Stop pretending, I am the God of Cooking and I am showing off my cards!

"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."

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...the beef with soy sauce is pretty good, and it tastes quite chewy."

Cheng Jianshe said:

"Building 10 has already done this, you just didn't pay attention."

"Damn, Guo Weidong didn't tell me either. I should have given him a few more 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.

"At this time, the aroma is absorbed and the meat skin becomes firm. In this case, if you use abalone juice to make it, the aroma and taste of the abalone juice will 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, brought it to a boil over high heat, and then walked to the pot, smelled the aroma of the abalone juice, and couldn't help but admire:

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

Lin Xu said:

"I did it."

"No wonder, Master Lin makes abalone juice so well. 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 also easy to cause waste and loss of ingredients, so new dishes must be planned and not rushed.

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

"Oh, this flavor is well prepared, 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 taste directly, some people like to half-season it and add or subtract the seasoning when using it. Some people make it without adding seasoning at all 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 it.

At this time, the fire on the stove should not be too high, it should be kept low, and at the same time, the abalone juice in the pot should be scooped up and poured 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 servings 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 add some stock to it, but in a place like ours, adding stock would be a downgrade. Just simmer it in the original 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, placed the goose feet evenly 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.” Hotning the dishes before serving them can further enhance the aroma of the dishes.

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.

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

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

Why the prices of meals in high-end restaurants are high lies in 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 make the taste richer, thicker and more delicious.

Soon, the abalone juice in the pot became sticky.

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 office 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 the peanut oil is put into the pot, stir it and immediately take the pot away from the stove.

Use a spoon to pour the abalone juice from 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 at all.

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 start eating."

Lin Xu called Ye Lixin and stopped by 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. Normally, 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 distracted."

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

"Thank you, Boss Lin."

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

The original plan was to hire foreign workers and use gentle methods to help the chefs of Yanjing Hotel get on the right track step by step, but the quota happened to be available at that time.

How good it feels to retire with such success.

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

However, what he didn't expect was that he 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 changes.

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 the position of executive chef, I naturally can’t just cook half a dish.

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

"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 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.

What is needed now is a strong executive chef to inspire the morale of the chefs, to get out of the haze of this incident as soon as possible, and to improve the various promotion systems and job review systems for the chefs.

Cheng Jianshe has followed Xie Baomin for so many years and has considerable experience in all aspects.

So both parties had a great time chatting.

While they were chatting, Lin Xu and Lao Dai ate the dishes on the table happily.

"This abalone juice is real. Brother Lin's craftsmanship is really impressive."

Dai Jianli put a piece of goose paw into his bowl and took a bite on the web of the goose paw. The plump feeling in the mouth made people feel a sense of satisfaction unconsciously.

Goosefoot is an ingredient rich in gum. After being wrapped in the sticky abalone juice, the feeling of gum in the mouth is even stronger.

This kind of taste will make people fall for it in a second.

Lin Xu ate with a mouthful of delicious food. Before eating it, he thought that goose paws were so virtuous, but they were compared to bear paws. Is this an opponent of the same level?

but now……

Bear paw?

What bear paw?

I will only eat goose webs in my life!

In addition to the delicious goose feet, abalone juice also plays an important role, and the abalone juice at the bottom of the basin will not be wasted. Mix it with the rice, scoop a big spoonful of it and put it into your mouth.

The rich and delicious flavor and sticky texture are undeniable good news for bibimbap lovers.

It can be said that every bibimbap lover should experience the joy of bibimbap with abalone sauce once in this life. This is a wonderful taste that cannot be replaced by any soup.

If you feel tired, you can take a bite of the blanched broccoli in the basin and dip it in the abalone sauce.

What a different kind of enjoyment!

No wonder people say that abalone juice is the soul of high-end Cantonese cuisine. The texture and taste are really addictive.

Gou Junguo on the side saw that Ye Lixin had a good feeling for Cheng Jianshe and was about to get close to him. When he saw that Lin Xu and Lao Dai actually ate several goose paws, he gave up the idea of ​​getting close to him.

Let’s eat first.

It would be a shame to eat only one of these tempting goosefoots.

Just like Lin Xu, take a few more bites while the leaders are chatting.

