Era: You're asked to cook a home-style dish, but you cook Wellington.

"Gao Yang, don't do anything foolish! You represent the Grand Hotel, don't mess around!"

This dish was created by Gao Yang through independent experimentation, and no one else knew about it. Now that he has revealed the name of the dish, everyone in the mansion couldn't help but want to step forward and bring Gao Yang to his senses.

Su Wanqing quickly stopped the crowd.

"Trust him."

She glanced at the crowd and said coldly, "Rushing in now will only cause him more trouble."

Su Wanqing's voice brought everyone back to their senses. They were all as anxious as ants on a hot pan, but there was nothing they could do, so they could only return to their seats in frustration.

Who makes a fish dish called "Marble"?

"Exactly, what does marble have to do with fish?"

As the fish skin turned pitch black, everyone's hearts sank lower and lower.

Su Wanqing also frowned; she really couldn't see what Gao Yang was up to.

She just felt that Gao Yang must have his own reasons for doing this, and she was sure he could do it; she just needed to believe in him.

It's not their fault. In 1993, Western food was just beginning to develop in China, and the Chinese people's understanding of Western food was limited to common dishes like steak and pasta. Gao Yang's "Marble" dish was really too unconventional.

Only Old Lin looked over with curiosity.

In that position, his sense of opportunity far surpassed that of ordinary people. He could tell at a glance that this young man probably possessed some ability that even he himself couldn't understand.

"Interesting, very interesting."

He began to look forward to it, and he also wanted to know what the final product of this dish would look like.

On the field, Gao Yang stacked up one cod fillet after another, placed them on plastic wrap, and shaped them with stainless steel rings.

He rolled up the plastic wrap forcefully, rolled it twice on the table to press the fish meat firmly, and then picked up a rice cooker from the ground.

"Wow, he actually picked up the rice cooker."

?

"No, can anyone tell me what he's doing with the rice cooker?"

"This thing's okay for cooking rice or making soup, but who would use it for cooking dishes?"

"He's gone mad, Gao Yang has completely lost his mind. It looks like Haoting has no chance now."

Gao Yang's actions left everyone completely bewildered. For a moment, everyone began to suspect that he wasn't actually cooking, but rather trying to attract attention.

Gao Yang ignored these discussions.

He ignored what the crowd was saying, put the rolled-up fish into a bag, and vacuum-sealed it.

He put a thermometer in the rice cooker and poured in warm water.

The thermometer needle remained steadily at 60 degrees.

This is no coincidence!

Only then did Su Wanqing understand Gao Yang's thoughts.

He wants it cooked at a low temperature!

In fact, Gao Yang shared the same idea.

Fish is too easy to overcook. If you're not careful, it will turn from tender and smooth to dry and hard. You simply can't control the heat when frying or stir-frying.

Under sealed conditions, slow cooking at low temperatures is the optimal solution for preserving the juices.

However, professional water bath machines are very rare these days. If you want to use a mature water bath machine in your kitchen, you'll have to wait another ten years.

However, the principle of a rice cooker is the same as that of a water bath machine. Even in his previous life, Gao Yang would have used this method when conditions were not ideal.

He gently placed the sealed fish into warm water, then closed the rice cooker lid, leaving only a small gap for ventilation.

Steam rose and slowly coated the glass lid of the pot.

The water in the rice cooker was lukewarm, and the surface was calm and still.

Judging from the outside, no one can tell whether the inside is cold or hot, let alone guess that the fish meat sealed in the vacuum bag is slowly transforming at a precise temperature.

He didn't stop; he turned around, grabbed some fresh mussels, and put them all into the oven.

A moment later, the shell petals opened slightly, and fresh aroma wafted out.

He peeled the cooked mussels and stir-fried them in a pan with chopped onions.

After being cooked at high temperatures, the spiciness of the onions disappears, transforming into a deeply hidden sweetness. The two blend together perfectly, and the savory aroma bursts forth in the pot.

He added water, brought it to a boil over high heat, and the broth gradually became clear and sweet.

In a separate small pot, pour in pure milk and bring to a boil over high heat.

Gumbling.

Fine bubbles gently churned around the edge of the pot, and in a short while, a layer of glossy white, rich milk skin appeared on the surface.

He turned and filtered the milk, the pale yellow whey dripping into the cup below, while the tofu-like milk skin remained on the gauze.

He poured the liquid back into the pot, added mussel broth, and then a small piece of golden butter, quickly reducing the sauce over high heat.

A moment later, the originally light yellow soup turned milky white and glossy, as delicate and silky as freshly boiled milk.

Gao Yang poured out the cooked sauce and set it aside. The subtle sweetness of milk, along with the rich aroma, was incredibly enticing.

He then took a bunch of fresh parsley, pinched it lightly with his fingertips, and used a sharp knife to carefully chop the root into even small cubes.

"Da da da"

Gao Yang used a special knife for cutting vegetables. Unlike traditional Chinese kitchen knives, it was very light and made cutting effortless. The sound of it hitting the cutting board was as cheerful as a little girl stomping her feet.

He remembered that when he first learned Western cuisine, his master bought him a knife just like this.

Gao Yang's thoughts gradually drifted away.

"Xiao Gao, hurry up and chop these up."

"Gao Yang, you're the head chef today."

"Chef Gao Yang, we need you to finalize the menu for this quarter."

"Old Gao, do you remember when we used to work here?"

These fragments of memory surged in like a tide, flashing before his eyes like a movie.

The smell of cooking oil, shouts of encouragement, and satisfied smiles from customers...

Those fragments that I once thought were long gone are now as clear as if they happened just yesterday.

The sunlight shone directly on his slender fingers and on the prepared ingredients, making them dazzlingly bright.

Sunlight fell on his slender fingers and on the neatly arranged ingredients, making them dazzlingly bright.

His consciousness was immersed in memories, but his body, relying on years of muscle memory, handled everything methodically.

On his face was a very faint, yet unusually serene smile.

To outsiders, Gao Yang's movements appeared fluid and graceful, and he meticulously arranged each brightly colored ingredient.

Everyone was so captivated by this art form that it resembled a painting that they instinctively held their breath.

Orange-red and dark green caviar mixed with emerald green vegetable oil, topped with a creamy white sauce.

Gao Yang also came to his senses.

Slow cook at a low temperature for an hour until the cod is fully cooked.

He slowly removed the cod fillet and gently sliced ​​off a piece.

"Look, look!"

Everyone gasped in surprise.

On the cross-section of the cod fillet, a marble pattern with black designs was clearly visible.

"It really is marble! It really is marble!"

"My God, he really did it, turning fish into marble."

Brother Long jumped up from his chair with a "bang," his eyes fixed on the marble slab.

"How is that possible? How could he possibly turn fish meat into marble?"

His gaze was terrifying, and unable to hold back, he slammed his fist on the table.

Master Ma was also shocked, his mouth agape.

Gao Yang noticed the noise over there. He looked up and met Su Wanqing's gaze, then smiled knowingly.

"Food is never just food to fill your stomach; it is also a work of art created by human hands. Blindly pursuing a certain technology will only make you lose your way on this path."

He used a round mold to trim the edges of the fish, slowly poured on the sauce, and placed the plate in front of Old Lin.

"Marble, please enjoy."