The interview went very quickly.

As Jiang Yu said before, the interview is just a process of mutual understanding. The canteen needs to have a rough understanding of these chefs, and the chef also needs to have some understanding of the Qi Canteen.

Therefore, this interview is more like communication than an interview.

Chef recruitment is a two-way selection process. It is like a blind date for young men and women. Only by understanding each other can we know whether both parties are suitable.

What's different from blind dates is that after two people have found it in depth, they just break up directly. However, if the chef recruits it in, it will be a troublesome whether the other party resigns or fires him.

But even so, Jiang Yu and others ended the interview in less than an hour.

After all, for a chef, it is better to do it no matter how well he says it.

The dishes you cook are not good, so what's the use of asking you?

Therefore, the focus of this interview is the test.

It was already ten o'clock now, and in another hour and a half, the cafeteria will be open. Therefore, Jiang Yu and others took all the ten chefs to the kitchen and said to them:

"Everyone knows that our place is a student canteen. The biggest difference between canteen dishes and restaurant dishes is that one is big pot dishes and the other is small pot dishes.

As we all know, those who can stir-fry big pot dishes will definitely be able to stir-fry small pot dishes, but those who can stir-fry small pot dishes may not be able to stir-fry big pot dishes.

The key reason is that the large pot of dishes is relatively large, which is not easy to master. There are also requirements for large pot dishes such as heat, taste, color, etc.

So next, let's cook a dish."

As soon as these words were said, the expressions of the seven red eucalyptus chefs were different.

Some people have a calm expression, a calm expression, and a confident heart; some people seem very nervous, holding the corners of their clothes with their hands tightly; some people have a smile on their faces and look eager to try.

Although these chefs are about the same age, their experiences are actually different. Some people have never been exposed to big pot dishes, such as Xiong Zhengtao.

But some people retired from the military kitchen squad. They used to cook big pot dishes in the army, but only went to the restaurant to work as chefs after they were discharged from the army, such as Niu Daqiang.

Some people even worked as a chef in the cafeteria for a while, such as...

Of course, the reason why these people have rich experiences was that Jiang Yu deliberately selected them. After all, the Qi Canteen is still a canteen, mainly big pot dishes, but it is not easy to make the big pot dishes complete with color, fragrance and taste.

When Xiong Zhengtao heard Jiang Yu's words, he suddenly became nervous.

Although after he decided to apply for a chef at the Qi Canteen, he found the opportunity to go to the middle school canteen near Qingshan Grand Restaurant, and asked the canteen master for advice several times, and he had also personally fryed big pot dishes several times, he didn't think that the big pot dishes he made could enter the river fishing.

He thought that trying dishes would only let them cook small pot dishes, but he never expected that Jiang Yu would ask everyone to cook large pot dishes directly.

The problem is, once the dishes you cook are not suitable, will they be wasted?

Although Xiong Zhengtao's mind was full of doubts, he had no time to think about it now because Jiang Yu was talking again.

"These are the dishes prepared in the canteen today at noon, with a total of fifteen dishes."

Jiang Yu took out a printed menu and handed it to Niu Daqiang, then smiled and said to everyone,

"You seven can choose one of them to cook."

After a pause, he turned to look at the other three white eucalyptus chefs and asked with a smile,

"As for the three masters of Bai Yan, why don't I ask a question?"

Because the canteen has not high requirements for the chef Bai'an, the original intention is to attract people to make buns, except for helping Lu Shuwu make soup dumplings, so that he would not be too busy alone.

Another reason is that Ma Guoqiang's main energy is now affected by cold noodles. He has almost no time to make buns. The purpose of recruiting a white eucalyptus chef is to help him share some of his work.

I don’t know if it was because Jiang Yu didn’t explain clearly before, or if Hua Xiaoling didn’t understand Jiang Yu’s meaning very much. When she wrote the recruitment notice, she did not express the requirements of the Bai Eucao Chef, so that the three Bai Eucao Chefs who came seemed to be of good quality.

