Food: How did I become a chef when I set up a stall.

Chapter 150: Carved yam, the sugar thread is not broken yet? !

In the next two days, Jiang Yuetai's business was as hot as ever.

I don’t know how it was spread, but everyone thinks that Jiang Feng is a chef who has been practicing since childhood and has an unusual status.

Jiang Feng couldn't explain the key thing.

This adds a bit of mystery to him.

Everyone even wanted to come to Jiang Yuetai and try the dishes he cooked by himself.

Jiang Feng was paying attention to the situation of other dishes.

Restaurants still have to rely on cooks to support them.

Fortunately, the chefs all had solid basic skills, and they listened to what Jiang Feng taught them.

Jiangyuetai has a very good reputation.

Jiang Feng immediately got busy.

This step is called "Suspected Milky Way Falling into the Nine Heavens".

There's no escaping it.

Liu Mei responded immediately:
"It has been changed and I have told the new guests."

One of the dishes was carried by a waiter and delivered to a small table in the lobby.

So it's easy to do.

Jiang Feng breathed a sigh of relief.

If the fried sugar is white in color, pour it on top, then it will feel like frost and will not be pulled out.

“I hope the restaurant’s reputation will also grow.”

The two of them agreed to come to Jiangyuetai today, so naturally they would order a delicious sliced ​​yam.

Only well-processed yam can have such an effect.

After making the shredded yam, he has to add one more step.

"I'll take it slow."

Jiang Feng's grasp of sugar color is just right.

If the color of the fried sugar is too dark, it will become syrup for making candied haws, and it cannot be shredded.

The other person, named Zhao Hui, learned to dance in a dance studio and often ate barbecue cooked by Jiang Feng.

Then make the soup, boil a pot of sugar water until it becomes thick and has a light sesame oil color. Then pour the sugar water on the fried yam and sprinkle some sesame seeds.

The two girls who came to eat could be considered Jiang Feng's regular customers.

It's rare to take a break.

It has just the right sugar color and is just right when poured on.

The steps for this recipe don’t look difficult.

The sugar threads are wrapped around and around the wire-drawn yam, covering it, adding a hazy feeling to the whole plate of wire-drawn yam.

Soon, plates of prepared caramelized yam were brought out and delivered to the guests’ tables.

However, within a few minutes, orders for shredded yam came one after another.

The dishes cooked these two days are all chicken, Jiang Feng plans to change the taste today.

The basic table is a must.

The key to this step is frying the sugar color.

He picked up the spoon, dipped it in the sugar water from the pot, and then raised the spoon so that the back of the spoon was facing up.

Cut the yam into cubes, blanch them in water, coat them evenly with corn starch, and then fry them in oil.

Make stir-fried kidneys during the day, and make shredded yam at night.

"I won't really know how the restaurant's business is until I leave in two days."

He had made the stir-fried kidney flower recipe before when he was selling box lunches. It was very popular and was the fishing brother's favorite.

In fact, just the step of "pulling" has stumped many people.

"That's good."

Now that all the orders in front of him are gone, the rest of the stir-fried kidney orders can be given to the chef Lao Ma.

The shredded yam was placed on the table, and the waiter gently explained:

Jiang Feng thought to himself.

"Open up!"

At six o'clock in the afternoon, Jiang Feng called Liu Mei:
"Change the brand, let Lao Ma fry the kidneys, and I should make the shredded yam."

One of them is named Qin Wen. When she was exercising in the gym, she often ate barbecue made by Jiang Feng.

I saw the syrup sliding down the edge of the spoon, turning into extremely thin sugar strands, and finally landed on the dish of caramelized yam.

"This is a cartouched yam made by our restaurant owner Jiang. It tastes sweet and has fine sugar. Please try it."

After saying this, the waiter smiled and greeted, and then left.

The two people's eyes immediately fell on the carrot yam.

The whole yam is golden yellow, glowing with luster, and has a crystal clear feeling.

There are circles of sugar strands on top.

It looks quite artistic.

Before they even started eating, the two of them were already attracted by this dish.

"Have a try, this is Chef Jiang's work."

“Take pictures first, then eat after taking pictures!”

"It looks so beautiful, his craftsmanship is so good!"

"I caught up today!"

Although one of them works out and the other dances, they both love sweets.

The dish of shredded yam has a very unique taste.

After the two of them took photos and checked in, Qin Wen picked up a piece of yam and lifted it up.

In an instant, many delicate sugar strands spread out from the yam, tightly connecting with other yams.

"Wow, these sugar strands are so thin. How did he do it?"

Qin Wen was quite surprised.

