Dare to cook

Chapter 272 Travel Exchange Meeting
The back kitchen of the Shanzhuang Hotel is in the southwest corner of the first floor of the hotel.

The back kitchen covers an area of ​​about 200 meters, which includes a full set of Chinese-style kitchen, Western-style kitchen, roast meat room, pastry room, and food storage room.

When the three of Yao Yu were brought to the back kitchen by the manager of the catering department, there were already twenty chefs busy here.

The air is also filled with the aroma of millet porridge, fried pot stickers, and steamed buns.

In order to hold the international tourism exchange meeting, the hotel in the villa did not accept idle foreign guests as early as three days ago.

All the hotel rooms are now vacant.

Except for those guests and reporters who haven't checked in yet, staff from China Tourism Association, Yuanzhi Public Relations, and Tonglin Tourism Bureau have all checked in.

Therefore, the hotel kitchen has to prepare breakfast for more than 50 people early in the morning.

As soon as Yao Yu entered the back kitchen, Yuan Dewei, the executive chef of the hotel's back kitchen, greeted him warmly: "Oh, Yu fanatic! Welcome, welcome, welcome to guide the work!"

"Chef Yuan is too polite. What are you talking about instructing work? I'm here to help. Everyone discusses with each other and works together." Yao Yu said with a smile.

In the face of peers who are not subordinates, the necessary respect is due.

If not, it would be annoying, and which chef would add some ingredients to his own dishes, and it would be his own signature in the end.

Yao Manzi is no longer the first brother to travel in the world of cooking, so he is naturally very talented.

Most of the dishes for the exchange meeting have to be ordered in advance, otherwise it will be too late to buy and prepare.

Although Yao Yu arrived in Tonglin yesterday, he contacted Yuan Dewei through Yuanzhi Public Relations as early as the day before yesterday.

Yuan Dewei is the chief chef of the Villa Hotel, without his cooperation, so many banquets during the exchange meeting would definitely not be properly arranged.

Listening to Yao Yu's modest and polite words, Yuan Dewei also smiled.

He is already in his 40s.

When you are young, cooking is not considered a talent.

Nowadays, Yuan Dewei is older and more experienced. Among chefs of his age, he can only be regarded as average.

However, Yuan Dewei's work attitude is very good, and he has strict requirements on his subordinate chefs.

At this time, more than 20 chefs in the back kitchen are working on the ingredients that will be used in the lunch banquet.

There are only four or five chefs busy preparing breakfast.

Yuan Dewei enthusiastically brought Yao Yu to the workbench where breakfast was being prepared, and introduced to him:

"This is Fu Dumplings, this is steamed buns stuffed with minced fish and sauerkraut, this is brown sugar steamed cake, this is fried dough sticks wrapped in glutinous rice...the flavors are all unique to our restaurant. You may wish to try them."

As he said that, Yuan Dewei asked a chef to quickly make Yao Yu fried dough sticks wrapped in glutinous rice.

Fried dough sticks wrapped in glutinous rice are a common breakfast food in the Jiangnan area.

The method is also simple. The chef uses gloves to tightly hold the steamed glutinous rice into rice balls, then wrap the fried dough sticks, and add various fillings such as fried vegetables, pork floss, and ham.

It also looks similar to hand pancakes.

It's just that the noodles of the finger cakes are replaced with glutinous rice balls.

In Wanwan and Xiangjiang areas, this kind of breakfast is also very popular.

However, people in those places are more used to calling this kind of food rice balls.

Yao Yu had also eaten a lot of fried dough sticks wrapped in glutinous rice before.

He has tasted the flavors of Eastern Zhejiang, Eastern Guangdong, and Southern Jiangsu.

However, the taste of rice balls made by Yuan Dewei's subordinates surprised Yao Yu, and it felt quite unique.

"Hmm, it's salty, but sweet. It seems to have the smell of fennel and braised pork. Chef Yuan, your rice balls are not steamed with the brine of braised pork, are they?"

