In the kitchen today during the day, Chen Nian was particularly attentive to several of his apprentices, especially when making meat, which the apprentices had never done before. He even specially asked Xie Yu to come over and watch every step, every step.

The amount of each condiment is clearly stated.

"I have a banquet to prepare tonight, so I will prepare the dishes for the banquet in the afternoon, and I will leave everything else to you." Chen Nian warned, "When the time comes, you will be cooking while I am cooking.

I'll teach you from the side, so with your current level it shouldn't be a problem."

Chen Nian's disciples are making progress every day, and their skills have improved much compared to when they first came here.

When learning something, if the master adopts the free-range model, then he can only rely on the disciple's understanding and hard work.

But in Honghong Hotel, Chen Nian followed the method of the school teacher. There were not many people there, enough for him to complete one-to-three or even one-to-four careful instruction.

Therefore, Chen Nian thought about it and thought that with everyone’s current level, it shouldn’t be a problem for him to teach in a feeding style by his side.

Also, after Li Ting came to Honghong Hotel, he quickly adapted to the work here, and Chen Nian also taught him many skills. Now he can complete even Wensi Tofu independently.

After cutting the tofu into shreds, it wasn't really that difficult. It was just a matter of cutting out the ingredients and making soup. I also taught Xie Yu the recipe of Wensi Tofu.

Hearing Chen Nian's words, several young men couldn't help but cheer up.

"I hope that each of you can do your own thing in the future, and now it's just the dishes on the menu. In addition, there are two banquets currently launched in the store, but this will have to wait until you put the dishes on the menu.

Only after you have learned them all can I teach you.

There will still be a lot of vegetables that are not sold in the store. Anyway, you should study hard here. Everything I know will become something you can also know. We are all young people. I know you came here to learn things.

The second is to make money, I can give you both."

Chen Nian would say this to his apprentices from time to time. He used to think that saying this was like drawing a piece of chicken blood, and then asking them to work hard in order to eat the piece of pie.

He used to be a bit disdainful of this kind of behavior, but after running a restaurant for more than half a year, Chen Nian gradually discovered that it was okay to draw a cake, but he had to clearly let them know that he could eat the cake, instead of facing a person.

Keep working hard with a blank check.

It's like some companies promote a wolf culture, but people really eat meat. However, some companies see that this has good results and imitate it, but they only scratch the surface. They only promote a wolf culture among employees, but they don't

Give meat to eat.

Finally the wolf turned into a dog.

Perhaps the latter can enable them to obtain more benefits and achieve the small goal of employees working hard for one year to let the boss change another apartment, but this will eventually overdraw their credit.

Therefore, Chen Nian still chooses the former, so that everyone's hard work can be seen, so that they will always have the goals they want to achieve.

"Master, we understand!" Everyone nodded, full of fighting spirit.

This lasted until the afternoon, when Chen Nian started to get up after resting to prepare for the banquet in the evening.

Today's banquet was arranged by Shen Qing. A week ago, Shen Qing said that he planned to bring his employees over for a dinner today. Then he ordered ten dishes from the Shandong cuisine menu, five Huaiyang dishes and one Sichuan dish.

According to Shen Qing, they went out for dinner before and ate too much Sichuan food. It just so happened that Honghong Hotel had a new banquet menu this time, so why not change the taste.

But since you are eating at Honghong Hotel, the most classic Mapo Tofu is definitely not to be missed.

But at this moment, Feng Honghong suddenly came in with Chen Nian's mobile phone: "Son, I have your phone number."

Upon seeing this, Chen Nian quickly took the phone and saw that it was Shen Qing calling.

"Hello."

"Hey, Boss Chen, are you busy now?"

"I'm preparing the meal you ordered for tonight. What's wrong? Is there something wrong? Is there a change in the time tonight?"

"No, no, we should go there on time, but yesterday I saw in the group that the store seemed to have roast duck again, and I wanted to ask if one of the dishes I ordered earlier could be replaced with roast duck?"

"Would you like to change the dishes?" Chen Nian thought for a while and realized that this was not impossible. The roast duck was really selling well recently. It was basically sold out within twenty minutes every day. In addition, the banquet usually didn't start too late.

If you pay careful attention, you can save a roast duck for them.

"Can."

"That's great. I'll send you the replacement dish later, and I'll make up the difference at that time."

"No problem." Chen Nian nodded, then hung up the phone. After waiting for a while, he saw Shen Qing sending over the dish he wanted to change. It happened that Chen Nian hadn't started preparing this dish yet, so it didn't matter if he changed it.

The lost ingredients can be made into other dishes in the store.

So he put down his phone and went back to prepare for the banquet.

Clean the large intestine, marinate the meat, stew the meat, marinate the shrimp...

