The Garden Life of a Little Gardener

On Sunday, the two surname village Baojia B&B, in the hot kitchen, the chef and the cook were sweating and busy with their respective tasks.

Xiaobao, the waiter, was sweating all over, ran into the kitchen with the new menu ordered by the guest and shouted: "The last three times I entered the east wing room and ordered six new dishes. The menu is posted on the drawing board for you."

After speaking, the boy clipped the menu on the drawing board, ran out without looking back, and went to another room to continue serving.

Baoyan, who was shaking the spoon, quickly stir-fried a few times, and the shrimp and cashew nuts in the wok drew a smooth arc in the air as the wok was flipped, and fell back into the wok accurately. .

The steam in the stir-fry was very fast, and after a quick flip of the spoon, a plate of shrimp and cashew nuts came out of the pan.

Shouting out the door to get the food out, Zhou Quan immediately ran in when he heard the voice, looked at the order menu on the drawing board, and went to serve the food with shrimps and cashew nuts.

After wiping off the sweat with the towel hanging around his neck, he picked up his big teacup and took a few big mouthfuls. Chef Bao looked at the new order assignment task and said: "Cut the cucumbers, carrots, onions, and cabbage. Uncle Wen’s vinegar-fried cabbage and sweet and sour pork ribs are for you, I’ll fry fish-flavored shredded pork and spicy chicken diced, and Ah Xu’s fried yellow flowers and fried octopus are yours.”

Zou Xu, who was cooking the dishes, scolded: "Damn, there is no such thing as you, why am I being arrested to help when I am a guest?"

"Stop rambling, I'll treat you to my specialties after you've been busy for a while."

"That's about the same. The dishes are out. Who ordered the candied apples?"

"Here, the candied apples in the second entrance to the east chamber."

As the reputation of Baojia Homestay is getting bigger and bigger, more and more guests come to live and play.

Now not only people in their city, but even people in several nearby towns have heard that there is a very unique and well-known homestay here, and they are willing to bring their families here to enjoy it during holidays.

People who have been here want to come for the second time, and those who have never been here also want to come and have a look after listening to the introductions from people around them. The B&B is often full now.

Especially on this weekend, not to mention all the reserved rooms, there are also a lot of guests staying.

On average, there are six or seven people staying in each room, and the room with the least number of people is actually Zou Xu's room.

This number of occupants is the highest since the opening of the B&B, and more people order more dishes.

Each room has at least five or six dishes for each meal. There are 23 rooms open to the public at the B&B, and a meal costs more than 100 courses.

Fortunately, Chef Bao is an excellent head chef. His years of experience allow him to quickly split the dishes and assign tasks to each person. The whole kitchen runs in such a hectic but orderly manner.

When it was time for dinner, the guests who had played outside all day returned to the homestay. After climbing the mountain and seeing the beautiful scenery all day, they now had an empty stomach, and the order rate of each room was [-] to [-]% higher than that of lunch.

After looking at the order menu, Chef Bao knew that he and Uncle Wen would not be enough for such an order, so he called a few villagers who were learning how to cook with him to help him, and then went to Sijin to directly treat his senior brother. I brought it over.

Zou Xu, who was watching flowers and admiring the moon, was dragged into the kitchen by his younger brother. He was still in a daze when he put on the chef uniform.

"Didn't I come here to relax? Why do I have to stand on the stove?"

With a dazed expression on his face, he, who was used to listening to his younger brother's instructions before, subconsciously held the big spoon, took the ingredients sent by the cutting side, and started frying directly.

After joining the new force, the kitchen runs more smoothly and quickly. The three masters guarding the stove are all experienced hotel chefs.

This kind of fighting atmosphere is not unfamiliar to them at all, and it has a deep root. It can be said that the three people who came from the same school cooperated quite tacitly.

As the core of the homestay, the smooth operation of the kitchen drives the speed of the whole homestay.

The ordering and serving speed of the little buddies in the running hall is top-notch, and the service attitude of the employees is absolutely excellent.

