The story of a cook

Chapter 217
I got up in the morning and made breakfast. After eating with Lin Yan, the pager rang. I saw that it was a foreign number, so I went out to answer the call.

It was Master who taught me. He asked me if I was working now, and I said no.He said that the boss of the Guobin Group called him to find a chef to cook at the "Wesley Hotel" in the west gate of Beiling, and the master told me to come over.I asked Master who to look for there?The master said that it is enough to find a manager surnamed Feng, so he said Mr. Guo let him go.I asked Master if his stay in Hainan was good, and Master said it was good, and that Master and his wife had also adapted, and that the old couple was very happy in Hainan.

After talking with Master on the phone, I went home and spoke to Lin Yan, and then rode my bicycle to the Weishili Hotel at the west gate of Beiling.

This hotel is very familiar, and I passed by it every day when I was working at the Rose Hotel.The business of the hotel is not very good. It is mainly run by the public and managed by the Guobin Group, so it has always been open.

When I came to the Vesley Hotel just in time for them to go to work, I met Manager Feng. Manager Feng is a woman in her 30s, tall, and very pretty. .

"Manager Feng, Mr. Guo introduced me, saying that we are short of a chef." I said.

Manager Feng said: "Yes, we are short of a chef, what's your surname?"

"My surname is Tan."

"How old is this year?" Manager Feng asked.

"26." I replied.

Manager Feng looked at me, probably because I didn't look like 26, and said, "You don't look like me at such a young age."

I said, "You look a little old."

Manager Feng asked: "Then how many years have you been cooking?"

I said, "I have been cooking for two years, and I haven't been cooking for a long time."

Manager Feng said: "Oh, that's okay. It mainly depends on how the cooking is, and it has nothing to do with the length of time. When Mr. Guo comes over later, you can try two dishes. We have to try the dishes."

I said: "No problem, it is necessary to try dishes."

Manager Feng turned around and called a waiter who was cleaning up: "Xiao Zhang, go to the kitchen and call the head chef."

The waiter went to the kitchen to call the head chef, and a man in his 30s came out after a while, wearing work clothes and a chef hat, he should be the head chef.

He came to him and asked Manager Feng, "You called me, Old Feng?"

Manager Feng introduced me: "Old Wang, this is Mr. Tan, Mr. Guo is looking for it. You can take him to the kitchen for a while to get acquainted with him. Then Mr. Tan will cook two dishes. Mr. Guo will come over later to try the dishes."

The chief chef Wang said: "Okay." Then he looked at me and said: "Master Tan."

I nodded at him and said, "Yes, hello, Chef Wang."

Shake his hand.

Chef Wang said, "Let's go, follow me into the kitchen first."

He and Chef Wang entered the kitchen.

The place I just entered was the dishwashing room, and there was a big brother in his 40s cleaning up there.Going further in and to the right is the pastry room, in which there is a woman in her 30s and a girl in her 20s.

Chef Wang said: "This is our pastry shop. There are two people, a master and a younger brother."

The pastry chef inside saw me, and I nodded to her.

Then go to the left, pass through a three-meter-long passage, and enter inside. Inside is a cold dish room, and a man in his 20s is working inside.

Chef Wang said: "This is our cold dish room, alone." After speaking, he called out to the man who was working: "Zhao Gang, this is Master Tan, here to try the dishes."

Zhao Gang stopped his work and nodded to me, and I nodded to him too.

When you come out of the cold dish room, you will find the hot dish room when you walk forward. The hot dish room is very large, and there are three sets of stoves. The stoves look very good, and the quality should be fine, giving people a heavy and solid feeling.At the same time, the exhaust equipment is also in place, and it is integrated with the stove, all made of stainless steel.Behind the hearth is the table for the table, and behind the table for the chopping board is the table for the cutting board.

Seeing these things, I thought that the Guobin Group is worthy of it, with its strength, and all the kitchen equipment and facilities are in place, which is not comparable to that of ordinary private hotels.

There was a cutting board working on the cutting board. Chef Wang called the cutting board over and explained to the cutting board: "This is Master Tan. I will try the dishes in a while. You can find any raw materials for Master Tan."

The chopping board said, "Okay."

Chef Wang said to me: "Master Tan, you don't need to make too many dishes, just four dishes, one pork tenderloin, one shiitake mushroom grilled rapeseed, and you can choose two more."

I said: "Okay."

Chef Wang said: "You can find this guy (cutting board) for any raw materials you need. Now we only have this cutting board in our house, and the other one is on leave to go home and come back in two days." Then he said: "I'll go to the front first to see See if Mr. Guo is here, you are preparing in the kitchen, and you will do it when Mr. Guo comes."

