Participated in a love variety show and was forced to debut and rise! /You are a variety artist

"You called me two weeks ago, and I was still wondering, Yichen, why did you suddenly want to open a restaurant... Later I heard you said that "Li's Restaurant" was produced by Director Wang, and I felt that with you two as partners, , this variety show will definitely become popular again after it airs."

Qian Haokuang enthusiastically held Li Yichen's hand and looked at Wang Gaoming with a smile.

"Has Director Wang also noticed Yichen's talent in cooking?"

"Yes, Xiaochen is very talented."

"Yeah, didn't I teach the guests how to make macarons in "Love Hunter" last year? I didn't know Yichen at that time, but when I taught how to make macarons on stage, When I accidentally looked at Yichen's eyes, I saw a light in Yichen's eyes.

At that time, I was thinking that if this person became a chef, he would have a big career. I thought that in less than a year, Yichen would be ready to open a fried chicken restaurant. "

Qian Haokuang's words made Li Yichen laugh sheepishly.

"Brother Hao Kuang is exaggerating. I don't have any talent for cooking. I just cook it all at random. Why don't I come here for emergency training today? I plan to improvise."

After Li Yichen finished speaking, he turned around and introduced Chen Sihua and the four of them to Qian Haokuang one by one, who couldn't interrupt.

"These four are all very famous artists. In the upcoming recording of "Li's Restaurant", the five of us will be a team and run the restaurant together."

"Oh, hello, hello..."

Qian Haokuang exchanged greetings with them and then continued to reminisce with Li Yichen.

"Oh, look at me... I haven't seen you for a long time. I forgot about business while chatting. Let's go. I'll take you to the fourth floor. My cousin is waiting for you in the training kitchen on the fourth floor."

After saying that, Qian Haokuang personally took a group of people to the elevator and headed to the fourth floor.

"You may be wondering why there aren't any students here at the Culinary Arts Academy today."

"Yeah, I was just about to ask, today is not a legal holiday either." Li Yichen said doubtfully.

"This is because you are coming today, so we have specially suspended the teaching classes in this building for one day so as not to affect the recording of your program."

Qian Haokuang explained, with an understatement in his tone.

"Ah, this..."

Li Yichen was really shocked by Qian Haokuang's generosity. Considering the status and popularity of Qingsi Culinary Academy in Xia Guo Culinary Training Academy, suspending classes in a building for one day would cost at least hundreds of thousands in income.

And this is not just a matter of money. Qian Haokuang's unscrupulous operation is also a way of showing his attitude and attention.

"Brother Haokuang, this... why are you doing this? Even if there are students here, our recording of the program will not be affected much."

To be honest, Li Yichen was a little touched. When he called Qian Haokuang a few weeks ago, Qian Haokuang on the other end of the phone did not hesitate at all. Within a few minutes, he helped him make clear arrangements for learning fried chicken. At that time, Li Yichen was already very grateful to Qian Haokuang. He really didn't expect that Qian Haokuang would stop teaching in the entire building today just because they came to record the program.

"Haha, then on behalf of the program team, I would like to thank Chef Qian."

Wang Gaoming smiled and credited this huge favor thrown by Qian Haokuang to the program team, so that Li Yichen would bear less pressure.

"It's a small thing, it's nothing..."

Qian Haokuang stopped talking and did not continue to talk about this matter.

At this time, the elevator reached the second floor and stopped.

Qian Haokuang pressed the button to open the door and said to Chen Sihua and Ye Linsen: "You two are going to study for the barista certificate. The beverage training is on the second floor. Xiao Guo, you should accompany them."

"Let's work together and study hard."

The five-person team at Li Restaurant were about to part ways temporarily. They encouraged each other and then divided into two teams. The program team also assigned a director and two photographers to follow Chen Sihua and Ye Linsen. Got the elevator.

After a while, the elevator door closed and continued to rise to the fourth floor.

