Liu Qianqian glanced at him: "Chef Feng." ”

Chef Feng smiled at her and said, "I thought about it for a while, we can change our thinking." ”

"How has it changed?" asked Chef Lai.

Chef Feng said: "Make shrimp into a cold dish and lotus root into a hot dish, so that although the ingredients are the same, because the cold and heat are different, there will be no feeling of only meat dishes and no vegetarian dishes." ”

Chef Leng nodded: "Indeed." ”

The whole dish was quickly decided, the duck and bamboo shoot soup with red oil and cold sauce with open-backed butterfly shrimp, and the hot dishes were braised pork, steamed grouper and vegetarian stir-fried lotus root.

In addition, Chef Su's team is much more difficult.

There were six people in their team, and because of Sun Yang's problem, only three people got the ingredients.

The main course was beef, crab and chicken, and the side dishes were onions, white radishes and potatoes.

In this case, it is not very easy to design three dishes with one soup and one cold.

Chef Su took over the main conversation without hesitation: "Use crab in the soup, you can use the seasoning at will, make a curry crab soup, you can put some onions and potatoes to season it." ”

Sun Yang said lukewarmly: "Now you will use all three materials?"

Chef Su said: "There is no rule that it cannot be reused, we are better than the team next door, and all three side dishes are versatile." ”

Another chef said, "What about the crab curry?"

"What about the soup?" said Chef Sue.

"Chicken soup? How about a chicken cream soup?"

"It's nondescript," Sun Yang said, "The chicken cream soup is a Western-style soup, so the remaining dishes naturally have to be combined with the Western-style, how do you make the crab Western-style?"

Chef Su rarely agreed with Sun Yang, of course, he didn't say directly: "Why don't you order the dish first." "Love 999

"In my opinion, the curry fried crab is good, it can be counted as one. ”

Sun Yang said: "One moment curry, one moment cream soup, this is really messy." ”

"Who's to blame?" said one chef, "why did you forget about the main course and side dishes so quickly?"

Sun Yang said: "So? Is it possible to get over this little difficulty? Usually you are in the kitchen, there is no emergency? Now I ask why there is no use with only such a few ingredients, it is better to design a good recipe." ”

Chef Su frowned: "Don't you have a little introspection?"

Sun Yang said: "I reflected, I reflected on myself in private just now, what's the use of reflecting now?"

"I think Sun Yang is right," said one of them, Chef Guo, "let's hurry up and settle the menu, we have to try it." ”

Chef Su said, "Then the curry fried crab is set." ”

He also said, "Let's make lo-mei with cold dishes, and you can use chicken accessories." ”

No one objected to this, probably everyone really figured it out, and besides that, there was nothing that could be made into a cold dish on the spot. Although beef can be made into sauced beef, it will take too long, and I am afraid it will not be enough.

As soon as Chef Su thought so, Sun Yang began to say in a weird way: "Why don't you make saliva chicken?"

“......”

Chef Su was really a little tired, and most importantly, he didn't even think of saliva chicken: "Then it's good to make saliva chicken." ”

Chef Guo said: "Curry fried crab, and another saliva chicken, will it be too spicy?"

"You can put less chili peppers," Sun Yang said, "The taste is enough, if you want me to see, now two dishes are available, the third dish is shredded potatoes, and the soup is made into beef radish and chive soup, anyway, the chives can be used casually, and the last one is not an onion, just fry it." ”

Chef Su ordered, in this case, the soup is beef and radish and chive soup, the cold dish is saliva chicken, and the three hot dishes are stir-fried crab with curry, shredded potatoes and fried onions: "I think it's too vegetarian." ”

Onions don't even have an egg, what's the point of pure scrambling?

Sun Yang said: "Do you still have to pick and choose?"