The story of a cook

Chapter 517
Wang Hong did not leave and continued to work in the old store.It's just that her fiery temper has calmed down a lot, and she doesn't like to talk so much. She just chops the stuffing all day long, and after chopping the stuffing, she goes to the market for hygiene, and after cleaning up, she goes to the pastry to help make dumplings.

July [-]th arrived, and the cooking competition began.

At eight o'clock, the kitchen is finished cooking, and the kitchen is tidied up and clean.After a while, the four head chefs and judges will come over, and they will definitely go to the kitchen to have a look, so they have to stand at attention.

Five Northeast cuisine masters and four seafood masters prepared the dishes when they were preparing for the competition.The fixed dish "Stir-Fried Potato Shreds" is ready on the chopping board, and then the chef can fry it on the stove.Everyone has to prepare their own innovative dishes, and they are all ready to shine in the competition and show their kung fu.

Let me take a look at the dishes prepared by Yang Zhijun.What he made was a home-cooked dish changed from Hunan cuisine - "three kinds of chopped peppers". At first I thought he was going to use the steaming technique to make it, but unexpectedly he made it in the form of a dry pot, which was quite unexpected.

"Third brother, can you see it?" He showed me the chopped pepper he developed.

I tasted it yesterday and thought it was a bit spicy, so I asked him to add some local red peppers to reduce the spiciness. Today he added some, and added a little less sugar. After a taste, I felt that the taste was very good, stimulating, green and spicy It is full of flavor and is acceptable to the locals.

I said, "Very good, not bad."

He smiled and said, "I've changed my mind now, instead of using a dry pan, bake it directly in a casserole."

"Casseroles can also be baked, but you have to keep the good taste and the maturity of the crispy intestines." I said.

"Don't worry, all these can be fixed. First, I can't guarantee it. Second, it's okay, and it won't bring you any embarrassment." He said confidently.

He is now good at cooking dishes. Except for my dishes, he is responsible for the best dishes sold here in Northeast China, especially the "Baked Pumpkin with Egg Yolk" and "Flavoured Mashed Potatoes" that he is responsible for. There are more than [-] cases every day. .

After reading his, go to Zhao Xiaojun to have a look.What Zhao Xiaojun cooks is "Green Sea Cucumber Ruyi Shrimp". This dish is very good in shape, beautiful and generous, and can catch people's attention.I just don't know what it's like, just watch him play on the spot.

"Boss, do you think I can be the first?" He asked with a smile.

"Whether the first judge has the final say, I'm not a judge." I said.

"Based on your years of experience, how about my dish?"

"It's very good. One dish has three flavors. It's beautiful and elegant. Here's a suggestion. Don't eat the broccoli hot. It's cold, so that the taste of this dish will be rich." I said.

"Cold salad?" He didn't understand what I meant, but he immediately turned around and said happily, "The boss is the boss, I know."

I said: "It's good to know. Pay attention, when cooking sea cucumbers, the sauce is the most important, and when stewing Ruyi shrimp, the sauce needs to be heated."

"Thank you boss for reminding me." He cupped his fists and said loudly.

I like his optimistic and cheerful personality, which can bring laughter to the kitchen, and he is still a fellow, so I take extra care of him.

At this time, Mr. Wang led four people into the kitchen, and at a glance, he knew that they were the four head chefs, and immediately went up to greet them.

Mr. Wang introduced to me one by one: "This is Wang Haitao, the chief chef of Marina Bay, this is Ma Zhi, the chief chef of Tianxiameijing, this is Zhang Wenguang, the chief chef of Yuehailou, and this is Xia Haihua, the chief chef of Fulinju."

Shake hands with the four chefs.

"Excuse me, you four. Thank you very much for taking time out of your busy schedule to help be a judge." I said enthusiastically.

"Chef Tan is being polite."

"You're welcome, Chef Tan."

"I have to thank Chef Tan for giving us this opportunity to learn."

The four chefs first visited the hot food kitchen, and then led them to the kitchen on the second floor.

