The president next door always wants to eat

Yan Huan smiled and said: "You really made fun of me, how can I not study with you today."

But she was very curious if Song Yanzhi really accepted Ling Feifei, or if something happened that made him so happy.

The girl was still curious and wanted to explain all the problems, she hesitated for a while and finally said: "Well... I heard that you went to the celebration banquet with Ling Feifei last night, is it true?"

In fact, she knew it was true, but she still wanted to see how Song Yanzhi would answer.

If you don't dislike Ling Feifei's domineering personality, it's true.There's nothing wrong with these two together.

Hearing this, Song Yanzhi was slightly stunned for a moment, "I did go out with her yesterday, the chairman has something to do temporarily, please ask me to take care of her, so I will take her to eat something."

There is something that insists on putting an adult in his twenties beside Song Yanzhi. Could it be that Ling Feifei doesn't know the way home?

Seemingly thinking of something, she said, "That's pretty good, I also went to the celebration banquet with Yueyue and the others yesterday."

But it's also a good thing for everyone to celebrate each other, it's better than being so deserted.

Song Yanzhi shook his head, watching her hesitate to speak, but finally did not speak out.

"If you have anything to ask me at any time, I will go there first."

The hotel will be very busy today because of course everyone will want to come and taste it after yesterday's game.

Even the ordered dish had a lot more amaranth.

But this kind of thing is very easy to do. The chefs can basically do it, so you don't have to worry about it, but you really need her when you are too busy.

There were a lot of people appointed, and Yan Huan was extremely busy this morning.

"Chef Xiaoyan, a customer ordered boneless hairtail, and I hope you can cook it." The waiter shouted to the inside and brought in the menu.

Yan Huan looked at the menu and there were not many dishes.

"Give it to me, and you can greet other guests." Yan Huan said calmly after taking the menu.

After the waiter left, Yan Huan went to the freezer to take out the frozen octopus to defrost.

She took a kitchen knife to remove the head and tail of the fish, then cut off the side thorns with scissors, and cut straight knives evenly every 5 mm on the fish body, and cut each knife to the fish bone.

Add pepper, salt, and cooking wine to marinate for about 10 to [-] minutes.

Heat the oil pan until it is [-]% hot, Yan Huan puts in the marinated fish, controls the heat, and deep-fries until the fish is golden brown.

Hairtail fish has a strong fishy smell, and cabbage and pork belly can remove the fishy smell of hairtail, so this dish is essential.

She put cabbage leaves on the bottom of the pot, put a few slices of pork belly, put the fried fish pieces on it, added some water and ingredients, and then started to simmer slowly.

It can be taken out of the pan until the fish bones are crispy, and the fish can also be kept in the soup to taste.

After asking the waiter to bring it up, Yan Huan washed his face and hands and started to do the second thing.

Ribs in gravy sauce are usually a family dish, and children still like to eat them.

Her parents have done it before, and she occasionally couldn't help but sigh that this kind of food can really be eaten at home.

After preparing 4 ribs, marinated bone seasoning and gravy sauce, Yan Huan continued to cook.

Put the ribs into a pot, add 1 tbsp light soy sauce, 1/2 tbsp gravy juice and other ingredients, mix well with the meat, and massage each bone slightly.

Add 1 tbsp cornstarch and knead evenly.

This kind of thing usually needs to be left overnight, but in a place like a hotel, everything must be fresh. If you don’t use it urgently, you can put it in a tight bag and put it in the refrigerator overnight. If you need it urgently, let it stand for about 30 minutes.

Yan Huan had already put these away when she was doing other things, and now she only needs to take them out.

Then put the oil in the pot and raise the heat. After the oil is hot, change the heat to medium, put the ribs into the pot, deep-fry the ribs on medium heat, and take out the filter oil.

Raise the heat again and deep fry until deep golden brown, but don't burn it, put it in a pan and filter the oil.

Put about 1/2 tablespoon of vegetable oil on the bottom of the pot and stir well, turn on the fire, and cook the juice until it bubbles.

Finally, pour in the fried ribs, mix well, put in the pan, and enjoy.

"Give it up, but be careful, it's a little hot." Yan Huan kindly reminded the waiter not to accidentally burn his hands.

After hearing this, the waiter nodded quickly, "Don't worry, I won't hurt my hands, but you have to work harder. There are too many people cooking in the hotel today. We can only cook two meals per person."

And Yan Huan is not a robot, of course it will be tiring to do these things.

Yan Huan smiled and shook his head, "It's nothing compared to this busy scene that I've experienced, you just need to serve the food, and I'll take care of the other things, but I can't finish it all at once. "

Little by little is fine, if you give her a bunch of menus at once, she won't be able to finish them tomorrow, and the time of the menus for each table is different, if you accidentally mix it up, it will be troublesome.

After the waiter left, Yan Huan stopped the work in his hands and began to inspect the work in everyone's hands.

"Is there any problem?" As soon as Yan Huan saw a slightly busy chef, he would step up and ask with concern that if he was too busy, he could help him.

In any case, you must not delay the serving time. This is the most basic thing for a chef. If you accidentally delay the rest of the time, it will not only cause dissatisfaction among the guests, but also delay the meal time of other people. After all, a chef It is impossible to cook dishes for only one table.

The chef nodded and said, "I'm a bit too busy. It really takes time for this customer to order. I'd better stew this soup first, just because I'm afraid I'm too busy."

Yan Huan looked at the chef's menu and nodded, "I'll cook the last dish, you go and do your work well."

At that time, if it causes dissatisfaction among customers, it will be bad.

After hearing this, the chef was also a little grateful, "It's such a trouble to you, but I'm really too busy, there are too many people ordering food in the hotel today, even an old chef like me feels a little powerless , I have to trouble you to help me prepare this dish."

The chef suddenly felt that they were not so tired because they were old, but felt that they seldom felt this way since they entered the industry.

The last dish is fried squid claws in sauce.

I have been used to it for so many years here, but I am not too surprised.

She prepared some sliced ​​garlic, shredded ginger, shredded shallots, and shredded yellow and red bell peppers.

Yan Huan washed the squid claws, separated the claws one by one with a knife, and then smoothed off the suction cups on the squid claws with his hands.

Then add water to the pot, put the squid claws in after the water boils, stir it and take it out immediately, otherwise the meat will be old and the taste will become bad after a long time.

After taking it out, put it under the tap and rinse it until it is completely cool. Add corn oil to the wok and heat it up, then add sliced ​​garlic and shredded ginger and stir-fry. After the aroma is released, add two tablespoons of Haitian soybean paste.

Stir-fry, add squid claws that control the moisture, stir-fry, add shredded shallots and shredded yellow and red bell peppers, stir-fry evenly, and then turn off the heat.