Food: Taking the twins to kindergarten to be chefs

Chapter 180 The child complained that the food was not delicious
As soon as you step into the kitchen operation room...

A strong aroma of rice hit the face, mixed with the faint fragrance of ingredients, instantly awakening the taste buds of Liu Suyu and other family committee directors.

The directors of the Family Committee looked around curiously. Everything they looked at was clean and orderly.

The space here is spacious and bright, with soft and sufficient light, and the entire layout appears orderly.

The stainless steel kitchen utensils are neatly arranged, shining with silvery white light; fresh ingredients are neatly stacked on the stove, colorful and visible at a glance.

On the wall, hygiene and safety operating regulations are neatly posted with clear writing, silently reminding every kitchen staff that they must strictly abide by them to ensure food safety and hygiene.

In the corner of the operation room, a large rice steaming truck is steaming "gurglingly", which indicates that the aroma of rice filling the air comes from this.

Every kitchen staff member is working diligently and diligently. They perform their duties and cooperate with each other to prepare delicious meals for the children.

at this time.

A chef caught the attention of the family committee directors.

Liu Suyu on the side saw this, smiled and interjected: "Assistant Chef Qian is a chef at the Nine Star Genting Hotel, so his knife skills are naturally very good."

Is it possible that all this has something to do with Chef Huang?
Qian Guoxiang keenly captured everyone's doubts from their surprised expressions, and he understood clearly in his heart. He smiled and said: "No need to be surprised, I am here to serve as an assistant chef entirely out of my personal choice and will. "

It turned out that the other party turned out to be the famous chef of the Nine Star Genting Hotel in the catering industry.

"???"

If you are kidnapped, just blink!

Hearing this, Qian Guoxiang couldn't help but pause while cutting the ingredients. He raised his head, looked sideways at the source of the sound through the gap above the mask, and a trace of doubt and surprise flashed in his eyes.

The other family committee directors were so surprised that they opened their mouths from ear to ear after hearing this, and for a time they wondered if they had heard it wrong.

Seeing that the other party was unfamiliar, he quickly recalled that today was the "canteen open day" in the garden, and many family committee directors would come to visit the kitchen.

Because Lin Huiyi couldn't see the other person's true appearance, she stepped forward out of curiosity and asked, "Chef Huang?"

I saw that his movements were quick and precise, and every cut was just right, showing his superb cooking skills.

This sudden discovery...

He was wearing a clean chef's uniform, a crisp chef's hat, and a mask on his nose and mouth, and was concentrating on cutting and mixing various ingredients.

Feeling relieved, he put down the knife in his hand and responded politely: "Hello, you have the wrong person. I am not Chef Huang. My name is Qian Guoxiang, and I am the assistant chef here."

Qian Guoxiang?
This name looks so familiar, doesn’t it?
I seem to have heard of it somewhere?
Lin Huiyi was stunned for a moment, then smiled awkwardly: "Ah, I'm really sorry, I admitted my mistake. However, your knife skills are really excellent..."

She was full of curiosity about Qian Guoxiang's willingness to work as a kitchen assistant in the kindergarten.

Why did you come here to work as a chef?

At this moment, Lin Huiyi also recalled why she felt that the name "Qian Guoxiang" was so familiar to her.

"Of course it's Chef Huang..."

The chef of Jiuxing Genting Hotel actually condescended to come to the kindergarten to serve as... assistant chef?
Such qualifications are more than enough to serve as a chef in any restaurant, and can even be said to be the best among more than enough.

Saying.

After hearing this, Mai Linjie was still a little puzzled, so she asked curiously: "Qian Zhuchu, can you tell us why you are willing to stay in the garden?"

Qian Guoxiang briefly told the story that he came to the park to apply for the position of chef, but after learning that the park had already found a chef, he gave up the application. Later, by accident, he entered the kitchen and ate the pork rice cooked by Huang Jun. He changed his mind and briefly talked to them about staying in the garden as a cook.

