MTL - Food: How Did I Become a Chef When I Set Up a Stall?

 The reputation of Maodu Hotpot has spread.

 Nowadays, whatever dish Jiang Feng cooks becomes popular, and the traffic effect is terrible.

 The business of the restaurant is getting better and better.

 And other dishes are also loved by customers.

 The private rooms are also booked every day.

 Given the population of Chengdu, Jiangyuetai Sichuan Restaurant has no shortage of business.

 In the next few days, the restaurant was full every day.

Jiang Feng also made several rabbit dinners, which were well received by people.

I don’t know why, but many people here particularly like to eat rabbits.

 Perhaps this is the rabbit's fate.

 The restaurant’s revenue is considerable.

 Conservatively estimated, it will not be a problem to earn 70 or 80 W per month in the future. A little over 100 is possible.

There are queues outside every day.

Jiang Feng transformed into a ruthless cooking machine, busy making delicious dishes in the kitchen every day.

 How about I say that I am a great chef? Not only is my craftsmanship great, my health is also great!

 The person who is called a chef, at least thirty-five or six years old, really can’t stick to this practice.

 You must have a good waist!

 Jiang Feng started to do big work again today.

 After the restaurant opened, the guests couldn’t wait to rush into the restaurant, and the first thing they looked at was the bulletin board.

Today’s celebrity chef: Jiang Feng.

Main dish: Dengying beef

 Many people were a little surprised when they saw Dengying Beef.

“Wow, Dengying Beef! This dish is not easy to make!”

 “Have you had so much fun today?”

 “It has to be Boss Jiang!”

 Many people exclaimed in amazement.

 Dengying beef is a famous Sichuan dish, and it is a famous Sichuan dish that can be served at a state banquet.

 Coupled with Chef Jiang Feng, this dish will be at the level of a state banquet.

 Normally you can’t eat it at all!

Although this dish is not as large as hot pot or fish-flavored shredded pork, it is worse than delicious.

Dengying Beef emphasizes that the beef slices are as thin as paper and can transmit light, just like a shadow puppet show.

 However, light transmission is only the most basic requirement.

 The most important thing is that it must be tasty, and it must be chewy and crispy.

 The selection of materials is very strict.

 Only beef slices with the tenderloin removed meet the requirements.

 There are several steps in the production process. The first step is to cut out very thin slices of beef.

 Some people say that the beef slices in Lanzhou Ramen meet this requirement, and this is correct.

 The cut beef slices are marinated with marinade, placed in the refrigerator overnight, and then dried.

 In ancient times, there was no oven, so it had to be air-dried for more than three days in dry weather.

 But it’s easy now. Bake at a low temperature of 65 degrees for three or four hours to achieve a perfect air-drying effect.

 Finally, bake at a high temperature of 135 degrees for three to five minutes to ensure it is fully cooked, then take it out and place it on a plate, and it's done.

This dish, firstly, tests the knife skills, secondly, it tests the ratio of marinade, and thirdly, it tests the roasting of the beef.

 There are also fried ones, the effect is almost the same.

 It’s easy to say, but not so simple in practice. There are not many restaurants that can make this dish.

 At the same time, outside the restaurant.

Two middle-aged men with bulging bellies came to Jiangyuetai and waited in line for an hour. Finally, it was their turn.

One is named Liu Ai and the other is named Chu Meng. Both of them are chefs in a large Sichuan restaurant.

I came here to eat today because I was ordered by the boss to get information.

 Let’s see if we can steal some lessons.

It would be great if I could learn something from Jiang Yuetai’s Sichuan cuisine and improve some of my own dishes.

  Or maybe it’s possible to find some loopholes in Jiang Yuetai and get the handle.

 High-end business wars often adopt a no-frills approach.

You think business war is about a domineering CEO sitting in an office strategizing and relying on spies to steal the other party's core secrets.

 The real business war is:

  Someone pretended to be an employee of the other company, went to work in the other company, and poured boiling water on the other company's money tree to death.

 Perhaps Sharing Yiyi sends its own product managers to destroy all the seats of rival shared bicycles.

 There is also a more simple online scolding war.

 When one brand does something shameful, other brands rush to take advantage of it and take advantage of it.

 The same goes for competition among Sichuan restaurants.

There is no such thing as a spy. The boss slaps his thigh and invites his own chef:

“Go, you guys go to Jiangyuetai and see what delicious Sichuan food they have.”

 “Learn everything you can.”

 Liu Ai and Chu Meng could only agree.

“What are we learning? Aren’t all dishes made in the same way? It’s just a matter of heat and dosage. How can we taste it?”

 Liu Ai sighed.

 The boss’s thoughts sometimes leave people speechless.

Chu Meng was very calm.

“What are you afraid of? Come here for a meal and just say a few words when you go back. He doesn’t understand, just fool him!”

 Hearing what Chu Meng said, Liu Ai felt a lot more relaxed.

They are both Sichuan cuisine chefs. As soon as they entered the door, they looked up and saw Jiang Yuetai’s chef promotion board.

