In a certain restaurant, the boss hurriedly turned off the live broadcast, but he also knew that it was too late, because the chefs must have heard Su Jing's words just now, and they probably had already remembered it. Pen % fun % Pavilion www.biquge.info

"Are you thinking that when you learn the dish of Sky Grass Carp, you will go to the Sky Grass Carp Restaurant?" the boss asked, staring at the chefs scrutinically.

"No, no, no. The chefs shook their heads, but they were thinking in their hearts, if they are lucky enough to learn seventy percent, lucky enough to join the Sky Grass Carp Restaurant, with a high salary, and can learn the best cooking skills, and can also taste hundreds of thousands of delicious food that can make people young and healthy, the ghost will not go, and the brain will not change jobs, right? Of course, they won't say what is in their hearts, the difficulty of that sky grass carp is not ordinarily high, even if it is seventy percent, they may not be able to learn it, they offend the boss by saying it, and then they are not qualified to jump to the sky grass carp restaurant, isn't that miserable?

"Don't think I don't know what you think in your hearts, if any of you can learn seventy percent, I will give you better treatment, he will pay 10,000 monthly salary, I will pay 15,000. There is also a saying, I'd rather be a chicken head than a phoenix tail, don't listen to Su Jing's words so nice, go to the Sky Grass Carp Restaurant, you may not be taken seriously, but you can be a chef here, so you must not be busy changing jobs, you can eat and drink spicy food here, understand?" The boss said, of course, he also knew in his heart that everyone is an adult and has their own ideas, and the effect of his words is probably minimal.

The major restaurant owners who wanted to steal cooking skills were so depressed that they wanted to scold their mothers, and they all felt that Su Jing had planted a landmine among their chefs, and maybe at any time, it would explode and poach a chef. Moreover, it is not the average chef who is poached, but the chef with the best talent lurking.

In addition to the restaurant owner, the other people who eat melons, chefs from all over the country, are excited, even the housewives who can only cook two home-cooked dishes, as if they see a huge opportunity.

"I'll go, isn't Su Jing tantamount to accepting apprentices publicly?"

"Oh my God, as long as you learn seventy percent of that dish, will you have the opportunity to be his apprentice? Not only is the salary high, but you can also taste the food of the Sky Grass Carp Supreme VIP Zone, which is at least 100,000 yuan for a meal." ”

"Great, my chance to fly Huang Pengda has come. ”

"Upstairs is funny, are you sure you can learn that dish?"

"If you don't try it, how do you know? ”

"Hehe, I bought it back a long time ago, so I'll start doing it. ”

"Sharpening knives is not a mistake for woodcutters, so I decided to study in slow motion first. ”

Su Jing's words were too tempting, and for a while, there was a craze for the whole people to learn to make fish, and some people who could only make scrambled eggs with tomatoes also felt that they might be the future peerless chefs whose talent had not been tapped, and they couldn't help but buy fish to cook at home, but most of them felt deep despair after doing it once, twice, or three times.

There are also some people who are persistently persistent, and there are some chefs of some level, who have made a meal according to it, which is indeed quite delicious, and the ingredients and methods chosen by Su Jing are extremely perfect, although they are not secret recipes, but they are better than secret recipes. However, it is just delicious, which is completely different from the mouth-watering feeling that Su Jing made at first glance. If you want to sell it for 100,000 yuan with papaya porridge and six-inch green tea, it is even more impossible.

There are also some real culinary masters, who, after a few failures, start watching slow motion and study carefully. However, I don't know if I don't look at it, I am shocked when I see it, and the more I look at it, the more shocked I become.

"Oh my God, every time he goes down, it seems to cut directly, but in fact, it completely follows the texture of the fish. ”

"I already know this according to the texture of the fish fillet, and it is not common sense to pay attention to the angle of cutting fish fillet. ”

"No, I'm not talking about a simple angle, but cutting it completely along the texture, and if you look closely, the fish doesn't seem to have been cut off by a knife, but is itself assembled piece by piece, and he just takes the combination apart. ”

"It can't be, is it a coincidence?"

"It's not a coincidence, you look at this knife, then look at this knife, look at this knife, every knife is like this. And because he is so fast, every piece of fish seems to be alive and alive. ”

"Oh my God, how is this possible?"

"Hearing you say that, I looked at the cutting of the other ingredients, and it didn't seem to be a simple cut. You see, every time you go down, it's unpredictable. ”

"Why do you talk more and more, just cut a green onion. ”

"Looking at the fish in the pot again, it looks like it is simply poured down, but if you look closely, the fish is evenly spread, and each piece is not next to each other, and then the hand that grabs the handle of the pot moves, and the hot oil is slightly turned up, just to wrap each piece of fish. Looking at the stir-frying process, at first glance, the fire has burned the whole pot, but in fact, the inside is extremely carefully controlled, and the heat is controlled to the point of meticulousness, which is the phenomenon of large fire but not burning. ”

"How is this possible, unless he can control the flames. ”

"The knife work that follows the texture and controls the stir-fry of the flames, is he a god?"

"Today, I was kind of an eye-opener. ”

"Damn, Lao Tzu is served, can't I learn it?"

"I think you may be thinking too much, maybe there are some accidents in it, and it's not so mysterious, and Su Jing didn't say that you want to learn it completely, as long as you learn the Seven Achievements. I made one with my heart and it felt perfect, it should have been at least 70 percent, maybe even 80 percent. ”

"I also made one, and my daughter-in-law ate it and said it was super delicious. ”

"I think I'm almost up to the mark, and I'll be applying for a job at Sky Grass Carp Restaurant tomorrow. ”

This made many culinary masters who were still studying think to themselves, could it really be that they thought too much, and those who applied first really passed like that?

However, soon the news came out that dozens of people applied for jobs in one day, and none of them reached thirty percent, and Su Jing didn't even come to the scene, because they couldn't even pass the hurdle of Mao Weixian, the chef of the Sky Grass Carp Restaurant. At first, those people were not convinced, but Mao Weixian made one with ordinary fish, and then let them taste it, and they were all convinced.

The video of Mao Weixian making fish was also filmed and uploaded to the Internet. It was clear that he was learning Su Jing's dish, and it seemed that he had learned exactly the same in many ways.

"Our guess was right, cutting the fish and even the toppings is all along the grain. ”

"The heat control is so subtle that it is indeed necessary. ”

"This Mao Weixian's cooking skills are very good, and he learned it on the spot, and he is already one step ahead. ”

The chefs stopped being opportunistic and continued to study slow motion, but the more they studied, the more they felt a sense of despair.