During the employee meal, Liu Yongan had already joined the company. He was the fastest employee to join the company. It only took half a day from the interview to putting on work clothes.

Chen Chuyi was responsible for the salary, and Su Zifang ignored it. However, Xue Yi seemed to be very optimistic about Liu Yongan and directly asked him to be responsible for today's employee meals.

I left two chopping boards and a water table to start with, and the rest of the people were waiting in the lobby early.

Su Zifang suddenly heard what Xue Yi and Liu Yongan had said, and asked Xiang Kong Yan: "Old Kong, do you know Baofu Tower?"

"Baofulu? I know! Why do you ask this?"

Kong Yan didn't even think about telling the history of Baofu Restaurant directly: "It is a relatively old restaurant in Guangdong Province. It was quite famous even in the Qing Dynasty."

"How about comparing with Kaiyuan Restaurant?" Su Zifang asked what he was thinking.

Apart from him, the restaurant that left the deepest impression on him was the Kaiyuan Restaurant in Guangdong Province. Not only did he eat at it, but he also got to know Sun Guoxing, the heir to the herbal diet lineage.

In other words, Kaiyuan Restaurant is the only restaurant in Guangdong Province that he knows.

Ma Jiang listened to this question and spoke softly: "Kaiyuan Restaurant is not as good as Baofu Restaurant. Kaiyuan Restaurant was founded by the chef who left Baofu Restaurant."

"Is there such a thing?" Kong Yan also raised his ears curiously.

Although he learned authentic Shandong cuisine from Kong Zhengming, because he studied cooking skills in the middle, Kong Yan didn't know many chefs from other cuisines, not as many as Ma Jiang, a chef who went out to study and exchange all the year round, so he still had to eat melon.

Depends on the mojiang.

"Well, it happened quite early, probably more than a hundred years ago. At that time, Baofu Restaurant was considered the first restaurant in Guangdong Province. It was opened by two brothers. One was responsible for the production and purchasing of dishes, and the other was responsible for the outside.

Contact guests for hospitality promotion.”

"The business was booming at first, but within ten years of opening it, the brothers got married and separated."

"The boss was in charge of the kitchen, so he stayed with some of the chefs, and hired a few more of the old guys, which is now Baofulou."

"The second brother is in charge of publicity. He takes care of the accounting staff, hires a few chefs, and opens a new Kaiyuan Restaurant."

"Speaking of which, the name of Kaiyuan Restaurant was derived from this dish."

"Kaiyuan Kaiyuan, the beginning of a new stage!"

After Ma Jiang finished speaking, he looked towards the kitchen: "You said that the new one is the chef of Baofu House, and Master Xue thinks so highly of him, I think he may be a descendant of the previous boss of Baofu House."

"Let me think about it, the boss of Baofu Tower seems to be named Liu Jinghui. I wonder if he has anything to do with him."

Su Zi listened and shook his head: "Probably not, he is Liu Yong'an, his last name is different, it probably doesn't matter."

"Yeah, maybe I'm overthinking it, forget it."

There was a heated discussion outside, but Liu Yongan was slightly worried in the kitchen, not knowing what to make as a staff meal.

"What do you usually eat as a staff meal?"

Liu Yongan grabbed the chopping board and asked the chef casually.

"All kinds."

The cutting board chef answered truthfully.

Liu Yongan:???

What other situations could there be?

The chef at Shuitai stepped forward and explained: "In stores, there is generally no custom of arranging recipes for employee dishes. The chefs at the stove cook them in order. Sometimes we just leave it to scratch the surface if we want to learn. The chefs all

Don’t hide anything, teach everyone.”

"So sometimes we just tell the stove chef what we want to eat, and the dishes produced are all kinds of different."

"Also, there will be many repetitive dishes during the practice dishes, and they will also be used as staff meals."

"We ate a lot of the crab-stuffed oranges made by Boss Su some time ago..."

The two of them wanted to talk again, but Liu Yongan already understood the situation of Shi Buyu's employees' meals.

