Galactic Garbage Station

In a certain restaurant, the owner hurriedly turned off the live broadcast, but he knew it was too late, because the chefs must have heard Su Jing's words just now, and they probably already remembered it in their hearts.

Are you thinking that when you learn the dish of sky grass carp, you will go to the sky grass carp restaurant? The boss stared at the chefs and asked.

No, no. The chefs shook their heads one after another, but they were thinking that if they were fortunate enough to learn 70%, they would be fortunate enough to join the Sky Grass Carp Restaurant, the salary would be high, they would learn top-notch cooking skills, and they would also be able to taste something that would make people feel good. Young and healthy food worth hundreds of thousands of dollars, ghosts don’t go, and if you have a sick mind, you don’t quit, right? Of course, they will not say what they said in their hearts. The difficulty of that sky grass carp is not ordinary. Even if it is 70%, they may not be able to learn it. If you say it, you will offend the boss, and then you are not qualified to jump to the sky grass carp restaurant. Isn't it miserable?

Don't think I don't know what you think in your heart. If any of you can learn 70%, I will give you better treatment. If he pays 10,000 monthly salary, I will pay 15,000. There is another sentence to say, I'd rather be a chicken head than a phoenix tail, don't listen to Su Jing's words so nicely, you may not be taken seriously when you go to the Sky Grass Carp Restaurant, but you can be a chef here, so don't be too busy to change jobs, you can only be here. Eat and drink spicy food, understand? The boss said, of course, he also knew in his heart that everyone is an adult and has his own ideas. The effect of his own words may be minimal.

All the restaurant owners who want to steal cooking skills are so depressed that they want to scold their mothers. They all feel that Su Jing has planted a mine among their chefs. Poach a chef. Moreover, it is not ordinary chefs who are dug, but the chefs with the best talents.

In addition to the restaurant owner, other melon eaters, chefs from all over the country are excited, even the housewives who only know two home-cooked dishes seem to see a huge opportunity.

I'll go, isn't Su Jing publicly accepting apprentices?

My God, as long as you learn 70% of that dish, will you have the chance to be his apprentice? Not only will the salary be high, but you can also taste the delicacies of the Sky Grass Carp Supreme VIP area, which is at least 100,000 yuan.

Great, my chance to fly to Huang Pengda has come.

It's funny upstairs, are you sure you can learn that dish?

How do you know if you don't try it? If you don't say anything, I'll go buy fish right away and start learning.

Hey, I bought it early, so let's get started.

Sharpening a knife is not a mistake for chopping firewood, I decided to play back the study in slow motion first.

Su Jing's words were too tempting. All of a sudden, there was a wave of people learning how to cook fish. Some people who had never been able to make scrambled eggs with tomatoes also felt that they might be the best chefs in the future whose talents were not discovered. , I couldn't help but go to buy fish and go home to cook, but after most of them did it once, twice, or three times, they felt a deep despair.

There are still some people who are persistently insisting, and there are some chefs of some level who have cooked a meal according to it. It is indeed quite delicious. The ingredients and methods that Su Jing chose are all extremely perfect. Although it is not a secret recipe, it is But it's more like a secret. However, it was just delicious, completely different from what Su Jing did, which was mouth-watering at first sight. It is even more impossible to sell 100,000 yuan with papaya porridge and Liucun green tea.

There are also some true master chefs who, after failing a few times, start watching in slow motion and scrutinizing them. However, I don't know if I don't see it, I was shocked when I saw it, and the more I watched it, the more shocked it became.

God, every time he cuts, it seems to cut directly, but in fact it completely follows the texture of the fish.

Following the texture of the fish fillet, I have known this for a long time. Isn't it common sense to cut fish fillet from the angle?

No, I'm not talking about a simple angle, but cutting it completely along the grain. If you look closely, the fish doesn't seem to be cut by a knife, but is composed of pieces by itself. He just disassembled the combination. Just open.

It's impossible, is it a coincidence?

It's not a coincidence, you look at this knife, look at this knife, look at this knife, every knife is like this. And because he is too fast, every piece of fish seems to have life flowing and still alive.

My God, how is this possible?

Listening to what you said, I observed the cutting method of other ingredients, and it seems that it is not easy to cut. You can see that every knife is unpredictable.

Why are you talking more and more mysterious, just cut a green onion.

Looking at the fish in the pot again, it looks like it just fell down, but if you look closely, the fish is spread evenly, and each piece is not next to each other, and then the hand holding the handle of the pot moves, the hot oil is slightly turned up, just right Wrap each piece of fish. Looking at the stir-frying process, at first glance, the whole pot was burned by the fire, but in fact, the inside was controlled extremely carefully, and the heat was controlled to the point of meticulousness. .

How is this possible unless he can control the flames.

Following the texture of the knife and the stirring of the flame, is he a god?

Today, I was an eye-opener.

Damn it, I've taken it, I won't learn it, okay?

I think you may be thinking too much, maybe some of them are accidental, not so mysterious, and Su Jing didn't say that you need to complete the study, just learn seven achievements. At least 70%, maybe even 80%.

I also made one, and my daughter-in-law said it was super delicious.

I think I have learned almost the same. I will apply for a job at the Sky Grass Carp Restaurant tomorrow.

This made many culinary masters who were still studying to think, did they really think too much about themselves? Those who applied for the job first, did they really pass?

However, news came out soon from the sky grass carp that dozens of people applied for the job in one day, none of them reached 30%, and Su Jing didn't even come to the scene, because they couldn't even pass the level of Mao Weixian, the chef of the sky grass carp restaurant. Those people were not convinced at first, but Mao Weixian made a dish with ordinary fish, and after letting them taste it, they were all convinced.

The video of Mao Weixian making fish was also filmed and posted on the Internet. Obviously, he is learning Su Jing's dish, and it seems that he has learned the same thing in many ways.

Our guess is right, cutting fish and even cutting ingredients follows the grain.

The heat control is so delicate, it is indeed necessary.

This Mao Weixian is very good at cooking, and he learned it on the spot. He is already one step ahead.

The chefs stopped taking opportunistic tricks and continued to study slow motion, but the more they studied, the more hopeless they felt. Nima really couldn't do it.