Soon, Zhao Xiaoman came back with a happy smile on his face.

"Solved?" Su Zifang asked with a smile.

Zhao Xiaoman nodded and looked at Su Zifang: "Thank you!"

"It's time to prepare for the exam, Master will give us a mock exam today, let's prepare. ”

When the two of them entered, Mu Fei and Zhang Zidan were ready, and surprisingly, Xie Guang was also standing by the stage.

"You're going to take the test too?"

"Senior pastry chef. Xie Guang replied lightly.

Su Zifang only reacted at this time, the white case and the red case started the exam at the same time.

Before he could say anything more, Xue Yi had already walked in, glanced at a few people and said softly, "Are you ready?" ”

Ma Jiang listened and brought a box.

"Smoke, there's a note in the box with the ingredients written on it. ”

"At that time, your exams will be the same, each person will draw one, and then go to collect the ingredients, and then the questions will be announced. ”

Su Zifang was the first to get started, and took out the slip of paper that said, pumpkin, eggs, beef.

Su Zifang looked at these ingredients and suddenly felt a little worried, what kind of fairy ingredients are these.

I don't know what the jury will say.

Su Zifang calmly recalled the recipes he remembered, and felt that it should not be too easy.

Sure enough, Xue Yi said the names of the three dishes without thinking after seeing the title.

"Pumpkin bisque, three non-sticks, black pepper beef cubes. ”

Su Zifang: ......

Did my master learn a mixture of Chinese and Western dishes from Jia Xibei? There are even Chinese and Western dishes in an exam.

Moreover, isn't the three non-sticks what he said when he chatted with Mu Fei?

Is this what is called thinking day and night?

"What, is there any problem?" Xue Yi looked at Su Zifang and said with a somewhat dazed look.

"Nope. Su Zifang hurriedly shook his head.

"It's good if you don't, after all, during the exam, the judges won't ask you if you have any questions. ”

Su Zifang: ???

This kind of thing would actually come out of Xue Yi's mouth, it was really terrifying. After being stunned for a moment, Su Zifang decided to make his own dish first.

As soon as they finished taking the dishes, Zhao Xiaoman, Mu Fei and others all came over.

"Finished smoking?" Su Zifang looked at a few people.

Zhao Xiaoman nodded: "Bamboo shoots, radish, shrimp." The dishes served were duck and bamboo shoot soup, stewed radish, and mustard shrimp balls. ”

"It's not easy. Su Zifang sighed.

Zhao Xiaoman sighed: "It's okay, better than Mu Fei?"

After speaking, Mu Fei looked at the two of them with drooping eyes: "Abalone, chicken breast, shiitake mushrooms." What I want to make is abalone sauce, pepper sesame chicken, and mushroom stuffed meat. ”

Su Zifang listened to the name and suddenly felt that it was better to do it on his own. At least they all know.

Mu Fei's dishes include Cantonese cuisine, Sichuan cuisine, and Hakka cuisine, and the span is not small at all.

Su Zifang sighed and continued to look at Xie Guang.

The latter said expressionlessly: "Dragon beard noodles, retort cakes." ”

There are only two dishes, but they are two white table noodles that take great care of the chef's skill and seasoning skills.

Although Xie Guang has been practicing with Ye Jiawen for several months, he is still a little powerless in the face of such difficult pastries.

"Come on!"

Su Zifang comforted him and began to prepare his own dishes, although his three dishes were not simple, they were not easy to make.

Everyone's difficulty is half a pound and eight taels, and there is nothing more to say.

Su Zifang decided to prepare the pumpkin soup first, as it was the only dish that didn't require much attention.

Prepare all the side dishes, and in an instant, there are a lot of carrots, celery, onions, garlic cloves, and other ingredients on the cutting board.

Pour oil into the pan, stir-fry the onion until browned, pour all the ingredients except the pumpkin into the pan and stir-fry, stir-fry until fragrant, then pour in the pumpkin, add the amount of water that has not passed the pumpkin and start to simmer.

According to Jassibe's tutorial, pumpkin soup should be cooked for more than 20 minutes, and Su Zifang can safely prepare other dishes.

Su Zi hesitated for a few seconds between the black pepper beef cubes and the three non-sticks, and resolutely chose the three non-sticks.

Beat only the yolk of the egg into a bowl, add enough sugar to beat, then add salt to taste and set aside.

Add water to the tapioca starch, and Su Zifang skillfully stirs it into a white juice, pours it into the freshly beaten egg yolk syrup, and after stirring evenly, it forms a light orange liquid like mango milk.

The next step is to fry on the pan.

Su Zifang knows that the secret of the success of this dish lies in the care of the pot and people throughout the whole process, and it is necessary to be very serious and keep stir-frying for more than ten minutes before it can be successfully made.

Glancing at the cream soup on the stove next to him, Su Zifang estimated the time and felt that there was no problem in starting to make three non-sticks at this time.

Pour oil into the pan and spread it all over the bottom of the pan, keep the heat on medium high, pour the mixed liquid into the pan and stir in one direction without stopping.

At first, small pieces of unformed pieces begin to appear in the pot, which slowly form a sticky paste, and continue to stir into a puddle of jelly-like soft mud.

At this time, the three non-sticks are only preliminary, and they will leave a circle of traces at the bottom of the pot when stir-frying.

Suzi put the oil along the edge of the pan for a second time while stir-frying, and continue to stir-fry for five or six minutes.

The shape of the three non-sticks has finally become stable, and there is no scattering when stir-frying, but there is still a part left on the spatula and the bottom of the pan.

Keep it at this temperature and continue to stir-fry for a few minutes.

The three non-sticks in the pot finally appeared similar to the finished product, and there was no residue when stir-frying, but there was still brushing.

The rich aroma of eggs and oil exudes from it, which makes Su Zifang full of confidence in the success of this dish.

Finally, pour oil and stir-fry for one minute, the whole dough is finally completed, and the stir-fry does not stick to the spatula and the bottom of the pot, and even can easily shake at the bottom of the pot.

Su Zifang knew that this three-no-stick was finally successful.

Pour on a plate and garnish with shredded cucumber and cherry slices, remove from the pan.

[One fire can be three non-sticky, grade A. 】

The system prompt pops up, Su Zifang skillfully closes, grade A, and passing the senior chef exam is definitely enough.

Looking at the pumpkin soup next to him, Su Zifang stirred it a few times, and felt that it was already time for the fire.

Stop the fire, take out the blender and break the ingredients in the pot directly into a paste, and the golden and fragrant pumpkin soup is also ready to come out of the pot.

In order to ensure a more delicate taste, Su Zifang also specially prepared a very fine strainer to filter out all the residue, and finally decorate it with a mint, a wonderful combination of appearance and taste!

Beef cubes with black pepper at the end......

Su Zifang suddenly thought of Yang Mo's approach.

There are no flamethrowers in the store, but there happens to be a box of the right size.

Thereupon...... Su Zifang thought about it, reached out and took off the high-grade Wuliangye that Su Lianzheng treasured in the vinegar bottle, and slowly poured it into the box.

Add some rice wine and put the cut beef cubes into the box.

Ignition.

A brilliant flame burned instantly, and the rich aroma of wine and roasted beef penetrated into Su Zifang's nose, stimulating him with an indescribable sense of hunger.