After I quit the circle, I relied on the God of Cooking system to become popular

Yang Si looked at his work for a while, and felt that he had edited a live broadcast of a game into an idol drama style.

She felt that the culprit of this problem must be the face of the protagonist in the video.

Adhering to the selfless mentality that he must never lick his face by himself, Yang Si uploaded the edited video to Station B. The title was unpretentious, and it was directly called "cooking competition clips", not for the sake of attracting more people. Look and take some sensational headlines.

However, although the title is unremarkable, the cover is still very good-looking. It is a frontal face cut from a video clip, so although it did not reach a place that became popular overnight, some people still clicked in to see it.

Many people asked Yang Si in the comment area, which TV series this clip is from, and what is the name of the actor in it.

Yang Si naturally told them truthfully that this was intercepted from the live broadcast of a cooking competition audition, and by the way, the official link of the show was also hung at the bottom of the video.

Invisibly, there was a wave of advertisements for this program.

However, the third round of the competition will take many days to start, and the enthusiasm of the audience will not last long. Even if Shi Chengyan is indeed very handsome, most people's curiosity will not last for a few days before they are attracted by new things At most, everyone knows that there is such a cooking competition, and there is a very handsome little brother in it.

Shi Chengyan knows Bilibili. In addition to some Two-dimensional content, there are often many fans who post mixed cuts of actors’ works or videos of Lalang’s acting on it. Generally, the more popular stars are, the more popular they are. many.

Because I also use this video software, Shi Chengyan once searched his name out of curiosity. Thanks to his relatively unpopular name, at least most of the searched ones are related to him, but... .The number is pitifully small, less than a hundred.

Shi Chengyan, who once again realized that he was very confused, never did such boring things again.

Of course Yang Si didn’t know that Yang Si posted his screen recording clips on station B, let’s not say that he’s so busy recently that he doesn’t even care about the trading area, and even if he swipes to station B, he may not be able to reach it , although this video has a certain popularity, it only has about [-] to [-] hits.

Early the next morning, Shi Chengyan got up an hour earlier than usual, and first took out the mold that the sculptor Xiao Yuan had just made for him.

Because the wood used by Xiaoyuan is all natural, after all, it is used for food, and there is no paint or other things, so Shi Chengyan only needs to wash it, and then sterilize it with hot water.

The rice milk soaked yesterday has been put into the cooking machine by Shi Chengyan. This is a job he is familiar with, and he doesn’t need to use his brains. When the rice noodles are ground, you can clearly know whether the humidity is suitable.

The rice noodles were half filled in the mold. Shi Chengyan carefully made a hole in the middle, and then put in the jam, and finally sealed the surface with the rice noodles, and steamed it in a pan.

It took less than 10 minutes for the whole process of mastering Yan Yan.

After he finished washing and tidying himself up, the plum blossom cake was ready, and Shi Chengyan couldn't wait to put it on the plate, wanting to know how the new mold would work.

It can only be said that Xiao Yuan is worthy of being the engraver selected by the system. Maybe his current professional level is still low, but his talent is still there. He said that his finished product has flaws, which may not be very good, but when the real finished product comes out, it is a master's job. Yan is quite satisfied.

Although the effect is still different from the original version, it has surpassed most of the molds on the market. Now they are all industrialized products, and they are all made from the same mold. real.

Nowadays, those who do woodcarving crafts, if they are not well-known masters, do not make much money, because all kinds of carving ornaments and the like can be produced by machines. Many things made by engravers who have just started learning are not as good as machines. .

Compared with the ones made by the previous molds, today's plum cake finally has a shape worthy of its name. Not only that, because it is carved manually, each piece of cake has some differences in details. If you look carefully It can be clearly seen that Shi Chengyan added a little bit of red yeast rice powder for coloring, so this plate of plum blossom cake looks like a plum blossom that is in full bloom has been directly turned into a pastry from a branch.

He used a carefully selected plate to pack the cakes and put them in the system's inventory. Then the system left images of the mold and the new version of the plum cake, and the evaluation of the mold was uploaded to Xiaoyuan's homepage.

And Shi Chengyan's homepage also added several plum cakes, and the pictures were replaced with the latest version.

It sold out quickly again in a short period of time.

I have to say that Shi Chengyan feels a sense of accomplishment every time she sees the food she carefully prepared sells so well, and the fatigue caused by the high-intensity work seems to have disappeared a lot.

