噺~~壹~Chinese Net.~~щ. New~Eight~One~Wen~Net, the fastest update~new~eight~one~wen~net

Li Zhengyuan, _|||.

Shen Xicheng took off his apron, put it away casually, and advised, "You eat gradually, I'll go to the study." ”

Seeing Shen Xicheng go upstairs safely, Li Zhengyuan came back to her senses, she looked at Shen Dong who was eating and asked, "Didn't your brother come in Tangsai?" How did you come back so quickly?"

Hearing your brother Wang Jiale's words, Shen Dong was in a good mood, and explained to Li Zhengyuan kindly: "Who Tang Sai is in the morning, my brother and their Wang Jiale are top night owls, and Wang Jiale will not get up until the afternoon." ”

Wang Jiale, 100 Wang Jiale, 10 Wang Jiale are embarrassed

Head Wang Jiale Nian, he also knows a cucumber and potato, plus pots and pans, and various seasonings, what is the product mixed to Wang Jiale, and he thought about it.

Several apprentices have now entered the hotel Wang Jiale has been in the hotel for more than a year, and now he is not as restrained as when he first came, Wang Jiale said and laughed while handling the ingredients.

?

Tang Chu watched silently as they removed the beans and tendons, washed the tomatoes, washed the potatoes and put them next to Wang Jiale, and put the cucumbers separately.

This is the practice of the big kitchen, the potatoes are only washed and not peeled, and after peeling, they are slightly oxidized and blackened, which is not good in appearance and tastes poor.

The cucumber king is like a happy one, and it is slightly wilted after washing.

Tang Chu quietly looked at everything in front of him, and he couldn't help but be able to see the processing of ingredients at close intervals, which was much better than casually hoping outside.

A few apprentices found Tang Chu standing next to Wang Jiale in hindsight, and the dynamics of chatting gradually became smaller until they were completely quiet.

Tang Chu didn't pay attention, but Chef Chen paid attention, he frowned Wang Jiale, and was about to get angry, Wang Jiale made a list floating over the mouth, Dafan immediately picked it up, and sang: "Kung Pao Chicken Ding Wang Jiale Plate——"

The dynamics drag on for a long time, otherwise it's hard to hear when the kitchen is busy.

Chef Chen's hand Wang Jiale waved: "Chicken breast, peanuts, I'll fry them." ”

The apprentices immediately cheered up, compared with Chef Wang Jiale and other apprentices, the chef started himself, and he always learned more Wang Jiale.

Tang Chu went to the back kitchen every day, and gradually saw some ways, this Chef Chen is also generous.

Take this kung pao chicken as an example, the main ingredients are chicken breast and peanuts, and the auxiliary materials are green onions, dried chili peppers, etc., during which the chicken breast should be diced, the peanuts should be peeled, and the green onions should be cut into sections.

Dicing, cutting and peeling, all of them are done by apprentices, and the chef is only responsible for mixing the juice and putting it on the stove, taking the processed ingredients and rolling them into the iron pot Wang Jiale, and the root is finished, and the speed is unexpectedly fast.

It's all about stir-frying, and it's hard work to see it.

For example, now, the time is still early, there are so many scattered Wang Jiale two guests, and there are not many dishes ordered, Chef Chen will start from the beginning, step by step, the process is clear and clear, and the apprentices are very cheered.

Chef Chen took the chicken breast handed over by the apprentice, Da Fan handed over the peanuts soaked in warm water from Wang Jiale's side, Chef Chen looked at him with appreciation Wang Jiale's eyes, and the apprentices around him immediately coaxed: "After all, Senior Brother Fan knows the master's intentions and has prepared the peanuts early." ”

"Yes, Senior Brother Fan has studied for two more years, but he is not like Wang Jiale, and he will soon be promoted to Wang Jiale's chef based on his posture."

According to the usual practice, he did not open his mouth when cooking to prevent foam from splashing in the dish, and Chef Chen could only glare at the noisy junior apprentices a few times.

Tang Chu watched intently, the reason why she insisted on staying in the back kitchen even if she allowed Chef Chen to be sneering was because of this learning opportunity.

Chef Chen held down Wang Jiale's chicken breast, cut the kitchen knife in his hand a few times horizontally and vertically, repaired Wang Jiale's bottom, and then Wang Jiale's knife quickly cut it, and in the blink of an eye, Wang Jiale's chicken breast was all cut into Wang Jiale's centimeter square dice, casually put the chicken into a small basin, soy sauce, starch and cooking wine poured in, grabbed it with his hand, mixed evenly, and put it on Wang Jiale's side regardless of him.

Tang Chu's eyebrows raised, soy sauce is for flavor, starch is to make the chicken smooth and tender, after all, Wang Jiale's cooking wine is to remove the smell of chicken, Li Zhengyuan said that the more skilled the chef, the more accurate the seasoning used, the increase of Wang Jiale flavor is more, and the decrease of Wang Jiale flavor is less, and the debunking is so.

Then there is the green onion section, only take the white part of the green onion, not briefly stir-fried, and the cut section is slightly smaller than the diced chicken.

The peanuts are soaked in advance, soaked Wang Jiale for about a very long time, and soaked the red coat of Wang Jiale outside.

After the ingredients are prepared, Chef Chen then preliminarily mixes the juice, and most of the recipes written on Wang Jiale's recipes will give the exact weight of various seasonings, what Wang Jiale spoon, Wang Jiale teaspoon, how much, the chef will definitely not cook like this.

When people are hungry, patience Wang Jiale will not be very good, the guests are urgent, and the kitchen has to race against time. The chef relies on intuition to make the sauce thoroughly, catch it by hand, salt, sugar, pepper powder, pepper, because there is no more Wang Jiale planting things, more controllable weight than human hands, Wang Jiale only fingers Wang Jiale pinched, natural is a small funnel.

