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

Chapter 400 This is obviously a pot of shabu-shabu, but you guys have the nerve to call it abalone juice? 【Subscribe】

After Lin Xu left the office, Liao Jinming, who had been sitting on the sofa next to him drinking tea, looked at Ye Lixin and asked:
"Why don't you find an old man to come over for this kind of thing, and why don't you just blow the crap out of the back kitchen? Those old men in Diaoyutai like to go to the back kitchen to give advice."

Ye Lixin sighed:
"If only it were that easy. I've been transferred here for half a year, and those people want me to have an accident so that their nephew can take over... Two days ago, they said that the ingredients from the supplier I found were not good, and the back chef should let them do it themselves." buy."

Back kitchen procurement has always been a very oily project.

Many experts in the industry apply for the position of head chef. The first requirement is to have the purchasing power in their hands.

It is said that it is to control the quality of ingredients in an all-round way, but in fact it is to make more money.

Xie Baomin became curious:
"Isn't the supplier of Yanjing Restaurant Lao Huang? His ingredients are of good quality."

"But the back chef always said that the ingredients that Boss Huang sent were not good, the price was high and the quality was poor, so he asked me to replace them. If it wasn't for the scandal of the back chef when you visited the shop, maybe you would have started forcing the palace now."

Hearing this, Dou Wenjing became a little worried:
"Is my boss okay when I meet this kind of person? He just graduated less than half a year ago."

Xie Baomin smiled:

"It's okay, let him exercise. If you set up this kind of hotel consulting company in the future, it can be regarded as getting used to it in advance, which is good."

"What if those people bully my boss?"

When Xie Baomin heard it, he was immediately happy:

"That would be great, I can't wait for them to do this, because once the younger brother is bullied, the master will immediately kill him back, Qi Zhentao's seniors, just wait to be punished..."

Lin Xu took the elevator downstairs and walked to the back kitchen of the restaurant.

Just about to go in, a kitchen helper in his twenties stopped at the door:

"The kitchen is a strong place, and idlers are not allowed to enter."

Lin Xu was stunned for a moment, and this is the beginning of his prestige?

He smiled and said:

"I'm the new director of the catering department, named Lin Xu, come to the back kitchen to have a look."

"What about Lin Xu and Gou Xu? I haven't heard of it. We don't have this kind of director position here. Get out, don't call security anymore."

Originally, Lin Xu wanted to be reasonable, but he saw this attitude from the chef.

He asked curiously:

"What's your name?"

"Qi Siliang."

"Who are you, Chef Qi Zhentao?"

"It's my cousin...why do you ask this?"

Lin Xu said:

"You go to the personnel department and go through the resignation procedures...you have been fired."

After speaking, he took the phone and called the HR manager of Yanjing Hotel:

"Qi Siliang from the back kitchen was fired because of disheveled clothes and behavior that did not conform to the professional code of conduct. The salary should be settled, and the security guards should clear the place by the way."

Anyone with a bit of a brain knows that Ye Lixin didn't move Qi Zhentao this time, which means that his position as head chef is okay, and the only ones who need to be cleaned up are some chefs who fish in troubled waters in the back kitchen.

As a result, his nephew jumped out first.

If I guessed correctly, this should have been used as a gun.

As the chef's nephew, he can't even tell who is the enemy and who is his own. If this kind of person is not fired, it will only be counterproductive to keep him.

And the people in the back kitchen are so excessive, it's time to fire some of them as a shock.

Qi Siliang was completely stunned, he didn't expect such a result.

If Lin Xu just talked about it, then he was not in a hurry. The key point was that he heard the promise of the HR manager on the phone, and said that he would do it right away.

Obviously, this is for real.

Lin Xu ignored him too much and walked into the kitchen.

The people inside are all busy, whether they are really busy or fake, they all act like I am busy and ignore me.

The kitchen is large, well-equipped, and looks tidy as a whole, but mess can still be seen in the corners, and oil stains can even be seen in the corners.

The clothes of the cooks were mostly baggy, and a few didn't even have chef's hats on.

Lin Xu sighed inwardly.

You can practice with poor skills, but with poor attitude...

Just watching, Qi Zhentao came out from the steamed product department, and was taken aback when he saw Lin Xu:
"Director Lin is here right now. I thought you would come here in the afternoon...Everyone, don't be too busy. Let's get to know the new food and beverage director of our Yanjing Hotel. Anyone who likes to surf the Internet should be familiar with Director Lin. Lin Kee Food is so famous, it was Director Lin who made it."

Lin Xu smiled and shook hands with him:

"Chef Qi, you're welcome, I'm just here to take a look."

When Qi Zhentao shook hands with Lin Xu, he did not forget to shout in the direction of the door:

"Siliang, make tea for Director Lin!"

