The Pentium Era - South to North

Huijuan followed Fatty Fu and walked into the kitchen. She was stunned. She had never thought that there would really be such a big kitchen in this world. She had only seen it in movies and TV before. She knew that movies and TV are fake and cannot be taken as real, but I didn’t expect that in reality, there really is such a big kitchen.

This kitchen is almost 1560 square meters. The floor is made of rust-red anti-slip floor tiles. In the middle of the floor tiles, there are three or four drainage ditches with iron grates. If there is a slight stain on the floor, the handyman will use water to wash it away. The entire ground in the gutters was so clean that you could lie down on it and use it as a bed to sleep.

On the edge of the two passages, there are two long stainless steel workbenches that are more than ten meters long and are spliced ​​together. In the passage on the left, there is a long row of stainless steel freezers on the left, and a row of stainless steel freezers on the right. Stainless steel table with shelves.

Beyond the freezer are neatly arranged ovens, microwaves, and steamers.

At this end of the long stainless steel work table, there are several pastry chefs making various snacks. When they are ready, they put them into the steamer and oven. At the other end of the long stainless steel table, there are seven piers made of tree stumps. , the chefs responsible for cutting vegetables stood in a row, cutting various ingredients.

There is a scale in front of everyone. Fatty Fu told Huijuan that we have measurement standards for all the main ingredients. This can ensure the consistency of the quantity of dishes. Remember, this is very important. Customers are all In this way, if he comes ten times and once he feels that you are outnumbered, he will feel that you are killing regular customers and will never come again.

Huijuan nodded. She held a small book in her hand. She quickly wrote down what Fatty Fu said.

She saw that the masters who cut vegetables were indeed like this. They threw the cut ingredients into a small stainless steel bowl and put the bowl and the bowl on the scale. After confirming that the weight was correct, they put the bowl aside. If there was any shortage, they immediately made up for it. superior.

There was also a piece of paper stuck on the shelf above the human scale with something written on it. Fatty Fu told her that everyone remembers the standards of old dishes and doesn’t need to read them. When you encounter new dishes, you have to post them here. From time to time, you can Check.

On this shelf, there are ordering menus stuck in front of everyone. The master cutting the vegetables is just looking at the ordering menus and garnishing the dishes.

The other people were all standing, except for the person at the end who was sitting. Huijuan walked over and took a look. It turned out to be a carving master. Next to him was a plastic basket of radishes, carrots and cucumbers. He was carving various flowers with a knife. After carving them, he put them in a basin of water to moisturize them.

Behind the vegetable cutting masters is a main passage that is 1.5 meters wide. On the other side of the passage is another row of stainless steel worktables. There are no shelves on this row of tables. Standing in front of the table are the masters who cut vegetables. They and the cutters are standing there. The chef stood back to back, coming over from time to time and taking over the stainless steel bowls that the vegetable cutter had cut.

They put the side dishes on a plate, and the meat was in the stainless steel bowl. It was marinated and starched. There were dozens of seasonings on the workbench in front of them.

After everything was ready, they pushed the plates with side dishes and the stainless steel bowls of meat toward the opposite side of the stainless steel table.

On the other side of the stainless steel table is a row of stoves. The stoves below are spitting out flames. Above is a long row of huge suction fans, whining and sucking all the fumes and heat straight in. , not a trace will leak out, so there is no smell of oil smoke at all in the huge kitchen.

There were seven or eight cooking chefs standing in front of the row of stoves. The chef stretched out his horse spoon, turned around, hooked the prepared ingredients, and started frying.

After frying, put it on the plate, and use a horse spoon to push the dish to the side where the lotus is. The person who made the lotus took a towel and wiped the edge of the plate clean. According to different dishes, put them on the edge of the plate. Different radish flowers and cucumber slices, the waiter immediately took away the dish and it was ready to be served.

The one at the front of the row of stoves, with the fire out and the stove cold, is Fatty Fu’s seat. When important guests come, Fatty Fu will stand here. He is the executive chef of the hotel. Also a head wok.

In the kitchen, the status of the wok is supreme, a symbol of authority and status. Even if Fatty Fu is away on a business trip for a week, no chef would have the guts to stand in that position and light up the fire.

Unless the owner of the hotel is a chef himself, and when he enters the back kitchen, the head wok will give up his seat to him, and the boss will do his part and stand here. This action of the head wok is telling everyone that, From this moment on, everyone listens to the boss.

In this kitchen, there will never be such a time.

Next to the cooking stove is a stainless steel bucket for cooking soup. Next, there are three steamers and an electric steamer. Above the steamer are drawers of stainless steel steamers, which are used to steam fish, and the electric steamer. It is used to steam various stews, including shark's fin, bird's nest, and cordyceps.

Past the kitchen is a baking room. There are two stoves in the baking room. One is roasting suckling pig, and the other is roasting camphor tea duck. Chinese food is different from Western food. Chinese food does not use ovens. It's a charcoal stove. Open the stove door. There is a charcoal fire in the middle of the stove. There are suckling pigs and ducks hanging on top. They can be forked in and out with a long fork.