Wang Haitao, the head chef of Marina Bay, said: "Chef Tan, I really have to learn from you. The kitchen is at attention and the hygiene is in place."

I said, "Praise."

"It's really good." Ma Zhi, the chef of Tianxia Meijing, said, "Your kitchen management is in place. One day, I will send the bosses of my family to your house to learn."

I said, "You're welcome, Chef Ma, let's communicate with each other."

"Chef Tan, how much does your family sell per day?" asked Xia Haihua, the head chef of Fulinju. His family also makes dumplings.

"Forty thousand a day." I said.

"How much area?" He continued to ask.

"The business area is [-] square meters." I said.

"That's amazing, Chef Tan. My house only sells for [-] yuan for [-] square meters." He said in surprise, and then said, "Chef Tan, I really need to communicate with you in the future. Let's leave the phone for a while."

"Okay, let's talk more in the future." I said.

Chef Zhang Wenguang of Yuehai Building asked me: "Chef Tan, how many people are there in your kitchen?"

I said, "61 people."

"There are a lot of people," he said.

"It's okay, the main reason is that the dumplings are made by many people, and they are all handmade." I said.

"Your dumplings are famous." He said.

"It's okay, everyone is holding it."

After leading them to visit the kitchen, they came to the lobby on the second floor.

The venue has been set up, the old man has also come, and Mr. Wang is by his side.The four judges that Manager Chen was looking for had just arrived, and two of them knew the old man, and the old man stepped forward to say hello.

I came to Mr. Wang and Manager Chen, and said that I will leave the front to them, and I will go to the kitchen to direct.Mr. Wang said yes, you can go.

When I came to the kitchen, Master Du's nine masters had arrived with coarse grains.

"Come here." I said to Master Du.

"Just arrived." Master Du said.

"How are you doing these days?" I asked.

"It's okay, it's not too busy." He said, "It's just that the price of the vegetables is high, and it looks like it can sell for [-] in a day if it's not busy."

I said, "Where is the grade? It's normal to sell for [-] yuan, but you have to keep it at [-] yuan."

He smiled and said, "I was thinking, so I figured it out. It would be great if you were here. I'm working hard."

"Don't worry, take your time."

At this time, Master Li came over to say hello.

"Brother, you miss me so much." His exaggerated expression made people laugh.

"Do you think so? I don't want to drink with me." I said.

"I want to find you, the main thing is that you are always accompanied by beautiful women, so I dare not—"

"Find one for you too." I said with a smile.

The three of us talked for a while, and when we heard the call from the walkie-talkie, we pressed the answer button, and Manager Chen said, "Old Tan, let's talk now."

I said: "Got it, let's start making."

First, the chefs from the established restaurant are arranged to cook the regular dish "Stir-Fried Potato Shreds".

The chefs are lined up, and the scene of frying the same dish on the stove together is spectacular and shocking.

If you want to say who cooks well, Master Wang from the old shop cooks well, and a slightly fat chef in his 30s who cooks coarse grains also cooks very well.Looking at the potato shreds is a very simple dish, but not many are fried.Stir-fried potato shreds pay attention to "crispy", "tender" and "refreshing". The fried potato shreds are one by one, crystal clear, not sticky, and have a slight garlic fragrance.Do not put sesame oil when frying, the chopped green onion can be seen but not smeared, the smell of the green onion can only be felt when it is twirling, and the smell of the chopped green onion cannot be tasted first.When you enter the mouth, it is crispy and then covered, and then there is a strong potato aroma.

The heat of fried shredded potatoes is very important, especially "clear frying", without any auxiliary materials, is the most kung fu.

After the potato shreds of the [-] masters are finished, the masters of the old shop go to the stove to prepare innovative dishes, and the masters of coarse grains prepare at the bottom.

I asked Manager Chen through the walkie-talkie how far the higher-ups had scored, and she said that she was grading the second batch of potato shreds, and it would be over in more than ten minutes.

More than ten minutes, just enough to finish a dish, so I asked the veteran chef to start making innovative dishes.

