The story of a cook

Chapter 141 Kitchen Mess
There is no time in the kitchen, and a spring and autumn in a blink of an eye.

After New Year's Day, it will be the Spring Festival, and the time flies so fast.

On New Year’s Day, I asked Master if there was a holiday for the Spring Festival. The Master said that there is no holiday for the Spring Festival, but I can go home to celebrate the New Year. He and Zhang Hao are both from the provincial capital, so it’s fine if they are there.I am very happy to think that I can go home for the New Year. This is a dream.Daojia told Lin Yan that she could go home for the Spring Festival. Lin Yan was also very happy, so she made plans in advance to go home for the New Year.

The club is never busy.

The catering side is not busy, the guest room side is not busy, and the swimming pool is the same. In winter, there are almost no people playing golf.

One day I asked Master, "Master, we have been here for almost two months, and we are not busy."

The master said, "It's not very busy. I heard it was quite busy before."

I said, "Look at this, isn't it losing money every day?"

The master said: "The big boss doesn't care about this. He is engaged in real estate. According to Mr. Du, he doesn't rely on the club to make money. He just has a place to eat when entertaining provincial and city leaders."

I asked: "So powerful?"

The master said: "What do you think, we are a group, there is a real estate company in the group, there is a five-star hotel on the side of the stadium, and a property company, do you think it is only our club?"

This is the first time I've heard of this, and no one has ever said it before.

I asked, "Master, the big boss must be rich."

Zhang Hao said: "You don't know Tan Zi, I heard that our boss has a relationship with the city government and is a buddy with the mayor."

The master said, "Don't talk nonsense, just watch."

Zhang Hao said: "Let me talk nonsense, everyone says so, and I am not alone."

The master said: "It's up to whoever he wants to have a relationship with. It has nothing to do with us. We are just a cook. We can just give money when the time comes. Don't worry about anything else. Don't inquire or ask."

Thinking about what Master said is right, we just go to work and cook to earn money, nothing else has anything to do with us, it’s useless to worry about it, and besides, no one tells you to worry about it.

I started to gut the sea cucumber.

After soaking for more than 20 hours, sea cucumbers can open their mouths. To open the sea cucumbers is to open the sea cucumbers with scissors. After the opening, continue to soak.Don't be impatient at this time, you have to take it step by step, you can't eat hot tofu in a hurry.The intestines inside the sea cucumber after opening are still stuck to the inner wall of the sea cucumber. At this time, don’t pick it with your hands hard. Although you can pick it off, it will cause damage to the inner wall of the sea cucumber, and the shape of the sea cucumber that comes out is incomplete.At the same time, sea cucumbers have not grown enough to dig out their intestines, so hard picking will affect the growth effect and yield of sea cucumbers.

The sea cucumbers that have finished opening their mouths continue to rise with warm water for more than 20 hours. At this time, the sea cucumbers feel trembling and fleshy when held in the hand, and the intestines of the sea cucumbers come down with a light pull.The sea cucumbers whose intestines have been removed have not grown to a certain extent, and the sea cucumbers can be picked at this time.Some of them no longer need to be raised with warm water, just put them in cold water to rise for [-] hours, and some still need to be raised with warm water, so continue to rise with warm water.

The sea cucumbers that have been sent out are very gratifying, chubby and trembling, and I want to eat them just looking at them.

Sea cucumber is a good thing. It is as famous as ginseng, bird's nest and shark's fin, and it is one of the top eight treasures.Sea cucumber does not contain cholesterol, contains a lot of high-quality protein and inorganic salts, and has the function of regulating human lipid metabolism.Eating sea cucumbers can prevent and treat vascular diseases.At the same time, eating sea cucumber regularly can also improve the body's immunity, strengthen bones, promote fetal development, and improve people's memory. Women who eat it can beautify their skin.Sea cucumbers have many functions and are very nutritious to the human body. If you have the conditions, you can often eat some sea cucumbers.But it is not recommended to eat it every day, two to three times a week is enough.It is more expensive to eat in restaurants, but you can buy it back and increase your hair at home, which is economical and safe.

There are also many ways to cook sea cucumbers, but I recommend that the freshly released sea cucumbers can be dipped in sauce and eaten directly, without loss of nutrients. If you find it difficult to eat this way, you can make "scallion sea cucumbers" better, or you can fish them with rice.If you want to fish for rice, you have to make abalone juice, which is too troublesome and expensive. It is not as practical and straightforward as cooking sea cucumbers with green onions.

