Food: How did I become a chef when I set up a stall?

"You said go to the old Sichuan restaurant? That Sichuan restaurant is just like that."

In the office building, several people from the department were discussing where to go for dinner in the evening.

Zhang Xuan strongly recommends everyone to go to Laoweiwei Sichuan Restaurant.

Because he had eaten it at noon today, and the taste was really extraordinary.

As soon as he finished speaking, his colleagues immediately retorted.

It’s not like we haven’t been to the old Sichuan restaurant before. It’s pretty good, just okay.

Zhang Xuan immediately said:

"It's different. There's a new chef, and his skills are particularly good."

"I was shocked when I ate his food for lunch."

"Trust me, it's absolutely delicious!"

Colleagues became interested when they saw Zhang Xuan was so confident.

"New chef? Did you invite the chef from somewhere?"

"I remember that the chef at the Old Flavor Sichuan Restaurant was a fat middle-aged man, or a relative of the boss. Has he been replaced?"

"I haven't eaten Sichuan food in a long time. You can try it. It's just a good time to have some home-cooked food."

"Then go!"

Everyone hit it off immediately.

Immediately, they left the company and came to the outside of the Sichuan restaurant.

From the outside, it looks like the old Sichuan restaurant is still the same.

The signboard is printed with oilcloth, with a red background, several dishes, and the name of the store.

Surrounded by large glass windows, you can see what's going on inside the hotel.

But everyone found that the inside of the Sichuan restaurant was completely different.

People were coming and going inside, and every table visible to the naked eye was full of guests.

Everyone has always understood that if an ordinary restaurant is full of customers during meal time, it means that the restaurant is really delicious.

When it comes to eating, people vote with their actions.

"I'll go, there are so many people!"

"The number of people in the restaurant has indeed increased!"

"Come on, hurry up, you might have to queue up!"

They quickened their pace and soon entered the restaurant.

Don't mention it, you really have to queue up.

There were only two or three tables, and after waiting for more than ten minutes, the group entered.

"Boss, why are you waiting in line?"

"Business is so good?"

One of them knew Shen Hai, so he greeted him and asked.

Chen Hai responded with a smile on his face:

"I hired a chef recently. His skills are good, so business will be great."

"Invite a chef? Does he have a name?"

Zhang Xuan discovered the clue and couldn't help but ask.

"I can't say this, I'm sorry." Shen Hai smiled politely.

None of them cared.

Zhang Xuan is a person who likes to eat delicious food and is very knowledgeable about food.

He came to Chengdu to work and settled here because of the wide variety of food here.

Some time ago, Zhang Xuan often went to the back streets to eat spicy crayfish.

He was amazed by the taste of crayfish at that time.

Later, Jiang Feng's shop closed, and he joined the "Information Group Looking for Boss Jiang" to find Jiang Feng's whereabouts.

After all, Jiang Feng's cooking skills are obvious to all, so just identify him and you'll be done.

After sitting at the dining table and ordering the meal, Zhang Xuan went into the group to take a look.

Still no one in the group found any trace of Jiang Feng.

Zhang Xuan couldn't help but think to himself:

"Where has Boss Jiang gone?"

At this moment, the kitchen.

Jiangfeng is busy and the tiger is angry.

The number of guests began to increase in the evening, but this did not matter to him.

After all, this pales in comparison to the week Jiangyuetai opened.

Jiang Feng swung the spoon quickly, and there were various seasoning bowls next to the stove.

From time to time, Jiang Feng would pick up a spoonful of condiments with a spoon and sprinkle them directly into the pot without calculating the quantity.

Practice makes perfect.

Controlling the amount of seasoning is just a piece of cake for him.

The items ordered by Zhang Xuan and his party were quickly served on the table.

There were four of them and they ordered four hot dishes.

The first two dishes were Kung Pao Chicken and Spicy Chicken.

Zhang Xuan looked at the two dishes on the table and frowned slightly.

"No, they are all diced chicken. Is it necessary to order two?"

A colleague responded: "I like to eat Kung Pao Chicken. It's delicious with rice, and the chicken tastes very soft and glutinous, not bad at all."

Another colleague said: "I think spicy chicken is delicious, hard and chewy. How can you eat Sichuan food without ordering spicy chicken."

Zhang Xuan could only nod, "Okay, give them a try."

The four of them immediately moved their chopsticks and tasted two diced chicken dishes.

Zhang Xuan put the spicy chicken in his mouth, and the strong salty and spicy taste immediately hit his face.

The chicken pieces of spicy chicken are very dry and not easy to taste, so they use heavy seasoning.

For those with a heavy mouth, this chicken is a carnival on the tongue.

It feels hard when chewed at first, but becomes soft after chewing it for a few times.

Like eating gummy cubes.

After Zhang Xuan's colleagues ate the spicy chicken, their expressions changed, and their eyes brightened immediately.

"Mmm, it's delicious!"

