Chapter 140: One go, one win, one level chef
"Oh, you have a high fever. Hurry up, I'll take you to the hospital, you need injections, take medicines, you can't just stand there."
Liao Yongxin's forehead was burning hot, and he kept coughing.
Before Du Shaojie came, he twisted a cold towel and put it on his head. He was already confused lying on the bed.
Regardless of whether the other party was willing or not, Du Shaojie directly carried the old man out. Liao Yongxin couldn't ride a bike in this state, so he had to use his own bike to carry him to the People's Hospital.
At night, of course, they went to the emergency room. There were not many patients in the hospital, so it was their turn soon.
The doctor on duty first listened with a stethoscope, then wrote a prescription for tests and X-rays, and finally diagnosed acute pneumonia, requiring hospitalization.
Du Shaojie ran up and down, and finally sent Liao Yongxin to the ward.
"Xiao Du, you've been tired for a long time, go back and rest."
After the injection and taking the medicine, Liao Yongxin's spirit was obviously better. His temperature was slowly dropping, so he asked Du Shaojie to go back quickly.
Du Shaojie chatted with the doctor on duty for a few words, confirmed that Liao Yongxin was not in danger, and then left the hospital.
The next morning, he brought some millet porridge, two boiled eggs and some pickles to the ward.
"Master Liao, sit up and eat something. I will deliver meals to you during your hospitalization. You should have a good rest and don't worry about other things." Liao
Yongxin didn't need to be accompanied, but he had to eat three meals a day.
He was a lonely person in the local area, so Du Shaojie took on the job of delivering meals. You can order meals in the hospital cafeteria, but the quality of the meals is simply hard to describe, and Liao Yongxin probably can't eat it.
"Yeah, if you have time, I will deliver it. If you don't have time, I will order meals in the cafeteria. Alas, after all, he is old, and he got pneumonia after catching a cold. I can't say it, I can't say it."
Liao Yongxin was very touched, but he couldn't say it out loud.
Du Shaojie waited for the other party to finish eating, then left the hospital with the insulated lunch box and hurried to work at the unit.
In the morning, he called Wang Bin and asked for leave for Liao Yongxin. Only then did the people in the unit know that he was hospitalized.
Considering Liao Yongxin's actual situation, Wang Bin asked Director Chen for instructions, and then sent someone from the canteen to the hospital to take care of him. Three meals a day were also provided by the canteen.
Although Du Shaojie did not have to deliver meals, he took time to stay in the ward every day after work.
Obviously, it was impossible to ask Liao Yongxin to help with the wedding banquet. Even if the other party was discharged soon, he would have to rest for a while.
He thought of Dong Yunxian, but the Chinese restaurant in the hotel did not have a day off. It seemed that it would not work if the two chefs were not there at the same time.
After thinking about it, he called Zhong Fuxiang of Xijiang Hotel with a try-it-out mentality.
Unexpectedly, as soon as Du Shaojie mentioned the wedding banquet, the other party immediately agreed: "Okay! Tell me the time and place, and I will arrive on time."
Du Shaojie was overjoyed and told the other party the information he should say, and the other party hung up.
Liao Yongxin stayed in the hospital for five days and was discharged to go home for recuperation. Fortunately, it was the early stage of pneumonia, and the disease came and went quickly, but it would take some time for the body to fully recover.
Weekend.
Du Shaojie arrived at the wedding banquet early in the morning and met Zhong Fuxiang at the door.
"Master Zhong, good morning!"
"Good morning! Let's go in quickly, I'll take a look at the menu first, and then hurry up to make preparations."
Zhong Fuxiang was still as taciturn as ever, but he was not sloppy in his work.
The two went in and met the host, counted the ingredients and other supplies according to the list, and began to get busy.
There were four people doing odd jobs, and there were enough people, and the preparations were proceeding in an orderly manner.
Today's dishes are still the mainstream dishes of wedding banquets nowadays, which are heavy in oil, salt and spicy. For the two of them, there is almost no difficulty.
It was a bit tiring to handle ten tables by one person, but in the end, the task was completed very satisfactorily.
"Xiao Du, your [Dry-fried Fish] and [Stir-fried Kidney] today are very good. Just for these two dishes, your cooking skills have already reached the threshold of a top-class chef."
During the meal, Zhong Fuxiang rarely praised Du Shaojie.
To be honest, Zhong Fuxiang was surprised by Du Shaojie's great progress. The other party's progress was too fast. At such a young age, he had already touched the path of a top-class chef.
With more training, I'm afraid there will be another top-level chef in the city.
"I dare not think about being a top-class chef for the time being, but I have applied for the "first-level chef" level exam. I hope I can pass it smoothly."
Du Shaojie and Zhong Fuxiang did not have a personal relationship. This was the first time they cooperated to prepare a banquet outside. The feedback had not come yet, but they were both experts and knew that today's dishes were all very well made.
At this time, the host family and seven or eight relatives and friends came over.
"Master Zhong, we didn't expect that Master Du would invite you here. We are really flattered. You are a leader in the catering industry, and Xiao Du is a rising star in the catering industry. Today, everyone has seen what real cooking skills are."
These people came over to toast Zhong Fuxiang and Du Shaojie, with a warm and respectful attitude.
