Chapter 247 Culinary Course Graduation Examination
Not to mention Zhao Xiaojing. As her rest time increased, she spent more and more time in virtual space and learning modules. Her cooking skills improved step by step with the study of the courses, and her chef level also increased with each course graduation.
During this period, sales revenue continued to reach new highs, and Xiaozhi's revenue rewards continued to come.
Not only are there a large number of system coins, various buffs, body enhancers, and physical customization coupons, but there is also a set of carving knives, three kitchen knives, and a whetstone that matches the system kitchen knives.
The extra kitchen knife was given to Lu Hongwen as promised, and the other two were given to Wan Yuyue and Yun Yongyuan. The two of them couldn't let go of the knives and rushed to cut vegetables.
As for the physical customized coupons, of course they were all used on Su Yuchen, secretly made into drinks to feed her body enhancers.
Now the physical enhancement of the two has reached 90% and 80% respectively, and the buffs of the store employees have also reached 40% agility, 40% spirit, and 40% strength. While all of them are strong, Zhao Xiaojing and Su Yuchen have double buffs superimposed, making them even stronger.
What's funny is that everyone has noticed that their physical strength, reaction, and mental state have improved to varying degrees, but with Su Yuchen as a reference, they all agree that it's all due to the training gained from working in the store.
They also say that rising tide lifts all boats, and those who arrive first are different. Otherwise, why can they all hold the clay pot, but still cannot compare to Su Yuchen?
Zhao Xiaojing was happy to see this happen, thinking that people's brains are flexible and they can convince themselves of everything.
At the same time, after Zhao Xiaojing saved up a bunch of system coins for level upgrades and revenue rewards, she waved her hand and directly bought all the remaining cooking courses in the learning module, spending more than 20,000 system coins at one time.
After that, I was even more excited to study in the module day and night.
On this day, a new round of heavy snow came. Zhao Xiaojing followed Xiaozhi's reminder and reduced the amount of food prepared. She closed the store early and entered the virtual space as soon as she got home to take the graduation exam of the cooking course again.
It was only when Zhao Xiaojing finished the last lesson that she realized that even after completing the entire course, there was still a comprehensive graduation exam.
The graduation exam tests the overall mastery and application of culinary skills, integrating the key points of each course. It is not possible to meet the requirements by simply passing all individual courses.
For example, Zhao Xiaojing has already mastered knife skills, heat control, seasoning, plating, hot dishes, cold dishes, stir-fries, stews, etc., but if she is given a bunch of ingredients, can she combine all her skills, quickly put them together to make a meal, perfectly bring out the best characteristics of the ingredients, and reasonably apply the skills she has learned, instead of neglecting one thing while focusing on another and being in a hurry?
Zhao Xiaojing took a deep breath and clicked on the exam again. In an instant, the scene around her changed. Zhao Xiaojing was standing in a large kitchen filled with food, various tools and equipment, and even a row of pots and stoves.
"For a meal for eight people, it must include steaming, roasting, braising, frying, stir-frying, and deep-frying. Meat, vegetables, hot and cold dishes must be properly matched, and it should be pleasing to the eye. It should take two hours." The serious instructor appeared with his arms folded, gave Zhao Xiaojing some instructions, and then put down a timer and disappeared.
Zhao Xiaojing did not look at the instructor whom she had met many times. She just acted quickly at the same time, soaking the various meats on the workbench in a basin of blood water, and then began to wash the vegetables.
You can't use the quick module for the graduation exam, you have to use your own abilities throughout the process. However, Zhao Xiaojing had already practiced this in the restaurant. After thirty minutes, all the vegetables and side dishes had been cleaned and cut.
It took another five minutes for Zhao Xiaojing to cut and wash the remaining meat one by one according to the portion, and leave the live fish and shrimp alone for the time being.
Since this was not her first exam, Zhao Xiaojing had already planned the menu and had a rough idea of the order in which to cook the dishes.
Put four pots of beef, ribs, chicken and duck into cold water at the same time and blanch them. While blanching, prepare the batter for fried oyster mushrooms and blanch four tomatoes in boiling water.
After taking them out, wash them with warm water. Add boiling water to the ribs, and put in salt, rock sugar, scallion segments, ginger slices, peppercorns, star anise, and bay leaves and simmer over low heat.
Then take out a piece of kitchen paper to absorb the moisture from the chicken, duck and beef. Then add the ginger and green onion slices to the chicken and stir-fry until fragrant and dry. Then pour in two and a half bowls of boiling water and simmer over high heat.
While the chicken was stewing, Zhao Xiaojing took out the tomatoes, peeled them, heated oil in a pan and fried them until they became sandy, then set them aside.
Then add bay leaves, angelica, star anise, cinnamon, white peppercorns and large pieces of green onion, ginger, garlic and onion into the hot oil and stir-fry until fragrant. Then pour in the sandy tomato sauce on the side, stir-fry evenly and add the beef.
Stir-fry until the beef is evenly coated with a layer of rich tomato paste, then add Huadiao wine, light soy sauce, a small amount of yellow rock sugar, and half a bowl of boiling water and stew.
At this time, the chicken soup that was stewing over high heat had been boiling for five minutes, and the last bit of fishy smell of the chicken had evaporated. Zhao Xiaojing picked up the lid on one side and covered it, letting it continue stewing.
Then reduce the flame of the beef that has started to boil, cover the pot and simmer.
It takes time to stew all three pots before moving on to the next step. Zhao Xiaojing took advantage of the free time to clean the four unwashed pots that had just been used, then heated oil in another pot and started cooking the duck.
Duck has a strong fishy smell, but its own characteristics are also quite obvious. In addition to sour radish and old duck soup, Zhao Xiaojing's other more experienced cooking method is beer duck. The dish Zhao Xiaojing chose for the exam was beer duck.
After the oil is heated, Zhao Xiaojing adds green onions, ginger, garlic and dried chilies over low heat, stir-fries them briefly, then adds red oil and bean paste. When the color of the pot turns into a uniform red sauce and a rich aroma emerges, pour in the duck pieces that have been wiped clean of moisture.
When the surface of the duck pieces is slightly browned, add star anise, bay leaves, cinnamon, light soy sauce, dark soy sauce, and oyster sauce and stir-fry. After the aroma is released, pour in a 500 ml can of beer and a bowl of water. Add two pieces of yellow rock sugar, bring to a boil over high heat, then turn to medium-low heat and cover the pot.
Zhao Xiaojing looked up at the timer. Only fifty-five minutes had passed, and there was still one hour and five minutes left.
Zhao Xiaojing took out the cut yam soaked in water, put it on a plate and put it in the steamer. She also took another small enamel pot and started to make blueberry jam.
Put the blueberries directly into the pot, turn to medium heat and stir-fry until the moisture is dry. After the surface is slightly wrinkled, turn to low heat and stir-fry while pressing. It is not necessary to crush them completely. Just keep the granular texture and release the juice. At the same time, add yellow rock sugar in a ratio of 10:1, and continue to stir-fry.
While stir-frying, Zhao Xiaojing opened the lid of the chicken soup. At this time, a thick layer of yellow fat had appeared on the surface of the chicken soup. Zhao Xiaojing added lotus seeds, lilies, and corn. After boiling it slightly, she took out the casserole on the side, scooped all the soup and ingredients into it, and then turned to low heat.
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