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

Cheng Yan, the master of four dishes and one soup, already has an idea.

The braised pork that has been made before must not be done again. Maybe he is really good at it, but after all, he has appeared in the competition, and it is easy to be seen that his background is not very good.

He is currently considering adding braised lion head to the menu, after all, he just recently got a braised lion head video that can be viewed three times.

According to his learning efficiency of plum cakes, these three chances should greatly improve his level of cooking this dish.

In addition, there are braised prawns.

This is Li Hongde's suggestion, because the game time will only be five hours, if every dish is time-consuming like braised lion's head, it may be too busy in the end, and braised prawns are a classic Shandong cuisine One is also famous for a long time.

That's two.

There are also two masters, Chengyan, who plan to fry double crispy fried sea cucumbers and sea cucumbers with green onions.

These four dishes are all dishes that Shi Chengyan has never shown in the competition. Of course...he usually doesn't cook much, especially the latter two.

"Are you sure you want to cook these dishes? The risk is not small. You rarely cook them, especially the braised lion head. I have never done it before."

"I'll practice for a few days first. If it doesn't work, I'll switch to what I often do. If it works, it's best not to do too much."

What Shi Chengyan often cooks is naturally more stable. Even if he is not given time to practice now, he dares to do it, but those few dishes are too routine, and the difficulty is relatively not that high. point.

Shi Chengyan really has no idea about the soup. He has only been learning how to cook for a short time, and he has never made soup. The only thing he has cooked is high soup.

In the end, it was Li Hongde who suggested making crucian carp in milk soup.

The same crucian carp soup, there is still a big difference between the two, and the difficulty of the latter is much higher.

So these four dishes and one soup are added together, except for the braised lion head, all of them are Shandong dishes.

Shi Chengyan suddenly remembered the form he had filled out before the competition. He seemed to be writing about Sichuan cuisine at the time, but he didn't expect that the situation could not keep up with the changes. Now he is best at Shandong cuisine.

Fortunately, neither he nor the old man has any obsession with this, otherwise it would be embarrassing.

The first thing he practiced was crucian carp in milk soup. He has almost zero foundation for making soup. Fortunately, although crucian carp in milk soup has the word milk soup, it does not need high soup, otherwise five hours is not enough.

Cheng Yan, the kung fu master who cooks fish, didn't learn much, and finally showed a bit of a novice appearance. He didn't dare to scrape fish scales too fast, for fear of hurting himself, after all, kitchen knives are sharpened quickly.

When handling fish, the bitter gall must not be broken, otherwise the taste will be very disappointing.

The cleaned crucian carp should be marked with a flower knife, so that it is easier to stew the soup into milky white.

During the whole process, the heat is very, very important, otherwise the soup cannot be stewed thick and white, and the effect will not come out at all.

Shi Chengyan practiced for a whole day, but he got a headache when he smelled the smell of fish.

But the result is still very impressive. The difficulty of this soup is not high. Even a search on the Internet can find many similar home-cooked recipes. Some people who cook a lot at home can grasp the essence after a few more tries.

Although the ingredients are simple, the soup that comes out is rich and delicious, and the shredded white radish is boiled until it is crystal clear.

After returning home, Shi Chengyan was not idle. He still had to start learning the braised lion head video course rewarded by the system. Because he could only watch it three times, so Shi Chengyan prepared the paper on the bedside table before starting to study in order to avoid wasting the opportunity. Pen, just wait to read it all over again, and record the details as soon as possible.

If it weren't for the fact that he didn't really enter the scene while watching the video, but his consciousness entered the scene, Shi Chengyan would have wished to take the notebook directly to record.

This time it was a man in his 50s who left the image. He looked big and round, almost as good as two masters.

This body type is more common among chefs than Shi Chengyan.

Just like Shi Chengyan and Xu Zhiheng said in a joke, he can cook whatever he wants to eat, so the chef can usually feed himself very fat.

After the video started, Shi Chengyan didn't dare to think about what was there or what wasn't there, and her eyes and energy were all focused on the chef's hands.

