Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 385 Young people are the future!The father-in-law brought golden pomfret, of course it must be fried! 【Subscribe】

Yanjing Hotel.

The general manager Ye Lixin took a sip of water from his teacup:

"And then? Just continue biting and stabbing each other?"

The front desk manager was just about to talk about his "great cause of revenge", but seeing that Mr. Ye didn't seem to agree very much, he wisely stopped talking.

"They pointed out our objective problems, and paid for the meal. Why do you look like an enemy? Sea cucumbers are so glorious when they are made like that? Are you proud of being eaten by customers?"

Everyone was also trying to clean up the Diaoyutai, especially that Xie Baomin, who was free to go fishing and play billiards.

Why do non-students become Internet celebrities?

But now after hearing Ye Lixin's words, these department managers and chefs all lowered their heads.

"Starting tomorrow, the Chinese Ritual Hall will be closed for rectification. Let me go over your problems... I remember that the Ritual Hall was not like this in the past. There are also some good players among young people, such as that Xiao Zhuang... Chef Qi, Xiao Zhuang also Are you in the back kitchen?"

Qi Zhentao shook his head:
"He resigned after his last game."

"Why did you resign? I remember that he is a good seed."

"I think the salary is low... I originally wanted to take him in as a godson, but I didn't expect money to be so important at such a young age."

Qi Zhentao's words made Ye Lixin happy immediately:
"He just came here to do a job to support his family, but he still has to ask you to call him Dad. I have a higher position than you. Did you adopt them as sons?"

Everyone bowed their heads and held back their laughter.

This guy Lao Qi really does not open any pot and lift any pot.

Is this the time to adopt a son?

"Those rules in the past, although they are traditions, are also bad habits. A hotel as big as ours can't even accommodate a young man. He has good skills, so why can't he raise his salary? Why can't he give some extra bonuses? Cooking is a master First, why should seniority be considered?"

Qi Zhentao stopped talking.

He is a traditional chef, which is what he learned from his master since he was a child.

You need to show off what you need to know about accepting apprentices, and you need to hold a banquet when you accept a son. I think this is very beautiful and good, so I followed suit.

"You all know Lin Xu who helped Diaoyutai beat us all down?"

Ye Lixin stood up, put his hands behind his back and said:
"He is now the supervisor of the Catering Department of Diaoyutai. He can enter the back kitchens of the [-] buildings casually, and he can point out problems when he encounters them. He can even issue a notice to suspend business within three days for the buildings that have no reception tasks. Let's see what other people do. , Look at us again, aren't you ashamed?"

Looking at the way other people treat young people, and then looking at myself, it is really painful.

Ye Lixin originally wanted to say a few more words about Qi Zhentao, but seeing the remorse on the other side's face, he held back what was on his lips and did not continue.

Chef Qi's craftsmanship is fine, but his ears are too soft, so the chefs in the etiquette hall are all dominated by his juniors and apprentices, and the third-generation disciples are also nephews and nephews of these apprentices and apprentices.

Why did the accidents with hair in the dishes happen? Isn't it because those children and nephews didn't pay attention?
If they were making screws at Foxconn, would they dare to be so foolish?

Thinking of this, Ye Lixin said to the chief chef of the banquet hall:

"I'm going to prepare a table of dishes tomorrow. I'm going to have a banquet with Liao Jinming, the director of the Catering Department of Diaoyutai. His people helped us point out the problem. Thank you both emotionally and rationally...Let's end the meeting."

Just as everyone was about to leave the office, Ye Lixin rushed to the front desk manager and said:

"In private, you can visit stores, and I can even approve some funds for you. Now the higher-ups have been embracing the Internet and young people. If others do store visits, we can try it too, but..."

He knocked on the table:

"It's okay to visit the store, and they can point out their mistakes. These are means of mutual promotion. But if you dare to play those dirty tricks, such as pulling a hair and throwing it in the vegetables, don't blame me, Ye Lixin, for turning your back on it." People, no matter how much you contribute to Yanjing Hotel, you will all be fired!"

He knew that these department managers were holding their breath and wanted to take revenge and win the game back.

But it's not a grudge thing.

So it is necessary to get a vaccination in advance, lest this group of idiots get caught up.

After the people left, Ye Lixin took his mobile phone and called Liao Jinming who was in a meeting:
"Old Liao, you really didn't show any sympathy in this shop-visiting program, which made our whole shop very passive."

Liao Jinming laughed:
"Just now I criticized our Chef Xie. Why did you say everything outside? I don't have the awareness to protect my own face. I'm already going to deduct his bonus. Manager Ye, don't be angry."

Ye Lixin pouted helplessly.

