The story of a cook

Chapter 389
The Cantonese cooking chef next to me is a Cantonese man named Ah Jian.He is also young, and his skills are not yet in place. It will be better in a few years.

Ah Jian is very talkative, and he chatted with me for a long time when I first came here.

"The master came from the provincial capital?" Ah Jian asked me.

I said, "Yes, I came from the provincial capital."

"Have you been to the beach before?" he asked.

"No, this is the first time." I replied.

"It's also my first time here. I came here when it opened. I cook all the sea cucumber and abalone here and the old dumpling restaurant." He said.

"Then you worked hard." I said.

"It's not hard work. The old store doesn't sell much sea cucumber and abalone, but here it sells. It can sell [-] to [-] cases a day." He said.

I said, "Not too many."

He said: "The old man likes to eat the sea cucumbers I make the most, and he will eat one case every week."

I said, "Prove that you are doing well."

He smiled, and then asked: "Master, are you also a master in the provincial capital?"

I said, "No, it's a chef in a mid-range restaurant."

"Master, you are humble, and you are a very powerful master at first glance." He said.

I smiled, noncommittal.

He asked: "Come here to meet the old man?"

"I don't know each other. The one who came here met Xiao Liu from the old store." I said.

"Oh, it was introduced by Xiao Liu. Xiao Liu is an old man here, and he was here when the old shop opened." He said.

I said, "Really, that is an old member."

The cook next to me is named Wen, who is older than me, from Jilin, and has been here for a month.The talk is very humorous, and I share a dormitory with him.In the dormitory with me is Master Guo who is cooking next to him.Master Guo came from the provincial capital, and we belonged to the same village as Banlaer.

The head chef of Northeast cuisine, Master Li, stir-fried the head pot, and the head chef of Binhai Seafood was cooking next to each other.The head chef of Binhai Seafood, surnamed Yu, is in his 30s. He is a local. He speaks like sea oysters, just like the chef of Weishili.

The entire hot food kitchen is divided into two gangs, Seafood Pie and Northeast Pie.

Da Liu is the head chef, managing seafood and Northeast cuisine.

I feel that the whole kitchen is not harmonious. Seafood and Northeast cuisine are both doing their own thing. There is very little communication with each other. It is seafood chefs chatting with seafood chefs. Northeast cuisine chats by itself, which is a bit old-fashioned. The taste of communication.

I'm new here, just do my job well, other things have nothing to do with me, and I don't want to care about other things.

After being familiar with the kitchen for one day, I started working on the stove the next day.Since the restaurant does not have a menu board, they are all in-kind stalls. When I first came, I was not asked to serve dishes on the stalls. When I came to the dishes, I could only watch other chefs stir-fry.Sometimes I see that other chefs have a lot of dishes, so I help stir-fry a few green vegetables, or make soup dishes, shredded vegetables, and sometimes help Ah Jian to pass on the dishes by word of mouth.

The kitchen is big, there are many stalls, and there are many chefs. It looks like it sells for more than 3 yuan a day. When the dishes come to the restaurant, there are twelve chefs for one point. There are not many dishes per person. It is not too busy and the food is served very quickly. quick.

The head chef Liu is not often in the kitchen. I heard that he and the old man are inspecting the project and planning to build another restaurant.Northeast cuisine is under the care of Da Liu's apprentice, Master Li.

After working for three days, Master Li came to see me and asked me to serve some dishes as well, and I agreed.I asked him if dishes with a little seafood can be served?He said that it is best not to serve dishes with seafood. Binhai Seafood cooks seafood dishes, and we cook Northeast dishes here.

I want to say that Northeast cuisine includes Binhai seafood, and Binhai seafood is a part of Northeast cuisine. If you think about it, there is no need to argue with him about it. Let’s make some home-cooked dishes and see what it looks like.

The store has its own tofu shop. Go to the tofu shop and prepare a tofu dish.

The elder brother who makes tofu is very polite and enthusiastic. We chatted a few words. He is also from Changtu. He used to be an employee of the grain depot. Now he has been laid off and followed the old leader, the old man, to Binhai to make tofu here.

I said, "I think many of our employees belong to Changtu."

The eldest brother said: "Yes, seven out of ten people belong to Changtu, the boss belongs to Changtu, and most of them belong to Nagada at home."

