Xue Yi returned, and after seeing his chef's arrangement, he smiled and said, "Is that the kitchen in the future?"

Su Zifang immediately said when he heard this: "Naturally!"

"Then let's arrange an assessment after the business is over. Xue Yi pointed to the menu and added: There are too few, and the category is not clear. ”

"Even if it's a mix and match, at least it's cold (rè) separated, and the various cuisines are distinct, and they don't look like they're all hung together. ”

After speaking, he didn't forget to bury Su Zi and say: "You are exactly the same as your grandfather." ”

"Was my grandfather like this before?" Su Zifang had already heard about his grandfather in different mouths, but he had no impression after all, and asked seriously.

"Your grandfather. Xue Yi seemed to fall into a memory, and slowly spoke after a few seconds.

"He's a chef who tries his best to learn cooking from all over the world, and in the end he doesn't sell anything systematically, just like you do now. ”

"When I came to him, it was a collection of eight cuisines. ”

"On the menu, there are Huaiyang dishes such as crystal dishes (ròu) and Longjing shrimp, as well as Shandong dishes such as Jiuzhuan large intestine and bursting double crispy, as well as Cantonese dishes such as pigeon swallow swallow and pineapple (ròu), as well as Sichuan dishes such as mapo tofu and Mao Xuewang. ”

But he was also persistent, so he didn't open the restaurant and close down, and made the Su family restaurant a more famous restaurant at that time. ”

After Xue Yi said this, his words changed: "Don't think that I will take care of you when I mention your grandfather, if you don't do well in this assessment, I will discipline you for your grandfather." ”

Su Zifang: ......

Shivering!

This big guy is completely different from what he thought!

Xue Yi did what he said, and directly instructed the people in the back kitchen to prepare for half an hour after lunch to start the assessment, based on their own cooking, if Xue Yi was not satisfied, he was not allowed to sell it on the shelves, and also sent a registration form, on which there were dishes that everyone wanted to prepare to make.

The other three were slightly stunned, but there were no surprises, and they filled out and turned in within minutes of getting the form.

After all, Xue Yi, as the head chef, in order to ensure the quality of the dishes, there is indeed no problem with this management method.

Only Su Zifang was a little worried about the cuisine he mastered, and he didn't know how to fill in the form for a while.

He suspected that the collection of the eight major cuisines that Xue Yi said just now was saying that he was greedy and couldn't chew it.

I counted the dishes I knew and registered them on the table.

Huaiyang cuisine: Longjing shrimp, Wensi tofu, fire square tofu

Home cooking: egg fried rice, tomato scrambled eggs, tomato egg soup, radish pork rib soup

Cantonese cuisine: shrimp noodles, steamed sea bass

I counted them, and there were eight in total. Su Zifang added another piece to death, Shaanxi vegetables: Phnom Penh cabbage.

Before the assessment began, Xue Yi looked at the list of dishes reported or nodded or nodded or nodded continuously, until he turned out the last one, and looked at Su Zifang without smiling.

"Oh, Phnom Penh cabbage, I'd like to see how you make this dish." ”

"Let him come first. Xue Yi nodded on the table and asked Zhang Zidan, who was about to step forward, to stop: "I want to see how he does it!"

"It's coming!" Su Zifang stepped forward confidently.

After Zhang Zidan and Zhao Xiaoman's demonstrations, coupled with his own secret practice, he is skilled enough to use liquor to hook fire, at least he can achieve a success rate of more than 80% in Phnom Penh cabbage.

As long as you are careful, cautious, and focused this time, and don't encounter 20% accidents, there is absolutely no problem.

After washing and chopping vegetables, heat the heat, boil the pot, and pour in the cabbage.

A very familiar opening.

The difference is that when Suzi is placed in the pot, the edge of the pot is quickly turned outward, and a spoonful of white wine grabs the flame and burns out a fire dragon into the pot.

Immediately after that, the handle of the spoon slammed down on the edge of the pot, and the fire dragon turned into a rain of fire, which attached to the cabbage and mixed with the oil flowers, and burst into more violent flames.

The aroma of wine and vinegar instantly spread around the stove.

Shaking the frying spoon to take back the cabbage in the pot, Su Zifang judged the heat of the cabbage and then led the fire into the pot again, and another fire rain scattered.

Xue Yi: ......

