Food starts with noodles

On the contrary, I still suspect that the food is served so quickly, it can't be the mouth-watering dish that others have eaten, right?

"Then I'm used to cooking, what should I do?"

Chapter 398

Yu Peiyong's explanation made Xue Mingliang distressed.

This problem is easy to solve.

Yu Peiyong pointed to the ingredients spilled on the stove and said with a smile: "Cook slowly and steadily, and try not to spill any crumbs, that's all."

Then, Yu Peiyong asked him to develop the good habit of wiping the stove every time he cooked a dish.

A qualified chef must keep the kitchen clean and tidy at all times, regardless of the kitchen utensils or the stove.

For a chef, this is his face.

Don't be sloppy, it will not only leave a bad impression on people, but also bring a bad reputation to the store.

And after this kind of reputation spread, it basically cut off the way to the big hotel.

The bigger the restaurant, the more rules there are in the kitchen.

Every step and link has strict regulations.

Behaviors like Xue Mingliang's behavior of leaving a pile of food scraps on the stove after cooking are strictly prohibited.

This is the same as today's big companies and small companies.

Small companies are relatively free, and the regulations are more humane.

But you need to do everything yourself, everyone is a generalist.

Moreover, the small company is not stable. Maybe they are still staying up late and working overtime at the company today, planning the future of the company, and the company will close down the next day.

And big companies are more formal, with various rules and regulations.

From clothing to manners, there are rules, and there are frequent fines and salary deductions, which makes people very uncomfortable.

However, the advantage of a large company is that it has a complete staff, complete benefits, stable work, and a complete promotion route.

As long as you do your part.

In the past few years, there has been a debate about whether it is better to be a large company or a small company.

Each has its own advantages, but in general, the advantages of large companies are more obvious.

Set into the catering industry, it is also better for a big hotel.

In a small restaurant, not only do you have to bear the harsh criticism of the boss, but sometimes you have to face the difficulties of the customers, and even some customers specifically find fault, and the chef has to come forward to deal with it.

But in a big restaurant, it has nothing to do with the chefs if you let the water flood you.

From the perspective of personal ability improvement, small restaurants are not as good as big restaurants to train people.

Take Xue Mingliang as an example. He started cooking in his own small restaurant when he was a teenager, and he didn't want to go out to see it until he was almost 30 years old.

I thought I could be a chef or something in a restaurant, but after looking for a job, I was caught blind when I tried the dishes.

After hitting the wall like this several times, he himself suspected that he could not cook, so he came up with the idea of ​​becoming an apprentice in Xu's restaurant.

He didn't know many things until he arrived at Xu's Restaurant.

For example, how to heat a pot, how to prepare it, and even the order of cooking ingredients are all learned from Xu Wenhai and Xu Jimin.

Most of the methods he used to cook in the small restaurant at home were wrong.

Some methods are more wasteful of ingredients, and some methods are more oily.

Anyway, in Xu's restaurant for more than a year, several master chefs in the back kitchen were all correcting his mistakes in cooking.

After hearing Yu Peiyong's words, Xue Mingliang said with emotion: "Don't tell me that I really don't take the hygiene of this stove seriously. In the future, don't worry, it will definitely be cleaned up."

After speaking, he turned to Xu Zhuo and Jianguo and said, "I'm not the narrow-minded person, just tell me what's wrong, and I'll try my best to correct it."

When he first went to Xu's restaurant, Xue Mingliang dismissed the suggestions of several chefs in the restaurant.

As a result, he was slapped in the face. Apart from cooking fast, he has no other advantages.

Moreover, in a big restaurant, cooking quickly does not mean cooking well. On the contrary, people will think that the dishes you cook are not hot enough.

So from then on, Xue Mingliang understood a truth.

For men, being fast is sometimes not an advantage.

After talking about this, Xue Mingliang began to pester Yu Peiyong, wanting him to give some pointers on his own cooking.

Yu Peiyong had nothing to do, so he readily agreed.

Feng Weiguo took a sip of water, pointed to the old and the young in front of the stove and whispered to Xu Zhuo, "Keeping an open mind is progress. By next year, I won't be able to keep that kid at [-]."

Xu Zhuo also knew that Xue Mingliang's talent in cooking was really extraordinary.

If he had learned how to cook from the old man when he was a teenager, his current achievements would definitely be extraordinary.

At least he can be the head chef of Xu's restaurant.

It's a pity that his basic skills are not solid, and other than Xiaochao, he is weak in everything else.

It takes a lot of effort.

But he worked hard and he was making progress.