I said, "I heard that Changtu Liangzhongqiao tofu is famous."

"I'm from Liangzhong Bridge, and I used to make tofu at home," said the elder brother.

I took a look at the tofu made by my elder brother, and it was quite good, but it was by no means Liangzhongqiao's tofu.Making tofu has something to do with water. If the water is not good, good tofu cannot be made.The water in our Beipiao belongs to natural mineral water. It is fine to drink directly, but it is relatively hard. The tofu made is also delicious, but a bit hard.

I said, "Brother, your tofu is very good. It seems that the water in this place is not good enough, and the tofu has moss. If it is stewed, it will not be able to be stewed."

The eldest brother said: "You can understand it when you look at it. Yes, the water in this place is not good, and the tofu is mossy, but it is delicious in cold salad, and it can be fried."

I said: "Yes, I think the fried tofu with Chinese cabbage sold by our family is very good."

"Have you ever made tofu at home?" asked the elder brother.

"No." I smiled and said, "I just always make tofu dishes, so I know a little bit."

Then he said to the eldest brother: "Brother, how about being a little older when ordering brine?"

The eldest brother said: "I tried it, and the tofu like that is a bit old, and it doesn't taste good."

I said, "Really?" Then I asked, "How does our tofu freeze?"

"It's okay if it's frozen, but it can't be stewed when it's stewed. It's okay if the time is shorter." The elder brother said.

Basically, I understood the situation of tofu, so I came up with an old dish "Scratched Tofu" and a stew "Grandma Hot Pot".The fried tofu uses fresh tofu, and the grandma hot pot uses frozen tofu.

Burnt tofu is an old dish. Many chefs don’t like to make it because of the trouble. I took it out and tried it. It was sold very well when I was in Weishili. Let’s see if the people in Binhai recognize it.

Grandma hot pot is a dish that was perfected when Linjiangxuan came down to sort out the recipes. It belongs to soup stew.When I looked at the food stalls in front, I found that most of the food stalls on the Northeast Cuisine side are small stir-fried dishes, and there are no soup dishes. I decided to serve a soup dish to complete the food stalls.The ingredients for this dish are Chinese cabbage leaves, pork ribs, kelp root, and frozen tofu.Ribs stewed with seaweed is a very good dish. The ribs strengthen the body and the seaweed is rich in iodine and nutritious.The combination of kelp and ribs is a nutritious dish that can enhance human immunity.Chinese cabbage is the king of all kinds of vegetables, which can benefit water and clear away all poisons. As the saying goes, "a hundred vegetables are not as good as cabbage", which shows how good Chinese cabbage is.Eating more Chinese cabbage is good for the body. If the stomach is too full, it is recommended to stew some cabbage.

The elder brother said that after the tofu is frozen and stewed for a long time, it will break. This is easy to solve. Just steam the frozen tofu in a steamer until it is fully steamed, and then stew it will not break, and it is not as good as steamed. Delicious and flavorful.It should be noted that after the frozen tofu is steamed, the tofu water inside should be squeezed out after it cools down.

The last two dishes were obviously not good, a bit shabby.There are very few spicy dishes on the food stalls, almost none, so two spicy dishes are served, one is "dry pot chicken offal" and the other is "little crispy bones with taste".

After the dishes are ordered, the raw materials are prepared. After the raw materials come back, they are processed and prepared. At the same time, they teach me how to change the cutting board of the side dishes, how to match each dish, and how much each raw material should be served.The small chopping board doesn't look like it's been dry for a long time, and the basic knife skills are not good enough.I can only change the knife by myself. I am doing it and he is watching, telling him how to change and to what extent, and at the same time telling him how to freeze tofu and how long to steam it.

It should be said that although the small chopping board is not good at basic skills, it is very smart and can learn things quickly.After teaching him these things, he has to be taught how to set up the food stalls. It doesn’t matter if the food stalls are not well set up. Customers who are in a mess can’t order. If the set up is exquisite and beautiful, customers will like to order after seeing it, so the click-through rate will be high.

It’s okay if there is no food, since the food is served, it’s a shame if the customers don’t order it. More than a dozen chefs are watching, and everyone is busy cooking there. nice.

