"Masters, here comes the food!" As the waiter passing the food shouted, the dozen or so chefs in the back kitchen couldn't help but frown.
Miao Qiang took out his mobile phone from his pocket and checked the time, then said to himself: "It's already after nine o'clock in the evening, why are you still going to the guest?"
Lao Guang, who was cooking Cantonese food next to him, patted him on the shoulder and said, "Ah Qiang, you're new here, so maybe you're not very good at it. The food intake in this damn place is much longer than in other restaurants, especially
When it comes to eating at night, sometimes it can be delayed until past eleven o'clock, you just need to get used to it."
At this time, the menu had been divided on the cutting board. Seeing this, the Sichuan chef laughed and said: "Haha, just a few stir-fried dishes, no Sichuan dishes. Three Cantonese dishes and two Shandong dishes."
Seeing the proud look on his face, Miao Qiang said: "You don't need to be proud. The ones that are coming soon may all be Sichuan cuisine. Why bother?"
After hearing this, the Sichuan cuisine master smiled and said to Miao Qiang, "Let's take a look at your dishes first."
As soon as he finished speaking, Qie Dun's little apprentice said to him: "Master Miao, both of them are over-oiled vegetables, one is a pot of meat, and the other is a ground three-fresh dish. It's up to you to fix it, or I to fix it."
Miao Qiang looked at the little Wuzi who was cutting the pier and smiled and said: "I haven't learned how to walk, so I just want to run away. Just be honest and grab your food. After you become an apprentice, I will let you cook the side stove for me. Then I will have you."
Fried."
After hearing this, Xiaowuzi smiled and said: "Okay, Master, which one do you want to have first, the pot-stuffed pork or the ground delicacies?"
Miao Qiang glanced at him and said: "Why don't you remember? How many times have I told you that when faced with a menu like this, of course you should make the pot-wrapped pork first. You need to use clear oil to fry the pot-wrapped pork. If you fry it first,
If it’s the ground three delicacies, won’t the oil change color once the eggplant is in the pot?”
After hearing this, Xiao Wuzi immediately shrank his neck, stuck out his tongue and started to get busy.
Here, I would like to briefly tell you that the division of labor in the kitchen of a hotel is different, and each type of work is called differently. This piece, because the cuisines are different, the names for them are also different. Generally, it is called Beijing
A chef of Shandong cuisine and northern cuisine, his side dish chef is called Qedun.
Chefs who cook Cantonese cuisine and Southern cuisine, such as Hunan cuisine, Sichuan cuisine, Hangzhou cuisine, local cuisine, southern Fujian cuisine, Zhejiang cuisine, etc. are called chopping boards.
There is also Dahe. The so-called Dahe is to wait on the master to do some tedious things such as battering, sizing, and toppings. Moreover, when the chef serves the dishes, he is also responsible for arranging the flowers on the plate. The jargon is called Daweizi.
In addition, there are other types of work in the kitchen, such as serving groceries, steamers, water tables, pastries, cold dishes, etc.
Miao Qiang is a chef who cooks Jinglu cuisine and northern cuisine, and the hotel he works in is one of the best guest buildings in Bingcheng.
Speaking of this Yingbin Building, it has been around for some time. Its predecessor was a military police building built by the Japs during the Japanese Manchu period. Many anti-Japanese comrades died in it. After the founding of the People's Republic of China, it was converted into a state-owned hotel.
From that time on, this place was called the Yingbin Building, which mainly hosted experts from the former Soviet Union.
During the Cultural Revolution, the Yingbin Building was requisitioned by the Red Guards and was forced to close down for a period of time. After the reform and opening up in the 1980s, the Yingbin Building was transformed from a state-owned hotel and contracted to individuals.
The owner who contracted the Yingbin Building was named Zhang Chunlai. After Zhang Chunlai took over the Yingbin Building, he worked hard for many years and made it a famous restaurant. It was not until he got old and couldn't do it anymore that he passed it on to the current restaurant.
The boss is his grandson**.
This ** is a post-80s generation who returned from studying abroad. After he took over the Yingbin Building, he carried out drastic reforms. He spent a lot of time on the decoration alone. At that time, indoor gardening was popular in the south, so he
So we invited the best decoration company to design and renovate the old Yingbin Building into its current appearance.
Inside the Yingbin Building, it is now surrounded by green plants, a gurgling stream, and pavilions and pavilions standing in the lobby. Moreover, the original single Jinglu cuisine has been changed to a diversified business, and chefs from different cuisines have been hired from all over the country.
