"Master, what's wrong?"

The apprentice noticed that Xia Zhuo's expression was wrong, and stepped forward to ask in a low voice.

"Nothing."

Xia Zhuo shook his head and didn't explain, just looked at Li Yi's eyes and became a little more serious.

He used to look down on those wild chefs, thinking that they were all dissatisfied with a bottle and half a bottle of swaying guys.

But Li Yi's words broke his cognition.

He didn't expect to hear cooking skills from a wild road that even he didn't know.

And it's also a skill in one of his best dishes.

This kind of shock is like a painter who has been painting all his life, and suddenly being instructed by a child who is drawing on the ground with a straw stick.

In addition to his shock, Li Yi had already started to boil oil and began to fry the meat.

The whole piece of pork belly was put into the oil pan, and it suddenly crackled, and a string of bubbles bubbled out.

Xia Zhuo's side also followed the same steps, putting the meat into the pot and soaking it up.

But looking at the pieces of meat in the pot, Xia Zhuo's attention was never able to concentrate.

He kept thinking about what Li Yi said.

Hearing the movement of Li Yi's meat being fried and fished on the board, he wanted to go over and smell it to see if it was as Li Yi said, and he could completely remove the fishy smell.

But he resisted the urge.

Now he represents Xia's Restaurant, and he represents the benchmark of [Hunan style braised pork].

Whether this method is effective or not, he can try it privately after he goes back.

But now, he must not show cowardice in front of a group of disciples and grandchildren behind him.

After taking out the fried meat, Li Yi changed the knife and cut it into domino pieces.

Soviet-style Dongpo meat is generally cut into square pieces, so it is generally served by the guest.

[Hunan-style braised pork] is a serving dish, so it is all domino pieces, which is easy to eat.

After changing the knife, Li Yi began to fry.

At the same time, Xia Zhuo on the side also fried the meat and began to fry it.

Then, the apprentice behind Xia Zhuo helped the cook, and Xiao Zhang behind Li Yi was surprised to find that Xia Zhuo and Li Yi seemed to have turned on the synchronization mode.

Stir-fry from the spices and sugar until fragrant, and stir-fry the sugar color.

Put the meat, stir-fry to color, and stir-fry until fragrant.

Then add water to simmer and season.

Xia Zhuo and Li Yi all the steps were exactly the same.

Seeing this, the cooks behind Xia Zhuo couldn't help but mutter.

"What's the situation? How could he too? ”

"This kid is exactly the same as the master's approach! It looks like copy-paste. ”

They muttered, but they didn't dare to say it.

Because from their point of view, Li Yi's movements are faster than Xia Zhuo's, and they are more fluid and easy.

On the contrary, Xia Zhuo seemed to be unfamiliar with the stove environment, and his movements were a little stiff, and he didn't have Li Yi's feeling of swaying freely at all.

This scene, on the contrary, looked like Xia Zhuo was cooking with Li Yixue, and it looked very awkward.

The most awkward feeling has to be Xia Zhuo himself.

Because of Li Yi's popular words about rice wine, Xia Zhuo was a little uncertain, and half of his attention was on Li Yi.

It is precisely because of this that when he started to stir-fry, he found that Li Yi seemed to be more familiar with how to make this [Hunan-style braised pork] than him, and the operation was more skilled than him.

From the moment he started to cut the material, the rhythm was completely under Li Yi's control.

Xia Zhuo's experience of doing it thousands of times seemed to have become blurry all of a sudden.

For the timing of the blanking and the control of the heat, he was brought into Li Yi's rhythm.

Li Yi cut the material, he followed the blanking, Li Yi adjusted the amount of fire, and he adjusted the amount of fire.

This feeling seems to go back to the time when he first learned to make braised pork from his father when he was a child.

After following Li Yi to pour boiling water into the pot and cover the pot, Xia Zhuo found that he was already sweating.

Turning his head to look at Li Yi, his eyes changed a few times, and he suddenly walked towards the stove closest to the door.

The chef on the stove was Dong Haiqiang, and he was processing the ingredients.

Xia Zhuo came to him, whispered something to him, and chatted a few words.

Dong Haiqiang listened to his words, frowned slightly, and glanced at Li Yi's direction with some confusion.

After a moment's thought, he nodded.

Seeing this, Xia Zhuo seemed to breathe a sigh of relief, and a smile appeared on his face.

After shaking hands with him, Xia Zhuo returned to the stove and signaled to the apprentices and cooks behind him: "Take everything and move over there." ”

As he spoke, he raised his hand and pointed in Dong Haiqiang's direction.

The apprentices looked in shock, but found that Dong Haiqiang was also asking the kitchen to clean up his things.

This is...... Need to change the cooktop?

The apprentice and the assistant looked at each other, not knowing what the master was going to do.

"What are you doing? Move! ”

Xia Zhuo frowned and urged.

"Oh."

The apprentices and the cooks responded, hurriedly put away the ingredients and kitchen utensils, and moved them to Dong Haiqiang's side.

Dong Haiqiang put his hands behind his back, took the cooks to change, and commanded the cooks to put everything away, and then looked at Li Yi on the side curiously.

He was also born in Hunan cuisine, and he also knew Xia Zhuo.

And in terms of seniority, Xia Zhuo still has to call him a senior brother.

He still knows Xia Zhuo well.

Xia Zhuo has been gifted and intelligent since he was a child, and he is also talented in cooking, so he has developed a high-minded and arrogant character, and he rarely serves anyone.

But just now, Xia Zhuo took the initiative to find him, saying that he didn't want to be next to Li Yi, and proposed to change the stove.

In this case, there are generally two possibilities.

One is that Xia Zhuo dislikes Li Yi, or is afraid that Li Yi will steal the teacher, so he would rather change the stove than be next to him.

Another possibility is that Xia Zhuo felt the pressure, so in order not to affect the competitive state, he took the initiative to avoid it.

Looking at Xia Zhuo's expression just now, Dong Haiqiang already knew in his heart, and the first possibility was very small.

But that made him even more curious.

How could this young Li Yi make Xia Zhuo, a famous chef with a transcendent status in the Hunan cuisine culinary industry, feel the pressure?

He glanced at the ingredients that Li Yi was processing in his hand, and after a general sweep, he couldn't help but be surprised.

In the basin in front of Li Yi, there is an irregular white triangular object, which looks like a mango pit cut off in half, flattened, and the end is full of fine burrs.

Dong Haiqiang recognized what it was at a glance, because he also had a piece in his basin.

This is a piece of soaked blue shark hook fin, also known as shark fin.

Dong Haiqiang's basin also has exactly the same piece, but it is smaller than Li Yi's.

And this piece of shark fin was used by Dong Haiqiang to make [Guan shark fin].

Li Yi's piece is obviously the same.

However, Li Yi is so young, how can he actually make [Guan shark fin]?

[Kumian shark's fin] is one of the top luxury dishes in Hunan cuisine, and there are only a handful of people in the entire Hunan cuisine circle who can make this dish, and he basically knows everything.

Where did Li Yi learn it?

3

(End of chapter)