and a firm texture in the whole menu, but the taste of the shrimp itself is not so heavy that it will overwhelm the main dish, and then it is the turn of the main dish braised lion head .

After eating everything, the dessert is Osmanthus Dingsheng Cake made by Yang Xiaoxiao himself. This is Liu Huaxing's full menu.

Of course, the menu is tentatively set here, and there must be some "little tricks" in it.

Combining a full set of menus with only dishes does not reflect culinary skills. At most, it can prove that the chef has experience and concepts of French cuisine. It is the "seasoning" of these dishes that really reflects the chef's skills.

Liu Huaxing was busy getting materials back and forth, while telling Yang Chengzhi: "Uncle, I'm short of some materials, you must find a way to buy them. If you don't have any, go to a nearby western restaurant to order food, and ask them to deliver some spices I want come over."

Yang Chengzhi also knew that Liu Huaxing was serious, so he wrote down what he wanted, and then set off in a hurry. Because French cooking is done step by step, Liu Huaxing can start by preparing the ingredients.

When he washed and cut the materials to be used and started to marinate, Yang Chengzhi also came back with the materials he wanted, Liu Huaxing didn't care about talking, took the materials and started the next step of production.

Soon after the first aperitif was served, Liu Huaxing immediately began to prepare the second course, so that the second course could be served when the other party was about to finish tasting the first course, and kept this rhythm.

Step by step, each dish was gradually served, and finally, after Yang Xiaoxiao's sweet-scented osmanthus Dingsheng cake was brought out, Liu Huaxing was relieved and leaned against the stove to rest for a while. Yang Xiaoxiao wiped his sweat on the side.

"Xing Xing, is my osmanthus Dingsheng cake okay?" Yang Xiaoxiao asked a little worried.

Liu Huaxing smiled, put his arms around her slender shoulders and asked, "What's the problem? I have tasted it myself. My little strawberry can do everything well if you put your heart into it."

"Hmph, it's disgusting to put a high hat on others..." Yang Xiaoxiao pinched him with a happy smile.

After a while, Yang Chengzhi rushed to the kitchen and urged Liu Huaxing, "Come here quickly, the guests want to see you!"

Normally, it might be the guests who are causing trouble, but this time Liu Huaxing knew that the other party wanted to meet the chef and express her opinion on the meal. So Liu Huaxing washed his hands, tidied himself briefly, and followed Yang Chengzhi to the box.

Finally, we are going to meet each other... Liu Huaxing secretly thought that this was the first time he had a heartbeat reaction when he was about to meet a woman other than Yang Xiaoxiao, but it was not because of heartbeat, but excitement: how good is his cooking skills? high?

Pushing open the door, Liu Huaxing suddenly met the eyes of the woman sitting facing the door.

This woman looks quite young, probably in her thirties, which actually surprised Liu Huaxing. It's really not easy to have such a wide range of cooking knowledge at such a young age.

In terms of appearance, Feng Wendan has straight hair parted on the side, and her facial features are quite beautiful and soft, but her face is slightly flawed and her chin is not sharp enough. This face shape gives people a bloated feeling. Although she is quite slender, it makes people feel She is a little fat. However, this kind of slightly fat feeling is matched with the softness of her facial features, which makes her look very rich, especially like an oriental woman.

"Oh, I finally met our talented chef." Feng Wendan pursed his lips and clapped his hands after seeing Liu Huaxing, then took out the recording pen from his pocket: "Do you mind if I give you a simple interview? "

"It's fine if you don't show your face." Liu Huaxing smiled, stepped forward and stretched out his hand, "Thank you for your help a while ago."

"Where is it, I can't talk about helping, just share the delicious food I found." Feng Wendan smiled, then turned to the dishes on the table, and replied: "Then, let's start talking about cooking? Rose rice wine, Crispy duck, lotus leaf cake, mutton soup, salt and pepper shrimp, braised lion head, and sweet-scented osmanthus Dingsheng cake... I will choose the ones I care about first."

After pondering for a while, Feng Wendan pointed at the mutton soup with his chin: "How is this mutton soup made? Why is there no smell at all? You know, I don't really like mutton. No matter how good it is, it will always It has a little taste. My sense of taste is very sensitive, and the taste will be particularly strong in my mouth, but this soup... doesn't have that phenomenon."

