In order to play the role of the leader, Hao Cheng immediately said after seeing Yuan Zhou start to move: "Everyone quickly take out your notes and start recording." ”

"Yes, yes, take it right away. Wang Qiang was the first to respond, took out a black notebook with a pen pinned to it, and began to take down the pen and start recording as he spoke.

On the other side, Liu Li and Huang Fei didn't say much, and directly picked up the notebook and began to record.

Of course, he first records what he ordered, and then what needs to be confirmed with his cooking skills.

The four of them were a little nervous about this behavior, but no one paid attention to it at the beginning, because there were more people doing it, and the diners liked it.

Some diners even gossip about who can take notes and write the fastest.

Yes, the four of them recorded very calmly, and the fastest writing at present is Huang Fei, of course, his words are the kind that only he knows.

Yuan Zhou also quickly did what they ordered.

At this time, Huang Fei, who was like a god, keenly discovered and affirmed one thing, his brows furrowed slightly, but he recorded it more seriously in his hands.

It wasn't until the four of them finished cooking and Yuan Zhou continued to cook other dishes that Huang Fei took advantage of the gap between Zhou Jia's dishes and said: "I found that in the past two days, Boss Yuan has been one-fifth slower when he did the dishes we ordered. ”

"What do you mean? Liu Li touched his big belly and asked curiously, most of his brain power was still in the aftertaste.

"Boss Yuan's craftsmanship can be said to have returned to the basics, there is no sudden slowdown, it is a fifth slower, you mean that Boss Yuan did it for us to see?" Hao Cheng was the first to react and asked.

"I think so. Huang Fei nodded.

"It seems that the speed has indeed slowed down when you say this, and Boss Yuan is also too good for us. Wang Qiang couldn't help but say with emotion.

After the experience of eating here in the past few days, several people's names for Yuan Zhou have changed from the previous Chef Yuan to a more cordial Boss Yuan.

"I think we have to be more serious and not let down Boss Yuan and our master. Huang Fei said seriously.

"Yes, it must be Boss Yuan who sees that we are really learning art to be like this, but there must be the credit of the master in this. Hao Cheng nodded.

"It's really not going to work hard anymore, I'm going to go back tonight and practice two more dishes. Liu Li touched his big belly and sighed.

"That's right, practice more, such good conditions can't disappoint the master and Boss Yuan. Wang Qiang nodded.

And Hao Cheng and Huang Fei on the side also nodded in agreement.

The current learning conditions are much better than in the past, and now the basic information can be checked online, and those who are more advanced can at least know where to study.

But it is strange to say that the learning conditions are better, but it is difficult to forge a master like in a difficult time.

When the four of them made up their minds to work harder to practice their cooking skills, Zhou Jia served a meal for the four.

Of course, the first to be served was Huang Fei and the three of them, and the last was Hao Cheng's fried cocoon white and oily gluten stuffed meat.

Stir-fried cocoon white is packed on a turquoise lotus leaf-shaped plate, and the whole cocoon white cut into diamond-shaped slices is beautiful jade white, with a hint of light green on the side, and the slightest heat is bubbling on it, which is very beautiful set off by the turquoise plate.

When it is close to the front, a fragrance belonging to the white water slowly wafts into the tip of the nose, making people feel so refreshing as if they smell the fresh white water that grows on the edge of the lake, so crisp and tender green feeling.

Another dish of vegetable oil gluten stuffed meat is the focus of Hao Cheng's attention.

Hao Cheng dragged the plate directly, it was a medium-sized soup bowl, which contained two burnt brown-red and translucent oil gluten stuffed meat with oil beads.

The soup in the bowl is soaked with half of the oil gluten, and the oil gluten that has been dragged to the front exudes a delicious taste.

"That's the smell, it's so fragrant. Hao Cheng closed his eyes slightly and said with a smile.

"It's delicious, but it's time to divide the dishes. Liu Li on the side reminded in a low voice.

