Wang Ming stood on the cooking table behind the head chef Li Long, at this time, when Li Long finished the last dish, he also set his eyes on the squirrel eggplant on the plate, he only glanced at the image of the squirrel head, and then looked at the long eggplant like chrysanthemum petals.

"The knife technique is delicate, the knife is calm, uniform and orderly and not scattered, which is indeed one of the essentials of the traditional knife technique of Lao Chuanlu."

Looking at the long eggplant on the plate like a blooming chrysanthemum, Li Long said silently in his heart, and then when his gaze moved up, he looked at Wang Ming, who had some expectation in his eyes, and smiled slightly.

In the past, this dish, because of the different knife techniques, still need to soak the eggplant slightly in salt water first, so that the flesh becomes looser, before it is coated with starch, and now Wang Ming here processed the long eggplant, but this part of the process is omitted, after a simple blanching with warm water, the kitchen worker in the rear of the lotus uses a clean rag to absorb the water, and then, calmly dip the starch for later use.

At this time, the oil in Li Long's pot has been warmed up, after the lotus kitchen worker patted the eggplant on the starch, according to Li Long's instructions, one side of the flower knife was placed below, Li Long pinched the eggplant handle with one hand, and the index finger and thumb of the other hand, skillfully pinched the eggplant on both sides of the other side, carefully put it into the pot, the oil was boiling, and slowly let go of the hand, at the same time, the other piece was also put into the pot by him with the same technique, and the wok was removed from the stove.

Wang Ming nodded secretly in his heart, vegetables are no better than others, especially this kind of handmade vegetables that rely on appearance as a selling point, the first thing to pay attention to is its shape, if the oil temperature is too high, it is likely to lead to a worse taste, and if the oil temperature is too low, the starch on the surface of the eggplant will be desized.

After a while, the frequency of boiling oil in the pot slowly decreased, and while Li Long slowly heated the wok, he used the iron chopsticks in his hand to gently turn the eggplant in the pot over, and after carefully salvaging it with a colander, the kitchen workers who did not have much work at hand at this time all turned their eyes over.

I have to admire, the head chef Li Long's control of the oil temperature is very in place, the fried squirrel eggplant, its surface is upside down, showing a snow-white shape, even and orderly, plus the image squirrel head that is placed at the front, a quite image of the squirrel eggplant, it is displayed in everyone's sight.

"Huh? This time this flower knife is in place, much more even, and there is no scattered feeling, almost upside down, good. ”

"Yes, Wang Wendong is resting today, and I just faintly saw that it should be the knife flower processing carried out by the newcomer Houdun, but I didn't expect that this guy really has a hand, this squirrel eggplant, just in terms of knife skills, has surpassed Wang Wendong."

"People can't look good, I think this kid usually looks very easy-going, but when he starts doing things, he is serious and makes people feel terrible, but he really has two brushes."

"By the way, have you noticed, in the dishes that came with it at noon today, this piece of meat is marinated, and after getting out of the pot, it is easy to open it with iron chopsticks, and there is no sign of occasionally sticking to the pot on weekdays."

"That's right, it seems that today's pickled meat products are also called Wang Ming's back pier, I think it's strange, today's pickled meat, no matter what aspect of the oil, feels not very different from usual, it seems that this kid is not simple."

Just when everyone's eyes came, they saw the squirrel eggplant that was better in shape than before, and when they were talking in a whisper, the whispering sound sounded, and after the eggplant was poured with sweet and sour tomato juice and was taken away, several masters on the wok, also whispered again, and the eyes that looked at Wang Ming here were also full of appreciation.

And Wang Ming here, after sending the squirrel eggplant to the food mouth, he felt a sense of satisfaction in his heart, and at the same time, he also returned to his job, and when he was more sure of the coral knife method, he slowly prepared the work at hand, and it was almost time to get off work.

At this time, it was approaching the time to eat, and after the kitchen was closed, Wang Ming took the lunch box and sat silently next to Li Mei and the others.

"I heard that Wang Wendong is resting today, and Master Li is there, let you temporarily cook on behalf of Duntou."

Wang Ming had just sat down, and Li Mei on the side asked in a mysterious and soft voice, obviously even she didn't understand the arrangement of the head chef Li Long.

Li Mei's voice fell, Wang Ming here, after swallowing the food in his mouth, he shrugged his shoulders helplessly, and then said in a low voice.

"Maybe it's a chance to give newcomers some exercise."

Wang Ming's voice was indifferent, and when the words fell at this moment, Li Mei rolled her eyes, and the food in the small spoon in her hand was also sent into the cherry mouth, obviously a little speechless for Wang Ming's answer here.

"I heard that Wang Ming is in the limelight in the kitchen today, and the meat products marinated in his hands are praised by several wok-making masters, and the most powerful thing is the squirrel long eggplant, have you seen it, it is vivid, much more beautiful than Wang Wendong's usual processing under the knife."

Xue Lan on the side also came up, and when he whispered, he looked at Wang Ming, who looked a little embarrassed, and smiled, revealing two beautiful dimples.

Wang Ming shook his head, his eyes quietly swept over the silent Liangmeng on the side, for Liangmeng here, his feelings were a little complicated, the latter was secretly concerned about his perseverance here, he didn't see it, every meal was early, it would be quietly put there by this stubborn girl to the extreme, never stopped, which made him feel moved in his heart at the same time, but also guilty.

Thinking of the delicate shadow in the dream, Wang Ming also made a comparison, she does not have Li Mei's natural fox, nor does she have Xue Lan's delicate facial features, even if she has always been silent and silent, in terms of appearance, she is slightly more beautiful than that shadow, but here, he has always hidden that person in the deepest part of his heart, looking forward to reuniting with her.

Some guilty eyes were withdrawn from Liang Meng, Wang Ming lowered his head, as if chewing wax, absentmindedly stuttered the working meal in the lunch box, and the figure in his heart that made him haunt his mind whenever he was free gradually became clear.

"Lin Xi."

Wang Ming said softly vaguely, and he didn't even notice it at this time, but the cool dream closest to him on the side, the petite figure who had been silently bowing his head to eat, but at this moment, his body shook slightly, and then, when she looked up, the dark blue eyes on the delicate baby face, when she looked at Wang Ming, there was a touch of distress, quietly permeating.

"Is that her?"

Until the middle of the ring, Liang Meng retracted his gaze, and Li Mei and Xue Lan on the side were as if they had never seen it, each holding the food in the box.

Just as Wang Ming was pondering, in the front desk hall, Manager Zhao put down the internal phone in his hand, stepped on the unique rhythm of his high heels, and walked slowly, looking at this emaciated figure that she once valued a lot, and said softly when he spoke.

"Wang Ming, Master Li asked you to go upstairs."