After the meal, Cheng Jianshe did not return to Diaoyutai and went directly to work. Lin Xu, the director of the catering department, introduced him to the chefs in the kitchen and abolished some of the previous systems.

Everything is developing for the better.

By the time Lin Xu drove away in the evening, the chefs in the back kitchen had already begun to warm up to Chef Cheng.

Back in the store, Shu Yun and Zeng Xiaoqi were all chatting around Dundun at the service counter. When they saw Lin Xu, they immediately asked:

"What's going on at Yanjing Hotel?"

"I heard that several chefs were arrested and the scene was very big."

"Rumors say that a chef poisoned the food of foreign guests. Our wise and wise Director Lin saw it out and sent him to the police station."

"It's not the police station, it's the Criminal Investigation Corps where Officer Ren works."

Lin Xu smiled helplessly:

"Your gossip source is too gossipy, isn't it? He just caught the chef who used falsified data to steal from the kitchen. However, the value of the case was quite high. The news came at noon that the amount involved exceeded 800,000."

Zeng Xiaoqi's eyes widened:

"They say that if a cook doesn't steal the grain, he won't harvest it. My dear, the barn has been moved away. No wonder it alerted Officer Ren."

Dou Wenjing smiled:

"Previously, a certain squirrel executive stole used cardboard boxes and sold them for nearly a million dollars. Everyone thought it was incredible. They didn't expect that a few chefs could steal so much."

According to Ye Lixin at noon, Wang Chao, Meng Kaifeng and others started stealing in the kitchen two or three years ago, but the large-scale theft only started in recent months.

Otherwise, if I could steal those precious ingredients from the kitchen of Yanjing Hotel for two years, I would at least be able to buy a house within the Fifth Ring Road.

Shu Yun scratched Dundun's chin and said with a smile:

"When the boss went there, he said that he would slowly work hard and wait until he gets the quota to settle down, but he didn't expect it to be done in two days... Why did he suddenly want to make a quick decision?"

Lin Xu smiled bitterly:

"I don't know what happened, but I suddenly got it done. It's quite strange."

Dundun, who was enjoying a massage from a beautiful woman, raised her eyelids with a hint of cunning in her eyes.

Humph, you don’t know anything about kittens’ abilities!

In the next few days, Lin Xu continued to run in two directions. First, he helped Cheng Jianshe stabilize the kitchen of Yanjing Hotel, and also made some personnel adjustments.

The head chef of the soup department who was absent previously has been arranged.

The warehouse manager was replaced with a more reliable one, and a three-party reconciliation rule was established. From now on, every few days, Lao Huang, the warehouse manager in charge of supply, and the hotel management would check in with the three parties to review the weight and price of the ingredients.

Cheng Jianshe will issue an ingredient usage list based on the ingredients and consumption of the dishes. If there is too much discrepancy with the warehouse, a thorough investigation will be carried out.

In short, we must resolutely put an end to food theft.

While Lin Xu was busy helping Cheng Jianshe get on the right track, it was said that in a group full of old chefs, a highly respected old chef named Meng angrily expressed his intention to target the boy named Lin.

Uncle Gao, who had nothing to do, scolded him in the group all morning. Even though the other party left the group, he still refused to let him go. He called and scolded him again.

By the time Xie Baomin and Lao Dai joined the group, the scolding was over.

But the atmosphere became heated, so the two live treasures caught the apprentices of the chef surnamed Meng and cursed them.

Other masters who witnessed this scolding have restrained their disciples and disciples not to be unclean in their respective units, and not to form cliques and cliques.

More importantly, don't provoke Lin Xu.

Although this young man seemed harmless to humans and animals, he actually sent the person directly to the Criminal Investigation Corps. Even the old chef surnamed Meng couldn't rely on his connections.

And his senior brother and master scolded him so much that he was sent to the hospital.

Everyone wants to spend their remaining years in peace and entertain their grandchildren when they retire at home, but they don't want to be scolded like this.

When the weekend came, Qi Zhentao returned to work at Yanjing Hotel after resting at home for several days.

