An ancient building in the distance appeared in front of you, in this city of high-rise buildings, suddenly there was an ancient building, which was a bit of a contradiction, but this only three-storey ancient building complemented each other with these high-rise buildings, and when it got closer, a simple and elegant temperament seemed to emanate from this building, as if it had traveled back to ancient times.

After entering the main building, walking into the hall, no matter who it is, no matter how many times you have been here, you will always look at the caisson ceiling on the top of the building at first sight, the nine dragons suspended in mid-air have different shapes, surrounded by auspicious clouds, and a huge dragon ball hangs in the center, the dragon ball exudes a soft light, and the dragon scales and dragon whiskers on the dragons are clearly illuminated. There are some calligraphy and paintings hanging on the walls of the hall, which may not be understood by laymen, but insiders know that there is no shortage of some famous works of these calligraphy and paintings.

The second floor is designed to be more prosperous and high-end than the first floor, only those calligraphy and paintings, it is said that the owner of this drunken immortal residence collected for a long time to find, as for the third floor, it is the opposite, the design is very simple, but it gives people an indescribable atmosphere, the third floor is rarely open to the public, only to entertain some important guests.

Ling Yunhao has only been to the third floor once, it seems that the boss invited a calligraphy master to a banquet, Ling Yunhao is usually diligent, that time it was an exception for the head chef to let him take him up with a plate to take a look, Ling Yunhao now remembers the shock at that time. It's not how gorgeous the third floor is, but it's too simple, all the same color wooden furniture, floor window sills, no gorgeous decorations, a private room only has a table and a few chairs, so simple that it can't be simpler, according to Ling Yunhao's idea, the second floor is so gorgeous, the third floor should be even more exquisite!

Later, I found out that it was because the boss Guan Junshan's father started from scratch with a few tables and chairs, and then the business gradually got better and bigger, and slowly had the current scale, the third floor was designed by the old man himself, and it was also highly praised by many distinguished guests on the third floor.

Walk through the hall and into a courtyard on the left, where the kitchen is located. It is still a red wall of blue bricks and tiles, but after walking in, it is obvious that the modern atmosphere is much stronger, and after Ling Yunhao took out the number plate to check in, he began a busy day.

Now Ling Yunhao's main job is to cut and match, that is, to give the chef a hand, be responsible for the rough processing of some dishes, cut the dishes ordered by the guests, prepare the side dishes and seasonings, and then cook them by the chef. Everything has to start from the most basic, in Drunken Immortal Residence, even if it is a side dish, the treatment is quite good, and there is still a lot of room for improvement in the back, but it depends on your own efforts.

Morning is the busiest time, to inventory the refrigerator warehouse, to collect vegetables, wash vegetables, cut, but also to back up the dishes that are often ordered in the morning, everything is in an orderly manner, time passes minute by minute, and soon it is time to eat, the kitchen begins the day of formal excitement, the sound of various ordering leaflets and pots and pans plus the sound of the smoke machine stove, as if compiling a symphony, heavy metal symphony.

"No. 7 table chopped pepper fish head!" "The dish messenger reported the order, chopped pepper fish head, a well-known traditional Hunan dish. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and glutinous taste, fresh and spicy and palatable. This is a dish that combines the "freshness" of the fish head and the "spiciness" of chopped peppers. The hot and spicy red chopped pepper is covered with white and tender fish head meat, and the aroma is hot and fragrant. In the steaming method, the fresh aroma of the fish head is retained in the meat as much as possible, and the flavor of chopped pepper penetrates into the fish meat just right, and the entrance is delicate and crystalline, with a gentle and elegant spicy taste, which makes people linger.

Although chopping pepper fish head does not pay attention to knife skills, it takes some effort to make this dish special, because Ling Yunhao has not yet reached the level of a wok, so he can only watch other chefs do it.