"I want to see how long the sugar thread can be stretched."

Qin Wen held the yam between her arms and raised it high, lifting the yam above her head with her arms straightened.

Even so, the sugar threads under the yam have not yet been broken.

The roots are crystal clear and very thin, like spider silk.

If you look carefully, you can see that there are about eight or nine sugar threads like this under a piece of carrot yam, firmly connecting the two pieces of yam.

"It's not broken, my God!" Qin Wen became interested. She simply stood up and raised the yam block again, just to see if the sugar thread could be broken.

But even so, the sugar strands are still connected.

It just looks thinner and thinner.

When the people around saw this scene, they didn't think it was strange.

Because Qin Wen is not the only one who does this.

Many people want to see how high the candy can be lifted.

There is also a buddy who directly stands on the chair and pulls silk.

Everyone was amazed.

"He is a chef after all, but it's different. A dish of shredded yam can reach this level."

"It's not broken yet!"

"Twist it a few times with the chopsticks and it will break when you pull it."

"It will be easier to break after it cools down for a while!"

Qin Wen held the shredded yam and circled it several times with chopsticks, and finally broke the sugar shreds.

Then, she immediately put the shredded yam in her mouth.

It's sweet upon entry.

The yams have been fried and have a crispy exterior.

With a gentle bite, the thin layer of crispy shell breaks open, and you can bite into the fragrant and waxy yam inside.

Yams are also sweet.

The sugar coating has a strong presence, with a bit of a hot feeling. After chewing a few times, the sugar water melts on the tongue.

The sweetness of sugar shreds and the fragrance of yam are mixed together.

Crispy yet soft.

The sweetness is just right, neither too overpowering nor too bland.

Eat a piece and your mouth will feel sweet.

"Oh my God, it tastes delicious!"

A flash of excitement appeared in Qin Wen's eyes, and her whole body was filled with excitement. She placed her hands on her sides and shook them, like a little moth flapping its wings.

At this time, Zhao Hui also picked up a piece of shredded yam, pulled it up, and pulled up many sugar shreds.

Go around it a few times and pull it out again, then go around it a few more times.

Then he stuffed a piece of yam into his mouth.

She also enjoyed the sweet feeling.

Sure enough, sugar is the driving force for survival.

Some people give up sugar in order to lose weight, which is really an extraordinary kind of patience.

There is a sweet feeling in your mouth.

And it’s not boring.

Sweeter than kissing.

"really tasty."

The two picked up the shredded yam and continued eating.

Jiang Feng's cooking skills are relatively comprehensive and he also has experience in making sweets.

So making shredded yam is really very simple for him.

Stir-frying sugar color is difficult for those who don't know it, but not difficult for those who know it.

Once you master the technique, there is nothing difficult about this dish.

In the kitchen, Jiang Feng worked hard.

Making shredded yam is really easy.

Fry the yam, pour the fried sugar color on it, and it's all done.

Some of the details involved seemed familiar to him.

It's finally easier.

"It's easier to make this kind of dish."

Jiang Feng thought to himself.

He doesn't feel tired.

But in the eyes of other chefs, Jiang Feng is a model worker!

Whoever starts doing it at noon will take a short break and continue until the evening!
Really boss!
You are young and have good physical strength!
In the restaurant lobby, the guests were still praising Jiang Feng's carrot yam.

Laughter came and went.

"Every time Chef Jiang makes something so exquisite!"

"It has to be Chef Jiang. Look at how thin these sugar strands are!"

"I know, Chef Jiang is very detailed!"

"Why does it taste sweet and not greasy!"

The guests laughed and talked.

Qin Wen and Zhao Hui were both good eaters, and they ate up a plate of shredded yam.

"It's over, it's over, I'm going to gain weight again, my training these days has been in vain!"

Qin Wen has a body that is prone to obesity, and she started to regret it after eating the caramelized yam.

"When you come back from practice, can you still eat such delicious carrot yam?"

Zhao Hui said with a smile.

Hearing this, Qin Wen nodded: "I know, I will definitely finish such delicious carrot yam."

"What I just said was to scare fat people."

Zhao Hui:.
It has to be you!

It's like saying that the meat will stop growing.

"This Mushu meat is also very delicious. It goes well with rice. Do you want to eat it?" Zhao Hui asked again.

"Of course I'll eat it! It's hard to come here."

Qin Wen didn't even stop using her chopsticks.

The dishes at Jiangyue Tailu Restaurant are delicious and comfortable to eat.

Almost every dish ordered by the guests was eaten cleanly.

This situation also indicates that Jiang Yuetai's business will definitely not be bad.

(End of this chapter)