Next to the No. 3 wok, Lin Fei's eyes looked at the prawns on the cooking table, said softly, and then picked it up. Pen, fun, pavilion www. biquge。 info

Shrimp, also known as prawns, the maximum weight can reach more than half a catty, belongs to the king of shrimp, the size of the shrimp in front of you is very large, a total of four, each is about half a catty, the whole body is translucent, grayish yellow, although it has been opened, but the vitality is still tenacious, the shrimp whiskers are still shaking slightly, full of fresh texture.

"This pair of shrimp is produced in Zhanjiang, which is of better quality than that of Dongjiang, and the meat layer is very tender and more delicious."

Wang Ming said with a smile, shrimp meat has the effects of tonifying the kidneys and aphrodisiac, removing blood stasis and detoxification, clearing the channels and relieving pain, appetizing and other effects, suitable for patients with physical weakness and neurasthenia, and as the king of shrimp, his nutritional value and taste are the top grades.

"Chef, rely on the prawns."

After interjecting a sentence very appropriately, Xiao Budian on the side stood aside again, making Lin Fei nod his head, and then turned around and lit the stove.

Lin Fei's movements were skillful, and he was not rusty because of the new stove, after quickly cleaning the wok, he poured clear oil into it, cleaned the four large prawns again, and put them aside to control the water.

The flame whined, rising, the clear oil in the pot began to warm, the oil began to surge slightly from the bottom, and when it was almost eighty percent hot, Lin Fei picked up the colander with the big prawns, and with a slight shake of his wrist, he put it into the pot.

"Shroff..."

The prawns were put into the pot, and with the contact with the hot oil, there was a snorting sound, and then, the whole body turned into a fiery red color, as the oil flowers around its body gradually shrank, the colander in Lin Fei's hand skillfully salvaged it, and then, poured the hot oil in the pot into the oil Guzi, this skillful action and the control of the heat of the prawns' cooking made Wang Ming on the side nodded lightly.

Put the wok on the heat, pour a little base oil, then, put the cut ginger rice into it and stir-fry, then, cook a little cooking wine, vinegar and soy sauce, stir-fry, add a small amount of water, put the oily prawns in, then add a little salt, sugar, pepper, and start to cook over low heat.

The wrist that grabbed the pot swayed gently, and the soup in it was bubbling with small bubbles, overflowing with fragrance, whether it was the color or fragrance of the soup, it made Wang Ming nod, and he also recognized Lin Fei's cooking skills.

"Gently squeeze the head of the prawn with a hand spoon, and the fat part in it will show red oil, the fragrance will be stronger, and the color of the soup will be more red."

Looking at the dried prawns in the pot, Wang Ming said softly, as his voice fell, Lin Fei was slightly stunned, and then, the hand spoon in his hand gently patted and squeezed the head of the prawn, gradually, the color of the soup in the pot began to be red, and a trace of extremely fine red grease began to flow out from the part of the shrimp head, and at the same time, a rich seafood oil fragrance quietly swirled around the tip of his nose.

"Huh? It's amazing... I've been making this dish for so long, and I didn't expect there to be such a secret trick. ”

Lin Fei's eyes lit up, and then, without a trace, he gave Wang Ming a thumbs up, and said with a smile, and as his voice fell, Wang Ming also nodded, watching the soup gradually converge, and finally became viscous and red, and a fresh and fragrant taste quietly emerged.

Turning around and placing the wok on the cooking table behind him, the chopsticks in Lin Fei's hand reached out, clamped the large prawns that had already been cooked, and placed them on the special-shaped plate covered with lettuce leaves one by one.

In the special-shaped dish, the four large prawns are red and bright, the soup is viscous, evenly wrapped around its body, and the rich sweet and fragrant flavor overflows at the position of the No. 3 wok.

"Pretty."

Wang Ming secretly praised, relying on prawns is extremely important for the mastery of the soup, the initial cooking, in addition to the grasp of the amount of soup, the bottom taste is also particularly important, salt is the first of all flavors, even if it is a compound taste of dishes, it is inseparable from the neutralization and flavor of salt, the soup will gradually converge and become thick with the boiling, therefore, when mixing the soup base, the taste is slightly lighter, otherwise after the juice is collected, the dish will become slightly salty, and these two points, Lin Fei mastered just right.

As the dried prawns were carried by Xiao Budian to the mouth of the dish, Lin Fei and Wang Ming looked at each other and smiled, and then, after quickly cleaning the wok, they poured water into it and heated it, and looked at another dish.

"Many dishes are not so complicated, and there is no deviation in taste, seafood dishes, no matter what cooking techniques, the most important thing is to maximize the quality and freshness of the ingredients, as well as the minimization of the loss of nutrients, fully ensure his own umami, do this, the taste of cooked seafood, will also give you a surprise."

Watching Lin Fei put the rape into the pot and blanch, Wang Ming's gaze retracted, and when he fell on Lin Fei, he spoke softly again, and then handed over the abalone that had been cleaned in his hand.

