Siheyuan, I became a commercial tycoon in the culinary world

After saying this, he became a little embarrassed again, and said with a red face, "Brother He, I underestimated you just now. You did a good job in making this fish-flavored pork shreds, but that doesn't mean you can cook other dishes.

Let's do this! It's still early, so everyone should cut the ingredients, wash them, and soak them.

Why don't you cook another simple dish for us to try? If this dish is still as delicious as this one, I will obey your instructions in cooking from now on..."

"Okay, Brother Zhang, I'll follow your instructions..." He Yuzhu said confidently.

When Chef Zhang heard this, he thought, I heard that you know how to cook Sichuan, Huaiyang, and Shandong cuisine, but you haven't cooked Austrian cuisine yet. Maybe you don't know how to cook Cantonese cuisine at all? Why don't I order a Cantonese dish and see what you do...?

Thinking of this, he glanced at He Yuzhu and said, "How about this, you just make a simple dish of 'Hakka Yong Tau Foo'!"

As soon as Chef Zhang finished speaking, everyone in the kitchen was in an uproar...

Everyone knows this "Hakka stuffed tofu". It looks simple but is difficult to make.

To make Hakka stuffed tofu, first cut the tofu into small pieces, soak it in warm water for a while to remove the bean smell, drain the water and set aside.

Put the minced meat and shrimp into a bowl, add chopped onion, ginger, garlic, eggs, corn starch, soy sauce, salt, and white pepper powder, mix well to make the minced meat.

Then make a small hole in the middle of the tofu block and fill the tofu with the meat filling.

Then place the tofu cubes filled with meat in the steamer and steam over medium heat for about 15 minutes until the tofu is cooked through.

Take a frying pan, pour in an appropriate amount of cooking oil, heat it up, put the steamed tofu cubes into the pan, and fry both sides until golden brown.

Add appropriate amount of water, soy sauce and salt to the pot, cover the pot, and simmer over low heat for about 10 minutes to make the tofu taste good.

Finally, serve the tofu, pour the stewing sauce over it and it is ready to eat.

The whole process takes about half an hour, and the difficulty lies in digging holes in the tofu and stewing it...

"Okay... Brother Zhang, I'll start now. If I do it well, you don't have to obey me. As long as you and Brother Sun fully cooperate with me to organize Brother Xiong's wedding banquet, it will be fine." He Yuzhu agreed without hesitation.

Chef Zhang was secretly delighted when he heard this: Humph, little bastard, I don't believe you can cook dishes from the four major cuisines. Humph, wait, today I want you to get out of this kitchen...

Although he was happy in his heart, he still said, "Haha, little brother, look at what you said. If you really make it beautiful and delicious, Brother Sun and I will naturally follow your lead today!"

He Yuzhu didn't get angry when he heard it, but smiled lightly, "Okay, Brother Zhang, in that case, we are gentlemen who stick to our word! If I succeed in making it, and it's both good-looking and delicious, I hope Brother Zhang will keep his promise..."

When Chef Zhang heard He Yuzhu say this, he stopped talking and patted him on the shoulder, "Since I promised you, I will definitely not cheat, so don't worry!"

After He Yuzhu finished speaking, he seized the time to make "Hakka stuffed tofu".

Cut the tofu, remove the beany smell, drain the water, make the meat filling, dig holes, fill the meat filling, steam the tofu...

The whole process of making Hakka stuffed tofu is done in one go. It is so orderly and smooth that it is truly amazing.

The dozen or so people in the kitchen watched it and were amazed.

Chef Zhang and Chef Sun felt inferior to him, but in order to save face, Chef Zhang still let everyone taste the "Hakka stuffed tofu".

But after tasting it, everyone felt that it had both the refreshing bean aroma and the rich meat aroma, as well as a unique brewing taste. It tasted fresh and fragrant, and had an endless aftertaste, making people unable to stop.

So everyone praised it, "It's delicious, it tastes really good! ..."

After tasting it himself, Chef Zhang couldn't help but sigh: "Young man, at such a young age, can actually make such wonderful dishes. He is truly a genius. I have to admit he is better than you...."

He Yuzhu said modestly, "Brother Zhang, you are too kind. I only know a little bit..."

"Little brother is being modest."

Chef Zhang said with admiration, "No wonder Chen Xiong ignored Mr. Chen's objection and invited you to come. The title of God of Cooking is worthy of you..."

After he finished speaking, he patted He Yuzhu on the shoulder and said, "Brother He, today all the more than ten people in our kitchen will listen to your instructions. We must work together to make Chen Xiong's wedding banquet a success..."

"Well, thank you all..." He Yuzhu bowed to thank everyone, "Now I'll have to trouble you to listen to my instructions..."

"Okay..." everyone said in unison.

So, He Yuzhu systematically instructed everyone to cut vegetables and prepare seasonings, and finally he cooked himself.

Chef Zhang and Chef Sun have been willing to help him since then.

For a moment, there was harmony in the kitchen, and everyone took action under He Yuzhu's command.

As the symphony of pots and pans in the kitchen builds to a crescendo, an irresistible aroma begins to fill the air.

With his skillful techniques and endless creativity, He Yuzheng presents delicious dishes with good color, aroma and taste to everyone.

There are four Sichuan dishes, four Shandong dishes, four Cantonese dishes, four Huaiyang dishes, and finally four cold dishes. Each one is meticulously crafted and colorful, which makes people's appetite grow.

The spicy and fresh flavor of Sichuan cuisine,

The rich and mellow flavor of Shandong cuisine

Cantonese cuisine is light but not bland.

Huaiyang cuisine is suitable for both the north and south.

It seemed as if everything was given new life in his hands.

Four flavors and sixteen dishes are like four delicate ink paintings, complementing each other and together creating a feast for the taste buds.

When these colorful and fragrant delicacies were carefully placed on the wedding table one by one, the whole banquet hall instantly became lively.

The guests looked at him with surprise and admiration, as if they couldn't believe that what they saw was real.

The guests picked up their chopsticks, tasted the food carefully at first, then devoured it with relish, and finally praised the food generously.

Sichuan cuisine's diced rabbit in red oil is spicy but not dry, spicy and fragrant, making people unable to stop eating;

The Shandong cuisine's scallion-fried sea cucumber is soft, glutinous and tender, with a rich soup. Every bite is a loving embrace of the ocean.

The steamed sea bass of Cantonese cuisine is tender and delicious, as if you can taste the freshness and vastness of the sea; and the squirrel fish of Huaiyang cuisine is crispy on the outside and tender on the inside, with a moderate sweetness and sourness, which makes people linger in the aftertaste, as if even the air is filled with the wonderful aroma of the food......……

Everyone enjoyed the meal and praised it highly, even Chef Zhang.

For a moment, the hall was filled with voices of praise.