delicious master

Chapter 20 Don't teach the truth
Time flies too fast, and before I do anything, more than an hour has passed in the blink of an eye.

Now let’s start reheating yesterday’s coarse salt.

Generally, seven catties of fried salt are used for salt baking in hotels, but Tang Xiaokang puts a full ten catties of salt in order to make the aroma more full. Only the largest pot in the back kitchen can hold it.

Heat it over medium heat, stir fry the salt in the pot constantly, and soon there will be a faint fragrance, which is the spices put in yesterday.

But last night, Tang Xiaokang removed these spices.

Coarse salt can be used repeatedly, but these spices are not. If you use too many times, it will affect the effect of salt baking.

Add the spices such as star anise, cinnamon, and bay leaves again, and keep rolling the coarse salt in the pot, so that all the spices and salt are mixed together to bake out the fragrance.

It takes a lot of energy to shake a spoonful of coarse salt that weighs ten catties.

All I saw was Tang Xiaokang's arm, which didn't look very strong, holding up the whole big iron pot and turning it over and over again.

It makes people inexplicably have the illusion of a child lifting an elephant.

Every chef is a good cook in terms of strength. This kind of thing is not a rumor. It can be said that in China, it is absolutely impossible for the entire China to be a good cook without enough physical strength and strength.

This is also the reason why Tang Xiaokang was so calm when he saw Xu Shan who was dressed strangely the day before Dongju opened.

With the opponent's small body, it was definitely easier to push him to the ground than to lift the slop bucket.

The aroma of Tang Xiaokang's fried salt gradually spread over here, while on the other side, the old man was still fiddling with his kitchen utensils attentively and restrainedly.

This is the old man's rule. No matter where he goes, he will definitely bring his own set of kitchen utensils. In the old man's opinion, when cooking, he can only use his own things smoothly.

In the early years, the control was not strict enough, and the old man would bring a set of knives with him when he went out. No matter where he went, those gangsters who robbed the road or robbed the road in the middle of the night would go around.

I have seen one who is ruthless, but I have never seen the old man be so ruthless. Walking on the road, there are more than a dozen kitchen knives hanging on his waist. From slicing, fleshing to chopping bones, chopping a complete set of tools for destroying corpses and removing traces. .

As long as you're on the road, you won't meet someone who is more savage than him, no matter who it is, if you see the whole set of props around your waist, you will have to give up.

Later, the development continued to improve, and the social infrastructure and transportation convenience improved rapidly. The old man's exclusive travel equipment finally became useless, because the country did not bring it to him.

Thinking about taking a controlled knife on the high-speed rail is really a bit of a dream.

But the old man has always carried other things, such as his pot, his shovel, soup spoon, vegetable spoon, colander...

Anyway, whatever else he can bring, the old man still hangs on his body when he travels.

And he doesn't let others touch it. No matter where he cooks, only he can use his set of kitchen utensils.

After the coarse salt is fried, the whole back kitchen is once again filled with the familiar salty aroma.

The marinated chicken that hangs there to dry is also good. After drying, a light yellowish layer appears on the surface, which is the effect of yellow gardenia water coloring.

Grab a handful of washed fresh chives, stuff them roughly into the chicken belly, and then take out two oil-absorbing papers to wrap the whole chicken perfectly.

It is still a familiar method, put an appropriate amount of salt into the bottom of the casserole, then put the wrapped chicken in, and cover with the remaining frying salt until the whole chicken is covered tightly.

Put it on the stove, turn on the fire for 5 minutes, then turn off the fire, let the remaining temperature bake the chicken with salt for half an hour.

The operation of a meal is very fluent, which is obviously the result of frequent practice. Tang Youwei, who has a general understanding of Tang Xiaokang's cooking skills, no longer pays attention to these things, but stares at the final product.

During the period, after Hong Tao came to drink a bowl of mutton soup, the entire Dongju was quiet for a while.

The 35 minutes passed quickly. Tang Xiaokang lifted the casserole, shook it, and took out the wrapped chicken from the exposed gap.

At this time, the oil-absorbing paper has absorbed the excess oil from the chicken and is tightly attached to the skin of the salt-baked chicken.

Tear off the oil-absorbing paper, and the fragrant and delicious salt-baked chicken is out of the oven.

Because of the yellow gardenia water coloring, this salt-baked chicken already emits a golden light without the need for lighting.

Put it on the table, and as the sunlight outside the window shines, the whole salt-baked chicken emits a golden light, as if special effects have been added.

There is no need to taste it at all. Tang Xiaokang knew that there was still a problem when he saw the message popped up again by the system.

[A piece of chicken is made with the wrong ingredients, full of fragrance, perfect seasoning, peak color, delicious salt-baked chicken that exudes golden light! 】

This time, perhaps because of the old man's intervention, there were a lot of compliments later, and even the seasoning and color reached Tang Xiaokang's highest evaluation ever.

But at the beginning, the issue of the ingredients for the chicken was still unresolved.

Seeing that Tang Xiaokang's salt-baked chicken was ready, the old man came over. Without doing anything, he smelled the smell of the salt-baked chicken himself.

"The color is right but a bit heavy, the aroma is also right, and there are no mistakes in the entire process. Except for the problems with maltol and yellow gardenia water, everything else is basically qualified."

Listening to the old man's comments quietly, Tang Xiaokang understood that this was because he was the old man's biological grandson, and he would say this now.

The seemingly simple comments are indeed proving all the mistakes in his series of actions. This kind of thing, in the restaurant, only those direct disciples brought by the master can enjoy the treatment occasionally.

The world is not that beautiful. There was a saying in the Kung Fu movie series to evaluate the countless martial arts schools in Tianjin and Hong Kong.

"Don't teach the truth."

This sentence is more appropriate in the chef industry.

Teaching apprentices, starving masters to death, such things are extremely common in this industry, so you want others to hand over their skills to you for no reason?

That would be a bit of a daydream.

Wu Su's white case master, still honestly followed the master for ten years, only to see that he was accepted as a closed disciple, and it took another five years before he started to show some real skills, but the other party spent a full 20 years, Only then did the master teach him what he had learned.

This is just to teach him how many 20 years a person can have in his life, and how many people can really learn with this temperament?
Only people like Tang Xiaokang who accept the family tradition are truly happy and relaxed. Tang Youwei only has such a grandson. If the other party is unwilling to learn, Tang Youwei will die of depression.

This kind of situation of begging apprentices to learn skills can make many people in the outside world drool with envy.

(End of this chapter)