The chef is choosing the meat, whether it is fat or lean, just like the video of the plum cake before, it is not accurate enough to pick the size of the pepper.

After the careful selection of raw materials is over, the real production process is much more casual.

Not down to the grams of each ingredient.

Under normal circumstances, finely diced water chestnuts are added to braised lion heads, but water chestnuts are not always in season, so some people use carrots, tender lotus root, etc. as substitutes, which have a certain taste similarity.

Of course, the most authentic one still has to use water chestnuts. In addition to water chestnuts, he also added a proper amount of dried shrimps.

This is an ingredient that Shi Qingya didn't put in during the production process. Sea rice is usually dried shrimp made from sea shrimp, which tastes delicious.

The chef seems to be careless in all the steps, but from the fact that the seemingly random meatballs in his hands are all the same size, it can be seen that he actually knows it well.

Shi Chengyan didn't dare to blink her eyes, for fear of missing too many details, put aside those who don't understand and wait for the next time to look carefully, and dare not be distracted for too long so as to miss more.

Because the stewed lion head does not necessarily need to be served with high soup, and dried shrimps also enhance the umami taste to a certain extent, this chef uses fresh water directly, so Shi Chengyan is a little regretful to find that he can't use the system's high soup video class for free.

The video without the process of making broth is much faster. The pre-production process took less than half an hour in the hands of a skilled host, but the stewing time was longer, about 45 minutes.

This video is less than one and a half hours in total, because it is a second-time stuck video, so I can't even pull the progress bar. Shi Chengyan, after watching it once, quickly recorded some details that I watched the old man do before and that the old man himself didn't understand. This is very resentful.

With Plum Blossom Cake and Pearl Jade in front, getting this kind of sub-card again makes him feel not very enjoyable!

The system will of course not respond.

Fortunately, Shi Chengyan has a good memory. Although the entire video lasts for more than an hour, the details that can be remembered will not be forgotten even after the video is over, and Shi Chengyan also marked the shots that need to be studied carefully or observed from different angles very clearly.

After recording everything, Shi Chengyan looked at the time, and it was almost one o'clock in the morning.

He hurriedly put down the recipe notebook, just wanting to fall asleep early.

He has to get up every morning to exercise. If he doesn't get enough sleep, his energy for the day will be affected, and he doesn't want to lose everything.

-

Since Shi Chengyan confirmed his dishes for the competition, he had to put aside the soup stock he was learning for a while, and began to go all out to conquer those few dishes for the competition.

Yesterday's crucian carp in milk soup, Li Hongde, didn't teach it again today, but asked Shi Chengyan to digest it in private first, and today he learned how to fry it in oil.

It is very difficult to make fried double crispy. The requirements for the heat are very strict. It will not be cooked if it is less than one second, and it will not be crispy if it is longer. It depends on the chef's experience, and what Shi Chengyan lacks is With a lot of experience, Li Hongde was a little worried when he decided on the menu.

Different recipes of this dish currently have different raw materials, such as tripe, pork belly, chicken gizzards, and kidney flowers, but the earliest raw materials and the commonly used raw materials in Fuyuanlou are pork belly and chicken gizzards.

It needs to be sliced ​​very, very thinly, cooked in hot oil, and the taste is crispy and tender. At first it was called "Shuangshuang", and later this more vivid name was derived.

After cleaning and removing the fascia, use a knife to cut the net-shaped pattern knife, and cut the chicken gizzard with a cross-shaped knife, put them in bowls, add salt and wet starch, and mix well.

Then thicken.

It is a test of knife skills. If the pork belly and chicken gizzards are not handled properly, it will be useless to master the heat well. The ingredients will not be cooked, and they will be old by the time they are cooked.

At that time, the oil will burst, and then the double will not be crisp.

Fortunately, Li Hongde didn't ask Shi Chengyan to do it out of thin air, and there was still a demonstration. Today, the whole back kitchen's fried double crisp was basically rounded up by the two masters and apprentices, one was responsible for processing the raw materials and the other was responsible for frying.

