decided to work part-time in Shibu, Zhao Xiaoman and Yang Qiong did not really come to work the next day as Su Zifang said, and went directly to work that night.

So the division of labor was readjusted.

Chef Su Zifang, lobby manager Chen Chuyi, front desk miscellaneous Yang Qiong, and kitchen miscellaneous Zhao Xiaoman.

After joining the new staff, Su Zifang was liberated and could focus more on cooking, and the speed and quality of the dishes were greatly improved, and almost every five dishes would enjoy the original buff.

The dishes of the Chuxin buff are full of praise, which stimulates other diners to add dishes as well. So much so that at the end of business hours, all the dishes available for sale on the menu were sold out except for the omelette.

Diners who enjoyed the original buff spontaneously advertised a god-level shop they had encountered on Moments and Weibo, and it tasted very good.

Of course, Su Zifang didn't know about the propaganda behavior of these diners' self-organized propaganda.

He has been immersed in the joy of a large increase in income since the end of the business.

Looking at the total amount of income in the account, Su Zifang felt that he was just around the corner to pay off his debts, and even tried to move the restaurant from Jingling to Shanghai.

This inflated mentality did not die down until he opened the APP to check the housing prices in Shanghai.

The price of hundreds of thousands per square meter made him deeply aware of his poverty and the unattainable nature of his dreams.

Chen Chuyi set up the tables and chairs in the lobby, left a message for Su Zifang, rested early, and went to sleep in the room. After a tiring day of traveling and working for half a day without eating, she was so tired that she just wanted to rest.

I didn't have the slightest idea of washing dishes with Su Zifang.

Even if there is, it is ruthlessly erased in the mind.

So, when it was close to midnight, Su Zifang washed all the pots and bowls in the silent kitchen alone, looking at the shiny kitchen, and felt sleepy.

After thinking about it, he called out the system interface again, skillfully switched to the recipe column, and opened the Wensi Tofu page.

The countdown on the video is less than five minutes away.

Su Zifang didn't tell anyone that he was learning about Wensi Tofu.

In fact, this is the fourth time Su Zi has watched the story of Wen Si Tofu after getting the video, although it has not yet been reproduced with his eyes closed, but he has also recorded the operation of Monk Wen Si.

Every time I finish reading it, I practice it several times.

It's just that every time you practice, you get the same problem.

Brain: You will.

Hand: No, you won't!

The finished product made several times before...... Well, let's consider it a finished product.

Anyway, looking at the serious tofu paste on the board, Su Zifang didn't have the face to tell others that he was practicing Wensi tofu, rather than preparing dumpling filling.

When he tried to do it for the first time, because his right hand had to stabilize the knife, Su Zi always subconsciously tried to hold it with his left hand when he was in a hurry, but instead crushed the tofu.

Later, after breaking a few pieces, he also found that the problem existed, so he simply cut the water tofu into small pieces, pinched it in his hand to feel the holding state, and waited to ensure that he would not crush the tofu because of his hand before starting to use the knife.

About the third time he practiced, Su Zifang completely cut a whole piece of water tofu and made the first "Wensi tofu".

The length of the formed tofu shreds is barely qualified, but the thickness is uneven, and it can even be used to make spicy soup without the slightest sense of disobedience.

Even without a systematic review, he can give his work an F grade with the naked eye.

However, if Su Zifang's training speed is known to other chefs, I am afraid that he will be embarrassed.

Wensi tofu is the pinnacle of Huaiyang cuisine, and it is impossible for ordinary chefs to get their hands on it without decades of hard training.

Where is it like Su Zifang, who dares to directly challenge Wensi Tofu in the name of a junior chef, and may be scolded by the master for being ambitious when he practices boiled dried shreds.

Thanks to Suzifang's system, I can observe the cooking process of the original author every two days, and every time I watch it, I faintly feel that my understanding and mastery of Wensi tofu have improved, so I can completely cut the tofu in less than a month.

After calming down, Su Zifang took out a piece of water tofu from the refrigerator.

His action of holding tofu is like holding the hand of a beloved girl, gently, slowly, with appreciation, and even a rap.

"You look at a piece of tofu, it's white and square, just like this bowl, it's big and round!"

Of course, the above scenes are just his fantasies, Su Zifang, who has been single for more than 20 years and relies on satellite TV romance dramas for dog food, has never held a girl's hand since graduating from kindergarten.

"Hey. With a deep sigh, he began to process the tofu in front of him.

The water tofu is still a little trembling on the board, and it will shake back and forth when touched, as if it will break into a ball with a little force.

After training (carefully copying the monk Wensi), Su Zifang's technique has tended to be standard.

The three fingers are buckled on the outside of the tofu, and the thumb and index finger are pressed against the blade, which can not only ensure the stability of the tofu, but also do not exert force to crush the tofu at the same time.

He is not very proficient in shaking the knife, and it is easy to break when cutting a whole piece of tofu.

However, after a few trainings, he also figured out the trick, first split the tofu in half, and then use the flat knife method to process the two pieces of tofu separately, although the efficiency has become lower, but the yield is much higher.

The blade of the knife was cleaned with water, and a bowl of water for pouring tofu was connected, Su Zifang nodded and began to move the knife.

"Tuk ~ Tuk Tuk ~ Tuk Tuk...... The ...... of "chok" bumps are intermittent in the kitchen.

From the perspective of onlookers, Su Zifang was cutting two knives at this time, stopped to look at the freshly cut tofu slices, shook his head, cut another knife, looked again, and shook his head again.

Occasionally, a piece nodded, and would gesture with a knife for a long time, as if looking for the feeling just now.

"Tuk tuk tuk. ”

......

Three hours later.

Su Zifang looked at the tofu puree in front of him and the clock pointing to half past two, and finally realized that his level was insufficient, and he decided to give up practice and go back to sleep.

Put all the chopped tofu on the board in a bag and place it outside the back door.

A boy from Jingling University asked him to help him leave any leftover vegetables or waste materials after practice.

In addition to the things that can be eaten, everything else has to be poured into the swill bucket for recycling, and this student's request also saved him a step, and Su Zifang was naturally helpful.

But after agreeing, he still asked, "What do you want these things for?"

"Pig farming. ”

Well...... Su Zifang suddenly felt a little distressed and wanted to hug his poor self.

Look, this is the gap, I practice cooking here, and I only think about disposing of the waste, but others can use it to raise pigs.

Judging from the recent market price of pork, Su Zifang feels that he has earned at least 100 yuan a day.

Heart congestion!

Probably seeing Su Zifang's thoughts, the student who asked for the scrap also explained to him: "Boss Su, I am a graduate student in the College of Agriculture, and my topic is to study pigs, and I will only use these scraps to feed the control group, and I will not sell them." ”

"Isn't your cafeteria so bad? Why do you have to come all the way to me? ”

"You're so delicious here, I'd like to see if they like it too. ”

The boy touched his head and smiled very innocently.