Fix fixed point

Adam thought that he could see Hongrui cooking when he arrived at Alimentum, but in fact, Alimentum's experimental kitchen is on the second floor.He has been here for three days and has not seen Hong Rui's shadow yet.Adam has been very busy, and even Ting Nuo has only seen him once in the past few days, and it was still a hasty silhouette.

Adam arrived at eight o'clock, and the strong wind rolled the fallen leaves in front of the restaurant. Adam helped the waitress on the morning shift to move a few baskets of fresh vegetables and fruits, and his shoulder blades were still aching.At this moment Gray walked into the gate and waved to Adam.

"Good morning, Chef." He stood nervously in front of Chef Gray.

"Good morning." Gray glanced at Adam casually, then quickly looked away, his eyes scanning the restaurant floor to see if there were any other areas that needed extra cleaning.

"How have you been for the past three days?"

"The grapefruits and oranges I have touched in my life are not as many as I have peeled in the past three days." Adam smiled bitterly. He stood with the apprentice and peeled grapefruits for three days.The red and topaz-like pulp is crystal clear, and it will look as good as Christmas lights on a salad—but it requires a lot of patience, and you have to peel off every film on the grapefruit with your hands.But as long as one piece of pulp is damaged, that piece of pulp will be wetted by the overflowing juice.He should really count how much he peeled off, so that he can describe it in detail when telling stories to people in the future.

"Hmm. You're not bad at peeling. Every newcomer must peel citrus for at least a week. This is not against you." Adam slandered: No, the second chef said that he had never experienced the step of peeling a grapefruit. . "You're going to help the fish today." Gray stared at the receipt in his hand, and explained casually, "That's a whole anglerfish, very expensive, do you know what an anglerfish is? (*Note [-])?"

"Yes, Chef. I handled anglerfish when I was in Japan." Anglerfish have firm, elastic flesh.It was once considered a substitute for poor people who couldn't afford lobster, but now lobster may have become a substitute for anglerfish, which shows that the ingredients are precious.

Gray brought Adam to a bent chef and said, "Adam, today he will help you handle the fish." Adam looked at Gray inexplicably.The chef quickly put down the work in his hand and stood up straight and replied: "Yes, chef!" Adam realized that the chef's name was also Adam.

"Adam, Buchan, nice to meet you." Adam smiled and stretched out his hand.

The cook looked from Gray to Adam.The other chef, named Adam, has short dark blond hair parted in the middle, a round baby face under the bangs, and a pair of gray-like glasses with black frames - he doesn't look older than that How many.

It was only then that Adam belatedly understood what he had promised.After a moment of surprise, he stretched out his hand to hold Adam's palm: "It's a pleasure to meet you, I'm Adam, Ross." His voice was very soft, and it was impossible to hear what he said unless he listened carefully.

Gray nodded to them both, and hurried to the front to check on the restaurant's preparations.

Adam rolled up his sleeves, and there was an anglerfish on the steel counter, and the knives were neatly placed aside. "Well, what can I do to help you? I may not be as good as you, but I can still prepare. What would you like me to call you? Adam or Mr. Ross?"

"No, please don't, just call me Adam." The chef of the same name, Adam, stroked the fish inch by inch with his fingers to determine the health of the fish.

"Adam? This is kind of weird, AR? Adam R?"

"Adam R." The chef quickly looked up at him, smiled awkwardly, and turned his gaze back to the fish.

Even after Adam had shown that he knew how to handle anglerfish, the chef, Adam R, insisted on explaining it to him.He pulled the monitor in front of him and showed Adam another video of handling an anglerfish.In the video, the fish pieces are cut into the size of 10x7x4 cm, and put into a constant temperature water tank after vacuuming.Adam was grateful for that, because the eponymous chef could do it all by himself and let Adam watch.

Adam nodded to show he understood.When he cut the first knife, he noticed that the chef was not breathing. When he turned his head, he saw that the chef was staring at the knife edge he had sunk into the fish, and his face shifted along with his movements.Adam wanted to say something to ease the tense atmosphere, but in the end he said nothing.In fact, he is very confident and experienced in handling fish. The fish he handled in Japan left his nails with a fishy smell for a long time.

