Chapter 151 I was under pressure
Chen Jinghao heard that letting himself do it, and the pressure was soaring.
Brother Le didn't say it was okay. As soon as he said he would remind him, it was even more nervous, and he was a little sweaty.
In the hotel and restaurant, the same is true every time the chef trials.
What if I get scolded as bloody as Huang Weijie...
Huh ~
"Okay, don't be stunned, start quickly, and deal with the ingredients first." Chen Jingle urged.
Since it is to be taught, it must be taught from beginning to end.
As for how much you can learn how much you can remember, it depends on himself.
Knowledge is something that is always new, and for chefs, it is even more important to practice it all the time. In the past, the older generation spent their own money to buy food and practiced it in private. If you think you have learned it and put it aside, you will definitely not be able to cook the dish well.
Technology is like this, you need to practice more to maintain the feel.
"The beef can be thinner, just a little bit, um, that's it." Chen Jingle stood beside him, and a little corrected to correct Chen Jinghao's poor place.
A perfect interpretation of what "my eyes are rulers" means!
"Thickness greatly affects the taste. If you are just a roadside restaurant, it doesn't matter if you cook it casually. The price is affordable. For 15 yuan a portion, no one will say anything about beef in oyster sauce, even if it is frozen in 1982. What. But since it is a hotel restaurant, the product must be guaranteed, at least stable, to attract repeat customers.”
"Don't use baking soda for sizing." Chen Jingle stopped him.
Chen Jinghao was a bit stunned: "Ah? What do you use?"
Chen Jingle frowned: "Your teacher never taught you?"
"Papaya?" He asked carefully.
Chen Jingle rolled his eyes: "Where can I get papaya for you now?"
Papaya contains papain, which can decompose meat protein and make meat easier to digest and tender. It is the main ingredient of meat tenderizer powder.
Chen Jinghao: "..." He was at a loss and froze on the spot.
Chen Jingle sighed: "Add a little salt first, and add water little by little while mixing. Just make sure it feels moist. Don't make it watery. Then use peanut oil to lock in the moisture in the meat."
< br>
Be sure to use peanut oil!
Other oils don’t have that kind of fragrance. Anyone who has grown peanuts at home and squeezed peanut oil knows how fragrant peanut oil is.
The key is that it can be well integrated with other seasonings.
"Isn't the beef and salt be very firewood?" Chen Jinghao asked.
Chen Jingle shook his head: "You use oil to seal the pulp, lock the water inside, you won't, the sealing slurry will not be well sealed, and it will be wood."
This is why sealing is key to this dish.
Most of the methods now use baking soda, meat tenderizer, etc. We cannot say that we cut corners, we can only say that the methods are different.
After all, ordinary diners can't tell much difference.
They can't even tell the difference between duck and beef. Do you expect them to be able to tell the difference between beef with tenderizer powder and beef without tenderizer powder?
Not everyone has the tongue of God.
"Oh ~" Chen Jinghao was good.
The specific sealing process was completed under the guidance of Chen Jingle. It can only be said that it is completed, and the proficiency needs to be improved.
Chen Jingle didn't know how he learned at school, and how the school taught was the teacher's level Taicai, or the talent talent was really not really good.
"Wait, don't rush into the pot. The temperature of the pot and the oil should be high. Stir-frying over high heat can mature the surface of the beef immediately and lock in the moisture inside the meat."
"The family stove is small, even if the biggest fire is not as good as the hotel, you can add oyster sauce in about 30 seconds. The taste of oyster sauce is not hung up late. If it is the booming stove of the hotel, the most 10 seconds, it will be old. Do not put oyster sauce too much, you can hang all beef. "
"..."
Chen Jinghao has begun to sweat. It's not because the kitchen is too hot, but because he's nervous.
The pressure is too great.
I feel that I haven't done anything well.
Finally, take it out of the pot and plate it——
Chen Jingle first tasted a chopsticks, and after three seconds, he motioned: "You can taste it yourself."
Is it good or bad?
Chen Jinghao's scalp is numb.
He took a pair of chopsticks and put a piece into his mouth.
Alas, it doesn't seem to be very bad, should you pass?
Chen Jingle picked up another piece of beef, pointed at it and said, "Now, that's why I asked you to cut the beef a little thinner. If it's a little thicker, the beef will be cooked, but the oyster sauce flavor won't penetrate into the meat. This dish The food is ruined!”
It turned out to be this.
Chen Jinghao suddenly understood and nodded repeatedly.
"Remember how to seal the pulp, when to add oyster sauce, how long do you stir -fry after adding oyster sauce. Practice a few times and find the most accurate point, this dish is not worse."
