Life is a Game

At three o'clock in the afternoon on January 1, the backyard garden of Fenyuan was full of vegetables.

All 17 candidates have arrived. In order to save time, every newcomer is too late to report, Jiang Feng will let him prepare the dishes to be prepared. Although there are only four stoves in the back kitchen of Fenyuan, the position of the cooking table is sufficient, and the number of kitchen utensils is sufficient, so that more than a dozen chefs can prepare dishes at the same time.

Jiang Feng, Jiang Jiankang, and Zhang Guanghang also have a clear division of labor. Jiang Feng observes the chefs' handling methods and knife skills at the cooking table. Jiang Jiankang is on the stove side to watch the chefs control the heat.

Zhang Guanghang is one of the three most like an interviewer. He stood aside and looked at the resumes of all the people. He also looked up from time to time to see that people wanted to match the resume with the others.

All the people who were swept by Zhang Guanghang's eyes could not help but feel nervous, as if they were back in the student days when they were instructed by the teaching director to check the class discipline.

Jiang Feng is staring intently at the dozen or so chefs who are carefully handling the ingredients at the cooking table. Jiang Feng remembered that most of the chefs made the chickens in the palace during the last recruitment. A chef's test dish that reflects the skill of the chef.

This time was no exception. Jiang Feng looked at the ingredients they processed and saw that at least 10 chefs were preparing to make ants on the tree and kung pao chicken.

In this way, it seems that the two brothers are very different. The staple food they choose is catfish. Although the two brothers were sloppy in their hands and feet, the processing speed of Scutellaria baicalensis was much slower than that of other well-processed ingredients. Jiang Feng, the two of them who started making the same time, have already tasted the dishes. The two brothers are still fighting by the stove.

When applying for a dish, it is very courageous to choose a dish that is different from others. After all, most people like to seek stability. Most chefs will use their special dishes as a plus after the first round. sub option.

The candidate's information was actually sent to Jiang Feng as early as half a month ago. At that time, it was the time when Zhiwei announced that the magazine cover of Taifeng House had surged in traffic. Jiang Feng thought that the two masters had the right to make a decision during the negative test, so he was lazy and didn't go through the documents sent by Comrade Wang Xiulian very carefully.

This also causes him to feel strange to every candidate now.

I thought that Jiang Feng would no longer look at the chefs gathered around the culinary table, and came to Zhang Guanghang to watch resumes with him.

"Lao Zhang, show me the resumes of the two people who just finished." Jiang Feng said.

Zhang Guanghang took out two resumes and handed them to him.

Jiang Feng glanced through the resume, and found that the two chefs were not only ordinary dishes but also ordinary resumes. There was no unusual experience, and the special dishes were not unique, so they were basically out.

Jiang Feng returned the resume to Zhang Guanghang: "Show me the resumes of the brothers."

Zhang Guanghang skillfully took out two resumes, and did not forget to explain: "The restaurant they used to work with was ..."

Zhang Guanghang's words were interrupted by a very loud gurgling sound before he finished speaking. This sound was obviously the sound of hot oil pouring on the dishes. When Jiang Feng made the fish head with chopped pepper, this sound would also be made at the last step of pouring oil from the mouth of the fish, but there was no sound now.

If judged by the intensity of the sound of pouring oil, the intensity of this sound is basically no different from that of a flat ground thunder.

Before Jiang Feng had time to look up to the side of the stove, he heard the second striking sound of squeak. At the same time as the squeak, a pungent scent came.

It is the scent of catfish. The rich sauce is accompanied by the scent of garlic, and the fresh scent comes out, loudly showing everyone that there is a distinctive dish coming out of the pot.

Jiang Feng took a deep breath, trying to judge which dish was based on his taste. After searching in his head, it was fruitless, apparently the dish did not exist in his memory.

"It's simmered in oil. It should be made by these two brothers. This dish is one of their signature dishes in that shop." Zhang Guanghang still kept his resume.

Jiang Feng quickly took the resume and glanced quickly.

My elder brother is Dong Li, 32 years old, and my younger brother is Dong Shi, 29 years old. Both of them used to work in a restaurant called Huang Ji Restaurant, which had some impressions on Jiang Feng. Jiang Feng was thinking of going down to see what the brothers had for the dishes, and the dishes were served.

Jiang Feng stole his resume without hesitation, and began to look at the two copies of the oil in front of him.

The two brothers' craftsmanship should have been taught by the same master. The two dishes can hardly see any difference in appearance. You Liang's slightly curled reed silk was placed irregularly on the plate, and the reed silk was deboned. Jiang Feng could see that the brothers had only taken the fish from the belly of the reef fish.

In the middle of the reel, there is a small group of white minced garlic, exuding a strong garlic fragrance. The verdant green onions were scattered on the silk like stars, and Jiang Feng could faintly see the white pepper evenly lying on the silk.

The catfish in January were not very fat, and the two brothers were not good at placing dishes, but the dish still looked attractive.

No matter the appearance or fragrance, it is a dish that can make people feel tempted to pick up chopsticks and clamp a reel.

