"Taste it for yourselves. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info" Yu Yun said, looking at them.

Ling Xue and Yu Xin tasted it in turn, frowning, not very satisfied with their results.

"It's good to do it for the first time, and you still have a lot of potential to make good food. Practice a lot in the future, and both of you have a lot of room for improvement. Yu Yun encouraged them.

In fact, the taste of what they make is still okay compared to ordinary people. It's just that in front of Yu Yun, who is at the level of a kitchen god, it is really different. As the saying goes, there is no harm without comparison.

Ling Xue looked at Uncle Yu incomprehensibly and asked, "Uncle Yu, why do you say the taste is so different?" I followed your steps, and the ingredients and seasonings were the same. ”

"Every chef makes a different taste, and even if it's the same thing, the taste of different people is different. Just like the exercises, the cultivators are different, and the effects of using them are different. Yu Yun said with a smile.

"Miss, Xin'er, as long as you work hard, you will succeed in making delicious food sooner or later."

"When you cook a dish, you feel different when you make it, and the taste will be very different. Therefore, it is very important to be attentive, as long as you pursue the ultimate in anything, there will always be gains if you stick to it. ”

After Yu Yun finished speaking, the two of them understood, smiled and walked out of the kitchen by themselves.

In addition to practicing knife skills for more than ten consecutive days, Ling Xue was practicing this salty egg roll. Although it was a very simple snack, she wanted to make the best egg rolls with the mentality of doing things to the extreme.

Because she practiced swordsmanship before and practiced exercises, her body coordination is very good, and her hands are very dexterous. After more than ten days of practice, the knife skills have become better and better, and the carved lotus flowers are becoming more and more godlike.

I saw that she was engrossed in holding the carving knife, and her movements were fast and agile. Every time the knife is steady, the scratches on the petals have disappeared compared to before. In a few moments, a blooming lotus flower appeared in her hand.

On this day, Yu Yun called them to the kitchen to prepare to assess the results of their learning during this time.

"You've been practicing knife skills for more than half a month, and I've taught you more than one dish. Today, I'm going to put you to the test of what you've learned. ”

"Xin'er, you make a winter melon cup. Miss, you make lotus cabbage buns. ”

Yu Yun thought that these two dishes could not only test their knife skills, but also test their cooking skills, which was a pretty good test question.

"Let's get started! Xin'er, why are you standing still? ”

"Grandfather, what's that...... It suddenly occurred to me that the elixir in the back garden had not been watered yet, and I would go now. As soon as she finished speaking, Yu Xin turned around and prepared to walk out of the kitchen.

"Are you old fools when you are a grandfather? You are not in charge of the elixir, come back and cook for me. Yu Yun saw her granddaughter playing with herself there, and she felt a little funny, fortunately, she was accompanied by a young lady, otherwise, she would definitely stop cooking within three days.

Yu Xin stood there stiffly, not daring to look at her grandfather. She muttered in her heart at this time, "Ginger is still old and spicy, and she is still too tender."

"Don't come back soon, you see, Miss's lotus flowers are ready!"

I saw that the cut cabbage root, each leaf was pruned into almost triangular petals by the lady, and after being washed with clear spring water, it was made into the first form of cabbage - lotus.

Yu Xin sighed in her heart, "Alas......"

I couldn't escape this catastrophe, so I had to bite the bullet, go back to the stove, pick up the carving knife and start carving the winter melon.

To tell the truth, Yu Xin's carving is still good, but no matter how good this carving is, when eating, the skin is not edible, just scrape off the winter melon flesh with a spoon and eat it with the filling.

Here, Yu Xin was busy carving the winter melon, and over there, Ling Xue had already started to make the filling.

Ling Xue cut the remaining cabbage cores and some of the roots and leaves pruned from the lotus flower into thin strips, the ham was also cut into thin strips about the size of the cabbage, and the shiitake mushrooms soaked in spring water were also cut into thin strips.

Put the sliced ham, vermicelli, cabbage and shiitake mushrooms in a white porcelain bowl and mix well.

After washing the leaves with spring water and soaking them in boiling water for a while, they are now soft and ready to be used as a skin.

I saw her take some fillings and put them on the soaked cabbage leaves, and wrapped them like spring rolls. Place it on the plate with the mouth facing down, and place the white lotus in the center of the plate. Ling Xue sprinkled a layer of fine salt, a little sugar and white pepper on the surface.

White pepper is a seasoning brought over from modern times, and she finds it tastes better with some added.

"Uncle Yu, mine has been steamed in the pot, and it can be eaten in two quarters of an hour."

"Well, yes, Miss's knife work is already very skilled. In time, we will be able to surpass decay and make delicious dishes. ”

"Xin'er is also very skilled, Uncle Yu, look ......" Ling Xue felt that although Uncle Yu was not young, he was obviously looking like a middle-aged uncle, and he said that he always felt weird.

"It's much better than the first time, although the knife skills are very important, but many other skills are also there to make the food more delicious. Good taste is only one aspect, it is also important to smell good, taste good in the mouth, and be well-layered. ”

Waiting for the process of steaming the lotus cabbage bun, Yuxin has carved the delicate pattern and started to make the filling of the winter melon cup.

Yu Xin takes out the chicken thighs that have been washed with spring water and cuts them into cubes, and also cuts the shiitake mushrooms and winter bamboo shoots into small cubes.

I saw that she mixed the diced chicken and shrimp with a little salt and starch, blanched them in a pot of boiling water for a while, and then took them out and drained them.

Add an appropriate amount of sesame oil to the wok, pour in the blanched chicken and shrimp after heating, stir-fry the diced mushrooms and winter bamboo shoots a few times, I saw that she added a little rice wine to it, and then added half a cup of spring water, and then put it into the winter melon cup after boiling, and put in a few slices of ham.

"It's done, then just put the winter melon cup into the pot and steam it through water, boil the pot and simmer for a quarter of an hour, and you can eat it out of the pot."

At this time, Ling Xue's dish came out of the pot, and she poured a little sesame oil on the surface, and the fragrance came to her nose.

It was just out of the pot and steaming white, like a lotus flower blooming in the mist in the morning. It's really a visual treat, and it makes people appetizing just by looking at it.

"Uncle Yu, try it and comment on it."

Yu Yun picked up the chopsticks, sandwiched a cabbage bun next to the lotus flower and tasted it, the proportion of the filling is very good, the taste is layered, there is the aroma of meat, the fragrance of mushrooms, and the sweet taste of cabbage. The finishing touch is the vermicelli, the vermicelli that absorbs the soup and adds a little bit of white pepper spiciness, which is really a good delicacy.

"Compared to the first time I cooked, my cooking skills have improved a lot, and it seems that Miss hasn't practiced in vain lately."

Hearing her grandfather praise Miss like this, Yu Xin couldn't wait to pick up the chopsticks and taste them. The first taste is the faint taste of white pepper, the sweet taste of cabbage, and then the layered taste of the ingredients.