Food starts with Mapo Tofu

"That's true." Mai Di's assistant nodded, "Because the boss used to do sailing, and he was in the territory of the Qing Dynasty at that time, and many people on the ship were recruited at that time, but the boss was still there at that time. In Fuzhou, a new ship has only come to Hong Kong in the past few years.

So the boss's requirement for everyone is to be able to speak two languages ​​as much as possible, and it is best to be able to speak Chinese. "

Chen Nian nodded, he didn't expect such a story, and he didn't expect that the owner of this ship had been active in Fujian before: "Then Mr. McGrady, you also followed the boss at that time? Because I heard you talking like It does have an accent from Fujian."

"Yes." McGrady didn't deny this, "And it's not just me, Mr. Huo has also followed the boss since then."

Chen Nian immediately understood, no wonder Mr. Huo was able to sit firmly as the leader in catering on the ship, he had followed the boss for a long time, and it was normal for a senior figure to be able to sit in his current position.

It didn't take long for the vintage to arrive in his new room.

The old new room is an independent single room. Although the area is small, it can only accommodate a bed and a table next to it, but it is much better than the previous environment.

"Isn't it great here?" Tonio who followed came looked around in surprise. He lived in a higher position, so he followed Chen Nian to have a look, and then went directly to his room .

Chen Nian is very satisfied with the new environment: "It must be very comfortable to live here."

And McGrady smiled: "The chefs on the ship all have their own rooms. This is also for better work. Only by resting well and maintaining a happy mood can you have more energy when working during the day, right?"

"That's right." Chen Nian couldn't agree more with this sentence.

"Okay, then you can clean up here first. I will take Mr. Tonio to his room first. I will come to you later and record the dishes you are good at. It will be convenient for us to change the menu then."

"Okay, Mr. Maddie, please."

Then McGrady left with Tonio, while Chen Nian stayed in his room and started to clean up.

The room here is really good, and there is even a small window that can see the sea. Although the old age has lost interest in the sea, it still feels great to have light shining in.

Chen Nian didn't have much luggage. After spreading out the bed and putting away a few personal items, he simply cleaned it again, erasing the traces left by the previous owner of the room.

After that, I lay on the bed and began to think about which dishes I would take out later.

First of all, the Sichuan dishes I have mastered now are definitely not good. Although there are already chili peppers, I still try to make some less spicy ones, and it is best to look more advanced.

Not long after, Assistant McGrady returned to the old room again.

Then he took out a pen from his pocket, and took out a piece of paper from his pocket and put it on the table.

"Mr. Chen, you can now write down the dishes you are good at on this piece of paper. You don't need too many dishes, just about five dishes."

Chen Nian nodded, picked up the pen from the table, slowly unscrewed the cover and began to write the name of the dish on the paper.

The first dish is naturally the squirrel mandarin fish that I made earlier.

The second dish is old-fashioned, and the rouge goose breast is directly written on it.

The third course is fresh fish and sheep.

On the one hand, because there are more fish in the sea, and there are some rare fish on board, some of these fish are more suitable for stewing, and the stew tastes particularly delicious.

Of course, Chen Nian does not have much contact with it, so he has no special understanding of this aspect. Even if he knows it, he has only watched some videos of bloggers who often cook seafood.

It’s just that every time I look at it, I go astray, because sometimes this kind of seafood bloggers will push some videos of catching sea, so every time I look at it, I go to watch catching the sea.

Those catching up with the sea videos are actually the same every day, just grabbing those things, but I don’t know why, it seems to be very addictive.

Immediately afterwards, Chen Nian wrote Baipao Shrimp and Wensi Tofu on the paper.

Exactly five.

McGrady has been with Mr. Huo for so long, so he has naturally seen some of the world and knows a lot about the dishes of this country. When he saw these dishes written by Chen Nian, he couldn't help showing a surprised expression.

These few dishes are not home-cooked dishes, even if they are placed on a boat, they are still very good.