"We're here, come with me."

After getting out of the elevator, Qian Haokuang led the way, turned two corners, pushed the door and entered an empty central kitchen.

A man wearing the same white, black-buttoned chef's uniform as Qian Haokuang, with two red and yellow stripes on the collar, is playing with the tableware. He should be Qian Haokuang's cousin, who specializes in Western food. Chef Qian Haoyang.

In the central kitchen, there are two men and a woman wearing white clothes, blue trousers, and black aprons, sorting out the ingredients, like Qian Haoyang's assistants.

"Hello, welcome."

When Qian Haoyang saw Li Yichen and others, he showed a simple smile on his face, pointed to the three sets of chef uniforms prepared on the kitchen table and said: "You go and put on the chef uniforms first."

"okay."

Li Yichen was stunned for a moment, but he didn't expect that Qian Haoyang was also not sloppy at all. He didn't even exchange greetings when they met, so he rushed them to change into chef uniforms. As expected, he and Qian Haokuang were in the same family.

Under the guidance of an assistant, the three of them went to the fitting room, changed into chef uniforms, and came out. Then they were called over by Qian Haoyang to wash their hands twice.

"I heard from Hao Kuang about the situation of the three of you, so the chef uniforms prepared for you three are all different. Do you know the difference between the three sets of clothes?"

After washing his hands, Qian Haoyang suddenly asked.

Li Yichen, Wu Xiayong and Peng Cheng looked at each other.

"The collar is different."

"The buttons are different colors."

"The styles of the pants are also different."

The three replied.

"Yes, you are all on point... Li Yichen, you are wearing the same clothes as me, black buttons, black pants, and a red and yellow collar, which means you are the chef.

Wu Xiayong, you are Li Yichen's assistant cook, but you are also the chef, so you wear white buttons, small black and white checkered trousers, and a triangle scarf. This is the attire of a chef.

The last one, Peng Cheng, you are wearing a white top and blue trousers. What do you think of this outfit? "

"Washing, dishwasher?"

"Yes, you can call me a dishwasher, or more politely, I can call you a kitchen worker."

"..."

Peng Cheng had a commercial smile on his face. The kitchen workers and dishwashers were not all at the bottom.

"In the kitchen, the more organized and detailed we arrange everything, the less likely it is to make mistakes when we are busy. Everyone performs their duties, and the chefs can focus more on cooking. , racing against time to carefully prepare delicious delicacies for customers."

Qian Haoyang did not pay attention to the smile on Peng Cheng's face, but continued to instill some basic knowledge in the kitchen to Li Yichen and others.

In Qian Haoyang's eyes, cooking training started from the moment Li Yichen and others opened the kitchen door.

Chapter 243 Rosemary Buttermilk Fried Chicken (1)

“When I worked at a Michelin restaurant abroad, there was a rule that every time you looked for something in the kitchen, you were limited to 30 seconds. If you couldn’t find it within 30 seconds, you had to give up quickly. Ask for help from others.”

"The reason why I mentioned this rule is not to require you to do this. In a short period of time, this is not realistic. I just want you to have this awareness and remember the location of everything in the kitchen as much as possible, so as not to It’s a rush.”

"Okay, we don't have much time, let's get into the topic of today's teaching."

After Qian Haoyang told Li Yichen and the three of them the basic rules in the kitchen for more than half an hour, he finally decided to teach them how to fry chicken.

"Chef, what is the name of the fried chicken we learned today?" Li Yichen asked.

“Rosemary Buttermilk Fried Chicken.”

"You may think fried chicken is simple, but the fried chicken I'm going to teach you today is several times more complicated than the ordinary fried chicken recipes on the Internet."

Qian Haoyang pointed to the kitchen table where his two assistants prepared the ingredients: "Did you see that? That is the difference between the preparation required for fried chicken to be sold to customers and the ordinary fried chicken recipes on the Internet."

