The old man told the story of the competition. Pen ~ fun ~ pavilion www.biquge.info

"I have confidence in you!" said the old man with a smile.

"But if you lose!"

Bai Qing is still a little apprehensive, there are many people in this world, he does have some talent in cooking, but he will not be arrogant enough to be invincible in the world.

"If you lose, you lose!"

The old man smiled: "To be a man, you have to be able to afford to lose, if you lose, you will lose, there is nothing great, don't afford to lose." Besides, even if you win, so what! In the Olympic Games, there are 303 gold medals, which means that there are 303 champions, and there are only two or three that may be remembered by the world!"

"In the Chinese Olympics, there are many athletes who have won gold medals, but I also remember Liu Xiang. Don't take yourself too seriously, no one will remember you if you lose, and even if you win, after a while, you will be forgotten!"

The old man smiled, a little lonely.

Back then, the old man participated in food competitions many times and won many awards, but now, who still remembers him.

............

In apprehension, in doubt, Bai Qing got into the car and left into the distance.

"How much does this car cost?"

A question arose in Bai Qing's heart, turned on his phone, searched, and finally came to a conclusion.

BMW 7 Series, 265 . 80,000 RMB.

"Hey, rich man!"

Bai Qing took a deep breath, a rich man is a rich man.

"Little junior brother, what type of cuisine are you mainly good at?" asked Xu Nan, and began to explore the details of this junior brother.

"I'm good at making medicinal food, as for the rest, it's average!" Bai Qing said honestly.

"Little junior brother, senior brother has to rely on you!" Xu Nan said.

"Do your best!" Bai Qingdao said.

Yunjing Hotel, a well-known hotel in the city, is luxurious, brilliant, and antique, it is a first-class hotel, but recently the business has been depressed a lot, and it has to reduce the scale, streamline personnel, and even transfer to other industries.

It's just that the interlacing is like a mountain, and other industries are not easy to mix in these years.

If you go in blindly, you may lose money.

The car stopped in the underground garage, Xu Nan personally opened the car door and said, "Little junior brother, my father said that you are very powerful, but I don't know how powerful you are...... Let's go by the old rules!"

"What old rules?" Bai Qing asked.

"It's a mule or a horse, pull it out and slip away. If you have the ability, you don't have the ability, let's talk about it after the competition. Xu Nan said: "When you get to the back kitchen, you cook a few dishes and take a look at your skills!"

"Okay!" Bai Qing nodded.

As a chef, you still have to rely on your ability to eat.

Everything is virtual, do it yourself, cook high, you can see the superiority.

I went up the elevator and turned around to the back kitchen of the hotel, only to see that the back kitchen was at the moment of leisure.

"Mr. Xu is good!"

"The boss is here!"

"Mr. Xu, this is a new employee!"

When they arrived at the back kitchen, the employees greeted each other, and Xu Nan responded that the relationship was very good.

"Gather everyone!"

Xu Nan waved his hand and said hello.

Suddenly, the chefs stopped and gathered in two rows.

"This is my little junior brother, and my father's protégé!" Xu Nan said.

Suddenly, the chefs looked at Bai Qing, as if they were looking at a giant panda, and Bai Qing couldn't help but furious.

The layman may not know and is not very familiar with it, but the insider, the cook's profession is extremely familiar with the old man, and the old man is a veteran in the chef world. The apprentices he accepted were all pillars.

"Of course, the rules can't be broken, it's the mule or the horse that leads it out for a walk! If you have the ability or not, I don't count, you don't count, the ability in your hand has the final say!" Xu Nan said: "Now, the little junior brother makes a few dishes, comment on it, if you can do it, go back!"

"Good!"

The individual chefs nodded.

"Bring the recipe!" Xu Nan said.

Immediately, a chef stepped forward and handed over a recipe.

Xu Nan opened the recipe, pointed out a few dishes, and said, "Little junior brother, these can be done or not, and I won't change a few!"

