This behavior is naturally a bit excessive, but the show wants such an effect.

Sun Yang was denied face in public, and his face turned red all of a sudden, but there were big celebrity guests outside, and his own store was also promoted.

When he was in the lounge, he didn't realize that there was a camera there, and the program team deliberately integrated the camera and the scene in order to prevent the camera and pestle from working hard when shooting from different perspectives. Of course, it was not done secretly, the program team talked about these things carefully with the chefs before they moved in, and they participated in the show, but also to sign a shooting contract, this time because it was an internal selection, more to advertise the international hotel, so to the chefs only have the carriage fee, the two sides are mutually beneficial, the chef borrowed this competition and Liu Qianqian's fame to start the reputation of his store, and the international hotel used the competition to gain popularity and promote the branch in Beijing in advance.

Counting up, only Liu Qianqian and the artist guests are seriously paid, but considering that it is their own company's investment, Liu Qianqian and Ye Zhonghai and several other artists of the company are not paid much.

Han Huijun is considered to be a friendly participant, and she doesn't get much, but for her, it is enough to be able to taste the dishes made by Liu Qianqian, and Liu Qianqian is in charge of her table, but it is not just right, she also has Jiang Kun's arrangement in it, and Liu Qianqian doesn't know.

In short, in the lounge at that time, the camera was integrated with the environment, and Chef Li was a little particular about it, and they had already studied the location of the camera, but Sun Yang didn't care about this at all, and didn't take it to heart.

It's different now, the kitchen and the dining room outside are completely integrated, only an open serving table separates them, Sun Yang just came over to deliver the food, and before he returned to his position, he was poured by Qi Feiyang.

Qi Feiyang looked at him: "What are you doing standing here, go back to your place, the customer is still waiting!"

Sun Yang returned to his position without saying a word, his heart was angry, and his hand movements were a little bigger, and he bumped into Chef Li, who just glanced at him lightly.

Although Liu Qianqian also saw the situation over there, these had nothing to do with her.

The menu on her side has two red soup eels, one night dew, and one national color and heavenly fragrance.

The red soup eel is ready, Liu Qianqian tried the taste with a small dish, perfect, there is no deviation, and it was sent directly, everything about the red soup eel is ready, the big ceramic soup pot has been simmering over low heat, it can be said that as long as the heat is maintained, there will be no problem with this dish. The eel balls are prepared by everyone during the preparation time, and this "everyone" also includes the people of Liu Qianqian's team, and the soup base is made separately, but the recipe given by Liu Qianqian is already at the level of a novice, even if you are not very good at cooking, you will not have a problem if you strictly follow the content of this recipe.

Before serving, Yang Shulin will take out the dishes served and put them on the small plate, and then taste them with other chopsticks, because these are all new dishes today, and it is impossible for him to let people serve the dishes directly without quality control.

It is absolutely impossible to say that the twelve chefs, only on this dish, almost all of them have the same taste, and even Sun Yang did not miss it.

Yang Shulin sighed in his heart, this level of quality control has nothing to do with the skills of the chef, and this is exactly what a big hotel like the International Hotel needs. In addition to the chef in the hotel, the sous chefs and chefs actually change very often, this industry is like this, although Beijing University has opened up the road of highly educated chefs, but it is difficult enough to be admitted to Beijing University, in the chef industry, there are also many people who have mediocre academic performance and even cannot complete their studies, some older people have a lot of experience, such as Song Guangping, but the younger ones have just entered the industry, or have just graduated from the teacher, and the understanding, innovation and conception of recipes are not as systematic as those of Beijing students.

Therefore, sometimes it is difficult to teach these chefs new dishes in restaurants, so that they can not only cook them, but it is difficult for them to make them exactly the same, and there is no difference in eating. Reed bamboo forest

Qi Feiyang and Yang Shulin also studied for many years before they figured out how to control the quality of the dishes and then taught them to the students.

The best learner is Liu Qianqian.

The red soup eel jade was brought up first.

The dish of Dark Night Dew is actually a bit more than Liu Qianqian's comprehension, so when she came back in the afternoon, she tried it herself, I have to say, the seniors' comprehension ability is also very strong, the pork neck can be said to be one of the most tender parts of the pig, and the smell of the pork itself is not strong, it is just right to set off with a fungus like truffle, this dish is actually a bit Western-style, its grilling is not a Chinese-style barbecue, but a surface in the oven, baking out the fragrance of truffles.

Qi Feiyang changed the sauce when they improved the dish, which was more delicious.

Liu Qianqian rarely eats truffles, which have a unique aroma, and it seems that she has too little knowledge.

As for the national color and fragrance, this dish is quite homely, and the ingredients are only beef pork belly and cabbage, which is more troublesome to make, to a layer of pork belly, a layer of cabbage is stacked into the shape of a peony flower, and the average person will put it directly into the casserole vertically, but the hotel is always particular, making it more like a petal, and finally drizzling with broth, and boiling for a while.

The main difficulty of this dish is the foam of the beef belly, not only to clean the blood water when making the beef slices, but also to observe it at all times when cooking.

Generally, families will use pork belly to make it, because pork is more fragrant and tender, more suitable for this practice, as long as it is cooked, it is delicious, but beef is not good, beef still has to be harder, either softened, or very thin.

The method of choosing this dish is to make the slices extremely thin, and at the same time sandwich two or three slices of beef belly in one layer, so that it tastes good and does not make it too hard.

So the difficulty lies in the knife work.

Liu Qianqian was not afraid of this, but as soon as she brought the pot down and was about to send it to the food table, she heard Yang Shulin scolding: "Have you tasted it?

Liu Qianqian looked at it, and sure enough, it was Sun Yang again, Sun Yang didn't swallow his anger this time: "I've tasted it, isn't it good?"

Yang Shulin was really angry, and he happened to see the pot brought by Chef Leng: "Xiao Leng, bring it and I'll take a look." ”

Chef Leng handed over the pot, Yang Shulin opened it, found a corner and picked up a piece, put it on the plate, and sandwiched a piece of Sun Yang and put it on the plate: "Got it?"