Food: Taking the twins to kindergarten to be chefs

The sunlight shines through the half-open window into the kitchen of Xuanmen Bay Tourist Park.

Lu Aiguo smiled and said to Huang Jun who was checking the freshness of the ingredients, "Chef Huang, in addition to everything we have prepared for you, is there anything else that is needed or in short supply in the kitchen? Whether it is ingredients, seasonings or equipment, as long as there is something missing, just tell me or our kitchen staff, and we will do our best to get it for you."

Huang Jun stopped what he was doing, looked up at Lu Aiguo, and said with a smile: "Mr. Lu, you are really thoughtful. At present, everything here has been prepared very well, and I haven't found any shortages. If there is anything you really need later, I will let you know as soon as possible."

Lu Aiguo patted Huang Jun on the shoulder and said, "Okay, I won't bother you here anymore. Go ahead and get busy!"

"Okay, take care!"

Huang Jun responded politely, his eyes following Lu Aiguo's figure as he gradually disappeared at the door of the kitchen until he was completely out of sight.

As soon as Lu Aiguo disappeared...

He immediately turned around, smiled and clapped his hands with a burst of energy, and said, "Okay, let's get started!"

"Aunt Li, Aunt Lin, you guys take care of cleaning these piglets. Assistant Chef Qian, you guys will help me cut the suckling pig and prepare it for pickling..."

"Okay, Chef Huang!"

Qian Guoxiang and the other two responded in unison, and Aunt Li and Aunt Lin quickly took action. They deftly moved the white and tender little piglets to the washing sink and began the meticulous cleaning work.

That's right.

Huang Jun is going to prepare a sumptuous meal - roasted suckling pig - for the children, teachers and parents who are accompanying them.

Although Huang Jun is still a novice in the field of roast suckling pig, it can even be said that it is his first time to do it.

But this did not bother him...

Who made him the master of the system?

My current cooking skills have reached an intermediate level, which is enough to cope with all kinds of challenges.

He stood aside, carefully guiding Aunt Lin and Aunt Li, who were trying to wash the piglets for the first time, so that they could be thorough in every step of the cleaning.

To avoid mistakes!

Although there were thirty suckling pigs prepared, which seemed like a generous portion, considering the large number of people, it was estimated that each person could only get a small portion.

Because the suckling pigs are not big, each weighs only about ten pounds. After being roasted, although the skin is crispy, their weight will become lighter, and the actual amount of meat is not much, which is not enough for so many people to eat.

"Chef Qian, let's clean those suckling pigs first and prepare to cut them..."

Seeing that Aunt Li and Aunt Lin had already cleaned a few suckling pigs, Huang Jun called Qian Guoxiang to join the next step.

Cutting the meat is particularly important when it comes to roasting suckling pig.

It not only makes the roasted suckling pig look more appealing, but more importantly ensures that the meat is evenly heated during roasting, avoiding overcooking in some places and undercooking in others.

Moreover, when cutting the meat, you also need to clean out the impurities and parts of the suckling pig that are not suitable for roasting, so that the roasted meat will be more delicious.

He and Qian Guoxiang placed the suckling piglets in their hands, belly up, on the chopping board, ready to start cutting them.

Changing the knife is actually quite simple.

Just cut the suckling pig's head and spine in half, but be careful not to damage the skin, just separate the bones.

Huang Jun held the large, sharp machete tightly in his hand and chopped it down right on the spine. He then quickly pulled out the knife and chopped it down a few more times until the entire bone was neatly split.

Then, Huang Jun held the pig's head steadily with one hand and raised the sharp machete high with the other hand. He aimed at the dividing line of the pig's head and chopped off the pig's head neatly with a single move.

This process requires special skills and the pig skin should not be damaged. Just cut the bones.

It sounds simple, but in practice it is all technical work.

If you chop too lightly, the bones won't move at all; if you chop too hard, the pig skin may be damaged.

After all, the skin of the suckling pig is very delicate, and the meat and fat under the skin are as thin as paper, and can be easily "injured" if you are not careful.

It's broken!
After the pig's head was split in two...

Huang Jun swiftly dug out the pig brain and put it in a bowl for safekeeping. These pig brains are treasures, and when you put them in the porridge, the taste is very delicious.

Then, he carefully cleaned the dirty lymphatic tissue on the pig's neck, so that the roasted suckling pig would taste more delicious.

After cleaning up...

Huang Jun picked up a sharp kitchen knife, aimed at the shoulder blade above the front leg, and skillfully cut it out.

Why do we have to remove it?

When roasting suckling pig, the shoulder blade will be a "stumbling block", affecting the uniform heating of the meat, and it will easily cause the suckling pig to deform or even break the pig skin.

Not only the shoulder blades, but also the mandible and neck bones of the pig's head need to be shaved clean.

In short, except for the necessary bones such as the front leg bones and the skull, all other bones of the pig's head must be removed to ensure the deliciousness and appearance of the roasted suckling pig.

After removing the bones, Huang Jun picked up the kitchen knife and lightly cut a few times in the thicker parts of the meat.

This is called "flower knife"!
There are two advantages to doing this: first, the marinade can penetrate into the meat more easily, making it taste better when grilled; second, these cuts can allow the meat to be heated more evenly, making it grilled faster and better.

After dealing with the pig's head, he started working on the pig's spine.

With just a "click", the spine was split into two, and the part connected to the flesh was also carefully removed by him.

This makes it easier to bake and the shape looks better.

Then, he removed the pork ribs completely, leaving only the middle part with the pig skin.

These are all to make the suckling pig more flavorful when marinated and roasted.

As for the hind legs, it is much easier to deal with.

Just cut off the hind leg bones and make a few cuts in the thick part of the meat, and don't worry about the rest...

Not far away, Chef Zheng and several kitchen helpers looked up at Huang Jun from time to time, and then stared at his knife-cutting technique without blinking.

I have to say that Huang Jun's knife-changing technique is so smooth and seamless that one can't help but exclaim in amazement.

Just by looking at his knife-cutting skills, you can tell that this legendary Chef Huang is not just famous for nothing and his skills are truly excellent.

In the chef's business, details are everything, and a small action can reveal the chef's true level.

This time.

Chef Zheng no longer dared to underestimate Huang Jun, and he began to compete with him secretly, determined to make his roast suckling pig even better.

That's right!

He is just trying to save face by not making money!
I want to earn back the face I lost invisibly, and I don't want to lose face in this battle without the smoke of gunpowder.

So...

Chef Zheng, who didn’t want to fall behind in this silent competition, prepared his roast suckling pig even more attentively…

Huang Jun and his friends were so busy that they didn't notice the little tricks in Chef Zheng's mind at the Hujin Kindergarten next door. They just focused on the task at hand.

Qian Guoxiang hadn't finished modifying the knife yet when he saw Huang Jun swiftly picking up a cleanly washed piglet and preparing to continue his knife modification work.

Qian Guoxiang couldn't help but sigh: "Youth is an asset. That physical strength and speed are really enviable."

Hearing this, Huang Jun turned around, looked at Qian Guoxiang, and said with concern: "Master Qian, if you feel tired, just take a break first, and I will do the rest of the work."

Qian Guoxiang smiled and waved his hand, and replied: "It's not that exaggerated, it's just that I'm a little slow and can't keep up with you young people."

"It's okay, just take your time, don't rush. I'm here, I guarantee it won't delay our progress!"

After saying that, Huang Jun smiled again, without stopping the work in his hands at all, and continued to skillfully cut the little piglets.

Qian Guoxiang felt Huang Jun's concern, looked at him gratefully, and then continued to devote himself to his work... (End of this chapter)