The operation process of Guandong people's pimple soup is as follows: the order for the pimple soup is placed in the noodle room, the noodle shop mixes the noodles of the pimple soup, prepares the ingredients, and then brings it to the hot dish, Cui Kai is responsible for making it.
The kitchen chefs are not willing to make pasta staples, especially pimple soup. The pimples have to be made fresh, which is very laborious.
Especially when I am busy, I fry my own vegetables first, and often put the pimple soup to the end, making it at the same time. It is easy to get confused when making it, and it is enough when it is cooked. The clear soup is watery and tasteless.
Customers always complain that the pimple soup is not delicious, but the problem has never been properly resolved.
Now Lao Tan is ready to completely solve this problem.
Through observation over the past few days, I found that both the iron pot pancake and the pimple soup are a collaboration between the two stalls. The iron pot pancake is a collaboration between the stew stove and the noodles, and the pimple soup is a collaboration between Cui Kai and the noodles. Since it is a cooperation
To produce products, then merge these three stalls into one working group.
After the three stalls became a working group, the sales were calculated together, so that one prospered and the other suffered losses. In the past, they were working on their own, and each other would shirk responsibilities when dishes were withdrawn. Now it is their own business, and everyone who withdraws dishes will be punished.
It also affects the group's sales tasks, which are directly linked to bonuses. As long as money is involved, everyone takes the initiative.
With benefits gained and lost, work will automatically change from passive to active, communication with each other will become more diligent, and preparations will begin to be sufficient, lest there be a phenomenon of rushing food and withdrawing food.
The work connection problem was solved, and technical problems began to be solved.
Before getting off work yesterday, Lao Tan asked Wang Shulan to place a purchase order for the raw materials for the improved pimple soup. Today, all the purchases came back. In the morning, the noodles and Cui Kai were asked to prepare the noodles. After lunch, they started trial production.
Lao Tan came to the pastry room, and the six female pastry chefs were a little nervous when they saw Lao Tan coming in.
"Are all the ingredients for the pimple soup ready?" Lao Tan asked Wang Shulan.
"Ready." Wang Shulan replied.
"bring here."
Wang Shulan quickly asked Fat Ya to bring all the prepared ingredients to the table.
Lao Tan saw that there was nothing missing, and then asked: "Who is responsible for the pimple soup?"
The person in charge of the pimple soup was a woman in her thirties. She was a little frightened by Lao Tan's serious bandit face and did not dare to come forward.
Wang Shulan smiled and said: "Chef, please teach me first. They are all a little afraid of you. I will teach them after I have learned it."
Lao Tan smiled unnaturally and said, "That's okay, I tell you to do it."
"Four ounces of corn flour, seven ounces of flour, one ounce of lecithin, one egg, ten grams of salt, seven ounces of water, mix well."
Wang Shulan mixed the dough according to the proportion.
Seeing that Fat Ya was fine, Lao Tan said to her: "Wang Xiaoqi, cut the beans and potatoes into half centimeter cubes."
Wang Xiaoqi picked up the potatoes and beans and was about to cut them, when she turned around and asked, "Chef, how much is half a centimeter?"
"I'll also get you a ruler to measure it. Okay, I'll give you a sample."
Lao Tan took a kitchen knife and cut it, and Wang Xiaoqi started cutting it according to the size he cut.
Lao Tan said to the woman in charge of the pimple soup: "You can cut the tomatoes and cabbage as before."
Wang Shulan mixed the noodles for the pimple soup and asked Lao Tan to take a look at it. At the same time, she asked: "Chef, what does lecithin do?"
Lao Tan shook the mixed noodles and said: "Lecitin is extracted from soybeans. Do you know the bean noodles? When you bake cornmeal pancakes, make steamed buns, and cornmeal cakes, don't you always put soybeans in them?"
One is to increase flavor, and the other is to increase protein viscosity.”
Wang Shulan said embarrassedly: "Chef, I have never used bean flour. I said that our pancakes, fat cakes, and wowotou are not as delicious as others. I always feel that there is something wrong, because we don't add bean flour."
reason."
Lao Tan had never tasted the staple food they made. If he had tasted it, he would add bean noodles. He said to Wang Shulan: "Today you will buy twenty kilograms of bean noodles. When you make these items, add them. The ratio is
One to ten, remember."
"Is it all one to ten?" Wang Shulan asked, taking out a notebook and pen at the same time.
"Well, it's all one to ten."