The roasted sea cucumbers cooked by the master are very good. Every time he makes them, he will call me to his side, and he will explain them to me while making them, especially when making the sea cucumbers with cornstarch.

The master said: "When cooking sea cucumbers with scallions, the sea cucumbers contain a lot of protein, so when beating the gravy, we need to bleed the gravy three times, and we also need to beat the water. If it is not well beaten, it will run away after 1 minute. At this time, it is necessary to reduce the heat and continue to beat the gorgon. At this time, the most important thing is to see where the bubbling is in the pot, and pull the gorgon juice like a thread, and go to the bubbling Sprinkle the place where it is soaked, and shake the spoon constantly when pouring, remember, it must be watery, as thin as a thread."

At this time, I saw the master shaking the spoon while lifting the hand spoon with the gravy, and the gravy in it poured down like a thread, directly onto the bubbling part of the sea cucumber in the pot, and the bubbles disappeared immediately.

The master went on to say: "This is the second time to pour gorgon, see if you see it, don't rush out of the spoon at this time, heat it in the spoon for a while, see if it's gone, it's starting to run again, this is the third time to pour water gorgon Just do it."

The master poured the running water down again. At this time, the sea cucumbers were already bright red, and then poured a little cooking oil and sesame oil, and put them on a plate.A plate of roasted sea cucumbers with scallions is ready. The sea cucumbers are trembling and fragrant, tempting the appetite.

In the club, I systematically learned how to make sea cucumbers, abalones, shark fins, fish maws, shark lips, and tendons and make dishes. I have only seen these high-end raw materials before, and I have never done them myself. This time, I not only did them myself, but also learned How to make it, I still have a sense of accomplishment in my heart.

When Master comes to the kitchen every day, he first checks my preparations, and then checks the banquet orders for the day. After these two things are done, he will go to the warehouse to check the use and inventory of high-end raw materials, and check the quantity with the warehouse manager.

The warehouse manager said: "Master Huang, the head chef rarely comes to the warehouse to look at these raw materials. You are really serious."

The master said: "These raw materials are all high-grade raw materials, and the price is not low. Now we use them every day, and we have to check them carefully. If we don't worry about ten thousand, we are afraid of what happens. After working for a lifetime, we can't make mistakes in this."

After inspecting the warehouse, sometimes the master would be called away by Mr. Du to discuss the catering.

Every time Master is not in the kitchen, Northeast Cuisine begins to be dominated by Zhang Hao.

Zhang Hao called me: "Tan Zi, come and sit for a while, and then work again later, chatting for ten yuan."

I said, "You talk your way, I do mine, and it won't delay your talking."

In fact, I don’t have much work, just put together the refrigerator and check the raw materials, especially sea cucumbers, tendons, fish maws, and camel hooves. These need to be checked every day, some need to change the water, some need to add ice, and cannot be stored in the freezer. The storage is broken.The rest is to wipe the case with a rag. This habit was developed in the barbecue restaurant. I always have a rag in my hand. Wipe it when I see it is dirty, it is better than staying there.I even wiped the plastic colander that holds the vegetables very clean without any stains.After finishing these tasks, if there is nothing to do, I will go to the Cantonese restaurant Ah Fu to help him, change the shark fin water for him, help him open the Liao Shen, clean up, or help him hang the soup, anyway, do whatever you want. Chat with him if you're not alive.Ah Fu is very talkative. Tell me about the Cantonese cuisine in Guangdong and the famous Cantonese restaurants in Guangzhou.When it's time to eat and eat, I return to my post and start working.

In fact, our side has not been busy. The three of us, Master and Zhang Hao, actually work for no more than three hours a day. The Cantonese side is not too busy. It looks busier than our side, but their side There are also many people, there are 20 people in total, and there are only three on our side.

Zhang Hao asked me proudly, "Tan Zi, do you agree?"

I didn't know what he was referring to, so I asked, "What do you want?"

Zhang Hao pursed his lips at the noodles, I looked over, and saw that Asheng, the noodles, was holding the hand of the little brother of the noodles, the girl, and was sitting there kissing each other.

I said, "If you really hit you, I will take it."

Zhang Hao just laughed and said: "You are still short-handed, but you can't do it by looking at this. I'm good at it."

I said, "The main thing is that our research directions are different."

Zhang Hao said: "I know these veterans best, and they are all the showmen. After they came to our Northeast, our little girls in Northeast China were often bullied by them."

