National Tide 1980.

Chapter 512
In the kitchen, compared with the atmosphere outside, it is simply two worlds.

The stove is raging, the oily smoke is everywhere, the frying spoon is clanging, and the fragrance is elegant.

The seven or eight stoves for frying and frying are all fully occupied at this moment.

Under the command of Chef Chang Jing, several chefs who are playing big spoons are stirring and frying today's hot stir-fry dishes.

This should be added to the heat added to the kitchen by the flames burning in the other dozen stoves where the Gudu stew was cooked.

Logically speaking, in fact, the temperature of a kitchen with only an exhaust fan installed should exceed [-] degrees.

If this is the case, it is estimated that the body is almost in a bad state, and it is already enough to faint a few times.

Fortunately, the artificial ice tube is enough.

So in the kitchen there are also a dozen or so large ice basins with a diameter of about one meter, which are chilled with all kinds of fresh melons, fruits and vegetables, which keeps the indoor temperature at about 25-[-] degrees.

And this has an added bonus.

Not only is it very convenient for chefs to use ice, but they can be taken whenever they need it.

There are even a few pots of sour plum soup and mung bean soup in the town to quench the chefs' thirst and cool off.

Speaking of which, it is amazing that the kitchen without air conditioning is cooler and more convenient than the kitchen in Jianguo Hotel that is cooled by imported central air conditioners.

I really have to admit that sometimes local methods are more effective!
But despite the convenience of the kitchen, no one in the kitchen can afford to have a couple of cold drinks at the moment.

Because a more magical scene attracted the full attention of the chefs.

In fact, except for those cooks who are in charge of cooking, the other cooks have basically dropped their work.

Nearly 40 chefs are hanging their arms and shoulders around a stewing stove, scrambling to poke their necks into it.

They are no longer afraid of the heat, no longer afraid of being crowded, and they don’t even turn their eyes, they just concentrate on it.

What are you looking at?

Hey, it's very simple to say, I'm just watching how "Zhang Dashao" wants to clear up a pot of clear chicken soup that has been stained by meat stuffing.

Chefs, especially those of the Shandong cuisine in the capital, know the saying, "A soldier's gun is a cook's soup."

I also know how difficult it is to hang out a pot of clear and pure broth.

Not only is it time-consuming and material-consuming, but it is even more difficult to clarify the method.

Those who use finely chopped minced chicken and minced pork stick the greasy and impurities, and then skim them out to clarify the soup little by little.

Especially today, this pot of clear chicken soup is used to make the clear soup Jasmine, and the ham and ribs are not even put in the soup.

Except for white mushrooms, scallops, scallions and ginger, all the chickens used have their heads, necks, buttocks, internal organs and feet removed.

The purpose is to cook a pot of clear and refreshing pure soup.

Even in line with the policy of "using the original juice to remove oil slicks", when skimming this pot of soup, only minced chicken breasts were used.

The materials used are too particular!
Needless to say, the clear broth cooked with such attention to detail is of course the most afraid of the intrusion of miscellaneous flavors and oil stains.

So Xiaocha's handful of minced meat, although it seems to be nothing, is actually extremely destructive.

Not only was the miscellaneous oil mixed into the soup, but also blood and miscellaneous flavors that shouldn't have been mixed in.

According to common sense, this pot of soup is almost useless.

Even if it is lifted again with minced chicken, it can't be restored to the original quality.

At most, it can be used as a pot of ordinary broth to enhance the flavor of vegetarian dishes or seafood dishes.

This is almost a common consensus in the minds of all chefs.

But just as you think, if "Zhang Dashao" is not bragging, he would really be able to complete this impossible task.

The ability to trace the source of this pot of soup is a miracle like magic in the eyes of all chefs.

This is the real reason why everyone is so enthusiastic and eager to watch.

It has to be said that under the watchful eyes of the public, the clarification method adopted by "Zhang Dashao" is quite incredible.

The old man asked Xiaoshi to scoop out the meat filling in the pot, and then heated up the fire while making the pot boil, and began to restore the clear soup.

But he didn't use minced chicken at all, but he used live shrimp and paste, smashed it and poured it into the soup.

However, this was not enough, Master Pang was not idle, he crushed a whole pig liver according to the old man's instructions.

