The City of Terror

The first chapter is sent, today the cold turned high -

It is very spacious, the kitchen is spacious and the kitchen is neatly arranged. It is separated from the restaurant by a huge glass wall, which shows that the kitchen is clean and allows customers to see the chef cooking.

Behind the glass wall, more than a dozen chefs wearing high hats are busy, and more employees are busy cutting vegetables, cutting meat, cheekbones, and preparing materials in a kitchen behind.

"What dishes do you cook??"

The person in charge of the kitchen is called Huang Jun. It is said to be a national first-class chef. He is in his forties. He is proficient in Cantonese cuisine, Sichuan cuisine and Lu cuisine. He is full of flesh, fat, tall and wearing a high head. The white chef's hat looked at Wei Xiaobei and asked.

For him, the guy who came in by the relationship like Wei Xiaobei is the most headache. One is not good, and there is a flaw. If you want to do it, you have to help him.

However, he did not accept it. It is said that this man was personally sent by the prince, and his status was lofty.

Let Huang Jun want to arrange it to the back of the kitchen to do some chores, so he has to ask clearly, so as not to leak.

Before meeting with Zhou Rong, Wei Xiaobei knew that he was a chef at the Cantonese restaurant, so he carefully read the information of Cantonese cuisine early.

After all, to say good-looking cuisine, it is really Cantonese cuisine, and all kinds of materials are expensive, and they are also beautiful.

Well, Wei Xiaobei has seen a post on the Internet, saying that the chef who is also the teacher, the Cantonese chef is best looking for a job. As long as the basic skills are in place, the Cantonese cuisine made will look good. As for the taste, don't mention it for the time being.

Cantonese cuisine is basically about the taste and not light. Pursue the taste, so there is more work under the shape, which is in line with the needs of Wei Xiaobei.

“Cantonese cuisine is basically there.”

After listening to Huang Jun’s inquiry, Wei Xiaobei thought about it, but he replied without any modesty.

Wei Xiaobei wanted to be modest, but he worried that if he was modest, he would be deprived of the right to the stove by Huang Jun.

Although I have come here to practice the idea of ​​practical learning, it is absolutely unwilling to let myself be a chef apprentice.

Will it?

For the first time, Huang Jun met such a modest chef. At first glance, Wei Xiaobei’s block is very strong, and he is taller than himself, but he is also 21 years old.

To say that the chef industry is an industry that absolutely requires experience, the peak period of his career is generally between 30 and 60 years old. The more he goes behind, the higher the technology.

Most of the 21-year-old chefs did not leave school until long.

Wouldn't it be just a look?

Huang Jun looked at Wei Xiaobei's hands, like a fan. The joints are thick, but it is a good hand to cut vegetables.

Let him try it?

Huang Jun thought about it and finally did not dare to take risks. He led Wei Xiaobei to a stove. Let it try to stir up the fried beef.

It is said that this dry fried beef river is a kind of Cantonese food snacks. The dry fried beef river is divided into wet fried with glutinous rice juice and dried stir-fried without glutinous juice, from sprouts. River powder, beef and other materials are fried.

This is the most difficult to dry without simmering juice. It requires oily and lustrous, and the beef is smooth and tender. The river powder is smooth and smooth, and the plate is dry and juice-free!

Slightly careless, the beef is black and hard, and the river powder sticks softly.

In the industry, this dish is often used to test the Cantonese chef craft.

Therefore, it is not that Huang Jun deliberately defended Xiaobei.

There is no need to mention the process of cooking. Wei Xiaobei has also practiced several dishes in the martial arts hall. Among them, this must be used to test the craftsmanship.

Wei Xiaobei stir-fry and stir-fried Niuhe. As a 30-year-old chef, Huang Jun saw it at first sight. Wei Xiaobei’s experience is somewhat poor, but it belongs to the kind of talent, and it is fried. Although the fried beef river is slightly overheated, it is a good dish.

In this way, Huang Jun gave birth to a few points of love.

To be honest, Huang Jun sees a lot of talented young people, but talent like Wei Xiaobei has seen him for the first time in so many years.

Of course, Huang Jun does not know that this is not the Wei Xiaobei talent is excellent, but the addition of his cooking skills.

Nodded, Huang Jun directly pointed Wei Xiaobei as his own helper. He was watching the chef cooking at the side, and sometimes he started to work, and sometimes he could operate independently under the guidance of the chef.

As the head of the kitchen of the Dragon and Tiger Restaurant, Huang Jun’s status is very high. Many chefs want to serve as their helper. They learn a few hands and can’t eat and drink in the future. When they see Wei Xiaobei, they are so valued by Huang Jun. The heart is naturally a bit uncomfortable, but here, even if they are unhappy, they can only hold back.

If you offended Huang Jun, don't say that you can't stay in this dragon and tiger restaurant, even the entire chef community in Green Lake City is difficult to mix.

In this society, there are circles everywhere.

