Crucian carp roasted tofu was placed on the table, and Xue Yi also opened his mouth, Su Zifang would not say it openly even if there was a problem at this time.

Although there are still doubts in his eyes, the movements of his hands are not slow.

I can't listen to the chef's words, but I'll talk about it after I have tasted the craft!

If you can't say the flowers, if you can't make a dish, then it's a waste of fun, and if you can't say that the food is delicious, then it's no problem.

Others are more or less the same idea.

Chen Chuyi and Mo Xiaomi also received one after another, and handed another one to Li Feixiang himself, and took the more dishes to Yang Qiong and other chefs in the back kitchen who were interested in commenting.

In terms of appearance, Li Feixiang's dish is very good-looking, the fish tail part is processed, raised high, and the fish eyes are lit with small bell peppers, and the red sauce is particularly festive.

Seeing that Su Zifang was interested in the fish tail, Li Feixiang said lightly: "The fish tail is fried and then fried and set, the skin is crispy and fragrant, and it can be eaten." ”

Su Zifang suddenly realized, and took a bite, and the clicking sound was endless.

Salty, spicy, numb, and fragrant flavors poured up at the same time, which was very energetic and drunk, so that Su Zifang, a person who had a bad amount of wine, had a white mind.

Shake your head, drive the momentum out of your mind, and taste the fish again.

The fried fish skin is slightly purple on the outside and wrinkled like a pot, and the inner part still retains the snow-white fish, and the taste is no longer a little fishy after being mixed with cooking wine and other ingredients.

The pickled pepper is chopped very finely and mixed with Pixian bean paste to make the taste more mellow and fragrant.

Su Zi put a piece of the entrance.

In an instant, he shook from head to toe as if he had been overpowered, and there was a kind of comfort of being covered by mustard straight into the heavenly spirit.

This feeling......

Su Zifang looked at the plate in surprise and didn't figure out how he could have this feeling, obviously he didn't smell any pungent smell, but this feeling was really refreshing!

Taste the tofu again, and it will be a different feeling.

Although it looks like it is covered with sauce, only half of it is so, and the half of the entrance covered with sauce does have the requirements of mapo tofu numb, spicy and hot, while the other half of the entrance is as soft and smooth as the tofu in crucian carp tofu soup, and it is full of fresh fragrance when you bite into it.

Well?

One tofu for two?

Su Zifang looked at Xue Yi suspiciously, but found that his master didn't have time to take care of himself at all, and he ate one bite at a time.

Looking at Chen Chuyi and Mo Xiaomi, they were also eating the tofu and crucian carp in the bowl seriously, sticking out their tongues while eating, and they couldn't tell whether they were spicy or numb.

Soon, the dishes were empty, and the dishes sent by the kitchen were also rewarded.

Ma Jiang knew that it was the chef's work for the interview, and the evaluation was quite high, and he felt that he could make some articles on Sichuan cuisine, but it just depended on the planning of the dishes in the store.

Zhao Xiaoman and Zhang Zidan don't have anything else to say, just a delicious sentence.

Yang Qiong put forward a bunch of opinions: "It's not spicy enough, it's not numb enough, it feels like it's deliberately taking some, but it's not enjoyable." If you join the company, remember to make a full version and try it!"

Su Zifang listened to this, and the chrysanthemum tightened.

Isn't that spicy enough?

With the acceptance of Jingling diners, this spicy is estimated to be on fire.

Su Zifang had seen someone eat a dish made by Mu Fei before, and he was burned on the spot after a little bit of spicy......

If Li Feixiang dares to use the complete spicy taste of Sichuan cuisine, I am afraid that all the diners in the store will have problems.

Xue Yi also put down his chopsticks slowly.

"What else do you cook?"

"Basically. ”

"Then let's have a dish of chicken and sunflower vegetables. Xue Yi unceremoniously said the second question.

Chicken sunflower vegetables!

