The interview went quickly.

As Jiang Yu said before, the interview is just a process of getting to know each other, and the canteen needs to have a general understanding of these chefs, and the chef also needs to know about the seven canteens.

Therefore, this interview is not so much an interview as an exchange.

Chef recruitment is a two-way selection process, which is the same as a blind date for young men and women, and only when they understand each other can they know whether they are suitable.

The difference with a blind date is that after two people have in-depth contact, they find that it is not suitable, and they can just break up, but if the chef is not suitable, whether the other party resigns or fires him, it is a troublesome thing.

But even so, Jiang Yu and the others ended the interview in less than an hour.

After all, for a chef, it's better to say it than to do it well.

If the food doesn't taste good, what's the use of you?

Therefore, the food tasting is the focus of this interview.

It was already ten o'clock at this time, and in another hour and a half, the canteen would be open, so Jiang Yu and the others directly brought these ten chefs to the kitchen and said to them:

"As we all know, we are a student cafeteria here, and the biggest difference between cafeteria dishes and restaurant dishes is that one is a big pot dish and the other is a small pot dish.

As we all know, those who can fry big pot dishes will definitely fry small pot dishes, but those who can fry small pot dishes will not necessarily fry big pot dishes.

The key reason is that the amount of dishes in the stir-fry pot is relatively large, which is not easy to master, and the heat, taste, color and other aspects are also required for the big pot dishes.

So next, let's each stir-fry. ”

As soon as these words came out, the expressions of the seven red eucalyptus chefs were different.

Some people have very calm expressions, calm faces, and confidence; Some people looked very nervous, holding the corners of their clothes tightly with one hand; Others had a smile on their faces and an expression of eagerness.

Although these chefs are about the same age, they actually have different experiences, and some have never touched a big pot of dishes, such as Xiong Zhengtao.

But some people were discharged from the army's cooking class, and they used to cook big pot dishes in the army, and only after they retired from the army did they enter the restaurant as cooks, such as Niu Daqiang.

Some even worked as chefs in the cafeteria for a while, such as ......

Of course, the reason why these people have rich experience is also deliberately selected by Jiang Yu, after all, the seven canteens are still canteens in the final analysis, mainly using large pot dishes, but it is not easy to make the big pot dishes colorful, flavorful, and flavorful.

After Xiong Zhengtao heard Jiang Yu's words, the whole person suddenly became nervous.

Although after he decided to apply for the chef of the seventh canteen, he found an opportunity to go to the middle school cafeteria near the Qingshan Restaurant, asked the canteen master for advice a few times, and personally fried the big pot dishes a few times, but he didn't think that the big pot dishes he made could enter the eyes of the river fisherman.

He originally thought that the food trial would only let them make small pot dishes, but he didn't expect that Jiang Yu would let everyone make big pot dishes directly.

The question is, once the dishes you make don't taste right, aren't all the dishes wasted?

Although Xiong Zhengtao's mind was full of doubts, it was too late to think at this moment, because Jiang Yu spoke again.

"These are the dishes prepared in the cafeteria at noon today, and there are fifteen dishes."

Jiang Yu took out a printed menu and handed it to Niu Daqiang, and then said to everyone with a smile,

"The seven of you can choose a dish to make."

After a pause, he turned to look at the other three white eucalyptus chefs and asked with a smile,

"As for the three white eucalyptus masters, why don't I come up with a question?"

Because the requirements for chef Bai Eucalyptus in the canteen are not high, the original intention was to recruit people to make steamed buns, except that he needed to help Lu Shuwu make soup dumplings, so as not to be too busy alone.

Another reason is that Ma Guoqiang's main energy is now involved in cold noodles, and he has little time to make steamed buns, and the role of recruiting a white eucalyptus chef is to help him share a little work.

I don't know if Jiang Yu didn't explain it clearly before, or Hua Xiaoling didn't understand Jiang Yu's meaning too much, and when she wrote the recruitment notice, she didn't express the requirements of Chef Bai Yu clearly, so that the level of the three Bai Eucalyptus chefs who came seemed to be very good.