After a day of preparation, I went to the kitchen early the next day, but the small cutting board didn't arrive, so I started to prepare four dishes.Put it yourself, make a sample of the small chopping board first, and then ask him to set it according to my standard.

Arrange each dish one by one, decorate the plate, and seal the plastic wrap.When the small chopping board came, I was a little embarrassed to see that I had arranged all the dishes. I told him to watch it, remember how I arranged it, and told him to arrange it according to my standard in the future.

He said: "Master, your pose is too exquisite, I'm afraid I can't put it like you."

I said, "It's okay, I'll take you around for a few days, and it will be fine if I take you for a few days."

"Master, what time did you come in the morning?" He asked.

"I came at eight o'clock." I said.

"I'll come tomorrow at eight o'clock, too," he said.

I saw that he smiled and didn't speak.

The two of us brought the prepared dishes to the front booth, and when we came to the booth, an order clerk was cleaning the freezer in the booth. When he saw us, he came over and said, "It's so early today? I haven't cleaned it yet." .”

After finishing speaking, he glanced at me and asked, "Are you the new chef?"

I said, "Yes, I'm new here."

She asked, "Is this your dish?"

I said, "I serve the dishes."

"You put it here first, I'll get a note." After she finished speaking, she went to get a pen and paper, and asked me when she came back: "Master, what are the names of these four dishes? How much do they cost?"

When Master Li asked me to order the dishes, he didn’t tell me how much the gross profit rate of the dishes should be. I also forgot to ask. Now that we have to set the prices of the dishes, I asked the orderer: “What is the gross profit rate of our dishes?”

The orderer was taken aback and asked me, "What is the gross profit margin of the dish? I don't know."

It seems that their orderers have not been trained in the knowledge of the gross profit rate of the dishes. I asked the small chopping board to go back to the kitchen and asked Master Li what the gross profit rate of the dishes was, and then told the orderer the names of the four dishes.

The small chopping board came back soon and told me that Master Li said that there is no gross profit rate for the dishes, and he should set his own price, as long as he doesn't lose money.I was taken aback when I heard it, thinking how could the gross profit rate not be set?Maybe people didn't like me at all.

So the price of the four dishes was set according to the gross profit rate of 50.00% and five, and the price was told to the orderer.

The orderer wanted to put the dishes in the stall, took a look at a dish, and said pleasantly: "It's so beautiful!" Then he asked me: "Who did you put it on?"

I smiled and nodded.

She said: "It's so beautiful, let's not put it inside, wait until the other dishes are finished, put it outside, customers can see it directly, order a lot, sometimes customers can't see it inside."

I asked, "Anything else?"

She said: "That's not right. The good dishes in our house are placed on the outside, and the dishes on the inside can't be sold. In addition, the bad dishes are also placed on the inside. It's shameful to put the outside, and customers don't like it." point."

I nodded in agreement, and then asked her, "How many orderers are there in our family?"

"Four," she replied.

I asked, "Do you want me to tell you about these four dishes?"

"Of course that's fine." She said happily: "Your kitchen chefs know how to serve dishes, and when they are finished, put them here and finish the work. If you ask me to tell you about the dishes, you don't want to tell them. If you ask us how we cook, we don’t know, we can’t tell, and the customer said that you don’t know how your food is cooked, you’re from outside, and our orderers are really embarrassed.”

I said, "I don't use my dishes, so I'll tell you about them."

"Then wait a moment, master, I'll call the three of them, and you can tell us together."

After a while, four orderers came over and explained the four dishes to them in more than ten minutes.I didn't focus on the practice, but I focused on the taste characteristics of the dishes and how to recommend them to the guests, as well as the uniqueness of each dish.I have been with the master for a long time, and I have learned a lot about how he speaks dishes. Now he speaks dishes vividly, sometimes accompanied by body language, which can make the waiter laugh.

After talking about the dishes, an orderer said, "Master, I'm getting a little greedy from what you're talking about."

I said: "If you want to eat any dish, tell me, and I will invite you."

"Really?"

"Really, at the same time, I will give you a reassurance. When the guests order these four dishes, you can tell the guests that if the dishes are not delicious, my chef will pay the bill."

"Domineering!"

(End of this chapter)