Although there are more customers and more work, people will be tired if they work too much, but they will also get more bonuses if they work too much. Thinking about it like this suddenly fills me with energy.

After seven o'clock in the evening, the last order was finally finished. After the continuous rotation in the kitchen stopped, Zou Xu took off his chef's clothes, and walked to Chef Bao in a beach-style floral shirt and shorts, saying, "I want Eat Liaoshen with abalone sauce, boiled shrimp and drunken goose."

Chef Bao, who was sweating all over his head, raised his eyebrows and said: "No problem, I have ready-made Liaoshen in abalone sauce, and prawns. As for the drunk goose..."

Chef Bao, who did not prepare the goose meat, looked to the east, which was the home of the village chief Chen Youde.

"It doesn't matter, anyway, I just want to eat these three dishes, otherwise I will go on strike tomorrow."

"Well, Brother Wen Li, I have something to discuss with you."

Hearing what Bao Yan said, Zou Xu knew that he agreed, put the chef's uniform aside and said with a smile: "That's great, I'm lucky, I'll go to the supermarket to buy some cigarettes, and I hope I can have them tonight."

In the end, the big gander who used to block the gate was sent by his master to the kitchen of the hotel with his wings.

Liao ginseng with abalone sauce is a famous dish in Cantonese cuisine. Abalone juice originates from Cantonese cuisine. It is available in the kitchen now. Liao ginseng is one of the eight treasures of the sea. It has been a precious ingredient from ancient times to the present.

Braised sea cucumber with scallion is a dish on the menu at the homestay, and the order rate is quite high, so the sea cucumber is always prepared.

This dish is very simple to make, just soak the sea cucumber in the abalone juice to taste, and the time does not need to be too long.

The taste of the finished dishes mainly comes from the abalone juice, while the taste is a test of the quality of Liao ginseng. Chef Bao’s abalone juice is secret, and Liao ginseng is also top-quality, so the finished dishes are naturally top-notch.

The practice of boiled shrimp is also very simple, that is, boiled shrimp.

But because of the simplicity of the method, it is more a test of the freshness of the ingredients and the skill of the master in preparing the sauce.

Baoyan's boiled shrimps are full of flavor, the meat is crispy, tender and chewy, and the dipping sauce enhances the umami taste. Even among his seniors, his skill of boiling and dipping in sauce is the best.

Drunken goose is a famous dish in Suizhou, and it is also their master's housekeeping dish. The most important part of this dish is the sauce of roast goose and seasoned rice wine.

For masters of Cantonese cuisine, one hundred masters can have one hundred kinds of sauces for cooking drunk goose, but the rice wine they use must be locally produced red rice wine.

This wine is a soy-flavored rice wine made from rice, red rice and pork.

Yes, you read that right, it is to use fat pork to make wine.

After the original wine is distilled from this kind of wine, the original wine and the first-class fat pork with skin are put into the wine tank for secondary fermentation.

After secondary fermentation, the impurities in the original wine are completely absorbed by the fat pork to achieve the effect of alcoholization. The red rice wine that comes out is clear and transparent, full of rice fragrance, sweet and refreshing, and has a pleasant aftertaste.

The drunk goose cooked with this wine is recognized as the most authentic drunk goose.

Drunken goose is not put a drop of water in the whole production, in front of the brother's noodle chef, he uses green onion and ginger to boil the pot, and the raw goose meat that has been cut into pieces is directly put into the pot. Fry quickly for 3 minutes and set aside.

Put a little oil in the pot, saute the tangerine peel, add chestnuts and goose meat, pour in the drunken goose sauce and authentic red rice wine made by Chef Bao.

A whole bottle of rice wine must be poured. Put all the 500ML high-concentration rice wine into the pot and cover it with a lid to cook on high heat. When cooking, the rice wine overflows from the side of the pot, and the flames are ignited.

The aroma of burning wine permeates the entire kitchen, and the flame of the drunken goose on the stove is several tens of centimeters high, which looks like a flaming mountain, and the scene is extremely spectacular.

