flstandardbreds Chapter 140 Family Portrait
Chapter 140 Family Portrait
Zhao Xiaojing gave up recharging and immediately upgraded the virtual space.
The area of the upgraded virtual space is a little larger, a full 60 square meters, and it can save two scenes for permanent use. Zhao Xiaojing immediately thought of Master Gu’s restaurant kitchen.
There are plenty of fresh ingredients there, and all the machines and kitchen utensils are available. Zhao Xiaojing has been coveting that kitchen for a long time, but she doesn't know if the 60-square-meter project is enough.
At around 9 o'clock the next day, Zhao Xiaojing arrived at the restaurant in Gushanfeng.
When I arrived, everyone in the restaurant had just finished a meeting and were going to different areas to start working.
Several staff members at the front desk already knew her. When they saw her, they greeted her with a smile and took her all the way to the kitchen.
【ding~】
[Random task: In the banquets you participate in, the clean-up rate of dishes produced by the chef should reach more than 65% (excluding packaged leftovers).]
As soon as you step into the kitchen, tasks follow.
While accepting it, Zhao Xiaojing was wondering what a 65% CD rate meant.
"Here you are, Xiao Zhao. Have you eaten?" Gu Shanfeng had just changed his clothes and came over. He saw Zhao Xiaojing arriving at the kitchen on time and greeted her with a smile.
"I have eaten. Master Gu, what is the empty plate rate for every wedding banquet held at the restaurant? Can everyone finish the dishes?" Zhao Xiaojing was worried about having no data to refer to, so she asked Gu Shanfeng directly when she saw him.
"Except for the vegetables, almost everything is cleaned up. After all, there are customers at each table who take away some food, so there is no waste. Why are you interested in this?
Come on, come with me over there and push the washed vegetables over here." Gu Shanfeng said as he led Zhao Xiaojing to the rough processing area. On the way, several apprentices had already brought their baskets of vegetables over.
"It suddenly occurred to me that the largest banquet restaurant in Yangcheng used to be a hotel. The dishes seemed a bit higher-end, so many people booked for it. But because they weren't very tasty, most of the dishes were left over every time, and the guests had to pack up the food."
Most of the washed ingredients in the rough processing area were carried by the apprentices. Zhao Xiaojing carried a basket of cucumbers and Gu Shanfeng carried a basket of green onions. The portions were small, so the two of them didn't use a cart, and they carried their own baskets and walked back.
"It's better here because the holiday meals are set meals, so no extra dishes are allowed. There is also a limit on the number of people at a table, so most people can still eat a lot.
Another thing is that our restaurant specializes in cooking. I have some confidence in my cooking skills. If most of the food cannot be eaten, wouldn’t it ruin my reputation? Haha." Gu Shanfeng said with a smile.
Zhao Xiaojing felt a little relieved after hearing this. It seemed that as long as she performed at her average level, it would not be difficult to complete the task of achieving a 65% CD rate.
The two chatted and laughed all the way, and put the basket of vegetables on the shelf next to the operating table. Several apprentices secretly glanced at Gu Shanfeng, and saw that he had a warm and smiling face, and they pouted their lips and winked at each other.
"What are you doing? Don't think I can't see you doing these little tricks. If you were as good as your junior sister, I would also greet you with a smile every day!
You have been learning to cook for such a long time, but you can't even control the temperature of a frying pan. How can I treat you? Huh? "
Gu Shanfeng immediately put away his smile and turned his face into a stern one. He glared at his disciples and scolded them. The chef's aura was overwhelming. The disciples shrank their necks and dared not look up. They restrained their expressions and tried to reduce their presence as much as possible.
"Xiao Zhao, come, stand here." Zhao Xiaojing was feeling nervous because of the atmosphere. Gu Shanfeng turned around and smiled at her again, speaking in a soft voice.
Zhao Xiaojing nodded quickly. She was surprised that Gu Shanfeng was so fierce when scolding people. At the same time, she joined Gu Shanfeng in cutting and preparing the dishes in an orderly manner.
There are a large number of people at the banquet today. According to yesterday's division of labor, she, Gu Shanfeng and eight apprentices are cutting and preparing the food together, while the two chefs next to them are still carving.
After dozens of baskets of vegetables were neatly cut and prepared, Zhao Xiaojing went to the rough processing area to get the processed ribs and fan bones, marinated the meat for frying later, and then went to help at the cold dish post where she was assigned.
Several kitchen workers in the meantime also took the meat ingredients that the hot dish chef would use, prepared them one by one, and piled them on the workbench.
There are all kinds of seafood, steaks, lamb chops, and top-quality chicken, duck, and fish. They are all fresh and rarely seen in small restaurants.
Zhao Xiaojing's eyes lit up, and she immediately used virtual space to project the entire workbench and part of the stove and then saved the scene.
It was a fruitful experience. Although I don't know how to cook many of the dishes and have never seen them before, I have the ingredients, so I don't have to worry about practicing.
When the cold dishes she was responsible for were almost mixed, Zhao Xiaojing went to the constant temperature fryer.
Several meat dishes that need to be fried have been marinated for a while. The cook brought over a bowl of mixed stuffing and put on gloves to prepare to fry the lotus root balls.
Zhao Xiaojing also put on gloves and held a spoon, watching the size of the dumplings made by the chef and following the same instructions. Soon, a pot of golden, round dumplings came out of the pot with a fragrant smell.
Lotus root balls are an ingredient in the restaurant's specialty, Family Portrait. Although Family Portrait is available in many places, each place has its own way of making it, and it can be made by ordinary families or high-end hotels.
Although everyone is eating the same tradition, there is still a big difference between the simplified version and the advanced version.
Restaurants like the one at Gushanfeng serve a high-end version of this delicate technique, which is very complicated to make.
Simmer the pork bone broth on low heat for 8 hours. Blanch bamboo shoots, black fungus, soaked dried mushrooms, pork liver, lean meat, and squid slices cut into wheat-ear shapes. Remove from the pot when they are cooked through and change color.
After the egg skin is fried, spread the pork filling on it, roll it up and press it down at the same time. Poke small holes with a toothpick and steam it until cooked. Then cut it diagonally into thick slices like egg rolls.
Then fry some lotus root balls, quail eggs, and pig skin.
Then add the bamboo shoots, black fungus, and dried shiitake mushrooms into the pot and stir-fry until fragrant. Pour in the broth, then add the pork skin, quail eggs, lean meat, and other ingredients. Season and boil, then add a few red dates.
Then transfer the ingredients into the casserole and place the egg rolls prepared in advance on top. Now a family dish with rich ingredients and delicious taste is ready.
Zhao Xiaojing set the temperature and time, and while waiting for the ribs to be fried, she watched the hot dish chef not far away methodically preparing the family meal. She thought of the simplified version she had grown up eating, and couldn't help but smile bitterly.
At that time, they would fry a poached egg, add boiling water to make a white soup, and then put in ham, broccoli, cherry tomatoes, crispy pork, and meat loaf bought from the supermarket. Once everything was cooked, it was done. The whole dish took less than ten minutes to prepare, and it looked colorful and nutritious.
Then she and her mother started eating around the small table. Her mother always saved the crispy pork and ham that she liked for her, and ate the broccoli and tomatoes that she didn't like.
At that time, this dish was the most delicious thing in the world for her, and it was also a true family portrait. She never imagined that the outside world was so big, and that a family portrait in a big hotel would require so many things and so much effort.