The other party's little bit of fancy, Ke Hong, is still very clear, it is nothing more than using his cooking skills to entertain some "special" guests, so as to start their reputation as a bamboo forest minor.

Ke Hong doesn't care, just use it if you're used, anyway, it's not that people don't pay their wages. What's more, this kind of behavior will only make Bamboo Forest Minor Tune more dependent on his cooking skills, which will be good for him.

However, Ke Hong was still a little worried about the situation in the kitchen, after all, he had offended Tai Sui here.

Sure enough, as soon as he came to the kitchen, Huang Yi glanced at him, but he didn't say anything, because the peak period was coming, he had to direct the operation of the entire kitchen, and he was not so idle, so he had no time to take care of Ke Hong.

And Ke Hong is also the first time to see the operation of the entire kitchen of a formal Western restaurant, as Ke Hong imagined, each chef is responsible for each link.

For example, two chefs are responsible for the basics, frying the scallops or steaks in the appetizer, and then the other two chefs are responsible for making the side dishes, and then the other two chefs are responsible for making the sauce, and then the three sides are completed synchronously, and then the simple processing is checked and tasted by the chef, and it can be served only after confirming that it is correct.

First of all, in order to ensure the speed of serving, these chefs are responsible for several processes of a dish, and these processes are synchronized, once one of the steps is wrong, it means that the whole process has to be repeated.

Because the other people can't wait for the food at hand, wait for the side dishes to be remade, and the fried steak is cold, so if one of them makes a mistake, everyone has to make it again. What the head chef and sous chef have to do is to stabilize the chefs at this critical time so as not to make a mess, and in case of emergency, they must personally go out to fill the loopholes.

Ke Hong realized that he was too worried. The kitchen was so busy during this peak period that Huang Yi himself had to personally help in order to barely ensure that the food would not be delayed. However, the audit process is completely omitted, as the head chef, Huang Yi doesn't care whether the cooking is pig feed or delicacies, and he goes directly to it when it is done.

Anyway, the most important thing in Huaxia is people, you don't eat here too much, people line up in the back.

And Ke Hong came to the small area that was divided for himself in the corner of the kitchen, and it was indeed a small sparrow, with all kinds of organs, such as an oven, a frying pan, and a steaming cabinet.

Ke Hong crossed his arms and looked up and down, then nodded with satisfaction, and then went to the cold room, came out with a large stack of materials, and got busy in his own small world. Although he is in charge of all the processes by himself, he only does this one table, so he is also at ease.

However, since Yang Lan said that this was a special guest at the table, Ke Hong planned to prepare a meal carefully.

In the order of regular Western food, the dishes are served in the order of appetizers, soups, main dishes, and desserts.

For the appetizer, he chose a vegan dish with spicy black beans with feta cheese and avocado, chopped soft onion and pepper, stirred cumin, cinnamon and black beans and stirred until fragrant, and then a spoonful of black bean filling with diced avocado was placed on top of the crispy tortilla, and the delicate and light appetizer was completed.

Thick soup, Ke Hong chose chicken and mushroom soup, although it is ordinary, but the taste is strong and mellow. If the appetizer is ingenious, then this soup is a matter of basics.

Then the main course, steak, pasta and other main dishes are too common, Ke Hong is tired of doing it, so he chose fried beef balls with cat ear noodles. Fry the beef meatballs until browned, crispy and firm, while the cat ears are cooked in the broth until soft, then garlic slices are added to the meatballs to taste and broccoli is used to decorate the color.

After the cat's ears are cooked, pour them together with the beef balls, add the crispy sweet cream pine nuts, and drizzle with grated fresh Parmesan cheese.

Finally, the finishing dessert, brownies.

Ke Hong was immersed in the joy of cooking and was a little selfless, and after setting the plate, he couldn't even hear the questions of the waiter who came to serve the food. He is responsible for all the processes alone, so he prepares most of the materials and processes in advance, and then waits until the time of the food to be served. As soon as this appetizer came up, Yang Lan immediately sent someone to the kitchen.

"Ah Hong, Sister Lan said, the guests especially like your appetizers! Let you have more than one more! People want to take it away and give it to friends who are foodies. The waiter said happily.

"Cheng, you wait, I'll send it with the thick soup in a while." Ke Hong responded simply, and continued to get busy.

The spicy black bean paste is actually very simple, the black bean filling is ready-made, just scoop a spoonful of it on the tortilla. But just as he was scooping the black bean paste on the tortilla, Huang Yi suddenly passed by him quickly, and when he passed by, he knocked down the bottle of wine vinegar in front of her, and Ke Hong hurriedly reached out to help.

But even though he was quick-eyed, he still had three or four spoonfuls of liquetine vinegar poured into his soup.

And Ke Hong's next dish is thick soup, although there is only a little more wine vinegar, the sour taste will affect the taste of the whole soup. Huang Yi smiled at him sinisterly, and said in a weird manner: "I'm sorry, the kitchen is so busy, and I accidentally knocked it down." ”

Then, seeing that all the chefs were looking this way, Huang Yi smiled and waved his hand, and said threateningly: "It's okay, it's okay, everyone continue!" Nothing happened! Continue to be busy with you, a dish is slow, I can't spare you! ”

Hearing this, the other chefs continued to cook with their heads bowed as if nothing had happened.

Ke Hong glared at Huang Yi, and Huang Yi replied with a provocative look. Ke Hong didn't bother to pay tribute to Huang Yi now, the other party has a deep background, and he can't deal with the previous "enemy" like he did. At present, the most important thing is to sort out the thick soup first, and then it is too late to boil a new pot, and a pot of thick soup will take several hours.

Huang Yi gloated and hummed a little song and went to the storage cabinet, Ke Hong glanced at the materials in front of him, and suddenly had a flash of inspiration.

"Yes, then let's use this thick soup today to take over the master...... Ke Hong took a deep breath and began to get busy, adding cream, mint, chili, cinnamon powder and other ingredients to the thick soup one by one and stirring, adding a little water to continue boiling.

When the waiter came, Ke Hong served the thick soup on time, and then breathed a sigh of relief.

"It is up to man to plan things, and it is up to heaven to make things happen." Ke Hong wiped his sweat and said to himself, he has done his best, and the next thing is to obey the fate of heaven. However, he also tasted this thick soup himself, and it tasted very good, but it was a little heavier, more inclined to stew, and he only hoped that it would be more compatible with the previous vegan appetizers.

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