Shi Chengyan directly airborne into the back kitchen of Fuyuan Building without going through the recruitment process, but the most important reason why he caused everyone's discussion is naturally not this.

After all, even the most common small workers in the back kitchen of Fuyuan Building are paid much better than most of the catering industry outside, and there are five social insurances and one housing fund, so people often come in through the back door.

The root cause still comes from his face, many people are curious, he has a face that is more handsome than a star, why he didn't make his debut, but came to this smoky kitchen to eat this bowl of hard food.

However, most of them talked about it behind their backs. If it was in front of Shi Chengyan, Shi Chengyan must have told them jokingly that he had already made his debut, but there was no food for him there, so he could only eat a bowl of rice.

Naturally, Shi Chengyan is not unaware of everyone's private discussions about Shi Chengyan, but he has long been used to it. Because of his looks and his unpopularity, he has also received some similar criticisms in the company.

In many people's minds, he is a small star who is mighty but not promiscuous, rich and unyielding. Because he refuses the unspoken rules, he is not popular in anything because he is deliberately tripped up.

If he hadn't been able to be sure that he had never had such an experience as the person involved, Shi Chengyan, who had heard this rumor by chance, was almost convinced himself, otherwise it would be really difficult to explain his physique.

It's hard to imagine that there is such a kind of person who seems to be born with some strange buffs that are not popular, who obviously don't have hips in acting and looks, because of his professional background, there may not be big roles, But if the small supporting role wants to play, it is quite enough, but there is no splash at all.

Of course, if there is capital willing to use large-scale marketing to push him, the various conditions of Shi Chengyan might be able to take advantage of the wind, but the reality is not so much taken for granted, and capital rarely promotes artists who have no interests. , so things in the entertainment industry have become a thing of the past for Shi Chengyan.

Now Chengyan, who is an ordinary worker, is hardworking in the back kitchen of Fuyuan Building. No matter how much he does all kinds of vegetable cutting work, he is not tired or tired, and he doesn’t have a bad temper when no one asks him to take charge of it for a while. It's just that everyone has eyes, watching all kinds of ingredients that require knife skills such as shredded carrots, shredded pork, eggplants, boneless chicken feet, and whole chickens are being processed faster and faster in his hands. Well, the speed of progress made many chefs in the back kitchen feel ashamed.

The current master chef of Fuyuan Building is Li Hongde, the youngest son of Shi Chengyan’s old friend, and the son who has inherited his culinary skills the most. This shop.

Back then when Xue Zhen was "airborne" over, his father was still in charge of the kitchen. He was busy working in the branch at that time, so he had never encountered such a thing.

When he first heard that the old man's friend arranged for such a "second generation chef", he was puzzled and refused.

His own restaurant is unwilling to keep him, and he has to come to other people's restaurants through the back door. How bad is the chef?Maybe it is also possible to steal the secrets of the back kitchen, although they don't have any secrets in Fuyuan Building.

It was only a few days after Shi Chengyan came that Li Hongde changed his opinion of him.

Although he looks like a charming young master who doesn't seem to be able to bear hardships, he will never cheat and play tricks. He is still the kind of clever person who has skills in doing things.

This kind of person can eat well in the back kitchen, and a business smile is enough to kill, but within a few days, the original criticism will disappear clearly, but it will definitely not be in front of him again. Master Yan's face.

"Shi Chengyan will stay with you after work is over tonight." After the business ended, Li Hongde said in front of everyone.

The chefs who were cleaning up the kitchen silently speeded up their work, and even cast worried glances at Shi Chengyan.

According to their previous experience, it is generally not a good thing to be left alone, even if Shi Chengyan came in through the back door, it will not work well in front of the big boss!

Seeing their worried eyes, Shi Chengyan smiled helplessly, not worried about his situation.

He was much calmer than others imagined, and he didn't do anything wrong, so why panic.

As for making things difficult for no reason, he is even less afraid. He doesn't point at this job and is not timid. He has never suffered a loss in the messy entertainment industry all these years, let alone a restaurant's back chef.

Sure enough, Li Hongde didn't stay with him for the purpose of provoking his teacher and asking for punishment.

Li Hongde didn't explain the reason, and directly issued the task: "Let me test your knife skills."

In fact, the classification of knife skills is not simple. If you really want to break it down, one class is not enough to explain it. However, the test of knife skills that Li Hongde said is of course the things that Shi Chengyan used in Fuyuan Building during this time of.

Shi Chengyan's guess was correct, Li Hongde took out a fresh three-yellow chicken from the freezer.

Fuyuanlou has a signature dish called Kung Pao Chicken, which requires deboning the whole chicken, and then cut the deboned chicken into roughly sized chicken dices before cooking. Three yellow chickens.

Needless to say, this is the test of knife skills that Li Hongde gave him.

Shi Chengyan didn't ask what would happen if he passed the test, and what would happen if he didn't pass the test, so he directly took the chicken from Li Hongde's hand, looked at the chicken for the first time, and then chose his usual boning knife , Cut the knife from the neck of the chicken, first remove the bone and meat at the root of the chicken wing, then the back and breastbone, and finally the leg bone and hip bone.