It has to be said that Li Hongde, a cheap master, is really getting more and more competent. Since he started to lead his teacher Chengyan, Li Hongde, who originally played a role in the back kitchen most of the time, has personally done more and more times. It's just because Shi Chengyan's learning efficiency will be higher.

With their master and apprentice, the work of other chefs in the back kitchen is much easier.

Of course, this ease is based on the recent better business. Li Hongde's initial plan has now been successfully realized. Shi Chengyan has reached the first stage of the audition, and even before the main match, he already has a lot of money. popularity.

Even his microblog, which currently only occasionally posts pictures of dishes, has a small thousand followers.

Not to mention that most people who are fascinated by Fuyuan Restaurant's dishes may not pay attention to Shi Chengyan's Weibo at all.

Although this enthusiasm is currently limited to Bei'an City, it is precisely because of this that the business of Fuyuan Building has improved so significantly.

Of course, the business of Fuyuan Building was not deserted in the past. This is a relatively well-known Chinese restaurant in Bei'an City. Now it just inspires more people to try it.

Even Shi Chengyan, a professional who has not been popular for thousands of years, never thought that sometimes it is so easy to be popular in a small area.

Since the end of the last round, Shi Chengyan has saved time for exercising every day, just to do more exercises, and usually it is only around nine o'clock when I go home to rest. He was obviously a little tired with such a good body.

After a busy day today, Shi Chengyan passed by a supermarket and saw a man on a tricycle selling something at the intersection.

Taking a closer look, Shi Chengyan discovered that it was actually a hawthorn, which looked very big. Although the light outside was a bit dim, it could be seen that the hawthorn was quite red.

Seeing Shi Chengyan looking over, the person quickly said: "The hawthorn grown at home is big, red, and very sweet. It only costs four yuan and fifty cents a catty. It is very delicious to eat directly, make sauce, candied haws or canned food."

This price is really cheap, at least half cheaper than what Shi Chengyan bought at the fruit shop when he made candied haws last time, and it looks bigger, but I don't know if it is sweet or not.

The hawthorn seller hurriedly took a hawthorn, wiped it twice with the tissue paper on the car, then handed it to Shi Chengyan, and said, "You can taste it, it's absolutely sweet, it's almost the kind that's ripe on the tree, It’s delicious even if you eat it empty-handed.”

Shi Chengyan took a sip and found that the taste was indeed better than the one bought at the fruit shop.

He was a little moved, the price was a small problem, but it was the first time he had encountered such a good quality hawthorn recently.

But... this hawthorn is ripe and sweet, there are good and bad, the quality is good, but he is not resistant to storage, he has been so busy recently, he may not have time to deal with this pile of hawthorn when he buys it back.

But hawthorn sauce and canned hawthorn are very exciting to him. Among other things, hawthorn sauce may also be used as the filling of plum cake. The finished product should also be that sweet and sour, which should be much more suitable than strawberry jam.

Anyway, all sauces can be plum cakes.

After hesitating for a while, Shi Chengyan finally picked a few catties, and then left a WeChat account of the other party, planning to find him to "purchase" when he has time. There are only about ten days left before the final round of audition, whether it is Whether he successfully advances or is eliminated, he will have a lot of free time afterwards.

Because the Chinese New Year will not be long after the end of this round, the main match will be after the new year.

Carrying this bag of hawthorns home, Shi Chengyan finally had no choice but to make half of them into candied haws and half into sugar snowballs, that is, frosted hawthorns.

This thing seems to be quite popular in the trading area, after all, it is a snack.

[Carver]: Wow, they sell candied haws again. Is there no strawberry flavor this time?

Whatever food he puts on the shelves, Xiao Yuan is always the one who responds the fastest.

[Chef]: No, but this time the hawthorn is not as sour as last time, so the taste should be better.

Shi Chengyan didn't have the habit of eating sweets at night, so he didn't try them after they were ready, and they were put on the shelves directly after the system judged them to be qualified.

