I work as a chef in the university cafeteria

Chapter 227 Is He the One Arranged by God to Save Me?

Dining Room No. [-], in the private box of the "Chun" brand.

There are three dishes and one soup on the round dining table. The dishes are sweet and sour fish, fried bacon with artemisia quinoa and shredded yam, and the soup is three fresh mushroom soup.

Sweet and sour fish and shredded yam are traditional and famous dishes in Shandong cuisine, but they are also "Top Ten Jin Dishes" in the eyes of Sanjin people, and are very popular among local people.

The fried bacon with Artemisia quinoa was specially made by Jiang Yu for Liu Xining.

As a Zhangjiang native who has been wandering around all the year round, if I don’t eat a bite of fried bacon with Artemisia annua when I return to my hometown, what is the difference from not going home?
In the entire private room, there were only Liu Xining and Pan Jingchen. With these three dishes and one soup, plus two plates of scissors noodles topped with tomato and egg marinade as the staple food, it was quite rich.

"Chenchen, is this oatmeal fish?"

Although Liu Xining also likes to eat noodles, she doesn't eat them often. She knows the common ramen noodles and sliced ​​noodles in noodle restaurants, but she is really confused by these unique types of noodles in Sanjin Province.

She picked up a piece of scissors noodles with her chopsticks, put it in front of her, looked at it carefully, and said with a smile,

"It seems a little different. It's not as round as the noodles, and it's not as slender. So what kind of noodles are these?"

"This is scissors noodles. It is to use scissors to cut the kneaded dough into the shape of small fish little by little. Therefore, scissors noodles are also called scissors. It is said that there were scissors noodles at the end of the Sui Dynasty, and there are What about legends!"

It can be seen that Pan Jingchen seems to like the scissors noodles very much, and she even talked more. While holding the chopsticks, she stirred the tomato and egg marinade and the scissors noodles on the plate evenly, while giving Liu Xining popular science.

When Liu Xining heard this, he immediately became interested, and urged him again and again: "There is a story about this scissor noodles? Come tell me and let me hear it!"

"It's just folklore, but it's not necessarily true."

Seeing her impatient look, Pan Jingchen couldn't help but pursed her lips and laughed.

However, despite saying so, Pan Jingchen still spoke softly,

According to folklore, at the end of the Sui Dynasty, Li Shimin was still studying and practicing martial arts in Taiyuan County, while gathering talents to wait for the opportunity to start an incident.

One day, Wu Zetian's father, the warrior 彟 [yuē], came to visit. It happened to be noon at that time, and Li Shimin enthusiastically persuaded the warrior yu to have dinner in the study.

Because the incident happened suddenly, Changsun, who was cutting clothes at the time, had no time to prepare lunch.

Just when she was at a loss, Mrs. Changsun accidentally saw the tailor scissors on the table. Suddenly, a flash of inspiration flashed in her mind. In a hurry, she hurriedly took flour and dough, and then used scissors to cut the noodles carefully. Come to entertain.

This is where the scissor noodles come in. "

"Wow! I really didn't expect that this seemingly ordinary scissor noodles was actually invented by Empress Changsun!"

Liu Xining looked surprised. She picked up the chopsticks and quickly stirred the scissors noodles on the plate evenly, and said with a smile,
"Then I have to try it out. Is the scissors noodles invented by Empress Changsun good?"

As she spoke, she picked up a pair of scissors noodles with her chopsticks, put them in her mouth and started eating.

Before chewing a few times, Liu Xining's eyes lit up, her little head kept clicking like a chicken pecking at rice, and said repeatedly,

"This scissors noodles are really good, they are strong and smooth, especially this tomato and egg stew is very well done, sour and appetizing, and the soup is thick and juicy!

Chenchen, what are you waiting for?Hurry up and eat, we still have so many dishes, today is so happy! "

As she spoke, she stretched out her chopsticks and picked up a piece of fried bacon with Artemisia annua, and put it into her mouth, and her eyes lit up even more after eating.

You don't need her to speak, just by looking at the expression on her face, you can tell that the taste of this dish of fried bacon with Artemisia annua is absolutely indistinguishable!
And Pan Jingchen, who was sitting next to her, didn't bother to look at her. Her manner of eating was much more elegant than Liu Xining's. Even if there were no outsiders in the box, she still took a spoon to scoop the plate in a calm manner. Pick up a few scissor noodles and put them in your mouth, chewing slowly.

She used to eat this scissor noodles before she debuted in the entertainment industry.

Grandma's family is in the countryside, and her family background is very ordinary. Naturally, it is impossible to buy her delicious food often, but grandma's hands are very skillful, and she can always make various kinds of noodles in different ways. Delicious pasta to come.

Pan Jingchen first ate this scissors noodles at her grandmother's house. The firm and smooth taste, coupled with the sour and delicious tomato and egg marinade, often made her eat it so carried away that she didn't even put the soup at the bottom of the bowl. Pass.

