Dining room seven, in the kitchen.

It was dinner time, and on the stove in the kitchen, the faint blue flames kept jumping up and licking the bottom of the pot.

Jiang Yu carried a wet towel in his left hand and picked up the wok, turning it up a few times from time to time, letting the ingredients in the pot churn and jump, and finally fell back into the pot without a single grain.

After turning the pot a few times, Jiang Yu unhurriedly picked up the spoon and scooped up the soy sauce, salt, monosodium glutamate, and homemade sauce into the pot, stirred it well again, and then put it on the plate.

It's simple, a fragrant stir-fried pork with dried peppers is ready.

Stir-fried pork with dried peppers is a fast dish, which should have been made by Du Guangning.

However, Jiang Yu is cooking a Cantonese kung fu dish of Lotus Chicken at this time, which needs to be steamed in the drawer for 20 minutes.

Anyway, being idle is also idle, and the guests in the four boxes today ordered a bit more dishes.

Seeing that Du Guangning was about to be too busy alone, Jiang Yu, as the boss, naturally couldn't just watch, and casually helped fry a dish of fried meat with dried peppers.

After setting the fried meat with the remaining dry peppers on the plate, Jiang Yu turned around again and continued to make the Lotus Chicken.

The main ingredients of Cantonese kung fu cooking lotus chicken include chicken, fresh shiitake mushrooms, bamboo shoots, dry flour, persimmon juice and soup, etc., and its production process is complex, which tests the chef's skills.

To start making, first cut the chicken slices into 4 cm long and 2.5 cm wide pieces, then add wet starch, refined salt and Shao wine and stir well.

Then, heat the pan and pour the lard, when the oil temperature is 4 or 5 hot, put the chicken into the oil pan and pour the oil back into the fence.

Then put the green onion segments, mushrooms, and bamboo shoot tips into the pot to pull the oil, and the green onion segments are served in a bowl.

After pouring out the excess oil in the pot, then fry the chicken balls, mushrooms, and bamboo shoots together in the pot, cook in Shao wine, add soup, refined salt, monosodium glutamate, persimmon juice, white vinegar, sugar and other seasonings.

After boiling over a high heat, turn to a simmer and simmer for about 10 minutes, thicken with wet starch, pour in sesame oil, add green onions, remove from the pot and put in a bowl for later use.

Then take 250 grams of dry flour and put it in a bowl, pour in boiling water and stir well, put it on the cutting board and knead it thoroughly by hand, then cut the large piece, the middle piece, and the small three pieces, and roll them into round skins of different sizes.

Smear 2 small pieces of dough with sesame oil on each side, combine the 2 pieces into one, then roll them out thin (keep round), put them in the pot and bake them on both sides until they are slightly red, take them out, tear them into 2 sheets, and cut them into an octagonal shape with a knife for later use.

Take another bowl, spread sesame oil on the inside of the bowl, place the large dough under the bowl, and use a knife to cut the octagonal open (two crosses), but do not scratch the edge of the bowl.

Then put the small pieces of dough into a bowl and then put in the chicken, and finally cover the middle piece of dough on top of the chicken, knead the edges of the four sides with your hands, and then round them with scissors and roll them into a rope edge.

Once you do this, you can steam it in the drawer.

Jiang Yu fried two quick dishes, and the lotus chicken was also steamed.

He first took a clean white porcelain plate and put it aside, and then put the entire bowl of steamed lotus chicken upside down on the white porcelain plate.

The skin at the bottom of the original bowl has eight corners, and at this moment, with the cooking lotus chicken in the bowl being turned upside down, one corner by one is slowly lifted, and it looks like a lotus flower that is slowly blooming.

Du Guangning was still busy stir-frying, and he didn't have time to pay attention to what was happening here.

But Xiong Zhengtao witnessed the whole process of Jiang Yu's cooking, and at this moment, he saw that the Cantonese kung fu dish lotus chicken really "bloomed" petals of lotus flowers on the plate, and he was stunned and speechless for a long time.

After a while, when Jiang Yu had set the dish on the lotus chicken, Xiong Zhengtao couldn't help but speak:

"Boss, this dish is the famous Cantonese dish Lotus Chicken? This is the first time I've seen it, and I didn't expect to be able to make the shape of a lotus flower!

Boss, you're amazing! ”

Xiong Zhengtao looked at Jiang Yu's eyes, and at this moment they were all small stars.

That is, he is a man, if he is a girl, he may already have a crush on Jiang Yu at this moment.

Just imagine, a young, handsome and golden, cooking is so delicious, which girl can not love it when she meets him?