Come on, you, you can't hide your laughter, so let's put it here and pretend.

He cut to the chase and said:

"Do you have time tomorrow, Lao Liao? I'm going to prepare a little wine, and I want to ask you about management. You can manage the eighteen Lords of Hell submissively. I can't even deal with a few department managers. I hope Director Liao I can point out a thing or two."

Liao Jinming thought that Ye Lixin called to delete the video on the Internet, but he didn't expect it to be a treat.

That being the case, he is also polite:

"Okay, it just so happens that we don't have dinner together, so let's do it tomorrow night."

After hanging up the phone, Liao Jinming said to the chefs in the conference room:
"The general manager of Yanjing Hotel wants to invite me to dinner. It must be the store visit program uploaded today, which made him realize the problem of the lack of management in the back kitchen. You should also strengthen your management and strictly prevent this kind of thing from happening. You guessed it right If that's the case, Ye Lixin will let people secretly come to Diaoyutai to visit the shop, whoever of you let him succeed..."

Xie Baomin immediately said:
"Let him eat a pot of boiled eggs in boy's urine, and drink it with the soup!"

As soon as this guy opened his mouth, the painting style of the conference room suddenly changed.

Old Dai also booed:

"Have another beef hot pot meal."

Seeing that both of them opened their mouths, the other chefs said one after another:

"Next time we have a dinner, wash the beef intestines, tripe, and beef blinds alone!"

"Eat a piece of sashimi with a large intestine no less than [-] centimeters in length!"

"Chewing and eating the gall of ten big silver carp."

"Eat a box of canned herring!"

"Chewing half a catty of chili king!"

"..."

Seeing everyone talking more and more outrageous, Liao Jinming patted the table speechlessly:

"Don't take advantage of this opportunity to cheat food and drink. You must control the quality of the dishes. From now on, apprentices are not qualified to cook all the dishes. Let the chefs serve them all. The chefs or chefs on which floor will still Be a leader with your hands behind your back, let the chef of that building eat what you just said."

As soon as the words came out, everyone fell silent.

He even regretted booing after Lao Xie.

At the end of the meeting, everyone went back to their respective buildings, and began to let the back kitchen do the inspection from top to bottom.

Change it if there is a problem, and pay attention to it if there is no problem.

In addition, all the dishes served in the restaurant need to be controlled by the head chef, and the dishes are served after confirmation, so as to prevent the overturning of the dishes as much as possible.

Yingchun Street, Lin Kee Food.

Lin Xu, who was busy teaching Ji Minghui how to make silver thread rolls, didn't know that a certain two restaurants with Chinese prefixes were gearing up to switch offense and defense.

He didn't plan to serve the silver thread rolls at first, but after uploading the making tutorial of the silver thread rolls this afternoon, the netizens were greedy. To be precise, they were greedy for the dog food-flavored silver thread rolls.

Everyone didn't watch the whole production process very seriously, anyway, they wouldn't know how to read it anyway, so it's better to have fun in the barrage.

But at the end of the video, Baby Shen's food tasting session really made everyone hungry.

Not only greedy for such a sweet love, but also greedy for this attractive and delicious silver roll.

After receiving calls from customers, Shu Yun immediately suggested that Lin Xu get a new silver silk roll.

There is no reason to refuse this kind of money delivered to your door.

And that video is quite popular, and it should lead to the popularity of making silver thread rolls on the whole network, so before other stores have reacted, they should be the first to launch silver thread rolls to seize business opportunities.

Thanks to such a change, Lin Xu, who originally planned to go to Diaoyutai for a meeting, failed to make the trip.

"Ramen is too difficult for you, and the efficiency is not high, so I think it is better to use a noodle machine to make it, but the noodles must be reconciled and you must be willing to release the ingredients."

"Okay boss, we will."

Based on the principle that the smaller the pasta, the more delicate it looks, and the more delicate it is, the more expensive it is, Lin Xu and Ji Minghui specially made the silver rolls small.

Put it in a delicate wooden steamer, close the lid when serving, and open it after serving, so that it looks even more stunning.

"Silver silk rolls are tentatively determined to be milk-flavored and brown sugar-flavored. If they sell well, other flavors will be added later."

The milk flavor is the original flavor that Lin Xu made yesterday, but on the basis of yesterday, milk powder was added to the noodles to make the milk flavor more obvious.

As for the brown sugar flavor, the brown sugar is boiled in advance, and the brown sugar syrup is directly brushed in the oiling process.

While he was busy, Wei Gan came to the pastry department:

"Lin Xu, your father-in-law is here."

