SFS Chapter 1275 Why Can't I Come
Chapter 1275 Why Can't I Come
Chapter 1275 Why Can't I Come
Among the people queuing up to eat, there are chefs from other restaurants.
"Aren't you Chef Song from Song Kee Restaurant? Why are you free to come and line up?"
Song Ji Restaurant belongs to the boss of the second-class restaurant in Baishui City. With its high quality and low price, there are no fewer people going to eat than the former Yipin Restaurant, but the income is not as high as that of Yipin Restaurant.
After all, Yipinlou is taking a high-end route, and the price is very high.
The major restaurants in Baishui City are full recently, Chef Song should not be free.
"Don't talk about me, didn't you see Wang Ji Restaurant, and the chefs of Chen Ji and Feng Ji are also here?"
Following Chef Song's roll call, the chefs of several restaurants immediately lowered their heads, or their gaze wandered to the left and right.
"Don't pretend to be stupid. They are all people who have lived in the city for half their lives. Who doesn't know who?"
The diners really recognized it.
"You don't cook well in the restaurant, what are you doing?"
As soon as these words came out, the chefs were not happy.
"Of course we're here to line up for dinner!"
"Don't call me a chef, with Chef Yang here, we are all juniors, today we are here to try Chef Yang's craftsmanship."
"Every time I come back to Baifeng Pavilion to eat, I will be surrounded by you as monkeys."
"Chef Yang's cooking is delicious. If you like it, we also like it. It's as simple as that."
"The reason why I came here today is because Chef Yang wrote in the notice that there is no limit today, and it will be open from noon to night. Our big guys prepared the ingredients in the store and told the second chef to come out."
"Chefs also have time off."
……
This explanation really makes sense.
How could they have never thought that chefs would order and pay for meals in other restaurants, and they were all diners.
The main reason is that there were not so many chefs going to any restaurant to eat together in the past.
Generally speaking, chefs from any restaurant will not go to other restaurants to eat.
Afraid of losing face.
Let others know and spread the word, so whoever would not eat the food from their own restaurant, and actually ran to another restaurant.
Ruined.
When it comes to Yang Song's Baifeng Pavilion, it is not surprising that any chef runs to eat.
Furthermore, I heard that there is no limit, and more people came to line up.
Yang Song stared at everyone chopping vegetables in the back kitchen.
"You really have to be careful when cutting pumpkins, but being careful doesn't mean you have to be timid. You have to find the right position and angle, and use the most suitable force to cut it quickly. You have to be crisp and clean, otherwise the knife will be broken, and the pumpkin will be broken. gone."
"Corn kernels and green beans are easy to peel. Don't cut the sausage too thin. You have to know how to make each ingredient. For example, today's sausage is used for steaming, so it should be cut slightly thicker than usual stir-fry. That's the only way. The steamed sausage will have a tough skin and a soft inside.”
"Craucian carp stew soup, if you want to make the soup milky white, thick enough, in addition to frying on both sides, you can also make crucian carp into minced meat, fry more thoroughly, then add soup to stew, put tofu or soy milk, as well as green onions and sauerkraut, There are at least five kinds of mushrooms, and the salt used here is best to choose sea salt."
When other people fried fish, it was easy to burn the fish, but Yang Song taught them one by one.
"Put too much oil, you have to learn to wipe the body of the pot with oil, instead of adding more oil if you are afraid of getting burnt, the fish must be careful of greasy mouth."
"And you, why don't you put oil in? What do you mean you don't put oil in your cooking?"
"Small fire, small fire, don't be in a hurry, don't be in a hurry, if you are in a hurry, it's over!"
"Steady and steady, chop the ribs as you like, there's really no need to act like you're chopping people."
"Don't look at me, chop the ribs into smaller pieces, I like the size of two fingers."
"Did you fillet the fish? Crucian carp, did you fillet it? It's okay, you can do it according to your own ideas, come on, I'll check it out later."
"Chop the chicken into puree for soup? If you have an idea, I just want to ask why you don't blanch it before chopping it? You have to fry it, do you know?"
"The one who cuts the beef, watch my gestures."
Yang Song took a piece of beef and cut it for him to see: "When you cut it, learn to draw and pull it, it will be easier to cut, the cut beef will be thinner, and the knife edge will be sharper."
If you want to make a good pot of hot rice, the most important thing is the soup at the bottom of the pot. Yang Song chose beef broth.
The beef bone clear soup that is as clear as water was made by Yang Song in the space last night.
The so-called hot rice inlaid with gold is actually to choose a juicy small pumpkin, cut off the top cover, hang out the pulp inside the pumpkin, and then steam the half-cooked rice and other ingredients together. Sprinkle with seasoning and serve.
Pumpkin is gold, rice is white jade.
This is gold inlaid jade.
Yang Song briefly explained the method, and other chefs said one after another:
"Sounds so easy!"
"It's no different from steamed rice, that is, that one is put in a basin, and this one is put in a pumpkin."
"That's why we have fresh pumpkins here?"
"Can such a simple thing be called gold inlaid jade?"
The chefs looked down on the pumpkin steamed rice.
"The simpler the food, the more difficult it is to make it delicious." Yang Song poured cold water on them: "Mr. Fan said that this gold inlaid jade is not as delicious as the food in the world, but like the food in the sky." If we can’t make the taste of cooking gold and jade, people will come to smash the brand!”
Make the food in the world taste like heavenly delicacies, and make the delicious taste of god meat and fairy grass.
"Chef Yang, this seems impossible."
"It's too embarrassing. We are all mortals. Who knows who will eat first?"
"Is it just to make trouble?"
"Get someone to kick him out!"
"He's sitting in the most expensive private room in our house, and he can't be driven away."
……
This is how to do?
With one sentence, Yang Song made the chefs who were not taking it seriously feel like they were facing a formidable enemy.
The charm of language is really amazing.
Yang Song said again: "If you want to know what to do, just watch how I do it, study hard, and write it down in a notebook if you don't have a good memory. I will only teach it once this time. Whether you learn it or not depends entirely on you."
With a bang, the serious cooks, apprentice cooks, and the little workers who were peeling potatoes at the back also took out their notebooks and pens.
A good memory is not as good as a bad writing.
After the rice is boiled in water, boil it on high heat for about five or six minutes, then take it out, mix it with corn kernels and green beans and put it into the pumpkin.
"Put one-third of the rice, spread a layer of sausages, and then cover with tomatoes. If you see no tomatoes, choose the ones with green flesh and sour heads. Then put rice, then put sausages and tomatoes on top. This layer of rice should not be too full, add lard and pork rib soup, and steam in the pot."
Yang Song adjusted the fire well, and made a sauce with light soy sauce, dark soy sauce, and sugar. When the rice was cooked, put fried eggs and boiled green vegetables on it, sprinkle the sauce on it, stir it and it was ready to eat .
The watery pumpkin is very sweet, and the rice is very absorbent, which can absorb all the sweetness of the pumpkin. The green beans are soft and refreshing, with the glutinous aroma of corn, the strong aroma of pork rib soup and lard, and the sourness of tomatoes , the unique aroma and taste of sausage are wrapped in it.
Take a bite and you will definitely forget your worries.
Worry-free is heaven and earth.
(End of this chapter)