In order to understand the secret of flowering and playing four doors, Suzi stayed up all night in the kitchen.

When Zhao Xiaoman and others came over the next day, they saw him sitting on the edge of the stove with red eyes, and more than a dozen plates of fried cabbage were placed next to him.

There are a few sets that barely look out of the gold edge, but more of them are black edges and black films.

"Brother Fang, did you sit in the kitchen all night?" Mu Fei looked at his dark circles and exclaimed.

Zhao Xiaoman sighed, looked at the cabbage next to him and said, "This plate is okay." ”

"I don't know how to fry it in the middle, I'm sleepy, and I didn't pay attention to it, and it's all black when it comes out later. Su Zifang rubbed his eyes: "Forget it, prepare the morning market first, and then talk about it when it's over." ”

Probably because of experience, everyone's hand speed is faster today, and the buns made are half as small as yesterday.

However, the diners who still couldn't resist (rè) (qíng) were all sold short before half past nine.

In the kitchen after the leisure time, Mu Fei was in charge of cleaning the cooking table, and Zhao Xiaoman and Zhang Zidan discussed the latest Korean dramas and the consistent bloody (ài) (qíng) line.

Su Zifang continued to devote himself to the research of Phnom Penh cabbage.

Chop the vegetables, start the fire, pour the oil, stir-fry, and add the ingredients......

"Boss Su, do you want to take a break?" The smooth steps were interrupted by Zhang Zidan's words.

Su Zifang: ?

"You've put salt into sugar for the second time. Zhao Xiaoman reminded.

Mu Fei: !!

Aren't you chasing dramas? How can you see more clearly than yourself?

When I was on the side of the cooking table, I could smell less vinegar and more vinegar (qíng), and it was impossible to tell whether it was salt or sugar.

"The salt flame will be yellower, and the sugar will not change color, junior high school chemistry knowledge. Zhao Xiaoman shook his head helplessly.

"Oh. Su Zifang nodded to indicate that he knew, then shook his head and grabbed the wok, and used his actual behavior to show that he and I can hold on for a while.

"Why don't you try baijiu to hook the fire? Zhao Xiaoman suggested after watching Su Zifang finish making a piece of Phnom Penh cabbage.

Looking at Su Zi's puzzled look, Zhao Xiaoman patiently explained.

"This dish (shēn) is the culmination of Shaanxi cuisine heat and cooking techniques, but the seasoning is weaker, I just tasted the dish you made, sour, spicy, salty, spicy, fresh actually have, it can be regarded as passing, the only problem is that the sour taste is too strong. ”

"This dish should be quickly fried and dried with vinegar over a strong fire, and the vinegar flavor is embellished to achieve the effect of evoking food (yù) and increasing the refreshing taste. ”

"When I watched the documentary, I asked for four flowers, and every time I burned the cabbage, there would be a short gap in the middle so that the cabbage would not be burned. ”

"The ones you made should have been caused by the hooking time for too long, right?"

Su Zifang thought for a few seconds and nodded.

"When my dad taught me to stir-fry before, he said that it is the most taboo to put it in the pot for a long time. This (shēn) is not a cooking technique, it is a trick obtained by the restaurant chef in order to save time on serving, and once the time is too long, the high temperature will destroy the taste of the cookbook (shēn), which is too much. ”

"And there is oil in the pot, once the hooking fire is not correct, it is the consequence of burning the pot, depending on your technique should be the hooking technique is not proficient and you want to master a more high-end technique, it is better to try to use liquor to hook the fire. ”

"Reduces the risk of oil hooks in a short and controllable time. ”

Zhao Xiaoman said, stepped forward to take the pot and demonstrate.

The aforementioned action is the same as Su Zifang, except in the step of hooking the fire, Zhao Xiaoman scooped up a spoonful of liquor that had just been poured out, and poured it along the pot while turning the pot.

Alcohol meets (rè) to accelerate volatilization.

Just for a moment.

The blue and yellow flames instantly swallowed the whole pot, and the fierce stove spit out a blue tongue of fire, Zhao Xiaoman skillfully turned the pot, turned the spoon, and pushed the cabbage away with the back of the spoon, the vinegar juice quickly evaporated under the action of the flame, and a sour smell filled the air.

Zhao Xiaoman pushed the cabbage well and poured a spoonful of wine again. The oil is cooked on a blazing fire, the aroma of the wine is overflowing, and the sourness is diluted a lot.

Repeating it several times, Zhao Xiaoman took the cabbage out of the pot and motioned for Suzi to put it forward and taste it.

The fried cabbage is inlaid with gold edges, the middle is as white as jade, and a very thin layer of vinegar sauce at the bottom of the plate is dotted with dried peppers, which smells sour and spicy.

Take a bite, the cabbage is crispy but not raw, the juice is rich, the saltiness is moderate, and it is completely different from your own vinegared cabbage.

[A plate of unique Phnom Penh cabbage, grade B. 】

The systematic evaluation made Su Zifang a little hurt.

I'm the protagonist anyway, and after studying it for half a month, I haven't had a delicious one that Zhao Xiaoman casually fried.

However, for the sake of Zhao Xiaoman, who has followed Zhao Xi since he was a child, and is still a genius chef girl, Su Zifang still chooses to be convinced.

"That's probably it, I don't know how to say it, but you can try it first. ”

Su Zifang nodded in understanding.

Just as he was about to try to open fire, he saw Chen Chuyi walk into the back kitchen, followed by a strange girl.

"Let me introduce to you, this is our new foreman Mo Xiaomi, who will be responsible for ordering and serving food in the lobby in the future. ”

At the same time, Su Zifang popped up a prompt box in front of his eyes [1 new employee, basically complete, open team matching function. 】

Su Zifang: ......

What's new?

After the last update of the employee position genus (xìng), he already felt that the system was very powerful, but he didn't expect that now there is another team match.

Su Zifang suddenly thought of the features in the simulation restaurant management game that was very popular more than ten years ago.

As the number of employees increases, there will be a mix of people in the restaurant, and the most efficient value can be obtained after the number of employees is reasonably allocated.

Open the staff panel, and sure enough, a team collocation entry appears in the most prominent position of the panel.

Among them, Xue Yi's golden entry is the most eye-catching [Huaiyang Cuisine Master]

[The flavor of Huaiyang cuisine produced in the store will be increased by 10% (it can be activated when there are more than three chefs in the back kitchen who have mastered intermediate culinary skills and are specialized in cooking skills.) ）】

"It's really developing in the direction of simulated management!" Su Zifang looked at the panel and was slightly stunned.

There are a lot of mid-level chefs in the store, so this team should be able to be opened, right?

Without waiting for him to ask, he took the initiative to turn on the function.

[The function of the Huaiyang cuisine master team has been opened, and the flavor of Huaiyang cuisine produced in the store has increased by 10%. 】

Earn more!

Take another look at the other team combinations.

Chen Chuyi's [Efficient Collaboration] is just blue.

[Diners' comfort and satisfaction in the store increased by 10% (can be activated when there are more than 3 service staff in the lobby)]

The rest of the people are still gray at the moment, and I don't know why it is not shown.

Su Zifang closed the panel and planned to study it later.

It only took a few seconds to adjust the system, and Mo Xiaomi was still greeting everyone when Su Zifang closed the panel.

Su Zifang also greeted with a smile: "Hello, welcome to join Shibuyu." ”

"Thank you, Boss Su, I will definitely work hard. ”

"Okay, I'll take you to other places, and we'll talk about more things (qíng) after dinner. Chen Chuyi was decisive, and when he saw that the kitchen had already met him, he immediately pulled Mo Xiaomi to familiarize himself with the process.