After the busy work here, Shi Chengyan has to go to Li Hongde to accept a new round of tests.

During this period of time, he has learned all the skills of frying sugar, and now Cheng Yan, the cook of all kinds of shredded dishes, can also fully master it, such as shredded yams, shredded apples, etc., the methods are similar, and they can master everything.

Generally, shredded vegetables should be eaten while they are still hot, and a bowl of cold water should be placed on the side when eating. Otherwise, take a piece with chopsticks, and the sticky sugar between the yams will pull out long and thin filaments. If you don't touch a little cold water, you can pull it directly into your mouth. The temperature... whoever tries it will know.

However, this dish seems simple, but it is troublesome to operate, and it must be eaten while it is hot, otherwise there is no way to draw it, so few restaurants outside sell it, and Fuyuan Building is one of the few restaurants that will sell it.

Of course, the waiter will definitely remind the diners to eat it in time after serving, otherwise it will taste completely different.

After learning all the basics of fried sugar, Li Hongde began to teach him the most important meat dish, which is the big dish that everyone usually cooks at home.

In fact, many people confuse braised pork with Dongpo pork, because the color and even taste of the finished products are similar to a certain degree, but in fact their methods are quite different.

The most obvious point is that braised pork is cooked in a pot, while Dongpo pork is stewed in a casserole. Although sugar is also added, braised pork needs to be fried with sugar, while Dongpo pork does not need to be cooked directly with raw materials. Just put it in a casserole.

The whole piece of fat and thin pork belly does not need to be peeled off. First, scald the pig skin on a hot iron pan to remove all the pig hairs on it. The pig skin is also slightly cooked, and then add the spices to remove the smell Put the whole piece in water.

"At this step, you must not change the knife first and then blanch the water, otherwise the finished product will not look good." When Shi Chengyan was operating, Li Hongde occasionally reminded him of some details. At Shi Chengyan's level, hand-to-hand teaching is no longer necessary .

These are the basic things. Li Hongde's general teaching methods are also very straightforward. For simple dishes, he tells his teacher Chengyan how to make them, and then he directly operates them, and he guides them by himself.

Only for difficult dishes, Li Hongde let Shi Chengyan watch him cook a few times, and then let him do it.

Cooking skills, no matter how solid the theory is, it is not as good as standing on the stove and trying to fry two dishes. The improvement is faster. Shi Chengyan is a typical representative. Someone is picking on him, and he cooks it. The dish will become more and more attractive after a few times.

He has been learning the braised pork this time for three days. What Li Hongde taught was not the method of Fuyuanlou, but the one he learned in Chengluju a few days ago. Some dried chilies would be put in the meat to enhance the flavor.

Shi Chengyan cut the blanched and cooled pork belly into meat pieces of similar size, about half the size of a mahjong piece, which was much smaller than Dongpo pork.

Put an appropriate amount of oil in the pot, sauté the ingredients such as ginger slices and garlic until fragrant, then add the cut pieces of meat and stir-fry, stir-fry the fat in the pork belly, stir-fry until both sides are slightly browned, at this time You can add the fried sugar color, stir fry the meat and sugar color evenly, and then add other seasonings.

At this time, you can put it in a casserole, add an appropriate amount of water, and simmer over low heat.

It takes a lot of time to make a pot of this serious thing, otherwise how can I say that this is a big dish.

When Shi Chengyan was not proficient at the beginning, Li Hongde would only give him one chance a day. At this time, the braised pork he cooked would not be served to the guests, but would usually appear in their staff lunch at noon.

Some masters who speak directly will point out their problems. Fortunately, Shi Chengyan is also a relatively open-minded person who can listen to other people's opinions.

Fortunately, there is not much braised pork in each master's bowl, otherwise it would be the turn of the masters to have opinions if they eat braised pork every day like this.

Under such pressure from many aspects, Shi Chengyan made rapid progress, and the braised pork that he made could be said to taste differently every day. Everyone came here after eating his finished products every day. Even the most demanding chef would appreciate it. It's amazing how fast he's progressing.

Faced with everyone's praise, Shi Chengyan did not dare to relax at all. Among other things, the slow progress of various data on his personal panel can be clearly displayed. In fact, he is not as exaggerated as others said. The speed of progress by leaps and bounds.

