Siheyuan: The God of Cooking at the beginning, the wife and sisters

After Lu Feng dropped the ball of white flour three times, he began to sweat on his forehead. Several dozen kilograms of white flour was still quite heavy.

After the fall, Lu Feng stretched out his hands and flattened the dough again, pushing it into the middle as hard as possible to make it soft and smooth.

After taking it open, you have to smash it hard with your fist to break open all the little lumps inside, so that there will be no dead dough when it is fermented later.

The last step is to rub the kneaded dough with a layer of cooking oil to ferment it more fully and add some flavor.

"Need more oil?"

Master Gao saw Lu Feng pour a little oil from the bottle and apply it on the white dough. He was a little shocked.

Because he had gone to a restaurant to learn for a period of time before, and the master pastry chef there would also apply it on the white dough. A layer of oil, but I still refused to tell him the reason.

""Yeah,"

Lu Feng nodded.

Then he explained:"The dough is relatively large and takes a little longer to ferment. Applying some oil on the surface will ferment faster."

"Secondly, the steamed buns will taste better."

This is considered a unique skill of his, and he usually doesn't teach it to others.

Unless he is teaching his disciples personally, he won't teach him any money.

"So that’s it!"

Master Gao was a little excited. No wonder the restaurant chef also wanted to apply oil.

Then, he looked at Lu Feng a few times and asked:"Xiao Lu, this is not your first time in the kitchen, right?"

Looking at how Lu Feng kneads dough, he doesn't look like a newcomer.

The two apprentices next to him have been in the kitchen for half a month, and they haven't even learned the basics of kneading dough.

"no."

Lu Feng said directly. He was fully prepared. He should have entered the kitchen three times in time.

"That's it...I understand."

Master Gao nodded.

This is not the first time for Lu Feng to enter the kitchen, and he is still so skilled at kneading dough.

There is only one reason.

Lu Feng should have learned cooking in a restaurant since he was a child, and even became a chef.

Generally speaking, just now Although the apprentices are not as good as the masters, they are already able to work on their own. It is very easy to open a restaurant or work in a restaurant.

Very few people choose to work in a factory to cook big pots because there is no future.

But Master Gao is now Very excited!

He really didn’t expect to have an apprentice who had learned cooking in a restaurant.

This was a big surprise for the chef!

With Lu Feng’s experience, let alone being an apprentice, he could even become a full-time employee directly.

"Xiao Lu, which restaurant did you learn this technique...?"

Master Gao continued to ask curiously.

He has only learned two kneading techniques, but Lu Feng's posture just now seems to have four or five kinds. You definitely can't learn it in an ordinary restaurant, it has to be a time-honored restaurant.

"Over there in Xicheng District. Lu

Feng said simply.

The steel rolling mill is in Dongcheng District, which is relatively far away from Xicheng District. Anyway, he only mentioned an approximate location, and no one knows where he is talking about. That’s how it is when working outside. Never reveal your identity to others, or Don't talk to others easily.

The more awesome others think of you, the more comfortable your life will be.

If you come up and say that you are a novice, you come here to learn experience, ask for advice, etc. People don't know how to do that. If you don't care, you will be bullied and sent around in various ways.

"Xicheng District? Could it be Liuquanju near Di'anmen!"

Master Gao was shocked.

Liuquanju is one of the eight major restaurants in Beijing, and is especially good at Shandong pasta and pastries.

The most famous ones are baked steamed buns, silver rolls and bean paste buns. He had bought Liuquanju's bean paste buns and roasted steamed buns with bean paste before.

The outside of the bun is snow-white and soft, and the bean paste filling is fragrant and glutinous. It has an alluring bean aroma in your mouth. The grilled steamed buns have a yellowish outer skin and are full of fragrance on the inside. They are also outstanding!

"Oh my God!"

"There is a big Buddha in our kitchen."

The last second I was calling Xiaolu's Master Gao, now I feel like I have to call him Master.

Liuquanju is one of the eight largest residences in the capital. It's not easy for ordinary people to eat there. They have to have a certain social status.

And Liuquanju was founded in the Ming Dynasty and has a history of a hundred years. It can be said to be a real century-old restaurant.

Even though Lu Feng is younger than him, he definitely has more cooking experience than him.

Thinking of this, he quickly asked

"Then...Master Lu, recently the workers have been complaining that our white flour steamed buns are not delicious when steamed, and our steamed buns are not delicious either."

"Do you think there is any way to improve it?"

Master Gao directly changed his name and called him Master Lu.

This is the case in the culinary world.

Whoever is more capable is the master.

Chefs in particular also pay attention to their background.

The kind of chef who is self-taught and only knows how to cook big pots has the lowest status. It is basically not taken seriously.

Only those who have studied cooking in a restaurant are qualified to open their own restaurants.

And the status of cooking in different restaurants is naturally different.

If you go to a century-old restaurant such as Fengzeyuan, Liuquanju, and Dongxinglou to learn As a chef, you will naturally have a high status after you become a chef.

However, if you can go to such a powerful restaurant to learn cooking, your background must not be bad.

After you become a chef, you can even use your connections to open a restaurant of your own.