Hao Cheng immediately opened his eyes, reluctantly looked at the two complete oily gluten stuffed meat, and said after a while: "Then I'll divide one out and you can do it." ”

In fact, Hao Cheng originally wanted to say that it was divided into half, but seeing that the remaining three people were looking at him, he could only swallow such an idea and say half of it.

However, even if it was to divide the oil and gluten stuffed meat, Hao Cheng personally divided it, and the brown and red chopsticks neatly picked up a meatball and quickly distributed it to the empty bowl on the side.

In fact, Hao Cheng secretly observed before the clip, and wanted to clip smaller meatballs, but found that the two were exactly the same size, and in the end he could only clip one with his eyes closed.

Of course, Hao Cheng also divided half of the soup in the bowl.

After sandwiching the meatballs, Hao Cheng didn't care about anything else, and directly stuffed the chopsticks into his mouth and tasted the taste.

An extremely salty and fresh taste spreads in the mouth, making people feel a rush of appetite at once, and finally with a hint of sweetness, and a mellow and distant aroma slowly enters the heart.

"This is actually an aged Huadiao wine!" Hao Cheng's eyes widened and he savored it carefully.

Yes, Hao Cheng was waiting for the ingredients of this Huadiao wine at the beginning.

Chefs in Jiangsu and Zhejiang like to put some Huadiao wine to remove the fishy fragrance, and this oil gluten stuffed meat is a famous dish in Wuxi, where the taste is sweet, and when making this dish, Huadiao wine will be put to remove the fishy fragrance.

But this dish should logically be made from the local Huadiao wine in Jiangsu, which is the authentic Wuxi vegetable oil gluten stuffed meat in their hearts.

But in fact, Huadiao wine is called Shaoxing rice wine, and although Jiangnan was called Wu in ancient times, but in fact, no one obeys anyone between the counties, so there is an invisible rule for making this dish, that is, Huadiao wine from Jiangsu must be used.

It's a secret practice, but it happens to come from a place where Jiangsu chefs care about it.

And now, Hao Cheng obviously tastes that this is their local taste, and it is still the taste of Huadiao aged wine.

The flavor is soaked in the soup, mixed with the salty and fresh flavor, and when it bursts in the mouth, it is impossible to ignore.

"It is worthy of Boss Yuan, who can even do this little detail. Hao Cheng admired Yuan Zhou even more in his heart.

With this mood, Hao Cheng took the rice on the side, scooped up a spoonful of soup with a spoon and poured it directly on the rice.

The rice is just the right temperature and the brown broth is directly stained with oil.

"It smells so good. Hao Cheng couldn't wait to pick up the bowl and take a bite.

In an instant, the salty and fresh taste and the fragrance of the rice itself exploded directly in his mouth, and Hao Cheng couldn't help but chew it.

As you chew it, every grain of rice is soaked in soup, and you have the satisfaction of eating a bowl of oil soup and rice when you were very hungry when you were a child, and it is amazingly delicious.

But after a while, Hao Cheng ate a small half bowl of rice, which was the result of his extreme restraint.

"It's so delicious, it's exactly how delicious every bite is. Hao Cheng couldn't help but put down the bowl and stretched out his chopsticks to pick up the meatballs.

The smooth meatballs rolled between the soups, and Hao Cheng was stunned that he couldn't find a place to put the chopsticks.

It is said that the outer layer of this oily gluten stuffed meat is oil gluten, and the inside is stuffed with meat filling, but this oil gluten naturally has to open an opening to stuff the meat in.

But obviously this meat ball is smooth and has no mouth, which also makes Hao Cheng both surprised and a little curious.

However, in the end, the desire to eat meat overcame everything, and Hao Cheng directly used chopsticks to clip the meat balls in half.

At this time, the meat balls are sandwiched in half, and the light-colored meat filling inside gives off an attractive meat flavor.

......