I don't dance with this pot [food]

"Chen Liang, junior chef?" The interviewer tapped the resume in his hand, and said to the thin man in front of him, "Have you read our restaurant's recruitment requirements?"

Chen Liang nodded expressionlessly: "I have seen it."

"Very good," the interviewer put down his resume and folded his hands under his chin, "then you should know that we are recruiting senior chefs. Although you are recommended by Mr. Wang, if your cooking skills are not good enough, Please forgive us for not being able to hire you."

Chen Liang didn't even move his brows: "Yes."

It's jaw-droppingly concise.

It was the first time for the interviewer to meet such an interviewer. He didn't talk about his talents enthusiastically, nor did he actively please him, as if the interview results were not painful to him.How should I describe him?

His skin is as dark as soy sauce, he has an ugly hairstyle that is hard to describe, he wears a pair of big black-rimmed glasses, his eyes can't see clearly, his chin is covered with a large piece of stubble, and there is a large area of ​​scary hair on his face. The brown birthmark belongs to the type that you want to wash your eyes at a glance, but unexpectedly, the dress is very decent, not sloppy, the white shirt is spotless, ironed without any wrinkles, neatly tucked into the straight trousers, giving people a look A very comfortable feeling.

The interviewer couldn't explain why. He was clearly unremarkable, even scary, but he seemed to exude an aura that attracted people's attention, which made people feel more and more pleasing to the eye.He had to force himself to look away, put away his resume, and took Chen Liang to the back kitchen of the restaurant: "I'll take you to see the head chef. Whether you can pass or not depends on your ability."

Walking into the huge kitchen, the tableware collided with disorderly music, and the chef's loud voice added a bit of noise to the music.It seems that the head chef is not a particularly easy person to get along with.

"How many times have I said that this thing should be put here! And you, didn't you hear what I just said? You put too much cheese, put too much! You too, the beef tendon is cut unevenly, followed How many years have I cut it like this, what have you learned!" The head chef seemed very annoyed by the ineffectiveness of his apprentice, he even poked his temple with his fingers vulgarly, and the shouting sound almost made the whole kitchen They all jumped up.

The interviewer lowered his voice, and kindly reminded Chen Liang: "He came to inspect the apprentice today, and he has a bad temper. You should be more careful."

Chen Liang still has no special expression: "Thank you." He is observing the environment here, which is different from the kitchen of the private restaurant he once stayed in. The kitchen of a five-star hotel is ridiculously large, with ample walking space, and he will not turn around. When he met someone else, the oil-smoke-soaked air was well exhausted outside through the ventilation system, and the tabletop was free of dirt except for the neatly placed ingredients. He liked this kind of working environment very much, but it was not suitable for him.

Cheesecake, French escargot, steak... The hot finished dishes on the delivery port showed that this was a western food kitchen, but he was good at Chinese food.

The reason why he came here was because the business of the private restaurant he used to stay in plummeted, and Mr. Wang, who happened to come to eat frequently, liked his cooking skills and recommended him to apply for a job at this five-star Yulong Hotel.Later he found out that Mr. Wang is just one of the shareholders of this hotel, he has no real power and does not participate in the management of the company. It is just that the hotel staff are giving him face. As for whether he can be hired, it depends on his own ability.

The head chef finally stopped his endless yelling, and under the introduction of the interviewer, he glanced at Chen Liang's resume with a stern face, and then looked at Chen Liang's appearance, his eyes were full of disdain: "Junior chef? Or do you cook Chinese food?"

"Yes." Chen Liang lowered his head slightly, his eyes fell on the spotlessly clean ground, but it didn't give people a humble feeling, but made people feel that he was hiding something that others couldn't understand.

The head chef frowned. For a five-star hotel, a junior chef is only at the kindergarten level.Just as he was about to say something, the interviewer pulled the hem of his clothes suggestively, and he snorted arrogantly: "Can you cook Western food?"

Chen Liang replied neither humble nor overbearing: "I learned it before, but I haven't done it for a long time. You can learn it again."

"No, those who just came in can only play lotus." The chef's contemptuous tone was revealed from between the words, and he pointed to the frying pan on the stove and said, "Stir up any home-cooked dishes for me. "

Frying pans are commonly used for frying and deep-frying dishes in Western-style meals. Because the bottom of the pan is thin, it heats up very quickly. If it is used in Chinese-style cooking, it is not only difficult to control the amount of oil used, but also easy to make meat, eggs and other foods It sticks to the bottom of the pot, causing burnt and affecting the taste.

