Chapter 616： Chagang

  Pang Bowen chatted with Fu Yu while driving.

After these two encounters, he has somewhat understood the young man beside him.

Young, handsome, talented, diligent, good personality, it can be seen that the tutor is good.

Although I heard that my family is only in a small county, the family is harmonious, the parents are loving, and Fu Yu himself is very capable.

The future is limitless!

Pang Bowen really appreciates Fu Yu more and more, and the more he looks at it, the more satisfied he is.

The two were chatting without saying a word, and Pang Bowen suddenly remembered Zhao Meng's defensive attitude towards Yu Duo in the Chollima Hotel.

Can't help asking curiously: "Xiao Fu, Chef Zhao is your master, right? I see how much he takes care of you."

When Zhao Meng was mentioned, Fu Yu suddenly showed a smile on his face: "Well, in my heart, he is my master. When I first graduated and joined the kitchen, I worked under his hands."

Pang Bowen joked: "Chef Zhao doesn't look like someone who is willing to take on apprentices. The few under his command seem to treat you very well."

Fu Yu laughed as soon as he heard it: "That's true, in fact, when I first went to the back kitchen, Zhao Chu treated me the same as everyone else."

Pang Bowen heard it: "Hey, what's going on here?"

Fu Yu couldn't help recalling the previous events, and couldn't help being happy: "Actually, it wasn't a big deal. I just graduated from school at that time, and I didn't know what to do. I just thought that hard work can make up for my weakness, and I learned more and practiced more."

"However, the business in the store has been very busy, and there is no chance to practice during the day, so I took advantage of the time when I got off work at night, and secretly went to the back kitchen to practice"

a year ago.

Chef Zhao Meng found that his kitchen counter was unusually clean in recent days.

Take the stainless steel countertop for cutting vegetables as an example. In the past, because the closing time was too late, the cleaning lady and the others would make a fuss and clean it carefully when they came the next morning.

But according to his observation, in recent days, the sanitation and cleaning of the kitchen counter on his side has been omitted, while everything on Gu Yunwu's side is normal.

Looks like someone on his side cleaned it while everyone was resting.

This day, he kept an eye out, and rushed to raid the back kitchen in the evening after get off work.

The store closes on time at 10:30, usually around 11:00 in the evening, and there are not many people walking around in the dormitory.

However, when he went to the back kitchen, as expected, there was a light on inside.

He walked to the back kitchen calmly, and saw Fu Yu wearing a chef's uniform, nestling in front of the kitchen counter and carving radishes.

During this period of time, the air conditioner in the store had been turned off long ago, and the back kitchen was as stuffy as a steam oven. Fu Yu's face was flushed with heat, and his cutting speed was not fast, and his movements were a little rusty, but his expression was very focused. He didn't even notice anyone behind him.

"What is the use of practicing this? You have learned how to cut, chop, and cut?"

Hearing the sound suddenly, Fu Yu was startled, his hand slipped, and the knife almost dropped.

"Chef Zhao."

Zhao Meng originally had a serious face, but now he has a sullen expression, looking particularly bluffing.

Fu Yu respected and feared Zhao Meng. The main reason was that Zhao Meng was usually unsmiling, and he was very strict with these small workers.

Zhao Meng stood by the kitchen counter and glanced at the ingredients and utensils placed on it.

Fu Yu hurriedly put down the tools in his hand: "Chef Zhao, I, I just came here to practice my hands. I bought all these ingredients myself, and I don't use the things in the warehouse."

Zhao Meng lowered his head and glanced, the carving is a popular dish in the store, usually used as a small flower for decoration.

Looking at Fu Yu again, his face was covered in sweat.

"It's so hot, why don't you turn on the fan?"

There is no air conditioner in the back kitchen, but there is a large ceiling fan. Although the wind is average, it is better than nothing.

Fu Yu confessed honestly: "Save electricity."

When he was in school, the utility bills of the dormitory were all self-sufficient, so he was very careful in this regard.

Zhao Mengshi Shiran nodded: "It's quite careful, who did you learn this carving technique from?"

"Following you, when you usually set the plate, I watched it a few times, and practiced it by myself."

Zhao Meng snorted: "Have you ever practiced coir raincoat and cucumber?"

Fu Yu looked at Zhao Meng and nodded.

Zhao Meng ordered: "Okay, let me take a look at it."

Fu Yu carefully looked at Zhao Meng's expression, and made sure that he was not joking, a little confused: "When I went to the supermarket at noon, the cucumbers were not very fresh, so I didn't buy them."

Zhao Meng took out the key casually and threw it on the kitchen counter: "Go to the warehouse to get it yourself."

Fu Yu did as he was told, went to the warehouse with the key, and honestly picked a cucumber back.

After washing, stand in front of the kitchen counter and start cutting cucumbers.

The difficulty of this dish is that the cutting speed must be fast without cutting the cucumber.

It must be thin and uniform, and it is still very difficult to cut with a jumping knife. If you don't put in some effort, you will definitely fail.

Fu Yu took a deep breath and put the cucumber on the chopping board.

Using the longitudinal axis of the cucumber as the benchmark, first cut into a neat knife edge at an inclination of 45°.

The distance between the knife edges is 0.2cm. When cutting, lift the back of the knife a little. Every time you cut, only let the tip of the knife touch the chopping board lightly, without cutting the cucumber.

After cutting all the sides, turn the side with the knife edge down, and still use the vertical axis as the reference, cut vertically into the neat knife edge.

The cutting method is the same as before, and do not cut the cucumber.

While Fu Yu was operating, Zhao Meng had been carefully observing his movements.

After all, he is a rookie who just graduated from a culinary school and has no cooking experience.

Even cutting a coir raincoat cucumber is the most stupid way.

but

The method is a bit clumsy, but it can be done in one go, and the cutting is completed smoothly in less than two minutes.

Zhao Meng didn't pick it up to check. With his eyesight, he can be sure that the cucumbers are cut to a standard.

It is quite satisfactory, not particularly thin, but very uniform, and the most important thing is that there is no break point.

Based on Fu Yu's experience, it is already very good to be able to cut it like this.

It can be seen that this kid has worked hard.

Zhao Meng couldn't help but look at Fu Yu more.

Good boy.

Zhao Meng raised his eyebrows and asked, "Did you practice this when you were in school?"

"I learned this dish in school, but it's not included in the exam, so it's just a practice in class."

"Can you achieve this level of practice in class?"

"When I was in school, I also practiced in my spare time."

When he was in school, the teacher often taught him how to cut with a knife, but they were all simple operations.

And the time in class is very short, the teacher has explained it once, and there is not much time left for practice.

I usually rely on consciously using my spare time to improve myself.

As the saying goes, it takes three years to master the knife, and knife skills do not happen overnight.

He just graduated from a culinary school and was an apprentice in the back kitchen of a restaurant. It can be seen that he has worked hard to reach his current level.