"Ivan, why did you run away to kill fish again?

On the new day at work, Ivan began to repeat the rhythm of the previous day, and after completing his preparations, he went to the processing area to do voluntary work.

It's just that he was a little late when he returned to his post, which immediately aroused Jiang Menglin's curiosity.

"Oh, I've heard that a good chef must have a solid foundation if he wants to develop greatly, so I'll take advantage of the time now to practice the basics again. ”

In front of Jiang Menglin, Ivan didn't have too many scruples, he said whatever he wanted, and he said the system's requirements for chefs in a different way.

But his very casual words made Jiang Menglin sigh.

He remembered his apprenticeship as a young man.

The time goes back to more than 20 years ago, when Lao Zhao just returned from Hong Kong and served as the head chef of a famous hotel in Huacheng, and by the way, he also accepted the first batch of apprentices in China, and he was one of them.

At that time, Lao Zhao's requirements for apprentices were really strict.

Jiang Menglin remembered that there were more than a dozen people in that batch at that time, and Lao Zhao threw them all into the kitchen to do chores, some went to the dry water table, killed chickens, ducks and fish, and some went to rough processing ingredients, washing vegetables and cutting potatoes and the like.

A lot of people can't stand it and run away after working for a while.

In the end, only he and the other two persevered.

But the price paid for this insistence is a bit big.

In his case, he worked for more than a year just to kill chickens and fish, and then worked as a vegetable cutter for almost two years before Lao Zhao took him to his side and began to teach him the ability to cook.

By the time he cooks alone, it will be almost five years later.

Looking back now, I really suffered a lot back then.

When he later brought his own apprentices, he found that the later he went, the more the young man couldn't endure hardship, and even if he lowered Lao Zhao's requirements by half, no one could persevere.

As a last resort, he could only lower his requirements a little more, so that a few decent apprentices persevered, and it was rare for someone like Ivan to consciously work hard to practice basic skills.

"Ivan, do you know why you want to be a chef and practice the basics?"

Because of appreciation, Jiang Menglin couldn't help but want to give Ivan a few more words.

"Why?"

Ivan was very cooperative.

Jiang Menglin turned around and grabbed a handful of shredded potatoes.

"For example, this shredded potato, according to the highest standards, is required to be the same in length and thickness, do you know why?"

"Why?"

"If the length and thickness are uneven, the heating will be uneven during the cooking process, and the subtle difference in heat may not be able to be tasted by ordinary diners, but those who have a very good taste will be able to eat it as soon as they eat it. ”

Ivan: "......"

Not to mention, Master's statement is really reasonable.

After having the system, he already knew the existence of super taste, and knew that some people could indeed taste some subtle differences, such as Dong Xiaowan.

Jiang Menglin asked again: "Do you know why sometimes I have to handle the ingredients myself?"

Ivan shook his head.

"Because when you encounter top-quality ingredients, or meet customers with special mouths, you have to handle the ingredients yourself to ensure that the texture of the ingredients is preserved as best possible, so that the dishes cooked will be truly high-grade. ”

Ivan: "......"

Master's words today seem to be a bit much!

But that's what he's happy to see.

Jiang Menglin continued to point out.

"The most important dish of a good chef must be to handle the ingredients by himself, because only he knows how to handle the same ingredients in order to meet his cooking needs. ”

"The production of a top-notch delicacy must be from the rough processing of the ingredients, to the fine processing of the ingredients, and then to the cooking, the whole process is perfect, so that it is possible. ”

Therefore, a good chef must not only pass the stir-fry skills, but also have solid basic skills such as water table, cutting board, and loading. Otherwise, no matter how good your stir-frying skills are, there will be bottlenecks in the development of the upper ranks. ”

Ivan suddenly realized.

He kind of understands why the system has such high requirements for basic skills, and Jiang Menglin has now explained the truth to him thoroughly.

Jiang Menglin's words are not over.

"It's right for you to go back and practice the basics, but you can't practice blindly, in the process of handling the ingredients, you have to be attentive and have to bring your brain. ”

At this time, Ivan finally couldn't understand, and hurriedly asked, "Master, how do you say it." ”

Jiang Menglin picked up his top-notch chef's set of knives and said, "Follow me." ”

He took Ivan straight to the food processing area, ready to give Ivan a demonstration in person.

It just so happened that at noon, an important guest made an appointment for a multi-fish meal, and the guest was about to arrive soon, and he was about to process the ingredients in advance.

He took Ivan directly to the aquatic area.

"Do you know how much you can eat in one fish?"

Ivan nodded immediately.

In Guangdong, eating more than one fish is one of the specialties, and there are many customers who order it often, and there are also many chefs who will make this dish.

The so-called eating more than one fish means that the whole live fish is processed and different parts are used to make different dishes, such as stewed tofu with fish head, soup with fish bones, fish meat made into yusheng, braised or steamed fish belly, etc.

In Cantonese cuisine, the most important staple dish in eating more fish is sashimi.

Yusheng, also known as sashimi, or sashimi.

Many people think that sashimi is unique to RB, but in fact, the history of eating raw fish in China may be even older than RB, and the way of eating it is very different.

In ancient China, yusheng was called 鄍, 鲙 or 鄍.

According to research, as early as in the pre-Qin period, there was a record of "Turtle Carp" in the Book of Songs, Xiaoya, June, in which the turtle refers to Yusheng.

In the Han and Wei dynasties, the wind of eating the sea bass gradually flourished, the sea bass was very famous, it is said that Cao Cao feasted the guests, and also took the Songjiang sea bass as the top grade.

At this time, Ivan was a little excited.

He has seen many times in the processing of ingredients for eating more than one fish, but he has never seen Jiang Menglin do it himself.

Jiang Menglin was not in a hurry.

Since he brought Ivan here, he was naturally going to teach him something useful.

He asked again: "Then do you know that among the freshwater fish, what fish is the most delicious to make yusheng?"

This question stopped Ivan.

He could only guess, "Is it a sea bass?"

In his impression, the commonly used raw fish in Guangdong are sea bass, herring and grass carp.

Jiang Menglin immediately shook his head: "No, it's a crucian carp." ”

"Isn't it? crucian carp have so many spines!" Exclaimed Ivan at once.

In his impression, although the crucian carp was delicious, it was too spiny, and many people ordered it for soup.

"It's a small crucian carp with a lot of spines, do you think this one still has a lot of spines?"

Ivan looked at the fish box on his finger.

Wow, what a big crucian carp!

Still wild!