Make your face white with moonlight [Quick Transmigration]

Ke's restaurant opened smoothly.

Bai Yue deliberately chose traditional Chinese decoration, and he personally modified many details—yes, after the end of the world, the architectural style, of course, a large part is also incomplete like cooking skills, history, culture and so on.

So, the authentic retro style, which is so common in his world, is simply refreshing here.

Ke's Restaurant V: The capital store of Ke's Restaurant is officially open!Opening time: xx, xx, xxxx.At that time, our store manager and chef Ke Baiyue will personally bring the latest dishes to the diners...

Opening day.

One big person after another came to the scene.

The Ke’s restaurant is really popular these days, so popular that these bigwigs who have no time or interest in watching hot searches have more or less got news from different people, which makes them unknown to this restaurant before. But now it is rumored that there is some interest in restaurants with "the most authentic pre-apocalyptic heritage".As a matter of course, when Ke's Restaurant opened and tentatively sent out invitations to all parties, many of these bigwigs chose to attend if they were free that day.

At the gate of Ke's restaurant, old acquaintances got off one by one.They looked at each other, laughed, greeted politely, shook hands, and then talked in low voices, most of which revolved around today's opening banquet.I hope it can meet the expectations of those who are used to eating good things.

The ribbon-cutting ceremony was very grand because of the presence of celebrities from all walks of life.

Ms. Qin, the dean of the National Institute of History and Culture, Mr. Changlong from District S of the capital, and Mr. Sun from the Huaxia Cuisine United Association cut for Kejia Restaurant together.Then the guests humbly walked into the gate full of classical features, first walked through a small garden covered with rockery flowers and trees, and were amazed all the way.

Accompanying them was Shi Chen, who calmly faced those surprised looks and said that he was one of the shareholders of this restaurant—oh, the boss?The boss is preparing delicious food for everyone in the back kitchen, please forgive his faux pas.

The diners chatted and walked through the garden to the entrance of the main hall of the restaurant. They were looking at the building with gray eaves, green tiles and red walls. A row of girls in water-red cheongsam came out from inside. They had crow-colored buns, bright eyes and bright teeth, and emerald hairpins. Unanimously blessed a blessing and said "Welcome".Against this antique building, people are in a trance and don't know where it is today.

Ms. Qin, the dean of the Institute of History and Culture, praised it at the time, saying that the makeup and clothing were well restored.

Other non-professionals, seeing such a beautiful layout, subconsciously raised their expectations for Ke's Restaurant.

These pretty girls invited people in and led them to sit down. Various candied fruits and eight kinds of cold dishes were already placed on the table.The waiters in cheongsam introduced them one by one in a gentle voice: "Crystal duck tongue, lotus root stuffed with osmanthus, bean curd and foie gras roll, chrysanthemum duck gizzard, hawthorn meatball, Ruyi shrimp roll, Yufei Xianglian, coral melon roll. "

The diners became excited when they saw the plate arrangement.The crystal duck tongue is arranged as two pure white plum blossoms, and two flower branches are painted on the bottom with sauce; the lotus root stuffed with sweet-scented osmanthus and glutinous rice is stacked one by one, connecting the end to the end; the chrysanthemum duck gizzard is like red sandalwood and shaped like a chrysanthemum , beautifully presented on the plate; the hawthorn balls are bright and cute one by one, stacked one on top of the other to form a small tower...

Move your chopsticks to taste again, and the original sound of discussing the arrangement of the plate is gone.

People who don't know how to eat cold dishes, or who have never eaten the best of them, always feel the same.

But these few dishes, one product, the layered taste is not inferior to any hard dish!

For example, this hawthorn ball is called hawthorn ball, but when you pick it up and eat it, you will know what kind of hawthorn it is?Although it looks similar, it is also sweet and sour, but the texture is clearly shrimp!After one bite, it is loose, tender and flexible, and the full-bodied sweet and sour air permeates the mouth, making people feel appetizing all at once.

"The name of this dish is clever, it really looks like a hawthorn." Someone praised with a smile.

However, the dean of the Institute of History and Culture showed a pensive expression after taking a sip, and asked after a while, "This dish is not your original creation, is it?"

The waiter blessed Fushen with a smile - the skillful standard of this action made Ms. Qin couldn't help but nodded slightly: "Indeed. Mr. Ke, the boss, said that this dish is borrowed from the favorite dish of Emperor Guangxu of the Qing Dynasty."

Ms. Qin smiled with relief: "This is rare. The original name of this dish is 'Fried Pot Fried Mud', which was recorded in the Qing Palace's meal archives "Meat Bureau Ticket Bottom". Your boss has a high level of cooking and a rich history. It's thick enough."

