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

"This pot of soup is the amount that will be used in the back kitchen today, so you should be careful when handling it." Li Hongde said with a smile while directing him to operate.

In fact, Li Hongde didn't need to say that Shi Chengyan would not mess around in areas he was not familiar with, but this was just Li Hongde joking with him.

Xiaozao has been open for so long, and they are usually in the backstage of Fuyuan Building or Chengluju, so the relationship between the two of them is already a lot familiar.

The cauldron has been cleaned, and all the ingredients must be prepared in advance, such as chicken bones, ginger slices, green onions, garlic, carrots, white radishes, onions and peppercorns.

The chicken bones should be cleaned especially. Although they are all the extra bones that have just been removed from the three-yellow chicken, all the excess mucous membranes and viscera adhering to them must be cleaned, and then boiled in hot water for 5 minutes to boil all the blood.

Only at this time can the pot be placed on the stove, add water to boil, put in the chicken bones and stew slowly, watch more during the period, and skim off all the foam as soon as possible, so as not to let them stay in the soup for a long time.

"Cook for a while longer, at least an hour and a half."

The raw materials of chicken bone broth are relatively common, and it is generally used in ordinary cooking, but some foods that focus on soup base require a richer broth.

So when the pot of soup was stewing, Shi Chengyan took out a slightly smaller pot according to Li Hongde's instructions.

This time the raw materials are more luxurious, the chicken bones are directly replaced with fresh old hens, and some top-quality Jinhua ham and scallops are added, which can make the umami of the broth more intense, and other materials do not need to be too much big change.

"In fact, these two are the basics. The most difficult one is clear soup. To be honest, I don't make it very often. Usually, the dishes sold in Fuyuanlou are relatively fast. Two days ago, I used stewed braised lion head in Chengluju. The most important thing is the clear soup that your old man taught me to make, which can be said to have benefited a lot." Li Hongde also felt a little emotional when he said it.

As far as his personal level is concerned, clear soup won't bother him if he contacts more, but the transformation of Fuyuan Restaurant is doomed to make it difficult for such troublesome dishes to be served on a large scale.

Naturally, there is no chance to practice at ordinary times.

Even if the system judges that Shi Chengyan is an intermediate chef now, but if Shi Chengyan throws away his cooking skills and goes to other things like when he was a child, then after three to five years , Shi Chengyan will eventually return to the starting point, at most he can run two steps ahead of others.

Even if it is the talent that everyone often talks about, if it is not exercised, it will eventually disappear.

"The most well-known clear soup dish is a famous state banquet dish called boiled cabbage. The boiled water in the name of this dish actually refers to clear soup. The freshness of the clear soup and the tenderness of the cabbage heart are said to be very delicious. But now Not too many people have eaten it, and neither have I." Li Hongde said with some regrets.

Shi Chengyan: Coincidentally, I have actually eaten it before. Let alone, he still remembers the taste. It looks like simple cabbage heart, but it is so delicious that he wants to swallow it with his tongue.

Of course, he will not say this to cause hatred.

Speaking of this dish, it happened when Shi Chengyan was in his teens. At that time, he had just left cooking skills behind, and his common sense of cooking skills was half-baked. Like many people who don’t know much about Sichuan cuisine, he felt that Sichuan cuisine was like They are all spicy dishes.

In fact, what many people don’t know is that boiled cabbage, a dish with no spiciness, is actually one of the top ten classic dishes of Sichuan cuisine.

Shi Qingya actually knows how to do it.

However, as Li Hongde said, this dish is rarely seen on the dining table now, because it is really very, very troublesome. It takes time and materials to make clear soup, but the finished product does not seem to be very "expensive".

It’s not worth it if the price is too cheap, and if it’s too expensive, many diners who don’t understand it don’t understand, so Shi Qingya seldom makes it anymore.

During the one-and-a-half-hour waiting process, neither of them was idle. The morning shift had something to do in the morning shift. Although there is still a long time before the official business at noon, the preparations in advance are indispensable.

I waited until nearly ten o'clock before the other masters came to work.

The strong aroma in the soup pot has been exuded, Shi Chengyan hastily put all the other ingredients into the pot, and then skimmed off the froth again.

At this time, the color of the soup is already very bright, because the main material is bones, and there is not much fat, so there is no oil or water in the soup, but it smells very fragrant.

"Boil for another half an hour to remove all the other ingredients inside, then boil for another 10 minutes on high heat, and finally filter it."

The broth does not need to be seasoned, because the role of the broth in the back kitchen is similar to that of water, and its main purpose is to enhance freshness. The seasoning depends on the specific dishes.

