Chapter 234

------

It is very spacious here. In the spacious kitchen, all kinds of kitchen utensils are placed neatly, separated from the restaurant by a huge glass wall, so as to show the cleanliness of the kitchen and let customers see the cooking process of the chef.

Behind the glass wall, more than a dozen chefs in high hats are busy, while more employees are busy cutting vegetables, meat, bones and preparing materials in a kitchen behind.

"What can you cook?"

The person in charge of the kitchen is Huang Jun, who is said to be a national first-class chef in his forties. He is proficient in the three major cuisines of Guangdong, Sichuan and Shandong cuisine. He is fat and tall. He wears a high white chef hat on his head. He looks at Wei Xiaobei and asks.

For him, a guy like Wei Xiaobei who comes in by relationship is the most troublesome. He has a bad mistake. He has to bear the responsibility and help him clean up.

But he can't accept it. It's said that the prince himself sent it. In short, he has a high status.

Let Huang Jun want to arrange him to do some chores behind the kitchen, so he had to ask clearly to avoid mistakes.

Before meeting with Zhou Rong, Wei Xiaobei knew that he was working as a cook in the Cantonese restaurant, so he read all the information about Cantonese food carefully early.

After all, if you want to say a good-looking cuisine, it is really Cantonese cuisine. All kinds of materials are expensive and good-looking.

Well, Wei Xiaobei saw a post on the Internet saying that for chefs who have just graduated, Cantonese chefs had better find a job. As long as their basic skills are in place, the Cantonese dishes are good-looking. As for the taste, let's not mention it for the time being.

Cantonese cuisine basically emphasizes the clear taste rather than light taste, and pursues the original taste. Therefore, it has more efforts in modeling, which just meets the needs of Wei Xiaobei.

"Cantonese food is basically available in all cities."

Hearing Huang Jun's inquiry, Wei Xiaobei thought about it and replied without modesty.

Wei Xiaobei wanted to be modest, but he worried that once he was modest, he would be deprived of the right to go to the stove by Huang Jun.

Although I come here with the idea of practice and learning, I don't want to be a cook apprentice.

metropolis?

It was the first time Huang Jun met such an unassuming cook. At first glance, Wei Xiaobei was very strong and one head taller than himself, but he was only 21 or 12 years old at most.

It should be said that the chef industry is an industry that absolutely requires experience. The peak period of his career is generally between the ages of 30 and 60. The more he goes backward, the higher his technology is.

Most of the cooks in their twenties left school not long ago.

Can't you just look like it?

Huang Jun looked at Wei Xiaobei's hands. They were like Pu fans with thick joints. They were good at cutting and cooking.

Let him try?

Huang Jun thought for a while. Finally, he didn't dare to take a risk. He led Wei Xiaobei to a stove and asked him to fry Niuhe.

In other words, the dry fried Niuhe is one of the Cantonese snacks. The dry fried Niuhe is divided into wet fried with sauce and dry fried without sauce. It is fried with sprouts, river noodles, beef and other materials.

It is the most difficult to stir fry without thicken juice. It requires that the beef is smooth, tender and fragrant, the river noodles are smooth and smooth, and the plate is dry without juice!

If you are careless, the beef is scorched and hard, and the river noodles are sticky and soft.

In the industry, this dish is often used to test the skills of Cantonese chefs.

So it's not that Huang Jun deliberately made Wei Xiaobei difficult.

There is no need to mention the process of cooking. Wei Xiaobei has also practiced several dishes in the martial arts school, which will be used to test his skills. Naturally, he has practiced dry fried Niuhe.

Wei Xiaobei fried the dry fried Niuhe well. Huang Jun, as an old cook for nearly 30 years, saw at first glance that Wei Xiaobei's experience is poor, but he belongs to the kind with excellent talent. Although the heat of the fried dry fried Niuhe is a good dish.

In this way, Huang Jun gave birth to a heart of love.

To tell the truth, Huang Jun has seen a lot of talented young people, but he has seen such talents as Wei Xiaobei for the first time in so many years.

Of course, Huang Jun doesn't know that this is not Wei Xiaobei's excellent talent, but the bonus of his cooking skills.

After nodding, Huang Jun directly ordered Wei Xiaobei to help him cook. He just watched the chef cook and started from time to time. Sometimes he can operate independently under the guidance of the chef.

As the head of the kitchen of the dragon and tiger restaurant, Huang Jun has a high status. Many chefs want to serve as their kitchen helper and learn a few skills. In the future, they can't eat and drink enough. Seeing that Wei Xiaobei was valued by Huang Jun when he first arrived, they are naturally unhappy. But here, even if they are unhappy, they can only bear it.

If you offend Huang Jun, don't say you can't stay in this dragon tiger restaurant, even the chef industry in Cuihu city is difficult to get along.

In this society, there are circles everywhere.

