Punch: From third-rate anchor to top chef

Chapter 206 206.【Black Vinegar Grapefruit Sea Urchin】(ask for a monthly ticket)
He Beibei took a deep breath and exchanged a wink with the rest of the people, asking the people next to him to slow down the production.

Then she walked quickly around the workbench.

Before she got to the table, she saw the white-cut chicken still on the plate.

She frowned slightly and asked suspiciously.

"Is there something wrong?"

There are only three pieces of white-cut chicken, so there is no possibility that it can't be finished, so there must be something wrong, so it can't be finished.

Li Xiao raised his chin slightly, gestured to the white-cut chicken in front of him and said

"Chef He, try this white-cut chicken, dip it in ginger and scallion."

He Beibei frowned even tighter. Is there something wrong with the white-cut chicken?

No, the tone sounds more like a problem with minced ginger and scallion, or is there a problem with the combination of minced ginger and scallion and white-cut chicken?

She didn't hesitate either. After all, the following dishes were still being cooked, and if it took too long, it might affect the quality of the subsequent dishes.

Picking up his own chopsticks, he picked up the last piece of white-cut chicken, which was covered with minced ginger and scallions, before throwing it into his mouth.

I saw He Beibei chewed twice, and her brows, which had been relaxed, frowned again.

However, she didn't say anything, but quietly swallowed the chicken in her mouth.

She took a deep breath, licked the oil on her lips, and said embarrassedly
"It's because the ginger juice wasn't properly processed. It should be because the spicy taste of this batch of ginger is too strong."

Li Xiao didn't wait for He Beibei to finish, so he raised his hand to interrupt the other person. He picked up the chopsticks and pushed the plate of ginger and scallion juice away again, then stretched out his left hand, motioning him to take a look at the bottom of the ginger and scallion

He Beibei looked towards the place Li Xiao indicated, and soon her expression became a little ugly, and she immediately turned around and glanced behind her.

The back kitchen is very big and there are many people, but they are all people she is familiar with. Soon she found the figure that she needed to find. He Beibei's tone was very cold

"Zhao Quande, haven't I already said that? All ginger must be soaked in ice water before use, and then drained. Why is there so much ginger juice in ginger and scallion oil?"

The eyes of the others immediately turned to Zhao Quande whose name was called. Zhao Quande is a short young man with a height of only 1.6 meters. He trembled when he heard the chef's roll call and criticized him. shame and fear

"Boss He, I'm sorry, I forgot, I really forgot, I made a larger portion before, so the ginger juice can be easily seen, but now I make a smaller portion this time, and I forgot to wash it for a while , I am so sorry."

Seeing his face full of shame, He Beibei pursed her lips.

What the other party said may not be an excuse. The process of mass production and small batch production is indeed somewhat different.

It is understandable to forget for a while, after all, everyone has accepted this kitchen for a while.

After entering the field for a month, the number of times to get started is very small, so it is reasonable to have problems.

And it wasn't all the fault of the other party. As a chef, I didn't supervise everything well during the dish test, and I also had a lot of responsibility.

She sighed softly, and waved her hand to make her subordinates retreat again.

She turned around and bowed 30 degrees to her boss with an apologetic face.

"This is due to my ineffective supervision. They missed some processes during the production, and I didn't find out in time."

Li Xiao nodded. The other party's attitude of admitting his mistakes was quite good. He was not a picky person, and he didn't chase after him. Instead, he opened his mouth to remind

"Although such small flaws are not a big problem, once there are more such small flaws, it will make people feel disgusted, so here we must try our best to standardize the production process. After all, even if you keep monitoring, it is impossible to cover every aspect of every dish. , There are always omissions, there is a standardized process, at least it can prevent the back kitchen staff from forgetting."

The squad leader also spoke beside him and said,
"Before opening these two days, practice a lot, don't be afraid of wasting materials, and make a streamlined operation diagram by the way."

He Beibei nodded quickly,
"Understood, I will focus on this aspect in the past two days."

