Su Zifang, who was bored cooking, didn't know that his popularity had been snatched away by Shen Anyan, and he took advantage of the cooking to look at the camera from time to time to say hello.

"Do you think Boss Su doesn't know that he has been reduced to a supporting role?"

"I think so!"

"Who's in the store, remind Boss Su, we don't care about him, we want to see the proprietress!"

"Yes, I think the young lady looks good!"

Someone who knows the situation of the two people (qíng) still secretly broke the news in the barrage: "Speaking of real name, the proprietress Ben (shēn) is a tailor, and the clothes are all made by herself, and the chef uniform worn by Boss Su is also a private custom of the proprietress !"

"I've eaten this dog food!"

"Boss Su, I won't eat lunch at noon today, bring me ten catties of dog food!"

"I'm dying, I came from eating and broadcasting, I originally wanted to learn how to cook and eat by myself, but as soon as I came in, it was dog food?

"This ...... Dog food ...... Toxic!uh......"

Shen Anyan was a little happy to see these news, but she didn't plan to appear again, she just used Su Zifang's account to post the news.

Su Zifang: "I saw it, hold a grudge!"

"Hahaha, the upstairs deity appeared, holding a grudge online. ”

"Boss Su, we don't (ài) you, we (ài) boss lady, hurry up and let the boss lady come out. ”

"Please, Miss Hanfu just now, I don't want to see fried shrimp!"

......

Su Zifang finally found that Shen Anyan was holding her mobile phone over there and laughing uncontrollably, obviously not looking at the results of her own cooking.

As for the reason......

Do you laugh at a restaurant chef stir-frying?

"What's going on?" asked Su Zifang after processing the list in front of him and leaning behind the camera.

"Looking at the fans' messages, they all said no, they want to see me. Shen Anyan smiled and handed the phone to Su Zifang.

Su Zifang held the mobile phone and was infinitely cold.

"Yesterday, the comment area was still saying that he was a male god, and today he will abandon himself. ”

"Sure enough...... The mouth of the entertainment industry, a deceitful ghost!"

"Oh, there's a connection. Shen Anyan saw the prompt and reminded Su Zifang.

After Su Zifang connected it, he saw Zhu Chongjiu's big face: "Boss Zhu, why are you connected with me?"

"A few of them wanted to grab this opportunity, but after I convinced people, they all thought I was the most suitable, so they took it. ”

Zhu Chongjiu turned the camera around, revealing a few anchors with wry smiles.

There was also a fist (tào) written on the table, and it was instantly clear what was happening (qíng).

"Sure enough, it is to convince people with reason, Zhu Fatpang will always be so powerful and domineering!"

"ZPP cowhide!"

"Zhu Chubby?" Su Zifang stared at the abbreviation for a few seconds, and then looked at Zhu Chongjiu: "It can't be you, right?"

"Why not?" Zhu Chongjiu scratched his head.

Su Zifang was embarrassed to say that the name was too good (ài), and the contrast with the real person was too great.

To tell the truth, Zhu Chongjiu's image, if you add a pattern (shēn), going to the street is definitely the focus of investigation.

Fortunately, Zhu Chongjiu didn't care about this issue and continued to speak.

"Boss Su, just a few of us discussed it, because you are a chef and we are both anchors, so we want to give you a dish, if you can make more than 8 points, we will give you free publicity for a week. ”

"Oh?" Su Zifang was a little interested in this proposal: "Then what if I lose?"

"Just give a few of our fans a 20% discount for a week. ”

Shen Anyan didn't think it was a big deal to see (rè), so she opened the live broadcast room of several other people and found that the comment area was asking Boss Su to take over the challenge.

"Diners seem to want you to get a discount. Shen Anyan smiled and showed Su Zifang netizen comments.

Su Zifang saw that there were also a lot of barrages under his live broadcast, and similar words were brushed.

"Boss Su, isn't it just a dish? You are the first place in the Huaiyang Cooking Competition, you can't take it personally!"

"That's right, Boss Su, we really support you and want you to have a higher popularity, as for the eighty percent off or something...... I don't care at all. ”

"That's right, that's right, Boss Su's cooking skills are the first in the world, eight points, it's a small meaning! The remaining 92 points must still be our ......."

The previous one was fine, but I couldn't help it when I saw this sentence.

Eight percent?

Is it to look down on yourself or to look down on the system!

For the sake of this rating, he also wants to let everyone understand that no one can let him discount!

Earning money is such a thing (qíng), he, Su Zifang, never gives in.

Ollie gives!

Su Zifang looked at the screen with interest: "What a dish!"

Behind the camera, on the second floor of Shibu, eight anchors took out a large bucket of cow (nǎi) with a muffled smile: "Fried cow (nǎi)." ”

Su Zifang: ......

Is it too late to regret it now?

炒牛 (nǎi) ...... Don't look at the name is very simple, in fact it is full of pits.

There are also many diners in the comment area who don't understand it and are still curious.

"What is 炒牛 (nǎi)?"

"I don't read much, don't lie to me, can 牛 (nǎi) still be fried?"

Of course, there is also nonsense.

"I know that it is to freeze 牛 (nǎi) into ice cubes, which is the same as fried acid (nǎi), and I eat it a lot. ”

"Don't listen to the nonsense upstairs, fried 牛 (nǎi) is obviously a way to eat a cow (nǎi) boiled and then scooped out the skin (nǎi) to make it dry and finally fried (nǎi) dry. ”

"Excellent! Every day, you say that you can eat three bowls of rice with this!"

couldn't stand the speculation of netizens, Su Zifang took the initiative to explain.

"炒牛 (nǎi) is a classic Cantonese dish that originated in the Shunde region and has a history of 100 years. In the past, it was an exclusive way of eating for the wealthy, but after the improvement, the dish gradually became a popular specialty dish in Guangdong Province, which was smooth and salty, and was called the product of Cantonese cuisine (nǎi) together with double skin (nǎi). ”

"Got it!"

"It's still reliable what Boss Su said. ”

"That's it, you guys who fry acid (nǎi) upstairs come out for me, see if I don't clean you up!"

The comment area was full of controversy, but Su Zifang fell into deep thought.

The dish fried beef (nǎi) was found by the way when I was making double skin (nǎi) by myself, and the content that was just repeated was also said in passing.

But it's easy to say, but if you do it, you don't know what it will look like.

And this taste, Su Zifang really can't guarantee it.

After all, with his eating habits, he still can't understand how to add sweetness such as Cantonese sausage and sugar to 牛 (nǎi), then add savory ingredients such as 牛 (ròu), ham and finally seafood ingredients such as shrimp and fish roe.

If you change the main ingredient from 牛 (nǎi) to rice, and change it to assorted fried rice, there is no sense of disobedience.

Still thinking about it, upstairs Zhu Chongjiu had already taken down the big bucket of cattle (nǎi), and specially advised: "This is the buffalo (nǎi) that I asked someone to get in the morning, and I originally planned to take it home to drink, but it happened to be cheap for you!"

"That's not enough for you for a week, isn't that?"

Su Zifang looked at Zhu Chongjiu's size, and then looked at the size of the bucket and said in surprise.

"What week? This thing is my daily amount, hurry up, I can't drink buffalo (nǎi), wait for your fried beef (nǎi)." ”

Zhu Chongjiu interacted with fans in front of Su Zifang's camera for a few more words, and then returned to the second floor and left time for Su Zifang.