It was also on this day that Ye Lixin officially announced Cheng Jianshe as the executive chef of the Chinese Ceremony Hall of Yanjing Hotel, and Qi Zhentao as the technical chef.

"The matter is over. Chef Qi, don't worry too much and get back to work quickly. The young people in the kitchen are still waiting for you to train them."

Ye Lixin patted Qi Zhentao on the shoulder and said a few words of encouragement.

"I will, thank you Mr. Ye for your trust."

After Qi Zhentao finished speaking, he bowed to Lin Xu again:

"Thank you, Director Lin, for making me realize my shortcomings and get rid of my misunderstandings."

Lin Xu quickly hid aside:

"Don't do this. Everyone is here for work, but I still want to advise you. It's not easy for a person to take good care of the relatives around him. There is no need to recognize a bunch of relatives."

"Director Lin is right. I have been resting at home for the past few days, and I have been with my family members like Si Ming Siliang. Others thought that I wanted to go in too, so they were busy drawing clear boundaries."

After everything was over, Lin Xu's cell phone rang:

"Xubao, are you okay? The car show starts in half an hour!"

"It's done, I'll be there soon!"

Saying goodbye to everyone, Lin Xu drove his X5 with a slightly damaged butt, left the Yanjing Hotel and went straight to the stadium where the auto show was held.

After arriving, he stopped the car and just opened the door and got out of the car. Xie Baomin and Su Peipei also arrived:

"Junior brother looks really energetic when he puts on this suit."

Lin Xu adjusted his tie and said with a smile:

"This is the first time for Dundun to attend such an occasion. Yueyue and I specially changed into formal clothes. Don't forget to take some photos for us later."

"Don't worry, I won't forget...Xiao Jia, take some more photos for my junior brother later."

"Okay, okay, I promise. By the way, Teacher Xie, if we visit the car show today, will we be accused of advertising?"

"What the hell is an auto show? What we are exploring today is the cafeteria inside the auto show. They say you have to queue up to enter. Let's go and see, people from the company are waiting."

The group of people came to the auto show venue, and Lin Xu saw Dundun, who was also wearing a small suit and tie. The little guy's clothes were customized by someone and cost tens of thousands.

He held Dundun in his arms, and the nearby self-media reporters and short video UP owners all raised their shooting equipment.

Inviting Dundun to come over to Mr. Lin, this deal is really a good deal.

Shen Baobao, who was wearing a dress, stood aside and took a selfie with his mobile phone.

"The three members of the family are happily together, please put your envy on the public screen!"

After this girl posted a picture, she saw that Shen Guofu had already turned around, so she quickly walked over with her skirt in hand:

"Dad, dad, have you seen a car suitable for Xu Bao?"

"I saw it, a customized big G costing four to five million dollars... Why are you taking out your wallet, my dear?"

"I bought it for Xu Bao, but I haven't given him a decent gift yet. I have more than five million yuan in pocket money, which can just be enough to help Xu Bao replace a car!"

Han Shuzhen asked with a smile:

"You haven't bought anything for your parents yet, why don't you take this opportunity to give something to them?"

"I bought it. When I first walked in, I saw that the electric wheelchairs sold at the door were pretty good, so I bought one for you two..."

"You stinky girl, just make us angry!"

Shen Baobao put his arm around Han Shuzhen's shoulders and said with a smile:

"Mom, I'm joking with you. I bought you and dad an imported bicycle. You can ride it to exercise in the future... Before Xu Bao sees it, take a walk and take me to see that bicycle. How's the car?"

When a family of three went to see the car, the auto show officially opened.

When the host came to the stage to speak, Lin Xu held Dundun in his arms and whispered:

"Smash it, it's your turn to go on stage later. Don't be nervous. Just stand on that stage and meow a few words. Don't overdo it, otherwise it will cause unnecessary trouble for us."

When Dundun heard this, he patted Lin Xu's shoulder with his paw.

An attitude that says you can rest assured that I will do the work.

This kind of scene is trivial...

Finally, the opening remarks were over, and the host smiled at Lin Xu and said:

"The following is the special guest of this auto show, the super pet cat who is said to have an IQ that kills college graduates with an IQ of 985 - Dundun!"

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This chapter has 5500 words. Please vote for me, brothers!