"......Visiting professor? Will it work?"

"What's wrong with this? Xiao Zhuo is famous for his cooking skills, young and handsome, and he is a role model for many students, and if he is a visiting professor, it will be extremely beneficial to the admissions publicity. ”

In fact, in recent years, it has been common to hire some young people as visiting professors, and Xu Zhuo is completely qualified.

And Yu Peiyong arranged it for other purposes.

Didn't this group of old guys in the provincial city always bully Xu Zhuo's youth? Then give Xu Zhuo the honor that these old men dream of, and see how they will rely on the old and sell the old in the future.

Well, don't look at Yu Peiyong usually like a good gentleman, in fact, he really plays tricks, he is not worthy of anyone.

The game continued, and while Xu Zhuo was frying green onions, he took some water from the steamer and put it on the stove next to him to start cooking.

When the green onion is fried until the appearance is golden and fragrant, turn off the heat and remove from the pot.

Take a small basin, use chopsticks to remove the green onions in the pot one by one, and then pour in the chicken broth that has not passed the green onions.

After the water in the steamer boiled, Xu Zhuo put it in the cage drawer, put the green onion segment soaked in the chicken soup on it and began to steam.

In this step, the main thing is to use chicken soup to hang out the fresh flavor of the green onion segments, so that the green onion segments are more delicious and delicious.

Then, Xu Zhuo set his eyes on the sea cucumber next to him.

After working for so long, it's finally the turn of the Lord.

He first poured out the scallion oil in the pot, and used this oil to make sea cucumbers later.

Then Xu Zhuo poured the remaining chicken broth into the pot, put in the residue filtered out of the first fried scallion oil, and then poured in a large spoonful of rice wine, and began to burn it over high heat.

The best clear chicken soup, the best rice wine, and the dried shallots full of the scent of green onions, the result is just blanching the sea cucumber......

This is the luxury of Lu cuisine.

This method, not to mention sea cucumbers, even if you pinch two shells casually on the beach and throw them in, the taste will not be too bad.

"It's really unexpected that Xiao Zhuo would use this way to freshen sea cucumbers, no wonder he has always been so sure......"

Wei Junming had a smile on his face, this kid is really getting more and more surprising now.

"Isn't this all taught by Brother Xu, Xiao Zhuo's talent is high, and with Brother Xu's guidance, he can definitely soar to the sky. ”

Feng Weiguo's rainbow fart made the old man smile, but he was also a little surprised: "I didn't say it so carefully that day, it's still this kid's talent." ”

On the other side, Cui Yong and Jiang Dabiao, who came to watch the excitement, sat together, and the two didn't find anything exciting after looking at it for a long time, but it was a little dull.

But the old men on and off the stage, either with a solemn face or a happy face, obviously saw something.

"Lao Jiang, can you tell whether Brother Xu Zhuo is winning or losing? I have been looking at it for a long time, and I can't see anything about it, but my eyelids have been fighting, you say that this is not worrying. ”

It's like going to a Western opera, you don't know what to sing or when to applaud, and the key is to make a fascinated expression.

It's really tiring.

Hearing Cui Yong say this, Jiang Dabiao didn't pretend anymore.

"If you can't understand it, you can't understand it, Brother Xu invited us to come over and teach on the spot, so we don't need to pay attention to this. ”

Cui Yong was stunned: "Then what are you paying attention to?"

Jiang Dabiao pointed to the other old men on the stage: "Pay attention to them, let's cheer them for a while, these old things always want to step on Brother Xu twice, do you think we can agree to be brothers?"

Cui Yong rubbed his eyes: "If you want to say this, then I won't be sleepy." ”

Cui Yong is naturally good at this, even better than Jiang Dabiao.

The two stared intently at the stage, looking for an opportunity to cheer.

The old men on the stage who were cooking with the master's shelf trembled all over their bodies for no reason, and they felt like they were being targeted by fierce beasts.

After the chicken soup in the pot boiled, Xu Zhuo did not immediately put the sea cucumber into it, but waited for another two minutes before putting the whole sea cucumber into the pot in one go.

The reason for this is to let the flavor of the dried shallots thoroughly soak into the chicken broth, and also to prevent the chicken broth from smelling, so let the rice wine volatilize first to take away the peculiar smell.

