Chapter 64 Saturday is coming
In The Emperor's New Clothes, the child shouted out the truth and exposed the fact that the emperor had no clothes.
Yue Ning was the kid this time. She used her plate decorations to expose the exquisite and high-end plating that Lu Jinyong had been advocating, but it was nothing special.
There are many people who criticize Yulongxuan's dishes, saying that they look good but taste bad, and that the prices are ridiculously expensive. There are also people who say that his dishes are all about expensive ingredients and how they are put together, and that he doesn't know how to cook at all.
Someone else brought up the competition between him and Li Xinrong last year. The taste of almost every dish he prepared was inferior to Li Xinrong's. What carried him to the end of the competition was his beautiful plating. At that time, some of his supporters felt sorry for him, but now it seems that his defeat was well deserved.
At this time, someone interviewed Yue Ning, and Yue Ning said: "The dishes at Yulongxuan are not that bad. In fact, if Chef Lu can understand that plating is the icing on the cake and taste is the basis, it will be fine. The taste of the dishes should not be affected for the sake of the beauty of the dishes. I read this passage in a book: 'The inheritance of Chinese culture is not only Tang poetry, Song lyrics, Kunqu opera, and Peking opera, it contains every detail related to our lives. From this perspective, chefs are the inheritors of culture and the great writers of civilization.'"
This passage was the narration from a very good food documentary in my previous life, and it deeply resonated with Yue Ning, a chef.
Thinking about it now still makes her excited. She said: "This passage inspires me. I want to be the inheritor of this culture and the writer of civilization. Obviously, Chef Lu also has this wish. There is no need to laugh at someone who is willing to do one thing well. I also hope that Chef Lu can understand and respect his peers more after this. If he was willing to understand my uncle Rong last year instead of being immersed in not winning the Chef King Award, the taste of Yulongxuan dishes must have improved a lot this year. Is it true that a stone from another mountain can polish a jade?"
People with narrow minds have their own logic for interpretation. Lu Jinyong did not think Yue Ning meant well. Instead, he was furious and publicly refuted: "Don't be so hypocritical, don't be so high-sounding. If you are so kind, you won't do such a thing."
Yue Ning couldn't help but shake his head. Chef Lu wanted to reap the benefits of traffic, but he didn't know that traffic was a double-edged sword. It was not a wise move to say such things at this time.
These days, Yue Ning has a lot of fans in Hong Kong, and those fans have attacked him.
The housewives who liked Qiao Junxian were so angry when they saw Yue Ning carrying a backpack for the boy she sent off. They thought she had not only betrayed Qiao Junxian, but also betrayed them. But the two of them went to the movies that night. What a twist. Did they go on a date? They had mixed feelings. They had always hoped that Yue Ning, the little sister, could catch up with Qiao Junxian. If the two of them were really together so soon, they would feel uncomfortable again.
Yue Ning came out to explain that no, this was not a date. She was just supporting Cai Zhiyuan, Liu Jiayao and Lu Mingming, and then she grumbled that she had lost hope in life. She saw Liu Jiayao undressing, Qiao Junxian covering his eyes, and she heard indescribable noises for several minutes. She could hear them but couldn't see them, which was really infuriating. She said, "I will never watch a movie with Qiao Junxian again. He always treats me like a kid. How can he find a girlfriend when he is like this?"
The housewives were almost dying of laughter. Their good kids were so cute. Of course, the little sister was also cute. They all said, "If no one wants him, then no one wants him. The kids should grow up quickly and chase him!"
When Qiao Junxian and Yue Ning were put together, they favored Qiao Junxian, while Yue Ning was attacked by others. The housewives were angry because they loved the whole family. This Lu Jinyong was incompetent, but he blamed his sister for exposing him? His sister had already spoken for him, but he still called his sister hypocritical? What the hell? The housewives had only one request: "Eat shit!"
There was even an anonymous person who bought an entire page of a newspaper to analyze the whole story of the incident involving Lu Jinyong and Yue Ning.
When Yue Ning and Ding Shengqiang were competing in making fish soup, Chef Lu said that Baohualou's dishes tasted good but did not pay attention to the appearance. Yue Ning politely asked him for advice, and he said he would let his apprentice teach Yue Ning.
Later, Yue Ning was always in the spotlight. He would mention Yue Ning every time he went on a show, and even blamed her for not contacting him actively. He also said that if Yue Ning really wanted to learn from him, he could teach her, but Yue Ning had to stay with him for two years.
Yue Ning went to eat that day and there were diners present. Yue Ning and the second daughter of the Cui family were about to leave after eating, but the people from Yulongxuan insisted on keeping them and asked Yue Ning to comment on the dishes. Even when Yue Ning was commenting, she was very restrained, and she even found excuses such as her grandfather was old and she learned Chinese plating style to shirk responsibility. Yue Ning was considered to have given him face.
This Lu Jinyong was shameless. He misinterpreted Yue Ning's meaning on the radio and said that he would go to give Yue Ning some guidance on Saturday. After everyone analyzed it, it was because Yue Ning was worried. Even though Lu Jinyong saw her strength, he still lied to her. That was why Yue Ning practiced at the door to let people see her strength.
Finally, this soul asked: "Chef Lu, do you have to have a chef who is better at cooking than you, kneel down at your feet and call you 'Master' before you are satisfied?"
