Today in the kitchen during the day, Chen Nian was particularly concerned about his apprentices, especially when making dishes such as meat that his apprentices had never cooked much before, so he specially asked Xie Yu to come over to see it. Every step and the amount of each seasoning was clearly explained.

"I have a banquet to cook tonight, so in the afternoon I will prepare the dishes at the banquet, and I will leave the rest to you." Chen Nian reminded, "When you cook, I will teach you along the way. With your current level, it should be no problem."

Chen Nian's apprentices are improving every day, and their skills have improved much more than when they first came.

When learning things, if the master adopts the free-range model, it can only rely on the disciple's understanding and whether he is hardworking.

But in Honghong Hotel, Chen Nian completely followed the school teacher's method, and there were not many people, which was enough for him to complete one-on-three or even one-on-four teaching.

Therefore, Chen Nian thought about the current level of everyone, with his own food-style teaching and teaching, should be no problem.

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

After the tofu shreds are cut, it is actually not difficult. It is nothing more than just cooking soup. Aged also taught Xie Yu about the recipe of Wensi tofu.

Hearing Chen Nian's words, the young men couldn't help but feel energetic.

"I hope that each of you can be independent in the future, and now it is just the dishes on the menu. In addition, there are two banquets launched in the store now, but I will teach you this after you learn all the dishes on the menu.

Then there are still many dishes that are not sold in the store. In short, you can study hard here, and the things I know will become things you will also have. Everyone is young. I know that you come out to learn things and make money. I can give you both these."

Chen Nian would say such words to his apprentices from time to time. In the past, he thought that such words were like chicken blood, and he opened his mouth to draw a big cake, and then let them work hard to be able to eat this big cake.

He used to be a little disgusted with this kind of behavior, but after running a restaurant for more than half a year, Chen Nian gradually discovered that painting cakes are OK, but they must clearly let them know that they can eat this big cake, rather than working hard against a blank check.

Just like some companies advocate wolf culture, but they really give meat. However, some companies see this effect well and learn from it, but only learn the fur, and only advocate wolf culture for employees, but do not give meat.

In the end, the wolf turned into a dog.

Perhaps the latter can help you gain more benefits and achieve the small goal of employees working hard to get the boss to change another house for a year, but this will eventually overdraw your credit.

So Chen Nian still chooses the former so that everyone’s hard work can be seen and that they always have the goals they want to achieve.

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

It was like this until the afternoon. After resting, Chen Nian started to get up to prepare the banquet to be held in the evening.

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

According to Shen Qing's words, they used to go out for dinner and had too much Sichuan cuisine. This time, Honghong Hotel launched a new banquet menu, so it would be better to change the taste.

But since you are having a meal at the Honghong Hotel, the most classic Mapo tofu must not be missed.

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

Seeing this, Chen Nian hurriedly 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 tonight. What's wrong? Is there something wrong? Is there any change in the evening?"

"No, we'll go there on time, but yesterday I saw that roast duck appeared in the store in the group. I wanted to ask if I could change one of the dishes I had ordered before for roast duck?"

"Do you want to change the dishes?" Chen Nian thought about it, but this was not bad. The roast duck has been sold well recently. It basically sold out in 20 minutes every day. In addition, the banquet usually does not start too late. If you pay attention, you can help them keep a roast duck.

"Can."

"That's great. I'll send you the changed dish later. I'll make up for 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 the dish he wanted to change. This dish happened to be Chen Nian hadn't started preparing, so even if it was replaced, the ingredients were not lost. It could be made into other dishes in the store.

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

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

Every process is going on in an orderly manner.

Some of the ingredients need to be marinated in advance, and the aged ones will be processed first and then started marinating. 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. Instead, Li Ting would look at Chen Nian from time to time. From processing the ingredients to finally cooking Chen Nian, they all completed it by themselves.

But no matter what job he does, Chen Nian can handle it, as if he has done these jobs countless times.

"Sure enough, Master is Master. He knows everything. He is obviously not a few years older than me, but why is the gap between people so big?"

It was not until around 6 pm that some dishes that needed to be cooked in advance had been put on the pot.

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

Another half an hour later, Shen Qing and his employees appeared at the door of Honghong Hotel on time.

"Auntie, we are here!"

Shen Qing said to Feng Honghong at the door.

"Okay, come, I'll take you to the private room."

There are many young people following Shen Qing, and the biggest one seems to be around thirty years old. It can be seen that this is a very young team.

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

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 dishes, it is no less than those big restaurants. I used to come here to eat."

