Chapter 468: Oil eel silk
At three o'clock in the afternoon on January 1, Fenyuan's kitchen was filled with the aroma of vegetables.
All 17 applicants have arrived. To save time, if a new person doesn't even have time to give his name, Jiang Feng will ask him to prepare the dishes to be made. Although there are only 4 stoves in the back kitchen of Fenyuan, the location of the cooking table is still sufficient and the number of kitchen utensils is sufficient. It is not a problem for more than a dozen chefs to prepare dishes at the same time.
Jiang Feng, Jiang Jiankang and Zhang Guanghang also have a very clear division of labor. Jiang Feng is at the cooking table observing the chefs' handling of ingredients and their knife skills, while Jiang Jiankang is watching the chefs' control of the heat.
Zhang Guanghang was the one who looked most like an interviewer among the three. He stood aside and looked through everyone's resumes with a cold expression, and would look up from time to time to match their resumes with others.
Everyone who was swept by Zhang Guanghang's gaze couldn't help but feel nervous, as if they were back in their student days when the dean was inspecting classroom discipline.
Jiang Feng was staring attentively at the dozen chefs who were carefully handling the ingredients at the cooking table. Jiang Feng remembered that during the last recruitment, most of the chefs cooked Kung Pao Chicken. Ants climbing trees are quick and simple, but they are also A chef-level test dish that can well reflect a chef's skills.
This time was no exception. Just by looking at the ingredients they were handling, Jiang Feng could tell that at least 10 chefs were preparing to make Ants Climbing a Tree and Kung Pao Chicken.
This makes the two brothers very different. Their staple food is eel. Although the two brothers are both quick and agile in handling, the processing speed of eel is much slower than other easy-to-handle ingredients. Jiang Feng, who started making dishes at the same time as them, had already tasted the dishes, and the two brothers were still fighting at the stove.
It is very courageous to choose a dish that is different from others when applying for a job. After all, most people like to seek stability, and most chefs will use their own special dishes as additional dishes after the first round. Items.
In fact, Wang Xiulian had sent the applicant's information to Jiang Feng half a month ago. At that time, Zhiwei published the cover of the magazine and the traffic of Taifeng Building increased sharply. Jiang Feng thought that the two old men had the decision-making power during the interview anyway, so he was lazy and did not read the documents sent to him by Comrade Wang Xiulian very carefully.
This also caused him to feel strange to every applicant.
Thinking of this, Jiang Feng stopped looking at the chefs gathered around the cooking table and moved closer to Zhang Guanghang to read their resumes with him.
"Lao Zhang, show me the resumes of the two people you just finished." Jiang Feng said.
Zhang Guanghang pulled out two resumes and handed them to him.
Jiang Feng roughly scanned the resumes and found that the two chefs not only had average dishes but also had average resumes. They had no unusual experience, and their special dishes were not special either. They were basically good enough to go out.
Jiang Feng returned the resume to Zhang Guanghang: "Then show me the resumes of the two brothers."
Zhang Guanghang skillfully pulled out two resumes and did not forget to explain: "The restaurant they worked at before was..."
Before Zhang Guanghang finished speaking, he was interrupted by a very striking sizzling sound. This sound was obviously the sound of hot oil being poured on the vegetables. When Jiang Feng made the fish head with chopped peppers, the last step of pouring oil from the fish's mouth would also make this sound, but it was not as loud as it is now.
Judging by the intensity of the sound of pouring oil, the intensity of this sound is basically no different from that of thunder on the ground.
Before Jiang Feng had time to raise his head and look towards the stove, he heard the second extremely eye-catching sizzling sound, and at the same time as the sizzling sound, a tangy fragrance hit his nostrils.
It was the aroma of eel, with a strong aroma of soy sauce and a hint of garlic. The fresh aroma hit the face, loudly announcing to everyone that a dish with a distinctive personality was ready.
Jiang Feng took a few deep breaths, trying to determine which dish it was by the taste. After searching in his mind to no avail, it was clear that this dish did not exist in his memory.
"It's fried eel, it should be made by these two brothers. This dish is one of the signature dishes of their original store." Zhang Guanghang still kept holding his resume.
Jiang Feng took the time to take the resume and quickly glanced at it.
The elder brother is Dong Li, 32 years old, and the younger brother is Dong Shi, 29 years old. They both worked in a restaurant called Huangji Restaurant that Jiang Feng had the impression that he had appeared in "Zhiwei" before. Just when Jiang Feng was about to go down and see what the brothers were good at, the dishes were served.
Jiang Feng calmly put away his resume and began to look at the two pieces of fried eel in front of him.
The craftsmanship of these two brothers must have been taught by the same master. There is almost no difference in appearance between the two dishes. The shiny, slightly curled eel shreds were placed irregularly on the plate. The bones were removed from the eel shreds. Jiang Feng could tell that the two brothers had only taken the fish meat from the eel belly.
There is a small ball of snow-white minced garlic in the middle of the shredded eel, exuding a strong garlic aroma. Emerald green onions were scattered on the eel shreds like stars, and Jiang Feng could vaguely see the white pepper powder lying evenly on the eel shreds.
The eel in January is not plump, and the two brothers are not good at presenting it, but this dish still looks tempting.
Whether it's the appearance or the smell, this is a dish that makes people pick up their chopsticks and pick up a strip of eel.