Wei Xiaobei is not a fool. Although he is not happy to be a kitchen helper, he also knows that with his own cooking skills, he can handle the spoon independently in this kitchen, but he may not have the opportunity to cook.

As I said before, people who eat here are either rich or expensive. Cooks with slightly poor cooking skills are idle nearby, that is, they can temporarily take the shift in the absence of the chefs.

I don't know how many years it will take to get ahead.

Wei Xiaobei's first day as a cook soon passed under the guidance of Huang Jun.

Although he didn't take the spoon alone in the dragon and tiger restaurant this day, in his spare time, Huang Jun also asked Wei Xiaobei to cook several dishes, constantly commented and pointed out Wei Xiaobei's mistakes.

By the time he got off work, Wei Xiaobei felt that his cooking skills had indeed improved a lot. Things he didn't understand before were also smooth. Even the color of cooking skills on the attribute panel had changed.

Back to the martial arts school, Wei Xiaobei cooked several Cantonese dishes for Huang Kun and Zhu Xinyi. When cooking alone, the fruits of hard work during the day appeared.

In the past, Wei Xiaobei was lucky to make up to one colorful dish in every ten dishes, even if he made Cantonese food.

But this time, among the five Cantonese dishes, there are two colorful dishes, which surprised Wei Xiaobei.

The next morning, Wei Xiaobei went to the dragon and tiger fight restaurant early after boxing and gas refining.

This is what Huang Jun asked.

Huang Jun attached great importance to Wei Xiaobei and thought about finding a disciple to pass on his mantle.

You know, there are not a few apprentices Huang Jun has received over the years, but compared with Huang Jun himself, his talent is a little worse, that is, he can only imitate Huang Jun's skills. It is even more difficult to fully inherit and even bring forth the new.

The innovation here is not just about developing a few dishes.

But to make their own ideas, their own style.

Just like the dishes made by Huang Jun, many old diners know that Huang Jun made them as soon as they eat them. Only in this way can they be called pushing through the old and bringing forth the new.

In this way, Huang Jun took a fancy to Wei Xiaobei. Naturally, he was unwilling to waste such a good seedling, so he was much more strict with Wei Xiaobei.

When Wei Xiaobei left, the restaurant kitchen had opened fire.

Cantonese restaurants make morning tea.

Seeing Wei Xiaobei coming, Huang Jun called Wei Xiaobei to the stove and explained various breakfast practices.

Compared with other cuisines, this Cantonese breakfast is the most abundant.

If you have seen the Xiangjiang film, you should know how rich the so-called morning tea is. The famous barbecued pork buns, sausage noodles, thin skinned shrimp dumplings, dry steamed Shaomai, steamed ribs and so on make people salivate at a glance.

To tell you the truth, Wei Xiaobei is so big that he hasn't had morning tea once. I'm naturally interested to see you today.

Breakfast, lunch, evening tea, dinner and so on, Wei Xiaobei had a colorful day.

When the kitchen chefs were busy, Wei Xiaobei was also designated by Huang Jun as a stove to operate alone.

At first, Huang Jun was still a little worried. When he was cooking, he stared at it for a while, and then put his heart down.

Although the dishes made by Wei Xiaobei may not be very beautiful sometimes, the taste and aroma are enough.

After all, in the dragon and tiger restaurant, not every dish is very expensive, and there are also slightly cheaper dishes.

Therefore, Huang Jun handed over the cheaper dishes to Wei Xiaobei to temper Wei Xiaobei's cooking skills.

When I returned to the martial arts school after work, I felt a little tired with Wei Xiaobei's strength.

This is not physical consumption, but Wei Xiaobei needs to concentrate on every dish, which is conceivable for the great consumption of spirit.

In contrast to those chefs, although they pay attention to cooking, after all, the experience is there. Even if they close their eyes, some actions can be completed by conditioned reflex.

Wei Xiaobei wants to do this now, which is far from enough.

But in Wei Xiaobei's opinion, the hard work of this day is worth it.

At the end of the day, the number of colored dishes has increased by 52, and with the previous accumulation, there are already 64.

Back to the martial arts school, among the five Cantonese dishes made for Huang Kun and Zhu Xinyi, three Cantonese dishes have color evaluation.

Wei Xiaobei couldn't help sighing that there was a big gap between his master and his own research data.

After all, there are too many things involved in this cooking. If you just look up the information, you will miss a lot of things.

For example, according to Huang Jun, if you want to make a dish to the extreme, you need to start from the foundation.

What is the basis?

It's food!

The origin of food materials has a great impact on food materials, even in the growth process of food materials, the climate of that year will have an impact, and so on.

Even those spices need to consider their origin and so on, and then the cooking skills.

In short, Wei Xiaobei now has some admiration for Huang Jun.

In the next four days, Wei Xiaobei had a higher and higher chance of making colored dishes. Finally, he raised the colored dishes needed to improve his cooking skills to 300 before he left work on Friday. (to be continued.)