Later, then later, no nonsense.

didn't allow "Zhang Dascoo" to be polite, Master Chang Jing took the lead, and everyone invited him vigorously, and they all invited him into the kitchen.

What is this?

Nothing else, I have to show his hand and learn from everyone.

As for Hong Yanwu, who was watching from the sidelines, he was so happy in his heart, don't mention it.

In fact, he had already seen that what Master Chang Jing was doing today, and what he said was a bit of a heart, and it was clearly a foreshadowing for the routine "Zhang Dascoo".

But then again, who made "Zhang Dascoo" always like to hide his smuggling?

Just rush this, and he is happy to see it happen. Otherwise, he wouldn't have had the opportunity to see with his own eyes what kind of style this celebrity chef is like?

Therefore, not only did he not stop him, but he also dragged Quanzi to follow him in and help coax the seedlings.

Just wait for a while to open your eyes and feast your eyes.

also said that as soon as the connoisseur makes a move, he will know if there is one.

"Zhang Dascoop" really lived up to everyone's unanimous expectations.

I made a dish, and everyone present was impressed.

And after that, no one dared to question the authority of "Zhang Dascoop", and even his eyes showed admiration.

Hong Yanwu and Chen Liquan, who are half laymen, are even more "pounding" in their hearts.

It's called a worship of "Zhang Dascoop".

It is no exaggeration to say that he is completely regarded as a "kitchen god".

What kind of dish is it that says so much?

Golden Retriever Lionfish!

What is particularly interesting is that just before "Zhang Dascoo" started, he just said in public that he wanted to use carp to make a dish.

It's the "little beard" who ate the deflated just now, and he can't help but muttered in a low voice below.

What he probably meant was that carp didn't have much to do.

didn't expect that the "big spoon" ear thief not only listened to a real thing, but also the old man would never suffer.

simply followed his words and gave a detailed explanation before getting started.

As a result, there was a squeeze by the way, but it made this kid so ashamed that his face almost didn't melt.

"Zhang Dascoo" said at the time.

"Yes, carp really don't have much to do. Those who know a little about Lu cuisine should know that braised dishes are called commonplace, not vegetables. The others are nothing more than a 'sweet and sour carp', which is quite on the table. Then there is 'one fish and three eats', which is fried while being caught, and the head and tail are just soup. It's very old-fashioned. ”

"But my dish is different, it's a little special. It was inspired by the 'sweet and sour carp' of Shandong cuisine and the 'carp baked noodles' of Henan style, and it was combined and improved. He not only has a similar taste to 'sweet and sour carp', but at the same time, he has successfully simulated the shape of 'dragon beard noodle quilt' with fish meat. ”

But precisely because the styling requirements are higher than the "sweet and sour carp" that pays attention to "three turns and four warpings", the difficulties of this dish are all focused on the knife work and frying. There are almost strict requirements for operating methods. A lazy person who refuses to work hard will not be able to do it in his lifetime. ”

Yes, these words obviously mean something, especially the last few sentences, which stabbed the heart of "Xiaohu".

But he could only endure the pain, and he didn't have a rut.

Why?

Because this is not just "Zhang Dascoop" with the rhythm of public opinion. The key saying is good, just talk and don't practice fake style, just practice not say stupid style, and practice and talk is the real style.

This kid looked at it like this, and there was a real thing in his hand!

Not to mention anything else, in front of everyone's eyes, just how he slice and shred the fish meat is scary enough.

The carp, which was more than two catties, did not come out for three minutes, and the meat on both sides became inextricably linked like chrysanthemums under the hands of "Zhang Dasco", and it was neither broken nor broken.

According to what he said, the minimum technical requirements for this link cannot exceed the thickness of one chopstick.

But the fish shreds he cut out by himself are only half as thick as half at most. Cow or not?

But that's nothing. Then add a little noodles to the fish, and when it is time to fry the shape, the technique of "Zhang Dascoop" is even more amazing.

Because at this time, he grabbed both ends of the fish bone with his own hands, clinging to the oil surface, swinging with the oil, and adjusting it at any time.

To ensure that the fish bones shake their heads and tails, and the fish shreds are fluffy and exploded, to achieve a perfect form.

In this way, it must withstand the high temperature of more than 100 degrees on the oil surface for at least three minutes.

Who can stand it in the ordinary? Isn't that taste like blowing up your own fingers?

But this is such a real kung fu and hard kung fu that are difficult for ordinary people to reach, which makes an ordinary carp become a "domineering" dish that can enter the house.

Finally, in the last step, "Zhang Dascoop" poured the fried soup.

The scene only smelled the aroma, and the color was red and bright. The shape of the finished dish is fluffy, and it is really like a lion hugging a hydrangea.

It's shaking its head and tail, and its hair is exhausted!

Who can disagree? Who can disrespect?

As soon as the end plate was put on the case, not only did Master Chang Jing take the lead in applauding, but even "Xiaohu" couldn't be convinced.

I didn't dare to squeak again, I only lowered my head, blushed, and slapped with everyone.

But at this point, even the thunderous applause is not over. Because don't forget, what does "Zhang Dascoop" do?

That's a dish!

Pleasing to the eye is only the pursuit of secondary, the key is to stand the test of the tongue!

