Relying on the system of criticizing people to become a god in farming literature

Cheng Yao, on the other hand, was responsible for teaching cooking skills and retired after becoming successful.

When I leave, if I can leave such a mature team to Fu Lingling, I don't think there will be any more problems.

The early reputation was built by Cheng Yao, but the later operations depended on the collaboration of the team.

Cheng Yao believes that with this team, all future difficulties will be solved!

And Fuchun Restaurant can also leave a mark in Yuecheng!

"Okay, today's trial ends here. You all go back and deal with the trivial matters at home. In the next month, I'm afraid you will have to spend a lot of time practicing in the restaurant."

"I need you to come in with your fullest attitude and your whole heart."

"At the same time, I will teach each of you the most suitable dishes according to your aptitude in the areas where you are best at it."

“Practice a dish in one day and test the results on the same day, so as to obtain the most significant results in the shortest time.”

"Whether it is good or bad, the feedback from the guests is the most direct proof. I am responsible for the first three main courses of each game, and you are responsible for the remaining dishes."

As soon as they heard that they would enter the formal learning stage tomorrow, everyone's faces were full of curiosity and yearning.

In addition, Cheng Yao's arrangements are in place, so that people can understand at a glance, and the next plan is also very clear.

After saying goodbye to each other politely, they left one after another.

A few days after seeing them off, Cheng Yao and Mr. He plunged into the kitchen again and started busy with preparations.

……

Early in the morning of the second day, the rooster had just crowed three times.

An inconspicuous white light glowed in the distant sky, like solidified salt frost at the edge of the sea, becoming clearer bit by bit.

The five remaining people from yesterday were heading in the same direction along different streets.

With the cool dew in the morning still wrapped around his body, he walked on the bluestone stained with moisture and arrived at the door of the restaurant early.

When they happened to meet each other, they all looked at each other and smiled in a tacit understanding.

At the same time, Fu Lingling also opened the door of the restaurant in time, stuck out her little head, and welcomed with a smile.

"Ah, what a coincidence that everyone is here, come in quickly."

"I have to run around so early in the morning and work hard, thank you all for your hard work!"

A group of people followed Fu Lingling all the way to the back kitchen of the restaurant, put on aprons, washed their hands, and were all ready.

Cheng Yao nodded with satisfaction and started today's plan.

"I will teach the dishes in order later, and the rest of the people can stay and watch."

“Many techniques in the cooking process are integrated, and the points that need attention in this dish may also appear in another dish.”

"We have one morning of practice and try to produce our best work before the luncheon starts."

After everyone realized the urgency of time and the importance of the task, they all restrained their original sleepy expressions and concentrated on dealing with everything in front of them.

"Wu Hong, the dish I'm going to teach you today is eight-treasure delicacy."

Placing the fresh pork she bought in the dark this morning on the chopping board, Cheng Yao rolled up her sleeves, revealing her delicate arms.

Everyone was shocked for a moment by her action. You must know that the pork weighed several dozen kilograms at least.

Even if a grown man wanted to carry it, he couldn't do it as easily as she did, so he picked it up with one hand.

What's more, her expression was calm, and even her breathing was not disordered at all.     Why now, when I look at it, I see that this girl A-Yao is not only an excellent cook, but also has a terrifying amount of strength.

Cheng Yao didn't pay that much attention. She was so accustomed to her own strength that she forgot that it could still shock ordinary people.

Then he picked up the polished kitchen knife and cut it with one stroke, cutting off a pound of fat and thin pork exactly.

Good pork will be bright pink in color, with a moderate depth.

This color is caused by the myoglobin in the meat and is a hallmark of fresh pork.

The fat part is white and slightly transparent, like condensed fat, evenly distributed, intertwined with lean meat, forming a unique pattern.

The texture of the lean and fat pork is firm and the meat fiber is distinct.

When touched gently, you can feel the smoothness and elasticity of the meat, indicating that the meat is fresh and of high quality.

If you want to make good dishes, you must first pay special attention to the selection of raw materials.

Although the quality of raw materials is not enough to determine the flavor of an entire dish, it can greatly affect the upper limit of a dish.

It would be a pity if the craftsmanship is outstanding but the materials are mediocre.

After slightly processing the pork and removing the pig hair on the surface, Cheng Yao put it into clean water and added green onion, ginger and cooking wine.

In this step, blood and fishy substances in the meat are removed through high-temperature treatment.

Adding onions, ginger and cooking wine at the same time can improve the aroma and taste of the meat and play a sterilizing effect.

Wait for a moment, and after the water has boiled away completely, skim off the foam on the surface, remove the pork, and cut into thin slices.

Then set the pot again, heat the oil and put the meat slices in neatly according to a certain arrangement, add a little stock and simmer.

The originally dry spices gradually became plump under the action of water and heat. The rising white mist blocked a certain amount of sight, making people feel like they were separated by clouds.

Pick out a fresh bamboo shoot from the vegetable basket, first remove the outermost brown skin, and then peel it off layer by layer, finally revealing the green and tender inside.

The bamboo shoot meat is as white as jade, crisp and tender in texture, plump and juicy. After cutting it into sections, you can easily slice off a few slices of good ham.

Add these processed ingredients to the pot together, and with the care of time, the hidden fragrance will be stimulated soon.

Many people present had expressions of happiness and satisfaction on their faces.

He seemed very relaxed and satisfied, as if all his worries were healed by the aroma of delicious food at this moment.

Cheng Yao was explaining the key points to Wu Hong while moving. When he encountered something he didn't understand, he would stop and explain it more carefully.

Wu Hong is already good at this, and he can master it well with just a little guidance.

The people watching on the side also benefited a lot.

After Wu Hong said that he had no problem, Cheng Yao came to Lu Ming.

"I'm going to teach you how to make a soup today, called Jade Soup."

"Although this soup is not completely vegetarian, it has high requirements on the processing of fish and the refreshing taste of vegetables."

"I've thought about it, and among all the people present, you are more suitable. Can you?"

Compared to her own arrangements, Cheng Yao still wanted to consult the other party's opinion first. If he didn't want to, just change another dish.