This also gave Jiang Yu some other thoughts.

"Okay, please give me instructions from Boss Jiang."

The two men and one woman and three white eucalyptus chefs looked at each other, nodded and agreed.

All three of them were confident on their faces.

Jiang Yu thought for a while and said with a smile: "It's summer now, and everyone's appetite is not very good. Otherwise, the three masters can make some special snacks from Shaanxi Province to clean the noodles and cool the skin."

Liangpi is a traditional Han cuisine originated in the Guanzhong area of ​​Shaanxi Province.

Cold skin is a general term for rolled dough, dough, rice skin, and brewed skin. Due to the raw materials, production methods, and regions, there are hot rice and flour skin, rolled dough skin, baking dough skin, brewed skin, etc.

Liangpi has a long history and is said to have originated from the Qin Shihuang period and has a history of more than two thousand years.

The traditional method of making cold skin is to wash the dough and cool the dough is washed, and then make the dough by washing the dough, and then steam it to make the cold skin.

The prepared cold skin is accompanied by various seasonings, which is chewy and smooth, sour and spicy, and is an indispensable delicacy in summer.

The production process of cold peel is not complicated, but it is not easy to make it well.

Authentic facial cleansing and cold skin highlights four major features, including "gluten", "thin", "fine", and "rhea".

"Rent" means strong and chewy; "thin" means steaming thinly; "fine" means cutting thinly; "ripe" means soft.

It is difficult to make the cold peels manually to meet these four characteristics without certain training.

Of course, the most important thing is the last seasoning. How to make delicious cold skin is the biggest test.

After Jiang Yu asked the question, in order to prevent the red eucalyptus chefs and white eucalyptus chefs from being affected by each other, Yan Tongtong simply asked three white eucalyptus chefs to go to the kitchen on the second floor to make cold skin, while the seven red eucalyptus chefs stayed on the first floor to start cooking.

This chapter is not finished yet, please click on the next page to continue reading the exciting content later! When Jiang Yu was giving questions to the three white eucalyptus chefs, the seven chefs also chose the dishes they wanted to cook and each started to start.

Lu Shuwu, Ma Guoqiang, He Chunxiao and others have already gone up the second floor to watch the three white eucommia chefs make cold skin.

Jiang Yu, Jia Dequan and others stayed on the first floor, following several red eucalyptus chefs with a calm expression, watching them select ingredients, wash vegetables and cut vegetables.

For a moment, the seven red eucalyptus chefs became busy in an instant.

...

Since Xiong Zhengtao started learning to cook, he has been in Jiangzhou and has never worked outside the province.

It is precisely because of this that he is best at local Jiangzhou cuisine, as well as locally improved Hunan cuisine and Sichuan cuisine, which are actually the dishes that Qingshan Restaurant has always been the mainstay.

After seeing the menu printed by Jiangyu, he chose one of the meat dishes - fried minced meat with garlic sprouts.

After choosing the dish to try it, Xiong Zhengtao took a deep breath, no longer thinking about it, he immediately calmed down and focused his entire attention on completing the dish.

Even he didn't have the time to pay attention to what dishes other chefs chose.

After the other chefs came to the side dish room, Xiong Zhengtao took a large bundle of garlic sprouts from the preservation cabinet, washed it, removed the old roots, and then cut it into fine diced.

When Xiong Zhengtao first heard Jiang Yu say he wanted to make big pot dishes, he was a little nervous and nervous. After all, he rarely made big pot dishes.

In addition to studying in the middle school cafeteria near the hotel for a while and cooking a few times of big pot dishes, the relatives in my hometown had to celebrate their birthdays. When they got married and had a big banquet, they asked him to help them go back to cook, but this was only once or twice occasionally, and they didn’t necessarily happen twice a year.

In this case, it is normal for him to feel a little uneasy.

