Return to the era: starting from the state-owned hotel

Generally speaking, under normal circumstances, people with downward-facing mouth corners are relatively strong and difficult to get along with.

At least... the first impression is always like this, and it is inevitable that you will suffer some disadvantages in interpersonal communication.

But when it comes to Master Yu, it is a matter of course that he has a stronger personality.

As a master in his craft, what's wrong with him having a temper?

Fang Jidong saw Su Qingfeng and waved to him, indicating that he should stand over there.

Master Yu glanced at Su Qingfeng one more time, but just like before, he looked away as if nothing had happened.

It is precisely because of this that Master Yu's small actions were not noticed by anyone present.

When everyone was almost there, he cleared his throat and took out a small blackboard.

This small blackboard is none other than the small blackboard used to write menus in state-owned restaurants.

Su Qingfeng looked at this thing, then thought about it, and understood the truth in his heart.

The apprentices like them have now become free master chefs in state-owned hotels.

But this is understandable.

Otherwise, would it be possible for Yu Yaohua to eat all the dishes cooked by so many people?

Isn't it clear that food, meat and eggs are being wasted?

Not to mention doing this in this era, even in future generations, wasting food would be a thunderbolt.

I saw three dishes written neatly on the small blackboard.

The first course: hollow glass balls.

When Su Qingfeng saw this dish, he frowned slightly and looked at the master chefs next to him. Although his expressions did not change, his eyes still looked a little dignified.

Authentic glazed meatballs require a lot of skill. The meatballs must turn almost transparent, and the sugar must be boiled until they are transparent and thin, but do not change color.

At the same time, the thickness of the icing should be uniform, and the balls should not stick to each other and should be the same size.

In addition, there are many details to pay attention to. Many times, these master chefs don’t know how to cook this dish at all, just because the procedure of this dish is too trivial and troublesome. How can there be so many state-owned restaurants? Do you have time to prepare this or that?

This hollow glazed meatball is still a type of Shandong cuisine.

No wonder there is a saying that Shandong cuisine is official cuisine, Cantonese cuisine is business cuisine, Sichuan cuisine is folk cuisine, and Huaiyang cuisine is literati cuisine.

As for official cuisine, it’s not about eating too much and not getting tired of fine meats.

Thinking about it, Su Qingfeng moved his eyes downward again...

The second dish: Braised sea cucumber with green onion.

This dish is a famous one in Shandong cuisine.

This Master Yu is really devoted to Shandong cuisine.

But from a professional perspective, it’s the right thing to do.

In the minds of some people, Shandong cuisine is regarded as the first of the eight major cuisines. Many of the cuisines are complex and complicated, but in later generations, Shandong cuisine's reputation is not very loud.

Su Qingfeng even noticed that in a certain food documentary, the total number of times Shandong cuisine appeared was only a short two minutes.

But Shandong cuisine contains as many ingredients as the stars in the sky, and it has the cultural heritage of saying that you never tire of eating. At the same time, it is located in a geographical location near the sea and rivers. Since ancient times, there have been large docks, which is more convenient. Let the reputation of the cuisine spread.

The last dish.

It confirmed Su Qingfeng's conjecture.

This dish does not stipulate the format, cuisine, or type. It only requires you to use your best skills.

There is no need to stick to whether it is soup, fruit carving, or something else.

Su Qingfeng decided on this dish without even thinking about it - braised pork!

But when he glanced around, he felt slightly uncertain, because there were actually a few people around him with calm faces, and even those with shallow thoughts had a look of secret joy on their faces.

This discovery made Su Qingfeng's heart sink slightly.

But think about it, Yu Yaohua is also a well-known master in the circle, so it is not impossible to find out some of his preferences through some connections.

Su Qingfeng can know it, and of course others can know it too.

So to really compare, we have to rely on real materials.

Su Qingfeng came late and was at the back of the queue.

He simply stood at the door of the kitchen, relying on his good eyesight to see the almost smooth movements of the masters.

It was at this time that Yu Yaohua walked into the back kitchen, and the people outside breathed a sigh of relief and started talking quietly with the acquaintances around him.

Su Qingfeng also breathed a sigh of relief, rubbed his cold-red hands, and asked, "Where's Lao Xie? Why doesn't he come and give it a try?"

