"Yes, today is a good day, of course I am very happy."
Du Shaojie didn't want to eat now, he just wanted to relax.
So, he pulled Liang Meiqin into the house, looking more excited than usual.
After a long time,
the two of them packed up and went to a seafood restaurant for a big meal.
The next day.
Du Shaojie came to [Xichuan Restaurant], and almost all the employees looked at him with surprise.
The boss hasn't been here for a long time, and it's really not easy to see him today.
"Hello, boss."
"Hello everyone."
The employees greeted him, and Du Shaojie responded with a smile.
Liao Yongxin heard the noise and came out of the kitchen. He couldn't help rolling his eyes when he saw this guy. If the employees were not there, he really wanted to scold him. He
only knew how to study dishes all day, I'm afraid he was possessed.
"Master, I have successfully restored many old dishes. I'll make a few later and you all can try them."
Du Shaojie knew Liao Yongxin too well, and he quickly revealed the good news before the other party got angry.
Sure enough, when Liao Yongxin heard that the "restoration of old dishes" plan was successful, he immediately grinned.
"Okay, okay, I knew you could do it! Tell me what ingredients you need, and I'll ask them to prepare them right away."
Du Shaojie immediately told him what he needed, and Liao Yongxin asked someone to write it down and prepare it soon.
In other words, his family runs a restaurant, otherwise how could it be so convenient?
Du Shaojie went to change his clothes and then walked into the back kitchen.
The first dish he made was [Chenpi Chicken], which is a classic Sichuan dish, but many Sichuan restaurants don't make this dish anymore, so not many people know how to make it.
[Chenpi Pork], [Chenpi Chicken], [Chenpi Beef] and other dishes are related, and they emphasize spicy, fresh and fragrant, with endless aftertaste.
Liao Yongxin watched the whole process and couldn't help nodding.
Although he had never made this dish, he still knew the basic method, so apart from praising his apprentice's superb cooking skills in his heart, he was not very surprised.
But the [Bamboo Fungus Liver Paste Soup] that Du Shaojie made next shocked Liao Yongxin.
[Bamboo fungus liver paste soup] is a second soup dish, usually served immediately after the first hot dish at a banquet, hence the name. Few people can make this dish, not even Liao Yongxin.
Du Shaojie didn't have time to observe the expression on the chef's face, he began to make this dish seriously.
First, smash the washed pork liver with the back of a knife and pick out all the fascia in it. Then marinate it with Huadiao wine, scallion segments, ginger slices, etc. to remove the unique fishy smell of pork liver.
After marinating, pick out all the auxiliary ingredients and throw them away, and chop the shredded pork liver into pork liver paste again.
Pour the pork liver paste into gauze to squeeze out the pork liver juice, and don't use the residue. Then start seasoning, and add appropriate amounts of egg white and bean powder, and stir evenly.
Then steam it in a pot for 10 minutes, and the heat must be low throughout the process, and the lid should also leave a gap. In this way, the liver juice will be very tender after condensing into paste.
Put the liver paste (use a toothpick to poke some small holes for easy flavoring) into the soup bowl, blanch the bamboo fungus that has been soaked in advance, take it out, cut it into a butterfly shape, and place it on the liver paste.
Next, you need to use the broth (made from chicken, duck, pork elbow, and ham). First boil the broth, then use chopped lean pork to sweep the soup to ensure that the soup is clear.
Restart the pot, pour in an appropriate amount of broth, boil it again, and season it.
Finally, pour the broth into the soup bowl, and the [Bamboo Fungus Liver Paste Soup] is ready.
"Take it away!"
Du Shaojie continued to work and soon prepared a table of dishes.
He and Liao Yongxin, Liang Meiqin, Chu Linlin, and the second and third stoves sat in a private room and began to taste this rare table of dishes.
"Who says Sichuan cuisine is only spicy? In fact, Sichuan cuisine has many light dishes, such as this [Bamboo Fungus Liver Paste Soup], which has a delicate texture, crisp bamboo fungus, and delicious soup. It is a rare delicacy."
Liao Yongxin spoke highly of the [Bamboo Fungus Liver Paste Soup] and praised other dishes as well.
Liang Meiqin particularly liked the [Chenpi Chicken], after all, everyone has different tastes.
Chu Linlin asked curiously while eating, "Does Sichuan cuisine also have barbecued pork? I thought only Cantonese cuisine had barbecued pork."
There was a [Barbecued Pork Milk Pig] on the table, which tasted very good and was welcomed by everyone.
"The grilling technique is widely used in Sichuan cuisine, and barbecued pork is not exclusive to Cantonese cuisine."
Du Shaojie explained that today's table of dishes was very successful, and he could see it from the reactions of these people.
Liao Yongxin tasted all the dishes, then put down his chopsticks and said,
"These dishes have their own characteristics. We can gradually add them to the menu. I think [Dried Tangerine Peel Chicken], [Bamboo Fungus Liver Paste Soup], [Scorched Skin Pork Knuckle], [Roasted Crispy Squares], [Barbecued Pork and Milk Pig], [Three-color Chicken Soup] can be added first.
However, Shaojie, you are the only one who can cook these dishes. Can you give everyone some training later?"
The dishes are good. If they are added to the menu, they will definitely add a lot of color to the restaurant.