The two people talked in a low voice, but such a piece of knowledge related to dishes naturally spread quickly among the tables.Someone was amazed: "Could it be that these dishes are all exquisite?... Waiter, please introduce the allusions in it."

After asking, I found out that these cold dishes were all recovered from the imperial banquet of the Qing Dynasty!The waiter has obviously done his homework. When asked, he just introduced where the dishes came from, such as "according to "Jin Xiaocai Di File"...", "From "Driving the Rehe Whistle Deer Festival as usual""... …The guests felt a little eye-opening as they ate and listened to popular science.

Ms. Qin's expression was as gentle as a spring breeze at the moment, and she kept praising Ke Bai for the better.The only one who is a little embarrassed may be Mr. Sun from the Food United Association.The dishes that their food associations don’t even know have been cooked here, and the restoration effect seems to be very good. Whether it’s original or not, it can remind people who understand history, which means that at least there are dishes. Seventy-eight percent taste.

After eating cold dishes for a while, a girl in a cheongsam and a handsome waiter in a mandarin jacket came to serve hot dishes again.

Eight-treasure tofu from "Suiyuan Food List", "cut into tender slices, add spiced meat chips, mushroom chips, pine nut kernel chips, melon seed kernel chips, chicken chips, and ham chips, and stir fry in the chicken broth" .This dish is famous, and there are many restaurants.The famous Yuyan Pavilion is an expert in making eight-treasure tofu.

Ke’s restaurant had a secret fight with Yuyange before—or Yuyange unilaterally replied to the netizens, but it was wrong, and they were ashamed. Ke’s restaurant didn’t say anything to them Anything, but in the whole matter, the Ke's restaurant has been secured, so Yuyan Pavilion is naturally a little bit annoyed.Yuyange's family has a big business, a time-honored brand, and maintains a very good relationship with the government-you know, several state banquet chefs are from Yuyange.Naturally, this time the Ke's restaurant opened, and it was nothing more than a trivial matter for them to get one or two invitations.

A chef and a manager of Yuyan Pavilion came here with picky hearts, wanting to see what the capital of this restaurant that dared to step on their superiors, came in the exquisite garden decorated with peonies and rockery, and ate a few more. The arrogance of the unheard of cold dishes slowly faded away, and when they looked at each other, there was some vacillating vanity in their hearts.

However, the waiter reported the name of the dish and asked everyone to taste the eight-treasure tofu, and the two suddenly became angry again: Who in the capital doesn't know that Yuyan Pavilion is good at eight-treasure tofu?On the first day of the opening, such a dish was made brightly, who would believe it if it wasn't for the ring?Even if you have a bit of capital, you can't stand up to our profound heritage and resounding brand, so how dare you stretch your claws to provoke us?

But they didn't know that Bai Yue didn't think about this at all when he set the menu.The famous dish of Yuyan Pavilion?Oh, I do not know.Even if you know, you can do what others can't?So domineering?

The chef at the Yuyan Pavilion was superb in cooking, but he was a little bit impatient, and said in a calm voice: "I didn't expect Ke's restaurant to cook this dish, but we can learn from each other and learn from each other's strengths. "It sounds good, but the tone is a bit yin and yang.

The people next to him looked over and saw the Yuyan Pavilion logo embroidered with gold thread on his clothes.

The manager of the Royal Banquet Pavilion smiled and introduced that this is the chef of their Royal Banquet Pavilion.They sat at the back, so they would not affect the most important guests in front.But the people sitting here are not ordinary people. There are not a few people who have eaten Yuyan Pavilion and Babao tofu. Their behavior also aroused a little curiosity, and they are waiting to see the Babao tofu in Ke’s restaurant. How does the tofu compare to Yuyan Pavilion?

A group of people waited eagerly, and the waiters presented the dishes table by table.Just look at the golden soup on the jade-colored plate, the tofu mixed with ham, peas, mushrooms, corn, and diced meat... colorful, beautiful in color, savory and fragrant, and the soft and waxy tofu follows the slight movement of the plate. , shaking tremblingly on the plate, people can almost feel the texture of the Q bullet.

Just the smell makes you want to eat it.

The guests couldn't wait to taste it. The chef of the Duyuyan Pavilion, smelling the aroma, looked a little ugly, but he still stopped the waiter and insisted on asking: "Your eight-treasure tofu, why is the tofu not formed? The chopsticks will be broken and ugly when they go down."

The eight-treasure tofu in Yuyan Pavilion is neat and beautiful.

The waiter who was stopped was a little confused and went to see the foreman in a panic.The chef of Yuyan Pavilion thought she was embarrassed, so he couldn't help amplifying his voice a little, and said loudly: "Chef Ke is still young, and his skills are already good now. If he wants to do it perfectly, I am demanding."