This is not a problem for Shi Chengyan, it is just the key strength of filtering.

But few of the masters who work in the kitchen are weak in strength. Not to mention, the years of turning pots and spoons day after day have been practiced without strength in their hands.

This pot of soup, which was at least thirty to forty catties, was not too difficult a challenge for Shi Chengyan, but because the pot was not easy to handle, Shi Chengyan didn't try to be brave, and asked someone else to help.

After the broth is filtered, there is no impurity at all, but it is obviously much whiter than clear water.

The prepared broth is divided into wide-mouth stainless steel pots by the masters and placed in a convenient position. The preparation step is usually done by each master himself, because each master's cooking habits are different.

Naturally, Shi Chengyan is also the same. All kinds of commonly used seasonings are stored in this wide-mouth stainless steel basin, which is for the convenience of taking directly with a large spoon, and then there is a special place for the side dishes required for different dishes.

Ever since Shi Chengyan entered the top [-], he has become more and more stable at the stove in the back kitchen of Fuyuan Building.

In addition, Li Hongde is usually next to him, so his position can be regarded as immovable.

After teaching Shi Chengyan how to make broth, Li Hongde gradually stopped doing targeted training like fried sugar. After all, Shi Chengyan's foundation is already very solid.

Next, Li Hongde will start adding all the dishes of Fuyuanlou to Shi Chengyan's daily "orders". In the past, Shi Chengyan was usually in charge of Kung Pao Chicken and seldom made other dishes. Now it is different. Whenever there are any different dishes, Li Hongde will pick them up for him immediately.

"Master, if this goes on like this, I will finish stealing all the teachers in Fuyuan Building!" Shi Chengyan said in a half-truth and half-fake tone.

What he said was not wrong, he did not cook these dishes normally, just like Kung Pao Chicken, Li Hongde would explain to him carefully if there was any problem with his cooking, and it didn’t look like It's an ordinary pre-match training, but it's like leading an apprentice.

According to the general teaching method, even if Shi Chengyan has learned all the dishes of Fuyuanlou, he may not be able to master all the essence, but according to Li Hongde's teaching method, there is really no reservation!

Hearing this, Li Hongde was stunned for a moment, then smiled and said: "What nonsense are you talking about, what I taught you can be considered a stealing teacher."

Of course, he didn't intend to be so unreserved at the beginning, but Shi Chengyan learned too quickly, and being his teacher is really very happy, the most feared thing to teach students is to meet those who are not enlightened, but Shi Cheng Yan, on the other hand, is the complete opposite. He learns at an amazingly fast pace, and he can draw inferences from one instance to another. Teaching him is really rewarding.

No, if you don't pay attention and don't grasp the speed, it's almost like giving it all.

Li Hongde is indeed not upset, not to mention that modern society is not like it used to be. The second Fuyuan building.

In the catering industry, craftsmanship itself is indeed the foundation, but not everything.

Leaving aside, let’s just say that the raw materials, dining environment, and service level are all supplementary bonus points, and if it is more complicated, corporate culture and social promotion must be added.

Ever since Li Hongde didn't refute Shi Chengyan's calling him master that day, Shi Chengyan let go of it completely. Master was longer than master, so he directly omitted the surname.

At first glance, it sounds like there is no difference, but in fact the difference in the middle is huge.

According to Shi Qingya's request before, Shi Chengyan can return to Luju after reaching the current level. The previous apprentices are almost like this. They can cook all the basic dishes. At Shi Qingya's place, they can already touch the stove up.

However, Shi Chengyan was not in a hurry to go back. It was only a few days before the fourth round of the audition. Li Hongde's training for Shi Chengyan was still in full swing, and he didn't have the opportunity to touch the stove with such a high frequency when he went back.

Of course, Qing Ya wouldn't urge his own child to learn craftsman outside, and the chef circle didn't pay so much attention to whoever worshiped as a teacher could not learn from other masters. As long as one was willing to teach and the other was willing to learn, there would be no problem.

Of course, Shi Chengyan's situation is different from Xue Zhen's. Xue Zhen is Shi Qingya's apprentice, but Shi Chengyan is only Shi Qingya's grandson, so don't worry about it.

It's the 21st century, and many things are really not as important as they seem.

"What's the next round?" There are still three days before the fourth round, and the competition arrangement from the competition committee has been distributed to each contestant, and Li Hongde also asked him directly.

Don't look at the fact that this competition almost shocked the entire culinary circle at the beginning of the audition, but now it attracts a lot less attention.

Because the competition schedule is relatively big, most of the chefs are very busy every day, so naturally they can't devote too much attention to this kind of thing.