Wang Shijie has been cooking steamed vegetables in Zuixianju for more than three years, and his best skills are chopped pepper fish head and pagoda button meat.

Wang Shijie took a look at the menu and started to move, Ling Yunhao hurriedly came over and began to help, took the fish head prepared in advance, washed it, cut the fish head, and left the fish skin without chopping to ensure that the two halves of the fish head were connected together, which is the only place in this dish that requires knife skills.

Put on the cooking wine and marinate the ginger slices for a while. Put a layer of secret chopped chili peppers on the head of the fish, because the chopped chili peppers are salty, so you don't need to put more salt, and then put them in the steamer to steam for 20 minutes. After the fish head is steamed, pour out some of the water vapor left at the bottom of the plate. Then Wang Shijie went to boil the oil in another pot, Ling Yunhao thought that the dish had been completed, and was about to take it away, but was stopped by Wang Shijie, who was still burning the oil.

"Wait a minute, there is one last process to chop the fish head, and it is also the most important. After that, he grabbed a handful of chopped green onions and sprinkled them on top of the fish's head.

"Look!"

After sprinkling chopped green onions, Wang Shijie turned off the stove, scooped a spoonful of hot olive oil and poured it on the fish head, chopping peppers collided with the hot oil, making a "squeaky ......" sound.

"Alright, let's serve!" At this point, a chopped pepper fish head was officially completed. Carefully holding the freshly chopped pepper fish head, recalling the production process of Master Wang just now, Ling Yunhao walked out of the kitchen.

Busy hours always pass quickly, and after one o'clock, the number of guests gradually decreases, and finally you can take a short break. Ling Yunhao was about to clean up the countertop and go out to breathe, but the head chef walked in at this time.

"Okay, let's put down the work at hand, I'll talk about something!" The head chef's name is Shao Hengyuan, and it is said that he is still a special chef invited by the father of Guan Junshan, the owner of Zuixianju, when he was in charge, and now the head chef rarely cooks, and only shows his hands when there are important guests on the third floor, and usually helps manage the kitchen.

"In recent months, several new colleagues have joined Zuixianju, we are a very fair and just place here, and those who have the ability can stand in a better position and get more salary, so I am ready to join Zuixianju in a week, nearly half a year, and participate in an assessment together, after passing the assessment, you can take the spoon on the stove, and then I will arrange for the master to take you, I took a look, a total of ten people, you should pay attention to these days to practice, you can also ask other masters for advice, as for the assessment content, I will sell it first. All right, get busy!"

After the head chef finished speaking, he went out, Ling Yunhao was a little confused when he heard it, "The assessment has not been notified in advance, and it is only a week later, it seems that I have to ask the old staff here." ”

Ling Yunhao found Wang Shijie, he has been here for more than three years, he should know a little bit, "Master Wang, do you know what this assessment is about? You know that I have been here for three months, and I have always wanted to learn a little more, this should be a good opportunity." ”

Wang Shijie's image of Ling Yunhao is still good, he has some basic skills and is diligent, so he will often teach him from time to time when cooking, and it is not surprising to hear Ling Yunhao ask this question.

"This assessment will basically be twice a year, it is the way for novices to be promoted, and you can follow other wok masters to learn to cook after passing the assessment, as for the assessment content, it is nothing more than knife skills, as well as cold dishes, some basic knowledge of pastry, and you may also have to make a dish, anyway, there is no specific topic, in short, you can do more preparation these days! ”

After thanking Wang Shijie, Ling Yunhao found a corner and began to think, he used to learn some home-cooked food from his mother, and he also learned a lot of things here, I think for newcomers, the assessment shouldn't be too difficult, right?" ”

The head chef appeared at noon, and he didn't come to the kitchen again until the evening, and the others were used to it, nine o'clock, it was the time for the kitchen to get off work, and after packing up his things, Ling Yunhao clocked out of work, and didn't remember until the end of the day's work, and there was a master at home who taught him to cultivate the truth.