Liuxiang

After giving the test topic, the boss paused, and then asked with concern: "Did Mr. Yi Xiao bring his own knives? We have knives made by Master Wang Zhongquan and knives made by Master Li Li."

This question is targeted. Chefs generally have their own knives. This knife may have been with them for 20 years. It often follows the chef from one hotel to another. This kitchen knife is placed in the kitchen, except for the chef himself. No one can touch it; even some chefs regard this tool as their lucky star because they have won some awards or career advancement with a certain knife, and they refuse to cook wherever they go. A little out of hand.

But Yi Baitang was all over, except for himself standing here, he didn't even have an extra cloth bag, it really didn't look like he brought a kitchen knife.

"No need," Yi Baitang said as expected, "I didn't bring anything, just bring a new kitchen knife."

The boss nodded and stopped talking. Naturally, a servant beside him handed Yi Baitang a new kitchen knife.

Yi Baitang took the knife, first put it in his hand with a pad, then dipped it in some water, and cut a piece of tofu casually, and he almost understood the weight and sharpness of the knife.

He turned his attention to the vegetable preparation area, where all the ingredients needed to make the crab roe and lion's head have been placed on the plate.

While Yi Baitang's eyes were lingering on the raw materials, several head chefs in the kitchen were also whispering to each other.

"What's going on? Why did the boss suddenly ask us to come over and watch a young man cook?"

"It's only been a few years since he learned how to cook, can he do well?"

"Yeah, like in our time, at his age, he was either in charge of cutting vegetables on the cutting board, or pouring water for the master to wash his feet. As a result, the times are different. Such a young person already wants to be a chef and a chef. It’s been a long time.” The person who said this paused for a moment, then suddenly smiled, “Oh, no, it’s the special technical director, the veteran of Huaiyang cuisine.”

He said this without lowering his voice, and everyone in the kitchen could hear it.

But neither the boss standing in front of them nor Yi Baitang who was preparing for it, did not take a second glance in the direction of the sound.

The person who spoke was the Erguo of Huaiyang Cuisine. He looked at the head chef of Huaiyang Cuisine standing beside him. The voice said: "Don't tell me, this young man's background may be different. Have you noticed? The boss has been calling him Mr. Yi Xiao just now, and he is very polite. At the beginning, he said that he was lucky to eat that guy 20 years ago. Dish. If 'that' refers to 'that'... remember? That one is the best at Huaiyang cuisine."

"Hiss, when you said that, I thought of it..." The head chef of Sichuan Cuisine folded his arms and gritted his teeth, "Isn't it that family?"

"I think it might be that family, even if it's age-" the head chef of Beijing Cuisine also frowned and said, "Otherwise, even if this young man can cook flowers, the boss has no reason to say that he hasn't seen or tasted it. I knew at the time that he could cook flowers, it must be a family background, so the boss wanted to see if this young man had received the true instruction."

The head chef of Benbang who was next to him listened for a long time, and felt a little confused: "What are you talking about, there is not a big family named Yi in the chef world!"

Yeah yeah!The second chef of Huaiyang cuisine nodded again and again, feeling that he was completely excluded, feeling extremely sad and indignant, and paralyzed. You all have family heirlooms and you all know that this kind of gossip secret is great, don’t you dare to say something that people can understand!

The chefs of Huaiyang cuisine, Beijing cuisine, and Sichuan cuisine Qi Qibai gave the chef of the local cuisine a glance: "Stupid, there is no big family named Yi in the chef world, but the one who married a family named Yi 30 years ago, okay?" ?”

The head chef of this gang suddenly turned his head around, and suddenly realized!

But before he could speak, the boss in front of him coughed lightly, reminding everyone to be careful.

The head chefs immediately looked serious, stopped talking, and looked at Yi Baitang in front of them.Under their leadership, all eyes in the kitchen, at this moment, were all focused on the person in front of the cutting board.

At this time, Yi Baitang, who was stroking the kitchen knife and looking at the raw materials one by one, finally made a move.

The practice of crab roe and lion head is not complicated.

