v3 Chapter 661： Super high technology cut corners

Peng Changping assigned everyone a task and went to Lu Sheng's office to make a cup of tea, wandering around in the back kitchen with the tea to check everyone's situation.

Some time ago, Lu Sheng deliberately bought a few cans of good Pu'er to prepare for Peng Changping. In fact, Lu Sheng's office already has a lot of Pu'er. Every time Lu Sheng and Jiang Feng introduce his collection of tea, Jiang Feng can only remember Pu'er and Maojian. Jiang Feng always feels that he takes a cup of tea with Pu'er.

Jiang Feng's assigned job is to look at the chicken broth, which is actually broth. There is no need to sweep the broth or control the temperature. Just stare at the side so that the broth that is about to glow and become hot will not be folded at the last time.

This job is a professional for him, it is simple, and you can even chat with the people around for a while.

It's a pity that no one on Jiang Feng's side has time to chat with him. Everyone except him is assigned to live. Now he's so busy that he can't reach the ground. This buzzing and vigorous scene reminds him somehow before. Seeing Yongheju in memory.

Although there are not many people, it is lively and harmonious. There are people like Peng Changping who work in a muffled manner, as well as Cao Guixiang who is so intently lazy as Qin Guisheng, with a girl's heart in mind, and Master Peng who sees through everything.

Now Yongheju has a bit of taste at that time.

Xu Cheng was just idle in the afternoon and had nothing to do to deliver ingredients. Originally, he wanted to take this opportunity to have a good conversation with Peng Changping. As a result, he was guilty of talking about occupational diseases and turned the chat into an exclusive interview with the master.

"Master Peng, I remember that you just said that what you want to do tonight is the swallow wing seat. The swallow wing seat you said should be the one I wanted to try?" Xu Cheng asked.

Peng Changping nodded slightly and explained, "You have also seen it. When I make a table of swallow wings, I have to let my disciples and grandchildren help. At the same time, when you wanted to taste swallow wings, it was not because I did not want to do it. "

Of course Xu Cheng understands, and he does n’t care about this at all: "I just looked at the ingredients. The swallow wing seat you are trying to make seems to have a few more dishes than the one sold before Yongheju. I just do n’t know what these dishes are. Did you develop it abroad in recent years? "

After Xu Cheng asked Lu Sheng's face, his face changed. Although it was not obvious, Jiang Feng felt that all his words were trembling: "Oh, boss Xu, look at my memory, the pot of tea I said I gave you last time I have n’t given it to you. I just forgot which jar of tea you want. You can pick it up in my office. "

Xu Cheng naturally heard Lu Sheng's implication, shut up, immediately nodded and followed Lu Sheng out.

The chatting three suddenly left the two, and only stayed with Peng Changping and Jiang Feng who had been listening all the time. Jiang Feng just mentioned Xu Cheng once again, and he wasn't sure if Yong Heju's Tan Jiacai banquet was the same. According to the youngest guy, the Tan Jia Cai banquet is indeed two courses less than the Yan Wing seat, and it is the most difficult Yan Cai and Shark Fin.

The swallows in the swallow wing seat are gone. It really cannot be regarded as a swallow wing seat.

After Xu Cheng and Lu Sheng left, Peng Changping put down the teacup and started to pick up some of the kitchen chefs. It was the personal disciples of Peng Changping who was responsible for the bird's nest. The older chef Yong Heju, Jiang Feng remembered as if he was late. Because of his old age, Chef Chi often seldom comes to Yongheju to work. In fact, he seldom cooks under the title of chef. This time is because Peng Changping came back and squatted in Yongheju every day. In Yonghe Curie.

Looking like this, Lu Sheng is more at a loss. Peng Changping came to work in Yongheju's oldest and originally raised birds and fish, and the elderly began to work every day. Lu Sheng's overtime salary is estimated to have to be paid a lot.

Because the bird's nest was soaked with alkali water and was scolded by Peng Changping just now, Chef Chi seems to be extra cautious. The bird's nest in the bowl seems to be snowflakes, and the temperature on the hand is a bit higher.

"In these years, you made the spinach with soda blister directly?" Peng Changping took a lap and stopped by the chef Chi.

