"Well, I'm right!"

Watching the middle-aged chef walk away, Yao Dewei walked up to Sun Liangji and pouted.

"Hey, Senior Brother Yao, don't bully me, you don't have to practice knife work like me, I still have the fifty pieces of dried silk that the master punished me......" Speaking of this, Sun Liangji was so aggrieved that he was about to cry.

Su Zifang was a little stunned, how much is fifty pieces of dried silk? When he practiced knife work, Xue Yi started with a hundred.

But after glancing sideways, Su Zifang was also shocked to swallow a ball of saliva after seeing the dried bean curd next to Sun Liangji.

With Su Zifang's eyesight, it is naturally easy to see that these dried tofu are four times larger than those used for his own practice.

The building outside the building is really heroic!

But if you want to cut all of these into dry shreds, it's no wonder that Sun Liangji has to cry.

"Or how can Master say you're stupid!" Yao Dewei shook his fingers.

"It's eight o'clock now, how can you cut fifty pieces by yourself, of course you have to find a helper, don't you see that our little junior brother is still idle now? ”

"Then I'll give him five yuan?" Sun Liangji's eyes lit up tentatively.

"Look at me!"

"Little junior brother, come here. Yao Dewei greeted the cutting area more than ten meters away.

After a while, a teenager walked over.

"Hey, little junior brother, the master said to let you practice knife work and cut fifteen pieces of dried beans. Yao Dewei took out a small half of the dried bean curd next to Sun Liangji.

“1、5、7...... 15、16、17。 ”

"Senior Brother Yao, there are obviously seventeen pieces here. ”

Seeing such a serious count of the little junior brother, Su Zifang couldn't stand Yao Dewei's deception.

"The extra two pieces are the reward given to you by the senior brother, and when you finish cutting, the senior brother will teach you to make big boiled dried shreds. Yao Dewei grinned.

"No, senior brother, you taught me to cook dried shreds last time, it doesn't count!" The little junior brother thought about it and shook his head and refused: "I have to change it to a new one!"

"Then steam the white fish. ”

"Okay, pull the hook, don't deceive people!" The little junior brother stretched out his hand and Yao Dewei pulled the hook, and happily began to cut the dried beans.

Su Zifang: ......

It seems that he is still too naïve.

"Senior Brother Yao, is this really okay?" Sun Liangji looked at the little junior brother trying to cut the dried tofu next to him, and he was a little reluctant.

Yao Dewei said with a straight face: "Why do you think he went to cut the pier to help? Isn't it that the master said a few days ago that he couldn't do knife work, so he went over there to practice knife work." ”

"I've asked a long time ago, Wang Kaiyuan's bastard let the little junior brother chop chicken and duck ribs all day long, the little junior brother's physique and ritual instrument haven't grown, where can I deal with that kind of thing, my hand is so injured that I can't hold the knife. ”

"The master frowned when he saw it yesterday, but because of his bad face, he went to find someone who was a good match, after all, the little junior brother should be strong, and he would practice his skills by himself, and it would be difficult to be a master. ”

"Naturally, I don't have this problem as a senior brother, I can train as much as I want when I catch the little junior brother back, and the master promises not to say anything. ”

After Yao Dewei finished speaking, he dialed more than ten pieces of dried tofu and flew the knife: "Hurry up and cut it, you have to go out with me to do something later." ”

"Huh?" Sun Liangji showed a somewhat reluctant expression (qíng): "Is it okay not to go?"

"Okay, then I'll take the little junior brother with me, and you slowly cut the dried tofu......"

"Hey......" Sun Dewei was about to shout, but was hurriedly stopped by Sun Liangji: "I'll go, can't I go, as long as I don't cut dried tofu, I can do anything!"

The process of cutting dried tofu was boring and boring, Su Zifang took this opportunity to look at the building from the inside to the outside three times, and it was also busy to visit the landmark buildings in Linzhou.

The middle-aged chef came in to see it once, and when he saw Yao Dewei and the three of them cutting dried tofu together, he nodded with satisfaction, and walked out without saying a word.

