my luck is on

With the concerted efforts of everyone, a plate of exquisite dishes appeared on the dining table, which won unanimous praise from the guests.

The mother of the bride took a bite of green vegetables, and felt that the taste was indescribably delicious. She called Tian Ankang and asked, "Boss Tian, ​​what kind of vegetable is this? Why is it so delicious?"

"Boss Tian, ​​the ingredients of your dish should be green vegetables, fungus, bamboo shoots and eggs, right?

Zhang Yang analyzed the ingredients in the dish, and asked Tian Ankang how to make this dish, and why these ordinary materials can make a different taste.

Tian Ankang said with a smile: "Everyone doesn't know, this is the new dish specially developed by our chef, Mr. Lu Yanglu, for today's wedding banquet. The name is Baihuahui, which represents the bride and groom. Life after marriage is as beautiful as flowers. sweet."

"It's a good name, but it's just this ingredient, it's a bit off the table."

Zhang Yang raised his hand and ordered the table, and said, "In my opinion, these dishes are more suitable to be called hodgepodge."

"Sir, you are right. Stirring these dishes together is indeed a mixed dish, but the mixed dish has a different flavor if it is cooked well."

Tian Ankang said with an undiminished smile: "Madam, are you right?"

"you're right."

The bride's mother nodded and said, "Cousin, when your cousin-in-law and I had no money, we often cooked the leftovers we picked up from the vegetable market together. Don't tell me, it tastes really good."

"Cousin..."

Zhang Yang shook his head dumbfounded.

Lu Yang has caught her cousin's pulse, and every dish can remind her of the past.

Although Zhang Yang disdained Lu Yang's tricks, he had to admit that Baihuahui was indeed delicious.

If a general chef cooks it, the dish will definitely be very bad, because there are more than ten kinds of ingredients in it, and each ingredient has its own flavor.

So many ingredients mixed together, will cover each other's taste.

Lu Yang used a variety of ingredients to complement each other, highlighting the taste of each dish without suppressing the taste of other dishes.

The taste is refreshing and sweet, the so-called miscellaneous but not messy, the icing on the cake.

In addition to making corresponding dishes according to the background of the woman's parents, Lu Yang also checked the place of origin of the woman and cooked a famous local dish, Buddha Jumping Wall.

As soon as Buddha Tiaoqiang came out, he was appreciated by the parents of both men and women.

Because the ancestral home of the man's parents is from the same place as the woman's parents.

Halfway through the meal, the bride's mother put down her chopsticks and found Tian Ankang with her husband, thanking him endlessly.

The wedding banquet was so successful that they didn't know what to say.

On the other side, Lu Yang still has a signature dish that he has not brought out, and that is the recipe he got through the system, fish fillet with hibiscus.

Every restaurant can make Furong fish fillets, but the Furong fish fillets made by Lu Yang are quite different from others.

According to the recipe given by the system, Lu Yang restored the ancient recipe and used the original method to make it.

Many useless seasonings are removed to reveal the most delicious taste of fish.

Lu Yang asked the little worker to cut up the onion, ginger and garlic for him, soak it in water for a few minutes, and soak it into onion and ginger juice.

Immediately afterwards, Lu Yang separated the egg white from the yolk, and quickly stirred the egg white into foam.

Lu Yang borrowed his internal strength, his hands were too fast to be seen by the naked eye, and it took only 1 minute to stir the egg whites into foam.

Even with chopsticks inserted, it won't fall over.

After completing the preparatory work, Lu Yang heated up the oil in a pan, put in the fish fillets and stir-fried for a few times, then immediately poured in rice wine and salt.

After waiting for a few seconds, Lu Yang poured the ham, bamboo shoots, and fungus into the pot, poured a layer of sesame oil on it, and quickly stir-fried.

The hibiscus fish fillet is fast-fried on high heat, and it should be cooked in no more than 30 seconds, so as to present the most original taste.

When the time was up, Lu Yang poured the hibiscus fish fillets into the plate, and the whole movement was like flowing water without any pause.

"Chef Lu, there is already squirrel fish in front of you, and you serve hibiscus fish fillet again, and there are two fish in a row. I'm afraid it's not right?" Although Hong Bo was shocked by Lu Yang's cooking skills, he still had a long way to go to convince himself. far from being reached.

There is a rule in the hotel business, if it is a wedding banquet, there can only be one dish of fish on the table.

If there are two, it is equal to a bad rule.

Lu Yang said disapprovingly: "Eating is about the taste, not the rules, hurry up and eat."

"Ding! The host is ridiculed, luck value +20!"

"You are the chef, you are what you say."

Hong Bo replied in a nonchalant manner, beckoning the waiter to bring out the dishes.

The hotel lobby was very lively, and the guests toasted and chatted politely.

The parents of the male and female parties were very happy to eat, as if the trip was worthwhile.

At this time, Tian Antai, who had been ordered by Lu Yang, stepped onto the stage, took the microphone and said: "The dish you are about to eat is called Furong fish fillet, and it is a famous dish that Chef Lu personally improved in our restaurant. Comments."

"Hibiscus fish fillet?"

Zhang Yang was taken aback when he heard this, and when he saw the plate brought by the waiter, he said with a disdainful expression: "Furong fish fillet is the most basic hotel dish, what can be improved on this dish?"

Zhang Yang didn't deliberately lower his voice, and many people around heard it.

Tian Ankang had been prepared for a long time, walked up to Zhang Yang, and said with a smile: "Sir, Furong fish fillets are rich and smooth. Most chefs use soup to highlight the taste of fish fillets. Chef Lu is ingenious, using a small amount of ingredients, using The method of quick frying uses the fresh and sweet intergenerational soup of the ingredients, so that the taste will not feel greasy, and you can experience the original deliciousness, and the nutrients will not be lost along with it."

"That's kind of interesting."

Zhang Yang picked up his chopsticks and pinched his eyes, and immediately stared wide-eyed.

Lu Yang's hibiscus fish fillets do not have soup, just like dry fried fish fillets, but when eaten, they are not greasy, but tender and delicious.

After a while, Zhang Yang said with a wry smile: "Chef Lu in your store is indeed superior, and Zhang is convinced."

"Ding! The host is worshiped, luck value +21!"

"Uh……"

Lu Yang looked blank, who worshiped him again?

Zhang Yang was completely impressed by Lu Yang's superb cooking skills. During the second half of the wedding process, Zhang Yang didn't say a word, and felt the essence and methods of Lu Yang's cooking.

A wealthy wedding came to an end with excitement, but the aftermath had only just begun.

Through the media publicity, the reputation of Songhe Hotel can be said to skyrocket.

For a while, the name of Songhe Hotel spread throughout the chef circle again.

While accepting the applause from the crowd, Tian Antai knew very well in his heart that the honor should belong to Lu Yang.

After everyone was busy with the wedding banquet, whether it was the chef, the waiter, or the reception staff, everyone showed a relaxed and tired look on their faces.

Songhe Hotel from top to bottom, just want to go home and sleep well.