Without exchanging pleasantries, the second course that had already been prepared under the sign of the monitor was also served.

【Golden Tofu】

The dishes this time are also very delicate. Three pieces of mahjong-sized golden tofu are arranged in a row and placed on a large light yellow round plate.

Li Xiao put his nose close to the golden tofu and fanned it. It didn't smell too oily, and it should be fried with rapeseed oil or olive oil.

Li Xiao picked up the golden tofu with the chopsticks next to him. Originally, he just wanted to take a small half of it, but he easily picked up the whole piece of tofu. His brow slightly raised the shell, which seemed a bit too hard?

Is there another mistake in production?

He hurriedly picked up the spoon and dragged the golden tofu, without sending the whole piece of tofu into his mouth.

After all, anyone with a little common sense knows that such fried tofu must have a very high internal temperature, and one bite is no less than drinking a whole glass of boiling water.

After biting off a third piece of tofu in one bite, Li Xiao raised her head as soon as her upper and lower lips were closed, and she glanced at He Beibei who hadn't left, showing a little approval in her eyes.

Another stunning product, crispy on the outside and tender on the inside, the shell has two layers.

The seemingly hard shell on the outside is actually very fluffy.

Li Xiao's tongue fiddled with the tofu in his mouth slightly up and down, feeling the tofu sliding continuously in his mouth.

The skin is fried fluffy and crispy, the outermost layer is crispy, and the innermost is just fluffy.

The golden-yellow skin insulates from the high temperature, so that the tofu inside remains tender.

And the tofu inside is not ordinary lactone tofu. The tofu has a strong fragrance and even a little milky taste. This is because milk is skillfully added to the water tofu.

No, Li Xiao immediately overturned his conclusion.

He used his chopsticks to poke the remaining half of the golden tofu in the spoon, and immediately realized that it was not milk that was added to the tofu, but He Beibei skillfully embedded a brick of milk in the tofu.

If you take off the golden coat of the golden tofu, you can see a square milk brick sitting quietly in the middle of the tofu.

A smile appeared on the corner of Li Xiao's mouth, and he nodded with satisfaction. If he guessed correctly, the idea of ​​this dish should be from Hakka stuffed tofu with meat. That's right, it is the tofu he ate yesterday.

It's just that what he brews here is not meat stuffing, but milk square bricks. The sweet and salty flavors are matched without any conflict.

Crispy on the outside, smooth and delicate on the inside, the layering is very distinct.

The most rare thing about this dish is that usually this kind of dish with a lot of water inside will get wet easily after frying, and then it will become soft and lose the crispy taste .

But it is handled very cleverly here, using a double-layer structure to seal the moisture of the tofu and milk cubes to the maximum extent, preventing the moisture inside from softening the outer puff pastry.

If the full score is 100 points, Li Xiao can give this dish a high score of 90 points.

Regardless of the innovative taste of the dishes, the taste is quite good. Although it seems simple, it is ingenious, and it really deserves the name of new Cantonese cuisine.

Seeing Li Xiao's satisfied expression, the a little decadence on He Beibei's face immediately disappeared. This golden tofu is her favorite work, and even her father has highly praised it.

Li Xiao swallowed the remaining half piece of golden tofu into his mouth and smiled

"Chef He doesn't need to worry so much. This golden tofu tastes quite good, but I also want to remind you that you must remember to remind customers to eat it as soon as possible."

"Although your shell is protected by double layers, if the guests take pictures for too long, or the dishes are placed for too long, there may still be a risk of the puff pastry softening."

"Once the puff pastry softens, this dish will be completely ruined."

Originally, He Beibei was still smiling, but after hearing Li Xiao's reminder later, the smile on his face also restrained a bit.

It is true that the puff pastry made by using a special process can prolong the crispness, but the prolongation time is also limited, and the longer the time, the more prone to problems.

