The first chapter is sent, and today's cold has turned high-energy-

It is very spacious, and the spacious kitchen is neatly arranged with all kinds of kitchen utensils, and there is a huge glass wall between the dining room, which shows the cleanliness of the kitchen and allows customers to see the chef in action.

Behind the glass wall, more than a dozen chefs in top hats are busy, while more staff are busy chopping vegetables, meat, chopping bones, and preparing ingredients in a kitchen in the back.

"What will you cook??"

The person in charge of the kitchen is called Huang Jun, it is said that he is a national first-class chef, in his forties, proficient in the three major cuisines of Cantonese cuisine, Sichuan cuisine, and Shandong cuisine.

For him, a guy like Wei Xiaobei who came in by a relationship is the most headache, one is not good, something goes wrong, he has to take care of it, and he has to help him clean up.

But he can't accept it, it is said that this lord was personally sent by the prince above, in short, his status is high.

It was impossible for Huang Jun to arrange for him to do some chores in the back of the kitchen, so he had to ask clearly so as not to make a mistake.

Before meeting Zhou Rong, Wei Xiaobei knew that he was going to a Cantonese restaurant to be a chef, so he had read all the information on Cantonese cuisine carefully.

After all, if you want to talk about good-looking cuisine, it is really Cantonese cuisine, all kinds of materials are expensive, and they are also good-looking to make.

Well, Wei Xiaobei saw a post on the Internet, saying that the same chef who has just graduated from the school, it is best to find a job as a Cantonese chef, as long as the basic skills are in place, the Cantonese cuisine made is good-looking, as for the taste, let's not mention it for the time being.

Cantonese cuisine basically pays attention to the taste but not light, and pursues the original taste, so there is more effort in the modeling, which is just in line with Wei Xiaobei's needs.

"Cantonese food is basically good."

I heard Huang Jun's inquiry. Wei Xiaobei thought about it, but replied without modesty.

Wei Xiaobei wanted to be modest, but he was worried that he was humble. was deprived of the right to go to the stove by this Huang Jun.

Although I came here with the idea of practical learning, I was absolutely unwilling to let myself become an apprentice chef.

Will?

It was the first time Huang Jun had met such an immodest chef, and at first glance, Wei Xiaobei's size was very strong, a head taller than himself, but his age was only twenty-one or twelve years old at most.

To talk about the chef industry. It is an industry that absolutely requires experience, and the peak of their careers is generally between the ages of thirty and sixty, and the further back they go, the higher the technology.

Most of the chefs at the age of 212 have only been out of school for a short time.

It's not just a show, is it?

Huang Jun looked at Wei Xiaobei's hands, like pu fans, with thick joints, but they were good at cutting vegetables and cooking.

Let him try?

Huang Jun thought about it, but in the end he didn't dare to take the risk and led Wei Xiaobei to a stove. Let it stir-fry a dry fried beef river to try.

It is said that this dry fried beef river is a kind of Cantonese snack, and the dry fried beef river is divided into wet stir-fry with thick sauce and dry fried without thick sauce, which is fried by sprouts, pho, beef and other materials.

This dry stir-fry without sauce is the most difficult, requiring oil to be moist and shiny, the beef smooth and charred, the pho smooth and chewy, and the plate dry and juiceless!

If you are not careful, the beef will be charred and hard. Pho sticks and is soft.

In the industry, this dish is often used to test the skills of Cantonese chefs.

Therefore, it is not that Huang Jun deliberately made things difficult for Wei Xiaobei.

Needless to mention the process of stir-frying, Wei Xiaobei has also practiced a few dishes in the martial arts hall, among which the dry fried Niu He, which will definitely be used to test his skills, has naturally been practiced.

Wei Xiaobei fried the dry fried Niu River. Huang Jun, as an old chef for almost thirty years, saw at first glance that Wei Xiaobei's experience was a little poor, but he belonged to the kind with excellent talent.

So. Huang Jun gave birth to a little love for talent.

To be honest, Huang Jun has seen a lot of talented young people, but he has seen a talent like Wei Xiaobei for the first time in so many years.

Of course, Huang Jun didn't know that this was not Wei Xiaobei's excellent talent, but the bonus of his cooking skills.

Nodding, Huang Jun directly ordered Wei Xiaobei to be his assistant chef, that is, watching the chef cook on the side, starting from time to time, and sometimes being able to operate independently under the guidance of the chef.

As the kitchen leader of the Dragon and Tiger Fighting Restaurant, Huang Jun's status is very high, many chefs want to act as his assistant cook, learn a few hands, and eat and drink inexhaustibly in the future, seeing that Wei Xiaobei was valued so much by Huang Jun when he first arrived, he was naturally a little unhappy, but here, even if they were unhappy in their hearts, they could only endure it.

If you offend Huang Jun, not to mention that you can't stay in this Dragon Tiger Fighting Restaurant, even the chef world in the entire Cuihu City will be difficult to get along.

In this society, there are circles everywhere.