The head waiter over there was originally introducing to the distinguished guests at the first table. Hearing the commotion, his brows were slightly frowned. When he saw a waiter running over with a small step and whispered the reason, he smiled generously, and in front of the important guests at the first table He said: "Our boss specially trained us. This eight-treasure tofu is from "Suiyuan Food List". Because the most tender tofu is used, it has been integrated with the ingredients after careful cooking, and it can’t be clamped. This kind of tofu is thin and transparent, and it is thoroughly flavored. It is fresh, smooth and soft after eating.

She said and bowed: "Please scoop out a little bit with a spoon and taste, has our boss' goal been achieved?"

The diners followed suit one after another, and then let out admiration with enjoyment.

"Indeed, there is no need to chew, it melts in the mouth, and it is extremely smooth."

"As far as the taste is concerned, it is transparent and has a delicate texture. I have never eaten such eight-treasure tofu!"

never had.That is to say, the eight-treasure tofu in Yuyan Pavilion is not as fresh and tender.

The chef of the Royal Banquet Pavilion intended to be provocative, but in the end, his signature dishes were compared, his face was red and white, his mouth opened and closed, unable to say anything.People quoted scriptures and allusions, and they said that they restored the original ancient food, what can you say?

This small commotion was quickly subsided, but the head of the first table smiled and said to Shi Chen: "The waiters you selected are of good quality and have strong adaptability."

"Bai Yue personally trained them one by one, and even gave them lessons, trying to let most of the waiters know the origin and benefits of these dishes." Shi Chen just praised Bai Yue, "Our chef is very knowledgeable about history and culture. I love it."

The head of the district showed a deeply touched expression: "Okay. How many young people today can still know the history and culture like a treasure? The catastrophe of the end of the world has destroyed a lot of our culture, but fortunately there are still those who are diligent in revival Young people with traditional cultural skills, whether it is history, ancient culture, or ancient skills—such as cooking, these young people are making unremitting efforts, exploring and promoting them. In my opinion, the historical and cultural undertakings of our country , very promising."

The people at the table nodded and thought, this is the official tune.It seems that this Ke's restaurant, this young chef, and the current excitement are just the beginning.

The waiters shuttled between the tables, bringing dishes of exquisite dishes to the table.Double bamboo shoots with pile fern, green spring breeze, marinated shrimp with egg yolk, soaked lotus root belt in Honghu Lake, tea duck with pine nuts, braised radish with pork belly, scallops and winter melon, crispy squid...

Large plates and small plates, cups, bowls and chopsticks, one after another, are dazzling and colorful.

The guests were reluctant to lift their heads after eating. Occasionally swallowed a chopsticks of tea duck, or tasted a piece of wax gourd, and the tip of the tongue slowly recollected the full taste, and then took a breath to recollect it, half satisfied, half feeling Wan Qian said: "It's so delicious!"

But they don't know how much painstaking effort and effort they put into the small plate in front of them.A dish of squid, not to mention cooking, but to say how to make it, soak it in warm water for 24 hours, cut off the head and whiskers, put the slices into a pot and marinate with edible alkali, and it takes another day and night.This is to ensure that the taste of the squid is soft, tough and soft, not too much and not too little, and it is strong and springy.The reason why it is so troublesome is that the squid should not be heated in the pot for a long time.

However, this is only the processing of ingredients.After the squid is soaked until soft, bring to a boil over low heat. Remove from the fire when the squid is just transparent, wash off the alkaline water repeatedly, and then store it in clean water.Because crispy squid uses vinegar, in order to avoid the alkali reaction with it and affect the color and taste, it must be dealt with cleansing, then stir-fry the onion, ginger and garlic until fragrant, add rice wine and chicken broth, add secret seasoning, and then hook water starch When the soup is thickened, add the squid and serve it out before it opens—here you have to control the heat again, pour vinegar on it, and serve it with the crispy rice.

When it arrived at the table, the waiter raised his plain hand slightly and poured the squid juice on the rice crust. With a bang, the whole room was full of sound, full of fragrance, and the umami taste tickled people's hearts.

For this squid dish alone, Bai Yue asked a few apprentices to watch the cooking process of the squid, and before the banquet, he personally checked the flexibility of the ingredients to make sure everything was safe.The squid produced in this way bites the teeth lightly, and the strong squid meat is squeezed by the teeth, flexibly resisting human bites, but it is not stiff and blocked, but is closely attached to the teeth of the tongue tip, plump The delicious taste was squeezed out little by little as the teeth worked hard, and penetrated into the mouth layer by layer, wrapping the tip of the tongue warmly.The chicken soup for making squid has been hanging for a long time until it is oily. When it is used to cook squid, the fresh fragrance of the ground and the fresh fragrance of seafood are seamlessly integrated into one. .