The problem is that these dishes were restored by Du Shaojie. If he is unwilling to teach them to the people in the kitchen, this idea will have no practical significance.
After all, Boss Du is often not in Guangzhou, so Liao Yongxin said so.
"Okay, then add these dishes that the master said to the menu. The training is easy to talk about. Let's start from this afternoon. Let's explain each dish one by one and make sure everyone learns it."
Among the people in the kitchen, only Liao Yongxin, the second stove and the third stove are qualified to learn new dishes. Others can't learn them even if they want to.
Because the level is not enough, let's practice the basic skills first.
Du Shaojie feels that these people are more reassuring. Of course, except for Liao Yongxin, others still have to sign an agreement to learn new dishes. This procedure cannot be omitted.
In the afternoon,
Du Shaojie taught the chefs in the restaurant how to cook the Three-color Chicken Nao. He did not ask them to reach a high level in the short term, as long as they could reach the average level of Xichuan Restaurant.
In the evening,
he took stock of today's harvest, and found that all eight dishes and one soup received a comprehensive evaluation of "delicious food".
[Bound chef: Du Shaojie]
[Level: Special Level 2 chef]
[Current works: Bamboo fungus liver paste soup, three-color chicken soup, roasted crispy square, barbecued pork pig, tangerine peel chicken, burnt pork elbow, pineapple dumplings and white lung, soft fried ring, white sauce five-willow fish]
[Overall evaluation: delicious food]
[Bonus: Simulation chef skills competition duration (36,000 hours)]
[Reward: Exchange points (3,600 points), simulation training duration (36,000 hours)]
[Special reward: None]
[Exchange points: 17,118 points\140,266 points]
[Duration: 376,000 hours\2,597,000 hours]
He was very satisfied. Unknowingly, his cooking skills have reached a new level.
In a few days,
Du Shaojie taught Liao Yongxin how to make all the new dishes he was going to put on the menu.
Although Liao Yongxin was older, he still had a strong learning ability and quickly learned how to make these dishes.
The rest can be left to time. Liao Yongxin will teach other chefs how to cook these dishes in his daily work. It is very similar to the "teaching, helping and guiding" before the 1980s. This is a fine tradition.
It's a pity that in the future tide of commodity economy, such fine traditions will gradually disappear.
Early summer.
Du Shaojie came to Beijing again.
His main purpose of coming this time was to go to the Beijing branch of [Xichuan Restaurant] to teach the cooking methods of new dishes and visit Qi Yan by the way.
"My mother stayed in Beijing for half a month before leaving. She said that she would not match couples randomly in the future and let me worry more about my personal problems.
I thought, there are so many excellent boys in school, I will always meet a suitable one, right?"
Du Shaojie teaches skills in the store every morning and noon, and often spends time with Qi Yan in the afternoon and evening.
The more times they meet, the more they will inevitably talk about the last time.
The last time was because Qi's mother came to find her daughter, so Du Shaojie and Qi Yan didn't dare to meet again.
"You dare!"
Du Shaojie knew what Qi Yan was testing, but he would not indulge this guy, so he glared at her directly.
"Oh, oh, oh, I dare not."
Qi Yan fell for this trick. The more fierce the other party was to her, the more she enjoyed it.
They had dinner in the yard, and the cool breeze made them both feel very comfortable.
"Why don't you stay at night? You see, there are more than 10 rooms in such a big yard. You can sleep in any room you want."
Du Shaojie turned into a wolf grandmother and induced her in a gentle voice.
Qi Yan felt goose bumps all over her body, and said with disgust: "Hey, don't talk like that, I'm afraid. Do you know? Whenever you have bad thoughts in your heart, your tone will be so gentle."
"Hahaha, the one who knows me is Yan Zi."
Du Shaojie laughed, without any embarrassment of having his thoughts exposed.
Then he pulled Qi Yan into the house. Qi Yan lowered her head and did not struggle, but her ears were red.
It was not just her ears that were red, but also the flowers of mutual affection.
In short, this night was quite restless, but fortunately the yard was large and there was no risk of being heard by the neighbors.
In the morning.
Du Shaojie was awakened by a sharp pain, and when he turned his head, he saw Qi Yan biting his shoulder.
This girl is not ordinary fierce, she really bites, and she doesn't know how to feel sorry for others.
"Yanzi, you are really born in the Year of the Dog. Why did you bite me so early in the morning?
" "How dare you say that? Have you ever cared whether it hurts or not? I just want to bite you and let you taste the pain."
"You are outrageous, I will beat your ass."
After getting up, the two went out to eat something casually, and then went to [Xichuan Restaurant] together.
Qi Yan was going to have a holiday, and she was relatively free during this period, so she followed Du Shaojie, and went wherever he went.
In fact, Qi Yan is very clingy.
"Master Yan, you have learned all these dishes. Think about them when you have nothing to do. When you have time, teach them how to make these dishes. I will not care about them anymore."
Du Shaojie told Yan Dabao, then accompanied Qi Yan to buy some things and booked a flight home for her.
He could not go back with Qi Yan, Xiaoya was going to Yangcheng for a few days during the summer vacation, and then he would go back to Xijiang with his two sisters. (End of this chapter)
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