Lao Tan continued: "In terms of nutrition, lecithin can regulate biochemical balance, lower blood pressure, and inhibit Alzheimer's disease. You only need to know these things. The noodles we make need to be stored for twenty-four hours. If only
If you use flour and cornmeal, the pimples will start to swell after more than 12 hours, which will have no texture and taste. Adding lecithin will not make it easy to swell, and it will also have a flour flavor, which is the same as bean noodles and plays a role in increasing the flavor.
.Now you know."
Wang Shulan nodded and said: "I know." Then asked curiously: "Chef, I would like to ask you, what is your education level? Are you a college student?"
Lao Tan laughed and said, "Do I look like a college student? Haha, just like you, I have no education."
Then he took the basin and asked Fatty to take the diced potatoes, king beans, tomatoes, and cabbage, and walked out of the pastry room to Cui Kai's stove.
Cui Kai and Cui Xuan were cleaning up when they saw Lao Tan coming over with something and quickly stopped what they were doing.
Lao Tan asked: "Where is the chicken leg marinated in the morning?"
Cui Kai went over and took out the marinated chicken legs.
Lao Tan brought the marinated chicken leg meat to his nose and smelled it, then said to Hetai standing behind him: "Get an egg and starch."
The kitchen is a place where food relies on craftsmanship. No matter how well you say it, no one will be convinced if you are not good at cooking. So as long as the head chef has a very high level of cooking, otherwise he will not be able to suppress the trouble.
Although Lao Tan was recognized by everyone after he came here and felt like a good person, I had never seen him on the stove, so I didn't know what his cooking skills were, so I still felt dissatisfied.
Now when I see Lao Tan cooking, people in the kitchen can't help but come around, wanting to see the chef's skills.
Lao Tan got on the stove, first broke the eggs into the marinated chicken legs, and while adding starch, he said to Cui Kai who was standing next to him: "This is the oldest fried crispy chicken. Did you eat it during the New Year when you were a kid?"
Cui Kai said: "I have eaten it before. Now my mother also makes it during the Chinese New Year, but it is not as delicious as my grandma's."
"You watched what I put in when I marinated it in the morning. You must marinate it according to the proportion, so that you can pickle the taste of your childhood."
Drape the chicken legs with starch to form a thin, soft fried batter. Then heat the oil in a pan. When the oil temperature rises to 40% hot, start adding the chicken leg strips. After half a minute, the chicken legs will be filled with a thin layer of oil.
Explosion.
After a minute, the popping sound of oil gradually subsided, the water vapor slowly dissipated, and the golden chicken strips floated one by one, giving off a faint fragrance.
After another minute, the aroma in the pot became stronger and the chicken strips began to become crispy.
Lao Tan picked up the chicken strips with a slotted spoon, poured them into the plate behind him, and said to everyone gathered around him: "This is old-fashioned fried crispy chicken, also called tiger head chicken. It is an old dish." Then he said to Cui Xuan: "
Cut half of it into fine dices and leave the rest for everyone to taste and see how it tastes."
Everyone is just waiting for Lao Tan’s words.
After Cui Xuan just took away half of it and cut it, Li Zhongqing immediately picked up a chicken strip and put it in his mouth. The moment he put it in his mouth, his eyes lit up. Before he could eat it, his mouth was full of rich aroma. He took a bite and it was very crispy.
A stronger aroma fills the mouth, and the taste of childhood that I have been looking for for several years has returned.
He didn't expect that a humble fried chicken would be cooked so aggressively by Lao Tan, and he couldn't help but eat a second piece.
When he went to get it, the plate was already empty.
The chefs who had eaten the crispy chicken all had the same feeling as him. It was fried authentically, full of flavor, and the skill was perfect. It was hard to believe.
Lao Tan conquered these chefs with a simple fried crispy chicken.
Cui Kai, who was standing next to Lao Tan, had already lit the stove and began to use a colander to pour out the gnocchi.
Lao Tan deep-fried the diced potatoes and king beans to control the oil, then sauteed the diced potatoes with green onions until fragrant, then added soy sauce to the pot. After the aroma came out, add soup to adjust, add the fried diced potatoes, diced king beans and cut them into pieces.
The crispy chicken cubes were brought to a boil over medium heat. When the aroma came out of the pot, Cui Kai finished draining the dough.
Take out the gnocchi and pour it into the prepared soup. After the pot is boiled, add diced tomatoes and chopped cabbage. When the pot is boiled again, add an egg liquid. The gnocchi soup in the pot is already thick, like milk and has a bright color.
Very beautiful.
The lumps are golden, the diced potatoes are light yellow, the king beans and cabbage are green, the tomatoes are bright red, and the scattered egg drops make it appetizing just by looking at it.
