As a well-known business figure in Xiangjiang, He Xiao came to the store to eat, and the owner specially asked Wen Baolin to customize a menu for him, after all, with so much consumption, it can't really let people eat a plate of fried rice!

With Wen Baolin's order, everyone began to get busy.

cut vegetables and prepare ingredients, and handed them to Qi Hao, Rhubarb and Xiao Zhou;

Dong Ge and Erzhuzi, who have been in the store for a long time, are responsible for making some simple side dishes;

The main course is in charge of Chef Wen Baolin.

Although many of these dishes presented are world-famous dishes, they are also inferior in front of the fried rice plate of "gold silk wrapped in silver".

Because of the ingredients alone, this dish has to prepare more than ten kinds, and even a whole old hen is needed to make accessories for it.

Of course, the luxury of the ingredients is not the part of this dish that deserves special attention, but how to make the eggs into soft, silk-like light and delicate egg floss is the essence of this dish.

I saw Wen Baolin standing in front of an oil pot, holding a bowl in his left hand and chopsticks in his right hand, while slowly pouring the egg liquid in the bowl, he quickly stirred the wide oil with chopsticks.

When the slender egg liquid comes into contact with the hot oil, it instantly condenses into a uniform filament.

After the egg shreds are out of the pot, golden and soft, slender and continuous, if you don't say it, I'm afraid no one will associate this with meat floss-like food, and eggs.

One word: absolutely!

This was also the first time Qi Hao had watched Wen Baolin cook thoroughly, and of course, several other apprentices.

After all, the store is busy on weekdays, and everyone can't have time to take a closer look, and as for learning, Wen Baolin has never taught this kind of visually impactful dish at all.

After making the shredded eggs, the next step is fried rice.

Abalone, sea cucumber and other more than a dozen kinds of ingredients, according to Wen Baolin's standards, need to be cut into crushed foam the size of rice grains, and then fried in shredded egg oil.

Here, Qi Hao found that the time point of oiling is also different for different auxiliary materials.

For example, diced chicken thighs need to be slipped in the pan when the oil temperature is 50% hot; Diced river prawns, need to slide in the pan when the oil temperature is hot, etc.

Finally, there is the fried rice part.

Stir-fry the various trimmings along with shredded eggs and rice, then add the old hen broth.

That's right!

This is the whole old hen that was prepared earlier.

At first, Qi Hao thought that its function was to take chicken thighs, but even so, it was easy to take it whole at every turn, which was luxurious enough.

But I never expected that in the end, it was only for half a plate of broth!

No wonder this dish is so expensive!

Before cooking, sprinkle chopped green onions on the fried rice, and the plate is finished.

I have to say that purely from the taste, it has already surpassed all the egg fried rice that Qi Hao has eaten, plus this time he witnessed Wen Baolin in charge, he is even more sure that the price of 88 yuan is well deserved!

It's a pity that this plate of fried rice in front of them, no matter how exquisite, Qi Hao and a few people can only do it, smell the taste, and after a short stay in the back kitchen, it was brought to the upstairs living room by the owner.

As for the follow-up results, Qi Hao doesn't care, anyway, Wen Lao will never overturn.

Right now, what he really cares about is how to reproduce this dish, and then complete the assessment set by the system and return to the real world.

Because Qi Hao himself has also studied cooking for five years and has a certain foundation in cooking, although the dish of gold silk wrapped in silver is rich in ingredients, in his opinion, it is not really complicated.

The only thing that made him frown was the step of pulling the eggs.

Don't look at Wen Baolin's time, it feels very relaxed, but when it was Qi Hao's turn to do it, there were frequent accidents:

Failure to filter out the egg frenulum or the wrong ratio of egg white to yolk will cause the egg shreds to fail to form;

If the oil temperature is too high, a pinch of "black charcoal" will be stirred out directly;

The oil temperature is too low, and the eggs cannot set quickly, resulting in the end the shredded eggs are not like shredded eggs, and the egg cake is not like an omelet.

But even if these problems were overcome, the shortcomings of uncoordinated hands still made it difficult for Qi Hao.

Hold the bowl in one hand and pour the egg wash on the pan to ensure that the egg liquid flows evenly into the pan like a thin line.

With the other hand, you need to hold the chopsticks and stir the egg mixture in the pan at a constant speed.

The difficulty of the two parallel is comparable to drawing a circle with the left hand and a square with the right hand at the same time.

And the only way to solve this problem is to practice more.

Since then, Qi Hao can often be seen in the back kitchen of a restaurant, and even in the dead of night, the light in the back kitchen is still on.

After all, these days, eggs and oil are also expensive, and the practice of pulling egg shreds is extremely depleting of eggs and oil.

