Chapter 816 - 584: Beyond Reach
"Hey, look here, why are there so many carp?"
Qian Guoxiang and the others came over at the sound and looked at the lively carp in the basket, revealing a slight expression of surprise.
Huang Jun smiled slightly and explained, "These are ingredients specially prepared by Director Liang for everyone’s extra meal. If there are leftovers, you can take some home in the afternoon if needed. Of course, if you don’t want to take them home, they can stay here in the kindergarten and be used for tomorrow’s extra meal."
"Extra meal? That’s great!"
Zheng Yaohua’s face beamed with unmistakable joy.
After all, who can resist the temptation of delicious food?
Especially when it’s the gourmet quality from Huang Jun’s hands!
He has been waiting for this day for so long, and finally, today, he has the chance to feast to his heart’s content...
No!
Not just today, this happiness will extend into the future!
Hahaha~
Fantastic!
"Chef Huang, Director Liang, can we newcomers also get a share?" Ding Xiuzhen and five other newly employed staff members asked with a smile.
"Of course, everyone will get a portion!" Chef Huang nodded with a smile, "At that time, you can take a few back and cook them yourself."
Hey, not bad!
On the first official day of work, there’s an extra meal and benefits to enjoy.
The benefits at Dorami Kindergarten are truly praise-worthy.
Compared to those stingy kindergartens they have worked at before, this is a world of difference.
There, extra meals and benefits practically didn’t exist, and even during Mid-Autumn Festival, only a few loose mooncakes were distributed symbolically, extremely shabby.
This job switch turned out to be a right decision!
"Thanks to Director Liang and Chef Huang!" Ding Xiuzhen and the others expressed gratitude, and then shook their heads, saying: "We won’t take them home, if we don’t finish, we can just have extra meals tomorrow!"
Cooking at home wouldn’t be as delicious as what Chef Huang can make...
They’re no fools...
Liang Yinqiu replied with a smile, "No problem, just arrange according to your situation."
Meng Hongze then asked, "Director Liang, when can we process our onboarding formalities? We went to your office in the morning, but you weren’t there, so we reported to the kitchen first."
The earlier it’s processed, the more assured we feel!
Otherwise, always feeling like something is unsettled, worried that something would go wrong!
Others also chimed in, "Yes, Director Liang, should we go with you to process it now?"
Liang Yinqiu thought for a moment and said, "Because of the extra meal, the kitchen might be quite busy today. How about this, after lunch, once everything is tidied up, come to my office to process the onboarding formalities, okay?"
"Okay, no problem!"
Meng Hongze and the other new employees nodded in agreement.
"That’s settled for now. You continue with your work. Thanks for your hard work this time."
Once Liang Yinqiu finished speaking, she turned and left.
After she left...
Aunt Li and Aunt Lin continued to deal with the day’s lunch ingredients with Ding Xiuzhen and the five kitchen staff.
Qian Guoxiang looked at Huang Jun, smiling, and asked, "Chef Huang, what do you plan to cook with these carp?"
Huang Jun frowned slightly, thought for a moment, and answered, "I haven’t decided yet. Do you have any good suggestions?"
Upon hearing, Yu Daqing immediately offered his opinion, "I think sweet and sour fish, braised fish, or steamed fish are all pretty good, but... they all require deboning."
Speaking of this, he suddenly realized that his concern might be unnecessary.
After all, with Huang Jun’s exquisite culinary skills, the mere technique of "carp deboning" to him is simply a piece of cake.
But there’s one point that needs attention...
These carp are a bit small, about one pound each.
It’s important to know, when deboning, the larger the carp, the more intact the bones are, and the thicker the flesh, leaving more room for the chef to maneuver.
Because the key to deboning is to keep the fish skin intact; as long as the skin isn’t broken, even if the meat is removed completely, it is considered successful to some extent.
Furthermore, the skin of larger fish is tougher; even if accidentally scratched during operation, it won’t break easily.
But for smaller fish, especially those weighing just over a pound, the situation is completely different.
They are in the early stages of growth and development, with relatively less flesh, but the bones and spines have fully developed.
During deboning, even a little carelessness could tear the fish skin, ruining the operation...
Although he is quite experienced himself, he occasionally makes mistakes when deboning these slightly over one-pound carp.
However, then again, he is himself, and Chef Huang is Chef Huang.
His mistakes don’t mean Chef Huang would also make mistakes.
At first, others were somewhat worried, but thinking about Huang Jun’s superb culinary skills, their concerns disappeared.
Huang Jun didn’t notice the thoughts of Yu Daqing and others. He was pondering over what Yu Daqing said.
Talking about carp deboning, for him, this is of course a piece of cake!
Although whole fish deboning is considered a high difficulty technique in fish processing, requiring the preservation of the fish’s appearance intact while completely removing internal bones and spines, Huang Jun isn’t the least afraid.
Of course, there’s a relatively simple method, which is to slice open the carp’s belly normally, remove the innards, and then carefully pick out the bones and spines from the opened fish belly one by one.
Compared to whole fish deboning, this method has the advantage of utilizing the belly cut, making the operation much easier, and doesn’t require starting from the fish gills like whole fish deboning.