The story of a cook

Chapter 417 Inspection of the Tavern

The bistro kitchen is fully equipped.

This kitchen is all designed according to me, and it is very fulfilling to see the kitchen I designed.

The kitchen is transparent, and the large open glass is floor-to-ceiling, and the whole situation inside the kitchen can be seen directly from the outside.The row above the open stall next to the roof is a row of photos of hot dishes, and customers can order directly by looking at the photos.On the open stall is a vegetable stall 15 meters long and [-] centimeters wide, covered with marble, where cold dishes and smoked dishes are placed.The noodle table for making dumplings is directly facing the open shelf, and guests can directly see the noodle making dumplings inside.Moreover, there is a space of [-] centimeters above the food stalls for the entire open glass, so that the dishes in the kitchen can be served directly from the open stalls, which is convenient and trouble-free.

The kitchen is ready to use, Xie Xiufen's sister-in-law and sister are cleaning up in the kitchen, and Lao Wang is testing the fire.The smoked old soup has been raised, and Lao Wang smoked the big bones and chicken racks of the hanging soup. The color looks good and the taste should be good.Lao Wang's younger brother just finished frying the seasoning oil, so he cleaned up the stove there.

I tried the exhaust, it's ok, it works very well.I went to the hall and listened for a while, and the exhaust air was not much, so I didn't feel any effect when I sat in the hall to eat.Ask Lao Wang to turn on all the stoves. At this time, sitting in the hall, you can hear the sound of the stoves, but it is not loud, and it is within the acceptable range.What I am worried about is that the stainless steel air-assisted stove is too noisy, which will affect the guests when they are eating. I specially asked them to buy a self-suction stove without a fan to add air, so there is not much noise.It seems that my prediction was correct.

The tables, chairs and benches have not returned, and there is a table from a former restaurant in the hall.

The facade of the hotel is not yet finished, and it will take about a week to finish.

After looking at the front, back, left, and right, I feel very satisfied. Although it is not my own restaurant, but I designed it myself, I feel a little proud.

"How about Master Tan, what else is there?" Xie Xiufen asked.

I said: "Very good, nothing bad, stand upright."

Sister Jiang said: "When the tables, chairs and benches come back and are set up, it will be even more serious. It doesn't look like a restaurant now, it's a bit empty."

I said: "The hardware facilities are just like this, and the decoration is also very good. The characteristics of our house have been installed, and the guests will feel clean and hygienic when they come in. The rest depends on how our dishes are. This is the key."

"I promise it will be fine." Xie Xiufen said: "I saw the effect of our house and I feel that it will work. I am confident. Today, old customers from the original came to ask when our house will open, and they all want to try our smoked food." taste."

I said, "Smoke flavor should be fine. Pharaoh is doing well now. I'm worried about hot dishes. Some of Xiaowang's dishes are not in place. I have to practice hard these days."

"Brother Tan, you are too strict. I think everything is fine." Sister Jiang said with a smile.

"If we don't do it, we will do our best." I said: "People learn from the first, not from the second. The first and the second work as hard, but there is only a little difference. One point is the decisive victory." thousands of miles."

"That's right." Sister Jiang nodded.

Lao Wang brought up the smoked big bone and the chicken rack, and ate a big bone. The taste was good, but not too strong. The old soup had just been raised, and the taste would naturally come up after a week of raising.

Lao Wang's younger brother Xiao Wang made a plate of braised dry tofu. It tastes good and the heat is well controlled, much better than what I made when I saw him.It was the first time I ate his braised dry tofu, which was a bit hard, lacking in flavor, and the gorgon hadn't held together.I told him the characteristics of dried tofu and the things to pay attention to when making dried tofu, and asked him to make it a few times, and now I can do it.

"How is it, master, is it okay to eat?" Xiao Wang asked me.

I smiled and said, "I've made a lot of progress. It's much more delicious than before. Try it yourself."

He took a bite and put it in his mouth.

"Now the dried tofu is not hard to eat, but it is not enough. When you eat the dried tofu, you must have a trembling feeling. In addition, when you take out the spoon, you sprinkle less garlic, the taste is not strong, and there is dried chili in the pot. Are you afraid that the peppers will be burnt if you didn’t cook them properly when cooking?” I asked.

Xiao Wang nodded with a smile and said, "Yes, I'm afraid it will be muddled, and it will look ugly."

