Shanfeng responded well, went to put away the clothes of the white road, and then came back with a white uniform.

Bai Lu asked while getting dressed, "Is the banquet open?"

"The table starts at six o'clock, the menu is down, a table of twenty people, a total of twenty-four dishes, and you are responsible for the special white jade tablet. Zhang Chenglong said.

Bai Lu looked at the kitchen, and a large number of people were busy, so he told them to prepare tofu.

As soon as the two of them left, Lin Gao and Ke Qiang, who got the news, walked into the kitchen, and after a while, Tao Fangran also came over, thanking Bai Lu.

Bai Lu said: "It's too polite, you helped me so much, I'll make a plate of tofu, I'll be embarrassed." ”

Lin Gao smiled: "Then make two more dishes." ”

Bai Lu also smiled: "Don't dare to do more." ”

While talking, Shanfeng and Zhang Chenglong each came back with a plate of tofu, and let Bai Lu choose, saying that they were all local freshly ground tofu, and it was only two hours from the plate to the present, and the difference was that the things that ordered tofu were different.

Bai Lu glanced at it casually, left one of the boards, and then asked the two of them to prepare ice water.

Shanfeng had seen Bai Lu making tofu, and he had already prepared, and after hearing Bai Lu's instructions, he took Zhang Chenglong to the ice warehouse to carry out a large basin of clarified ice water.

Bai Lu took the salt box, poured all the salt into the ice water, and stirred slightly. Then start cutting the tofu.

Cut the tofu into long cubes, shovel it out, cut it into slices of the same thickness, and gently soak it in ice water.

In general, the process was roughly the same as the last time, and it didn't take long to cut out hundreds of slices of tofu.

Although the process is the same as last time, the attitude of the chefs towards Shiraro is absolutely different. Last cut tofu. Many scoffed, and this time, many were eager to watch every process.

The tofu was just cut, and the waiter said it was ready to be served. So many stoves were fired at the same time.

Bai Lu is not in a hurry, there are more than 20 dishes, according to Tao Fangran, his tofu will be presented to the last and make a good ending to the dinner.

Anyway, there was nothing to do, so I picked up my phone to play a game, and I was happy to play, when Shanfeng came over and said, "It's already the twentieth dish." ”

Bai Lu put away his phone: "So fast?" and glanced at the tofu slices in the basin.

That's it. Someone entered the kitchen doorway. The first was a young man in his thirties, who was making hats as he walked, followed by three people, one with a bag. One with a big box. Another one stuck to his side and whispered something.

This guy is big enough. Bai Lu asked Shanfeng, "New here?"

"No, I haven't seen it. ”

When the man walked into the kitchen, Lin Gao went up and said a few words. Say hello with a smile, and then look at Bai Lu.

The three people bowed to Lin Gao at the same time, speaking in a foreign language, and the fourth person was a translator, saying thank you to Lin Gao.

Lin Gao waved his hand and said, "You're welcome. He told the little cook to lead them to a stove, and the man with the bag hurriedly opened the bag and put it on the board behind him. There are knives neatly in the bag, from large to small, wide to narrow, all available, at least more than 20 at a glance.

The other took a large box, put the box on the board, and when it was opened, there was a pile of ice cubes, and in the middle was a partition, half of which was buried with a few pieces of skinless fish, and the other half was buried with two large pieces of beef.

Obviously, these two are small workers, and the one with the hat is the chef. The two workers took out the fish and beef respectively, took two large bowls on the cutting board, and at the same time pulled out a row of seasoning boxes at the bottom of the large box.

While they were busy, the chef with the hat only looked at him with a straight face, and did not speak or move.

The two of them have different movements, such as marinating the body of the fish, first rubbing it with coarse salt, and then wiping off the salt with ice cubes. Take another kind of powder, sprinkle it lightly, wipe it off with ice cubes after a while, take it out and let it dry, and after the temperature of the fish body has warmed up slightly, the chef will start to cut it into pieces.

The beef was not so troublesome, it was put directly into the bowl, and the little worker said a few words to the translator, who told the little chef that they needed twenty small plates, preferably rectangular.

The little chef asked Lin Gao's opinion, and then took the little worker to choose the plates, and after a while, he brought back a pile of white porcelain plates.

The worker went to wash, then washed the vegetables, and took the vegetable leaves and cloth plates.

At this time, the chef has already cut the fish and beef, and the whole process is thin except for the slow, the beef slices are very thin, and he is exaggerated like cutting them into transparent paper, and the fish is slightly thicker, cut into the thickness of the food, and the appearance of small pieces and small pieces.

After the meat is sliced, the chef goes to the bottom of the box to get the seasoning, finds a large bowl to put it in, and mixes it thoroughly.

The two workers began to put on the plate.

The long table is neatly arranged with twenty small plates, the small plate is divided into two parts by the vegetable leaves, the small side does not put things, the large side is bounded by the vegetable stalks, and the water is pasted horizontally in the plate, and the vegetable leaves are spread behind, and the two of them use wide clips to sandwich the meat slices on the vegetable leaves one by one, and the three slices of beef are stacked together, and the distance is three small pieces of red fish and meat standing side by side.

When they have set up 20 small plates, the chef holds a small spoon in one hand and a large bowl in the other, and gently scoops the spices from the bowl and puts it on the empty plate on the other side of the stem.