And adding water is the same as making red mud.

After scooping up the shrimp meat balls made from the solidified shrimp paste, the pork liver blood sludge is also poured into the soup.

Then wait for the soup to froth again, and start to skim the pig liver blood clots.

Frankly speaking, this kind of operation made all the chefs feel confused at first.

Few people think that these things can cure the disease, more effective than minced chicken.

Some people are even very worried that such nonsense will make the soup even more muddy, making the mouth of the soup more heterogeneous and filthy.

But in fact it is really strange!
Putting down these two things over and over again, the soup really started to clear up.

The big guy watched helplessly, the color of the soup became more and more clear and cool as the impurities were skimmed off again and again.

No one expected that the effect of shrimp meat balls and pork liver blood tofu on absorbing dirt is much better than that of minced chicken.

After doing this, not only did the pot of soup become as clear as water without any froth and oil, but the color became more translucent.

To be honest, looking at the faint yellow color, it is as moist as a barrel of vegetable oil.

"It's clear, it's clear, hey, this soup is really clear!"

"Old man, you are amazing!"

"Hey, you're really good, you're so good!"

There was an uncontrollable shout in the kitchen, and the effect was like the cheers of a game.

It is no exaggeration to say that the spiritual shock felt by the chefs who saw this scene with their own eyes is comparable.

I am afraid that the only similar thing is that not long ago, on the other side of the earth, the American magician David Copperfield used his magic wand to make the Statue of Liberty in New York disappear without a trace, which shocked the American people.

But the sense of joy and satisfaction that the chefs get from it is incomparable to those of the American people.

Because no matter how beautiful and amazing David Copperfield's magic tricks are, they are just entertainment.

But the old man's hand is different.

You know, every chef has his own secrets in technology, which are generally not easy to see.

Anyone who is in the kitchen industry knows the value of this secret.

Although I only know what it is and don't know why, everyone at the scene has benefited a lot from the process I saw today.

When hanging soup in the future, they will definitely make the soup clearer, there is no doubt about it.

So Xiaocha's brother, Jiang Dachun from Fangshan Restaurant, raised his hand first and surrendered.

"Old man, we are convinced."

Then he patted his junior brother's head, "You boy, obey Manager Ning honestly, do you hear me?"

How could Xiaocha dare to be reluctant?

He lowered his head obediently and just said "Hey", completely like a good boy.

The other culprit, Xiao Zhao from Tingliguan, also became downcast.

It's just that his master, Lao Cheng, still had some reservations and couldn't help asking the last question.

"Master Zhang, even if the color of the soup turns clear, what about the taste? Can you really get rid of the miscellaneous smell of pork stuffing?"

"Zhang Dashao" didn't talk nonsense, he took a small bowl, filled it with a spoonful of broth, and handed it over.

Just one word "taste!"

As a result, after Lao Cheng tasted it like this, he had no choice but to give it a thumbs up.

"Master Zhang, this is you! I'm convinced! It's really a young chef with poor skills!"

This time, the others were even more amazed. They all complimented "Zhang Dashao" and thanked "Zhang Dashao" for imparting the secret of clearing up.

As a chef, he is a craftsman after all, so he admires those who have real skills. This is a profession that completely convinces people with art.

So at this time, "Zhang Dashao" just said what he said.

However, Lao Cheng curiously asked "Zhang Dashao" a question that everyone couldn't understand.

"Old man, with your great ability and such a character, how...how can you work in the big cafeteria? This is too inferior."

Unexpectedly, "Zhang Dashao"'s answer was so easy.

"What's wrong with this? It's normal. Who knows who sweeps the street at the rehearsal of the Banbuqiao Northern Kunqu Opera Troupe? Even Mei Baojiu didn't go to the opera, and she still carries a broom every day. I work in the cafeteria. What is there to be sorry for?"

What was even more unexpected was that the old man clasped his fists and saluted the audience, and then said in public.

"It's nothing to make a fuss about, it's just a little gimmick. You don't need to lift me up so high. I've been a cook all my life. If I don't have this kind of skill, my life will be in vain at my age."

"However, depending on how old I am, I do have a few unpleasant things in my heart that I want to tell you. Please don't mind me. Don't think that I have too many things to change."

