"Mother."
"Don't be afraid. They're all just like you. They're all very well behaved and want to be your friends. And there's Teacher Zhao. You can tell her anything. Even if you need to go to the restroom, don't hesitate to ask."
"Don't worry, Xiaofeng's parents, we will remind them regularly."
"Trouble."
"You're so polite," Zhao Meijun said, extending her hand toward Xiaofeng. "Go with the teacher to say hello to the students, okay?"
Xiaofeng looked at Lin Jiaojiao, and when he saw her nod, he extended his hand, walked into the classroom with the teacher, and took the initiative to introduce his name.
Seeing that my classmates were all happy to see me, I finally felt relieved.
Lin Jiaojiao, who was watching everything at the door, also breathed a sigh of relief.
It was much easier than she thought!
After returning home, she began to prepare Master Zhang's dishes seriously.
In addition to the Taibai duck mentioned above, the others are also real hard-core dishes.
For example, braised pork feet with soybeans, stewed pork elbows with soy sauce, glutinous rice spareribs, braised pork with preserved vegetables, and braised lamb chops.
There are also lighter dishes, such as Yiqingerbai mixed with tofu and boiled chicken.
Yesterday, the restaurant's other two chefs, Wang Guixi and Zhou Tieshu, explained to her in detail the taste of these dishes and the approximate ingredients used.
In fact, they are all traditional delicacies left by our ancestors.
It’s just that information technology is not well developed now, and various industries still retain the most primitive teaching methods.
The master teaches his apprentice, and the knowledge is passed down from generation to generation.
So it seems very mysterious.
But in the 21st century, many people are willing to share.
Not only that, some highly skilled chefs can also completely replicate it and improve the original taste.
For example, steamed pork ribs with glutinous rice.
In fact, this dish is not too difficult to make. Use tender spareribs with delicious meat and mix them with a series of seasonings such as green onions, ginger, garlic, etc. The important thing is to add some seasonings to better lock in the flavor.
What follows is key.
It is best to put some sauce in the soaked glutinous rice first, which can enhance the flavor and color.
Wrap each rib with glutinous rice. Before putting them into the steamer, divide the washed corn into several sections and place them separately.
It prevents adhesion and destroys the appearance.
It can also blend in the sweetness of corn, increasing the layering of the dish and increasing the number of target audiences.
As for the most traditional preserved vegetable pork.
This dish is a must-order at any time of the day.
But the procedure is not simple.
You have to be very careful from the first step of choosing meat.
It is best to choose the kind of pork with three layers of pork belly.
The meat must be cooked thoroughly.
Before taking the next step, you need to poke holes in the skin to make it more flavorful.
Then comes the most traditional steps: spread with soy sauce, fry in oil, place pickled mustard greens on the bottom, put the chopped meat on top and steam it.
But when cutting the meat, remember to cut it thinly so that it can be more flavorful.
Before the final product is produced, it is also the most critical time.
Many people serve the braised pork directly on the table without dealing with the remaining soup after finishing it.
The meat is well-seasoned and does not need a richer soup to embellish it, as it will only overshadow the flavor.
Therefore, before serving, be sure to pour out most of the soup, leaving only a small portion and sprinkle with a handful of chives, which is the real delicacy!
Lin Jiaojiao also made some improvements to the remaining dishes.
After trying it and finding no problem, we sent the revised menu to the Island Hotel.
Manager Wang and the chefs in the kitchen happily gathered in the kitchen to look at the recipe when they saw Lin Jiaojiao arrive so quickly.
Yesterday's events have affected today's business.
The waiters were also idle and were standing at the kitchen door looking inside.
Wang Guixi and Zhou Tieshu are the most experienced chefs besides Master Zhang.
The two of them looked at the recipes in their hands and couldn't stop nodding!
Excitement often appears in his eyes.
“What’s with this teriyaki sauce you wrote about?”
"This braised sauce is suitable for any braised dish. It's actually very simple to make. Use the old broth as the base, add dark soy sauce, salt, sugar, green onions, ginger, and garlic, and simmer until it becomes thick."
"So that's what happened!"
"Also, they added wine when stewing! Wine can enhance the flavor and remove the fishy smell. Why didn't I think of this before? Xiaolin, you are amazing!"
"If you knew the recipe, you would be just as good! Next, I'll demonstrate it."
As Lin Jiaojiao said this, she tied on her apron and officially started.
She would give some precautions when making each dish.
The employees of the Island Hotel all listened attentively.
Until the last dish is ready.
The crowd burst into warm applause.
"It's a shame for someone like you not to enter this industry!"
"That's right! If I had your talent back then, I wouldn't have known how long ago..."
"Don't talk about your past. Things are going so well these days. Comrade Xiaolin, you really should consider studying cooking. You'll definitely shine in the future!"
Zhang Tong, Song Ziwu and several other young chefs standing nearby also had tears in their eyes.
In addition to admiration, I am more moved.
"Comrade Lin, I never thought you would be willing to share your secret recipe with everyone, including us newcomers!"
"Yes, if you have any problems in the future, just come to us. As long as we can help, we will definitely help you!"
“That’s right!”
Lin Jiaojiao shook her head to stop everyone from praising her. "This is what I promised Manager Wang. You're welcome. Oh, and there's one more thing."
She took out a notebook from her bag and handed it to Manager Wang who was standing beside her.
"What is this?" Manager Wang opened it curiously. Each page had a picture of a mushroom with its name next to it, including whether it was edible.
What should be done with the edible ones? Is the inedible one poisonous? Is the poison fatal?
"Did you draw this?"
"Yes, there are many kinds of wild mushrooms. Master Zhang's incident cannot happen again."
Everyone immediately gathered around and began to observe the mushrooms on it.
"Looks like there are about ten kinds of mushrooms, right? Comrade Xiaolin, how do you know so much?"
"I read a lot of different books and have done research before!"
Lin Jiaojiao said without blushing or beating her heart.
In the 21st century, they have been compiled into songs. When watching videos, they brainwash us every day. How can we not remember them?
“Read!”
“Amazing!”
Now everyone admires him even more.
Manager Wang couldn't help nodding. "I've been thinking about this lately, too. After all, Master Zhang's incident was a huge deal, and it's impacted our business. I just haven't been able to figure it out. Your method is fantastic!"
"It's not just us who should pay attention to this, everyone should pay attention to it too. We can post these things where everyone can see them and educate people about them. This will not only be a good thing for the people, but it will also help improve the store's reputation."
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