Godfather of Ocean Food

Chapter 317 Basic Skills

The finger-licking garlic shrimp is ready. When eating, you can bite the back of the shrimp directly with your hands. After eating the shrimp meat, suck your fingers and the taste will be even more delicious. Such a plate of finger-licking garlic The prawns had reached a perfect state in terms of color, aroma and taste. The chefs around nodded their heads repeatedly. Don't look at the simplicity of Tang Sheng's cooking just now, but it is really not easy to master every step in place.

These are top chefs with 30 to [-] years of experience. How could they not cook finger-licking garlic shrimp?The main thing is to learn Tang Sheng's small movements to control the heat, observe the changes of the shrimp in the pot, and how the soup needs to be poured on the shrimp in the pot. Just a little bit, when a lot of little bits are added together, the taste will be much worse.

Tang Sheng didn't look at these apprentices at all, and continued to cook. Ten catties of shrimps had to be handled in this way several times before they were all finished. These chefs could also learn a few more times. Foot, Tang Sheng's sword skills and grasp of details are too precise, they also know that there is a gap, but the gap is really difficult to close, it's like everyone is running [-] meters, but the people around them are faster than you One-tenth of a second, this one-tenth of a second will make you feel like a gap, and you won't be able to catch up.

After the shrimp is processed, it becomes octopus. There are more ways to cook octopus, such as braised in soy sauce, sautéed with green onion, stir-fried, minced garlic, spicy, and boiled. Tang Sheng is like playing magic acrobatics , I can see the cheeks of these apprentices around me are constantly cramping. After each exquisite dish is finished, it looks like a special effect shot in a movie. Even the blank area of ​​the plate is not stained with any juice, which makes the whole Dishes are like works of art.

Put a few simple carved fruit plates around, some are carved from fruit, some are carved from radishes, Tang Sheng's knife skills have reached the pinnacle, a small sharp knife in Tang Sheng's hands is better than that of a professional The carving knife is even more delicate.

After the carving here, the fillings next to it are almost soaked, and they are sent to the refrigerator for quick freezing. The most delicious ones are the soup dumplings made by Tang Sheng. The soup dumplings are made out of fist-sized soup dumplings, no matter what it is When people come to eat this kind of soup dumplings, they will be excited. Many people really cried. What good things have those rich people not eaten?But such a delicious soup dumpling is still mouth-watering.

The soup dumplings made by Tang Sheng are mainly seafood. There are several flavors in it, and there are also spicy and spicy ones. After the soup dumplings are served, you can smell the sweetness and freshness with a small bite. The taste comes out from the steamed stuffed bun. At this time, you must not hold it with your hands, because the soup inside will flow out. If you like to be jealous, add some vinegar, and some like to add a little garlic sauce, and then take a bite hard. You will feel that the umami taste of the seafood will completely explode in your mouth.

These twenty or so chefs are learning how Tang Sheng makes soup dumplings almost every day, because the most people order soup dumplings every day, but no matter how they learn, they always feel that the soup dumplings they make are not good enough. Sheng didn't say too much, anyway, I am doing it every day, and you are watching it every day. How much you can learn depends entirely on your own ability.

It can be said that almost all people do not like to work, why?Some jobs are obviously very interesting, but if you do it every day, every month, every year, you will be terribly bored, just like a kind of delicious food, you can’t eat it every day, eat it all at once, or you will vomit sooner or later .

Tang Sheng didn't dislike the job of chef at all, because on the surface he was cooking exquisite dishes, but in fact his eyes were a little straight, his head was still deducing something, and he was lying on the recliner on weekdays. There is no difference in being in a daze, other people's brains are all single-core processors, but Tang Sheng's brain has already evolved to the stage of multi-threaded processors.

Moreover, Tang Sheng's physical strength is also unbelievably strong. If many chefs cook like Tang Sheng, they may not be able to last for an hour, but Tang Sheng does not feel tired at all. He often cooks with his hands. No, he still stuffs these delicacies into his mouth. Sometimes when he is happy to eat, he can serve ten plates, but in the end he only serves three or four plates, and the rest goes into his stomach.

If this were in other restaurants, I'm afraid Tang Sheng would have been fired a long time ago. The cooking is fast, but the food is too much. After Tang Sheng ate it, there is nothing delicious to eat, but Tang Sheng is the boss here, and no one dared to control him. At first, the chefs around were surprised that Tang Sheng ate so much so fast, but slowly I just got used to it, and many things are like this. I was surprised at first, but when I get in touch with it, I don’t feel any more. This can be regarded as a way of thinking of boiling a frog in warm water.

After peeling off a conch and stuffing it into his mouth, Tang Sheng shook his head and didn't say anything. The chef who was still frying the conch was depressed for three seconds, but soon recovered and continued to cook. Tang Sheng didn't just eat it. When the back kitchen is busy with the dishes prepared by myself, the 20 or so chefs will be very busy. Now that the restaurant has expanded, the [-] or so chefs are even busier.