However, Xiong Zhengtao has an advantage that once he starts doing serious things, he will soon be involved in it, and the previous tension and anxiety disappeared in an instant.

At this moment, Xiong Zhengtao, who picked up the kitchen knife and was cutting vegetables, was like this.

He held the garlic sprouts with one hand and held the kitchen knife in the other. His eyes drooped slightly. When he cut the knife, he could cut off the garlic sprouts under his hands without wasting his energy. He could only hear a fine and rhythmic "tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk-tuk

If you look closely, you will be surprised to find that these little Dings are almost the same length and look pleasing to the eye.

Even if a patient with obsessive-compulsive disorder sees it, he has to give him a thumbs up and praise him for "beautiful"!

After cutting the garlic sprouts, Xiong Zhengtao took another large piece of pork belly, washed and drained it, and quickly cut it into minced meat.

After putting the minced meat into a basin, he added cooking wine, light soy sauce, starch, and a small amount of sugar and cooking oil to it. He mixed the minced meat with these seasonings evenly and marinated it aside to make it taste.

Next, Xiong Zhengtao took green and red peppers, green onion and garlic, washed them, cut the green and red peppers into fine diced diced pieces, and chopped the green onion and garlic into powder.

After doing this step, his fried minced garlic sprouts will be ready for the preparation.

The chopped garlic sprouts, minced meat, green and red peppers, chopped green onions and minced garlic, and black fermented black beans were placed on the food delivery truck. Xiong Zhengtao pushed the cart to the stove in the operation room and was about to start cooking.

At this moment, on the side of the stove, several chefs with relatively simple ingredients have already started cooking.

The blower buzzed in the whole kitchen, and the flames rising from the stove kept licking the bottom of the pot. Several chefs were sweating profusely. From time to time, they grabbed the wet towel hanging around their necks to wipe the sweat. They swung the shovel with their hands, and kept stir-frying various ingredients in the big pot. The aroma of the dish continued to come to their faces.

Xiong Zhengtao was not in a hurry at this moment. He walked to an empty stove and did not rush to start the fire. He first washed the seemingly clean large pot again, and then carefully checked whether the range hood above his head was normal.

After making these, he looked at whether the various seasonings such as salt, MSG, light soy sauce, dark soy sauce and cooking wine next to the stove were ready, and even tasted the saltiness of the salt, etc.

While he was doing these inspections, Judquan, who was standing not far away, couldn't help but nodded slightly, looking very approving.

He turned his body to look at Jiang Yu standing next to him and explained in a low voice:

"This is actually the details of being a chef in kitchen operation. Make sure to be familiar with everything on the stove to avoid being rushing when cooking. As for tasting the seasonings yourself, it is also to be clear about it and avoid putting too much or too little when seasoning.

For example, although the old soybeans are all called old soybeans, the brands are different and the saltiness is also different."

Jiang Yu nodded slightly. When he noticed this, he couldn't help but have more expectations for the young chef.

Xiong Zhengtao obviously knew nothing about what happened behind him.

At this moment, after checking everything on the stove, he had already realized his mind. Then he breathed a sigh of relief and was about to start cooking.

Boil the oil in the pan. After the oil is heated, Xiong Zhengtao first put the minced garlic and the black fermented black beans to stir-fry. Then pour the minced meat that had been marinated before and stir-fry it continuously with a shovel to make the minced meat clearly divided, and then add a little soy sauce to adjust the color.

Then, he cut into fine minced garlic and fine diced green and red peppers, and continued to stir-fry for one or two minutes. Then he added salt, MSG and other seasonings, stir-fry evenly, Xiong Zhengtao immediately turned off the heat, took the pot and put it on a plate.

A large pot of steaming hot and fragrant fried minced garlic sprouts was released into the pot and put it in a large tray that had been prepared long ago. Xiong Zhengtao sprinkled the chopped green onion that had been prepared long ago on it.

At this point, this dish of fried garlic sprouts and minced meat is ready.
To be continued...