The blower whined, the stove roared, the kitchen was noisy, and the cutting board was chopped.

It's 9 o'clock in the morning, and I've just eaten the staff meal, and the side dishes in the kitchen are preparing for the noon guests.

Sister Jin led the side dishes and handymen to be busy in front of the pier, while still looking at Xiaowei and them with their eyes.

Xiaowei and the others all wore standard two-pocket chef uniforms at this time, but they didn't wear hats, China's traditional chef's hats are actually people's hats, and the old PLA uniforms are just white. Later, the tall cream hats everywhere were worn by foreign chefs, and the foreign ones were good, and the domestic chefs wore high hats.

Today is a hands-on class, a roasted kidney bean, a boiled meat section, from the beginning of the processing to the finished dishes are completed by everyone, anyway, there are only five or six people, and it doesn't take much time to delay the hotel's noon welcome.

For the first time in the kitchen, all eight stoves were fired, and a small oil pot sat on the stove, quietly emitting invisible oil smoke, and was discharged by the exhaust fan to the upper floor of the Cultural Palace.

Roast kidney beans, that is, Northeast beans, take round beans, pinch the head and remove the tail and then pass the oil, and then put them into the pot to cook.

Lentil carobs are sandy, that is, they are glutinous after cooking, which is suitable for stewing, while round beans are brittle and more suitable for stir-frying.

At this time, the beans have all been pinched, washed, and the water has been controlled, and the meat has also been cut, sprinkled and marinated in soy sauce, sugar and pepper fabric, and placed in front of everyone. Stretched the back of his hand to the oil surface and felt it, in fact, Xiaowei was just learning other people's movements, and he couldn't feel anything.

Xia Maosheng, who was standing next to him, snorted, and almost threw away the colander in his hand, coughed several times and took a few deep breaths before he stabilized, and said to Xiaowei: "You have to feel, the heat is upward, your hand should be as close to the oil surface as possible, feel that the oil temperature of the baking hand is about the same, or you change the way, pinch a little vegetable and throw it in, if the vegetable sinks to the bottom, the oil temperature is not enough, if the flower can't sink down, it's okay, you try." ”

Xiaowei thought about it, but still pinched a small piece of kidney beans and threw them into the oil, sinking to the bottom, bubbling at the bottom of the pot. Xia Maosheng stretched out the colander and scooped up the small piece of kidney beans and threw them away, saying: "You can't leave this in the pot, wait for a while, the oil temperature is enough for you to fry it, it will be mushy inside, and the whole dish will change its taste." If the oil temperature is enough, leave it alone and just serve the food. ”

After waiting for a while, the other stoves were blown up, and the oil temperature on Xiaowei's side was finally enough, so he followed Xia Maosheng's appearance, put the kidney beans in the colander, and clumsily took the colander and put it in the oil pot. As soon as he put it in, the oil surface gushed out like a boiling pot, and Xia Maosheng shouted: "Lift up." ”

Xiao Wei lifted the colander from the oil pot with both hands, and the churning oil level immediately calmed down, Xia Maosheng said: "Try it once, your water is not clean." ”

Put it up and lift it up, put it and lift it again, tossing back and forth four or five times, and finally only heard the sound of the oil surface no longer rising, Xia Maosheng nodded, Xiaowei put the colander into the oil pot as a whole, and learned to turn it over, poured the kidney beans into the oil, and slowly dialed it with the colander.

Xia Maosheng will be very serious, while busy with himself, while staring at Xiaowei, you must know that the work of the chef is still dangerous, and if you are not careful, it will be a burn or a fire.

After turning for a minute, the surface of the kidney beans was obviously wrinkled, and the color changed from dark green to yellow, Xia Maosheng said, "It's okay." Xiao Wei looked at it carefully, remembered the state in his mind, and then used a colander to take out the kidney beans and put them all on the draining bucket, turned around to get the prepared steel basin, dug a few pieces of water starch in the spice basin on the side and put them in the steel basin, and then poured the marinated meat into it and grabbed it with his hands.

The starch soaked in water is very hard and requires a lot of force to move. But after a few stirrings, it becomes easy.

Grasp the water starch and meat segments evenly, make sure that each piece of meat is evenly covered with starch, at this time, the oil pan that has just fried kidney beans is almost warmed up, Xiaowei grabbed the meat segment and put it in the oil pot.

Xia Maosheng said on the side: "Move your fingers quickly, open the meat segments, and put them in one by one, be fast, be careful not to put your fingers into the oil." As soon as he finished speaking, Xiao Wei exclaimed and quickly retracted his hand, his fingers were stained with oil, in fact, every chef will be scalded by oil, no matter how skilled he is, he will inevitably occasionally stick his fingers in, but there is starch on his fingers, as long as you don't keep sticking in it, you won't get hurt, it's just scalding.

continued, at first Xiaowei didn't dare much, he stood far away and tilted his head, and gradually became familiar with it, and he stood close and straight, and his hand speed was also improving. It's all the same.

Occasionally, there is a library that is not evenly grasped, and it is fried in oil with a snap, but because of the water starch used, it does not collapse.

Scoop it with both hands, and soon a large bowl of meat will be down again, and when the oil temperature rises, pour the whole into the oil and fry until the surface of the meat changes color, showing golden yellow, and remove the oil.

Add a spoonful of bone broth to the fragrant spoon, add salt and monosodium glutamate, stir well, a little soy sauce, put the fried kidney beans into it after boiling, turn the spoon, and wait for the soup to make up the water of the fried slightly dry kidney beans.

Take an oil brush to clean the pot (the standard stir-fry spoon in the restaurant cannot be wet), add the bottom oil, green onions, ginger and garlic to stir-fry the pot, add fragrant soup, and put in the cut head: diced green peppers, garlic sprouts, stir-fry, some soy sauce, add salt and monosodium glutamate, put in the fried meat and stir-fry, wait for the soup to be evenly hooked, point the oil and turn the spoon out of the pot, and scorch the meat segments.

Holding the two dishes he made by himself for the first time in his life, Xiaowei walked to the side of Dunzi coaxingly, put them in front of Sister Jin and said, "What about Sister Jin? ”

Sister Jin covered her mouth and smiled, her waist couldn't straighten up when she laughed, Xia Maosheng and Yang Tiebin, who had done the dishes, came around to look at it, and they began to laugh after a glance, but it was not as powerful as Sister Jin, Xia Maosheng pointed to the dish and said: "People's scorched meat segments are all golden and shiny, what is your plate of black lumps?"

Yang Tiebin reached out and grabbed a piece and threw it into his mouth, chewed it and nodded, saying: "The taste is okay, it's delicious, it's good the first time, the soy sauce is too much, and it's too much twice, just less next time." Yes, I'm sure you'll be able to learn it now. Thumbs up and compared with Xiaowei.

The dishes he and Xia Maosheng fried had been snatched up by a group of handymen, who had actually been working for several years, and these two dishes could be cooked with their eyes closed.