I work as a chef in the university cafeteria

Chapter 287 Local Improved Version of Fried Fly Heads
The interview went quickly.

As Jiang Yu said before, the interview is just a process of getting to know each other. The cafeteria needs to have a general understanding of these chefs, and the chefs also need to know about Seven Canteens.

Therefore, this interview is not so much an interview as it is a communication.

The recruitment of chefs is a two-way selection process. This is like a blind date between a young man and a young man. Only by getting to know each other can we know whether the two parties are suitable.

The difference from a blind date is that after two people get in touch with each other and find that they are not suitable, they can just break up, but if the chef is recruited and it is not suitable, whether the other party resigns or fires him, it will be a troublesome matter.

But even so, Jiang Yu and the others ended the interview in less than an hour.

After all, when it comes to chefs, well said is not as good as well done.

If the food tastes bad, what good is it for you?
Therefore, the dish test is the focus of this interview.

It's already ten o'clock now, and in another hour and a half, the cafeteria will open. Therefore, Jiang Yu and the others directly brought the ten chefs into the kitchen and said to them:
"Everyone knows that we are a student canteen here, and the biggest difference between canteen dishes and restaurant dishes is that one is big pot dishes and the other is small pot dishes.

As we all know, those who know how to fry dishes in a large pot must know how to cook dishes in a small pot, but those who know how to cook dishes in a small pot may not necessarily know how to cook dishes in a large pot.

The key reason is that there are a lot of dishes in a big pot, which is not easy to master. In terms of heat, taste, color, etc., there are also requirements for big pot dishes.

So next, let's each cook a dish. "

As soon as these words came out, the expressions of the seven red case chefs were different.

Some people have very calm expressions, calm and confident; some people are very nervous, holding the corners of their clothes tightly with both hands; some people have smiles on their faces and look eager to try.

Although these chefs are about the same age, they actually have different experiences. Some of them have never touched big pot dishes, such as Xiong Zhengtao.

However, some people were discharged from the army cooking class. They used to cook big pot dishes in the army, and then joined the restaurant as a cook after leaving the army, such as Niu Daqiang.

Some even worked as chefs in the cafeteria for a while, such as...

Of course, the reason why these people have rich experience is also deliberately selected by Jiang Yu. After all, the Seven Canteen is still a canteen in the final analysis, and it mainly focuses on big pot dishes, but it is not easy to make big pot dishes full of color, fragrance and taste. thing.

After Xiong Zhengtao heard Jiang Yu's words, he suddenly became nervous.

Although after he decided to apply for the job of the chef of the Seventh Canteen, he took the opportunity to go to the canteen of the middle school near Qingshan Restaurant, asked the canteen master for advice several times, and even cooked a few big pot dishes by himself, but he didn't feel that at all. The cauldron dishes made by himself can catch Jiang Yu's eyes.

He thought that the food test would only let them cook small pot dishes, but he never expected that Jiang Yu would let everyone cook big pot dishes directly.

The question is, once the taste of everyone's dishes is not suitable, wouldn't all these dishes be wasted?

Although Xiong Zhengtao's mind was full of doubts, it was too late to think because Jiang Yu spoke again.

"These are the dishes prepared in the cafeteria at noon today. There are fifteen dishes in total."

Jiang Yu took out a printed menu and handed it to Niu Daqiang, then smiled and said to everyone,
"The seven of you can choose one of these dishes to cook."

After a pause, he turned his head to look at the other three white chefs, and asked with a smile,

"As for the three white case masters, why don't I ask a question?"

Because the canteen does not have high requirements for Bai An's chef, the original intention is to invite him to make steamed buns, except for helping Lu Shuwu make soup dumplings, so that he is really too busy alone.

Another reason is that Ma Guoqiang's main energy is now being drawn into the jelly noodles, and he hardly has much time to make steamed buns. The role of hiring a white case chef is to help him share a little work.

