The dinner is over.

Su Zifang and the others left with a full harvest, of course, they didn't forget to wash the pots and dishes before leaving, which is also the practice of the old south.

In the box, Jia Xibei looked at Ren Jiahua and suddenly sighed.

"Master Ren, tell them these things like this, aren't you afraid that they won't be able to go on?"

The few people who stayed behind also looked at Ren Jiahua, and some doubts flashed in their eyes.

Truly.

For Su Zifang and them, knowing this result so early, they don't know if it's good or bad.

Moreover, from a professional point of view, these chefs who are silent today can easily enter the level of technicians, and what determines their future development is actually their own purpose.

This process was supposed to be a gradual process, realizing what you lacked and making up for it.

Ren Jiahua's action is equivalent to taking the initiative to help them clear the fog.

It may be that the way forward will be faster, but without the spirit of exploration, it may not go so far.

Ren Jiahua sighed.

"From this point of view, it's just about helping them find their way as soon as possible. ”

"After all, there are fewer and fewer good chefs of the new generation in China!"

"And it's going to be another Culinary Olympiad soon. ”

Ren Jiahua's eyes showed a little emotion.

After saying this, everyone knew what he meant, and he was going to reserve players for the next Kitchen Olympiad.

Every World Olympiad is a grand event in the Chinese catering industry, and the only person who decides whether this can participate in this event is Ren Jiahua and the master chefs of several cuisines.

They will select the most suitable chefs for the competition, train intensively, and send them to the final competition.

Gu Pingping looked at Ren Jiahua hesitantly: "The results of the last session seem to be ......"

"Not ideal. ”

"Only kept the medals in cooking skills, hot kitchen, and sugar art, but the other party obviously changed a little, and it was better to use Chinese food to make Western food. ”

Gu Pingping had participated in the training camp, so he naturally knew the difficulty involved, and his eyes flashed: "That old Ren, what are you planning to do this time?"

"Take a big move!

"In other countries, the old people lead the newcomers, and the experience is passed down from generation to generation. ”

"We've had too many people go four or five times, and that's just a no-brainer for training new chefs. ”

"So, I'm going to see if there are any new people who can do better. ”

As soon as these words came out, everyone looked at the back of Su Zifang and a few people who were far away, and suddenly became a little excited.

instantly understood why Ren Jiahua would appear in person at this Young Chef Forum.

In theory, this standard forum does not need him to appear in person, even Xue Yi, Mei Yuanbai and others did not come, and it is enough for the Diaoyu Hotel to send Zhou Annian over.

The purpose of Ren Jiahua's personal participation in this youth forum is to cultivate newcomers for the Kitchen Olympiad!

You must know that in this kind of international competition, it has always been safer for veterans to go out.

However, Ren Jiahua can make this decision, and he is also full of courage.

This kind of reform, once it is not good, even if he is the captain of the Kitchen Olympiad, I am afraid that he will be criticized.

......

What happened in the box did not affect Su Zifang and his party at all.

After receiving Ren Jiahua's guidance, they went back either contemplatively, excitedly, or hesitantly...... In short, everyone has a different idea.

The next day, the morning class remained the same, Xie Guang remained unchanged in the white case class, Su Zifang slipped away to the Sichuan cuisine lecture hall, Zhao Xiaoman and Zhang Zidan went to listen to Shaanxi cuisine, Mu Fei went to Yunnan cuisine to see his uncle, and Ma Jiang skipped class to study his sheep's tail three meals in the practice room.

Everyone has different choices, but what remains unchanged is that they have changed a little after listening to Ren Jiahua's class.

Some people choose to specialize in their own dishes, some people choose to bypass, some people choose to break the game with specialization, and some people want to win the championship in one fell swoop with their talent.

To use the example sentence on the 98 revised version of the Xinhua Dictionary.

We all have a bright future ahead of us!

In the afternoon game, several people still returned to Huaiyang cuisine.

It is rare to have a designated dish, the famous Hangzhou dish - Hangzhou Sanxian.

This is a dish made with water-haired pork skin, minced fish, cooked chicken, and cooked pork belly as raw materials, the meat skin is soft, the meatballs are fresh and tender, the taste is diverse, and the fragrance is smooth.

In fact, just by looking at the name, you can know that it is definitely a representative dish in Hangzhou cuisine.

This time, I didn't ask the chefs to choose the ingredients.

Everyone's ingredients are about the same, and the table is neatly arranged to make about three servings.

Suzi was relieved and happy.

One part is used to correct the taste, and two parts show strength, perfect!

Others were also overjoyed.

One is used to try, one is used to change, and one is finally sent to do the competition, perfect!

Su Zifang looked at the blackboard and made sure that there were no deliberately dug pits before starting to make dishes.

Hang Sanxian, he did it before, but it was for emergency training when he was sprinting for senior chefs, and his memory was not very deep.

Now I can remember the ingredients when I look at the ingredients on the table and think about it carefully.

The first thing to prepare is the soup base and the ingredients that are difficult to cook.

About a year later, the hens are cleaned up, poured rice wine on the stomach, and then salt, ginger slices, and green onion knots are added, steamed in the pot until they are medium-cooked, and then cut into small pieces after cooling.

Set aside the chicken broth with the chicken dew on the bottom, then clean the pork belly, season it with rice wine and white pepper, and cook it for 10 minutes.

During this time, Su Zifang began to prepare the balls.

There are processed grass carp and pork belly on the table, which is just right for making meatballs. However, Su Zifang has the secret skills taught by Xue Yi.

When making fish balls, add a little fish skin and lard to make the meatballs more chewy, and do not use fierce heat when cooking, but use warm water to keep them warm, and cook them directly in the pot after setting, which can best maintain the taste.

Fried meatballs are the same, eight thin and two fat, keep the ratio of the most fragrant but not greasy, thin but not firewood, after frying, the fat will naturally soak the meatballs, which is the most delicious!

Su Zifang's mastery of heat and temperature control has reached the point of being extremely skillful, and every step is handled just right.

Very lumpy, meatballs, pork belly, and chicken nuggets are all processed.

Finally, cut the water-haired meat skin and winter bamboo shoots into diamond-shaped slices and start plating.

This is also the essence of this dish.

Pour water and chicken broth into the casserole, use Chinese cabbage as the bottom, and top it with winter bamboo shoots, meat skin, pork belly, chicken nuggets, river shrimp, fish balls, and fried meatballs.

Sprinkle a spoonful of salt, put on the heat and start simmering over medium heat, and watch the pot bubble all the time, this heat is just right.

Cook for 20 minutes, remove from heat and remove from heat.

Hangzhou Sanxian was officially completed.

The speed was so fast that even the chef next to him was shocked.

In fact, it was not only him, Su Zifang was a little stunned when he looked at the rating of the dishes in front of him.

I thought it was an A-level level.

The result system prompt is displayed brightly.

[A pot tends to be perfect Hangzhou Sanxian, grade S. 】

Su Zifang immediately didn't care about anything and one ingredient, and raised his hand directly.

Serving!