And Wei Xiaobei is not a fool, although he is a little unhappy with being a cook, but after looking at the environment in this kitchen, he also knows that with his cooking skills, he can be in charge of the kitchen independently, but he may not have the opportunity to cook.

As I said before, the people who eat here are either rich or expensive, and the chefs who are slightly less skilled in cooking are idle on the side, that is, when the chefs are not there.

If you want to get ahead, you don't know how many years it will take.

Wei Xiaobei's first day of chef career soon passed under the guidance of Huang Jun.

Although he was not in charge of the restaurant alone on this day, in his free time, Huang Jun also asked Wei Xiaobei to cook a few dishes, constantly commenting, and pointing out Wei Xiaobei's mistakes.

When he got off work, Wei Xiaobei felt that his cooking skills had indeed improved a lot, and the things that he didn't understand well before were smooth, and even the color of his cooking skills on the attribute panel had changed a little.

Back at the martial arts hall, Wei Xiaobei made a few Cantonese dishes for Huang Kun and Zhu Xinyi, and when they cooked alone, the fruits of the day's hard work were revealed.

In the past, even if Wei Xiaobei made Cantonese food, he was lucky to make at most one colored dish out of every ten dishes.

But this time, among the five Cantonese dishes, there were two dishes with color, which made Wei Xiaobei feel surprised.

In the early morning of the next day, Wei Xiaobei was boxing and refining qi, so he went to the Dragon and Tiger Fighting Restaurant early.

This is what Huang Jun requested.

Huang Jun attached great importance to Wei Xiaobei, and thought in his heart that he wanted to find a disciple to pass on his mantle.

You must know that Huang Jun has received many apprentices over the years, but compared with Huang Jun himself, his talent is a little worse, that is, he can only imitate Huang Jun's craftsmanship, and it is even more difficult to inherit it comprehensively, and even bring forth the new.

It's not just about developing a few dishes.

It's about making your own philosophy, your own style.

Just like the dishes made by Huang Jun, many old diners know that Huang Jun made them as soon as they eat them, and only when they get to this can they be called innovating.

In this way, Huang Jun took a fancy to Wei Xiaobei, and naturally did not want to waste such a good seedling, so the requirements for Wei Xiaobei were much stricter.

When Wei Xiaobei went, the kitchen of the restaurant was already on fire.

Cantonese restaurants are for morning tea.

Seeing Wei Xiaobei coming, Huang Jun called Wei Xiaobei to the stove and explained various early practices.

Compared with other cuisines, this Cantonese cuisine can be said to be the most abundant breakfast.

If you have watched the Xiangjiang movie, you should know how rich this so-called morning tea is, the famous barbecued pork buns, rice rolls, thin-skinned shrimp dumplings, dry steamed siu mai, steamed pork ribs, etc., make people salivate at a glance.

To be honest, Wei Xiaobei is so old that he has never had a morning tea, and when he saw him today, he was naturally full of interest.

Breakfast, lunch, evening tea, dinner, etc., Wei Xiaobei's day is colorful.

When the kitchen chefs were a little busy, Wei Xiaobei was also designated by Huang Jun to operate a stove alone.

At first, Huang Jun was still a little uneasy, and when he was cooking on the side, he stared at it for a while, and then put his mind at ease.

The dishes that Wei Xiaobei is making now, although they may not be very good-looking sometimes, but the taste and aroma are enough.

After all, in the Dragon Tiger Fighting Restaurant, not every dish is expensive, and there are slightly cheaper dishes.

Therefore, after that, those cheaper dishes, Huang Jun handed them over to Wei Xiaobei, so as to temper Wei Xiaobei's cooking skills.

When I returned to the martial arts hall after work, with Wei Xiaobei's strength, I felt a little tired.

This is not a physical exertion, but every time he makes a dish, Wei Xiaobei needs to pay full attention, which is conceivable for the great consumption of spirit.

On the other hand, those chefs, although they are also very careful when cooking, but after all, the experience is there, even if you close your eyes, some actions can be completed reflexively.

And Wei Xiaobei wants to do this now, but it is far from enough.

But in Wei Xiaobei's view, the hard work of this day is worth it.

At the end of the day, the number of colored dishes has increased by 52, and with the addition of the previous accumulation, there are already 64.

Back in the martial arts hall, among the five Cantonese dishes made by Huang Kun and Zhu Xinyi, three Cantonese dishes have color evaluations.

This made Wei Xiaobei sigh a little, this is brought by the master, and the gap between this and his own research materials is indeed too big.

After all, there are so many things involved in this cooking that you will miss a lot just by looking up the information.

For example, according to Huang Jun, if you want to make a dish to the extreme, you need to start from the basics.

What is the basis?

It's just the ingredients!

The origin of the ingredients has a huge impact on the ingredients, and even the climate of the year will affect the growth process of the ingredients.

Even those seasonings need to consider their origin and so on, and then they can cook the dishes.

In short, Wei Xiaobei now has a little admiration for Huang Jun.

Over the next four days, Wei Xiaobei's chances of making colored dishes became higher and higher, and he finally increased the number of colored dishes needed to improve his cooking skills to 300 before he left work on Friday. (To be continued.) )