Jiang Dachun quickly took the lead in agreeing, "Don't dare, old man, please teach me a lesson, we are all listening."

"Zhang Dashao" nodded, very satisfied with his attitude.

"Who is a chef? A craftsman. Then you should take craftsmanship as the foundation of your life. But many people nowadays don't take craftsmanship very seriously. How can they save trouble? They just want quick success and quick profit, and are flashy. How can we learn from this?" craft?"

"There are also some people who, after learning a little bit of skill, think that they are great. This is not right. To learn a skill, you have to guard against arrogance and impetuosity, and think carefully. Otherwise, you will be ashamed sooner or later."

"Not to mention, the big guy just learned the method of clearing broth from me today, you should be very happy? But I have to tell you. Don't be too happy, this method can only be used to get dirty by pork chicken soup."

"Why? Think about it yourself. The answer has something to do with the kitchen rules I want to set for you. I understand. You can mention any soup. If you don't understand, you only know a little bit."

Old Cheng was very guilty of hearing this, his face blushed, and he once again expressed his sincerity.

"What you said is that we only know today that there are people beyond people, and there is a sky beyond the sky. To you, we are willing to bow down and admit defeat. We will definitely prepare ingredients and side dishes according to your requirements in the future."

Seeing this, "Zhang Dashao" couldn't say anything embarrassing.

The thing about beating a dog in the water is actually very boring.

"It would be great if you can listen to it. I am talking about this, not to run on people, but to tell you how to grow your skills.

"It's like you at Tingli Pavilion, because of the convenience of Kunming Lake, you have developed a series of fresh river dishes. This is of course a good thing, but you must not be arrogant. Otherwise, it will be a bad thing."

"You know, the real imperial meals of the Qing Dynasty don't eat fish very much. Like fish offered at the palace gate, dragon boat fish, even the live fish in sauce I made just now, it's just a gimmick deliberately quoted from classics later."

"In fact, there are usually two kinds of authentic palace fish dishes, salmon and sturgeon from the northeast. If you know how to cook these two fish dishes, you can't claim to be authentic palace dishes."

When Lao Cheng heard this, he was both surprised and admired, and thanked him like a divine enlightenment.

"Master Zhang, thank you for your guidance, you have pointed me in the right direction..."

Zhang Dashao stopped talking and turned to Jiang Dachun again.

"And you, Fangshan Restaurant, are excellent at making calligraphy for dishes. But do you know how to write sugar calligraphy and color paintings? Without these two, your skills are still lacking."

Jiang Dachun was as surprised as Qicai Laocheng.

"Master, you are really an expert. I really let you talk. I just heard my master talk about a little technique of color painting. I know what it means, but I can't do it. I have a chance, I will definitely Ask your teacher for advice."

Having said that, he touched the back of his head in embarrassment, his face full of shame.

At this time, "Zhang Dashao" said to the audience, "Now everyone understands what I mean? There is no limit to art. As a chef, you must not be arrogant. Always be humble, cautious, eager to learn, and ask each other for advice. Otherwise, you will kill yourself on the road to progress."

"If you are smart people, you shouldn't be in trouble with Master Chang at all. Instead, you should be more polite to Master Chang Jing and ask for more knowledge. Master Chang has only been helping here for three or two months. Why is she hindering you? What's more, she is still a person who is willing to support the younger generation."

"You don't even think about it. If she leaves by then, if you want to learn her skills, you will have no chance in this life. Say it yourself, is it a pity? Are you stupid?"

"Don't tell me, you don't want to learn from Chef Chang. Although her dishes are not among the eight major cuisines, she has developed a restaurant with three tables into the capital city's most attractive to foreigners with her own eight dishes. restaurant. What is a celebrity chef? This is a celebrity chef!"

There are more than 40 chefs from all over the world, all of them are sweating, and they have been trained in fear.

The most amazing thing is that at this time everyone is honestly saying yes, and no one thinks it shouldn't be.

Everyone is really like the disciples and grandchildren of "Zhang Dashao", which is also a wonderful scene.

Want to ask why?

Apart from the fact that what "Zhang Dashao" said is the truth, it is a wise saying.

It's also because this kind of respect is all earned by the old man with his real skills!

That is as tough as a hero on the battlefield!

(End of this chapter)