Chapter 89 Who is worrying about nothing?
"Well, that's it. Xiao Du, work hard. If you don't understand anything, just ask Master Zhong."
Cao Dachuan has long been accustomed to it. Since the matter has been finalized, he didn't say anything and directly asked the two to go back to work.
Du Shaojie has been busy all day. In the afternoon, Cao Dachuan received a call from Director Cai, informing Du Shaojie to go there at 9 o'clock tomorrow morning, and try to go earlier and not be late.
Cao Dachuan didn't understand, but Du Shaojie understood as soon as he heard it, that he had to go to Director Luo's family dinner tomorrow.
"Manager Cao, I'm going to..."
Du Shaojie wanted to ask for leave tomorrow, but was interrupted by Cao Dachuan before he finished
speaking. "You don't need to come to the company tomorrow, it will be counted as a business trip for you."
Du Shaojie heard it and his eyes widened. Can things be handled like this?
Of course, he has no objection at all, otherwise he will have to use up his compensatory leave. After all, he doesn't have many compensatory leaves in a month.
When he returned home in the evening, Wang Yuxiu told Du Shaojie that the white-striped chicken and water chestnuts were placed in the kitchen.
"Okay, I got it."
Du Shaojie responded, then took out a bag from his schoolbag and put it on the table.
Xiaoya blinked and asked, "Brother, what is this?"
Xiaomei still knew what her sister was thinking, and immediately said with a smile, "Xiaoya, why don't you just ask if it's delicious?"
Du Shaojie was a little amused, so he stepped forward and opened the bag, which contained three fried cakes.
"You will eat it tomorrow morning, and heat it up on the fire before eating. You two finish your homework and go to bed early, and I still have to be busy for a while."
Du Shaojie then washed his hands and changed his clothes before going to the kitchen.
Now that the ingredients are ready, he can finally make the dish [Chicken Slices with Lotus Root]. But before that, he needs to fetch two more buckets of water to process the ingredients later.
After fetching the water, he took out a carp, sliced some fish meat, deboned it and cleaned it.
Then wash the whole chicken, slice the chicken breast meat, remove the fascia and put it aside. Then process the chicken rack and put it in the soup pot to boil some simple version of "stock".
Chop the chicken and fish separately, then chop them together for a while, and try to chop them as finely as possible. In layman's terms, it is to chop into meat paste, and put it into a small bowl after completion.
Next, deal with the water chestnuts, clean them and chop them, put the small particles into a bowl with meat paste, add an appropriate amount of water (clear soup) and stir them into a paste by hand.
Then beat a few eggs, separate the egg whites, and then add them to the meat paste several times to mix well. At this time, you can add salt, monosodium glutamate, and wet starch in turn, mix well and set aside.
Start another soup pot, put in the soup stock, and boil it over high heat.
For seasoning, just add salt, monosodium glutamate, ginger juice, and cooking wine, and then use water starch to make a glazed sauce for later use.
The next step is the most important step, frying.
First heat the pot, pour a wide amount of oil into the pot, and turn to medium heat. When the oil temperature rises to nearly 30% hot, scoop out the meat paste in the basin with your hands and put it into the oil pan.
Du Shaojie operated with both hands at the same time, scooping the meat paste with one hand and gently shaking the pot with the other hand.
After all the meat paste is put in and all of it floats up in large pieces, you can take it out and put it in the soup bowl filled with glass starch in advance.
This dish should have been served with fried pea sprouts, but he didn't have the ingredients, so he skipped this step.
At this time, the white chicken slices floating in the bowl looked like hibiscus flowers in full bloom, very beautiful.
Du Shaojie took a pair of bowls and chopsticks, tasted the chicken slices and soup, and felt that it was okay.
The only drawback is that the oil temperature was a little high before, and there were a few tiny holes on the surface of the chicken slices. Although it is not noticeable without careful observation, flaws are flaws and exist objectively. Sure
enough, the first time I made this [Hibiscus Chicken Slices], it was not up to standard.
He then cleaned up the kitchen, sealed the stove, washed up, and went back to the house to lie down.
He carefully recalled Zhong Fuxiang's method of making this dish, and then compared it with himself, and found many small problems. This is also a kind of gain. Finding problems and solving them is the process in which people can continue to improve.
The next day.
Du Shaojie arrived at Compound No. 1 early in the morning.
He went up to the gate and explained his purpose. The gatekeeper made a phone call before letting him in.
"Master Du, it's so early? Master Liao hasn't come yet. Have you had breakfast? The cafeteria is not closed yet, how about I take you to eat something?"
Director Cai is indeed worthy of being the "housekeeper". She appeared as soon as Du Shaojie arrived.
"I have eaten, thank you."
Du Shaojie had two steamed buns, a fried egg and a small dish of pickles in the morning, and his stomach was still full.
So he rejected Director Cai's kindness and waited for the other party's arrangement.
"Then you take a rest first. Here, this is today's menu."
Director Cai nodded, then arranged for Du Shaojie to rest in the room and handed him a menu.
Du Shaojie took it, sat on the chair and took a look. At first glance, he saw the [Scallion-fried Sea Cucumber], and then he saw the [Chicken Slices with Lotus Root].
It seems that today's family banquet is of high standard.
"Director Cai, have the sea cucumbers been soaked in advance?"
Suddenly thinking of this question, Du Shaojie asked quickly.