"The theme this time is braised pork, and I also said that there is no need to stick to any method, just cook according to the contestants' own preferences."

The hot and sour potato shreds was tested in the previous round. Before the start of the competition, I only said that I would fire, but the specific content was not mentioned in advance, but this time I said it directly.

There are really many ways to cook this dish of braised pork, but it is not so easy to impress the judges, so the competition committee will directly say the topic three days in advance, naturally because the three-day time also changes Nothing.

However, there is another difference in this round. The venue of the game has changed again, and it is no longer the previous outdoor stadium.

The outdoor stadium is big, but the shooting conditions are really not good. Now that it is winter, it will be dark outside much earlier than before, and it will be cold, which will freeze the audience.

In addition, the number of players in this competition has dropped sharply, so an indoor stadium with large ventilation equipment and escape routes was selected this time. Among other things, when the lights of the indoor stadium are turned on, it is the same as during the day, and the light is still bright. Stablize.

Although it is only three days, it is not so easy to break through, but Shi Chengyan still tried several types of braised pork in these three days, and also Cheng Luju's partial Sichuan cuisine, as well as Fuyuanlou's partial Lu Dishes.

In the end, Shi Chengyan was a little surprised to find that it was probably because Li Hongde taught him a lot, and the braised pork was taught carefully, so Shi Chengyan was actually better at Fuyuanlou's method.

This is not surprising, after all, he has been using this method every day recently.

After practicing for two days, Li Hongde couldn't find any faults, so he simply gave him a vacation on the last day.

"Take a day off and play well the day after tomorrow. Don't disgrace our Fuyuan Building."

"Okay, Master!" Shi Chengyan agreed with a smile.

After getting acquainted with her, Shi Chengyan actually doesn't act so well-rounded, instead she will be self-willed when she should be willful, teasing when she should be teasing, and sometimes even has a bit of a vicious tongue, which is not formal.

Since Li Hongde began to give all his money, Shi Chengyan, the chef of Fuyuanlou, was no longer just a name as he was at the beginning. He gradually regarded himself as a member of Fuyuanlou.

Although both he and Li Hongde knew that he might not stay for long before going back.

It’s rare to have a vacation, and Shi Chengyan didn’t cook in the rented house like last time. After all, he did a lot last time, and he could complete the task of the system by putting one or two items on the shelves intermittently, but his own experience points can only be relied on. I usually earn money by cooking in the back kitchen.

That night, Shi Chengyan patted his ass and returned to Chengluju, and he hadn't gone back to see the old man for ten days.

But even so, it is quite different from the time when I was in Jiuyun. Jiuyun is too far away. If the old man has some problems, let alone rush over here. In order not to worry him, he will not even talk to him. explain.

But it’s different in the same city, as long as there is any problem, Shi Chengyan can take a taxi and arrive there in at most two hours, which is indeed a lot of peace of mind.

After all, Fuyuan Building caters to a larger group of people, so the daily business hours are much later than Chengluju, so before Shi Chengyan rented a house there, every time he came back to Chengluju after get off work, he usually would It was so quiet that no one could be seen.

Originally thought it would still be like this today, Shi Chengyan didn't expect to smell the strong aroma of braised pork as soon as he went back.

His original steps towards the room suddenly turned to the kitchen.

Shi Chengyan was a little surprised that it was Xue Zhen who was making braised pork in the kitchen, because he always thought that Xue Zhen would be able to handle this competition with ease and would not train too much.

"Why are you back?" Xue Zhen glanced at him and said casually.

"Hey, what's this called? I still need a reason to go home?" Shi Chengyan was so used to Xue Zhen's words that he couldn't get used to it, so he said it casually.

Obviously, Xue Zhen is not much better: "Take the rolling pin next to me and go to the yard to fight. I will wait for dawn in 30 seconds."

"Huo... your level of yin and yang strangeness has risen!" Shi Chengyan was not only not angry, but also admired.

Because Xue Zhen's braised pork was still being made, Shi Chengyan was not in a hurry to go back to rest, and just stood by and watched.

Braised pork is a common home-cooked dish, and the number of orders in Chengluju is actually relatively small, but Xue Zhen's movements are still very smooth, there is no problem, and it is very comfortable to operate.

It looks like the Sichuan flavor that Shi Chengyan has tried, but it obviously looks better than Shi Chengyan's finished product.

It can only be said that even if there is a system, a reliable master is very important in many cases. A word of advice from the master can save the apprentice from many detours.

Shi Chengyan learned many details of Xue Zhen in the kitchen aboveboard before going to rest.

