Ma Liang quickly took a physical examination and applied for a health certificate as required, and became the seventh person in the kitchen of Shibu Kitchen with honor.

On the day of employment, Su Zi introduced the food silence to Ma Liang during the morning staff meal.

Later, he sadly discovered that Ma Liang didn't know anything about some things that were still famous in the chef world, and he also asked a lot of questions.

"Is the senior chef a special chef above? or the kind with a dragon armband?"

Xue Yi: ......

"Is it true that the carving of ingredients will have a special additional effect?"

Kong Yan: ......

"Is there really a dark culinary world outside the eight major cuisines?"

Zhao Xiaoman: ......

"Is there really a legendary kitchen utensil, such as the Eternal Spirit Knife?"

Mu Fei: ......

"Is it ......?"

"No, no, no, no. ”

Zhang Zidan looked at Ma Liang coldly: "Do you call Ma Liang a magic pen?"

Ma Liang blushed: "I'm just curious." ”

Su Zifang hurriedly interrupted Zhang Zidan: "Okay, we will all be colleagues in the future, and Ma Liang is really good at painting, and it will all depend on you to fight in the future." ”

Ma Liang was immediately lowered by Su Zi's words, and his head was full of embarrassment.

Seeing this, Kong Yan also knew that it was time for him to speak.

"In the future, you will first make a water platform to familiarize yourself with all kinds of vegetables, follow me every day to learn how to play lotus, when you can carve out the teacher, and then start to carry out formal lotus. ”

"Okay!" Ma Liang did not complain.

At two o'clock in the afternoon, many people came to the inland of Shibuyu Store one after another.

Chen Chuyi notified the interviewers a week in advance, and finally vacated all the time in the afternoon, leaving enough time for the kitchen and others to conduct interviews.

According to her estimates, three hours for a stove cook is enough to finish.

However, Xue Yi only pouted after knowing the arrangement: "It will take three hours, half an hour is enough!"

This scene made Su Zifang's admired five-body throw to the ground.

Half-hour...... A difficult dish can't be finished, Xue Yi can actually see if the other party's cooking skills are really good,

Sure enough, the ginger is still old and spicy!

The rest of the assessment is relatively simple, such as the water table and cutting board, you only need to see whether you can wash vegetables, kill fish and master the knife work. Playing lotus is only in accordance with the requirements of Kong Yan, and a qualified platter is considered to be passed.

The assessment of the stove head is the most important. Chef Xue Yi personally sat in the kitchen to conduct the interview for the stove, which was divided into two rounds, with the same standard questions and everyone's characteristics.

This is also the way that Xue Yi used to when he was in the building.

Standard questions can detect the lower limit of the chef's ability, and special play can see the upper limit of each person.

"The standard topic of this assessment is garlic water spinach, and the time limit is ten minutes. ”

Several people interviewed were expressionless.

The chef who can get into Xue Yi's eyes is naturally not to be underestimated, and Su Zifang was secretly amazed just by looking at it twice.

Ma Jiang actually came, wearing a tall chef's hat, meticulously wearing a technician chef's uniform, and an expression on his face that no one should enter, which made several other chefs embarrassed to approach, so he almost pasted a note on his head that he had nothing to disturb.

Chen Guiqi also came, but Su Zifang didn't see his resume, thinking that Xue Yi should have called him directly.

For this chef, Su Zifang admires it from the bottom of his heart!

Because of Master Du's grace in passing on his art, he has worked in Wentao Restaurant all his life with such a low salary, and he is a person who values love and righteousness!

Compared with these two people, although the other three have good strength and have worked in five-star hotels, they always feel a little lacking in self-confidence.

When I washed the water spinach, I saw that my hands were shaking a little.

Knowing that Xue Yi's choice of topic was to stir-fry water spinach with garlic, Su Zifang felt a little wrong.

Because this dish is so simple, you only need to boil the oil, boil the pot with garlic slices, and then fry the water spinach to get out of the pot.

However, this simple method is very easy to overturn.

If the oil temperature is too hot, the water spinach is easy to burn, and the oil temperature is not enough and it is easy to fry the old, only the right temperature and timing can fry the most suitable water spinach.

Moreover, garlic slices are used as a pot ingredient, and their status in this dish can even be said to be better than water spinach.

Stir-fried water spinach with garlic, many people just eat the garlic slices inside.

Su Zifang thought about it, and several people had already started to do it.

Looking at the operation of several people, Su Zifang suddenly felt that he had seen what it was to bloom a hundred flowers.

Some people rinse directly with water, some people add salt to a basin of water and mix it into salt water for soaking, and some people rinse with water and oil.

Ma Jiang did not hurry to remove the old stems and yellow leaves of the water spinach one by one, then took half a basin of water, half held the water spinach and swung it in the water, and then repeated in turn. After three times, remove the vegetables and dry them.

Chen Guiqi is similar to Ma Jiang's method, but the method of simmering and washing is adopted, and the whole bundle of vegetables is soaked in the basin after being cleaned, and the decanting water is removed after a slight press.

"These two are good, and at first glance, you can tell that they are from the water platform. Xue Yi nodded and looked at Su Zifang and praised.

"Is there anything different about this?" Su Zifang gave full play to his ability to ask questions if he didn't understand.

Xue Yi looked at the techniques of several people and said by the way: "The cleaning techniques of water spinach leaves and stems are different, one should be rinsed and the other should be rinsed. You see that the first three people washed the vegetables, that is, they had not dried from the water table, and the cleaning was not complete. ”

"Ma Jiang rinsed the leaves first, and then cleaned the stems with rinsing. Chen Guiqi rinsed the whole stem first and then gently scrubbed the stem with his hands. ”

"The hands of these two people are very clean, and the water spinach that is cleaned in this way is also better. ”

Su Zifang nodded in understanding.

Continuing to watch, several people began to prepare for cooking.

This step is the same, heat the wok, add a piece of white lard after the rapeseed oil slides the pan, wait until the lard melts slightly, pour in the garlic slices to stir the fragrance, and pour the whole bundle of water spinach into the stir-fry.

"Wrong again!" Xue Yi sighed slightly.

Seeing that Su Zifang was still confused, he explained again: "If this dish is fried directly, it is easy to overshoot, and the leaves are easy to turn yellow." ”

"Those two are going to be fried. Xue Yi looked at Ma Jiang and Chen Guiqi and nodded slightly.

Su Zifang cast his eyes over and saw that Ma Jiang and Chen Guiqi both waited until the lard melted, heated it, and poured the same amount of salt water into the pot the moment they turned off the fire.

With a "zila" sound, a thick mist immediately rose from the two pots.

"When the oil temperature is high, adding salt water and then adding vegetables will form a liquid mixed with oil and water on the surface of the vegetables, which can not only ensure high temperature, but also lock the chlorophyll in the vegetables and ensure that the color is bright and green. ”

"Those who can do this can basically be regarded as qualified chefs. ”

"The other three don't need to look at it, and they can't pass this basic assessment. There is also that one, which is actually sprinkled with salt, and this stir-fried dish can't be mixed evenly with salt at all. ”

After Xue Yi finished speaking, all the dishes of several people were also out of the pot.

After all, it's a lot of fanciful, and it's just a stir-fried vegetable, and three minutes is enough.

Xue Yi picked up the chopsticks, tasted them, put them down and concluded: "These three plates are not good! The other two, the next round!"

"Why don't you say no, you can't!" cried out a hot-tempered cook.

"I've been working in Fuxing Restaurant for so many years, and no one has ever said it, what are you?"

The faces of everyone present changed.

Someone actually dared to say such things to Xue Yi, and there was a good show to watch now.