God of Cookery, I want to feed you a bag of salt

I thought that the dishes served in Guo's old restaurant were already exquisite enough, but when he really worked in a five-star hotel, Bai Sichen realized that his understanding of the word "exquisite" was a bit off.

Just in the laundry room, everyone pays great attention to details.Vegetables that need to be peeled must be washed three times in the sink before they can be taken out. For green vegetables, each leaf must be carefully scrubbed. For meat, in order not to lose the nutrition of the ingredients, they are only rinsed with pure water. Waiting for the chef to do meticulous processing.

There are only four or five third-level chefs, and each of them washes different vegetables separately.The chef in front was in a hurry, and some second-level chefs also came to help, and the brushes and peeling knives in their hands hardly stopped for a moment.

Because it was the first day of work, Bai Sichen didn't know these details. Although he was a first-class cook, he still did the simplest job of washing vegetables.

"To check the roots, and..." Sitting by the sink, Bai Sichen was cleaning the vegetables in his hands while reading the "Ingredients Inspection Manual".

There is too little time left for him. As the Chinese New Year is approaching, there will be many diners eating in the store every day. He has to seize every minute and every second to learn and quickly master the method of getting started.

This kind of work has been done for a long time on weekdays, and other people have mastered the skills proficiently. In a few minutes, seven or eight potatoes, potatoes, six catties of vegetables and a whole piece of beef tenderloin have been washed out.

And Bai Sichen was also holding a basket of soybeans and scrubbing carefully.

"I'm sorry, I'll wash it right away." Seeing that he slowed down everyone's progress, Bai Sichen bowed down to apologize to them, while speeding up his movements.

The water coming out of the faucet was almost zero, and Bai Sichen could hardly feel the existence of his fingers. After soaking in the water for a long time, his fingers were frozen as hard as carrots.

"It's okay, don't worry, let's deal with other ingredients first."

"Give me some, I'll help you deal with the cucumbers."

……

Seeing that Bai Sichen was sweating from anxiety, everyone extended a helping hand to him, teaching him some skills he never knew before while handling the ingredients.

When he first came to an unfamiliar environment, Bai Sichen thought he would be excluded by outsiders like in the TV series, but now, his heart is full of warmth.

"Green beans, cucumbers, carrots, and some shrimp." After several dishes were cooked, I heard the urging voice of the chef in front.

Every dish at Sunny Hotel is very fresh, and this freshness comes from the instant processing of ingredients.Only when the ingredients are handled well when they are used, will they not lose moisture due to being left for too long, which will affect the taste.

"I'm coming!"

Holding a basket of ingredients that the chef needed, Bai Sichen ran to the cooking room in three steps instead of two, and placed the ingredients they needed on the cooking table next to him in order according to the list in his hand.

When he arrived at Li Guoliang's side, he was busy making a main dish for today's family dinner. It is said that the salmon used in it was just fished out this morning. Except for him, even the executive chef in the hotel couldn't do better than it. He is better.

All along, I only knew that Guo Zhenlin's craftsmanship was outstanding, but I didn't know who was better between such a chef and my master.

"Li Gong, can I stay and take a look?" Bai Sichen asked cautiously.

Although Li Guoliang had told him to start from the basics, seeing the opportunity to see the chef show his skills still aroused Bai Sichen's curiosity.

Li Guoliang glanced at Bai Sichen, his nervous brows gradually relaxed while cooking, and pushed the empty iron basket in Bai Sichen's hand to the side, leaving a large space for him to see the entire cooking table.

"Okay, but I still have to go back to process the ingredients in a while. Our hotel doesn't have enough staff."

"En!"

He is also a veteran of cooking for many years, but Li Guoliang's technique is not as proficient as Guo Zhenlin's. When cutting vegetables, he always pauses, and then gradually adjusts the angle to ensure that the shape is consistent.

When handling salmon, Li Guoliang did not remove the scales and skin the fish as in the traditional way, but directly cut the fish in half, and then cut out a piece of the most tender meat from each side.

At this time, the fish was not dead yet, and the lips of the fish opened and closed as if they were crying out for pain.

When pickling, Li Guoliang was very "stingy" when he put the condiments. He only put the amount of a fingernail in each kind, and finally rubbed it carefully with his hands, and then wiped off a part of the condiments.

While frying, Li Guoliang put an electronic thermometer on the iron plate to keep an eye on the surface temperature.

"Chichi!"

Some fish oil slowly flowed out from the surface of the fish. At this time, Li Guoliang put down the prepared scallions, and gently picked them up with the chopsticks in his hand, and the whole piece of fish fell on the scallions.After dozens of seconds of effort, different seasonings are added.

Bai Sichen looked more and more strangely at the side, and his brows became more and more wrinkled.Although there are differences between Western food and Chinese food, but...there is a big gap, right?

After the fish was out of the pot, Li Guoliang carefully arranged the fish on the plate, added a lot of vegetable flowers for decoration, and waited for the fish to cool completely before serving.

"What do you think of my fried salmon steak?" Li Guoliang asked while wiping his hands.

"Emmmm..." Bai Sichen scratched his head, "It's so-so."

"Oh?" Li Guoliang twitched his eyebrows, "Do you have any insights, please tell me?"

I usually watch Guo Zhenlin cook a lot, I don’t know if he has developed a habit of cooking Chinese cuisine, but when I see Li Guoliang doing this, he is full of troubles from beginning to end, where should I start?

"First of all, the processing of the fish. It's a bit wasteful to use only two taels of meat for a fish; there is also pickling, which is a bit too little to put in a little condiment, so it's not tasty, right? Although you monitor the temperature and fry it, it's more Accurate, but it took too long to arrange the dishes, and the dishes were cold, which would definitely affect the taste..."

Hearing Bai Sichen's eloquent talk, Li Guoliang didn't refute. After he finished speaking, Li Guoliang smiled awkwardly, tilted his head and asked a question.

"Do you have salmon in your store?"

"Yes, I have."

"What about the price?"

"78 copies."

"This fried fish steak is at 980 in our hotel."

"..."

The same is salmon, Guo's old shop not only makes a large amount but also is delicious, and Li Guoliang's fried fish steak looks bland, but the price is ten times more expensive!

I have to sigh, the five-star hotel is really a sharp weapon for increasing prices!

Seeing that Bai Sichen didn't speak, Li Guoliang carefully cut a small piece from another fish steak with a knife and fork. "Try it?"

He took the fork suspiciously and put the fish in his mouth.Chewing carefully, this taste...

"Wow, it's really delicious!" Bai Sichen couldn't help sighing.

This taste is completely different from Guo Zhenlin's. It's not heavy, only a touch of lemon with a bit of sweet and sour apple cider vinegar, and more of a fishy taste.

"Our traditional cuisine focuses on seasoning, so when cooking salmon, we use various condiments, which can not only suppress the fishy smell but also enhance the color and flavor, but Western food focuses on the taste of the ingredients themselves, and other condiments are not important."

Bai Sichen nodded if he realized something.

"To be a qualified chef, you must know how to cook all kinds of food. I heard that your cooking skills are good, and you should be able to learn a lot here in the future." Li Guoliang cleared the cooking table and waved his hand at Bai Sichen, "Okay Now, let's do the laundry."

The author has something to say:

Being swiped by LOL again... It seems that the Chinese team didn't make it to the finals. Alas, it's a pity, after all, they are playing at home.

Come on next year!

Food Tips: Be sure to pay attention to the temperature when frying fish steaks!I suggest that it is best to use an electric baking pan... Yes, because the temperature of the electric baking pan is not so high, and the heat is evenly distributed, I usually use the electric baking pan for frying fish steaks...