Choose the best pork belly, according to the fat-to-thin ratio that each chef likes, or divide it into five or five halves, or six fat and four thin, or seven fat and three thin. Instead of grinding, slice it first, then shred it, and then dice it.

Finally, put the chopped diced meat into various condiments and knead the dough evenly. At this time, you are not in a hurry to start processing the crabs, but ask: "What about the soup?"

The boss standing at the front has not yet spoken. As the chef of Huaiyang Cuisine, the head chef of Huaiyang Cuisine did his part: "What soup do you want?"

"Chicken soup." Yi Baitang said.

The head chef kept silent, and went directly to the other end to bring over the big pot that had been boiled.

A total of two cauldrons were brought to Yi Baitang by the tall and strong head chef.

A whole chicken was being boiled in one pot, and the boiling water was gurgling, with foam floating on the surface; but there was no trace of ingredients in the other pot, and the soup was clear and only slightly steaming.

Huaiyang cuisine pays attention to knife skills first, and fresh soup second.

In the two pots right now, the rich soup in the first pot can be seen. It is naturally chicken soup that is being boiled, but there is nothing in the second pot. It boils finely ground chicken breasts, washes off the slick oil and impurities, and finally serves them as soup on the customer's table.

Yi Baitang took the bowl and prepared water, and tasted the two soups respectively.

After tasting it, he didn't say anything about the first pot of soup. He directly took a bowl to fill up part of the soup and ingredients, put the balled lion's head in it, covered it, and put it in the steamer to cook.

It takes two hours to steam the lion's head.

All the chefs present knew this, but they didn't leave immediately to do their own thing, but whispered to each other again: "Is it starting to steam in the wok? I think it's only a few minutes since he started cutting. Has the smell soaked into the meat?"

"I've seen it. It took 15 minutes from cutting to marinating, and it took three to four minutes to taste, and it took less than five minutes."

"It's less than 10 minutes in total..."

The faces of the chefs were slightly dignified.

The layman looks at the excitement and the insider looks at the doorway.

Ever since Yi Baitang came in to put on the chopping board, there was no special element of showmanship, such as carving a dragon and a phoenix out of tofu, or cutting into intricate landscape paintings, but it only took him 10 to [-] minutes. The ingredients are ready to be steamed in the wok, which is unusual.

You know, even the head chef of Huaiyang, who is most familiar with Huaiyang cuisine, takes at least four to ten minutes from cutting the meat to marinating it to taste.

Increase the speed by half at once. Is it because young people don't know the heights of the sky and the earth, and they cook it in the pot before they taste it?Or is this Mr. Yi Xiao already at the point where the epee has no edge, and the tricks are useless?

Neither Shengshi's boss nor the head chef standing behind the boss showed any signs of impatience, and continued to stare at Yi Baitang steadfastly.

After Yi Baitang put the lion's head into the steamer, he didn't care about it anymore.

He returned to the cutting board again, and started to adjust the soup in a leisurely manner.

The eyelids of the chefs who thought that Yi Baitang was going to start processing crab roe all twitched!

Yi Baitang is making soup?

Yi Baitang actually dared to adjust the soup!

They held their breath and concentrated, and saw that Yi Baitang was preparing a small bowl while preparing all kinds of auxiliary ingredients in the plate. In fact, there was no particularly strange seasoning, just such basic things as oil, salt, sauce, vinegar and sugar. Pick up the big spoon, and pour the boiling soup into the small bowls with the big spoon.

He didn't start to adjust bowl by bowl.

Instead, there are ten bowls in a row, and each bowl starts to put different proportions of seasonings. The speed is so fast, it seems that the owner has not thought about it at all, and is acting entirely on instinct.

After the ten bowls were finished and shaken one by one to make the seasonings that were put down completely dissolved in the soup, Yi Baitang began to taste from the first bowl.

He took a sip of the first bowl, frowned and threw it away.

He took a sip of the second bowl, then frowned and threw it away.

At this time, the head chefs standing next to them were already a little itchy.

