"It's okay, this can show that the restaurant has a chef in charge, and it can reduce your workload. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info "Liu Mang's proposal, Li Ruonan agrees with it very much.

"Not only is the price high, but you also have to book in advance, at least a month in advance. Five-eyes gritted his teeth and said viciously.

That way, I can concentrate on the dishes and instruct others in cooking. Although not hands-on, it is much more effective than hands-on. Liu Mang replied.

"Well, we need to recruit more chefs who are willing to come to work, but you have to sign a contract with them, at least for more than ten years. Li Ruonan suggested again.

"Ten years? That's a bit long, I'm afraid it's not easy to recruit. What we need is a skilled hand in cooking for many years, and we can get started as soon as we come, and newcomers who have no foundation cannot. ”

"Master Liu Mang, don't worry! As long as you let out the words and say that the chef is recruiting apprentices, there will definitely be a lot of people rushing over for you to choose!" Zhu Daming said.

"Really?" Liu Mang was a little incredulous.

"You underestimate the weight of the name God of Cooking!" Shan Jian echoed, "Although there are some chefs who want to rub the popularity of this name and gild their careers. But there are also some people who really have dreams, want to take their cooking skills to the next level, and can get the guidance of the kitchen god, which is more useful than reading any cooking book!"

Speaking of this, Shan Jian glanced at Liu Mang: "Just like me, just those two dishes just now, I have gained a lot! ”

"Oh..."Liu Mang understood.

Indeed, he underestimated himself too much, and now he has these cooking skills in his hands.

Whether it is the recipes of the space or the "Tune Ding Ji" handed over to him without saying anything, what is recorded on it is the result of years of research and exploration by countless chefs.

Some things that seemed ordinary to him, in the eyes of Shan Jian and Zhu Daming, were treasures that could not be changed.

It's like the 'Dongpo meat' just now, if it weren't for Liu Mang's guidance, an ordinary chef wouldn't be able to think of it even if he wanted to break his head, and would use straw to tie up the meat.

It has nothing to do with experience, it's purely about luck. Because most secret recipes are invented by chance.

At this time, the young chef who had gone out, grabbing a large handful of golden straw, rushed back panting.

Liu Mang took it and leaned over to the end of his nose and sniffed it: "Well, you can use it, you can smell it and see what it looks like." ”

"Hey, why didn't I realize that straw can smell so good?" Shan Jian sniffed carefully and said.

"Yes, it's not as strong as vanilla, but it's unique. Zhu Daming also said.

"Master Liu Mang, then I'll do it again according to your method. Zhu Daming rolled up his sleeves and rubbed his hands.

"Forget it, words are better than examples, let's come!" Liu Mang took the straw in his hand, walked to the edge of the pool, and cleaned it carefully.

After cleaning, Liu Mang picked a piece of pork belly with three fat and seven skinny and cut it into cubes of about two taels.

Then tie the meat pieces with straw into a cross shape and put them in boiling water to boil a water.

Then a small steamer was taken, a layer of ginger slices was placed underneath, and the bundled pieces of meat were stacked and sent into the steamer.

"This 'Daoxiang Dongpo Meat' pays the most attention to the heat, and the time must be steamed enough, so that the ginger slices can completely remove the fishy smell in the meat pieces, and you must not be impatient. Close the lid of the steamer, Liu Mang reminded.

"Master Liu Mang, we understand. Everyone nodded their heads.

"Well, this 'back to the pot meat' method is right, and the ratio of bean paste and sweet noodle sauce is just right. However, your meat is so cooked that it doesn't form a 'lantern nest' when it is fried in the pan, and the average diner can mix it up, but it will be a joke in the eyes of some gourmets. ”

The pork belly pieces still need to be steamed for a long time, so Liu Mang simply instructed the chefs to make other dishes.

"Your 'salt-baked chicken' method is very correct, and the heat is also very good, but the salt you use is not good, you can't use refined salt, you have to use coarse-grained sea salt, so that you can outline a faint umami. ”

"The practice of 'nine turns of the large intestine' is wrong, and it is not simply cut into sections. The most authentic 'Nine Turns of the Large Intestine' has a unique secret method, which is to stuff the intestines from small to large layer by layer to form nine layers. I'll demonstrate it once in a moment. ”

"You have a lot of sauce!" 'Ginger and scallion fish head pot' is the heaviest thickening, the sauce should not only be evenly wrapped, but also have a dry feeling, and only the ginger and shallots taste in the mouth. ”

"You still have a bit of a problem with the control of the heat, the 'Oyster Sauce Beef' is a bit old, and you still need to practice more, the heat is a basic skill, and you can't be sloppy at all. ”

……

Liu Mang commented on the past one by one, pointing out the flaws in the dishes made by these chefs and the areas that need to be improved.

The people who can stand here are all experts who have been cooking for many years, and they can naturally distinguish the truth from the fake of what Liu Mang teaches, so they all pricked up their ears and couldn't wait to take notes.

With the release of one dish after another, Liu Mang's comments have become more accurate and sharp.

It is often a one-sentence pointer or a small detail change that makes the original ordinary dish extraordinary.

At this time, the chefs also admired Liu Manglai more and more, and they were secretly glad that they could come to work here.

Even many people are thinking in their hearts that the ten-year contract Li Ruonan said doesn't seem to be so harsh, and it is even a little short.

After all, Liu Mang didn't hide his secrets, he could stay under his hands for ten years, and he learned more than he had groped for a lifetime, which could not be bought with more money.

"Alright, it's almost time to steam, and it's time to start firing. After commenting on the dishes, Liu Mang looked at the wall clock on the wall and took out the pork belly pieces in the steamer.

After steaming, the pork belly pieces, which were originally a little hard, now become somewhat similar to old tofu, and the texture has become soft and raked.

Liu Mang took a small casserole, put the ginger slices back into the bottom, and then stacked the steamed pork belly with the skin facing down at the bottom of the pot.

Then put in a little rock sugar, light soy sauce, dark soy sauce, pour a whole bottle of aged Huadiao wine, add an appropriate amount of water to two-thirds of the pork, turn on high heat to boil, then turn to low heat, cover the lid and simmer.

During the process of 'Dongpo meat' being simmered on the stove, everyone gathered around Liu Mang and asked some doubts about the doubts they usually encountered in the process of cooking.

Liu Mang answered them one by one very happily, which made everyone admire the open-mindedness and knowledgeability of the chef at the same time, but also gave birth to a feeling of listening to your words and reading for ten years.

As the minutes ticked by, after about an hour of simmering, a strange smell of meat came out of the crockpot on the stove.

Liu Mang's hand-made 'Daoxiang Dongpo meat' is about to be completed. (To be continued.) )