To put it in high-end terms: "Every day, different chefs carefully prepare delicious meals."

From a practical point of view, this is: "Chef Xia Jiba cooks and eats whatever he wants, and there is nothing wrong with it!"

After thinking about it, Liu Yongan looked at the ingredients in the refrigerator and pondered for a few seconds: "Forget it, I'll make you some of my specialty dishes."

The chopping board and water table chef's eyes began to light up as he listened.

Chefs who can eat without saying a word are very good. Since they are specialty dishes, as long as they can learn a little bit, they will make a profit.

Immediately his eyes widened and he looked at Liu Yongan.

Watching the two people's movements, Liu Yongan chuckled: "Don't be nervous, it's still early, I'll show you later."

"Help me prepare the ingredients first, beef, eggs, rice noodles, garlic sprouts, bean sprouts, cabbage..."

After Liu Yongan finished speaking, the Shuitai chef suddenly licked his lips: "Master Liu, are you going to make wet fried beef river?"

"Well, what? Have you ever eaten it?" Liu Yongan was not surprised that others called out this dish.

This combination will never be forgotten by anyone who has tasted it, but there is one thing he would like to correct: "But I made it dry-fried."

After saying that, he smiled lightly.

Naturally, the two assistant chefs didn't understand Liu Yongan's smile, but they still tried their best to prepare the ingredients.

It still takes some time to prepare the ingredients for more than 20 people.

Cut the beef into thin slices, marinate with oyster sauce, soy sauce, pepper, sesame oil, sugar and cornstarch and set aside.

When ready, spread the rice noodles and use oyster sauce, dark soy sauce, and light soy sauce to prepare a sauce for the fried rice noodles.

Cut the leeks into sections and put them aside with the bean sprouts. All preparations are completed.

"You two, come closer and take a look."

Liu Yongan did not hide his craftsmanship, and invited the two people to come over and start frying, and even explained it.

When frying the rice noodles, you need to add a lot of oil to the pot, which is what you call hot and cold oil. This way, the rice noodles will not stick to the pan. When adding the rice noodles, stir-fry from the side, otherwise it will easily rot...

Stir-fry until the rice noodles are completely dry. When the rice noodles are cooked, quickly add the sauce and stir-fry evenly. At this time, you can take it out of the pan and set it aside for later use.

While Liu Yongan was talking, he took a bowl of rice noodles and held it.

This can preserve heat without affecting the temperature of the final product.

The two nodded quickly after listening to the technique.

After frying the rice noodles, a strong smell of wok breath came out, making the two of them salivate.

Liu Yongan began to fry the auxiliary ingredients.

Still heat the oily pan, add the beef and fry until it is seven-cooked, pour in the auxiliary ingredients, and thicken the sauce with water starch. The concentration of this sauce is very particular.

If it’s too much, it will become soup noodles, but if it’s too little, it won’t be able to wrap every strand of rice noodles. It’s very important to consider the experience of the chef.

Liu Yongan skillfully poured a bowl of water and started to stir-fry. When the gravy became thick, he immediately stopped the fire and poured the gravy and side dishes on top of the fried rice noodles.

"alright."

"alright?"

The two chefs helping in the kitchen were a little surprised.

As a classic dish of Cantonese cuisine, the preparation process of wet stir-fried beef river is a bit too simple, right?

It seems to be just frying the rice noodles, then frying the side dishes, and finally mixing them together.

The two of them suddenly lost interest in their signature dish, wet-fried beef river.

It's like I once thought that computer repair masters were admirable, until I mastered the skills of restarting and reinstalling the system, I looked at all the computer repair signs on the street with a bit of disdain.

Liu Yongan saw the change in the expressions of the two people and said nothing.

Silently, he took down a bottle of high-strength liquor from the shelf, poured it on the plate, and quickly passed the lighter in his hand.

In an instant, all the plates were ablaze with flames.

Wave after wave of mixed fragrance filled several people's brains as if being detonated.
Chapter completed!