Xiao Ping carried a plastic water tank, of course, with abalone.? His so-called going to a friend to get abalone was just an excuse, but in fact, he just found a place where no one was there and caught a few abalone in the sea in the demon refining pot.

After living in the demon refining pot for a few months, the abalone, which was about the size of a one-dollar coin, had grown to a large size. Xiao Ping confidently handed the plastic water tank to Cao Anbang and said, "Old man, let's see if these abalone can be used." ”

Cao Anbang opened the box and took a look, and immediately sighed in surprise: "Yo, this abalone is quite big, it has exceeded the standard of three-headed abalone!" ”

"And that big abalone? Show me! Hearing what the master said, Sun Lin also came over to see what was going on. When he saw the abalone in the tank, he immediately said to Xiao Ping: "Brother Xiao, it's not interesting for you to do this, why don't you sell me such a big abalone, this is an ingredient that all chefs want!" ”

Xiao Ping smiled at Sun Lin and said, "We still want to wait for the abalone to grow bigger before it goes on the market, if it weren't for the relationship between Old Man Cao today, I wouldn't have let my friends fish a few and send them first." ”

"No matter how big it is, isn't it just two abalones?" Sun Lin was taken aback at first, and then said with a smile: "Brother Xiao, when the time comes, remember to sell me a batch." ”

Xiao Ping agreed simply: "Of course, Brother Sun has always given priority to supply here." ”

Seeing that the two were chatting farther and farther away, Cao Anbang was dissatisfied: "Don't patronize and chat, Xiao Linzi, deal with the abalone first." ”

"Yes, master." Sun Lin didn't dare to disobey Old Man Cao's orders. Hurriedly took the water tank and hurried.

When the apprentice took over the abalone, Old Man Cao said to Xiao Ping with some regret: "The abalone is good, and it is big enough, but it's a pity that it's fresh live abalone, but it can only make do." ”

Xiao Ping asked puzzledly: "Old man, isn't the fresher the seafood, the better?" Why do you say it's a pity? ”

Cao Anbang obviously disdained to answer such a simple question, he glanced at it with idiotic eyes, and then said to Li Wanqing: "Wanqing girl, you come to tell him what this is for!" ”

Seeing that Xiao Ping was despised by the master, Li Wanqing couldn't help but smile and explained to him: "Abalone is different from other seafood. Dried abalone is better than fresh. In addition to the size and quality of live abalone, the technique of drying abalone is also very important. ”

Xiao Ping suddenly realized: "It turns out that dry is more valuable, I always thought that fresh abalone was better." ”

"You don't know how to learn!" Cao Anbang hated the iron and said to Xiao Ping: "I also know some skills in making abalone, but unfortunately there are fewer and fewer fresh abalone in the past ten years, and I have no use!" ”

After Old Man Cao dropped this sentence, he shook his head very lonely, and then went to prepare for the Buddha jumping over the wall. Instead, Sun Lin leaned next to Xiao Ping and whispered to him: "My master's abalone making skills are a must. If you want to make your abalone more valuable, don't forget to learn how to make dried abalone from him. ”

Xiao Ping nodded to Sun Lin to express his gratitude. Looking at the busy back of Old Man Cao, he secretly decided that after the Buddha jumped over the wall, he must propose to him to learn how to dry abalone.

Cao Anbang is famous in cooking, not to mention that he is Sun Lin's master, in the minds of these chefs in the Garden Hotel, his reputation is needless to say. The old man Cao Anbang personally did the Buddha jumping over the wall in the kitchen, and it soon spread throughout the kitchen. Many chefs have found opportunities to watch Mr. Cao cook, and many people have brought notebooks to carefully write down everything they can see.

Xiao Ping only understood this matter. It turns out that Old Man Cao's prestige in the culinary world is so high. It's simply Jordan in basketball, Tiger in golf, Schumacher in racing, Einstein and Hawking in science, definitely among the leaders of this industry.

Cao Anbang has been famous for decades, and he has long been accustomed to being watched by his peers when cooking. In fact, instead of being disgusted by this, he encourages young chefs to do so, and sometimes even offers to point out the onlookers. As a veteran chef who genuinely wants to develop his culinary skills, it is understandable that Cao Anbang did so.

Of course, Cao Anbang is also an old-school task after all. I still have reservations about the key skills I have mastered. For example, those chefs can know how many ingredients he used to make the Buddha jumping over the wall, how big the urn was, etc., these can be seen at a glance, but other more important issues are simply by looking. For example, the packets of seasoning that Cao Anbang put in the big urn were brought by him in advance. Except for Li Wanqing and Sun Lin. No one knows what the ingredients are.

In addition to paying attention to Cao Anbang's cooking, most chefs are also interested in those large abalones. In recent years, there have been fewer and fewer high-quality large abalones, and the so-called "it is difficult to buy two abalone with money" means just that. The two abalone on the market are almost invisible, and occasionally one or two appear and are marked with sky-high prices. And the few abalone that Xiao Ping brought were all close to the size of two abalones. Regardless of its quality, the size alone is enough to calm all the chefs.

Of course, in addition to paying attention to Cao Anbang's cooking methods and those big abalones, there are also many chefs who pay attention to Li Wanqing. These chefs are relatively young, and for them, the delicate and beautiful Li Wanqing is the most attractive. In fact, even Xiao Ping himself felt that wearing a borrowed wide chef's uniform, Li Wanqing, who could not hide her slender figure, was indeed the most beautiful scenery in the kitchen.

Under the watchful eyes of everyone, the Buddha jumped over the wall and was finally ready. Xiao Ping and a few strong young chefs lifted the large urn that could hold more than a dozen catties of ingredients from the fire, and as soon as Sun Lin opened the lid of the urn, a rich aroma wafted to the entire kitchen, making everyone swallow their saliva involuntarily.

Cao Anbang first tasted the taste of the soup, nodded with satisfaction: "Yes, you can eat it!" ”

As soon as Old Man Cao's words fell, Xiao Ping was the first to squeeze to the big urn, and jumped over the wall with a spoon to hold the Buddha in the urn in a large bowl that had been prepared long ago. Seeing Xiao Ping so impatient, Cao Anbang also shouted: "What a cunning boy, leave me a little!" ”

Under the stunned gaze of everyone, Cao Anbang also took a bowl and joined the ranks of grabbing food with Xiao Ping, and the two soon fought over an abalone. Except for Li Wanqing and Sun Lin, who knew more about Old Man Cao, they couldn't help but shake their heads and smile bitterly, the other chefs all looked at the scene in front of them in amazement, feeling that Cao Anbang's tall image in his heart collapsed in an instant.

ps: Thanks to the book friends "Strawberry Xiaoguoguo", "Fat Liang", "No Solution Association", "Lonely, Jogging" tips.

Shocked by the earthquake in Ya'an, Sichuan, Haima sincerely prayed for the disaster area, hoping that all the trapped people would be rescued, the injured would recover soon, and the deceased would rest in peace, wishing all readers in Sichuan well.

(To be continued)

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