In the back kitchen of Yufu Building, Wang Wendong's voice was a little joking, and when it sounded, many people were stunned, and then, the little chef located in the water platform responded, looking at the dozens of grass carp jumping around helplessly, and couldn't help frowning.

"It's finally open."

The master of the water platform is also very helpless, the original addition of new seafood is a headache, the original seafood and aquatic products are not much, it is more convenient to preserve, but with the new dishes baked, looking at the part of the water platform that is almost full today, he is also quite helpless, but fortunately, most of them are still shellfish-based, and the processing of shellfish is more convenient, but there are still a lot of fish, the fish tank in the front hall is not big, and the amount of grass carp today is a lot, it is really impossible to put down, so it is thrown here in the water platform, However, there is no professional oxygen machine, and it is extremely difficult to keep the grass carp placed in the pond if you rely solely on some fish treasures.

At this moment, with the low murmur of the master of the water platform, he quickly salvaged a large grass carp of about three catties from it, weighed the overweight, reported it to the food mouth, and after getting the consent of the guests, he quickly slaughtered and rinsed it and sent it to Wang Wendong's pier position.

The kitchen is still busy, although there are not many dishes left on the cooking table, but they can perform their duties, especially the position of the wok, because of the passing of the rainy day, gradually recovering the heat of the past, at this moment one by one sweating, but the figure with a serious look and unstoppable movements in his hands is still continuing.

"Master Li, here's a boiled fish."

The lotus worker behind the head chef Li Long shouted, because it was the first part of a good start, and there were several traditional and distinctive dishes behind Li Long that had not been processed and cooked, so the lotus worker did not take it directly when he saw the boiled fish, but looked at the few dishes on the cooking table.

Li Long put a dish in the pot on the plate, reached out to wipe the sweat on his cheeks, and pursed his lips slightly, generally speaking, the production of this signature dish, in addition to him, is qualified to cook, only the master of the second wok, but at this time, the master of the second wok, there are also several dishes behind him, Li Long pondered for a moment, threw a prepared dish on the cooking table into the pot, and looked in the direction of Wang Ming.

"Give it to Wang Ming."

When Li Long's voice fell, the little chef who played lotus was slightly stunned, and when he opened his mouth, he sent all the main and auxiliary ingredients of the boiled fish that had been prepared to Wang Ming's Qihuo location.

Generally speaking, the chef of the hotel arranges the wok's position according to the skill of cooking the dishes, and the higher the front proves the better the skill, the same, the better the skill, the higher the salary.

Similar to the cooking of new dishes, ten years as a day, are cooked by the head chef or the second fire master second only to the head chef, and today there is no precedent for throwing it directly to the last wok, even if this dish is adopted by Wang Ming's idea.

And in the middle of the groaning, the position of the seven fires, Zhong Ge was slightly stunned, and then a smile appeared, as an old employee of Yufu Building, he naturally understood the rules of cooking dishes, and at this moment, he watched the new signature dishes in the store be directly delivered here, and the corners of his mouth rose at the same time, he was also happy for Wang Ming.

Put a boiled cockles in the pot into the utensils, and the shredded green onions in the dipping sauce were gently poured with hot oil, exuding fragrance, while exuding fragrance, Wang Ming's gaze was also slightly stagnant, and then he took a light breath, added water to the pot, and threw the soybean sprouts of the ingredients into the pot first in the roar of flames.

Soybean sprouts because of their own material, need water to boil them thoroughly, if the soybean sprouts are not ripe, it will cause some diners whose appetite is not easy to digest discomfort, and in the boiling water in the pot, Wang Ming turned around, grabbed the fish fillet that had been cleaned of moisture, and while marinating, he explained the key points to Zhong Ge.

"When marinating fish fillets, as long as a small amount of base flavor is added, the egg white should not be too much, and the fish fillets can be caught evenly, when the corn starch is placed, only a thin layer is needed, if it is too thick, the fish fillets are not easy to separate after the pot, and it is easy to make the water in the pot viscous, so that a careless, it will become a pot of paste."

Wang Ming said as he quickly added the base material, and after stirring well, he also added a small amount of egg white and cornstarch, and grabbed it well for later use.

At this time, with the soybean sprouts in the pot gradually maturing, Wang Ming put the green bamboo shoots and other accessories into it again, stirred, salvaged them all, after controlling the moisture, put them into the stainless steel basin containing the dishes, and then put the marinated fish bones for cooking and potting, Wang Ming added an appropriate amount of salt to the wok, and after salvaging the fish bones in it, the fish fillets that had been marinated were carefully put into the pot, and gently pushed the bottom of the pot with a hand spoon to prevent sticking to the pan at the same time, and the fish fillets were carefully pushed away.

The fish fillet gradually floats and sinks, about eight mature, Wang Ming salvaged it out, put it in the utensils, after the wok is quickly brushed clean, put in the boiled boiling oil to heat, and then sprinkle the pepper and chili pepper segments on top of the fish fillet, and finally add the chives and sesame seeds, and pour them on with hot oil spoonfuls spoonful.

Zhong Ge's eyes looked at the stainless steel basin not far in front of him, the fish fillets in it were snow-white, the chives were green, and the slightly golden and reddish oil, the chili peppers and peppers were constantly invaded, spreading their own unique taste, which made Zhong Ge swallow his saliva.

"What a fucking smell"

Carefully put the boiled fish that had been finished into the chassis, Zhong Ge's nose sniffed again, I don't know if it was an illusion, the boiled fish made by Wang Ming seemed to be more than the one that the head chef Li Long experimented a few days ago.

In the hall, the vegetable student carefully put the boiled fish on Lin Lao's table, and slowly retreated, Xue Lan also threw a thank you smile at him, this kind of dish is heavy in weight, and it is all hot oil, there are usually small waiters to serve it, after all, boys will be stronger than girls in terms of physical strength and endurance.

When the boiled fish was served, when Lin Lao's face was full of smiles, he looked at the fragrant boiled fish, and a trace of expectation flashed in his eyes.

Because of the absolute heat, the boiled fish at the moment is still bubbling with bursts of aroma, which is diffuse, making the diners on the table also stunned, and then, driven by Lin Lao, they have sandwiched some snack plates that came out and put in front of their eyes.

"Let's try it, see how much difference there is between it and the boiled fish in the boiling fish town you said, looking at the color and the fragrance that emanates, it should be pretty good."

Lin Lao smiled and said to the middle-aged man beside him, and after his voice fell, the middle-aged man also nodded helplessly, after eating the signature dish of Boiling Fish Town, to be honest, he didn't have much appetite for boiled fish in other places, even if the dish in front of him looked good, his heart was still like this.

With the idea of testing the poison, the middle-aged man casually picked up a piece of fish fillet, and already thought of the tasteless feeling he had eaten elsewhere, and after blowing it, he reluctantly stuffed it into his mouth.

"Huh? Who did this? ”