Since yesterday, after Bai Tassel tasted Bai Ziye's fried dishes, it was like being struck by lightning, charred on the outside and tender on the inside.

She can't find the flaws and shortcomings in the dishes, is she really not suitable for cooking? This must be his own brother who is too talented, well, absolutely!

Have you ever seen a child who can flip a pot of stir-fry back and forth at the age of eight? I've seen it.

However, Bai Tassel saw a little business opportunity from the dishes fried by Bai Ziye, and her brother could be a chef.

So, Bai Ziye worked part-time as a cook in the kitchen.

The mood was a little excited, Bai Ziye had never been a chef yet, he was afraid of ruining this career, after all, there were not a few people who did wrong things because of nervousness.

Chef, this profession is glorious and great, it feeds hundreds of millions of human beings in the world, and hundreds of billions of foodies in the universe.

Sure enough, my big chef industry is cow.

………………………………

Thinking wildly, the morning passed slowly like this, and Bai Ziye shook his arm that was a little sour because of the stir-frying.

Bai Ziye was also a chef in his last life...... The helper, under the influence of the ears and eyes, will fry some dishes, not a lot, but very useful.

Back to the pot meat, stir-fried pork, fish-flavored shredded pork and kung pao chicken.

Other than that, he's just going to be below, alas, stop, stop, not that underneath, it's underneath.

The harvest this morning is still very objective, double as usual...... Less than half of the customers, after all, is also a "time-honored brand".

Thinking about it, Bai Ziye felt that it was time to change his approach, after all, it was too tiring.

So, Bai Ziye wrote a sign and hung it on the door.

Looking at Bai Ziye's petite figure, with unknown things pasted at the door, everyone came over to take a look, some were pure curiosity, some were pure curiosity, and some were pure curiosity.

Notice: Recently, the store will launch Super Invincible Colorful Ramen, priced at 24 yuan, limited to 100 servings per month, all of which are served on the 9th of each month. That's it, that's it.

After reading the notice, everyone retreated, after all, who would spend the money before the taste.

After a busy morning, Bai Ziye and his sister Bai Tassel have not yet eaten, their stomachs are hungry, the two of them look at each other, a little embarrassed, Bai Ziye feels sorry for his sister, and decisively gets up to cook, well, he thinks that what his sister wants to express in her eyes is definitely to say that he is a good brother, not dangerous.

Well, that's it. In the end, Meimei ate a "big meal", Bai Tassel got up to wash the dishes, and Bai Ziye also "fell asleep" on the soft sofa at home.

"Hey, system, will I be able to learn how to stir-fry?" Asking expectantly, Bai Ziye knew that it would take a lot of effort to strike iron.

I can't do my basic skills, so I can only start with the basic skills, but fortunately, he is still young and can slowly practice his cooking skills.

Ah, it's really a matter of being too young.

"Ding, you can turn on the dream sorghum mode, and the host can learn cooking skills in the dream."

"Oh, turn it on!"

couldn't wait to say, Bai Ziye was looking forward to the kingly demeanor when he "learned" cooking skills and "returned".

It's exciting to think about. When the time comes, my sister will not be his plate anymore? Hahahahaha............

As if he saw the pinnacle of life in the future, the look of anticipation in Bai Ziye's eyes became more and more intense.

The first stop, the basic skill of cooking - knife work.

The basic skill of a chef - knife technique.

Knife is a method used to cut the ingredients into various forms with a knife during the cooking process. Generally, there are six major knife methods of cutting, slicing, chopping, splitting, patting, and chopping.

At the same time, it is also the basic of the basics, whether it is Chinese or Western food, it is indispensable to use knife work. Therefore, knife work is also one of the most direct ways to test whether a chef is good.

The cutting method is the most fundamental knife method in the cutting of dishes. Cutting is a method in which the blade of the knife is perpendicular to the raw material and the raw material is fed rhythmically, so that the raw material is evenly disconnected. In the cutting of prepared dishes, according to the nature of the raw materials and cooking requirements, it can be divided into six methods: straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting, and rolling cutting............

The second stop, feeding technology. The order of the ingredients for stir-frying is exquisite, so as to better control the raw and cooked ingredients of different ingredients, and facilitate the control of cooking time............

The third station - sizing and hanging paste technology. Sizing and hanging paste is one of the important processes of finishing cooking raw materials, which is the process of wrapping a layer of "coat" on the main ingredient of the dish in a certain way with some sasuke materials and seasonings, so it is also called "dressing". The use of sizing and hanging paste can make the surface of food an extra layer of protection, not only protein, vitamins and other nutrients are protected............

The fourth station - master the heat technique. Heat is the size and length of heat used in the cooking process of the dish. When cooking, on the one hand, it is necessary to identify the size of the fire from the burning intensity, and on the other hand, it is necessary to grasp the length of maturation time according to the nature of the ingredients............

The fifth station - thickening and pouring techniques. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials.........

The sixth station - the time and quantity of seasoning mastery techniques. Depending on the ingredients and dishes, different times and quantities are used to cook the dishes...............

Stop 7 – Spoon Turning Technique and Plating Technique. Turning the spoon is a technology that uses different techniques to turn the raw materials skillfully, accurately, timely and just right in the spoon according to the different requirements of the dishes, so that the dishes can be heated and matured, flavored, colored, thickened, and shaped to meet the quality requirements. The plating is based on the different types, sizes, and shapes of the dishes, and is visited according to the actual situation to make it more pleasing to the eye............

The eighth station - fresh raw material processing technology. The most basic processing of raw materials is carried out to make the wool material a net material for subsequent processing. The quality of the initial processing and the level of processing technology have a great impact on the subsequent finishing and even cooking, so the method of mastering the preliminary processing of fresh raw materials is the basis for learning cooking technology............

When I woke up again, the sun was already leaning towards the side of the mountain, and the golden sun was a little hot, like a newlywed young woman.

Under the sun, a yellow hair is dazzling, of course, Bai Ziye pays attention to the crying woman next to Huang Mao.

"Damn, you dare to bully my sister? I'm fighting with you. Subconsciously thought that it was the yellow hair who bullied his sister, Bai Ziye didn't know where the courage came from, so he rushed forward with his bare hands............

Well, I guess it was Liang Jing Ru who gave him the courage.