20 years of spring breeze

Chapter 87 Going to the Stove (3333+1 for the stubborn stone)

The blower was whining, the fire was roaring, the kitchen was noisy, and the chopping boards were chopping.

It was nine o'clock in the morning, and the staff had just had a meal. The side dishes in the kitchen were being prepared for the guests at noon. The interns in the chef class here were doing their first cooking drill after entering the class.

Sister Jin led the side dishes and handymen to chatter in front of the pier, while still looking at Xiaowei and the others.

Xiaowei and the others are now wearing standard two-pocket chef uniforms, but they don’t wear hats. The traditional Chinese chef hats are actually people’s hats. It turns out that the old uniforms of the People’s Liberation Army are just white.Later, the tall cream hats everywhere were worn by foreign chefs. As a result, the foreign ones were good, and domestic chefs all wore tall hats.

Today is a hands-on class, one is roasting kidney beans, and the other is roasted meat. From the beginning of material processing to the cooking, each person will complete it by himself. Anyway, there are only five or six people, and it doesn't take much time, so it will not delay the reception at noon in the restaurant.

For the first time in the kitchen, all eight stoves were fired, and a small oil pan sat on the stove, silently emitting invisible oily smoke, which was exhausted to the upper floor of the Cultural Palace by the exhaust fan.

Roast kidney beans, that is, Northeast beans, take round beans, pinch the head and remove the tail, put oil in it, and then cook in a wok.

Lentils are sandy, that is, they become waxy after being cooked, and are suitable for stewing, while round beans are crispy and more suitable for frying.

At this moment, all the beans have been pinched, washed and watered, and the meat has been cut, marinated with soy sauce, sugar and pepper, and placed in front of everyone.I put the back of my hand on the oil surface and felt it. In fact, Xiaowei was just imitating other people's movements, and he couldn't feel anything.

Xia Maosheng who was standing next to him snorted and almost threw the colander in his hand, he coughed several times and took a few deep breaths before calming down, and said to Xiaowei: "You have to feel it, the heat is upward , you should put your hands into the oil surface as much as possible, and you feel that the oil temperature is almost the same, or you can change the way, pick up a little vegetable and throw it in. If the vegetable sinks to the bottom, the oil temperature is not enough. If the flower does not sink, it is fine. try."

After thinking about it, Xiaowei still picked up a small piece of kidney beans and threw them into the oil. It sank to the bottom and bubbled at the bottom of the pot.Xia Maosheng stretched out the colander to pick up the small piece of kidney beans and threw them away, saying: "This kind of kidney bean can't be left in the pot. When the oil is hot enough, it will be burnt inside when you fry it, and the whole dish will lose its taste. If If the oil is warm enough, don’t worry about it, just serve it directly.”

After waiting for a while, all the other stoves exploded, Xiaowei's oil temperature was finally enough, he imitated Xia Maosheng's example, put the kidney beans in the colander, and awkwardly put the colander into the oil pan.As soon as it was put in, there was a bang, as if the oil was boiling, and the surface of the oil surged upwards, and Xia Maosheng shouted: "Lift up."

Xiaowei lifted the colander out of the oil pan with both hands, and the surging oil level immediately calmed down. Xia Maosheng said, "Try it once and for all, you can't control the water."

Put it down and lift it up, put it down and lift it up again, toss it back and forth four or five times, finally only heard the sound of splashing, the oil surface stopped rising, Xia Maosheng nodded, Xiaowei put the whole colander into the oil pan, and imitated Turn it over, pour the kidney beans into the oil, and stir slowly with a slotted spoon.

Xia Maosheng will be very serious about this, while he is busy with his own, while staring at Xiaowei, you must know that the work of a chef is still dangerous, and if you are not careful, you will get burns or a fire.

After turning it for 1 minute, the surface of the kidney beans was obviously wrinkled, and the color changed from dark green to yellow. Xia Maosheng said, "It's ok." Take out the kidney beans with a colander and put them all on the oil draining bucket, turn around and get the prepared steel basin, dig a few pieces of water starch from the seasoning basin on the side and put them in the steel basin, then pour the marinated meat section Go in and grab it with your hands.

Water starch soaked in water is very hard, and it takes a lot of effort to pick it up.But it becomes easy after a few stirs.

Grab the water starch and the meat evenly to ensure that each piece of meat is evenly covered with starch. At this time, the oil pan that has just fried the kidney beans is almost warmed up. Xiaowei grabs the meat and puts it in the oil pan.

Xia Maosheng said on the side: "Move your fingers quickly, open the meat pieces, put them in one by one, be fast, and be careful not to stick your fingers into the oil." Just after finishing speaking, Xiaowei screamed and quickly withdrew his hand, fingers It is oiled. In fact, every cook will be scalded by oil. No matter how skilled they are, they will occasionally stick their fingers in. However, there is starch on the fingers. As long as you don’t keep sticking it in, you won’t get hurt. Just scald it.

Continue, at first Xiaowei was not too daring, standing far away with his head tilted, gradually getting familiar with it, he stood closer and stood up straight, his hand speed was also improving, no matter what in his bones, he was only familiar with his hands.it's the same.

Occasionally, there is a library that is not evenly grasped, and it explodes in the oil with a snap, but because of the water starch used, it did not collapse.

Fish it out with two hands, and soon a large bowl of meat is poured in. When the oil temperature rises, pour the whole thing into the oil and fry until the surface of the meat changes color and turns golden yellow. Take it out and control the oil.

Put a little base oil in the frying spoon, put the onion and garlic into the frying pan, add a spoonful of bone broth together with the aroma, add salt and monosodium glutamate, stir well, add a little soy sauce, boil it, put the fried kidney beans, turn the spoon, and wait for the soup to dissolve The fried slightly dry kidney beans are replenished with water, turn over the spoon, light the oil out of the pan, and burn the kidney beans.

Use an oil brush to clean the pot (the standard frying spoon in the restaurant cannot be dipped in water), add base oil, fry the onion, ginger and garlic, add the soup, add the chopped green peppers, diced green peppers, garlic sprouts, stir fry, Add soy sauce, add salt and monosodium glutamate, put in the fried meat and stir-fry until the soup is evenly cooked, then turn over the oil and take it out of the pan to burn the meat.

Holding the two dishes he made by himself for the first time in his life, Xiaowei walked over to Dunzi arrogantly, put them in front of Sister Jin and said, "How about Sister Jin? Are you okay? Try it."

Sister Jin covered her mouth and smiled, her waist could not straighten up. Xia Maosheng and Yang Tiebin, who had cooked the dishes, came over to look at them. They also started to laugh after taking a look, but not as strong as Sister Jin. Xia Maosheng pointed to the dishes and said : "People's scorched meat pieces are all golden yellow and shiny, what is this black plate of yours?"

Yang Tiebin reached out and grabbed a piece, threw it into his mouth, chewed it, nodded and said: "The taste is okay, very delicious, the first time it was good, too much soy sauce was added, and it was put too much twice, next time. Less times are fine. Yes, I believe you can learn it well now." Thumbs up and compared to Xiaowei.

The dishes he and Xia Maosheng cooked have been robbed by a group of handymen. In fact, they have been doing it for several years, and these two dishes can be cooked with their eyes closed.

　Thank you book friends for your support. . .I'm going all out, go for it. . . . . . . . . . . . .

　　
　
(End of this chapter)