Back in the room, Su Qingfeng knocked on his parents' door as if he suddenly remembered something.
"Mother?"
Now everything is quiet. Except for the second room, Feng Sufen's yelling sound came from time to time, leaving only the frogs in the wild.
"Qingfeng, why haven't you slept when you go to the provincial capital tomorrow?"
Bai Jing looks at her son and is surprised.
Based on her understanding of her son these days, Su Qingfeng can't be too excited and nervous to sleep because she is going to the provincial capital.
Su Qingfeng held out a hand, "Mother, the medicine at home is almost gone. Give me the list. When I go to the provincial capital, I will go to the hospital to get some medicine back."
Bai Jing hesitated after hearing this.
Dispensing
This is another big expense.
But she thought for a moment that she would not give her son a list. She was afraid that when Su Siwei came back for the Spring Festival, she would have to rush to the provincial hospital to dispense medicine, which would be unnecessary.
This is also good.
After thinking about it, she turned and entered the room.
A small room, standing at the door can have a panoramic view.
Before long, she came out with a thick list and sighed:
"It's my mother who has dragged you down..."
Su Qingfeng smiled, "Did you think I was stupid?"
How can I dislike my son?
This sentence is almost blurted out when it comes to the mouth.
But Bai Jing soon realized something.
She stared at Su Qingfeng blankly.
Then, a quick smile.
……
early morning.
There are not many people in the railway station.
But the smell in the car is not good.
Sweat, acid and even foot odor.
Su Qingfeng can hold on, thanks to mints.
When he arrived in the provincial capital, he first opened a room in the provincial capital's guesthouse by virtue of the letter of introduction from his unit.
Then he changed into clean clothes and walked to the designated grading place.
The place to be assessed is a famous restaurant, but after public-private partnership, it has become a state-owned hotel.
It's still early now, and the state-owned hotel is not open.
Su Qingfeng walked into the hotel with the letter of introduction.
At the moment of entering, several eyes converged on him. First, they looked at him. After seeing his clothes, they seemed to contain other emotions.
The examiner is a level four cook in the provincial capital.
He is over half a century old, and his hair is gray, but he can still see the muscle lines on his arms. His eyes are like hawks, and he is hale and hearty. He looks like a sharp sword.
He looked at Su Qingfeng, and his eyes rested on the cloth shoes on his feet for a moment, then he looked away as if nothing had happened.
"Now that everyone is here, let's start the assessment."
With that, everyone went into the kitchen.
This assessment focuses on three aspects: knife skill, heat and seasoning. During the cooking assessment, the examiner will also observe basic skills such as bumping pot.
The final junior chef certificate can only be obtained after all the above are considered.
But when entering the kitchen, the door frame is not wide, and two people will inevitably have physical contact.
He saw a little fat man with a white face and thin eyes who accidentally bumped into Su Qingfeng.
He gave Su Qingfeng a white look and thought he was very quiet. "At first, he saw that he was a local dumpling, and he was still wearing these cloth shoes..."
Su Qingfeng looked at the little fat man.
He was wearing a coat with a Dacron shirt underneath.
Dacron is a cheap fabric, and nobody wears it in later generations.
But in this era, they are high-end rare goods.
The only reason is that the fabric is hard and breathable.
In a hot day, once you sweat, the material will stick to your body, which is very hot and greasy. It is extremely uncomfortable.
Not to mention that cooking now needs to stand in front of the fire. I'm afraid that once I pass the examination, I will sweat a catty.
Su Qingfeng looked at the little fat man's back and silently lit a wax for him.
The dish for this assessment is sour and hot shredded potatoes.
Hot and Sour Shredded Potato, as a household dish, is popular in the north and south.
Many novice chefs frown when they see this topic.
If you want to make sour and hot potato shreds well, you must first have a good knife skill.
Otherwise, a section of potato shreds with uneven thickness and length will be enough for the examiner to draw a big fork for them.
Su Qingfeng repeated the practice of shredded potatoes in his mind. After confirming that there was no mistake, he picked up the potatoes, peeled and sliced them, held the handle of the knife, and cut them into threads.
His movements were so fast that some new chefs who were hesitating became a little flustered and began to slice and shred.
All this was seen by the examiners' official Jidong.
By the time the potato shreds were cut into shreds, many people had already scrambled the potato shreds into the pot. When they thought they were catching up with Su Qingfeng, they couldn't help looking back.
At this sight, I was stunned.
Don't mention cooking. Su Qingfeng didn't even turn on the fire.
He took it easy to soak the shredded potatoes in cold water, and even added a few drops of vinegar.
I was stunned.
Where did this step come from?
Master Fu of the state-owned hotel did not teach them this.
Fang Jidong looked at Su Qingfeng's movements, his eyes were slightly bright, and his mouth could not help showing a little smile.
Few people pay attention to the details of potato shreds in cold water and vinegar.
This is done to remove the starch on the surface of potatoes and prevent the subsequent paste pot from having a crispy taste after frying.
Fang Jidong is really interested in Su Qingfeng.
He saw Su Qingfeng's subsequent blanching, stir frying and seasoning.
During the process of seasoning, Su Qingfeng tasted a few shredded potatoes and used his golden tongue to distinguish whether the taste of shredded potatoes was appropriate.
Then increase or decrease according to the information obtained.
The sharp pepper and red pickled pepper, in the moment of combination, exude a domineering sour and hot aroma.
Fang Jidong took a deep breath of the fragrance floating in the air, but then turned his head to the other side and gave a score to the first novice chef.
"The knife work is OK, the fire is too big during the stir frying process, and it is burnt. The taste and seasoning are not good. Unqualified."
"The taste is OK, but the knife cutting is scattered, and the old dishes cut by pigs in the countryside are better than yours! Unqualified!"
"... unqualified!"
After a series of disqualifications, everyone felt cold.
This is just an eight level assessment. Why is it so difficult?
It was not easy to find a plate of hot and sour potato shreds with good appearance, good knife work and good heat.
Fang Jidong stopped in front of the plate of shredded potatoes and picked up one.
"The taste is OK, and I barely reached the pass line. Pass!"
Then he looked up at the owner of the dish.
It was the round little fat man before.
It's just that his appearance now is terrible.
I took off my coat long ago.
The close fitting dacron shirt was tightly adhered to his body, spreading large water stains, and his hair was also wet, as if it could flow into the water in the next second.
Fang Jidong frowned and relentlessly scolded, "Are you coming to the examination or to find someone? You are so dressed that you are sweating so hot that you almost fall into the food."
"The first standard of chefs, safety and health, you did not meet!"
"I'll let you off today, but in the future, you will give me a long memory!"