The world of minors is very strange, and older people will never understand it.
How could a tired kid like Fatty Hu be so polite to Little Hua'er? He was so polite that he felt a little scared.
Is it because Xiao Hua'er is the biological sister of his cheap master? Obviously it doesn't make sense, because he doesn't respect Yao Yuan that much.
Seeing that Xiao Hua'er didn't show any dignity and directly fired at Xiao Fatty Hu, several adults watched eagerly to see how the little fat man would respond.
Unexpectedly, Little Fatty Hu just muttered: Good men don't fight with women, and gave a scribbled explanation. Then he walked to the desk beside him, opened his schoolbag and started to write his homework honestly.
The little chubby face pouted, making people laugh.
Little Fatty Hu calmed down and stopped messing around. The small class at the small dining table can continue.
It is said to be a classroom, but in fact it is not Yao Yuan's talk. The several chefs are familiar with each other and are informal. No one really respects Yao Yuan as the boss, just because what he talks about is that expert in the cooking world. It's a secret that is not told to everyone, it's just that everyone is rare and powerful.
When I encountered something I didn’t understand, I started to discuss it enthusiastically, and the learning atmosphere was very strong.
At this point, Yao Yuan is really serious.
In fact, during his time away from the kitchen, he thought a lot about this profession he loved. Some things became more and more confusing the more he thought about them. Now talking about it with several colleagues who will also be the main force in the kitchen in the future will also help him organize his thoughts.
The braised pork shop that is now open is actually more like a factory. The requirements for workers are obedience and discipline. Every process is very demanding. If you make any mistake, you have to do it again, even if it will cause a waste of materials. For employees who violate regulations, the consequences Mistakes are often paid for by themselves, that is, deducted from their wages!
Pure capitalism!
Over time, every employee in the braised pork shop, from the eldest brother down to the boss, has very good obedience and discipline.
However, these few people in front of him are cooks after all, and Yao Yuan has high hopes for their futures. For a cook to grow into a chef or even a master, free expression of creativity is essential. He is afraid that the long and rigorous assembly line production will bury him. It was hard to find the talent.
Therefore, Yao Yuan specifically started with a few kitchen techniques that emphasize individuality, hoping to subtly instill some innovative ideas in them.
There is a contradiction here. The foundation of a well-run kitchen is discipline. Most chefs prefer obedient cooks who can strictly follow the operating procedures step by step, so as to ensure the quality and consistency of the products.
For example, the wok, which requires the most cooking skills in the kitchen, does not have much room for operation in front of the stove. All raw materials are prepared on the chopping board, and the wok has no room for adjustment at all.
You can't even decide the order of cooking. Which one should be fried first and which one should be fried later. Which chef should fry which dish? All are controlled by Dahe.
Therefore, in a sense, the chef in front of the stove is actually a puppet, a cooking robot.
This job characteristic determines that the profession of cook is not a noble profession, and the income is not high. When people make fun of them, they always like to put cooks, mothers, and gardeners together. What is even more exaggerated is the so-called "all walks of life" that people always talk about in the market. In the novel, cooks are actually listed together with prostitutes and the like, and are called one of the nine lower classes.
Although literati have loved eating since ancient times, the status of cooks has always been low. Although some ancient people who were proficient in cooking were praised, their real profession was not cooks, such as Yuan Mei, Su Dongpo, and even Yi, who is known as the ancestor of chefs. It's the same with Yadu. They are all known to the world because of other identities and deeds.
However, as we all know, cooking is also an art. Chinese food is about being varied and tasty, and chefs who are really good at cooking and blending the five flavors will be respectfully called chefs and will get high salaries.
Most people understand that the word "shi" for chef means a kitchen master with some skills, but in Yao Yuan's understanding, the word "shi" is a little different. The correct meaning of the word "shi" should be "master".
Although your chef can stipulate the operating procedures, subtle changes in the taste of the product occur quietly during the entire process. No matter how clever the chef is, he can only try his best to reduce this difference. It is this subtle difference that gives a real chef room to shine.
Let’s take a few simple examples, such as the processing techniques for the most common ingredients such as tofu and radish.
Mapo tofu is almost universally recognized as a gourmet dish in Sichuan cuisine. The cooking techniques for a good Mapo tofu are rigorous. From drying the beef cubes to thickening the dish three times, the cooking methods are almost the same in every kitchen, but The finished products are different, and the subtle differences lie in every detail. Some kitchens even keep their own secrets in tofu pre-processing.
If you want tofu to retain its flavor and remain smooth and tender, then this piece of tofu must be "raised". Some people will soak it in cold water to remove the beany smell. Some kitchens will add water and salt in advance to add flavor, and some people keep the tofu in Maoyu. Soak the tofu in 80-degree water to prevent the temperature from being too high. The tofu will have more toughness after being stewed.
Each processing method is different, and the finished product effect will vary greatly.
