Chapter Two Hundred and Thirty-Four, Three Hundred Ways

The first chapter is delivered, today the cold has turned to high energy——

It is very spacious here. In the spacious kitchen, all kinds of kitchen utensils are neatly arranged, and there is a huge glass wall separating it from the dining room, so as to show the cleanliness of the kitchen and allow customers to see the chef's cooking process. Baidu Search Geili Literature Network

Behind the glass wall, more than a dozen chefs wearing top hats are busy, while more employees are busy cutting vegetables, meat, bones and preparing materials in a kitchen behind.

"What do you cook??"

The person in charge of the kitchen is Huang Jun. It is said that he is a national first-class chef. He is in his forties and is proficient in Cantonese, Sichuan, and Shandong cuisines. wearing a white chef hat, looked at Wei Xiaobei, and asked.

For him, a guy like Wei Xiaobei who came in through relationships was the most troublesome thing. One was not good, and if something went wrong, he had to take responsibility for it, and he had to help him clean up the mess.

But he can't accept it. It is said that this master was personally sent by the crown prince above. In short, his status is lofty.

It was impossible for Huang Jun to arrange him to do some chores behind the kitchen, so he had to ask clearly to avoid mistakes.

Before meeting with Zhou Rong, Wei Xiaobei knew that he was going to work as a chef in a Cantonese restaurant, so he read all the information about Cantonese cuisine carefully.

After all, if you want to talk about good-looking cuisines, it is really Cantonese cuisine. All kinds of ingredients are precious, and they are also good-looking.

Well, Wei Xiaobei saw a post on the Internet, saying that chefs who have just graduated as chefs, Cantonese chefs are best looking for a job. As long as the basic skills are in place, the Cantonese food will look good no matter what. As for the taste, let's not mention it for now.

Cantonese cuisine basically pays attention to the taste of light but not bland. Pursue the original taste, so more effort has been put into styling, which just meets Wei Xiaobei's needs.

"Cantonese cuisine is basically available."

Hearing Huang Jun's question, Wei Xiaobei thought about it, but replied without humility.

Wei Xiaobei wanted to be humble, but he was worried that once he became humble, this Huang Jun would deprive him of the right to go to the stove.

Although I came here with the idea of ​​practical learning, I absolutely don't want to be an apprentice chef.

will?

It was the first time for Huang Jun to meet such an immodest chef.

At first glance, Wei Xiaobei's build is very strong, a head taller than himself, but his age is only twenty-one or twenty years old at most.

To say that the chef industry is an industry that absolutely requires experience. The peak period of his career is generally between the ages of 30 and 60. The further he goes, the higher the skills.

Twenty-one or twenty-year-old cooks, most of whom have just left school not long ago.

Isn't it just for show?

Huang Jun looked at Wei Xiaobei's hands, which looked like cattail fans. The joints are thick, but they are good hands for cutting and cooking.

Let him try?

Huang Jun thought about it, but in the end he didn't dare to take the risk, and led Wei Xiaobei to a stove. Let him try a dry fried beef river.

It is said that this dry-fried beef river is a kind of Cantonese snack. The dry-fried beef river is divided into wet-fried with gravy and dry-fried without gravy. It is made of sprouts. Pho, beef and other materials fried.

This dry stir-fry without gorgon juice is the most difficult. It is required to be oily and shiny, and the beef is smooth, tender and burnt. The rice noodles are smooth and chewy, and the plate is dry and juice-free!

A little carelessness, the beef was burnt black and tough, and the hor fun was sticky and soft.

In the industry, this dish is often used to test the skills of Cantonese chefs.

So it's not that Huang Jun deliberately made things difficult for Wei Xiaobei.

There is no need to mention the cooking process, Wei Xiaobei has also practiced several dishes in the martial arts gym, among which the dry fried Niuhe, which will definitely be used to test his skills, has naturally been practiced.

Wei Xiaobei is good at stir-frying Niuhe. Huang Jun, as a veteran chef who has been cooking for nearly thirty years, can tell at first glance that Wei Xiaobei's experience is a bit poor, but he belongs to the kind with excellent talent. Although the dry fried beef river is a bit overcooked, it is still a good dish.

In this way, Huang Jun gave birth to a bit of love for talents.

To be honest, Huang Jun has seen a lot of talented young people, but this is the first time he has seen a talent like Wei Xiaobei in so many years.

Of course, Huang Jun didn't know that it wasn't Wei Xiaobei's talent, but his culinary skills.

Nodding his head, Huang Jun directly appointed Wei Xiaobei as his assistant cook, watching the chef cook from the sidelines, helping him from time to time, and sometimes operating independently under the chef's guidance.

As the head of the kitchen of Longhu Dou Restaurant, Huang Jun has a very high status. Many chefs want to serve as his helper, learn a few skills, and eat and drink endlessly in the future. When Wei Xiaobei first arrived, he was valued so much by Huang Jun , they were naturally a little upset, but here, no matter how upset they were, they could only hold back.

If Huang Jun is offended, not to mention that he can't stay in this Longhudou restaurant, even the chef circle in Cuihu City will find it difficult to get along.

In this society, there are circles everywhere.