A truly perfect deboning knife can pour water into the chicken after all the bones have been removed without leaking.

The current Shi Chengyan is still a little far away from this stage, and there is no guarantee that the chicken skin will not be broken every time. Fortunately, the boneless chicken required in Kung Pao Chicken does not need such high requirements, it only needs to be done It is good to remove all the bones while keeping the chicken body as intact as possible. There is a famous dish called three sets of duck that requires a high level of preservation of the chicken skin. Currently, my teacher Chengyan is not qualified to learn it.

Master Chengyan has done the deboning step many times during this period, and he is not a character who will be nervous enough to affect his performance in the face of the assessment, so he completed this step quickly without any mistakes.

The next step is dicing, because the diced chicken will shrink after being put into the pot, so it should be cut slightly larger, and try to make each piece even in size, so that there will be no difference in the heat when it is fried, and the finished product will look good .

When Shi Chengyan was busy with work, Li Hongde was watching with his arms folded. He didn't say a word, and there was no joy or anger on his face. Might go wrong on the fly because of this.

Obviously, Shi Chengyan was not affected. He finished the whole chicken processing work as quickly as possible, and the whole process only took about 15 minutes.

Li Hongde was still very satisfied with his efficiency and calmness, so he took a pair of chopsticks and fiddled with the finished product cut by Shi Chengyan, and after picking out a few corners that didn't look good, he nodded in satisfaction, saying: : "It's okay, I can barely carry on with your knife skills."

After getting the result, Shi Chengyan was inevitably relieved. Although he was right, it would be embarrassing if he went to Fuyuan Building to study and was driven back.

"Now that I have the ingredients, let me teach you how to make Kung Pao Chicken today. You should prepare all the ingredients first, and you shouldn't have to ask me after staying in the kitchen for so long, right?"

Hearing this, Shi Chengyan was very pleasantly surprised.

Of course he knew what Li Hongde meant. If there were no major problems with his craftsmanship, he might be able to try to touch the stove.

Kung Pao Chicken is a very well-known dish, not only well-known in China, but also almost the top Chinese food in foreign countries.

Therefore, there are many kinds of recipes for this dish. Chengluju also has Kung Pao Chicken, but the taste is much different from the Kung Pao Chicken in Fuyuan Building. The diced chicken in sauce tastes salty and sweet, and the sauce is rich, which is more in line with the taste of the public in Bei'an City.

Cheng Luju’s cooking style continues the old man’s usual cooking style, and it is more inclined to Sichuan cuisine. It uses a lot of chili, and there are a lot of dried chili, Chinese prickly ash and fresh chili. Of course, a little sugar is still added because of the sweetness. It is one of the essence of this dish and the key to distinguish it from spicy chicken.

Compared with Fuyuanlou's Kung Pao Chicken, Chengluju's audience is not particularly large, because the fusion of spicy and sweet flavors is not very acceptable to many people, so it didn't sell for long before it was taken off the shelves and replaced with Spicy diced chicken became the history of Chengluju's menu.

Of course, unlike the quick-frozen chicken thighs or quick-frozen chicken breasts sold outside, both Fuyuanlou and Chengluju use fresh whole chickens that are deboned and diced on the spot.

There are countless details like this, which is one of the reasons why the dishes in these restaurants can command high prices.

The mouths of the rich are more tricky than imagined. To make money from them, they cannot use inferior materials because they want to cut costs. This will only lead to a vicious circle.

Of course, the final product will also be marked with a price that is worthy of the cost.

After the ingredients were prepared, Shi Chengyan skillfully marinated the diced chicken according to Li Hongde's verbal instructions, and then heated the oil in a pan.

Next, Li Hongde didn't need to speak, when Shi Chengyan thought the oil temperature was almost right, he directly added the diced chicken and stir-fried it with a large spoon.

It's a little rusty at the beginning, but it's fairly smooth after you get used to it.

"I didn't expect you to look thin, but you have a bit of strength. I was worried that you wouldn't be able to handle the pot."

"I usually exercise a lot, so it's okay." Shi Chengyan didn't feel offended by what Li Hongde said. After all, every chef who met him for the first time would inevitably have such doubts.

Shi Chengyan: Maybe this is the doubt that I have to face when I can rely on my face but rely on my strength!

The author says:

China itself has a vast land and abundant resources, and dishes with the same name will have completely different recipes in different regions, so if what Keke described is different from what you know, it should be regarded as the differences caused by the differences in our cities. Thank you for your support. By the way, there are red envelopes dropped in the comments of this chapter!

Thanks to the little angels who irrigate the nutrient solution: 10 bottles of Cindy; 1 bottle of Luo Ning and hell looking up to heaven;

Thank you very much for your support, I will continue to work hard!

Tap the screen to use advanced tools Tip: You can use left and right keyboard keys to browse between chapters.

You'll Also Like