Yu Peiyong's explanation made Xue Mingliang distressed.

This problem is easy to solve.

Yu Peiyong pointed to the ingredients spilled on the stove and said with a smile: "Cook slowly, steadily, try not to spill any crumbs, that's it." ”

Then, Yu Peiyong asked him to develop a good habit of wiping the stove every time he made a dish.

A qualified chef should always keep the kitchen utensils or stoves clean and tidy.

For a chef, that's his face.

You can't be sloppy, not only will it leave a bad impression, but it will also bring a bad reputation to the store.

And after this reputation spread, the way to the hotel was basically cut off.

The bigger the restaurant, the more rules there are in the kitchen.

There are strict rules for each step and link.

Like Xue Mingming, the behavior of a pile of crumbs of ingredients on the stove after frying vegetables is strictly stopped.

This is the same as the big companies and small companies now.

Small companies are more free, and the regulations are more user-friendly.

But you need to do everything yourself, and everyone is a generalist.

Moreover, the small company is unstable, maybe today it is still staying up late in the company to work overtime, planning the future of the company, and the company will close down the next day.

Larger companies, on the other hand, are more formalized and bound by all kinds of rules and regulations.

From dress to speech and behavior, there are rules, and fines and salary deductions are often required, which is very unpleasant.

However, the advantages of large companies are complete personnel, perfect benefits, stable work, and a complete promotion route.

As long as you do your part.

In recent years, there has been a debate about whether a large company is better or a small company.

Each has its own advantages, but in general, it is the large companies that have the advantage of being more obvious.

When it comes to the catering industry, it is also better to be a big hotel.

In a small restaurant, not only do you have to bear the harsh criticism of the boss, but sometimes you have to face the difficulties of customers, and even some customers have to deal with the chef when they find faults.

But in a big hotel, you can flood and have nothing to do with the chefs.

In terms of personal ability improvement, small hotels are not as good as large hotels to train people.

Take Xue Mingliang as an example, he began to stir-fry in his own small restaurant when he was a teenager, and he didn't want to go out until he was almost thirty years old.

I thought I could be a chef or something in a restaurant, but I found a job and was blind as soon as I tried the dishes.

After hitting a wall like this several times, he himself doubted whether he couldn't cook, so he had the idea of going to Xujia Restaurant as an apprentice.

After arriving at the Xu Family Restaurant, he learned a lot of things.

For example, how to heat the pot, how to prepare, and even the order of stir-frying, they all followed Xu Wenhai and Xu Jimin.

Most of the ways he used to cook in the small restaurant at home were wrong.

Some methods are more wasteful of ingredients, and some methods are more oil-intensive.

Anyway, for more than a year in Xujia Restaurant, several masters in the back kitchen were all correcting his mistakes in stir-frying.

After listening to Yu Peiyong's words, Xue Mingliang said with emotion: "Don't you say that I really don't take this stove hygiene seriously, you can rest assured in the future, it will definitely be cleaned up." ”

After speaking, he said to Xu Zhuo and Jianguo: "I'm not the person who is cautious, if you don't do anything right, just say it, I will try my best to change it." ”

When he first went to Xujia Restaurant, Xue Mingliang was dismissive of the suggestions of several chefs in the store.

As a result, he was slapped in the face later, and he had no other advantages except for being quick to cook.

And in a big restaurant, cooking fast does not mean that cooking is good, on the contrary, everyone will think that the dishes you make are not hot enough.

So since then, Xue Mingliang has understood a truth.

For men, being fast is sometimes not an advantage.

After chatting about this, Xue Mingliang began to pester Yu Peiyong, wanting him to give him some guidance.

Yu Peiyong was idle, so he naturally readily agreed.

Feng Weiguo took a sip of water, pointed to the old man and the young man in front of the stove and whispered to Xu Zhuo: "Keeping an open mind is progress, and next year, 12,000 won't be able to keep that kid." ”

Xu Zhuo also knew that Xue Mingming's talent in cooking was really not ordinary.

If he had learned to cook from the old man when he was a teenager, his current achievements would definitely be extraordinary.

At least you can mix with the head chef of Xujia Restaurant.

It's a pity that his basic skills are not solid, except for small frying, everything else is weak.

It takes a lot of hard work.

But he's working hard, and he's improving.

Next year, maybe I will be able to master the essentials of stir-frying.

After the awakening was over, the pair of temporary masters and apprentices also began to act.

Xu Zhuo was worried that he would not be able to learn the desired technique by watching Feng Weiguo use a curved knife to cut noodles, so he repeatedly suggested that Feng Weiguo use a kitchen knife to cut noodles.

"How simple the curved knife is, I can't see the craftsmanship at all, I still like to use a kitchen knife, if the level is not enough, it will be exposed all of a sudden. ”

Sharpening the dough with a kitchen knife is indeed a test of skill.

If the knife maker doesn't get home, he might be able to cut out a piece of dough with a thick sole.

Feng Weiguo thought for a moment and agreed to Xu Zhuo's request.

This stinky boy seems to test me.

I can cut a piece of iron into a sheet, let alone a kitchen knife.

After speaking, Feng Weiguo walked to the knife holder used by Xu Zhuo and carefully turned out a sharp slicing knife.

Then he told Xu Zhuo the essentials of choosing a knife.

However, Xu Zhuo didn't hear a reason until he finished listening.

"Having said all this, isn't it just to choose the lightest? ”

When Feng Weiguo was talking energetically, Jianguo, who was cutting tofu, interjected next to him.

He kind of understood, the old man was talking a lot of useless nonsense.

When Jianguo first chose the knife, he saw it clearly, Feng Weiguo had been comparing the weight of the kitchen knife, and he didn't test the strength of the blade at all.

I actually got some plywood steel knife or something, it's just nonsense.

Yesterday, Feng Weiguo saw Yu Peiyong teaching Xu Zhuo to cook, and talked about how to choose a pot, how to open it, and how to maintain it.

Today he wants to talk about kitchen knives.

As a result, he was mercilessly ridiculed by the founding of the country.

However, Feng Weiguo was thick-skinned, and after smiling, he held the dough, smeared some water on the dough, and stuck it the supporting panel.

Then he walked to the stove with a pallet in one hand and a slicing knife in the other.

After the water in the pot boiled, Feng Weiguo began to cut the noodles.

Passing by the blade, slices of snow-white dough were sliced into the pot.

The sheets are the same width and the thickness is equal, and each piece is at least twenty centimeters long.

Xu Zhuo was already stupid.

Feng Weiguo really used his real skills today.

At the age of seventy, he can still cut such a uniform and perfect dough sheet, and the knife work is really extraordinary.

Wouldn't it be nice if I had such a good knife job......

"The host has successfully stimulated the [Concentrate on Learning] skill and obtained the entry-level knife professional technique - sharpening, congratulations to the host. ”