Another example is white radish. In order to remove the peculiar smell in the radish, some people use salt when boiling it; some people add rock sugar to boil it; and some soak it in rice water rich in starch.
There is only one purpose of these pre-processing, but the white radish after different pre-processing will have some differences in taste and shape. These differences cannot be hidden from the gourmets, and they always leave some differences for a real chef during operation. Mistakes.
Therefore, in a sense, chefs working in the kitchen are also an industry that dances with shackles. Only those who can cook well with these shackles can become a real chef.
Nowadays, braised pork shops have an advantage. They can set rigid rules on the process. For example, in the process of smoking chicken, in order to ensure that the finished smoked chicken is red and bright and does not have the bitter taste after the sugar is gelatinized, the chef generally knows how to add sugar when smoking. The temperature of the pot must exceed 200 to 30 degrees. This temperature is judged based on experience.
From the beginning, Yao Yuan stipulated that the process of adding sugar and smoking must wait until a fire started in the pot before putting the chicken in the lid for smoking. This was easy for several cooks with kitchen experience to understand and follow it.
But now it is a large-scale production, and the employees recruited are not familiar with the kitchen. If you want them to strictly control the temperature, a training process is required. At the same time as the training, they also bought a thermometer used in the factory. This seems to be helpful. The difficulty, and even the secret procedure kept by some smoked chicken braised meat restaurants, is solved so easily.
But if it is placed in a normal Chinese kitchen, it is not easy to adopt this method, and it is impossible to meet such strict requirements in every process.
If it can really do this, I'm afraid this restaurant will be like those Western fast food that are famous for their procedures and standardization, losing the soul of Chinese food.
During the exchanges between several people, Yao Yuan mentioned these things that he had realized more than once, and he also hoped that his fellow soldiers could bring some thinking to their work. When the next project of Hongqi Company is launched in the future, all of his fellow soldiers will Able to grow into a capable general.
It was like giving a lecture or chatting. Yao Yuan spoke out his thoughts indiscriminately, and the leader, Dang Jianguo, fell into a long silence, as if he had realized something.
As for Li Tie, who was heartless, he changed the subject and mentioned several pre-made dishes currently being developed: "Yellow braised chicken, red braised mutton, and braised pork with pickles are all mature and finalized. When can they be launched?" Huh? Operating with multiple varieties will definitely attract more customers. When workers get off work, they only need to visit our braised pork shop and then go home and set up a table. They will no longer go to the market to buy vegetables and cook. They will definitely be very happy. welcome."
Yao Yuan took a sip of the hot Pu'er and said, "Tiezi, this tea is really good. Can you tell your comrades to buy more for us? Let's stock up on a few hundred kilograms. Keep it and drink it slowly?”
Li Tie disagreed: "It's a trivial matter. My comrade-in-arms said that they can't even sell the tea there. There are so many teas that have been stored at home for ten or twenty years. I heard that there are still tea leaves from before liberation. Since you think these The old tea leaves are good, I asked him to send more, and we can solve the problem for the tea farmers."
Yao Yuan slapped the table: "The older, the better! As many as you want!"
Nowadays, people have no idea about aged Pu'er. The price of old Pu'er is the same as that given for free. He wishes he could use steamed buns in exchange for equal weight. Yao Yuan liked this one, so he wanted to stock up more to save tea in the future. The price has been driven up by those capitalists, and even a great chef like me is reluctant to buy it. If I want to have a sip of good tea, I have to buy it from the big boss.
After talking about the tea, Yao Yuan remembered Li Tie's question: "Prefabricated dishes are a very good profit point. Our existing production capacity and space can support these varieties. After the space problem is solved, I think we can It is necessary to expand a factory that specializes in pre-made dishes. In addition, let me tell you, you can open up some ideas. Pre-made dishes are not only braised lion heads and braised lamb, but also may include processed shredded potatoes. , picked bean sprouts, even shredded raw meat, etc. People may not buy these products infrequently, but there is probably a demand for them in the kitchens of many restaurants.”
Gao Yang curled his lips and said, "Yuan'er, this is terrible, isn't it? Where is our profit point? This thing definitely can't increase the price. The most we earn is the labor fees for picking and washing vegetables, right?"
Yao Yuan pointed out the window with his hand: "Gao Yang, you have to think about it this way, how many people outside can't find a job now? How many jobs can be provided by these jobs that don't have much technical content and can be done by one person? How many jobs can we provide? Recruiting some laid-off workers can be considered a contribution to the country, right? Also, think about it, if we could do this, would we still buy from the vegetable market? Do we have to find the source to buy the goods? Do you know where the vegetables are? How much difference will there be between the price and the wholesale price and then the retail price?”
Everyone was shocked by Yao Yuan's ambition, fell silent, and began to make plans in their minds.
At this moment, the door was suddenly knocked open, and Mancheng rushed in like potatoes: "There's good news! And there's bad news! Which one do you want to hear first?"