“This tastes really good!”

"I'll go, it's delicious!"

Spicy chicken needs to remove the moisture from the chicken during the frying process. Generally speaking, such chicken is relatively poor and tastes chewy.

But by hardening the skin of the chicken pieces and using heavy seasoning to force the flavor in, the spicy chicken becomes an incredibly delicious dish.

Most Sichuan people like to eat spicy food, and the taste is a bit heavy.

After eating such delicious spicy chicken, I naturally praised it.

Several people ate a few pieces of spicy chicken, and the more they ate, the better they tasted.

The spicy taste reverberates in your mouth, and it feels good to take a sip of tea to soothe your throat.

Then, they tasted Kung Pao Chicken.

The chicken of Kung Pao Chicken is soft, smooth and fragrant in the mouth.

With every bite, the sauce in the chicken squeezes out.

The texture of the meat flickers against teeth and tongue.

This feeling is really enjoyable.

"The diced chicken is also delicious. The owner of this Sichuan restaurant is really good at cooking chicken!"

“This chicken is so tender, I don’t know how it was made.”

"It's really good."

Several people praised him repeatedly.

Today’s dinner is really the right time!

Only two dishes were served, and they were both delicious.

Generally speaking, it is not easy for a restaurant to have only one or two dishes that are delicious, and the remaining dishes can only be said to be okay.

But at this time, the food served at this "Old Flavor Sichuan Restaurant" is particularly delicious every time.

It's not just this table.

All the guests eating around felt that the dishes served were delicious.

It tastes really comfortable.

At this time, someone at the table next to him asked Shen Hai what the background of the invited chef was, so that he could have such skills?

Shen Hai hurriedly said:

"I really can't say this. He doesn't want people to know. Moreover, he only works here for a few days and then leaves after finishing it."

The conversation between the two was heard by Zhang Xuan.

Zhang Xuan suddenly had a flash of inspiration.

"How many days have you been doing this? How come this routine is so familiar?"

"No, the chef behind this restaurant must be Boss Jiang!"

Zhang Xuan thought secretly in his heart.

He wanted to take a look at the back kitchen, but there was a sign in the back kitchen that no one was allowed to enter, and he was too embarrassed to break in.

Zhang Xuan asked Chen Hai while eating the food:

"Boss, is the chef in the back kitchen surnamed Jiang?"

Hearing Zhang Xuan's question, Shen Hai responded calmly:

"He is the chef I finally hired to help him for a few days. Don't ask any questions. Just eat and drink well."

"Thank you all for your support."

Seeing Shen Hai acting like this, Zhang Xuan stopped asking, but he kept it in mind and planned to come back tomorrow.

Zhang Xuan felt that the mysterious chef behind this Sichuan restaurant might really be Boss Jiang!

Soon, two more dishes were served.

Needless to say, it tastes as good as ever.

“This restaurant is amazing and the taste is so good!”

“I’ve eaten here before and it didn’t taste like this at all.”

"Let's come here often from now on. It'll be great to have a meal here and go back."

"I'm OK!"

"I agree!"

The four hit it off immediately.

The plates on the table were cleared.

Even the chili on the spicy chicken plate was mostly eaten.

The chili was also delicious, dry and crispy, chewing like potato chips.

And it has the flavor of chicken and Sichuan peppercorns attached to it.

Like a snack, it tastes great.

For those who eat spicy food, chili peppers are delicious.

For those of you with a light palate, who else eats the chili on the plate?

Simply incomprehensible!

The four of them left with satisfaction.

After they left, the next table of guests who had been waiting for a long time hurried over.

The waiter began to clear the table.

The booming business continues.

As a chef, Jiang Feng has gained a deeper and deeper understanding of Sichuan cuisine during the cooking process.

Sichuan cuisine is characterized by spicy, fishy, ​​and strange flavors. It contains more than 40 cooking methods, and the methods are ever-changing.

Take potato shreds as an example. Shandong cuisine is vinegar-based potato shreds, and Sichuan cuisine is hot and sour potato shreds.

Different cuisines have different tastes, corresponding to different groups of people.

Therefore, if you want to make Sichuan cuisine well, you must handle the "spicy" taste.

At this time, the apprentice came over with several orders.

"Chef, new order."

"Three portions of stir-fried green beans, two portions of husband and wife's lung slices, three portions of mapo tofu, and two portions of hot and sour shredded potatoes."

The apprentice inserted the order on a nail in the wall.

Jiang Feng looked at the order, calculated the dosage in his mind, and started busy again.

The Sichuan restaurant is not big and can handle ten tables at a time.

There are apprentices and Shen Hai who are responsible for helping.

Jiang Feng is mainly responsible for cutting and cooking vegetables.

I can barely cope with it.

Today's task has been completed, and I have received an additional recipe reward: [Sichuan Cuisine - Chickpea Flower Recipe. 】

He is also one step closer to this week's mission reward.