Now they are all standing in the silent place, and they really want to hear what kind of shocking method the subsequent thunder is. They all wish to ask Yi Baitang not to pour out the prepared soup and let them taste it separately. The level of Mr. Yi Xiao, who is suspected to be "that" heir, is overestimated.

But Yi Baitang didn't give them a chance.

After pouring two bowls of chicken soup, Yi Baitang's brows loosened when he tasted the third bowl. Then, he didn't even try the next seven bowls of prepared chicken soup, and poured all of them into the sink.

This time, not only the eyelids of the head chefs twitched wildly, but even the boss, who had been smiling and smiling like a mountain, felt his heart twitch, secretly thinking that this bastard is just like "that one", and he has no companion spirit at all. Anyway, you have adjusted it well , I didn’t know how to use waste before I splashed it, so let everyone taste the fresh, thick, salty and light.

But this bit of slander didn't show any clues after all.

Yi Baitang instructed the head chef of Huaiyang to pour out half of the pot of clear chicken soup, and return the other half pot to its original position, and then added various seasonings one by one according to the taste of the third bowl of soup just now.

The head chef of Huaiyang was also calm, and calmly helped Yi Baitang prepare the things one by one, and finished the crab roe and lion head with a very efficient efficiency.

Seeing this, the boss and all the chefs are very pleased: It takes two days to cook this pot of chicken soup, no matter what the final blending result is, it is still a bit of a city, in case you don’t blend it well and ruin it If the whole pot of soup is eaten, wouldn't our hotel have to sit on wax when we go back to cook dishes that require chicken soup?

Of course, such calm and sophisticated thoughts completely disappeared from their heads after an hour and a half.

In an hour and a half, Yi Baitang finished processing the lion's head, chicken soup, and crab in a smooth manner.

An hour and a half later, the boss and all the chefs sat at the round table in the restaurant box. There was only one dish on the table, which was crab roe and lion head floating up and down in the clear chicken soup.

Boss Shengshi is of course the most qualified to be the first to try something new.

The assistant served him a bowl of chicken soup and a lion's head.

He first observed the chicken soup. The color of the soup was clear and there was no aroma. It really had the meaning in the book that the color was as light as tea and the soup was as clear as water.

He went to look at the crab roe and lion's head the size of a baby's fist in the soup.

Real but not scattered, round and cute, it is indeed a successful lion head.

He smiled and nodded, took the spoon and was about to taste it, but suddenly found something in the soup!

I saw that the baby's fist-sized lion head did not sink to the bottom of the water, but floated heavily in the water, there was still a gap of a finger from the bottom of the white porcelain bowl. I don't know how the lion head floated in the chicken soup.

The boss was startled, and immediately thought of all the ingenious craftsmanship in the table of dishes that he followed his father to eat 20 years ago.

He suppressed the smile on his face, sat up a little more, and tasted the soup first, and then the meat.

The rest of the chefs looked at the boss eagerly.

Taste, taste, what is this taste?

The boss ate it in one bite, before chewing two bites, he suddenly raised his hand to cover his mouth and turned around as if he was being burned. The movements were done together, extremely fast!

The chefs around thought that the boss had his tongue scalded, even though they were eager to know what it tasted like, they still held back and waited quietly.

Only Chef Huaiyang, who was sitting closest to the boss, noticed that his boss had turned his head and covered his mouth, and was waving his other hand under the table vigorously at him, as if beckoning him to come over.

The head chef of Huaiyang was suspicious, and after a while, he leaned forward and asked, "Boss, is your tongue okay?"

The boss slightly put away the hand covering his mouth, and whispered: "Your tongue is fine, I just want to ask you something. Just now you worked next to Mr. Yi Xiao, did you learn how he makes soup and meatballs?"

Chef Huaiyang: "..."

The boss was anxious when he saw it: "Didn't learn? You are a bear! You can't catch such a good opportunity. After passing this village, there will be no such shop!!!"

Chef Huaiyang: "..."

You bastard, let me steal a teacher, I also have professional ethics, okay? !

Damn it, I want to eat too, to see what kind of food can be so magical!