Chen Jingle waved his hand.
It is a very simple dish in the first place. There is no problem in sealing the paste. If you control the heat well, you can’t make it wrong.
"Continue!"
Next, make the jelly chicken stew.
Chen Jinghao even had no time to wipe sweat.
……
From Chen Jinngle's point of view, making jelly pot is also a matter of skill. If you are not afraid of spreading athlete's foot to the diners' mouths, you can use your feet.
First use the kitchen paper to dry the surface of the chicken on the surface of the chicken, then marinate, and then cook the cooked skin instantly through high temperature to lock the water inside the chicken, so as to achieve the effect of tenderness in the outer fragrance.
The key is that the temperature of the pot should be high and the fire should be strong.
Some people find the inside of the pot immediately becomes watery as soon as they close the lid. The surface moisture is not controlled dry, and the temperature of the pot is not high enough. The water in the chicken escapes during the cooking process.
Marinate the chicken briefly for 10 minutes.
Chen Jingle does not need to teach you this step.
As a professional Cantonese chef, if Chen Jinghao didn't know how to cook chicken, he wouldn't have to work in this industry.
"Wait a minute! Let the pot heat up a little more. What's the rush?"
Chen Jingle rolled her eyes.
"It's not fried, what do you turn over? Do you look at the pan, why do you look at the fire? The fire is not big, you just know the reaction of your look at the pot?"
There is no mistake, one, one, one, one, one, one, one, one 619, one book, one, one, one, one, one, one, a book!
"The time between turning before and after is different. Don't just stare blankly. You have to watch the changes in the ingredients!"
"Don't pour the seasonings directly to the chicken, pour in the side of the pot."
"..."
Chen Jinghao was so busy and sweaty.
It stands to reason that he has also made a pot in the hotel and restaurant, but no pressure is full as it is now.
Fortunately, it was completed successfully in the end.
Of course, it hasn't ended, and you have to try the taste.
Chen Jingle picked up a piece of chicken with chopsticks and put it in his mouth.
"The sauce is fine, but the problem is that it stays on the surface and doesn't penetrate into the meat. What does that mean?"
Chen Jinghao shrank his neck: "Fire?"
"Just know."
Chen Jingle's face was expressionless: "Your nose is not a decoration. If you don't smell the explosive aroma produced by mixing the ingredients and seasonings, it means it's not time yet. Why are you in a hurry to get it out? It's not less than 30 seconds."
He just didn't remind him the last step, and wanted to see if Chen Jinghao himself could do well.
It ended up overturning.
"You must pay attention to the details. If you can't remember a dish detail, it is easy to fail."
Chen Jinghao shrunk his neck and did not dare to express his anger.
My back is already wet.
Actually, Brother Le was okay, he just said it and didn't scold him.
If he were the head chef, he would probably have been scolded by all kinds of birds and flowers by now.
Chen Jingle waved his hand: "Okay, that's it. You can study these two dishes first in the past two days, make a few times at home, and talk about it. I guess you can’t learn so much."
"I know. Thank you brother." Chen Jinghao nodded again again and again.
As for the process of cooking just now, he did learn a lot of things. If he can learn these two dishes, it is equivalent to two more survivors that can support the scene.
This is the true ability to make the chef's meals.
"Wash your hands and prepare for dinner. It is estimated that Chen Qiyun will return soon." Chen Jingle looked at the time.
Sure enough.
Just two minutes after brushing the pot, Chen Qiyun returned.
Let’s eat!
But as soon as Chen Qiyun tasted it, she knew that tonight's dish didn't taste right.
It must not be done by Chen Jingle!
She wandered back and forth between Chen Jingle and Chen Jinghao suspiciously.
"Is there any problem?" Chen Jingle asked when he saw her not moving her chopsticks.
"Dinner for dinner ..."
"Oh, Jing Hao did."
really!
Chen Qiyun curled her lips, no wonder it wasn't as delicious as before. It turned out that someone had changed.
"If you don't want to eat, you're going out!" Chen Jinghao felt very unhappy when he saw her expression.
Chen Qiyun hummed lightly and didn't speak.
Do you think she is stupid?
Although my own brother is not as high as Le Ge, it is a serious chef. If you go home to eat grandma, you must be hungry tonight.
It wasn't the meal she deliberately abandoned her grandmother. The key is not delicious. It is an objective fact.
Since it is an objective fact, it is useless.
Chen Jingle put in a little more rice tonight so that everyone can be full.
The two of them had to eat something else when they got home, so they shouldn't eat too much. Chen Jingle himself wanted to leave room for fruit, and he also had to read at night, so he didn't like to eat too much.
(End of chapter)