1314: C1314 Why Can't I Come

C1314 Why Can't I Come

Among the line of people eating, there are chefs from other restaurants.

"Aren't you Chef Song of the Song Ji Restaurant? Why are you free to come and queue?"

The Song Ji Restaurant was the boss of the second-class restaurant in Blackwater City. Due to its good quality and cheap price, the number of people who went to eat was no less than the number of first-grade restaurants in the past. It was just that the profit it made was not as much as the number of first-grade restaurants.

After all, the first-grade restaurant is a high-end restaurant, and the price is very high.

Recently, all the restaurants in White Water City were full of customers. Chef Song should not have the time.

"Not to mention me, didn't you see Wang Ji Restaurant, as well as the chefs of Chen Ji and Feng Ji?"

Along with Chef Song's name being called, the chefs of the several restaurants immediately lowered their heads or shifted their gazes to the left and right.

"Don't play dumb. We are all people who have lived in the same city for half of our lives. Who doesn't know who we are?"

The customers really recognized him.

"Why didn't you all cook in the restaurant?"

As soon as these words came out, those chefs were also unhappy.

"Of course we are here to line up and eat!"

"Don't call us Chef. With Chef Yang here, we are all juniors. Today, we are here to taste Chef Yang's culinary skills."

"Every time we come back to the Hundred Phoenix Pavilion to eat, we will be treated as monkeys and watched by all of you."

"Chef Yang cooks delicious dishes. You all like to eat, and we also like to eat. It's that simple."

"The reason why I came here today is because Chef Yang wrote on the notice that there will be no limit for today. The restaurant will be open from noon to night. We will prepare the ingredients in the restaurant and only come out after the second chef is instructed."

"The chefs also have time to rest."

...

Such an explanation really made a lot of sense.

They had never thought that when chefs went to other restaurants to eat, they would also order dishes and pay silver. They were all customers.

The main reason was that in the past, there had never been so many chefs who went to any restaurant to eat together.

Generally speaking, there would not be any restaurant's chefs that specially went to other restaurants to eat.

They were afraid of losing face.

If others found out about it, then whoever put the dishes in their own restaurant and didn't eat them actually ran to another restaurant.

It was over.

When they arrived at Yang Soong's Hundred Phoenix Pavilion, it wouldn't be strange for any chef to go there to eat.

Furthermore, when they heard that there was no limit, even more people came to line up.

Yang Soong was in the kitchen watching everyone chopping vegetables.

"You have to be careful when cutting pumpkins, but being careful doesn't mean you have to shrink back. You have to find a precise position and angle, and use the most appropriate strength to cut it down quickly. You have to be decisive. Otherwise, if you cut the knife, this pumpkin will be broken. "

"The corn and green beans are easy to peel. Don't cut the sausages too thin. You have to know the cooking method of each ingredient clearly. For example, the sausages for today. We are going to use them to steam them. So we have to cut them slightly thicker than usual. Only this way... Only the steamed sausages can make the skin stronger and the insides more flexible. "

"Crucian carp stews soup. If you want to make the soup white enough, you need to make it thick enough. You can also make the Crucian Carps into minced meat. You can cook it more thoroughly and then add the soup to stew it with tofu or soybean milk. There were also green onions, pickled vegetables, and at least five types of mushroom. If you need salt here, you'd better choose sea salt. "

When the others fried the fish, it was very easy for them to fry the fish meat. Yang Soong taught them one by one.

"If you put too much oil in it, you have to learn to use oil to wipe the body of the pan. You don't need to be afraid of being burnt, just work harder. The fish must be careful of being greasy in the mouth."

"And you, why don't you put oil in it? What do you mean by you don't put oil in the stir-fried vegetables?"

"Don't be anxious, don't be anxious. If you are anxious, it will be over!"

"Steady and steady. If you chop the ribs, then chop the ribs. There is really no need to make the stance of cutting people."

"Don't look at me. Chop the ribs into smaller pieces. I like the size of two fingers."

"Did you slice the fish? Crucian Carps, did you slice them? It's fine. Just do what you want. Keep it up. I'll come back later to take a look. "

" Chop the chicken into mud and make soup? I have an idea. I just want to ask you why you don't cut the water before you chop it up. Do you know that you need to fry it with oil? "

" The one cutting the beef, look at my hand gestures. "

Yang Soong took a piece of beef and cut it for him to see. "When you cut it, learn how to draw it. This way, it is easier to cut it. The cut beef is thinner and the knife edge is sharper."

In order to make a good pot of hot rice, the most important thing was to make the soup with the bottom of the pot. Yang Soong chose the beef soup.

The clear beef bone soup, which was as clear as water, was brewed by Yang Soong in the space last night.

The so-called hot rice with gold and jade was actually a juicy pumpkin. He cut open the lid and hung the fruit meat inside the pumpkin. Then, put the cooked rice and other ingredients together to steam, and then sprinkle the seasoning on it to eat.

The pumpkin was gold, and the rice was white jade.

This was the Golden Soaked Jade.

Yang Soong briefly explained the cooking method. The other chefs said one after another,

"It sounds very simple!"

"It's no different from steamed rice. That one is in the basin, and this one is in the pumpkin."

"Is it because we have fresh pumpkins here?"

"Such a simple thing can be called Golden Soaked Jade?"

The chefs were not interested in the pumpkins and steamed rice.

"The simpler the food, the more difficult it is to make delicious food." Yang Soong poured a bucket of cold water on them. "Young Master Fan has said that this Golden Soaked Jade is delicious, unlike food from the mortal world. It tastes like food from the sky. If we can't make the taste of the Golden Soaked Jade, They're here to smash the sign!"

The food of the mortal world would be cooked into the taste of the delicacies in the sky, and it would be delicious to make divine meat and immortal grass.

"Chef Yang, this seems impossible."

"This is too embarrassing. We are all mortals. Who knows what kind of taste the dishes will taste first?"

"Are they here to cause trouble?"

"Get someone to chase him out!"

"He's sitting in the most expensive private room in our house. We can't chase him away."

...

What should we do?0

Yang Soong's words made the chefs who originally thought nothing of it feel as if they were facing a great enemy.

The charm of his words was really shocking.

Yang Soong said again, "If you want to know what to do, just watch how I do it. Learn earnestly. If you have a bad memory, take a notebook and write it down. This time, I will only teach it once. Learn it, and it will not be up to you all."

With a swoosh, the proper chefs and chefs, as well as the workers who were peeling the potatoes, took out the notebook and pen.

A good memory was worse than a bad pen.

After the rice was boiled in the water, it would be boiled for about five or six minutes before it was scooped out and mixed with the corn kernels and green bean kernels before it was put into the pumpkin evenly.

"Put one-third of the rice into the water, then spread a layer of sausages and then cover the tomatoes. If you see no tomatoes, you have to choose this kind with green pulp and sour hair. Then put the rice, and then put the sausages and tomatoes. Then, the top layer of rice couldn't be too full. In addition, there was pig oil and pork rib soup. Go into the pot and steam it. "

Yang Soong set the fire and mixed the raw, aged, and sugar into the sauce. When the rice was cooked, he put the fried egg and the cooked vegetables on top and mixed the sauce with the sauce. Then he could eat it.

The pumpkins with plenty of water were very sweet, and the rice had a very strong attraction to it. It could absorb all the sweetness of the pumpkins. The green beans were soft, tender, and refreshing. In addition to the sticky fragrance of the corn and the rich fragrance of the pork ribs soup and pig oil, The sourness of tomatoes, the unique fragrance of sausages, and the taste were all wrapped inside.

One bite would definitely make people forget their worries.

Worry was the heavens above the earth.

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