Chef at the University Canteen

Chapter 524 - 285: Locally Adapted Stir-Fried "Fly Heads" (Part 3)

For example, soy sauce, although all called soy sauce, the brand is different, so is the saltiness."

Jiang Yu gently nodded, noticing this point, and inevitably had higher expectations for this young chef.

Xiong Zhengtao was evidently unaware of everything happening behind him.

At this moment, after checking everything on the stove, he felt confident and finally breathed a sigh of relief, ready to start cooking.

He lit the stove, heated the oil, and when the oil was ready, Xiong Zhengtao first added minced garlic and black bean sauce for the aroma, then poured in the marinated minced meat, constantly stirring with a spatula so each piece of meat was distinct, then added a bit of soy sauce for color.

Next, he added minced garlic, finely chopped green and red peppers, continued to stir-fry for one or two minutes, then added salt and MSG and other seasonings, stirred everything evenly, then immediately turned off the heat and served the dish onto a plate.

A big tray of steaming, aromatic garlic sprouts with minced meat was served onto the large tray that had been prepared earlier, and Xiong Zhengtao sprinkled prepared chopped scallions on top.

At this point, the garlic sprouts with minced meat was considered done.

But Xiong Zhengtao didn’t rest; after serving the dish, he immediately turned back to clean the big wok and spatula he used, then took a cloth to wipe off all the spilled soup, oil stains, and other dirt around the stove until it was spotless, and even washed the cloth, hanging it aside to dry.

After doing all this, he finally let out a long sigh, walked back to Jiang Yu and Jia Dequan, and bent slightly with a calm expression, saying:

"Bosses, my garlic sprouts with minced meat is ready."

"Hmm, well done."

Jiang Yu hadn’t spoken yet, but Jia Dequan nodded, looking satisfied as he watched Xiong Zhengtao.

The seven chefs had basically finished their chosen dishes, but observing all along, no one was as meticulous as Xiong Zhengtao.

For instance, some chefs entered the workstation, gave a cursory glance, and began cooking right away, only to notice after adding the ingredients to the wok that the spatula still had dirt, hesitated for a while, paused cooking by turning off the heat, washed the spatula again before continuing to cook.

Until the dish was finished, that chef’s face stayed dark; he probably realized that maybe even the wok wasn’t clean, but since the dish was already being cooked, he couldn’t simply throw it out and clean the wok again, could he?

If he actually did that, he would probably be eliminated directly.

Of course, even if he completed the dish, he probably didn’t have much hope.

Compared to this, Xiong Zhengtao’s series of operations could entirely serve as a tutorial for pre-cooking standards, checking whether all the tools on the stove were clean and suitable, even tasting the seasonings personally to ensure confidence.

Not to mention, after finishing the dish, unlike other chefs who left the used wok and spatula aside, he washed them clean, even wiped the stove thoroughly.

A clean, refreshing kitchen not only uplifts the chef’s mood but reassures outsiders as well.

Because of this, no one dislikes a clean chef.

It can be said that in this dish-testing phase, Xiong Zhengtao’s attention to detail deserves full marks.

Didn’t you see how Jia Dequan’s gaze was filled with praise?

He stepped forward, examining the full tray of garlic sprouts with minced meat before him with great interest, unable to resist asking:

"In my impression, garlic sprouts with minced meat rarely includes green and red peppers and black bean sauce. Young man, is this a method from your hometown?"

"Uh, no..."

Although Xiong Zhengtao didn’t know Jia Dequan was a culinary master, he knew since he was seated at the center during the interview, if not a master chef, he must be the dining hall owner.

Despite rumors that the Seventh Dining Hall was run by Boss Xiao Jiang next to him, who knew if he wasn’t just a figurehead?

Such things weren’t unheard of.

Therefore, upon hearing Jia Dequan’s question, Xiong Zhengtao didn’t dare slack off, hurriedly explaining,

"This dish was improved upon by a head chef at Qingshan Restaurant based on a Taiwanese home-cooked dish.

It later became a signature dish at Qingshan Restaurant, tasting fresh and crisp, fragrant and flavorful, excellent whether used for noodle mixing, paired with wine, or rice."

"Oh? What dish?"

Jiang Yu was also intrigued.

Xiong Zhengtao replied: "Fried fly head."

"Oh, so it’s this dish."

Upon hearing it, Jia Dequan realized, chuckling as he said,

"This dish isn’t limited to Taiwan, several places have it under similar names.

It’s called ’fried fly head’ because the black, round bean sauce pieces resemble fly heads.

Some places use minced beef, garlic sprouts, black bean sauce, and dry red peppers cut into small pieces, while others use leek sprouts, pork belly, black bean sauce, and hot peppers minced together."

Pausing briefly, he cast a praising glance at Xiong Zhengtao, saying,

"Your restaurant’s head chef is imaginative, combining several methods and using lots of green and red peppers.

The original flavor of fried fly head isn’t spicy, due to the bean sauce, it actually turns out aromatic and savory, but after your improvements, the taste becomes both fragrant and spicy, it’s no wonder locals love it.