Chapter 88. The number of people preparing to run for the opening ceremony has increased
As a state banquet dish, the lotus chicken slices are white in color, smooth and tender in the mouth, and taste very delicious.
Its main ingredient is chicken. Ye Tian also adds a little sea bass meat to make the taste more fresh. Then add a small amount of water chestnuts, half a cup of water or chicken broth, and seasoned green onions and ginger, and use a food processor to blend them into chicken mince.
In the past, when food processors were not available, people had to chop food into a paste manually with the back of a kitchen knife, which took a lot of time and energy.
Next, Ye Tian prepared the egg whites and poured them into the minced chicken while stirring until everything was evenly mixed. Finally, she added a small spoonful of starch, mixed well, and filtered it through a strainer for later use.
In addition, prepare the sauce with chicken broth, cooking wine, ginger juice, a small amount of starch, etc., cut the ham slices, and wash the pea tips for later use.
Now heat the oil in a wok, not too high. Pour the seasoned minced chicken into the wok and slowly slide it in. Once it solidifies into a large, white, tender piece, remove it from the wok. Once it cools, gently cut it into diamond-shaped slices and set aside. You can also slice it into smaller pieces one spoonful at a time, but the diamond-shaped pieces won't look as aesthetically pleasing.
Ye Tian heated the oil in another wok, added the sauce, and placed the chicken slices, pea tips, and ham slices. Don't stir vigorously with a spatula, as that would break the chicken. She simply shook the wok, and the chicken slices flipped over. After two flips, they were ready to serve.
Put the prepared chicken slices into a large white disk, garnish with green leaves and pre-picked pink hibiscus flowers. A plate of exquisite hibiscus chicken slices is ready.
The artists watching nearby were simply amazed.
"This dish is so troublesome to make!" Shi Yingying sighed.
"That's the effect I want: eating chicken without seeing the chicken!" Ye Tian said with a smile.
The store manager, Sister Yan, was a little worried: "This dish is so complicated. If there are too many customers, will we be able to serve it?"
Ye Tian replied: "No problem, I can prepare the minced chicken and sauce in advance, and then I just need to slice the chicken and it won't waste time."
Sister Yan nodded, but said that it would be very hard for Ye Tian.
Ye Tian then started to make Hundred Flower Tofu. As the name suggests, it is tofu with various floral patterns, but it is not the kind of steamed tofu that is simply decorated with shrimps and scallops.
Instead, the tofu is cut into various shapes, topped with colorful ingredients to create the appearance of flowers and plants, and then embedded into the tofu blocks to make delicious tofu soup. The tofu rises and falls in the soup, creating a beautiful and exquisite experience.
"This is too much trouble. Although it looks good and tastes good, it takes too much time. Even if you are fast and nimble, if there are 10 tables of people ordering in the evening, you will be too busy to handle it." Kong Shen couldn't help but say.
Ye Tian smiled and said, "We can all do this together. I'm sure you all know more about art than me, and the resulting shape will definitely look better."
The five-color box can hold five kinds of cold dishes. To make the colors look good, Ye Tian chose pickled bamboo shoots, braised beef in soy sauce, chicken in mouth, husband and wife lung slices, and cold cucumber strips. Since she didn't have enough braised beef that day, she made the other dishes first.
There's also the soft-fried ring, made from the fat intestines' thickest part. Cooked intestines are dipped in maltose and deep-fried until crispy on the outside and tender on the inside. Cut into sections, they resemble golden rings. Serve with chopped green onions and lettuce, either for garnish or to enjoy.
Ye Tian prepares one portion of pepper and salt dipping sauce and one of sauce dipping sauce, and customers can choose which dipping sauce to choose according to their preference.
"This table is so exquisite and delicious, I can't wait to eat it!" It was Yuan Zixiao who said this again.
Faced with a table full of sumptuous and beautiful food, no one started eating immediately. Instead, they took out their mobile phones before eating and took some photos before sitting down.
Yuan Zixiao said: "This pig intestine is crispy on the outside and tender on the inside. It's so delicious!"
"It is said that Zhang Daqian loved this dish the most." Ye Tian replied.
Brother Wang didn't know which to eat first, so he said, "When I went to a Sichuan restaurant before, I usually had boiled fish, pickled fish, garlic pork, and Maoxuewang. These dishes are really rare!"
"I'm going to break my vow today and stop losing weight!" Shi Yingying couldn't help but say.
"Even if I go to the gym for two hours, I still have to eat!" Sister Yan also cooperated.
Ye Tian was delighted to see everyone's support and began to introduce some of the dishes, saying, "Actually, there are some dishes that require a lot of handwork, like Peacock Spreading its Feathers, Butterfly Sea Cucumber, and Magpie Heralding Spring. They're all very exquisite and quite time-consuming. My chef and I occasionally replicate them when we're not busy, but we haven't introduced them in the restaurant yet. I hope to pass them down in the future and prevent these good things from being lost."
"You have a great idea! Tomorrow's customers will definitely be surprised when they see the menu." Brother Wang nodded.
Because the dishes were all in small portions, everyone devoured them all. That evening, the group running for exercise increased in number. Even Kong Shen worked out for an extra half hour; he really felt like he was gaining weight.
Ye Tian doesn’t want to be as thin as before, and her weight is over 90 kilograms, so she feels that she should start exercising.
…
The next day, everyone slept in a little, and Sister Yan got up early to buy everyone steamed buns and porridge for breakfast. But after eating Ye Tian's dishes all day, eating ordinary steamed buns again felt that the taste was not even a little bit worse.
After dinner, Ye Tian made chicken soup and braised beef, as it would be used for the afternoon's Hundred Flower Tofu and Lotus Chicken Slices, and braised beef took a long time. Then, she began to make dough flowers for decoration.
The weather was very hot, so everyone finished breakfast and didn't eat lunch. After getting up in the afternoon, Ye Tian made everyone a simple cold noodle and cucumber salad, which tasted refreshing.
Even celebrities who have been trying to lose weight couldn't help but eat half a bowl more. After all, they still have a tough battle from the afternoon to the evening. If they don't eat a little more, they may not be able to hold on physically.
After dinner, everyone started preparing early, mincing the chicken, processing the tofu with flowers, and chopping the necessary ingredients such as green onions, ginger, garlic, and chili peppers. The cold dishes could also be prepared in advance.
In addition to rice, a small amount of noodles was also added as the staple food. Ye Tian prepared the other ingredients and started frying the red oil again.
The whole restaurant was filled with spicy aroma, which was very fragrant. I just had to wait for it to open at 1:30 in the afternoon.
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