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It’s just simple bamboo noodles, served with fried shredded pork! Liu Xing admits that the shredded pork is a little better than before, and the taste is a little more fragrant than before, but it’s not like this!

Chapter 140

"It's so delicious! This shredded pork is a bit more delicious than the shredded pork of high-end cuisine that I have eaten before.

The knife is exquisite and the heat is just right, which not only makes the meat fragrant, but also not greasy.

The gravy is full of firewood, manager, if you didn't fry it, I would suspect that it was the handiwork of the little girl from Hojo. "Minezaki) Shigeko said, "Cut!" Hojo Miyoko couldn't help but groaned. It was a shame for her to be praised for her skills similar to Liu Xing. Hojo, who claims to be authentic Chinese cuisine, pays attention to basic skills everywhere. .

Needless to say knife skills, the other is the spoon skill, which has been practiced hard for many years. In terms of the sustained wrist strength required for turning the spoon, Liu Xing is not qualified at all.

As for the skill of flipping spoons, it is really secondary. The key to matching skills is the grasp of the heat. This point-- Hojo admits that Liu Xing seems to have a certain talent for heat.

Although -- this smelly and shameless person needs to cooperate with the clock to watch the time! "Really? Maybe it's because I practiced more diligently recently!" Liu Xing thought about it and summarized his memories.

If it is said that cooking technology has improved, it should be that he has been diligent in practicing fried rice recently.

Although Liu Xing does not have that kind of particularly powerful culinary talent, his tongue, nose, touch, hearing, and five senses are all normal. After a series of tests, all kinds of divine talents were ruled out. The only advantage is that OCD when cooking.

Constantly compare with standard recipes and video demonstrations.

For example, there are some special skills when turning the pot in the fried board.

The normal skill of turning the pot is mainly to turn the spoon, shake the spoon, and take out the spoon.

Turning the spoon is when cooking. The pot tilts forward to let the ingredients slide forward, then push forward, and then pull backwards, so that the ingredients are thrown into the air and turned over at [-]-[-] degrees. Pan to achieve backward heating uniformity.

Shaking the spoon, that is, by shaking, makes the ingredients in the pot rotate and shake in the country.

As for the serving of spoons, it is a technical requirement for arranging the plate, which requires good looks and has little to do with the taste.

The technique of frying pan does not exceed the traditional skill of turning the pot. But Liu Xing noticed that Stephen’s technique of turning the pot is quite unique, so that when the rice is fried, the rice grains in the country spin into the air like a tornado, and then fall into the pot .

Liu Xing subconsciously imitated the technique of pretending to be a fried rice.

Although, the imitation has not been in place so far, and the combination of shaking the spoon and turning the spoon is impossible, so that the ingredients are blown into the air by a tornado, and then fall evenly into the pot.

However, after imitating a lot, Liu Xing unknowingly imitated when he turned the pot.

Although the imitation is not in place, it is unexpected. It has improved the cooking technology. Of course, Liu Xing's strength is far from that of Miyoko Hojo. It will take a while. Don't think that turning the pot and frying vegetables is just an exaggerated and beautiful action. In fact, it is a necessary technique for controlling the heat.

For example, some excellent chefs can spare no effort to sum up, whether there is more oil or less salt, more or less salt, and even remember the number of times they turned the pot.

The third-rate chef was in a daze, not knowing what was wrong with his dishes, even if someone pointed it out, he might not change it.

However, some experienced chefs can taste the taste, salt, oil and so on. They may have turned it a few times less, or turned it a few times more, resulting in a difference in taste. The shortcomings, corrected.

F Therefore, the most important thing for a novice chef is to practice all kinds of basic skills well, and gradually make up for the shortcomings.

Needless to say, all kinds of skills can be gradually summed up after they have been transformed into instincts.

Usually, senior chefs and special chefs are no longer competing for knowledge and basic skills in cooking.

Because everyone's basic skills are very good.

Afterwards, t compares food and performance. Those high-level chefs have very few shortcomings, and the dishes they cook are not easy for ordinary beginners and intermediate gourmets to eat.

Only high-level gourmets and other high-end chefs can find out the flaws in cooking.

Since the flaws are few and not obvious, it is difficult to find flaws. Therefore, if senior chefs want to improve themselves, they usually need to communicate with each other and let others discover the shortcomings of their cooking skills.

This is actually the main purpose of the establishment of Yuanyue Academy, so that young genius chefs who can cook to the advanced level can communicate and collide. Maybe, tasting your own cooking will feel perfect, but eating other people's cooking may not be like this. It is easier to find defects in the cooking of chefs of the same level.

"Well, it's because the shredded pork is more fragrant than before.

Therefore, this bamboo noodles tastes even better. "Minegasaki) Shigeko gave a thumbs up, "The store manager, goddamn dad! It's the momentum of hard work and progress that can bring surprises to people!" "By the way, store manager! When will the new dishes be launched!" said Ishikawa Satoshi , "Liu Sang's shop is good, but the spicy hot pot has a unique taste, and the dishes are cheaper and more affordable than other shops.

But there are too few tricks, and diners like me who often like the new and dislike the old, can't resist the temptation of other restaurants every day, and only follow the business of Liu Sang's restaurant.

Liu Xing looked at Ishikawa Zhishen's eyes... Is this honest fat man really a [-]-year-old? During this time, how many other restaurants have you eaten? "Yes, yes! Manager, The spicy flavors of the box are single-up, even good.

But it is impossible for people to eat spicy food every day, which is not good for health.

"There is also a suggestion from a hungry person in the real estate industry.

....Liu Xing thought to himself, sure enough, gluttons are ruthless, and it is impossible to be so easily satisfied with a fixed set meal.

A restaurant that wants to gain a foothold in Yuanyue Food Street needs more variety besides its special features! Depending on the situation, fried rice should be practiced quickly and added to the new menu of the store as soon as possible.

"Tonight, let me cook a meal!" Liu Xing thought for a while and said. "Fried rice?" Many diners in the store were curious.

Fried rice!" Liu Xing said, "-It may not be perfect at the beginning, but.. I will try my best to make especially delicious egg fried rice.

Eating fried rice is also considered a super recipe. It seems to require a certain skill, but it can still be imitated.

Liu Xing is now imitating the videos and recipes, and with his basic skills of such dishes, he can also imitate them repeatedly to achieve the taste of quasi-high-end cuisine.

If it reaches 70 points or more, it should be no less than the taste of high-end cuisine.

In contrast, Yuan Zhou's golden egg fried rice, ingredients and basic skills, seem ordinary, but in fact, even a big guy like Stephen Zhou smiles wryly... Mu Li, Mu Lide tear!

Chapter 141 Food Patents

One o'clock in the afternoon.

The lunch business has come to an end. Compared with yesterday, there has been a huge improvement.