The middle-aged man's expression was not good, so Qi An had to take a pair of chopsticks over after asking for his consent, and took a cabbage sum and smelled it, and there was no problem with the taste.

"There's nothing wrong with the taste, it's something wrong. The middle-aged man added. Qi An had no choice but to put it in his mouth, and as soon as he entered Qi An, he felt that something was wrong.

Blanching is a cooking technique in Cantonese cuisine in which vegetables are blanched in boiling water or soup and then drizzled with sauce. The purpose of this type of dish is to retain the original flavor of the dish, but also to retain the crisp and tender taste of the vegetables to the greatest extent, and the sauce only plays the role of seasoning and enhancing the flavor.

The taste of this dish made by Qi An is not problematic, but the taste is like eating a lump of rotten vegetable leaves, or the kind that rots to the roots. The refreshing appearance and verdant color are completely different from the taste in the mouth, no wonder the middle-aged man is so surprised, and his expression is indescribably weird.

Qi An was a little puzzled, there was no problem with the steps he did, how could it be like this. Wang Cheng also picked up chopsticks and put a cabbage sum in his mouth, swallowed it with a disgusting taste, and quickly rinsed his mouth with tea.

He first compensated the middle-aged man, saying that he would not charge for the meal, but the middle-aged man was embarrassed, hurriedly scanned the QR code, and paid for the meal. Wang Cheng had no choice but to express his apologies repeatedly.

After the middle-aged man left, Qi An and Wang Cheng were still puzzled. It stands to reason that there is no problem with every step of Qi An's cooking, why is this dish?

There was such a mistake on the first day, and the two were a little frustrated. Asked the waiter to disturb the table, the two came to the back kitchen Qi'an to remake a new dish, and the two carefully scrutinized it, and then found the problem.

Qi An took too long when blanching, and after blanching, the cabbage sum was already a little old, and it was steamed again in the steamer, if this cabbage sum was not sparse.

"But, I've always done that, and nothing has gone wrong. Qi An was still a little puzzled, could it be that there was something wrong with the method in his memory? But obviously he had done it a few times in the past year, and each time it was just right, and there was no problem.

Wang Cheng said with a smile to Qi An: "Hahahaha, Brother Qi, Brother Qi, my boss, you haven't worked in a hotel before, have you?"

Seeing that he laughed for no reason, Qi An still answered his question, "No." ”

"That's right, the problem is that the stove in your home is completely different from the stove in the restaurant, you see" he turned on the gas, and the flames rushed out, "Look, the stove in the restaurant is a fierce stove, and if you use the method of cooking at home on the fierce stove, the dish will of course be overcooked." ”

I see, Qi An understood. The reason why the first two dishes are just right is because they don't need to adjust the heat control time, but when it comes to boiled cabbage, the control of heat and time is much more important, which is why there is a problem.

After finding out the problem and having a solution, Qi An put his mind at ease, otherwise he would have sunk into the sand before he succeeded, not only would his face be dull, but he was also sorry for Wang Cheng and the Xu family to toss for him.

But that meant he spent the rest of the day in the kitchen getting acquainted with the utensils and the stove.

In this year, he was used to being a rich idler, and he suddenly made a regular business, and Qi An was still a little uncomfortable, but fortunately, he was only busy for a while, and the rest of the time in the next can be used freely.

Just as he was talking to Wang Cheng, he heard someone outside pushing the door in, and the waiter was ordering. Wang Cheng said: "It's already ten o'clock, and there should be more guests." In this case, I'll take care of it today, and the boss will get used to the hotel kitchen first, how about it?"

The talking kung fu waiter walked in and handed Wang Cheng a printed sheet, on which were written two home-cooked dishes, and there were no special dishes on the water brand, after all, the price was not cheap, and not everyone was willing to spend money to eat.

If most people eat alone, they will only eat at will, after all, most of the people who come in to eat are just mortals, and they don't have to pay attention to this and that, not to mention that this is just a small shop in Qi'an.

Wang Cheng was cooking, and Qi An was watching from the sidelines, after all, Wang Cheng was a professional. Even in the chef circle, Wang Cheng, who has been exposed to it since he was a child, can be regarded as the wave of the academic school, after all, the origin of family learning is there. used to be the imperial chef for that one, even if he was just a white case master, he was also very involved in various cuisines.

After watching it for a while, Qi An exclaimed: "Although it is just a home-cooked stir-fry, Brother Wang's movements can also be called smooth, which is not pleasing to the eye." ”

Wang Cheng was making the last dish of fried mutton with green onions, slightly inclined the pot and stir-fried it quickly with a frying spoon, "whew" the ground, Wang Cheng hooked the fire into the pot, heard Qi An's praise, Wang Cheng's hand kept moving, and said to Qi An while stir-frying the pot: "The clouds and water can't be called, it's just skilled." ”

"Let's just talk about this fire, I think you know, boss, it's not a difficult thing," he turned off the heat, picked up the pot and poured the dishes into the plate, and said, "But the difficulty is when to start the fire, and some dishes you blindly lead the wok gas into the pot but destroy the taste of the dishes." ”

He beckoned to the waiter on the side, motioned for the dish to be served, and then said, "I have been in this business for more than ten years, and I have only become proficient." I started by washing dishes, and I worked in the kitchen for three years before I barely started to learn how to stir-fry. ”

"So, if I have to adapt to the kitchen of this hotel, I have to start as a dishwasher?" asked Qi An.