Li Yichen and the other three turned around and saw that the kitchen table was filled with ingredients, seasonings, and pots and pans, which made their scalps tingle.

"This is several times more complicated..."

Li Yichen took a breath. When he made fried chicken in the past, he only used salt and pepper at most.

"In our current catering industry, if we want to improve the taste of a dish by 20.00%, we have to work at least five times more to achieve it."

Qian Haoyang said with a serious expression.

"Our fried chicken tutorial today will start with making the thick salt water used to marinate chicken... Let me explain to you first. Before frying, this fried chicken needs to be marinated for two days and then left to rest for one day. We need to start preparations three days in advance.”

"But don't worry, we have prepared marinated chicken legs and wings in advance, so after I teach you how to marinate chicken, we can take out the marinated chicken directly for the next step of teaching demonstration, saving money time……"

As Qian Haoyang started teaching fried chicken, Li Yichen, Wu Xiayong and Peng Cheng gradually fell silent, respectfully surrounding Qian Haoyang, watching, learning and memorizing intently.

“In the industry, the two most important points for fried chicken are, first, how to get the crispiest dough, and second, how to keep the chicken inside the crispy skin fresh and juicy.”

"Rosemary buttermilk fried chicken is the perfect combination of these two things. The foodie friend who taught me this recipe even touted this fried chicken as the best fried chicken recipe ever."

"Marining the chicken in heavy salt water for two days can keep the chicken juicy and delicious after frying, and the rosemary penetrates into the chicken, giving it a sweet pine wood smell and flavor."

"When you just start learning to cook, you must strictly follow the recipes. Some novices always like to be high-minded and low-handed. Although they hold the recipe in their hands, they like to play casually and make ingredients according to their feelings, turning the science of cooking into a Learn metaphysics."

"If it were better to cook at home, no matter how unpalatable the food is, I would still be able to swallow it with tears... But since you are going to open a restaurant, you must not act so willfully and embarrass customers. taste buds.”

Qian Haoyang taught Li Yichen and the three of them earnestly and sincerely. It was obvious that he had encountered many such novices in cooking who had high ambitions but low abilities.

"The barrel of heavy salt water we are going to boil now can marinate chicken for 16 people."

Qian Haoyang took out another sauce pot, put it on the stove, and heated it until the pot was hot.

"Vegetable oil, four teaspoons."

"Four onions, cut into thin strips."

"Sixteen cloves of garlic, flattened with the back of a knife."

"Saute for 3 minutes until translucent."

"Add water, four liters."

"Four lemons, cut each into quarters, remove the seeds and squeeze into water."

"Bring it to a boil, add 12 tablespoons of salt, wait 30 seconds for the salt to melt, then turn off the heat and let cool."

Qian Haoyang's series of movements were as smooth as water, fast and accurate. After boiling the thick salt water, he lifted the sauce pot and put it aside. He added: "After the sauce pot cools down, it needs to be refrigerated."

"Then use refrigerated concentrated salt water, pour it into a plastic bag, add ten to twelve centimeters of rosemary, five to six sprigs, 32 chicken legs, separate the thighs and calves, and 32 chicken wings, remove the tips of the chicken wings."

"Squeeze out as much air as possible from the ziplock bag, seal it, and put it in the refrigerator for two days."

"When refrigerating, there is another very troublesome step. You have to shake the bag from time to time to redistribute the concentrated brine evenly to achieve the best pickling effect."

Because the concentrated salt water has not yet cooled down, Qian Haoyang only dictated this part and did not teach on-site. He believed that this part was not difficult. Li Yichen and the three of them should be able to imagine it on their own.

Then Qian Haoyang's two assistants took out four pots of marinated chicken from the refrigerator.

"We marinated these four pots of chicken two days in advance. Each pot is for four people. When you marinate before opening the store, you can also divide the chicken according to our method."

"Come on, let's wash the chicken together. Each of you has a basin."

Qian Haoyang directed.