Now sitting in the box on the second floor of Jiang Daqi canteen, she savors the familiar taste in her mouth, and seems to have returned to her childhood:
She is small and helping to light the fire in front of the stove, streaks of black ash all over her little face, her big bright eyes sparkle, and she glances at the busy figure of grandma in front of the stove from time to time...

The pasta made by grandma, whether it's oat noodles with fish or cut fish roe, is the most delicious food in Pan Jingchen's memory, just like the cut fish roe she eats now.

In the small box, it seemed very quiet, only waves of tempting fragrance wafted in the air.

Two young and beautiful girls were sitting aside, quietly savoring one after another delicious food. The scene was as beautiful as a world-famous painting.

……

In the kitchen on the second floor.

They each tasted a small bowl of Sanjin's special noodle scissors noodles. Du Guangning, Pei Guofu and others were a little bit unsatisfied. Just enough to taste.

"Boss, this scissors noodles don't have to be made into stewed noodles, right? It should be delicious when mixed with other dishes, right?"

Seeing that Jiang Yu was busy, Du Guangning hurried forward to help him, licked his lips and asked,

"I still like our Jiangzhou jelly noodles. Does it taste good when mixed with various seasonings of jelly noodles?"

He has been doing things with Jiang Yu for such a long time, and the longer he has been in contact with him, the more self-aware he is. When it comes to cooking, even if he practices his whole life, he can't compare to Jiang Yu.

Why does this tomato and egg stewed scissors noodles taste so good?

The noodles are firm and smooth, but more importantly, Jiang Yu made the tomato and egg marinade himself!

Let alone noodles, even if it is mixed with feed, it is so delicious that you can swallow your tongue!

Therefore, it’s fine to make stewed noodles. It’s definitely not delicious if you make it yourself, but if you use scissors noodles instead of fresh rice noodles and mix it with various condiments of Jiangzhou cold salad noodles, the taste will definitely not be much worse... …

Thinking of this, Du Guangning couldn't help swallowing again, once this greedy energy came up, he really couldn't hold it back!

It was only five o'clock now, and there was still half an hour before the restaurant opened, and the guests in the box didn't come that early, so Jiang Yu didn't rush to cook, but prepared a few cold dishes first.

Hearing that Du Guangning was still reciting scissor noodles, he turned his head and glanced at him, and said:

"Of course you can. For pasta, whether it's boiled with soup or mixed with noodles, you can eat whatever you like!"

"Oh, then I know!"

Du Guangning nodded, suddenly remembered something, couldn't help but smile "hehe" and asked,

"Boss, if you have time next time, can you teach me one or two cooking dishes?"

"Okay, it's not a big deal."

Jiang Yu continued to be busy with the work in hand, and replied without raising his head,
"Okay, hurry up and prepare the dishes. The guests who have booked the box will arrive in a while. We have to hurry up and don't let people sit in the box and wait for too long."

"Hey, I see!"

Du Guangning responded, and ran to work happily.

After sending Du Guangning to work, Jiang Yu focused on the cold dish he was making - salt-baked sesame fish skin.

In fact, in the general family kitchen, few people will take the fish skin out for cooking.

One is that the price of fish skin is not cheap, relatively speaking, most people still prefer to eat meat.

Another big part of the smell of fish comes from the fish skin. Once it is not handled well, the pungent fish smell will make people afraid to eat chopsticks, especially if it is cold fish skin, it is even more difficult to master.

In other places, few people make cold fish skin, but in Guangdong Province, cold fish skin is a famous traditional snack.

The selection of cold fish skin is very important. Generally, the skin of freshwater dace, grass carp or grass carp is used. However, freshwater fish often has a relatively thick muddy smell, and it requires a lot of skill and knife skills to handle it.

Therefore, without two brushes, ordinary restaurants can't control it at all.

First of all, the fish scales must be cleaned, otherwise it will have a great impact on the taste.

Then the fresh fish skin is taken out with a blade, and the sliced ​​fish skin is put into a boiling water pot to blanch until cooked, and immediately put into ice water to chill.

Shocked by the ice water, the fish skin naturally curled up into thin strips.

Afterwards, put the chilled fish skin into edible alkaline water and soak for a while, and then take it out to wash away the alkaline water smell.

Cut the yuba into thin strips, drain the water and pour it into a bowl with fish skin, add salt-baked chicken ingredients, sesame oil and other seasonings, mix well, sprinkle with shredded green onion, and white sesame seeds, stir well and serve.

Such a cold fish skin not only has no fishy smell in the mouth, but also is delicious and crisp, the more you chew, the more fragrant it is, and the serving is extremely delicious.

It's complicated to say, but it's actually not difficult to do. Jiang Yu's hands and feet are quick and quick, and it didn't take long for a salt-baked sesame fish skin to be prepared.