"You can throw it away. Lao Xie's skills as a white-collar worker are really nothing to say, but if you really ask her to make sea cucumbers cooked with green onions...it's okay to fool her own people. In this scene of apprenticeship, let's not be embarrassed. .”

Su Qingfeng was silent for a moment.

It turns out that everyone is a partial subject.

Fang Jidong, on the other hand, didn't have any messy thoughts. Seeing that he still had to wait for a while, he simply introduced the people present to Su Qingfeng.

I heard him lower his voice and say:

"To be honest, Su Qingfeng, you must not be careless. There are several of us who, although young, have no less cooking experience than me."

“Did you see that fat guy over there who looks like a white bread bun?”

Fang Jidong nodded quietly, "I've heard that it was passed down from his family in the palace before, but the current situation is not good, so it's not easy to mention this kind of thing, otherwise people really wouldn't be able to live in our place. Woolen cloth."

Su Qingfeng also whispered, "What is the name of that fat... person?"

"The name is pretty good, well-mannered, and his name is Li Qingyang."

It sounds a bit like the reputation of a Taoist priest.

Su Qingfeng looked at him nonchalantly, then turned his head and listened to Fang Jidong's introduction one by one.

It's just that in the eyes of these introduced people, no one can compare with Li Qingyang in front of him.

No wonder.

Yushan Family is not just carrots and cabbages, they can be found everywhere.

Not to mention it is a special period, so you have to keep a low profile.

For someone like Su Qingfeng, it was a lucky surprise.

But soon, Su Qingfeng no longer had time to think about this.

Because it's his turn to play.

The diners outside were noisy, but most of their words were filled with admiration.

When Su Qingfeng came to the stove, his long-term habit made him enter the state in an instant, as if he couldn't even hear the sounds from outside.

The ingredients required for ordinary hollow glass balls are refined flour, eggs, sesame oil, etc.

But Su Qingfeng stood in front of the stove and chose his improved version without hesitation. The specific difference is that the refined flour batter in the first step is different.

From the simple flour and eggs at the beginning, it turned into a flour paste mixed with walnut kernels, black sesame seeds, and red date paste.

Fortunately, the things in the state-owned hotel are quite well prepared, and you can find these things with a quick search.

However, the special characteristics of the glass balls made by Su Qingfeng were also exposed.

When someone was cooking, he was affected by Su Qingfeng's movements, which made him a little impatient, and he looked at him from time to time.

At this time, smart people put their heads aside and prepare the dishes in front of them with peace of mind.

And all of this was seen by Yu Yaohua.

When the time is almost up, the hollow glass balls are hot out of the pot.

Yu Yaohua tasted a little of each, but he didn't say whether it was good or bad, and his expression was indifferent.

But in the next moment, his eyes wandered intentionally or unintentionally on Li Qingyang, Su Qingfeng, and another middle-aged man. For the rest of the time, he wandered around Fang Jidong and others. Thinking about these people, he was still a little confused. hesitate.

Fang Jidong's craftsmanship is not bad, but it's just that everyone has different tastes. Fang Jidong's style may not be suitable for Yu Yaohua.

If the ones who best meet Yu Yaohua's criteria for accepting disciples are undoubtedly Su Qingfeng and Li Qingyang.

The two of them are young and talented, but he is old and does not have much time left. He only hopes that in the days to come, he can do his best and give all his skills to his apprentices.

Li Qingyang’s family education has a long history, or it would be best if he passed it on...

As for the background issue...Yu Yaohua firmly believes that the current situation is always changing.

There was a faint arc in his heart.

When the second dish of braised sea cucumbers with green onions came out, Yu Yaohua did taste a little bit. In terms of taste, Su Qingfeng was slightly inferior to this dish.

But in Yu Yaohua's view, this is no wonder.

He had heard about Su Qingfeng. As an ordinary person, Su Qingfeng had been living in a small village for so many years. How could he have come into contact with sea cucumbers.

No matter in terms of the breadth of exposure to ingredients or the length of time he has been immersed in cooking skills, he cannot compare to Li Qingyang.

Although Li Qingyang is only twenty-five years old, when he was five years old, he was standing on a small bench, cutting vegetables in front of the vegetable pile.

The last dish.

