"Senior chef?"

Ma Jiang was stunned for a moment, the lotus root slice in his hand was not cut off, leaving a little skin attached to the bottom, and he made another cut, completely separating the lotus root slices before looking at Su Zi and putting a line.

"You're all taking exams at the end of the month?"

After receiving an affirmative answer, Ma Jiang rolled his eyes and muttered, "Perverted!"

Thinking that the senior chef of the Jingling Hotel led by him was actually defeated by a junior chef with a team of intermediate chefs, Ma Jiang's face was a little melancholy.

But complaining is complaining, and he still didn't hide it when it was time to say it.

"Actually, the Senior Chef exam is very simple. ”

"You haven't been a judge, you probably don't know. ”

"The things that intermediate chefs test are knife work, heat, seasoning, and plating, which are intersected with each other, and each assessment score is 10 points out of 10, with an average score of more than 7 points, and a single score of not less than 6 points can pass the intermediate chef. ”

"Senior chefs have one more than intermediate chefs, and the selection of materials is the same as that of other items, but the average score must reach 9 points, and the individual score must not be less than 8 points. ”

Several people have no objections to the score, which is normal, but they still have doubts when they hear the "selection of materials".

What's so good about this, 不 (jìn) looked at Ma Jiang and cast an inquiring look.

"During the intermediate exam, the judges will tell you what to cook today, and you just need to cook. In the Senior Chef exam, the ingredients are drawn and the judges tell you what to do. ”

Mu Fei reacted for several seconds when he heard this, and shouted: "Isn't this the same?"

Su Zifang and a few people showed a solemn look (qíng): "This is really different." ”

Seeing that Mu Fei was still puzzled, Su Zifang took the initiative to help explain: "Give the dishes first, and then choose the dishes, you are sure of what you choose." ”

"But if you go to the selection of ingredients and then announce the menu, it may overturn. ”

"Why?"

Mu Fei still didn't understand.

Su Zifang was silent for a few seconds and came up with an example: "If you go to get eggs, what dish will you think of?"

Mu Fei didn't even think about it and said: "Tomato scrambled eggs." ”

Su Zifang spit out three words leisurely: "Three don't stick." ”

Mu Fei's face changed slightly.

He has heard of the name of this dish, which is made of eggs, starch, sugar and water to stir and stir-fry, which can be used as a snack or as a main dish.

The egg is tender and sweet, delicious and delicious, and it is a unique dish in Henan Province.

Because it does not stick to plates, chopsticks, or teeth, it is called the three non-sticks.

However, the preparation process is very troublesome, requiring more than 10 minutes of stir-frying, during which time you also have to pay attention to the heat and add lard, so you can't see the (shēn) shadow of this dish in many places.

Mu Fei thought about the consequences if he drew three non-sticks, he couldn't help but shudder, and hurriedly looked at Ma Jiang: "Is there any way?"

Ma Jiang nodded: "Yes!"

Mu Fei's eyes immediately showed joy: "What way?"

"Cook a few more dishes, preferably unpopular ones, so as not to be harassed. ”

"The judges asked me to do a thousand layers (ròu). ”

Looking at the appearance that several people didn't know, Ma Jiang sighed and explained.

"Teochew cuisine is a dish made by washing, stacking, compacting, rolling into a cylinder, cooking, and seasoning. ”

"The whole thing lasts about two hours, and then it's sliced and served with a dipping sauce. ”

"You know this?" Su Zifang was a little surprised.

I read it before the exam, and at that time, they all bought a copy of "Must-see Cooking for Senior Chefs Before the Exam", and I glanced at it a few times and just remembered it.

"Anyway, when I was a senior chef, I probably had more than a thousand dishes, and I almost hung up. ”

Ma Jiang said it lightly, which made Su Zi let a few people stagger.

Especially Su Zifang, who turned out all the dishes he had cooked, didn't seem to have enough fifty dishes, compared to the thousand dishes of Ma Jiang, it was simply the younger brother.

Ma Jiang saw the reaction of several people, and said with a smile: "Actually, it's not that exaggerated, there are not many people who hang in the senior chef exam, and at least they can pass two percent." ”

Listening to this probability, several people turned dark again.

Is the pass rate of 20% still a lot? How much is less?

Without waiting for the question to come out, Ma Jiang continued to speak: "If it is a technician assessment, then it is called difficult, one in a hundred!"

Several people were speechless again.

What can I say to this kind of technician, I know that I want to show off my professional title! It is better to concentrate on practicing the dishes.

After all, Ma Jiang's own experience is like this, and no one knows if he will meet any judges from other places to order a local specialty food.

This kind of place overturned, there is really nothing to say.

Under the prompting of Ma Jiang, several people also began to deliberately expand the dishes of other cuisines.

For a while, the aroma of various dishes wafted during the rest of the kitchen.

These people are now improving in strength, even if they cook for the first time, they will not overturn, and even occasionally A-level dishes will appear, which is a huge progress.

Two weeks have passed in a flash, and Su Zifang's cooking skills have improved significantly, and Mu Fei has been able to skillfully switch the dishes of the eight major cuisines.

For example, the shredded fish flavor (ròu) can be switched to the Lu cuisine version, Sichuan cuisine version, and Jin cuisine version by thickening, adding spicy, reducing spiciness, adding vinegar, etc......

Although, there is no substance (xìng) effect, so can it be explained that he is proficient in seasoning?

The ascension (ròu) of others is visible to the eye.

For example, Su Zifang, now even Xinjiang cuisine fried rice noodles and large plates of chicken can be made, if you use not so modest words, flying in the sky, swimming in the water, running on the ground, as long as it is in Su Zifang's hands, it can become a vegetable.

The taste is not bad.

The strength of Zhao Xiaoman and Zhang Zidan is not easy to evaluate, Zhao Xiaoman seems to be really unwilling to make (rè) dishes, and chooses some small stir-fried dishes that are not too difficult, although the taste is okay, it is difficult to make achievements.

No chef can become famous for ordinary stir-fried dishes, not even Xue Yi.

Su Zifang decided to talk to Zhao Xiaoman about this topic as soon as possible before the exam.

In addition, Kong Yan's progress is simply outrageously fast.

For a total of two weeks, Kong Yan was like opening up the two veins of Ren and Du, and basically learned new dishes and dishes every day.

Have you ever seen a sponge absorb water?

Kong Yan is like this, no matter how many dishes there are, you can write them all down, and you can even restore them the next day.

While the others were shocked, Xue Yi nodded unexpectedly and explained to everyone.

"Do you know bamboo? It took four years for bamboo to grow three centimeters. But from the fifth year onwards, at a rate of 30 centimeters per day, it grows like crazy. ”

"Yes!"

Su Zifang said that he had heard a lot of this kind of chicken soup, and immediately replied.

"So, is it saying that we have to work hard to accumulate capacity in the first few years, so that after the accumulation is reached, it will soar to the sky?"

Xue Yi looked at Su Zifang in surprise, as if to say how could you think of such a thing.

"I mean, if you don't try to catch up, the bamboo will soar into the sky." ”

Others: ......

This wave of chicken soup is really poisonous, ruthless enough!