If it is a Korean food plate or a canteen plate, a small grid is just suitable for dividing dishes and sauces, but Zhongcheng Hotel does not have that kind of special plate, and it cannot be perfunctory with canteen plates, so it has to be reluctantly divided by vegetable stalks, separating sauces and meat slices. But in this way, it looks good.

The sauce is pale golden, with green leaves and red meat, and it looks pretty good.

The problem is that the sauce is liquid, so it should not be shaken too much, so as not to seep through the stems and under the leaves, which will affect the appearance. Therefore, when the chef was serving the sauce, the two workers pushed over a dining cart and carefully put the dishes on it, with ten plates in each cart, and slowly pushed them out after they were loaded.

After the two workers left, the chef packed up the knives, covered the box, and the interpreter each carried one, bowed to everyone, and left.

When they left, the cooks were full of curiosity and asked what was going on. After a short time, a waiter sent back a message.

In order to shine at the Asian Food Festival in May, the Japanese delegation sent people to come in advance, one is to engage in relations with the organizers, and the other is to visit the exhibition hall on the spot and make the most important preparations before the set.

They came in advance, and of course the city government welcomed them, and the organizing committee of the food festival came forward to entertain them.

The organizing committee wanted to shock the Japanese guests, so they named and ate the special white jade tablet. Unexpectedly, the Japanese guests had the same intention. When they came to eat, they put their knives and ingredients in the car downstairs and got ready to show off their style.

In the end, they waited for the opportunity. After more than a dozen dishes in a row, fried or fried, the Japanese guests thought that losing the taste of the food itself was a waste of food, and they were not very satisfied.

Japanese food is light, and in a way, it represents a healthy diet.

Halfway through the meal, the Japanese team leader said that Xie Lu would invite everyone to eat authentic Japanese food in return. Because the food festival has not yet opened, I will temporarily borrow the kitchen to dedicate a dish for everyone to taste.

When the guest asked, the host naturally agreed, so the Japanese cook went to the car to take out the things and came to the kitchen to toss around.

The waiter also said that both meat and fish are top-notch delicacy and are rare delicacy. The fish is salmon and the meat is Kobe beef, both of which are expensive. According to the guests, it is also delicious.

In particular, in order to ensure the freshness and purity of the meat, Kobe beef is marinated without seasoning, and only dips it in sauce when eating, so that guests can fully experience the deliciousness of the world's best beef.

Kobe beef is the most expensive beef in the world, measured by grams.

Stopping to understand what happened, Bai Lu shook his head secretly, little Japan can toss.

Now, they are done tossing, it's time to play by themselves, Bai Lu is ready to work, and it just so happens that a waiter trots over: "The guest urges the food, the special white jade tablet." ”

This is the organizing committee urging the food, first by phone to notify the kitchen, and then by the waiter to inform again.

Let's start work, first let Shanfeng and Zhang Chenglong take a large plate of tofu slices, and then take twenty small plates, which is the kind of plate that the Japanese have just used.

Since that guy eats on a plate, we will also give you a plate, and it is better than what you make, and it is in vain to blind you to prepare very expensive ingredients.

Waiting for Shanfeng and Zhang Chenglong to get ready, Bai Lu began to cook, the same steps as the last time he made tofu, turn on the fire, heat the pot, put butter, peppercorns, and chili peppers.

When the oil boils, empty the oil pot, grate out the pepper and chili pepper with a fine colander, pour a little oil back into the pot, add salt, add a little soy sauce and a little wine, and put in the tofu.

Bailu's cooking is very ornamental, and the pot is covered with slices of tofu, which is very neat.

After gently slipping the pan, turn on the high heat and stir-fry, the horse spoon is turned upside down, and the pieces of tofu slices fly up from one side of the spoon, fall back to the other side of the spoon in a parabola, and slide to the bottom of the pot.

The whole set of actions is exaggerated and beautiful, as it was last time, each slice of tofu seems to be pinched by an invisible little hand, flying up and down in the pot, and let them do whatever they want.

All the chefs were amazed by the performance last time, and this one is no different.

Every chef had their eyes wide open, and someone was filming, and the guys had finally gotten smarter.

It didn't take long for the tofu to be fried and start to stack the plate.

Each small plate is scalded with hot water, spread on the cut green onion leaves, the green onion leaves are divided into two pieces, the same width as the tofu slices, slightly longer than the tofu slices, and are built diagonally in the center of the plate.

Shovel out the tofu with a flat shovel, the first and second slices are placed flat, respectively placed on top of the two green onions, and the last four slices are stacked on top of the first and second slices of tofu respectively, forming two small stacks of tofu slices, each stack of three pieces, with an asymmetrical beauty presented on the plate.

This is the best white jade stele.

Each plate of six pieces of tofu, a total of 20 plates, Bai Lu fried five rounds in a row to get these many tofu slices, and the waiter sent them to the restaurant.

After doing these things, Bai Lu wiped his hands, asked Shanfeng to bring his clothes, and called Lin Zi again: "Let's go." ”

"Let's go?" Lin Zi chatted with the beauty in Tao Fangran's office.

"Nonsense, hurry. Bai Lu hung up the phone, took the clothes from Shanfeng's hand, put them on, and went downstairs.

After sitting alone in the parking lot for a while, Lin Zi appeared with a smile, and after getting into the car, he stretched out his thumb to Bai Lu: "You cow, those Japanese guests were served, and they wanted to see you, but they were pushed by Peaches." ”

What is visible? Bai Lu was not interested in those people, started the car and asked, "Where are you going?"

"How do I know about the Dao?" replied Lin Zi. (To be continued......)