Fengcheng old events

Chapter 354 Crispy Mutton
"It tastes good, just put more MSG? And this chicken essence?" Zhang Xinglong felt a little spoiled.

"Then what's the matter? Fresh will do."

Zhang Xinglong said that he couldn't understand or accept the problem of adding more MSG and chicken essence, but he just nodded and didn't say anything else.

This is someone's territory, and they can do whatever they like, and I probably won't stay long when I'm new here, so there's no point in arguing about it.

Moreover, Zhang Xinglong has never been in contact with chicken essence, so he doesn't know what it is.

After looking around, everyone seemed to be busy, so Zhang Xinglong walked to Caidun to look at the menu, and then to see how the water case here was handled.I didn't know him when I first arrived, and he didn't dare to use the knife rashly. Every chef has different requirements for details.

After watching for a while, he finally figured it out, what the hell, the shape and size of the knife is useless here, just cut it casually, and it doesn't matter here that it is absolutely forbidden to enter the plate in Jiuge City.

He saw the plate of meat sliced ​​by the guy who cut vegetables. There was a difference of three millimeters between the thinnest and thickest slices, so he handed it over without blinking. The chef took it and poured it directly into the oil. look.

Master Liu came over with his hands behind his back: "Do you understand?"

Zhang Xinglong nodded.I really understand everything, this is just fooling around.

"See, try it out, don't worry, it's a skilled job, you can't do it if you don't dare to do it."

Zhang Xinglong broke into a cold sweat, glanced at Master Liu and nodded: "Okay."

After looking at the menu and vegetable pier, he went to get an eggplant and peeled it. Master Liu stood there and looked at it for a few moments, then swayed to the stove to give advice.

What others do has nothing to do with Zhang Xinglong, he still sticks to his own habits, same thickness, same width, a plate of eggplants neatly barcoded and topped with shredded pork and handed over to the stove.

The oily master turned his head and glanced at him.

Cooking is a matter of personal factors. The same dish, such as tiger skin pepper, is called exactly the same in various places, but the method is very different. The gluten-free stuffed stuffing should be cut into sections, and the fried one should be fried. The slippery ones are different.

The same is true for meat. Some chefs have requirements for which part of the dish to make, and the sliced ​​and shredded ones are different. In some places, it doesn't matter, as long as it is meat.Zhang Xinglong, who cuts the meat with fascia and hobs, has also seen it.

Anyway, I do my own business, not a restaurant run by my own family, just follow along and do my own things well.

Busy to deal with the lunch at noon, the kitchen also quieted down, the worker began to clean up the chopping board, vegetable pier, floor sanitation and various tools and utensils, the chef was rubbing the spoon, and the water table squatted to the side to smoke.

Master Liu came over with water on his back: "Has the mutton melted?"

"It's melted." Shui An stood up and took a small basin: "It's really delicious, it's obvious once it melts."

Master Liu took the small pot and sniffed it under his nose, then looked it up with his hands: "It's not a big problem. Get some pastry." He went to the vegetable pier and took a knife to cut the mutton into pieces.

Zhang Xinglong took a look, Master Liu's method of cutting meat was quite regular, he looked like someone who had worked in a large kitchen, but he didn't know why he didn't strictly demand his apprentices, and let them grow wildly.

Remove the fascia, cut into large slices, loosen them with the back of a knife, change them into long strips, and cut them into sections with an oblique knife.

Then add five-spice powder, black pepper powder, pepper powder, soy sauce, egg white, salt, monosodium glutamate, chicken essence, cooking wine, a little sugar, and a handful of chopped green onions, knead and marinate for flavor.

The water case over there has also set up the crisp library.Suku is water starch plus eggs, plus a little soda to mix well.

Heat the oil in the pan, wrap the marinated mutton strips in the crispy warehouse, fry them in the pan until golden brown, take them out, wait for the oil temperature to rise, add the oil and fry them again, and put them on a plate.

Mix white pepper powder, cooked white sesame seeds and salt as a dipping sauce, and serve with a small dish of chili powder.

Master Liu himself pinched a piece of fried mutton, dipped it in some salt and pepper, threw it into his mouth, chewed it, and nodded: "Yes, go to table No. [-] and say that I will add a dish for them, crispy mutton."

The little worker came over and brought the mutton and dipping dish to the front. Master Liu turned his head and spat the mutton into the trash can: "Whatever you have to find a way, there is always a way, and it won't be wasted after it's done. That's great. , change the favor."

All the apprentices nodded to show that they have learned.Zhang Xinglong was dumbfounded.

……

After work, Zhang Xinglong would stroll over to Wang Desheng's side to stay for a while, talk, and then go back to his uncle's house.He couldn't do it in a restaurant by combining stools with a group of half-grown kids who didn't wash their feet.

Although he is also a half-child at the moment.

"It's so late today?" Zhang Xinglong entered the room, Wang Desheng and Xiao Rong were tidying up, sweeping the floor and arranging the tables and chairs, while the little cashier girl at the front desk was counting money to settle accounts.

The boss is not there again.The boss of his family seems to stay here for a while during the day.

"Tonight's work is okay, just finished." Wang Desheng replied while sweeping the floor.

"how is it now?"

"It's okay, I can basically deal with it, and I feel that it's almost the same after more practice."

Zhang Xinglong nodded: "Originally this is a skillful job, just dare to do it, think slowly, there are no difficult dishes in this place, who are you going to sell orchids to?"

Wang Desheng said with a smile: "The orchid prawns are also easy to make. We can't afford to use a spoon and use chopsticks to arrange them. It's not the same when it comes out."

Zhang Xinglong's eyes lit up, ouch, this idea is okay, many dishes require a lot of skill in flipping spoons, but after thinking about it this way, it's true, use chopsticks, anyway, the guests don't know you are flipping The food is still placed, and the food is just a taste.

As long as it is not tofu and some fish that are afraid of being broken, chopsticks can completely solve it.

To know this spoon skill, it is the easiest to throw forward, but it is not so easy to throw backward and sideways. It really depends on hard practice.

Generally, chefs in restaurants use the simplest flipping spoon, not turning the spoon. Turning the spoon is to turn the contents of the pot neatly, so that the slag can't be broken, the flowers can't be scattered, and the soup can't be splashed. On dishes with soup.

For seafood, fish and shrimp, as well as some grilled dishes, sea cucumber and bear paws, including eggplant, and Guotao series of dishes, they all need to be overturned.

But now there are not many people who work hard to practice this. They use auxiliary tools and chopsticks to place the sauce on the plate and then wipe it with a rag.

Zhang Xinglong's arms and wrists are strong enough, and there is no problem with rolling forward and backward.Master Zhai taught him the basic skills as a joke, and he could easily hold a forty-caliber ladle filled with water with one hand.left hand.

You must know that a full spoon of this caliber can produce eight dishes, a plate of one foot six.There are still dozens of catties with a big spoon.

(End of this chapter)