I don't know whether Jiang Yu didn't explain clearly before, or Hua Xiaoling didn't quite understand Jiang Yu's meaning. When she wrote the recruitment notice, she didn't express clearly the requirements of Bai An's chef, so that the three Bai An who came here The chefs seem to be pretty good.

In this way, Jiang Yu also had other thoughts.

"Okay, please tell Boss Jiang."

The three white chefs, two men and one woman, looked at each other and nodded in agreement.

All three looked confident.

Jiang Yu thought for a while and said with a smile, "It's summer now, and everyone's appetite is not very good. How about, the three masters make some Shanxi special snacks, Washing Mian Liangpi."

Liangpi is a traditional delicacy of the Han nationality that originated in the Guanzhong area of ​​Shaanxi Province.

Liangpi is a general term for rolled noodle skin, noodle skin, rice skin, and stuffed skin. Due to different raw materials, production methods, and regions, there are hot rice (noodle) skins, rolled noodle skins, baked noodle skins, and stuffed skins.

Liangpi has a long history, which is said to have originated in the period of Qin Shihuang, and has a history of more than 2000 years.

The traditional method of Liangpi is to wash the noodles. After the kneaded dough is kneaded, the batter is made by washing the noodles, and then steamed to make Liangpi.

The finished Liangpi is served with various seasonings. It is smooth and smooth, hot and sour, and appetizing. It is an indispensable delicacy in summer.

The production process of Liangpi is not complicated, but it is not easy to do it well.

Authentic facial cleansing cold skin, highlighting the four characteristics of "tendon", "thin", "thin" and "rang".

"Ten" means strong and chewy; "thin" means steamed thinly; "fine" means cut finely; "穰" means soft.

It is very difficult to make Liangpi meet these four characteristics by hand without certain training.

Of course, the most critical thing is the last seasoning, how to make delicious Liangpi is the biggest test.

After Jiang Yu came up with a question, in order to prevent the chefs from the red case and the chefs from the white case from being affected by each other, he simply asked Yan Tongtong to bring the three chefs from the white case to the kitchen on the second floor to make Liangpi, while the seven chefs from the red case stayed in the first floor. Lou started cooking.

When Jiang Yu gave the three white chefs a question, the seven chefs also chose the dishes they were going to cook, and each started to do it.

Lu Shuwu, Ma Guoqiang, He Chunxiao and others have already gone up to the second floor to watch the three white chefs making Liangpi.

Jiang Yu, Jia Dequan and the others stayed on the first floor, following the red chefs indifferently, watching them choose ingredients, wash and chop vegetables.

All of a sudden, the seven red-case chefs became busy in an instant.

……

Xiong Zhengtao has been in Jiangzhou since he started learning to cook, and has never worked outside the province.

It is precisely because of this that he is best at Jiangzhou local dishes, as well as local improved Hunan and Sichuan dishes, which are actually the main dishes of Qingshan Restaurant.

After reading Jiang Yu's printed menu, he chose one of the flowery meat dishes without thinking about it-stir-fried minced pork with garlic sprouts.

After choosing the dish to try, Xiong Zhengtao took a deep breath, stopped thinking about it, calmed down immediately, and focused all his attention on finishing this dish.

He didn't even bother to pay attention to what dishes other chefs chose.

After coming to the side dish room with other chefs, Xiong Zhengtao took a large bundle of garlic sprouts from the fresh-keeping cabinet, cleaned it, removed the old roots, and then chopped it into fine cubes.

When he first heard Jiang Yu talk about making big pot dishes, Xiong Zhengtao was somewhat nervous and apprehensive. After all, he rarely cooks big pot dishes.

In addition to studying in the middle school cafeteria near the hotel for a period of time and cooking a few big pot dishes, there is also the fact that when relatives in my hometown have a birthday party or a wedding banquet, they ask him to help them go back to cook, but this is also It's just once or twice a year, not necessarily twice a year.

Under such circumstances, it is normal for him to feel a little uneasy.

However, Xiong Zhengtao has an advantage that once he starts to do business, he will quickly devote himself to it, and the previous tension and anxiety will disappear in an instant.

