Coming back from the Hanfu Restaurant, Su Zifang unexpectedly found that the progress of the road to food appreciation reached 2/10.

Thinking about it again, it was determined that it was the stewed seeds and green vegetables at the Han banquet that were recorded, and Su Zifang suddenly relieved himself.

Looking at the bells and whistles, in fact, there are only two dishes that are delicious, and they can still be compared, after all, the tofu family banquet produced by Shibuyu, except that the presentation is not so exquisite, the taste is not bad.

Thinking that he might have to go to the banquet often in the future, this task should be completed soon, Su Zi happily plunged into the new day's training.

Stimulated by the Hanfu Restaurant, Xue Yi now watches the four people in the back kitchen train their cooking skills every day.

Su Zifang dealt with the deboning of chickens, ducks, and pigeons as usual, and Mu Fei added a juxtaposition practice with Su Zifang after doing tofu training, which was very miserable.

Compared with them, Zhao Xiaoman and Zhang Zidan's training process is much better.

Xue Yi personally took them to practice the food carving process.

From the simplest radish flower training, in just one week, the two of them have been able to carve all kinds of flower shapes.

"Don't underestimate food carving, it's the most artistic part of Chinese cooking. Xue Yi watched a few people practice on the side, his hands were itchy and fine, and he carved a jade cabbage with a radish.

"Don't look at the beautiful shape of the Fengqi Wutong in the Hanfu Restaurant, but it's just a hard fight, and you can do it like other cold dishes. ”

"When I went to the state banquet before, I saw Master Kong's craftsmanship, it was really better than that Fengqi Wutong and Hongfu Qitian, I don't know how much. ”

"At that time, it was said that the seats were tight, and the cold dishes should be put together with the eight flavors of cold dishes in the cold dish department, which should be good looking and delicious, and the appearance should be generous!"

"It's not difficult to be delicious, and the chefs who can go to the state banquet are not ordinary, but the good-looking ones are really difficult for a large piece, and even the chefs who have worked for decades can't satisfy the leaders. ”

In the end, it was Master Kong who made a move and put together a splendid river and mountain, which really integrated carving, technique and plating to the extreme. ”

"I remember that dish was made with ròu slices, yams, cucumbers, papayas, and chicken (ròu), and the whole plate was carved out of radishes to form a map of China, and then the shapes were laid out with different colored materials, exactly like the authentic topographic map. ”

Su Zifang listened to Xue Yi's description, and was a little fascinated.

"It would be nice if I could have this technology myself. ”

"Brother Fang, it's broken. (shēn), Mu Fei, who was pressing tofu, pointed to the pigeon in Su Zi's hand and reminded.

Su Zifang: ......

The pigeon is thin-skinned, and this is already the fifth pigeon he has done badly today.

Xue Yi couldn't help but come over to point out after seeing the pigeon that died tragically under Su Zi's hands.

"Chickens and ducks are fine, how do you do pigeons?" Xue Yi asked.

"It's still the same. Su Zifang was holding a pigeon, and he was a little hesitant whether to continue practicing.

The pigeon soup in the evening has a limited special price, and if he fails a few more times, Yang Qiong will have to remove the limited.

"Do it again, I'll see. Xue Yi stood aside and watched Su Zi let go of his hand.

"Good. ”

Suzi took a deep breath and calmed down (qíng) and began to work on the pigeon in her hand again.

Don't look at the pigeon's usual cooing sound, but the real hair is only the size of a palm in the hand.

Su Zifang's knife work was not enough to handle such a delicate deboning work, so he held a pair of scissors in his hand and carefully cut the pigeon skin along the neck, pulled out the neck, and then stretched out along the small mouth to push the two fingers open (xiōng) cavity junction.

Just as he was about to cut off the cartilage, he heard Xue Yi interject next to him: "Wrong." ”

"Huh?" Su Zifang stopped.