Oh?
Recently, my father-in-law is happily eating fat-reducing meals and doing aerobics at home every day. Why did he suddenly come to the store today?
Lin Xu patted the flour on his hands, and said to Ji Minghui:

"Practice more, don't be afraid of waste, at worst, the staff meals for these two days will be all silver rolls, I'll go out and have a look first."

When he came outside, he saw that Shen Guofu's belly had been significantly reduced. He was wearing a black hooded fleece sweater and a denim jacket. From the back, he seemed to have met someone of the same age.

"Dad, your clothes are really age-reducing."

"Your mother-in-law insisted that I look good dressed like this, and even praised me as more handsome than I was [-] years ago...Is it better than wearing trousers and polo shirts all day long?"

It must be much better than that. Once you wear that suit, you can compete with your uncle's identity as the teaching director.

Lin Xu wanted to smile and asked:

"You're so handsome, are you here today?"

First ask why you are here, if you have something to do, deal with it, if you want to have dinner here, then stew the meat now.

The old man has lost so much weight all of a sudden, it's time for him to eat some meat.

"Old Tan called me and said that he hadn't had a drink for a long time. I discussed with your mother-in-law and planned to come to the restaurant to eat tonight. A friend gave me a few golden pomfrets. They are quite big and of good quality. I brought it up for you, what do you think is more appropriate?"

Gold pomfret?
Lin Xu saw a large styrofoam box on the table. After opening it, he saw a few Haichang fish that were the size of a plate, and the whole body was golden. This should be the origin of the name Golden Pomfret?
With such fresh fish and such high quality, it is necessary to think carefully about how to do it.

He thought for a while and said:

"Why don't you do dry frying? It's suitable for drinking. For such a fresh fish, only dry frying can maximize the aroma of the fish."

Shen Guofu naturally had no objection.

He smiled and said:

"Just look at it, you can do whatever you want, anyway, today is just a little indulgence to satisfy your greed."

If you want to satisfy your gluttony, then use pork fat to make a dry-roasted golden pomfret.

One dry frying and one dry roasting, although the name is the same, but the taste and texture are completely different.

Dry roasting is a way of braised in brown sauce, but the soup is less. After cooking, the soup is boiled until only fat is left. It tastes plump and the meat is soft and rotten.

For dry frying, the fish is marinated in advance, and then fried in a pan until both sides are golden and crispy.

Compared with deep-frying, dry-frying is less greasy and more fragrant.

It was four o'clock now, and Lin Xu took some snacks and braised meat for Shen Guofu to eat first, while he carried the fish to the kitchen. Whether it was dry-roasted or dry-fried, the fish needed to be marinated in advance.

The golden pomfret cuts off the fins that are easy to burn, trims the fish tail into a "V" shape, and then cuts open the belly to clean the fish completely.

After finishing all this, use a kitchen knife to make a cross-shaped knife on the fish, and start to marinate it.

Take a large piece of ginger, beat it with the back of a knife, put it in a basin, and take a handful of washed shallots, knead them into a ball and put them in the same basin.

Then add three teaspoons of salt into it, and rub the onion and ginger with your hands to get the juice out of the salt.

Pour the scallion and ginger juice on the fish, then pour a large spoonful of rice wine, a tablespoon of light soy sauce, and a small spoonful of white pepper powder, and stir well to coat the fish with the sauce.

Finally, cover the fish with the rubbed green onion and ginger, seal it with plastic wrap, and put it in the refrigerator to refrigerate.

By refrigerating, the fish can be marinated better, so that it tastes more delicious.

Dry-fried Jinchang fish needs to be marinated for at least half an hour, but dry-fried ones can be made after a little marinating.

When Lin Xu was busy with work, he did not forget to arrange the back kitchen to prepare good meals for his family.

"Wei Gan, leave me a portion of ginger duck, my mother-in-law likes this, you should cook it well."

"no problem."

"Xinghai, bring me a jelly fat sausage, my father-in-law hasn't eaten meat for a long time, give him some delicious fat sausage to boost his energy."

"Okay, that's easy."

"Yizhou, prepare a piece of Wensi tofu. Uncle Tan is a fastidious person. It's hard to come here once and cook him a fancy dish."

"Okay boss, I'm ready now."

"Chezi, is the mutton soaked yet? I'll start cooking braised mutton after soaking. Let's have mutton for dinner today."

Everyone in the back kitchen was very excited when they heard about eating braised mutton.

It's quite cold at night, and the temperature has even dropped to single digits. I really need to eat some mutton to make up for it.

There are so many people in the store, and they have to eat [-] to [-] catties of mutton for a meal.

It is completely unthinkable to put it in other stores, but Lin Kee is commonplace.