"Yes!"

"No need, others will help you!" Xu Nan said.

"No, I'll do it myself!"

As he spoke, Bai Qing took off his coat, put on a chef's clothes, and put on a chef's hat, and the whole person became different.

At this time, some chefs have already taken some of the ingredients.

Bai Qing started to process and cut, and rough processed various ingredients.

Cutting and matching seems very simple, cutting radish into shredded radish, cutting pork into pieces, chopping cabbage, removing fish scales, etc., and mixing all kinds of spices and ingredients properly.

It seems that this link is the easiest, as long as you are not a fool, you will do it.

Generally speaking, cutting is mainly done by novices who have just joined the kitchen, and there seems to be no threshold, and it seems that anyone can do it well.

But the old man said that this link is difficult, no less difficult than hands-on cooking, and even some masters may not be able to do this well.

"Cutting" is to cut the material, that is, by using various knife methods, the raw materials after the initial processing are reprocessed into various forms (including general forms and color forms) that are convenient for cooking and eating, and the industry is also called "changing the knife".

"Matching" is to change the knife to cut various forms of raw materials, according to the requirements of cooking techniques, according to the amount, color, quality, shape, etc., with the plate, in order to cook into a perfect color, flavor and shape of the dish.

In addition, some tender raw materials with large water content or to maintain a certain form of raw materials should also be sizing and hanging paste and other protective measures.

Therefore, the so-called cutting technique refers to the sum of all the work processes that take place after the ingredients are purchased and before the dish is cooked. It mainly includes the cleaning of raw materials, the whole material out of the bone, the dry goods increase, knife processing, batching, sizing and paste, etc.

Cutting and matching is not just a simple combination of knife handling and ingredients, but an informative process that aims to lay the foundation and prepare for the formal cooking.

The perfect cut is no less difficult than those masters.

Traditionally, Chinese cuisine has been recognized as the core of "taste", emphasizing the taste of food and despising the cutting technique.

In fact, in terms of the length of time, the ratio of the time spent on the preparation of raw materials, washing, primary processing, and knife processing to the actual cooking time is about 7:3 to 9:1. In other words, the cutting and matching technology takes up most of the time of a cooking process.

In Chinese cuisine, each dish has its own unique flavor, not only the selection of raw materials, but also according to the different characteristics of different parts of the raw materials, so that they can make the best use of things.

In modern times, when using various pesticides, in addition to making the surface clean, measures should be taken to reduce pesticide residues during the washing process.

In addition, the toxins contained in sprouted potatoes, undercooked green beans, spoiled fish and shrimp, and dead soft-shelled turtles are seriously harmful to human health and must be eliminated. Knife processing brings the ingredients to the level required for formal cooking. Superb knife skills not only make the raw materials easier to mature, but also have a certain aesthetic value. The role of side dishes cannot be ignored.

In the specific process of side dishes, accurate measurement and preparation have not yet been realized, and the control of the portion is completely determined by the experience of the side dish chef. If the portion is too small and the profit is too high, it is difficult to have repeat customers if it is a "hammer" transaction; if the portion is too small and the profit is too low, it is difficult for the catering enterprise to continue its operation.

The side dish determines the color of the dish. The same red and green, "a little red in the green bush" is the icing on the cake, and the mixture of red and green and the imbalance is a complete failure. The color of the dish may arouse people's appetite due to its preconceived characteristics, or it may be pleasing to the eye, or the flowers and willows will make people uninterested.

In addition, in today's era, we have shifted from the blind one-sided pursuit of high-end and high consumption to the rational pursuit of healthy and scientific diet, and pay more and more attention to the nutritional combination of food.

The side dishes should be a reasonable meal, and all kinds of nutrients should be evenly matched.

In addition, the traditional Chinese diet believes that everything has its own nature, some are harmonious, some are restrained, and there are many taboos. If the chef understands these principles, the prepared dishes will be more delicious and scientific.