Fortunately, the Qianlong cabbage was not upgraded at that time, let alone the sesame sauce beans.

Otherwise, such a good upgrade opportunity was wasted.

Xu Zhuo was secretly glad while eating fried noodles.

It seems that no matter what you do, you still have to stick to yourself.

You can't be led by other factors.

After eating, the old lady went back to her room for a lunch break, Xu Zhuo cleaned up the kitchen, changed her clothes and took a taxi to the first floor, and began to help in the back kitchen, by the way to feel the atmosphere of the back kitchen on the first floor.

The kitchen on the first floor tastes different from Xu's restaurant Herongcheng.

The kitchen of Xujia Restaurant is more Jianghu.

Because the chefs are all apprentices of the old man, they are all brothers and brothers.

No matter what they think in their hearts, they are all harmonious on the surface anyway.

The elder brother and younger brother kept shouting, and those who didn't know thought that this was the reincarnation of a good man in Liangshan.

The kitchen of Rongcheng is very commercial, and whoever should do the work is responsible, and there is no human touch to talk about.

The relationship between people is that of colleagues, there is no communication, and there is no difference between office workers in an enterprise unit.

The back kitchen on the first floor is different.

It's the back kitchen, but it's more like a classroom.

The chefs of the back kitchen are all part-time teachers at the School of Culinary Tourism of Yangzhou University, so in the back kitchen, the assistant chefs and waiters all call them ...... Teacher.

Yes, teacher.

This title, which should have appeared in the school, is popular in this smoke-filled kitchen.

A well-made kitchen is like a laboratory for scientific research.

The academic atmosphere is very strong.

It's just a bit of a disobedience.

Especially for Boss Xu, who has skipped class for four years.

When I heard the title of teacher, I unconsciously wanted to skip class.

And Yu Peiyong's title made him even more sideways.

Because he found that everyone didn't call Yu Peiyong as the master, nor did they call the boss.

Instead, call him ...... Professor Yu.

Well, Yu Peiyong is a visiting professor at the School of Culinary Tourism at Yangzhou University, and he also participated in the establishment and construction of the college.

To be honest, if it weren't for Yu Peiyong's strong support behind him, it would be a matter of two questions whether this culinary tourism college of Yangzhou University would be able to open.

The old lady is Professor Xu Zhuoren.

Unexpectedly, Yu Peiyong, a cook, is also a professor.

Compare the old couple who can only pretend to be forced and play mahjong......

What a gap!

The elders are envious of other people's children.

As everyone knows, children also envy the elders of other people's families.

The two professors of the Yu family are also quite interesting.

One is aesthetics and the other is cooking.

There are also some connections with each other.

For example, the plating carving and knife work that Huaiyang cuisine is most proud of are the concrete embodiment of beauty in life, which is pursued and studied by aesthetics.

The theories of aesthetics also have guiding significance for plating and carving.

I don't know if the two came together in the early years, whether it was also because of cooking.

It was the first time to be in a kitchen with such a strong academic atmosphere, and Xu Zhuo was somewhat uncomfortable.

And the dishes he is good at are not available on the first floor.

So......

Boss Xu turned around and could only choose to cut the pier in the back kitchen.

Because of other work, he either can't do it or can't do it.

It's a little embarrassing.

But this kind of place, the old man should like it.

He knows a lot about Huaiyang cuisine and can pretend to be as much as he wants.

No wonder I made Pingqiao tofu after returning from Yangzhou, and it is estimated that the back kitchen on the first floor has communicated with the chefs here.

"You are Professor Xu's grandson? ”

In addition to being busy, several chefs came over to say hello to Xu Zhuo.

However, their words made Boss Xu a little curious.

"Professor Xu?"

Seeing Xu Zhuo's confused face, several people explained.

"It's the old gentleman who came to the first floor for a few days on the National Day, he said that he is Professor Yu's brother, and Professor Yu's cooking skills are taught by him, so let's call him Professor ......."

Xu Zhuo had a feeling of crying and laughing.

This old guy is really ......

Yu Peiyong's professor was promulgated by Yangzhou University, but what is the matter with being a self-appointed professor?

But his own old man can really do this kind of thing.

At three o'clock in the afternoon, Meng Liwei sat in the private room and started to do a live broadcast.

On the table were dishes such as boiled eggs and stinky amaranth stalks.

Most of the plates were filled with each other, and the boiled eggs of the boy's urine in the middle were six in one go.

If you challenge, you have to eat properly.

If you can't learn from those Internet celebrities who come and go, you will rely on filters and beauty pretenses.

Pang Shijie, as a guest in the live broadcast room, sat next to Meng Liwei, and he was responsible for explaining the origin and eating of these dishes and the extension of the dishes to the fans in the live broadcast room.

This arrangement makes this tasting event seem very formal.

At the beginning of the live broadcast room, Xu Zhuo was holding his mobile phone in the kitchen and gave Meng Liwei a wave of rewards.

also posted a message in the comment area: "After all six eggs are eaten, the reward will exceed 10,000, brothers stand up!"

To create an atmosphere, you have to operate like this.

Soon, everyone found out that Xu Zhuo was actually there, and they were so excited that they began to brush the barrage to give rewards, calling friends to increase the popularity of the live broadcast room.

It's a famous scene and can't be missed.

There have also been anchors who have eaten heavy food live in the past.

For example, beef deflated hot pot, canned herring, boiled eggs in children's urine, etc.

But the portions are all a little bit.

Just taste it and make a gimmick.

But Meng Liwei was different, he made six boys' urine boiled eggs at once, and the portions of other stinky dishes were also very large.

If you finish eating, you'll be at least half-full.

Honest people!

After Xu Zhuo finished posting his comment, he put away his mobile phone and followed Yu Peiyong towards the warehouse.

At this time, it was afternoon tea time, and the kitchen was not too busy, so Yu Peiyong planned to take this opportunity to teach Xu Zhuo the tips for selecting ingredients.

As a chef, you have to be a picker.

What kind of ingredients are good and what kind of ingredients are bad, you have to remember clearly in your mind.

In addition, it is necessary to formulate the dishes according to the type of ingredients.

There are a lot of doorways in this, and you have to study carefully.

"I don't know if your grandfather taught you, so according to the reserves of our Huaiyang Cuisine Warehouse, I will tell you about the precautions when selecting these ingredients. ”

There are several warehouses on the first floor.

Depending on the ingredients, the temperature, humidity and ventilation of each warehouse are different.

For example, the air in the dry product warehouse where the two are located is relatively dry.

Rows of shelves are neatly arranged with a variety of dried ingredients and condiments, and each ingredient is marked with the purchase location, purchase time and storage time next to it.

It's really exactly like a lab.

It's just cooking, as for making it so meticulous?

Yu Peiyong said with a smile: "These dried dishes must have enough drying time to taste better, so they can't be used when they have just been put into storage, and they must be stored for a period of time, and they should be labeled to facilitate the selection ......of side dish masters."

it!

Is it so exquisite?

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