I said, "Why, you still want to avenge the Northeast people."

Zhang Hao said: "That's not true." Then he said: "Actually, what's so good about Cantonese cuisine? Anyone can cook it. I'm no older than them. Hey! This is why monks from far away can recite scriptures."

He was a little dissatisfied with Cantonese cuisine and felt that he was a buried talent.Another point is that he pays 3000 yuan a month, and the Cantonese cuisine fried pot Ahua spends 9000 yuan a month. He is a little unbalanced.

I said, "Don't worry, one day our Northeast cuisine will also be able to go to Guangdong, and then you will make a lot of money like Lao Guang."

Zhang Hao said: "I can't do it anymore, it will be up to you when the time comes."

I said, "Look, it was guaranteed at that time. This is called 30-year Hedong and 30-year Hexi. Fengshui will be done in turn."

At this time, the head chef Ah Fa came over, and first pointed Ah Sheng with his finger, Ah Sheng quickly let go of the girl's hand, and the two of them opened up a little distance.Then he came to us and asked, "Where is Master Huang?"

Zhang Hao said, "I went to Mr. Du's office."

Ah Fa said: "Master Huang and Mr. Du have a very good relationship."

Zhang Hao said: "It used to be in the same unit. At that time, Master Huang was Mr. Du's superior."

Ah Fa said: "Master Huang is very good."

Zhang Hao said: "What else is my master saying? I just quit. I just go fishing at home. Mr. Du found my master at home, otherwise we wouldn't come."

I just pushed Zhang Hao, and he didn't lock the door when he talked about it.

I asked Ah Fa: "Ah Fa, how long have you been here?"

Ah Fa said, "Almost two years."

I asked: "It's been two years, didn't you go home and take a look?"

Ah Fa said: "I went back once in the first half of the year, and I went home to have a look."

Zhang Hao asked: "Ah Fa, do you miss your wife if you don't go home for a year?"

Ah Fa said: "Think about it, why don't you miss your wife and miss your children."

I asked, "How many children do you have, boys and girls?"

Ah Fa said: "A girl, four years old."

After chatting for a few more words, the master stopped talking when he came back, and Ah Fa called the master away to talk about things alone.

When I got home from get off work in the evening, Lin Yan was washing clothes. I felt a little hungry, so I asked Lin Yan, "Honey, do you have anything to eat?"

Lin Yan said: "There is still a little, why don't you go downstairs and buy a chicken rack and come back and drink some wine."

I asked: "What's the situation? Today I was so kind to let me drink."

Lin Yan said, "It's not good to let you drink."

I said, "It's good, but it's not normal."

Lin Yan said: "I want to eat chicken racks, and I don't want to go downstairs."

I laughed, and went downstairs to buy two chicken racks, and another smoked tofu, and went upstairs to eat and drink.

After Lin Yan finished washing her clothes, she sat there eating chicken racks.

I asked: "Last time, what did you say your classmate's name was? The one with our head chef."

Lin Yan said, "Li Chunyang."

I asked, "Are you sure you are the target?"

Lin Yan said: "That's not sure, she told me herself."

I said, "Today I chatted with Ah Fa, and Ah Fa said that he has a wife and a four-year-old daughter at home."

Lin Yan was taken aback for a moment, and said, "Then he lied to Li Chunyang, what kind of partner would he be with if he has a wife?"

I said, "Who knows? Maybe they're just making friends."

Lin Yan said: "No, Li Chunyang has to take him home for the Chinese New Year, saying he wants to meet his parents."

I asked, "Did Ah Fa agree?"

Lin Yan shook her head and said, "I don't know."

I said: "Today Ah Fa approached my master and asked my master to help me buy a plane ticket back to Guangdong during the Chinese New Year. Air tickets for the Chinese New Year are not easy to buy. My master's daughter is a flight attendant and can help me buy it."

Lin Yan said: "These southerners are so good at deceiving people."

I said: "It's hard to say, maybe the two of them are really good, or maybe Ah Fa is rich, so I can't say for sure when I get along with your classmates here."

Lin Yan looked at me and asked, "Old Tan, if one day you become a chef, will you also look for women outside?"

I said, "That depends on how the women at home treat me. If they treat me badly, I'm not allowed to look outside."

Lin Yan said: "If you really dare to look outside, I will dare to kill you while you are sleeping."

There was a cool wind blowing through my back, which was a little creepy.

(End of this chapter)