Different God of Cooking [Rebirth]

The summer in Rongcheng is actually not particularly hot, but the air humidity is not low. Under the action of high temperature, the water vapor turns into continuous steam, which entangles people to death and makes people feel upset.

The swaying bamboo shadows are nothing more than extravagant hopes for the moon to escape to Sichuan. People who are forced to make ends meet can only work hard to complete their own work. At least Zhao An has to go out to work.

Today is the first day for several schools to officially provide campus meals, and they will also open visits to students' parents and the public. This is undoubtedly an important day.

In fact, Zhao An has seldom been to the production line to supervise the work in these years. After all, he has enough decision-making work to do, and he can only conduct surprise inspections occasionally to know the production situation on the line.

But today, Zhao An still chose to go to the battle in person, not to publicize to the media, but to truly understand how the students will react.

For this matter, Zhao An made a special trip back to Rongcheng from the capital a few days ago. Early this morning, before dawn, Zhao An's family had already woken up and started tidying up.

Obviously, the family of three are a little nervous, which is a rare emotion for them.

Because today is the first day of official business, there will be media coming to the school to conduct interviews and reports, which will definitely be the headlines in the next few days.

At the beginning, the government and the school’s opinion was that if all kinds of ingredients were sent to the school in advance, today’s work would be much easier, and more time could be reserved for making school meals to ensure food safety.

However, Zhao An rejected this proposal from the very beginning. What he wanted to know was the normalized operation situation, not a false appearance. At the same time, Zhao An also hoped to use this opportunity to show the whole food supply process to the whole society. It was his response to the various rumors and rumors before.

Under the insistence of Zhao An's family, the school and relevant departments also had to agree to this plan, but what they didn't expect was that in addition to reporters from various media, Zhao An also took the initiative to contact a professional shooting team for the purpose of Write down everything that happened today.

When Zhao An's family went downstairs, they took a deep breath of the hot and humid air, and greeted the filming staff who had been arranged earlier.

The photography staff has a special car, which is convenient for the whole process of shooting today.

Zhao An drove the car himself today, but Zhao's father and Zhao's mother were mostly communicating with the film crew along the way.

After arriving at the food warehouse, Father Zhao took the initiative to greet the staff. He asked about the preparation of the ingredients and said:

"Is there any problem with the ingredients? This is something for our baby. There can't be any carelessness."

"Boss, don't worry, has there been a food problem in our Lutian Food Warehouse over the years? Let me show you the ingredients prepared in advance."

After speaking, the workers took Zhao's father and the filming staff to the ingredients being loaded, and then gave a basic introduction to the ingredients.

"These are all ingredients with good reviews. Although they are not as good as the high-quality ingredients sold on the market, they are only different in appearance. Our Yuehua products, even if they are good, have been beaten all over the market. Invincible."

What the worker said was not an exaggeration. While introducing the ingredients, he handed two different grades of potatoes to the photographer. There were no other differences except for the size and regularity. There was no germination or moldiness at all. .

Father Zhao smiled and cursed:

"How can someone like you introduce the difference between our ingredients to others?"

Even so, the proud expression on Father Zhao's face represented his absolute trust in his own ingredients.Even if it is a "good" level of ingredients, there is no need to worry about others finding faults.

Seeing that Father Zhao didn’t stop him, the photography team roughly guessed what Father Zhao was thinking. During the process of loading ingredients into trucks, they asked the warehouse staff to take out different grades of ingredients for shooting, and introduced the relevant situation. Of course, they did not forget An introduction to the entire operation process.

Because the food supply list for the campus has already been confirmed, the Yuehua warehouse has prepared the ingredients in advance, and there is no selection or bargaining. The whole process is orderly and the efficiency is quite high.

Before 07:30, all the ingredients had been loaded, and there were two small trucks in charge of transporting the ingredients of the four schools respectively.

So Zhao An's family and the camera team followed the truck to the destination.

The amount of ingredients needed by each school has been determined long ago, and they are stacked in different categories. After arriving at each school, the goods are directly transported to the canteen for handover and then leave.

Of course, there are also a series of inspections during the handover process, including checking the quantity and quality of ingredients, etc.

However, the delay in each link was not much, so Zhao An and the others arrived at the fourth school before nine o'clock, which was their last stop.

Zhao's father and Zhao's mother got out of the car at the same time, completed the handover of ingredients with Yuehua and the school cafeteria staff, and then they went directly to the cafeteria.

The leaders of the school and related departments were already waiting in the cafeteria at this time. Naturally, they greeted each other after meeting, accompanied by the uninterrupted sound of shutters around them.

Everyone wants to enter the back kitchen to find out, but according to the relevant standards of Hongxiu Company, only professional personnel can enter the back kitchen after wearing the prescribed clothes and being sterilized.

