After tasting the tofu feast, Su Zifang quickly brought the ginseng chicken over and put it on the table.

"Ginseng chicken, a newly researched dish, everyone try it and give advice. ”

The words are modest, but the table (qíng) is full of quick praise for me.

Mu Fei and the others smelled the smell of ginseng for an afternoon, and now they finally saw the main master, and they were also a little stupid (yù) moved.

Mo Xiaomi took the initiative to take on the task of dividing the sheng.

However, the chicken (ròu) red dates and soup are easy to divide, but the two ginseng sticks have become a problem.

Chen Chuyi glanced at it and knew what was going on, and took the initiative to take the soup spoon in Mo Xiaomi's hand and asked Su Zifang to divide the ginseng into several sections, and handed one copy of the reed, body, and whisker to Xue Yi.

"Master Xue has worked hard recently, you can make up for it!"

The rest was not partial, and everyone was given an equal amount.

Xue Yi tasted a spoonful, took a few bites, and then asked, "Zhao Xi taught you, right?"

"That's right, the last time I went to see my uncle, he taught me to do it. Su Zifang replied.

"The taste of the soup (tǐng) is pure, it is the taste of ginseng chicken, the chicken (ròu) is also fresh and tender, and the flavor of shiitake mushrooms and red dates blend together but do not conflict, making the chicken (ròu) fresh and sweet. The fly in the ointment is that the chicken fat is skimmed before it comes out of the pot, which is a little late, and it seeps into the ginseng and affects the taste. ”

"Thank you, Master. Su Zifang said sincerely.

Although some shortcomings have been noted in the system, Xue Yi's guidance is obviously more intuitive.

"The quality (tǐng) of mountain ginseng is good, it should be more than 20 years of wild ginseng, you have broken the bank. Xue Xiang nodded to Su Lian.

"Wild ginseng?"

When Su Lianzheng heard these three words, he hurriedly took out the ginseng section in the bowl, and looked at it a few times, and his face changed abruptly.

"Where did you get this ginseng?"

"It's in the bag of big ginseng in the warehouse management warehouse, and I also deliberately picked two small ones. Su Zifang replied.

Su Lianzheng felt that his blood pressure soared to 200 in an instant.

I forcibly endured the thought of beating Suzi and asked carefully: "Is it the two under the green basket, placed in the middle, with a red rope tied to it?"

Su Zi was relieved that his head floated with a bad premonition.

"Yes, Daddy, how do you know?"

"That's the wild old mountain ginseng that I deliberately took back to raise ginseng!"

"I also deliberately tied two red ropes to distinguish them, for fear that you will use them when researching some new dishes!"

Su Lianzheng's desperate appearance was like the second when all his private money was discovered by Chen Chuyi.

It could be even more desperate.

Su Zifang: ......

The eyes quickly looked around.

In exchange, it was the appearance of the foursome who threw themselves for a lot of blessings.

As for Xue Yi.

"Ahh ”

Heaven is going to kill me......

Su self-release resigned to his fate (shēn) to apologize.

"Dad, I was wrong, the next time I cook this kind of dish, I must take a good look at it and don't use this kind of high-end ingredients casually. ”

Unexpectedly, in the next second, Su Lianzheng's words made him stunned.

"I don't blame you for using this, I blame you for not serving it earlier, this soup is warm!"

After speaking, he began to drink the soup seriously and put the Suzi aside to dry.

Su Zifang: ......

Su Lianzheng's actions made him a little confused whether his father was more (ài) him or (ài) ginseng......

Shouldn't this be the time to comfort your wounded heart?

I was almost scared to death.

Of course, Su Zifang didn't take the initiative to mention this stubble at this time, and sat down obediently to drink soup.

The warm (rè) chicken soup slid into his throat, and the warm feeling stimulated all the limbs and limbs were dredged, giving him a sense of comfort to open up the second pulse of Ren Du.

Xue Yi was right, this chicken soup is really delicious.

When he was putting away the dishes, Su Zifang took the initiative to sneak back to the kitchen with a copy, so as not to be caught by Su Lianzheng alone and stimulate him to think about ginseng (qíng).

Just now Xue Yi has agreed to add the dish of ginseng chicken to the menu, that is.

He, Su Zifang, the first rookie in the Huaiyang Cuisine Competition, finally has a dish that can be sold for more than 200 yuan.

Several other people didn't know the reason why Su Zifang was smirking, and thought that he was glad that he was not killed by Su Lianzheng.

After a glance, he turned the conversation back to Kong Yan (shēn).

"By the way, why does this (qíng) happen when you season, but not when you taste the food?" Zhao Xiaoman asked Kong Yan.

"I don't know. ”

Kong Yan frowned and recalled some time.

"When I first found out about this problem, I had been studying cooking for three years. ”

"Huh?"

"My master's teaching method is different from that of Master Xue, and it is also different from you children of a family of chefs. ”

"Kong Zhengming is my master and my uncle. My uncle doesn't have a son, and my dad isn't a chef. So he taught me to be a family school. ”

After Kong Yan said this, there was silence around him, and they were all shocked by this huge melon.

After all, this sentence reveals a bit of a lot of information.

"Patriarchal?" Zhao Xiaoman's watch (qíng) is not very comfortable.

When she was learning to cook when she was a child, many relatives persuaded Zhao Xi to not pass on her daughter's skills.

Fortunately, Zhao Xi was not a traditional apprentice (shēn), and in the face of the besieged relatives, he only said "This is my daughter" and threw aside the words of passing on the male but not the female.

Of course, Zhao Xiaoman is also angry, and he passed the intermediate chef qualification certificate at a young age.

A hard slap in the face of those relatives back then.

"It's not...... Because Confucius cuisine is a kind of Lu cuisine, it is a test of skills, and the requirements for arm strength are relatively high, if girls need to make more effort to learn, so the family generally does not let girls learn, but the talented will still teach, for example, my aunt (nǎi) (nǎi) is the heir of my grandfather's generation, much better than my uncle's talent, and now the Chinese New Year's Eve rice dish still needs my aunt (nǎi) (nǎi) to burn. ”

"Oh. Zhao Xiaoman's face softened a lot.

Kong Yan continued.

"Something like Boss Su's (qíng) just now doesn't happen in our house. ”

"When I studied cooking with my uncle, it was a complete restaurant apprenticeship, and I was still a very untalented apprentice. ”

"I stayed in the water platform for a year, and then went to the lotus for two years, and then I touched the cutting board, and after cutting the pier for three years, I began to train and season, and it was almost eight years before I began to officially stir-fry. ”

Kong Yan didn't feel a little sad when he talked about this, as if it should have been like this.

"It's been a long time, I seem to have practiced for three years, and then I kept standing on a stool and stir-frying, until I resisted for a while. Zhao Xiaoman followed.

"I'm pretty much like you. Zhang Zidan counted his fingers and said, "I also studied for five years before I started stir-frying." ”

Have you been studying for so long?

Su Zifang listened to a few people, and was embarrassed to say this narration.

If you count from the time he started playing soy sauce and paddling (rì) in the old south, he has been learning to cook for less than five years, and if he is counting the eight classics of cooking seriously, it may be less than a year.

Although it is much worse than the previous ones in terms of knife work, it seems that in terms of the taste and idea of cooking, it is not a big difference.

"It seems that I still have a bit of talent, not that I have nothing but handsome. Su Zifang comforted himself.