Although Xiong Zhengtao has not been working in the kitchen on the second floor for a long time, he has already noticed that there are several pairs of eyes coveting him next to his boss!

There is a big reason why these girls haven't launched an "offensive" yet, maybe they feel a little ashamed of themselves when facing Jiang Yu, right?

An excellent boy like Jiang Yu is not unique, but it is also unique.

"This dish is relatively easy to make, and in terms of the complexity of the process, it is not as good as the squirrel mandarin fish."

Jiang Yu glanced at him, smiled and said,

"If you're interested in these kung fu dishes, then work hard and practice your knife skills.

Without a solid foundation of knife work, even if you learn the skills, you can't cook kung fu dishes. ”

"Ah, thank you, boss, I'll be practicing my knife skills from today!"

When Xiong Zhengtao heard this, he was overjoyed and nodded busily.

Although Jiang Yu did not say this explicitly, the meaning was already obvious, as long as Xiong Zhengtao was willing to learn, he was willing to teach.

Even kung fu dishes with complex processes are no exception.

This can't help but make Xiong Zhengtao full of emotion, only feeling that he resigned from Qingshan Restaurant and chose to apply for the job at the seventh canteen, what a correct choice he was.

You know, no matter where you work, the most common way for a chef to improve his skills is to watch and learn more.

Of course, if it is an apprentice taken by the head chef himself, then it is another matter, after all, it is his own person.

And in the Seven Canteens, Jiang Yu doesn't seem to care about these at all, as long as the chefs in the kitchen want to learn, he is willing to teach.

That's the pattern!

Perhaps it is precisely because of Jiang Yu's character that even if there are more and more people in the kitchen on the first and second floors of the seventh canteen, no one thinks of forming gangs and intrigues.

Everyone is doing their best to contribute to the Seven Canteens, as if the Seven Canteens have become their second home.

In your own home, of course, you can't tolerate those places that hide dirt and dirt!

"Don't be too happy too early, you better hurry up and learn to cook cold dishes with Xiao Du."

Jiang Yu waved his hand and said to Xiong Zhengtao with a smile,

"I may have to go on a business trip next month, and at that time, the No. 7 dining room will have to be maintained by you and Xiao Du."

It's still early July, and next month will be August.

The Chinese Young Celebrity Chef Elite Competition, organized by the Celebrity Chef Committee of the Chinese Cuisine Association, will be held in Tanzhou in mid-August.

As early as a few months ago, the Chinese Famous Chef Committee sent an invitation letter to Jiang Yu, and also made a special call, wanting to invite Jiang Yu as a guest to participate in this year's Young Celebrity Chef Elite Competition.

Just a few days ago, the Huaxia Famous Chef Committee called again to confirm whether Jiang Yu could make the trip.

Jiang Yu finally agreed.

Just like Juddquan used to advise him, as a chef, the most taboo thing is to work behind closed doors.

Only by going and seeing more, learning more about the strengths of other chefs, and tasting more of the uniqueness of some local famous dishes, can you gradually sublimate your cooking skills and reach a point that is difficult for others to achieve.

Although Jiang Yu has a business trip in August, the No. 7 restaurant has no intention of suspending business.

After all, today's No. 7 dining room is no longer as it was when it first opened, relying on Jiang Yu alone to maintain its operation.

Even if Jiang Yu left, there were still Du Guangning and Xiong Zhengtao in the kitchen.

Of course, there is still a big difference between Jiang Yu being there or not.

For example, Du Guangning can't make some kung fu dishes with complicated production processes, he can only make some fast hand dishes.

As for Xiong Zhengtao, he is even weaker, he hasn't even mastered the production of cold dishes yet.

This is also why Jiang Yu will remind Xiong Zhengtao to master the preparation of cold dishes first, otherwise, after Jiang Yu leaves, Du Guangning will be so busy that his heels will not touch the ground.

"Don't worry, boss, I won't delay the preparation of cold dishes, I will definitely learn hard with Brother Du!"

Xiong Zhengtao nodded again and again, he was only a few months younger than Du Guangning, but his posture was very low.

After all, he also knows that whoever has good craftsmanship in the kitchen is the boss, and he is a newcomer, and his level is the second, so he can only be a little brother.

Except that Jiang Yu was indeed younger than him, and he was really embarrassed to call his brother, as soon as he came to the second floor, he began to call Brother Du and Brother Pei, and his small mouth was like smearing honey.

What's more, the boss is still urging him to teach him the craft, where can I find such a good thing?

There is only Jiang Yu and his seven canteens here.

Therefore, although the daily workload is very large, Xiong Zhengtao is really painful and happy.

There is nothing more fulfilling for him than working in the Seven Canteens.