Drops of oil fell from the top onto the red charcoal fire below, making a sizzling sound that was fleeting and did not even have a chance to turn into black smoke. After roasting for a while, the master would take it out and use a brush to brush the sauce and Fork in the honey and continue roasting. The suckling pig and duck gradually turn golden.

When Huijuan watched, she suddenly felt that it solved the doubts she had when she was a child watching the cartoon "Havoc in Heaven". At that time, she had always been curious about what Sun Wukong would be like in Taishang Laojun's alchemy furnace. , now she knows, this is probably how she got hung up in it.

Beyond the baking room is the water table in the kitchen, a large row of tiled pools. Fish, chickens, ducks, and even snakes and various wild animals are killed here. Vegetables are also washed here. You can kill them and wash them. All kinds of good ingredients are sent to the vegetable cutting master from here.

What shocked Huijuan the most was that Fatty Fu took her into a room. The surrounding rows of shelves were densely packed with hundreds of kinds of condiments, all in bottles and jars. Fatty Fu told her that just here , it’s enough for you to get familiar with it for a week.

Huijuan saw that many of the condiments here had foreign characters that she couldn't understand at all. She pointed at one of them and asked Fatty Fu: "Master Fu, what is this?"

Fatty Fu shook his head and said, "I don't know what these are, but I know how to use them. When I have nothing to do, I will come here and open them to taste them. In this way, you need to use them, especially for innovative dishes." When the time comes, I know it in my heart.”

Huijuan asked: "Master Fu, do you use all the seasonings here?"

"How is that possible? This place is mostly used by pastry chefs. Our Chinese food is not that complicated. If you can make good use of the five or six kinds on your stove, it will be fine." Fatty Fu said.

Huijuan nodded and thought, I can only use these five or six kinds.

The two of them walked outside. Fatty Fu and Huijuan said, "Follow me."

Huijuan said "Oh" and followed Fatty Fu, not knowing what she was going to do.

Fatty Fu took her to the place where he was chopping vegetables. Fatty Fu took a plate from the shelf, a piece of meat, a piece of celery, and two potatoes, and put them on the plate. Fatty Fu handed the plate to Huijuan pointed to the stove in the corner of the steamer and said to Huijuan, "You are going to make a dish."

Huijuan was shocked. She took the plate with one hand and stuffed the small book into her trouser pocket with the other hand.

Fatty Fu patted a vegetable cutter next to him and said to him, "Borrow me a knife."

The man took a kitchen knife from the shelf and handed it to Fatty Fu. Fatty Fu turned around and handed it to Huijuan, who was still there, and said to her, let's go and cook.

Huijuan looked at the plate in her hand, complaining endlessly, thinking, what kind of dishes can be made with these few things?

She didn't know that Fatty Fu was testing her, asking you to do several seemingly unrelated things, just to see your imagination.

Being a chef also requires a rich imagination. Just like a painter, you know what effect a stroke of paint will have on the paper. The chef must also be able to imagine the different ingredients, how to match them, and the taste. It will be more wonderful.

You have to be able to imagine how the diners will react when you put them in front of them.

For an excellent chef, even if there is only one green vegetable in front of you, you must be able to stir-fry it with a taste that is different from others. The trick and secret are all in the four or five spices beside the stove.

Foreigners are stupid. They cook by doing chemical experiments, so they use more and more seasonings, and they get finer and finer. They don't know that it is just a simple oil, salt, sauce, vinegar and sugar, but there are endless mysteries in it. Chinese chefs understand the ever-changing changes and can make a table of delicious dishes with almost no need for other seasonings.

Huijuan took the plate and knife and walked to the corner. At this time, she felt like Cinderella, working and dazing in the corner, surrounded by the noisy world. In this whole busy kitchen, there was no Anyone would help her.

Except for her beauty, which aroused the initial curiosity, she was ignored by all the busy people and only qualified to stay in this corner.

Fatty Fu looked at her from a distance.

After the initial panic passed, Huijuan stared at the plate in front of her and thought for a moment. She immediately had an idea. She bent down and found a casserole and a pressure cooker from under the stainless steel table. This was what she discovered as soon as she entered. , on the rungs under the two stainless steel tables, there are various tools and cooking utensils, almost everything.

She lit the fire, put the potatoes into the pressure cooker, sat down on the stove to cook, turned around, and quickly cut the celery and meat into cubes.

Fatty Fu saw that this Meituo could tell at a glance that she had not received any formal training and even the way to hold a knife was wrong. However, her hands and feet were very nimble.

Thank you for reading the book every day, and for the reward of two fishes at three o'clock in the middle of the night! Thank you to the Humor Tribe and Beicheng Scholars for your monthly votes! Thanks for all the votes and reading! I wish you all good health!