Zhao Xiaoman: ......

Zhang Zidan: ......

Mu Fei:!

As a well-known cooking technique in Chinese cuisine, several people present knew it.

But suddenly I saw that Su Zi's version of the demon release was still a little uncomfortable.

Turn the pot, stretch out the spoon, scoop the liquor, hook the fire, the fireball, the fire rain......

If the first three are taken out, the process is exactly the same as that of setting off fireworks during the Chinese New Year.

If it weren't for the fact that there was no New Year and no fireworks show recently, Xue Yi would have suspected that Su Zifang had learned this trick from the fireworks master.

didn't surprise everyone for too long, and the Phnom Penh cabbage put by Su Zi was officially out of the pot.

On the plate, Xue Yi first looked at the appearance, and there was not much difference between the authentic Shaanxi cabbage and the Phnom Penh cabbage, the cabbage was inlaid with gold edges, decorated with red peppers, fresh and fragrant, sour and spicy hooked people (yù). When he tasted it, the taste was nine points similar to what he had eaten in Qin Province.

Xue Yi nodded, counting him as passing.

Su Zifang silently turned off the system prompt in front of him.

[Phnom Penh cabbage (pseudo), grade A. 】

[Because I can't reproduce the Shaanxi cuisine stunt Hua Da Simen, I use opportunistic methods to make dishes with the same taste, although the taste is the same, but I have not mastered the essence and technology of cooking the dish, and the task is not completed. 】

Su Zifang: !!

"That's not what you said at the time?"

"Obviously, it is required to complete the specified dishes according to the instructional video provided by the system, and the rating A or higher is considered to have completed the task. ”

"Now I did it according to the teaching video, you can't rely on the system!"

Su Zifang and the system seriously discussed the feasibility of obtaining a reward (xìng), but the system popped up a prompt and did not respond.

[Please follow the instructional video provided by the system to complete the designated cooking, and the rating A or above will be regarded as completing the task.] 】

It's really incomprehensible (qíng)!

But fortunately, this dish has made Xue Yi feel that it is okay, and after thinking about it for a long time, it is still written on the menu.

There were no major problems with the next few dishes, and after being promoted to intermediate, the egg fried rice and steamed sea bass that he hadn't made for a long time were also upgraded to the A grade because of the feel and became qualified dishes.

In this way, the new chef Su Zifang actually has 10 qualified dishes, which makes Xue Yi a little surprised, although this apprentice is not very good at Huaiyang cuisine, but he still seems to have some talent on the road of chef.

It seems that there is no problem in inheriting his own mantle.

The assessment of the other three was also relatively smooth.

Zhang Zidan is a pure Huaiyang cuisine chef, in addition to tofu dumplings, West Lake Ulva soup, lotus pond stir-fry, osmanthus glutinous rice lotus, crab roe tofu, boiled dried shreds, stir-fried shrimp, and stir-fried salty (ròu) with reed Artemisia These stir-fried dishes have passed the audit, and a new big dish - braised fresh lings in abalone sauce, which was evaluated by Xue Yi as equivalent to the level of the second chef of the building.

Zhao Xiaoman's menu is a mixture of Shandong cuisine, Northeast cuisine and Huaiyang cuisine, including sweet and sour tenderloin, shredded sweet potato, braised prawns, Sixi meatballs, Di San Xian, pot buns (ròu), chicken stewed mushrooms and other classic northern dishes, as well as Huaiyang dishes such as chicken sauce white fish, drunken shrimp, fried prawns, and raw fried eel slices.

The worst thing is Mu Fei, who has the name of the first fast knife in the southwest, and has the blessing of the grandson of the master of Yunnan cuisine, and only passed six dishes: money cloud legs, spicy fried wild mushrooms, roasted small potatoes, pepper sesame chicken, cross-bridge rice noodles, and fresh mushroom soup. Among them, the fresh mushroom soup is still simplified according to the mushroom soup, and the dog blood spray head scolded by Xue Yi.

In the end, after everyone tasted and voted, Xue Yi finally wrote the menu on the menu that could be supplied stably and did not cut off the supply of ingredients due to the season.

Some special dishes are also written in the temporary menu area. Depending on the condition (qíng) decide whether to sell or not.

Looking at the full crossbar, Su Zifang finally had a sense of satisfaction.

This shop is really getting better and better!