Yao Shi arranged a private room in advance and brought several reviewers there.
Fu Yu and the other four followed behind carrying dishes.
Fu Yu cooks harvest stew.
Yao Yihang makes Russian crab.
Sun Qingning cooks boiled fish.
Zhang's new dish is Guobao Pork.
Several judges began to taste the dishes in the order in which they were served.
The first dish is the boiled fish cooked by Sun Qingning.
Yao Shi introduced: "His name is Sun Qingning. He came here as a chef in July last year and has been working for almost a year. He usually works under Chef Zhao, and the young man is quite diligent."
Dong Juntian was the boss, and he nodded to Sun Qingning in a gentle manner to show encouragement.
Five people started tasting.
Later, Dong Juntian looked at the other people and asked, "How was it? Let's talk about it."
Li He was the oldest among those present, and he was relatively highly respected.
So I was the first to comment.
Li He smiled at Sun Qingning and said: "Boiled fish can be regarded as the signature dish of your restaurant. If this dish is ready, it will be called 'oily but not greasy, spicy but not dry, numb but not bitter'" , the meat is smooth and tender’.”
"What you did was actually quite good. The fish is very tender and the taste is moderate. It should have been cooked according to the secret recipe."
"By the way, one more thing. When I was cooking, I noticed that you carefully used a scale to weigh the seasonings. It can be seen that you have a very rigorous character and work very seriously. This is your advantage. Gotta keep it up.”
"But, apart from that, your shortcomings are also obvious. The first is the control of the heat. It can be seen that you rarely have the opportunity to cook on the stove, right? In fact, stir-fry peppers, onions, ginger, garlic and When adding Sichuan peppercorns, you should add the head, tail and fish fillet immediately after the flavor is released, then turn up the heat and mix carefully. But you turned it to medium heat, maybe because you are worried that the bottom will be burnt, right? But you also need to know that the heat is not enough. This taste is not enough! Overall, it’s okay. The young man feels quite stable and is very suitable for this industry.”
Sun Qingning's face flushed with excitement. He didn't expect that he would be recognized by the judges.
Although there were shortcomings, what Principal Li said gave him a sense of satisfaction and satisfaction.
Sun Qingning thanked him repeatedly and looked at Li He with bright eyes, as if a thousand-mile horse had met Bole, excited and grateful.
Then several people tasted the Russian crab made by Yao Yihang.
This review is by Wang Jingrui. Although he is the owner and not the chef, the barbecue buffet he runs also includes a variety of Chinese and Western food, and he has quite a bit of experience in cooking.
Wang Jingrui praised: "This Russian crab is really good! In fact, the cooking method of this dish is not difficult. The main thing is the process of removing the shell and removing the meat, and the presentation."
Wang Jingrui looked at Yao Yihang and asked, "You don't look like a novice. Have you worked in the kitchen for a few years?"
Yao Yihang smiled: "Yes, I used to work in a small restaurant."
Wang Jingrui nodded and did not ask any more questions, but continued to comment: "You did a good job in disassembling it, your technique is very skillful, and the presentation is very beautiful. Anyway, I can't fault it, it's good! "
Yao Yihang felt proud, and with a suppressed expression on his face, he thanked him humbly.
Dong Juntian and Yao Shi are both their own people. This time, we specially invited three judges from outside to come back. They must not dominate the competition.
So the next dish, Guobao Pork, was left to Gao Chongbo to review.
Gao Chongbo was actually in a bit of a dilemma.
He came here with the boss this time because he has the best cooking skills in the store and is the head chef of the Chinese cuisine section.
But he also knew that he was actually just making up the numbers here.
Now he was asked to evaluate the cooking skills of his kitchen staff in front of the owner of the Chollima Hotel.
If you say this too harshly, you can easily offend others. If you say it too lightly, it seems like you don't pay enough attention to this matter and appear to be insincere.
Gao Chongbo thought for a moment before saying, "Hello, Zhang Jiaxin."
Zhang Jiaxin hurriedly said hello.
Gao Chongbo smiled and said: "It can be seen that you are actually very familiar with the cooking process. There is no problem with the whole operation. Even the heat control when frying the meat is very good. The only shortcoming may be because I don’t usually have many opportunities to cook on the stove, so my technique is a bit rusty, and my grasp of the seasoning ratio is not accurate enough. However, these are not big problems. In the future, I will practice cooking on the stove more often, and practice will make me perfect. come on!"
Zhang Jiaxin was a little embarrassed and seemed not energetic enough.
He knew that he had messed up this time. The biggest feature of Guobao Pork was that it had a sour and irritating taste when he bit into it.
But he failed to control the amount of jealousy, and it was too late when he tried to remedy the situation.
Now looking at the dishes prepared by others, he knew that he was definitely out of luck.
Although disappointed, he couldn't help but waver in his idea of working in the kitchen.
The judges were right, what he lacked the most was the opportunity to serve as a chef, but here, it seemed that he would never get ahead.
His talent is not high, he is not taken seriously, and he has no chance of becoming a regular employee.
Earning such a small salary a month.
If you work for one more year, you will lose another year.
Zhang Jiaxin couldn't help but look at Yao Yihang next to him.
I thought I might as well work part-time in a small restaurant like Yao Yihang.
With a small business, there are not so many things to do in the kitchen, and there are more opportunities to cook.
When I get the hang of it in the future, I'll see if I can find a way out in a big hotel.
Zhang Jiaxin was a little distracted, so he didn't notice that after commenting on him, the atmosphere in the private room became too quiet for a while.
There is only one last dish left.
Harvest stew.
At this time, several judges fell silent collectively after tasting the food individually.
It's not that I don't want to comment, but I don't know what to say for a while.
The characteristic of stew is originally the rich variety of vegetables.
There are a variety of ingredients, but each has its own taste, which is very honest and real.
Under normal circumstances, the stew is definitely characterized by its thick texture.
But now after being improved by Fu Yu.
The paper-thin and chewy pancake is filled with fragrant beans and corn.
Served with soft and rich potato and pumpkin puree, a variety of ingredients are blended together.
They have absorbed each other's essence and updated their own tastes. It can be said that they complement each other's strengths and are connected in color and taste.
Especially the ribs in the middle.
The taste is salty, the meat is crispy, and the color is golden red. It leaves a fragrance on your lips and teeth after one bite. The taste is strong, but it makes people have endless aftertaste.
From the pancakes to the spareribs, the whole taste buds begin to bloom as you sip on the mellow, bright and just right flavor, which is really a whet of appetite.
Faced with such a dish, everything from presentation to taste is impeccable.
Several judges looked at each other for a moment.
It's not that I don't want to comment, but I really don't know what to say.
