This Jinling beauty is actually a stir-fried dish made of duck pancreas, because duck pancreas is rare, if you want to make up enough for a dish, you need at least fifty or sixty ducks, so few restaurants will make this dish.

Even in a restaurant that can make this dish, if you want to eat this dish, you have to make a reservation in advance to get on the plate, a piece of slender pink and white duck pancreas is triangular and rib-shaped, like a fish liver, which looks quite tender When Li Yi picks it up with chopsticks, he can also feel its fresh and tender texture without losing its slippery texture.

Putting it in his mouth, Li Yi savored it.

The taste of duck pancreas is more special, mainly tender, much more tender than stir-fried kidney flowers, but the heat of this beauty liver fried is a little light, perhaps in a hurry, slightly raw core, and it is ripe on the way to be sent, so it has some fishy smell that is difficult for ordinary people to distinguish.

Ordinary people can't taste it, but Li Yi can really taste it.

But he didn't say anything, just looked at the stew in the soup cup on the other side.

Stewed raw knock is also a famous dish in Jinling, it is made of long fish, that is, eel but different from the way of making eel in other places, Jinling will use a rolling pin to knock the eel again, knock the eel meat loose and then candle, the stewed eel meat taste will be extraordinarily different, this is a stew, can not be as rushed as stir-frying, you have to stew enough heat to do it, so it is generally not overturned The eel meat segment in the soup cup is mixed with pork slices, soaked in a thick dark brown soup, covered with a steamed pigeon egg and a blanched green vegetable.

Li Yi scooped up a piece of eel meat with a spoon, put it in his mouth, savored it, chewed it and swallowed it, and then nodded.

Several chefs have been observing Li Yi's expression from the side, and when they saw Li Yi eating perfect human liver without speaking, their hearts were lifted, but after seeing Li Yi finish eating the stew, they nodded again, and they exchanged glances one by one, revealing a smile that could not be contained.

However, Li Yi still didn't speak, and after tasting other dishes such as squirrel fish, egg siu mai, anchovy shrimp, Yipin family portrait and so on, he took the thermos box and planned to eat it with some rice.

The chef on the side saw his intentions, hurriedly stepped forward to help him make a bowl of rice, handed it to him, and asked with a smile, "Master Li, do you give me advice?"

Li Yi was not polite, pointed to the dish with chopsticks, and briefly commented in turn: "The stew is good, the meat will be more delicious if you dry it a little, the fat meat is still a little greasy, but the long fish tastes very good, it is a wild long fish anchovy shrimp is also good, the river shrimp are very fresh, the taste is good, smooth Q bomb, but the salt is a little less, but it is harmless."

The egg siu mai is also good, and the little green dragon is used in it, right? You can eat a large piece of shrimp meat, it is good to eat these dishes, and the other dishes have more or less some problems, the beauty liver is not hot enough, there is a raw core, it tastes a little fishy, the squirrel fish is fried old, the oil temperature has not risen, and the oil has not changed, the shell is not crispy enough, the meat is dry, the sweet and sour sauce is well adjusted, the basic skills can be this family portrait is almost meaningful, when it is not stewed enough, the shover meat is not flavorful......

Listening to Li Yi's comments, several chefs stood aside with their hands down, listening carefully, like students listening to the teacher's lecture Although Li Yi looked more like their students, they were trembling in front of Li Yi, and they were full of sweat when they listened.

The reason is also very simple, because the problems Li Yi said are all to the point, and the problems that poke directly at their lung tubes are as if Li Yi was watching from the side when they were cooking, and they could even taste the oil temperature of any dish They were originally very confident in the dishes, but after Li Yi's comments, they found that the level of these dishes was far from perfect, and after some comments, several chefs were already convinced.

"Master Li, you are too powerful, I fried this beautiful liver, I was really in a hurry, I turned it three or four times less, you have tasted it, I took it."

"No wonder Master Hao is the second chef for you! You're a great cook, amazing!

In the face of their repeated praises, Li Yi smiled and didn't care.

Picking up the rice bowl, he began to eat it in a big gulp, and in a short time, he ate all the vegetables and rice.

After drinking the tea, Li Yi put down the cup, burped and took the napkin handed by the head chef, Li Yi asked him, "What's your surname?"

The chef smiled and replied, "Don't have your surname Zhou, you can just call me Lao Zhou."

The beauty liver is from his hand, "Master Zhou."

Li Yi nodded, then pointed to the empty plate on the table, and ordered, "Tomorrow morning, these dishes will be left, and another table will be made and sent over."

Master Zhou was stunned when he heard this, and then he was overjoyed: "Okay! I'll come here myself tomorrow morning!"

Li Yi obviously wanted to guide them, this kind of opportunity was a once-in-a-lifetime opportunity, and he naturally wouldn't miss it.

Satisfied, Li Yi waved his hand, turned around and entered the workshop, Director Zhu greeted him, and asked with concern, "Are you still satisfied with the food?" If it doesn't work, I'll let them change it."

"It's okay, it's good."

Li Yi didn't care, glanced at the wooden square that had just been cared for, then at Director Zhu and the subordinates behind him, and said, "Director Zhu, you are also very busy, don't waste time with me here, you should be busy with you, just leave this matter to me."

When Director Zhu heard this, he hurriedly said, "It's okay, it's okay, I don't have anything to do these days, there are people staring down there, and there's no need for me."

Seeing that he didn't say anything, Li Yi had no choice but to make his words clearer: "You are useless here, and you still disturb my train of thought, I am used to being busy alone, so don't come here these days, just leave someone to call me, just let Master Zhou deliver the food just now, I have made progress here, and I will contact you as soon as possible."

Hearing him say this, Director Zhu couldn't hold on any longer, hesitated for a moment, he turned around and shouted, "Xiao Zhao, come here."

Xiao Zhao is the young man who is responsible for contacting the wood processing factory, and when he came to the near future, Director Zhu explained to him: "You stay here to accompany Mr. Li these days, be diligent, whatever Mr. Li needs, you will try to meet them as much as possible, and if you can't figure it out, contact me as soon as possible, this matter will be done, and you will be rated advanced at the end of the year."

"Understood.

Xiao Zhao promised that Director Zhu was still not at ease, and after explaining carefully, he said to Li Yi, "If you have anything to help, just look for Xiao Zhao."

Seeing Li Yi agree, he reluctantly led people out of the processing plant and watched them leave, Li Yi said to Xiao Zhao on the side: "I usually don't need your help, just wait at the door, if there is a need, I will call you, don't let others in at other times, I should sleep here at night, if you stay, you have to think about where to live, you can solve this yourself, in short, don't bother me if you have nothing to do."

After finishing speaking, Li Yi kicked him out of the workshop, and then closed the door of the workshop.

Back in front of the sawing machine, Li Yi looked at the piled up wooden squares, moved his wrist, and said to himself: "Then let's start!"