Food: Taking the twins to kindergarten to be chefs

"What are you all doing standing there? If anyone is good at deboning fish, come and help us, we need to get busy..."

Huang Jun saw that the assistant chef was just standing there, admiring his bone-removing skills but had no intention of helping, so he couldn't help but urge him.

"Chef Huang, with your superb cooking skills, how dare we show off our skills in front of you? Otherwise, I'll trouble you to take full responsibility for this job, and we'll continue to prepare other dishes, so as to share some of your pressure in disguise..."

Zhao Weiguang rubbed his hands, an awkward yet polite smile appeared on his face, trying to find a way out.

The other four kitchen assistants, including Qian Guoxiang, also agreed with a smile: "Yes, Chef Huang, we won't show off our skills in front of a master like you, so as not to make a fool of ourselves. You are the most suitable person to do this job."

"Of course I can handle it by myself, but..."

Huang Jun paused for a moment, deliberately lengthening his tone to whet everyone's appetite, and then said, "Lunch time may have to be moved back..."

As soon as these words came out, everyone immediately lost their composure!
They came here to be kitchen assistants. In addition to wanting to observe and learn Huang Jun's superb cooking skills up close, the most important thing was to taste his cooking skills in person.

Therefore...

You can’t delay lunch, you can’t delay it in this lifetime…

Zhao Weiguang rubbed his hands again and said anxiously, "Chef Huang, I'm not an expert at deboning whole fish, but I can handle it. Then I'll show off my ugliness in front of you, and let's do this together!"

After saying that, he rolled up his sleeves and prepared to take action.

Seeing this, Yu Daqing also quickly said: "Chef Huang, please don't think I'm slow. As long as you are willing, I am willing to help. Let's get lunch ready earlier so that everyone can eat earlier."

Zheng Yaohua followed closely behind, and said nervously, "Chef Huang, I know my cooking skills are not as good as yours, but I also want to give it a try. If there is anything wrong when I cook it later, please forgive me and give me more advice."

Meng Hongze said with a smile on his face: "Chef Huang, although my cooking skills are not as good as yours, I can still lend a hand and pass on tools. Please don't look down on me."

Qian Guoxiang smiled and said in a dramatic tone, "Chef Huang, you know me. I have stomach problems and cannot stand being hungry. So, please don't make me wait too long for lunch... Of course, in order to serve the meal on time, I have no choice but to show off my cooking skills in front of you, a master."

After saying that, he did not forget to cast an accusing look at Huang Jun, "Chef Huang, do you want to starve me to death so that you can inherit my Ant Huabei?"

Huang Jun shook his head speechlessly.

Qian the assistant chef, Qian the assistant chef...

We've been working together for such a long time, how come I didn't know anything about your stomach problems?

It's true that people become more like children as they get older. In order to eat on time, they even use excuses like stomach problems.

It's outrageous!
Huang Jun ignored Qian Guoxiang's look, and smiled and said to the other four assistant chefs: "There's no need to give instructions or dislike. Let's work together and try to get lunch ready as soon as possible!"

After that, he specifically reminded Meng Hongze: "Assistant Chef Meng, don't just hand over the tools, try to handle the ingredients more, so that you can be independent in the future..."

"Okay, I'll try it myself later."

Meng Hongze felt that Huang Jun's suggestion made sense, so he nodded in agreement without hesitation. At the same time, he also understood that Huang Jun intended to train him and improve his skills.

Very good!
With such an opportunity, what are you waiting for?

Just go all out and start!

After all, every practice is a step to growth, and Huang Jun is the one who laid the steps for him at the critical moment.

After respectfully handing the knife to Huang Jun, Meng Hongze also carefully picked up a lively carp, placed it on the chopping board, and officially embarked on his journey of "deboning the whole fish".

He was fully focused, striving for precision in every subtle movement, not daring to slack off in the slightest.

While Huang Jun was busy with his own bone removal work, he did not forget to pay attention to Meng Hongze's progress, and looked up at him from time to time to give him encouraging glances.

"Pay attention to the natural curvature of the fish's body!"

Huang Jun keenly sensed Meng Hongze's hesitation, so he kindly instructed him: "Assistant Meng, try to use the tip of the boning knife to gently move along the fish bones. Do you feel it? Remember, be steady, but never use too much force."

