Gastronomy God

Chapter 113 Completion of Chef Class
At 05:30 in the morning, awakened by the melodious alarm clock, Cheng Xin turned over and got out of bed refreshed.

As a chef, he has always managed his work and rest time very well.What's more, today is the day when the chef class ends.

He would not oversleep on such an important day.

In Weixin, I sent a message to my wife Cao Wanjin:
"Little lazy cat, get up, don't sleep. Today is the last class of graduation, get up and get ready for class."

Cheng Xin didn't wait for Miaohui's reply. He could imagine how angry he would be if his wife's dream was awakened by him.

Thinking of this, Cheng Xin gloated and smiled.

Cao Wanjin usually gets up around seven o'clock, and Cheng Xin usually doesn't disturb his wife when she is resting. Today, she just got in a sudden mood and teased her a bit.

Cao Wanjin only believed in the news of Cheng Xin, and the messages that had been set up all the time were special message reminders.

Whenever she received a message from Cheng Xin, the ringtone of her phone would become very loud.Cao Wanjin did this because she didn't want to miss every message her husband sent her.

Ding dong!Ding dong!Ding ding dong!
Ding dong! Ding dong!Ding ding dong!

A piercing bell rang sharply, and Cao Wanjin was in a daze, half asleep and half awake, squinting her eyes, endured sleepiness and opened the prestige, she knew that her husband Cheng Xin had sent the message.

Cao Wanjin's actions were completely subconscious, which is enough to show how much she likes Cheng Xin and the depth of her love for Cheng Xin.

Seeing Cheng Xin's message, Cao Wanjin smiled, and then sighed:
"Time flies so fast, and in a blink of an eye, it's the day to graduate from the chef class. I didn't expect that I, Cao Wanjin, could learn so many delicious dishes in such a fast time. I really worked too hard. Oh, wow, wow, I’m so touched.”

While talking, she became hungry, and Cao Wanjin stopped snoozing, got up, washed, and was ready to cook.

……

Standing on the podium, Cheng Xin began to start today's teaching with enthusiasm.

"Hello students, today is the day when our chef class ends. In this more than a month of study and life, I think everyone must have gained a lot. Everyone is a chef with a certain foundation. , I think each of you has undergone radical changes. 200 students, you are the first batch of students whom I have carefully taught. Adding bricks and tiles. All salaries are easy to talk about, and I will guarantee the benefits of each of you, and will never treat anyone badly. Your goal is only one: to provide the best dishes for all diners, so that diners' taste buds are on the tip of their tongues Dance."

Under the podium, everyone listened very carefully. Just as Cheng Xin said, everyone here has made some progress to some extent.

The 200 students were originally chefs who had been working for several years and had some cooking experience, but in reality, no one guided them to improve their cooking skills.In the teaching class of Shenchu ​​Xiaodian, their understanding of chef's theory and cooking skills has reached n grades.What they lack now is practical experience in cooking various dishes.

Cheng Xin led 200 chefs and successfully broke through their original level.

Among the 200 chefs, more than [-] trainees have successfully broken through to the realm of master chefs and become veritable master chefs.

This is a very scary thing. You know, there are only 20 master chefs in a province.

And Cheng Xin, now has the ability to wholesale produce master chefs.

Cheng Xin has a long-term vision and teaches the chef students from a very high altitude.They naturally gained a lot.

Other masters don't have the ability to guide students from high-level staff, and they can't train master chefs in batches like Cheng Xin.

Even the two top master chefs in the north and the south, who are known as "North Liao Hua and South Qiu Bo", can't do this.

The traditional process of chef teaching and imparting skills is complicated and lengthy.

It usually takes ten years to 20 years for a master chef to train a successor chef to help him become a new generation of master chef.Their training efficiency is too low. The master chef teaches limited cooking skills to his apprentices due to various considerations and his own level.Apprentices rely more on their own comprehension to comprehend the skills of making various dishes in actual cooking.

"Since it is graduation, I will naturally test your achievements. The morning is a theoretical test, and the afternoon is a practical cooking test. Now I am going to randomly select students to answer questions, so be prepared."

Cheng Xin looked around at the students below, wondering how they were preparing.

The students were very calm. Everyone who came here was an adult and had already stepped into the society. They paid attention to every opportunity to improve themselves, and everyone listened to Cheng Xin's lectures very seriously.With the blessing of the strict teacher and high apprentice buff, they learned more cooking skills and had a deeper understanding of Cheng Xin's teaching content.So they were not afraid of Cheng Xin's inspection at all.

Everyone knows what to do.

"Student No. 53, please answer the three major factions of Sichuan cuisine and briefly introduce their characteristics."

Cheng Xin asked questions with a smile.

Student No. 53 is a tall and thin girl with long, shiny black hair hanging on her shoulders. She looks heroic.

When she heard Cheng Xin's question, she calmly answered:

"Sichuan cuisine has a long history and is divided into three factions, Shanghe Gang, Xiahe Gang, and Xiaohe Gang. Each faction has its own unique understanding of Sichuan cuisine."

"Shanghebang mainly serves snacks and traditional dishes, with light taste and lingering fragrance. The classic dishes include Kung Pao Chicken, Husband and Wife's Lung Slices, Hot Pot Meat and so on."

"Xiahebang mainly serves home-cooked dishes, and there are also many innovative dishes. The taste is spicy and spicy, and the ingredients are fresh and bold. The dishes of this cuisine are the favorites of people in roadside snack bars. Classic dishes include Maoxuewang, Saliva Chicken, Boiled fish, etc., suitable for friends who eat spicy food."

"Xiaohebang, the dishes are famous for their rich taste and weird style. The selection of materials is very particular. Frying, stir-frying, roasting, and frying form a system of their own. Douhua."

This female student's answer was perfect, Cheng Xin couldn't find any faults, and Cheng Xin was very satisfied with her answer.

"Everyone should learn from this female student. She has a solid grasp of basic knowledge and answers questions meticulously. Next, I will test your recipe for pickled fish. Students who receive my questions should answer my secret recipe."

"Student No. 187, it's you!"

This time it was a middle-aged male chef who answered the question. This chef looks like a chef. It must not be difficult for him to answer this question.

Without hesitation, the student blurted out:

"The raw materials of the pickled fish dish include one grass carp, 75 grams of shredded ginger, 15 grams of sliced ​​green onion, a little egg white, green onion, garlic, a little coriander, and white sesame seeds, which can adjust the sourness if you like it."

This recipe is Cheng Xin's secret recipe. Each gram of raw material will lead to different taste of pickled fish.

"The seasonings for pickled fish are very simple. In the past, a lot of seasonings were used. Now we only need to add 50 grams of happy sweet sauce, 3 grams of salt, a small spoon of sesame oil, and a little pepper."

Happy Sweet Sweet Sauce has a better seasoning effect than any other sauce on the market.

"The practice of sauerkraut fish is divided into four steps. First, clean the grass carp, add seasoning and water to stir, and cut the fish bones into pieces. Then put the oil in a hot pan, sauté the shredded ginger, add chopped green onion and minced garlic. Cook the fish bones in three steps to bring out the flavor. In the last step, add the hearty sweet sauce, heat the lard, and cook for 10 minutes on high heat.”

"It should be noted that when putting the fish fillets, it is best to put them one by one to prevent the fish fillets from sticking together and being undercooked and tasteless. After the fish fillets are put into the pot, the fish fillets cannot be moved again to prevent the fish fillets from being broken."

The answer was very professional, and all the details were explained very well, and he put his heart into it. Cheng Xin was very satisfied with such an answer.

(End of this chapter)