Zheng Xinwen is worthy of being the future generation of grandmasters, and less than a month after coming to Prince Gong's mansion, he has already left the vegetable washing station and can start cutting piers.

Hao Xian didn't waste these days, at the beginning, he used to learn to cook during the day, and at night he stayed outside the door of Zheng Xin's study room and used the sky as the bed to recuperate, and later he simply didn't rest much at night, as long as his spirit could still hold on, he relied on imagination to simulate the process of cooking under the stars alone.

As for the trivial matter of being dark and dark on a rainy day, he was a little scared at first, but then he figured it out: he is a soul himself, what the hell is he afraid of?

Although he was still not sure that he would be able to reproduce any of the court dishes, there were at least a few dishes that Prince Gong and the princess often ate, and he felt that he should have hope of making a look.

Master Su Cai was in a good mood today, and called all the apprentices who had finished their work to come to him and form a circle around him.

"This braised crucian carp was originally a famous dish in Yangzhou, and Zhang Dongguan, the most favored chef of Emperor Gaozong, brought it into the palace, and then it has been on the royal table." Master Su Cai quickly scaled and gutted the fish himself, and casually snuggled his chin at an apprentice, "Tell me, what is the most important thing to pay attention to when making this fish dish." ”

After a moment's thought, the apprentice replied, "The method of familiarity is the most important thing. Fresh fish, clams and the like, slightly boiled is not tender, and the live meat will become dead if it is late. Therefore, the most important thing in making fish dishes should be how to control the heat and make the fish tender and not old. ”

Hao Xian nodded, the fish is easy to cook, and how to make the fish tender is indeed very important.

"I memorized "Suiyuan Food List" quite well, and I worked hard." Master Su Cai first encouraged the previous sentence, and then shook his head, "Mr. Suiyuan's truth is naturally not wrong, but I didn't ask you to endorse the book, I want you to say your own thoughts, if you can cook well just by reading books, what else do you want us cooks to do?" ”

The apprentice bowed his head in embarrassment.

"Xiao Zheng, let's talk about it, you came late, and it's the first time I've taught you." Master Su Cai washed the fish meat and cut it diagonally on the fish, his eyes seemed to be glued to the fish, and he asked without looking back.

Zheng Xinwen shook his head without thinking and said: "Every fish is different, and the same fish can make several different dishes, eat more than one fish, I really don't know which thing is the most important thing to make all fish dishes." If you have to say, it is to understand the characteristics of different fish and apply them according to their aptitude! ”

"Hahaha! You're funny, kid! Master Su Cai put the fish on a plate, poured in soy sauce, cooking wine and sugar, and kneaded it to marinate, "This answer is very clever, but it is too clever for your current level, and it is the result of thinking of a little conclusion, giving up halfway and continuing to think deeply!" ”

Zheng Xinwen scratched his head in embarrassment.

Hao Xian recalled the words that his father had taught him, and said uncertainly: "...... Is it to go fishy? ”

Of course, Master Su Cai couldn't hear his answer, but ordered an apprentice to ask him to fetch green onions and ginger, and then looked around at everyone and asked, "What do you think I'm going to do next?" ”

All the apprentices suddenly realized and spoke:

"Remove the fishy smell!"

"Removing the fish may seem basic, but it's really important!"

"I just thought about it, but I didn't dare to say it......"

Zheng Xinwen didn't speak, touching his chin thoughtfully.

"My question might have been answered differently for different chefs. However, for those of you who haven't graduated yet, the first thing you should master is to get fishy! No matter how outstanding your knife skills or heat are, if you can't even get rid of the basic fishy smell, you are wasting ingredients when you make fish dishes! ”

Master Su Cai explained to everyone about the various points of removing the fishy for about a quarter of an hour, from how to carefully remove the parts that hide the strong fishy smell when cutting the fish, to what kind of seasoning method can be used to remove the fishy smell contained in the fish when cooking, so that Hao Xian can't wait to take notes on the "Peng Zu Kitchen Sutra".

When he felt that he was almost finished, Master Su Cai took the green onion and ginger taken by the apprentice, peeled the green onion, removed the roots and cut it into sections, and washed the ginger and cut it into minced pieces. Although he demonstrated the simplest and most practical way to remove the fish, his incomparably skillful hand made everyone reluctant to blink an eye.

Hao Xian's eyes floated to the side, and he especially wanted to go to the kitchen table to make two dishes by himself, he hadn't touched a kitchen knife for a month!

He couldn't help but raise his hands and imitate the movements of the master as he usually watched while watching, and suddenly, a wonderful thought flashed through his mind, and his eyes couldn't help but widen.

"Why can't I cook at the kitchen counter? I can! How did I not think of it earlier! ”

With a hint of excitement on his face, Hao Xian floated towards Master Su Cai, and then the whole soul body passed through the other party, squatted down slightly, and put his hand on the kitchen counter, which coincided with the calloused hands of the master master.

If someone has the legendary yin and yang eyes, at this time, when they look at Master Su Cai, they will see that there is still a phantom of a young man on his body, and I am afraid that he will think that he is possessed by some kind of ghostly thing!

However, Hao Xian didn't care about his weird state at the moment, anyway, he couldn't touch anything, and he didn't plan to launch a one-time soul piercing real possession, just overlapping with the master master in space.

He is now able to watch all the operations of Master Su Cai from a first-person perspective!

Even if he keeps his hand movements closely following the master's hand, he will have the illusion that he is cooking by himself at this moment!

Hao Xianliu's original, virtual reality cooking method!

Originally, he just wanted to pretend that he was having a good time cooking, but as he imitated the actions of the master of Su Cai, step by step, "pour oil into the pot", "use a high heat pot", "fry the marinated fish on low heat", "fry the fish until golden brown on both sides", "continue to stir-fry the green onion with the remaining oil", Hao Xian gradually had a wonderful feeling.

He remembered the scene when he was a child practicing calligraphy on a line drawing book.

The red characters are neatly arranged on the line drawing book, and if you move the pencil along the red line, you can write the same shape.

And now, he is also "drawing" the cooking of the master of Su cuisine, although he doesn't know why some of the movements are like this, and he can't realize how much effort he should use in his hands, but he is indeed using his whole soul to remember this dry roasted crucian carp.

When the master of Su cuisine heated the ginger, soy sauce, sugar, cooking wine and vinegar in another oil pot on the side, put the fried fish and the fried green onion in turn, and finally collected the juice to complete the dish, Hao Xian, who had done exactly the same action, looked at the dry roasted crucian carp in front of him, and was extremely excited.

He had a hunch that if he repeated this study a few more times, he would definitely be able to make this dish!