Innovative dishes are the focus of this competition. The chefs who are cooking on the stove are very nervous and focused, and they use several times the energy to make dishes.You can feel their tension from standing below.

Yang Zhijun did not make it on the stove, but stood in front of the clay pot and baked his casserole.

He didn't even feel it when he came behind him. He stared at the casserole tightly, turning the ingredients inside with chopsticks from time to time.The seriousness is that giving him a beautiful woman will not divert his attention.

Gradually, the aroma came out of the casserole. He put his nose up to smell it, then added a little white wine into it, and quickly turned it with chopsticks. As the alcohol started to burn, the aroma became stronger.Close the casserole lid immediately when the alcohol flame is about to weaken, and carefully remove the casserole from the clay pot and place it on the casserole holder.

By this time he was already sweating profusely, half hot and half nervous.

Knowing that the "three kinds of chopped peppers" are done, post the chef's number and ask Hetai Duan to serve the food at the mouth of Chuancai.

"Are you nervous?" I asked with a smile.

"A little bit." He wiped the sweat from his forehead and said with a smile, "I've never been so nervous before, more nervous than going to school for exams."

"Good job," I said.

"I think it's okay. It's better than dry pot. It has a strong taste and can eat people." He said.

I nodded, "You are good at cooking now, you can be called a master."

"No, Brother Zhao is far behind, and he still has to practice."

Seeing that my former little brother has made great progress in cooking, I am very happy and a little proud.

Over there, Zhao Xiaojun's "Green Sea Cucumber Ruyi Shrimp" has started to be plated.He listened to my suggestion, the broccoli is tossed with garlic oil.The sea cucumbers are cooked to high heat, but the sauce is a little lacking, which is not ideal.Ruyi prawns are ok, when they are braised, they are red and attractive.If there is no accident, his dish can enter the top three.

After 15 minutes, all the innovative dishes of the veteran chefs were finished, and they got off the stove, and the coarse grain master went up to the stove to start making.

Master Du stood behind with a serious face, more nervous than the master standing on the stove.

The master of the old shop began to relax, standing behind and watching the coarse grain master make.

No one spoke in the entire kitchen, only the sound of the fan and the sound of the stirring pot being pulled.

Pay special attention to the chubby chef who made potato shreds just now. He made "Tujia Braised Eggplant".The main ingredient is Cantonese eggplant, and the auxiliary ingredients are dried bamboo shoots with thousands of eyes, old ham, diced cured duck and dried Northeast radish. This idea is very good, and the eggplant should be very flavorful.

Master Li cooks "Laohuodutou", which belongs to stir-fried dishes and is also a traditional dish of HLJ, so it should not be a problem for him.It's just that I was too nervous, and I stood there very stiffly. It was a little different from the usual cooking, and it was a little funny.In order to ease his tension, go behind him and say, "Have a drink tonight, and I'll find you a pretty girl."

He smiled.

"I'm telling you the truth, I'm not lying to you."

He was a little relaxed, knowing that I was helping him, he swung the spoon vigorously, and started to make.

The culinary competition is not only about culinary skills, but also psychological quality.Those with a good psychological quality can give full play to their level, while those with a bad psychological quality can't even show half of their usual performance.Not only that, when the meal is busy, there will be a pile of dishes behind each chef, and a good psychological quality will fry out the dishes one by one without haste, and can tell which one comes first and which comes later Yes, made in sequence.Those with poor mental quality saw the dishes behind them. Before they were fried, they began to worry. Have to re-fry.

It was like this when Master Li first came to the old shop, but he changed it little by little, and it is much better now.

Coarse grains and two chefs' dishes are very good, one is "Kale Shrimp Ball Ruyi Button" and the other is "Millet Fish Ball".Especially "Xiaomi Yuyuan", which is very well done and is expected to hit the championship.

I asked what the surname of the master who made "millet fish balls" was, and Master Du said his surname was Meng.I said no, let's change to a seafood chef, but he looked at me and said don't even think about it.This old Du, an iron rooster, can only go in and out. He really shouldn't have transferred Cao Ligui and Master Li to him.

(End of this chapter)