The growth system comes at the age of 30

Chapter 151: Being under severe pressure
When Chen Jinghao heard that he was asked to do it, he suddenly felt the pressure soar.

It would have been fine if Brother Le hadn’t said anything, but as soon as he told me that he would remind me, I became even more nervous and started sweating subconsciously.

The same thing happens in hotel restaurants every time the chef tastes the dishes.

What if I get scolded like Huang Weijie?

Call ~
"Okay, okay, stop standing there, let's get started and prepare the ingredients first." Chen Jingle urged.

Since we are going to teach, we must teach from beginning to end.

As for how much he can learn and remember, it depends on him.

Knowledge is something that is always new. For chefs, it is even more important to practice all the time. In the past, the older generation would spend their own money to buy ingredients and practice in private. If they think they have learned something and just put it aside, the dish will definitely not be cooked well.

This is how technique works. You need to practice more to keep your feel for it.

"The beef can be a little thinner, just a little bit, ok, that's it." Chen Jingle stood by and watched, correcting Chen Jinghao's shortcomings bit by bit.

Perfect interpretation of what "my eyes are the ruler" means!
"The thickness of the beef has a big impact on the taste. If you are just a small roadside restaurant, it doesn't matter if you cook it casually. The price is affordable. No one will say anything about a 15-yuan serving of beef in oyster sauce, even if it is frozen in 82. But since it is a hotel restaurant, the product must be guaranteed, at least stable, to attract repeat customers."

"Don't use baking soda for starching." Chen Jingle stopped him.

Chen Jinghao was a little confused: "Ah? Then what should I use?"

Chen Jingle frowned: "Didn't your teacher teach you?"

"Papaya?" he asked cautiously.

Chen Jingle rolled his eyes: "Where can I get you a papaya now?"

Papaya contains papain, which can break down meat protein, making the meat easier to digest and tender. It is the main ingredient of meat tenderizer powder.

Chen Jinghao: “…” He was at a loss and stood there in a daze.

Chen Jingle sighed, "First add a little bit of salt, then add a little bit of water during the mixing process, just until it feels moist, don't make it too watery, then use peanut oil to lock in the moisture in the meat."

Be sure to use peanut oil!

Other oils do not have that fragrance. Those who have grown peanuts and squeezed peanut oil at home know how fragrant peanut oil is.

The key is to blend well with other seasonings.

"Won't beef be too dry if you add salt?" asked Chen Jinghao.

Chen Jingle shook his head: "If you use oil to seal the slurry, it will lock in the moisture inside. If the seal is not done well, it will become woody."

That’s why sealing the sauce is key to this dish.

Nowadays, most cooking methods use baking soda and meat tenderizer powder. It cannot be said that they are cutting corners, it can only be said that the methods are different.

After all, ordinary diners can't taste much difference.

They can't even tell the difference between duck meat and beef, so how can we expect them to tell the difference between beef with tenderizer and beef without tenderizer?

Not everyone has a divine tongue.

"Oh~" Chen Jinghao readily followed suit.

The specific sealing process was completed under the guidance of Chen Jingle. It can only be said that it was completed, but the proficiency needs to be improved.

Chen Jingle didn’t know how he learned in school or how the school taught. Was it because the teachers were too incompetent, or was it because the students were really not talented enough?

"Wait, don't rush to put it in the wok. The wok and oil temperatures must be high. Fry over high heat so that the surface of the beef can be cooked immediately and the moisture inside the meat can be locked in."

"Home stoves have low firepower, even at the highest setting, they are not as powerful as those in hotels. You can add oyster sauce after about 30 seconds, otherwise the flavor of the oyster sauce won't stick. If it's a high-fire stove like in a hotel or restaurant, 10 seconds is the maximum, after that it will be overcooked. Don't put too much oyster sauce, just enough to coat all the beef."

"..."

Chen Jinghao started sweating, not because the kitchen was too hot, but because he was nervous.

The pressure is too great.

I feel like I haven't done anything well.

Finally, serve on a plate -

Chen Jingle took a bite with chopsticks first, and after three seconds, he gestured, "Try it yourself."

Is it good or bad?
Chen Jinghao's scalp tingled.

Take a pair of chopsticks, pick up a piece and put it in your mouth.

Hmm, it doesn’t seem too bad, I should be able to pass, right?

Chen Jingle picked up another piece of beef and pointed, saying, "Hey, this is why I asked you to cut the beef thinner. If it's a little thicker, the beef will be cooked and the oyster sauce won't be able to penetrate the meat, and the dish will be ruined!"

So this is what you were talking about.

Chen Jinghao suddenly realized and nodded repeatedly.

“Remember how to seal the batter, when to add oyster sauce, and how long to stir-fry over high heat after adding oyster sauce. Practice a few times and find the most accurate point, and you will be able to make this dish perfectly.”