When taking out the spoon, Lao Tan took some cooking oil with a spoon from the seasoning oil tank. When he was about to drip it in, he smelled it out of habit. He found that the flavor of the cooking oil was not enough, so he gave up.
Then He asked Hetai to bring sixteen small bowls. As the bowls were filled, the aroma of the pimple soup spread, and the chefs surrounding them were already salivating.
After loading the last bowl, Lao Tan said, "How does it taste, everyone?"
As soon as he finished speaking, the sixteen bowls of pimple soup were picked up. He was too slow to grab them, so they had to share a bowl.
No one spoke for a while, only the sound of drinking soup was heard.
The first person to finish the drink was Yuan Hua, the chopping block boss. He couldn't help but said: "It tastes good, absolutely delicious!"
Next came the sous chef Li Xu, "Master Tan, this pimple soup is so good, it's a must-have, especially the crispy chicken in it that gets more and more fragrant the more you eat it. It's still fragrant after you drink it, so I'm tempted to take a second sip."
Li Zhongqing also finished the drink, tasted it, and sincerely praised: "This is called pimple soup, it's authentic and Kung Fu!"
The master is still not satisfied with his drink, so he wants to have another bowl.
Now everyone looks at Lao Tan with admiration and respect.
Seeing that the people around him had no intention of leaving, Lao Tan became interested and said: "Look, pimple soup is simple and not many people can make it well. Let me tell you, don't call me a cook if you know how to cook. Once it's ready, someone will
You are called a cook only when you are praised. There is no big deal in the kitchen, it is all about the details. The same is true for cooking, you must pay attention to the details.
Skills are divided into different levels, and dishes are not divided into big or small. Don’t think that if you can make abalone and shark fin, you are a chef, if you can stir-fry shredded potatoes, you are a housewife; if you can cook three kinds of things, you are a chef, and if you can make pimple soup, you are a little brother. Anyone in the kitchen can make it
Well, achieving perfection is all about kung fu and all are masters."
Everyone nodded, and thoughtfully took out a pen and wrote down "The craftsmanship is divided into high and low, and the dishes are regardless of size."
After Lao Tan finished speaking, he remembered something and asked, "Who is responsible for the seasoning oil?"
Wang Liang said: "I'm in charge, can't I blow it up?"
"It's okay, but it won't take the time." Lao Tan said.
"What else is missing from the chef?" Wang Liang asked.
Lao Tan saw that everyone wanted to hear, and said: "Okay, if you are interested today, let me tell you what seasoning oil is. Seasoning oil is unique to our Northeastern cuisine, Sichuan and Hunan cuisine, Cantonese cuisine, Huaiyang cuisine, etc."
Not used in Anhui cuisine.
Northeastern cuisine mainly uses a wide range of materials, rough preparations, and original flavors. It pays attention to the blend of five flavors and a hundred flavors. The most prominent feature is the seasoning oil poured on the spoon before taking it out, which has a special fragrance that is not found in other cuisines.
.
Many Cantonese cooks and Sichuan cooks have been in the Northeast for a long time and can also cook Northeastern cuisine, but they can't make it taste like that. Why? They don't know how to use seasoning oil flexibly, or even don't use seasoning oil, so they can't make it.
To give a simple example, for example, dried tofu with hot peppers has two different flavors with or without seasoning oil. If it is added, it tastes better. If you eat it, it will be Northeastern cuisine. If you don’t, it will not taste good. No matter how you eat it, you will feel it is different.
Yes or no?"
After thinking about it, everyone nodded in approval.
Lao Tan continued: "Seasoning oil is also called triple oil. It is made by mixing sesame oil, soybean oil, and salad oil, adding pepper, aniseed, onions, ginger, garlic, spices, and vegetables. These things have proportions and are put in.
The order of the food is also important. It’s not just about frying them together and draining them until they are fragrant. After frying with good seasonings, the whole kitchen will be fragrant. As long as you add a little bit to the stir-fry, the whole dish will be fragrant. When you eat it, it will be an authentic Northeastern dish. "
"Chef, please teach me how to fry." Wang Liang looked eager.
"I'll give you the recipe for frying seasoning oil tomorrow," Lao Tan said.
Wang Liang was secretly happy when he heard that Lao Tan said that he should give himself the recipe for seasoning oil. Niu Hongtai, who was next to him, scolded him and said: "The chef gave you the recipe, so don't keep it for yourself. Take it out for everyone to see, it's not for you."
my own."
"Please treat me to a drink," Wang Liang said.
"Buying you a drink? It would be a good thing if I don't deal with you."