He pondered for a while, then spoke in a discussing tone

"Then how about we just adjust the golden tofu to the first course? This way, even if the other party takes a long time to take pictures, they will rush to move their chopsticks because of the first course, so that the customer's use time can be shortened."

Although Li Xiao asked questions one after another, the questions he said every time were not to criticize, but to hit the point directly.

This also changed He Beibei's perception of Li Xiao a lot, and his tone of speech became more polite.

And she even directly discussed the order of the menu with Li Xiao. In fact, this kind of thing is already very exaggerated. You must know that the order of the menu is the soul of a set meal.

For this kind of thing, usually only the head chef can make decisions, and even the sous chef and the boss can only give some opinions at most.

Li Xiao squinted and looked at the two pieces of golden tofu left on the plate. Although the golden tofu was adjusted to the first place, it might indeed make the guests use their chopsticks as soon as possible.

However, there will be another problem, because if the [Golden Tofu] is adjusted to the first place, and the guests deliberately leave one or two pieces, and eat it at the end or in the middle, the taste of the dish will become worse, which is not proper. way.

Wait, suddenly, a flash of inspiration flashed through the brain.

If you can't suppress, channel and unblock.

He picked up the spoon and divided the golden tofu lying quietly on the plate into four pieces. Two puffs of hot air slowly emerged from the middle of the two pieces of golden tofu.

There was a smile on the corner of his mouth, He Beibei looked at Li Xiao's movements a little puzzled, and didn't understand what he was doing.

Li Xiao pointed to the rising white heat with chopsticks and said to He Beibei

"I thought of another method that might be better, cut the golden tofu from the middle, then its heat and moisture will not escape from all directions, but will overflow from the fracture, and the excess water vapor will only It will soften the crispy skin on the edge of the fracture a little, and the crispy skin in other aspects will be well protected, which is called blocking is not as good as sparse."

He Beibei secretly gasped when he heard Li Xiao's proposal. This proposal seemed simple, but it solved almost all problems at once.

You know, in order to make the puff pastry last longer, she did more than 300 researches before she successfully developed the method of making the double puff pastry of golden tofu.

However, after so many experiments, it was only to extend the duration of the meringue from four to five minutes to more than ten minutes.

However, even if she didn't try Li Xiao's suggestion, she felt that it was very feasible.

With such a channeling method, the water vapor and heat will no longer accumulate in the tofu, and the time for the outer puff pastry to stay crisp will definitely be greatly extended.

He Beibei looked at the smiling anchor in front of him, feeling a little dazed.

Only now did she really feel Li Xiao's extraordinary expenditure, and she also understood a little bit why Master He Rongsheng of the Jinsha Hall was so interested in the other party's proposal.

Too fast, too accurate, the other party can make such a pertinent suggestion after just a taste, it is really a bit stunned.

It is not difficult to solve the problem, but it is really too difficult to solve the problem so quickly and so easily. At least He Beibei, who has tried to solve the problem, has quite a say in this.

Seeing He Beibei standing there blankly, the squad leader chuckled and quickly reminded

"Chef He, go ahead and continue, we will call you when we have something to do."

He Beibei quickly came back to her senses, and walked towards the back of the workbench in a daze.

She is in a very complicated mood now, and she very much hopes that there will be no problems with the following dishes, which will prove that her own dishes are quite perfect and that her own strength is quite good.

But she is very clear that her set of dishes can be said to be good, but it is definitely impossible to say that it is perfect.

After all, now that only two dishes have been served, the other party can put forward two different opinions, and they are quite good two opinions.

This made him very eager to hear what kind of evaluation and improvement the other party would say in the future. Although she was a woman, she was not an unreasonable woman.

He is not a chef who is unwilling to listen to other people's opinions, otherwise he would not be able to join the ranks of three-star senior chefs at a young age.

On the contrary, what she likes to do most is to learn from others. She will often delve into dishes of different factions, new, traditional, niche, popular, domestic, and foreign.

She likes to study, because every time she studies these different types of dishes, different ideas can appear in her brain.

