Chapter 6: Is not good enough (Part 1) ()

"Since you can tell these cooking methods, you will pass this level." The waiter turned sideways and let Wang Kuang in.

In fact, the boss only told the waiter that he could answer any four of the five types of fried, boiled, stewed, steamed and roasted. The first level was passed. In fact, the cooking methods in the Tang Dynasty were mainly these five. As for frying and frying, they all appeared in the Song Dynasty. Before the Tang Dynasty and the Tang Dynasty, few people ate pigs. Traditionally, pigs were believed to be rolling in the mud every day and were very dirty. Only the so-called untouchables in the farmers would eat them. The edible oil in the Tang Dynasty was mainly composed of vegetable oil, of which sesame oil dominated. Therefore, there was not so much oil for fried food. By the Song Dynasty, pig breeding became popular, and lard gradually entered the table of the literati and doctoral class, and the sources of edible oil became more and more widespread, so snacks like "fried puppets" (the predecessor of fried dough sticks) might appear at the end of the Southern Song Dynasty. These king situations are not yet understood.

"You can't be too sharp." Wang Kuang realized that he would be cautious in his words and deeds in the future. Think about it carefully. Some unheard words popped up from the mouth of a beggar in his teens. If there were fewer, it could be said that they were created or heard from him. If there were too many, they might be regarded as monsters. Fortunately, they have not caused much surprise so far.

Although the people in the Tang Dynasty were simple, there might be people with ulterior motives. If they showed their sharpness, they would definitely be coveted by some people. As a little beggar, they would not know how they would die. Therefore, it is necessary to be cautious in words and actions without the ability to protect themselves.

Set the tone of your future behavior, and do things according to this tone in front of others in the future, and try not to make any mistakes.

After thinking about it, he had already arrived at the store. Wang Kuang was curious about the layout of the inn at this time, so he looked around. However, it was not much different from the film and television works in his previous life: there was a wooden counter on the left side of the door, which was slightly taller than Wang Kuang, about one meter and two meters tall. An old man behind the counter was looking down and he didn't know what he was busy with. There was no sound of pyramids, probably fiddling about what he was calculating. Behind the counter was a wooden cabinet, with several large black uranium pots on it, which must be the ones who served wine. There were no other decorations. There were several tables on the right side of the hall, which were rectangular, and unknown straw mats were laid on both sides. It seemed that the tall Hu Table and Hu Bed had not yet arrived.

Jian'an came. Some diners were kneeling and drinking, and the dishes were simple. A plate of meat was not known. A plate of cooked vegetables were boiled. The color was not enough. The dishes were all yellowed, and the diners were still eating with relish. The ground in front of the hall was covered with blue square bricks. It seemed that the owner of Fulai Inn was a business-oriented and knew the importance of the environment. It was not like the Tongqu Inn in the north of the city that Wang Kuang visited two days ago, or the largest inn in Jian'an. The ground was just a solid mud. In the inner side, a staircase led to the second floor. There was also a door next to the staircase, which was blocked by a straw curtain. I don't know where behind the door, it probably led to the kitchen and the backyard.

Another waiter in the store had already gone to inform the owner. After Wang Kuang came in for a while, the owner of Fulai Inn came to the hall, and there were two other chefs in the kitchen accompanied him. After all, he had worked in Fulai Inn for several years and had some eyesight, so it was most appropriate to make a judgment. The owner heard that the recruitment of people had been put on less than a day, and someone came to apply for the job. After passing the first level easily, he was naturally very happy and hurriedly brought the chef to the hall.

"Did you pass the first level?" There were diners drinking at only two tables in front of the hall. Wang Kuang was the only one standing except the waiter. So the owner saw Wang Kuang at first sight. The joy just now was so cold. He was only a teenager. His clothes were torn and ragged, and he couldn't tell the original color. His feet were naked and he was holding a twisted wooden stick in one hand. He looked like a beggar. How capable can a beggar be? The food he had seen was definitely not as good as one or two I had.

Seeing someone asking, Wang Kuang retracted his eyes from looking around because he was curious about the layout of Tang Shi Inn, but saw a short and fat middle-aged man squinting his eyes and asking himself. The man was wearing a brown round-necked robe, made of some fabric, and had a blue head. A face that made people feel friendly and rich, with a goatee, which made him feel pleasing.

"It's the boy who has always been delicious since he was a child. The peddlers in the village always talk about everything from all over the world and always talk about something interesting about food from all over the country. The boy remembered a little." Wang Kuang replied.

"Oh? Then what are your name?" said the boss, "It turns out that I heard it. I may say it but I may not be able to do it. It seems that I will be happy today. But this beggar has a good memory, and it is a material for a waiter in front of the hall." Without waiting for Wang Kuang to answer, he turned his head and rushed to the counter and said loudly: "Shopkeeper Sun, I think this child is eloquent and has a good memory, so he can run errands in front of the hall. What do you think?"

The old man behind the counter raised his head, squinted his eyes for a while, and bowed, "It turns out that the boss is here. What did you say to let this child do?"

