Food starts with noodles

In the back kitchen of a big hotel, washing and cutting vegetables has become an assembly line operation.

Also, machines are used instead of manpower.

In the process of food from entering the kitchen to going to the table, except for cooking, which must use manual labor, other steps can be done by machinery.

Such as washing and cutting vegetables.

Such as the primary processing of meat.

There is a big difference from doing all the steps in a small restaurant by yourself.

But Xu Zhuo always felt that the dishes made in this way had no smell of fireworks.

He watched two chefs stir-fry, which was completely stylized.

Burn oil, stir-fry, stir-fry, season, thicken, plate...

The steps are the same for almost all stir-fries.

And the dishes made, no matter the color matching or taste, are very similar.

To use a popular saying on the Internet, this kind of dish has no soul.

Even a home-cooked dish doesn't have any home-cooked taste.

After hearing Xu Zhuo's words, Guan Junjie smiled and asked, "Brother, have you ever eaten farmhouse music?"

Xu Zhuo nodded: "I have eaten, the food is very appetizing."

Guan Junjie asked again: "What is the price of the farmhouse music you eat?"

Xu Zhuo thought for a while: "It's a bit more expensive than the meals in small restaurants, but not too much. The main thing is the meals made in wood-fired floor pots, which are very popular."

Guan Junjie handed the price list of Rongcheng Taste to Xu Zhuo: "If the food in the farmhouse is increased several times for you to eat, will you still find it delicious?"

this……

Xu Zhuo thought about it carefully, if a plate of scrambled eggs with leeks sold for 70 yuan.

He may still find it delicious, but he definitely won't think it's a good deal like just now.

And once there are high-priced dishes in the farmhouse, the first thing everyone feels is, why should I spend so much money to eat in this kind of place?

Isn't it the same taste when you make it at home?

With so much money, you can eat seafood or other delicacies.

This is also the reason why the business of some farmhouses that were once famous for a while declined rapidly after the price increase.

"Small restaurants should have fireworks, mainly to make the taste close to home-cooked flavor, so that customers have the feeling of eating at home, and the price is more reasonable."

"But big restaurants are different. No matter in terms of software or hardware facilities, big hotels give people a luxurious feeling, and the dishes must not be smokey, so as to prevent customers from having the mentality of eating farmhouse music."

"Those dishes that cost thousands of dollars per person are not related to fireworks, and the dishes are less grounded than ours. But the more this is the case, the better people who go to eat feel."

"On the contrary, in that kind of store, you have to serve him the most common hot and sour potato shreds. Even if the taste is super good, the customer feels bad, because in his opinion, this dish is not worth three or four hundred servings." s price."

Xu Zhuo nodded.

Thinking about it in his own shoes, he probably also has this mentality.

While chatting, suddenly Boss Zeng opened the door and walked in.

Seeing Xu Zhuo, Boss Zeng greeted him with a smile.

Although Boss Xu couldn't borrow the old man's honor in Rongcheng, he still has the status of Wei Junming's godson.

It was also because of Wei Junming that Boss Zeng was so polite when he saw Xu Zhuo.

After exchanging pleasantries, Boss Zeng sat down and asked Guan Junjie, "Master Guan, my brother-in-law has been making a lot of noise at home these two days. He said his cooking skills are not bad, and now my wife is getting excited..."

Recently, the business of Rongcheng Taste is good, so Boss Zeng’s brother-in-law once again came up with the idea of ​​back kitchen.

I want to come over and step in.

This time he didn't intend to get Guan Junjie away, but wanted to join Guan Junjie's team.

It is enough to be a head chef in a certain area of ​​the back kitchen, or manage the warehouse.

As long as he can get oil and water, he is content.

Guan Junjie naturally would not agree so.

Now the kitchen team is dominated by him and his juniors.

What's the matter with a nail inserted so suddenly?

Therefore, Guan Junjie planned to refuse without even thinking about it: "You didn't say it earlier, now the personnel structure of the back kitchen has been perfected, and everyone is working hard, so it is not easy to arrange."

Boss Zeng also knew what he meant.

But his wife was in a hurry at home, so he had to come over to ask a question symbolically.

In fact, he is the boss, if he really wants to arrange for someone to come in, there is no need to ask Guan Junjie for his opinion.

But Rongcheng Taste's business has just started to pick up now, and he doesn't want to be ruined by that brother-in-law who is not doing enough.

After Boss Zeng left, Guan Junjie looked at the time and said to Xu Zhuo, "Let's go to the back kitchen. I usually instruct some of my apprentices to cook at this time. You just help me to see if there are any deficiencies. place."

This is purely out of politeness.

Guan Junjie has been famous for a long time, and his cooking level is not much worse than that of Wei Junming.

So no matter how unbearable he taught his apprentices, it was not Boss Xu's turn to point out the shortcomings.

Xu Zhuo smiled and said, "I'm here to learn today. It's a surprise to see you teach cooking. It happens to be learning from my senior."

The two came to the cooking area, and the ingredients to be used this morning have basically been processed.

A couple of chefs in their 20s are practicing their knife skills.