"Yes, I felt it. Thank you very much for Chef Huang's careful guidance. I will strictly control the strength."

Meng Hongze nodded solemnly in response, and then according to Huang Jun's instructions, the blade of the boning knife in his hand slid slowly and more delicately along the fish bones.

"Very good, keep it up like this."

Huang Jun nodded with satisfaction and further guided: "Next, gently turn the fish body, use your fingertips to find the position of the fish bones, and then skillfully use the tip of the knife..."

Under Huang Jun's patient and meticulous guidance, Meng Hongze's technique became more and more sophisticated.

In the past, when he handled carp weighing more than one kilogram, he would inevitably encounter some minor obstacles, but this time, he miraculously did not make any mistakes. Every step of the operation was as smooth as flowing water, clean and neat.

really!

What the ancients said is true - only a good teacher can produce good students!

At this moment, Meng Hongze deeply understood the profound meaning of this sentence.

He became more and more convinced that his decision to come here as an assistant chef was an extremely wise choice.

I believe that under Huang Jun's careful training, his culinary career will become broader and his prospects will be unlimited.

Meng Hongze's admiration and respect for Huang Jun was almost overflowing at this moment.

After all, I can make such progress thanks to Huang Jun's careful teaching.

As the saying goes, “When many people work together, they can accomplish anything.”

After a while...

All the carp needed today have completed the delicate process of "whole fish boneless".

"Chef Huang, please give us some comments. Is our cooking okay? Is it just barely acceptable?"

Although Zheng Yaohua and others said this, they all had subtle expressions of anticipation for praise on their faces.

Huang Jun examined it carefully and nodded approvingly: "They are all quite good. Now that everyone is ready, let's prepare other dishes. After the carp is cleaned, we will make the three-fresh boneless fish."

"Okay! Then let's go to the operation room and prepare all the necessary ingredients."

Qian Guoxiang responded readily.

After saying that, he led the other four assistant chefs, disinfected their hands again, and walked into the operation room together.

At the same time, Huang Jun turned to Aunt Lin and Aunt Li not far away, and gently instructed: "Aunt Lin, Aunt Li, you must carefully clean the fish meat, whether it is deep in the belly or on the surface of the scales, and strive to keep it clean and intact while keeping the fish body intact. After completion, please send them to the operation room." "Okay, I got it, Chef Huang, don't worry! I guarantee that it will be cleaned thoroughly for you!"

Aunt Lin and Aunt Li gave affirmative answers almost at the same time.

Afterwards, they quickly gathered other new employees and worked together on this meticulous task, skillfully cleaning the deboned carp according to Huang Jun's requirements.

See this!

Huang Jun nodded with satisfaction, then turned and walked into the disinfection room. After meticulously completing all necessary disinfection procedures, he turned into the operation room and officially started his "lunch cooking" mode.

Today's lunch menu still follows the traditional configuration of three dishes and one soup, except for the special addition of three fresh boneless fish.

There are braised pork, stir-fried meat with radish, fried tofu, and shrimp and mushroom soup.

These dishes are what he cooks frequently, so he is very skilled at making them, and he makes the best use of every ingredient...

Time passed quietly.

After a while...

Aunt Li and Aunt Lin worked together to carry the basin full of cleaned carp and walked lightly into the operation room.

When she was almost beside Huang Jun, Aunt Li asked with a smile: "Chef Huang, we have already washed the carp you asked for. Is it on the operating table?"

Huang Jun raised his head, looked away from his busy work, and responded with a smile: "Okay, just put it on the operating table!"

"Okay, Chef Huang, I'll put it right away."

Aunt Li and Aunt Lin skillfully and carefully placed the carp basin steadily on the operating table, making a crisp "clang" sound.

Huang Jun nodded again to express his gratitude and said politely, "Thank you for your hard work, Aunt Li and Aunt Lin."

Aunt Lin smiled from ear to ear, and the wrinkles on her face seemed to bloom into chrysanthemums: "Chef Huang, you are too polite. This is what we should do. If you need anything, please let us know."

Aunt Li also nodded in agreement, and said carefully, "Yes, Chef Huang, we are always on standby, ready to serve you at any time."

"it is good…"

He continued to focus on the work at hand, and after completing the remaining tasks one by one, he began to prepare the extra dish of three-fresh boneless fish.