But there are four soups among them, although some of them have only been heard of, they are also known,

But among them, the rouge goose breast has never been heard of.

"Master Chen, this Rouge Goose Preserved..." After seeing the dishes written by Chen Nian, Mai Di couldn't help but change the name. He also watched Chen Nian cook by Mr. Huo's side before. The level of cooking in the year is indeed good.

And now that I have written so many dishes that are particularly high-grade at first glance, I think the old age will not be indiscriminate, that is to say, the old age may really know how to cook these dishes.

But if these dishes can be aged to the same level as the squirrel mandarin fish, then it is enough to go to the restaurant on the third floor, so he naturally changed the name.

"This dish is eaten hot or cold. If you want to classify it, you can put it in the cold dish. And if you want to follow the order of serving in western food, this dish should be a kind of appetizer." Chen Nian explained .

While talking, Chen Nian wrote the remarks (before, cool) on the back of the rouge goose breast.

"There is also this fresh fish and sheep dish, which can be regarded as a soup dish, and it can also be regarded as a normal red case dish."

Chen Nian explained again.

"Okay, then I see, I have to go back and show these dishes to Mr. Huo again, but Master Chen, if you really plan to cook these dishes, I think Mr. Huo may let you make them in advance Take a look and see how it tastes."

"No problem." Chen Nian had no objection to this.

You can’t just add the dishes you write yourself to the menu at that time. If there are customers who order it by then, it will be a joke if the dishes you serve out are messed up.

For this industry, one bad review is worth dozens of good reviews.

When Mai Di's assistant came to the door of Mr. Huo's room with the menu written by Chen Nian, he knocked on the door.

Soon the door was opened, and a man in pajamas appeared at the door.

"Mr. Huo, they have already settled down, but Chen Nian wrote a few dishes, I think it's better to have a look with you." Mai Di said and handed over the piece of paper.

Mr. Huo took the paper and opened the door: "Then come in and sit down first."

Afterwards, the two entered the room. Mr. Huo held the paper, and when he saw the second dish, he fell into deep thought: "This is... the dish in the red building?"

McGrady shook his head: "I don't know, but I also asked about it at the time, and he said that this is a dish that can be cooked hot or eaten cold. It can be placed in the category of cold dishes, and it can also be used as an appetizer."

Mr. Huo showed a look of great interest: "You call him over later, I want to see him again, except for this rouge goose breast, other dishes are all well-known, even if he I made squirrel mandarin fish, but I haven’t tasted the other dishes, so I can’t tell whether it’s qualified or not.”

He probably took a look at the other dishes, fresh fish and sheep, white robe shrimp, and Wensi tofu. He is also a little undecided now. Just looking at these, there is no way to determine whether Chen Nian will make it, after all, let alone eat it in his mouth. , I haven't even seen it with my own eyes.

So he had to call Chen Nian over to ask.

But just as McGrady came to the door, Mr. Huo suddenly thought of something: "Forget it, you tell him to go directly to the kitchen on the third floor, and I want him to do all these things himself."

McGrady showed surprise on his face, but finally said: "Okay."

Mr. Huo is such a character, he does things vigorously and resolutely.

Fortunately, he had already guessed that Mr. Huo would do this, so he told Chen Nian in advance.

Soon he brought the prepared vintage directly to the kitchen on the third floor, and the kitchen here will also provide some late-night snacks for the guests to enjoy.

The chef in charge of supper here was a little surprised when he saw that Mr. Huo brought a blue-collar chef here, who seemed to be cooking here, but he didn't ask any more questions.

It took a total of three or four hours for Chen Nian to make all these dishes.

After all, it has to be prepared from scratch, and it has to be done independently. Naturally, it will take more time during this period, and Chen Nian will also explain to Master Huo who is standing by the side why he does this and what is the use of doing it. ...

Chen Nian completely regarded this as an interview.

On the whole, Mr. Huo is quite satisfied with this.

