The Garden Life of a Little Gardener

Chef Bao glued his own number to the bottom of the dish, and watched the well-trained waiters of Mingyuelou come in one by one, taking away the dishes in front of them one by one.

The service staff walked out of the kitchen with the dishes, and delivered the dishes to the boxes of the old men on the third floor under the eyes of everyone on the second and third floors.

The two old men in the box are the two judges in the whole process of fighting vegetables this time.

The rule of the first round is that they will personally taste all the dishes made by their disciples. If a dish satisfies both of them, they will tear off the number on the bottom of the dish and leave it in the box. If you are not satisfied, the food will be taken away directly.

If there is a dish that makes the two old brothers disagree, one is satisfied and the other is not, the two sides have to negotiate and discuss, and say what they are satisfied with and dissatisfied, until one party convinces the other and succeeds in convincing the other. The opinion of that person is considered final.

The two old men have worked hard in the chef industry for decades, and their disciples and grandchildren are no longer a minority. They are all judges at the official chef qualification evaluation conference in the industry, and they are handy in how to evaluate the quality of a dish.

Because the Doucai this time is related to the succession and inheritance of the sect, the two people have stricter requirements for the dishes. With a perfect score of 95, the passing line in their hearts is [-] points.

To achieve the 95 points in the hearts of top chefs, this requirement is not strict but harsh, harsh and harsh.

But the old men are absolutely unwilling to let go of the qualification standards in their hearts. The reason why Mingyue Building can become the current Mingyue Building is because of the strict attitude of the master's family in passing on the inheritance, so that the most suitable person can be selected as the next helm.

The ranking of this group of personnel is 57~64, and the 89 disciples and grandchildren of Mr. Zou have already passed half of the candidates in the first round.

But among the fifty or so people before, only six of them were able to keep their numbers. The elimination rate of nearly one-tenth shows that the old men really didn't keep any sympathy.

More than 50 of his own disciples and grandchildren have been eliminated. Not only is Mr. Zou, who is the judge in the box, not unhappy, he is also very happy. Now he is happily holding a water glass, waiting for the next batch of dishes to be delivered.

As the other party's younger brother, Mr. Qi knew why he was so happy. Under such strict requirements, there were still six people staying, which was a surprise to them.

Looking at the string of numbers neatly arranged beside the table, Mr. Qi said with emotion: "These kids are all good. I think when we were fighting for vegetables, we were all eliminated after the first round. You and Brother Bao were left. Later, in Chengying’s generation, there were only five left after the first round, but now, there are still more than 30 children who have not been served. Keep the six numbers, brother, you really know how to train people."

Mr. Zou was very proud when he heard the words, but he still said modestly: "Where is it that I can train people, it is the time when these children caught up. We didn't have so many materials for cooking at that time. It would be nice to use some leftovers from the kitchen fire. But look now, from all over the world, from all over the world, from domestic and foreign countries, if you can’t get anything you want? Add the Internet, it’s really Good stuff, how to make the dishes of each family, as well as the little tricks on the skills, we all had to find ways to please the master and ask the master to teach, now these children can understand everything by checking the Internet."

"What the brother said is, not to mention them, even I have to spend a lot of time online to ask for advice and learn."

While talking and laughing, the waiters dressed in uniform styles delivered this batch of dishes. The two old men looked at the table and found two dishes that mainly focus on beef.

"Dare to cook beef in such a short time. This is because you have absolute confidence in your own strength. Brother, it seems that we have to leave a few more numbers."

Mr. Zou didn't express his opinion when he heard the words, but said to the supervisor in charge of serving the dishes: "Xiaomei, deliver the dishes one by one according to the number."

Xiaomei, the foreman, heard the words and brought over the dish with the number 57 on the bottom. Mr. Zou and Mr. Qi frowned just looking at the dish before they moved their chopsticks.

The dish delivered here is a very common Cantonese-style stir-fried double fresh dish, so the name Siyi is to stir-fry two extremely fresh things together.

There is a wide range of choices for these two kinds of extremely fresh things, which can be river fresh, seafood, lake fresh, or things on land such as bamboo shoots and fungi.

Everyone in this dish chose squid and shrimp as their main dishes. From the perspective of material selection, there is nothing special or taboo about it.

What really made the two old men frown was the smell that wafted over after the dish was served. The smell of the squid was so strong that it had completely covered the shrimp.

The so-called stir-fried double freshness, naturally double freshness is the protagonist in this dish. What the chef has to do is to balance the two selected extremely fresh tastes, so as to give full play to the advantages of the delicious ingredients themselves without letting The two kinds of umami rob each other or cover up each other's taste in the plate.

Obviously, the pre-treatment of the squid in this dish is not good enough, so that the stronger taste of the squid steals the original taste of the relatively light taste of the shrimp.

Both Mr. Zou and Mr. Qi have been immersed in the kitchen for many years. There are obvious mistakes in some dishes, which can be smelled without eating.

Therefore, neither of them touched the squid on the plate, but picked up the shrimp by coincidence. As expected, the shrimp was covered with the strong aroma of the squid. Its own freshness and sweetness have long been Can't eat it.

In this plate of stir-fried double freshness, one freshness covered the other freshness, and the relationship between the ingredients was not properly handled, and the main dish was fried as a side dish. There is nothing to say about this kind of mistake, and it will be eliminated.

Picking up the water glass beside him to rinse his mouth, Mr. Zou waved his hand to signal the waiter beside him to remove this dish and bring up another one.

Looking at the fried mutton with scallions on the plate in front of him, Mr. Qi was very curious, and approached Mr. Zou and asked, "Senior brother, if I remember correctly, there should be green onions in the cutting room when picking the ingredients. ?”