Next year, maybe I will be able to master the essentials of stir-frying.

After waking up, the temporary mentor and apprentice also started to act.

Xu Zhuo worried that watching Feng Weiguo use a curved knife to make noodles, he would not learn the desired technique, so he repeatedly suggested to Feng Weiguo to use a kitchen knife to cut noodles.

"The curved knife is so simple, I can't see the craftsmanship at all. I still like to use a kitchen knife. If the level is not enough, it will be exposed all at once."

Using a kitchen knife to slice noodles is really a test.

If you don't have a good knife skill, you might be able to cut out a piece of dough with the thickness of a shoe sole.

Feng Weiguo thought for a moment, then agreed to Xu Zhuo's request.

This brat seems to be testing me.

I can cut a piece of iron into noodles, let alone a kitchen knife.

After finishing speaking, Feng Weiguo went to the knife holder used by Xu Zhuo, and carefully dug out a sharp slicing knife.

Then he told Xu Zhuo the essentials of choosing a knife.

But Xu Zhuo didn't understand why until he finished listening.

"Having said so much, isn't it just to choose the lightest one?"

When Feng Weiguo was talking vigorously, Jianguo, who was cutting tofu next to him, interjected.

He finally understood that the old man was talking about a lot of useless nonsense.

Jianguo saw it clearly when he was just choosing the knife. Feng Weiguo had been comparing the weight of the kitchen knife, but he didn't test the strength of the blade at all.

It actually involved some plywood steel knife or something, it's completely nonsense.

Yesterday Feng Weiguo saw Yu Peiyong teaching Xu Zhuo how to cook, and he talked about how to choose a pot, boil it, and how to maintain it in daily life.

Today, he wanted to talk about kitchen knives, imitating everything.

As a result, Jianguo was ruthlessly ridiculed.

However, Feng Weiguo had a thick skin, and after a sly smile, he held the dough, wiped some water on the dough, and stuck it firmly on the supporting board.

Then he held the supporting panel in one hand and the slicing knife in the other, and came to the stove.

After the water in the pot boiled, Feng Weiguo began to chop the noodles.

Where the blade passed, slices of snow-white dough were sliced ​​into the pot.

This piece of dough is uniform in width and thickness, and each piece is at least [-] centimeters long.

Xu Zhuo was already dumbfounded.

Feng Weiguo really showed his true skills today.

It is really extraordinary to be able to cut such a uniform and perfect dough at the age of 70.

If only I had such a good knife skill...

"The host successfully stimulated the skill of [Concentrate on learning], and obtained the entry-level professional skill of knife skills-cutting, congratulations to the host."

Chapter 399 Man, That's So Fast!

I wipe, here it comes?

No sense of expectation.

The technique came so quickly, Xu Zhuo was not used to it.

"Where are your eyes looking? Can you learn without watching me cut noodles?"

Seeing that Xu Zhuo was distracted, Feng Weiguo stopped what he was doing.

This kid was arguing to learn for a while, but he just started and didn't pay attention to it. When will he learn how to slice noodles?

Don't look at Feng Weiguo's unhappy face, in fact he is happier than drinking honey.

The more Xu Zhuo didn't concentrate on studying, the more fun he could experience being a master.

That's great.

I hope this kid can study for a year and a half, just to fill his empty window.

Let him go after finding a new apprentice.

But even though he thought so in his heart, he couldn't express it, otherwise it would damage the image of the famous teacher.

Feng Weiguo coughed twice, ready to teach this disobedient student a lesson.

Let's have fun first.

Recently, either being taught by Zhao Jinma or scolded by Xu Jimin, he finally had the opportunity to train others.

This feeling is really good, I hope I can yell at him every day in the future.

While he was talking, Xu Zhuo raised his hand and shook it in front of his eyes.

Feng Weiguo waved his hands impatiently: "What are you doing? Listen to me carefully. Where did I go?"

He was interrupted by Xu Zhuo as soon as he entered the state, this child is really infuriating.

But it's okay, let's start again.

I have to experience it while Xu Jimin is away.

When he was thinking wildly, Boss Xu suddenly said: "I already know it."

what?

Feng Weiguo looked at Xu Zhuo in disbelief: "You know how to cut?"

Xu Zhuo nodded.

Is it that fast?

Feng Weiguo didn't believe it.

It's not a good thing for a man to be fast.

This saying is still valid today.

Feng Weiguo didn't want Xu Zhuo to learn it so quickly.

"Child, bragging is not like that. Don't you know it? Come on, come on, try cutting some interview pieces for me. I don't believe you already know it."