"It's okay. We use local red peppers. We are not afraid of the paste. If the red peppers are not in place, you will not be able to eat that feeling. If the sauce is not in place, it is no different from dried tofu with sharp peppers. What we want is that feeling. It must be better than sharp peppers. Dried tofu should be delicious." I said.

"Master, I haven't found the feeling you mentioned." Xiao Wang said shyly.

"Is there any dried tofu?" I asked.

"Yes, there is enough for one." He replied.

"Go, go to the kitchen, I say you do it, let's find out how we feel."

When he came to the kitchen, Xiao Wang took out the dried tofu and changed it into a knife. After the modification, he went to the stove to start making. First, he threw the dried tofu into the water.When flying the water, you need to add a little flour soda, so that the dried tofu will be soft and have a good taste.He added soda to the water before it boiled, and then he was about to put dried tofu into the pot.Call him quickly and ask him to pour out the water in the pot and boil the water again.

He was a little dazed, thinking that there was nothing wrong with his operation, but when I told him to pour out the water, he obediently poured it out and refilled the pot with water.When the water in the pot is about to boil, ask him to put in the dried tofu, and continue heating after adding the dried tofu. After the water boils, ask him to put in a little flour soda.After the noodle alkali is put in, the water in the pot starts to bubble, and the dried tofu starts to roll in it. After 30 seconds, ask him to pour the dried tofu into a colander to control the water.

Then put the oil in the country, turn to low heat, and add the dried red pepper.Local dried red peppers have thin skins that change color quickly when exposed to heat.This is the same chilli that I use for my kung fu fish, it is fragrant but not spicy, and the flavor lasts.After putting red peppers into the pot, ask him to remove the pot from the heat, then pull the peppers, when all the red peppers change color and smell fragrant, add green onion and ginger to fry until fragrant, then ask him to cook a little cooking wine, then add soy sauce, and then turn on the fire.At this time, small boiling bubbles began to appear in the country, full of the aroma of soy sauce, and immediately asked him to add a little thirteen incense.After the thirteen incense is put into the pot, the smell of the hot pot wafts out, which is the smell of my mother's cooking at home.

Tell him to add the old soup. After the old soup is put in, add the dried tofu with controlled water, then do the basic seasoning, turn to medium heat and cook slightly, add carrots after 2 minutes, and then turn on the fire to collect the juice. During the process of collecting the juice Ask him to beat the glass gorgon, shake the spoon while beating the gorgon, and see where the bubbles in the pot fall into the gorgon juice.

When the gravy is collected, start turning the spoon to heat the dried tofu evenly. The starch in the gravy is all gelatinized, then sprinkle minced garlic and forest seasoning oil, stir fry evenly, and put it on a plate.

The dried tofu on the plate looks trembling, the gravy seems to be invisible, the color is oily but not oily, and there is a tempting aroma, just look at it and want to eat it.

I said to Xiao Wang: "Taste it and see if it is better than what you just made."

Xiao Wang took a bite out of his chopsticks and put it in his mouth. It was a little hot just after frying, so he flicked his tongue.

"It's delicious, but it's different." He said.

"We will follow this standard in the future." I said.

Bring the fried dried tofu to the front table, and put two plates of dried tofu together.Sister Xie Xiufen cooked two plates of dumplings, one with three delicacies and one with celery, and brought them up.

At this time, Jiang Jie, Xie Xiufen, Xie Xiufen's sister-in-law, sister, Xiao Wang, Lao Wang and me were sitting at the table.

I pointed to the two plates of dried tofu and said, "Try it, which plate is delicious."

After everyone tasted it, they all said that it was delicious.

I said to Xiao Wang, "Do you know what to do this time?"

Xiao Wang said: "Understood."

I smiled and asked him: "Now that you know, tell me."

Xiao Wang said: "The dry tofu I made was wrong when it was flying in the water. You should add the alkali noodles when the water is about to boil, and you can't add the alkali noodles at the beginning."

I asked, "Do you know why?"

He shook his head.

I said: "The dried tofu we choose is thick and pure brine. The dried tofu with brine is so thick that it has a sour taste and is hard. The noodle alkali is alkaline, which can neutralize the sour taste. At the same time, the noodle alkali has It has the effect of swelling, and it can make the dried tofu a little bit, and the dried tofu will not be so hard." After a pause, he continued: "It is also right to pour the water into the alkali noodles when it is not boiled, and it will become when the temperature rises. Alkaline water, put the dried tofu and alkaline noodles together, the dried tofu has been scalded, it is not hard, but it has no taste. Boil the dried tofu together in the water, and add the alkaline noodles when it is about to boil , Alkaline noodles are mixed with water quickly, and a chemical reaction occurs. At this time, the effect of rising dry tofu is the best, and the time is 30 seconds.