Everyone present, except Zhao's mother, who had not passed the relevant qualification examination, was stopped by this request.

After all, in order to open a restaurant, Zhao's mother took and passed all kinds of relevant qualification examinations, and Zhao's mother was the first to respond to and participate in these qualification examinations of Hongxiu Company.

If it weren't for the special status of Zhao An's family, the expressions of some leaders and reporters would have changed long ago.But now we can only praise the strict standards, which are conducive to food safety.

However, the camera team had to record the relevant shooting conditions, so Mother Zhao and the male staff in the cafeteria disinfected the cameras before entering the back kitchen to shoot.

Fortunately, the back kitchen is semi-open, and the through glass separates the back kitchen from the front desk, and everyone at the front desk can vaguely see the back kitchen.

At this time, the back kitchen has been filled with various large kitchen equipment. As far as the simplest vegetable sink is concerned, it is also replaced with a metal sink, because metal is easier to clean and avoids the residue of stains and the growth of bacteria.

Two staff members who are dedicated to washing vegetables are busy in front of the vegetable washing pool at this time.

Peel the potatoes quickly with a paring knife, and then transfer them to a clear water pool for rinsing. The beige potatoes quickly fill the vegetable pot and pile up into a hill.

When the vegetable washing workers started to process other ingredients, other employees came directly to the chopping board with the basin and began to cut the potatoes.

Just like this step by step, the whole back kitchen is operated like an assembly line, and each employee has his own task and is very familiar with it.

This is the role of division of labor and professional training. Although such work will be a bit boring, it can greatly reduce the working hours when the total amount of work and the number of workers remain unchanged.

At about 10:30, all the ingredients have been processed.After a short break, the entire back kitchen entered the cooking stage.

In fact, cooking is really troublesome for Huaxia restaurants, especially Sichuan cuisine.

Because Sichuan cuisine pays great attention to the processing of ingredients, and the cooking method is also heavy in oil and salt, although this can bring great enjoyment to the taste.

It cannot be denied that from the point of view of modern nutrition and cooking, such dishes are not suitable for school cafeterias, no matter the difficulty of cooking or the content of rice, oil and salt.

But the canteen food must be liked by the children. If the children cannot get enough energy supplement at school, it will have a great negative impact on their health and learning.

Therefore, when Mother Zhao designed the dishes, she tried her best to keep the taste of Sichuan cuisine while ensuring balanced nutrition.

This goal is often achieved through the collocation of dishes.

Among the daily recipes, there is basically a Sichuan-style dish, such as today's Lianbai twice-cooked pork.

The sliced ​​lotus root and twice-cooked pork are placed in large iron plates, and there are various iron bowls around them, which contain various seasonings.

Both the main ingredients and seasonings have been weighed in advance. As far as the salt is concerned, it is necessary to cater to the taste of the students and avoid excessive intake of salt.

These have been carefully designed and tested. Once the detailed recipes are formed, the production process will be very simple.

The production of fried dishes is often in charge of the chef with the best cooking skills in a canteen, even in campus canteens.

This is a middle-aged chef in his 40s. At first he was dissatisfied with depriving himself of his creative rights, but after systematic training, he was willing to think that his children could eat the same school meals in the future .

The entire stove is a controllable Chinese stove developed by Hongxiu Company, which can easily adjust the temperature. In addition, the order of adding all ingredients has been fixed, and the chef only needs to be responsible for stir-frying.

Don't underestimate this step. Stir-frying is a technical task. How to heat the ingredients evenly, how to quickly stir-fry to avoid the taste of the ingredients, and how to evenly sprinkle the seasoning on the food are all done by stir-frying.

In addition to cooking, other kitchen equipment is not idle.

Two meat dishes are served every day, and the other meat dish today is braised pork with potatoes.

As a stew, the operation process of roasted pork with potatoes is much simpler, and more attention is paid to the control of temperature and time, which happens to be the strength of modern catering.

Put the ingredients and seasonings into the stew pot according to the established order, set the time, and then arrange professional chefs to stir on time, and then you can wait for the potato braised pork to come out of the pot with peace of mind.

Today's Cucumber Egg Drop Soup, Stir-fried Anchovies, and Cold Zheergen are all Bashu's home-cooked dishes.

Zhao's mother is only in charge of supervision today, and she stands aside to watch the whole process, and at the same time explains the entire cooking process according to the requirements of the camera team.

Soon all the dishes were officially out of the pot, packed in large iron buckets and iron plates, and ready to go on stage.

Of course, there is another essential link, which is to keep samples of all dishes in case of any accidents.

By this time, it was already 45:15, only [-] minutes before the school lunch time.