Chapter 140 Family Portrait
Zhao Xiaojing gave up recharging and immediately upgraded the virtual space.
The upgraded virtual space is a little larger, a full 60 square meters, and can save two scenes for permanent use. Zhao Xiaojing immediately thought of Master Gu's restaurant kitchen.
There are plenty of fresh ingredients there, and all the machines and kitchen utensils are available. Zhao Xiaojing has been coveting that kitchen for a long time, but she doesn't know if the 60-square-meter project is enough.
The next day, around 9 o'clock, Zhao Xiaojing arrived at the restaurant in Gushanfeng.
When I arrived, the entire restaurant staff had just finished a meeting and were going to different areas to start working.
Several staff members at the front desk already knew her. When they saw her, they greeted her with a smile and took her all the way to the kitchen.
Ding~
[Random Task: At a banquet you participate in, achieve a clean plate rate of at least 65% for dishes you create as the head chef (excluding leftovers).]
As soon as you step into the kitchen, the task comes.
While accepting it, Zhao Xiaojing wondered what a 65% CD rate meant.
"Here you are, Xiao Zhao. Have you eaten?" Gu Shanfeng had just changed his clothes and came over. He smiled and greeted Zhao Xiaojing who arrived at the kitchen on time.
"I have eaten. Master Gu, what is the empty plate rate of the restaurant's wedding banquets? Can everyone finish the dishes?" Zhao Xiaojing was worried about having no data to refer to, so she asked Gu Shanfeng directly when she saw him.
"Except for the vegetables, almost everything is cleaned up. After all, every table has customers taking away food, so there is no waste. Why are you interested in this?
Come with me over there and bring over the washed vegetables." Gu Shanfeng said as he led Zhao Xiaojing to the rough processing area. On the way, several apprentices had already brought their own baskets of vegetables over.
"It just occurred to me that the largest banquet restaurant in Yangcheng used to be a hotel. The food seemed a bit higher-end, so many people booked it. But because it wasn't very tasty, most of the food was usually left over, and the guests had to take it away."
Most of the washed ingredients in the rough processing area were carried by the apprentices. Zhao Xiaojing carried a basket of cucumbers and Gu Shanfeng carried a basket of green onions. The portions were small, so the two of them didn't use a cart and carried their own baskets back.
"It's better here because the meals we order during holidays are set meals, so we don't allow extra dishes. There's also a limit on the number of people at a table, so most people can still eat a lot.
"Besides, our restaurant specializes in cooking, and I'm quite confident in my cooking skills. If most of the food can't be eaten, wouldn't that damage my reputation? Haha." Gu Shanfeng said with a smile.
Zhao Xiaojing felt a little relieved after hearing this. It seemed that as long as she performed at an average level, it would not be difficult to complete the task of achieving a 65% CD rate.
The two chatted and laughed as they placed the vegetable basket on the shelf next to the workbench. Several of the disciples secretly glanced at Gu Shanfeng, seeing his warm and smiling face, and winked at each other with pouty lips.
"What are you doing?! Don't think I can't see you doing these little tricks. If you were as good as your junior sister, I would also greet you with a smile every day!
You've been learning to cook for so long, but you can't even control the temperature of a frying pan. What do you expect me to do to you? Huh? "
Gu Shanfeng's smile instantly faded into a stern expression. He glared at his disciples and began to scold them, his chef's aura overwhelming him. The disciples hunched their necks, not daring to look up. Each of them restrained their expressions, trying to minimize their presence.
"Xiao Zhao, come here." Zhao Xiaojing was feeling nervous because of the atmosphere. Gu Shanfeng turned around and smiled at her again, speaking in a soft voice.
Zhao Xiaojing nodded quickly. She was surprised that Gu Shanfeng was so fierce when scolding people. At the same time, she joined Gu Shanfeng in cutting and preparing the dishes and began to prepare them in an orderly manner.
There are a large number of people at the banquet today. According to yesterday's division of labor, she, Gu Shanfeng and eight apprentices are cutting and preparing the food together, while the two chefs next to them are still carving as usual.
After dozens of baskets of vegetables were neatly cut and prepared, Zhao Xiaojing went to the rough processing area to get the processed ribs and fan bones, marinated the meat for frying later, and then went to help at the cold dish post where she was assigned.
Several kitchen workers in the middle also took out the meat ingredients that the hot dish chef would use, prepared them one by one, and piled them on the workbench.
There are all kinds of seafood, steaks, lamb chops, top-quality chicken, duck, fish, all fresh, which are rarely seen in small restaurants.
Zhao Xiaojing's eyes lit up, and she immediately used virtual space to project the entire workbench and part of the stove and then saved the scene.
It was a fruitful experience. Although I don’t know how to cook many of the dishes and have never seen them before, I have the ingredients, so I don’t have to worry about practicing.
After the cold dishes she was responsible for were almost mixed, Zhao Xiaojing went to the constant temperature fryer.
Several meat dishes that need to be fried have been marinated for a while. The cook brought a bowl of mixed stuffing and put on gloves to prepare frying lotus root balls.
Zhao Xiaojing also put on gloves, held a spoon, and followed the chef's instructions while watching the size of the dumplings. Soon, a pot of golden, round dumplings came out of the pot with a fragrant smell.
Lotus root balls are an ingredient in the restaurant's specialty, "Quan Jia Fu." While this dish is served in many places, each has its own unique preparation, and it's a dish that can be made in both ordinary households and high-end hotels.
Although everyone is eating the same traditional dish, there is still a big difference between the simplified version and the advanced version.
Restaurants like the one at Gushanfeng serve a high-end version of the delicate cooking method, which is very complicated to make.
Simmer the pork bone broth on low heat for 8 hours. Blanch bamboo shoots, black fungus, soaked dried shiitake mushrooms, pork liver, lean meat, and squid slices cut into wheat-ear shapes. Remove from heat until cooked through and change color.
After frying the egg skin, spread the pork filling on it, roll it up and press it down at the same time. Poke small holes with a toothpick and steam it until cooked. Then cut it diagonally into thick slices like egg rolls.
Then fry some lotus root balls, tiger skin quail eggs, and pig skin.
Then add bamboo shoots, black fungus and dried shiitake mushrooms into the pot and stir-fry until fragrant. Pour in the broth, then add pig skin, tiger skin quail eggs, lean meat and other ingredients. Season and boil, then add a few red dates.
Then transfer the ingredients into the casserole and place the egg rolls prepared in advance on top. Now a family meal with rich ingredients and delicious taste is ready.
Zhao Xiaojing set the temperature and time, and while waiting for the ribs to be fried, she watched the hot dish chef not far away methodically preparing the whole family meal. Thinking of the simple version she had been eating since she was a child, she couldn't help but smile bitterly.
At that time, they would fry an egg, add boiling water to make a white soup, then put in ham, broccoli, cherry tomatoes, crispy pork, and meatloaf bought from the supermarket. Once everything was cooked, it was done. The whole dish took less than ten minutes to prepare, and it looked colorful and nutritious.
Then she and her mother started eating around the small table. Her mother always left her favorite crispy pork and ham sausage for her, and ate the broccoli and tomatoes that she didn't like.
At that time, this dish was the most delicious thing in the world for her, and it was also a true family portrait. She never imagined that the outside world was so big, and that a family portrait in a big hotel would require so many things and so much effort.
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