The head chef really presented a mean and tricky problem.The interviewer, who was a layman, also saw the chef's bad intentions, and couldn't help shaking his head and sighing. It is estimated that Chen Liang would become the third newcomer to be scared off by the chef.Recently, when the hotel recruited chefs, Mr. Wang always introduced the chefs he knew. He was a little overwhelmed, and happily presented his experienced resume. It is conceivable that, of course, some people retreated despite the difficulties, but in the end, no one stayed.

Chen Liang glanced at the ingredients in the kitchen, as if he found something particularly interesting, his eyes lit up indistinctly: "May I ask whether the ingredients and kitchen utensils can be used?"

The head chef responded casually: "Yes."

Chen Liang was no longer polite, turned on the faucet, washed his hands repeatedly, and carefully washed every finger with water. This was his personal habit, and he kept his hands spotless before cooking.

On the table was a whole pig that had just been slaughtered and hadn't been cut yet. The pig's body was still warm and exuding fresh blood. He picked up a boning knife and tried it out. It was quite sharp and the weight was just right.He measured it, and pointed at the back of the pig with a sharp knife, which perfectly separated the fat-filled thick skin from the meat, and then cut down along the gap. The knife was precise and the scale was appropriate. Cut out the most tender tenderloin in one piece.

This is the most basic knife technique of a chef. It is nothing special except that it can accurately cut the skin and flesh. But the next sharp knife technique for cutting meat stunned everyone including the head chef.

Unlike beef, pork can be cut along the lines. Pork is cut too thin and the taste is not easy to taste. If it is cut too thick, the taste will be lost. Therefore, how to cut pork with a proper thickness quickly, steadily and accurately is a test of the chef's skills. .

Chen Liang raised the knife and dropped it, and everyone immediately saw the sword dancing with special effects, so fast that they could only see the strong light reflected from the back of the knife. .

Not only the layman, the interviewer, but even the expert chef, were stunned.

The pork cut was perfect!The thickness and size of each piece are almost the same, and the thickness is just right, just like measuring the size, no more than a cent, no less.The head chef asked himself that he had cultivated a pair of sharp and sharp eyes in the kitchen world for many years, but now his eyes could not find any flaws in this knife technique. He even felt an indescribable panic. This knife technique seemed to surpass His age level.

Chen Liang didn't notice the complex gazes of the people at all, put the pork into a clean bowl, sprinkled cornstarch, salt and soy sauce, and asked the head chef, "Do you have disposable plastic gloves here?"

The head chef was still immersed in Chen Liang's knife skills, until the interviewer reminded him, he came back to his senses and asked the apprentice to fetch the disposable gloves, and continued to watch Chen Liang's next move intently.

Chen Liang put on gloves, grabbed and placed the pork repeatedly, then poured a small amount of vinegar and sugar in order to soak each piece of pork with seasoning, and finally poured sesame oil to enhance the aroma, making the color of the pork more vivid.

The head chef couldn't help asking: "Why don't you use chopsticks to season?"

The pork just finished marinating. Chen Liang took off his gloves and said, "The chopsticks are not evenly mixed." After speaking, he buried his head in a pile of ingredients, and selected an eggplant with a round fruit shape and a waxy and smooth skin. Clean it, cut off the head and root, pick up the paring knife, pick a suitable position, and cut it neatly from the head to the tail, and then choose two positions to repeat the peeling action.After a while, an eggplant was divided into three parts by the removed Piping.

The face of the head chef changed a little. The eggplant is not a regular shape, and it can be cut neatly to the end. This knife technique is not only sharp, it is simply extraordinary!What's more, you can evenly divide the eggplant into three parts. How can it be possible for ordinary eyesight and measuring ability to do this?This Chen Liang looks like he is only in his twenties, yet he is so proficient in swordsmanship. This is either because he is extremely talented, or because he has practiced a lot and his skills have reached the point of perfection.

Chen Liang didn't know the mixed flavors in the head chef's heart. He didn't deliberately show off his skills, but the instinct of long-term career in this profession prompted him to use the fastest and most convenient way to process ingredients.He glanced at the head chef. He was around 50 years old. People of this age are not suitable for eating too greasy food, so they can only boil it with water.

He cut the eggplant neatly into chunks, turned on the fire, poured a little oil into the pot, first boiled the oil, spread it evenly over the entire pot, and then put the eggplant into the pot.

