Born in the 1980s, she was remarried and became a stepmother; a cold, rough man doted on her, pinchi

Chapter 63 Innovative Dish Competition

In the bustling kitchen of a state-run restaurant, Jiang Man was focused on preparing the ingredients.

Her movements were skillful and agile, cutting all kinds of vegetables into uniform thickness and length.

During this time, she immersed herself in this small kitchen space, focusing wholeheartedly on learning and working, and trying her best to adapt to the work rhythm of the state-run restaurant.

One day, when she returned home after a busy day at work, she found a letter from Wang Xiu while sorting through her mail.

With a hint of anticipation, she opened the letter.

The contents of the letter made Jiang Man's expression turn serious; Wang Xiu told her that Jiang He had miscarried.

Jiang Man's mind was instantly filled with images of Jiang He's gentle face and her once slightly protruding belly.

She sighed softly, a feeling of indescribable melancholy welling up inside her.

Jiang Man sat silently in the chair for a long time before carefully putting the letter away.

Meanwhile, Jiang Man's behavior at the state-run restaurant attracted everyone's attention.

Although she only chopped side dishes for a week, her seriousness, focus, and unique understanding of ingredients and cooking that she showed in the process were all noticed by the head chef.

In the kitchen of this state-run restaurant, there is a clear hierarchy. New employees usually need to go through a long probationary period and hone their basic skills before they have a chance to be promoted to chef.

But Jiang Man broke this convention. That day, the head chef called Jiang Man aside.

“Jiang Man, you’ve been at the restaurant for a while now. Although you’ve only been cutting side dishes for a week, we can see your ability and attitude.”

The head chef said with admiration in his eyes.

Jiang Man lowered her head slightly and replied humbly, "Thank you, head chef. I was just doing what I was supposed to do."

The head chef smiled and said, "Don't be modest. Your cutting technique shows how familiar you are with the ingredients, and I've also observed that you adjust the proportions of ingredients according to the characteristics of different dishes when preparing side dishes. This is not something an ordinary side dish preparer would do. I've decided to promote you to chef, and you can officially start cooking now."

Jiang Man was overjoyed. She looked up, her eyes sparkling with excitement: "Head Chef, really? Thank you so much! I will definitely work hard!"

From then on, Jiang Man officially stood in front of the stove. She put on the chef's white uniform and apron, and looked exceptionally energetic.

She took a deep breath, feeling the familiar temperature of the stove and the weight of the spatula, as if she had returned to the warm times when she used to cook for her family. Only this time, she was facing the scrutiny of more diners.

Jiang Man was a little nervous when she first started cooking. She chose a classic home-style dish—Kung Pao Chicken.

She first diced the chicken and marinated it with salt, cooking wine, and light soy sauce, allowing the chicken to fully absorb the flavors. Next, she skillfully chopped peanuts, scallions, ginger, garlic, dried chili peppers, and other ingredients.

She lit the fire, poured an appropriate amount of oil into the pot, and after the oil was hot, she first put the diced chicken into the pot and stir-fried it quickly. The chicken changed color rapidly under the high temperature and emitted an enticing aroma.

Next, she sautéed scallions, ginger, garlic, and dried chili peppers in the pan until fragrant, added a suitable amount of fermented bean paste and stir-fried until the oil turned red, then added fried peanuts and the prepared cornstarch slurry, and quickly stir-fried until evenly mixed. A plate of delicious Kung Pao Chicken was thus ready.

Colleagues gathered around to watch, and when they saw the bright red color and fragrant aroma of the Kung Pao Chicken, they couldn't help but give it a thumbs up.

"Jiang Man, your cooking skills are amazing! You've only been doing this for a short time and you've already made such a good dish."

"I still have a lot to learn," a colleague exclaimed. Jiang Man smiled and said, "Thanks to everyone's help and the head chef's trust."

Inside the state-run restaurant, the upcoming innovative cuisine competition, like a magnificent cloud, enveloped the entire kitchen.

Upon hearing this news, Jiang Man felt a surge of fighting spirit and enthusiasm. She was determined to showcase her skills in the competition and gain recognition for her culinary talents.

Jiang Man began to devote herself wholeheartedly to the research of new dishes.

She arrives at the restaurant early every day, immerses herself in the kitchen, and explores the world of ingredients, seeking sparks of inspiration.

She first conducted an in-depth analysis of traditional dishes, considering how to break through conventions and give them new vitality. She carefully selected various fresh and unique ingredients from the market, including vegetables that were not commonly seen and exotic spices.

Back in the kitchen, she laid out the ingredients one by one on the cutting board, as if facing a treasure trove waiting to be discovered.

She tried pairing tender bamboo shoots with plump shrimp, imagining what wonderful flavors they would create when they met in the pot.

First, blanch the bamboo shoots to remove their astringent taste. Then, marinate the shrimp meat with egg white and a little starch to make it more tender.

When she quickly stir-fried the two ingredients in hot oil, the aroma and deliciousness that wafted out instantly sparked a thought in her mind, as if she had found a direction for innovation.

Next, Jiang Man turned her attention to the fusion of local specialties and foreign flavors. She sourced local pork and marinated it with a unique sauce, allowing it to fully absorb the rich aroma.

Then, drawing inspiration from Western cooking methods, the marinated pork is placed in the oven and baked until the skin is golden brown and crispy, while the inside remains tender and juicy.

When plating, she cleverly paired it with a sweet and sour fruit salad brought from the south. The aroma of fruit and meat blended together to create a unique taste experience.

To make the dishes more visually appealing, Jiang Man also put a lot of effort into the plating.

She learned various artistic plating techniques, carving exquisite flowers from vegetables and cutting fruits into unique shapes, arranging them in a staggered manner around the plate, making each dish look like a fine work of art.

In the process of researching new dishes, Jiang Man also encountered many setbacks. Some ingredient combinations did not achieve the desired effect; the taste was either too strange or the ingredients masked each other. But she did not get discouraged. Instead, she carefully recorded each failure, analyzed the reasons, and adjusted the recipe.

She often works in the kitchen until late at night, forgetting the passage of time. Everything around her seems to stand still, with only the spatula in her hand and the ever-changing ingredients telling the story of her dedication and love for cooking.

As the competition date drew closer, Jiang Man became increasingly nervous yet excited. She practiced each new dish repeatedly, striving to present it perfectly during the competition.

She invited her colleagues to taste her work, humbly listened to their opinions and suggestions, and continuously improved and perfected it.

"It's so delicious! Jiang Man, your skills and innovations are absolutely amazing! With a chef as clever as you, our traditional cuisine will definitely be carried forward!"