The City of Terror Chapter 234: , 300 (for monthly ticket)
Remember [lnmao.org] in one second, fast update, no pop-up window, free to read!
The first chapter is presented. Today, the cold has turned into high energy.
------
It ’s very spacious. In the spacious kitchen, all kinds of kitchen utensils are neatly arranged. It is separated from the restaurant by a huge glass wall, which shows the cleanliness of the kitchen and allows customers to see the chef ’s cooking process.
Behind the glass wall, more than a dozen chefs wearing high hats are busy, and more employees are busy chopping vegetables, cutting meat, chopping bones, and preparing materials in a kitchen in the back.
"What food would you do ??"
The person in charge of the kitchen is Huang Jun. It is said that he is a national first-class chef. He is in his forties. He is proficient in Cantonese cuisine, Sichuan cuisine, and Shandong cuisine. His face is full of fat, fat, and tall. The tall white chef hat looked at Wei Xiaobei and asked.
For him, a guy like Wei Xiaobei who came in by relationship is the most painful thing for human head. One is bad. If something goes wrong, he has to take care of the matter and have to help him.
But he will not accept it. It is said that this man was sent by the crown prince himself. In short, his status is noble.
It doesn't make Huang Jun want to arrange it behind the kitchen to do some chores, so he had to ask clearly to avoid any mistakes.
Before meeting with Zhou Rong, Wei Xiaobei knew that he was a chef in a Cantonese restaurant, so he read all the information on Cantonese cuisine carefully.
After all, if you want to say good-looking cuisine, it is really Cantonese cuisine, and all kinds of materials are expensive, and they are also beautiful to make.
Well, Wei Xiaobei has seen a post on the Internet, saying that a chef who is also a teacher. Cantonese chefs are best to find a job. As long as the basic skills are in place, the Cantonese cuisine made is good-looking. Not to mention.
Cantonese cuisine basically focuses on the taste but not the light, and pursues the original taste, so there are more efforts in modeling, which just meets the needs of Wei Xiaobei.
"Basically Cantonese cuisine."
Hearing Huang Jun's inquiry, Wei Xiaobei thought about it, but answered with no humility.
Wei Xiaobei wanted modesty, but he was worried that once he was modest, he was deprived of the right to go to the stove.
Although I came here with the idea of practical learning, I am unwilling to let myself be a chef apprentice.
Metropolis?
This is the first time Huang Jun has encountered such an unhumble chef. At first glance, Wei Xiaobei is very strong and taller than himself, but his age is at most 21 or 12 years old.
To say that the chef industry is an industry that absolutely requires experience. The peak period of his career is generally between 30 and 60 years old. The further back, the higher the skill.
Twenty-one-two-year-old chefs mostly leave school shortly.
Is n’t it just going to be like this?
Huang Jun looked at Wei Xiaobei's hands. Like a fan, he had thick joints, but he was a good pair of vegetables.
Let him try it?
Huang Jun thought for a while, and finally did not dare to take risks. He led Wei Xiaobei to a stovetop and let him fry it and try it.
It is said that this dry fried beef river is a kind of Cantonese snack. The dry fried beef river is divided into wet fried with gravy and dry fried without gravy, fried with sprouts, rice noodles, beef and other materials to make.
This is the most difficult to stir-fry without chrysanthemum juice. It needs to be oily and shiny, the beef is smooth and tender, the rice noodles are smooth and smooth, and the dishes are dry and juice-free!
Slightly careless, the beef is black and hard, and the rice noodles are sticky and soft.
In the industry, this dish is often used to test the skills of Cantonese chefs.
So this is not that Huang Jun deliberately made it difficult to defend Xiaobei.
There is no need to mention the process of cooking. Wei Xiaobei has also practiced several dishes in the martial arts hall. Of course, this must be used to test the skill of dry fried Niuhe naturally.
Wei Xiaobei stir-fried Niuhe well. Huang Jun, as a 30-year old chef, saw it at first glance. Wei Xiaobei ’s experience is a bit poor, but it is a kind of excellent talent. Although the stir-fried beef stir-fry was slightly skipped, it was a good dish.
So, Huang Jun gave birth to some kind of love.
To be honest, Huang Jun has seen more talented young people, but talents like Wei Xiaobei have seen him for the first time in so many years.
Of course, Huang Jun does n’t know that this is not Wei Xiaobei ’s excellent talent, but the addition of his cooking skills.
Nodded his head, Huang Jun directly ordered Wei Xiaobei as his helper. He watched the chef cooking while he was on the sidelines. From time to time, he sometimes started to work independently. Sometimes he could also operate independently under the direction of the chef.
As the kitchen leader of the Dragon and Tiger Restaurant, Huang Jun ’s position is very high. Many chefs want to be their helpers, learn a few hands, and eat and drink in the future. When they saw Wei Xiaobei when they first arrived, they were punished by Huang. Jun is so valued, and naturally feels a little upset, but here, even if they are upset, they can only hold back.
If you offend Huang Jun, let alone stay in this dragon and tiger restaurant, even the entire chef community in Cuihu City is difficult to mix up.