To make scallion roasted sea cucumber, some people like to change a knife for sea cucumber, such as now, several old men who compete with Xu Zhuo, some are cut into shreds, some are cut into strips, and some are changed into hob blocks.

The advantage of changing the knife is that it is convenient to absorb the flavor, and it can put out more tricks when plating, and it is also more convenient to eat.

It's just that once the knife is changed, it will lose the extravagance of sea cucumbers.

As a high-end dish, roasted sea cucumber with green onion is not only the taste of sea cucumber, but also a pride.

In the past, if you could afford to eat sea cucumbers, you were all proper nobles.

Nobles eat sea cucumbers have to eat whole, cut and eat it is too small, not in line with the temperament of nobles, so in the traditional practice, green onion roasted sea cucumber is the whole.

But today's chefs always like to play tricks, and restaurants also like to reduce costs, so it is gradually popular to cut and make it.

This not only looks generous, but also easy to make, and can also play with creativity on the plating, killing multiple birds with one stone.

But in this way, it loses the label and characteristics of the dish of braised sea cucumber with green onions, and thus looks nondescript.

Each dish actually has its own label, and just listening to the name can evoke the impression of the dish in your heart.

Some are home-cooked, such as sour and spicy shredded potatoes and scrambled eggs with tomatoes.

Some are fresh, such as Longjing shrimp, pine nut corn, and cucumber.

There are also names that take a lot of effort, such as Wensi tofu, nine-turn large intestine, etc.

However, when the label of a dish is torn off, it means that the essence and cultural temperament of the dish are lost.

In normal times, these vain things don't need to be considered, and people don't come to the restaurant to eat sadly, and they won't think so much.

But the seven judges here today are very concerned about this aspect.

At their level, there is nothing to pursue in terms of money and fame, and they just want to pass on Chinese food.

At this time, if you play tricks and innovate, will they give high marks?

When cooking, you have to consider not only the color and aroma, but also the acceptance of the judges.

If the judges are all Cantonese, and you come up and make a Geyue Mountain spicy chicken without saying a word, and let the judges pick up the diced chicken from the pepper pile and eat it, will they give a high score?

So when Xu Zhuo saw those old men cutting sea cucumbers, he felt a little relieved, but then he was a little sentimental.

Everyone likes to talk about inheritance, and at the last federation, these old men also made speeches about inheritance, but no one really paid attention to it.

At most, they are looking for a successor for themselves, so that people can pass on their skills, but no one considers the inheritance of the entire industry.

Take the dish of braised sea cucumber with green onion as an example, these old men in the provincial capital have made it a habit to change the knife for sea cucumbers, and his apprentices will naturally follow suit.

At the end of the development, how many people still remember that this dish does not need to be changed?

Throw away the right way and pass on the bad way, this ......

Is it also a legacy?

"Ding! The host is worried about the difficulty of cooking inheritance, and triggers the main quest [Standardized Cooking Course], please click on the task panel for details. ”

Xu Zhuo: ......

Lao Tzu is just thinking about it, and this can also trigger the task?

So if I want to revive the aura of the high-martial era now, can I also trigger related tasks?

He really thought about it for a while, but the system didn't react at all.

The sea cucumber was blanched for about five minutes, and before the time was up, Xu Zhuo was idle, so he turned his mind and entered the system.

Now that the new main quest has begun, let's see what the hell is going on.

Main quest: Standardize the cooking class.

Quest Details: According to the characteristics of the dish, the host is asked to develop a standardized and non-traditional preparation method, and formulate it into a cooking tutorial.

Quest Rewards and Punishments: Before the completion of the main quest [Inheritance of Central Plains Cuisine], the host will randomly reward a skill or C-level signature dish for every ten specific dishes that the host formulates.

Task time limit: within three years, depending on the progress of the task [Inheritance of Central Plains Cuisine].

Mission Prompt: None.

After reading it, Xu Zhuo smacked his lips, he hadn't cared about the main quest of the inheritance of Central Plains cuisine recently, so the dog system has increased?

The inheritance of Central Plains cuisine is to find a suitable university to cooperate with and open a culinary major of Central Plains cuisine through the influence of the Culinary Industry Federation.

However, the influence of the federation is still very small, and Xu Zhuo has no heart to talk to the university about cooperation, and this matter feels a bit like nowhere to start, so he has not followed up.

