However, compared with the Du family's family affairs, Su Zifang was more interested in the words left by the Du family before they left.

"Wentao Restaurant also participated?"

This is said to Yang Qiong, who is a jack of all trades in these matters (qíng) as a professional information collector.

Sure enough, less than half a minute after Su Zifang asked a question, the name of the restaurant with the highest audition score in each district was sent to the group by Yang Qiong.

"Wentao Restaurant, the third place in Jianye District, came in by pressing the line, and it was not a banquet of one dish and one wine, but a whole duck banquet. ”

"Isn't that the same as Jingling Hotel?"

"I see some people saying that they poached two chefs from the Jingling Hotel. ”

"No wonder ......"

Su Zifang thought of their attitude towards Chen Guiqi and understood a little.

If it weren't for finding a new chef, he would probably not be so harsh on Chen Guiqi, and when he thought of the chef for more than 30 years, the salary was only 6,000, Su Zifang felt that the Du family was really not authentic.

"When is the rematch?"

"Next week, it should be tomorrow. Yang Qiong affirmed.

Su Zifang: ......

How do you feel that Yang Qiong knows more about the dynamics than those in the organizing committee, at least so far no one has informed her about her results and the situation of the audition (qíng).

"I'm in the notification group. Yang Qiong handed over her mobile phone, and a WeChat group called Jingling Catering Association was displayed on the screen: "When you go to the audition, you go to the competition, and I am responsible for signing in at the reporting point, and I was pulled in." ”

"What are you talking about?" Su Zifang swiped a few pages of the screen, found that it was all table (qíng) bags, handed the phone back to Yang Qiong and asked directly.

"Job Hopping, Recruitment, Cooperation......"

Yang Qiong said and picked out a few and read them out.

"Huaishui Hotel recruits apprentices, water platforms, and cutting boards, with a basic salary of 3k, and there is room for growth, please contact ...... if you are interested"

"Spicy pot looking for a place with an area of more than 400 square meters suitable for business, the rent is negotiable, and those who have resources can call ......"

"Hanfu Restaurant recruits a number of strong players, requires more than three years of experience in food carving, and is good at anime characters and game characters are preferred......"

The first two were normal, but when they heard the third Su Zifang, they were obviously stunned.

opened Qiao Xin's circle of friends with his mobile phone, and sure enough, the first one was a picture of a storm crying.

"There is a guest who said that his son doesn't like to eat carrots, and specially placed an order for the Glory of Kings and the League of Legends full series of hero carrot carving......

The picture below is a game character carved out of a radish, but it's a little abstract, and Su Zifang didn't see which one.

After silently liking it, he returned to the chat interface, and suddenly saw that Ye Jiawen had sent seven or eight messages to himself half an hour ago.

Hurriedly opened it and replied.

"Master Ye, I just got my phone after I was busy, and I replied late, sorry!"

"It's okay, I know you've been busy for a long time, I didn't wait, the above is a tutorial from a friend who splashed carp, you look at it first, if there is anything you don't understand, I'll ask him again." ”

"It's best to bring a video when you ask, so I can show him what the problem is. ”

"Thank you, Master Ye!"

Su Zifang hurriedly thanked him and began to check the tutorial sent by Ye Jiawen.

I don't know if Ye Jiawen's description is too detailed or his friend is doing things properly, the tutorial is actually three versions of pictures, text, and videos.

I first scanned the text, and probably introduced the origin and inheritance of the carp with oil, the summary of the practice, and then the simple processing method.

According to the text, the tradition of eating carp can be traced back to the Shang and Zhou dynasties, and there are also descriptions of carp in the Book of Songs, such as the sentence "How can it eat fish, must it be the carp of the river?", which basically pulls the eating of carp to a very high status.

Of course, the master also complained that where there are any delicious carp now, they are all artificially farmed, the body shape is okay, there is no carp taste, not as good as the Yellow River carp eaten in the early years, (ròu) is fat, delicate and delicious, no less than a saury.

Su Zifang agreed with this very much, but he had only seen the Yellow River carp and had never eaten it.

He once saw a wild Yellow River carp, with golden scales and a red tail, a long body, and a few points better than a koi carp in terms of ornamentation (xìng).

But just by looking at it, you can imagine that it must be delicious.

"What does Boss Su look at for food?"

Kong Yan saw Su Zifang staring at his phone and swallowing his saliva, thinking that he was watching a food documentary, and asked curiously.

"Yellow River carp. ”

"Hey, Lu cuisine has a lot of carp dishes, right?" Su Zifang suddenly asked.

"Uh...... I do not know. Kong Yan shook his head in embarrassment.

"Confucian cuisine does not make carp. Zhao Xiaoman is half a Lu cuisine chef, and reminded on the side.

"Oooh. Su Zifang remembered that there was such a thing.

Because Confucius's son was named Kong Carp, the Confucian family no longer made carp dishes after Kong Carp.

"Fortunately, there were no names like cattle and sheep back then...... Otherwise, the Kong family's dishes will have to be changed to vegetarian food. Kong Yan teased himself and asked rhetorically: "Oily carp?"

"Hmm. ”

"Who taught you how to do it?"

"I don't know, a friend of Master Ye. ”

"Tsk, it's really a good life!" Kong Yan sighed with emotion and shook his head: "I'll get off work first." ”

"Well, good!"

After sending Kong Yan away, Su Zifang opened the video, took a perch and started to follow along.

"It's not that I can't bear to carp, but the main thing is that there are no carp dishes in the store yet, and even if I buy them, I won't be able to buy them until tomorrow, so I can only choose a sea bass that is about to suffer from heat stroke. ”

In the video, the chef scraped the fish (shēn) scales three or four times, and Su Zifang watched it several times, thinking that he would have to practice for at least a few more years before he could reach this level.

Next, the fishy line, also called "fish tendon", refers to the two thin white lines on the back of the carp, and most people feel that the fishy is actually these two lines when they eat fish.

The chef pinches the line with one hand and taps the fish (shēn) with the other, and draws the two lines clean in less than a minute.

Then, it's time to show off the knife work.

Suddenly, another processed carp appeared in the video, and the chef spoke slowly.

"There are two ways to splash carp, the traditional method and the new quick method, and I will demonstrate them separately. ”

Su Zifang carefully watched the video and found that the traditional method is to cut it directly with an oblique knife, spread ginger and garlic into the steamer, and the quick way is to change the peony flower knife on both sides and blanch it directly in the water, and then the process of pouring oil is exactly the same.

Su Zifang looked at the perch in his hand, thought about it, and decided that it was safer to do traditional methods.

Thereupon...... Fifteen minutes later.

Su Zifang looked at a plate of steamed sea bass and began to think, what does this have to do with oily carp?

The same cleaning treatment, the same knife change, the same bedding steaming, and finally the oil is burned to splash ......

Why is one a steamed sea bass, and the other is an oily carp?

Su Zifang suddenly felt that he had many question marks!