Wei Xiaobei is not a fool. Although he is not very happy with the kitchen, he has seen the environment in the kitchen and knows the cooking skills that he has to enter the room. He wants to take the spoon in this kitchen. But there may not be a chance to cook.

I have said before that the people who eat here are not rich and expensive, and the chefs with slightly different cooking skills are left idle, that is, when the chefs are absent, they are temporarily used for the top class.

I don’t know how long it will take for a few years.

Wei Xiaobei’s first-day chef career quickly passed under the direction of Huang Jun.

Although there is no separate spoon in the Dragon and Tiger Restaurant in this day, in the free time, Huang Jun also let Wei Xiaobei do a few dishes, constantly commenting, pointing out the mistakes of Wei Xiaobei.

When I got off work, Wei Xiaobei felt that her cooking skills had improved a lot. The things that I didn’t understand the information before were also smooth, and even the color of the cooking skills on the property panel showed some changes.

Back to the martial arts hall, Wei Xiaobei gave Huang Kun and Zhu Xinyi made a few Cantonese dishes. When cooking alone, the hard work of the day appeared.

In the past, even if Wei Xiaobei was a Cantonese dish, it would be lucky to make a dish with a color of color for every ten dishes.

But this time, in the five Cantonese dishes, there are two colored dishes, which made Wei Xiaobei could not help but surprise.

The next morning, Wei Xiaobei was playing boxing and refining, and he went to the Longhudou Restaurant early.

This is what Huang Jun asked.

Huang Jun was very valued by Wei Xiaobei, and he was thinking about finding a disciple to pass on his clothes.

You must know that Huang Jun’s apprentices have not been collected in recent years. Compared with Huang Jun’s own, the talents are all worse, that is, they can only imitate Huang Jun’s crafts, and want to fully inherit, and even It’s hard to add new ideas.

The innovation here is not just about developing a few dishes.

Instead, you have to make your own ideas and styles.

Just like the dishes made by Huang Jun, many old diners know that Huang Jun did it when they eat it. When they get this, they can be called new.

In this way, Huang Jun will see Wei Xiaobei, and naturally he is not willing to waste such a good seedling, so the requirements for Wei Xiaobei are strictly strict.

When Wei Xiaobei went, the restaurant kitchen had already opened fire.

Cantonese cuisine is to make morning tea.

When Wei Xiaobei came, Huang Jun called Wei Xiaobei to the stove to explain the various early practices.

Compared with other cuisines, this Cantonese cuisine is the most abundant.

If you have seen Xiangjiang movies, you should know how rich this so-called morning tea is. The famous pork roast, sausage powder, thin-skinned shrimp dumplings, dried steamed pork, steamed pork ribs, etc., make people look like a mouthful of water.

To be honest, Wei Xiaobei was so big that he had never eaten a morning tea. Today he met, and naturally he is interested.

Breakfast, lunch, evening tea, dinner, etc. Wei Xiaobei is a colorful day.

When the kitchen chefs were a little busy, Wei Xiaobei was also appointed by Huang Jun as a stove to operate alone.

At the beginning, Huang Jun was still a little worried. When he was cooking, he stared for a while, then he let go of his heart.

The dishes that Wei Xiaobei is doing now, although sometimes not necessarily very good, but the taste and fragrance are enough.

After all, in the Dragon and Tiger Restaurant, not every dish is expensive, and there are slightly cheaper dishes.

Therefore, after those cheaper dishes, Huang Jun was handed over to Wei Xiaobei, in order to hammer the cooking of Xiaobei.

When I got back to work at the martial arts hall, I felt a little tired with the strength of Wei Xiaobei.

This is not a physical consumption, but every time a dish is made, Wei Xiaobei needs to concentrate on it. This is imaginable for the consumption of the spirit.

On the other hand, those chefs, although cooking, are also very careful, but after all, experience is there, even if you close your eyes, some movements can be conditioned.

And Wei Xiaobei wants to do this now, but it is not enough.

But the hard work of this day is worthy of Wei Xiaobei’s view.

During the day, the number of colored dishes increased by 52, and there were already 64 in the previous accumulation.

Back to the martial arts hall, three Cantonese dishes made by Huang Kun and Zhu Xinyi have three colors of Cantonese cuisine.

This made Wei Xiaobei could not help but sigh. This is the difference between Master and the research materials.

After all, there is too much involved in this cooking, and by examining the information, many things will be missed.

For example, according to Huang Jun, if you want to make a dish to the extreme, you need to start from the basics.

What is the basis?

It is the ingredients!

The origin of the ingredients has a huge impact on the ingredients, even when the ingredients are growing, the climate of that year will have an impact.

Even those seasonings need to consider their origin, etc., and then they are cooking skills.

In short, Wei Xiaobei now gave a bit of admiration to Huang Jun.

In the next four days, Wei Xiaobei's chances of producing colored dishes are getting higher and higher, and finally he has raised the number of colored dishes needed for this cooking skill improvement to 300 before leaving work on Friday. (To be continued...)