It turns out that this shopkeeper Sun is dizzy and has a backbone. Why is such a person the shopkeeper? Wang Kuang was happy. At that time, since the Han Dynasty, almost all merchants and families had chosen people who knew the truth and were reliable in their important positions. Since his grandfather, he has been the shopkeeper of this inn and was considered the boss of the boss's family. However, his son was dull and introverted and could not be allowed to do this. His grandson was still young and was still learning. This accounting calculation is a technique passed down by others and he was unwilling to pass it on to outsiders. The boss had no suitable candidate for the time being, so he could only let the old shopkeeper work for a few more years, and he would wait until his grandson could be his own side before taking over.

Knowing that the old shopkeeper was not angry, the boss was not angry, and took a few steps to the counter and repeated it loudly. The old shopkeeper then looked at Wang Kuang up and down for a while. Nodded: "I think it's true, this child's eyes are bright, he is a clever character. He can be a good runner in less than a long time."

Wang Kuang was dissatisfied and bowed to the boss and asked, "Do you dare to ask the boss, do you have a specified age?"

"That's not, but you're still young and you're only in your teens, right?"

"Kid is twelve years old this year." Because he didn't know the specific age of the dog before his possession, and his body was about eleven or two years old. Wang Kuang said he was twelve years old, and he said he was young. In his previous life, Wang Kuang was a little awkward in his thirties. He was young, and others didn't like him. But when he said he was older, others wouldn't believe him. Before he could speak, Wang Kuang said again: "Since there is no age limit, why didn't the boss let me continue to pass the level? But I'm afraid that I'll waste your ingredients?" This is a provocation method.

With his left hand, he stroked the goatee's beard and his right hand was behind his back, the owner pondered for a while: "Okay, I'll just be so smart at you, a little child. No matter if you can pass, I'll let you break through. Don't be discouraged if you can't get through. At least you can run errands in front of the hall, which can help you do food and accommodation. There are no monthly money, but if you have to do it well, there are many rewards for you when you meet a wealthy man."

"Thank you so much for me, and I'll ask you to ask the next question." Wang Kuang didn't want to be a silly hall. He thought to himself that just show off one or two of his skills, and it doesn't take too much. Just based on the delicacies he had seen, eaten, and cooked in later generations, no one can compare to the entire Tang Dynasty. It seems that he can only be the life of a chef in his life.

"Such as I do." Seeing the owner nodding, he followed the chef next to him and took Wang Kuang through the hall and came from the door with the straw curtains to the back.

Behind the door is a yard, about a hundred square meters. In the yard, a reed hen is taking a group of chickens to eat in the sun. The kitchen should be on the left, because there are a few chopped fires in front of it, and a sauté tank is placed next to the door. There are several trees beside the wall of the yard, like osmanthus, but I don’t know what kind of breed it is. There is a cow stable on the right, and there is a thin horse that should be a guest inside, shaking its head and eating the grass. There is a small thatched house next to the cow stable, which is supposed to be thatched.

The room was over, and Wang Kuang clearly saw many green-headed flies flying around the door of the hut, flashing green in the sun. There was a small ditch next to the kitchen door, leading to outside the courtyard wall. There were several geese drinking water beside the ditch. Seeing a strange child coming to the kitchen, bullying Wang Kuang was short, and the geese were all out of drinking water. They all stretched their necks and rushed towards Wang Kuang with their heads close to the ground. They kept shouting "rattle" and coming to peck Wang Kuang. Wang Kuang was startled.

"Go and go!" The chef waved his hand to drive the goose. Seeing that it was useless, he raised his legs and kicked two of them over, and the goose dispersed.

He led Wang Kuang into the kitchen, and a middle-aged woman who was busy washing dishes by the stove in the kitchen nodded. He brought Wang Kuang to the desk in front of the stove, pointed to the things on the desk and said to Wang Kuang: "The second level is to process these ingredients and process them into something that can be directly put into the pot. After the owner has seen it, he will pass the test if he is satisfied."

On the table was a unshaved Huaishan, a few eggplants, and a killed carp. These were no problem for Wang Kuang. He took a basin of water, cut Huaishan into the water, took out a small section that was half an inch thick, and placed it on a plate; then changed a basin of clean water, took the eggplant with its hand, and soaked the eggplant directly into the water; then placed the fish on the chopping board, and then cut it out the fish bones after two knifes, cut it off and removed it, then changed the two fish body connected to the head to the chrysanthemum knife, grabbed a little salt, applied it evenly on the fish meat, took a large plate, and placed the fish bent body in the plate. It took only a few minutes before and after, Wang Kuang turned to the chef who was already stunned and said, "Okay."

The chefs said in surprise: "Don't your hands itch?"

"Do you say this?" Wang Kuang pointed to Huaishan. Since he didn't know what Huaishan was called, he didn't dare to say the word Huaishan. "I put it in water and peel it, so it will naturally not itch. In fact, if you feel itchy, washing your hands with salt water or applying vinegar can also relieve itch."

"Then how did you peel the eggplant into the water?"

"Eggplant can prevent darkening when it is put into water." The ancients did not know that eggplant meat would oxidize in the air and cause the suckling inside to turn black, so they naturally did not know how to use water to isolate the air. Wang Kuang didn't say why, and said directly: "This is what the peddler taught me." Before the chef asked again, he pointed to the fish and said: "Remove the fish first and apply salt to the taste. This is suitable for steaming or other whole fish on the table, which is convenient for diners to eat. But if you want to fry and cook, you have to cut it into slices or small pieces."
Chapter completed!