After hearing this, Lin Huiyi showed a small expression of "Sure enough,"
Other family committee directors were slightly surprised.

They never imagined that Qian Guoxiang, a culinary leader who once worked as a chef at the Nine Star Genting Hotel, would resolutely change his career path because of a bowl of pork rice...

tsk tsk~
Chef Huang’s craftsmanship is truly well-deserved...

Even a high-status chef like Qian Guoxiang can be impressed by his cooking skills!

at this moment…

Their admiration for Huang Jun almost overflowed, and they were also full of endless expectations for his craftsmanship.

They were eagerly looking forward to the arrival of lunch time, hoping to taste Chef Huang's delicious food as soon as possible and taste his cooking skills to see how delicious it was!

"Hello, Director Liu, parents, we are all here!" Huang Jun went to the rest room to drink wolfberry tea. As soon as he entered the operation room, he saw Liu Suyu and the directors of the parent committees of each class had arrived. The corners of his mouth raised, Send a gentle greeting to everyone.

"Hello, Chef Huang!" Liu Suyu responded with a smile and nodded to Huang Jun to indicate that everything was fine.

"Chef Huang, thank you!"

Other family committee directors followed closely and extended their sincere greetings to Huang Jun.

"Hey, everyone, feel free to do whatever you want, you're welcome..."

Huang Jun smiled and waved gently. Then, he turned his eyes to the ingredients on the operating table and began to introduce today's menu one by one: "Our dishes today include delicious steamed rice noodles, delicious and nourishing fish head and tofu soup, refreshing and crispy rice noodles." Stir-fried yam slices, and fried celery with rich flavor.”

After introducing the menu, Huang Jun saw that the soaked rice and glutinous rice had dried, and the meat slices were almost marinated, so he started making steamed pork.

Parents committee directors from each class gathered around and observed curiously.

They want to see how their children's favorite Huangchu meals are made.

At the same time, I also hope to take this opportunity to learn some cooking skills and improve my cooking skills.

After all, every time a child complains that the food is not delicious, they feel unhappy. Huang Jun put the wok on the stove and started frying the rice.

This step is the most critical step in making steamed pork. If you make a mistake, the steamed pork powder will lose its unique taste and flavor and may even become unusable.

After the wok is preheated…

No need to pour oil, just pour the rice directly into the pot and start stir-frying.

At this time, there is still some water vapor in the rice, so the rice needs to be fried quickly over high heat.

As the temperature in the pot continues to rise, the water in the rice gradually evaporates, and the water vapor lingers around the edges of the pot.

When the water vapor gradually became thinner, Huang Jun turned down the heat in a timely manner, but still maintained the stir-frying action to ensure that the rice could be heated evenly.

Mai Linjie asked curiously: "Chef Huang, I noticed that in general recipes, only rice or japonica rice is used to make steamed pork, but why do you still have glutinous rice here? Moreover, we usually fry it directly, but You seem to have soaked it in advance, why is that?"

Huang Jun answered with a smile: "Indeed, the basic formula of steamed pork rice is indeed based on rice or japonica rice."

“But if you want to pursue a more refined taste, adding glutinous rice is a good choice. I usually mix rice and glutinous rice in a ratio of half and half.

"As for the soaking step, it is actually very critical. It is best to soak the rice for about two hours. This will not only improve the taste of the steamed pork powder and make it softer and waxier during the cooking process, but also make it softer during the subsequent crushing process. It is easy to handle and makes the final steamed pork powder more delicate. ”

After hearing this, Mai Linjie and other family committee directors all had expressions of "sudden realization" on their faces.

Mai Linjie nodded repeatedly and sighed: "I see. No wonder the steamed pork I used to make at home always felt like something was missing. It turns out there are so many details that need to be paid attention to during the production process!"

When she saw that the rice in the pot was starting to turn slightly yellow, she couldn't help but curiously asked: "Chef Huang, is this enough to stir-fry it?"