Now that you have this task, you can start to formulate some courses first, which can not only be exchanged for rewards, but also show your sincerity when talking about cooperation.

Well, after the Spring Festival, I started to develop a tutorial for cooking classes.

After making up his mind, Xu Zhuo came back to his senses, and the sea cucumber in the pot was almost blanched at this time, so he fished out the sea cucumber and put it aside for later use, and the chicken soup was directly poured out.

Then turn off the heat in the steamer and let the green onions simmer in the chicken broth for a while.

After doing this, he set up a wok, first slid the pan with peanut oil, then poured scallion oil into the pan, and began to prepare the sea cucumber to be roasted.

The first step of roasting sea cucumber is to fry the sugar color, but the difficulty of this step is not great.

Sugar color is used to color sea cucumber, compared with soy sauce, the sugar color is more ruddy and oily, and the color of the sea cucumber will be better.

In addition, as a dish known for tossing, the color of braised sea cucumber with soy sauce is a bit unsophisticated.

After the sugar in the pot melted, first there were big bubbles, then small bubbles, and when the bubbles gradually disappeared and the syrup in the pot had turned jujube red, Xu Zhuo poured the sea cucumber into it.

"Zila......"

When the sound of oil popping sounded, Xu Zhuo quickly stir-fried the sea cucumber twice with a spoon to let the syrup hang evenly on the sea cucumber, and then poured the pork bone broth into the pot.

The rich fragrance immediately wafted out of the pot, Xu Zhuo poured two spoonfuls of sugar into the pot, then covered the pot and began to simmer.

Put sugar first to make the sea cucumber taste sweet.

After this step was completed, Xu Zhuo was basically in control, because his method was the most traditional and cumbersome.

In cooking, the cumbersome steps are actually not a plus, but when it comes to the dish of roasted sea cucumber with green onions, it is not too cumbersome, and it can even be said that the more cumbersome, the better.

While waiting for the pot to simmer, Xu Zhuo took the green onion out of the steamer, and then took it out and put it in a colander to control the water.

The green onion pieces hung out of the chicken soup, let alone eaten, even if they smell, there is a mouth-watering fresh fragrance.

The sea cucumber in the pot had to be stewed for more than ten minutes, and at this time, Xu Zhuo picked some small rape, planning to blanch it and put it on the plate.

When he was picking up small rape in the side dish area next to him, an old man's fried sea cucumber with green onions was already out of the pot.

But I don't know if I don't cook often or if there are a lot of people and a little nervous, the old man was just about to pour the juice after putting the sea cucumber on the plate, and suddenly his hand shook and poured the sea cucumber juice on the outside of the plate.

Originally, this was nothing, but when everyone missed, they were seen by Cui Yong and Jiang Dabiao who were sitting in the audience.

And then......

"Damn, this trick is fantastic!"

"The old gentleman is really a hero, awesome!"

The applause of the two made the people sitting in the audience laugh, and even Yu Peiyong and others on the judges' bench were happy.

There was a barrage in the live broadcast room.

"Damn, who is this?

"The whole audience was seen from the beginning to the end, and this is more exciting. ”

"However, I still want to watch Lao Meng interview Boss Xu, and the interaction between these two people is interesting. ”

"It's all gone, it's impossible for Boss Xu and Lao Meng to ......"

No one expected that in this competition, the first laugh would actually come to the audience.

Everyone was relaxed, except for the old man who had missed.

He pushed the plate in front of him forward: "On such a solemn occasion, there is such a disrespectful phenomenon, I quit, I can't compare!"

Well?

At this moment, the judges and the audience were stunned, Jiang Dabiao lowered his head and asked Cui Yong in a low voice: "Are we too much?"

Cui Yong smiled, got up and said on the stage: "You yourself lost your hand but you didn't allow others to laugh, what kind of truth is this?"

I heard that the cause of this competition was caused by the positions of a few of you vice presidents, and if you have this mind, if you want to use it in cooking, will you still miss it?

To be a man, you have to have a face, you can't always think about relying on the old and selling the old because you are old, and dig out your heart and play with your heart every day, is it interesting?"

The old man knew that he couldn't compare with Xu Zhuo's approach, so he wanted to use the question to play and withdraw from the game, but Cui Yong didn't give him this opportunity.

He made several old men on the stage blush a little, and then walked out of the auditorium in a dashing manner.