Tang Sheng often wandered around. This chef tasted what he fried, and that chef cooked and ate it. So far, none of the chefs can make him nod. These chefs were very depressed at first, and Tang Sheng was also disappointed. The freak master was dissatisfied, but gradually he got used to it again. Everyone said that if anyone could really make master nod his head, he would probably reach the top of the world.

"Master, why do all the conch you fry are so delicious? Is there any trick?" The chef named Lu Suihai couldn't bear it anymore, and asked again when Tang Sheng was about to leave. I also asked, but Tang Sheng never answered him, and continued to shake his head and leave. Tang Sheng is in a good mood today, and he really stood up after thinking for a while.

"Of course there is a trick." Tang Sheng nodded and said. As soon as he spoke, almost all the chefs in the kitchen pricked up their ears, and those who were far away even turned off the fire and ran over. Tang Sheng never taught it. This is the first time I have had their cooking experience today, if I miss it, I will probably regret it for the rest of my life.

"Master, please continue to talk." A chef next to him smiled and handed him honey water. They all knew what kind of personality this young master Tang Sheng had. He eats without hesitation, doesn't pick what to drink, and doesn't think others are dirty. There are many privately brewed tea, honey water, and wolfberry water in the back kitchen. He never refuses anyone who comes.

Although Tang Sheng is young, but his level is too high. It is said that there is no priority in learning, and those who are masters are teachers, so most of these chefs are older than Tang Sheng, but they still call him master willingly. It is not shameful to call him master after learning a craft. You want to learn from others, but you look down on them and think about yourself, that is really embarrassing. In ancient times, it was an extremely serious matter for craftsmen to pass on their skills. At that time, the relationship between master and apprentice was much closer than the relationship between father and son. .

"The trick is that you have a big problem with your basic skills." Tang Sheng said with a smile. The chefs around were stunned for a long time when he said this sentence, and soon their faces showed disapproval. Basic skills?They are all first-class chefs, and the worst ones have more than six or seven years of basic skills. How can they not pass the basic skills?Is this a joke?
"What? Don't believe me? Then let's test it. Come, come with me." Tang Sheng waved his hand after speaking. More than 20 people didn't know how to test, but they followed Tang Sheng obediently. Side, here is a place for all kinds of miscellaneous grains. The back kitchen of this restaurant has everything, miscellaneous grains, frozen food, vegetables, seafood, fresh meat, etc. There is even a room at the back where some live chickens are kept in cages. What about ducks?

Soon, each of these people got three big handfuls of soybeans, which seemed to be less than two kilograms per catty. Then Tang Sheng asked a question, fry soybeans, and fry a plate of soybeans within 10 minutes. Hearing this topic, the chefs They were all stunned for a while before they came to their senses, seeing that Tang Sheng had already started pouring oil, they all became busy.

Those rich people in front were still waiting for the food to be served, but they didn’t know that the back kitchen ignored them at all, and began to compare the basic skills, and the back kitchen soon made small crackling sounds, some with high fire and some with low fire After 10 minutes, everyone's soybeans were fried, nothing was put in, just soybeans and oil, when Tang Sheng's plate of soybeans was served in front of everyone, the faces of the chefs changed.

Looking at the soybeans on their plates, they finally knew where the difference was. Every soybean fried by Tang Sheng was almost the same whether it was raw or cooked, and there was no basic difference in color, but look again. Some of the soybeans they fried were darker in color and some were lighter in color. Obviously, the heat was very different. No one's soybeans were similar to the soybeans Tang Sheng fried.

"Everyone knows the story of the oil seller. The oil seller can pour oil into a bottle through the square hole of a copper coin without a drop of oil staining the copper coin. This is the basic skill. How did the thieves who practiced stealing practice their hand speed? Put a small piece of soap in boiling water and use two fingers to squeeze the soap out. That is not a movie, it is a real practice.

It's the same as being a cook. You are all first-class chefs on the surface, but everyone's basic skills are not up to the mark, whether it is speed, endurance, or eyesight. You must clearly know the temperature of the bottom of the pot through the change of oil temperature. How much, what is the temperature at the side of the pot, when you stir-fry, those dishes are piled up in the pot, the temperature is different in almost every place, simple stir-fry although the vegetables are cooked, but the taste is very different.

What you need to contact now is the basic skills. When you can fry soybeans to the point where I am, it can only be regarded as a basic pass. When you can completely control the temperature of the pot and perfectly control the changes in the food in the pot, your level It will naturally reach the top level. At that time, fine-tuning the taste is the trail, isn't it easy? "Tang Sheng left after finishing speaking. Just now he saw Su Yuchen waiting for him over there. It seems that something happened.

(End of this chapter)