Jiang Feng first took the chopsticks and clamped a piece of reed silk, thick oil and red sauce. If you take a closer look, you can clearly see the oil on the reed silk, but there will be no greasy feeling. Because he had just poured a spoonful of hot oil, Jiang Feng could still see the hot oil bubbling on the wire.

Jiang Feng blew it a few times, and did not rush into the entrance. The unique sauce flavor of simmering oil and mixed with the flavor of anchovies lingered on the tip of Jiang Feng's nose.

Dong Li and the Dong Shi brothers stood quietly in the same place. Dong Shi seemed to be eager to try and say something, but Dong Li was beside him, he didn't dare to make inferiors, and could only stand quietly with a eager look.

Jiang Jiankang has a wealth of experience in predatory food and is not afraid of hotness. He just took a few sips and saw that the surface of the silk was not pan-bubbly.

Be regarded as the cooking of the brothers.

Jiang Feng followed closely behind, but not as aggressively as Jiang Jiankang. He carefully talked about the reed silk on his mouth with tentativeness, first tentatively felt the temperature with the tip of his tongue and this temperature can be entered before he could safely send the whole reed silk into the mouth.

The taste is very heavy, but the rich sauce does not mask the umami of the silk itself. The fish itself is very delicate, but the skin of the catfish is very tough. It can also taste a light spicy taste when chewed, and the shreds are more delicious under the stimulation of spicy taste. The white pepper on the surface is the finishing touch. effect.

Raw materials and seasonings complement each other and the firework is proper, which is undoubtedly an excellent dish.

Jiang Feng ate this dish for the first time, and tasted the brother's ring of oil in order. Dong Li's was obviously a little better. Although Dong Shi's was not bad, he was worse than Dong Li in all aspects.

Jiang Feng couldn't help but stretch out the chopsticks and ate a few more mouthfuls after he tasted them. In his heart, he already felt that the brothers were ready to enter the waiting list.

Although Tung Shih is a little bit worse, he can also consider it.

Zhang Guanghang was relatively afraid of hotness, so he was the one who stretched the chopsticks the latest. After Jiang Feng and Jiang Jiankang had eaten for a few minutes, they stretched the chopsticks.

After taking a sip of each, Zhang Guanghang began to ask questions: "I see that both of you have previously worked at Huang Ji Restaurant. Huang Ji Restaurant is also a famous restaurant. The reputation should be much larger than Taifeng House. I just tasted it The two of you craftsmanship should have been taught by Master Huang himself. Although it is not written on the resume, I guess both of you should be Master Huang's apprentices. In this case, why did you come to us to apply? "

It is strange to hear Zhang Fenghang ask Jiang Feng this way. It is logical that the lecturer and apprentice will work in the same store. Master Huang Feng of Huang Ji Restaurant also heard a little. Although he is not a master, he is also a well-known chef who has a high skill and has a few special dishes.

Huang Ji Restaurant was created by Master Huang himself. Now his son should be operating. Even if Master Huang is no longer working in the backyard kitchen because he is old, his apprentices should not leave the master's restaurant without work. Go to another restaurant to apply.

"It was the master who asked us to come." Dong Shiqiang said before Dong Li.

Dong Li took a look at Dong Shi, and Dong Shi didn't dare to speak again. Then Dong Li was quite reasonable: "Huang Ji Restaurant has been transferred."

"Transferred?" Zhang Guanghang was a little surprised. They were all in the Lulu cuisine circle. Generally, they didn't know much about the news in the south. Most of them knew it through Pei Shenghua, the melon king.

Old restaurants like Huang Ji Restaurant and Beiping, which have a history of nearly 100 years, are not as old as the old ones, but they are also well-known restaurants that are transferred so coldly that they can be regarded as a big melon.

"After Master stopped working, the business in the shop was a lot worse. In addition, the boss was actually less likely to operate. In fact, even these stores were losing money, so the boss simply sold out the entire shop. Our Several brothers were introduced to other restaurants by the master. The master said that our two skills are not yet home, let us come to Peiping to hone and hone more, and to know more about other things. "Dong Li explained.

After hearing what he said, Jiang Feng felt only a little regretful.

In recent years, the competition in the catering market has become increasingly fierce, and many former famous restaurants have become weaker. Once the head chef is dug out or leaves the company because of his age, he will soon be eliminated by the market.

The survival of the fittest ~ www.readwn.com ~ Although it is cruel, it 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, I must have introduced you to the shop, shouldn't it be our shop?"

None of them realized the news from Master Huang.

"Master originally wanted us to go to Yongheju, but half a month ago we saw the cover of" Knowledge "and just ..." Dong Shi replied again.

Jiang Feng knew instantly, so he won the Yongheju.

For a moment, Jiang Feng's look at Dong Shi became very kind.

Such words are sloppy and detached, at first glance, it is a good material to be friends with Sang Ming.

Taifeng Building needs such talents.

New dishes also need to be introduced.

It is obviously more attractive than the Kung Pao chicken and ants to go up the tree.