At this moment, Xiong Zhengtao, who picked up the kitchen knife and was chopping vegetables, was like this.

He held the garlic sprout with one hand, and held the kitchen knife in the other. His eyelids drooped slightly. When he cut the knife, he was neither too heavy nor too light, just enough to cut off the garlic sprout under his hand without wasting his energy. "Tuk-tuk-tuk" sounded, and after a while, a long garlic sprout was cut into thin dices.

If you look carefully, you will be surprised to find that the lengths of these small dings are almost the same, which looks pleasing to the eye.

Even a person with obsessive-compulsive disorder will give a thumbs up and say "beautiful" if they see it!
After cutting the garlic sprouts, Xiong Zhengtao brought another large piece of pork belly. After washing and draining it, he quickly chopped it into minced meat.

After putting the minced meat into the basin, he added cooking wine, light soy sauce, starch, a small amount of sugar and cooking oil, mixed the minced meat with these seasonings, and set aside to marinate for flavor.

Next, Xiong Zhengtao fetched green and red peppers, green onions and garlic. After washing them, the green and red peppers were cut into fine cubes, and the green onions and garlic were finely chopped.

After finishing this step, his dish of Stir-Fried Minced Pork with Garlic Sprouts is considered complete.

Putting the chopped garlic sprouts, minced meat, green and red peppers, minced green onion, minced garlic, and black tempeh on the delivery cart, Xiong Zhengtao pushed the cart to the stove in the operating room, ready to start cooking .

At the moment, by the stove, several chefs who handle relatively simple ingredients have already started cooking.

The blower was humming in the whole kitchen, and the flames rising from the stove were constantly licking the bottom of the pot. The chefs were sweating profusely, and from time to time they grabbed the wet towels hanging around their necks to wipe off the sweat, and swung their shovels with both hands. Constantly stir-frying all kinds of ingredients in the cauldron, bursts of vegetable aromas are constantly coming to the face.

Xiong Zhengtao was not in a hurry at the moment. He walked to an empty stove and was not in a hurry to start a fire. First, he washed the seemingly clean cauldron again, and then carefully checked whether the range hood above his head was normal. .

After finishing these, he checked whether the salt, monosodium glutamate, light soy sauce, dark soy sauce, cooking wine and other seasonings beside the stove were complete, and even tasted the saltiness of the salt and so on.

When he was doing these checks, Jia Dequan, who was standing not far from him, couldn't help but nodded slightly, looking very appreciative.

He turned to look at Jiang Yu who was standing beside him, and explained in a low voice:
"This is actually the details of being a chef in the kitchen operation. Make sure you are familiar with everything on the stove to avoid confusion when cooking. As for tasting the seasoning yourself, it is also to be aware of it and avoid cooking when seasoning. Put more or less.

For example, dark soy sauce, although they are all called dark soy sauce, but the brand is different, and the saltiness is also different. "

Jiang Yu nodded slightly, noticing this, he couldn't help looking forward to this young chef.

Xiong Zhengtao obviously knew nothing about what happened behind him.

At this moment, after checking everything on the stove, he had already figured it out, so he breathed a sigh of relief and started cooking.

Heat the oil in a pan, and when the oil is hot, Xiong Zhengtao first puts minced garlic and black bean sauce to sauté until fragrant, then pours the minced meat that has been marinated before into the pot, and stirs it continuously with a shovel to make the minced meat The grains are clear, and then add a little dark soy sauce for coloring.

Then, he continued to stir-fry the finely diced minced garlic and finely diced green and red peppers for another minute or two, then added salt, monosodium glutamate and other seasonings. plate.

A large pot of steaming, fragrant fried minced pork with garlic sprouts came out of the pot and was placed in a large tray that had been prepared earlier. Xiong Zhengtao sprinkled the minced green onions that had been prepared earlier on.

So far, this fried minced pork with garlic sprouts is ready.