Chef. Now it can be said that the eight major cuisines of Beijing, Shandong, Sichuan, Guangdong, Hunan, Fujian, Zhejiang and Anhui are all available.
Miao Qiang just came here not long ago. He came to Yingbin Building after being introduced by an acquaintance. After two rounds of food tasting, he was approved by the boss to stay. He has been working here for less than half a month. He Zao
The other chefs in the room also looked familiar to them.
The young man who cut the pieces was the apprentice he brought over. At this time, the young man had finished cutting and matching the two previous dishes and was standing by the stove, watching Chef Miao stir-fry.
The first thing Miao Qiang cooked was Guobao Pork. As he was cooking, he said to Xiao Wuzi: "These two dishes seem simple and are ordinary northern dishes. But they are not simple to make. They are extremely sophisticated."
The chef’s control over the heat.”
"Take Guobao Pork as an example. It's not easy to make it well. This is a fried dish, and every step is the key."
"Let's talk about the batter first. If you want the fried pot meat to be crispy and delicious, you must add some clear oil to the starch when frying. In this way, not only will the fried dishes be crispy on the outside and tender on the inside, but they will also look good in color.
You won’t burn yourself by splashing oil during the process.”
"Secondly, this dish must be fried twice. The oil temperature for the first time should be controlled at about 80% hot. Put the battered meat slices into the oil pan, fry until it takes shape and then take it out. Wait until the oil temperature rises to 90% again.
When it's hot, put it back into the pan and fry until it's golden and crispy. The jargon refers to a step called breaking the oil."
Xiaowuzi listened humbly to the master's teachings, and from time to time took out a towel to wipe the sweat from his forehead.
At this time, Miao Qiang continued: "The reason why Guobao Pork is called fried cooking is because the temperature of the wok is used to cook the sweet and sour sauce into it, and the extremely high temperature in the pot is used to quickly remove the water vapor in the sweet and sour sauce.
Cook until dry. When the dish is done, it will be considered a success only if there is only oil and no soup on the plate."
"Don't be like some chefs who only know what they are doing but don't know why. They put the sweet and sour sauce in a pot and call it euphemistically called the sauce. The pot-wrapped pork made like that is half a plate of watery soup.
, not even as good as his wife."
When Xiao Wuzi heard this, he burst out laughing. When Miao Qiang saw this, his eyes widened and he said angrily: "Why are you laughing? What I teach you is all experience. You have to remember it. Don't become a disciple."
From now on, go outside and throw my people away."
As the master and apprentice talked and laughed, the two dishes were already finished. They looked at their phones and saw that it was time to get off work. Just when they were about to change clothes and get off work, the head chef, Master Gao, came over and said to Miao Qiang: "
Lao Miao, you have been here for half a month, and you must be aware of the rules here. We are open 24 hours a day, and although there are basically no customers in the second half of the night, we still have to leave a chef on night shift.
"
"We have always been on duty with each master taking turns. Seeing that you are familiar with the environment, I put you on the duty list. You and your little apprentice will stay on duty tonight."
It is the rule here to take turns on duty. Miao Qiang did not refuse after hearing this. He smiled at the chef and said: "Okay, Master Gao, you can go home without worry. I will stay and keep an eye on you."
Seeing that Miao Qiang readily agreed, the head chef nodded and said: "Don't worry, we have a lot of cooks here. Everyone takes a turn every day, and they can only take a turn for one or two days a month at most. Please remember to watch this for a while."
The monkey cubs have finished cleaning and are letting them go."
After saying that, the head chef turned and walked to the dressing room, ready to change clothes and go home from get off work.
At this time, Xiao Wuzi, who had been silent next to Miao Qiang, said to him with an ugly face: "Master, why did you agree to him being on duty today?"
After hearing this, Miao Qiang asked in confusion: "What happened to the shift today? Is there anything wrong?"
At this time, Xiao Wuzi was so anxious that he almost cried. He stamped his feet and said to Miao Qiang: "Master, you don't know. I heard other people talking about it in the dormitory before. This place is not clean. It is so popular during the day that you can't see it."
No matter what happens, there will be dirty things wandering around in the middle of the night."
"I have been seen by the people on duty several times. Today is July 15th, the Ghost Festival! None of them dare to stay on duty, and seeing that we are new and don't know the truth, they let us stay.