PNB Chapter 247 Culinary Course Graduation Examination
Chapter 247 Culinary Course Graduation Examination
Not to mention Zhao Xiaojing. As she rested more, she spent more and more time in the virtual space and learning modules. Her cooking skills improved step by step with the study of the courses, and her chef level also increased with each course graduation.
During this period, sales revenue continued to reach new records, and Xiaozhi's revenue rewards also continued.
Not only are there a large number of system coins, various buffs, body enhancers, and physical customization coupons, but there is also a set of carving knives, three kitchen knives, and a whetstone that matches the system kitchen knives.
The extra kitchen knife was given to Lu Hongwen as promised, and the other two were given to Wan Yuyue and Yun Yongyuan. The two of them couldn't let go of the knives and rushed to cut vegetables.
As for the physical customized coupons, of course they were all used on Su Yuchen, secretly made into drinks to feed her body strengtheners.
Now the physical enhancement of both of them has reached 9% and 0% respectively, while the b u f f of the store employees has also reached 8% agility, 0% spirit, and 4% strength. While all of them are strong, Zhao Xiaojing and Su Yuchen have double b u f f, making them even stronger.
What’s funny is that everyone has found that their physical strength, reaction, and mental state have improved to varying degrees, but with Su Yuchen as a reference, they all agree that it’s all due to the training provided by working in the store.
They also say that rising water lifts all boats, and those who come first are different. Otherwise, why are they all able to hold a clay pot, but still not as good as Su Yuchen?
Zhao Xiaojing was happy to see this happen, thinking that people's brains are flexible and they can convince themselves of everything.
At the same time, after Zhao Xiaojing saved up a bunch of system coins for leveling up and revenue rewards, she waved her hand and directly bought all the remaining cooking courses in the learning module, spending more than 20,000 system coins at one time.
After that, I was excited to study in the module day and night.
On this day, a new round of heavy snow came. Zhao Xiaojing followed Xiaozhi's reminder and once again reduced the amount of food prepared and closed the shop early. As soon as she got home, she entered the virtual space and took the graduation exam for the cooking course again.
It was only when Zhao Xiaojing finished the last lesson that she realized that even after completing the entire course, there was still an overall graduation exam.
The graduation exam tests the overall mastery and application of culinary skills, integrating the key points of each course. It cannot be achieved by simply passing all individual courses.
For example, Zhao Xiaojing has already mastered knife skills, heat, seasoning, plating, hot dishes, cold dishes, stir-fries, stews, etc., but if she is given a pile of ingredients, can she integrate all her skills, quickly put together a meal, perfectly bring out the best characteristics of the ingredients, and reasonably apply the skills she has learned, instead of neglecting one while focusing on another and being in a rush?
Zhao Xiaojing took a deep breath and clicked on the exam again. In an instant, the scene around her changed. Zhao Xiaojing was standing in a large kitchen filled with food, equipped with all kinds of tools and equipment, and even a row of pots and stoves.
"For a meal for eight people, it must include steaming, roasting, braising, frying, stir-frying, and deep-frying. Meat, vegetables, cold and hot dishes must be matched properly, and it must be pleasing to the eye. Two hours." The serious instructor appeared with his arms folded, gave Zhao Xiaojing some instructions, then put down a timer and disappeared.
Zhao Xiaojing did not go to see the instructor whom she had met many times. She just acted quickly at the same time, soaking the various meats on the workbench in a basin of blood water, and then began to wash the vegetables.
The quick module could not be used for the graduation exam, and one had to use one's own abilities throughout the process. However, Zhao Xiaojing had already practiced this technique in the restaurant. After thirty minutes, all the vegetable side dishes had been washed and cut.
It took another five minutes for Zhao Xiaojing to cut and wash the remaining meat according to the portions, and leave the live fish and shrimp alone for the time being.
Since this was not her first test, Zhao Xiaojing had already planned the menu and had a rough idea of the order in which to cook the dishes.
Put four pots of beef, ribs, chicken and duck into cold water at the same time and blanch them. While blanching, prepare the batter for fried oyster mushrooms and blanch four tomatoes in boiling water.
After taking out, wash it with warm water, add boiling water to the ribs, add salt, rock sugar, scallion segments, ginger slices, pepper, star anise, and bay leaves and simmer on low heat.
Then take out a piece of kitchen paper to absorb the moisture from the chicken, duck and beef. Then add the ginger and scallion segments to the chicken and stir-fry until fragrant and dry. Then pour in two and a half bowls of boiling water and stew over high heat.
While the chicken was stewing, Zhao Xiaojing took out the tomatoes, peeled them, heated up some oil in a pan and fried them until they became sandy, then set them aside.
Then add bay leaves, angelica, star anise, cinnamon, white peppercorns and large pieces of green onion, ginger, garlic and onion into the hot oil and stir-fry until fragrant. Then pour in the sandy tomato sauce on the side, stir-fry evenly and add the beef.
Stir-fry until the beef is evenly coated with a layer of rich tomato paste, then add Huadiao wine, light soy sauce, a small amount of yellow rock sugar, and half a bowl of boiling water and stew.
At this time, the chicken soup that was stewing over high heat had been boiling for five minutes, and the last bit of fishy smell of the chicken had evaporated. Zhao Xiaojing picked up the lid and covered it, letting it continue stewing.
Then lower the flame when the beef starts to boil, cover the pot and simmer.
It takes time to stew in three pots before moving on to the next step. Zhao Xiaojing took advantage of the free time to clean the four unwashed pots that had just been used, then heated oil in another pot and started cooking the duck.
Duck has a strong fishy smell, but its own characteristics are also quite obvious. In addition to sour radish and old duck soup, Zhao Xiaojing's other more experienced way of cooking it is beer duck. The dish Zhao Xiaojing chose for the exam was beer duck.
After the oil is heated, Zhao Xiaojing adds scallions, ginger, garlic, and dried chilies over low heat, stir-fries them slightly, then adds the red oil and bean paste. When the color of the pot turns into a uniform red sauce and a rich aroma emerges, pour in the duck pieces that have been wiped clean of moisture.
When the surface of the duck pieces is slightly browned, add star anise, bay leaves, cinnamon, light soy sauce, dark soy sauce, and oyster sauce and stir-fry. After the aroma comes out, pour in a 5mL can of beer and a bowl of water, then add two yellow rock sugars, boil over high heat, then turn to medium-low heat and cover the pot.
Zhao Xiaojing looked up at the timer. Only fifty-five minutes had passed, and there was still one hour and five minutes left.
Zhao Xiaojing took out the cut yam soaked in water, put it on a plate and put it in the steamer. She also took another small enamel pot and started to cook blueberry jam.
Put the blueberries directly into the pot, turn to medium heat and stir-fry until the moisture is dry. When the surface is slightly wrinkled, turn to low heat, stir-fry while pressing. It is not necessary to crush them completely, just keep the granular texture and let the juice come out. At the same time, add yellow rock sugar in a ratio of 1:0, and continue to stir-fry.
While stir-frying, Zhao Xiaojing opened the lid of the chicken soup. At this time, a thick layer of yellow fat had appeared on the surface of the chicken soup. Zhao Xiaojing then added lotus seeds, lilies, and corn. After boiling it slightly, she took out the casserole on the side, scooped all the soup and ingredients into it, and then turned to low heat.