After Lin Xu left the office, Liao Jinming, who had been sitting on the sofa next to him drinking tea, looked at Ye Lixin and asked:
"Why don't you find an old-timer to do this kind of thing, instead of just shocking the shit out of the people in the kitchen? The old-timers from Diaoyutai like to go to the kitchen to give advice."
Ye Lixin sighed:
"It would be nice if it was that easy. In the six months since I was transferred, those people have been eager for me to do something quickly so that their nephew can take over... Two days ago, they said that the ingredients from the supplier I was looking for were not good, and that the chef should let him do it himself.
Purchase."
Kitchen purchasing has always been a very expensive project.
When many experts in the industry apply for the position of head chef, the first requirement is to seize the purchasing power.
They say they control the quality of food ingredients in all aspects, but in fact they just want to make more money.
Xie Baomin became curious:
"Isn't the supplier of Yanjing Hotel Lao Huang? His ingredients are of good quality."
"But the chef said that the ingredients delivered by Boss Huang were not good, and the price was high and the quality was poor. He asked me to replace him. If you hadn't visited the store and revealed the scandal about the chef, he might have started to force me to have a baby right now."
Upon hearing this, Dou Wenjing became a little worried:
"Can I be my boss if I meet such a person? He has just graduated less than half a year ago."
Xie Baomin smiled:
"It's okay, just let him exercise. If you set up this kind of hotel consulting company in the future, it can be regarded as getting used to it in advance. This is good."
"What if those people bully my boss?"
When Xie Baomin heard this, he immediately became happy:
"That would be great. I even wish they would do this, because once the junior brother is bullied, the master will immediately come back and kill him. Qi Zhentao's seniors will be punished..."
Lin Xu took the elevator downstairs and strolled to the kitchen of the restaurant.
Just as he was about to go in, a 20-year-old assistant cook stopped at the door:
"The kitchen is an important place, no idlers are allowed to enter."
Lin Xu was stunned for a moment. Is this going to start now?
He smiled and said:
"I'm the new director of the catering department, my name is Lin Xu. I'm here to take a look at the kitchen."
"I've never heard of Lin Xu and Gou Xu. We don't have such a director position here. Gungun, why don't you go and call security."
Originally, Lin Xu wanted to be reasonable, but saw the chef's attitude.
He asked curiously:
"What's your name?"
"Qi Siliang."
"Who are you, Chef Qi Zhentao?"
"It's my cousin...why do you ask this?"
Lin Xu said:
"Go to the human resources department and go through the resignation procedures...you are fired."
After speaking, he took the phone and called the HR manager of Yanjing Hotel:
"Qi Siliang, who worked in the kitchen, was fired because his clothes were not neat and his behavior did not conform to the professional code of conduct. I will settle my salary and let the security clear the place."
Anyone with any brains knows that Ye Lixin did not move Qi Zhentao this time, which means that his position as head chef is fine. What needs to be cleaned up are some chefs in the back kitchen who are fishing in troubled waters.
As a result, his nephew jumped out first.
If you guessed correctly, this should have been used as a gun.
As the nephew of the head chef, he can't even tell who is the enemy and who is one of our own. If such a person is not fired, keeping him will only be counterproductive.
Moreover, the people in the kitchen have gone too far, so it’s time to fire a few of them to give them a shock.
Qi Siliang was completely stunned. He did not expect such a result.
If Lin Xu was just talking, then he wouldn't be in a hurry. The key point was that he heard the HR manager's voice of agreement on the phone and said he would do it right away.
Obviously, this is true.
Lin Xu ignored him and walked into the kitchen.
Everyone inside is busy, whether they are really busy or pretending to be busy, they all act like I'm busy and don't pay attention to me.
The kitchen is large, well-equipped, and overall looks quite tidy, but clutter can still be seen in every corner, and even oil stains can be seen in the corners.
Most of the chefs' clothes are baggy, and some of them don't even wear chef hats.
Seeing this made Lin Xu sigh in his heart.
If you have poor skills, you can practice, but if you have a poor attitude...
While watching, Qi Zhentao walked out of the steamed goods department and was suddenly startled when he saw Lin Xu:
"Director Lin is here now. I thought you would only come in the afternoon... Everyone, stop being busy and come and meet our new catering director of Yanjing Hotel. Director Lin should be familiar to those who like to surf the Internet.
Lin Ji Food is so famous because it was made by Director Lin."
Lin Xu smiled and shook his hand:
"You're welcome, Chef Qi, I just came to take a look."
When Qi Zhentao shook hands with Lin Xu, he did not forget to shout in the direction of the door:
"Siliang, make tea for Director Lin!"
Lin Xu said:
"Stop shouting, he was just fired by me."
