Cheng Yang had actually seen the expressions on their faces a long time ago, and naturally knew that they had a lot of dissatisfaction in their hearts, after all, he hadn't shown his hand in front of them, and this group of guys really thought they were a layman.

"Why? You're still not convinced? Okay, believe it or not, the dishes I made in just ten minutes are ten times better than the ones you cooked before. Cheng Yang looked at these chefs, not arrogant, but extremely confident.

"Where is it, boss, you don't have to be like this, where are we not convinced, what you said is very reasonable. "One of these chefs is an older chef who came out to make a round, for fear that Cheng Yang would get angry.

"Don't you really want to learn a little bit of the real thing, or do you not believe in my strength? Go away, help me get two eggs and two chili peppers, and I'll make a chili scrambled egg out of these two ingredients, you can taste it." Cheng Yang knew what they were thinking, and they were all holding back their grievances, eager to spit it out immediately.

"Good. One of the younger cooks said at once, and then took two eggs and a few peppers from the pile of dishes he had bought next to him.

"You see, what is called knife work, as far as your knife work is like cutting from a stone, it is not beautiful at all, do you think this can still be eaten in a restaurant? This is a hotel, what are the three main points of a dish? color, aroma, and taste. Where's your color?" Cheng Yang picked up the two chili peppers and put them on the cutting board.

In fact, those chefs were ready to watch the excitement, they thought it was just Cheng Yang who was doing it, and besides, dishes like chili scrambled eggs really didn't have any technical content at all.

However, at the moment when Cheng Yang took out the knife, they knew that they were wrong, Cheng Yang's knife skills were smooth and smooth, the cut pepper was very neat, and the sound of the knife clattering on the cutting board was very rhythmic.

This kind of sword skill can't be practiced at all without five or six years.

"This is called knife skills, your vegetable cutting skills are the same as ordinary mothers cutting vegetables, too simple, without thinking about your head, you must be creative. Cheng Yang said again.

Cheng Yang started the pot to burn oil, but his brushing technique is also very familiar, it is simply beyond the reach of these people, brushing oil, beating eggs, even if it is a simple action of beating eggs, everyone can see a lot of details from it.

When Cheng Yang beats the eggs, he chooses the most fragile place of the eggs, so that the eggs are very easy to break, and after breaking, the egg liquid and egg yolk are evenly spread on the bottom of the pot.

A few simple small actions can be seen Cheng Yang's delicacy, the control of the heat, the mastery of the shovel in the hand, even the control of the amount of oil is extremely delicate, and finally put in the cut pepper when the egg is half-cooked.

"Remember, the chili must be put in when the eggs are half-cooked, not only to make the eggs easier to stir-fry, but also to make the chili taste better. Cheng Yang said while stir-frying this.

"It must not be too broken, and the strength must be mastered when stir-frying, and these eggs and chili peppers must not be entangled too deeply, otherwise it will affect the image, and the chili peppers and eggs must have a sense of hierarchy and be finely separated. "Cheng Yang inserted his waist when stir-frying, and the movement of the shovel was very small, and every stroke was just right.

"Awesome. "These chefs didn't know that there was so much attention to in such a small dish, and they used to almost always do it for speed, and then hastily stir-fry it a few times before serving it to the guests.

"Come, bring me a plate, and I'll teach you how to set it. Cheng Yang ordered to the surrounding cooks.

After a while, a plate was handed to Cheng Yang, Cheng Yang quickly shoveled out the chili scrambled eggs from the pot, and poured them into the plate little by little, and he also used the technique of shaking the spoon to make them spread naturally on the plate.

Such a dish is really pleasing to the eye, the light cyan and the light yellow are mixed together, and it does not look messy, just like a light yellow dress dotted with blue and white on it, which is very beautiful.

"Doesn't it look a lot more high-end?" Cheng Yang asked.

The chefs nodded, and then someone asked with interest, "Boss, can I try it?" ”

"You take chopsticks, everyone can taste them, the cost here is at most three yuan, and I will sell such a dish for more than twenty yuan, and the price is more than ten times" Cheng Yang confidently invited them to come to Pingping.

They also brought chopsticks, and everyone began to taste them with great interest, although they were a little unhappy with Cheng Yang's unfriendly attitude, but this kind of cooking skills could indeed conquer them.

"Woo, it doesn't smell very fragrant, this tastes too delicious, rich egg aroma, spicy as an embellishment, slightly salty, too exquisite. Someone couldn't help but praise when they took the first bite.

The others also nodded again and again, this dish is really delicious, and a few people can't help but go to the rice bowl to serve the rice and plan to eat.

"It's a shame that such a good dish is not used with rice. "There's a cook who has already made a bowl of rice.

Cheng Yang smiled: "So now you know, there are people outside the world, there are heavens outside the sky, our hotel is still different from your restaurant, our consumption will be much more expensive than the hotel, so the dishes must also be exquisite and delicious, not too perfunctory, you know?"

"You should practice your knife skills and creativity in dishes, don't stick too to the recipes of traditional dishes, and you can incorporate a little bit of your own ideas. "It's almost noon now, and Cheng Yang plans to buy a chicken and go back to teach An Keke to cook.

"Knowing the boss, we will definitely practice well. The head chef agreed.

"Your knife skills are pretty good, you teach them, the best way is to practice more, your age to enter the industry should not be low, but it is estimated that cooking is too perfunctory, you should already be familiar with the prop of kitchen knives, so it will be much faster than beginners. Cheng Yang added.

"Roger. The head chef nodded.

Cheng Yang saw that their attitude had also changed, and then he left the kitchen to buy vegetables, and now he was almost in the process of buying vegetables and studying dishes in the past few days, a little hard but also enjoyable.

Cheng Yang feels that cooking is actually an art, just like a painter painting a picture and a writer writing an article, which is very artistic and can make diners feel satisfied.