The level of today's wedding banquet opened the eyes of the guests. It turned out that an ordinary table of dishes could be cooked so deliciously!
Some of the guests knew Zhong Fuxiang. Before, he was cooking and outsiders could not see him. But when he finished his work and came out to eat, he was seen by someone.
After asking around, it turned out that the other young chef was the winner of the special prize of the national competition. Wow, a wedding banquet actually invited two high-level chefs.
Everyone spoke highly of this wedding banquet. The host's face was very glorious, so he brought some people to express his gratitude to the two of them.
"You're welcome, you're welcome! If there is anything that is not done well today, please forgive me."
Zhong Fuxiang doesn't like to deal with strangers, so Du Shaojie had to deal with it.
Fortunately, the host just came to express his gratitude. After three glasses of wine, a group of people left one after another.
The host pulled Du Shaojie aside and forced him to pay 160 yuan, two packs of cigarettes, and two bottles of wine. He couldn't refuse.
Du Shaojie couldn't refuse, so he was too lazy to argue and accepted the thank-you gift from the host.
"Master Zhong, the thank-you gift from the host is 160 yuan, two packs of cigarettes and two bottles of wine. You and I will each take half. Thanks to your help today, thank you!"
After leaving the wedding banquet, Du Shaojie took out 80 yuan and handed a pack of cigarettes and a bottle of wine to Zhong Fuxiang.
Zhong Fuxiang didn't even look at it. After taking it, he put the money directly into his arms, and then hung the bag of cigarettes and wine on the handlebars.
"Today is paid labor, why are you still polite? If there are such good things in the future, remember to notify me, I will definitely come."
After Zhong Fuxiang finished speaking, he rode away on his bicycle.
Du Shaojie was stunned for a long time, and then rode his bike home. He knew that he might have some misunderstandings about Zhong Fuxiang. In fact, he was not out of touch with the world, but simply had an introverted personality.
After finishing the wedding banquet, Du Shaojie turned down all the chores except work. Even when Su Dapeng asked him to cook [Dezhou Braised Chicken], he refused.
He was wholeheartedly preparing to impact the "first-level chef", and almost all his free time was spent in the simulation training (competition) scene.
[Exchange points: 975 points\1004 points]
[Duration: 480 hours\22456 hours]
The exchange points and duration have increased significantly, but the duration is also very large. Before the exam, the remaining time should not exceed 480 hours.
The cumulative time has reached 22456 hours, which means that Du Shaojie has spent almost 22,000 hours on simulation training (competition) in the past few years.
Calculated as 300 days a year and working 8 hours a day, Du Shaojie has accumulated more than 9 years and nearly 10 years of cooking experience in the simulation scene.
Therefore, Du Shaojie's cooking skills have made great progress, not from the sky, but with countless sweat and hard work.
There is a reward for every effort. Before the exam, Du Shaojie finally won the championship of the "Simulated Chef Skills Competition B3 Group", which means that his real strength has reached the level of a special third-level chef.
On the day of the exam, Du Shaojie met Zhong Fuxiang again.
This time, Zhong Fuxiang was the leader of the "First-level Chef" exam review group. In the practical exam, he was also the only judge who was not interested in Du Shaojie's high-level performance.
Zhong Fuxiang had seen Du Shaojie's current level at the wedding banquet a few days ago.
A guy whose comprehensive strength has already crossed the threshold of "special chef" is now taking the "first-level chef" exam. What is there to see? People can pass the exam with their eyes closed.
The dish for today's exam is [Fried Double Crisp in Oil], which is a traditional Shandong dish that has high requirements for knife skills and heat control.
The double crisps provided in the exam are "pig belly head" and "duck gizzards". The ingredients need to be cut with flower knives when cutting to facilitate the taste of the dishes. The ingredients are not complicated and the seasoning is simple, but it is extremely difficult to control the heat of frying.
It can be said that if you stir-fry this dish for one more second, it will be overcooked, and if you stir-fry it for one less second, it will not be cooked.
This dish still belongs to the category of pork offal dishes, but it has duck gizzards, and the cooking principles are the same.
Du Shaojie has studied this in depth, including [Stir-fried Kidney Flower], [Stir-fried Pork Liver], [Stir-fried Kidney and Liver], and this [Stir-fried Double Crisp], he doesn't know how many times
he has stir-fried it in the simulation training (competition) scene. So, he completed the test like flowing water, and then raised his hand to indicate.
Zhong Fuxiang was the first to come over, took a pair of bowls and chopsticks and tasted Du Shaojie's work. The taste is simply amazing, "crunchy" in the mouth, and it is endless aftertaste.
"This kid! He is simply a freak."
Zhong Fuxiang secretly gave Du Shaojie a big thumbs up, and at the same time he also criticized him in his heart.
The [Stir-fried Double Crisp] made by the other party today has made some progress in stir-frying skills compared to the [Stir-fried Kidney Flower] made at the wedding banquet that day.
The other judges also tasted Du Shaojie's work, and the expressions on their faces were absolutely wonderful.
To be honest, some of the judges present were not necessarily able to cook this [Fried Double Crispy] dish so perfectly. Just based on his control of the heat, he deserves a high score.
Du Shaojie passed the chef level test calmly and became a real first-class chef.
(End of this chapter)
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