Siheyuan: starting from the master chef of Jinggang canteen

Su Ye took Han Rui out of Hongyuan Hotel.

Before parting, Su Ye said to Han Rui: "Recently, you will be working here."

"Mr. Sun is the chef who participated in the state banquet twice. I don't need to say more about his abilities, you can know it. As the head chef in such a big hotel, even Mr. Qu is in the back kitchen, and he listens to him Yes. It can be seen from this that Elder Sun is capable."

"So, you have to work harder and don't lose my people. I've given you a chance. Whether you can seize it depends on your ability."

"Starting tomorrow, I will give you three Sichuan dishes, and you will learn here. Although Teacher Sun is a master of Huaiyang cuisine, I took a look at the menu in the back kitchen, and there are still Sichuan dishes."

Hearing Su Ye's words, Han Rui immediately said: "Don't worry, Master, I will definitely not embarrass you, I will definitely study hard, and I will never cheat or play tricks!"

"Well, although the growth of culinary skills is a lot of talent, but more is willing to work hard to learn and ponder."

"Your talent, whether you can endure this hardship, how far and how wide you can go in the future is all up to you. What I can do is to guide you in the direction, and the rest is up to you. "

"Yes, I got it, Master!"

"Okay, let's go home, and be careful on the road."

"Well, goodbye, Master!"

After the two finished speaking, they separated from each other and returned to their respective homes.

The next day, Su Ye came to the cafeteria.

In the morning, the director of the cafeteria will come over.

Say hello to Su Ye in advance.

"Master Su, there are three tables of guests today, all of whom are calling for you to cook, Sichuan cuisine. They came here in your name, and the factory manager specifically explained that they must show their housekeeping skills. These are all from our factory important client."

"Okay, don't worry, we won't delay the important business of our factory manager."

"Okay, with your words, then rest assured!"

Afterwards, the director of the cafeteria left to report to the director of the factory, Wang Xinmin.

Su Ye, on the other hand, began to prepare the ingredients.

Uncle Xu is in charge of steaming the steamed buns, and Liu Lan is in charge of the ingredients for the cauldron.

As for Han Rui, he came to Su Ye's side.

"Han Rui, take a good look at how I handle the ingredients."

"As a chef, you not only need to master the heat and seasoning, but knife skills are also essential."

"For any chef, his level of knife skills should not be too low, otherwise, the ingredients processed will be uneven, large and small, which will affect the appearance too much." "The so-called complete color and fragrance is to comprehensively test a chef The three aspects are knife skills, heat and seasoning ability." "I will teach you how to handle the ingredients for today's reception, and you will handle all the ingredients in the future, understand?" Su Standing there at night, her hands kept moving, but her eyes were on Han Rui.

Blind cut!

For Su Ye, this was simply commonplace.

However, for many chefs, it is an insurmountable hurdle.

Many chefs, let them look at the ingredients, are not as good as Su Ye's blind cutting.

Han Rui stood aside, watching Su Ye cut straight, pull, and push.

The kitchen knife was in Su Ye's hand, just like his own arm.

Flexible and proficient.

This scene made many workers in the cafeteria admire in their eyes.

Although I have watched it many times, every time I watch it, it is so pleasing to the eye.

Any profession, after reaching a peak, will turn towards art.

While using various knife methods to cut vegetables, he also explained to Han Rui.

"This is a straight cut. The kitchen knife is vertically facing down. The left hand should hold the ingredients firmly, and the right hand should be precise. This kind of knife is most suitable for dealing with crispy root vegetables or fresh fruits such as carrots, cabbage, and potatoes. It is the best choice for cold dishes. One of the commonly used knife techniques.

"It's a push cut, where the knife goes straight down, and the knife is pushed from the back to the front when cutting, with the focus on the back end of the knife. It's good for loose-textured ingredients."

"This is pull cutting. When cutting vegetables, the kitchen knife is perpendicular to the ingredients, pulled from front to back, and the focus is on the front end of the knife. It is suitable for tough ingredients." "Look carefully, how I operate." After finishing speaking, Su Ye didn't say any more.

Instead, he processed all the ingredients little by little, deliberately slowing down so that Han Rui could watch and study more clearly.

Time passed slowly.

After Su Ye processed all the ingredients.

Han Rui stood there, thoughtfully recalling all of Su Ye's operations just now.

"You go there to order leaves or something, and practice according to memory. When studying, the teacher always tells us that a good memory is not as good as a bad pen. The same is true for chefs. Any top chef needs to rely on the accumulation of ingredients little by little. .”

"From today onwards, I don't want to see whole pieces of vegetable leaves, potato skins, etc. that have been processed by the back kitchen. You should cut them into shreds for me."

"Can it be done?"

Su Ye asked Han Rui.

"Guaranteed to complete the task, Master!"

Han Rui said confidently.

