"Why?"

Xue Yi heard this and said calmly: "By my name." ”

"Who are you?" asked the hot chef dismissively.

"Xue Yi. ”

"What's ...... Xue Yi?"

The hot-tempered chef didn't finish speaking, and suddenly reacted to something, widened his eyes and swallowed a ball of saliva: "Which Xue Yi are you?"

Su Zifang should have appeared by himself until this time, and it was filmed like this in the movie, whenever the big guy appeared, there was always a follower to tell the identity of the big guy.

After all, this kind of thing, when others say it, it is a symbol of status, and when you say it, it is a show, and the style is different.

Su Zi took a half step forward and looked at the grumpy chef and said loudly: "It's the master chef of Huaiyang, the senior technician, the executive chef of the front building and the outer building, and Master Xue Yixue." ”

Looking at the grumpy chef's face on the other side turned blue and gray in an instant, Su Zifang felt that this kind of fox fake tiger feeling was really refreshing.

But obviously life is not as good, there is no follow-up, the grumpy chef immediately nodded and apologized when he heard Xue Yi's identity, and slipped away at the speed of light, leaving no chance for Su Zifang to continue to slap his face.

The other two who were pointed out by Xue Yi as unskilled were humbly asking what their problems were.

Xue Yi scolded angrily: "I won't even be a chef if I mix oil and water for stir-frying, remember to turn off the heat when pouring water for the next stir-fry, otherwise I will be fired from the fire." ”

The two chefs left with a smile on their faces.

can get a senior technician like Xue Yi to give advice, and the level of cooking vegetables is afraid that it can be improved to a higher level.

After the three left, only Chen Guiqi and Ma Jiang were left in the stove position.

Xue Yi didn't say much, and directly pointed to the place where the ingredients were placed: "Half an hour, make the dishes that you think best represent your cooking skills at present, regardless of cuisine or method." ”

After speaking, he put down a timer alarm clock: "There is still half an hour, you guys hurry up." ”

Ma Jiang and Chen Guiqi immediately took action and began to choose the ingredients they needed.

Half an hour, this condition is actually a bit harsh, slow hands may only be able to come out of one stir-fry, fast hands may be able to produce four dishes and one soup.

In addition, the soup stock is ready-made, so there are many dishes to choose from, except for ingredients that cannot be cooked for a long time.

Ma Jiang chose a sea bass and a handful of lettuce, and an idea suddenly flashed in Su Zifang's mind, but he couldn't remember what it was when the words came to his mouth.

"The thought of the perch. Xue Yi reminded on the side.

Hearing these four words, Su Zifang instantly remembered that he had seen all the contents of this allusion.

During the Western Jin Dynasty, there was an official named Zhang Han, whose ancestral home was Sucheng, and he was an official in the Eastern Capital, so he missed his hometown very much.

One day when the autumn breeze was in full swing, he suddenly missed the cabbage soup and sea bass at home, so he resigned and went home, leaving a famous saying.

"Life is so expensive, how can you detain eunuchs for thousands of miles to be famous!"

In Li Bai's words: "Life must be happy, and An can break my eyebrows and bend my waist to deal with the powerful, so that I am not happy." ”

So, Zhang Han resigned and returned to his hometown to live a good life of going out to see the fish pond.

True Fishpond advocates Han.

Back to the dishes, the thoughts of the sea bass should have been two dishes, West Lake Ulva soup and sea bass soup, Zhang Zidan had made West Lake Ulva soup during the competition, and got a high score for the deliciousness of this dish.

However, looking at the practice of hemp ginger, coupled with time constraints, it seems that it is necessary to make a dish, and this kind of combination dish is often more difficult than making it alone, of course, once successful, the taste will be better.

Referring to the Buddha jumping over the wall, you can know that the gathering of top ingredients and the harmony of tastes have achieved the first cuisine in China.

Therefore, since Ma Jiang dares to choose these two dishes to merge into one, he must be completely sure.