Yao Yu tasted two mouthfuls carefully and asked.

Yuan Dewei immediately gave a thumbs up, and praised: "Awesome! Yu's madman is indeed Yu's madman, he ate it all at once!"

"I've never eaten rice balls with this flavor. Besides steaming them with brine, you should have mixed red bean soup and sugar water, right?" Qin Ming also commented on the rice balls.

As soon as this remark came out, the other chefs nearby were shocked.

The glutinous rice-wrapped fried dough sticks of Holiday Villa are indeed their exclusive invention.

This kind of rice ball, which perfectly combines the two opposing tastes of salty and fresh, is actually an accidental product.

Once when steaming glutinous rice, a new apprentice accidentally spilled brine into the steamer.

At that time, the whole back kitchen was rushing to make breakfast, and the little apprentice was often scolded because of his poor performance.

He was worried that if he made a mistake again, he would be kicked out directly, so he didn't say anything, but secretly poured out the brine and replaced it with clean water.

However, there are still brine residues in the glutinous rice.

That smell won't go away unless you rinse it multiple times.

However, the little apprentice had only rinsed the water once, and the master who was in charge of taking him urged him to put the glutinous rice into the steamer quickly.

The apprentice didn't dare to argue, so he hurriedly steamed the glutinous rice.

As a result, glutinous rice, which has been soaked in sugar water and steamed in the past, has a salty and fresh brine taste all of a sudden.

After everyone tasted it, they thought the taste was weird at first, and then they found it delicious.

Therefore, this taste of glutinous rice balls was further improved by Yuan Dewei, and it was preserved and became the characteristic breakfast of the resort.

And the little apprentice who made a mistake, after being reprimanded, received more caring training, and now he has become a sous chef with strong knife skills in Yuan Dewei's team.

But now.

The special glutinous rice balls that Yuan Dewei's team is proud of were revealed by Yao Yu and Qin Ming in a few words.

This shocked the chefs of the resort.

Yuan Dewei originally thought that Yao Yu's deputy was an ordinary chef similar to him.

After hearing Qin Ming's words at this moment, he couldn't help but take a serious look at Qin Ming: "May I ask what your name is?"

Yao Yu replied for Qin Ming:

"His name is Qin Ming. He just came back from Italy. He is also a member of this year's National Youth Chef Team."

The other chefs suddenly gasped.

A member of the National Green Kitchen Team, to say the least, is also in the top ten of the Jade Food List.

This kind of awesome person is willing to be the sous chef beside Yao Yu?This, this, this Yao Manzi is so awesome!
For a moment, everyone was in awe.

Even the ignorant Xu Yunle suddenly received awe-inspiring gazes.

After Yao Yu tasted all the breakfasts in the kitchen, he found that the breakfast standard of the resort was very high.

This discovery put Yao Manzi in a good mood.

It seems that there is no need for him to bother to stare at the breakfast in the next two days.

More important than breakfast, today's lunch must be of a high standard.

After Yao Yu finished his breakfast, he discussed with Yuan Dewei how to assign today's work.

First of all, there will be more than 520 people attending the luncheon at noon. According to the division of ten people per table, 52 tables of dishes will be prepared.

Each table must have three meat dishes, two vegetarian dishes, five cold dishes, three kinds of pasta and pastries, ten hot dishes, three soup dishes, and one fruit plate.

The serving size of each dish does not need to be too much, but the form must make up 21 dishes.

After discussion, Yao Yu and Yuan Dewei decided to hand over all five cold dishes to Xu Yunle, and the two cold dish masters in the hotel were responsible for helping Xu Yunle.

Qin Ming and Yuan Dewei are in charge of pasta and soup respectively.

The fruit plate is not difficult, and it can be done by any sous chef.

As for the ten hot dishes, Yao Yu prepared them all by himself.

Several other hot food chefs in the hotel will fully cooperate with Yao Yu to provide assistance.

In this way, after everyone clarified the division of labor and responsibilities, they began to prepare dishes at full speed.

(End of this chapter)