In this way, Jiang Yu also had some other thoughts.

"Okay, please ask Boss Jiang to order."

The three white eucalyptus cooks, two men and one woman, glanced at each other, nodded and agreed.

All three had confidence on their faces.

Jiang Yu thought for a while and said with a smile: "It's summer, everyone's appetite is not very good, otherwise, the three masters will make a little special snack in Shaanxi Province to wash the face and cool the skin." ”

Liangpi is a traditional Han cuisine that originated in the Guanzhong area of Shaanxi Province.

Cool skin is a general term for rolling dough, dough, rice skin, and stuffed skin, depending on the raw materials, production methods, and regions, there are hot rice (noodles) skin, rolling dough skin, branded dough skin, stuffed skin, etc.

Liangpi has a long history, which is said to have originated in the Qin Shi Huang period and has a history of more than 2,000 years.

The traditional practice of cold skin is to wash the face and cool the skin, and after the kneaded dough is raised, the noodle lake is made by washing the face, and then steamed to make the cold skin.

The prepared cold skin is paired with a variety of seasonings, Q elastic and smooth, sour and spicy appetizing, and it is an indispensable delicacy in summer.

The process of making cool skin is not complicated, but it is not easy to do it well.

The authentic washing and cooling skin highlights the four characteristics of "tendon", "thin", "fine" and "tight".

"Tendon" means to be strong and chewy; "Thin" means steamed thin; "Fine" means finely cut; "穰" means softness.

It is difficult to achieve these four characteristics without certain training to make the cool skin meet these four characteristics by hand.

Of course, the most important thing is the last seasoning, how to prepare a delicious cold skin, which is the biggest test.

After Jiang Yu came up with the problem, in order to keep the red eucalyptus chef and the white eucalyptus chef from affecting each other, he simply asked Yan Tongtong to take the three white eucalyptus chefs to the kitchen on the second floor to make cold skin, while the seven red eucalyptus chefs stayed on the first floor to start stir-frying.

When Jiang Yu gave the three white eucalyptus chefs a question, the seven chefs also chose the dishes they wanted to make and began to do their own work.

Lu Shuwu, Ma Guoqiang, He Chunxiao and others have already gone up to the second floor to watch the three white eucalyptus chefs make cold skin.

Jiang Yu, Jia Dequan and others stayed on the first floor, following a few red eucalyptus chefs with a blank face, watching them select ingredients, wash and chop vegetables.

All of a sudden, the seven red eucalyptus chefs were instantly busy.

……

Xiong Zhengtao has been in Jiangzhou since he started learning to cook, and he has never worked outside the province.

It is precisely because of this that he is best at Jiangzhou local cuisine, as well as Hunan cuisine and Sichuan cuisine that have been improved locally, which is actually the main dish of Qingshan Restaurant.

After reading the menu printed out by Jiang Yu, he didn't think about it, so he chose one of the flower meat dishes - fried minced pork with garlic sprouts.

After choosing the dish to try, Xiong Zhengtao took a deep breath, no longer thinking nonsense in his mind, and suddenly calmed down and focused his entire attention on completing this dish.

He didn't even bother to pay attention to what the other chefs chose.

After the other chefs arrived at the side dish room, Xiong Zhengtao took a large bundle of garlic sprouts from the crisper, cleaned it, removed the old roots, and then cut it into fine cubes.

At the beginning, when he heard Jiang Yu say that he wanted to make a big pot of dishes, Xiong Zhengtao was a little nervous and apprehensive, after all, he rarely made a big pot of dishes.

In addition to studying in the middle school cafeteria near the hotel for a period of time and cooking a few times in a big pot, there are relatives in my hometown who ask him to help go back to cook when they want to celebrate their birthdays and get married, but this is only once or twice a year, and they may not be able to meet twice a year.

Under such circumstances, it is normal for him to feel a little uneasy in his heart.

However, Xiong Zhengtao has an advantage that once he starts to do the right thing, the whole person will soon be immersed in it, and the previous tension and uneasiness will disappear in an instant.