With Qi Hao's current salary as an apprentice, within half a month, he will be exhausted!

Fortunately, the owner doesn't mind, and the extra eggs can be kept for other customers to cook the next day.

……

That night, when the chores were almost over, the owner and a few apprentices got off work one after another.

Qi Hao came to the back kitchen as usual.

After a few weeks of practice, the coordination of his hands has improved greatly, and even after holding the egg bowl and chopsticks, he subconsciously wants to pull the egg shreds.

And the egg shreds in the oil pan have also changed from uneven thickness at the beginning to as thin as spider silk now, still composed of one, and the middle is continuous.

This scene happened to be seen by Wen Baolin, who came in.

"Not bad!"

A word of praise mixed with applause frightened Qi Hao.

turned around and saw the old man with his back bent.

Qi Hao swallowed dryly: "Division... Master, how are you..."

Wen Baolin walked into the back kitchen, and the first time he saw the ingredients area, the basket of eggs that was still full in the morning was about to bottom out.

"I still wondered, why is there less eggs and oil in this kitchen every day, but I didn't think that I was in trouble by your slippery head!"

"Master, I..."

"However, in just a few days, your skill of pulling shredded eggs has been practiced to such a hot temperature, and these ingredients are worth wasting!"

Although Wen Baolin is older, his eyes are very good.

He stared at the plate of shredded eggs next to the pot and nodded with satisfaction, but his expression was still serious, and after taking a deep breath, he turned around and sat down on the chair next to him, and said in a calm voice: "You can make a gold silk wrapped in silver for me to taste now!" ”

"Huh?"

"Ahhhh If I tell you to do it, you can do it! ”

Under Wen Baolin's scolding, Qi Hao reflexively turned around and began to prepare the ingredients.

There will be ingredients left over in the store every day, and it is not difficult to prepare, not much, more than a dozen kinds of accessories, and even a whole old hen, will be ready.

Next is stir-frying.

In Qi Hao's eyes, the reason why this dish is simple is because the seasoning of the whole dish only needs to use a spoonful of salt, and it is added before it comes out of the pot.

Of course, it takes a long time because the stock needs to be boiled freshly.

By the time he brought a plate of fragrant fried rice to Wen Baolin, it had already been more than an hour later.

Wen Baolin's whole person was leaning against the wall, his head tilted, his mouth open, if it weren't for the regular sound of the voices, his appearance was really a bit like a dead man...

"Division..."

"The meal is ready!"

Before Qi Hao could speak, Mr. Wen took a sharp breath and woke up first.

In front of him, a plate of steaming fried rice, strands of slender gold wire coiled around the silver rice grains, delicate and exquisite, quite stylish, color, fragrance, taste, shape are well versed in the cooking skills of Huaiyang cuisine.

Wen Baolin swallowed deeply, hurriedly took the spoon in Qi Hao's hand, scooped a spoonful from the mound-like pile of rice, and put it into his mouth.

A shallow spoonful, but unleashing an explosive deliciousness:

The fresh aroma of seafood, the salty aroma of ham, the sweetness of river shrimp, the crispness of green beans bursting in the mouth, and the elastic taste of rice, a variety of ingredients echo each other, and every bite is the greatest enjoyment of the taste buds.

In his heart, Wen Baolin has already given a very high evaluation to this plate of fried rice.

It's just that his expression didn't move at all, and after a dry cough symbolically, he put the spoon in his hand to the side casually: "Ahem!" The side dishes in this are not too evenly chopped, and some of the shredded eggs have not been completely fried, and the taste is slightly insufficient, so you still have room for improvement! Of course, in terms of taste, it has met my highest requirements for students like you! ”

[Pass the assessment, number of lucky draws: +3]

Before Qi Hao could digest Wen Baolin's words, the electronic sound of the system sounded in his mind.

Along with the sound, there was a familiar dazzling white light.

After a trance, Qi Hao returned to his rental house.

In front of me, on a rectangular wooden table of about two square meters, there is a plate of fried rice, and at the same time, there are nine plates of black stinky tofu.

"I'm back?!"

When he asked himself, Qi Hao couldn't help but think of the system's previous statement, that is, after completing the assessment, he would be able to return to reality.

At the same time, he also found that he had been in the system world for a long time, but in the real world, time seemed to have only passed for a short time.

Because the plate of fried rice in front of me was still steaming.

Of course, Qi Hao's drawing skills that have been trained for many days in the system world have not been discounted, and even now he is holding chopsticks in one hand and a bowl in the other, and in the dark, there is a hint of the urge to run to the oil pot to pull the egg shreds...