Chapter 744 How to anger a roast duck master gracefully? Just treat him to a roast duck! [Please subscribe]

"I am Ning Xiaoli, who is interviewing me?"

Soon, a man in his thirties walked up the stairs. His face was red, like Guan Gong, and he looked like he had been working around the oven for many years.

Lin Xu stood up and said:

"I'm interviewing you. Come on, help me look at the roast duck oven."

Although Ning Xiaoli had watched Lin Xu's videos online and knew all of Lin Xu's glorious deeds, she was still a little shocked when she suddenly saw him in person.

Too young.

You are only twenty-three years old this year, right? You have already achieved so many achievements.

Although I don’t know how much moisture there is, I definitely have real skills. But I’m probably a novice when it comes to roast duck. I don’t even know how to roast duck, so I have to help check it.

Thinking of this, Ning Xiaoli felt that Uncle San and the others had exaggerated a bit.

As a Chinese chef working in the capital, how can I not cook roast duck? Is this what a first-class chef should look like?

Among the famous chefs in Beijing, who doesn’t have a good duck cooking skill?

He followed Lin Xu towards the oven, observing the situation in the store as he walked. Everyone was having lunch at the moment, and there were a lot of people.

But when he saw Wei Gan, the corner of his mouth twitched slightly.

A little scumbag who didn't know how to cook roast duck actually came here and became the head chef, and two scumbags, Zhu Yong and Qin Wei, also became head chefs.

Young people’s money is easy to cheat.

When he came to the oven, he saw two mouths and looked curious:

"Why are you talking twice? Isn't this too unprofessional? Did Wei Gan tell you this? He is a person who doesn't know how to cook roast duck and doesn't understand the trick at all. You have been deceived..."
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Listening to his eloquent words, Lin Xu couldn't help but feel happy.

Ning Xiaoli has a strong opinion against chefs who are not in the roast duck system. If he becomes the general chairman of the Chinese Cuisine Association one day, I wonder if he will vigorously promote the policy of "exclusively respecting duck skills and deposing hundreds of others".<

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"I had someone do this. The reason why I left two openings was because I didn't know whether to use the stew oven or hang it up."

Upon hearing this, Ning Xiaoli asked curiously:

"Have you decided what to do now?"

Lin Xu nodded.

Ning Xiaoli then asked:

"Do you want to make a hanging stove or a stew stove?"

"Only children make choices... I do them all. Looking back at the two openings, one is used as a stew stove and the other is used as a hanging stove. Yesterday, someone built a wall with refractory bricks in the middle to separate the two stoves. Now you

Take a look at the furnace space of the two stoves and see if they need to be adjusted."

Ning Xiaoli looked at Lin Xu like a fool:

"When making roast duck, you always have to choose one way, either braised in the oven or hung in the oven. Who fooled you into thinking of doing both? If you can't sell it later, the losses will be huge..."

Before he finished speaking, he was interrupted by Lin Xu:

"We at Lin Kee never lack customers, and we never worry about having too many dishes. No matter how many dishes we have, they will be sold out before closing."

Ning Xiaoli: "..."

Needless to say, Lin Ji’s business is indeed well-known, with customers flooding in every day.

It's just that such a good business has encountered a boss who doesn't know how to make roast duck, and there are also certain problems in the management of the kitchen.

But after all, he is the supervisor of Diaoyutai Catering Department, so I will go to more trouble to help him take a look, and then leave. There are no roast duck experts here, so there is no need to waste time.

Ning Xiaoli came here originally to see Lin Xu’s craftsmanship.

But in this situation, he felt that he had nothing to learn, and he didn't even understand roast duck. The development of such a chef was really limited, and there was no need to get involved.

While thinking about it, Ning Xiaoli leaned forward to observe the furnace, and also turned on the flashlight function of her mobile phone to take a look at the situation inside.

"This firewall is too poorly built, isn't it? You have definitely been deceived."

As he spoke, he touched the cracks inside the bricks with his hands, then looked at the oven next to him, and said to Lin Xu:

"The walls are not up to standard and the position is wrong. Roast duck in the hanging oven is cooked using the reflection of heat, so the top cannot be too high. The entire furnace should be roughly square. This furnace is obviously too high and the heat cannot be reflected.

, affecting the quality of roast duck."

He paused and pointed to the stew stove next to him:

“What the stew oven pays attention to is airtightness, and it must be cooked well before stewing, so the design of the furnace must be mainly to delay the cooling. In order to achieve this effect, the smoke exhaust port cannot be placed on the top. It must be as winding as possible to reduce

Temperature dissipation..."