Under the watchful eyes of the chef, Adam methodically took off the fish fillet and cut it into the size required on the display.The whole process does not require any prompts.When Adam put the processed fish fillets on the counter, he heard the chef let out a deep and long breath.He straightened up and looked at Adam and muttered quickly: "That's great. There's another one here, and you've dealt with it together. I'm going to prepare today's staff meal."

In Adam's eyes, the white line connecting the body parts of the fish has already been drawn in advance, and he only needs to move the knife and swim along the route.He handles the fish the way he was taught in Japan.When the chef came to check the progress, all the fish cut into 10x7x4 cm were packed into vacuum bags, and all the fish pieces were exactly the same in appearance and size.However, there was another plate next to those vacuum bags, and other parts of the anglerfish were also put away in different categories. The black fish skin was neatly stacked, and the red gills were also stacked on one side. It was carefully washed like foie gras, without a single blood vessel, and next to it was white fish maw and black shark fin.

"Hey, Adam R, what do you think?"

The eponymous chef was too shocked to speak for a while.

With his hands behind his back and his head tilted to one side, Adam looked at the chef of the same name with a smile on his face, and showed the results of his work to the chef of the same name with joy in his tone.It makes him look like a pup waiting to be complimented by his owner.Everyone here has a workload that has to be done at some point, and that's never easy.So everyone is doing things with their heads down so that they can focus on the summit.The result is that everyone here seems to be preoccupied, and there is very little communication beyond what is necessary.

And Adam stood there with his back against the kitchen counter, his whole body relaxed, and his happy expression looked extremely glaring in this efficient and tense kitchen.The chef of the same name withdrew his gaze from Adam's face and frowned slightly.Seeing that his eyes fell on the kitchen paper that was not thrown away in time on the counter, Adam stuck out his tongue.Adam grabbed the kitchen paper, rolled it up, and threw it in the trash with a long shot.

Adam slapped his palms, withdrew his hands and turned his head to look at the chef with the same name with a smile again: "Three-pointer!"

The chef of the same name shrank his neck because of the sudden sound, and finally he bit his lower lip and said: "Adam B, next time you go over and throw it. It's easy to slip if someone steps on it. I'm surprised you did it so fast , I don't even have such a speed. But..." The chef of the same name poked the slippery fish skin with his finger, and said in disgust: "Why are these things here?"

Adam's eyes widened: "Do you only want fish?"

"Originally we only used fish. So I don't understand why you keep these things."

"Because, these are delicious!" Adam pointed to the fish liver: "The fish liver can be wrapped in the fish maw and cooked. The taste and aroma of the fish liver are very similar to that of foie gras. It is very good with a little soy sauce and citrus seasoning. Fish The skin is very tough, and it can be boiled or fried. As for the fish gills, I have rinsed and trimmed them, and it will be very fragrant when wrapped in flour and fried in oil. It is heaven to eat with beer.” Adam suddenly thought of something : "Adam R, you said it's your turn to make staff meals today, right? Since these are unnecessary, can I use these as snacks?"

The chef with the same name gave Adam a weird look, as if he didn't expect Adam to offer to cook a staff meal.Because the staff meal is just something to eat with leftover ingredients, no matter how good it is, there will be no rewards

He nodded: "Since you have finished these, you can spend an hour to prepare. Everyone is busy, so don't do too much trouble."

The staff meal is only 30 minutes long, and it is served an hour before the door is about to open, so most people don't have much thought about eating, and some chefs who have not caught up with the schedule need to finish the planned preparations before the door opens.So lunch is always like a short, quick battle.

Nobody touches Adam's fried gills and boiled fish livers.Most people politely say it looks good when they hear it's fish offal, but they're full and definitely have to try it next time.

And after 12 o'clock, the guests came one after another, and everyone was so busy that one order after another was handed into the kitchen by the waiter. When Gray reported the name of the dish, the corresponding chef responded.Different from the fiery atmosphere over there, Adam was cleaning up and cleaning the tableware for the staff meals together with the apprentices.Most of the food has been eaten clean.At one end of the table stood long black plates of fish gills fried to a golden brown.Next to it was sliced ​​orange cod liver, served in a dark blue bowl and garnished with green chives.