Qi Zhentao:??????
"Director Lin, what are you doing?"
"He stopped me at the door and refused to let me in. He had a bad attitude, his clothes were disheveled, and his behavior was completely inconsistent with the code of conduct for a chef..."
Seeing that Lin Xu didn't look like he was joking, Qi Zhentao opened his mouth:
"That's my nephew."
"I know, but as your nephew, instead of defending you, he demolishes you. I don't quite understand."
His voice was not low, and the chefs around him subconsciously adjusted their chef uniforms.
Although everyone is unhappy with the new director, if he is fired, it will not be easy to find such an easy job.
Qi Zhentao heard the meaning of Lin Xu's words.
He took a deep breath and looked at the busy chefs around him.
Obviously, my nephew was used as a gun.
Originally, he had planned to intercede with Lin Xu in front of everyone, boost morale, and let everyone work hard.
Now that my nephew has been used as a gunman, let Director Lin have a hard time and fire whoever he wants to fire.
When Lin Xu saw the head chef's face, he knew that firing Qi Siliang was the right step.
Now all the main positions in the kitchen are controlled by Qi Zhentao's people. He has sons, brothers, apprentices, disciples, and grandchildren, and the entire kitchen has become a family.
This is a taboo for chefs.
Not only in the kitchen, but in all walks of life, once the same department becomes a family, it is equivalent to going downhill.
Because we are all our own people, it is too easy to be fooled and too easy to muddle along.
With this kind of mentality, everyone will become lazy.
"If you make Director Lin laugh, I will accompany you for a while."
Qi Zhentao led Lin Xu around the kitchen. People around him kept saying hello and talking, but he ignored them and kept talking about several departments in the kitchen.
Lin Xu followed him and listened carefully.
He was somewhat confused about the chef of such a super hotel.
Yanjing Hotel is different from Diaoyutai. Diaoyutai is divided into eighteen buildings and eighteen restaurants. Each building is independently operated, which is equivalent to eighteen high-end private hotels.
But the back kitchen of Yanjing Hotel is more concentrated.
There are only a few restaurants in the entire hotel, half of which are outsourced and directly operated, all led by the back chef of the Zhonghua Ceremony Hall led by Qi Zhentao.
The remaining restaurants are all sirloin cafes and the like. You can eat simple meals, but if you want to eat well, you have to go to the Chinese Etiquette Hall.
This kind of hotel structure makes the entire back kitchen extra large and the staff is very complete.
Passing through the vegetable washing area and the side dishes area, Qi Zhentao took Lin Xu to the depths of the kitchen. This is the soup area, and it is also a special place in the kitchen, because all the soups used in the store are made here.<
/p>
As soon as they arrived at the door, the two heard roars coming from inside:
"I can't even learn abalone juice, so what use are you?"
Qi Zhentao smiled apologetically at Lin Xu:
"The person in charge here is my junior brother, and he has a bit of a bad temper."
Lin Xu looked around and saw a fat man in chef's uniform, teaching a few young apprentices.
His clothes were a bit ill-fitting and the buttons were tight, making it feel like the chef's uniform would fall apart at any time.
When signing an agreement in the office, the front desk manager Gou Junguo mentioned the head chef of the soup department in the back kitchen.
This head chef is Qi Zhentao's younger brother. He has a bad temper. He was originally the chef in the cooking area, but because of his limited skills in cooking, he came to the soup department.
I don’t have any outstanding results in the soup department, and my soups have been complained about several times.
When meeting distinguished guests, you have to rely on Qi Zhentao for support, so that you can barely guarantee that you won't overturn.
Now that he saw that the fat man was still taking care of his apprentice, Lin Xu leaned against the door frame and looked at it with interest.
"When making abalone sauce, you have to be careful with the ingredients and know how to use tricks. Blanch the ingredients in water and put them in the pot. Add more chicken juice and MSG. Stir it up over high heat and season it when you use it."
Qi Zhentao's expression changed when he heard this, and just when he was about to speak, the fat chef turned his face and asked instead:
"Brother, why did you let outsiders come to my place? Didn't I tell you that there are secret recipes for making soup here? What if you let someone steal it?"
Who would steal your secret recipe?
Is this because the company failed to close down quickly enough?
Isn’t it a bit too much for you to fool around with chicken juice and MSG in a restaurant that costs over a thousand yuan per person?
Qi Zhentao said:
"Junior brother, this is the new director Lin from the catering department. Mr. Ye specially invited him to rectify the kitchen... Who taught you to add chicken juice and MSG when making abalone sauce?"
"I made it myself, it saves a lot of time."
Seeing his shameless expression, a trace of helplessness flashed across Lin Xu's face.
