The deboned chickens, ducks and pigeons lie on a cutting board, stacked next to the filling to be filled.

Su Zifang blanched the pigeon out of shape according to the action in his memory and filled it with the filling. scalded the chicken again, and was about to stuff the pigeon, when he suddenly heard Xue Yi cough heavily.

"It's the other way around. ”

Su Zifang reacted suddenly, and the order in which this dish was stuffed each time had to be reversed.

I deliberately pointed it out before, but I forgot about it when I got started, and I was really a giant in theory and a dwarf in practice.

In a magic trick, the pigeon is instantly turned around and stuffed, and then the chicken is stuffed into the belly of the duck, and the ham and green onion knots are steamed in the pot.

Covering the pot and watching the qi rise, Su Zifang suddenly had the idea that the three (tào) ducks were nothing more than that.

"Your dish, it's wasted. Xue Yi finished reading the whole process, except for the word "reversed".

It wasn't until now that he looked at Su Zifang's fluttering face that he struck.

Seeing that his apprentice still looked ignorant, he didn't speak, but shook his head: "You'll know when you get out of the pot." ”

"But it's not a big problem, you can see for yourself what the problem is, just remember it next time. After Xue Yi finished speaking, he glanced at the time and went to rest by himself, leaving the kitchen to Su Zifang and the others.

"Huh?" Su Zifang set his eyes on Zhao Xiaoman and the others, but he only got the expression (qíng) of Mo Neng.

At the end of the morning, Xie Guang was basically fine, and turned his attention to the remaining filling.

"Why don't you teach me how to wrap a bun?"

"Okay. ”

Mu Fei was just bored, and when he saw that someone wanted to learn, he stepped forward and began to explain, and Kong Yan also followed and watched.

"Why don't I try it with you?" Su Zifang pulled Kong Yan and whispered.

"What??" Kong Yan glanced at it, he didn't expect Su Zifang to be so studious, and he had to work hard to learn cooking skills between cooking.

"It's not. Su Zifang shook his head.

"I want to see if if the soup stock you make is the same as if it were someone else's soup, it won't taste good. ”

Kong Yan: ???

He had never thought of such a strange way before.

After all, there is not much chance to try.

When he was in the Confucian Restaurant, the division of labor among the chefs in the back kitchen was relatively clear, and he belonged to the kind of existence that could finally compete for the stove, but because the taste of stir-fry was not good, he was left in the back kitchen for less than half a year before leaving his own research.

Even if I occasionally practice with leftover side dishes, I just make stir-fried dishes, and I don't think about seasoning the soup stock to make a dish that suits the cuisine.

So it's been almost a one-man affair all along.

Although Kong Zhengming taught him a lot of things, he was only limited to knife work, ingredient identification, and stir-frying, according to Kong Zhengming, there was no such precision (xìng), so he never said anything.

was reminded by Su Zi like this, and he really felt that it was somewhat feasible (xìng).

After all, my weakness lies in the seasoning of compound ingredients, not cooking ingredients, and once there are prepared ingredients prepared by others, it will not make the previous miserable situation.

"Good!"

"Then let's use large (ròu) slices, I felt good when I ate it yesterday, but I lacked some broth to taste, why don't you try it?"

"Try it?" Kong Yan was a little excited.

In the kung fu of marinating (ròu), Su Zifang reseasons the broth to make a soup stock that even the system gives an A-grade rating.

Kong Yan has been around for the past two days, and he is also familiar with the practice of large (ròu) films.

After ten minutes, boil the slices under the pot (ròu), boil the fat over low heat, add the soda and put the prepared broth to start simmering.

Watching the slices in the pot slowly collect the juice, the color becomes more and more person. Kong Yan hurriedly turned over and let the other side enjoy the same service.

A smell of ròu, with the aroma of sauce and broth, rose from the pot and penetrated into the nostrils of the two men, causing a burst of salivation.

Soon, there was only a little soup left in the pot.

Kong Yan immediately came out of the pot.

The few people in the back kitchen also knew what the two were doing, but considering that the blow after the defeat did not surround them, they only left a look and ear on the Kong Yan (shēn).

"Taste?"

"Boss Su, you come first. ”

Kong Yan forcibly endured the heart (qíng) that wanted to shed tears, cut off half of the slices (ròu) and handed it to Su Zifang.

Although he had tried countless times on his own, this was the first time that someone had worked with him in the real sense of the word to study a viable (xìng).

And smelling the smell and looking at the appearance, it seems that they are a little successful.

Having failed too many times, Kong Yan instead had a kind of worry that the kimxiang (qíng) was more timid.

If it doesn't work, he can comfort himself that this is fate and can't be changed, but if it succeeds.

Doesn't that mean that he can't make his own compound dishes through normal channels, and can only rely on other people's prepared dishes.

This is a bigger blow for a chef.

"Don't think too much, you can't say anything. Su Zifang gave a reassuring sigh and began to taste the slices on the plate (ròu).

It is a little different from the large (ròu) pieces made by Kong Yan himself.

I don't know if it's because he's taken care of it more carefully, or if it's the chain reaction after adding dashi.

In the mouth, the flavor of the sauce blends in with the flavor of the broth, and it is noticeably more fragrant, with the fat (ròu) part fat but not greasy, and the lean part (ròu) thin but not firewood.

After chewing, the soft and tender (ròu) juice bursts out in the mouth, and the deliciousness makes you eat three bowls of rice in a row.

Su Zifang looked at Kong Yan.

Kong Yan's face was a little expectant, a little nervous, and a little worried.

"It worked. ”

Su Zifang said three words calmly and with a smile.

Kong Yan was stunned at first when he heard this, but soon turned into ecstasy, and the whole person exuded indescribable madness. Immediately, regardless of the image, he stuffed the whole piece (ròu) into his mouth in one bite.

Delicious (ròu) juice!

Delicate fat!

Skinny (ròu) of the tendons!

Salty and fresh sauce!

The four flavors form a taste bud bomb in the mouth that is unique to the large (ròu) slice.

The crispy crispiness on the outer layer of the slice formed a complex texture that made him burst into tears instantly.

He chewed the slices vigorously, chewing every strand and piece of fat greedily before swallowing them reluctantly.

This delicacy is not as delicious as the nine-turn large intestine made by Kong Zhengming, nor is it as delicious as the three (tào) duck produced by Xue Yi, and even the simplified version of the mushroom soup made by Mu Fei can't be compared.

However, it is a successful compound dish made by himself.

This meaning was far more exciting to him than others thought.

He has been cooking for eight years.

He thought that he had accumulated a solid foundation in knife seasoning, and he was about to raise a knife to leave a name in history.

But reality brutally slapped him.

He, Kong Yan, as the apprentice of the master of Lu cuisine, Fu Kong Zhengming, is actually a chef who does not meet the seasoning.

All the single-flavored dishes can be delicious in his hands, but the multi-ingredient dishes are not satisfying.

It's not even as good as a new chef for less than three years.

The name of the seasoning idiot has been with him for so long.

Now there's finally a chance to make a difference.

Although he and Su Zifang made this large (ròu) piece together, it means that he is not an eternal seasoning idiot, but has the possibility of change (xìng).

The road ahead is dark, he has been on this road for eight years.

Now, he decided to say to the people who had laughed at him: "You are wrong!"

Don't bully young idiots!