"One" bid farewell to the days of going from house to house as a child, and walked into the tunnel of his first job. At that time, the hotel kitchen was cooking Cantonese cuisine. At that time, I didn’t know that the biggest feature of Cantonese cuisine is its rich use of ingredi

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bid farewell to the days of going from house to house as a child, and entered the tunnel of his first job. At that time, the kitchen of a hotel was cooking Cantonese cuisine.

At that time, I didn’t know that the most distinctive feature of Cantonese cuisine is its rich use of ingredients and its many and clever ingredients. There are all kinds of delicacies from mountains and seas, as well as Chinese and foreign foods, which can be said to be the best in the country. Cantonese cuisine has many raw materials to choose from, so it is naturally sophisticated. Cantonese cuisine pays attention to the seasonality of raw materials and "doesn't eat it from time to time". To eat fish, there are "spring bream, autumn carp, summer three plows ( anchovy ) and midwinter perch"; to eat shrimp, " Qingming shrimp , the most plump"; to eat vegetables, you should choose "seasonal vegetables", which refer to vegetables that are in season. , for example, "Cai Xin is the sweetest when the north wind blows". In addition to selecting the best plump period of raw materials, Cantonese cuisine also pays special attention to selecting the best parts of raw materials.

The rich and fine selection of ingredients and light taste are probably important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant" and pursues the original and fresh taste of raw materials. Cantonese cuisine has a wide variety of seasonings, ranging from sour, sweet, bitter, spicy, salty and fresh. But only use a small amount of ginger, onion, and garlic as the "tops", and use less spicy seasonings such as chili peppers, so it won't be overly salty or overly sweet. This pursuit of lightness, freshness, and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. It is a scientific food culture.

only now understand so thoroughly. At that time, I thought that the real heroes behind such delicious Cantonese cuisine are a large number of masters with superb skills. I am full of yearning for the kitchen, but I can only look at it from the side. The waiter is a waiter who delivers dishes, and he is not familiar with the finished dishes.

Day after day, year after year, I have been working as a waiter for three years, and I finally waited for the opportunity to join the kitchen. However, many people rushed to get this opportunity, and finally passed the simple After taking the exam, I got into the kitchen as expected. Don't think that you can immediately develop skills and cook beautiful food by entering the kitchen. The first thing I came into contact with was water table . This job is probably the most painful, tiring and dirty job in the kitchen. Kitchen waste You have to deal with it cleanly, part of it is sanitary, and you are proficient in everything from chickens and sheep to fish. Anyone in the kitchen can give you orders, so you will be busy at the end of the day, and you will be busy with the things that are given to you. Do it immediately without making mistakes. What people fear most is the solidification of thinking. Nothing in the world can be done once and for all. Only by continuous optimization can we continue to make progress. To put it simply, it is dexterity. There were countless things to do every day, and at the time I was happy with them. What I think about now is no longer just one or two fleeting images, but something that is truly engraved in my heart. Every day there are always wounds of varying sizes on my hands. Some are fishbones, some are bones, and some are cut on my fingers with a knife. What is reflected in front of my eyes now seems to be a fate that will last my whole life. There are no words to describe the experiences that cannot be changed. Because of such an experience, I have become the person I am now. I am hard-working and uncomplaining. But the master said that this is polishing my character, and it can also tell a person's way of doing things! Within half a year, the master asked me to take over the job of the last chopping block. The brother was going to Guangdong for development, and I became the successor. However, I did the same thing about the water platform. It is estimated that more than half of the people would not be able to hold on to this kind of job. , chopping board work, responsible for 's knife skills before cooking meat, poultry, and aquatic products every day, such as slicing, shredding, mincing stuffing, changing knives, etc. A variety of different raw materials that have been processed by knife work are flavored and sauced. After receiving the customer's order from the food delivery staff, it will be prepared according to the principle of "first come, first served". Obey the instructions of the head chef and head chef, process the banquet menu in advance, and handle all the required raw materials. If a certain ingredient provided by the restaurant has been used up, the waiter should be notified in time, and then the waiter should be notified to inform the guests to avoid misunderstandings by the guests. After finishing the meal, be responsible for placing all meat, poultry, and aquatic products used in spoiled dishes in the refrigerator for proper storage. Responsible for the hygiene of this work station and clean the refrigerator thoroughly on a regular basis.And the light in my life has become positive because of it! If people want to be satisfied, they have to cherish their blessings, right?