"That's not necessary, after all, boss, you are already a national chef in cooking, but you are not very familiar with the kitchen. I guess you'll take a moment to familiarize yourself with it. Although Qi An had promised to accept Wang Cheng as an apprentice to teach him how to cook, and now even if he was not even proficient in using a fierce stove, Wang Cheng still did not despise Qi An. After all, those two dishes just now had already proved Qi An's strength, and Wang Cheng asked himself if he couldn't make such hot food even if his father was still there.

The number of diners has gradually increased, and the number of waiters in and out of the back kitchen has increased. One by one, the à la carte menus were pasted on the lockers, and Wang Cheng gradually became busy, and he couldn't spare time to guide Qi An.

Qi An had to practice by himself, and spent a noon in a busy manner, but fortunately, no one ordered crispy yellow and white boiled vegetables, only one or two people ordered a product and eight treasures, and only needed to do some simple processing and plating to serve on the table, Qi An had a leisurely time at noon.

No effort was made to sound insulation during the renovation, so Qi An could hear the sound of the guests drinking soup and the amazed exclamations.

In the admiration, things are always pleasant and smooth, and when it was close to two o'clock in the afternoon, after more than a dozen exercises, Qi An was finally able to fry a plate of green vegetables that did not taste bad. But the price is that there are three or five catties of clear and green vegetable leaves piled up in the garbage can.

It just so happened that at this time, a guest ordered a plate of boiled cabbage heart, and Qi An seemed eager to try, refused Wang Cheng's help, and cooked it himself. Expertly blanch, prepare the sauce, and then serve on a plate. There was no waiter, Qi An personally served the food on the tray, because he heard a familiar voice.

"Sure enough, it's you, you're here to find fault on purpose?" Qi An looked at today's first guest, who was also the first repeat customer, and joked with a smile. When he heard the order in the kitchen, he felt that the sound was familiar, and after a little thought, he knew that it was a repeat customer.

"I'm just hungry, it's almost four hours away from my breakfast, and you're close to my company, so I'd better come to your place for a bite to eat." Besides, this morning, all I could think about was the delicious food you made. The middle-aged man also replied to Qi An with a smile, but when he saw that the tray in Qi An's hand was still about the same as the previous plate of green vegetables that were too bad to swallow, he asked in disbelief, "This can't be ......."

Qi An affirmed his question, and the middle-aged man quickly shook his head and refused: "Let's let that Master Wang make me a copy, you can't wait to swallow your tongue when you make the other two dishes, but this green vegetable is really ......"

"Don't worry, this time it's different" Qi An felt a little funny when he saw that he wanted to speak and stopped, and reassured him, "This plate is made just for you, try it, it can be regarded as my compensation for you." ”

Seeing that Qi An said so firmly, the middle-aged man picked up the chopsticks suspiciously. This time, the boiled cabbage hearts are exactly the same as the previous ones, as if they were made of amber from fresh vegetables, and the luster is very attractive.

He picked out the smallest one and put it in his mouth, as if he was forced to take poison. Before Qi An could joke at him, his expression suddenly changed.

"I said, boss, you're definitely entertaining me in the morning, right?, why did it suddenly become so delicious?" the middle-aged man looked incredulous. It doesn't make sense, why is there still that snot-like taste in the morning, but now this plate of cabbage is not to say that it is very delicious, and the middle and upper level is there.

"I really didn't entertain you, you were our first customer, and you didn't master the heat of cooking for the first time, and it just happened that you caught up. Qi An smiled and said to him, naturally he couldn't tell the truth that he wouldn't use a fierce stove, so he had to casually say a reason.

The middle-aged man was exempted from the order, and Qi An returned to the back kitchen to practice stir-frying vegetables. Practice makes perfect is not false at all, and when Qi An's fried greens gradually filled the trash, his fried vegetables became closer and closer to his normal level.

Although he didn't need to do the work of washing and cutting vegetables, he was a little tired after standing in front of the stove for nearly two hours, but fortunately, as time passed minute by minute, there were fewer diners, so he had the time to rest for a while. But Qi An is still practicing stir-frying, which makes Wang Cheng secretly speechless, Qi An's high-intensity stir-fry is already overwhelmed, but Qi An still continues like a nobody.

At 10:00 a.m., close to closing time, the customers in the store gradually became scarce, and the small shop, which could not seat a few people, gradually lost customers. I was about to close the store, but the door was suddenly pushed open.