Under normal circumstances, if these words came out of the mouth of a young man in his twenties, Chef Fu of Luo's shopkeeper might be very disdainful, or he would not be the same thing at all, or he might feel humiliated.

Giving a hand to a hairy boy? Are you kidding? Not to mention anything else, the two of them have also worked hard in the kitchen for twenty or thirty years, from a primary school apprentice to today's shopkeeper and head chef, and the hardships they have experienced are not imaginable for ordinary people.

But the words came out of Yang Huairen's mouth, but they were immediately recognized by their master, Chef Chen, and the little old man's sharp eyes looked over, and the two of them honestly hunched over and began to set up the kitchen utensils and jars containing condiments for Yang Huairen, just like when they were just apprentices.

Yang Huairen didn't mean to give them a dismissal, let alone pretend to be an uncle to call them, it was true that he didn't know anything about this kitchen, and when he started cooking later, every minute and second of delay would affect the taste of the dishes.

He thought about it for a while, and felt that the process of making this boiled cabbage was too cumbersome, and it required a lot of materials and time, so he turned to Chef Chen and said, "Old man, this dish may be made in the afternoon, if you keep standing, I'm afraid you'll be tired, why don't you find a chair and sit down." ”

After that, Yang Huairen gave Brother Tianba a look, and it happened that there was a Eight Immortal Chair in the kitchen that might be used by Chef Fu when he usually rested, so Brother Tianba reached out and grabbed it and respectfully put it in front of Chef Chen.

Chef Chen sat down peacefully, smiled approvingly at Yang Huairen, Yang Huairen turned his head again, and began to instruct Chef Hefu, who was in charge of Luo, to start preparing materials for him.

Yang Huairen moved his muscles and stretched his waist, in fact, he was not too conceited about his cooking skills, but since he talked about this legendary boiled cabbage, and had such an opportunity, it was better to make a brave attempt.

Regardless of whether he succeeds or not, as a chef, and the first chef with ideas and innovations, he must be brave enough to find lost recipes, or create recipes that belong to him, so he decided to add some new things to his understanding of the dish in addition to his father's handling method according to his memory.

The cabbage is not in a hurry, the first thing to do is to boil the soup. In the dish of boiled cabbage, the cabbage is not actually boiled in water, but in the soup, and boiled is not boiled in the ordinary sense, but another superb cooking technique similar to boiling.

There is a jargon in the cook's profession, which is called "the tone of singing, the soup of the cook". The meaning is concise and concise, that is, whether a singer sings well or not, the key lies in his singing, and whether a chef's skills are good or not, the key lies in his specialty broth.

In later generations, many small restaurants, fast food and takeaway restaurants did not have their own broth at all, and everything was solved with MSG unchanged, which may be much simpler, but in Yang Huairen's view, this is not only disrespectful to diners, but also a humiliation of a chef's professional ethics.

The cooking technique of stir-frying arose in the Northern Song Dynasty, but the craft of boiling soup has existed since a very early age, and almost all the famous chefs of all dynasties have their own uniqueness in the craft of boiling soup.

Yang Huairen's garden always has a variety of broths, which are generally divided into two types, one is a thick soup with a strong flavor like pork bone soup and beef bone broth, and the other is a clear soup with a light and mellow taste.

To make boiled cabbage, a clear soup is used. The first step in making this clear soup is to boil the flavor of the ingredients in an ordinary iron pot over high heat.

Sichuan chefs have always believed that "no chicken is not fresh, no duck is not fragrant". Therefore, the main ingredients of the clear soup used for boiling cabbage are chicken and duck.

According to the size of the soup pot, Yang Huairen instructed Shopkeeper Luo and Chef Fu to prepare five old hens and two old hens respectively, wash and dispose of the internal organs, and finally peel and remove the oil, put three chickens and two ducks into the unboiled pot, and the other two chickens, take the chicken breast and chicken thighs to make chicken minced.

In addition, the most tender beef tenderloin from the cow, as well as the pork tenderloin, are also chopped into minced meat, and the weight is similar to that of minced chicken.

When the water in the pot began to slowly boil, Yang Huairen put the washed scallops, mushrooms, a piece of suckling pig's tender chops and cloud legs' hooves into the soup pot in turn to enhance the flavor.

Yunjin Lou is also worthy of being one of the best restaurants, Yang Huairen needs all these materials, and the cooking skills of Chef Luo and Chef Fu are also of a considerable level, and the handling of these materials is also quite neat.

After putting all the ingredients, Yang Huairen constantly observed the changes in the soup pot, the old hen and the old duck, as well as the ham and pork chops are all meat after all, and after boiling, there must be blood foam and fat overflowing.

Yang Huairen held a soup spoon in his hand, and kept taking out the blood foam and grease that had overflowed and slowly surfaced on the water, and carefully fished it out with a soup spoon and skimmed it off.

At the beginning of boiling, Yang Huairen used a large fire to let these ingredients heat up quickly, and boil out all the excess blood foam and fat that affected the taste and taste of the broth.

After he slowly noticed that the speed of blood foam and grease spilling began to slow down, he ordered Shopkeeper Luo and Chef Fu, who watched the fire and added firewood and pulled the bellows, to immediately change the fire to a small one.

Shopkeeper Luo and Chef Fu were originally suspicious of Yang Huairen, but after seeing his soup making skills, they began to realize that this young man was definitely not as simple as they seemed from the surface at first.

At the beginning, they obeyed Yang Huairen's instructions to deal with the ingredients, if it was for the sake of their master's face, then now they are obedient to Yang Huairen's words, which is a recognition of his cooking skills, at least the two have been in the back kitchen for so many years, and the skills of boiling soup are so skillful, they are also the first time to meet.

Among peers, doing the same thing, maybe just by understanding one of the details, you will know what kind of level this person has.

Although Shopkeeper Luo and Chef Fu didn't say anything, they might now understand why their master had always treated this young man with so much respect.

Even when Yang Huairen instructed them to do some low-level kitchen work such as lighting fires and pulling bellows, they became uncomplaining, and even looked forward to seeing what kind of soup would taste like under Yang Huairen's treatment.