This time Chef Lu finally stopped talking.
This aroused everyone's curiosity about Saturday's dinner. If there was nothing to eat, couldn't everyone see it? Yue Ning's three platter decorations were so beautiful, what would they look like if they were served with real food?
Cai Zhiyuan saw this and thought, how high will the ratings be? He couldn't let it go.
I immediately told Yue Ning that I wanted to film the preparation process of this dinner.
Yue Ning heard from the general manager of Hong An Hotel that Cui Jiachang was in a hurry to sell the restaurant and the agreement had been signed. Yue Ning also needed an opportunity to fully demonstrate his strength and show the whole of Hong Kong that he was capable enough to run a high-end restaurant.
Chef Lu is right. Baohualou is a restaurant that offers value for money. Abalone is also on the menu. When choosing ingredients, they don’t use top-quality Japanese abalone, but South African peacock abalone.
Yue Baohua runs a restaurant. He buys new ingredients every year and eats the old ones such as fish maw, abalone and tangerine peel. Peacock abalone is large in size and has thick meat. After aging, it has a stable loose meat, which is a very good choice.
The abalone is soaked for five days, then boiled in tangerine peel water and allowed to swell for another two days. Then, for nearly two days, sugar color is fried, and after frying the old chicken, leg bones, pork elbows, chicken feet and other ingredients, ham, ginger slices and abalone are added and boiled together.
Early on Saturday morning, the fishmonger Chen brought fifty kilograms of oysters, and Yue Ning made the oyster sauce herself.
The oyster sauce on the market, the one with the highest oyster sauce content is not good enough, and the oyster sauce content of the others does not exceed 40%. Yue Baohua also likes to make his own oyster sauce.
Today Yue Ning cooked it himself to show the audience how they cook with care.
Without adding salt, starch water, sugar or soy sauce, the water boiled from 50 kilograms of oysters is concentrated into a can of oyster sauce.
Yue Ning knocked on the oyster sauce can and said, "When you cook at home, don't make oyster sauce like this. Oyster sauce made this way is not only fresh, but also fishy. It's not suitable for cooking at home, but when you add it to abalone, it's soul-stirring, extremely fresh and with the taste of the sea."
Yue Ning opened the lid of the pot, and inside was abalone that had been stewed for two days and one night. She took the abalone out from a pile of stewed ingredients, pinched the abalone and said to the camera: "It's ready. For the last six hours, we will stew it with goose feet to create our Baohualou's signature abalone and goose feet dish."
Yue Ning easily lifted such a big pot by herself and filtered out the juice. She took the gauze and further filtered the juice to remove the particles inside, and got a large pot of orange-yellow soup: "Let's go and stew abalone and goose feet."
Yue Ning took out the clay pot and put a bamboo mat inside: "The original soup contains the gelatin of pork elbow and chicken feet."
She picked up the goose feet and said, "The goose feet are also full of gelatin, so they will easily stick to the bottom. Use a bamboo mat as the bottom, put the abalone on it, separate it with another bamboo mat, put the goose feet on it, and add the scallops."
"Aren't scallops added when stewing?" asked the cameraman nearby.
"Scallops and oyster sauce are both salty ingredients. I will add them in the final stewing stage." Yue Ning stewed the abalone.
There was smoke coming out of the stove in the kitchen, and finally it was evening, and the banquet that the audience could see but not eat was about to begin.
Last time, a string of luxury cars welcomed a group of young men and ladies and celebrities. Today, Cai Zhiyuan, wearing a tuxedo and a bow tie, brought his group of guests, who were also dressed formally like him, to Mong Kok, a street with a strong urban atmosphere, and to Po Wah Building, which had a particularly strong smell of fireworks. It was so out of place.
Yue Ning and Yue Baohua greeted him at the door. As soon as Cai Zhiyuan saw him, he opened his arms and said, "Baby, let your brother hold you."
Yue Ning shook his head and hugged this showy brother. The showy brother said, "What do you think will happen if Jun Xian sees this?"
"Brother just hugged the kid, what's that a big deal?" Yue Ning said in his ear.
Cai Zhiyuan: "You are such a bad kid."
Yue Ning went to greet the others. She bowed slightly and said, "Ms. Su, welcome!"
"Thanks!"
"Uncle Yuhe, today we have braised fish in mud with soybean paste made by my grandfather." Yue Ning said to Yang Yuhe.
Yang Yuhe laughed: "Me! I like this one."
Xu Lemei came up and said, "Can I learn a delicious and elegant home-cooked dish from you today?"
"Which one do you like? I'll contribute the recipe for that one."
Lu Jinyong didn't come after all.
Yue Ning extended his hand and invited them to go upstairs.
In the hall, the guests who had made reservations for today have arrived. Most of them are dressed casually, with the men wearing sweatshirts, shorts and slippers, and the women doing the same. The most formal attire would be a dress.
Everyone watched as the group of people dressed like they were attending an awards ceremony went upstairs. Except for Cai Zhiyuan, the others felt a little embarrassed by the looks they got.
Yue Ning pushed open the door of the private room, and six cold dishes were placed on the table.
Several people's attention was attracted by the cold dishes.
Cai Zhiyuan coughed and said, "Now you know why I asked everyone to dress more formally, right?"
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