Early the next morning, Jiang Yun came to the kitchen as usual, but his left eye was slightly dark and looked a little funny.

The maid couldn't help but ask curiously: "Chief Jiang? Are you... hitting the wall?"

Jiang Yun shook his head slightly and smiled bitterly: "I didn't hit the wall, but I accidentally scratched the kitten's eyes."

Kitten? Does Chef Jiang have a cat?

Seeing Jiang Yun go to check the goods he needs to deliver the day in the morning, the maids and ladies all showed confusion.

Indeed, Jiang Yun did not have a cat, but last night there was a kitten on his bed, named Bai Tan.

Speaking of which, that guy Bai Tan is really heavy enough to attack, or it is not light or heavy.

The reason for the beating was that Jiang Yun gave her acupuncture for halfway through her last night, Bai Tan suddenly woke up from her sleep.

She saw Jiang Yun lying on her body and didn't know what she was doing, so she punched her like a conditioned reflex... and gave people a little cat card eye shadow.

"Hug...sorry, I didn't have a good temper when I woke up."

After punching Jiang Yun in the left eye, Bai Tan also quickly apologized.

Then although the head maid quickly took out ice from the refrigerator to help him with a cold compress, it was obviously not completely eliminated.

Bai Tan was angry when she woke up. Jiang Yun would remember this in the future. She didn't dare to disturb her casually if she went to bed... Although she didn't know if she had any chance to disturb her.

Just as Jiang Yun came to the kitchen warehouse to check the inventory, he turned to the warehouse maid next to him and asked, "Have you sent the things I asked yesterday?"

The maid also replied quickly: "Yes, the Xiaolong soup buns airlifted from "Tianjiuzhai" early in the morning and the ingredients for the hot and sour soup are all ready, so you can start at any time."

"Okay, let's start... the breakfast service on the first day cannot be messed up."

"yes!"

With Jiang Yun's order, the kitchen was also in a busy state of daily life.

Among the three meals a day, breakfast is a very important part.

But having said that, I didn’t have the habit of bringing my own breakfast in the kitchen before.

After all, the former chef, Ms. Wei Qi, was a Western-style chef, so the breakfasts in the academy were all very Western and simple and traditional.

On the table of Western breakfast, basically every day is roasted croissants, boiled sugar-heart eggs, milk, jam, and smoked cod, fried sausage, bacon slices, roasted beans, mashed potatoes, salads, etc.

How to say these things, they taste pretty good and are not bad.

But it’s okay to eat it for a day or two. If you eat these things every day for a few days, months or years, Jiang Yun will definitely not be able to stand it anyway.

Therefore, after confirming that he could stay here to work, the first thing Jiang Yun had to do was to improve the breakfast system.

If chefs from all countries have their own advantages and disadvantages in the main dining system, then there is really nothing to compare with in the breakfast system.

In terms of breakfast system, Chinese-style chefs are generally about a hundred times better than Western-style chefs, because the latter has no idea about breakfast at all.

For example, in France, which has always been considered a country of food, the word "petit-déjeuner" was created in the 20th century.

The 20th century has been less than two hundred years since now, and at most it is as long as one-tenth of the history of buns.

Moreover, before the French Revolution, the French people did not eat or seldom eat breakfast, and usually they only ate two meals a day.

Even if modern Westerners have the habit of eating breakfast, they only have simple bread, jam, ham, and eggs, and the types are simply unremarkable.

In today's China, the variety of breakfast is so rich that it makes people feel extremely embarrassed.

Should I eat fried dough sticks and soy milk? Meat, cabbage, and Xiaolongbao? Crispy sesame cakes? Or a bowl of red oil? Or a spicy soup? Rice and chicken?

Should I eat a bowl of plump braised pork rib noodles? Or a bowl of hot and sour noodles? Or a bowl of tofu? Or a bowl of hot and dry noodles? A portion of three fresh bean skins? A cake? Chaos? Baked wheat?

In short, in the Chinese food system, there are so many breakfast options, so many that patients with obsessive-compulsive disorder can vomit blood and die on the spot.

Even the simplest bowl of white porridge with pickled vegetables can make you feel like you are vaguely in the market.

This pursuit of breakfast, this love for the rising fireworks early in the morning and the coming and going to the streets and alleys in the early morning are things that chefs under the Western food system will never be able to realize.

Therefore, this morning, Jiang Yun planned to change some fancy styles to the ladies and began to try to feed them morning delicacies under the Chinese food system.

The dishes selected for the first day of breakfast pilot are... "Fresh shrimp soup Xiaolongbao" and "Egg Shrimp Spicy and Sour Vermicelli Soup".

You said that breakfast is not difficult to make, but it also takes into account the time cost and labor allocation issues of the kitchen.

"Egret Women's College" has just a kitchen, and the breakfast meal starts from twelve o'clock.

This means that Jiang Yun and the maids must start preparing for the lunch at least from around 10 o'clock, otherwise they will not be able to catch up.

Breakfast starts at 8 o'clock, and maids and ladies can prepare at most from 7 o'clock, which also means that breakfast should not be too complicated when making the kitchen, otherwise it will be difficult to prepare and clean up.

Most of the Western breakfasts before were prepared and shipped directly to the semi-finished products. The maids bake toast, fry sausages, etc., which is more than an hour longer.

But if you make a sophisticated Chinese breakfast, you will be very nervous this hour.

Jiang Yun also considered this, so he decided to use semi-finished ingredients to make breakfast.

Although it is a semi-finished product, this semi-finished product is not simple.

The fresh small buns in those drawers were airlifted directly from the very famous "Tianjiuzhai". It was only more than an hour before the chef packed them, and it was still very fresh.

Speaking of the "Tianjiuzhai" Xiaolongbao, it is really a local talent.

Where did they sell buns that are exactly the size of one bite, and they are wrapped in fresh shrimps, broth jelly, radish, celery, vegetable first and other seven or eight kinds of vegetables.

The filling of such a small bun is thick but not sticky, oily but not greasy, the soup is delicious, the dough is as thin as paper, almost transparent, and chewy.

Especially when steaming, you have to lay fresh pine needles in the steamer.

After steaming this way, the fragrance of the pine needles attached to the skin. The feeling was really amazing when I took a bite.

Why did Jiang Yun know that the "Tianjiuzhai" Xiaolongbao is delicious?

Well... because this "fresh shrimp soup Xiaolongbao" is actually the recipe he gave, Jiang Yun had been working there before.

Speaking of which, the boss of "Tianjiuzhai" is a gourmet. Once he accidentally ate the dish made by Jiang Yun, he was shocked and wanted to take him to his own restaurant as a consultant.

The old man was very happy and had a good personality. Seeing that he was well versed in the fun of food, Jiang Yun went to "Tianjiuzhai" for a while and left behind several recipes including "fresh shrimp soup and small buns".

Today, this small bun has become a well-known product in "Tianjiuzhai".

The old man also followed his initial promise and insisted that he would never cut corners on this dish, so as not to discredit Jiang Yun's recipe.

With this important relationship, Jiang Yun asked the purchasing maids to take their letter to find the old man, and early the next morning, they delivered the newly-packed Xiaolongbao.
Chapter completed!