I have to say that this bulletin board is very attractive to chefs.

As a chef, who doesn’t want to be posted and let others see it?

 The most eye-catching one is Jiang Feng.

 Youngest, best tempered, and in the highest position.

 “This is the very powerful boss!”

 “Hey, the food he cooks is pretty tough, Dengying beef.”

“We don’t often cook this dish in our restaurants.” Chu Meng clicked his tongue after seeing Jiang Feng’s photo.

 “It’s really awesome.”

 “Let’s go and have a taste.”

 The two of them walked inside while checking the environment of Jiangyue Terrace.

 The environment here is also quite good.

 Looking at it this way, the two of them felt stressed instantly.

They found a place to sit down and ordered several dishes in succession, including the Dengying beef cooked by Jiang Feng himself.

Soon, Dengying beef was brought out and placed in front of the table.

This dish is obviously designed. The plates are all made of special wooden plates and there is a small light on in the middle.

 Around the plate, dried beef slices were placed diagonally.

Looking carefully, each piece of beef glowed orange under the light.

It feels like a shadow puppet show.

This plate of beef has a high artistic content.

 It is truly a state banquet dish.

 It feels a bit reluctant to eat it as a home-cooked dish.

 The dishes here are all well presented and look exquisite.

 The presentation of the Dengying beef is very good.

 The little girl at the table next to her excitedly took photos with her mobile phone and kept applauding.

 Liu Ai and Chu Meng clicked their tongues after seeing Deng Ying's beef.

 This dish shows skill.

 It is difficult for ordinary people to do it, and it is even harder to do it exquisitely.

 Liu Ai took the lead in picking up the chopsticks, ready to pick up a piece of beef and try it.

 “Wait a minute.” Chu Meng raised his hand to stop him.

 Liu Ai looked at him doubtfully.

Chu Meng took out his cell phone and said unhurriedly:

 “I’ll take a photo first.”

 Then, Chu Meng took several photos of Dengying Beef and then said:

 “It’s ready to eat.”

Liu Ai then picked up a piece of beef and put it in his mouth.

 The beef is a bit hard in the mouth, with the texture of crispy potato chips.

 When you chew it lightly, you can feel the beef begin to break into pieces.

However, although it feels like crumbs, it is not completely broken, and the fibers are still connected.

 At the same time, the spicy flavor blooms from the beef, stimulating the mouth and tongue.

 It doesn’t feel hard when chewed, just like dried meat, but softer and more delicious.

  After all, it is made fresh, and all the seasonings are fresh, so the taste is definitely different.

 Liu Ai couldn't help but start to nod. Before he spoke, his body had already expressed his true thoughts.

delicious!

 The texture and taste are outstanding.

Even the Dengying beef is perfectly crispy.

 At first seeing the shape of Dengying Beef, I thought it was just a better presentation.

 This actually has little to do with the chef. What is tested is the skill of making Dutch.

 After tasting it carefully, he realized that the taste of the beef was perfectly processed, and it felt very good to eat it.

Chu Meng also tasted a piece and chewed it carefully.

 It is crispy in the mouth and soft when chewed. Stimulated by saliva, the spicy taste spreads from the beef to your mouth. The more you chew, the more saliva you secrete.

 After swallowing the last mouthful, you will have endless aftertaste.

 “Indeed, there is something!”

Chu Meng praised.

“He handles it very carefully. The beef is also made from the best quality beef and is cut thinly.”

“The knife skills are fine, the heat is fine, and the ingredients are fine.”

 “The taste is natural and there’s no problem.”

 “The owner of this restaurant is really awesome.”

“You’re young, not only does he own the restaurant, but he also cooks delicious food.”

Liu Ai was also amazed.

 The configuration of Jiangyue Terrace is hard to compare with other large restaurants.

 The boss not only has assets, but also knows cooking skills and business management.

 No wonder business is so good.

Moreover, Jiang Feng also focuses on cooking, and his hobby is setting up a stall to sell snacks so that people everywhere can eat his delicious food.

This realm is not comparable to ordinary people.

 “What should I say when I go back?”

Chu Meng asked Liu Ai, "The boss asked us to see if there is anything we can learn. How can we learn this?"

Hearing this, Liu Ai replied: "It just tastes like that. It's just because there is a lot of traffic, so there are many customers."

Liu Ai's words made Chu Meng suddenly realize, "That's a good idea. This will help our boss feel more balanced."

Liu Ai nodded, "Yeah, I can't say that the chefs here are really delicious, so why don't we work together?"

 The two of them made up their minds.

 At the same time, pieces of exquisite lamp-shadow beef were brought out from the back kitchen.

Each dish is like a work of art.

 Under the light, the beef slices glowed orange.

 Light and shadow interweave on the beef.

 Coupled with the surrounding classical architectural style.

If you ignore the clothes of the diners and staff, this scene would seem like a palace banquet in ancient times.

 Full of charm. (End of chapter)