Food Circle Plug-in Emperor

The back kitchen of the music restaurant, because the chef Zhang Zhen had a temporary errand to ask for leave in the morning, everyone was left alone, and the atmosphere became particularly active.

The breakfast in the back kitchen comes to the small restaurant on the side of the red case, and everyone eats together.

During the meal, the little worker at the barbecue area suddenly remembered something, and asked his chef: "Chef Chen, when baking, he said that he should sprinkle the ingredients when it is seven ripe, but the thick meat like chicken legs For the ingredients, how do you know when they are seven ripe?"

Get this question out!

Not only a few people in the barbecue area turned their heads to look over, but even the people on the side of the red case and the white case also paid attention to the movement here with great interest.

Good question!

The main reason is that it is very practical, and I often encounter such problems when I cook at home.

This seven-mature, what is the degree to be considered acceptable?

Hearing this, Master Chen said with a smile: "These seven are mature, mainly judged by the color of the meat, cut open the thickest part with a knife, the meat inside is whitish, mixed with a small amount of pink, and the texture is thicker, at this time it is seven Mature."

Speaking of this, Master Chen said a few more words: "When roasting, in addition to sprinkling the ingredients when it is seven ripe, it is necessary to brush oil repeatedly when it is five ripe. After the knife flower blooms, the cross section is pink, and the core is still blood red."

"This can be judged at a glance. As for the specific operation, you have to try it yourself."

Master Chen taught the little workers under his command, and his voice was not loud, but it made everyone in the small restaurant quiet down.

These words were clear and straightforward, and the method of how to distinguish the doneness of the meat was explained at once, which instantly made everyone present feel a sense of enlightenment.

Indeed, in terms of cooking, there are many words that seem to be clear, but in fact they are ambiguous and confusing.

Veteran chefs often accumulate experience slowly through daily cooking. It takes a long time to figure out the true meaning of these culinary words.

However, Master Chen's words clearly explained the meaning of the two words in a simple and simple way.

Even the other people in the red case and the white case felt suddenly enlightened after hearing this.

What a great way to say it!

Unlike them, they are completely cooking dumplings in a teapot. They understand it in their hearts, but they don’t know how to express it in their mouths.

After Xiaogong heard this, he was surprised and thanked again and again.

Chef Liu smiled and praised, "Chef Chen, that's amazing! That's really good!"

Chen Chen laughed and said, "How can I have this level? This was what Fu Fu said when he came over, but they weren't there at the time, so I just listened."

Liu Chu nodded when he heard the words: "Oh, no wonder! It's really like what Fu Chu said."

Everyone suddenly had such an expression!

Obviously not surprised by this.

Among the crowd, only Feng Hai looked blank.

Pay the chef?

Who pays the cook?

He has been working here for several days, and all the kitchen staff have recognized him, and there is no one whose surname is Fu.

Seeing everyone's point of view, this chef Fu not only works in the back kitchen, but also has quite good cooking skills.

Feng Hai was very curious in his heart, and turned his head to ask Lin Chef who was sitting next to him: "Lin Chef, who is this Fu Chef? Why haven't I seen it all this time?"

Chef Lin explained: "His name is Fu Yu, and he comes here to work part-time one day a week. It just so happens that he is coming over today, and we'll see each other in a while."

Feng Hai was taken aback!

Fu Yu?

I haven't heard of it, it seems that it should not be well-known in the circle.

Thinking of this, Feng Hai smiled: "Oh, no wonder, but where does Chef Fu usually work?"

Lin Chu said vaguely: "We didn't ask about the details."

That's what I don't want to say.

Feng Hai nodded, and did not continue to ask questions with a wink.

However, I felt a bit of curiosity about Fu Yu in my heart.

But he didn't take Fu Yu seriously. After all, if he really had the ability, the circle would have heard about it.

After breakfast, everyone takes their places.

After a while, the night shift staff arrived one after another.

Fu Yu came to the music restaurant, punched in and changed his clothes, and went to the back kitchen to report.

Since Zhang Zhen was away on leave in the morning, it was Liu Chu and Lin Chu who introduced Feng Hai to him.

Before seeing the person, Feng Hai thought that this chef Fu must be about the same age as him, but he never expected that he was so young, he looked like he was in his early twenties at most.

And he looks very energetic, wearing a neat chef uniform, standing in the back kitchen is very eye-catching.

Looking at it like this, the original curiosity in my heart disappeared.

Thinking about coming here, Fu Yu probably has some kind of relationship with his boss, otherwise he wouldn't come here to work part-time one day a week.

As for what Master Chen said at breakfast, it was probably a joke. The others knew it all and took it as a joke, but he was new here and took it seriously.

Feng Hai took one more look at Fu Yu, then turned around and went about his own business.

This time, it was because he didn't take Fu Yu seriously from the bottom of his heart.

New Year's Day is coming soon, and the booking list for the days before the festival has been reduced a lot.

However, Yao Shi is very good at management. At the beginning of the month, he launched a series of various package promotions for small dinner parties and family gatherings.

Due to the strong publicity, the music restaurant itself has a good reputation in terms of dining environment and ingredients, so although there are fewer large banquets, the number of customers who come to dine has increased significantly.

In the morning, everyone in the back kitchen was busy preparing ingredients.

At noon, waiters began to come over to deliver the order.

Around twelve o'clock, a waiter came to the back kitchen to find Feng Hai: "Chef Feng, there is a customer who has reserved a table for the evening, Manager Li, please go to the front hall."

Feng Hai paused for a moment. Although he had just joined the job for less than a week, the restaurant had already made a separate order list based on the dishes he reported to be good at cooking.

Since three days ago, like the other two chefs, he has officially started to take orders.

So Feng Hai agreed, told the chef a few words, and followed the waiter to the front hall.

After leaving the back kitchen, Feng Hai asked, "Is the dish that the customer wants to order mainly Hunan cuisine?"

The waiter quickly explained: "Yes, Chef Feng, the person who came to order is a regular customer in the store."

"This time I am planning to invite my friends to come to the store for dinner. Because my friend is from Hunan, when I ordered a meal just now, I saw a few new special Hunan dishes in our store. I was very interested. I had already ordered a few dishes, but someone I mentioned that there is a very famous dish in Hunan cuisine called fairy fish, and I want to ask the back kitchen if they can make this dish. Manager Li doesn’t know much about Hunan cuisine, so I need you to go over and take a look.”