挑大廚 秘訣

自家餐館缺大廚時，大都去紐約雇去，先打聽一下那家餐館什麽菜有名？

我一定假裝食客，叫兩個菜來考驗廚子，是否能來我家餐館做。一是鬆鼠魚！考得是個刀工，魚背，魚身的刀功好看，拖的麵粉漿合適，炸的油溫度控治得好，這菜才美，又味好！

第二是魚香肉絲，這菜並沒有魚，隻有肉絲，但秘訣是加醋的時間對才有“魚香”味。

一般是起鍋前30秒加醋最好，太早加，醋會揮發沒了酸味，太晚加，酸味太濃也不好吃。

 

若大廚這倆菜都合我意，問服問員大廚的姓名，然後，到車上打電話給大廚談價錢，當然得比現在的工資高一些，討價還價後，如果無異議，我這大廚就掉上勾了！

 

When there is a shortage of chefs in their own restaurants, most of them go to New York to hire them. First, ask which dishes are famous for that restaurant?

I must pretend to be a diner and order two dishes to test whether the chef can come to my restaurant to cook. One is squirrel fish! The test is a knife skill, the back and body of the fish are good-looking, the flour paste is suitable, and the temperature of the frying oil is well controlled. This dish is delicious and delicious!

The second is fish-flavored shredded pork. There is no fish in this dish, only shredded pork, but the secret is to add vinegar at the right time to have a "fish-flavored" taste.

Generally, it is best to add vinegar 30 seconds before starting the pot. If you add it too early, the vinegar will evaporate and lose the sour taste. If you add it too late, the sour taste will be too strong and it will not taste good.

 

If the chef’s two dishes are to my liking, ask the waiter for the chef’s name, and then call the chef in the car to negotiate the price. Of course, the salary will be higher than the current salary. After bargaining, if there is no objection, I will Chef is on the hook!