Yufu Building, back kitchen.

Wang Ming looked at the work that had been handled in front of him, stretched out his hand to wipe the sweat dripping on his face, and at the end of July, the weather became hotter and hotter, shook his head, Wang Ming put down the mulberry knife in his hand, and after washing his face at the water platform, he felt a trace of refreshment.

In the past half a month, for these things arranged by Wang Wendong, even without Xiao Zheng's help, he is completely competent, although he is tired, but because of this, his sword skills are also rising in a straight line.

At about ten o'clock, Wang Ming's work at hand was also completed, and it was time to eat breakfast, looking at the cool dream that came from the kitchen door, but kept his head down, Wang Ming showed a wry smile in his heart, and when the latter came to him, he put down a breakfast casually, and left without looking back.

And in this regard, Wang Ming also mentioned it here, but what he didn't expect was that this seemingly shy and cowardly girl, when faced with such a thing, was stubborn and gave people a headache, thinking of Liangmeng's kindness, Wang Ming also shook his head helplessly.

"The master of the wok, as well as cold meat and piers, the head chef asked you to put down your work and go to the lotus hall of the ninth private room on the second floor for a meeting."

Just after everyone had eaten breakfast, Xue Lan's voice rang out at the mouth of the dish, and then, the named chefs put down their work one after another and went out to the kitchen.

Xue Lan was lying at the mouth of the dish, with a smile on her delicate little face, in the past half a month, because she had eaten together every day, she had become familiar with Wang Ming here, and she was looking at it at this time, and Wang Ming looked slightly stunned when she spoke.

"Oh, by the way, and you, Wang Ming."

Xue Lan's voice fell, his eyes were playful, and when he looked at Wang Ming who was stunned and had just reacted a little, a touching smile also spread from that handsome face.

"Me? What the? ”

Wang Ming was puzzled in his heart, and at this time, under the gaze of everyone, he came to the kitchen, looked at the slender figure with a slender waist, and muttered to himself in a deep groan.

"I heard that the menu is going to be updated, don't hesitate, Master Li told you to go up, so don't rub it off."

Xue Lan stretched out his hand and patted Wang Ming, who was frowning and thinking, and when he got closer, he said softly in Wang Ming's ear, and Wang Ming on the side only felt that a shock of incense was coming, and when he looked up, he looked at Xue Lan's expression of "I am optimistic about you", and couldn't help but shake his head, and then walked towards the lotus hall on the second floor.

The Lotus Pavilion is located at the corner of the second floor, facing the back community, with a large internal space, and it is also one of the most secluded single rooms in the private rooms of Jufu Building.

At this time, there were only a few waiters in the empty aisle who were still mopping the floor, and when they saw Wang Ming walking towards the lotus hall, they all showed puzzled expressions.

And when Wang Ming entered the lotus hall, several masters of the wok's wok were also slightly surprised, but they didn't say much, and when they lowered their heads to study the dishes they wanted to update, Wang Ming was also slightly embarrassed to find a vacant seat and sat down, and Wang Wendong on the side was looking at Wang Ming, and the look of surprise on his face was quite strong.

At this time, the head chef had not yet arrived, and the people who had entered before were either studying the update of their own dishes, or whispering to each other on the side, for Wang Ming's arrival, except for the obvious hostility of Wang Wendong, the head of the pier, while the others, after only being slightly surprised, they were busy.

Wang Ming was puzzled, this kind of menu change, originally according to common sense, the master of the wok is responsible for the update of the dishes and the matching of raw materials, and the cold meat is a separate operation, and the pier head is the head of the six people, responsible for the control of raw materials and cost accounting, and then it is to record the proportion of the main ingredients of the new dish explained by the wok masters, so as to complete the work distribution on the next pier.

According to common sense, Wang Ming, who is the tail pier, is not qualified to participate in this kind of meeting at all, at this time he sat there, but his heart slowly calmed down, and as Xue Lan said, the head chef must have his intentions when he can call himself up.

After a short time, Chef Li walked in with a Wen Jiàn clip, and seeing this, the busy chefs around him also stopped what they were doing.

After Li Long chose an empty seat and sat down, he nodded to everyone, and when he looked at Wang Wendong and Wang Ming, he said very casually.

"We need to continue to innovate, for the dishes, survival of the fittest, some dishes with a wide audience, this time the cancellation of sales at the same time, will also update some of the innovative dishes, in order to maintain the steady flow of customers in Jufu Building."

"And for some special reasons, this time the menu is updated, we will add a small number of handmade dishes, in order to improve the overall grade of the dishes, you should all understand that the selection of materials, processing, and pickling in the early stage of handmade dishes are strictly exquisite."