Huang Jun smiled and shook his head, and explained patiently: "It's not enough yet. We need to continue stir-frying until the rice makes a crackling sound, then it is considered done."

At the end, he did not forget to add: "When stir-frying, be careful not to let the rice burn. Once it burns, the whole pot of rice cannot be used again and can only be discarded. Therefore, during the stir-frying process, in order to To prevent the rice from burning, we need to gradually reduce the heat, and the heat must be controlled more properly..."

Mai Linjie nodded.

About ten minutes passed...

There was a crackling sound of rice in the pot.

Huang Jun quickly turned off the fire, and then poured all the spices prepared previously into the pot.

In order to allow the spices to penetrate better, he carefully crushed the star anise and sprinkled it with chopped dried chilies to ensure that every grain of rice could fully absorb the essence of the spices.

Of course, in order to be more suitable for the taste of children, he only added a little bit of dried chili to enhance the taste.

Then, Huang Jun continued to stir-fry until the golden rice completely covered the spices.

This not only uses the residual heat of the rice to stimulate the aroma of the spices, but also allows the flavor of the spices to penetrate deep into the rice to achieve a double effect. It really kills two birds with one stone!
After the fried rice in the pot gradually cools down, pour the rice into the grinder.

He chooses low-speed grinding to break the rice into larger particles.

After completing this step, Huang Jun put the picked spices into a grinder, ground them into fine powder, and then mixed them evenly with the broken rice.

After such fine processing, the steamed meat powder is completed.

He picked up a bag containing yellow powder, grabbed two handfuls from it, and placed them in the steamed pork powder.

Mai Linjie and others all looked curious: "Chef Huang, what is this?"

Huang Jun replied with a smile: "This is bean flour, which is made by frying and grinding soybeans. After adding soybean flour, it can not only add a slightly sweet taste to the steamed pork, but also enhance its aroma. This is why the steamed pork is delicious." The key.”

"If you only use rice flour, the texture may be a little rough, especially the broken rice, which is granular and may taste a bit harsh."

“However, adding soy flour can improve this very well, making the texture smoother and the taste more mellow.”

“However, it should be noted that the amount of soybean flour must be properly controlled and not too much. Just adding one or two handfuls can add some special flavor to the steamed pork. If too much is added, it will destroy the overall taste. "

Mai Linjie and the others really don't understand this.

They have never seen such an operation method before, and the use of soy flour has never been mentioned in the recipes and online tutorials they have read.

Even Qian Guoxiang, a former five-star chef with rich experience, is curious about this operation.

He looked at Huang Jun curiously and asked with a look of curiosity: "Chef Huang, how did you know to add soybean flour? Where did you learn this? I have been making steamed pork for so many years, but I really don't know this. Tips.”

Chef Huang: "..."

He laughed and laughed, then found an excuse and said: "Where can I learn from it? I just figured it out myself, nothing special."

Qian Guoxiang greatly appreciated his spirit of continuous exploration and innovation.

Because true cooking masters not only follow tradition, but also seek innovation on the basis of tradition and have the courage to try new ingredient combinations and cooking methods.

Huang Jun is such a person!

His innovative spirit brings new life to traditional dishes!
It is true that the younger generation is to be feared and the younger generation is to be feared!

Huang Jun sprinkled some steamed meat powder into the big basin where the meat was marinated, and poured some onion and ginger water so that the rice noodles would not dry out when eaten and the meat could be completely coated with rice noodles. Then he carefully mixed it with his hands to ensure that every piece The meat can be evenly coated with steamed pork powder.

In this way, during the steaming process, the rice noodles can fully absorb the oil in the meat slices, making the meat more tender. At the same time, the steamed meat powder will also emit a rich aroma, achieving the delicious effect of tender and pink meat.

Finally add scallion oil so that the steamed meat will not stick.
After processing, place the meat skin side down in a steaming pot.

After everything is coded, put them one by one into the steamer and adjust the steaming time.

(End of this chapter)