Chapter 512 Qingliang
Compared with the atmosphere outside, the kitchen is a completely different world.
The stove fire is blazing, the oil smoke is everywhere, the frying spoon is clanging, and the fragrance is elegant.
The seven or eight stoves for frying and frying are all occupied at this moment.
Several chefs with big spoons are under the command of Chef Chang Jing, stir-frying one by one to eat the hot stir-fries that they went out for today.
This is coupled with the heat added to the kitchen by the burning flames of a dozen other stoves cooking gud stew.
It stands to reason that in a kitchen with only an exhaust fan installed, the temperature should exceed 40 degrees.
If this were the case, I would probably be in poor health, and it would be enough to make a few faint from the heat.
Fortunately, there are enough artificial ice tubes.
So there are about a dozen large ice basins with a diameter of about one meter in the kitchen, which are used to freeze various fresh fruits and vegetables. This keeps the indoor temperature at about 25 or 6 degrees Celsius.
And this has an added bonus.
Not only is it extremely convenient for chefs to use ice, it can be used as and when needed.
There are even several pots of sour plum soup and mung bean soup in the town to quench the thirst and relieve the heat of the chefs.
Speaking of which, this kitchen without air conditioning is actually cooler and more convenient than the imported central air-conditioning cooling kitchen in Jianguo Hotel. It is also a very magical thing.
I really have to admit that sometimes local methods are more effective!
But despite the convenience of the kitchen, no one in the kitchen could take a sip of cold drinks at the moment.
Because a more magical scene attracted the chefs' full attention.
In fact, except for those cooks who are in charge of cooking, the other cooks have basically abandoned their work.
Nearly forty or so chefs were hanging up their arms, squeezing their arms around a stove for stewing soup, scrambling to stretch their necks and peer in.
They are no longer afraid of the heat, nor are they afraid of being crowded. They don’t even move their eyes, they are so focused.
What are you looking at?
Hey, it's very simple to tell the truth. I'm just watching how "Zhang Dashao" can make a pot of clear chicken soup that was stained by meat fillings clear again.
Chefs, especially chefs from the Shandong cuisine in Beijing, all know the saying, "A soldier's gun is a cook's soup."
I also know how difficult it is to make a pot of clear and pure soup.
Not only is it time-consuming and material-intensive, it is also more difficult to figure out how to clean it.
They use minced chicken and pork minced to stick to the oil and impurities, and then skim them out to clarify the soup little by little.
Especially today, the pot of clear chicken soup is used to make clear jasmine soup. When making the soup, ham and ribs are not included.
In addition to white mushrooms, scallops, green onions and ginger, the chicken used also has its head, neck, buttocks, internal organs and feet removed.
The purpose is to make a pot of pure soup that is refreshing and refreshing.
Even in line with the rule of "use original juice to remove floating oil", when skimming this pot of soup, I only used minced chicken breast.
The materials used are so particular!
Needless to say, the clear soup cooked with such attention to detail is of course the most afraid of the intrusion of foreign smells and oil stains.
So Xiao Cha’s handful of minced meat, although it seems like nothing, is actually extremely destructive.
Not only was the soup mixed with miscellaneous oil, it was also mixed with blood and miscellaneous smells that should not have been there.
According to common sense, this pot of soup is almost useless.
Even if you use chicken minced meat again, it can't be restored to its previous pure quality.
At most, it can be used as a pot of ordinary stock to enhance the flavor of vegetarian or seafood dishes.
This is a common consensus among almost all chefs.
But just as you think, if "Zhang Dashao" hadn't been bragging, he would have really been able to complete this impossible task.
The ability to trace this pot of soup back to its origin is a miracle like magic in the minds of all chefs.
This is the real reason why everyone is so enthusiastic and eager to watch.
It has to be said that under the eyes of everyone, the method adopted by "Zhang Dashao" to clarify the matter is quite incredible.
The old man asked Xiao Shi to clean out the meat filling in the pot, and while heating the fire, he made the pot roll and began to restore the clear soup.
But he didn’t use minced chicken at all, but used live shrimp and sauce, mashed it and poured it into the soup.
However, that’s not all, Master Pang was not idle either. He followed the old man’s instructions and smashed a whole pig liver.
And add water to make it the same as red mud.