Lin Xu said:

"Stop shouting, he was just fired by me."

Qi Zhentao:? ? ? ? ? ?
"Director Lin, what is this?"

"I was blocked at the door, my attitude was bad, my clothes were disheveled, and my behavior did not conform to the code of conduct of a chef..."

Seeing that Lin Xu didn't seem to be joking, Qi Zhentao opened his mouth:

"That's my nephew."

"I know, but as your nephew, he doesn't defend you, but demolishes you. I don't quite understand."

His voice was not low, and the chefs around him subconsciously straightened their chef uniforms.

Although everyone was dissatisfied with the new director, but if he was fired, it would not be easy to find such an easy job.

Qi Zhentao understood the meaning of Lin Xu's words.

He took a deep breath and looked at the busy chefs around him.

Obviously, his nephew was used as a gun.

Originally, he planned to intercede for everyone in front of Lin Xu, boost morale, and let everyone work hard.

Now that my nephew is being used as a gunman, let Director Lin make a fuss and fire whoever he wants.

Seeing the chef's expression, Lin Xu knew that it was the right step to fire Qi Siliang.

Now the main positions in the kitchen are all controlled by Qi Zhentao's people. There are all sons, teachers, brothers, apprentices, sons and grandchildren, and the whole back kitchen has become a nest of relatives.

This is a taboo in the kitchen.

Not only in the back kitchen, but in all walks of life, once the same department becomes a family, it is about to go downhill.

Because they are all their own people, it is too easy to be fooled, too easy to muddle along.

With this kind of mind, everyone will become lazy.

"It made director Lin laugh, I'll walk with you first."

Qi Zhentao led Lin Xu to turn around in the kitchen, and people around kept saying hello, but he ignored everyone, and talked about several departments of the back kitchen by himself.

Lin Xu followed beside him, listening carefully.

He was somewhat confused about the back kitchen of this kind of super restaurant.

Yanjing Hotel is different from Diaoyutai. Diaoyutai is divided into [-] buildings and [-] restaurants. Each building is operated independently, which is equivalent to [-] high-end private restaurants.

But Yanjing Hotel's back kitchen is more concentrated.

There are only a few restaurants in the entire hotel, half of which are outsourced and directly operated by the chef of the Chinese Etiquette Hall led by Qi Zhentao.

The rest of the restaurants are sirloin cafes and the like. Simple meals are fine, but if you want to eat well, you have to come to the Chinese etiquette hall.

This kind of restaurant structure makes the entire back kitchen extraordinarily large and well-equipped with staff.

Passing through the side dish area of ​​the vegetable washing area, Qi Zhentao led Lin Xu to the depths of the kitchen. This is the soup area, which is also a special place in the kitchen, because all the soups used in the store are made here.

As soon as they arrived at the door, the two heard a roar from inside:
"You can't even learn abalone juice, so what's the use of you?"

Qi Zhentao apologized and smiled at Lin Xu:
"The person in charge here is my junior brother, and he has a bad temper."

As soon as Lin Xu probed, he saw a fat man in a chef's uniform, teaching several young apprentices.

His clothes were a bit ill-fitting, the buttons were tight, and it felt like the chef's uniform would fall apart at any moment.

When signing the agreement in the office before, Gou Junguo, the front desk manager, mentioned the head chef of the soup department of the back kitchen.

The head chef is Qi Zhentao's younger brother with a bad temper. He was originally a chef in the cooking area, but because of his limited cooking skills, he came to the soup department.

There are no outstanding results in the soup department, and the soup has been complained several times.

When encountering distinguished guests, he had to rely on Qi Zhentao to support him, so that he could barely guarantee that the car would not overturn.

Seeing that the fat man was still leading an apprentice now, Lin Xu leaned against the door frame and looked at it with great interest.

"To make abalone sauce, you must be willing to put ingredients, and know how to be clever. Put the ingredients into the pot, add more chicken broth and monosodium glutamate, simmer on high heat, and season when you use it."

Qi Zhentao's face changed upon hearing this, and just about to speak, the fat chef turned his face away and asked instead:
"Brother, why did you let outsiders come to my place? Didn't you say that I have a secret recipe for making soup here, so what if you let someone steal it?"

Who will steal your secret recipe.

Is it because it didn't close down fast enough?
It's a bit too much for you to fool with chicken sauce and monosodium glutamate in a restaurant with an average per capita of thousands of yuan?

Qi Zhentao said:
"Junior brother, this is the new Director Lin from the catering department. Mr. Ye specially invited him to rectify the back kitchen... Who taught you to put chicken sauce and monosodium glutamate in the abalone sauce?"

"I made my own and it saves a lot of time."

