Cheng Yang was also speechless, what did An Keke do to make this chef so panicked?

When Encore worked in this kitchen, the chef was very nervous, because no one knew what dark dishes Ankeco would make, as long as no one who tasted it could have a calm expression.

In addition to the first chef in the back kitchen, there are four sous chefs, and there are only five chefs in the entire kitchen.

At that time, Encore applied for this position, to give these chefs a hand, and once the chef was not there, it was Encore who would take over the kitchen, so that time was basically a dark moment for this group of people.

"Don't come here!" Song Ye held the spatula and looked at An Keke in fear.

"Don't panic, I'm here to teach you how to cook, I've been learning to cook for more than two months, and I definitely won't do bad this time." "Ankeke actually has a pretty good impression of this chef, after all, he is the only one of these chefs who has not been angry with him.

"How many fucking times have you said that to me. Every time you make a dish, is it what people eat?" Song Ye looked desperate.

"You just believe me this time. Ankeke looked at him, already trying to grab the spatula.

"Old Song, just let her try it, I feel that her taste should be better now, and she can taste it now." Gu Ping felt that it would be harmless to let An Keke give it a try.

"But there are still so many customers waiting to eat outside. Song Ye was still not at ease and wanted to find an excuse to excuse himself.

"Hey, don't you do this, anyway, it's not that they can't eat the dishes I make, they're all the same. "An Keke didn't understand this Song Ye's distrust.

"That's okay, I'm only allowed to make one dish, it's this Zuo Zongtang chicken, if it's not delicious, you can roll it out for me." Song Ye also took out the momentum of the head chef and frightened.

"Don't worry. An Keke took the spatula from Song Ye's hand.

She fastened the apron that hung next to her and began to work here.

The ingredients for Zuo Zongtang's chicken are actually ready. Even the chickens have been plucked and placed on the cutting board.

Such a whole chicken is probably enough to make three or four plates of Zuo Zongtang chicken.

Ankeco neatly cut the chicken in half, then chose to start with the breast in the middle.

In terms of knife work, the original encore foundation is good enough. After these few months of training, his knife skills are now comparable to those intermediate chefs.

Song Ye was still surprised, how could An Keke grow so fast?

Ankeke's movements were very neat, and he quickly cut the whole chicken into many small pieces. Then it's boneless, pickled, and fried.

Every process is done very carefully.

Unlike Song Ye's carelessness, Ankeke pays attention to the time when frying chicken, like Zuo Zongtang's chicken, it can't be fried for too long, it only needs to be fried for a short time to make the chicken wrinkle slightly.

The chicken fried in this way is both beautiful and tasteful.

But this is nothing in Song Ye's eyes, even the Ankeke before the taste failure can be completed, and the next step is the process of putting the ingredients and stir-frying. This is the real test of a chef's understanding of the word "taste".

Ankeco and boiling oil are as simple as ordinary stir-frying, without too many tricks and bells and whistles.

Put the right ingredients at the right time and cook the right ingredients over the right heat.

After a short while, when An Keke lifted the lid of the pot, a fresh fragrance gushed out.

"Isn't it just like home cooking? Song Ye was still unconvinced.

"What's the use of just saying it, don't you know if you taste it yourself?" Cheng Yang knew that this guy was unconvinced now, but as long as he tasted it, it would definitely be really fragrant.

So everyone went to get chopsticks, including the hotel owner Gu Ping, who wanted to taste what kind of dish Ankeke cooked? Although he had seen Ankeke's stir-fried dishes before, he didn't dare to look at it at all.

But today's dishes are not only fragrant, but also very good-looking.

This is why cooking should pay attention to color, flavor, and taste, among which this color seems to be the least important. But in fact, a good dish must first have a relatively high appearance in order to attract diners.

If it doesn't look good when it is fried, then who is still in the mood to eat your food?

Song Ye was also unequivocal, took a mouthful of food and put it in his mouth.

Put it in your mouth, the first feeling is slightly salty and slightly spicy, and there is an inexplicable irritation on the tip of the tongue.

Continue to chew, the fried crispy chicken skin and soft glutinous chicken slowly melt in the mouth, the fragrance is indescribable, in short, fragrant.

"What did you put in it, and why is this dish so fragrant?" Song Ye was already deeply impressed by this taste, and he asked curiously.

"I'm just paying more attention to the rhythm of the rice frying. After all, if you want the dish to be fully flavorful, you have to stir-fry it so that the sauce is mixed together. ”

"When pouring in the cornstarch, be sure to stir well to prevent them from sticking together. The biggest problem with the dish you made before was that it wasn't stirred. An Keke said directly to the point.

"I think so, but I don't think there was such a process. Song Ye felt that it was not his problem.

"As a chef, don't you find out for yourself? And I've looked through the books, and the authentic Zuo Zongtang chicken definitely needs to be stirred. An Keke said with a serious face.

Song Ye had no way to refute this, so he could only remain silent.

"I have to admit that you have grown a lot in the past few months, but the time level of two months is almost higher than mine. Song Ye said convincingly.

"I owe it to Cheng .... Thanks to my sister. She's a big chef. An Keke almost blurted out that it was Cheng Yang's name.

"Well, thank you for your evaluation and guidance, I will slowly improve this dish. "Song Ye is also modest.

"Your other dishes are also very problematic, don't you want to correct them one by one?" Cheng Yang said beside him.

Now it was Song Ye's turn to be stunned.

"I know, but do you have the time? Aren't you also a chef? Don't you have to go to work?" Song Ye felt that if it was himself, he would not bother to give others methods at all, after all, the most important thing for a chef is to have his own characteristics, and generally speaking, he will not teach outsiders.