Li Ming and others did not come alone this time. Each of them brought his own apprentices and manpower.

For example, Feng Xingyuan's disciple Yao Guangshun brought four people over.

While they were preparing, Yang Zhenxing took advantage of his ability to ask questions when he didn't understand, and asked his grandfather: "Grandpa, I understand asking them to cook their specialty dishes, but what do you mean by asking them to make shredded potatoes?"

Several old people were watching the scene in the kitchen, and they all laughed kindly after hearing this question.

However, they did not step in and teach Yang Zhenxing for Yang Xingsheng. They did not say anything and just watched their senior brother teach.

Yang Xingsheng looked at Yang Zhenxing, nodded, then looked up at the people who were preparing, and replied softly: "You see, potato shreds are easy to make. It's just a home-cooked dish you usually make. Real potato shreds."

, as soon as you get started, you will know how skilled this person is."

It turns out that whether a restaurant in Beijing or Jifu is recruiting chefs, as long as it is a Shandong cuisine restaurant, two dishes are usually used to test the chef's ability.

One is home-cooked traditional Shandong cuisine, shredded potatoes cooked in vinegar, and the other asks for a fish.

We’ll talk about why we cook fish later. Let’s talk about the details of cooking shredded potatoes in vinegar first.

When making a dish of vinegar-cooked potato shreds, you can first see a person's knife skills, that is, whether the basic skills are solid or not.

Potatoes must be cut into uniform thickness and thickness, soaked in a basin of water to remove the starch, and the roots must stand upright, like the needles of a chrysanthemum.

When frying, first add a spoonful of various seasonings, then pour the drained potato shreds into the pot and stir-fry quickly.

Adjust the color and taste, adjust the saltiness, add garlic slices to enhance the flavor and quickly remove from the pan.

Pay attention to beautiful appearance, bright color, crispy taste and suitable slightly sour taste.

If the craftsmanship is not good, and it is a bad job, which is commonly known as two knives, then the dish will not be effective from the heat.

Because frying shredded potatoes pays attention to the heat. If the heat is too low, the shredded potatoes will still be cooked. If it is too high, the dish will collapse, have no shape and taste.

"When cooking, one should pay attention to the heat. Even if a person is proficient in all kinds of frying, stir-frying, and frying, but can't control the heat and can't do it just right, then he is not a chef."

After listening to his grandfather's explanation, Yang Zhenxing nodded clearly.

Yang Zhenxing didn't know much about fire, because his grandfather told him to practice the basic skills solidly first, and later he would gradually come into contact with more advanced things.

But in daily life, he already has his own knowledge and understanding.

For example, for the simplest steamed buns, the heat needs to be controlled well.

When the fire is strong, the water in the pot will boil quickly, and the dried steamed buns may not be steamed properly.

If the fire is low, the steaming time will be longer, because the steam that is not hot enough to condense will hit the steamed buns, which will cause the steamed buns to become unsightly and unpalatable.

"Then grandpa, what's the point of making fish?"

Hearing that his grandson was asking endless questions, Yang Xingsheng waved his hand and pushed him aside, "Why are there so many questions right now? I'm busy now, how can I add to the chaos! I'll tell you later when I'm free."

Sticking out his tongue, Yang Zhenxing was not disappointed.

After all, the most important chef in the store is currently being evaluated, and it is indeed a bit intrusive for him to keep asking questions.

Seeing Yang Zhenxing sitting on the side of Lao Shi'er's nest, Feng Xingyuan and others laughed.

"Okay, your grandpa is busy, so don't make any trouble. Come here and I'll tell you what's going on."

Zhang Jucheng glanced at his senior brother and found that he had no objection, so he pulled Yang Zhenxing aside to explain.

"Listen up, kid. When we chefs cook, it all depends on 'cooking'. We pay attention to 'color, aroma, taste and beauty'. When you watch someone cooking fish, you can see his craftsmanship and

human nature."

After Grandpa Zhang’s explanation, Yang Zhenxing understood the reason.

To make a fish, you must first clean the live fish, scrape the scales, remove the fish, and clean the fish.

Through this process, you can see whether the chef is quick at work and whether he is impatient or chronic.

Moreover, what matters when cooking fish is beautiful appearance. The fish skin should not be broken when cooking. If the skin is broken, no matter how you treat it, it will be useless. The impression will be lost, and the guests will naturally lose their appetite.

It's like one person performing a project and making a mistake first. Everyone's expectations are gone, and the evaluation will definitely be lowered.

Cooking fish is like frying shredded potatoes, which tests the chef's skills and basic skills. You can see the mastery of turning the pot and the heat.

After the fish is formed and one side is cooked, the other side facing up must be flipped to the bottom of the pot for cooking. Whether the fish can be flipped over completely is the most basic test of the skill.

Moreover, if you don’t have enough time to cook fish, the fish will still have blood and cannot be eaten.

If it is cooked for a long time, the meat will become old and fall apart, and it will lose its freshness and taste, which will also make people lose their appetite.

"We believe in 'no feast without fish'. A table of vegetables and fish is indispensable. If it is cooked black and the skin is torn and the flesh is torn, will you be willing to pay for it when you eat?"

Looking at Yang Zhenxing's expression of sudden enlightenment, Zhang Jucheng patted him on the shoulder and said: "Boy, don't just think about these things now. First, stabilize the basic skills before learning. Remember not to aim too high! Let's go, let's go

Go back?? How are they doing?"

Li Ming and the others are the apprentices of Grandpa's junior brother, so there is no need to test their basic skills such as knife skills and cooking.

Moreover, restaurants not only need chefs, but also people who prepare side dishes.

Just to see how the basic skills of their respective apprentices are.

If you pass the test, it will save them the trouble of recruiting more people.

Just as Zhang Jucheng was explaining to Yang Zhenxing, the four of them had already processed the required ingredients with the help of their apprentices, lit the stove and were ready to start cooking.

Maybe they were a little uncomfortable using the coal stove for the first time. With the guidance of a few old people nearby, they were able to light the stove properly.

Invariably, the first thing they made was shredded potatoes.

Flip it over several times, remove two or four plates of shredded potatoes three times and five times, and it's ready.

When Yang Xingsheng and others were tasting one by one, he said to the four people waiting for evaluation: "It's okay. Let's go on to the next dish and talk about it together."

As Yang Xingsheng expected, the four of them cooked two kinds of dishes.

One is Feng Xingyuan's specialty nine-turn large intestine, and the other is Zhang Jucheng's specialty braised prawns.

It seems that the four of them learned the housekeeping skills from their respective masters.

After tasting several dishes respectively, Yang Xingsheng did not directly comment on them. Instead, he looked at Yang Zhenxing and said: "Zhenxing, get some bowls and chopsticks for everyone, and let them taste it first."

Yang Xingsheng's move can be said to be very clever, and none of the four people will be offended.

They are all chefs who have been studying for many years, and they have begun to take care of their own apprentices. After trying it out, they will definitely have a clear understanding of who is better at cooking.

At this time, he announced the results again, and the losers were convinced, while the winners knew the difference in level between them and would not be overly proud.

In the end, Yang Xingsheng kept the two best cooks, Li Ming and Yang Hongbing.

As expected, the two eliminated people were convinced of their defeat and had no objections.
Chapter completed!