After about two or three minutes, the alcohol in the pot was completely burned. After the flame was extinguished, Chef Bao opened the lid and continued to stir-fry. After the goose was fully cooked, he added green onion and garlic to taste.

Although this meal was ordered by Zou Xu, Chef Bao made it as a working meal for the employees after a hard day.

In addition to these dishes ordered by the senior brother, the brine platter served directly on the table, the soup dishes made of the broth that has been simmering in the soup pot, and the small stir-fries that Master Wen is good at, half an hour later, a table of sumptuous staff meals will be ready up.

After all the people had arrived, everyone started to eat, and Zou Xu's first chopsticks caught the pot of drunken goose that he had been coveting for a long time.

However, his first target, the goose thigh, was robbed halfway, and he watched as his junior sent the goose leg, which was fat, thin, and even with oily skin, into the chicken's rice bowl.

The meat of the domesticated goose is firm and chewy. Chef Bao’s secret drunken goose sauce not only removes the fishy smell of the goose, but also brings out all the aroma of the goose.

One bite of goose meat, the aroma of red rice wine mixed with the aroma of goose meat, both the essence of roast meat and the taste of stewed meat, the solid goose leg meat is chewy without clogging the teeth, the aroma of wine, meat, The aroma of the sauce is mixed together, and the tongue of the person who eats it is almost swallowed together with the meat.

This is Zhou Quan's first time eating drunk goose, and this time he fell in love with the taste of drunk goose.

While squinting and chewing the goose in his mouth, he thought silently in his mind, his yard is quite big, and it is quite close to the creek. The conditions are so convenient, shouldn't he raise some big geese?

Zhouquan, who is full of food, has long since forgotten his fear of big geese, and plans to bring back those long-necked geese that once chased him half the village and raise them.

Feeling that he had been stuffed with dog food for his innocence, Zou Xu picked up his wine glass unconvinced, and came over to drink with Chef Bao.

Baoyan was never afraid of fighting for wine, so he put the wine glass aside, and the two of them drank directly from the bottle.

Seeing this, the others hurriedly lowered their heads to grab the food, and while they were eating, they still didn't forget to yell at the two winemakers. Chen Wenli even stood by them and counted and checked the bottles to see who would win in the end.

Amidst the booing and applause of the crowd, the beer in the box decreased one by one. Zou Xu's two friends, who came out to check after hearing the bustle, rolled up their sleeves and came over to help their friends.

Chen Wenli was not polite when he saw this, this is our home game and we can't be ashamed, so he called the little brother of the Bao family who went to the waiter, grabbed the bottle and started doing it.

Zhou Quan, who is usually very confident in his drinking capacity, sat silently at the side. He wanted to play just now, but Brother Wen Li patted his dog's head and changed.

Zhou Quan bit the goose wing angrily. He used to drink well among his classmates and colleagues, but after returning to the village for a few months, he found that even his cousin, who just entered high school, could drink better than him.

In the end, the wine-fighting melee ended with a complete victory for the two surname village teams.

The cleaning aunts cleaned up the tableware after the dinner, and Zhou Quan and the other young men were responsible for helping Zou Xu and his friends who drank too much and started to walk wobbly back to the room.

Chen Wenli and the two waiter brothers were a little too drunk, Zhouquan asked them to sit in the yard and let the wind blow to sober them up. Chef Bao dragged them by himself, Zhouquan drove Zou Xu, and everyone walked back together.

When he was about to arrive at the place, the originally drunk Fox Eye suddenly lowered his head and whispered in Zhou Quan's ear, "Do you know why Ah Huang insisted on coming back? He came back for a person, a person who has been hidden in his heart for more than ten years .”

Zhou Quan was stunned by this sentence, but Zou Xu, who was still drunk just now, suddenly stood up straight, patted his shoulder lightly with his hand, looked at him with a half-smile, and wobbled I entered the house by myself.

The author has something to say: The recipes in this article are from Xunwei Shunde, Cantonese Cuisine