Jiang Feng took the lead in picking up a piece of shredded eel with his chopsticks, which was rich in oil and red sauce. If you look closely, you can clearly see the sheen of oil on the shredded eel, but it doesn't feel greasy. Because he had just poured a spoonful of hot oil on it, Jiang Feng could still see the hot oil bubbling on the eel shreds.
Jiang Feng blew it a few times and was not in a hurry to take it in. The unique sauce flavor of the fried eel mixed with the fresh eel flavor lingered on the tip of Jiang Feng's nose.
Brothers Dong Li and Dong Shi stood quietly. Dong Shi seemed a little eager to say something, but Dong Li was by his side and he didn't dare to make a mistake. He could only stand quietly with an eager look on his face.
Jiang Jiankang has rich experience in grabbing food and is not afraid of being burned. He just blew the eel a few times and saw that there were no bubbles on the surface of the eel before putting it into his mouth and randomly nodded in approval.
It was regarded as recognition of the brothers’ cooking skills.
Jiang Feng followed closely behind, but his movements were not as bold as Jiang Jiankang's. He cautiously and tentatively put the eel strips to his mouth. He tentatively felt the temperature with the tip of his tongue and then put the whole eel strips into his mouth with confidence.
The taste is very strong, but the rich sauce flavor does not cover up the umami flavor of the shredded eel itself. The fish itself is very delicate, but the skin of the eel is very tough. You can taste a slight spiciness when chewing it carefully. The spiciness makes the shredded eel more delicious, and the white pepper on the surface is the finishing touch. Effect.
The raw materials and seasonings complement each other, and the fire is properly cooked. It is undoubtedly an excellent dish.
It was Jiang Feng's first time to eat this dish. He tasted the two brothers' eel shredded eels one after another. Dong Li's was obviously slightly better. Although Dong Shi's was not bad, it was inferior to Dong Li in all aspects.
After tasting it, Jiang Feng couldn't help but stretch out his chopsticks and take a few more bites. He already felt in his heart that the two brothers could already be included in the waiting list.
Although Dong Shi is a little bit worse, he can still be considered.
Zhang Guanghang was afraid of being burned, so he was the last one to stretch out his chopsticks. He waited for several minutes after Jiang Feng and Jiang Jiankang had eaten before stretching out his chopsticks.
After each took a sip, Zhang Guanghang started to ask questions: "I see on your resumes that both of you worked at Huangji Restaurant before. Huangji Restaurant is also a famous restaurant. It should be much more famous than Tai Feng Restaurant. I just tasted it. The craftsmanship of the two of you must have been taught by Master Huang himself. Although it is not mentioned on the resume, I guess you two are Master Huang's apprentices. In this case, why did you come to apply for this job with us?"
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Jiang Feng also felt strange when Zhang Guanghang asked him this question. Logically speaking, both instructors and apprentices would work in the same store. Master Huang Jiang Feng of Huangji Restaurant has also heard about it. Although he is not a master, he is still a well-known chef with superb skills and several special dishes.
Huang Ji Restaurant was founded by Master Huang himself, and his son should be running it now. Even if Master Huang no longer works in the kitchen because he is old, the apprentices he taught himself should not let the master's restaurant run without work. Apply for jobs at other restaurants.
"Master asked us to come." Dong Shi spoke before Dong Li.
Dong Li glanced at Dong Shi. Dong Shi did not dare to speak again. Dong Li then said slowly and calmly: "Huangji Restaurant has been transferred."
"Transferred?" Zhang Guanghang was a little surprised. They were all from the Shandong food circle. They generally didn't know much about the news in the south. Most of what they knew was through Pei Shenghua, the melon king.
Although Huangji Restaurant is not an old restaurant compared to old restaurants in Peiping that have a history of nearly a hundred years, it is still a well-known restaurant that was transferred so suddenly, so it can be regarded as a big deal.
"The store's business has dropped a lot since Master stopped taking charge. In addition, the boss is not very good at running the store. In fact, the store has been losing money for several consecutive years, so the boss simply sold out the entire store. Our Several senior brothers were introduced to other restaurants by the master. The master said that we are not good at our skills yet, so we should come to Peking to practice more and learn more about other things." Dong Li explained.
Hearing what he said, Jiang Feng only felt a little regretful.
Competition in the catering market has become increasingly fierce in recent years, and many once-famous restaurants appear to be unable to succeed. Once the chef is poached or leaves due to old age, they will soon be eliminated from the market.
Survival of the fittest, although cruel, has always been the case.
But Zhang Guanghang was not very satisfied with Dong Li's answer: "Since Master Huang asked you to come to Peiping, he must have introduced a store to you. It shouldn't be our store, right?"
They realized that they had not received any news from Master Huang.
"Master originally asked us to go to Yongheju, but half a month ago we saw the cover of "Zhiwei" so..." Dong Shi answered again.
Jiang Feng understood instantly, so he chose Yongheju.
In an instant, Jiang Feng's eyes turned very kind when he looked at Dong Shi.
He is so talkative and out-of-the-box, and he is a good candidate to be friends with Sang Ming.
Tai Fung House needs this kind of talent.
New dishes also need to be introduced.
The fried eel is obviously much more attractive than Kung Pao chicken and ants climbing the tree. (End of chapter)