Chapter 1243 There is a big event in the family 8

1.

While Lao Chun's family was busy, many villagers from all corners of the village had gathered to see the excitement. According to the previous practice in the village, before the new daughter-in-law entered the village, few people, especially adults, would go to the master's house to watch the excitement, and if there were those who came in advance, it would be those greedy children in the village. But today's situation is different, many people in the village have long known that Chun Shuli is going to hold a special wedding for his youngest son Chunyu, and he has also hired a chef from the big restaurant in the town to set up eight tables of banquets at a time at noon, which is a rare thing in Shimengouzi Village, and the villagers are all coming to see the rarity. At the same time, the villagers also wanted to see if Chun Shuli's approach was feasible and what the chances of success were. If it does, other young people in the village want to try it when they get married!

More and more people gathered at the door of the house, and the spring and the fourth uncle Chunshu took out cigarettes and candy melon seeds from the yard and distributed them one by one, the men smoked cigarettes, the women ate the candy and knocked the melon seeds, and there were bursts of laughter at the door of the house. The loudest laughter in the crowd was the Chunshujia who was surrounded by everyone, and the laughter of the Chunshujia was full of pride. Because, the Chunshu family has seen from the situation of the villagers that the old Chun family will definitely be in the limelight again in Shimengouzi Village this time.

2.

However, laughing aside, the eyes of the onlookers never left the two chefs and two handymen of the "Longquan Restaurant". Most people in Shimengouzi Village have never seen the chef of the restaurant cooking, in fact, even those who often go to the hotel to eat are rarely able to see how the chef cooks, and the customers see a variety of dishes on the wine table, but no one knows how these dishes are made. Now that Lao Chun's family has invited a chef from the largest restaurant in town, these villagers who have not seen much of the world must certainly take a good look. Therefore, many people in the village would rather throw away their work in the fields than come here early in the morning to see the strangeness.

Don't say it, the two chefs sent by Boss Wan of "Longquan Restaurant" to Lao Chun's family this time are indeed a bit famous, they were hired by Boss Wan from a restaurant in the county town with a lot of money two years ago, and both of them are first-class chefs. The two chefs also have different divisions of labor, one is responsible for the hot stir-frying, also known as the "spoon", and the other is responsible for the coleslaw, also known as the "cold cuts", and both are strong men in their 40s with more than 20 years of cooking experience.

Everyone has heard of "spoon-turning", and the common people in the Toyama area are used to calling restaurant chefs "spoon-turning". However, while everyone has heard of the term "spoon-turning", few people know why chefs like spoon-turning. Is it just for the sake of beauty and eye-catching? In fact, people who have really been in contact with cooking know that spoon turning is one of the basic skills of chefs, a manifestation of whether the chef is professional, and a technique to ensure that the cooking ingredients are evenly heated, colored, flavored and maintained in the process of heating. In fact, in simple terms, it is the skill of using a sauté spoon during the cooking process. Usually in the family, we ordinary people rarely or do not know how to stir the spoon, which is one of the reasons why the same ingredients and the same production process and process, the dishes we make ourselves are not as delicious as those made in the hotel. Therefore, the mastery of spoon turning technique is very important for the preparation of dishes.

Right now, the kitchen in charge of stir-frying is busy stir-frying. This chef is not tall but very stocky, with a white chef's uniform wrapping his round body, and a white chef's hat on his huge head, which really responds to the common saying in the mouths of the common people, "If you have a big head and a thick neck, you are not a big man or a man". At this time, the chef is facing the gas stove that is simmering and flaming, and the front of his body is about 20 centimeters away from the edge of the stove, and he is standing with his feet apart. The chef's upper body remains upright, naturally tucked in his abdomen and chest, leaning forward slightly, keeping his eyes fixed on the sauté pan in his hand. The chef's left hand grasped the handle of the stir-fry spoon and the right hand held the shovel of the stir-fry, but he saw the dishes flying up and down in the wok, leaving and right in the wok, and the tantalizing aroma wafted out in the volley, which provoked the applause of the onlookers.

As the saying goes, "outsiders look at the lively insiders look at the doorway", the onlookers only saw the dizzying dishes flying up and down in the frying spoon, but no one could understand the trick.

In fact, as a basic skill of chefs, the standard requirements for all aspects are still very high. First of all, the chef requires the body to stand firm, the two hands to cooperate and coordinate, to fully mobilize the role of wrist and arm strength, to achieve a beautiful posture, accurate and flexible spooning, which is a real skill and strength training. Secondly, there are also skills in turning the spoon, which is mainly divided into three parts: turning the spoon, shaking the spoon, and taking out the spoon. Turning spoon should also be divided into small and large turning, if according to the different methods of turning the spoon, the technique of turning the spoon can be divided into front turning, back turning, left turning and right turning; shaking the spoon is shaking the stir-fry spoon, so that the dish can be rotated, to achieve the purpose of the ingredients are mature and consistent; the spoon is particular about the dishes on the plate, requiring the plate to be neat and beautiful, arousing people's appetite.

How could the villagers of Shimengouzi Village, who were onlookers, see that there were so many tricks in the chef's "spoon"? They came to watch the excitement and the strangeness purely with the mentality of watching a circus.