"Ah..." Adam lowered his head and sighed, holding the long table with one hand and rubbing his hair with the other, looking at a plate full of food.He wanted to find a place to go out for a couple of laps to calm down his frustration.But he didn't have time to change clothes and shoes, and besides, it wasn't lunch break.So Adam resignedly picked up the long black saucer, grabbed a piece of fish gills, and took a bite of it indignantly, muttering "This is obviously delicious..." while walking towards the trash can.He was holding the plate of gills, still debating whether to pour it down, maybe he could take it home and eat it with Kara at night.By the way, he would never throw away those fish livers.If his master master in Japan knew he dared to do that, he would definitely throw him out of the restaurant.

"What is this?" Adam heard a curious voice.

He looked back and saw Tinno standing behind him. This was the first time he had seen Tinno wearing a white apron.Tino's curly black hair, with bits of unpatched flour on it, looked tired and haggard.

Adam immediately put on his best smile and handed the plate forward: "It's the gills of anglerfish, Tino. It's delicious. I wrapped it in flour and fried it. It's tempura. Do you want to try it?" ?”

"I'm so hungry that I can eat anything now." Ting Nuo picked up one without hesitation, stuffed it into his mouth, and swallowed it in three or five mouthfuls.Ting Nuo licked the crumbs off his fingers and said, "It doesn't have any fishy smell, and it's crispy and crispy. But it's been left for a long time. It must taste better when it's just out of the pan."

Adam suddenly saw the hope of clearing up after the rain, and he replied with a smile on his face: "Really? Do you want more? I can use 140-degree oil to fry it again, and the taste will be more crispy."

"Then let's talk about it, it's all mine. I'll take it up and give some to Jane." Ting Nuo took the plate and put it in his hand, and then he swept his head towards the food on the table: "Is there anything else that can be eaten?" Is it? I'm starving to death, and so is little Jane."

Adam was puzzled, and he took the opportunity to ask the question that had been lingering in his mind: "There were a lot just now, and this may be the only thing now. Why don't you come down to eat? Or do you all eat on it?"

"Our rest time is very irregular, and it completely follows the work. There are many experimental products on it that can be eaten, but I have had enough of those experimental products. I don't want to make eating the same as work." Ting Nuo found a chair Sitting down, he patted the table and urged: "Hey, hey, don't worry about talking, do you have anything to eat?"

"Can I make you an angler fish hot pot? It's made of angler fish liver, fins, and cheek meat. They're all leftovers. Do you mind if I use these leftover fish livers? No one has touched them." , it seems that the offal of the fish is very unpopular, but it is actually very delicious.”

Ting Nuo shook his head to express that he didn't mind.Adam smashed a piece of cod liver in the pot and sautéed it until fragrant.Cod liver is full of fish oil, and when the pot is heated, it emits a strong aroma.Everyone in the kitchen smelled this unusual aroma.Those apprentices were a little overwhelmed to see Adam cooking, and now they couldn't clean the utensils.Adam, who already had a grapefruit-peeling friendship with them, smiled and said, "Go ahead. Don't worry, I'll clean it up."

At this time, the chef Marcus came over smelling the aroma, and saw that it was Adam who used leftovers to start a small stove for Tinno.He poked his head to see what Adam was doing, and left without saying anything.

Seeing that Marcus didn't say anything, those apprentices also left one after another.

Adam knew that Tino had a strong taste, so after the fish oil was refined, he added some shallots and sautéed it until fragrant.They didn't have Japanese dashi stock, so Adam took some vegetable soup as a base, and Tinno politely ordered a glass of sake from the bartender, and dug out bonito flakes and miso sauce from the experimental kitchen upstairs.

Adam didn't expect that there were even these upstairs. "Did you know? You only use the heads of mushrooms to serve dishes in your kitchen, and the roots are discarded. They are good for making soup." Adam sliced ​​the mushroom stems and carrots into thin slices and threw them into the soup pot.