After the first batch of shrimp balls solidified by shrimp paste are removed, the pig liver blood mud is also poured into the soup.
The next step is to wait for the soup to foam again and start to remove the pig liver blood clots.
To be honest, this kind of operation made all the chefs confused at first.
Almost no one thinks that these things can be more effective than chicken mince.
Some people are even very worried that such nonsense will make the soup even muddied, making the soup even more mixed and filthy.
But in fact it is really strange!
After putting these two things down again and again, the soup actually started to clear up.
As everyone watched, the color of the soup became more and more clear and cool as the impurities were skimmed off again and again.
I didn’t expect that the shrimp meat balls and pork liver and blood tofu absorb dirt much better than the minced chicken.
After doing this, not only did the pot of soup become as clear as pure water, without any foam or oil, but the color became even brighter.
To be honest, looking at the light yellow color, it is as moist as a bucket of vegetable oil.
“It’s clear, it’s clear, hey, this soup is really clear!”
“Old man, you are awesome!”
“Hey, it’s really cool, So cool!”
A wave of shouts rang out uncontrollably in the kitchen, and the effect was like the cheers of a game.
It is no exaggeration to say that the mental shock felt by the chefs who saw this scene with their own eyes could only be compared.
I’m afraid the only thing that is similar to this is that not long ago, on the other side of the earth, the American magician David Copperfield used a magic wand to make the Statue of Liberty in New York disappear without a trace, which brought to the United States. The people were shocked.
But the joy and satisfaction that chefs get from it are incomparable to those in the United States.
Because no matter how beautiful and amazing David Copperfield's magic tricks are, they are just entertainment.
But the old man’s hand is different. You know, every chef has his own secrets in technique, which are usually not easily seen.
Anyone who works in the kitchen knows the value of this secret.
Although I only know what it is and don’t know why, everyone at the scene has benefited a lot from the process I saw today.
When making soup in the future, they will definitely make the soup clearer, there is no doubt about it.
So Xiao Cha's senior brother, Jiang Dachun from Fangshan Restaurant, raised his hands first and surrendered.
"Old man, we are convinced."
He then pulled the junior brother's head, "You kid, obey Manager Ning's disposal honestly, do you hear me?"
Little How dare you not be willing to check?
He lowered his head honestly and said "Hey", just like a good child.
The other perpetrator, Xiao Zhao from Tingli Hall, also became humble.
It’s just that his master, Lao Cheng, still had reservations and couldn’t help but ask his final question.
"Master Zhang, even if the color of the soup becomes clear, what will happen to the taste? Can you really get rid of the miscellaneous smell of the pork filling?"
"Zhang Dashio" is not nonsense, take He brought a small bowl, filled it with a spoonful of clear soup, and handed it over.
Just one word "Taste!"
As a result, when Lao Cheng tasted it, he couldn't help but give it a thumbs up.
"Master Zhang, you are the one! I'm convinced! It's true that the chef is not old, but his skills are not good!"
This time, others were even more impressed, and they were all compliments. They all came up to "Zhang Dashao" and thanked "Zhang Dashao" for teaching him the secret of clearing.
A chef, after all, is a craftsman, so he will be impressed by those who have real skills. This is a business that completely convinces people with their skills.
So at this time, "Zhang Dashao" just said what he said.
However, Lao Cheng then curiously asked "Zhang Dashao" a question that everyone wanted to understand.
"Old man, how could someone with such great ability and ability like you...how could he work in a big cafeteria? This is too humiliating."
Unexpectedly, "Zhang Dashao "The answer was so light.
"What's this? It's normal. Who knows who sweeps the streets at the screening venue of the Northern Kunqu Opera Troupe at Banbuqiao? Even Mei Baojiu didn't go to sing, and she still carried a broom every day. "What's wrong with me working in the cafeteria?"
What I didn't expect was that the old man clasped his fists and bowed to the audience, and said it in front of everyone.
"It's nothing to make a fuss about, it's just a little trick. You don't need to hold me up so high. I've been cooking for a lifetime. If I don't have such skills, my life will be in vain at this age."
"However, depending on how old I am, I have some unpleasant things in my heart that I want to tell you. Please don't mind me, and don't think that I am too busy and follow the past."