And everyone followed up with a taste, and then they knew what it means to be a delicious food that makes people shoot amazing dishes.

The soup and the frying are fantastic.

So much so that an ordinary carp actually made the taste of the famous dish "Squirrel Mandarin Fish" of "Songhelou".

Everyone knows that carp has a lot of spines, but because the fish shreds are finely cut, they are all fried and crispy, so there is no need to pick the spines at all.

Isn't that enjoyable, isn't it delicious?

So it was all over, and the scene was full of sounds of chirping and tasting tastes.

Rao is the master of Hong Yanwu who eats and drinks without emptying, but he has time to grab a piece of it and taste it with Chen Liquan.

How did they feel about it?

Anyway, if this fish is really given to them, don't look at their crooked stomachs, they can also eat it.

Of course, since there is such a play, then there is no need to pay for this meal today.

Master Chang Jing signed the bill directly and included the meal in the "technical research fee".

It's equivalent to a big son who didn't pay for it, and ate it for nothing. It's really a dish with five dishes.

And in the end, Master Chang Jing personally presented "Zhang Dascoop" to them when they went out, which was called a face-saving one.

What made Hong Yanwu unexpected was that when they walked outside the gate and parted at the bottom of the steps, Master Chang Jing actually apologized to "Zhang Dascoo" with a little embarrassment.

This made Hong Yanwu finally understand why the strange expression of "Zhang Dascoop" came from when eating.

"Master Zhang, I'm sorry for making you a villain today. But I can't help it, I can only rely on your ......."

"Hey, what are you polite to me. Actually, you don't have to say anything, I know it in my heart. ”

"You understand?"

Facing Master Chang Jing's stunned expression, "Zhang Dascoop" sighed solemnly.

"Obviously, it's difficult for 'Kangle' to support this situation. It was raised so high all at once, but the original signature dishes were all ingenious dishes that relied on craftsmanship and ingenuity to please customers. It's okay to rely on these to support a restaurant, but it's not enough to make a restaurant. There is no real trick to play the famous dishes of the town store, absolutely not. ”

"Coupled with the fact that these newly recruited personnel are uneven, they are prone to arrogance in the face of a large number of customers, which makes the bad habit of cooking prevalent. That craftsmanship is getting worse day by day, and it is inevitable that it will be unavoidable. I probably took a look at the dishes on the table in your restaurant, which can be said to be a big step backwards compared to before. This is the cooking oil of fire, and it is in vain. Can you not be in a hurry?"

"Also, among the eight people who ran the 'recreation' back then, you are the only one left here now. Others see that you have now become the technical manager of a large restaurant, and you are very beautiful. But how many years have we had, I'm sure, you're still willing to stay in the kitchen and play your craft. ”

"Why? Because you're a practical person and you have a genuine affection for 'well-being.' I would never be willing to watch 'Recreation' rot day by day, but I would stand by and watch this vain and nominal leader. But why do you want to do it? I'll see it all when I taste your food. Your body...... Hey, it's a pity, from now on the most authentic 'Peach Blossom Fan' and 'Jade Soup' may become a perfect sound. ”

"But I know that after all, I have been hungry for more than ten years, and I can eat it again in the end. This is a blessing, a blessing from you to me. Then there is no retribution, when you are in trouble, I naturally have to help you find a field, set the soul of these juniors, and let them know how high the sky is and how thick the ground is. I'm right. Old sister ......"

After some words, Master Chang Jing was speechless. But looking at it like that, it's really a little gloomy.

After a long time, she spoke again, which really confirmed the inference of "Zhang Dascoop".

"You're such a sensible person, you can't hide anything from you. It's exactly what you said. I don't have to worry about anything else, that is, today's young people, the treatment of craftsmanship is a special inappropriate thing, and if you don't want to learn, you just want to be quick success, flashy. But just like that, you can't say it, you can't say it too much, you should say that you have a lot of things, and you can't eat the ancients. ”

"Like in the first few days, these young people were clamoring to change the name of 'recreation', not to say that the restaurant was small, but to change the restaurant. I disagree, saying that if we don't reach that level, we can't brag about that. It's a lot of trouble for this. Unexpectedly, the matter was stabbed later, but the superior leaders supported them, and I said it badly, and finally the catering company reluctantly agreed not to change the restaurant. But the compromise method is to change the restaurant into a restaurant, as if the "hall" is more foreign than the "hall", and what can be done if it is changed. ”

"I, if I sum it up myself, I will suffer because I am a woman. Otherwise, it wouldn't be so early, and I wouldn't be dazzled and wouldn't be able to get on the stove. It will not be looked down upon, it can't be suppressed in the kitchen, and it has no prestige. It can be seen that this line of work is still a man's world after all. ”

"Apprentice? You said that I have been in it for so many years, and it is hard to ...... Hey, don't talk about it, no one loves this sin!"

A gust of wind blew, blowing the messy white hair on Master Chang Jing's sideburns.

Almost at the same time, under the clear autumn sky, a few yellowing ginkgo leaves drifted down from the treetops.

At the foot of the stairs is the evening scene of the two chefs.

This scene also moved Hong Yanwu and Chen Liquan.

They also seem to experience an unspeakable sense of melancholy and loss.

The second group has been opened, group number: 608640021

(End of chapter)