I said: "Okay, Chef Wang, you are busy with your work, I will prepare first."

After Chef Wang left, I started to prepare the ingredients.The pork tenderloin and shiitake mushroom grilled rapeseed are both old dishes, and they are also kung fu dishes. At first glance, Chef Wang is an old cook. The two dishes chosen test the chef's skill level.But Master Wang's accent should not be a local, it smells like oysters, and his family should be in Dalian or Yingkou.

First, prepare the two dishes of meatloaf and shiitake mushrooms.

The rapeseed is a bit big, cut the rapeseed in half with a kitchen knife, so that it is easy to taste.There are shiitake mushrooms in the kitchen, and ten of the better shapes are selected for knife modification.Then I started to prepare the meat slices, first cut the meat slices, and when I was ready to cut the ingredients, Chef Wang came back and told me to cook the meat slices and shiitake mushrooms with rapeseed.I was still worrying about those two dishes and didn't know what to do. Hearing what he said, I just don't have to worry about it, and it saves trouble.

I asked him when he would start to make it, and he said that he would do it when he was ready. Mr. Guo has already come and is waiting in front.

Prepare the two courses, choose the plate, and check the small ingredients.Seeing that the onion, ginger and garlic are all chopped, they are not cut separately.

On the stove, first light the fire, check the firepower, try the fire, and try the damper to see if it works.After all the inspections, add water to the pot, the guy is burning, and then start to check the seasoning on the seasoning table, especially the dark soy sauce and light soy sauce, taste the saltiness, look at the color, after checking the seasoning Start to make the first dish - the pork tenderloin.

When I started cooking, the cold dish boy, the pastry chef, and Chef Wang were all watching behind me, and I was a little nervous. To be honest, it was my first time trying dishes, and I had never tried dishes before.

I was nervous for a while, and when I started frying the meat, I forgot to be nervous and entered the state of cooking.

The meat slices were made very smoothly. When I finished and started to put them on the plate, I was very satisfied when I saw the meat slices I made, because I could already smell the unique aroma of the meat slices and the texture when they were placed on the plate—there was a crisp sound, This sound can only be felt, not heard.It is the crispy feeling when the meat is spooned with a hand, which means that the meat has reached the level of crispy on the outside and tender on the inside.

Everyone was looking at me. From their expressions, it could be seen that they were very satisfied with Liurouduan and thought that I did a good job.

After loading the plate, the pastry chef asked me: "Master, can I take it away?"

I said, "I can carry it away."

The pastry chef took the meatloaf away.

Then start to make shiitake mushrooms and rapeseed.

First, let the rapeseed and shiitake mushrooms be splashed with oil, salt, and water. After flying through the water, put the shiitake mushrooms in a colander to control the water, put the colander containing the rapeseed on the operating table of the table, and start to put the rapeseed on the plate one by one.One by one, with the head outside and the heart inside, form a circle, and press the rapeseed tightly with your hands to prevent the flowers from scatter while chopping. Failed.

Mushroom grilled rapeseed is a test of the chef's spooning skills. There is a big step of turning the spoon. If it is not turned well, it is easy to turn the rapeseed on the ground or directly form an overlap in the spoon, which is a failure.At the same time, this dish is a light dish. It is necessary to eat the clear fragrance of rapeseed and the unique mushroom flavor of shiitake mushrooms. The color matching is also pleasing to the eye. The rapeseed is green and the shiitake mushrooms are dark black.

Chefs who don’t have enough spoon skills usually dare not grill, fearing that the grill will not be formed, and it will be a waste of shame. Instead, they cook the rapeseed and mushrooms separately. The shiitake mushrooms can be placed in the middle of the rapeseed, which is also very beautiful.But the grilled rapeseed with shiitake mushrooms tastes like rapeseed, and shiitake mushrooms like shiitake mushrooms. The compound flavor of rapeseed and shiitake mushrooms cannot be tasted, and the characteristics and value of this dish will be lost.

After the rapeseed is finished, remove the oil from the pan, add chopped green onion and sliced ​​garlic to fry the pan, add light soy sauce and oyster sauce, then add half a spoonful of old soup, make basic seasoning, turn to low heat, add shiitake mushrooms, and simmer over low heat. Let the mushrooms eat into the flavor.

Don't be nervous when trying dishes. When you are nervous, you can't even perform 70.00% of your normal cooking.In fact, there is nothing to be nervous at all, it’s just cooking. I just do what I usually do when I test dishes, and I just need to bring out my usual level.

