Food: The super chef just wants to set up a stall leisurely

Chapter 184: The Last Level of Fire Lesson

Of course, this is not intentional, and they are not deliberately forced to have a long learning process, but this is how the chef industry works. If you want to be a chef in a big restaurant, three to five years of basic skills are essential. This is a necessary process.

In the end, only a small number of people can persevere and cultivate their skills. If their own restaurant can absorb them, they will stay there. If they cannot, they know many people in the catering industry and it is not a problem to recommend a good place for them.

During this period, skills will be taught as usual and people will be employed as usual, but those who can learn something are apprentices who can truly keep their tempers. After learning, the skills are their own, and if they don't like being arranged, they can decide for themselves whether to stay or leave. It is a mutually beneficial situation for both parties.

About ten minutes after Zhao Xiaojing hung up the phone, Gu Shanfeng called back.

"Xiao Zhao, you asked me if he was willing. When I told him about this, he agreed immediately. Wan Yuyue even accused me of being biased. She rushed to ask if she could be included in the group! I was so angry that I scolded her and asked if my temple was too small to accommodate her!" Gu Shanfeng complained in a sonorous voice.

Zhao Xiaojing couldn't stop laughing when she heard this. After a few more words, they decided to set the date for three days for Yun Yongyuan to come to work.

"Also, Yun Yongyuan said that a salary of 4000 yuan would be enough. Firstly, he had never been a chef before and was a little nervous, fearing that he might not do a good job. Secondly, he said that the salary he wanted was low, and for the sake of money, you could keep him for a while even if he did a poor job, so that he could get more experience.

If he does something wrong, you can teach him directly and give him advice in person. He is quite honest and will listen to advice." Gu Shanfeng added before hanging up the phone.

"Okay, since he's saving me so much money, I will definitely give him some good advice." It was the first time that Zhao Xiaojing saw someone who took the initiative to reduce his salary. She was surprised and amused at the same time, and couldn't help laughing out loud.

After the phone call, Su Yuchen and Ouyang Yidan had already cleaned up the store. Zhao Xiaojing summoned Xiaozhi to do a final check and then the three of them went off work.

Originally, she was thinking of going home and entering the virtual space to start researching soup dumplings, but when Zhao Xiaojing looked carefully, she found that neither the kitchen scenes of Gushanfeng Restaurant and her own kitchen saved in the virtual space contained the water chestnuts that made the water chestnut soup dumplings that Wang Jiandang liked.

Due to the lack of raw materials, Zhao Xiaojing had to give up and plunged into the learning module to continue learning fire skills.

Fire skills refer to the control and management of the temperature. It sounds mysterious, but Zhao Xiaojing has been practicing in the learning module for many days and has studied for nearly 3500 hours. She has finally reached the point where she can control the temperature freely.

Controlling the heat actually means controlling the temperature in the pot. To control the temperature well, you must not only control the size of the fire, but also have a clear understanding of the characteristics of the fire, the ingredients used, and the cooking methods while controlling the size of the fire.

For example, the oil added during stir-frying is very important for temperature. It not only transmits temperature, but also controls the temperature within a certain range.

Add more oil when stir-frying. Even if the fire is particularly strong and the flame temperature is very high, the base oil can quickly transfer the flame temperature while protecting the ingredients so that they do not stick to the pan. This is why stir-fried dishes always contain a lot of oil.

Similarly, removing from heat and shaking the wok are also ways to control the heat, lower the temperature, control the temperature, and make the temperature balanced.

Simply put, the heat is to control different temperatures for different ingredients to obtain the best taste within a certain time range.

After immersing herself in the virtual space for ten hours of practice, Zhao Xiaojing once again challenged the last level of the fire lesson.

The last step is stir-fried pork with peppers, a dish that looks simple but is quite demanding on the cooking time. It requires a high heat to stir-fry to create a fusion of flavors, with the fat being crispy and the lean meat not being dry, the meat having the flavor of peppers and the peppers having the flavor of meat, all in one.

For this dish, Zhao Xiaojing chose pork front leg meat, and cut the fat and lean meat of the front leg meat into slices separately, with the lean meat cut thinner and the fat cut to a moderate thickness, in a ratio of 37:. This way, the fried meat will have just the right amount of fat, moist and not too greasy.

Zhao Xiaojing uses thin-skinned and thick-fleshed screw peppers, and pairs them with green onions, Sichuan peppercorns, crushed garlic, and fermented black beans as side dishes.

After turning on the fire, heat the pot first. Heating the pot is the first step in controlling the heat. Only a fully preheated pot can ensure that the ingredients are heated evenly.

Then turn the heat to medium, without adding oil, put the diced screw peppers into the pan and dry-fry to kill the green smell of the peppers, stir-fry until the peppers are soft and serve.

Then add the base oil and evenly turn it around in the pot for a few times to make the bottom and the sides of the pot reach the same temperature. Then pour out the hot oil in the pot and add cold oil.

After heating the cold oil, Zhao Xiaojing continued to use medium heat and began to stir-fry the fat.

After putting the fat into the pot, Zhao Xiaojing waited for a while, and only started stir-frying the meat after the bottom of the meat was cooked. When it was slightly browned, she turned the medium heat to low and added the lean meat.

Fry the lean meat on low heat until it just changes color. Zhao Xiaojing quickly adds the scallions, peppercorns, and black beans and continues to stir-fry on low heat. After the aroma comes out, add light soy sauce and dark soy sauce. Then turn up the heat again to sauté the soy sauce. Then add the screw peppers that have been stir-fried until softened in advance, a little salt and oyster sauce, stir-fry for a few times, then add the crushed garlic, stir-fry with a few large spoons and serve.

The whole dish only takes a few minutes to prepare, but it is quite a test of one’s control over the heat and practical application skills.

First of all, the temperature for stir-frying the screw peppers over medium heat should not be too high. If it is too high, the peppers will easily become flaky. If it is too low, the spiciness of the peppers will not come out. They should be fried until they are just softened, so that the spiciness will be strongest and the flavor will be easiest to absorb, and the aroma of the meat can fully penetrate into them.

Secondly, the heat for frying fat must be medium. High heat will cause the fat on the surface of the fat to shrink rapidly, and the water inside will evaporate quickly, making it dry and hard. Medium heat gives the fat enough time to be evenly heated, which can not only allow the fat to slowly seep out, but also keep the meat tender and smooth, ensuring the taste after frying.

Then blanch the lean meat over low heat to ensure that the meat is tender and not dry, and that it does not clump together due to high temperature when stir-frying.

Then there is the soy sauce. Only high temperature can stimulate the aroma of the soy sauce and enhance its freshness. At the same time, you cannot add chili peppers immediately after adding the soy sauce, because the chili peppers are at low temperature. If the soy sauce is not fully fried after adding it, it will taste like raw soy sauce.

Finally, there is the order and time of adding various auxiliary ingredients, as well as the last addition of oyster sauce and garlic. Each step seems random, but in fact it requires precise control of the cooking time and heat of the ingredients. That is, different ingredients must be cooked at different temperatures and times to obtain the best taste. It seems random, but it is all details.