After hearing this, Lin Xu felt that he had found the chef of the roast duck department that he wanted.

Jian Jian Jian actually pointed out so many shortcomings. For high-quality roast duck, this oven really needs to be reorganized.

Ning Xiaoli became more and more enthusiastic as he spoke, pointing to the revolving grill inside and said:

"Let's get rid of this thing. It's useless. If you roast duck in the middle or low end, it's fine. If you roast duck in the high end, you have to do it by hand. Although the machine is good, it can't roast a 100% perfect duck."

When baking by hand, the speed and frequency of turning can be flexibly adjusted according to the size of the firepower and the burning condition of the firewood, while the turning of the machine can only be done mechanically and cannot take into account these details.

Therefore, high-end roast duck restaurants still use manual roasting methods.

Hearing this, Lin Xu looked at Ning Xiaoli and asked:

"You really have a deep knowledge of roast duck. Do you want to come to Linji Food and give you the treatment of head chef? From now on, you will be responsible for all the roast duck matters."

Even without seeing Ning Xiaoli's skills, Lin Xu already believed that he was a master.

Moreover, the nephews of Diaoyutai chefs will not be allowed to work in Diaoyutai if they are not good at their craftsmanship. They cannot afford to disgrace that person. Ning Yiheng can recommend him in the group, and he must be very confident in his nephew's craftsmanship.

Otherwise, if you get a straw bag, it will bring shame on the Ning family.

Lin Xu is very clear about Diaoyutai's treatment. The work there is easy and there is no performance pressure, but don't expect to make a lot of money because there are too many masters and everyone is struggling slowly.

Originally, he thought that Ning Xiaoli would agree immediately after hearing the invitation.

Unexpectedly, after the red-faced Guan Gong was stunned for a moment, he readily refused:

"I want to find someone who can suppress me in roast duck and stimulate my roast duck cooking skills. You here...can't provide such conditions."

Lin Xu:?????????

Let me go, what did I do to make you misunderstand me so deeply?

However, it is not difficult to suppress him with his roast duck skills. Once the oven is ready, just make a roast duck and this guy will be convinced.

Thinking of this, Lin Xu said:

"Then how about you do me a favor and direct the workers here to rectify the roast duck oven? I'll tell your third uncle to come here on secondment for a few days, and I will give you a subsidy for these few days. I will give you a thousand a day temporarily...

It starts from today."

People will never be put back. This kind of weirdo who is obsessed with roast duck is exactly the kind of talent our Linji needs.

Ning Xiaoli originally wanted to refuse, but when Lin Xu mentioned the subsidy of 1,000 yuan a day, she suddenly felt that everyone was a peer and should be happy to help others.

Besides, Lin Xu is still the supervisor of the catering department, so he should help the third uncle build a good relationship.

Thinking of this, Ning Xiaoli said:

"Okay, then I will help you modify the oven, change it to a double oven like this, and remove the automatic grill inside..."

Throwing money at it is indeed possible.

Lin Xu sighed in his heart, and immediately sent a message to Dou Wenjing, asking her to find a construction team who could build a roast duck oven. First, let Ning Xiaoli come up with the rectification plan, and then start the operation.

In addition to the roast duck stove, the small utility room next to it also needs to be vacated as a drying room for the roast duck.

To make roast duck, the duck blank must be dried thoroughly so that the roasted duck skin can be crispy enough. This crispness can also reflect the tenderness of the duck meat, making it very enjoyable to eat.

In addition to the drying room, when making roast duck in summer, the dried duck bill must be placed in a cold storage to chill overnight, so that the meat will be more tender and will not spoil.

If you keep hanging it in the drying room, it might attract flies.

Ning Xiaoli was deceived by Lin Xu's high salary and temporarily stayed in the store. He squatted in front of the roast duck stove and carefully planned the rectification plan.

The space is limited and the main flue has been finalized, so we can only find a way in the furnace.

Lin Xu didn't bother him and went about his own business.

Soon, the lunch rush hour arrived, and the kitchen entered a tense working state. Everyone was busy working very efficiently, which was in sharp contrast to the Diaoyutai kitchen.

When Ning Xiaoli was waiting for the construction team to arrive, she accidentally took a look at the kitchen door and found that Wei Qian and the others were busy cooking, and even Lin Xu himself had already gone into battle.

The store is almost full at this time, and there are still many customers waiting in line outside.

In order to increase the turnover rate, Lin Xu had to speed up the frequency of serving dishes.

In this way, everyone can eat and drink enough to make room for the next table of customers.
To be continued...