"Yes ... Yes." Chef Chi is like a primary school student who failed to pass the math test and dared to meet his parents who were afraid of being beaten. "It's not entirely alkaline water, it's all braised with 90% hot water. Let it soak in alkaline water in hours. "

"That won't work either. I told you from the time you started. The most famous of our Tan Jia Cai are the spinach and shark fin. The spinach has clear soup, chicken, white steak and bergamot. But no matter what You ca n’t use alkaline water to soak the hair. If you want to keep the original flavor of the spinach completely, you only need to soak it in warm water. As long as you cook Tan Jiacai, remember that the original taste is the most important! "

"Don't you do all the swallow wings in these years?" Peng Changping asked.

"No, we didn't make the spinach." Chef Chi quickly said.

Jiang Feng who has been on the sidelines :?

Peng Changping :?

"Don't make the spinach?" Peng Changping looked puzzled.

Chef Chi is a little tangled, but the pro-Master is standing in front of himself and staring at himself. He is not as smooth as Lu Sheng and he recruited all in a few seconds: "Master, you went abroad and took the three younger brothers out. I used to make swallow wings When I was at the table, I was responsible for handling the spinach. Although we know how to make it, we rarely get started. After you go abroad, we have tried many times, and the result is wrong. If you only soak in warm water and add chicken soup to the basket Steamed, even the best Siamese Gongyan can't make a soft and unbreakable swallow. This old eater eats it as soon as he eats it. "

"Later we wrote to ask you, but it shouldn't be good to read the letter alone. You know, our brothers don't have a lot of culture, and they don't recognize all the words. Every time you write a letter, you read it according to someone else's help. We all listened to the letter, but we couldn't do it, and we had no other choice. "

Chi chef is full of grievances on his face.

Peng Changping was speechless and choked for a while.

"So ... what about shark fin?" Peng Changping suddenly had a bad hunch.

"You also know the shark fins. At that time, you made the fins of the swallow fin mats by yourself. At most, we helped the foam hair. You are best at the yellow braised shark fin. The braised fin should be used on the fire. Braised for six hours, and the materials must be selected with Lu Songhuang. When you were doing it, you never let us intervene. We were afraid that something would go wrong. When you were still in the year, the main thing in the wing seat was Huang Braised Shark's Fin. It ’s this dish that came over. Later, when you went to the United States, shark fin can be made, but we can also make crab yellow shark fin, chicken shark fin. These shark fin dishes that you do n’t usually do in normal days, and three wire shark fin can also do it. If you make yellow braised shark fin, the old diners will know that the taste is wrong, and if you do it, you will smash the signboard, so we changed the shark fin dish from yellow braised shark fin to crab yellow fin. In recent years, I feel that I have figured out a little The doorway of some braised shark fin was changed back again. "

It was only after listening to the apprentice that Peng Changping was relieved a little. He did n’t do well about the swallows and he did n’t think about his pot. He did n’t lose the signature dishes.

"But ..." Chef Chi said the key words.

Peng Changping :?

"Shark fin dish can be changed, but this sea cucumber can't be changed. At the beginning, the fourth dish of the swallow wing seats was made by the patriarch. You also said that you can't change it. But we can't make it. The qualified level you set at the time, after you finished the dish, you always felt a little bit worse ~ www.novelhall.com ~ Dare not put on the table and use the name of the wing seat to embarrass Tan Jiacai. "Chef Chi is embarrassed. .

Peng Changping: ...

Peng Changping asked with some difficulty: "No swallows, no black ginseng, how do you make this swallow wing seat?"

Chi chef swallowed: "Just ..."

"Don't say it."

Jiang Feng :? ? ?

? ? ? ? ? ? ? ?

"This method is still what the old Lu boss thought. Swallow wing seats are sold, but not to mention swallow wing seats, the dishes are only reduced. The new diners do n’t know, the old diners will also feel that this is a banquet, and later they spread It is rumored that this cut-off version of the swallow wing seat has become a Tan Jia Cai banquet. Mr. Huang also asked us at the 90th birthday last year, why Yongheju did not sell swallow wing seats these years. "

Jiang Feng felt that Peng Changping wanted to hammer people a bit.

Peng Changping did want to hammer people a little, that is, the hammer didn't come out in his hand.

If you want to hammer, it is estimated that he must give himself a hammer first.

"You ..." Peng Changping wanted to say something, and finally stopped, just shook his head helplessly.

"As long as you said a little bit in the letter, I will come back." Peng Changping sighed.

He thought that he had managed everything well before leaving the country after his stability. Who thought that the rear was not only not stable, but also dug ordinary pits. One of his apprentices counted in, but none of them climbed up.

"Well, fortunately, I'm back now, and there is still time. Is the bird's nest soaked, soaked? I'll teach you ... you just forget about your apprentice, just watch from the side."

Chef: QAQ