My mind was full of thoughts. The needles and threads in his hands kept flying.

I cut two chef suits open from the back. First, attach a large piece of patch to the back of the garment.

Then attach a piece of fabric on each side of the placket of the garment.

The most troublesome thing is the sleeve. Niu Baiye has a large physique and thick arms.

If the sleeve does not redo it. His fat hands couldn't fit into his sleeves.

Come to think of it, this is also a big project.

I'm here while I seriously drumming up the needlework. The rest of the crowd went back to their rooms.

Only Niu Baiye was still waiting for me stupidly.

This room is a big wave, and he naturally won't leave.

Big Wave found a large pu fan, sat beside me, and slowly fanned the wind for me.

At this moment, this kind of scene really has a feeling of husband and wife.

Actually, the big waves are really good.

It's just that my heart hasn't completely settled down yet.

I haven't completely let go of Shen Xueer, if I want to fall in love with a woman at my age now, it must be rushing to get married.

I have to be responsible for that woman in the future. It doesn't matter if he's a big wave or someone else.

I have to let go of Shen Xue completely before I can start a new relationship.

About two hours passed.

I finally changed the two chef's uniforms to one.

I handed over the altered clothes to Niu Baiye.

"Brother Niu, you put it on and try it on, and see if there is anything wrong. ”

Niu Baiye didn't take off his shirt either. Wear this chef's uniform directly over your clothes.

In fact, I am still very confident in my craft.

Niu Baiye put on this well-changed costume. It really feels like a five-star chef in a Michelin-starred hotel.

Niu Baiye looked in the mirror with great satisfaction. Bring that chef's hat on as well.

Don't say it's true, people look at clothes, and Buddha looks at gold.

Niu Baiye's usual ruffian appearance. As soon as I put on my chef's uniform. It's like a high-class chef.

Niu Baiye's sentence is really right.

With a big head and a thick neck, he is not a big man.

Da Lang looked at Niu Baiye's appearance after disguise, and nodded with satisfaction.

"That's it, let's do it now. Now our school has penetrated into the enemy's interior and rushed to the kitchen room on the third floor. ”

Big Wave and I also changed into chef clothes, and under the leadership of Big Wave, a few of us went straight to the third floor.

In the innermost part of the corridor on the third floor is the large closed iron door.

Just like inside that iron door, there is a high-end kitchen with dozens of chefs from all over the country.

The big wave pushed the door directly in high spirits.

Niu Baiye and I followed behind her and saw the whole picture of this high-end kitchen for the first time.

This is a large kitchen with more than 100 square meters.

There are more than forty stoves alone.

This is divided into eight areas.

Each region has chefs from different countries cooking food.

There is a local master of the dynasty, a Thai chef. Chef of Sakura Country. Malaysian National Chef, Continental Chef, Non-Domain Chef.

Eight zones make up six zones.

The closest to the kitchen entrance is the Malaysian chef's area, where they cook authentic Peranakan cuisine.

I once suspected that this chef was a hybrid of Malaysian and Chinese!

Big waves stuck in their waists, and they all communicated with them in Korean.

I guess that means your head chef?

We are Chinese chefs specially recruited by Boss Jin, and hurry up to arrange the stove and class for us!

The head chef was also very strong. And it looks a little familiar.

Niu Baiye secretly whispered in my ear.

"Isn't this the fat cook we met that night?

He's the head chef!"

Big Wave and the chef had a conversation.

I really fooled this fat cook.

The head chef assigned a stove for me and Niu Baiye and Big Wave.

And the workload is also allocated.

At least two large portions of Chinese food are served every hour! 10 hours a day.

Because of the large number of chefs in other countries, they all work three shifts.

And I, Niu Baiye and Big Wave can only work a little harder.

Work from 10 a.m. until 8 p.m. every day.

It's a lot of work. This means that we have to cook at least 20 servings of Chinese food every day.

Although the chef is Niu Baiye, Da Lang and I are responsible for the work.

I couldn't help but gasp.

With such a lot of work, where else do we have extra time to investigate the source of the fire in the kitchen.

The big wave should be taken down in one bite.

The head chef took us to the side dish room.

This side dish room is 20 square meters and is an ultra-luxurious large freezer.

There are all kinds of ingredients piled up in it.

What sea cucumber, beef, abalone, crispy belly.

The tastes of the Koreans are generally similar to those of the Chinese. They don't have any dietary restrictions.

Unlike Westerners, they don't eat offal, chicken feet, pig's feet.

So the ingredients here are abundant enough. It is completely possible for Niu Baiye to show his talents.

Niu Baiye, a fat cook, became excited as soon as he saw the ingredients.

"Danhong, Brother Wang, in the first hour, let's have two homely dishes first.

Let's have a pot of meat, and then a sauce to stew miscellaneous fish. ”

The two dishes that the head chef was talking about were not ordinary two small plates in a restaurant.

He was referring to portions like a cauldron dish in a student cafeteria.

Da Lang and I took ten catties of pork tenderloin, another 20 catties of potato starch, 20 catties of various small fish, and ten large packages of Hancheng sauce.

The fat head chef was still a little uneasy looking at the three of us.

Suddenly, he wanted to test us.

The head chef said to the big waves. Let him explain how to make these two dishes. You can rest assured that one of the stoves will be handed over to us.

Da Wave translated the original sentence unchanged to Niu Baiye, how can this be Niu Baiye, an old chef for more than 20 years?

Niu Baiye patted his thigh, pointed to the big waves, and said with high spirits.

"Danhong, you just translate with him.

To make the meat in a pot, first cut the pork loin into 1cm thick slices. Then hang on with potato starch paste.

When the oil temperature is 60% hot, fry the meat slices with the batter in the pan.

Fry the meat slices until golden brown and remove them, and finally raise the oil temperature to 80% heat and fry them again.

After that, the steps are simple. Combine 1:1 of sugar and rice vinegar. Add a little soy sauce to tone. A drop of salt to taste.

Boil these into a sweet and sour sauce. Then pour the fried meat slices into it, hang the sweet and sour sauce and wrap the meat in the pot to finish. ”

Big waves listened to Niu Baiye's explanation. On the other hand, he really translated all the complicated cooking methods to the fat chef.

I've always thought that Big Wave's Korean is just a half-baked level.

I didn't expect him to be so proficient in Korean.

I didn't find out how many advantages there are in this stupid woman.

He's always like that. Every day, the clouds are light and the wind is light. But at some point, all of a sudden, it will give people a bright feeling.

The fat chef listened to Big Wave's words. At first, he nodded again and again, but suddenly frowned and shook his head.

Niu Baiye looked at the head chef and nodded and shook his head.

Suddenly I panicked.

"What do you mean by this fat man? It's not complicated to make this dish.

But it's also a difficult dish. First of all, you have to control the oil temperature.

If the oil temperature is too low, the meat will be hard and you won't be able to bite it. If the oil temperature is too high, the meat slices will be easy to fry.

And the last cooking sauce is not easy to make. This fat cook, do you understand Chinese food?"

The big waves waved at Niu Baiye again and again.

"That's not what the head chef meant.

The head chef said, "You are an old chef with a lot of skills."

He believes that you can definitely make the perfect Chinese dish.

It's just that you're afraid you'll have to change the dish with all this pot-wrapped meat.

Because they don't have enough oil in their lockers, there isn't that much oil for you to make fried dishes right now.

He asked you if there was any lighter Chinese food? He could only give you a ration of 10 catties of oil a day today. ”

Niu Baiye heard this, and suddenly frowned.

"Oh! You also know that our Northeast cuisine is about oily and heavy.