At the time of the employee meal, Liu Yongan had already joined the company, and the speed was the fastest entry employee, and it only took half a day from the interview to putting on the uniform.

Chen Chuyi was responsible for the salary, and Su Zifang didn't pay attention to it, but Xue Yi seemed to be very optimistic about Liu Yongan, and directly let him be in charge of today's staff meal.

Two cutting boards and water platforms were left to play, and the rest of the people were waiting in the lobby early.

Su Zifang suddenly sounded what Xue Yi and Liu Yongan said, and asked Kong Yan: "Old Kong, do you know Baofu Building?"

"Bao Fu Lou knows, why are you asking this?"

Kong Yan didn't even want to tell the history of Baofu Lou directly: "It is a relatively old restaurant in Guangdong Province, and it is quite famous in the Qing Dynasty." ”

"How about that compared to Kaiyuan Restaurant," Su Zifang asked what he thought in his heart.

Without him, he had the deepest impression of the restaurant in Guangdong Province was the Kaiyuan Restaurant, not only eaten, but also met Sun Guoxing, the heir of the medicinal diet.

Or that Kaiyuan Restaurant is the only restaurant in Guangdong Province that he knows.

Ma Jiang listened to this question and said softly: "Kaiyuan Restaurant is not as good as Baofu Building, Kaiyuan Restaurant was created by the chef who went out of Baofu Building. ”

"There's such a thing," Kong Yan also pricked up his ears curiously.

Although he learned from Kong Zhengming that it was the inheritance of authentic Lu cuisine, because of the relationship between studying cooking skills in the middle, Kong Yan did not know many chefs from other cuisines, and it was not as good as Ma Jiang, a chef who went out to study and communicate all year round, so he still had to look at Ma Jiang when eating melons.

"Well, it's a very early thing, probably more than a hundred years, at that time, Baofu Lou was the first restaurant in Guangdong Province, which was opened by two brothers, one was responsible for the production and procurement of dishes, and the other was responsible for contacting guests to entertain and publicize. ”

"At first, the business was booming, but within ten years of opening, the brothers got married and separated. ”

"The boss was in charge of the back kitchen, so he took some of the cooks to stay, and asked for a few former buddies, which is now Baofu Building. ”

"The second child is responsible for publicity, with the guy's account room or something, and asked for a few chefs, and opened a new Kaiyuan restaurant. ”

Speaking of which, the name of Kaiyuan Restaurant is also the reason for the dish. ”

"Kaiyuan Kaiyuan, a new stage of beginning"

After Ma Jiang finished speaking, he looked in the direction of the kitchen: "You said that the new one is the chef of Baofu Building, and Master Xue values it so much, I think it may be the descendant of the previous boss of Baofu Building." ”

"I think about it, the boss of Baofu Building seems to be called Liu Jinghui, I don't know if it has anything to do with him. ”

Su Zifang heard it and shook his head: "Eighty percent no, he is Liu Yongan, and his surname is different, so it probably doesn't matter." ”

"Also, maybe I'm thinking too much, forget it. ”

The discussion outside was hot, but Liu Yongan in the kitchen was a little worried, not knowing what to do for the staff meal.

"What do you usually eat for your employees' meals?"

Liu Yongan grabbed the cutting board, and the chef asked casually.

"Various. ”

The chopping board chef replied truthfully.

Liu Yongan:

There can be all sorts, all sorts of situations

The chef stepped forward to help explain: "There is generally no habit of arranging recipes for staff dishes in the store, and the cooks at the stove make them in order. ”

"So sometimes we just tell the stove chef what we want to eat, and we make a variety of dishes. ”

"In addition, there are a lot of repetitive dishes when practicing dishes, and they will also be used as staff meals. ”

"Some time ago, we ate a lot of crab stuffed oranges made by Boss Su"

The two of them had to talk again, but Liu Yongan had already understood the situation of the staff meal who was silent.

On the high end of the spectrum, "a different chef prepares a delicious meal every day." ”

Actually, it is: "Chef Natsuhimehachi does, what to do and what to eat, there is nothing wrong"

After thinking about it, Liu Yongan looked at the ingredients in the refrigerator and pondered for a few seconds: "Forget it, I'll make you a few of my specialty dishes." ”

The cutting board and water table chef listened as his eyes began to glow.

The strength of chefs who can eat without saying a word is very good, since it is said to be a specialty dish, as long as you can learn a star and a half, you will earn it.

Immediately, his eyes widened and he looked at Liu Yongan.

Looking at the movements of the two, Liu Yongan chuckled: "Don't be nervous, it's still early, I'll let you see it later." ”

"First help me prepare the ingredients, beef, eggs, rice noodles, garlic sprouts, bean sprouts, and choy sum."

After Liu Yongan finished speaking, the chef of the water platform suddenly licked his lips: "Master Liu, you want to make a wet fried cow river."

"Well, how have you eaten it" Liu Yongan was not surprised that others shouted this dish.

This combination can not be forgotten by anyone who has eaten it, but there is one more thing he wants to correct: "But what I make is dry stir-frying." ”

After speaking, he smiled lightly.

The two assistant cooks naturally didn't understand Liu Yongan's smile, and still tried their best to prepare the materials used.

It will take some time for the ingredients for more than 20 people to prepare.

Cut the beef meat into thin slices and marinate it with oyster sauce, soy sauce, pepper, sesame oil, sugar, and cornstarch and set aside.

When ready, loosen the pho and make a sauce with oyster sauce, dark soy sauce and light soy sauce.

The chives are cut into sections and the bean sprouts are placed aside, and the preparatory work is completed.

"You two come closer. ”

Liu Yongan did not hide his skills, beckoned the two of them to come over and start frying, and also explained it.

When frying pho, you should make a pot with yin oil, which is what you call hot pan and cold oil, so that the pho will not stick to the pan, and stir-fry it from the side when you add pho, otherwise it will be easy to rot

Stir-fry until the pho part is dry, and when you look at the bullet, quickly add the sauce and stir-fry evenly, then you can put it out of the pot and put it on the side for later use.

As Liu Yongan spoke, he took a bowl and held the pho in his hand.

This keeps the temperature warm without affecting the temperature of the final product.

The two of them nodded hurriedly as they listened to the technique.

After frying the pho, a rich wok-qi came out, which made the two of them drool.

Liu Yongan began to fry the accessories.

Still hot oil slide pan, fry the beef until it is seven mature, pour in the accessories, thicken with water starch, the concentration of this sauce is very particular.

Too much will become soup powder, too little will not be able to wrap every stick, and the chef's experience is very important.

Liu Yongan skillfully poured a bowl of water and began to stir-fry, and when the sauce became viscous, the fire was stopped instantly, and the sauce and side dishes were poured on top of the fried pho just now.

"Alright. ”

"Okay"

The two cooks who helped the chef were a little surprised.

As a classic dish of Cantonese cuisine, the production process of wet stir-fried beef river is a little too simple

It's like stir-frying the pho, then stir-frying the side dishes, and finally mixing it together.

The two of them suddenly lost interest in this specialty dish, the wet fried beef river.

It's as if I once thought that the master of repairing computers was admirable, until I mastered the skills of restarting and reinstalling the system, and looked at all the signs on the street to repair computers.

Liu Yongan saw the change in the expressions of the two and did not speak.

Silently took a bottle of high liquor from the shelf, scattered it on the plate, and the lighter in his hand quickly swept by.

In an instant, a roaring flame burned on all the plates.

A mixture of scents filled several people's brains as if they had been detonated.

Liu Yongan smiled silently and said: "Flame wet fried Niu River, serve"