delicious master

Chapter 17
Maybe even Tang Xiaokang himself didn't realize that there seemed to be a lot more customers today than yesterday.

For a store that has only been open for two days, it is almost impossible to have such an increase in customers without any publicity.

This is also the reason why Dongju's reputation is constantly fermenting.

Someone will always know about Dongju's private restaurant on the Internet or in nearby discussions.

A bowl of mutton soup at 60 yuan is a luxury for many people, but in the Drum Tower of Ningcheng, many people can easily accept such a price, such as Hong Tao, Xu Shan...

Delicious food is always priceless, perhaps this is the reason why the aroma of wine is not afraid of deep alleys.

But Tang Xiaokang didn't pay attention to these things. At the moment, all his thoughts were on the delicious salt-baked chicken. Apart from constantly improving himself, he might as well be thinking about surprising the old man tomorrow.

Even if it was a trick to suppress the old man with the delicious salt-baked chicken, it would definitely be considered a great honor for Tang Xiaokang.

So at this moment, Tang Xiaokang is putting all his energy into preparing to accept the test of the old man tomorrow, and put all his heart and soul into it.

As night falls, customers basically don't come back.

In the afternoon, Tang Xiaokang took time out to buy a batch of frozen chickens for practice.

Anyway, he just got 50 in his account, so Tang Xiaokang has confidence at this moment, and frozen chicken is cheap, so it will never be wasted for practice.

As for the finished product, it was naturally packaged at a low price to a nearby stewed vegetable shop. The salt-baked chicken at the moment is not worthy of Dongju's name, but for a braised vegetable shop without a name, it is definitely a masterpiece .

However, Tang Xiaokang also stated that he could not supply it for a long time. Under such circumstances, the other party actually came up with the name of the commemorative new dish, and the limited supply made Tang Xiaokang learn a lot.

The guide lights at the alley came on one after another. On a cold winter day, as long as the head was not convulsed, basically no customers would come, but Tang Xiaokang still did not close the store.

Looking at the time, it was already ten minutes past eleven, 10 minutes later than Dongju's stipulated closing time.

Looking at the empty alley, Tang Xiaokang frowned, and decided that if no one came after 11:30, he would close the door.

At night, eleven fifteen.

In the depths of the alley, familiar footsteps gradually sounded, and after seeing that the light at the entrance of Dongju was still on, the gentle footsteps suddenly sped up.

"Master Soup, a bowl of mutton soup."

Serving up the mutton soup that had been prepared earlier, Tang Xiaokang calmly glanced at the tired Xu Shan.

"It's a little late today."

"Today I have to work a little too much on some things, but I won't be able to do it in the future, I'm sorry."

Seriously said to Tang Xiaokang, Xu Shan naturally knew that Dongju must be waiting for him until now, he smiled at Tang Xiaokang thankfully, Xu Shan calmed down, and began to taste the bowl of mutton soup in front of him .

After Xu Shan left, he closed the door and cleaned the back kitchen. Looking at the two soup buckets that had bottomed out, Tang Xiaokang muttered in his heart.

"It looks like I'm going to prepare some more mutton soup tomorrow."

A day of salt-baked chicken training fills the entire back kitchen with a unique salty aroma.

The training of a chef is a very time-consuming and money-consuming thing. It is often said that you are poor and rich, but in fact, it takes a lot of money to be a good cook.

At this moment, Tang Xiaokang has already spent thousands of dollars just practicing the dish of salt-baked chicken, let alone practicing in the future.

Fortunately, this is just a relatively common recipe. If you want to practice rock sugar blood swallows, fried sea cucumbers with scallions, braised shark fins, etc., the cost of practice alone is no longer affordable for ordinary people.

However, for a qualified restaurant, a chef worth training will never skimp on the practice of ingredients. Among these people, even if there is only one person who can be a master, he can lead the entire restaurant to be better. further.

Such a high-return investment is something any restaurant is willing to do.

For the Tang family with their own handicraft inheritance, Tang Xiaokang has been used to practicing a lot of ingredients since he was a child. After all, he is a man who cut nearly tens of thousands of cucumbers in order to practice cucumber coir raincoats.

Even Tang Xiaokang once thought that he could not find a girlfriend for such a long time because of the retribution he suffered from the public anger of his female friends caused by letting Cucumber cut off his confession at that time.

After all, no matter what I say, I want a man with good looks and a tall man. Even when it comes to family, I can barely meet the standard of being tall, rich and handsome.

As a result, in nearly 22 years of career, I have never even held a girl's hand. Thinking about it, it is really sad.

In particular, the handsomeness here is not what Tang Xiaokang thinks. At least in the annual school selection, Tang Xiaokang's photo will definitely be able to squeeze a certain position among the school grass candidates.

Every time after closing the door, the back kitchen must be cleaned very clean before it can really end. This is something that has been passed down by the Tang family.

For this matter, Tang Xiaokang has never slack off.

However, today's uninterrupted practice still had some impact on Tang Xiaokang. A little tired, he cleaned up the entire back kitchen, put his things back in place, dragged his heavy body up to the second floor, and spread his whole body directly on the bed .

Such heavy practice reminded Tang Xiaokang of his hard training when he was a child.

When he was a child, Tang Xiaokang was extremely resistant to the chef's hard training. In fact, let alone Tang Xiaokang, it is impossible for a five- or six-year-old child to practice cooking for eight hours or even ten hours a day. keep on.

But Tang Xiaokang can still remember that in the summer when he was six years old, his grandfather Tang Youwei took him to visit Master Baian in a restaurant in Wusu.

That master Baian, who was nine years old, learned from a teacher and followed his master as an apprentice for ten years before he was allowed to stand on the pastry table of Baian. When he was 25 years old, the whole restaurant commented that he was not talented. , but the master allowed him to start picking up the dishes alone.

After following the master for another five years, after the age of 30, he became the white case cook of the restaurant, making various dim sum with the master.

At the age of 35, his master resigned and left. Before leaving, he hoped that the apprentice could stay in the restaurant for another five years.

And that Master Baian really listened to his master's advice, disregarding the objections of his family and his wife, no matter how low the salary was, he still stayed in Wu Su's restaurant for another five years, and he didn't leave until he was 40. any retention.

In the same year, one of Wu Su's most famous pastry shops hired the white case chef as their head chef at ten times the salary at that time.

The year Tang Youwei took Tang Xiaokang there, the master happened to be 45 years old, and at that time, the master Baian made a famous Soviet-style pastry for Tang Xiaokang, pine nut lily cake.

It was this pastry that changed Tang Xiaokang's concept of chef and resistance to hard training.

That year, in Wusu City, Tang Xiaokang saw a lily really bloom!
One layer of cake, ten thousand layers of crisp, all the beauty!
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Let me make a digression: Thank you to Mr. YY Xiaoyao for your recommendation vote. Thank you for your support!
(End of this chapter)