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

Chapter 150: Carving yam, the sugar thread is not broken yet? !

 In the next two days, Jiang Yuetai’s business was as hot as ever.

I don’t know how it was spread. Everyone thinks that Jiang Feng is a chef who has been practicing since childhood and has an unusual status.

Jiang Feng couldn't explain the key thing.

 This adds a bit of mystery to him.

Everyone even wants to come to Jiang Yuetai and try the dishes he made by himself.

Jiang Feng is paying attention to the situation of other dishes.

 The restaurant still has to rely on the cooks to support it.

 Fortunately, the chefs all have solid basic skills, and they listen to what Jiang Feng teaches them.

 Jiang Yuetai has a very good reputation.

Jiang Feng immediately got busy.

 This step is called "Suspected Milky Way Falling into the Nine Heavens".

 Can't escape.

Liu Mei immediately responded:

"It has been changed and I have told the new guests."

One of the dishes was carried by the waiter and delivered to a small table in the lobby.

 So it’s easy to do it.

Jiang Feng breathed a sigh of relief.

 If the fried sugar is white in color, then pour it on, then it will feel like frost and will not be pulled out.

“I hope the restaurant’s reputation will also grow”

The two of them agreed to come to Jiangyuetai today, so they naturally ordered a delicious carrot yam.

 Only the processed yam can have such effect.

 After making the shredded yam, he has to add one more step.

 “I am slow.”

Jiang Feng’s grasp of sugar color is just right.

If the color of the fried sugar is too dark, it will become syrup for making candied haws, and it cannot be shredded.

 The other person is called Zhao Hui, who learned to dance in a dance studio, and often eats barbecue made by Jiang Feng.

 Then make the soup. Boil a pot of sugar water until it becomes viscous, showing a light sesame oil color. Then pour the sugar water on the fried yam and sprinkle some sesame seeds.

 The two girls who came to eat can be considered Jiang Feng's regular customers.

 It’s rare to take a break.

Only the right color of sugar, just right when poured on.

The steps for this recipe don’t look difficult.

Sugar threads are wrapped around and around the wire-drawn yam, covering it, adding a hazy feeling to the whole plate of wire-drawn yam.

Soon, plates of prepared shredded yam were brought out and delivered to the guests’ tables.

However, within a few minutes, orders for shredded yam came one after another.

The dishes he has cooked these two days have all been chicken, and Jiang Feng plans to change his taste today.

 The basic table must be ordered.

 The key to this step is to fry the sugar color.

He picked up a spoon, dipped it in sugar water from the pot, and then raised the spoon so that the back of the spoon was facing up.

 Cut the yam into cubes, blanch them in water, coat them evenly with cornstarch, and then fry them in oil.

 Make stir-fried kidneys during the day and caramelized yam at night.

“I won’t really know how the restaurant’s business is until I leave in two days.”

 The recipe for stir-fried kidneys was something he had made before when he was selling box lunches. It was very popular and was the favorite of the fishing brother.

 In fact, just the step of "drawing silk" has stumped many people.

"That's good."

Now that all the orders in front of him are gone, the rest of the stir-fried kidney orders can be given to the chef Lao Ma.

　　The shredded yam was placed on the table, and the waiter gently explained:

Jiang Feng thought to himself.

 “Open the whole!”

 At six o'clock in the afternoon, Jiang Feng called Liu Mei:

“Change the brand, let Lao Ma fry the kidneys, and I should make carrot yam.”

One of them is Qin Wen. When she was working out at the gym, she often ate barbecue made by Jiang Feng.

I saw the syrup sliding down the edge of the spoon, turning into extremely fine sugar strands, and finally landed on the dish of caramelized yam.

“This is a caramelized yam made by our restaurant owner Jiang. It tastes sweet and has fine sugar shreds. Please try it.”

 After speaking, the waiter smiled and greeted, and then left.

The two people’s eyes immediately fell on the carrot yam.

 Yam is golden yellow as a whole, glowing with lustrous light, and has a crystal clear feeling.

There are circles of sugar strands on it.

 Looks quite artistic.

 Before they started eating, the two of them were already attracted by this dish.

 “Try it, this is Chef Jiang’s work.”

 “Take pictures first, then eat after taking pictures!”

 “It looks so beautiful, his craftsmanship is so good!”

 “It’s time to catch up today!”

 Although one of them works out and the other dances, they both love sweets.

 The dish of shredded yam has a very unique taste.

After the two of them took photos and checked in, Qin Wen picked up a piece of yam and lifted it up.

In an instant, the yam spread out many delicate sugar strands, tightly connected with other yams.

“Wow, these sugar strands are so thin. How did he do it?”

  Qin Wen was quite surprised.

 “I want to see how long the sugar thread can be stretched.”

