I Can Read Unlimited Files

Liu Huaxing and Chen Jiandong immediately got busy in the kitchen, while the other chefs watched from the sidelines. At first, those people were full of disdain, thinking that Liu Huaxing was just a teenage boy, how good could he be in cooking? At most, it is just a more sensitive taste to discover the secrets of signature dishes.

Although the three non-sticks just now are done well, the test of the three non-sticks is the ability to handle the spoon, but there are many other skills to be a chef, such as knife skills and the grasp of the heat, all of which are accumulated through experience.

However, when Liu Huaxing started to work for half an hour, they were completely speechless.

Liu Huaxing's cooking method is to adopt the process in French cuisine, that is, to divide all dishes into several steps to prepare. The first step is to prepare all the ingredients for washing and cutting, and then to further process all the ingredients , such as marinating or rinsing, followed by preparing sauces and seasonings, and finally mixing everything together to complete a whole dish.

This method saves time and is the most efficient. It is the same as the assembly line production, but the requirements are very strict. Every link must not make mistakes. A mistake in one link will cause the subsequent links to get stuck. In a French restaurant, each link is in charge of one person, so as to mobilize the whole kitchen.

In this way, you can avoid constantly re-washing the cutting board and then go back to cut vegetables and then heat the pot, saving a lot of time in the middle. But for the time being, it's not clear yet, because Liu Huaxing's dishes will basically be ready at the same time, while Chen Jiandong's dishes will be ready at the same time. However, not to mention the efficiency, just in terms of knife skills, heat and pot handling...it is impeccable.

These people could no longer laugh out loud, they could only watch silently from the sidelines, weighing in their hearts whether they had this level. You must know that Liu Huaxing worked hard in a three-star Michelin restaurant before. People who don’t know Michelin-starred restaurants don’t understand how tense and hard the kitchen is. Once it starts to open, there is no time to drink water. .

At the beginning, Liu Huaxing didn't know how many times he was scolded, how many times he had to reload the file, and how many times he practiced before he finally got what he is now. Of course, all of this is acceptable to him, because he is passionate about cooking, and it is worth it to make delicious and happy cooking for his family and friends.

Realizing that his speed was much slower than Liu Huaxing's, Chen Jiandong also became a little nervous, and his subordinates had to speed up their movements. Seeing the situation, Liu Huaxing was also unhurried, patiently seasoning, handling the details, and trying to be perfect in every step.

Finally, Chen Jiandong nailed the knife to the chopping board, and shouted full of fighting spirit: "It's done!"

At this time, Liu Huaxing also turned off the fire unhurriedly, and brought out his last dish.

Among these four dishes, the boiled cabbage is tested by the level of soup, the three-shredded pork is tested by knife skills, the Dongpo meat is tested by the heat, and the pickled fish is the signature dish of late rice. All four dishes are very meaningful. of.

Soon, four dishes were served on the table, tasted by ten selected customers, while Liu Huaxing and Chen Jiandong were waiting for the results in the kitchen. Liu Huaxing cleaned up the stove and cutting boards, and then washed his hands.

At this moment, Yang Xiaoxiao came up to help him wipe the sweat off his face, then came up to kiss him, and said with a smile: "Thanks for your hard work! Look at you, you are so busy. You are like this in the kitchen." Dexing... come, I'll take you to wash your face."

"Wait a while, let's go when the results come out." Liu Huaxing washed his hands and smiled, then waited silently by the side with his arms folded. In fact, he is not worried at all, because he is very confident in his level, not to mention that he can read the file, at worst, he will just do it all over again. But he knew that he would not lose, because no matter in ability or talent, he was better than the opponent.

Being a sous chef in a three-star Michelin restaurant does not depend on hard work alone. Talent is absolutely necessary, plus so many years of experience, and his extraordinary sense of taste. He could be a world-class chef if he wanted to. It's just that he prefers to cook for his own family rather than for strangers, especially in this domestic environment.

In foreign countries, the status of the chef is very high. When they taste a delicious dish, the guests will personally thank the chef. The chef is a respectable role, and even has the right to refuse to cook for some guests and drive them out Restaurants; but in China, chefs are a service industry. Customers generally think that they are gods and are superior to chefs.

Because of this, Liu Huaxing is satisfied with cooking for his family and friends, and does not plan to make a living from this.