This dish Suzi will be put together.

The main raw materials are chicken breast and sunflower vegetables, which are more famous banquet dishes in Sichuan cuisine, and the method is more complicated than boiling cabbage in theory, because the last step of this dish is thickening, and the soup used is the soup of boiling cabbage.

Su Zifang once suspected that this dish was not on the state banquet because it was not good-looking.

Now that he knows that Li Feixiang can do it, he naturally wants to see what kind of chicken meng sunflower he can make, and the expectations in front of him are even stronger, and he also understands the purpose of Xue Yi's examination.

Crucian carp roasted tofu is just a test of basic skills, if you can't even finish this dish, or if it's really crucian carp tofu soup, then it is estimated that you will not be able to get the stove, and you can only be regarded as a cook.

And apparently the crucian carp tofu passed the test, and then there was the next dish.

Li Feixiang didn't agree so simply this time, but asked rhetorically: "The best broth may be lacking, and it can't be boiled during this time." ”

Su Zifang hurriedly asked people to take out the soup that Mu Fei had boiled before.

Li Feixiang took a sip and nodded: "Yes, no problem." ”

After saying that, he got up and walked to the back kitchen again.

Mo Xiaomi followed the past and continued to start the live broadcast of Li Feixiang's cooking.

Su Zifang suddenly thought of a question: "Master, I found that this kind of non-spicy Sichuan cuisine seems to be very technical and time-consuming!"

Xue Yi didn't answer him directly, but asked with a smile: "Then do you think Huaiyang cuisine is time-consuming?"

"There are some!"

"The preparation process of Huaiyang cuisine restaurant is definitely relatively long, unlike other Shandong cuisine and Hunan cuisine, many of which are fast dishes. ”

"Some of the dishes in our store take three or four hours to eat, and it doesn't work at all. ”

Xue Yi smiled slightly.

"Huaiyang cuisine used to be called salt vegetables, do you know what the reason is?"

"Well, that's the basics. ”

"Huaiyang cuisine was the private kitchen dish of salt merchants at the earliest, and later the chef was exiled to the outside restaurant, forming a high-end Huaiyang cuisine. ”

"That's right. ”

Xue Yi bowed slightly.

"Those salt merchants are rich every day, and they have money left, where do you think they can spend their time?"

"It's nothing more than four words, eat, drink and be merry. ”

"You don't get tired of eating, so you have to cut a piece of dried tofu into shreds and a piece of tofu into thin hairs...... The best Sichuan cuisine is almost the same, and it is all something that the rich pursue. ”

"That's why there are all kinds of puree, all kinds of broth, all kinds of plating. ”

"In fact, this is true in all kinds of places, the more upscale and wealthy the place, the more variety of food you have. ”

"That's something you need to consider when opening a restaurant. ”

"Shibu is now in Jingling, and Xile Street is famous, so it can. ”

"Then if you look at why other restaurants have to choose places with a lot of traffic and expensive in the first place, they can only use this method to set off their value. ”

"As for the taste, most diners can't tell the difference between dishes with more than 9 points, and can only summarize the deliciousness. ”

"And when your dish itself is expensive, it makes it harder for them to judge. ”

"For example, the dish of three sets of duck. ”

"If it's a building outside the building, and the customer doesn't drink the taste of the soup, and everyone says yes, they will suspect that there is something wrong with their tongue, and if it is another store, they will probably say that the dish is not delicious. ”

......

After saying a few words, Xue Yi was stunned for a moment, it seemed that he was talking to Su Zifang about high-end dishes just now, right?

Why did you suddenly get involved in the concept of opening a store?

Hurriedly retracted the topic.

"Actually, there is a taste of the difficulty of making dishes, but it is not obvious enough, so we rarely have such dishes in our store, but if you want to make a high-end restaurant, you can still consider it, after all, it is famous. ”

Su Zifang suddenly realized, and had other ideas about the silent management in his heart!