The reason why I can achieve a finished product like this every day is entirely because this is a change from not doing it at all to gradually becoming proficient, and finally being able to show my true strength.

In the future, if you want to make a greater breakthrough, you need to make a relatively large progress in the foundation.

As for other people's compliments, there is naturally an element of politeness, so it's better to discount it a little before hearing it in your ears, and take it seriously, otherwise the whole person will hear it in a smug manner.

As he knew how to cook more and more dishes, Shi Chengyan found that his basic values ​​increased faster.

And it's that kind of comprehensive growth. Generally, after a dish is produced, the system will reward him with a variable amount of experience points, and then increase his proficiency accordingly according to his performance in various statistics in this dish.

The benefits of high-intensity training are also obvious. Because of the recent cooking of a lot of big dishes that test the heat and seasoning, the proficiency of these two data has slowly approached from the early three thousand to four thousand.

But at this time, New Year's Day is also here.

New Year's Day is connected with the previous Christmas, which is generally called Double Festival in China. Businesses will get together to hold activities or something, which greatly promotes people's desire to consume.

Although everyone is well aware of these things, but everyone also tacitly joins in the fun once in a while.

At this time, even if the catering industry generally does not participate in this gimmick, it will inevitably be busier than usual, because everyone has come out of the house to play outside, and naturally it is inevitable to have a meal outside before going back.

In previous years, Shi Chengyan was still in Jiuyun as his [-]th-line starlet, and when the company had events, he would go to collect his head, and if there were no events, he would go outside by himself and eat some delicious food. No need to pretend.

Walking on the road, even if people look at him, it's not because they think his face is familiar, it's usually just because his face is attractive.

Xue Zhen was much busier than him. Usually, on festival days like this, Cheng Luju reserved tables for dinner, and naturally ordered more dishes than usual. If he was busy, it would be called a spanking ,Simply can not stop.

This year is completely different. The two went out early in the morning and went to the venue they had borrowed from the previous competition. Their third round of audition was about to take place. They had speculated about the content of the competition in private. Although they said they needed to fire, But this round should mainly focus on knife skills.

For a chef, knife skills are the foundation of the foundation, just like at Shi Qingya's place, when Shi Chengyan's knife skills have not been practiced well, he is not even worthy of touching a spatula.

Compared with the previous few times, today's stadium is much empty. There are at most 400 people scattered in such a huge stadium.

In the originally empty sports field, more than 100 sets of simple temporary pots and pans have been put out at this time. In order to deal with emergencies, even the canopy has been set up in advance.

In order to be more fair, there is another rule that has not been disclosed in advance, that is, the allocation of temporary stoves will be done according to the order of sign-in for today's admission.

In other words, the first player to arrive is Stove No. [-].

Both Shi Chengyan and Xue Zhen came quite early, and they received the No.16 and No.17 positions respectively, both in the first row.

Presumably, many contestants who hope to be able to appear more in the live broadcast should regret not coming earlier.

The first row is relatively close to the auditorium. Although the audience is arranged this time, it is mainly for food tasting. They are not allowed to walk around at the scene. They can only sit in the audience area and watch the live broadcast with the audience in the live broadcast room. The competition committee also very considerately opened up the barrage for them.

Because we need to fire this time, Shi Chengyan and Xue Zhen both brought the chef uniforms of the restaurant where they are currently working, and because of the sharp decrease in the number of people, the official notice also said that they would give a brief introduction to each of them , so they put their badges on it too.

Shi Chengyan's chef's clothes are washed very clean. Although he deals with oil and salt every day, the clothes are still white without any oil marks, and it is not the brand new white, but the kind of white that is obviously worn and cleaned frequently. .

The event officially started at two o'clock in the afternoon. The light at this time is better, and the shooting effect will be better.

The players who arrived earlier, such as Shi Chengyan and Xue Zhen, are familiar with the placement of these pots and pans, and whether these competition supplies are in good condition, whether the kitchen knives are fast enough, and whether the items are safe. And so on, the details are taken care of to the extreme.

This is also what the old man has always taught them, never ignore those things that are right in front of you, even if these things are used by you every day, after all, what you are making is food and drink.

The live broadcast this time is not as fixed as last time, because once the game starts, everyone will start working at the same time, so the cameraman in charge of the live broadcast will move relatively regularly in the field until the round is completed. If there is still time at that time, you can choose the relatively hot spots on the scene for key shooting.