Seeing his boastful appearance, a trace of helplessness flashed across Lin Xu's face.

No wonder Yanjing Hotel has had so many bad reviews in the past two years, it's strange not to give bad reviews just in this way.

Qi Zhentao said:
"Chef Qi, you junior, you should be downgraded to an ordinary apprentice first. Regardless of Chinese food or Western food, high-end dishes are inseparable from all kinds of soup. If the soup is handed over to this kind of person to manage, Yanjing Restaurant will be overturned for the rest of its life." I can't get out."

Isn't it a joke to be serious about leading apprentices at this level?
"My junior brother is usually not like this..."

Qi Zhentao gave his junior brother a helpless look.

It's said that he is the director, and you still create your own here, but you are so awesome, other chefs can't think of such a trick, you are the only one?

He was just about to say a few good words, but the chef in front of him slammed his chef's hat off:
"Let me be an apprentice? I quit! I want to see how the soup department works without me."

He yelled loudly, attracting all the people from the steamed food department and pastry department.

How does it work?

Is this not easy?
Lin Xu rolled up his sleeves and said to the stunned apprentices:

"Now that I've caught up, I'll teach you how to make real abalone juice... What's in this pot?"

At this moment, the ingredients for making abalone juice were almost ready. He was just about to get busy when he realized that there was half a pot of sparse and cloudy liquid beside it, with a layer of grease floating on it.

"This is the abalone juice we made."

Abalone sauce?

Lin Xu looked at it, and handed it to Qi Zhentao:

"Chef Qi, don't always study technology, you have to keep up with management. Can this stuff be called abalone juice? Shabu-shabu water is better than this, right?"

Qi Zhentao glanced twice, then casually looked at the fat junior:
"Soup is the soul of many high-end dishes, how can you be so foolish?"

Lin Xu ignored the pair of seniors, but said to the cooks and apprentices:
"Bao juice is a very important sauce in Cantonese cuisine. The method is very particular, and the ingredients are also very complete. It is not as simple as putting a bunch of ingredients together and cooking."

The production of abalone sauce is particularly particular, and the main ingredients are butter old hen, pork ribs, pork loin, trotters, pig skin, chicken feet, Jinhua ham, golden hook, scallops, dried earth fish or dried cuttlefish and other ingredients.

The finished abalone juice is golden in color, rich in flavor and rich in gelatin, and it even feels sticky in the mouth.

He took a look at the ingredients prepared on the workbench:
"This chicken is not good, buttery old hen, black claw is the best, you get a tender rooster, is this for soup or meat?"

"Pork tenderloin is to increase the aroma of the meat itself, if the amount is too small, the aroma is not enough."

"Golden hooks can only be called golden hooks if they are oversized dried shrimps. This is just ordinary dried shrimp, and the amount is not enough."

"The same is true for scallops. These are ordinary scallops, which need to be about one centimeter in diameter. Only scallops like that are scallops."

"The amount of Jinhua ham is not enough, and the dripping part cannot be selected. It is too greasy and tastes too salty. You should use the upper part of the Chinese side and a part of the fire heel."

"Dried earth fish is rich in gelatin and full of umami, so when making abalone sauce, you need to put some in it. Even if you don't have it, you have to use dried cuttlefish instead. You don't have anything. Can this make good abalone sauce?"

"..."

He said a lot eloquently, and all the people present were stunned.

People who have not endured tens or hundreds of pots of abalone juice will not have such meticulous experience.

Lin Xu said to the helpers:
"Go, fill in the information I said, if not, let the person in charge of purchasing come to see me."

These ingredients were still available, and it didn't take long for the workbench to be filled with all kinds of ingredients.

Use a kitchen knife to chop all these ingredients into large pieces, which is more convenient to taste.

When he was busy, the door was full of chefs, all wanting to see Lin Xu's skills in making abalone juice.

After preparing all the ingredients, Lin Xu pinched a few pieces of Xinhui tangerine peel that was more than ten years old, and put a little marinated longan meat, which is an auxiliary material for making abalone juice.

Then cut the ginger into sieve pieces, peel off the skin of the dried onion and use it whole.

Boil water in a pot, pour hen, chicken feet, trotters, pork ribs, ribs, pig skin, ham and other meat materials into it, and pour in some high-grade liquor.

Taking advantage of the time to boil the water, he soaked the golden hook and the scallops separately to wash off the dust and impurities on the surface, and put them in small baskets to control the water after washing.

Not long after, the water in the pot boiled.

Skimming off the foam with a spoon, Lin Xu did not fish out the ingredients, but cooked them for a few more minutes.

A cook nearby asked in a low voice:
"Why do you have to cook it for a few more minutes? Under normal circumstances, don't you skim off the foam and then take it out of the pot?"