Jiang Dachun quickly took the lead and agreed, "Don't dare, don't dare. Master, just teach me a lesson. We are all listening."
"Zhang Dashao" nodded, very satisfied with his attitude.
"Who is a chef? A craftsman. Then craftsmanship should be the foundation of your life. But many people nowadays don't take craftsmanship seriously. Why do they do it to save trouble? They just want quick success and are flashy. . How can you learn crafts? ”
"There are also some people who think they are great after learning a little skill and only half-knowing it. This is not right. To learn a skill, you have to guard against arrogance and impetuosity and think carefully. Otherwise, sooner or later, you will be embarrassed."
"If nothing else, you guys just learned how to make soup stock from me today. You should be very happy, right? But I have to tell you. Don't be too happy too early. This method can only be used for pork. Stained chicken soup."
"Why? Think about it yourself. The answer has something to do with the kitchen rules I want to set for you. You can make any kind of soup, but I can't figure it out. That's all you can do."
Lao Cheng felt very guilty. His face turned red and he expressed his sincerity again.
"What you are saying is that today we know that there are people outside the world, and there is a sky outside the world. To you, we are willing to be inferior and willing to admit defeat. From now on, we will definitely prepare ingredients and side dishes according to your requirements."
< br>
Seeing this, "Zhang Dashao" couldn't say any more embarrassing words.
Beating a drowned dog is actually very boring.
"It would be great if you can listen. I am not talking about this to try to bully people, but to tell you how to become more capable.
"Just like you listen to Oriole Hall , because of the convenience of Kunming Lake, a series of river fresh vegetables have been developed. This is of course a good thing, but you must not be arrogant about it. Otherwise it would be a bad thing. ”
“You know, the real Qing palace imperial cuisine did not eat much fish. For example, fish offered at the palace gate, dragon boat fish, and even the live fish in sauce I made just now are just gimmicks that were deliberately quoted from classics later. ”
"Actually, there are usually two types of authentic palace fish dishes, Northeastern salmon and sturgeon. If you don't know how to cook these two fish dishes, you can't claim to be authentic palace dishes."
< br>After hearing this, Lao Cheng was surprised and admired, and he expressed his gratitude as if he had been enlightened.
"Master Zhang, thank you for your advice. You have given me the direction..."
Zhang Dashao said no more and turned to Jiang Dachun.
"And your Fangshan restaurant is excellent at making calligraphy for dishes. But can you also know how to calligraphy on sugar and color painting? These two are missing. Your skills are still lacking. Ah.”
Jiang Dachun was as surprised as Chacai Laocheng.
"Master, you are really an expert. I really asked you to tell me. I heard my master talk about some techniques for slurry painting. I know what it means, but I don’t know how to do it. . When I have the opportunity, I will definitely ask my master for advice.”
At this point, he touched the back of his head in embarrassment, his face full of shame.
At this time, "Zhang Dashao" said to the audience, "Now everyone understands what I mean, right? There is no limit to your skills. As a chef, you must not be arrogant. Always be humble and cautious. , love to learn, and ask each other for advice. Otherwise, you will kill yourself."
"If you are smart, you should not be in trouble with Master Chang at all. Instead, you should be polite to Master Chang Jing and ask for advice more. Knowledge. Master Chang has only been here to help for three or two months. What's wrong with her? What's more, she is very willing to support the younger generation."
"You don't want to think about it either. If she leaves by then, no matter how much you want to learn her skills, you may never have the chance in this life. Say it yourself, is it a pity or not? Are you stupid?"
"Don't tell me that you don't want to learn from Chef Chang's skills. Although her dishes are not among the eight major cuisines, she has developed her restaurant with three tables into the most attractive place for foreigners in Beijing with her eight homemade dishes. Restaurant. What is a celebrity chef? This is a celebrity chef!"
The chefs in their forties come from all over the world, and they are all sweating and afraid of being scolded.
The most amazing thing is that at this time, everyone still honestly claimed that it was true, and no one thought that it should not be true.
Everyone is really like the disciples and grandsons of "Zhang Dashao". This is also a wonderful scene.
Want to ask why this is so?
Except because what "Zhang Dashao" said was true and wise.
Because this kind of respect is all earned by the old man’s true ability!
That is as tough as a hero on the battlefield!
(End of this chapter)