In this society, there are circles everywhere.
And Wei Xiaobei is not a fool. Although he is not very comfortable with being a kitchen chef, but after seeing the environment in this kitchen, he also knows that with his Reach the Higher Level cooking skills, he wants to be independent in this kitchen. Yes, but it may not be possible to cook.
As I said before, people who eat here are either rich or expensive, and the chefs with slightly worse cooking skills are idle next to them. That is to temporarily work when the chefs are away.
If you want to get ahead, you do n’t know how long it will take.
The first day of Wei Xiaobei ’s career as a chef soon passed under the guidance of Huang Jun.
Although there was no separate charge in the Dragon and Tiger Restaurant on this day, Huang Jun also asked Wei Xiaobei to make a few dishes in his free time, constantly commenting, pointing out the mistakes of Wei Xiaobei.
When I was off work, Wei Xiaobei felt that his cooking skills had indeed improved a lot. Some things that I did n’t understand from the information before were also smooth. Even the color of cooking skills on Attribute Panel had some changes.
Returning to Wuguan, Wei Xiaobei made several Cantonese dishes for Huang Kun and Zhu Xinyi. When cooking alone, the hard work during the day showed up.
Before, even if Wei Xiaobei made Cantonese food, it would be lucky to make up to one dish of color in every ten dishes.
But this time, out of the five Cantonese dishes, there were two colored dishes, which surprised Wei Xiaobei.
In the early morning of the next day, Wei Xiaobei fisted and went to the Dragon and Tiger Restaurant early after refining Qi.
This is what Huang Jun requested.
Huang Jun attaches great importance to Wei Xiaobei, thinking to find a disciple[s] to pass on his mantle.
Know that Huang Jun ’s apprenticeship is not small, but compared with Huang Jun himself, his talents are a bit worse, that is, he can only imitate some of Huang Jun ’s craftsmanship, and he wants to inherit it completely. , And even make innovations, but it is more difficult.
The innovation here is not just about developing a few dishes.
It's about making your own ideas and your own style.
Just like Huang Jun ’s dish, many old diners know that Huang Jun made it as soon as they eat it.
So, Huang Jun took Wei Xiaobei's fancy, naturally he was not willing to waste such a good seedling, so the requirements for Wei Xiaobei were much stricter.
When Wei Xiaobei went, the restaurant kitchen was already on fire.
Cantonese restaurant is to make morning tea.
Seeing that Wei Xiaobei was coming, Huang Jun called Wei Xiaobei to the stove and explained various early practices.
Compared to other cuisines, this Cantonese cuisine can be said to be the most abundant early.
If you have seen the Xiangjiang movie, you should know how rich this so-called morning tea is. The famous barbecued pork buns, rice noodles, thin-skin shrimp dumplings, dry steamed steamed dumplings, steamed pork ribs, etc., make people look drool .
To be honest, Wei Xiaobei grew up so much that he has n’t eaten morning tea once. Seeing it today is naturally of great interest.
Breakfast, lunch, evening tea, dinner, etc., Wei Xiaobei was a colorful day.
When the kitchen chefs were too busy, Wei Xiaobei was assigned a stove by Huang Jun to operate alone.
In the beginning, Huang Jun was still a little uneasy. When he was cooking, he stared for a while, and then he was relieved.
The dishes that Wei Xiaobei currently cooks may not look good sometimes, but the taste and aroma are sufficient.
After all, in the Longhudou restaurant, not every dish is very expensive, but there are also slightly cheaper dishes.
As a result, after those cheaper dishes, Huang Jun handed it to Wei Xiaobei to use it to temper Wei Xiaobei's cooking.
Returning to Wuguan after work, with Wei Xiaobei's strength, I feel a little tired.
This is not the consumption on stamina, but every time you make a dish, Wei Xiaobei needs Full Attention, which is conceivable for the great consumption of spirit.
On the other hand, those chefs pay attention to cooking, but after all, experience is there. Even if you close your eyes, some actions can be completed by Reflex.
While Wei Xiaobei wants to do this now, it is not enough.
But the hard work of this day is worth to Wei Xiaobei.
After a day in the day, the number of colored dishes has increased by 52, plus the previous accumulation, there are already 64.
Going back to Wuguan, three of the five Cantonese dishes made by Huang Kun and Zhu Xinyi have color evaluation.
This made Wei Xiaobei sigh a bit, because there is a master belt, and the gap between his research data is indeed too large.
After all, there are too many things involved in this cooking process. If you just look up the information, you will miss a lot.
For example, according to Huang Jun, if you want to perfect a dish, you need to start from the basics.
What is the basis?
It ’s ingredients!
The origin of the ingredients has a huge impact on the ingredients. Even during the growth of the ingredients, the climate of that year will have an impact, etc.
Even those seasonings need to be considered for their origin, etc., followed by cooking skills.
In short, Wei Xiaobei now has some admiration for Huang Jun.
In the next four days, Wei Xiaobei has a higher and higher chance of producing colored dishes. Finally, he improved the cooking skills required to improve this cooking skill to 300 before leaving work on Friday. (To be continued.)