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Free Web Novel,Novel online - All in oicq.net -> Prose -> Footsteps of post-90s Chapter 441 Master Zheng's Special Dishes
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After gradually becoming familiar with the work content, I gradually integrated into the team.
Fortunately, I was assigned to Li Qinchu's team at the beginning, because - on the day shift!
Possibly the leader also considered the relationship between personal familiarity, and did not arrange night shifts from the beginning, probably because he was afraid of staff loss.
In fact, there is only one meal for the day shift.
Breakfast is usually prepared for comrades who work overtime at night. When we arrived, there was no breakfast.
Dinner has to wait until the night shift workers take a break, and then go to the kitchen to heat it up.
After the food is heated up, bring it over and let everyone eat together, usually after ten o'clock.
The day shift cannot wait until that point.
So there is only one meal at noon, which is provided by the company.
? At first, I was a little disapproving of the food in the cafeteria. It was nothing more than regular seasonal dishes, cheap and average in taste.
However, after actually getting in touch with the food, I realized that Jiacheng's food tastes really good! No wonder Zhang Haifei was drooling when talking about food.
There are two master cooks.
One is surnamed Zheng and the other is surnamed Kang.
It is said that the boss spent a lot of money to hire a chef from the market who had done banquets before.
Although I don't know whether the information is true or not, the craftsmanship of the two masters is really nothing to say.
Master Kong and Master Zheng are both in their fifties, close to sixty, and they are on the fat side. They look like ingredients for dry food.
The cooking styles of the two are also different.
Master Kong is good at cold dishes, boiled dishes, and steamed dishes.
Master Zheng is good at stir-fry and soup.
Among the cold dishes made by Master Kong, I like the three shredded cold dishes the most.
The materials of Sansi are: bean sprouts, vermicelli and kelp shreds.
The bean sprouts are made of mung bean sprouts. The graininess is not as strong as that of soybean sprouts, and they are easier to ripen. After the mung bean sprouts are cooked in boiling water, pick them up and set aside.
Soak the fans in boiling water.
Cut the kelp into shreds, cook and set aside for later use.
Put shredded kelp, bean sprouts, and vermicelli into a basin, add secret red oil, various condiments, and stir well. The prepared Sansi is bright red in color, spicy and delicious.
In the hot summer, eating a mouthful of spicy and crispy Sansi is really an indescribable feeling!
The crispness of the bean sprouts, the smoothness of the vermicelli, and the crispness of the kelp, mixed together and served with various seasonings, are really enjoyable!
Especially after one bite, the rich saliva in the mouth is fully attracted, wrapped in the fragrant three silks, and slides down the throat and into the stomach.
satisfy!
It is no exaggeration to say that Sansi is Master Kong's specialty dish! Because there are so many people who love it!
Some people even prefer to have two servings of Sansi instead of one serving of meat dishes.
And when Zhang Haifei and I added meals and vegetables, we basically added them for Sansi!
As for cooking, roast pork ribs with potatoes and steamed pork with rice flour are Master Kong¡¯s specialties! However, compared to Sansi, I think it is still a little ordinary. Although it can be compared to the taste in restaurants, our golden tongue is not in vain.
Master Zheng is older than Master Kong.
Rich cooking experience.
Like twice-cooked pork, shredded pork with green peppers, etc., they are all at your fingertips. It is also very suitable for everyone's taste.
The taste of Master Zheng's cooking is slightly lighter, which may be related to the region.
However, Master Zheng's soup dishes are really nothing to say!
Just one word: fresh!
Stir-fried vegetables, steamed vegetables and cold dishes can be eaten frequently on weekdays. Even fish, after a week or two, the two chefs will prepare a meal for everyone.
Only this soup dish belongs to chance!
It depends on Master Zheng's mood!
Even if the boss speaks, we may not be able to eat it on the same day!
Soups are actually stews. Master Zheng is best at braised beef brisket with radish.
I don't know if it's my luck, or it's just a coincidence. It didn't take long to come across this haunting taste.
Stewed beef brisket with radish, choose Changbai radish as the main ingredient, and beef brisket as auxiliary material (Because beef is expensive, so put less.)
The beef brisket is cut into two centimeter square pieces, after frying, add water and boil.
After skimming off the froth, add the peeled and cut radishes into hob cubes.
Anise, laurel??, scallions, peppercorns, and various spices are added to the pot and boiled together. After cooking, add pepper, salt and the like for seasoning. This is a pot of mellow stewed beef brisket with white radish.
The taste of the white beef brisket with a green pepper dipped in water is really unimaginable! linger!
If you think this is a unique skill, then you are very wrong.
Every time I stew beef brisket, Master Zheng will prepare two flavors, one is white, and of course there will be red!
? On the basis of white flavor, bean paste and hot pot ingredients are added, and the stewed beef brisket with red radish will present another complex taste.
Every time we eat stewed beef brisket with radish, Zhang Haifei and I get very excited. We discussed with each other, eat faster, and try to fight more. This is beef! This is the radish stewed beef brisket that is rarely eaten once a month.
Sometimes I even secretly think, after eating and washing the lunch box, can I make another copy and take it home to eat?
Let alone whether the idea can be realized, the actual result is very sad.
Stewed beef brisket with radish is loved by men, women and children alike!
We didn't even have a chance to add food, so it was finished, and we were never given a chance to add food again, let alone the idea that I wanted to take something home.
As the saying goes, if you want a horse to run fast, you must feed the horse good grass.
?With the dedication of the two masters, our meals are well organized. The taste of the food even surpassed that of the small stir-fry restaurants on the street.
People have an urge to come to work at any time and have a good meal.
Therefore, it is not easy for the boss to succeed!
Spend an extra two to three thousand yuan, and hire a master with better craftsmanship, who can catch our stomachs. If we eat well, we will naturally have stronger combat effectiveness, faster posting of pictures, and more pictures will be produced.
I have tried to copy the specialty dishes of Master Kong and Master Zheng.
Buy the ingredients in the vegetable market, and then tinker with them at home.
Stewed beef brisket with radish can be produced, but the special aroma cannot be replicated.
And I have gathered all the ingredients for the cold salad, and the taste can't be replicated! The reason lies in that bowl of red oil~
Many spices are added to the special red oil. I don't know the recipe, so I can't copy it at all, so this has become a knot in my heart. Can not be opened for a long time. Once to the point of self-blame and regret.
Until Master Kong left, I also failed to complete the restoration of the cold salad.
And after Master Kong left, Master Zheng also made cold salad with three silks a few times, but unfortunately the taste was not as good as that of Master Kong before.
Such a delicious Sansi, with the departure of Master Kong, bid farewell to me forever~ (Remember the website website: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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