Jiang Menglin's words finally made Ivan realize that he had made a mistake in the masterpiece's trial: a mistake in the selection of ingredients.

As Jiang Menglin said, even if it is the same fish, the meat of different parts of the fish will have different characteristics and different textures.

This difference in texture can be easily tasted by ordinary diners.

This is especially true for customers with a bad mouth, people with a super sense of taste, even if it is the raw fish that Jiang Menglin is processing now, they can even taste the parts they take.

Because of this, there is a practice of eating more fish.

The same goes for shrimp.

Different parts of the meat of the same shrimp have different characteristics.

Just like a large lobster, in the top cuisine, there is also a practice of eating more shrimp.

Shrimp yellow shrimp brain is the most nutritious and will be used to steam eggs.

Removing the head of the shrimp yellow shrimp brain and using it to boil porridge and stew tofu is also a very rare delicacy.

The meat of the 8 segments of the breast is relatively fluffy and will be steamed.

The shrimp tail claws will be stir-fried after marinating.

Only the meat of the abdomen with 7 segments, because it is the main moving part of the shrimp, has the most elasticity and texture, and is used to make sashimi.

In other words, in terms of texture, only the belly meat of shrimp is the best.

Although the green shrimp is small, its body structure is basically similar to that of the large lobster, with 5 segments on the head, 8 segments on the chest and 7 segments on the abdomen, a total of 20 segments.

And Ivan's mistake is that he used the meat of the chest and abdomen together, which caused the overall meat quality of the shrimp to decline, which is probably the reason why the superb shrimp dumplings are difficult to be born.

It can be said that Jiang Menglin's words inadvertently gave Ivan the inspiration to try again.

It's definitely a big bonus.

He's gained much more than that.

In the next processing process, Jiang Menglin also kept instilling various concepts in him.

"Do you know why I spent so much money on this set of knives?"

"This is because kitchen knives that are not sharp enough will compress the cell membranes, causing the ingredients to lose moisture and lose their taste. ”

"A sharp kitchen knife does not squeeze the cell membrane during the cutting process, and can perfectly lock in moisture, which can retain the best freshness and original flavor of the ingredients. ”

"It's true for both meat and fruit and vegetables. ”

"Now I understand why I don't let the kitchen use the grater knives that are now popular on the market, because the best texture of the ingredients is always prepared by the chef with the best knife skills. ”

......

This made Ivan rather strange.

What's wrong with Lao Jiang today?

Why did you suddenly tell me so much and so much detail?

Are you really going to treat me like a son?

He immediately realized that Lao Jiang probably really recognized him, and began to teach him as an apprentice.

This touched him a little again.

To be honest, he used to be grateful to Lao Jiang, because Lao Jiang gave him the opportunity to be a chef and gave him better treatment than a waiter.

But in his heart, he doesn't really take this master-apprentice relationship too seriously.

The reason is that after Jiang Menglin brought him into the kitchen, he didn't put too much effort into teaching him anything.

Now he probably understands why.

Again, there is no love in the world for no reason.

As Jiang Menglin said, if his own performance is not recognized by Lao Jiang, why should Lao Jiang waste energy on him?

Alas, it's a little late!

If we had understood this truth earlier, we would have behaved more positively, wouldn't it have been a more solid foundation now?

At this moment, Ivan had no complaints about Jiang Menglin at all, and began to treat him as a master sincerely.

As he expected, in the next cooking process, Jiang Menglin instilled in him some cooking knowledge and skills whenever he had the opportunity, and he knew everything about the questions he raised.

On this day, the master-apprentice status of the two is worthy of the name.

......

While the two masters and apprentices were busy making more than one fish, Zhong Haiming, the catering director of Yuehai, entered Zhao Mingyi's office again.

"Lao Zhao, the first draft of the new executive chef's competition plan has come out, you can take a good look and see if you have any opinions. ”

"Look at me, don't look at it, you can tell me about it. ”

Zhao Mingyi waved his hand.

In this matter, he made up his mind not to get too involved too much.

This old fox!

Zhong Haiming scolded and began to talk seriously about the competition plan.

In order to make this competition a success, Zhong Haiming and his marketing team have taken great pains and made careful and meticulous consideration in all aspects.

"Our initial plan was for two chefs to lead a team of five people each. ”

"The overall duration of the competition is two hours, and in these two hours, each team must complete a total of 10 dishes from the preparation of ingredients to the completion of cooking. ”

"These ten dishes can be completed by team members individually or together, but there is a principle, that is, among the ten dishes, at most, only three of them can be existing dishes of Guangdong, and the other seven dishes must be innovative dishes or micro-innovative dishes. ”

Hearing this, Zhao Mingyi couldn't help but nodded approvingly.

One of the important characteristics of the new Cantonese cuisine is that it is flexible and fickle, connecting East and West, and daring to break with tradition.

Therefore, innovation is very important for Cantonese cuisine, and the reason why Yuehai Chinese restaurant is famous is because of its strong ability to innovate.

There is no doubt that Zhong Haiming's arrangements are very beneficial to the development of Guangdong Chinese Restaurant, a major competition, so that chefs have to go to great lengths to innovate, so that Guangdong is likely to have a few more new signature dishes and specialties.

"How do you ensure the fairness of the competition?"

Zhao Mingyi asked the point he was most concerned about.

Needless to say, since it is a competition, fairness and justice are the most important, otherwise the competition will lose its meaning.

"In order to ensure fairness and justice, we are ready to take the following measures. ”

"The first is to limit the price of ingredients, ten dishes, and the overall procurement cost of all ingredients shall not exceed 3,000 yuan. ”

Zhao Mingyi immediately nodded in agreement.

As we all know, the more top-quality ingredients there are, the easier it is to cook top-notch deliciousness, and if there is no price limit for the ingredients, and both sides are competing for ingredients without limits, the competition is meaningless.

"The second point is that all the judges of the competition, we will select ten to twelve people from Guangdong's valued customers, and before the competition starts, these judges will be kept confidential to prevent cheating. ”

Zhao Mingyi nodded again.

It's the safest way to let experienced customers come and vote.

"Thirdly, we will use a live broadcast of the whole competition, whether it is the cooking process or the judges' comments and votes, all of them are supervised by all chefs and ordinary diners, so as to show fairness and justice. ”

Zhao Mingyi nodded again.

Openness and transparency are indeed an effective way to ensure the fairness and impartiality of the competition.

"Fourth, we allow anyone to question the results of the review vote, and the judges' representatives will answer them in public. ”

Zhao Mingyi still nodded, he was very satisfied with the whole competition plan.

"I don't have an opinion, you can find a time to announce it. ”