At this moment, Xiong Zhengtao, who picked up a kitchen knife and was chopping vegetables, was like this.

He held the garlic sprouts in one hand, held the kitchen knife in the other hand, his eyes drooped slightly, and the knife was not light or heavy, just enough to cut off the garlic sprouts under his hands, and not to waste his strength, only to hear a thin rhythmic "tuk tuk tuk" sound, and after a while, a long garlic sprout was cut into thin dices.

If you look closely, you can also be surprised to find that these small dings are almost the same length, which looks pleasing to the eye.

Even if a person with obsessive-compulsive disorder sees it, he has to give a thumbs up and praise "beautiful"!

After cutting the garlic sprouts, Xiong Zhengtao took another large piece of pork belly, washed and drained it, and quickly cut it into minced meat.

After putting the minced meat in a basin, he added cooking wine, light soy sauce, starch, and a small amount of sugar and cooking oil, stirred the minced meat with the seasoning, and set it aside to marinate to taste.

Next, Xiong Zhengtao took the green and red peppers, green onions and garlic, and after washing, the green and red peppers were cut into fine cubes, and the green onions and garlic were minced.

After this step, his stir-fried minced pork with garlic sprouts is considered to be ready for the dish.

After putting the chopped garlic sprouts, minced meat, green and red peppers, minced green onions and minced garlic, and black beans on the delivery cart, Xiong Zhengtao pushed the cart to the stove in the operation room, ready to start stir-frying.

At this moment, on the edge of the stove, several chefs who handle relatively simple ingredients have already begun to stir-fry.

The whole kitchen was buzzing with blowers, the flames rising from the stove kept licking the bottom of the pot, and several cooks were sweating profusely, grabbing the wet towel hanging around their necks from time to time to wipe the sweat, picking up the shovel with both hands, and constantly stir-frying the various ingredients in the cauldron, and the smell of vegetables continued to come to the face.

Xiong Zhengtao was not in a hurry at the moment, he walked to an empty stove, and was not in a hurry to start a fire, first washed the seemingly clean cauldron again, and then carefully inspected whether the range hood above his head was normal.

After doing this, he looked at the salt, monosodium glutamate, light soy sauce, dark soy sauce, cooking wine and other seasonings next to the stove, and even tasted the saltiness of the salt.

When he was doing these examinations, Jia Dequan, who was standing not far from his side, couldn't help but nod slightly, looking very approving.

He turned sideways to look at Jiang Yu who was standing on the side, and explained in a low voice:

"It's really a little bit of what a chef does in the kitchen, making sure you're familiar with everything on the stove to avoid getting scramble when stir-frying, and trying the seasoning yourself to be aware of it and avoid putting too much or too little in the seasoning.

For example, dark soy sauce, although they are all called dark soy sauce, the brand is different, and the saltiness is also different. ”

Jiang Yu nodded slightly, noticing this, he couldn't help but have more expectations for this young chef.

Xiong Zhengtao obviously didn't know anything about what was happening behind him.

At this moment, after he had checked everything on the stove, he had already done it in his heart, and then he was relieved and was about to start stir-frying.

After the oil is hot, Xiong Zhengtao first puts in the minced garlic and black black bean sauce and stir-fries until fragrant, and then pours the minced meat that has been marinated and flavored before into the pot, and constantly stir-fry with a shovel to make the minced meat distinct, and then add a little dark soy sauce to adjust the color.

Subsequently, he continued to stir-fry the finely diced minced garlic and green and red peppers for a minute or two, then added salt, monosodium glutamate and other seasonings, and after stir-frying evenly, Xiong Zhengtao immediately turned off the heat and put it on the plate.

A large pot of steaming, fragrant fried minced pork with garlic sprouts came out of the pot and was packed in a large tray that had been prepared a long time ago, and Xiong Zhengtao sprinkled the minced green onions that had been prepared a long time ago.

At this point, this dish of fried minced pork with garlic sprouts is ready.