No wonder Yanjing Hotel has received so many bad reviews in the past two years. It’s such a stupid way to not give bad reviews.
He said to Qi Zhentao:
"Chef Qi, your junior brother, please downgrade to an ordinary apprentice first. Regardless of Chinese food or Western food, high-end dishes are inseparable from all kinds of soups. If you leave the soups to such a person to manage, Yanjing Hotel will be turned over for the rest of your life.
I can’t get rid of my body.”
Isn’t it a joke that someone of this level is actually taking care of an apprentice in a serious manner?
"My junior brother is not usually like this..."
Qi Zhentao glared at his junior brother helplessly.
I’ve already said that I’m the director, but you still create your own tricks here, but you’re so awesome that other chefs can’t think of such a trick, so you’re the only one who’s so good?
Just as he was about to say a few words of kindness, the head chef in front of him threw down his chef's hat:
"You want me to be an apprentice? I quit! I want to see how the soup department can run without me."
He yelled loudly, attracting all the people in the steaming department and pastry department.
How does it work?
Isn’t this simple?
Lin Xu rolled up his sleeves and said to the stunned apprentices:
"Now that I've caught up, I'll teach you how to make real abalone juice... What's in this pot?"
At this time, the ingredients for making abalone juice were almost ready. When he was about to start working, he discovered that there was half a basin of thin and turbid liquid next to it, with a layer of grease floating on it.
"This is the abalone juice we made."
Abalone juice?
Lin Xu looked at it and handed it to Qi Zhentao:
"Chef Qi, don't be obsessed with technology. You have to keep up with management. Can this thing be called abalone juice? Shabu-shabu water is better than this, right?"
Qi Zhentao glanced twice and looked at the fat junior brother casually:
"Soup is the soul of many high-end dishes, how could you be so stupid?"
Lin Xu ignored the pair of junior brothers and said to the helpers and apprentices:
"Abalone sauce is a very important sauce in Cantonese cuisine. The cooking method is very particular and the ingredients are complete. It is not as simple as putting a bunch of ingredients together and boiling them."
The production of abalone juice is particularly particular. The main ingredients are butter hen, pork ribs, pork spine, pig trotters, pig skin, chicken feet, Jinhua ham, golden hook, scallops, dried earth fish or dried cuttlefish.<
/p>
The prepared abalone juice is golden in color, rich in flavor and rich in colloid, and even feels sticky when you eat it.
He took the ingredients prepared on the workbench and looked at them:
"This chicken is not good. It's an old butter hen, preferably one with black claws. If you get a tender rooster, are you going to make soup or eat meat?"
"Pork ribs are used to increase the flavor of the meat itself. If the amount is too small, the flavor will not be enough."
"Only very large dried shrimps can be called golden hooks. This is just ordinary sea rice, and the quantity is not enough."
"The same goes for scallops. These are ordinary scallops. They need to be about one centimeter in diameter. Such scallops are called scallops."
"The amount of Jinhua ham is not enough, and you cannot choose the dripping part. It is too greasy and the taste is too salty. You should choose the top part of the Chinese ham and part of the ham."
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"Dried earth fish is rich in colloid and full of umami, so when making abalone sauce, you need to put some in it. Even if you don't have it, you have to use dried cuttlefish instead. You don't have anything. Can you make good abalone sauce?"
p>
"..."
He spoke a lot eloquently, and everyone present was stunned.
People who have never cooked dozens or hundreds of pots of abalone juice will not have such a detailed experience.
Lin Xu said to several helpers:
"Go and complete the materials I mentioned. If not, ask the person in charge of purchasing to come and see me."
These ingredients were still available, and before long, the work table was filled with various ingredients.
Use a kitchen knife to chop all these ingredients into large pieces, which will make it easier to remove the flavor.
While he was busy at work, the door was crowded with chefs, all wanting to see Lin Xu's skill at making abalone sauce.
After all the ingredients were prepared, Lin Xu pinched a few slices of Xinhui tangerine peel that were more than ten years old, and put in some longan meat that had been marinated until soft, which was an auxiliary ingredient for making abalone juice.
Then cut the ginger into sieve pieces, peel off the skin of the dried onions and use them whole.
Boil water in a pot, pour hens, chicken feet, pig's trotters, ribs, spine, pork skin, ham and other meat ingredients into it, and pour in some high-strength white wine.
While the water was boiling, he soaked the golden hooks and the scalloped pillars in water and washed them separately to wash away the dust and impurities on the surface. After washing, he put them in small baskets to control the water.
Not long after, the water in the pot boiled.
Skimming off the foam with a spoon, Lin Xu did not take out the ingredients, but cooked them for a few more minutes.
