Food: Start with a big spoon in the university cafeteria

Of course, he also knew about these situations after the system upgrade.

I have to say that his system is also too passive, everything must be triggered by himself, or he will ask questions, will get a detailed answer, it is really not fully automatic!

“Chef Xu, today’s menu has a secret elbow!”

Some customers had ordered this dish before, but there was no preparation at that time, so there was only one part, and everyone smelled it and didn’t eat it.

Later, Xu Ming said that when someone ordered it, he would make one more and add food to everyone.

It just so happened that someone in the private room ordered this dish in the evening, which is why he was so excited.

“Okay, then you get your elbows clean.”

Xu Ming sat on the balcony next to the kitchen playing with his mobile phone.

In the kitchen, Ye Lixuan led everyone to prepare dishes.

Zhao Tianming is now able to cut vegetables, and at the moment he is cutting shallots with glasses.

Afraid of spicy eyes, cut with glasses.

There is a small balcony next to the warehouse behind the kitchen, Xu Ming has nothing to plant a little garlic and spices, and the rise is very good.

There was also a sunbed on the balcony to sit in.

I have to say that the scenery of Huada is still very good.

Especially after the expansion of a canteen, a circle of bamboo has been planted around, and now in the spring, the rise of bamboo is very good.

The elbow was handled, Xu Ming looked at the time, and began to do secret elbows, teaching at the same time.

He picked up scissors and cut an opening along the elbow bone to remove the bone.

“It’s easier to remove the bone with scissors, the fascia is wrapped around the bone, just cut along the fascia and it’s easy to remove the bone, you can see clearly.”

Xu Ming then evenly smeared five-spice powder on the bone-stripped pork knuckle, soy sauce, sugar and salt.

“After applying the seasoning, it is marinated for 1 hour, so that the handling can make the knuckle more flavorful after the brine is good.”

“Then roll the marinated pork knuckle into a roll, be sure to roll it tightly, otherwise it will have an impact on the next steps.”

“Wrap the knuckle tightly in gauze and tie it with rope.”

“In this way, the pork knuckle is a very tight meat roll after being brine, the shape is better, and it is also very important to make the dish beautiful.”

“Put the wrapped pork knuckle in cold water in the pot, add a few slices of ginger and cooking wine, turn on the heat, wait until the water boils and then cook for 15 minutes, this step is to remove the blood water of the pork knuckle.”

“Let’s make the broth.”

“Put water in a pot that has not passed the knuckle, then add star anise, peppercorns, cinnamon, cloves, fragrant leaves, pickled peppers, dried peppers, soy sauce, soy sauce, oyster sauce, rice wine, sugar, salt, cumin powder, white pepper, red yeast rice, ginger, spring onion, put all the ingredients away, and then open the brine soup and bring the brine soup to a boil.”

“The spices used and the portion are very important, you must not be wrong, otherwise the taste will not be right!”

“After the brine soup boils, put the pork knuckle in, reduce the heat to brine for 2 hours, and then turn off the heat after 2 hours and simmer until the brine soup becomes cold.”

“You look at the time, then wait!”

When the brine soup becomes cool, put the pork knuckle together with the brine soup in the refrigerator and soak it for a few hours, so that the pork knuckle is more flavorful and the cooled pork knuckle is easier to slice.

It takes an afternoon for a dish to go from preparation to completion, and it takes dinner to get to your mouth.

This is why Xu Ming adopted the reservation form after upgrading to intermediate cooking.

Making that kind of big pot dish without technical content makes no sense to him.

Only by improving his cooking skills, finding fun in it, and finding opportunities to upgrade is what he cares about.

Inside the delicate white plate, there are more than a dozen thin and uniform pieces of pork knuckle, cucumber slices on the bottom, and a special cold sauce is poured on it, which looks like a pleasant cold dish.

The finished pork knuckle is refrigerated, leaving only a faint cold fragrance, and when paired with cucumbers, it is not only beautiful to eat but also greasy.

Pieces of standard round fat and thin pig’s knuckle pieces, can be rolled to such a round is also a craft!

Everyone each picked up a piece of pig’s knuckle and put it in their mouths.

When the teeth are chewed, the aroma of the pig’s knuckle spreads in the mouth, with a hint of chewiness, and it is surprisingly refreshing to eat.

The cold fragrance spreads on the tip of the tooth, making people can’t help but chew all the time, as if the more you chew, the more intense the fragrance is, and it is not dispersed!

“I can eat this dish for a year!”

Xiao Lang suddenly had a very cherished feeling after eating a piece of pork knuckle, which made people have a feeling of reluctance to stay nostalgic.

“Delicious!”

Li Yong only had two words in his eyes, and two or three pieces of pork knuckles with chopsticks were stuffed into his mouth like this, enjoying the happiness of chewing.

“How is this pork knuckle this taste, when stewing, all kinds of spices are fragrant, and as a result, after cooling, it is completely introverted, until the aroma in the mouth is bursting open, it is really amazing!”

Ye Lixuan is another day to admire Xu Ming’s cooking skills every day.

…

Zhao Tianming’s dream now is to become Xu Ming’s assistant cook, and his right-hand man can always follow him!

In this way, you can eat the dishes made by Xu Ming every day.

He had no other thoughts at all, and he had no interest in the family’s property!

“Boss, did you know that BGI Canteen is expected to make it into the top ten rankings?”

“I came home yesterday to see my dad and my grandfather discussing the rankings.”

“Huh?”

Where does Xu Ming know this, he is not even very clear about which famous restaurants and restaurants in China, what famous chefs are not.

Otherwise, at that time, he would not have taken a fancy to Ye Lixuan and left him to cultivate.

Of course, he also values Ye Lixuan’s love for cooking.

“Ichiba Xiangge was also a member of the Chefs Association before, and since my grandfather’s death, the restaurant’s word-of-mouth business has plummeted, and now it has fallen out of the top ten list.”

“What Tianming said should be that the Chefs Association is currently selecting the right restaurant to replace Yiye Xiangge.” After all, Ichiba Xiangge lost my grandfather’s rank and couldn’t reach it. ”

Ye Lixuan then explained, as if he didn’t think of himself as a member of the Ye family at all.

“This is an affirmation of us, if you think about how many restaurants in our country can rank in the top ten, not only to see the fame, but also to see the chef’s cooking skills, after the Ye family falls, we are expected to go up to the top!”

After Zhao Tianming got this news, he immediately ran back to tell everyone the good news.

“What’s the use of having a list?”

Xu Ming asked doubtfully.

“This is the official and most authoritative list of the top ten restaurants in China, whether it is a tourist or a banquet, etc., everyone will give priority to these ten restaurants.”

“For example, my family is famous for its high grade and good taste, which is the so-called five-star hotel, marriage, hospitality, etc. There are rows of scenes.”

“Before the Ye family had Ye Laozi, that was the chef of the state banquet, the cooking skills belonged to the top batch in the country, and the Ye family’s knife technique was a must, and the tofu cut by the signature Wensi tofu could penetrate the needle hole.”

“Brother, will you make Wensi tofu?”

Zhao Tianming said and suddenly thought that Ye Lixuan was a member of the Ye Family, so wouldn’t it be a blessing in disguise!

“Yes, yes, but I guess you’ll be disappointed when you eat it, not as good as my grandfather’s craftsmanship.”

Ye Lixuan put down the kitchen knife he was practicing in his hand and told the truth.