Li Long spoke slowly, and when he finished speaking, the people around him also nodded in agreement, and seeing this, he continued to speak.

"Because the process of making zuò is more cumbersome, there are also strict requirements for the foundation of knife skills, so when necessary, special people are needed to make zuò."

Hearing this, Wang Ming understood a little, and was grateful to be able to allow himself to participate in this kind of meeting to update the dishes, and to the head chef Li Long.

"You two, sit down."

Seeing that everyone was silent, Li Long beckoned, and said softly to Wang Wendong and Wang Ming on the side, and seeing this, Wang Wendong got up and sat on Li Long's right side, looking at Wang Ming, who got up slowly in silence, and a cold glint flashed in his eyes.

"A hairy boy who has just entered the kitchen, what qualifications do you have to sit here, Wang Ming... Time will prove that you will be trampled under my feet in the end. ”

Wang Wendong roared secretly in his heart, and at this time he looked at Wang Ming, who was sitting next to the head chef Li Long, the cold light in his eyes was even stronger, and after a moment, when he withdrew his gaze, his mood slowly calmed down.

In the lotus hall, Wang Ming sat quietly on the side, and the head chef Li Long on the side, holding a pen in his hand at this time, looked seriously at the new dishes handed over by the wok masters and the ingredients, half a ring, he outlined the appearance of about 30 dishes, and in the transmission, he looked at them one by one for the chefs present, and there was a special person to explain, so that when Wang Ming sat there, his face was groaning, and he felt that he benefited a lot.

After a short time, after the preliminary dishes were explained, Li Long stood up and explained to Wang Wendong the materials and precautions for preparing new dishes tomorrow before announcing the adjournment.

After Wang Ming hurriedly finished preparing the work at hand, he recalled some handmade dishes in the new dishes, most of which did not have too special requirements, only two slightly more complicated handmade dishes, so that Wang Ming here, for the first time, had some pressure on the aspect of knife skills.

"Squirrel ginkgo eggplant... Dismantle the braised fish head. ”

Squirrel ginkgo eggplant, using a long purple eggplant, cut it five centimeters along the tail, peeling in the direction of the top handle, and then, in a clockwise direction for the coral flower knife processing, five centimeters at the tail, used to process the squirrel-style head, on both sides of the knife treatment, the eyes are carved, the eggplant skin is slightly curled, the squirrel ears are processed, and then, with a few shredded lemongrass grass, in order to decorate the squirrel's beard.

The processing of the head is not so cumbersome, the most important thing in this handmade dish is the processing of the body parts of the squirrel, the flesh of the long eggplant is originally relatively crisp, not to mention the long eggplant after peeling, without the wrapping of the outer skin, for the knife slightly connected at the bottom of the coral flower knife, there is a certain degree of difficulty, if you are not careful, the long eggplant covered with the flower knife may be broken at any time because of the fragility of the bottom.

And this is also what makes Wang Ming a little stressed, and another handmade dish, dismantling the braised fish head, is even more troublesome.

Fresh Hualien fish, with a two-finger-wide fleshy layer cut, after processing, split from the middle, the whole fish head lying in the pot, add water heat, low heat to cook until seven mature, after fishing, wash off the mucous membrane on the surface of the fish head, and this is only the first step.

In the head of the fish and the two-finger-wide fleshy layer, nearly 118 to 132 bone spurs must be removed one by one, and during the period, the fish head should be fully kept as it is, so that when the internal bone spurs are pulled out, the shape will not change, and finally, it will be sent to the wok for cooking, so as to achieve the effect of glutinous meat without losing its shape.

Thinking of this, Wang Ming felt pressured at the same time, but also had a trace of expectation in his heart.

"I still want to improve my sword skills."

Wang Ming's thoughts returned, at this time he has begun to get busy, and since the post is smooth, he here, every day early for an hour and a half of time, can also be prepared before the meal, and the processing of meat and vegetarian dishes are somewhat different, generally speaking, the preparation of vegetarian dishes, in order to keep fresh, each meal has a ration, can not be processed too much, a slight reduction, responsible for this piece of the pier workers began to slowly make up, but meat is different, each time after processing, it will enter the marinade, and then it will be put into the refrigerator, Therefore, before the meal, Wang Ming had a huge workload here, but after the meal, he was leisurely.

At this moment, looking at the busy figure in the kitchen, Wang Ming's heart moved, and he went to the place where he was playing, what he wanted to do was to improve as much as possible in all aspects, and now the focus is on knife skills at the same time, for the work of other positions, he will also learn and think.