Twenty minutes later, the results came out, and Yang Chengzhi returned to the kitchen with the evaluations of the ten guests, looking a little embarrassed. Seeing this, Chen Jiandong felt complacent, feeling that he had a chance to win. He seemed to think that Yang Chengzhi's embarrassment was because Liu Huaxing, whom he had recommended, had completely failed in the written test, but he didn't know that Yang Chengzhi didn't know how to save Chen Jiandong's face.

"Well, this is the evaluation of the guests...you can read it for yourself." Yang Chengzhi said, and handed over the letter paper in his hand, on which were the evaluations of the guests for each dish. For the dish of boiled cabbage, seven out of ten people think that Liu Huaxing's boiled cabbage is more delicious, the taste of the soup is lighter, and there is a hint of sweet and sour taste in it, which arouses people's appetite.

The remaining three people didn't like this sweet and sour taste, and thought that Chen Jiandong's was different from traditional boiled cabbage, and that it was the "correct" taste of boiled cabbage.

The second dish is mixed with three silks. This dish is 50-50 for two people. Five people think Liu Huaxing's is good, and five people think Chen Jiandong's is good. There is nothing special about this dish, it's just a matter of knife skills.

However, everyone generally believes that Liu Huaxing's seasoning is better, and the taste is heavier than the previous boiled cabbage, while Chen Jiandong's mixed three silk is too light, and is overwhelmed by the taste of the previous boiled cabbage. Can't taste it either.

The third course is pickled fish. Nine people prefer Liu Huaxing's pickled fish, because although it is also very spicy, the spicy feeling is softer and the taste is more layered. Spices such as mint leaves and lemon juice in it enhance the aroma of rattan pepper , it is easier to eat, but the rest is not spicy enough, not as flavorful as Chen Jiandong.

The last dish of Dongpo pork, the seven people preferred Liu Huaxing's Dongpo pork, and thought his Dongpo pork had a better taste. Although it melted in the mouth, it was chewy enough to give a sense of fulfillment. Although Chen Jiandong's Dongpo pork was stewed worse, it tasted a little chewy when put together with the previous dishes.

From this evaluation, in fact, Liu Huaxing has already won, although it is not a "complete victory".

But not only that, but also the follow-up evaluation, that is, the evaluation of the whole.

Nine out of ten people agreed that Liu Huaxing's four-course meal had a stronger overall sense. First, Liu Huaxing's four dishes were cooked at about the same temperature because they were cooked almost at the same time, while Chen Jiandong's four dishes were cooked in turn.

Although Chen Jiandong was very clever, he prepared the cold dish of three shredded rice first, followed by dishes with soup, such as boiled cabbage and pickled fish, which were not easy to cool, and finally put the hot Dongpo pork out of the pot. But when the dishes are served, the three shreds are already a bit dry, and the boiled cabbage and pickled fish are not particularly hot, and the pickled fish is best eaten when it is hot.

Secondly, in terms of taste guidance, Liu Huaxing's four dishes are also more perfect, ranging from light to strong.

The sweet and sour taste in the boiled cabbage acts as an appetizer, which can be regarded as a "starter", arousing people's appetite and welcoming the debut of the next dish mixed with three shredded vegetables. And the seasoning of mixed with three shreds is a little heavier, so that it will not be overwhelmed by the boiled cabbage.

As for Chen Jiandong's boiled cabbage, the chicken soup is too rich, and the three-san-siu dish itself is a light dish, so that after eating the boiled cabbage, eating the three-san-san-siu dish is like chewing cardboard.

This dish also symbolizes the "salad" in French cuisine, and it is also in line with the attribute of mixed with three silks.

Afterwards, for the pickled fish, Liu Huaxing used softer vine peppers, and then used lemon juice and mint leaves to ease the spicy and spicy taste, so as not to be too heavy and make the taste tired. Son.

And this dish is also the "fish" in French cuisine, which is a side dish, usually white meat such as fish.

Finally, there is the main course as the protagonist. The first three of these four dishes, cabbage, mixed with three shreds, and fish are all unrealistic dishes. Vegetables and fish don’t give you a strong sense of satiety. People think that the taste is poor and there is no chew, so Liu Huaxing chose the less fatty front leg meat to make Dongpo pork.

In this way, there is enough lean meat to eat, and the person who eats it will have a stronger sense of satisfaction and fullness, which is just used for finishing.

As for Chen Jiandong's Dongpo pork, not only does it affect the taste, but after the previous heavy-flavored pickled fish, if this dish is too heavy, it will make people feel tired.