He was afraid that Ting Nuo would be impatient.While waiting for the soup to boil, Adam boiled the discarded fish skin, rinsed it in ice water and cooled it down.Finally cut into thin strips, mixed with tomato, red pepper, cut into pieces of mozzarella cheese, ordered some soy sauce and olive oil, and handed it to Ting Nuo: "Try Japanese-style capri salad."

Little Jane also walked down at this time.She saw that the white salad bowl contained three colors of red, white and black, and took a spoonful of it into her mouth.The fish skin is flexible and crisp, and their familiar caprese salad is no longer like caprese salad without the aroma of basil.But this is a completely different salad. The aroma of soy sauce replaces the fragrance of plants. A little bit of salt brings out the natural sweetness of dairy products, and the taste is completely balanced.

"It's delicious." Little Jane scooped up another spoonful.

At this time, the fried fish gills are also fried, and Xiao Jian helps to remove the fish gills from the oil pan and put them on the oil-absorbing paper.She and Ting Nuo stood beside the staff dining table, looking forward to the hot pot that was about to be cooked.

"Have you ever eaten hot pot?" Adam asked without looking back.

Both shook their heads.

Little Jane asked, "Adam, have you been to Japan?"

"Yes, I have worked in Japan for a year or two, Kyoto, Tokyo, Hokkaido, and I have also worked in a country hot spring hotel - a place called Naraijuku."

Both said they had not heard of the latter.Little Jane asked curiously, "What kind of place is that?"

"A small isolated village, on an ancient plank road called Zhongshan Road. The strange thing is that I have received more foreigners than Asians on foot there. The small village is very quiet, and some tourists during the day—— There are both Japanese and foreigners. When night falls, you can only hear the sound of running water and wind when you walk on the street, and of course, there are frogs and cicadas.” After filtering out the impurities in the soup, Adam took the soup and put it aside White cream is poured into the soup.

"Wait a minute!" Tinuo yelled when he saw this, but he was one step too late, the cream had already stained the soup white.

"what happened?"

Adam stopped what he was doing, and looked back at Ting Nuo suspiciously.He raised his wrist to check the expiration date on the cream, it was a week away.

"It's nothing, it's nothing." Ting Nuo shook his hand: "I just don't think the Japanese can put butter."

"That's not to say, Ishikari pot in Hokkaido will add local cheese to make the soup thicker and sweeter. Angler fish hot pot is generally not added, but I think if you don't add cream, you will feel that the taste is off light."

Ting Nuo waved his hand, with an expression of wanting to strangle himself to death: "Don't worry about me, do as you want."

Adam gently put down the cream, his eyes flicked back and forth between Tinno and the cream, looking like he didn't know what to do.The white soup behind him made a light gurgle on the fire.

Little Jane gave Ting Nuo a white look.Her expression wasn't a reproach, but more like the helplessness of not being able to believe that Ting Nuo just said that.An ingredient like cream has a little story, but only the two of them know it, and they don't intend to share it with Adam.There was a sudden embarrassment in the air, and the three of them were silent.Xiao Jian looked into Adam's eyes: "Adam, really, you don't have to worry about what Ting Nuo said. You did a good job before, just do what you think."

Adam nodded. He suppressed the emotions in his heart, put the complete fish liver, fish skin, and fish cheek meat into the soup one by one, and boiled it for a while before putting the lid on and serving it out.

In order not to disturb Adam's work, Little Jane and Tinno brought up all the dishes.Before leaving, Ting Nuo patted Adam's shoulder vigorously and said, "I'll make coffee for you later, it will be the best coffee you've ever had!"

Adam smiled at that.He stayed where he was and cleaned up the staff table, which now has no leftovers.He scratched his forehead, not sure if he was feeling better or worse.

*Note [-]: Regarding the anglerfish, the liver of the anglerfish is called Ankimo, which is a good ingredient.Fresh ones can be roasted directly on the fire, or steamed.It is said that the taste is very delicious, but unfortunately no one eats it in European countries...

Of course, the Angler Fish Hot Pot must have angler fish meat, but Adam’s is really made of leftovers, so there is no fish meat.

PS: Adam's surname is Buchan, from Scotland.The family coat of arms of this surname is the sun and sunflowers, which is why I chose this surname.