The dishes were divided up by the diners within 10 minutes after they were presented, but behind them were the combinations of seasonings, temperatures, and ingredients in different forms, and the meticulous cooking in different ways for different durations.

When the last dish that he had to cook himself was finished, Bai Yue exhaled, washed his hands, took off the towel and wiped his sweat, his face showed a bit of satisfaction, and he instructed his disciples to take the last step, this stall Don't shiver, steam the rice at the back, look after the dessert, and then go to the front.

Shi Chen was the first to see him, and hurriedly said sorry to the guests at the table, and greeted him with an admiration on his face: "It's perfect." kiss.

Bai Yue smiled and squeezed his hand, then walked to the front table, holding an old-fashioned cup with a little clear wine in his hand, and said hello to the guests one by one.

Of course, he got a lot of compliments and admiration, and everyone was amazed by the banquet.The rich fragrance permeates the antique hall, as if the slender girl and the handsome young man shuttled through time and space, talking in a brisk tone about those delicious secret recipes that have been dusty for many years and are now rediscovered.

The mayor of Long District shook hands with him and said, "It's rare to have such outstanding craftsmanship at such a young age."

Dean Qin of the Institute of History and Culture encouraged him to continue to carry forward the traditional Chinese cuisine.And Mr. Sun from the Food United Association warmly invited him to join the association.

Bai Yue dealt with everyone with ease, and his calm and calm performance made people quietly give him a little more points in their hearts.

If skills and background are the cornerstones of development, then emotional intelligence and dealing with people are the navigation marks that determine how far he can go.This young man is amazing, he has excellent strength, and he also has a certain level of conduct in the world.

Bai Yue exchanged greetings with everyone in the room, and before he returned to his seat to sit down, there was a faint fragrance wafting from a long distance, which made the diners who were buried in their meals couldn't help but move their noses, and couldn't help but stop. After a moment of chopsticks, they all raised their heads, carefully catching the beautiful smell, with a little expectation in their eyes.

"Is it lotus fragrance?" Someone with a good nose could tell the difference, and others nodded.

It's just that the lotus fragrance is relatively clear, but the taste is a bit sweet and glutinous, and I don't know what it is.

While guessing, girls in cheongsams came out gracefully, but no one had the time to pay attention to their beauty, all attention was attracted by the large trays they held in their hands.

The pretty girls stopped at the tables one by one, and put a portion of the things on the tray in front of the guests.Everyone took a closer look, and there was a fresh green lotus leaf bag in the blue cup. I don’t know how it was made. It was clearly steaming, but the lotus leaf was not burnt at all, and it was tender. The aroma came from here. of.

"Lotus leaf rice, you guys have a try." Bai Yue smiled and invited, but in fact he didn't need to invite, the guests' eyes were glued to it, and after a few seconds of scrutiny, they started to start.

As soon as I cut it open with chopsticks, oh, an indescribable delicious taste rushed out unscrupulously at that time, making people squint their eyes.When the heat dissipated and the eyes opened, one could see inside the green lotus leaves, plump rice grains with a thick yellow color, oily and crystal clear, which had been fried with salt and soy sauce.The hot rice balls are mixed with some red bacon diced meat, beige salted duck meat, camel-colored shiitake mushrooms, and fried taro with golden skin—someone understood at this time that the lotus leaf fragrance is mixed with A little sweet, about the fragrance of this taro.These ingredients are mixed with rice, put some lard and stir-fry until it is oily and salty, pick fresh lotus leaves that are still rolling in dew, wrap them in, and fire them up, the aroma is extremely mellow, making people itch.

Putting such a meal in front of you, no one could bear it, and immediately tore open the lotus leaf carefully, put a large spoonful of it into your mouth with a spoon, and the beauty made people subconsciously hum.

The fresh air of the lotus leaf is fully stimulated by the long-lasting heat, and melts into the rice like silk.The aroma of shiitake mushrooms combined with the salty aroma of ham, paired with just the right amount of sauce in the rice, the taste is full, and layers of flavors spread in the mouth, so delicious that people would swallow their tongues.

In fact, by this time, many people have already rounded their stomachs, but they still can't help but move their chopsticks frequently for such a meal.Most of the dishes on the dining table were spotless. It was obvious that the people who came here were all of high status. They had traveled far and wide and eaten countless delicacies, but sitting here, they just immersed themselves in every delicious meal. From the beginning to the end of the banquet, they secretly said: I will come here more often in the future.

This taste is absolutely amazing.I don't know how the same dish and the same ingredients can be so delicious in the hands of that young handsome young man who looks more like a star than a cook.