Qin Wen held the yam and raised it high, lifting the yam above her head with her arms straightened.

Even so, the sugar threads under the yam have not yet been broken.

 The roots are crystal clear and very thin, like spider silk.

Looking carefully, there are about eight or nine such sugar strands under a piece of carved yam, firmly connecting the two pieces of yam.

"It's not broken, my God!" Qin Wen became interested, so she simply stood up and raised the yam block again, just to see if the sugar thread could be broken.

 But even so, the sugar strands are still connected.

 It just looks thinner and thinner.

 When people around him saw this scene, they didn’t think it was strange.

 Because Qin Wen is not the only one who does this.

 Many people want to see how high the candy can be pulled.

There is also a buddy who stands directly on the chair and pulls silk.

 Everyone was amazed.

“He is a chef after all, but it’s different. A dish of shredded yam can reach this level.”

 “It’s not broken yet!”

　　"Twist it a few times with the chopsticks, and then it will break when you pull it."

“It will be easier to break after it cools down for a while!”

Qin Wen held the shredded yam and circled it several times with chopsticks, and finally broke the sugar threads.

 Then she immediately put the carrot yam in her mouth.

 It tastes sweet as soon as it enters your mouth.

Yam has been fried and has a crispy exterior.

With a light bite, the thin layer of crispy shell breaks open, and you can bite into the fragrant and waxy yam inside.

 Yam is also sweet.

 The sugar coating has a strong presence, with a bit of a hot feeling. After chewing it for a few times, the sugar water melts on the tongue.

 The sweetness of sugar shreds and the fragrance of yam are mixed together.

　　British and soft.

The sweetness is also just right, neither too overpowering nor too bland.

Eat a piece and your mouth will feel sweet.

 “Oh my God, it’s delicious!”

A flash of excitement appeared in Qin Wen's eyes, and her whole body was filled with excitement. She placed her hands on her sides and shook them, like a little moth flapping its wings.

At this time, Zhao Hui also picked up a piece of shredded yam and pulled up a lot of sugar shreds.

 Wrap it around a few times, pull it out again, and then around it a few more times.

 Then he put a piece of yam into his mouth.

 She also enjoyed the sweet feeling.

 Sure enough, sugar is the driving force for survival.

 Some people give up sugar in order to lose weight, which is really an extraordinary kind of patience.

 There is a sweet feeling in your mouth.

 And it’s not greasy.

 Sweeter than kissing.

"really tasty."

 The two picked up the shredded yam and continued eating.

Jiang Feng’s cooking skills are relatively comprehensive and he also has experience in making sweets.

 Hence, making shredded yam is really very simple for him.

 It is difficult to stir-fry sugar, but it is not difficult for those who know how to do it.

 Master the technique, this dish is not difficult at all.

 In the kitchen, Jiang Feng works hard.

 Making shredded yam is really easy.

 Fry the yam, pour the fried sugar color on it, and it’s all done together.

 Some of the details involved are familiar to him.

 Finally feeling more relaxed.

 “It’s still easy to make this kind of dish.”

Jiang Feng thought to himself.

 He does not feel tired.

 But in the eyes of other chefs, Jiang Feng can be called a model worker!

If anyone starts doing it at noon, just take a short break and continue until the evening!

  Really a boss!

 You are young and have good physical strength!

 In the lobby of the restaurant, the guests were still praising Jiang Feng’s carved yam.

 Laughter came and went.

 “Every time Chef Jiang makes something so exquisite!”

“It has to be Chef Jiang. Look at how thin these sugar strands are!”

 “I know, Chef Jiang is very careful!”

 “How come the taste is so sweet but not greasy!”

 The guests laughed and discussed.

Qin Wen and Zhao Hui are also good eaters, and they ate up a plate of caramelized yams.

“It’s over, it’s over, I’m going to gain weight again, my training these days has been in vain!”

 Chin Wen has a body that is prone to obesity, and she started to regret it after eating the caramelized yam.

“When you come back to practice again, can you still eat such delicious caramelized yam?”

Zhao Hui said with a smile.

Hearing this, Qin Wen nodded: "I know, I will definitely finish such delicious carrot yam."

 “What I just said was to scare the fat.”

 Zhao Hui:.

 It has to be you!

 It's like saying that the flesh will not grow anymore.

"This Mushu meat is also very delicious and goes well with rice. Do you want to eat it?" Zhao Hui asked again.

 “Of course I’ll eat it! It’s not easy to come here.”

 Qin Wen didn’t even stop using her chopsticks.

The dishes at Jiangyue Tailu Restaurant are delicious and comfortable to eat.

 Almost every dish ordered by the guests was eaten cleanly.

This situation also indicates that Jiang Yuetai's business will definitely not be bad.

 (End of this chapter)