"Where is the cold storage?"

Cheng Jianshe asked, holding the goose paws that Lin Xu took out of the pot.

A chef next to him said:

"It's inside. Do you want to send it in to cool down? Let me send it there for you."

"Thank you."

"You're welcome, you're welcome."

After the chef left with the goose paws, Cheng Jianshe said:

"Last time we braised a lot of goose webs and forgot to put them in the refrigerator. Then we took them out and re-simmered them with abalone juice to simmer them thoroughly. The taste actually improved to a higher level, so we kept the recipe."<

/p>

Dai Jianli cut a piece of beef with soy sauce from the braised food department not far away, held it in his hand and took a bite:

"Lao Xie didn't mention it... This beef with soy sauce is good, and it tastes quite chewy."

Cheng Jianshe said:

"Building No. 10 has done this a long time ago, you just didn't pay attention."

"Damn, Guo Weidong didn't tell me. I should have given him a few more red oranges last time if I had known."

Lao Dai’s words reveal his true nature as a bandit.

It didn’t take long for the goose palms to cool down completely.

When I brought it over, the goose feet that had been marinated softly became firm again, and the aroma of marinating in soup stock also became much lighter.

"Now the aroma has subsided and the meat skin has become firmer. In this case, use abalone juice to make it. Only then will the aroma and taste of the abalone juice completely penetrate into the inside of the goose palm."

Cheng Jianshe carefully explained the principles of cooking.

Then he poured the abalone juice brought by Lin Xu into the pot and brought it to a boil over high heat. He then came to the pot, smelled the aroma of the abalone juice, and couldn't help but admire:

"This abalone sauce is made authentically. Even if we let Chef Xie and Chef Guo make it, it will only be at this level... Who made it? Lao Qi?"

Lin Xu said:

"I did it."

"No wonder, Master Lin's abalone juice is so good. Will Lin Ji serve abalone juice dishes?"

"I'll cook some, but not too soon. There are too many new dishes that haven't been served recently, so I have to consider how to serve them."

The more dishes served in a restaurant, the greater the workload of preparing dishes in the kitchen, and it is easy to cause waste and loss of ingredients, so new items must be planned and not rushed.

Cheng Jianshe scooped up half a spoonful of the red-colored abalone juice, then took a spoon, took a little from the spoon and put it into his mouth:

"Oh, this flavor is well blended, the base flavor is very strong, and the aroma and umami are brought up."

Different chefs make abalone juice in different ways.

Some people like to adjust the flavor directly, some people like to semi-season it and add or subtract the seasoning when using it, and some people don’t add any seasoning at all when using it, and then mention the seasoning when using it.

Therefore, when using other people’s abalone juice, you should taste it in advance so that you can accurately adjust the desired taste.

Based on the characteristics of Cantonese cuisine, Cheng Jianshe put two more pieces of rock sugar into the pot, poured in a little dark soy sauce, and added a few drops of brandy.

Brandy can add some mellowness to the wine, making the abalone juice taste thicker and more fragrant.

After simmering for a few minutes and waiting for the rock sugar to melt, Cheng Jianshe poured the prepared goosefoot into the pot and reheated the goosefoot by simmering.

At this time, the fire on the stove should not be too high. The fire should be kept low. At the same time, you should constantly scoop up the abalone juice in the pot and pour it on the goose feet.

After finishing the beef in his hand, Lao Dai cut off a piece of large intestine that had just been braised and came out of the pot. He walked over and looked at the abalone juice in the pot and couldn't help but say:

"Lao Cheng, you are really sacrificing your own talents. If you give this abalone juice to Guo Weidong, how many copies of goose feet with abalone sauce and fish maw with abalone sauce will you make?"

Cheng Jianshe smiled:

"If I were to eat it at home, I would definitely have to add some stock to it, but in a place like ours, adding stock would be a downgrade. Just simmer it in the original soup with abalone juice."

Five minutes later, the goose paws became trembling again, which was a sign of being overheated.

Cheng Jianshe took it out of the pot and evenly placed the goose feet in the middle of a small basin that had been scalded with hot water, with the palms facing in and the leg bones facing out.

The reason why it is stored in a basin is because the basin has better heat preservation.

As for the hot pot, it is a habit of serving hot dishes in high-end restaurants.

As the saying goes, "One hot dish is worth three delicacies." If you heat the dishes before serving them, the aroma of the dishes will be further enhanced.

