Chapter 184 The Last Level of Fire Exercise
Of course, this is not intentional, and we don't deliberately make them have a long learning process. It's just that this is the way the chef's job is. If you want to be a chef in a big restaurant, three to five years of basic skills are indispensable. This is a necessary process.
In the end, only a small number of people can persevere and cultivate their talents. If their own restaurant can absorb them, they will stay in the restaurant. If they cannot, they will know many people in the catering industry and it will not be a problem to recommend a good place.
During this period, skills will be taught as usual and people will be employed as usual, but those who can learn something are apprentices who can truly keep their temper. After learning, the skills are their own, and if they don't like being assigned, they can decide for themselves whether to stay or leave. It is a mutually beneficial situation for both parties.
About ten minutes after Zhao Xiaojing hung up the phone, Gu Shanfeng called back.
"Xiao Zhao, you asked me if he was willing. When I told him about this, he agreed immediately. Wan Yuyue even said that I was partial and rushed to ask if she could be accepted as the other one! I was so angry that I scolded her and asked if my temple was too small to accommodate her!" Gu Shanfeng complained in a sonorous voice.
Zhao Xiaojing couldn't stop laughing when she heard this. After a few more words, they decided to set the time for Yun Yongyuan to come to work three days later.
"Also, Yun Yongyuan said a salary of 4,000 would be enough. Firstly, he's never been a chef before and is a bit nervous, worried he might not do a good job. Secondly, he said he wants a low salary, but considering the money, even if his performance is poor, you can keep him for a while and let him get more experience.
"If he does something wrong, just teach him directly and give him your advice in person. He's quite honest and will listen to advice," Gu Shanfeng added before hanging up.
"Okay, since he saved me so much money, I will definitely give him some good advice." It was the first time that Zhao Xiaojing saw someone who took the initiative to reduce his salary. She was surprised and funny at the same time, and couldn't help laughing out loud.
After the phone call, Su Yuchen and Ouyang Yidan had already cleaned up the store. Zhao Xiaojing summoned Xiaozhi to check again and the three of them went off work.
She originally wanted to go home and enter the virtual space to start researching soup dumplings, but when Zhao Xiaojing looked carefully, she found that neither the kitchen scenes of Gushanfeng Restaurant and her own kitchen saved in the virtual space contained water chestnuts for the water chestnut soup dumplings that Wang Jiandang liked.
Due to the lack of raw materials, Zhao Xiaojing had to give up and plunged into the learning module to continue learning fire skills.
Fire skills refer to the control and management of the temperature. It sounds mysterious, but Zhao Xiaojing has been practicing the learning module for many days and has studied for nearly 3,500 hours. She has finally reached the point where she can control the temperature freely.
Controlling the heat actually means controlling the temperature in the pot. To control the temperature well, you must not only control the size of the fire, but also have a clear understanding of the characteristics of the fire, the ingredients used, and the preparation methods while controlling the size of the fire.
For example, the oil added during stir-frying is very important for temperature. It not only transmits temperature, but also controls the temperature within a certain range.
Add more oil when stir-frying. Even if the fire is very strong and the flame temperature is very high, the base oil can quickly transfer the flame temperature while protecting the ingredients so that the ingredients do not stick to the pan. This is why stir-fried dishes are always oily.
Similarly, removing the food from the heat and shaking the wok are also ways to control the heat, lower the temperature, control the temperature, and make the temperature balanced.
Simply put, the heat is to control different temperatures for different ingredients to obtain the best taste within a certain time range.
After immersing herself in the virtual space for ten hours of practice, Zhao Xiaojing once again challenged the last level of the fire exercise.
The last step is stir-fried pork with peppers, a dish that looks simple but is quite demanding on the cooking time. It requires a high fire to stir-fry to achieve a fusion feeling, with the fat being crispy and the lean meat not being dry, the meat having the flavor of peppers and the peppers having the flavor of meat, all in one.
For this dish, Zhao Xiaojing chose pork front leg, slicing the fat and lean meat separately. Slicing the lean meat thinner and the fat to a moderate thickness, with a fat-to-lean ratio of 37:37. This way, the meat will have just the right amount of fat, moist without being too greasy.
Zhao Xiaojing uses thin-skinned and thick-fleshed screw peppers, and pairs them with green onions, Sichuan peppercorns, crushed garlic, and fermented black beans as side dishes.
After turning on the fire, heat the pot first. Heating the pot is the first step to control the heat. Only a fully preheated pot can ensure that the ingredients are heated evenly.
Then turn the heat to medium, without adding oil, put the screw peppers cut into dice into the pot and stir-fry to kill the green smell of the peppers. Stir-fry until the peppers become soft and serve.
Then add the base oil and evenly rotate it in the pot for a few turns to make the bottom and the edge of the pot reach the same temperature. Then pour out the hot oil in the pot and add cold oil.
After heating the cold oil, Zhao Xiaojing continued to use medium heat and began to stir-fry the fat.
After putting the fat into the pot, Zhao Xiaojing waited for a while until the bottom of the meat was cooked before stir-frying the meat. When it was slightly browned, she turned the medium heat to low and added the lean meat.
Stir-fry the lean meat over low heat until it just changes color. Zhao Xiaojing quickly adds the green onion, peppercorns, and fermented black beans and continues to stir-fry over low heat. After the aroma comes out, add light soy sauce and dark soy sauce. Then turn up the heat again and sauté the soy sauce until fragrant. Then add the screw peppers that have been stir-fried until softened in advance, a little salt and soy sauce, stir-fry for a few times, then add the crushed garlic, stir-fry evenly with a few large spoons, and remove from the pan.
The whole dish only takes a few minutes to prepare, but it is quite a test of one’s control over heat and practical application skills.
First of all, the temperature for stir-frying the screw peppers over medium heat should not be too high. If it is too high, the peppers will easily become flaky. If it is too low, the spiciness of the peppers will not come out. They should be stir-fried until they are just softened, so that the spiciness will be the strongest and the flavor will be easiest to absorb, so that the aroma of the meat can fully penetrate into it.
Secondly, the heat for stir-frying fat must be medium. High heat will cause the fat on the surface of the fat to shrink rapidly, and the water inside will evaporate quickly, making it dry and hard. Medium heat allows the fat to be heated evenly, allowing the fat to slowly seep out while keeping the meat tender and smooth, ensuring the taste after stir-frying.
Then blanch the lean meat over low heat to ensure that the meat is tender and not dry, and that it does not clump together due to high temperature when stir-frying.
Then there is the soy sauce. Only high temperature can stimulate the aroma of the soy sauce and enhance its freshness. At the same time, you cannot add chili peppers immediately after adding soy sauce, because the chili peppers are at low temperature. After adding them, the soy sauce will not be fully fried, and it will taste like raw soy sauce.
Finally, there is the order and time of adding various auxiliary ingredients, as well as the last addition of oyster sauce and garlic. Each step seems random, but in fact it requires precise control of the cooking time and heat of the ingredients. That is, different ingredients must be cooked at different temperatures and times to obtain the best taste. It looks random, but it is all details.
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