Su Qingfeng's heart was as bright as a mirror, and she skillfully began to blanch water and stir-fry sugar...

However, surprisingly, Li Qingyang also chose the braised pork dish.

Among the crowd of people watching, the expressions of some people changed slightly, but Yu Yaohua's expression was very calm.

Even if these people know that the braised pork dish has special meaning to them, so what?

For a master chef who has spent his whole life studying his craft, if something is delicious, it is delicious, and if it is not delicious, it is not delicious.

Forget about the bells and whistles.

As soon as the braised pork was cooked, Yu Yaohua's eyebrows moved slightly, and he suddenly realized that... something was a little off.

The pork is medium-fat and medium-rare, preferably with the skin on, and cut into small pieces.

In the sizzling smoke of the oil pan, the tender and tender pork segments gradually dehydrated and were gradually dyed caramel-like color under the sugar-colored wrapper.

Obviously the steps are not far apart, but for some reason, Su Qingfeng, who was slightly inferior to the dish of roasted sea cucumber with green onions, attracted everyone's attention.

When the two braised pork dishes came out of the pan, Yu Yaohua suppressed the fluctuation in his heart and stepped forward to taste Li Qingyang's braised pork.

Li Qingyang's braised pork follows the taste of the north, which is sweet but not too greasy. The braised pork is stewed for a long time and can almost melt in one sip. This craftsmanship can be used even in provincial capitals. It's also very loud.

Yu Yaohua is actually very satisfied.

But the premise is...if Su Qingfeng doesn't appear.

Yu Yaohua swallowed the braised pork in his mouth, and drank a small glass of water to suppress the sweetness in his throat and prevent the smell from spreading.

After doing this, he picked up the chopsticks again, came to Su Qingfeng, picked up a complete piece of pork belly, then put it in his mouth and chewed it carefully.

In fact, the pork belly at this time was almost like tofu. Only a layer of skin on the surface was still elastic. When Yu Yaohua took it into his mouth, he suddenly had an indescribable feeling.

good to eat.

It's just delicious.

He couldn't say what was particularly delicious about it, but eating this braised pork reminded him of the taste of home.

I remembered that during the Chinese New Year, my old mother was still alive and there was no such thing as a fire wall. In the winter, I relied on my integrity and a heated kang to get by. Cooking on the kang was always shivering.

But under such conditions, the braised pork with less sugar, less salt, less MSG, and even less meat turned out to be the most delicious dish in my memory.

Yu Yaohua had many thoughts in his mind, but at this moment, he looked at Su Qingfeng and suddenly made a decision that he had never thought of before, "Are you willing to become my disciple?"

……

It snowed again in the provincial capital.

Su Qingfeng stood in front of the state-owned hotel. Although he only stayed there for an afternoon, he still felt like he was in another world.

With Master Yu's path, he might be able to go even higher, and even truly achieve his most lofty goal - to become a chef in a state-owned hotel.

He stood at the door for a while and suddenly heard the sound of the curtain behind him.

Ye Wenxing walked out of the state-owned hotel.

To be honest, Su Qingfeng didn't even notice Ye Wenxing's presence in the hotel just now.

Ye Wenxing's expression changed several times when he saw Su Qingfeng.

In Su Qingfeng's eyes, he seemed to have finally overcome his inner obstacles and wanted to have a relationship with Su Qingfeng. But at this moment, another Li Qingyang followed him.

Li Qingyang pursed his lips tightly, and the lines of his mandible were clean and neat, making him look repulsive.

Ye Wenxing saw Li Qingyang and Su Qingfeng standing together, and they didn't dare to let out the atmosphere.

There was no way, why did Li Qingyang miss the spot as a master's disciple because of Su Qingfeng?

You know, if Su Qingfeng hadn't made a comeback with his last dish, the disciple's spot might not have gone to Su Qingfeng.

When the two of them bump into each other... they won't start a fight, right?

Seeing this scene, Ye Wenxing subconsciously shrank his neck and ran away.

Li Qingyang, on the other hand, stood there, looking at the snow all over the sky, and said something after a long time, "The last dish...how did you do it?"

He frowned, as if thinking about a century-old secret.

Su Qingfeng smiled.

"You know, the best food is always the taste in your memory." (End of Chapter)