He had just put this Cantonese specialty cold dish into a plate and put it in the fresh-keeping cabinet. When he was about to make the next dish, the mobile phone in his pocket suddenly rang.

Jiang Yu frowned slightly, but picked up the towel to dry his hands, took out the phone from his pocket, and walked out of the kitchen.

When he came to the rest area outside the kitchen, he picked up his mobile phone and looked at it. The phone number on the caller ID was an unfamiliar landline. Looking at the area code, it was from the capital.

Jiang Yu suddenly remembered what Jia Dequan told him when he was in the box on the first floor, and a thought flashed in his mind:
Could it be the call from Huaxia Culinary Famous Chef Committee?
Before he had time to think about it, he reached out and connected the phone:

"Hi, hello! I'm Jiang Yu!"

"Hi, hello, Mr. Jiang!"

A rather hearty man's voice came from the phone's microphone, and he said with a smile,

"Sorry to bother you, I'm Bai Zhentian, director of the office of the Famous Chefs Committee of the Huaxia Culinary Association. I'm calling Mr. Jiang this time to inform you about something."

Jiang Yu said politely, "Please tell me."

"It's like this. In August this year, the 'China Youth Celebrity Chef Cooking Competition' hosted by our Celebrity Chef Committee will be held in Tanzhou. At that time, we will invite a group of famous chefs to perform cooking performances before the competition."

Bai Zhentian briefly introduced the situation, and then said,

"Mr. Jiang's culinary skills have now been heard all over the country. After hearing the news, the 'old tie' from all over the world are all moved, just to taste the delicacies made by Mr. Jiang. This is really amazing.

It is precisely because of this that after discussion, our Famous Chefs Committee decided to solemnly invite Mr. Jiang to come to the scene during the Young Famous Chef Competition in August to participate in the cooking performance before the competition.

This morning, the official invitation letter of our Celebrity Chefs Committee has been sent out by express. The reason why I am calling Mr. Jiang now is to invite again verbally to show our importance.

Our Celebrity Chef Committee sincerely hopes that we can see Mr. Jiang in Tanzhou before the official start of the Young Chef Competition in August this year. "

"Thank you to the senior teachers of the Famous Chef Committee for the invitation, I am really flattered."

Jiang Yu listened carefully to Bai Zhentian's words, thinking that it was indeed what Jia Dequan said before.

At the same time, he was also a little surprised. Unexpectedly, the Committee of Famous Chefs seemed to attach great importance to him. In order to invite him to participate in the culinary art performance before the Young Famous Chef Competition, not only did they hold a special meeting to discuss it, but after sending out the invitation letter Called again to invite again.

If it were any other chef, he might have felt flattered and agreed to it in a hurry, but Jiang Yu's mind is actually what he said to Jia Dequan before. He is actually not too cold about these things, so naturally It won't feel too much.

However, what Jia Dequan said before is indeed true. I don't actively pursue fame and wealth, but I get it by my ability, why should I push it out?

Besides, having a shiny title on his head is equivalent to a shield. Although he is not afraid of trouble, it is really annoying if there are too many troubles.

It's different with a shield, at least it can block most unnecessary troubles.

Thinking of this, he asked again,
"However, I have never participated in a similar event before, and I really don't know what a cooking show is. Can the director briefly introduce what this cooking show is?"

"Mr. Jiang, you don't have to worry about this at all. With your cooking skills, such a cooking show is a piece of cake."

On the other end of the phone, Bai Zhentian couldn't help laughing, he explained,

"The cooking performance is divided into two parts. One is the show of stunts, such as the show of superb knife skills, which usually cuts shredded meat or vegetables on a balloon, and cuts chrysanthemum tofu blindfolded; After needlework, then blowing dough balloons and so on.

Another link is the cooking show, which is to cook your own famous dishes on the spot. "

"So that's the case, then I probably understand."

Hearing Bai Zhentian give a few examples, Jiang Yu suddenly realized that this was a cooking show, and he seemed to have seen related content when he watched TV before.

For example, the chef is riding on a unicycle, with a piece of dough on his head performing knife-sliced ​​noodles, and there is a hula hoop while cutting vegetables, and what’s more, he is stepping on broken glass ramen noodles with bare feet...

When he saw this scene, he still couldn't laugh or cry. Is this a culinary masterpiece?This is obviously performing acrobatics!

What's the use of a chef who doesn't delve into how to make dishes with more reasonable combinations, more comprehensive nutrition, and better taste, but instead plays this juggling cooking skill?

You can't improve your cooking skills at all!
However, the few examples Bai Zhentian gave are not that exaggerated. Ordinary people really can’t cut vegetables on a balloon, and the ramen they make can’t pass through the eye of a needle. Not fake.