However, Xiong Zhengtao did not rest. After putting the dishes out of the pan, he immediately turned around, cleaned the cauldron and shovel in which he had cooked the vegetables, and took a rag to wipe away the food that was accidentally spilled around the stove. The vegetable soup, oil stains and other dirt were all wiped clean, and then the rag was washed again, and it was set aside to dry.

After finishing all this, he breathed a sigh of relief, walked back to Jiang Yu and Jia Dequan again, bent over a little cautiously, and said calmly:

"Bosses, my fried minced pork with garlic sprouts is ready."

"Well, hard work."

Before Jiang Yu could speak, Jia Dequan nodded and looked at Xiong Zhengtao with a satisfied expression.

The seven chefs have basically prepared the dishes they selected, but after observing along the way, no one is as careful as Xiong Zhengtao in doing things.

For example, after a chef came to the operating room, he took a quick glance at the pan and started to heat the oil. After the dishes were in the pan, he found that there was still dirt on the cooking shovel. After hesitating for a while, he turned off the pan again. After the fire was turned off, the cooking was suspended, and the shovel was cleaned again before continuing to cook.

The chef's face was dark until the cooking was over. He probably thought of it. Maybe the pot may not be clean, but the dishes have already been put down for frying. It is impossible to pour out the dishes in the pot and wash them again. One pot, right?
If he did that, he would probably be eliminated directly.

Of course, even if he finished this dish, he would most likely have nothing to do.

In contrast, Xiong Zhengtao's series of operations can be used as a tutorial on how to cook before the chef cooks. He not only checked whether the tools on the stove are clean and suitable for use, but also tasted the seasonings himself. I know what I know.

Not to mention that after he finished cooking, he didn't just put the used pan and shovel aside like other chefs did, but cleaned it again, and even wiped the stove clean.

A clean and fresh kitchen, not to mention that the chef will feel better when doing things, even if outsiders see it, they will feel more at ease.

It is precisely because of this that no one will dislike a chef who loves cleanliness.

It can be said that in this part of the dish tasting, Xiong Zhengtao's handling of the details can get full marks.

Didn't you see that Jia Dequan looked at him with eyes full of approval?

He stepped forward, observed with great interest the tray full of fried minced pork with garlic sprouts, and couldn't help but ask:

"In my impression, garlic sprouts are fried with minced meat, and green and red peppers and black soybeans are rarely used. Boy, is this the way you do it in your hometown?"

"Uh, not..."

Although Xiong Zhengtao didn't know that Jia Dequan was a culinary master, he also knew that since the other party could sit in the middle of the interview, he was either a chef or a cafeteria owner.

Although it was rumored that the Seventh Canteen was opened by the boss Xiaojiang next to him, who knew if he was the bright representative who was pushed out by others?
This kind of thing is not unheard of.

Therefore, after hearing Jia Dequan's question, Xiong Zhengtao did not dare to neglect at all, and quickly explained,

"This dish was improved by a head chef at Qingshan Restaurant based on a home-cooked dish from Baodao.

At that time, it became the signature dish of Qingshan Restaurant. It tastes crisp and refreshing, with a spicy aftertaste. It is very delicious whether it is served with noodles, wine or rice. "

"Oh? What dish?"

Jiang Yu was also interested.

Xiong Zhengtao responded, "Fried flies' heads."

"Oh, so it's this dish."

When Jia Dequan heard it, he suddenly realized, he said with a smile,

"This dish is not only found in Baodao, but also in several places with similar names.

The reason why it is named 'Fried Fly's Head' is because the tempeh in the dish is black and round, just like a fly's head.

In some places, beef, garlic sprouts, fermented soybeans and dried red peppers are finely diced and stir-fried, while in other places, it is made with leek sprouts, pork belly, fermented soybeans and Chaotian peppers. "

After a pause, he glanced at Xiong Zhengtao again, and said approvingly,

"The head chef in your restaurant is very clever, and combined several methods, and used a lot of green and red peppers.

The original taste of this fried fly head dish is not spicy, because of the addition of fermented soybeans, it is fragrant and salty, but after your improvement, the taste has become fragrant and spicy, no wonder the locals like it.

