Chapter 230 Three Dishes

The theme of the test was set by Xu Qing, so he had already prepared various rice-related ingredients.

Many ingredients need to be processed in advance, and making them on the spot takes a lot of time.

There are many people waiting outside for the test. If each person spends a lot of time cooking, only a few people can be tested that day.

In order to conduct the assessment quickly and efficiently, Xu Qing set the assessment time to one stick of incense.

At the same time, he processed the relevant ingredients in advance so that those who needed them could use them right away without having to spend time preparing them.

There are many ways to cook rice. Xu Qing tried his best to include all of them and prepared a variety of ingredients. The purpose is to allow the chefs to give full play to their strengths and make the dishes they are best at.

For example, rice that has been cooked in advance can be used directly to make fried rice without having to spend time cooking it.

Another example is rice noodles. They are made from rice. The rice is first ground into powder, then water is added to make rice paste. It is then pressed into thin threads through a mold and cooked in a pot. The process is very complicated.

Rice noodles are similar to rice vermicelli, but they are different. Rice vermicelli is made by grinding raw rice into powder, while rice noodles are made by mixing cooked rice with water into rice paste and then pressing it. The process is also not simple.

In terms of taste, rice noodles are chewier than rice vermicelli, while rice vermicelli is softer and more tender than rice noodles. They each have their own unique taste, so the ingredients and methods of cooking the two are also different.

There are also flours made from various kinds of rice, such as corn, rice, and paddy, which can be mixed into rice milk to make rice rolls.

The rice milk used by Cheng Peng is the precursor to making rice noodles, that is, the rice milk mixed with cooked rice.

If you want to use rice noodles as ingredients, you can use the existing rice noodles.

But Cheng Peng chose rice milk, it seems he has his own plans.

Although Xu Qing prepared so many things, only a few of them could be used.

Local chefs in Guangzhou choose to make rice rolls, while chefs from other places mostly make fried rice or steamed rice.

Few people would choose strange ingredients; most of them try to make the dishes they are most familiar with in order to avoid making mistakes.

Only a few who are skilled and daring choose to make unusual dishes.

For example, Yang Lin, who previously worked at Tianshenglou, makes seafood rice cakes, which taste very good and his skills stand out among all the chefs.

However, what Xu Qing wants to test this time is not only his cooking skills, but also his intentions.

Of course, he does not require the chef to show his thoughtfulness in the dishes, otherwise it would be deliberately making things difficult for him.

Even among top chefs, not many can understand one's mind.

What Xu Qing wanted to see was the chef’s understanding of the dishes, as well as his passion and sincerity.

After all, this was the first time Xu Qing recruited an apprentice since he became the head chef, and the criteria for accepting apprentices were completely based on his preferences.

For Xu Qing, the apprentice's skills and talents are secondary; what is more important is the heart of a chef.

Xu Qing doesn't want to accept an apprentice who has good talent but a bad character. It would be bad if the other party turned around and joined the dark cuisine world. He doesn't want to supply talents to the dark cuisine world.

Therefore, character is very important.

The reason why Yang Lin failed the test was because of this.

Yang Lin is very talented. He was probably raised like a spoiled brat, which made him develop an arrogant personality. He even looks at people with sidelong glances.

Moreover, Yang Lin was young and energetic, and he came to take the test with the intention of competing with Xu Qing, not really wanting to be an apprentice at Yangquan Restaurant.

How could Xu Qing possibly accept such a person?

Xu Qing made a few simple suggestions, pointing out the shortcomings of Yang Lin's dishes and ways to improve them, which shocked Yang Lin on the spot.

When Yang Lin left, he was in a daze, without a trace of his pride left, like a drowned chicken.

Xu Qing didn't have time to feel sorry for him.

Unexpectedly, Yang Lin's departure made the people waiting outside lose confidence, so many people left and the waiting line was greatly shortened. Otherwise, the assessment would definitely not be completed today.

After Cheng Peng got the rice slurry, he poured it into the pot, boiled the water, then turned down the heat and stirred the rice slurry while it was cooking.

When Master Luo Tian saw this scene, he already had the answer in his mind. He looked at Xu Qing and asked, "What do you think he is going to cook?"

Xu Qing replied, "Probably..." Master Luo Tian interrupted him and said, "Don't say it out loud, write it down."

The two wrote the answers on their palms, then opened them at the same time, only to see three identical words written on both palms.

Master Luo Tian smiled and said, "Great minds think alike."

Xu Qing said: "After all, there are not many dishes that need to be cooked with boiled rice milk."

"You're not interesting anymore."

Master Luo Tian lost interest.

Xu Qing ignored him. Ever since Master Luo Tian stepped down from the burden of being the head chef, he has become more like a naughty boy than before.

The other two people participating in the assessment were also preparing their own dishes at this moment.

After washing the rice, Chen Guanghe, a chef from Shandong, pours the rice grains into a casserole. He then selects the best three-yellow chicken, chops it into pieces, and puts it into the casserole together with potatoes, green peppers and other ingredients to simmer.

This is the famous braised chicken rice in Shandong cuisine.

Another person from Sichuan, Xia Yi, chose ready-made rice noodles, followed by various peppers and seasonings. Just looking at the colors and ingredients, it was very Sichuan cuisine.

Xu Qing's mouth started to water when he thought of the aroma of chili peppers.

Since arriving in Guangzhou, the dishes he cooks or eats are rarely so heavy in flavor.

Cantonese cuisine focuses more on the deliciousness of the ingredients themselves, so strong seasonings are rarely added during the preparation process, so that the flavor of the ingredients themselves can be restored as much as possible.

Therefore, most Cantonese dishes are light.

Lightness has its advantages, and spiciness has its advantages.

The stimulating feeling that makes one's tongue numb, one's whole body sweat, and even one's hair stand on end is something that light dishes cannot provide.

Master Luo Tian couldn't help but shiver when he looked at these bright red peppers.

He still isn't used to this kind of food.

Among the final three, some played steadily, some played to their strengths, and some tried new challenges.

This made Xu Qing look forward to the dishes they would make.

Time passed minute by minute, and soon the incense stick was burned out.

And three dishes were placed in front of Xu Qing.

Xu Qing said: "Then I, Master Luo Tian, ​​and the chefs from Yangquan Restaurant will taste the dishes together."

The chefs cheered loudly; they had been waiting for this moment.

Only delicious food can make up for a day's hard work.

Xu Qing opened the lids of the dishes one by one.

The first dish was Chen Guanghe’s, which was, as expected, braised chicken with rice.

The second dish was Xia Yi’s, red spicy rice noodles with the fiery aroma of chili peppers, which made people sweat as soon as they smelled it.

The third dish was Cheng Peng’s. The plate was filled with small square cubes that were light yellow and slightly transparent, very cute.

This dish looks like tofu, but it is more translucent and elastic than tofu.

"What kind of dish is this?"

A chef asked curiously.

“This is rice tofu.”

Cheng Peng answered proudly.

(End of this chapter)