"Yes, the best Shandong scallions, how could our restaurant not prepare these things."

"So the guy who fried this dish used shallots on purpose?"

"It looks like it, but I don't know how it tastes."

During the conversation, the two old men stretched out their chopsticks at the same time. This time, the target was quite the same, which was the beef on the plate.

Mr. Zou first looked at the texture of the beef on the chopsticks. There was nothing wrong with the horizontal knife breaking the grain. After sniffing it lightly, he found that the aroma of the beef was actually mixed with a faint fruity aroma.

The thoughtful old man put the piece of beef into his mouth, and after chewing for a few times, he squinted his eyes and nodded repeatedly.

Turning sideways to glance at the junior brother beside him, he found that the other party had the same expression as himself.

The two old brothers looked at each other, and they could see their praise for this dish from each other's eyes.

He took another piece of beef from the plate and put it in his mouth. Mr. Zou nodded his praise and said, "He is smart. He used papaya juice. No wonder the beef is so soft."

Mr. Qi added after hearing the words: "It is precisely because the protease in the papaya juice is used to quickly decompose the beef, so this plate of fried beef with onions that is not thin slices tastes so soft and tender. And I think I also understand The reason why he chose onions instead of scallions, the sourness of papaya juice needs the sweetness of onions to reconcile, otherwise it will steal the taste of beef, just like the fried double fresh dish just now, stir-fry the main course side dishes."

"Sweet and sour, fresh and tender, this is a very good plate of fried beef with onions."

As one of the judges, Mr. Zou was the first to express his opinion. He thought this plate of fried beef was great and he could keep it.

Mr. Qi didn't have any opinion on this dish, but he had other concerns. After thinking about it, he decided to express his concerns clearly.

"Brother, this dish is very good, but the aftertaste I ate just now has the taste of black pepper. This is not the way our master cooks beef, but it is a common way for foreigners."

Mr. Qi's words were telling his brother his doubts. He thought that this dish should be fried by that foreigner.

In fact, there is no need for others to tell you this. Mr. Zou can guess it himself. After all, all the people who are fighting for vegetables are his disciples. Mr. Zou knows the characteristics of each person's dishes.

The cooking habit of this dish is something he has never tasted before. Counting the foreigner downstairs, there are 90 people in total, and the only one he has never eaten is the foreign devil.

If Mr. Zou wanted to, he could have eliminated that unsightly guy very smoothly, but he shook his head and said, "Junior Brother, we are the judges of Doucai, and the criteria for judging are only the dishes and nothing else. This is a very successful dish." There is nothing to blame whether it is the basic skills of handling ingredients or the heat and seasoning during cooking, we have to do things with a clear conscience.”

Hearing this, Mr. Qi understood what his brother meant, and tore off the number stuck to it from under the plate of fried beef with onions, and placed it behind the rest of the numbers on the table.

The next two dishes could not satisfy the old men, so they were all eliminated. When the plate of fried beef river was served, the old men who had been tasting the dishes for a long time were a little tired.

This is one of the disadvantages of those who serve food late. Although they have a longer time to think about how to cook better, but in the food tasting session, because they have eaten too much before, if they can't surprise the judges On the contrary, it will be easier to be eliminated.

For example, the current plate of dry fried beef, after eating the excellent plate of fried beef with onion in the same group, if this plate has a good result, then it will definitely be eliminated.

To eat dry fried beef river, be sure to clamp all the ingredients together, and put down with chopsticks, beef, rice noodles, bean sprouts, and chives must be caught, so that you can eat the most authentic taste.

However, before putting down the chopsticks, the two old men first used the chopsticks to turn over the dishes on the plate, looked at the bottom of the plate, and found that there was no oil sauce, and only after a light sauce was left on the bottom of the plate, they picked up the plate with satisfaction Inside the dishes to eat.

The soup in the so-called dry frying plate must be put away as soon as it is turned over. If there is oil left in the plate when the old men turned it up just now, then they will not even try this dish, and they will be eliminated immediately.

After chewing a few times, Mr. Zou froze for a moment, then nodded slightly, while Mr. Qi immediately picked up the second chopstick without saying a word.

After eating several mouthfuls in a row, Mr. Qi had time to give a thumbs up and said: "Good basic skills, I haven't met a young man with such solid basic skills for a long time. This dry fried beef river, rice noodles Q bomb The taste is even, the bean sprouts are crispy and tender, and the chives are delicious, but the most outstanding thing is the beef inside. After frying in oil, the raw and cooked are very well grasped. The beef is fragrant and crispy, and it bounces in the mouth after chewing. But it is so tough The beef is not difficult to chew. My 80-year-old man can easily bite through them with a mouth full of dentures without any effort. If the plate of fried beef with onions just now shows the tenderness of the beef, then The beef in this plate is crispy. It is crispy, refreshing, pliable yet chewy, which needs to be processed perfectly in advance.”

"Let me think about it, what did this guy use to make the beef have this taste? Well, baking soda, it must be it, but it should be more than just soda. There is also rice wine and salt, the ratio must be perfect, Otherwise, you won’t have this kind of feeling, and you need to practice a lot to lose a bit of ecstasy and add a bit of overkill, senior brother, congratulations on having a successor.”

The corners of Mr. Zou's mouth curled up when he heard this. As the person who took Baoyan by his side to teach him personally, Mr. Zou knew exactly what the child's craftsmanship was like.

This dry fried beef river dish was once made by the child he taught by hand, so hearing the praise from his junior brother, the old man's heart is as sweet as honey.

In the end, this dry fried Niuhe, which was praised as a successor, successfully won the next round of competition for its owner.