Su Zi stared intently at Ma Jiang's movements.

Wash the lettuce and put it aside, handle the sea bass cleanly, and steam the whole one in the pot without a little seasoning.

Seven minutes later, Ma Jiang decisively turned off the heat and took out the sea bass to disperse the fish meat, and then fried the fish head and bones and then put it into the pot to make soup, and the unique flavor of the fish soup rose from the pot instantly.

Su Zifang was still wondering what Ma Jiang was going to do, so he saw that he took dried bamboo shoots, ham, diced and added fish soup to make it fresh.

The dismantled sea bass meat is marinated in cooking wine and green onion and ginger water to remove the smell.

After boiling until the fish soup is rich in flavor, Ma Jiang takes out all the soup base in the pot just now, re-slices spring bamboo shoots, and ham slices and sea bass slices are added to the soup to stew, and finally pour in the lettuce, add cornstarch to thicken, season, and drizzle a few drops of sesame oil.

"The thought of the perch is out of the pot. ”

Ma Jiang looked at the time, it had only been more than twenty minutes, it was very abundant, and he carved a flat boat and a lotus leaf scene and put it aside, making the appearance of the food even higher.

"Master Xue, please taste. ”

Ma Jiang is also a technician, and if there is no accident, he can definitely become a senior technician, so when he speaks, he is just respecting his seniors, and he is not as scared and shocked as the three of them just now.

Xue Yi picked up the spoon in response, scooped up a spoonful and put it in his mouth, closed his eyes, and showed a little satisfaction.

"Not bad!"

After Xue Yi praised him, he didn't forget to beckon Zhang Zidan to come over and taste and learn.

"You come and try it and see the difference from what you did at the time. ”

Zhang Zidan stepped forward to take a sip, revealing a little surprise, and it was fleeting: "It's better than what I did." ”

Ma Jiang was a little proud when he heard Zhang Zidan's words.

As the third chef of Jingling Hotel, I am usually responsible for the production of many dishes and the following of banquets, and there is not much time for innovative cooking.

In order to research this dish, he also spent a month of rest.

Su Zifang finally finished tasting Ma Jiang's cuisine at this time, and his understanding of his strength was clear.

Sea bass bones, ham, dried bamboo shoots.

These three ingredients are exactly the same as the dried fish, ham, and bamboo shoots I have chosen, but the taste of the soup is very different.

The soup I brewed by myself has a sense of heaviness, and it is delicious, but it is a little greasy after drinking too much.

The soup base of hemp ginger is full of umami, but it does not have such a mellow fragrance and oily feeling, like chicken soup skimmed with fat, drinking it in the mouth is a faint feeling of spring, and the entrance of the lettuce is also faintly sweet.

Judging from the skill of making soup by hand, the strength of Ma Jiang's technician is really online.

"Master Xue, I don't know how many points this bowl of Ulva Bass can get?" Ma Jiang said lightly.

"9.2 points. ”

"Luckily, it's the score I expected. Ma Jiang nodded: "If it weren't for the fact that the knife was not easy and affected the integrity of the perch meat, it should be higher." ”

"If it's all garlic cloves, it should be 9.5 points. Xue Yi also agreed.

For this kind of high-end to the point where the impact of knife work on the final score of cooking has already begun to be discussed, Zifang silently shut up.

Compared with the two in front of him, Su Zifang's knife work is a younger brother.

Before he could say something, Chen Guiqi suddenly raised his hand.

"Master Xue, I'm done here too!"

Everyone stopped talking and turned their eyes to Chen Guiqi.

The pot and the cooking table were clean, and only the plate of fried rice in his hand exuded an endless fragrance, which made his mouth water.

Xue Yi's eyes changed slightly, and Ma Jiang was thoughtful.

Su Zifang looked at the serious appearance of the two and suddenly thought of something, and looked at the plate of fried rice in shock.

"Could it be that plate of fried rice!"