On a simple day, the canteen at noon should have been relatively deserted.

Many young ladies find it troublesome at noon, so they go to a simple restaurant to fill their stomachs with some simple light food, and they don’t go far to the cafeteria to have a meal.

However, today's cafeteria is very noisy.

When Su Yue saw the four of them coming to the entrance of the cafeteria, she could already smell a strong and strange fragrance.

Acid, the first thing that pours into the nose is the acid that rushes into the nose.

The sour taste of drooling is mixed with fruity sweetness and some strange fragrances that cannot be said to be named.

When she stood at the door and smelled the fragrance, Xia Kui's belly couldn't help but make a sound, making her blush and cover her abdomen.

What is this fragrance? It smells so good, and the students inside seem to eat happily?

Xia Kui couldn't help but stretch her head far away and looked inside, and saw a scene in the cafeteria that she had never seen before.

A group of ladies sat at the high-end white oak dining table, and, looking around a group of maids, brought the food from the large bowl into their mouths without gracefully using micro-relief gilded porcelain tableware and sterling silver pattern spoons.

It is hard to imagine that they would eat so fast, just like a group of hungry wolves who had been hungry for many days.

Although the ladies who were dining at this time barely abide by the college table etiquette, they kept their mouths firmly while chewing, and never made any sounds.

But on the basis of maintaining etiquette, they used the fastest speed to swallow the bright red, golden, green and jade-white things into their stomachs.

There was a lively scene. Su Yuejian and others never expected to see such a scene when they came over.

After all, in the past few years, no matter how delicious the dishes Ms. Weiqi cooked, at most, it only made the students eat happily, but never made people feel like this.

"...What's wrong today? Does that chef have any magic?"

When she came to the restaurant, while smelling the extremely sour and sweet smell, while watching the amazing eating photos of the students around her, Xiang Xuelan couldn't help but look at the kitchen not far away.

In the kitchen, the man who arranged all this was watching the diners who were gradually becoming crazy with a feeling of accomplishment.

Jiang Yun had already expected this scene in the restaurant, and he had been busy for a whole morning.

Jiang Yun’s work today started by checking the ingredients delivered by a large truck.

Early in the morning, Jiang Yun came to the kitchen to help his chef and maids organize the ingredients like the hill together.

Because yesterday was the first time I purchased the goods, I needed to buy a lot of seasonings and auxiliary ingredients I needed, so the goods this time seemed particularly complicated.

But should I say that it is worthy of being the exclusive supplier of Egret Women's College? The ingredients delivered early in the morning are very fresh and high-quality products, and they are very satisfactory in terms of quality and quality.

In addition to some things that must be used in Chinese food, there are as many as a dozen kinds of tomatoes, as well as three or four kinds of rice and a large pile of earthen casseroles.

"Chief Chef, what are you buying so many casseroles?" A maid asked curiously when she saw the large pile of neat casseroles.

"Cook rice." Jiang Yun also brought several bags of rice over at this time and placed them all on the side of the casserole and stove.

"Cooking rice? But we have a lot of rice cookers here."

"The rice cooker is not good. The rice cooker will be better when cooked in the earthen casserole. You will know after cooking it."

Because these maids have no experience in making Chinese food, Jiang Yun has to teach them from scratch since cooking, but fortunately they all learned very quickly.

"Cassert pot" is a pot made with sand and clay at high temperature.

This pot transfers heat evenly and dissipates slowly. The pot body is thin and dense, which is conducive to the mutual penetration between the internal moisture and the food, thereby better maintaining the original flavor of the food. Therefore, steamed rice and stewed meat are all the best.

In addition to steaming rice in a casserole, Jiang Yun also has many considerations when selecting rice, mixing rice, and washing rice.

"No matter how good the rice is, it will inevitably be mixed with some debris, so all the rice must be sieve it with bamboo first to ensure that all the rice is left with high-quality rice grains."

"After selecting the best part, mix the three rices, "jasper silk seedlings", "mutton fat jade buds" and "Nanling blood glutinous rice" in a ratio of 7:2:1 respectively. The rice steamed in this way has the best taste and aroma."

"When washing rice, use spring water, and remember not to rub it vigorously, so as not to wash away all the fragrance of the rice grains, and rub it gently as if you were bathing a baby."

"After washing, the rice is soaked in spring water for twenty minutes, and then put it in the casserole in batches. The amount of rice steamed in each casserole should not be too much, so you have to make room for the rice grains to roll inside."

......

It seemed like a simple steaming process, so Jiang Yun took an hour.

He taught and learned while the maids, and was shocked by the strict requirements and superb skills of the Chinese chef.

To be honest, at the beginning, the maids also felt a little distrustful of Jiang Yun when they saw him.

But just a process of steaming rice made everyone see his level... This is definitely a super top Chinese chef.

While the maids were steaming the rice in surprise, Jiang Yun went to the stove next to him and started to refine oil with the selected layer of pork belly fat.

Seeing that Jiang Yun changed all the pork belly he sent, leaving behind lean meat, and dice all the fat meat into the pot.

The maids on the side also leaned over and asked, "Chief Chef? Are you..."

"Refining oil, I like to make the oil I use for cooking myself, and the ones I sell from outside are not very good."

Pig...lard? When hearing these two words, a group of little maids couldn't help but stare at each other and looked at each other.

Speaking of cooking with lard, this is almost the patent of Chinese chefs. Chefs from other cuisines have basically never used this most common and rare oil.

Chinese chefs are particularly good at using oil and making oil.

Vegetarian oil, vegetarian oil, even when blanching vegetables, you have to add a few drops of oil to make the vegetables clear and green. Speaking of the use of oil, there is really no dish in the world that can compare with it.

When it comes to refining lard, people generally use pure fat meat and pork oil, but Jiang Yun used the oil layer of pork belly regardless of the cost. The oil refined in this way has a more fragrant and mellow taste and the fishy smell is the lightest.

In addition, during the oil refining, he also added ginger slices, scallion slices, star anise, peppercorns, soybeans and other ingredients. As soon as the oil heats up, the composite strong and fresh fragrance rushes out, making the whole kitchen full of oil.

After boiling the lard, Jiang Yun quickly soaked the lard in an ice bucket in water to cool it, while looking at a large pot not far away.
Chapter completed!