Was fired and opened a gourmet food store

The door of the box was pushed open, and a chef's assistant came in with a dish.

As soon as he came in, everyone present smelled a strong meaty aroma.

Wow, it smells so good! What kind of dish is this?

A chubby boy with a sensitive nose sniffed his nose and his eyes lit up immediately.

This smell is so familiar!

Could it be made by the chef in his school cafeteria?

He rubbed his palms expectantly and watched the assistant bring the dish to the table.

Take a look.

Wow! It really is.

In a large white jade porcelain bowl, at first glance, there was a piece of burnt red pork belly, but in fact, this piece of pork belly had been divided into small pieces.

These small pieces were cut very squarely, looking like regular small cubes, and there was no difference in size at all, which showed the master's deep knife skills.

These small pork belly meats are not only crystal clear, but also smell rich and delicious.

Everyone at the table couldn't help but pick up their chopsticks.

They looked at each other and seemed a little restrained, but the meat was so fragrant that they couldn't care less for a while. Anyway, it was time to taste it, so they ate it first.

Everyone immediately picked up a piece, put it in their mouths, puffed up their cheeks, and started eating. Some people even got up to get some rice to eat with it.

Soon, everyone's faces showed a satisfied expression.

One person couldn't help but exclaim: "This braised pork is really fragrant, with a balanced fat-lean texture, not too greasy, and very good with rice. It feels different from what I've eaten before. Although they all have a salty and fragrant taste, this one feels more prominent. Which chef made it?"

The person asking the question looked around, and finally the chubby boy smiled and said: "He is the chef of our school cafeteria. You don't know that this braised pork is selling like crazy in our school cafeteria. I was also shocked when I ate it for the first time. How could there be such delicious braised pork? I feel that I can never give it up after eating it once."

Others also nodded in agreement:

"Not bad, it's really delicious."

"It's much better than what my mother makes."

"With this kind of braised pork, I can eat three bowls of rice in one meal." A girl said with a smile.

At this time, Zhang Meng also spoke up. She was generous and introduced in a gentle voice: "This is the signature dish of Hunan chef Wang, Mao's braised pork. One of the characteristics is that no soy sauce is added. He got this skill from the previous executive chef of Mao's restaurant, who is the inheritor of Mao's braised pork."

"Wow, it turns out to be this big guy." Everyone couldn't help but be surprised after hearing this. As the person who consumes the most in the canteens, they are foodies and know more about this kind of food circle.

This chef Wang can be said to be the master of this dish. He once served this dish at a state banquet. At that time, some foreign guests couldn't help but admire it. It even appeared on a foreign food weekly, and it was on the cover. The title was "The Braised Pork Master from the East".

Now this master personally makes braised pork for them. Wow, it's simply a once-in-a-lifetime opportunity. Maybe it's the only chance in this life.

So for a while, they couldn't help but get excited.

And the consequence was that a dish of braised pork was quickly divided up.

However, after finishing the meal, they were still in high spirits, staring at the door of the box, looking forward to the next dish.

This dish was so good, what would the second dish be?

Click!

The sound of the door being pushed open.

Another assistant came in with a dish.

Facing everyone's eager eyes, the assistant in the chef's uniform just smiled faintly, approached the table, unhurriedly served the dishes, said "please enjoy", and then bowed slightly and left.

Everyone's attention was attracted by the dishes on the table again.

This second dish was still steaming hot, dominated by three colors: green, white, and red-brown. Green and white were the colors of the ingredients, and red-brown was the color of the main dish.

And this main dish was cut into long strips, which looked a bit like squid rolls at first glance, but it was not.

At this time, Zhang Meng also smiled and began to introduce: "This is the specialty of Master Zhang of Shandong cuisine, stir-fried kidney, which is also a well-known dish in Shandong cuisine..."

At this point, a student looked suspicious. The school he was in was the school that Master Zhang of Shandong cuisine went to.

But he had never seen this dish in the cafeteria.

Why is this?

In fact, it is not that the chef does not want to make it, but this dish is a dish that needs to be carefully prepared.

It tests both the heat and the knife skills. The timing of serving the dish and the timing of the diners tasting it must also be accurately grasped, otherwise it will not taste as it should.

This dish is only suitable for single-point order, not for making a big pot dish. You must know that cutting kidney is a technical job.With so many people in the school, it takes a lot of effort just to cut the kidney, not to mention making it, so it is understandable why it cannot be promoted in the school cafeteria.

But now it is different. The second stage of the program requires each chef to come up with a specialty dish, so this stir-fried kidney can also be presented.

At this time, the students also began to taste it.

The kidney is very crispy and tender, without the expected fishy smell. It is not only salty and delicious, but also a little sour, which comes from the sour taste of vinegar.

The three flavors are also very well matched. The students' eyes are bright, and they feel that this kidney is better than the previous braised pork...

At the same time, the fat chef outside the box also has his hands behind his back. These chefs do not go in, but just watch the reactions of the diners on the screen outside.

Seeing the students wolfing down and constantly praising, the fat chef has a smug smile on his face.

As the inheritor of Shandong cuisine, this stir-fried kidney can be said to be his signature dish.

Apart from other things, stir-fried kidney is a must-try dish in every Shandong cuisine restaurant, and its judging criteria are set by the white fat master, and no chef has any objections.

So in Shandong cuisine, this white fat master is the grandmaster in their eyes.

You should know that Shandong cuisine is the first of the eight major cuisines, and before the eight major cuisines came out, it was called the four major cuisines together with Sichuan, Guangdong, and Huaiyang.

Being able to become the grandmaster of Shandong cuisine is one of the most important figures in the Chinese chef world. This white fat master is also the vice president of the Chinese Cooking Association.

And what is the Chinese Cooking Association?

It is an authoritative organization responsible for the rating of chefs and restaurants. Being able to become the vice president of this association shows the strength and qualifications of the white fat master.

"Lao Zhang, it seems that you are the first, it is stable."

The bald master smiled at the white fat master, with a convinced look on his face.

Although he is very confident in his own strength, this stir-fried kidney is not something he can easily touch.

The fat white chef waved his hand modestly: "It's not certain yet. Old Qian, you haven't appeared yet. Once you appear, those students will definitely be conquered by you. You will definitely be the first."

The bald chef shook his head, "It's hard to say. There is also Old Zheng, the leader of Sichuan cuisine. Don't look at him as usually taciturn. When it comes to cooking, he is not inferior to anyone."

……