Yuan Caizhe didn't say much, and he didn't ask anything after seeing what he said, he nodded directly and pointed to the water platform: Will you kill fish?

He knew that this was Yuan Caizhe's test, and it was also his own dismount, so he didn't hesitate to pick up the kitchen knife and shoot it on the head of the fish, ready to start killing the fish.

"Wrong!"

Yuan Caizhe's voice suddenly sounded.

Don't say anything now, Su Zifang was stunned for a moment.

What's wrong with this fish-killing step?

Su Zifang didn't speak, he knew that He's so-called temper would definitely ask in three seconds.

Sure enough, He immediately put down the kitchen knife: "Master Yuan, where am I wrong?"

Yuan Caizhe glanced at He So: "Are you left-handed?"

He looked at his right hand and laughed: "Of course not. ”

"That's your posture is wrong. ”

After Yuan Caizhe finished speaking, he took the fish in He So-called's hand, buckled it on both sides of the gills, padd it with a towel, and firmly pressed a fish on the water platform.

"That's the right way to kill a fish. ”

As he spoke, he took a small knife with a long blade and a narrow blade from the knife holder, reached under the gills of the fish, and stabbed it down.

Bright red blood gushed out from the side of the fish's head in an instant.

Looking at He So-called's stunned expression, Yuan Caizhe threw the whole fish into the ice water and washed his knife: "This is the first step to kill the fish." ”

Su Zifang immediately sent a message to Wu Ping, asking what Yuan Caizhe meant by this operation.

My senior brother was born in a fish seller, so he must know this hand very well.

Sure enough, Wu Ping's message quickly replied.

"How?

"This is actually not killing fish, it is a kind of bloodletting, which is generally used on top fish sheng, and ordinary people are too lazy to deal with small fish. ”

After Wu Ping explained, he also deliberately searched for the relevant news of bloodletting and sent it to Su Zifang.

"There are generally two kinds of bloodletting, one is to cut the tail of the fish and then let it swim slowly in the ice water, so that the fish blood can be clean, but the process is more cruel, so many chefs do not choose this method now. ”

"The second is what you just saw, where you make a sharp cut down at the lower edge of the gill cover, which is in the direction of the fish's abdomen. ”

"Because the capillaries of fish are mainly concentrated in the gills and tail, and the large arteries run through the lower part of the gills and tail, it is easy to cut. ”

"After bleeding like this, the fish will have a lot less fishy smell. ”

"When dealing with marine fish and fish with a strong earthy smell, you should especially remember to bleed, and the fish is generally fine. ”

Hurriedly thanked his senior brother, and then looked at Yuan Caizhe, his gaze became different, a person who can make Wu Ping a master of killing fish, there is absolutely no problem with this strength.

On the side, Yuan Caizhe also briefly explained to He the so-called method of killing the fish just now.

But why is it obviously a little twisted: "Since it's not very important, why kill the fish according to this?"

Yuan Caizhe burst out laughing.

"Not important?"

"The more top-notch ingredients are, the more meticulous they should be, this is the words left by our ancestors. ”

"Now look at how the ingredients are handled abroad? A cow should be divided into dozens of different names according to its parts, and it should also be marked with grades. In China, it is beef shank, beef shoulder, beef brisket, and beef lin. ”

"It's not that it's not okay, but it's too rough and not conducive to the preparation of the chefs in the back. ”

Yuan Caizhe pointed to the fish in front of him and said.

"It's just a normal carp, not a bluefin tuna, but it still has its own specificities. ”

"Carp, with large scales, fine teeth, feeds on benthic animals and has a very high protein content. ”

"If you don't drain the blood, there's a good chance that the dish will smell earthy or fishy. ”

"And if you use too many spices to interfere with the taste of the fish, it is actually a cliché. ”

"Therefore, whether you are killing fish or cutting meat, you must start from the first step to clean the ingredients, leaving only the ingredients themselves. ”

After Yuan Caizhe finished speaking, Su Zifang finally understood why it was also a water platform, and Yuan Caizhe was the first water platform outside the building.

If such people are not the king of the water platform, then there is really no one else.

He was even more frightened and couldn't say a word.

He has killed a lot of fish since he was a child, but none of them have been dealt with in this way according to Yuan Caizhe, and some questions have resurfaced in his mind, and there seems to be a flash of inspiration in the fog, and he understands some improvements in his cooking skills.

Hurriedly thanked Yuan Caizhe and Su Zifang.

As soon as Su Zifang wanted to be proud, he heard Yuan Caizhe continue to speak slowly: "Don't thank you first, you still have a lot of questions!"

After speaking, he looked at Su Zifang: "Does Boss Su want to ......?"

"Ahem, forget it, I still have some things, another day, another day. ”

Su Zifang didn't want He Zhi to see his equally unprofessional fish-killing skills, so he hurriedly excused himself and returned to the hall and began to look for other things.

As soon as I turned on my phone, a text message popped up.

Su Zifang looked at the text message with a little surprise on his face, it was actually the registration information of middle and senior chefs!

I want to sign up anyway, and I just don't have anything to do now, so I can take a good look at the policy situation.

I didn't expect to see that this year happened to be reformed, and the middle and senior levels could sign up together, and the certificate would be reissued according to the passing results.

Su Zi was overjoyed, and immediately thought that this was a plug-in opened by the system for him.

What I lack most now is time, but I didn't expect to be able to solve two exams at once, which is too perfect.

As for the list of secretaries next to him, Su Zifang didn't pay attention to it.

It's like when you watch some movies, except for fast forwards and certain shots, you don't pay attention to the director, screenwriter, cameraman, etc.

Anyway, in the end, the audience only remembered the teacher.

After completing the step-by-step operation according to the instructions, Su Zifang saw that a successful registration popped up on the mobile phone page, and breathed a sigh of relief, at least he would not find that he had not registered when he arrived at the examination room.

Stopped for a few seconds.

Su Zifang turned on the computer again, reconfirmed it with the web version, and found that the registration was successful, and this hanging heart was finally put down.

Looking at the exam time, there is still a month left, and Su Zifang felt frustrated again.

If it is postponed like this, he will have to get the technician qualification certificate a month late, and it will be a big loss if he misses the selection.

Thinking of this, Su Zifang began to pray that this selection would be later, so that he could master more skills and not be eliminated in minutes when he arrived at the scene.

All afternoon, Su Zifang was asking about Zhao Xiaoman and Zhang Zidan's exams, but he only got two answers that didn't mean much.

"Intermediate chefs mainly focus on cooking and cold cuts. ”

"As for the senior chef, I haven't taken the exam either, but this time with you, I'll know when the time comes. ”

Su Zifang bowed his head silently.

Ay...... It seems that it is more reliable to ask Ma Jiang.