Smoke a cigarette, slow down, and then drive to the Sifang Restaurant to wait for the celebration banquet.

Last time, when Peony Yancai was a ghost, it was this group of old men who were playing tricks behind their backs, and this time they coaxed again.

Both times they will end in failure, but you can't always focus on dealing with them, right?

So Cui Yong didn't hold back his temper and scolded this group of old men.

He was stunned, but the old men on the stage were a little ......

Come down, it is equivalent to acquiescing to Cui Yong's words, so many people are watching, and they are still live broadcasting, I am afraid that the reputation will stink at once.

But if you don't come down, everyone present actually knows what this competition is all about, so there is a bit of a dilemma.

Regarding Cui Yong's identity, in fact, many people know it, after all, he worked as a security manager in Sifang Restaurant for a month.

If you want to say that Xu Zhuo doesn't know about this today, I'm afraid everyone won't believe it.

So......

Tsk, you must not provoke Xu Zhuo in the future, this child seems to be gentle and elegant, but there are a lot of means to do it.

And depending on the situation, today's meeting should be just a warning, and if someone provokes him again, it may be more intense than this.

After all, Xu Zhuo has millions of fans on Weibo, and casually saying that the food in a certain restaurant is not delicious can bring immeasurable losses.

Xu Zhuo, who is most afraid of brain supplementation in everything and has been cooking quietly, has become a person who cannot be provoked in the eyes of many people.

Zhao Jinma stood up at the right time, he comforted several elderly players, said that Cui Yong's words were pure rumors, and pretended to let the security guards blast the troublemakers out.

After some interaction, the game continued.

This little episode made the arrogance and spirit on the faces of those old men completely disappear, and they didn't even bother to do some fancy work.

Now they just want to finish the game, and then symbolically praise Xu Zhuo, and then go home and close the door to thank the guests, and no one will be seen.

Xu Zhuo continued to cook at his pace, and when the bone broth in the pot had been boiling for about five minutes, he added a large spoonful of light soy sauce and a spoonful of salt, and added half a spoonful of sugar to it.

Sweet and salty flavors overlap, and the resulting dish has a richer flavor.

Don't worry about the dish being too sweet, as the salt in the light soy sauce will completely suppress the sweetness.

After boiling for another two minutes, Xu Zhuo poured the green onion into it.

At this time, the soup in the pot has become much thicker, and the gum in the sea cucumber has been boiled out.

But if you want it to be delicious, you have to keep simmering.

Taking advantage of this time, Xu Zhuo blanched the small rape he picked out and placed it in a long white porcelain plate.

When the soup in the pot could no longer cover the sea cucumber and became more and more viscous, Xu Zhuo added a spoonful of scallion oil to the pot.

The scallion oil will melt into the soup, which will not only increase the flavor of the shallots, but also make the soup shiny and attractive.

By the time this was done, everyone else had already finished their scallion roasted sea cucumbers, but everyone was not happy.

It's not just Cui Yong's cowardice, but the main thing is that they are stunned to find that the scallion roasted sea cucumber made by Xu Zhuo is really authentic.

Last time, when Xu Zhuo proposed to make peony and swallow vegetables, they underestimated the enemy, feeling that Xu Zhuo was young and couldn't make it at all.

And this time, when Xu Zhuo proposed the competition, they underestimated the enemy again, thinking that Xu Zhuo put all his energy on peony and swallow vegetables, and it was definitely not possible to make scallion roasted sea cucumbers.

There are even a few old men who even regard this competition as a press conference for their own restaurant dishes.

However, the slap in the face came so quickly, and now even if someone said that Xu Zhuo would do dragon liver and phoenix marrow, they would no longer doubt it.

When the soup in the pot is only shallow at the bottom, Xu Zhuo turns off the heat, carefully picks out the green onion segment with chopsticks and spreads it in the middle of the plate, and then puts the sea cucumber on top of the green onion segment.

Then turn the heat back on, put the wok on the stove, pour in the scallion oil again, and push the soup in the pot with the back of the spoon to make the scallion oil and soup blend together again.

Then take the pot and carefully pour the soup over the sea cucumber with a spoon.

In this way, a delicious and tempting dish of roasted sea cucumber with green onions is done!

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For the first time, I wrote a big chapter of 5,000 words and asked for a monthly pass!