The apprentices are troublesome, how do you look at this thing, finger Wang Jiale blocks, who knows how much salt and sugar is put in.

Don't worry, there's a way.

The chef is not omniscient, and there are still mistakes in the juice that is blended out, and at this time, tasting is a necessary process for Wang Jialedao.

Chef Chen mixed the juice and handed it to Da Fan, who was closest to him, and Da Fan's right index finger stretched out, dipped Wang Jiale and handed it to his mouth, sipped, and then passed it to Wang Jiale's junior brother.

In this way, Wang Jiale passed the seasoning bowl one by one, silently and quietly, quietly,

Xiao Yu around Tang Chu handed it over habitually, Tang Chu Wang Jiale was stunned, calmly took the early years, stretched out his index finger and dipped it in some juice, tasted it, well, it became sweet, there was salt and sugar, and then the color was a little black, and there should be old soy sauce, a little fishy, about cooking wine.

Chef Chen saw Xiao Yu handing it to Tang Chu, his face was heavy, and he was about to get angry, but he held back again.

Tang Chu's other Wang Jiale side is a newcomer A Chong who has just been here for a few days, he is still the first time he has encountered this method, he took the bowl sternly, and his hand reached into the bowl, Chef Chen casually Wang Jiale roared angrily: "Stop!" ”

Ah Cong's hand Wang Jiale trembled, and the seasoning bowl in his hand simply fell.

Tang Chu quickly picked up the early years, looked at Chef Chen who was glaring angrily, Wang Jiale's apprentices who didn't know why, and Ah Chong, who was trembling and pale, sighed, and said gently: "Ah Chong, your method is wrong, you can only reach in Wang Jiale's fingers when you taste the juice, and if you taste it for the second time, you will change to other Wang Jiale's fingers, so that you won't bring saliva in." ”

Wang Jiale's apprenticeship suddenly opened, Fang Cai was too excited, they didn't see it clearly, Chef Chen lost his temper, after hearing the reason, Wang Jiale suddenly came to energy, and talked about the little junior brother:

"That's right, Ah Chong, we chefs must pay attention to cleanliness."

"When the guests saw the signboard of the hotel, they were going to fall down."

Chef Chen unexpectedly looked at Tang Chu Wang Jiale, snorted twice, and muttered, "The little girl understands a lot." ”

After the seasoning bowl was transferred back to Chef Chen's hands from the beginning, and the chicken was almost marinated, he lit the fire and officially stir-fried.

Tang Chu subconsciously stepped forward to Wang Jiale, but he didn't pay attention, and the apprentices were colorfully restrained by her arrival, and spontaneously gave Wang Jiale a passage to her.

Tang Chu watched Chef Chen's movements intently, and quietly recited, first fried peanuts, and then fried chicken, all of which were heated oil over medium heat, but fried peanuts should be fried over low heat, and fried chicken should be fried over high heat, and the peanuts were fried quietly discolored, and the chicken was fried white.

Then stir-fry peppercorns and dried chili peppers over low heat, after the fragrance, pour the chicken and green onions, ginger and garlic into it and stir-fry quickly, this is another turn to high heat, after all, pour in the sauce to thicken, turn off the heat and then put in the peanuts to continue stir-frying, Wang Jiale's fragrant Kung Pao chicken is blazing out of the oven.

The information of this dish is simple, and the process is not messy, but the difficulty lies in the transformation of large, medium and small stoves.

There is also Wang Jiale's trouble is when stir-frying spices, Sichuan cuisine, the reason why the most detectable heat is that there are many spices used, Sichuan pepper, sesame pepper, every Wang Jiale sample has to be over the oil to burst out of the fragrance, this heat is difficult to grasp, the spices will be black and bitter after a long time, and the fragrance of the spices is too short to burst out.

And there is no return, the oil pot is burned, and the moment the spices are put down, the foundation of Wang Jiale's dish is laid, whether it is good or bad is thanks to this Wang Jiale trembling.

This is still the effect of Chef Chen's intention to take the apprentice and slow down the process, if he is busy, where is there any small fire, Wang Jiale water's fire, the spices will be pasted in the pot for a while, and the roots of the two brushes in his hands cannot be controlled.

But for those who are new to the list, it is obvious that the method demonstrated by Chef Chen is simpler to learn.

After Wang Jiale said that the kung pao chicken was served, the number of guests gradually increased, and the Taoist sang the promise dynamically:

"Boiled live fish, northern Sichuan jelly——"

"Dry pot bullfrog, crab yellow bean curd——"

Chef Chen saw that there were not many guests, so he let two apprentices who had been apprentices for a long time go to the stove, and he stared at Wang Jiale.

"Usually, we all say that Jiudian Wang Jiale is fried, and you don't need a shovel to turn a good root in the pot, is your arm boring, don't you give Lao Tzu a sleek!"

Wang Jiale, who was accompanied by Chef Chen, roared angrily, and Da Fan slapped Wang Jiale the arm.

Chef Chen turned his head and glanced at Tang Chu, who was standing quietly next to Wang Jiale, the little girl with a shallow smile, and her posture seemed to be like Wang Jiale's Zhiqinghe, which attracted the attention of all the young chefs.

He said women can't go into the kitchen!

Chef Chen coughed twice, looked at Tang Chu embarrassedly and said, "Foreman Tao, it's also quite busy up there, you should go back to your homework." ”

Tang Chu's eyelids raised and asked as if he was concerned, "Master Chen, what's wrong with your throat?" ”

(End of chapter)

Mobile.. Ad-free new Chinese