"It's late. The young man shook his head and said casually, "The old master died last year. ”

"Dead?" Fang Siyi was stunned for a moment, and seemed to feel a little regretful, but that kind of regret only disappeared after a flash.

It's not that Fang Siyi is cold-blooded, it's just a little regretful.

However, there are not only kitchen knives in this world that are the eighteen sons of Yangjiang, and it is okay to change them.

With his current cooking skills, he has not yet reached the point where he must be equipped with an exclusive kitchen knife, so it is just a pity.

Gathering his mind, Fang Siyi's gaze gradually became calm.

As the kitchen knife was in his hands, Fang Siyi's eyes became more calm.

The young man's eyes lit up, as if he had found something interesting.

Ying Bao looked at Fang Siyi happily, with a radiant little look that was difficult to hide.

It seems to say, look, this is my boyfriend!

As for Yang Mi, who walked into the kitchen at the end, there was some curiosity in her eyes.

The next moment, the kitchen knife in Fang Siyi's hand moved.

"Siyi is so amazing!" Zhao Wuying, who incarnated as a super little fan girl, sent the special effect of star eyes for the first time.

The air in the kitchen was a little honey-squeezed.

In fact, Fang Siyi just cut the first knife.

But fortunately, Fang Siyi, who had already been made by Yingbao's various divine turns, had already become accustomed to this sudden compliment, so the knife in his hand did not deviate by half a point.

However, Yang Mi on the side looked at Ying Bao with a stunned expression, as if she didn't expect that this person would be so direct?

Although I know that you are in love, but if you show off like this, it is your fault.

However, just when Yang Mi's thoughts were numerous, the kitchen knife in Fang Siyi's hand, accompanied by a rapid cut, slashed across the ingredients.

The next moment, the ingredients have been processed.

The ingredient is green vegetables, and at this moment, the green vegetables that have been processed before have turned into long strips less than a centimeter wide under the knife.

The kitchen knife in his hand was copied, and then put it down, and the greens had been loaded into an empty bowl.

And then there's the meat.

Today's dishes have already been discussed when I bought the ingredients before.

Three dishes and one soup, three people are enough.

Yang Mi's pork knuckle soup is said to have a certain effect.

Ying Bao's boiled beef, well, for a certain carnivore, it is common sense to eat meat at every meal.

As for Fang Siyi, after thinking about it, he chose a famous dish of Shu, mapo tofu and a shredded cabbage.

"Woo-woo - Siyi is the best!" Ying Bao cheered.

Even the young man who was originally lazy gradually became serious.

As for Yang Mi, her brain is completely shut down at the moment.

It's not that Fang Siyi's cooking skills are exquisite, Yang Mi doesn't understand these things, but ......

Even a layman like Yang Mi has a dizzying sense of fluency when he sees the scene when Fang Siyi is cooking!

He has two stoves on at the same time, stir-frying vegetables on one side and making pork knuckle soup on the other side, looking busy but pleasing to the eye.

It's a pity that there are only two stoves here, and if possible, I'm afraid he will definitely open more.

Pork knuckle soup is not a difficult soup to make, so instead of using a large pot, the ingredients are served in a casserole and cooked together.

It's also better this way.

Mapo tofu is a famous dish in Shu, there is naturally no difficulty in making, although boiled beef is not well-known compared with the former, but it is also one of the well-known Sichuan dishes. So in terms of cooking difficulty, there is nothing difficult.

But what really moved the young man was the last dish of shredded cabbage.

The most difficult thing in the world, and at the same time the most reflective of the chef's cooking skills, should be boiled cabbage.

It's simple, but it's because it's simple, so it's hard to really want to do it well.

Compared with shredded cabbage, it is naturally not so difficult, but to be honest, this dish is also equivalent to the difficulty of boiled cabbage in a sense.

Because of this dish, what stands out is a spicy taste.

However, this spicy taste cannot cover the aroma of the cabbage itself, so it is difficult to make it delicious.

Cabbage, that is, cabbage in the traditional sense, this ingredient, compared with cabbage, has a more fragrance, and the taste, it is also a little better than cabbage, of course, in a sense, it is no different from cabbage.

And if you want to make this dish, you need to tear it by hand.

Why tear it by hand?

Fang Siyi guessed that it should be because of the better taste.

Because of the tearing, the plant fibers at the fracture are not all broken, and they still maintain a certain toughness, and if they are cut with a knife, they will make all the plant fibers exercise, so the taste will be much worse.

Secondly, chili peppers.

The ingredients in this store are really exquisite, but the total price of these ingredients that Fang Siyi saw was far more than a hundred yuan!

Yes.

It's a lot more than a hundred dollars.

For example, this oil.

This oil is not made of ordinary lard, but vegetable oil.

And it's the kind of olive oil that is said to be every inch of gold.

What brand, Fang Siyi didn't see it, but this oil is very clear, and at first glance, it doesn't look like ordinary oil.

For example, this chili.

In order to enhance the taste, Fang Siyi chose ordinary horn peppers, not that he didn't want to use excellent ingredients, but he also had to take care of the tastes of these people.

Although Yingbao can eat spicy, but after all, she is a little girl, and if she uses Chaotian pepper, it will be a little inappropriate.

A chef who only uses a variety of top-quality ingredients, at most is a low-level chef who is LOW.

In China, it is more important to pay attention to the mastery of the chef, which is why boiled cabbage is the most able dish to test the basic skills of a chef.

However, Chinese cuisine, which believes in simplicity and simplicity, is just a variety of dishes that are low to burst liver in the eyes of foreigners.

Boiled cabbage, which sounds lofty, is actually literal.

There is only water and cabbage, and what you eat is the original taste of cabbage.

But......

No matter how delicious a cabbage is, it is just a cabbage.

You can't taste the beef flavor in such a dish.

This is also the first reaction of foreigners when they see Chinese food, most people say, you eat very cold.

Straight to the point.

Tear cabbage, first wash the cabbage, drain the water, and then tear the cabbage into small pieces, generally speaking, it is torn into small strips about three to four centimeters long and about one centimeter wide, such small strips, in terms of taste, are the best.

Then, pour a spoonful of olive oil into the wok, burn it over high heat until it is seven or eight ripe, then pour the minced garlic that has been finely chopped and the dried chili pepper cut into about two centimeters long into the stir-fry, and at the same time stir-fry, put all the cabbage that has been torn before into the pot, take advantage of the high heat, quickly stir-fry, and at the same time, pour light soy sauce and balsamic vinegar along the edge of the pot, and when it changes color slightly, it can be out of the pot.