Qi Zhentao said:
"Almost all stewed meat dishes have to be boiled until they are raw in the step of blanching, so that there will be no smell of raw meat mixed in when they are cooked again... Didn't your head chef teach you this before?"

"No……"

Qi Zhentao glanced at his junior brother, the relegation was a little light.

Should have been driven away.

The meat in the pot boiled for a few more minutes before Lin Xu took it out, washed off the foam on the surface with warm water, and cut off the tips of the chicken feet with scissors.

After finishing all this, he changed the oil pan and added peanut oil to the pan.

After heating, add the whole dried onion, and then pour in the modified ginger.

"Fry the dried onion and ginger first, so that the oil will have the taste of onion and ginger, and then fry other ingredients, which will have a better effect of removing fishy smell... All the meat used to make abalone juice must be fried before it can be stewed."

Frying can not only effectively remove the peculiar smell in the meat, but also make the aroma more intense.

Dried shallots and ginger are fried until fragrant, take it out and put it aside, put the golden hook in, deep-fry until fragrant, take out, then put in the scallops, fry it until fragrant, and take out.

People around watched with gusto, even the fat head chef, who was waiting to see a joke, stared blankly at Lin Xu's operation.

The steps are not difficult.

But the frying temperature and the order of feeding the ingredients are all exactly the same as what the master taught when I was an apprentice.

Especially the golden hook, which can be fried if you are not careful.

But Lin Xu can fry until fragrant but not burnt, this is his ability.

Then, Lin Xu also threw the dried earth fish into it.

The so-called land fish is flounder, which is rich in colloid and full of umami taste. It is dried and used to make soup, which can make the soup have a strong fresh flavor, and at the same time, the texture is sticky and full of colloid.

After frying, take it out, then raise the oil temperature to [-]% hot, put all the meat that has just been blanched in water into the oil pan, and fry on high heat.

Taking advantage of the frying time, Lin Xu brought a large clay pot, and put a piece of bamboo netting on the bottom to prevent the bottom from sticking.

When the surface of the meat in the pot is fried until it is browned, take it out, first put the ribs and spine meat at the bottom, then put the chicken nuggets, pig’s trotters and Jinhua ham, then put the chicken feet, pig skin, and shallots and ginger.

After putting everything in, put the fried golden hook, scallops and dried earth fish in.

Add clear spring water, submerge the ingredients, bring to a boil over high heat, skim off the froth, and add a small handful of peppercorns, tangerine peel, and longan meat that removes the fishy smell and enhances the aroma.

Reduce the heat to low and keep a little water in the middle of the clay pot boiling.

Lin Xu put the lid on the clay pot, and said to the helpers:
"From now on, it will be stewed for ten hours... After ten hours, it will be seasoned and filtered. Only then will the abalone juice be good."

This method surprised several apprentices and help chefs in the soup department. They never thought that making abalone sauce is so complicated. Looking at the finished abalone sauce in the pot now, it really feels like shabu-shabu.

The chubby head chef didn't have the courage to find fault at this time, he squeezed through the crowd and strode out.

Whether to accept the demotion or resign directly depends on his own choice.

Without this incident, Qi Zhentao didn't feel that the management of the back kitchen was chaotic. Now that he saw the foolish version of abalone juice made by his junior, he realized that the usual management was not in place.

No attention was paid to these details.

A small soup department has such a big problem, so other departments may have more problems.

When he was feeling emotional, Lin Xu looked at the high soup, chicken soup, beef bone soup and other soups simmering on the stove next to him, all shook his head and said:

"These soups are unqualified, and they have to be re-boiled... The soup is not difficult, as long as you are willing to put in the time, even if you are unwilling to pay for this, will the soup taste good?"

He sighed.

At first, I thought it was just a rectification of the back kitchen, so it was not a big problem.

But now after starting to find out, the difficulty of the main task is really extraordinary!

When Lin Xu was feeling emotional, the chefs around the door were also whispering:
"Back in the morning, they said they would give Boss Lin a shot at him. Hehe, it's really refreshing to see."

"That's right, it's better for us to have a pastry department, there are not so many dirty things."

"Boss Lin is the idol of our pastry chefs, who would have trouble with him? It's just those chefs with red cases, a bottle of water is not half full."

"Boss Lin is done with his work, hurry up and hang up the banner of our pastry department."

"Yes, yes, yes, what we did last night, we have to let Boss Lin see our sincerity."

Qi Zhentao couldn't help frowning.

Good guy, is this a nest of deep-sea comrades under my hands?

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This chapter is 5400 words, the last day of this month, ask for a monthly pass, brothers!If there are more than [-] monthly tickets, it will be enough for [-], and there will be another change, everyone cheers and votes!

(End of this chapter)