Gastronomy God

Chapter 176
In the blink of an eye, it has come to December, with heavy snow and cold wind.

The number of pedestrians on the street has decreased at a speed visible to the naked eye. Except for adults who have to go to work and have to go out, students and the elderly are all nestled at home.

In this case, the business of restaurants suddenly became difficult.

Of course, for ordinary restaurants, hot pot restaurants attract the best business time of the year in winter.

Seeing this, Cheng Xin also reorganized the dishes of Shenchu ​​Xiaodian, and launched several new hot pots,

In winter, hot pot is a favorite thing for everyone.

Relatives, friends, and lovers gather in a small space to eat hot pot, and the relationship will gradually heat up.

There are different types of hot pot in China, and there are a thousand flavors in a thousand kinds of hot pot. Even if a hot pot lover spends his whole life, it is difficult to taste all the hot pot flavors in this land.

Because different stores have different recipes for hot pot base ingredients, Xiao Xu's recipe is slightly different, resulting in completely different tastes of the final hot pot.

When Cheng Xin learned how to make hot pot with his father, he knew that the most popular type of hot pot is seafood hot pot.

Therefore, Cheng Xin spent a lot of energy learning to make seafood hot pot.With the support of the system, Cheng Xin's understanding of how to make seafood hot pot has already reached an incredible level.

The reason why seafood hot pot is loved by most people is because diners like to eat seafood and other ingredients.

The ingredients of seafood hot pot are also very particular. The emphasis is on the umami taste of the taste and the various stimulation of the ingredients, so that the food is not greasy, and the aftertaste is endless.

The most famous hot pot along the coast is chrysanthemum hot pot. Most people don't know what chrysanthemum hot pot is.

Among gourmet lovers, Chrysanthemum Hot Pot is very popular.Because chrysanthemum hot pot is not only healthy, but also has a light taste and sweet juice.

According to the hobbies of most health-preserving elderly people, Cheng Xin uses a mixture of chicken soup and broth as the soup base of chrysanthemum hot pot, supplemented by raw fish, chicken and other thin meat slices and giant chrysanthemums. Refreshing, fragrant lips and teeth.

What Cheng Xin has the deepest understanding of making hot pot is that he knows that people in different regions have different preferences for ingredients.

The more people in the northern regions deviate from the equator, the more they like spicy and meaty hot pot to keep out the cold.

The hot pot in Tianfu Province is one of the representatives, and it is famous for its spiciness.

As an authentic Tianfu native, Cheng Xin has his own way of cooking Sichuan-flavored hotpot.

Sichuan-style hot pot, the biggest selling point is that it is spicy, spicy and hot.

In order to satisfy the gourmet lovers in this province with the Sichuan-flavored hotpot of Shenchu ​​Xiaodian, Cheng Xin used the top Chaotian pepper, Hanyuan Gongjiao, Pixian watercress, Zhihe cooking wine, butter, sweet wine and several kinds of hot pot as the base ingredients. It is made of ten kinds of Chinese medicinal materials that are beneficial to the human body and keep out the cold.

Cheng Xin's special Sichuan-flavored hotpot combines meat and vegetables, spicy and sweet, tender and tender, fragrant and mellow, and other side dishes. It is enough to make any gourmet who is picky about food After tasting, they all expressed their praises.

Since the current store of Shenchu ​​Xiaodian is only operating in NY City, Tianfu Province, it has not expanded to other provinces.

Therefore, the main diners and service targets of Shenchu ​​Xiaodian are still local people. In order to facilitate the teaching of his own hotpot making skills, Cheng Xin only taught the Sichuan style hotpot making skills for the time being, so that the master chefs of each branch can learn.

Through video conferencing and other live broadcast teaching ceremonies, as well as the blessing of Cheng Xinyan’s master apprentice buff, all branch store managers quickly mastered Cheng Xin’s unique Sichuan style hot pot making method.

They themselves are extremely talented and savvy chefs, and this is why they can quickly become master chefs under Cheng Xin's training.

Cheng Xin also recorded the entire cooking teaching video on the P station. As for how much the netizens can understand the skills of making hot pot, it really depends on their luck.

For netizens, Cheng Xin has no obligation to answer their doubts about cooking one by one.

In the Chef's Doubt Manual written by Cheng Xin, almost all the questions of netizens can be answered.But this manual is unique to Shenchu ​​Xiaodian and cannot be easily leaked.

As for other flavors of provincial hot pot, Cheng Xin will slowly introduce tutorials when he has time, for every master chef in the magic kitchen shop to learn.

These days, the chef training class of Shenchu ​​Xiaodian is in full swing. Cheng Xin's disciples, Song Xiaojun, Duan Panyan, and Sun Jie, rely on Cheng Xin's handouts and the cooking experience they have learned to train them. Quite a few new master chef talents.

On the side of Shenchu ​​Xiaodian, master chefs are really nothing.

Different from other master chefs who feed their chef apprentices little by little, and spend more than ten years cultivating a new generation of master chef successors, Cheng Xin directly teaches all the cooking points to the new chef students.

As for how much the chef students can accept, it depends on their fortune.

Cheng Xin has the buff of strict teachers and high apprentices. The average concentration and comprehension of the chef students in the magic kitchen shop are more than 60% stronger than when they study by themselves, which greatly shortens the time for them to accept Cheng Xin's culinary skills. time of knowledge.

Cheng Xin's three major apprentices only need to follow the steps, take the handouts that Cheng Xin gave to the first class of students, and repeat the main content and practical training.

As for the doubts the students had during the class, Cheng Xin had already made a summary. Basically, Cheng Xin explained in detail what doubts a chef might have when he grows into a master chef.This is also the most different place between him and other old master chefs.

Other master chefs' understanding of culinary art is too superficial, and they can't summarize the cooking from a macro perspective. For Cheng Xin, this is not a problem at all.

There were many questions raised by the 200 students in the first class, including more than 99.995 questions from chefs, so Cheng Xin felt relieved to let his apprentice teach the second class of chef students.

If a new student asks a question that is not included in Cheng Xin's solution, it means that the student's question represents a new direction for the development of a chef, a question about a new genre related to cooking.

And this possibility, for a chef, is basically zero.

Will there be a chef with more superb cooking skills than Cheng Xin in this world?
impossible.

Is there anyone in this world more likely than Cheng Xin to discover a new way of cooking?

impossible.

These reasons are why Cheng Xin's Magic Kitchen can mass-produce master chefs like an assembly line.

The teaching plans written by Cheng Xin, the chef training plan, and the chef's doubts and answers manual are the foundation of the magic chef's training of chefs.In the future, Cheng Xin will also improve these contents bit by bit.

(End of this chapter)