However, Xiong Zhengtao did not stop, after putting the dishes out of the pot and on the plate, he immediately turned around, cleaned the cauldron and shovel that he had stir-fried, and took a rag to wipe all the dirt such as vegetable soup and oil stains that were accidentally spilled around the stove, and then washed the rag and put it aside to dry.

After doing this, he breathed a sigh of relief, walked back to Jiang Yu and Jia Dequan, bent down a little stiffly, and said calmly:

"Two bosses, my dish of fried minced pork with garlic sprouts has been prepared."

"Well, hard work."

Before Jiang Yu could speak, Jia Dequan nodded and looked at Xiong Zhengtao with a satisfied expression.

The seven chefs have basically prepared the dishes they have selected, but after observing all the way, none of them have done things as carefully as Xiong Zhengtao.

For example, after some chefs came to the operation room, they casually glanced at it and directly started to boil the oil, and when the dishes were in the pot, he found that there were still dirty things on the shovel of the stir-fry, and after hesitating for a while, he turned off the fire and stopped stir-frying, and then cleaned the shovel again, and then continued to stir-fry.

Until the dish was fried, the chef's face was dark, probably he also thought, maybe this pot is not necessarily clean, but the dishes have been put down to fry, you can't pour out the dishes in the pot again, wash the pot again, right?

If he had done that, he would have been eliminated from the tournament.

Of course, even if he finishes the dish, there is a good chance that he will not have much fun.

In contrast, Xiong Zhengtao's series of operations can be used as a tutorial for the chef's operation specifications before stir-frying, not only to check whether the tools on the stove are clean and suitable, but also to taste the taste of the seasoning, so that he knows it well.

Not to mention that after he finished cooking, he didn't just put the used pot and spatula aside like other chefs, but cleaned it again, and even wiped the stove clean.

A clean and refreshing kitchen, not to mention that the chef will be in a better mood when doing things, even if outsiders see it, they will be more at ease.

It is precisely because of this that no one will not like a chef who loves cleanliness.

It can be said that in this part of the food tasting, Xiong Zhengtao's detailed handling can get full marks.

Didn't you see that Jia Dequan's eyes were already overflowing with praise when he looked at him?

He stepped forward, observed with great interest the tray full of fried minced meat with garlic sprouts in front of him, and couldn't help asking:

"In my impression, fried minced meat with garlic sprouts, green and red peppers and black beans are rarely put in it, young man, is this how you do it in your hometown?"

"Uh, not ......"

Although Xiong Zhengtao didn't know that Jia Dequan was a master chef, he also knew that since the other party could sit in the middle during the interview, he was not a chef but also a canteen owner.

Although it is rumored that the Seven Canteen was opened by the boss of Xiao Jiang next to him, who knows if he is the representative of the bright face that was pushed out?

It's not like I've never seen this kind of thing.

Therefore, after hearing Jia Dequan's question, Xiong Zhengtao did not dare to slack off at all, and hurriedly explained,

"This dish was improved by a head chef at Castle Peak Restaurant based on the recipe of a home-cooked dish from Treasure Island.

At that time, it also became the signature dish of Castle Peak Restaurant, which tasted crisp and refreshing, with a spicy aftertaste, whether it was used to mix noodles or wine, rice, it was very delicious. ”

"Oh? What dish? ”

Jiang Yu is also interested.

Xiong Zhengtao responded: "Fry the fly's head." ”

"Oh, that's the dish."

When Jia Dequan heard this, he suddenly said,

"This dish is not only available on Treasure Island, but also in several places, and the name is similar.

The reason why it is called 'fried fly head' is because the black and round tempeh in the dish looks like a fly's head.

In some places, beef, garlic sprouts, tempeh and dried red peppers are finely diced and stir-fried, while in others they are minced with leeks, pork belly, tempeh and chili peppers. ”

After a pause, he glanced at Xiong Zhengtao again, and said with an approving face,

"The head chef of your restaurant is very good at using his brains, synthesizing several methods, and using a lot of green and red peppers.

The original flavor of this stir-fried fly's head is not spicy, because of the tempeh, it is salty and salty, but after you improve it, the taste has become fragrant and spicy, and it is no wonder that the locals like it.