After simmering the shiitake mushrooms for a while, I feel that the taste has already been eaten. Remove the stir-fry pot from the fire, put it on the pot card, take the rapeseed, and gently push it on the shiitake mushrooms. At this time, you must push it gently. During the process, the shape of the rapeseed should be kept intact, and it should not be pushed apart.After pushing the rapeseed on top of the shiitake mushrooms, stir the pot on the fire, or simmer on a low heat, simmer for a while, and see that the soup in the pot boils again, slightly bubbling from the gaps in the rapeseed, and then start pouring the sauce.

In the hand spoon is the stir-fried raw powder and thin gorgon. Slowly shake the pot with the left hand to let the rape turn slowly in the pot. Holding the hand spoon in the right hand, the gorgon juice is poured down like a thin line, where it bubbles Drizzle where, until no bubbles can be seen, then use a hand spoon to start pouring a little oil along the side of the rapeseed, one is to enhance the aroma, and the other is to lubricate.

After pouring the cooking oil, slowly shake the stir-fry pot, look back habitually, and find that there are still people standing behind. Chef Wang knows that I am going to turn over the ladle, so he asks everyone to stand aside, because when the ladle is being overturned Sometimes there will be soup splashed out, the soup is very hot, and when it splashes on people's faces and arms, blisters will form.

Seeing that everyone was far away, I started to increase the firepower a little bit, and shook the stir pot twice. I felt that the gravy was completely gelatinized and very smooth. All the rapeseed and shiitake mushrooms were turned over in the air, and fell into the pot gently with force, without splashing a little bit of soup.I said it was perfect in my heart, and then gently put the cooked mushrooms and rapeseed on the plate. The rapeseed was green, the mushrooms were shiny, and the shape was complete, and I was very satisfied when I looked at it.

The pastry chef asked me if I could take it away, and I said yes, and she took away the shiitake mushrooms and rapeseed.

Cleaned up the stove and got off the stove, but I didn't see Chef Wang, so I guess he went to the front to taste dishes with Mr. Guo.After waiting in the kitchen for 5 minutes, Chef Wang came back and beckoned me to go to the front together.

Coming to the front, manager Feng and a man were sitting at a table. The man was about 50 years old with short hair. I felt fat at 170 catties. When I saw him, I felt that I was still skinny.He must weigh more than 230 pounds, with a big belly protruding from the suit, like a half-drawn basketball.

When he came to him, Chef Wang pointed to the man and said, "Master Tan, this is Mr. Guo."

I smiled and nodded to Mr. Guo, and said, "Mr. Guo, hello."

He reached out his hand and shook Mr. Guo's hand.

Mr. Guo had a strong hand and said to me: "Master Tan, right?"

I said: "Yes."

Mr. Guo said, "Come on, sit down."

I sat down, and Mr. Guo asked Chef Wang to sit down too.

I looked at the meat slices and shiitake mushrooms on the table, and I moved a few mouthfuls.

I asked: "President Guo, Manager Feng, Chef Wang, how is the food?"

Mr. Guo didn't directly say how the food is, but asked me: "You were introduced by Lao Huang?"

I said: "Yes."

Mr. Guo asked: "What's your relationship with Lao Huang?"

I said, "He is my master."

Mr. Guo looked at me and said, "I didn't hear that Lao Huang took another apprentice. I remember that one of his apprentices has a leg problem."

I said, "That's my brother."

Mr. Guo said: "Oh, let's not talk about the dishes. I eat them very well and there is nothing wrong with them, especially the shiitake mushrooms grilled with rapeseed. This is grilled, and ordinary people can't do it." Then he looked at Chef Wang and said to him : "Old Wang, I'll try a dish anytime you want."

Chef Wang smiled and said, "I'm a seafood cook. Tell me to be a seafood dealer. I can't do grilled dishes."

Mr. Guo said: "You just cook your little seafood, and it tastes like oysters." Then asked: "You can't cook grilled vegetables, why do you specialize in mushrooms and rapeseed?"

Chef Wang said, "Let's learn."

Mr. Guo gave Chef Wang a strange look, and then said to me: "In this case, Xiao Tan, it goes without saying that you are Lao Huang's apprentice. When do you think you can come to work?"

I said: "Tomorrow, come to work tomorrow."

Mr. Guo said: "Well, if you come to work tomorrow, you can report to Lao Wang. Let's set a salary of [-] first, and the benefits are not too good now. Do it first, and then increase it when the benefits are good."

I said, "Okay, I'm fine."

Mr. Guo said: "Our family is seafood and home-cooked dishes. You come to cook our Northeast home-cooked dishes. Old Wang Yingkou's is good at seafood. He makes seafood. You two should cooperate well. Listen to him. He is the head chef."

I said: "Okay, actively cooperate."

In this way, the work of Weishili Hotel is settled, and I will go to work tomorrow.

(End of this chapter)