"Dried tofu that has been scalded to this level is just right, and it feels trembling when it is fried."

"I said that what I have done has not been able to achieve the trembling feeling you mentioned. This is the case." Xiao Wang suddenly realized.

I said: "It was the same when I first started doing it. I only found the experience after doing it many times."

"Also, you taught me how to beat gorgon today, and I learned another trick." Xiao Wang said happily.

"This is glazed gorgon, also known as oil and water gorgon. This method of making gravy is better when making dishes with denser ingredients, such as fried tofu and fish-flavored shredded pork, you can use this method." I went on to say: "The most important thing is not to rush out of the spoon immediately after the gravy is poured in. The starch has a gelatinization process. After the gravy is finished, heat it in the pot for ten seconds, so that the starch in the gravy is completely gelatinized before pouring. The clear oil is taken out of the spoon, so that there will be no phenomenon of run-off and lack of taste."

After listening to it, Xiao Wang nodded and said, "I understand, master."

I said: "It's good to understand, one reason can be understood, and dried tofu can cook other dishes as well. There is no trick to cooking, it's all about comprehension, and I am optimistic about you."

Xiao Wang picked up the wine glass and said to me: "Thank you, master, I understand a lot just now when you taught me how to make dried tofu. I know what I am like. I have never worked in a big restaurant, nor have I ever studied art with a teacher. I made it up by myself. No one said anything in my own restaurant. I think it’s okay when I come and go. .” Speaking of this, he smiled a little embarrassedly, scratched his head with his hands, and then said: “Now I know what kind of cooking I am. You are my master now."

I said, "I can't be a master. We are brothers shoulder to shoulder. I just know how to cook a few dishes, nothing else."

"Then you are also the master in my heart." Xiao Wang said seriously.

"Don't talk about Master, don't you just want to have a drink with me? To meet your request, let's do it." After finishing speaking, he drank the wine in the glass.

What else did he want to say, look at me when I drank the wine, look at me, and he has no choice but to follow suit.

Although it is a small glass of wine, there are two or two, and it will be hot after drinking it.What Fuxin drinks is Sangou baijiu produced by Fuxin Distillery, the one advertised by Battelle, which has a high alcohol content and is strong.Put down the wine glass and quickly grab a dumpling to press the wine. The dumpling is stuffed with celery. The celery taste is very strong, and the oily smell is clear.

After eating the dumplings, I said: "The dumplings are delicious and well wrapped."

Xie Xiufen's sister-in-law said: "It's true, I'm afraid I won't be qualified."

"Very good, there is nothing wrong with this dumpling, you know what celery stuffing is." I said.

"Let me tell you, Master Tan, before making dumplings, I thought it was enough to mix vegetables and meat stuffing together. If it doesn't taste good, add more meat. If there is more meat, it will taste better." After finishing speaking, she laughed self-deprecatingly, and then Said: "Last time you told me that the dumplings are delicious if they are not fragrant. The dumplings have all kinds of flavors. If they are only fragrant, they are stuffed with pure meat, and they are filled with sauerkraut and celery."

"You said that dumplings stuffed with celery should taste like celery, stuffed with sauerkraut should taste like pickled cabbage, and three delicacies should taste like leeks. I read the recipe you gave me, and I felt a little irritated at first. , After making it a few times, it’s really the same thing, it’s much more delicious than the ones I made before, hehe, to put it bluntly, this is the dumpling.” She continued: “At first, I asked me to take a rolling pin with two pointed ends. I still think about how to roll the skin. It takes so much effort to make dumplings. You said that the old woman can’t make dumplings and roll the skin. They all use a straight barrel rolling pin. You have to use a rolling pin with two pointed ends. How delicious are the skin-wrapped dumplings rolled out by the rolling pin? At that time, I often scolded you at home."

I looked at her and smiled.

"But I have to say that the dumpling skins rolled out with a two-pointed rolling pin are really good. Let's not talk about how fast they are. Two hands are guaranteed to be faster than one hand. The main reason is that the rolled out skins are round. The four sides become thinner and the middle is thicker. It is just right for making dumplings. Now two I am used to rolling the skin by hand, but I am not used to rolling it by hand.”

Xie Xiufen's sister-in-law laughed after she finished speaking, and everyone laughed too.

This is a matter of habit.

Habits are formed.

(End of this chapter)