Seeing Zhang Yuxin away, several chefs finally had time to sit down and start communicating.

Half of the so-called was Peng Lidong (bī), and half of it was to really see it, they were all young people in their twenties, why did Su Zifang cook so well.

Qiao Xin was very simple: "I came to learn Phnom Penh cabbage, it would be better if I could learn something else." ”

Yu Guan: "Dad just came to see you, let you cheer, Dad is proud of you." ”

Su Zifang first blocked this self-proclaimed father.

When I wanted to go to the Hanfu Restaurant, I said "Dad save me", and now that the plan has succeeded, he has begun to "My son has done a good job." ”

Do you still want to learn the essence of your own cooking?

Dream!

After glancing at the three of them, Su Zifang felt that it was better to start with the so-called problem.

"You...... I remember that the judges' comments seemed to be based on poor foundations?"

He blushed and explained: "It's not that the foundation is too bad, it's just not so solid." ”

Mortified!

After (shēn) became a chef, he was actually said to have a poor foundation, which is too much to say.

An abnormal flush appeared on Ho's face.

"Let me think about it, Master Peng and Master He sent you to me?

Su Zifang guessed as he thought about his so-called performance.

Seeing the white face of He Zhi next to him, he knew that he had guessed correctly.

In fact, it is easy to think that even if he starts from the water platform in Jianghuai, no one will say that his knife skills are very poor, and even if the cutting board and the chef are not in order, they will help him change the knife, and then praise him in front of He Jianmin.

"Master Xiao He's knife work is really good!"

Think about it this way...... If the so-called basic skills can be solid, it is really hell.

Incidentally...... He also knows how the cover character of "Star Chef" got up.

After all, after excluding the knife work, the so-called heat of making eel is still okay, at least eight out of ten will not overturn.

At his age, it's not bad.

And the highlight of that issue seems to be Huaiyang cuisine...... He Jianmin has a full page, and it is normal for He to be stained.

Retracting his gaze, Su Zifang had a plan to settle him.

Let Yuan Caizhe take it for a month, and I guarantee that there is no problem.

Look at Qiao Xin again.

It is not difficult to make the dish of Phnom Penh cabbage, and with Qiao Xin's foundation, it is estimated that you can master the basic essentials in less than an hour.

But it seems that Qiao Xin hasn't comprehended her original intention yet, do you want to help her?

After thinking about it, Su Zifang looked at Qiao Xin: "You make a dish that you think is the best for me." ”

"The best?" Qiao Xin was slightly stunned, her eyes staring at the ingredients next to her a little overwhelmed.

She knows a lot of cooking, but she really can't think of the best for a while.

"Or what you're best at?" Suko reminded aside.

Qiao Xin thought about it again, then, it should be Tai Chi taro paste.

Tai Chi taro puree?

Fujian cuisine?

Su Zi was stunned for a moment, and looked at Qiao Xin with a little strangeness: "Aren't you the chef of Huaiyang cuisine?"

Qiao Xin glanced at Su Zifang: "My mother is from Quanzhou, and it is normal for her to be able to cook Fujian cuisine." ”

Su Zifang: ......

There are taro for practice dishes in the store, but it is not betel nut taro, and Qiao Xin did not dislike it when he saw it.

Peel the skin, wash it, change the knife and cut it into pieces, then put it in the steamer.

Su Zifang and a few people watched quietly from the side.

Soon, after the taro paste is steamed, take it out and add sugar and cooked lard to press it into taro paste, adjust it into a paste with moderate hardness and softness, and put it on a plate.

Draw the shape of Tai Chi with chopsticks, then spread the bean paste filling on one side, flatten it, re-steam it in the pot, take it out and pour a layer of cooked lard after it is thorough, and seal the gas in it.

Finish with a cherry and serve.

[A Tai Chi taro paste with full color and fragrance, grade S. 】

[Lack of cooking skills. 】

The system prompted Su Zifang to know that the dish definitely tasted good without opening his mouth, but in order to pretend, he still dug a spoonful and tasted it.

The mouth is soft and delicate, and the lard mixed with taro paste brings a taste like ice cream, but it has a completely different temperature, and it takes a long time to swallow it.

Then there is the bean paste, this time with a different texture, mixing two sweetnesses to create a compound taste in the mouth.

Sweet but not greasy, no wonder it is a dessert dish that is famous all over the country.

"This dish is delicious!"

After the food was silent, several people in the kitchen also praised after tasting it.

"Hey, Qiao Xin, you are so good at cooking Fujian cuisine, why don't you learn Fujian cuisine?" Zhao Xiaoman suddenly asked.

"Anyway, the Buddha jumping over the wall of Fujian cuisine is still the pinnacle of Chinese cuisine. ”

Su Zifang was stunned for a moment and reacted: "Yes, isn't it good for the Buddha to jump over the wall?

Qiao Xin frowned: "My mother is not a professional Fujian chef, so she can't cook authentic Fujian cuisine." ”

"Then how did you learn Huaiyang cuisine?"

"My dad is a chef of Huaiyang cuisine!"

Su Zifang: ......

Sorry to interrupt!

It feels like the whole world is a second-generation chef (qíng)!

He, Su Zifang, born on a sunny day, the owner of the Xile Street Development System, the hegemon of the young chef group of the Huaiyang Cuisine Competition, the head of the silent food, the outstanding graduate of the old south, and the first person of Jingling food Internet celebrity·· The closed disciple of Huaiyang Kitchen God, good man, lemon!

In order to recover the scene, Su Zifang decided to turn on the big move, coughed lightly twice and pretended to be majestic: "Qiao Xin, haven't you found the most suitable path for you." ”

The words just came out.

The food was silent, and everyone and the chefs who came to learn were confused.

To say that they can also taste this dish is well done, but as soon as Su Zifang opened his mouth, he said "What the hell is that?"

Ma Jiang's eyes were provoked, and he looked at Su Zifang with a little curiosity: "You tasted it?"

"Well, 菜 (tǐng) is delicious, but it's a bad thing. ”

Ma Jiang also nodded: "Originally, I was still wondering if it was a problem, but now that I think about it, it should be like this." ”

"There is no problem with your food, but it is obviously a lack of ideas when cooking, and the food you make is not so transparent. ”

In other words, this state is called kitchen heart, which is to reflect one's own (qíng) sense through the dishes. ”

Listening to the words of the two, Qiao Xin fell into a state of half-understanding.

She knows that she has shortcomings in making this dish, but what does it feel like to be transparent?

I feel like I'm watching martial arts.

Su Zifang looked at the puzzled look on her face, and said softly: "I'll make one for you to taste." ”

Ginger: ???

As a technician and chef, he has only touched a little edge, and now he can't do cooking to reflect the kitchen's heart, but Su Zifang actually said that he can?

The others also stepped back and left the cooking table to Su Zifang, wanting to see the legendary chef's heart.

Su Zifang silently turned on the system and chose to activate the special effect of Longjing shrimp.

"After consumption, it can make the user feel the sadness of falling out of love. ”

Looking at the group of single (shēn) dogs, Su Zifang felt that he might be a little cruel, others didn't even have love (ài), so they first experienced falling out of love, but they were afraid that they would be afraid of love in the future, right?