At this point, it is a critical moment to test Chen Liang's chef skills.

The bottom of the frying pan is thin and heats up quickly. It is very unsuitable for ingredients like eggplant that need to be cooked until soft.

Chen Liang didn't show any worried expression, calmly turned down the heat, took out a bottle of mineral water from his bag, poured it into the pot, then stir-fried it with a wooden spoon a few times, covered the pot and simmered for a while, until the moisture When the steaming is almost done, continue to pour water, stir-fry, adjust the heat, and repeat the above actions until the eggplant becomes soft and rotten.

The head chef's face was almost the same color as the eggplants. He kept staring at the eggplants in the pot, waiting for them to burn and smell bad, but no!None of the eggplants were mushy, and the heat and moisture were well controlled. It was like calculating with a watch, and it was able to replenish the water when the eggplants were about to be mushy, so that the eggplants kept their luster.

The eggplant was almost ripe. Chen Liang picked up the oyster sauce and soy sauce at hand, poured it on the eggplant, added a little sugar to taste, poured in some sesame oil, and spread the eggplant evenly with a wooden spoon to ensure that every piece of eggplant could be soaked in the seasoning. Then put in the marinated pork, pour a little cooking wine on the pork to remove the fishy smell, mix it with the eggplant and stir-fry together, at first there is only a faint fragrance, and then the strong fragrance suddenly blows into the nose like a predatory wind , Pulling out all the gluttons.

The head chef's mind is frozen. It's not like he hasn't seen braised eggplant before, but how has he ever smelled this kind of aroma?Eggplant itself has no fragrance, so braised eggplant is usually fried, so that the finished dish will have the fragrance of vegetable oil. Seasoning and mineral water induce the fragrance of eggplant, so that the air is filled with the strong aroma of eggplant and seasoning.

Chen Liang was still finishing the final work, but the head chef secreted saliva reflexively, all the taste buds clamored to taste the food, it was so fragrant, the eggplants were all crispy, and every piece was covered with sesame oil, The color is as bright as wax.

While Chen Liang was loading the pot, there was a sudden commotion outside the kitchen door. The clever interviewer went to look at it immediately, walked back in two or three steps and said in the head chef's ear, "Boss Qiu is here for inspection."

The head chef was taken aback for a moment, looked at Chen Liang who was loading the plates, thought for a while and said, "We have something to do, you go out the back door first, and wait for us."

Chen Liang served good food and left through the back door without thinking too much.

As soon as he went out, a clear male voice broke into the kitchen.

"Today I'm here to inspect the situation in the kitchen, don't be nervous, just do what you have to do."

As soon as the words fell, a tall and handsome man walked into the kitchen.

The man was wearing a straight black suit. The suit was ironed flat, without any wrinkles. The slim fit wrapped his tall body. He was also so handsome that he couldn't take his eyes off him, just like a character walking out of a picture scroll, with his gestures Full of extravagant temperament, I believe that you can gain the favor of many strange women on the road.

His powerful aura immediately swept the entire kitchen, and the lively atmosphere fell silent. Everyone turned to the man in unison and shouted politely: "Mr. Qiu!"

"Okay, just do what you need to do, don't be so restrained, I'm just checking on the situation." The man waved his hand, and everyone happily continued their work at hand, and the atmosphere in the kitchen became lively again.

Qiu Hanyu is the newly appointed chairman of Wenda Group Co., Ltd., and is also the major shareholder of the company with real power. Wenda Company not only owns the newly built five-star Royal Dragon Hotel, but also has catering, real estate and other industries. famous big company.

It is a pity that just last year when an industrial chain near the Yulong Hotel and others was just built and was in its infancy, the company's shareholders had conflicts over the hotel's fire control and sanitation management issues and filed a lawsuit. The mediation concluded the case, but it had a great impact on the shareholders and the company. Not only did the company lose a lot of funds, the stock plummeted, and the company's operating efficiency plummeted.After he took over, he vigorously supervised the sanitation and fire protection of the hotel, and slowly adjusted and developed the company.

It can be said that Qiu Hanyu saved the entire company by himself, so the old employees of the company respect him very much.

It is Qiu Hanyu's routine work to check the sanitation and fire protection in the kitchen from time to time every week. He walked to the sink and took a look, and gave advice on how to deal with the residue in the sink. , he took a sip intoxicatedly: "What is so fragrant?"