In this way, another day passed, and in the past few days, I woke up and ran to the restaurant, and I had the feeling of working in modern times. When you do what you like, time will pass quickly, and although it will be hard, you will enjoy it.

In the past few days, I will not serve new dishes in the restaurant for the time being, and let the chefs research new dishes by themselves. I'm going to make some bacon, sausages, duck, fish, salted duck eggs, preserved eggs, etc., so that I can make more dishes later.

The chefs added a variety of vegetables to the breakfast sausage, using some plant pigments, and the original rice rolls were white, but now there are blue, green, and red. With some more decorations, the cheong fun looks much better than before, and it looks more appetizing.

I told Uncle Zhong in advance that there would be a new chef coming to the door today. After the kitchen prepared the breakfast materials and started to open, a person came to the door and said that someone asked him to come to our restaurant as a chef, and Uncle Zhong took him directly to my study after knowing about it.

When she arrived at the door and explained the situation, Li Bing pushed open the door and said, "Please come in!" Our lady is waiting for you inside. ”

Li Bing brought him in, a chubby middle-aged man who looked honest and honest. When he saw me, he said, "Hello! Miss Ling, I was arranged by my father-in-law Jia to come here to learn cooking, and my surname is Feng Guangkun. I used to cook some dishes myself, all of which were spicy and flavorful, and I heard that the new dishes recently launched by your restaurant are very popular, and I am honored to come and learn them. ”

"Hello! Chef Feng, my name is Lingyu. Welcome to our restaurant to learn, our restaurant is also short of chefs like you, I hope your arrival can make our restaurant more vibrant! ”

"Our restaurant is still open for three days, and then it will be closed for two days for renovation. Although there will be no new dishes for the time being these days, I will ask the chefs to teach you the previous new dishes first, and I will also teach you a few new dishes every day, so that you can cook a meal for Leng Gongzi to pay for. ”

"Okay, okay, Miss Ling, don't dare to be, I'm here to learn, and the two chefs are also my masters."

"You're too modest, Chef Feng. It's breakfast time in our restaurant, I'll take you on a tour of the kitchen, both chefs are there, and you can give them some pointers. ”

Chef Feng nodded after hearing this, and followed me to the kitchen, where I saw that the chefs were in full swing, the handymen were in good order, and there were people who were talking to Xiao Er to order food. Chef Feng was a little dumbfounded by this scene, because there was a person holding a round cardboard box, putting it in his ear and writing all the time, and after writing, he put it to his mouth and said, "Got it, there are three rice rolls and porridge in total, right?" Then he put it in his ear again, and finally nodded and came over to the chef to tell the chef what the guests had ordered and how many.

"It's a microphone, two round cardboard boxes with a cotton thread attached, and you can hear the person on one side talking and the other side on the ear. This can save the time of Xiao Er going to the kitchen to order food. I explained to him next to me.

The two chefs are busy, and when the breakfast time is almost over, let the chefs teach him, and learn the operation together for breakfast and lunch, so there is no need to teach separately. I asked Chef Feng to help me make bacon, sausages, duck, and fish first.

The bacon method is to cut the pork belly into strips, spread it evenly with salt, and put it in a basin; Add soy sauce, sugar and white wine to marinate for one day, then hang to air dry for one day; Then take it down and marinate it for a day with star anise, cinnamon, Sichuan peppercorns, garlic and minced ginger; Finally, hang it to air dry for about seven days before eating; Smoked bacon is lit with cypress leaves, smoked for half an hour, and then hung to dry.

There are two ways to make sausages, one is sweet, the other is spicy, wash and chop the pork, add sugar, salt and white wine and stir well, which becomes a sweet sausage; Add soy sauce, pepper, salt and white wine and stir well to make a spicy sausage; Soak the casing in salt water, wash it, stuff the meat into the casing, tie it with cotton thread and hang it to dry for about seven days before eating.

The practice of preserved duck and preserved fish is the same, wash and drain the water after removing the internal organs, smear evenly with salt and wine, this is not spicy, add some pepper to the spicy one, make two kinds respectively, tie some small holes on the surface, and then hang up and air dry for more than 10 days to eat.

The method of salted duck eggs: Drain the duck eggs after washing, soak them in wine for half an hour, then wrap them in salt and put them in a jar, seal them and store them in a cool place, and they can be eaten in about half a month.

The method of preserved eggs is: after the duck eggs are washed, drain the water, add water to the boiled black tea leaves, lime, salt and plant ash and stir evenly into a mud ball, wrap the duck eggs in the mud ball and seal them in the jar for a month and a half.

Doing these with Chef Feng is also very fast, it can be done at one point, and his hands-on ability is very strong, no wonder that the emperor would arrange him over. The pickling was relatively easy, but it took a long time to wait, and when breakfast was almost over, I asked the two chefs to teach him how to make the new dishes.

Experienced people can teach it relatively quickly, two chefs demonstrate it, Chef Feng can make it, the surface appearance of the three people looks the same, but the heat is not very well controlled, and the taste needs to be adjusted more.

The ingredients of Malatang for lunch and dinner are also added with several wild mushrooms and seafood, which I have not seen in modern times. There are also several kinds of other dishes, from the original called flower chicken, now there are more called flower ducks and flower geese; From squirrel Guiyu to squirrel to squirrel all kinds of fish; Salt-baked prawns, salt-baked prawns, salt-baked seafood, and so on.

With one more chef, the kitchen is more comfortable and the food can be served a little faster than before. Moreover, Chef Feng has worked in the palace, and the dishes he makes will be more exquisite, and the other two chefs have seen that they have improved a lot, and this atmosphere of learning from each other to become better is very good.

Give people roses, and leave a lingering fragrance in your hands. When it was time for dinner, after Chef Feng made today's new dishes, I arranged for Xiao Er to send him to Chengnan Lengfu, and asked him to explain the situation that our restaurant needs to be renovated. The emperor transferred the chef here to study, then we must work harder to serve this customer well, there is double the income, and a chef can have such a new dish order every day.

A man in the palace has been thinking about today's new dishes, and there is also news that can know some villains. Although the food I was waiting for was also new, the taste was similar to the previous taste, and I thought it was a little strange.

After the meal, Father-in-law Jia said a piece of news about the restaurant, saying: "Emperor, the second child of Ruyi Restaurant said that they will be renovated in two days, and they will be closed for two days, during which the chef will study new products, so the dishes will not be particularly novel." On the day of the reopening, it was said that there would be a new dish, but he didn't know the specifics, only Miss Lingyu knew. ”

"I see, I don't need them to send it these days, and when they reopen, I will go over in person, and bring a jade ruyi in the warehouse as a congratulatory gift."

"Okay, I'll send someone to take it out and get ready."

Will it be a little less to send only one jade Ruyi, I will no longer inscribe a few words and send it over, the reason is that they can accept my proposal, after all, it is to let the chef learn the original new dishes of their restaurant for me to eat, and the value of originality is difficult to measure.

Today, Lingshang Shu seems to have taken a few more glances at me, and it is estimated that the villain told his family about my visit to their restaurant. I give gifts to express my sincerity, so that they don't think that I have strange thoughts about them, and they will feel much more at ease if they don't reveal their identity.