Wang Hao asked Tong Liya and Yang Zi to help him with the ingredients, prawns, and eggs.
This would speed up the process of cooking. Otherwise, it would be like in his previous life, where only Lin Shuwei was busy in the kitchen while the others waited outside. This would be a waste of resources and would make everyone wait for a long time and get angry.
Therefore, Wang Hao was a very powerful chef. He would arrange everyone's work and gradually make Huang Xiaoming a figurehead. He would make the entire restaurant run according to his will and make everyone busy. This way, some people wouldn't be too busy and others wouldn't be too free.
Such a kitchen would have both delicious food and efficiency. In the end, everyone would be able to learn a few national banquet dishes and show them off to their relatives and friends. Everyone would be happy.
When the Marshal Prawns went abroad, they would be golden yellow, crispy on the outside and tender on the inside. They would look very tempting!
The live broadcast viewers were drooling."This color is too good, and the fire is just right!”
"It looks so tempting. I want to eat it!”
"The process isn't complicated. I didn't expect this to be a national banquet dish!”
"The most important thing is to cut the prawns. That requires extraordinary knife skills. Ordinary people really can't learn it!”
Some people didn't believe it and started to pick up their notebooks. They wanted to learn how to cook this dish.
However, when they learned it and tried it themselves, they failed again and again. At this time, they sighed with emotion. As expected of an imperial chef!
Wang Hao picked up two prawns for Tong Liya and Yang Zi to try.
After the two of them tasted the food, they both exclaimed,"It's…too delicious! It was crispy on the outside and tender on the inside. It was salty and delicious. It was too delicious!”
"Oh my god, it's so delicious. I didn't expect this prawn to be cooked like this. It's unbelievable!”
Next, Wang Hao taught them how to make the second dish, pan-fried codfish.
This dish looked simple, but it was not complicated to make. The key was the sauce and the heat.
While preparing the ingredients, Wang Hao said to Tong Liya and Yang Zi,""Cod has a very high protein content and a very low fat content of at least 0.5%, which is almost equivalent to shark meat. Cod's liver has an oil content of up to 45%. It also contains a variety of vitamins such as A, D, and E. It has high nutrition, low calories, and is easily absorbed by the human body. Moreover, the codfish meat was thick, with very few fine bones. It was sweet and mild, suitable for summer consumption and not easy to get angry.
I fried it with oil and poured some of the sauce I made. It tastes very delicious…"
Tong Liya smiled sweetly." No wonder you went to several shops just now. You must want to buy the silver codfish!"”
"Is this also a national banquet dish?" Yang Zi asked with interest.”
Wang Hao nodded." Did this dish appear at the first Chinese banquet?"”
Tong Liya and Yang Zi were both very curious. They asked in unison,""What is the First Banquet of China?"
" At 12:30 on August 8, 2008, a grand banquet was held in the banquet hall on the second floor of the Great Hall of the People," Wang Hao said." We warmly welcome the guests from home and abroad who came to Beijing to attend the opening ceremony of the Beijing Olympics. The heads of state of more than 80 countries gathered for a state banquet. Whether it was the level or the scale, it was unprecedented in China and rare in the world. Therefore, this banquet was called the first banquet in China.
There were nine tables in the state banquet. Each table did not use the original numbering method. Instead, they were named after flowers. They were peony, jasmine, orchid, rose, azalea, lotus, camelia, osmanthus, and hibiscus. The state banquet used flowers to name the dining table, which meant that it reflected the prosperity of the flowers to the people of the world. It also reflected the etiquette to the foreign guests, so that they would not feel embarrassed because of the seat number, but also feel like they were in a sea of fragrant flowers.
At this state banquet, the menu prepared by our royal chef for the distinguished guests is also unique. Among them is this pan-fried silver codfish.
On August 16, 2014, before the opening ceremony of the Youth Olympic Games, our country hosted a welcome dinner at Zijin Villa in Nanjing to welcome the international guests who came to attend the opening ceremony of the 2nd Summer Youth Olympic Games. There was also pan-fried silver codfish at the banquet.”
As he spoke, he cut some ginger slices and onions, mixed a sauce with a small bowl, poured in the light soy sauce, added white sugar and starch, and stirred it evenly.
This sauce contained a secret sauce that he had personally made, which was especially suitable for fish. VIPs who had eaten Wang Hao's fish would never forget it!
Tong Liya, Yangzi, and the rest helped to process the silver codfish. The silver codfish had its scales removed, washed, dried, and salted for half an hour. He took an egg and kept the egg yolk. The egg white could be used in other dishes. He beat the egg yolk on a plate and mixed it evenly. He spread the egg yolk evenly on the silver codfish and poured the raw powder into the plate. He dipped the silver codfish with the egg yolk into the raw powder so that the raw powder was thinly pasted on the silver codfish. Both sides had to be dipped in the raw powder.
Wang Hao put oil in the non-stick pan, added some green onions and ginger slices, and fried the codfish slices.
At this moment, Wang Hao continued to teach Tong Liya and the others how to cook the dish."" When the oil is 80% hot, put the silver codfish in. Fry it over medium heat until both sides are golden. Turn on the high heat to force out the oil that invaded the silver codfish during frying…"
When both sides were golden, he poured the sauce into the pot and boiled it over low heat.
It was golden in color, crispy on the outside and tender on the inside. The fragrance was overwhelming, and the fish meat was extremely white and tender.
Tong Liya and Yangzi tasted two pieces, and their beautiful eyes lit up."This fish meat is so crispy. This sauce and this fish meat are amazing!”
"No wonder this dish is a national banquet dish! It's the best fish I've ever eaten!"
This book is provided by FunNovel Novel Book | Fan Fiction Novel [Beautiful Free Novel Book]