Since it was not a meal, most of the stoves were empty, except for a few pots of hanging soup simmering over low heat, and the apprentices watched the fire, carefully adding ingredients to it, replacing the chicken and pig (ròu) puree used to filter the slag.

The purpose of learning vegetables was also frustrated, so I could only quietly watch the three of them cut the pier.

There are now 46 chefs in the back kitchen of the building.

Yao Dewei changed the water for fish farming twice.

Sun Liangji's piece of dried tofu needs to be cut vertically with 176 knives, and then cut horizontally with 132 knives to be even.

The little junior brother wiped his sweat eighteen times, poured tea twice for Yao Dewei and Sun Liangji, and secretly took an extra piece of bean from the table for himself.

There are a total of 300 kitchens outside the building......

Fortunately, the floor tiles have not yet been counted, and Yao Dewei and the others finished cutting the dried bean curd and prepared to go out.

Just as he was about to keep up, the picture in front of him turned to night, and the middle-aged chef was standing on the edge of the stove, and Yao Dewei and the three of them were standing next to him.

"I said I was going to make West Lake vinegar fish today. Yao Dewei pursed his lips and looked at Sun Liangji.

The middle-aged chef fished out the fish from the bucket that had vomited mud and sand for a day and looked at the three of them: "Do you know why you want to catch fish in the morning?"

"Because it's fresh!" Sun Liangji spoke first.

The middle-aged chef shook his head, not very satisfied.

"Because the fish is delicious at this time!" the little junior brother guessed weakly.

"Then why is it delicious?" the middle-aged chef continued.

"Because the fish didn't eat all night, there was less dirt left in the body, which was more conducive to spitting sediment, and it had enough time to spit sand. Yao Dewei said loudly.

"Not bad. The middle-aged chef nodded with satisfaction and looked at the other two: "You have to learn from Devi." ”

Yao Dewei grimaced at the two of them and turned his head obediently.

"Today I will teach you to make West Lake vinegar fish, you are optimistic. The middle-aged chef fished out the grass carp as he spoke.

Su Zifang noticed that the middle-aged chef's movements were different from ordinary vendors killing fish.

First bleed, then scrape the scales to open the abdomen, clean all the black membranes in the grass carp's body, remove the gills to extract the fishy line, remove the fish teeth, cut along the fish bones, and divide the fish into two pieces.

The bone-in slice is cut diagonally every three centimeters and cut off from it, and the boneless slice is cut into the fish (shēn) from the spine and pulled all the way to the end, and finally the three slices of fish (ròu) are washed in rice wine and soaked in green onion and ginger water.

"This is called the West Lake vinegar fish seven knife method. ”

The middle-aged chef boiled water in a tin pot, put ginger slices, cooking wine, and green onion knots in the pot when the water was about to boil, and put the cleaned fish slices into the pot to cook.

Then change to a wok, add a little lard, pour in soy sauce, vinegar, sugar, salt, starch, rice wine, and stock and stir-fry until the sauce is thick, add minced ginger and mix well, and pour it on top of the carp (shēn) that has been arranged.

"West Lake vinegar fish, okay. ”

Looking at Yao Dewei again, his eyes are bulging out when he looks at this dish.

Su Zifang tasted it, the sweet and sour sauce had ginger and fish umami, fresh and smooth, with a faint crab flavor, and I couldn't stop at all.

The system displays a clear, S-grade dish.

"You don't have to cook fish in an iron pot because it affects the umami of the fish (ròu), but the most important thing about this West Lake vinegar fish dish is the ability to handle the fish and the sauce to be prepared. ”

"I can't tell you the proportions, because the fish are different in size, and the guests have different preferences and different seasoning methods, so you can practice slowly. ”

After speaking, the middle-aged chef looked at Yao Dewei and nodded: "Dewei, you come with me." ”

Su Zifang was kicked out of the picture and returned to his room as soon as he wanted to follow.

"Hmph, the preserved chicken system, I don't watch it yet. ”

Go to bed!

Everything in my dreams!