After Master Liu finished teaching, Luo Wei also looked at it and went through all the tools that he would use soon.

This appearance is seen to outsiders as when I first saw the kitchen and saw the new utensils. The old man smoked a cigarette outside, and when he walked in and saw this scene, he also shook his head. The employees also muttered a few words, and the old man was not only not angry, but also quite agreed.

"It seems that our little boss has entered this kind of kitchen for the first time. ”

"That's right, it's the same as when I first came to learn to cook, and I was like that at that time, curious and didn't understand anything. ”

"Then do you think the food cooked by the little boss can be delicious?"

“......”

No one has spoken to this question, but the answer is self-evident.

"This kid...."

The old man also sighed, and he didn't know what it was like, but after all, he didn't stop Luo Wei's movements, and watched it not far away.

However, Luo Wei's movements are becoming more and more proficient, and it really looks like that.

"Could it be that Wei Wei really learned to cook outside?"

The old man muttered, and watched Luo Wei start to choose ingredients, and then he took a serious look.

.......

The scale of Jumanlou is already very large, and the passenger flow is also good, so the daily preparation of ingredients is very good, and the variety is relatively complete.

From vegetables, rice, oil and salt, to vegetables and meat, as well as fresh fruits, fish, and shrimp. From freshwater to sea, there are many things that are often eaten.

Luo Wei didn't think about it before, and he didn't care about it.

China has the largest population and the richest and most diverse natural landscapes in the world, including plateaus, mountains, forests, lakes and coastlines...... The land is vast and the variety of ingredients is the largest in the world. No country has such abundant food raw materials as Huaxia, and of course, no country dares to eat as much as our Chinese people.

As for ingredients and food, Luo Wei didn't have this concept before, he ate it, and he didn't know what he hadn't eaten, and he didn't take the initiative to understand it.

Some people may ask why not to find out? Luo Wei just wants to send a hehe, uneaten food is capital punishment for foodies.

Now, Luo Wei is different, the biggest emotion he gets from the chef's experience is the ingredients.

Only as a chef can you appreciate how blessed this gift of nature is for human beings. And as a chef, the sense of accomplishment of turning ingredients into delicious ones is even more fascinating.

That kind of ingredients hidden in various places in China, Luo Wei would definitely not think about it. But in this kitchen, the type of ingredients is enough for him to be entangled.

This is Luo Wei's first time cooking, so many ingredients for him, there are so many dishes that he can make, and he has to make a choice. He was also hesitating, he had read the book of the God of Cooking, he had cooking skills, recipes, and he knew that he even had the experience of cooking. But what exactly to do .... Therefore, sometimes it is difficult to choose from many options.

For Luo Wei, the most sure dish is the gloomy ** meal for the time being. Because this dish has undergone a rehearsal of the host reading mode. Just like the principle of learning Tai Chi, Tai Chi is good because of the comprehension and indoctrination of the reading mode.

It's just a gloomy ** rice ...... can't be counted as a dish, Luo Wei doesn't want to do it here. Even if you can speak well and turn barbecued pork rice into a dish, what if everyone cries after eating, this is the time to make a teacher's watch, and you can't look like a mourner.

Luo Wei walked back and forth several times around the kitchen ingredient warehouse, and suddenly turned his mind sideways. Anyway, every dish is the first time to cook, so let's just make a dish that everyone has never seen before.

Luo Wei thought about it, the more he felt that he was right, and he was very excited, and the speed of taking the ingredients was also fast and decisive.

The old man watched from the side, and saw that his brows began to jump again.

"Fish!"

It turned out to be a fish.

Seeing that Luo Wei was making a fire and boiling water, he also picked the ingredient of crucian carp. The old man's brows have never been flattened, and the stone in his heart has been taken to the sky.

In the big country of China, fish is an ingredient that can be seen from south to north and from east to west, and it is even more common in the large province of Jiang Province. But it's this fish that is rare for many chefs, especially fish soup.

The nutritional value of fish soup is very considerable, and the therapeutic effect of food therapy cannot be underestimated. The reason why the old man is not at ease is naturally because Luo Wei is hanging crucian carp.

When Luo Wei was a child, his grandmother liked to make him crucian carp soup the most. Luo Wei would choose this example, the old man is not surprised, what he is worried about is Luo Wei's craftsmanship.

The fish soup is about the tenderness of the meat, and the freshness is not fishy. When many people make fish soup, it is difficult to remove the fishy freshness, so the fish soup made is prohibitive, and if you drink it once, even if the taste is okay, I am afraid it is difficult for people to take the initiative to think about it and drink it a second time.

Luo Wei's grandmother is one of the few people who can make crucian carp soup well, perhaps because when she first came to Jiang Province, the Luo family chartered several large and small ponds to feed the fish, and grandma had a great chance of making fish soup, and over time, she became a family chef-level existence.

Luo Wei remembers very well that the crucian carp soup made by his grandmother is as milk-like as milk, not only the soup is delicious, but even the meat is delicious. Luo Wei has always been stuck with spines when he eats fish, and there are a lot of crucian carp bones, but because the meat of crucian carp soup is tender, Luo Wei is rare to be able to pick the spines by himself throughout the whole process. But in addition to his grandmother's fish soup, every time Luo Wei eats fish, he will spit out more than half of the meat with thorns. This also led to Luo Wei's lack of interest in fish.

Luo Wei fished out the live fish from the water, and the first thing he did was to stun the live fish with the back of the knife. This is followed by scaling and washing, removing the internal organs and gills. Crucian carp is not large in size, and when making fish soup, it does not need to be cut into pieces.

There are many knives in the kitchen, large and small, with different functions and uses, except for the most commonly used kitchen knives, all sizes and shapes can be chosen by chefs. Jumanlou can be regarded as exhaustive...... Luo Wei's technique is very fast, and the strength is also excellent. When stunting and removing scales, the back of the knife is used, and because there is a kitchen god in his head as a backup, the technique is naturally very skillful. How can he still look like a rookie before, he is obviously much more sophisticated than Lao Liu, the chef who gathers all over the building.....

To remove the internal organs and gills, you need to use a knife that is slightly smaller in size, but it should be sharp. First, because crucian carp is not large, the large knife can easily damage the internal organs, leaving unnecessary internal organs in the meat...... Especially the gall ..... Second, because the knife is easier to operate, disemboweling and removing gills are easy to use, and it is much easier to use than a kitchen knife with a large knife surface.

Handle the wash, remove the excess blood, and also need to fry it raw in a pan. There should not be too much oil, and you need to put green onions and ginger in oil to fry the fragrance, so that when you fry the fish, it will taste good.

......

Luo Wei is very serious, busy before and after, not only processing the ingredients, boiling hot water at the same time, but also dividing the pan to fry the oil to process fresh fish. Not to mention, when dealing with live fish and some ingredients, the knife technique is also fast and steady, and the people next to him are dumbfounded.

"Wasn't the little boss acting just now?"