After a brief chat with the sculptor, Shi Chengyan couldn't help but put forward an opinion to the system.

In fact, he had wanted to raise this opinion for a long time.

"System, only the qualified finished products I make will reward experience points every time. It is too troublesome to judge the level of this finished product based on the amount of experience points. Isn't there a more direct classification method?"

Next, Shi Chengyan introduced several commonly used classification grades to the system for reference.

"If you find it troublesome, you can directly use the previous classification of occupation levels, such as junior, master and so on."

Shi Chengyan is really tired. Every time I want to see if my finished product has improved, I have to look forward to the record of experience points and rewards. It is too troublesome.

[The host's opinion has been received, and it is being analyzed whether it is helpful for the cooking study. 】

Then there was 3 minutes of silence, and Shi Chengyan didn't bother it to "analyze".

[After analysis, the judgment result is that most of the time there is a certain positive incentive effect. Accepting the host's proposal, the finished product experience value reward system will start to upgrade. The upgrade time is 24 hours. During this period, the experience value reward message will not pop up. If the host If necessary, please go to the background to check after the upgrade. 】

After the opinion was accepted, Shi Chengyan was still a little curious. He wanted to know in advance which level judgment standard the system adopted, but the system didn't answer him, probably because he was wholeheartedly upgrading.

The next day, Shi Chengyan went to work in Fuyuan Building with a few strings of candied haws and candied snowballs in lunch boxes.

Li Hongde still has a sweet tooth, so after he specially prepared a portion, the others were divided in the back kitchen.

Everyone is a cook of Shandong cuisine, so they still have a good acceptance of sweets.

"Did you still have the strength to make candied haws when you went back last night?" Li Hongde asked after eating a candy snowball in the lounge.

He began to wonder if the intensity of the training he arranged was not enough.

"Master, isn't it because I am so reluctant to miss the ingredients I am satisfied with? Yesterday I was busy until late at night, and it would be even later if I removed the core of the hawthorn!" Shi Chengyan hurriedly begged for mercy.

"I learned how to fry the sugar well before. This frosting is very even, and the sugar shell of the candied haws is also crystal clear."

"Master taught everything well!"

Shi Chengyan quickly said with a smile, then quickly changed the topic, and only then exposed the stigma of what he said just now.

----

During the intensive special training in Fuyuan Building, Shi Chengyan did not forget to take the time to go back to see the old man, and inquire about the "enemy situation" by the way.

But in fact, there is nothing to inquire about. Xue Zhen's background is completely different from his. He can even cook in Chengluju. Among the current best-selling dishes in Chengluju, there is no dish that Xue Zhen can't cook. Can choose.

Shi Chengyan is not envious, he believes that he can learn everything, but it may take a while.

"Hey, why are you so busy, how are you doing?"

From this tone, one could tell that Xue Zhen was the first to spot him.

Shi Chengyan's recent practice frequency is really ridiculously high. After returning home, he still needs to spend time studying the method of braised lion's head, so he doesn't bother to argue with Xue Zhen.

Xue Zhen was stunned seeing him like this, and said that the sun came out from the west.

But even so, Shi Chengyan still ignored him.

When Shi Chengyan came back this time, apart from watching the old man and what he said to inquire about the enemy's situation, the main reason was actually to let the old man make him a check on the braised lion head.

Although what the old man did is not authentic compared to the one in the video, but after all, the old man has done it, and he has made some innovations of his own. He is a real master, and it is more than enough to give him advice.

Of course, even the ingredients were picked by Shi Chengyan himself, and Cheng Luju didn't have extra ingredients.

Because he didn't plan to use broth at the competition site, Shi Chengyan didn't plan to make soup today, and started making it directly during the meal.

The effect of the previous video learning is still very obvious. In addition, although Shi Chengyan has not contacted this dish in the back kitchen of Fuyuan Building, he has practiced it several times in his rented house, and it was the last time that he was recognized by the system as qualified Only then did he dare to come to the old man for some advice.