"Are you better at Huaiyang cuisine?"

"Basically, I know a little more about Huaiyang cuisine, and I also know a little bit about Cantonese and Shandong cuisine." Chen Nian said.

"Well, you're qualified. Then you'll cook these few dishes. Do it well. Now you're just on the ship. You'll have to hone your qualifications first. When the time is almost up, you can try to see if you can make it to the top." Come."

In this way, it can be regarded as a recognition of the old cooking skills.

"Okay, thank you Mr. Huo, I will work hard." Chen Nian nodded and said neither humble nor overbearing.

"Well, go back and rest. You don't have to go in the morning. I'll let them make a new menu. You start working in the afternoon. The assistant cooks are the four people under the original chef."

At this time, the chef who made breakfast on board has also arrived and is ready to start work.

Mr. Huo recruited them, and together they ate all the dishes made by Chen Nian.

After all, if these few dishes made by Chen Nian were only for the two of them to eat, there would definitely be leftovers.

And after the chefs tasted it, their eyes were shining. Looking at the old age, they thought it was a master or a newly recruited apprentice that Mr. Huo found.

As a result, after asking, I found out that this is a novice who has just boarded the ship, and he has been working as a helper for the past few days. That is to say, yesterday was very lucky, and he met a blue-collar chef who was caught doing dirty things. Just pass the test and get ready to work.

"Such a good seedling will definitely be able to come to the third floor by then."

The chefs discussed one by one.

And Chen Nian couldn't show any expression in front of so many people, so he could only lower his head a little shyly.

Afterwards, he went back to his room to sleep, stayed up all night, aged until the end was supported by a single thought.

Therefore, Chen Nian slept until noon and then got up after lunch.

At this time, he suddenly heard a knock on the door outside.

"Chen, I'm Tony. I went down to find you after work in the morning, but they said you had a rest all morning, so I brought you some food."

Chen Nian rolled down from the bed, put on his clothes, and went to the door and opened it.

As soon as he opened the door, he saw Tonio's enthusiastic face.

And he was carrying a lunch box in his hand.

"Have you eaten?" Chen Nian asked.

"I've already eaten it, and I have to say that the food above is indeed much better than ours before. Not only the taste is good, but the ingredients are very good." Tonio said quite proudly.

"That's not bad. With your ability, you can become a red-collar chef sooner or later. Then you have to support me." Chen Nian said with a smile.

"Chen, you are too humble. You Chinese are like this. Your cooking skills are much better than mine. I should learn from you."

Hearing this, Chen Nian stretched out his fist and pressed Tonio's shoulder: "Look at you, why are you being polite to me? The two of us are originally from different directions. I don't understand Western food at all. A chef doesn't know how to treat you. Do you have to know more to make progress?"

"That's true." Tonio smiled. "No problem, but I'm still in the learning stage. We can communicate with each other at that time. Using one of your idioms, it should be called rain and dew evenly?"

Chen Nian couldn't help turning dark when he heard Tonio's words: "What is rain and dew?"

"It means both rain and dew."

"Who explained that to you?"

"I feel it myself."

Chen Nian sighed: "It should be used to communicate with each other. Rain and dew are not used in this place. I think you still need to learn Chinese again."

"Okay." Tonio shrugged, "Then you have lunch first, and I have to go back and have a rest."

"Go, but thank you for bringing me food this time."

After Tonio left, Chen Nian started to enjoy lunch.

Indeed, this lunch was much better than the one I ate before. After all, I had never seen salmon sashimi, char siew in honey sauce, half a roasted squab, and creamy mushroom soup in a staff meal before.

And the main dish is spaghetti bolognese sauce.

The combination of Chinese and Western belongs to yes.

After eating, Chen Nian took the tableware to clean and put them back into the food box.

"I'm about to start my life as a chef on this ship. I hope everything will go well in the future, but I just don't know how long I will stay here. After all, it's Buddha jumping over the wall..."