As Wang Ming's voice fell, Lin Fei nodded thoughtfully, although he had a strong sense of self-esteem, but in terms of cooking skills, if he could make some progress, he would still be very modest, and since he and Wang Ming realized that now, this young man who is still a few years younger than himself has been steadily pressing him.

"Delicious abalone."

Wang Ming said with a smile, as his words fell, Lin Fei nodded, and then salvaged the rape in the pot, put it aside for later use, put the abalone with a crossed knife into the pot, scalded it slightly with boiling water, and poured it out.

Pour a little base oil into the wok, add green onions and ginger slices to stir-fry, and then, add oil, cooking wine and a little chicken broth, and then, with a dense eye, the green onion and ginger in it are fished out, and after putting in the abalone, as the light yellow soup in the pot is boiled, the flame is also turned off by Lin Fei.

"This dish is also selling well over there, it happens that I have been cooking, this dish, the control of the heat is very strict, especially the strict fire, after the fire, the abalone meat will become a little dry, which greatly affects the taste, and the best time period is about four minutes and thirty seconds."

Lin Fei smiled, withdrew his gaze from the dishes in the pot, and said softly, as his voice fell, Wang Ming agreed, for Lin Fei's love, there was more invisibly, and explaining these things to people who understood undoubtedly saved him a lot of time.

After a while, the abalone began to collect the juice, the light yellow oil-consuming juice bubbled with small bubbles, constantly churning around the abalone, as the soup gradually thickened, Lin Fei gently shook the wok, and then, when it suddenly rose, the abalone crossed an elegant arc in the pot and lay down in the wok.

The rape is placed on both sides of the plate, and in the middle is six abalone wrapped in a light yellow juice.

"The juice and color control are very good, looking for you, it's really a wise choice, and it's... The best choice. ”

Smelling the strong fragrance of abalone wafting out, Wang Ming opened his mouth and said, Lin Fei's foundation is more solid than he imagined, so that he can also know some of the dishes recommended by the chef and the key points, which makes Wang Ming feel a lot more relieved.

Not long after, as there were more and more lists in the kitchen, more dishes were placed on the cooking table recommended by the chef, which made Lin Fei smack his tongue and couldn't help but sigh at the difference.

Wang Ming stood behind the No. 3 wok, but he did not relax when he was free, and would whisper a few words to Lin Fei from time to time, as for the two woks beside him, he would also take the time to point out two sentences, and in the face of Wang Ming's comments and guidance, several people were also full of excitement, and it seemed that it was a great honor to be able to get Wang Ming's guidance.

As there were more and more dishes, the speed of Lin Fei's subordinates also increased, and Wang Ming hesitated for a moment and came up again.

"Quality first, the dishes recommended by the chef must ensure the taste and quality of each dish, which is the top priority, as for urging the dishes, don't pay attention to it at all, the diners who will really come to taste the dishes eat nutritious and eat different, not time."

Wang Ming has very strict requirements for the quality of dishes, which is why he would rather put this dish aside without achieving the expected effect after it is made, and will not put it on the table.

For a whole noon, Wang Ming was busy beside the three woks, in addition to pointing, he would also intercept some dishes that were not qualified on weekdays, and those who could return to the pot would be able to return to the pot, and those who could not be returned to the pot would be directly re-prepared and cooked again.

"I finally know why you can make catering, you are too strict with the quality and quality of the dishes, if it weren't for so many people coming to eat, I really can't see that you are making money to make catering."

When the last dish was put on the plate by Lin Fei, his eyes swept over the nearly ten dishes on the cooking table behind him, these were all dishes that Wang Ming thought did not meet the requirements of the dishes, so he directly intercepted them, and even the diners did not serve the table.

"To do catering, the first thing is to be responsible for the diners, if you want to make a brand as soon as possible and prosper for a long time, in addition to the innovation of the dishes, strict control of the quality of the dishes is also an important part that cannot be ignored."

"Today I serve it for the profit of a dish, tomorrow I may lose a diner... For long-term development, the gains outweigh the losses. ”

Wang Ming said, making Lin Fei on the side smile bitterly and shook his head, the business experience and persistence of this guy in front of him may also be an important factor in his rapid success.

Wang Ming's gaze was withdrawn from his wrist, and the guest table outside was full, and now it had just arrived at one o'clock, and at the moment of the short saturation period, the kitchen was also slightly idle, and at this moment, his mobile phone rang.

"Hey... Sister Mei. ”

Wang Ming pressed the answer button, smiled and said softly, and on the other end of the phone, Li Mei's voice came with a hint of hesitation.

"Are you free now?"

Li Mei's somewhat hesitant voice came, which made Wang Ming slightly stunned.

"Well, you have something to say."

"That's... The people from Dengyinglou came, coming for Master Li, alas..."

Li Mei's voice came again, making Wang Ming's eyes condense slightly, and then, his face gradually became gloomy.

"I'll be right there..." )