He picked up the carps that had been carefully cleaned and began to marinate the fish with onions, ginger, peppercorns and cooking wine to better remove the fishy smell and enhance the flavor.

After everything was done, he started to prepare the three-fresh fillings to fill the fish's belly.

The so-called "three-fresh filling" is actually just a general term and is not limited to three specific ingredients.

Common fillings include pork, ham, bamboo shoots, shrimp, water chestnuts, etc. There are many varieties and they can be freely matched according to the season and personal taste.

The more fillings you have, the more layered and delicious the fish will taste.

When making this dish, deboning the whole fish is a crucial step, as it can effectively prevent the stuffing from overflowing from the fish's belly during the steaming process, affecting the overall appearance and taste of the dish.

Of course,

For Huang Jun, who has the assistance of the system, the problem of meat filling overflowing is not a problem at all.

He calmly stuffed the minced pork belly, chopped ham, diced fresh bamboo shoots and diced shiitake mushrooms, and other blanched ingredients carefully prepared by Qian Guoxiang and others, one spoonful after another and in clear layers, into the fish's belly.

During the stuffing process, he deliberately separated these ingredients. This layout not only ensured the perfect fusion of flavors, but also allowed the salty and fragrant ham to delicately penetrate into every detail of the fish, adding a unique flavor to the dish.

Well, it’s worth mentioning that…

The seasoning of this dish is extremely simple, with only a layer of light soy sauce applied inside and outside the fish body, without any additional seasoning.

Therefore!

The rich flavor of ham is the key to enhancing the deliciousness of fish.

Not only does the fish belly need to be embellished with ham, but when you serve it on a plate, you also need to spread a thin layer of ham strips and slices on the bottom of the plate and the fish to ensure that the aroma of the ham can penetrate all-round and deep, making the steamed fish taste more tempting and delicious.

"Chef Huang, if you stuff the filling directly into the buns, it will probably overflow easily when you steam it later."

Zheng Yaohua couldn't help but give a reminder out of good intentions.

When he made this dish in the past, in order to avoid the embarrassing situation of the meat filling overflowing during the steaming process, he always carefully cut all the ingredients into slices and then carefully stuffed them into the fish belly as filling.

But before he finished speaking, Yu Daqing and Zhao Weiguang next to him cast a speechless look at him, as if to say, "Why should you worry about this? Chef Huang's culinary skills are so amazing, don't you have any idea?"

Especially Meng Hongze, who has become Huang Jun's number one fanboy, looked at Zheng Yaohua with a little dissatisfaction, as if saying: "You can question my character, but you can never question Chef Huang's craftsmanship."

These subtle looks fell into Zheng Yaohua's eyes, making him feel a little embarrassed.

He scratched his head and smiled awkwardly but politely. Just as he was about to explain something, Huang Jun smiled and responded confidently, "It's okay. I know what's going on."

Looking at Huang Jun's calm demeanor, Zheng Yaohua secretly felt that he was indeed worrying too much.

After all, everyone is well aware of Huang Jun's cooking skills, and he will definitely be able to handle this dish with ease.

He smiled and nodded, agreeing, "That's right, Chef Huang, we have all witnessed your cooking skills, there will definitely be no problem."

After that, he added another sentence in an attempt to diffuse the delicate atmosphere: "Actually, I wasn't questioning Chef Huang's cooking skills just now. It's just that when I make this dish myself, I always encounter the problem of the meat filling overflowing, so I was a little nervous and couldn't help but remind him."

When Meng Hongze heard this, he immediately said, "Everyone has their own skills. Just because you can't do it doesn't mean Chef Huang can't do it!"

"Yeah!"

Zheng Yaohua nodded quickly to show his full agreement.

At this point, Huang Jun has completed the stuffing and plating of all the carps, and all he needs to do is put them one by one into the steamer to steam them.

Due to the addition of ham, he did not use any spices such as onion, ginger, chili, and Sichuan pepper, because the unique aroma of the ham was enough to make the fish extremely delicious.

After Huang Jun finished all this, he wiped his hands and had a confident smile on his face: "This is my first time trying it, and I don't know how it will taste. I hope everyone will be satisfied later."

After hearing this, not only did everyone not show any worry, but their hearts were filled with unprecedented expectations. (End of this chapter)