In the back kitchen of the music restaurant, because the chef Zhang Zhen had to take leave in the morning temporarily, no one was there to supervise everyone, and the atmosphere became particularly lively.
For breakfast, everyone comes to the small restaurant on the red gum side, and everyone eats together.
While eating, the waiter at the barbecue area suddenly remembered something and asked the chef: "Chef Chen, when grilling, he said that the ingredients should be added when the chicken is seven degrees ripe, but the meat is thick like chicken legs. How do you tell when ingredients are ripe?"
As soon as this question comes out!
Not only a few people in the barbecue area turned to look over, but even the people on the red and white gums were paying attention to what was going on here with great interest.
This is a good question!
The main reason is that it is very practical. When I cook at home, I often encounter such problems.
What level of maturity is this considered acceptable?
Master Chen heard this and said with a smile: "This seven is mature. It is mainly judged based on the color of the meat. Use a knife to cut the thickest part. The meat inside is white, mixed with a small amount of pink, and the texture is thicker. At this time, it is seven Mature.”
Speaking of which, Master Chen added a few more words: "When baking, in addition to sprinkling the ingredients when it is seven times ripe, it is necessary to brush oil repeatedly when it is five times ripe. As for the five times ripeness, observe the reddish brown color on the outside of the meat and use After the knife flower blooms, the cross section is pink, and the core is still blood red."
"You can judge this at a glance. As for the specific operation, you have to try it yourself."
Master Chen taught his workers and spoke in a low voice, but it made everyone in the small restaurant quiet down.
These words were said clearly and straightforwardly, and the method of how to identify the doneness of meat was explained in one fell swoop, which instantly gave everyone present a feeling of enlightenment.
Indeed, in cooking, there are many words that seem to be clear and clear, but in fact have ambiguous meanings that make people confused.
Old chefs often slowly accumulate experience through daily cooking. Only after a long time can they figure out the true meaning of these cooking words.
But what Master Chen said simply explained the meaning of the two words clearly.
Even the other people in Red Gum and White Gum felt a sense of enlightenment after listening to it.
That’s so well said!
Unlike them, they just cook dumplings in a teapot. They understand in their hearts but don’t know how to express it with their mouths.
After hearing this, the worker looked surprised and thanked him repeatedly.
Chef Liu next to him smiled and praised: "Chef Chen, you are amazing! What you said is so good!"
Chen Chen chuckled and said, "How can I not be of this level? This was what Chef Fu said when he came here before, but they were not around at that time, so I listened."
Chef Liu nodded when he heard this: "Oh, no wonder! It's exactly what Chef Fu said."
Everyone suddenly looked like this!
Obviously not surprised by this.
Among the people, Feng Hai was the only one who looked confused.
Pay the kitchen?
Who's going to be the cook?
He has been working here for several days, and all the kitchen staff have recognized him, but no one has the surname Fu.
Judging from everyone's intentions, Chef Fu not only works in the back kitchen, but also has excellent cooking skills.
Feng Hai was very curious. He turned around and asked Chef Lin who was sitting next to him: "Chef Lin, who is this chef? Why haven't I seen him before?"
Chef Lin explained: "His name is Fu Yu, and he works here part-time one day a week. It just so happens that he is coming over today. I'll see you soon."
Feng Hai was stunned!
Fu Yu?
I’ve never heard of it, and it seems like it’s not well-known in the industry.
Thinking of this, Feng Hai smiled: "Oh, no wonder, but where does Chef Fu usually work?"
Lin Chu Hanhu said: "We didn't ask for details."
This is what I don’t want to say.
Feng Hai nodded and did not ask any more questions with a wink.
However, I felt a little curious about Yu in my heart.
But he didn't take Fu Yu too seriously. After all, if he was really capable, the circle would already have heard about him.
...
After breakfast, everyone took their places.
After a while, the night shift staff arrived one after another.
Fu Yu came to the music restaurant, checked in and changed clothes in a familiar place, and went to the kitchen to report.
Since Zhang Zhen was away on leave in the morning, it was Feng Hai who was introduced to him by Chef Liu and Chef Lin.
Before meeting the person, Feng Hai thought that Chef Fu must be about the same age as himself, but he never expected that he was so young, looking like he was in his early twenties at most.
And he looks very energetic, wearing a crisp chef's uniform, and standing in the back kitchen is particularly eye-catching.
After looking at it like this, the original curiosity in my heart disappeared.
Come to think of it, Fu Yu probably has some kind of relationship with his boss, otherwise he wouldn't come here to work part-time one day a week.
As for what Master Chen said at breakfast, it was probably just a joke. Others knew the truth and took it all as a joke. Only he, who was new here, took it seriously.
Feng Hai glanced at Fu Yu one more time, then turned around and went about his own business.
This time, he didn't take Fu Yu seriously from the bottom of his heart.
...
New Year's Day is coming soon, and the number of reservations in the days before the holiday has shrunk a lot.
However, Yao Shi is very good at business operations. At the beginning of the month, he successively launched many package discounts for small dinner parties and family gatherings.
Due to the strong publicity, the music restaurant itself has a good reputation in terms of dining environment and ingredients. Therefore, although there are fewer large banquets, the number of customers coming to dine has increased significantly.
In the morning, everyone in the kitchen went about their duties and were busy preparing ingredients.
At noon, waiters began to come over to deliver orders.
At around twelve o'clock, a waiter came to the back kitchen and asked Feng Hai: "Chef Feng, there is a customer who has made a reservation for the evening. Manager Li would like to ask you to go to the front hall."
Feng Hai paused for a moment. Although he had just joined the job less than a week ago, the store had already made another order list based on the dishes he reported to be good at cooking.
Starting three days ago, he, like the other two chefs, began to officially take orders.
So Feng Hai agreed, told the chef a few words, and followed the waiter to the front hall.
After leaving the kitchen, Feng Hai asked: "Is the meal the customer wants to order mainly based on Hunan cuisine?"
The waiter hurriedly explained: "Yes, Chef Feng, the person who came to order is an old customer of the store."
"This time I am planning to invite my friends to the restaurant for dinner. Because my friends are from Hunan, so when I ordered the meal just now, I saw that our store has launched several new special Hunan dishes, and I was very interested. I had already ordered a few dishes, but later someone I mentioned that there is a famous dish in Hunan cuisine called angel fish, and I would like to ask the chef if they can make this dish. Manager Li doesn’t know much about Hunan cuisine, so I need you to go over and take a look.”