Seeing Guan Junjie coming in, several people hurriedly said hello: "Master, can we go to the stove today?"

"First, each of you fry a piece of fish-flavored shredded pork. Let me see. If it's okay, you will be allowed to cook."

When they heard this, they hurriedly prepared the ingredients needed to make fish-flavored shredded pork.

Going to the stove represents the transition from an apprentice to a real chef.

Not only does it have status in the kitchen, but the salary is also completely different.

So they're all excited.

Guan Junjie was worried that Xu Zhuopan would be bored standing still.

Turning his face away, he asked, "Junior brother, have you ever learned fish-flavored shredded pork in the Central Plains?"

Ok?

Xu Zhuo was already a little anxious, but when he heard Guan Junjie's question, he was overjoyed.

Is it finally my turn to pretend?

Chapter 486 Please start your show

Xu Zhuo cleared his throat: "I've learned it, but I can still do it."

Guan Junjie was a little surprised that he was so brash.

Originally, Guan Junjie planned to let Xu Zhuo try it out with a few of his apprentices. They were about the same age, so it was a good time to learn from each other.

It turned out that Xu Zhuo was so confident.

"Since that's the case, why don't you make fish-flavored shredded pork as well, and let your nephews watch it?"

Xu Zhuo was waiting for this sentence.

He nodded and said, "No problem. It just so happens that I'm having some technical itch today, and I want to make some dishes to warm up."

The two hit it off so well.

Xu Zhuo didn't hesitate and washed his hands carefully.

Start preparing the ingredients needed to make fish-flavored shredded pork.

Several nephews were full of dissatisfaction.

He didn't do anything anymore, but stood not far from Xu Zhuo, watching Xu Zhuo's performance.

When Boss Xu saw the situation, he became even more excited.

Brothers and nephews, since you want to see me pretending to be aggressive, then I will give you a good performance.

He took a piece of tenderloin and began to shred it.

But he didn't slice the meat first and then shred it like the others.

After getting the tenderloin, first cut the tenderloin into pieces about ten centimeters long.

Then put the meat on the chopping board, put the kitchen knife close to the chopping board, and gently slice along the bottom of the meat in the direction of the left hand.

As for the left hand, keep pressing the piece of meat, and when the blade is almost at the end, roll the piece of meat, so that the kitchen knife can continue to slice forward again.

In this way, he sliced ​​the meat with one hand and controlled the meat with the other, turning a whole piece of tenderloin into a piece of meat for tasting.

The meat slice was uniform in thickness from the beginning to the end, and the meat slice was more than one meter long, without any signs of breaking.

The chefs in the cooking area were all attracted.

Although this knife is powerful, chefs above the chef in the cooking area can do it.

They were surprised that Xu Zhuo was able to use the knife so well at such a young age, no wonder he became the godson of his master.

This technology is really admirable.

As for Guan Junjie's apprentices, they stopped talking at this time.

The dissatisfaction on his face had long since disappeared.

Xu Zhuo dipped the kitchen knife in some water and quickly cut the piece of meat into shreds.

Then put it in a basin and wash it with clean water, which can effectively remove the blood in the shredded meat.

Squeeze the water off the shredded pork you like and put it in a bowl.

Add salt, pepper, a little light soy sauce, a little cooking wine, and a little water in turn, and stir in one direction.

The shredded meat made in this way is more tender and smoother, and the taste is better.

After mixing well, add egg white and cornstarch to it.

After mixing evenly, add a spoonful of salad oil into it, continue to mix evenly, and set aside to marinate.

The purpose of adding salad oil is to lock the moisture in the shredded pork, and at the same time, it is convenient to disperse the shredded meat, just like the method of marinating sliced ​​meat when making boiled pork slices.

Then, Xu Zhuo began to prepare the ingredients.

The main side dishes of fish-flavored shredded pork are shredded bamboo shoots and shredded fungus.

Both of these are prepared in the back kitchen.

Xu Zhuo rolled the soaked fungus into rolls, and cut them into fine shreds with a knife.

Then wash the bamboo shoots and cut them into thin strips.

After the side dishes are ready, it's time to prepare the accessories.

The auxiliary materials of fish-flavored shredded pork mainly include pickled pepper, minced ginger, minced garlic, and chopped green onion.

Among them, pickled peppers are the most important thing in this dish.

Take four or five soaked Vitex twigs, remove the stalks and chop them into pieces.

Finely mince the onion, ginger, and garlic. The minced garlic should be one-third more than the minced ginger. The dishes made in this way taste better.

The diced green onion should not be cut too large, because this dish is sprinkled with diced green onion before serving. If the chopped green onion is too large, the fragrance of the green onion will not come out.

After the ingredients are cut, start preparing the sauce.

The sauce used for fish-flavored shredded pork is well prepared.

One spoonful of salt, two spoonfuls of white sugar, three spoonfuls of balsamic vinegar, one spoonful of soy sauce, one spoonful of dark soy sauce, one spoonful of cooking wine, one spoonful of cornstarch, after mixing evenly, it is the source of fish flavor and the soul of fish-flavored shredded pork .