"Wow, the restaurant that Sister Qing often visits must taste bad." At this time, a boy with a slightly fat look and small eyes wearing glasses said.

"Don't flatter me. Whether what I said is delicious or not only represents my personal taste. After the dishes are served, you will think they are delicious." Shen Qing said jokingly.

After entering the private room, except for Shen Qing, everyone felt that the private room looked ordinary, at most a little cleaner and simpler.

But it's quite comfortable to stay inside.

After they sat down, Feng Honghong also asked behind her: "Then should I start serving the food now, or wait a little longer?"

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

"good."

Then Feng Honghong turned around and left, went to the kitchen to say to Chen Nian.

Not long after, the cold dishes and crystal meat were cut and served on the plate.

Then, I started to serve the Sixi meatballs that I had already started to make from the pot.

Originally, the Sixi meatballs should be four in one plate, but considering that there are many people coming this time, Chen Nian added two more on it. At the same time, a pair of knifes specially used for cutting were also provided with the plate.

Then they can cut the meatballs into pieces and eat them.

After all, such a meatball is not small. Many people with small appetites may be able to fill their stomachs by eating them all over and eating something else.

Taking advantage of this time, Chen Nian took out the fish fillets that had been prepared before.

Aged fish must first make a terrible fish fillet. This dish is made of dragon li fish, and of course you can also choose basa fish or opium fish. But since you are making this dish, you still want to restore it a little more.

Besides, customers have spent all their money in place, and it’s nothing to use dragon li fish by themselves. Even if it’s a little more expensive, there will be customers paying for it, right?

However, this kind of fish is a more expensive sea fish, and there is also the most well-known name called 大克, which is the one who came to the south and carried five kilograms of 大克.

But the most disadvantage is that Chen Nian has no such wild path. In addition, Brother Liu’s main direction is meat, and it is not so deep in aquatic products, so what Chen Nian bought is only frozen dragon li fish.

However, when Brother Liu sent it here, he repeatedly promised that he would not use Basa fish to charge the numbers.

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

But in order to make bad fish fillets, Chen Nian had already sliced ​​all the fish into slices earlier, and then carefully washed away the mucus on it.

Before sizing, use salt, MSG, and cooking wine prepared in advance. In order to make crumbs, it is also made with crumbs and crumbs, which are specially made to make crumbs, and then crumbs and half an egg white are gently mixed and marinated.

Only then did the starch be evenly slurry, but in the end, some dry starch was added to prevent the salt from precipitating moisture after entering the fish, resulting in excessive moistening.

Finally seal the oil to prevent adhesion.

This is the main ingredients to be used today. This plate also has side dishes such as chopped lettuce, lentils, carrots, cabbage, and tear into small pieces of fungus.

Before making, you need to put these side dishes in a pot and blanch them with water. On the one hand, it is to increase the crispness of the ingredients later, and on the other hand, it is to make the color of these side dishes more vivid.

After the water boils, remove the vegetables to avoid overcooking.

Then, the old man put a new oil into the oil pan, and then wait until the oil is hot, then put the fish fillet into the oil pan to slide.

Soon, big bubbles began to turn into the oil pan.

Because the outside is slurry and oil is sealed, when heat is transferred to the fish, the fish will not be fried quickly, and the protein contained in the fish itself is also solidifying rapidly.

It just briefly slid in the pot, and Chen Nian filtered it with a screen to remove excess oil. The remaining fish fillets were extremely smooth at this moment. Chen Nian could feel the elasticity on it just by watching them fall into the screen.

Needless to say, eating fish fillets will definitely be particularly smooth and tender now.

Then the same pot was still there. Chen Nian poured some of the oil that had just been filtered in, then put in the seasonings such as chopped green onions and ginger and stir-fry and stir-fry.

After the aroma of onion and ginger spread, Chen Nian then shook his hand and added the chicken soup. Then he added the juice of the marinated rice to the soup.

But just now, Chen Nian just used some scoops to marinate the fish, but at this moment, Chen Nian directly added three or four spoonfuls of scoops of scoop.

It also uses a little salt, MSG and white sugar to enhance the flavor.

After the pot boils, Aang once again puts the previous ingredients and the fish fillets that have been slipped in the oil pan into the soup.

A small handful of tender garlic sprouts were sprinkled in to make the color more jumping and vivid.

Taking advantage of this time, Chen Nian grabbed some starch, took some water, made some water and poured it into a spoon and poured it into a pot.
To be continued...