"You are quite thoughtful. Master Liao came yesterday, and everything that needs to be prepared in advance is ready."
Director Cai looked at him with admiration. She liked this rigorous work style.
At this time, the doorbell rang, and Liao Yongxin arrived.
Then, Du Shaojie followed Liao Yongxin to the kitchen and began to prepare for the family dinner at noon.
"Xiao Du, you still have to make this [Dry-fried Fish]. But today's requirements have changed a little. Director Luo's family wants to eat authentic [Daqian Dry-fried Fish]. Is that okay?"
The two were busy and talking.
Liao Yongxin still trusted Du Shaojie very much, and would let him cook whenever he had the chance. At the same time, his requirements were also very strict. If his requirements were not met, he would definitely kick him.
"No problem, I can do it."
Du Shaojie responded with a smile, saying that he was competent.
The methods of making dry-fried fish are similar, but [Da Qian Dry-fried Fish] has some local characteristics. As long as you pay attention to the subtle changes in seasoning, you can make an authentic dish.
[Da Qian Dry-fried Fish] is a delicious dish that is circulated in the hometown of Mr. Da Qian, a master of Chinese painting. Later, he brought it to Taiwan and overseas, and it became famous all over the world.
This legend cannot be verified, but this [Da Qian Dry-fried Fish] is indeed a classic Sichuan dish.
Du Shaojie has already mastered the traditional method of making this dish, but when he made it before, he made some minor adjustments because he took into account the tastes of the locals.
Since the host requires the original flavor, it is not difficult to follow the traditional method.
"Okay, you make [Da Qian Dry-fried Fish], and I will make this [Chicken Slices with Lotus Root]. Also, you are responsible for all the cold dishes, and I will go to see if the sea cucumber is soaked."
Liao Yongxin's strengths are Sichuan cuisine, but he also dabbles in Shandong cuisine.
For example, he can make [Sea Cucumber with Scallions], and he does it well, but it is troublesome to make.
Du Shaojie did not try to stand out. In fact, in the simulated training scene, he had already raised the simulated evaluation of the dish [Scallion-fried Sea Cucumber] to the "middle and lower" level.
But after all, he had never tried it in real life, so it was better to keep a low profile.
The kitchen became quiet, and two busy figures were like the second hand of a fully wound alarm clock, turning without stopping for a moment.
"Huhu. Finally done!"
Before noon, the two had done all the preparations, and Liao Yongxin couldn't help but breathe a long sigh of relief.
He always said that being a chef is a physical job, so he would rather stay in the company cafeteria than go to a big restaurant.
"Master Liao, I will watch you make [Chicken Slices with Lotus Root] later. This dish is within the scope of the exam, and I have to study hard, otherwise I will be at a loss if I really smoke it."
Du Shaojie accompanied Liao Yongxin to smoke outside, and mentioned his own thoughts by the way.
Who knew that after Liao Yongxin put out the cigarette butt, he looked at him with a very strange look, smiling, and wanted to say something but held it back.
"You are always worrying about nothing! Okay, you can watch if you want. We will cook at different times."
Liao Yongxin waved his hand impatiently, then turned and went to the kitchen.
Du Shaojie felt puzzled. What does it mean to worry about nothing? Isn't it his job to worry about the chef grade examination?
"Don't stand there in a daze, come in and get ready to work. Don't think about it all day long. I think you will definitely pass the exam. When the day comes, you will understand why I said that."
Liao Yongxin walked to the door, turned around and shouted.
He knew some inside information about the exam, but he didn't want to make it clear now. When he thought of the surprised expression of the brat, he wanted to laugh.
Back in the kitchen, Du Shaojie estimated that it was about time, so he started to prepare cold dishes. There were four cold dishes today, cold jellyfish, mouth-watering chicken, cold jelly, and preserved egg tofu.
After he was ready, less than ten minutes later, Director Cai shouted to serve the dishes.
Four cold dishes were served one after another. Du Shaojie started to make [Da Qian Dry-fried Fish], while Liao Yongxin started to make [Scallion-fried Sea Cucumber].
The two were busy with their own things, and Du Shaojie had no time to watch the big dish made by Liao Yongxin, which was a bit regrettable.
After [Da Qian Dry-fried Fish] was done, he went to help Liao Yongxin. Various delicious dishes came out of the pot one by one, and finally only one [Chicken Slices with Lotus Root] was left.
Liao Yongxin began to quickly prepare the meat paste, and after it was done, he asked Du Shaojie to heat the pan and add oil.
"Xiao Du, you have to pay attention to the oil temperature. The oil temperature should be between 20% and 30% hot."
Liao Yongxin saw that the oil temperature had risen to the ideal temperature, so he began to slide the chicken slices into the pot, and while working, he instructed Du Shaojie a few words.
Du Shaojie carefully experienced the changes in the oil temperature, and at the same time, he had to shake the pot constantly. After
the chicken slices were fried, they were poured on a colander to drain the oil. The rest of the work was done by Du Shaojie alone, while Liao Yongxin stood by with his hands behind his back, and the whole dish was finished smoothly.
Then, the two of them went to eat.
Director Luo was very busy today and couldn't leave, so Director Cai came over to explain.
After dinner, they cleaned up the kitchen, and then they each carried a large bag and tied it to the back seat and rode away.
(End of this chapter)
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