The fried minced pork with garlic sprouts you made looks pretty good, the minced meat is red and bright, and the garlic sprouts are green, but we still have to taste it before we know how it tastes. ”

When Xiong Zhengtao heard this, he hurriedly said: "Please give more guidance to the two bosses!" ”

"I can't talk about pointing, let's talk to each other."

Jiang Yu smiled at him, turned his head and said to Jia Dequan again, "Then let's try it first." ”

As he spoke, he asked people to bring two pairs of clean bowls, one for each person, scooped a little of this improved version of fried minced meat with garlic sprouts with a threshing spoon, put it in the bowl, and then picked up some minced meat and tasted it, and then tasted the diced garlic sprouts.

After tasting it, the two men looked at each other, but didn't say anything, and turned to continue tasting the dishes made by the other red eucalyptus chefs.

Seeing this scene, Xiong Zhengtao, who had calmed down, suddenly felt apprehensive again.

Although before coming to the Seven Canteen for an interview, his mentality has always been very flat, it is good to be able to be a chef in the Seven Canteen, not only have the opportunity to learn Boss Xiaojiang's cooking skills and make his skills better, but also often taste the dishes made by Boss Xiaojiang, which is a beautiful day to think about.

Of course, the most important thing is that he had heard before that the kitchen working atmosphere of the Seven Canteens was very good, there was no gangs and intrigues at all, and everyone had a very good relationship.

This is also the living environment he has always longed for, and if he can really get in, he doesn't mind staying there all the time.

But if he can't join the Seven Canteens in the end because of his own level, then he can accept it, anyway, he has already resigned from Qingshan Restaurant, and he can just go to a big city along the coast to break through, maybe he can also break through.

Although the idea was very good, when it came to the end, he still began to suffer from gains and losses.

Probably, this has something to do with the fact that he came to the seventh canteen early in the morning and took the opportunity to have breakfast here.

The incomparable delicious taste is still repeated in his mouth until now, and it will never be forgotten for a long time.

Once I really leave Jiangzhou and go to a big coastal city, I am afraid that I will never be able to taste such a delicious meal again......

Just when Xiong Zhengtao was worried and had thoughts in his head, Jiang Yu and Jia Dequan had already tasted all the dishes made by the seven red eucalyptus chefs.

"It's so hot in the kitchen, and you have to try the dishes, it's really hard for everyone!"

Jiang Yu put down the bowl quickly, took a sip of water and rinsed his mouth, and took out another tissue to wipe his mouth clean, then glanced at the several chefs standing in front of him, and said with a smile,

"You can also taste the dishes made by other people, and when you have tasted them, I will announce the final results."

After saying this, he and Jia Dequan walked aside and began to discuss.

For the two of them, the level of these seven red eucalyptus chefs is average, after all, they are only senior chefs.

And Jia Dequan is already a senior technician, and he is still a master of Hubei cuisine.

As for Jiang Yu, although his own cooking skills have not yet reached the level of a senior technician, they are not far behind.

Therefore, two people can roughly distinguish the advantages and disadvantages of their dishes by tasting them, and now all they have to do is to choose two suitable chefs from among them.

For example, the chef who stir-fried half of the food before and turned off the heat to clean the shovel, even if the dishes he made tasted better than those made by others, Jiang Yu and Jia Dequan would not choose him.

The reason for this is that the chef is too careless to work in the student cafeteria.

After all, the food here is to be made for the students, and whether it is delicious or not is not the most important thing, but cleanliness and hygiene!

Like him, he didn't even clean the pot and spatula before cooking, but when he saw that the pot seemed to be clean, he started cooking directly.

Especially, it's still a food tasting!

When he tried the dishes, he dared to be so careless, what kind of style he was like on weekdays, it was unimaginable.

How dare Jiang Yu use such a person?

If this is used, once something goes wrong, the person responsible is Jiang Yu himself!

Therefore, Jiang Yu and Jia Dequan want to choose not the best chef who cooks the best food, but the most suitable chef for the Seven Canteens!