Every aging process is carried out in an orderly manner.

Some items need to be marinated in advance. Chen Nian will first process the ingredients and then start marinating them. During this process, he will process other ingredients.

Others are busy with other things.

Xie Yu, He Hai, and Qiao Zhaomei were used to this scene. On the contrary, Li Ting would glance at Chen Nian from time to time. From processing the ingredients to the final cooking, Chen Nian did it all by himself.

But no matter what kind of work he does, Chen Nian is always good at it, as if he has done these tasks countless times.

"Sure enough, Master is Master. He knows everything. He is obviously a few years older than me, but why is there such a big gap between people?"

It was like this until about six o'clock in the afternoon, and some dishes that needed to be cooked in advance were already being cooked.

People gradually began to come in to eat in the store, but Chen Nian continued to be busy.

After another half an hour, Shen Qing and the employees of his department appeared at the entrance of Honghong Hotel on time.

"Auntie, we are here!"

Shen Qing said to Feng Honghong at the door.

"Come on, come on. I'll take you to sit in the private room."

Behind Shen Qing were many young people, the oldest of whom seemed to be around thirty years old. It was obvious that this was a very young team.

"Sister Qing, I've known this restaurant before, but this is the first time I've come here to eat." A girl in the crowd said, looking at the surrounding environment.

After hearing this, Shen Qing turned to look at the other party: "It's okay, the taste here is quite good, but in terms of the quality and taste of the food, it is no less than those in big restaurants. I used to eat here often.

.”

"Wow, a restaurant that Sister Qing can frequent often must taste good." At this time, a slightly chubby boy with small eyes and glasses said.

"Don't flatter me. What I say about whether it tastes good or not only represents my personal taste. When the food is served later, you will have to decide whether it tastes good or not." Shen Qing said jokingly.

After entering the box, everyone except Shen Qing felt that the box looked ordinary, at most clean and simple.

But it's quite comfortable to stay in there.

After they were seated, Feng Honghong followed behind and asked, "Should we start serving the food now, or should we wait a little longer?"

"Serve the food, Auntie." Shen Qing said.

"good."

Then Feng Honghong turned around and left, going to the kitchen to talk to Chen Nian.

After a short period of aging, the cold dish crystal meat was cut and plated.

Then start taking the Sixi meatballs that have been cooked earlier out of the pot.

Originally, the Sixi meatballs were supposed to be four on a plate, but considering that there were more people here this time, Chen Nian added two more balls on top. At the same time, as the plate aged, he also came with a pair of knives specially used for cutting.

.

At that time, they can cut the meatballs themselves and eat them.

After all, such a meatball is not small, and many people with small appetites may eat the whole thing and then eat something else to fill up their stomachs.

Taking advantage of this time to age, take out the fish fillets that have been prepared before.

To age the fish, you need to make a dish of braised fish fillet first. For this dish, I chose Longli fish. Of course, you can also use pangasius or opium fish, but since I want to make this dish for aging, I still want to restore it a little more.

Besides, customers have spent their money well, so there is nothing wrong with using Longliyu for yourself. Even if it is a little more expensive, there are customers who will pay for it, right?

However, this kind of fish is a more expensive sea fish, and its most well-known name is sole. It is the lama who came from the south with five kilograms of sole in his hand.

But one thing that is more regrettable is that there is not such a wild way for aging. In addition, Brother Liu's main direction is still meat, and he is not so in-depth in aquatic products, so the only things he can buy from aging are frozen Longli.

fish.

However, when Brother Liu sent it over, he repeatedly assured that it was definitely not filled with pangasius fish.

Chen Nian naturally believed in Brother Liu, so he accepted it with peace of mind.

But in order to make battered fish fillets, Chen Nian had already cut the fish into pieces earlier, and then carefully washed out the mucus on it.

Before sizing, salt, monosodium glutamate, onion and ginger cooking wine prepared in advance are also used, as well as the marinated fish fillets specially obtained for making the marinated fish fillets, and then filtered to obtain the marinated fish fillets and half an egg white.

Gently stir and marinate.

After that, starch is used for even sizing, but for the final aging, more dry starch is added to prevent the salt from escaping out of the fish after entering it, resulting in excessive moisture.

Finally seal with oil to prevent adhesion.

This is the main ingredient to be used today. This plate also includes cut lettuce, lentils, carrots, cabbage, and fungus torn into small pieces and other side dishes.

Before cooking, you need to put these side dishes into a pot and briefly blanch them with water. On the one hand, it will increase the crispness of the ingredients later, and on the other hand, it will also make the colors of these side dishes more vivid.

Wait until the water boils before taking the vegetables out to avoid overcooking.
To be continued...