After going back yesterday, she told her family that she would go to Hongyuan Hotel every day to do a part-time job, and she would return home later.

The family asked again and found out that Su Ye was going to teach her cooking.

Immediately everyone agreed.

Even Han Rui's parents wanted to get some local products from the countryside to send to Su Ye. . . . …ask for flowers. .

In the end, it was Han Rui who said he didn't need it, so he took it easy.

Otherwise, in a few days, Su Ye might have more souvenirs in his hands.

Starting today, there has been a strange scene in the back kitchen of the rolling mill.

The garbage that is not used in the kitchen that is carried out every day has all been turned into filaments.

It was still uneven at first, but within two days, I found that those vegetable leaves and potato skins had become filaments of uniform thickness and size.

And at noon, at the banquet, every table has a dish of fish-flavored shredded pork.

This is the first dish that Su Ye will give to Han Rui.

An introductory dish of Sichuan cuisine, shredded pork with fish flavor.

This Sichuan dish is a household name and everyone knows it.

It's easy to do it, but it's hard to make it perfect.

Because of this, the chef's cooking skills and skills are more emphasized.

Han Rui started to learn from Su Ye little by little from today.

During the day, she handles the ingredients used in the reception in the kitchen of the rolling mill, as well as the ingredients for the cauldron dishes.

In the evening, I will go to Hongyuan Hotel to do white work on time.

When I first got there, I was also dealing with the ingredients, and I didn't get started.

Only at dinner time will there be a chance to do it.

This was also an opportunity Sun Jiufu deliberately gave her for Su Ye's sake.

The hotel's staff meals are one or two hours later than the normal meal time.

When busy, even three hours is not uncommon.

So, Han Rui ate dinner at the Hongyuan Hotel.

And she is in charge of making working meals for the staff in the back kitchen.

In a flash, four or five days passed.

On this day, Han Rui arrived at Hongyuan Hotel.

The back kitchen just came with an order, which said fish-flavored shredded pork.

Sun Jiufu glanced at it, and immediately said to the chef who was in charge of Sichuan cuisine: "Today, Han Rui will cook the fish-flavored shredded pork, you can take a rest."

"Yes, head chef!"

Hearing his words, Han Rui, who was handling the ingredients, suddenly showed excitement and nervousness on his face.

"Old Sun, I..."

"It's okay, just do it boldly, I'll watch over it."

"Don't embarrass your master, show your real skills. If this dish is qualified, then all the fish-flavored shredded pork will be made by you in the future. Whether you can grasp it or not depends on your own skills!"

"Don't worry, I will never embarrass the master and you!"

Han Rui has a temper, but also a stubborn fat girl.

Otherwise, in order to lose weight, I would not insist on running every day and come to work in the factory, rain or shine.

Washed hands, put on chef uniform and hat.

Take a deep breath and start to work.

……scholar.

Chapter 160 Opportunities are reserved for those who are prepared (please order in full)

A dish of fish-flavored shredded pork takes a few minutes.

Han Rui has tried her best to make this dish perfect.

Although in this world, there is no perfect thing.

However, this does not hinder people's pursuit of perfection.

From the moment Han Rui started, Sun Jiufu squinted his eyes and watched her operation carefully.

Wait until the moment when the finished product comes out.

"It's done, I really have a bit of talent!"

Watching Han Rui bring the finished dish to him and let him try it.

However, Sun Jiufu shook his head.

Seeing his actions, the chefs who were watching all of a sudden showed mocking expressions in their eyes.

Even Han Rui thought that she did not do well.

This is the mentality of a beginner, who will always have no confidence in his own ability.

It's not like an old chef who has been working for many years, even if it is fried badly.

He will always have the mentality and self-confidence of the old "Qiqiqi" who is number one in the world.

Feel the gaze of those around you.

Sun Jiufu came to Cheng Jing, so he could naturally guess what they were thinking at this time.

Therefore, the crutch in his hand paused vigorously towards the ground.

"Boom!!"

The heavy solid wooden crutches hit the ground, making a dull sound.

Instantly attracted everyone's attention.

"Genius exists in the world. However, genius does not just sit there and do nothing before it can truly grow."

"It takes 90.00% of the sweat, plus [-]% of the talent, to grow into a towering tree."

"Many of you are not talented at all, but you don't have the determination to devote 90.00% of your sweat, so your culinary skills will not be able to enter the room for a long time."

"But today, there is such a genius who has grown up relying on his own efforts. This fish-flavored shredded pork is made by a chef who has just learned it for three days. How much worse is the chef for three years, or even better."

"I announce that from today onwards, all orders at the front desk will be handed over to Han Rui for all dishes with fish-flavored shredded pork."

"Serve!"

Sun Jiufu's voice fell.

In an instant, only the sound of running water and fans remained in the entire kitchen.

Everyone was dumbfounded.