And Wei Xiaobei is not an idiot, although he is not happy about being a helper, but after seeing the environment in this kitchen, he also knows that with his outstanding cooking skills, if he wants to be in charge of the kitchen independently, it is possible, But you may not have the opportunity to cook.

As I said before, the people who eat here are either rich or expensive, and the chefs with slightly poor cooking skills are idle around, that is, they are used to take over temporarily when the chefs are away.

If you want to get ahead, you don't know how many years it will take.

Wei Xiaobei's first day as a chef passed quickly under Huang Jun's guidance.

Even though he didn't cook alone in Longhu Dou Restaurant that day, Huang Jun asked Wei Xiaobei to cook a few dishes in his free time, commenting constantly, pointing out Wei Xiaobei's mistakes.

When it was time to get off work, Wei Xiaobei felt that his cooking skills had indeed improved a lot, and things that he didn't understand from reading the information before became smoother, and even the color of the cooking skills on the attribute panel changed a little.

Back at the martial arts hall, Wei Xiaobei cooked some Cantonese dishes for Huang Kun and Zhu Xinyi. When cooking alone, the results of hard work during the day were revealed.

In the past, even if Wei Xiaobei was cooking Cantonese cuisine, he would be considered lucky if he cooked at most one colorful dish out of ten.

But this time, among the five Cantonese dishes, there were two dishes with luster, which surprised Wei Xiaobei.

In the early morning of the next day, after Wei Xiaobei was boxing and practicing Qi, he went to Longhu Dou restaurant early.

This is what Huang Jun asked for.

Huang Jun held Wei Xiaobei in high regard, and was thinking in his heart that he wanted to find a disciple to pass on his mantle.

You know, Huang Jun has taken in quite a few apprentices over the years, but compared with Huang Jun himself, they are all inferior in talent, that is, they can only imitate some of Huang Jun's craftsmanship, and want to fully inherit it. Introducing the old and bringing forth the new is even more difficult.

The innovation here is not just as simple as developing a few dishes.

It's about making your own ideas, your own style.

Just like the dishes made by Huang Jun, many old diners will know that Huang Jun made them as soon as they eat them.

In this way, Huang Jun took a fancy to Wei Xiaobei, and naturally he didn't want to waste such a good seedling, so the requirements for Wei Xiaobei were much stricter.

When Wei Xiaobei went, the restaurant kitchen was already on fire.

Cantonese restaurants serve morning tea.

Seeing Wei Xiaobei coming, Huang Jun called Wei Xiaobei to the stove and explained various ways to make breakfast.

Compared with other cuisines, this Cantonese cuisine can be regarded as the richest breakfast.

If you have watched Xiangjiang movies, you should know how rich this so-called morning tea is. The famous barbecued pork buns, rice rolls, thin-skinned shrimp dumplings, dry steamed siu mai, steamed pork ribs, etc., make people salivate.

To be honest, Wei Xiaobei has never had morning tea even once at his age, so seeing him today, he is naturally very interested.

Breakfast, lunch, evening tea, dinner, etc. Wei Xiaobei had a colorful day.

When the chefs in the kitchen were a bit overwhelmed, Wei Xiaobei was also assigned a stove by Huang Jun to operate alone.

At the beginning, Huang Jun was still a little uneasy. When he was cooking, he stared at it for a while, and then he was relieved.

The dishes that Wei Xiaobei cooks now may not always look good, but the taste and fragrance are enough.

After all, not every dish in Longhu Dou Restaurant is very expensive, and there are also slightly cheaper dishes.

Therefore, after that, Huang Jun handed over those cheaper dishes to Wei Xiaobei, so as to hone Wei Xiaobei's culinary skills.

Back to the martial arts gym after get off work, even with Wei Xiaobei's strength, he felt a little tired.

This is not an exhaustion of physical strength, but that Wei Xiaobei needs to concentrate on cooking every dish. It is conceivable that this consumes a lot of energy.

On the other hand, those chefs pay great attention to cooking, but after all, experience is there. Even if they close their eyes, some actions can be completed by conditioned reflex.

But Wei Xiaobei wants to achieve this now, it is far from enough.

But in Wei Xiaobei's opinion, this day's hard work was worth it.

At the end of the day, the number of colorful dishes has increased by 52, and with the previous accumulation, there are already 64.

Back in the martial arts hall, out of the five Cantonese dishes prepared by Huang Kun and Zhu Xinyi, three of them had a good evaluation.

This made Wei Xiaobei sigh a little, there is indeed a big gap between this master and his own research materials.

After all, there are too many things involved in this cooking, and many things will be missed just by checking the information.

For example, according to Huang Jun, if you want to perfect a dish, you need to start from the basics.

What is the basis?

It's the ingredients!

The place of origin of the ingredients has a huge impact on the ingredients, and even the climate of the year during the growth of the ingredients will have an impact and so on.

Even those seasonings need to consider their place of origin, etc., and then cooking skills.

In short, Wei Xiaobei now has a bit of admiration for Huang Jun.

In the next four days, Wei Xiaobei's chances of making colorful dishes became higher and higher, and finally increased the number of colorful dishes needed to improve his cooking skills to 300 before he got off work on Friday. (To be continued...) WWW.GEILIWX.COM happy reading every day