A cook next to him asked in a low voice:
"Why do you need to cook it for a few more minutes? Don't you normally skim off the foam before serving it out of the pot?"
Qi Zhentao said:
"Almost all stewed meats need to be boiled until they are raw during the blanching step, so that the fishy smell of raw meat will not be mixed in when cooked again...haven't your head chef taught you this before?"
"No..."
Qi Zhentao glanced at his junior brother and saw that the demotion was a bit light.
They should be driven away directly.
The meat in the pot simmered for a few more minutes before Lin Xu took it out, washed off the foam on the surface with warm water, and used scissors to cut off the tips of the chicken feet.
After finishing this work, he put on the oil pan and added peanut oil to the pan.
After heating, add the whole dried onions, and then add the chopped ginger.
"First fry the dried onions and ginger to add the flavor of onions and ginger to the fat, and then fry other ingredients to remove the fishy smell better... All the meat ingredients used to make abalone juice must be fried before being stewed."
Frying can not only effectively remove the odor in the meat, but also make the aroma more intense.
Fry the dried onions and ginger until fragrant, take them out and put them aside. Put the golden hook in, fry until fragrant and take them out. Then put the scallops in and fry in the same way until fragrant and take them out.
The people around were watching with great interest. Even the fat chef, who was waiting to see the joke, stared blankly at Lin Xu's operation.
These steps are not difficult.
But the heat of frying and the order of adding ingredients are all exactly the same as what the master taught me when I was an apprentice.
Especially the golden hook, which can be fried to pieces if you are not careful.
But Lin Xu can fry it until it is fragrant but not burnt. This is his skill.
Then, Lin Xu also threw in the dried earth fish.
The so-called earth fish is flatfish, which is rich in colloids and full of umami. After being made into dried fish and used to make soup, the soup will have a rich and fresh flavor, and at the same time, the texture will be thick and full of colloids.
Take it out after frying, then increase the oil temperature to 60% hot, put all the meat that has just been blanched into the oil pan, and fry over high heat.
While the meat was frying, Lin Xu brought a large clay pot and put a piece of bamboo mesh at the bottom to prevent the bottom from burning.
When the surface of the meat in the pot is fried until brown, take it out, first put the ribs and spine meat at the bottom, then add the chicken nuggets, pig's trotters and Jinhua ham, then add the chicken feet, pig skin, and dried onions.
And ginger.
After everything is put in, put in the fried golden hooks, scallops and dried earth fish.
Add spring water to cover the ingredients, bring to a boil over high heat, skim off the foam and add a small handful of peppercorns, tangerine peel and longan meat to remove the fishy smell and add fragrance.
Turn down the heat and keep a little water boiling in the middle of the clay pot.
Lin Xu closed the lid of the clay pot and said to the helpers:
"From now on, keep stewing for ten hours...then season and filter after ten hours. Only then will the abalone juice be ready."
This method surprised several apprentices and assistant chefs in the soup department. They never thought that making abalone juice could be so complicated. Now looking at the finished abalone juice in the basin, it does feel a bit like shabu-shabu water.
The fat head chef no longer had the courage to find fault, so he pushed his way through the crowd and strode outside.
Whether he accepts the demotion or simply resigns and leaves depends on his own choice.
Without this incident, Qi Zhentao would not have felt that the management of the kitchen was chaotic. Now when he saw the fooling version of abalone sauce made by his junior brother, he realized that his usual management was quite inadequate.
I didn’t pay attention to these details.
If a small soup department has such a big problem, other departments may have even more problems.
When he was sighing, Lin Xu looked at the broth, chicken soup, beef bone soup and other soups simmering on the stove next to him, shook his head and said:
"These soups are all unqualified and have to be re-cooked... The soup stock is not difficult, as long as you are willing to put in the time. If you are not willing to put in the effort, how can the soup taste good?"
He sighed.
I originally thought it was just a kitchen renovation, so it wasn’t a big problem.
But now after starting it, I realized that the difficulty of the main mission is really extraordinary!
When Lin Xu sighed, the chefs surrounding the door also whispered:
"In the morning, they said they were going to give Boss Lin a slap in the face. Huh, it's really refreshing to see."
"That's right, our pastry department is better, we don't have so many messy things."
"Boss Lin is the idol of our pastry chefs. Who can have trouble with him? It's just those red chefs who can't get enough of a bottle of water before half a bottle of water."
"Boss Lin is done, hurry up and hang up the banner of our pastry department."
"Yes, yes, we did it all night last night, so Boss Lin can see our sincerity."
Qi Zhentao couldn't help but frown.
Good guy, have you got a bunch of deep-sea comrades under your control?
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