In fact, when Zhou An was working hard, his mouth was also very poisonous, and his words were sharp, which made it difficult for people to resist.

But now it's different, he's the boss now.

Being a boss and being a spoon master are different, being a spoon master can scold whoever you want, as long as you are justified, it is not a big deal to make people cry.

But as a boss, you can't be blindly strict, otherwise your employees will be detached, the turnover of staff in the store will be very large, and it will be difficult for a restaurant that can't retain employees to do business.

This is Zhou An's realization after opening his own store.

Therefore, when everyone usually sees him, he may be more serious when cooking, but after putting down the pot and spoon and leaving the stove, he is easy to get along with, and he seems to have a gentle temper, and anyone in the store can joke with him, and he is never annoyed.

He put a "mask" on himself, and by visual inspection - very deceptive.

But Tan Guang is different, this shop is not opened by him, although he is on the first day of work today, his position is the deputy furnace, theoretically, from the moment he walked into this store today, in this store, his status is second only to Zhou An.

And the psychological stereotype he has developed after several years of taking charge makes him directly ignore the age gap between his colleagues.

He can open his mouth to scare Aunt Li's face is red, and she is directly dumb.

And he didn't think he was excessive, so where was that? He felt that he was already very restrained.

Perhaps, from this moment on, the rest of the store is a little aware of what the location of the secondary furnace means.

In addition to Zhou An, Xia Wenjing and Tian Lu present, there was probably only one person who was not afraid of Tan Guang - Da Luo.

Xia Wenjing and Tian Lu were not stunned because of their kinship with Zhou An.

Da Luo is not stunned, because he cooks cold dishes, and he has no relationship with Tan Guang, and even, from the perspective of his kitchen position, his status as a cold dish master is not lower than Tan Guang's deputy cook.

What's more, he is also several years older than Tan Guang, so he naturally has a psychological advantage.

He was watching from the sidelines, Tan Guang's words were so sharp, he didn't feel strange, he had also experienced the temper of the stove master in large and small restaurants, and he had long been accustomed to it.

In his opinion, Tan Guang's temper is quite good.

Aunt Li joked to Tan Guang, in Da Luo's opinion, it was purely a search for help, and it was not worthy of sympathy.

What he wants to see now is Tan Guang's stir-frying skills, and on the first day of work here, Da Luo tested Zhou An in a joking tone, wanting to increase his salary.

By the way, his current salary is 2800.

In 04, a cold dish master, in a small county like Yinma County, can get such a salary, it should be said that it is already good, but the business of rampant crayfish is worthy of the name of the store, it is really violent.

The business in the store is so good, everyone is tired, Da Luo naturally breeds the idea of raising salary.

If before Tan Guang appeared, his idea of raising his salary was not very strong, then since Tan Guang suddenly came to the kitchen that day to confirm with Zhou An a monthly salary of 4,000 in public, Da Luo's idea of raising his salary was particularly strong.

There was some grievance in his heart.

Why can a new deputy furnace have a salary of 1,002 higher than that of him, the master of cold dishes?

If Zhou An recruited the master of the main furnace this time, then Zhou An offered a monthly salary of 4,000, Da Luo had nothing to say, but in his opinion, the salary of a deputy furnace was so much higher than him, and he was still a young man who was several years younger than him, so he was very unbalanced in his heart.

Since ancient times, there has been a principle that there is no shortage but inequality.

Da Luo has a sentence in his heart that he has always wanted to say but didn't say - if fried vegetarian dishes and small fried vegetables have such a high salary, then I can also fry them!

Yes, although he is a cold food chef, he is also good at stir-frying.

It's just that it can't be compared with some masters with good craftsmanship.

……

didn't let Da Luo wait too long, before the working meal was finished, the store began to serve customers, everyone hurried to take their places, and if they didn't eat well, they could only temporarily put down the dishes and chopsticks and entertain the guests first.

While cooking cold dishes, Da Luo secretly observed Tan Guang's stir-fry level, he had already thought in his heart, if Tan Guang's stir-fry level was average, then he would mention a salary increase with Zhou An tonight, and the salary after the salary increase could not be lower than Tan Guang.

Seeing that Tan Guang was also like Zhou An, preparing three new rags, each of which was neatly folded, Da Luo sneered in his heart, "Pretend! Keep pretending! See how long you can pretend!"

When Tan Guang picked up several seasoning jars containing various soy sauces on the seasoning table and smelled them one by one, Da Luo still sneered in his heart, "It's quite similar!"

Tan Guang's move is normal, the light in the kitchen may not be very bright, there are several soy sauces that are very close in color, after pouring them from the bottle into the seasoning jar, it looks like there is not much difference, some masters are used to dipping their fingers to taste a little, and some masters are like Tan Guang to smell with their noses.

For example, dark soy sauce, light soy sauce, Wei Ji Xian and steamed fish soy sauce, the color of dark soy sauce and light soy sauce is very similar, and there is not much difference between Wei Ji Xian and steamed fish soy sauce.

However, the uses of these kinds of soy sauce are different, and if you can't distinguish them clearly, the dish will definitely not be good.

When Tan Guang opened the stove and lit the fire and scooped water to wash the pot, the corners of Da Luo's eyes jumped slightly, because he felt the gap from only these few steps.

Tan Guang is too skilled.

You don't need an ignition gun for ignition, you don't need a piece of paper or anything, you can directly take a lighter and light it into the mouth of the fierce stove, which Da Luo doesn't dare.

Because once he misses, the whole arm will be burned by the sudden fire, and his scalp will be numb when he thinks about it, but when Tan Guang reached into the furnace and lit it, his expression was indifferent, like lighting a cigarette, with a snap, the lighter burst out of a small flame, and a string of warm small flames rose from the heart of the fierce fire.

Truly witnessing the whole process of Tan Guang stir-frying the first dish, Da Luo lowered his eyes and no longer glanced at Tan Guang.

In fact, before Tan Guang stir-fried the first dish, everyone in the kitchen was observing Tan Guang intentionally or unintentionally, including Zhou An.

Zhou An wanted to see where Tan Guang's current craftsmanship had come, while the others were scrutinizing, and they were a little looking forward to Tan Guang's bad taste.

For example, Aunt Li, she is looking forward to Tan Guang's bad speculation.

But Tan Guang's stir-frying process of the first dish shocked them all.

A dry stir-fry of green beans, over oil, stir-fry minced meat, add garlic, dried chili peppers and tempeh, spray rice wine, pour aged vinegar, after the oil of the green beans into the pot and stir-fry, Tan Guang's hands and feet are extremely skillful, the right leg knee, from time to time lifted, pressed, control the size of the stove.

Turning the pot with his left hand, the heavy iron pot in his hand was like a toy, and the old man pushed and pulled it at will like a cart on the stove, and the green beans in the pot were tumbling endlessly.

The right hand stir-fry spoon is stirred from time to time, and the edge of the pan is lightly smashed.

Watching him stir-fry is like watching an acrobatic show.

When the dish is fried out of the pot, the iron pot shakes three times, and all the vegetables in the pot jump into the frying spoon by themselves and are put into the plate by him.

They didn't know why Zhou An had a high salary of 4,000 to dig Tan Guang over, but after looking at Tan Guang's stir-fry techniques and techniques, they somewhat understood.

Zhou Anke knows that in 2018, Tan Guang was already the head chef of a five-star hotel, and he won several gold medals in various chef competitions.

Although Tan Guang is young now, if he can't calm people in a small shop like him, it will be a joke.