Jiang Yu nodded, didn't say anything more, turned his head and helped Du Guangning stir-fry the fast food.

The group was busy until more than eight o'clock in the evening, and only then did they finish the dishes in the four private rooms.

Jiang Yu has rested, and Du Guangning has to continue to cook staff meals.

Looking at his sweaty appearance, Jiang Yu felt tired for him, but looking at Du Guangning's expression, he seemed to enjoy this feeling very much.

Probably, being recognized is also a kind of happiness, right?

After dinner, Yan Tongtong and others were busy cleaning up the mess left by the guests in the box, while Du Guangning, Xiong Zhengtao and others began to clean up the kitchen.

Jiang Yu was the shopkeeper, and after eating, he went downstairs and came to the kitchen on the first floor.

At this moment, the canteen on the first floor had already passed dinner time, and Ma Guoqiang, He Chunxiao and others also went home early because they lived far away.

In the kitchen, there are only Lu Shuwu, Jia Zhibin, and two new chefs, Niu Daqiang and He Chunsheng.

Niu Daqiang and Jia Zhibin are helping to boil sour plum soup and make hot brine, He Chunsheng is a white case, he is naturally helping Lu Shuwu to mix noodles and knead noodles, and prepare to make some soup dumplings in advance, so as not to be too busy to do it tomorrow morning.

Lu Shuwu was sitting in front of the operating table to adjust the stuffing, and when he saw Jiang Yu coming, he greeted with a smile:

"The boss is done? It seems a little late today. ”

"Well, there are a bit of guests in the box today."

Jiang Yu nodded, took out his own special cup from the cabinet on the side and made a cup of tea, pulled out a chair, and sat down comfortably.

"I'm going to Tanzhou in the middle of next month, and the time for the Young Celebrity Chef Elite Competition has been confirmed, which is on August 15."

"It's a pity that I can't go back, I originally wanted to take you to Tanzhou for a good turn, it seems that there is no chance."

Lu Shuwu sighed deliberately, stared at Jiang Yu with a resentful expression and said,

"Who would have thought that our canteen would be open for business during the summer vacation?

The most infuriating thing is that even after the holiday, there are still as many people who come here to eat as before! ”

"There's no way, can't the canteen on the first floor be closed, and the No. 7 dining room on the second floor is still open for business, right?"

Jiang Yu shrugged his shoulders and said helplessly,

"If you want to rest, then rest for a few days, and I'll let Du Guangning come down for you for a while."

"Forget it, he's never cooked down there, and I'm worried he'll mess up."

Lu Shuwu shook his head, he finally straightened out the various matters in the kitchen on the first floor, but he didn't worry about handing over the canteen to others, who would it be if he messed up?

Since taking over the management of the canteen on the first floor, Lu Shuwu has regarded it as his own taboo, and no one is allowed to touch it except the boss.

Whoever touches him is in a hurry!

After a pause, he quickly changed the topic and said to Jiang Yu,

"By the way, didn't you say before that you were going to Tanzhou this time to visit my old man?

I have good news for you, my old man was invited to serve as an expert judge for this Young Celebrity Chef Elite Competition.

When the time comes, you don't have to go to the door yourself, you can see him at the game site! ”

"Really? That's great. ”

When Jiang Yu heard this, he immediately laughed, and he said,

"I was still worried that the time to go to Tanzhou this time was too tight, in case I didn't have the opportunity to visit your old man, how rude would it be?

Now it's okay, when the time comes, I'll talk to the old man in between games. ”

Before Lu Shuwu's grandfather came to Jiangzhou University, he originally wanted to arrest Lu Shuwu back, but later met Jiang Yu and saw Jiang Yu's cooking skills, so he gave up.

Before leaving, he also left his decades of cooking notes to Jiang Yu.

This was an extremely valuable gift for Jiang Yu, who had just come into contact with the chef industry at that time.

Such a great kindness, Jiang Yu cannot forget it no matter what.

This is why he will so readily agree to go to the Young Celebrity Chef Elite Competition held in Tanzhou to be a cooking performance guest.

The most important thing is that he wants to take this opportunity to visit Old Man Lu.

"Just talking?"

When Lu Shuwu heard this, his eyes widened suddenly, and then he shook his head suddenly,

"No, no, no, you must have made a mistake, you ran into my old man, and you sent him away while you wanted to chat?"

Jiang Yu was stunned for a moment, and then a bad premonition rose from the bottom of his heart:

"Or else?"

"You have to cook at least a full table of dishes, and satisfy my old man's stomach first."

Lu Shuwu said "hehe" Yile, squeezed his eyebrows and said,

"Otherwise, don't you want to get out of Tanzhou City!"

(End of chapter)