The stir-fried minced meat with garlic sprouts you made looks pretty good, the minced meat is bright red in color and the garlic sprouts are emerald green, but we still have to try it first to know how it tastes. "

Upon hearing this, Xiong Zhengtao hurriedly said, "Both bosses please give me some pointers!"

"I can't talk about advice, let's communicate with each other."

Jiang Yu smiled at him, then turned to Jia Dequan and said, "Then let's try it first."

As he spoke, he asked someone to bring two sets of clean bowls and chopsticks, each of them took a pair, scooped up a little bit of this improved version of fried minced pork with garlic sprouts with a vegetable spoon, put it in a bowl, and then picked up the chopsticks I picked up some minced meat and tasted it, and then tasted the diced garlic sprouts.

After the two tasted it, they looked at each other, but they didn't say anything, and then turned their heads and continued to taste the dishes made by the other red case chefs.

Seeing this scene, Xiong Zhengtao, who had already calmed down, suddenly became restless and anxious.

Although before he came to the Seventh Canteen for an interview, his mentality was always calm. It is very good to be a chef in the Seventh Canteen. I often taste the dishes made by Mr. Xiaojiang himself, and I think those days are very beautiful.

Of course, the most important thing is that he has heard it before. The working atmosphere in the kitchen of the Seventh Canteen is very good. There is no gang formation or intrigue at all. Everyone's relationship is very good.

This is also the living environment he has always yearned for. If he can really get in, he doesn't mind staying there forever.

But if he failed to join the Seventh Canteen because of his own level, then he can accept it. Anyway, he has already resigned from the Qingshan Restaurant, and it happens that he can go to the big cities along the coast to break through, maybe he can break through. A whole day.

Although the idea was very good, when things came to an end, he still began to worry about gains and losses.

Probably, this has something to do with him rushing to the Seventh Canteen early in the morning and taking the opportunity to have a breakfast here.

The incomparable delicious taste is still in his mouth until now, and he will never forget it for a long time.

Once I really leave Jiangzhou and go to a big coastal city, I'm afraid I'll never taste such delicious food again...

Just when Xiong Zhengtao was feeling uneasy and his mind was full of thoughts, Jiang Yu and Jia Dequan had already tasted all the dishes made by the seven Hongan chefs.

"It's so hot in the kitchen, and everyone has to try the dishes. It's really hard for everyone!"

Jiang Yu put down the bowls and chopsticks, took a sip of water, rinsed his mouth, took out a tissue to wipe his mouth clean, then glanced at the chefs standing in front of him, and said with a smile,

"Everyone can also taste the dishes made by other people. After you have tasted them, I will announce the final result."

After saying this, he and Jia Dequan walked aside and began to discuss.

For the two of them, the level of the seven chefs in the red case is average, after all, they are only senior chefs.

And Jia Dequan is already a senior technician, and he is still a master of E cuisine.

As for Jiang Yu, although his own cooking skills have not yet reached the level of a senior technician, they are not far behind.

Therefore, two people can roughly distinguish the good from the bad as long as they taste the dishes they cook. What they have to do now is to choose two suitable chefs.

For example, the chef who cooked half of the dishes before and turned off the fire to clean the shovel, even if the dishes he made tasted better than others, Jiang Yu and Jia Dequan would not choose him.

The reason is that the chef is too careless to work in the student canteen.

After all, the food here is for the students to eat, whether it tastes good or not is not the most important thing, cleanliness is!

Like him, he didn't even wash the pot and shovel before cooking, but he just started cooking when he saw that the pot seemed clean.

Especially, this is still a test dish!

When trying dishes, he dared to be so sloppy, what kind of style he usually has, is simply unimaginable.

How dare Jiang Yu use such a person?

If this is used, if something goes wrong, the person responsible will be Jiang Yu himself!

Therefore, what Jiang Yu and Jia Dequan wanted to choose was not the one with the best cooking taste, but the chef who was most suitable for Seven Canteens!

(End of this chapter)