No one has ever seen a chef be so bold and think that there will never be any problems with his operation.
Like the most deft sausage cook on the street, Mai Fan spread all the sausages on such a huge baking pan and picked up the largest flat shovel next to him and spread the 200 sausages on it.
As the oil sizzled all over the baking pan, the unique aroma of cheap sausages filled the entire evaluation space.
Others were also stimulated by Mai Fan's exaggerated technique, because if they did not choose to produce in the same way as Mai Fan, once Mai Fan completed the exam first and reached the standard, then
The remaining four of them are among the eliminated members.
Moreover, his exaggerated and unique operation also shocked the three judges. Their assumption was that this group of people would take out a small corner, stir-fry and grill one or two sausages, and then measure the
Only after the unified time has passed can we dare to carry out large-scale production.
In their opinion, this kind of large-scale production is only the amount of baking pans within sight of his manual, and being able to operate 50 baking pans at a time alone is already considered to be a quick-sighted and quick-hand operation.
Quick hands and feet.
Like Mai Fan, who ran from one end to the other, sprinkled a handful of seasonings, and then ran from one end to the other to flip the sausage. Such crazy movements and cool operations, they are really the first
I saw him once, and what I saw was like he was dancing a dance about the ingredients. The top and bottom parts were flying at the same time, making people dizzy, as if they were watching a set of all-round four punches from low to low.
I was dazzled before...
But what is the effect? Just looking at the intensity of the beating can affect the person being beaten.
Lu Hou's sudden emergence made Xiaojia end the rush of trying to spread his ingredients on the plate.
But Mai Fan hadn't turned the sausages in the first round yet. At that time, the big tavern naturally reminded me when to turn the sausages in the seventh round. During that process, Mai Fan could see this.
slice of sausage
When time travels to the red area, I can't turn the sausage over again. It's like a big cooking game I play. The ingredients I toss out in no time are perfect and will be cooked.
Pasted finished product.
Who made the other party pick the item that they are best at in a coincidental test question?
And just like those who were eliminated in the first round, we entered and exited through the original door and returned via the same path.
The net worth or background of those chefs is not something that special people can understand. Our ancestors may have been serving in the front kitchen of the palace for generations, and we may have received training and education from childhood. Our schooling has nothing to do with traditional cooking skills.
Therefore, when the sausage is fried at an appropriate temperature, it matures very slowly. After turning it over twice, you can complete a tender, less juicy and very successful fried sausage.
Now, we can't even look at the results of other people's work. After all, in that game, we only need to select one player who cannot pass the level. In this way, adhering to the principle of being the slowest and not having a perfect level, other people can
2. Give up the things we are struggling with or busy with.
A sausage plate contains about ten sausages on each plate.
Of course, except for such important occasions, we still have to hire some temporary, short-term aid to help us.
And I will retreat alone through the passage leading to another area of seven selections.
I came back from the preliminary round.
Because when Mai Fan finished, I only applied for the position of front chef, so the eight of us thought that I was not capable of taking a step back and moving towards a lower position. Only those who are highly recognized by the eight judges would not be able to do that.
The first opportunity to face the most important chefs in and outside the kitchen of the entire palace.
So, while Xiaojia was still busy adjusting the pile of sausages, Mai Fan had not yet taken out stacks of plates from the cabinet next to him, and slowly put the sausages out of the plates from the inside to the inside.
When the first sausage fell off the plate, it was also when I threw the first sausage under the frying pan. The very precise feeling of holding it shocked everyone around me.
Therefore, the little chefs outside usually do not have a close relationship with the cooks in the outside world, and they even have no certain respect for the cooks in the outside world from the outside.
Our workload is usually far beyond the number of people needed for a grand or small celebration.
This proves that each plate of sausages has been cooked very well, and when our finished products were placed in front of the judges for the final inspection, even the picky chef in the palace chose to fry them thickly.
There is something wrong with the appearance of the sausage that comes out.
If the knife is inserted into the sausage meat, which is not yet white, it means that the inside is cooked.
Then, amid the horrified eyes of everyone, Mai Fan placed the plates of fried sausages under the inspection track.
Just like palace cuisine, it is also very expensive in today's world.
I relied on my weak strength in the big tavern to successfully turn over the sausages one after another in a manageable time.
And when those sausages pass through the detection machine as the crawler belts transport them,
In our opinion, those sausages have a very oily and moisture-locking feeling. The skin is charred inside, but there is no white charred feeling.
That kind of successful craftsmanship demonstrates the cooking skills of the sausage fryer. We believe that the low-level cook who applied for the job may not be a small worker who specializes in frying sausages for people under the street stall.
As for Mai Fan, before he was unanimously approved by the eight primary judges, an approach door was raised in my room.
And when no one sticks a fork into the sausage, the moisture locked in the middle is very natural, and the fat flows out very naturally.
Moreover, before the royal family settled down after so many years, the cuisine within the royal family was accumulated through generations of improvements.
That kind of sausage is a hot and frozen quick-frozen sausage. It is a fresh sausage made from pure natural meat.
During that process, I will face a new round of interviewers, and those interviewers will have deeper requirements for me.
It seems like the kind of palace cuisine that still exists in the royal family cannot be said to be secret or public, and only serves certain fixed groups.