"Using sea rice, I remember that there is such a saying in various recipes on the Internet, but I didn't add sea rice at the time. Even if it is not as fresh as adding broth, it will not be much different. It is the umami taste of the two. There may be some differences." Shi Qingya said after flipping through the materials he brought.

Then he pointed to the bag of big, red strawberries and asked, "What are strawberries for, strawberry jam?"

"Strawberries are bought to be eaten as fruit..." Shi Chengyan silently lifted it away, keeping a distance from other ingredients.

"Ahem, since you don't use broth, let's start making it now, and you won't be able to catch up with the meal."

Going down the steps is an essential quality for every junior. Of course Shi Chengyan will not let it go, and started working silently.

Xue Zhen, on the other hand, took the big strawberry he bought to wash, and even bullied him that he couldn't hold it because he had oil in his hand, so he deliberately ate it in front of him.

Shi Chengyan: Sure enough, I know this guy is not a good person!

Seduced by the strawberries he bought while working, Shi Chengyan would die of depression, but he was not a good person, so he directly sued: "Grandpa, someone is eating in the kitchen, and his salary will be deducted."

Strictly speaking, the back kitchen is not allowed to eat during business hours.

Xue Zhen usually would not forget this fault, but who told Shi Chengyan not to accept his fault today.

After being glanced at by Shi Qingya, Xue Zhen hurriedly fled the back kitchen with the strawberries, not to mention, the strawberries picked by Shi Chengyan were really sweet.

Without Xue Zhen deliberately annoying in front of him, Shi Chengyan also put all his thoughts on making the lion head. After "studying the art", the finished meatballs fried by Shi Chengyan are more tender in color, but they just won't fall apart. .

It is mainly because of the proportion of starch and the angle and strength of the force. Without the experience of a master who has studied this dish very much, it is difficult to master this degree by yourself.

Shi Qingya originally glanced at Shi Chengyan occasionally when he was busy with his own affairs. After all, he had the impression that Li Hongde and his son didn't have much research on this dish, so he didn't have too much expectation for Shi Chengyan's finished product.

But watching and watching, he gradually let go of what he was doing, stood at a perfect viewing angle that would not affect Shi Chengyan's operation, and began to watch the whole process.

At this time, Shi Chengyan had already lost himself in his own state, and didn't pay attention to Shi Qingya's appearance.

After the meatballs came out of the pot, even before the stew started, people felt appetizing. After Shi Chengyan prepared all the side dishes, the meatballs were neatly stacked into the casserole, and then the ingredients were added and seasoned.

He didn't hesitate much, as if he had put it away casually, as if looking at it would be a waste of time.

Although the back kitchen had a spare broth, Shi Chengyan didn’t use it, so he directly used a proper amount of hot water, then covered the lid, first boiled the water on medium heat, and then turned to low heat to simmer slowly.

Only at this time did he escape from the state of trance.

Only then did he realize that not only Shi Qingya was standing beside him, but even Yang Zhiyu and Xue Zhen, who were always busy with something, would look over from time to time.

An experienced chef can judge whether a dish is good or not. You don’t have to wait until the end to open the lid. As long as the lion’s head in this pot does not fall apart during the stewing process, the taste will definitely not be bad. go.

It is the kind that is beyond Shi Chengyan's current level.

"Why are you looking at me like that? Is there a problem?" Shi Chengyan was a little puzzled.

The author says:

I came back late today, and I don’t have time to write more, so I apologize to everyone, I will try to write as much as possible tomorrow, and everyone should rest early!

Thanks to the little angel who threw the landmine: Gui, for the rock king Dijun! , 360563071;

感谢灌溉营养液的小天使：嘻嘻嘻110瓶；24048625、口袋略空30瓶；单木妤28瓶；炎韵、囧我、小甜20瓶；水横波、草莓味的柿子10瓶；冬天要恰小栗子8瓶；茉莉、下雨打伞5瓶；舒图2瓶；小楼一夜听春雨、慕月、Jessie、民政局、随风飘荡的小海带1瓶；

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