"A piece of curry leaf was given in the soup." Liu Huaxing explained, "It is a very common method used abroad to eliminate mutton and make curry. The taste of curry leaves is stronger than that of curry, so I only gave one piece, But in order not to let the curry leaves completely overwhelm the taste of the lamb, I added a little rosemary powder to blend, and the combination of these two spices, together with the scallions in the traditional lamb soup, achieved this effect.”

"Yeah, curry... I just said that there is a strange taste that is a bit familiar." Feng Wendan was stunned, and Liu Huaxing pointed to the lotus leaf cake: "Also, I added a little goat milk cheese to the lotus leaf cake. If you If you taste these two together, it will further highlight the aroma of the mutton without letting the smell of mutton prevail.”

"Oh, so that's the case." Feng Wendan looked enlightened, and then turned his attention to the lion's head, "And this lion's head, which has an indescribably deep sweetness, is it given to sage? "

"No, although sage is often used to remove the fishy smell in meat and offal, it has a bit of a bitter taste. I give 'Tarragon', tarragon leaves, and its sweetness is used to relieve the greasy smell of lion's head and braised The salty taste is very suitable." Liu Huaxing explained with a smile, "Do you have any questions?"

"As for the individual dishes, there is no more." Feng Wendan smiled with the recording pen on his lips, "Then, in the end, I may ask you, why did you choose these dishes as this set of menus? What is your intention? "

Liu Huaxing said eloquently: "The purpose of choosing these Chinese dishes is of course to highlight that my Greater China cuisine can also be used on the world stage. As for the choice of each dish, there are individual reasons."

As he said that, Liu Huaxing looked at the dishes in front of him and said: "The fragrance and sweet and sour taste of rose rice wine are both appetizing and romantic for women, and it is very good to create an overall dining atmosphere. Rose rice wine has a thicker taste and is not as good as ordinary meals. The previous wine was different, so I chose the crispy duck meat for the second course, and the thick taste of the rice wine can also make up for the shortcomings of the duck meat itself.”

"The lotus leaf cake and mutton soup afterwards are a combination in themselves, and they also highlight the well-known snacks of Chinese mutton steamed buns. Later, I hesitated when choosing side dishes, but braised lion head is also a taste For soft food, if you choose fish with a soft taste as a side dish, it will make the whole set meal taste a little chewy, resulting in a decrease in satisfaction.”

“So I opted for salt and pepper prawns as a side dish, the crunchy firmness provided the satisfaction, and then the lion head provided the satiety. The sweet osmanthus Dingsheng made by my lovely girlfriend was served at the end The cake absorbs the excess water in the mouth, and the fragrance of osmanthus eases the taste of various other spices in the mouth, and it also finishes the whole set meal."

"Bravo, not only considers the overall taste combination, but also the concept of texture and satiety. It is obviously all Chinese cuisine, but it feels like French cuisine." Feng Wendan applauded and said with a smile: "It's wonderful, I didn't expect this restaurant The restaurant has given me more surprises than expected. But, why haven’t I seen these set meals before?”

"Oh, this set meal is for me to thank you on the spot." Liu Huaxing said with a smile, "I'm actually just a part-time chef. I'm still in college now, and I only come here to work occasionally, so I can only Serve these 'limited supply' dishes when I come to work, and the rest of the time I can only rely on ordinary chefs to complete those ordinary menus."

"So talented, but why don't you choose to be a full-time chef? Can I recommend some restaurants for you?" Feng Wendan asked curiously, at this time Yang Chengzhi quickly interjected: "No, this child is my daughter's boyfriend, I It’s because I told him that I’m here full-time, and he said that I don’t plan to be a chef in the future, but I’m just here to help, so I…”

"Hmph... so it was to please my father-in-law." Feng Wendan looked sideways at Liu Huaxing and smiled.

At this moment, Liu Huaxing finally couldn't bear it any longer, and asked, "Well...excuse me, what do you think of my level? Among all the chef's skills you have tasted?"

Thanks to Ming Yuyuan, Desire for the End of the World and LEONYU for the monthly pass, we will add more tomorrow