delicious master

Chapter 56
Mother Cheng Guixia left after eating a meal. The company still had a lot of things to do, so she just took time to take a look in the morning and sent some reed chickens to Tang Xiaokang.

"Let the company send you the supply of raw materials in the future. For the operating profit, I will ask the finance to call you every month in the future. Take good care of Dongju, which is the foundation of the Tang family."

Recalling what his mother said before leaving, Tang Xiaokang couldn't help laughing.

With regard to raw materials, with our own company as the basis, there is no need to worry about Tang Xiaokang anymore, at least you don’t need to buy frozen chicken, but you can guarantee that you are using freshly slaughtered live chickens, and even the quality of chicken and chicken breeds will be very good.

Most of the people who came in the morning were regular customers. After seeing the situation of the salt-baked chicken, many people complained like Hong Tao.

Especially those who didn't eat it yesterday, after seeing the news, they almost knocked off the roof.

The burst of fragrance yesterday was already attractive enough to make them talk about it all night, but when they came here this morning, they even told them that they needed to make a reservation.

Under Tang Xiaokang's madness, they all seemed to have a slight hallucination, and felt that there was still a lot of salt-baked chicken in the air, as if someone had just eaten it.

"Master Tang, it's too much torture for you to do this. I have to make an appointment today, so I won't be able to eat salt-baked chicken for two consecutive days?"

I always felt that there was a vague fragrance in the air, and the man touched his nose, really wanting to eat until he had hallucinations.

What everyone in the discussion said was very reasonable, and Tang Xiaokang also agreed with many people's words.

But after Tang Xiaokang asked the same multiple-choice question, everyone actually chose the same choice as Hong Tao.

"There is no problem with the limited quantity of salt-baked chicken, and we must not delay the new dishes!"

In just a moment, everyone made the same decision in their hearts. After all, no matter how delicious the salt-baked chicken is, it is not that good compared to the constantly introduced new dishes.

After all, this is all handwritten by Master Tang, who knows if the new dishes that will be introduced in the future will be even more delicious.

In this way, a struggle gradually calmed down without a sound.

After the breakfast time passed, Tang Xiaokang brought down the first bucket of mutton soup, and there were only a few mutton bones and a little soup left in it.

Lifted up the second bucket of mutton soup, which had been kept at a low heat, turned to high heat and simmered, stirred it with a spoon, and soon the whole bucket of soup boiled, and it didn’t take long for the whole bucket of mutton soup to gradually A hint of creamy white color.

At this time, turn to low heat, only a little milky white is needed, which can highlight the clarity and light golden brilliance of the mutton soup.

Put the mutton soup here, and Tang Xiaokang took the cucumber he bought from the chopping board.

This is the fresh cucumber he bought at the vegetable market this morning. He didn't buy many. There were only more than 50 cucumbers in total, and he harvested all the stall owner's stock at that time.

After all, this cucumber is so fresh, it is definitely not a loss to practice knife skills after buying it by yourself.

Feeling the hard white thorns on it, it is estimated that it is a cucumber that has just been picked, and the flowers at the tail have not been cleaned yet.

Turn on the faucet and pour all the cucumbers in. Tang Xiaokang cleaned them carefully one by one.

Tang Xiaokang has done this kind of thing a lot before. When he was a child, he had a lot of knife skills training every day, and all the training ingredients in it needed to be cleaned by himself.

According to the meaning of the old man, this is called being familiar with the characteristics of each ingredient, and understanding the ingredients during the cleaning process.

Tang Xiaokang didn't feel it at first, but as he got older, Tang Xiaokang felt that he really didn't need to be familiar with those things, because he was too familiar with them.

Think about carrots, white radishes, cucumbers, eggplants...

Don't be too familiar with this miraculous and ingenious grip. This feeling is exactly the grip of his college roommate's most beloved baby.

That's right, the twentieth-hand old Alto that his roommate bought for 1000 yuan and repaired for 4000 yuan has basically the same gear grip.

After the cucumbers are cleaned, put them in a basket to drain.

I thought a lot about knife training yesterday. Although the system did not give a clear task, Tang Xiaokang, who has been practicing knife skills since he started learning to cook, also has a lot of opinions on how to train.

Today, I will take a cucumber to practice my hands and try it out to see if my guess is useful.

I carried the drained cucumbers to the hall. The winter melon on the table had already fallen asleep, and the whole cat was lying on the blanket, with its legs in the air, looking like it was being slaughtered.

Take out the cutting board, take out the cucumber, and have the kitchen knife in hand.

Duo duo duo duo duo duo duo duo duo duo duo duo duo duo duo duo

A very rhythmic sound began to sound, the knife was raised and lowered, and the hands were in quick succession. Before seeing Tang Xiaokang's movements, he turned the cucumber over again.

After 20 seconds, the sound stopped. Tang Xiaokang put down the kitchen knife and picked up his own cucumber. Tang Xiaokang picked up layers of coir raincoats. Basically, the width between each piece was the same, and the whole cucumber was very firmly connected. , a coir raincoat cucumber with basically no problems.

After cutting one, Tang Xiaokang didn't stop, he specially brought a big vegetable basket just to do this.

Soon, the sound of chopping vegetables resounded in the hall again.

Coir raincoat cucumber is very simple, but it is very important. If knife skills are the foundation of being a chef, then coir raincoat cucumber is the foundation of knife skills.

He can clearly see how solid a person's knife skills are, and how hard he treats this matter.

This is the most important thing to exercise the mind of a novice chef. After a long period of training, as long as the knife holder is a little absent-minded, it will lead to the failure of the cucumber. Only in a long-term state can he be highly concentrated , can really practice well.

The most important thing is that as an introduction to basic knife skills, coir raincoat cucumbers can train chefs in the three major knife skills at the same time.

Fast, accurate, steady!
Fifty cucumbers seems to be a huge amount of training, but for Tang Xiaokang, it is really just a warm-up. After all, he used to cut five or six hours at a time, and his hands would break when he rested. up.

Regardless of Tang Xiaokang's height of 1.8 meters, he looks a little thin, but his weight is indeed a real fat man.

He is 1.8 meters tall and weighs [-] meters.

They are all the same value, but only from the appearance, Tang Xiaokang is only about 140 to [-] pounds, definitely not like a person who weighs more than [-] kilograms.

But if Tang Xiaokang's shirt is lifted, the strong deltoid muscles, solid biceps and triceps are very eye-catching, and the small muscle groups on the back look like fleshy wings, which is extremely spectacular.

These are the things left by Tang Xiaokang after ten years of hard work on knife skills.

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One hundred recommendation tickets, Daju didn't expect it to be so soon, thank you for your support! !I will try my best to write the new chapter tomorrow. If not, I will definitely write it to everyone within Friday at the latest. Thank you again for your support!
ps: Thanks to all the readers of qread for their support, and thanks to Ye Yu Xingchen and Xie Lu lyc for their rewards.

(End of this chapter)