After some hard work, looking at the dishes made by the two of them, and then looking at the finished products made by Fu Yonghan next to them, Shi Jie and Zhu Liangtai were a little depressed.

Every step of this straw mushroom steamed hen is made under the personal guidance of Fu Yonghan, but the final product tastes so different, how can they not be disappointed?

Could it be that the two of them are really poor at cooking?

For the first time, the two questioned the career they had been pursuing, and began to wonder if they were the material.

"It's normal to not be able to grasp this kind of thing for a while. It was a surprise to me that the two of you were able to do this for the first time. Rarely, Fu Yonghan took the initiative to comfort the two, "You already know the specific steps of this dish, you might as well try it yourself in private after you go back." In addition to talent, cooking also pays attention to practice. As long as you get used to it, this dish will naturally get better and better. ”

With Fu Yonghan's comfort, Shi Jie and Zhu Liangtai really felt a lot better.

"Thank you Master Fu for your advice!" The two said respectfully.

Today is the first time Fu Yonghan has taught the two of them how to cook, and she didn't expect to be able to teach them all a few dishes in one go, and it would be good to be able to learn one or two. Coupled with the straw mushroom steamed hen, Fu Yonghan also taught them two dishes at a time.

The other dish is actually an improved dish, boiled pork ribs.

The dish of boiled pork ribs is improved from glutinous rice pork ribs.

Glutinous rice pork ribs is a very famous dish, and many restaurants will have this dish on the menu, which is nothing more than the level of craftsmanship. The Fan family's Furong Restaurant makes glutinous rice pork ribs very well, and it is the best among similar restaurants.

This dish is also one of the signature dishes of Hibiscus Restaurant.

What Fu Yonghan is doing now is to target the signature dish of Furong Restaurant, of course she can make glutinous rice pork ribs better, but the people she pointed out in a short period of time may not be able to do this.

So she simply took a trick and made some changes to the dishes, so that it would not be so difficult to beat the Hibiscus Restaurant.

These changes were not the first to come up with her, and it was not difficult to learn, but it was just a little more troublesome than glutinous rice ribs, so many people chose the simple way, and this improved method gradually became less known to many people.

"You can make glutinous rice pork ribs, right?" Fu Yonghan asked.

Shi Jie and Zhu Liangtai nodded hurriedly.

Fu Yonghan guessed too: "Then you each make a glutinous rice pork rib and come out and have a look!" ”

Is this the second test?

Shi Jie and Zhu Liangtai, who had already been shocked by Fu Yonghan, did not slack off at all, and immediately started to make glutinous rice pork ribs.

Gan Yingtong couldn't care about them learning to cook at the moment, and had already taken Fu Yonghan's steamed hen to the side to eat.

The last time Fu Yonghan made this dish, she felt that she hadn't eaten enough, and now she finally has another chance, no one has competed with her, how can she not give up the delicious food in her hand again!

Fu Yonghan was not idle.

In addition to steaming pork ribs and glutinous rice cakes like Shi Jie and the others, she also asked people to bring two yams, peel them and steam them.

Although Shi Jie and Zhu Liangtai were very curious about what Fu Yonghan was doing with yams, they were even more afraid that what they made would dissatisfy Fu Yonghan, so they didn't dare to get distracted, and only concentrated on cooking their own dishes.

After all, when Ji Xiulang recommended them to come over to Jiuding Xiang, he said that if their craftsmanship could not satisfy Fu Yonghan, they could be replaced at any time!

At the beginning, Shi Jie and the others didn't care much about Ji Xiulang's words, but now, they no longer dare to take this as a joke.

After the yam was steamed, Fu Yonghan directly cut the whole yam into short pieces, and cut them a lot thinner, which looked similar to the shape of French fries, but still slightly thicker than French fries.

Directly threw the yam strips into the hot oil pan and fried them until crispy, and Fu Yonghan fished them out one by one.

The process of frying yam sticks is not complicated, and it seems to be very simple, as long as you know how to cook, you will basically not be mistaken. But the simpler it is, the hardest it is to actually operate.

In the whole frying process, the most important and particular thing is also the heat.

If you don't have enough time to fry it, the yam strips won't be crispy enough. But if the frying time is too long, it will make the yam strips too crispy and lose the crispiness.

How to be impartial is just right, and the chef also needs to think carefully and make experience to know in his heart.

As long as you can master the heat well, even if you can make other dishes that also have high requirements for heat control, it will be much easier and easier.

Seeing that the ribs in the pot next to him had also been steamed, Fu Yonghan pulled out the bones in the ribs and directly filled in the fried crispy yam strips.

I don't know how Fu Yonghan got it, the yam strips that looked so "fragile", when they were filled into the flesh with the bones removed, the flutes were not destroyed at all, and there was not even a trace of breaking, they were stuffed into it by her completely, not bad at all!

Shi Jie and Zhu Liangtai didn't see it, but there were two other people in the kitchen who saw it.

Their eyes widened, and the gaze they looked at Fu Yonghan was like seeing a ghost!

What kind of skillful hands do you have to be able to make such a difficult process so easy and easy!

In contrast, what people make is a work of art, and what they make is a pile of dross!

Fu Yonghan didn't care about the eyes of the people around her, she filled the fried crispy yam strips into the meat with the bones removed one by one according to the gourd drawing scoop, and then stuffed the meat strips brushed with sauce into the steamed glutinous rice cake, and fried with chili peppers, a delicious and beautiful boiled pork ribs were so freshly baked!

At this time, Shi Jie and Zhu Liangtai, who had started cooking before her, had not yet made the glutinous rice ribs they were responsible for.

The main reason is that their movements are too slow compared to Fu Yonghan.

Gan Yingtong, who was originally eating baby hen meat on the side, had long been attracted by Fu Yonghan's movements, especially when she fried pork ribs with chili peppers later, the spicy and fragrant taste almost spread throughout the kitchen, which was even more impossible to ignore.

Now that the dishes made by Fu Yonghan have come out of the pot, Gan Yingtong, who couldn't help it for a long time, immediately came over, staring at the neatly stacked glutinous rice ribs on the plate with two bright eyes, and said expectantly: "Yonghan, what kind of dish is this?" It looks a bit like glutinous rice pork ribs, but it doesn't seem to be the same as ordinary glutinous rice pork ribs. (To be continued.) )