Xue Zhen didn't say anything at the time, but the revenge came early the next morning, and there was a knock on Shi Chengyan's door at around five o'clock in the morning.

Shi Chengyan ran over to open the door with his messy hair on his head, and saw Xue Zhen standing at his door after tidying up, and said, "Ah, why are you up so late, I have to go shopping!"

"I'm resting today!" Shi Chengyan gritted his teeth, wishing he could go to the kitchen and slice him up!

Usually, when Shi Chengyan came back to rest, people from Chengluju would not bother him.

"Oh oh oh, I forgot, you are now the cook of Fuyuan Building! Sorry, I'm leaving first!" After Xue Zhen finished speaking, she ran away, avoiding the attack of Shi Chengyan's slippers.

After being deliberately revenged by Xue Zhen, Shi Chengyan returned to the bed and tried to close his eyes to catch up on sleep, but he found sadly... that he could no longer fall asleep!

Just outrageous fucking open the door for outrageous!

Outrageous home!

Shi Chengyan became angrier the more she lay down, and finally got up early on the rare rest day.

According to his habit, when he wakes up, he can't fall asleep again!

After washing up, Shi Chengyan put on his sportswear and went out for a couple of laps. Even if he was tired in the back kitchen, he still maintained this good habit, so now he is more comfortable in the back kitchen, and he is not as tired as he was at the beginning. .

After returning from the exercise, Shi Qingya and Xue Zhen also came back to buy groceries. Shi Chengyan also took the big and small bags to the kitchen.

"Why did you get up so early today?" Shi Qingya was a little surprised.

Although Shi Chengyan doesn't sleep in late, his normal wake-up time is at least seven o'clock. Judging by his posture today, he has already returned from exercising.

"Then you have to ask your good apprentice to wake me up early in the morning!" Speaking of this, Shi Chengyan gritted his teeth again.

But Shi Qingya will not give him justice, Shi Qingya has long been used to the way the two of them get along, after asking, it seems that they don't expect the answer at all, and go directly to the kitchen to cook his broth.

Shi Chengyan casually glanced at these dishes and saw a bag of water chestnuts.

Water chestnuts are also called horseshoes, and they usually don’t mature until around December, and they are used in a well-known dish.

"Are you going to cook braised lion's head today?" Shi Chengyan was a little surprised.

If you want to make braised lion head, then Shi Qingya should cook clear soup today, you can go and see later.

"Yes, it's just right that you came back." Xue Zhen thought for a while, and then glared at him after speaking.

Braised lion head is a famous dish in Huaiyang, and it is not on the menu of Chengluju. Although Shi Qingya can cook it deliciously, but he did not learn it from his master, but researched it by himself. Shi Qingya I always feel that the taste is not right, so I haven't tried it on the menu.

He made this dish because Shi Chengyan watched some cartoon when he was a child, and suddenly he pestered Shi Qingya to want to eat it.

"Grandpa made it for me specially!" Shi Chengyan smiled so frivolously that one could wish to beat him up.

No matter what Xue Zhen thought, Shi Chengyan's resentment of being woken up in the morning had completely disappeared, and she was even a little happy.

The benefits of getting up early and getting up early, if you wake up according to the normal time, you may miss the process of the old man making braised lion heads.

In the past, he was only responsible for eating, and it was fine to bring a mouth, so it didn't matter, but now he is a chef, how could he miss such a good opportunity to learn at close range.

Shi Qingya's so-called inauthentic is also relatively speaking, he is a master after all, and these days there is no such dish that can be said to be completely "authentic". Streams and skies circulate in all corners of the country, many of which merge into completely different forms.

Leaving aside, let’s just say that the braised pork and Kung Pao chicken are typical representatives.

It’s not too troublesome to eat Shi Qingya at home. I’m going to make a pot of clear soup. The old hen and some lean meat are ready. After scalding in boiling water, boil it on high heat. Skim off the foam and add green onion and ginger wine. Then change to a low heat.

At this time, it is good to keep the soup from bubbling. If the fire is too high, it will be boiled into milky white, which has nothing to do with clear soup.

But this is not the end yet, if the clear soup is so easy to make, Li Hongde will not tell him that he is not very good at it.

The preliminarily stewed broth has to be refined again. This link is also called "hanging soup", which is a very time-consuming and labor-intensive task.

The author says:

Thanks to the little angel who threw the mine: paranoid 1;

感谢灌溉营养液的小天使：静夜思130瓶；影儿在DC坑底躺平80瓶；口袋略空、36056307、草莓味的柿子20瓶；炎韵、轩邈、山河墨色、地狱仰望天堂10瓶；昙花一现5瓶；民政局2瓶；芙薇1瓶；

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