"Time is up, open the pot!" Liu Zhongde, the squad leader, raised his mouth and winked at the cook. Recently, the author just walked into the training ground of a brigade of the 79 th Army and saw only the cooktops of six cooking trailers. At the same time, the chefs lifted the lid, and hot air and white smoke soared into the sky. The aroma of meat stuffing has already permeated the training ground, and the big buns with thin skin and big stuffing are shining. "The time of steamed bread in the steamer is' necessary', so as to ensure the balance of water and delicious meat." Company quartermaster Lin Hao warmly invites everyone to come to this "training ground on the tip of the tongue".

The "Goubuli" steamed stuffed bun that just came out of the pot makes people salivate.

It is understood that there are about 300 officers and men stationed in the training ground, and the training intensity of the troops is high and the physical energy consumption is fast. How to make officers and men eat well and eat combat effectiveness has become an urgent problem. In order to ensure the quality and safety of military meals, instructor Li Wancheng has made great efforts in the cooking support work: on the one hand, he educated the comrades of the cooking detachment to pay attention to the food support work, guided everyone to study menu settings and innovate cooking skills; On the other hand, strengthen health and epidemic prevention guidance, buy insect-repellent drugs, rodent control tools and so on. Put an end to "illness from mouth to mouth" from the source, and provide strong logistical support for the safety of the food environment during training.

Scientifically formulate recipes and carefully adjust meals to provide safe and delicious meals for officers and men.

The old monitor carefully taught "housekeeping skills"

The officers and men on the training ground danced with guns and swords, sweating like rain, and the "behind-the-scenes heroes" in the base camp were unknown and willing to contribute. These days, the author observed in the training ground that at four o'clock in the morning, the comrades in the cooking class started a hard day's work after a simple wash. Some people are responsible for washing rice and flour, cooking in pots, and others are responsible for carrying rice-flour rape from delivery trucks to warehouses and sorting it. During the day, three meals a day wash vegetables, pick vegetables and cut ingredients, and each chef shows his magical powers and his 18 martial arts; In the evening, they use their leisure time to search for recipes, learn tricks, practice knife skills and sprinkle pesticides.

The chefs are unloading the rice noodles and fresh vegetables that have just arrived.

In addition, they also overcame many unfavorable factors brought by the environment: drinking water is difficult, they carry their hands on their shoulders and go down the mountain to get water; Drainage is difficult, they plan the site, dig ditches and repair canals ... They stick to the three-foot stove all the year round and silently accompany the pots and pans, but they always smile and shake their heads: "Nothing, not tired!"

Carry water down the mountain to wash vegetables and cook.

After unloading, it should be stored in an orderly manner.

Chefs practice knife skills hard to ensure that food "sells well"

Everything is ready, except for the chef's "finishing touch"

Dig a hundred meters drainage ditch under the scorching sun

"Monitor, I'm going to take a shower. I smell like lampblack. " The author invited the little comrades in the cooking class to have dinner together, but the little comrades refused out of courtesy. The author couldn't help saying, put him on the seat: "No! Chopsticks must be moved first today before everyone can eat! " This "behind-the-scenes hero" who has been immersed in the smell of oil smoke all the year round, perhaps, an affectionate military salute can not express his respect for his comrades!