Xu Zhuo is not from Shanxi, and he has no special feelings for knife noodles.

He learned to sharpen noodles mainly in order to get the knife work.

Among the twelve knife skills, he has only mastered cutting and slicing now, and has not learned any other knife skills.

If you just rely on practice, I don't know how long it will take to learn.

So Boss Xu has always pinned his hopes on the skill of concentrating on learning.

However, in the past few months, whenever I have worked hard to learn this skill, I have used it in other ways.

As a result, the plan to lift the knife worker has been stalled.

Today, Boss Xu finally made up his mind to take down this technique.

After taking down the cutting technique, the remaining chopping, chopping, splitting, cutting, patting, chopping, spinning, scraping, and carving are all techniques that are only used under special circumstances, and they are not usually used much, so there is no need to rush to learn.

Feng Weiguo looked forward to Xu Zhuo learning cooking skills with him every day, but he didn't expect that this kid was now interested in knife noodles, so he had to teach him well.

It's good to get over the addiction of being a master first.

Save the popular people Yu Peiyong and Xu Jimin every day.

This time, he didn't even let Xu Zhuo do it, from mixing noodles to kneading noodles, all of them were operated by Feng Weiguo.

Even if Xu Zhuo wanted to help, he was pushed aside.

"I've looked at every step I've done, don't skip it. I know you have a talent for noodles, but you are very skillful in knife cutting noodles and noodles......"

While kneading the dough, he talked to Xu Zhuo about the matters to pay attention to when making noodles.

Even if Xu Zhuo repeatedly said that he would meet each other, Feng Weiguo had to teach it again, and he was so enthusiastic that he couldn't do it.

Seeing Feng Weiguo's sweaty appearance, Xu Zhuo was a little reluctant to go, and took a towel to wipe it for Feng Weiguo.

This move strengthened Feng Weiguo's determination to teach Xu Zhuo well.

"No wonder they all like to teach you, it's really nice to be so caring. Have you really learned? Why don't I do it again?"

Xu Zhuo: ?????

Why do you wipe a sweat and rub something wrong?

He really wanted to tell Feng Weiguo, you misunderstood.

Giving you a sweat is mainly about worrying about your sweat dripping on the dough.

It's not what you think.

But Xu Zhuo still couldn't bear to say it.

This old man is very cute, and he helps out in the store for free, so don't break his heart.

When he woke up, Feng Weiguo beat his shoulder, wiped his sweat with a towel, and said with emotion: "My body is really not good, and I can be tired like this." ”

Xu Zhuo smiled: "Exercise more in the future, you see my grandfather and Grandpa Yu, it is still so perfect to make a big spoon now, and it is not hard at all." ”

In the past few days, the staff meals in the store have been made by Yu Peiyong, a water of Huaiyang cuisine.

Every time I cook, it's when the chefs in the store are training.

All kinds of techniques and some tips, as well as the experience of mastering the fire, have not been learned in the past few days.

Yu Peiyong is very good at this, he doesn't hide his selfishness or dogma.

As long as you want to learn, I will teach you with my heart, and it will never be perfunctory.

For example, now, he is instructing Xue Mingliang on how to be a qualified chef.

In the past, Xue Mingliang made a small stir-fry, and Mali was quite mali, that is, there were many crumbs of dishes scattered on the stove, as well as chopped green onions and ginger.

The informal character is vividly displayed.

Every time he finished cooking, the other people's stoves were clean and spotlessly clean, and Xue Mingming's stove was full of debris.

Every time he says him, he cleans it up.

But if you don't talk about it, the stove will get dirty again.

This is not to blame Xue Mingming, mainly because he used to get used to it in the small restaurant in his house.

That small shop has a stove for stir-frying, so during peak hours, it can't be busy at all.

The time for stir-frying has been compressed again and again, and the customers are not satisfied.

Over time, Xue Mingliang developed this habit of only pursuing the speed of stir-frying, and not paying attention to the cleanliness of the stove.

At the time of Xujia Restaurant, this problem was not too obvious.

Because there are many chefs in Xujia Restaurant, there are cooks who are specially responsible for cleaning the stove.

But the four-sided pavilion does not have this configuration.

They all cleaned their own stoves, so Xue Mingming's problem was revealed.

Xu Zhuo said him a few times, but the effect was not very good, so it was over.

After all, he is the only person in the store who can make a small stir-fry, and if he says that he is too ruthless, he will directly slap his ass and leave, and it is Xu Zhuo himself who suffers in the end.

So the matter has been put on hold.

As a person who pays special attention to kitchen hygiene, Yu Peiyong discovered this problem on the first day he came to the store.

However, because he was not familiar with Xue Mingliang at the time, he did not speak rashly.

Now that everyone is familiar with each other, as Xu Zhuo's elder and a master in the culinary world, Yu Peiyong naturally will not sit idly by and watch Xue Mingming, a good seedling, grow crooked.

In chef circles, the higher you go, the more attention to detail you have.

Therefore, a small fault like Xue Mingming's is an unforgivable fault in a big hotel.

Although this is a four-sided museum, there are no strict rules.

But that doesn't mean you can just let it go.

There's no guarantee that you'll always be working in one place, especially in the restaurant industry, and you may have to find another job when the store closes.

At that time, if you don't pay attention to kitchen hygiene, the stove will be full of spilled ingredients, and you may lose a good job.

Therefore, it is better to be careful everywhere and develop a good habit in order to go higher and farther.

"Mingming, you don't have to cook so fast, a little longer is good for you and the store. ”

Yu Peiyong naturally did not directly persuade Xue Mingliang to pay attention to hygiene or anything, but started from the time of stir-frying.

In the past, when he was in a small restaurant, he needed to race against time to stir-fry, for fear that customers would not be able to wait to leave.

But now there is no need to be in such a hurry at Sifangkan, because there are many chefs in the restaurant, and many dishes can be served without stir-frying.

Customers are not in a hurry to finish their meals, so there is no need to be so nervous.

However, Xue Mingliang is used to stir-frying quickly, so he has some doubts about Pei Yong's persuasion: "Master Yu, it's always bad if customers order food and don't serve it as soon as possible?"

Yu Peiyong shook his head and didn't answer the question, but looked at Xue Mingliang and asked rhetorically.

"Bright, instant noodles can be soaked in boiling water for more than a minute, but why do all instant noodles indicate that they should be soaked for three minutes before eating?"

Xue Mingliang was stunned for a while, and then asked Yu Peiyong uncertainly: "You mean, a little longer the serving time can increase the customer's sense of expectation?"

Yu Peiyong's face was full of praise: "Yes, increase the customer's sense of expectation!"

Xue Mingming's stir-fry speed is too fast, and the customers come up as soon as they order, which will surprise the customers.

Under this psychological effect, no matter how good the taste is, they may not be able to taste it.

On the contrary, I will suspect that the food is served so quickly, it can't be a saliva dish that someone else has eaten, right?

"Then I'm used to cooking, what should I do?"