Chapter 739: Love for Talent
The so-called dividing is actually to pinch out a section first and leave it out.
Li Yi gave the rest to Yang Shaoyue and others and asked them to divide it among themselves.
A section of dragon tendon is about ten centimeters long. Li Yi placed the dragon tendon on a small plate and cut it into five even sections.
“Master Hao, let’s try it!”
Li Yi raised his hand to say hello.
Hao Libao nodded, took a clean fork, inserted it into the dragon tendon on the far right, pressed it to soak up the soup below, then picked it up and put it into his mouth.
Looking at his careful taste, Li Yi pulled the plate aside and motioned to Liu Yifei beside him: "You can eat these."
Liu Yifei nodded, smiled slightly, and carried the plate to Zhao Jinmai's side. Huang Xiaoming and Wu Lei also followed.
They all know that if there is delicious food, Li Yi will definitely not forget them.
Hao Libao closed his eyes and tasted the taste of dragon tendon carefully.
The soup stock in your mouth is extremely delicious, with the strong aroma of crab oil.
Stock is the soul of Chinese chefs, and Hao Libao is also a soup master. In the back kitchen of the State Guesthouse, the soup pot has never been turned off since the day he became the executive chef.
However, the broth in the dragon tendon still surprised him a little.
Before coming, he had thought that Li Yi's soup stock must taste good.
After all, he can gain such a high reputation, and he must have two brushes in his hands.
But he didn't expect that Li Yi's soup stock could be prepared so well.
The soup stock seems to be just a matter of simmering various ingredients for a long time, and it doesn't seem to be too difficult to bring out the flavor of the ingredients.
But if you really want to have a good time, there are a lot of things to pay attention to.
The fatness, thinness, saltiness, and clearness of the soup are all directly related to the taste.
If the soup is thin, it means there is not enough fat and the taste will be dull, so the amount of elbow should be increased.
The soup is fat because there is too much fat and the taste is too greasy. You need to skim the oil and use a whole duck to absorb the oil.
The salt in the stock mainly comes from ham, and the amount of ham is also directly related to the saltiness of the stock.
If you want to make a clear soup, you must use minced meat to wash the soup.
To make milk soup, the ingredients must be fried and the bones must be larger.
In addition, the taste of soup stock made from dried seafood is completely different from that made from chicken, duck and pork.
The taste cooked with mushrooms also has a unique flavor.
This knowledge is enough for a professional chef to learn for ten years before he can get started.
But Li Yi's pot of broth was perfect from all angles, even better than what Hao Libao made himself.
Had he not known that this pot of soup stock was made by Li Yi, Hao Libao would have thought it was a soup made by an old chef who had been working for at least 40 or 50 years.
However, none of Li Yi is forty or fifty years old.
This also made Hao Libao feel the same emotion as Xiong Xinxin after he tasted the first taste of the broth.
He does seem to be old.
However, as a judge for the National Vocational Skills Competition in the National Catering Industry, a national judge for the National Catering Industry, a judge for the National Vocational Skills Assessment Committee, and a judge for the National TV Cooking Competition, his determination is still good.
After sighing with emotion, he gathered his thoughts and tasted the dish carefully again.
The soup stock mixed with the strong aroma of crab roe has no problem at all in terms of aroma, and the viscosity is just right, just covering all the surfaces of the dragon tendon.
The texture of Longjin is crispy, slightly elastic, with a hint of sweetness, and full of gelatin. It is indeed very enjoyable to eat it in one bite.
Tasting the taste of dragon tendon, Hao Libao wanted to find something wrong, but after thinking for a long time, he couldn't find any problem at all.
This surprised him even more. From his point of view, he can't even find any problems?
This is impossible!
It is difficult to agree with everyone, and there are thousands of people with different tastes. There is absolutely no perfect dish in this world. This has always been his view.
But he really couldn't fault this dragon tendon dish.
Whether it is the shape, presentation, aroma, or texture, this dish is perfect, without any mistakes.
However, he still firmly believes that there is no perfect dish in this world.
It’s just that the quality of this dish is indeed high enough, so high that even he doesn’t know where to improve it.
After realizing this, he suddenly opened his eyes and looked at Li Yi.
If this is really the case, then Li Yi's cooking skills may have reached a level comparable to his!
Looking at Li Yi, his mind was racing with thoughts.
A young man in his twenties could actually reach his level of cooking skills. If he had done this before, he would never have believed it.
But Li Yi was standing in front of him, and he had personally tasted the food cooked by Li Yi. This fact was no longer allowed for him to deny.
At this moment, he suddenly realized what it means to be afraid of life.
He did have a vague sense of fear towards Li Yi.
Li Yicai is only in his twenties!
When he reaches his age, where will his cooking skills be?
Hao Libao suddenly made a bold guess.
Perhaps Li Yi will become the person who makes Chinese food stand on top of the world!
For a time, Hao Libao suddenly had the idea of taking Li Yi under his wing.
It’s not that he wants to wait for Li Yi to rise to the top in the future and use it to gain popularity. With his identity and status, he is already prominent enough in the industry. There are not many chefs in the entire Chinese food industry who have a higher status than him.
The people he comes into contact with on a daily basis are all big shots, and money no longer has much appeal to him.
His purpose of recruiting Li Yi was to find a successor for himself.
As the executive chef of the State Guesthouse, he has heavy responsibilities on his shoulders.
As the top banquet venue in China, the products of the State Guesthouse are aimed at the world and conquer the taste buds of the most important people in the world.
It can even be said that the kitchen of a state guesthouse represents the face of Chinese food.
And he is the gatekeeper of this facade, guarding it for decades.
In the past few decades, he has received countless Chinese and foreign dignitaries, demonstrated the charm of Chinese food to countless foreign friends, and spread Chinese food culture.
He worked conscientiously for decades, never taking a serious break, and was at work anytime and anywhere.
This is what he demands of himself, and it is also what he demands of the next executive chef.
He has had more than a dozen apprentices. His second chef and third chef were all apprentices brought out by him personally and have followed him for more than 20 years.
But in his opinion, these apprentices are still a little green.
Taking soup stock as an example, to this day, the soup stock cooked by those apprentices is still not stable and needs to be adjusted by him.
But at a young age, Li Yi could easily cook soup that was far beyond their level.
You should know that this is a new soup made by Li Yi, not an old soup.
Hao Libao couldn't believe how many years it would take to train those apprentices to Li Yi's level.
But if he could accept Li Yi as his apprentice, he was confident that within five years, he would be able to train Li Yi to a level that would serve as the executive chef of the State Guesthouse.
At that time, he can retire peacefully.
But this matter should not be rushed. He just thought about it in his heart and did not say it out loud.
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(End of this chapter)