Thinking about it, he said,
"Mr. Bai, it's only April, so it's too early to say what will happen in August, after all, I'm not sure if there will be other arrangements then.

How about this, let me think about it first, if it is confirmed that I happen to be free during the Young Master Chef Competition, I will contact you then, what do you think? "

"Ok, Ok!"

Bai Zhentian fully agreed. When he called this time, he didn't expect Jiang Yu to answer directly. After all, it's still too early. He said with a smile,

"I hope Mr. Jiang can think carefully after receiving the invitation letter. I am looking forward to meeting Mr. Jiang in Tanzhou. I believe that we will become friends."

"sure!"

Jiang Yu also responded with a smile.

After hanging up the phone, Jiang Yu couldn't help but let out a long breath.

When he was in the box on the first floor before, he told Jia Dequan that he hadn’t received any notice from the celebrity chef committee so far, and he didn’t know what the situation would be. Called.

Now, I really need to seriously consider whether I should go to Tanzhou or not.

If I really want to go, I still have to think about it carefully. When the time comes, what should I perform in the culinary stunt show? I can't be like others, and I can also chop vegetables with a balloon, right?How boring!
Of course, even if he was killed while chopping vegetables with a hula hoop, he wouldn't do it in front of so many people.

"It seems that it's better to ask Lao Jia when the time comes. After all, he is a master, well-informed, and there must be many similar unique skills."

Thinking of this, Jiang Yu couldn't help laughing, and suddenly felt that it was a wise decision for him to agree to let Jia Dequan stay.

Look, isn't Lao Jia needed now?

"An old family is like a treasure", this saying is true!
Putting this matter aside for now, Jiang Yu hurried back to the kitchen and started working again.

……

While Jiang Yu was busy cooking in the kitchen.

In the "Chun" private room, Liu Xining ate too fast. Not only did he finish the plate of scissors noodles with marinated tomatoes and eggs, he also ate up the plate of fried bacon with artemisia annua that Jiang Yu specially made for her. A bowl of three-fresh mushroom soup fills me up all at once.

"Chenchen, I can't do it, I can't do it anymore, I really can't eat anymore."

Liu Xining drank the last sip of soup in the bowl, waved his little hand vigorously, then covered his belly and said,

"I ate too much today, I feel like my stomach is going to burst!"

"Are you really not going to eat?"

Pan Jingchen ate much slower than Liu Xining, and it was precisely because of this that she didn't actually eat too much. At this moment, she picked up a piece of golden and translucent shredded yam, and pulled out a thin and long crystal candy , looking at it makes people very appetizing.

She put the yam in the cold boiled water in front of her and soaked it for a while, and then put it in her mouth, her eyes were suddenly fascinated.

This shredded yam is crispy on the outside and glutinous on the inside, sweet and crunchy. One bite seems to make people feel sweet all the way to the heart, and the sense of happiness comes up all at once.

After eating a piece of yam, she still didn't finish it, and stretched out her chopsticks to eat several pieces, then licked Tian Sisi's lips, and said to Liu Xining with a light smile,

"This shredded yam is delicious, crispy, soft and glutinous, sweet and delicious. If you don't eat it, don't regret it when I eat it all."

"It's as if I haven't eaten."

Liu Xining leaned on the back of the chair, while slowly rubbing his belly, he pursed his lips and said,
"Let me tell you, the sweet and sour fish is also delicious, I tasted it before, wow, it's charred on the outside and tender on the inside, sweet and sour, and it doesn't smell fishy at all!
While it is still warm, you should eat it quickly, and it will not taste good when it cools down in a while. "

"It's okay. It's delicious when it's cold. If you don't want to eat it cold, just heat it up."

Pan Jingchen didn't panic at all, but she still picked up a chopstick of fish meat, dipped it in the sauce, then put it in her mouth to chew a few times, couldn't help but let out a soft breath, and said,
"Junior Jiang, every dish he cooks is so delicious, even better than the ones I ate in the high-end restaurants in my hometown. It's unbelievable, he's still so young!"

"What's wrong with being young? Chenchen, you can't look down on young people. Among young people, there are many capable people."

Liu Xining shook his little head and said with some emotion,
"Look at the rich list released every year. Many people are younger than us. It's really 'the waves behind the Yangtze River push the waves ahead, and the new generation beats the old'!"

"I don't look down on young people, I'm just feeling a little bit emotional. You know, the chef needs to accumulate experience. Generally speaking, the older the chef, the more exquisite the cooking skills. After all, it takes a long time. practise."

Pan Jingchen took another piece of silk-drawn yam into her mouth and chewed slowly, feeling the sweetness that entered her heart, and said slowly,
"You will know the chefs invited in TV variety shows, which one is not 50 or [-] years old? But Junior Brother Xiaojiang is only in his twenties!

I thought, could he be the one arranged by God to save me? "

(End of this chapter)