Shi Chengyan had no time to take care of this, because he found that his knife was a little blunt. Fortunately, he found it in time and asked the staff to replace it before the competition started. Use it bluntly, or you will have to spend a lot of time changing it, and it will be a disadvantage no matter what.

At this time, there was still an hour before the official start of the competition. The players and spectators were still entering the competition site, and the live broadcast room was opened in advance, and audiences poured into the live broadcast room one after another to watch.

Looking around, there are many contestants looking up and down in front of many stoves at this time, it can be seen that there are not a few people like Shi Chengyan and others with a sense of urgency.

Shi Chengyan is not an arrogant person, not to mention that he doesn't have the capital at present, didn't he see that Xue Zhen didn't stand up.

The host in charge of the live broadcast took the cameraman and immediately showed the two people who were busy in the first row.I have to say that in many cases, there are certain factors in all aspects of being good-looking, especially when you are good-looking and have strength.

The host is a relatively well-known host from the local TV station in Bei'an City. The program she hosts is quite popular in the local area. The weather this month is very cold even at noon, but the host is still wearing thin clothes. The three-piece suit looks like it still has a natural smile on its face.

Xue Zhen cast admiring eyes on her ability to resist freezing.

The host who received his gaze remained calm, but in fact only she knew whether it was cold or not.

Shi Chengyan can understand her very well. Although he has no chance to experience it, there are many big-name stars in their company, and even the artist in Liang Wan's hand who had an accident not long ago has a similar experience. Not wearing a summer dress, everything is for looking good.

"Hi, you two contestants. I am Fang Yue, the host of this competition. Now I have a brief interview with you. Can I introduce myself?"

The host's smile was decent, and his voice sounded natural, as if he really didn't feel any coldness.

Fang Yue: Just kidding, no one knows how many warm babies are pasted under my clothes.

Hearing this, Xue Zhen subconsciously looked at Shi Chengyan.

In his impression, this person used to be an actor. Although he has never seen Shi Chengyan's work on TV, he should be relatively experienced in such things, right?

Being on camera is indeed commonplace for Shi Chengyan, and there is no tension-related emotion, so Shi Chengyan, who received Xue Zhen's gaze, immediately put on a business-specific smile, waved to the camera, and said: "Everyone Hello friends, I am Shi Chengyan, the No. 266 contestant in this competition, and I am the chef of Fuyuan Building in Bei'an City."

Shi Chengyan did not forget to promise Li Hongde when he introduced himself.

These days, there are many people who are obviously nervous when facing the camera, and there are also many people who are very casual, but it is rare to find someone as natural as Shi Chengyan.

[Good guy, if this contestant wasn't wearing a chef's uniform, I would have thought he was another host today from his posture. 】

[Host: How about we change positions, and I will be warmer after the fire. 】

【Are you going to laugh at me to death?Can you be serious. 】

Shi Chengyan: To be honest, I did host a school party.

Yang Si, who was squatting in the live broadcast room in advance, was a little annoyed to find that she squatted down to the other party so quickly. She forgot to turn on the screen recording in advance, and the other party's self-introduction was not recorded.

Fortunately, the host obviously knows what everyone likes to watch before the official competition, so he continued to interview Shi Chengyan.

"May I ask what cuisine you are good at? Are you confident in winning this competition?"

"I'm good at Sichuan cuisine and Shandong cuisine. As for the competition, everyone wants to win, and I'm no exception. However, there are many strong opponents among the contestants this time, so I can only do my best."

Shi Chengyan's words seemed to have some stabilizing effect, at least after he finished speaking earlier, Xue Zhen, who was a little nervous at first, calmed down, and when the camera turned to him, he also acted generously Self introduction.

At this time, Shi Chengyan was quietly making his background board on the corner, and the bullet screen was not idle, and was quietly licking his face!

The author says:

There is one more chapter today, I speed up! ! !

Thanks to the little angel who threw the grenade: 1 Mula;

Thanks to the little angel who threw the mine: for the rock king! , 1 ricer;

感谢灌溉营养液的小天使：平淡过活40瓶；从心16瓶；肉圆、珊瑚、雨鱼玉、24233746、无题、灰灰兔米老鼠10瓶；糖栗、静钰5瓶；千手盆栽4瓶；阿颜3瓶；解答V2瓶；Jessie、女人类、X、玉藻前1瓶；

Thank you very much for your support, I will continue to work hard!