Open Dabao Kitchen

Chapter 5 Two Brushes
Qin Suye stepped into the door of the Royal Court Burger Group's Dihao store in a happy mood, and saw an unexpected number of customers queuing up to order food.

At a glance, there are at least a dozen or twenty customers waiting to order food.

There was nothing to say, so I immediately slipped into the kitchen, washed my hands and sanitized, and went to work.

In the kitchen, four or five novices and veterans are already very busy. The one currently in charge of the kitchen is Li Bing, a veteran who was temporarily brought in by Chen Shiwei.

When Li Bing saw Qin Suye, he was in a stalemate as if he was killing Japanese soldiers. Suddenly a group of reinforcements came, inspiring him and shouted: "Don't wait around, hurry up, come and help, there are no veterans in the bombing area, it's just you." "

When Qin Suye heard this, he saw another pop-up window sent by Master Zao.

"Li Bing's help-seeking task: independently complete the peak work of the post in the bombing area."

"Reward for completing the task:
1, 30 yuan;
2. Explosion experience +50;

3. Chef basic level experience +10;

3. Li Bing's recognition of your cooking skills +5. "

The rewards are quite generous, so Qin Suye shouldn't get too excited, and immediately put himself into the work of the post in the bombing area.

At this time, he prayed countless times in his heart, and all those lovely guests ordered spicy chicken drumsticks.

As long as three hundred are enough.

At that time, the two tasks added up will be a reward of 60 yuan and 150 explosive experience points, which will make them one step closer to reaching the peak of junior level.

Sure enough, the usually best-selling spicy chicken drumsticks are now being paid for by customers, and then entered the kitchen display screen, there are more than 3 by visual inspection, and it only takes two to three minutes.

Collect the rewards, it’s very promising!
Qin Suye looked at the breading post, where Li Niuniu, a strong girl who had been working for three or four months, was breading the chicken legs with flour.

He couldn't wait any longer, so he came to Li Niuniu's side with the three-layer fence and helped her install the fence.

Each layer has three sheets, and each sheet is separated by a distance of five millimeters.

The smooth side of the drumsticks must face up, otherwise the flour grains will be flattened, which is quite ugly.

Then put the whole column of chicken legs into the oil pan, set at 165 degrees Celsius, plus or minus 5 degrees Celsius, soak the chicken legs in oil, and fry for 5 minutes.

After 30 seconds, make sure that each piece of chicken leg meat is not squeezed together by the hot oil, causing the possibility of sticking to each other.

After 4 minutes, make sure that the flour grains on each piece of chicken thigh meat are not powdered, are still intact, and reach a state of uniform flour, and ensure that the temperature is within the range of 160 degrees Celsius all the time.

After 5 minutes, take the chicken thigh meat out of the pan, drip oil for 165 to [-] seconds, then take out four thickest chicken thigh meat with tongs, and use a temperature measuring needle to test whether it is cooked through. The requirement must be above [-] degrees Fahrenheit.

Of course, if the air temperature in the kitchen is low or high, or the degree of oil dripping is not enough, the temperature of the meat will be greatly affected, which will seriously affect the judgment.

Therefore, Qin Suye is very careful about the temperature measurement operation. This is a technical detail, but it directly affects food safety and taste.

Finally, a pot of chicken thigh meat is ready.

But the orders kept coming in, not only the spicy chicken drumsticks, but also other meat products were constantly fried by Qin Suye.

Of course, the most popular one is the special chicken leg meat for spicy chicken leg burger.

Until an hour later, there were fewer customers queuing up to order food, and the speed of ordering dropped rapidly.

Kitchen work is off.

Li Niuniu took a tissue to wipe the sweat on her forehead, and said, "Brother Qin, I thought you would have diarrhea at the critical moment, but I didn't expect you to be so fast and still make no mistakes. I see the color of your fried chicken legs It’s golden yellow, and you can see that it’s burnt on the outside and tender on the inside, it’s almost as good as Shiwei’s technique, so amazing!”

Li Niuniu's tone was filled with sourness in her praise, but she just smiled and said, "Thank you, you're pretty fast, and your breading skills are pretty good."

Li Niuniu seemed to be waiting for his compliment, the words she said before were just a prelude, serving to be praised.

Qin Suye knew it well, but he just shrugged indifferently, and saw a new pop-up window in his mind.

"Complete the daily task, fry 30 pieces of chicken drumsticks, reward 100 yuan, frying technology experience +20, chef basic level experience +[-]."

"Complete Li Bing's help-seeking task, reward 30 yuan, frying experience +50, chef basic level experience +10, Li Bing's recognition of your cooking skills +5."

Qin Suye smiled happily, like a three-year-old boy.

Online novels are all about killing monsters and getting rich, but I get extra money by making hamburgers.

This operation is worth having!

Qin Suye was in a good mood, and began to clean the posts in the bombing area.

If the kitchen area is not cleaned by hand, within three hours, the kitchen will become messy and dirty, which is the main reason why countless catering kitchens cannot be kept clean and tidy.

This is also the simplest and most effective way to keep the kitchen clean. Break up the cleaning work into parts, and naturally feel cleaner all the time.

Moreover, putting all the tableware and seasonings back in place and always being ready for the next order is also one of the tricks for the restaurants of the Royal Burger Group to be able to deal with sudden meals of various large-scale customers at any time.

Li Bing was making hamburger ingredients and hamburger combinations. He was worried that Qin Suye would not clean up and be ready in time after he was busy.

So, he hurriedly finished the hamburger needed for the last order, pushed it into the counter warmer, and looked at Qin Suye while cleaning.

Unexpectedly, Qin Suye has already cleaned up the hygiene of the post in the bombing area, and all the tableware has returned to its original position. Just waiting for the next order to arrive, it can be used immediately without hindrance, as if it is always ready for battle soldiers.

Perhaps, Qin Suye was really misunderstood.

However, his frying technique is just about average, the efficiency is average, neither fast nor slow, and the appearance of the fried food is quite satisfactory.

Just then, with a bang, the order came in again.

Li Bing looked at the kitchen monitor, which showed that the customer had ordered four chickens.

Broiler chicken, whether it is the coating technology or the frying technology, is very high, otherwise it will be very ugly in terms of appearance, not golden yellow, but reddish brown.

In the process of frying broiler chicken, it is also very easy to be splashed with hot oil, causing burns.

This is the main reason why every chef in the Royal Court Burger restaurant has oil splash scars on his arms.

Li Bing watched as Li Niuniu handed the flour-wrapped broilers to Qin Suye. Qin Suye boldly pinched the legs and knees of the four broilers with his fingers, and then put the four broilers neatly. Put it into the oil pan with your back facing down, there is only a slight ripple on the oil surface, not even the slightest oil splash.

Seeing the real kung fu in the subtleties, Qin Suye's skills are already comparable to those of old cooks like Chen Shiwei, not to mention Li Bing himself, who is also ashamed.

Immediately afterwards, Li Bing saw Qin Suye as if he was pinching every second. Just after 4 minutes, he saw him turning the chickens one by one with the tongs. The technique was quick and light, and the oil did not show any signs of splashing.

Moreover, the oil just follows the root of the chicken leg and happens to seep into the inner layer of the chicken's back skin.

Even a veteran cook who has been working for more than three years may not be able to do this delicate movement.

Li Bing felt ashamed again.

(End of this chapter)