She returned to the workbench and waved her hand, and the others immediately resumed work one after another. The preparation of the third dish was even easier than the first two dishes.

【Sea urchin with black vinegar and yuzu】

Take the Dalian sea urchin in season, cut open the bottom to clean its internal organs, and drain the water upside down.

With an atomizer, finely spray into the special black vinegar sauce.

Wash a piece of fresh yellow grapefruit peel, and use the smallest grater to gently scrape off the debris of the grapefruit peel, so that the debris can be evenly sprinkled into the interior of the sea urchin. Finally, use it and serve it.

Seeing the sea urchin ball in front of him, Li Xiao raised his eyebrows.

The shape of this sea urchin is still very neat, and it is placed quietly in a black granite bowl in a round shape.

However, this is the first time Li Xiao has seen sea urchins doing this. It's not that he has never eaten sashimi, and he has eaten a lot.

After all, there is such a thing near the beach at Sanjiu's house.

He was a little curious why the other party had sprayed a fine layer of black vinegar on the orange-yellow sea urchin, because after spraying, the color of the sea urchin, which was far more beautiful, turned dark brown.

Then it was dark brown, and it was sprinkled with yellow pomelo peels.

The appearance can no longer be said to be quite satisfactory, it can only be said to be below average.

However, considering that the main function of the food is whether it tastes good, not whether it looks good, Li Xiao didn't continue to worry about its not-good-looking appearance.

Use a special golden spoon to scoop up a whole piece of dark brown sea urchin meat.

Before the sea urchin meat is stuffed into the mouth, the rich sweet and sour taste of the black vinegar and the yuzu fragrance of the grapefruit enter the nasal cavity first.

The taste is surprisingly pleasant. The fresh orange aroma overwhelms the fermented taste of black vinegar, and this black vinegar seems to have been specially prepared, and it does not have the strong acetic acid smell of ordinary black vinegar.

Sure enough, for He Beibei to be willing to give up the food arrangement, there must be a choice in other places.

The dark brown sea urchin meat was put into the tongue without much thought. The black vinegar on the surface of the sea urchin was atomized to change the orange-yellow color of the sea urchin, but the amount used was very small.

After the original preparation, the original strong taste of black vinegar has become very light, and the sweet and sour taste has become less obvious, but this sweet and sour taste fully releases the fresh and sweet taste of sea urchin.

The thin layer of special black vinegar sauce, like a key, opens the taste buds on the taster's tongue.

A little brandy was added to the balsamic, but very little.

But it is precisely this little brandy that brings a strong aroma to the sea urchin sashimi, while covering up a little fishy smell.

The grapefruit peel sprinkled in at the end brings a very refreshing feeling. The slight bitterness of the grapefruit peel makes the sea urchin that was originally eaten in the mouth bring back the sweet taste, and the layering is quite rich.

Li Xiao nodded in satisfaction. This dish is also quite good, but the appearance of the dish is a little bit poor. People who don't know may think that it is a broken sea urchin.

After all, the color of this sea urchin is too similar to the broken sea urchin, and it must be explained clearly to the guests at that time, otherwise the possibility of conflicts is still very high.

However, there is no need for He Beibei to come over for such a trivial matter, and there will be time to discuss this issue after the food tasting is over.

While He Beibei was mixing mashed potatoes and minced chicken, she paid attention to Li Xiao's expression. Seeing the expression of surprise and satisfaction on his expression, a smile could not help but appear on the corner of her mouth.

This [Black Vinegar Yuzu Sea Urchin] is also a dish that she made on a whim.

My mother likes to buy oysters from Citigroup in summer, and she still eats oysters in the same way as before. She doesn't like to cook them, but likes to eat them raw.

After cleaning the oysters with the prepared light salt water, put the oyster meat back into the shell, drip black vinegar juice or lemon juice into the oyster shell, and eat directly.

Of course, my father is very opposed to this way of eating. He still prefers the more traditional steamed or grilled with garlic.

(End of this chapter)