"If you want to open it while cutting, your skills are not in place, and blind cutting is easy to break the skin. ”

Xue Yi said and picked up a few dismantled pigeons next to him: "You see that these are all broken in the belly of the pigeon, which means that you didn't see it clearly when you went under the knife, and you were cut by the bones." Do it all over again. ”

"Okay. ”

Su Zifang said according to Xue Yi, first twisted the pigeon wings and cut off the connected fascia, forcefully pulled out the main bone, and then cut the skin (ròu) little by little, turning the pigeon outward as a whole.

By the last cut, a lot of fine sweat was already oozing from the tip of the nose.

Flip it over, and sure enough, the skin is intact and not damaged at all.

"Come again. ”

Xue Yi didn't give Su Zi time to rest, and picked another pigeon and handed it over.

Su Zifang: ......

The same treatment techniques, opening, twisting the neck, cutting the meridians, and pulling the bones...... It took more than ten minutes for Su Zifang to finally finish the second pigeon.

"(ròu) has been demolished too much, and I will have to fill it back in when the time comes. ”

"You don't have to do the chicken and duck deboning, tomorrow I will start to concentrate on contacting the steamed pigeon and deboning, and when you can compress it to ten minutes, I will test the seasoning and shape of your dish." ”

Xue Yi left a sentence and turned his head to look at Mu Fei's tofu.

But Su Zifang was happy enough.

Saving the time of dismantling chickens and ducks, he has at least half less practice, and can free up more time to practice other dishes.

He didn't have time to study the dishes given by the system recently, let alone the recipes left by Su Xingchao.

Just as he was thinking about it, he heard Xue Yi's irritable voice coming from the side (shēn): "Look at what this soy milk you filtered, can't you see such a thick bean dreg?"

"Can the tofu you make this taste delicate? Do you still make bean curd? Your bowl of bean dregs is too coarse. ”

It sounds like Mu Fei's overturn is more serious.

Su Zifang silently picked up the pigeon in his hand and began to prepare for the ninth pigeon to be deboned.

By the time Yang Qiong and Mo Mi came in to inform them to book the meal, they saw that the situation in the back kitchen was already miserable.

Su Zilet hold the pigeon in his hand, and there were more than a dozen good and unbroken ones next to him, Yang Qiong and Zhang Zidan kept turning the radish in their hands against a cabbage.

The worst thing is Mu Fei, stacked with eight layers of gauze and a spoonful of filtered soy milk.

"What about Master Xue?" Yang Qiong took the list in his hand: "There are three (tào) ducks ordered by guests in the evening, and they need to be prepared in advance." ”

"And this is a regular appointment list for tonight, everyone has it. Mo Mi came out with a stack of colored lists.

"What is this?" Su Zifang pinched the menu in his hand and was a little curious.

It is not a whole order, but a split into dishes for each chef.

"What I think of in my spare time is to split the menu into individual dishes, so that you don't have to distinguish which of you is responsible after the order, just give you the corresponding list to reduce the error. ”

"Try it first, if it's easy to use, I'll ask my classmates from the School of Computer Science to help develop one. ”

"(tǐng) convenient. Su Zifang sighed with emotion, silently complaining about why the system couldn't provide such a software.

[Intelligent restaurant management software, which can monitor the temperature and humidity of each area of the restaurant at any time, allocate guest menus, and come with CRM management functions, preferential statistics, and data integration functions...... Equipped with this software, employee productivity can be increased by 10%. 】

It would take two full pages to show the detailed features, but the most striking thing is the price of the software at the back.

[The software can be used for a lifetime when purchased once, and the store can be expanded, and the price is 800,000 yuan. 】

Su Zi calculated the current receivables (qíng) situation in the store.

It seems that if it is increased by another 10%, this 800,000 is a matter of a few months (qíng), so he asked: "Hey, Yang Qiong, how do you calculate your statistics now?"

"Hand calculations, and there is no tool for data statistics, so you can only add them up independently every day. ”

"Well, it just so happened that a few days ago someone recommended a (tào) software to me, as if you said that these functions are available, tomorrow I will ask him for an installation package for you to try. ”

"Okay. Yang Qiong responded with a smile.