Chen Jingle waved his hands.

It is a very simple dish. There is no problem with sealing the batter and you can't go wrong if you control the heat well.

"continue!"

Next, make the jelly chicken pot.

Chen Jinghao didn't even have time to wipe the sweat off his face.

……

In Chen Jingle's opinion, the zezhe pot can be cooked with hands. If you are not afraid of infecting the diners with athlete's foot, you can also use your feet.

First, use kitchen paper to absorb the moisture on the surface of the chicken, then marinate it, and then cook the skin instantly at high temperature to lock in the moisture inside the chicken, making it fragrant on the outside and tender on the inside.

The key is to use a high heat and high temperature in the pot.

For some people, the pot becomes watery immediately after they put on the lid. This is because the moisture on the surface is not dried up, the temperature of the pot is not high enough, and the water in the chicken escapes during the cooking process.

Marinate the chicken briefly for 10 minutes.

Chen Jingle doesn't need to teach this step.

As a professional Cantonese chef, if Chen Jinghao doesn’t even know how to cook chicken, he shouldn’t be in this industry.

"Wait a minute! Let the pot get a little hotter. What's the hurry?"

Chen Jingle rolled his eyes.

"It's not even browned yet, why are you flipping it? Look into the pot, why are you looking at the fire? If the fire is strong or not, can't you tell by looking at the reaction of the pot?"

"The interval between flipping the pasta at the front and flipping the pasta at the back is different. Don't just stare at it. You need to see how the ingredients change!"

"Don't pour the seasoning directly onto the chicken, pour it along the side of the pan."

"..."

Chen Jinghao was in a state of panic and sweating profusely.

In theory, he has made zhezhe pot in hotel restaurants before, but never was he as stressed as he is now.

Fortunately, it was completed successfully in the end.

Of course, it’s not over yet, I still have to try the flavor.

Chen Jingle picked up a piece of chicken with chopsticks and put it into his mouth.

"The sauce is fine, but the problem is that it just stays on the surface and doesn't penetrate into the meat. What does that mean?"

Chen Jinghao shrank his neck: "How hot is it?"

"It's good to know."

Chen Jingle had a blank expression on his face: "Your nose is not for show. If you don't smell the explosive aroma produced by the mixture of ingredients and seasonings, it means it's not ready yet. Why are you in such a hurry to serve it? You can't afford the extra 30 seconds."

He deliberately didn't remind Chen Jinghao of the last step, wanting to see if Chen Jinghao could do it himself.

In the end, it still flipped over.

“When cooking, you have to pay attention to details. If you can’t remember the details of a dish, it’s easy to fail.”

Chen Jinghao shrank his neck and dared not breathe.

My back is already wet.

In fact, Brother Le was fine. He just talked but didn’t curse.

If he were the head chef, he would probably have been scolded to death by now.

Chen Jingle waved his hand: "Alright, that's it. Study these two dishes carefully in the next two days, cook them a few times at home, and then we'll talk about it after we've mastered them. I don't think you'll be able to learn as much as I teach you other dishes."

"Got it. Thank you, Brother Le." Chen Jinghao nodded repeatedly.

He had indeed learned a lot from the cooking process just now. If he could learn these two dishes well, it would be like he had two more unique skills that could help him perform well.

These are the real skills that allow a chef to make a living.

"Wash your hands and get ready for dinner. I guess Chen Qiyun will be back soon." Chen Jingle looked at the time.

as predicted.

I had just finished washing the pot when Chen Qiyun came back in less than two minutes.

Let’s eat!
However, as soon as Chen Qiyun tasted it, she knew that the taste of tonight's food was not right.

It definitely wasn’t Chen Jingle who did it!
She looked suspiciously back and forth between Chen Jingle and Chen Jinghao.

"Any questions?" Chen Jingle asked when he saw that she didn't move her chopsticks.

"Dinner dishes..."

"Oh, Jinghao did it."

really!

Chen Qiyun curled her lips. No wonder it wasn’t as delicious as before. It turned out that the person who cooked it had changed.

"If you don't want to eat, get out!" Chen Jinghao was very unhappy when he saw her expression.

Chen Qiyun snorted softly and said nothing.

Do you think she is stupid?
Although my brother's cooking skills are not as good as Brother Le's, he is a real chef after all. If I go home to eat the food cooked by grandma, I will definitely go hungry tonight.

It’s not that she deliberately dislikes the food her grandmother cooks, the key point is the objective fact that it tastes bad.

Since it is an objective fact, there is no point in saying anything.

Tonight Chen Jingle put a little more rice so that everyone could eat until they were 70% full.

They had to eat a little more when they got home and were not advised to eat too much. Chen Jingle himself had to leave room for fruit, and he also had to read in the evening, so he didn't like to eat too much.

(End of this chapter)