In the end, the most obvious result was that all four of Liu Huaxing's dishes were eaten, while none of Chen Jiandong's dishes were finished. This is the "concept" of French cuisine, all its dishes are a whole, not separate.

Although the dishes are all traditional Chinese dishes, Liu Huaxing applied the concept of French cuisine to them, turning these four traditional Chinese dishes into a French set meal consisting of appetizers, salads, side dishes and main dishes.

Of course, apart from Yang Chengzhi, there may not be a third person at the scene who understands the concept of this sense of unity. Even the guests don't know the truth, they just think it's delicious, and they think that when they taste Liu Huaxing's dishes, they eat one bite after another, and the more they eat, the more they eat, the more they eat, the whole person is satisfied, but they don't like it. Know why there is such a difference.

It is precisely because of this that in the eyes of laymen, Chen Jiandong just lost, but in the eyes of insiders, Chen Jiandong was completely defeated, and the loss was terribly shattered. Therefore, the next step is to wait for the answer to be revealed. At this time, it stands to reason that someone should stand up and announce the result of this "competition".

However, Chen Jiandong actually knew that he had lost, and his face was livid at the moment, as if he was thinking of some excuse to excuse him. Just when Yang Chengzhi gritted his teeth and was about to come out to be the bad guy, Liu Huaxing spoke first.

"Phew, it's so dangerous." Liu Huaxing breathed a sigh of relief, stepped forward and smiled at Chen Jiandong, "After all, it's the master, and this basic skill is really not built. When I was doing it, I was always worried that I would lose. The old man still There's a lot to learn from."

Although these words are a bit embarrassing, everyone knows that Liu Huaxing is giving Chen Jiandong a step down. After all, everyone understands the world of adults, and it is not easy to expose it. Chen Jiandong himself knew it, but since there was such a step in front of him, there was no reason why he should not go down. After all, it would not be good for anyone if his face was torn, and he still needed this job.

face? Is it more important than a bright red bill? of course not.

Therefore, Chen Jiandong immediately put a smile on his face, and replied: "Boy, you too. I never expected to have such abilities at such a young age. This bold seasoning and cooking method really opened my eyes."

"Where is there, there is still a long way to go, and I will have to learn more from my seniors in the kitchen..." Liu Huaxing said politely, but he sneered in his heart, feeling disdainful for such a phenomenon. But there is no way, the world of adults is like this, we must pay attention to socializing, too soft or too hard will not work.

If you are too soft, people think you are easy to bully, so they will bully you all the time. In this society, good people are not rewarded with rewards, but persimmons are picky and soft; if you are too hard, you will create too many enemies for yourself, offend your colleagues and bosses, even if there are others Talent is also not accepted by others, so playing hard and soft is the way to gain a foothold in this adult world.

After all, Liu Huaxing has been in the society for many years, and he knows these truths very well. Although he crushed Chen Jiandong in all aspects in terms of technology, experience and viewpoints, in order to gain a foothold in this kitchen, he still had to give Chen Jiandong face, not just his ability. Therefore, even if he was aggressive before, he still has to give the steps now.

As the saying goes, a wood that is beautiful in the forest will be destroyed by the wind, and those who are talented but do not know how to socialize will only be squeezed out in the end. Only by properly restraining their edge can they survive in the world. As Liu Huaxing said to Chen Jiandong before, people have to adapt to this society. You can't change it, you can only adapt.

And with this level, Yang Chengzhi can naturally continue to talk along the lines.

"Oh, that's all right. We need to have innovative ideas while preserving traditional virtues, right? So, let's be kind and let's make this restaurant better together?" Yang Chengzhi smiled quickly smooth things over.

The next thing was much simpler. The two sides each said a few words of courtesy and praised each other. Finally, the chefs also agreed that Liu Huaxing joined the kitchen. After all, they also knew in their hearts how big the gap between themselves and Liu Huaxing was.

Therefore, starting tonight, Liu Huaxing has officially joined the kitchen.

"Sometimes, I think you are a scary kid." Yang Chengzhi looked at Liu Huaxing with a subtle expression, a little admiration and a little fear at the same time, Liu Huaxing asked in puzzlement: "You mean cooking? online, or socially?"

"All of them." After thinking for a while, Yang Chengzhi replied, "Okay, go change your clothes and get ready to start work. The peak dining season is coming."

Thank you Xuan Nan for the monthly ticket, and thank you for the 2 monthly tickets of ZARD and Interstellar Dust