When Guo Xinghai first came here, he was particularly uncomfortable. The cost of employee meals was not limited, allowing employees to eat better than the customers in the store. What a waste.

But it was later discovered that the wasted cost is not worth mentioning compared to the improved efficiency.

The employees will work hard only when they have eaten well, and only then will they feel that there is hope and prosperity in life.

If you play tricks on your employees, you will be the one who suffers in the end.

I believe that after this meal, when the customers who come to eat ask the waiter what they had for dinner, they will definitely say the words braised lamb with pride.

This pride and pride cannot be seen on the faces of other catering practitioners.

It has a lot to do with this kind of pride and pride that Linji can become an upstart in the catering industry in Beijing in just a few months, and it has also become a "sacred place for part-time workers" in the hearts of countless practitioners.

For decades, all walks of life have paid attention to "taking the factory as their home", "the store as their home", and "the company as their home", but there are not many companies that truly treat their employees as family members.

Guo Xinghai has a deep feeling recently. He feels that his own restaurant should also learn from Lin Kee in terms of management.

When Shen Baobao got off work, Han Shuzhen, Chen Yan, Zeng Xiaoqi, Dou Wenjing and others also came off work to have dinner. They all knew that they would eat red stew tonight, so no one wanted to miss it.

Lin Xu stewed the red-braised mutton and the dry-roasted fish.

Then take the marinated Jinchang fish out of the refrigerator, wipe off the moisture on the surface with kitchen paper, and start to dry fry.

Heat the pan, and oil the pan.

Repeatedly slide twice, add a little base oil to the bottom of the pot, heat it up, put the golden pomfret in it, and start frying.

The marinated golden pomfret needs to be wiped dry before frying, otherwise the pot will collapse, and the hot oil in the pot will splash everywhere, which is easy to cause accidents.

When the fish is put into the pan, it cannot be turned over, and it is slowly fried over medium heat. When frying, the wok should be gently shaken.

This not only allows the fat at the bottom of the pan to fry the fish better, but also allows the fish skin to separate from the bottom of the pan, preventing the skin from sticking to the pan.

When the fish body is almost fried, you have to tilt the wok to fry the fish head and tail as well.

This step is often overlooked in the frying process.

Once one side is cooked, use a large flipping spoon to fry the other side as well.

Fry both sides until the surface is browned, and when there is a clicking sound when tapping with a spoon, it can be taken out of the pan and placed on a plate.

"Come here, try today's dry-fried golden pomfret. This should be eaten while it is hot. When it cools, the skin will lose its crispy texture. This is the essence of dry-fried fish."

When everyone heard it, they held up their chopsticks and began to taste.

Shen Baobao stuck his chopsticks into the fish, and when he heard the crackling sound, he was immediately seduced by the sound:
"I like this kind of fish with crispy skin the most. It sounds so gluttonous."

She picked up a large piece and put it into her mouth to taste. The outer skin was still quite hot, and the surface was full of rich burnt aroma. It was delicious and crispy to chew, while the meat inside was surprisingly tender.

The meat is very tasty, with a light salty taste and the taste of onion and ginger.

"Wow, this golden pomfret is super delicious. The skin is so crispy that it melts into my heart."

"Yes, the fried fish skin is really delicious."

"It's delicious, come to Lao Tan, let's go together."

"I haven't come to eat for a while. I didn't expect that Xiaoxu's craftsmanship has improved so much by leaps and bounds. He can even make fried fish that looks easy but is super difficult."

Tan Yajun touched Shen Guofu with a wine glass, and then ate the dry fried fish with a browned surface.

While eating, Che Zai came over with a ginger duck:

"It just came off the stove, it's a little hot, everyone be careful."

Lin Xu put the table pad on the table, and Che Zai put the large clay pot on it, and then lifted the lid with a rag, and the aroma of ginger mixed with duck meat came out of the pot .

Han Shuzhen likes to eat ginger, and she can't help but take a deep breath when she smells it:

"This ginger mother duck smells so good."

Tan Yajun is a gourmet and is no stranger to ginger ducks along the southeast coast. He said with a smile:

"Ginger ducks are most suitable for eating in autumn and winter. Don't look at this kind of old ginger, which is spicy and hot, but it is fragrant and delicious when fried with cold ducks. Moreover, the heat of old ginger is completely overwhelmed by duck meat. It is neutralized, and the coldness of the duck meat is also dispelled by the old ginger, it is a perfect partner..."

When he was feeling emotional, Lin Xu's heart was overwhelmed.

Since old ginger can neutralize the coldness of Muscovy duck, it can also neutralize the coldness of kelp, right?

Why don't you go back... try an experiment with old ginger?

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(End of this chapter)