When serving dishes in unheated utensils, the heat of the dishes will be absorbed by the plate immediately.

Before it is served, the temperature of the food has dropped, and the aroma, taste, etc. of the entire dish will be greatly reduced.

When some knowledgeable people go to high-end restaurants to eat, when hot dishes are served, they will touch the edges of the plates with their hands.

If it's cold, it means the chef's skills are not good enough.

Why the prices of meals in high-end restaurants are high, it all depends on these details.

After Cheng Jianshe arranged the dishes, he turned up the heat on the stove and let the abalone juice in the pot boil.

Then pour in half a spoonful of water starch to further increase the viscosity of the abalone juice.

It is best for the abalone juice to reach the state of drawing, so that it can be poured on top of the soft and delicious goose feet, which will taste richer, thicker and more delicious.

Soon, the abalone juice in the pot became thicker.

Cheng Jianshe did not take out the pot immediately, but poured some peanut oil into the pot with a spoon.

In Cantonese cuisine, peanut oil accounts for a high proportion.

This may be due to the fact that northern Shandong cuisine chefs fled south during the war, or it may be that northern officials used to take their chefs with them when they took up posts in the south.

In short, the habit of using peanut oil by Shandong cuisine chefs actually took root in the inheritance of Cantonese cuisine chefs.

Whether stir-fried, fried, or marinated in oil, a spoonful of peanut oil is enough to further enhance the aroma of the dish.

After adding the peanut oil to the pot, stir it and immediately take the pot away from the stove.

Use a spoon to pour the abalone juice in the pot onto the goose feet.

The rich fragrance made Lin Xu couldn't help but take a deep breath.

It smells so good.

Considering the strong fragrance, 98 for a goosefoot is not expensive.

Pour the soup in the pot evenly over the goose feet, and then place a circle of blanched broccoli in the basin. This goose feet in abalone sauce, which can sell for thousands of yuan, is officially completed.

"Now that the food is ready, let's eat."

Lin Xu called Ye Lixin and went to the pastry department, intending to ask Qi Siming to eat together. However, when he arrived, he found that Qi Siming was changing clothes.

"Boss Lin, I won't have lunch here, and I have to take half a day off in the afternoon. Usually my dad and I don't like each other, but now... I have to go home to keep him company, so that he won't get too distracted."

"Okay, you go ahead. I'll be here all day today. Don't worry about pastry. Just spend more time with your dad."

"Thank you, Boss Lin."

"Thank you. I didn't expect things to turn out like this."

The original plan was to work as a foreign worker and use gentle methods to help the chefs of Yanjing Hotel get on the right track step by step, and the quota was obtained at that time.

How good it feels to retire with such success.

I have all my dignity and dignity, and I officially have a Yanjing City household registration.

However, what I didn't expect was that I accidentally touched the speed pass mode switch.

In just two days, the chaos in the Yanjing Hotel was actually solved, and by the way, it also provided help to diversify the identities of prisoners in Yanjing Prison.

Not to mention that Qi Zhentao couldn't bear such a change.

Lin Xu was also a little uncomfortable.

Qi Siming took off his chef clothes, put on his cycling clothes, put on his backpack, and carried a skull-shaped helmet. After saying goodbye to everyone, he strode out.

At this moment, Ye Lixin hurried in from outside, looking very worried. He was probably caught off guard by this incident.

"Mr. Ye, this is Cheng Jianshe, the chef of Diaoyutai Building No. 2, and the person I recommend."

When we came to the private room of the restaurant, in addition to the goose feet with abalone sauce on the table, there were also several stir-fried dishes, all of which Cheng Jianshe had just made using ready-made ingredients.

Since I’m applying for an executive chef position, I naturally can’t just cook half a dish.

Doing more is a sign of respect for both the recruiter and your own craftsmanship.

"Hello, Master Cheng, I think we have met before, right? We went to Diaoyutai for a research visit in the first half of the year, and it was you who explained to us the outline of kitchen management."

When Ye Lixin saw Lao Cheng, he felt that he looked familiar. After thinking carefully, he remembered that he had met him at Diaoyutai.

Now that I’ve seen it, it’s much easier to handle.

Several department leaders at Yanjing Hotel chatted animatedly with Cheng Jianshe.

At the moment, we need a strong executive chef to inspire the morale of the chefs, get out of the haze of this incident as soon as possible, and improve the various promotion systems and job review systems for the chefs.
To be continued...