After the interview begins.

Everyone was busy, and their hands and feet were very cumbersome. Zhang Siguang made the eel. He first cut the eel into pieces, drained the water, and added cooking wine, MSG, oil, salt, soy sauce, and wine lees to marinate them. People in Rongcheng like to eat wine lees and can also replenish qi.

Rich people may all have kidney deficiency.

No, it's emptiness.

Let’s take some eels to nourish your body and savor the taste of childhood.

During the marinating process, Zhang Siguang was not idle. He chose octopus tentacles from the long table and put them in a basin for marinating. Although the octopus tentacles are already delicious, Zhang Siguang felt that it was not a person who loves seafood on the coast, and it was still difficult to accept the taste of this high-protein seafood. Marinating with ginger and salt can improve the taste a lot and become more flexible. His second dish is stir-fried octopus tentacles, which has the best taste.

Lin Yunhe is not a local. Compared to Rongcheng cuisine, he is better at Lucheng's cuisine. He brought a frying pan himself and originally wanted to use the Sea Emperor oysters to make oyster fried, but when he thought that he might not be able to make it well, he bought some oysters. Authentic oyster fried must be skilled and must be soft inside and crisp on the outside.

He is very confident in oyster fried. He has been making this dish since he was a child and has been making it for more than 20 years. It is no exaggeration to say that the most delicious oyster fried in Rongcheng is the one he cooks in.

Those street stalls are incomparable to his.

There were two young chefs at the scene, who didn't look much older than Chen Yang. They were both Japanese chefs and they wore different clothes. Maybe because of their seniority, they rarely talked and kept silent all the time. Maybe because of the fierce competition, they actually worked together, one was mainly responsible for making rice, and the other was handling seafood.

The main ingredient selected by Li Jiashan is Pipi shrimp. People here like to call Pipi shrimp mushrooms. What they want to make is shrimp mushroom mustard soup. There is a tip for making this dish. You can remove the shrimp shells on it first and then cook them in the pot. This is definitely a blessing for diners who don’t know how to eat shrimp mushrooms. However, in order to ensure the flavor of shrimp mushrooms, the removed shrimp shells cannot be thrown away. They have to be used to make soup together and pick them off when the soup is started.

The shrimp mushrooms are very sweet and the sweet taste of mustard greens can increase the whole dish to a higher level. It is also a good famous dish here, but it takes some time to make soup. To make the soup color into milk color, not only do you need to control the heat, but you also have to use some other soups as introductions.

Li Jiashan is still quite confident about this interview. His biggest threat comes from the chef of the senior high school. Although the two are not very familiar with each other, they must be capable of being the chef.

I heard that the senior high school cannon is proficient in various Rongcheng delicacies. Seven or eight years ago, when he was a small kitchen, the senior high school cannon had won awards continuously, provincial and national levels, and every year it was news that he won awards.

Li Jiashan couldn't help it. After seeing the dishes made by the senior high school, he immediately became a big mountain. He made the famous dish Qixing Belly in Rongcheng, which is a famous dish that is similar to Buddha Jumping over the wall.

"There are thousands of flavors hidden in the belly, and the seven stars are pouring it freely."

This is what I'm talking about.

The process of this dish is quite complicated. You must first process horse hooves, dried shrimps, scallops, mushrooms, duck gizzards, dried clams, and cold steaks. Then select the pork belly of the adult strong pig, then fill the seven main ingredients into the pork belly, fill it with beaten eggs, and finally sew it with needles, and boil it with broth for two hours.

But this dish is very slow.

One hour is probably not enough.

Li Jiashan felt that the senior high school student would not make such a mistake. Just when he was wondering why he chose this dish, he saw him moving a large electric pressure cooker from his car.

"Damn it, that's fine."

Now it's time to go.

......

Time flies very quickly.

Fifteen minutes have passed, and the dick next to him has seen so many chefs showing off his skills, and his stomach has long been hungry. To be honest, he is really a little jealous of this best friend.

What a lucky thing?

He actually picked up an old antique and came to be the chef of his restaurant. What made him most depressed was that the bastard Yangzi didn't let him invest. Li Chunhua felt that they were in plastic brotherhood. With Mr. Zheng in charge, this restaurant was definitely going to be popular, and it was not that kind of hot. It was very likely that it would be popular all over the province and the whole country, and it might even become a food holy place for the rich.

In the past two months, his best friend has given him too many surprises. From the first sharp seafood to today's bluefin tuna, as well as the appearance of Antailou and Mr. Zheng, he is really a little doubtful now whether Chen Yang is cheating?

When these chefs cook, Mr. Zheng would walk around them and give some guidance.

“This meat is too thin.”

“It’s over-pickled.”

"Don't be greedy, pay attention to the flavor combination, and don't spice up the flavor."

"Don't be too obsessed with fresh food and rice."

......

Mr. Zheng’s short sentences awakened them instantly.

Not long after, the first dish came, Lin Yunhe's oyster fried, and his oyster fried was Zhang-style oyster fried. The most obvious difference was that Zhang-style oyster fried with golden skin, crispy skin on the outside and soft inside. It was usually accompanied by pickled radish sour, coriander and garlic sauce. In addition to oyster fried, this dish was also served with a bowl of oyster tofu soup.

Smelling the strong fragrance, the second child who was fortunate to act as a judge could not wait. He took a bite directly. The moment he ate, he no longer complained about Chen Yang's petty aura.

Food is justice!

Damn, how can it be so delicious?

It is fragrant, tender and smooth. Eating it with sour radish can instantly eliminate the greasy feeling of oil from the mouth. It is even more perfect to drizzle with garlic sauce. When I eat this oyster, the second child felt that the oysters he had eaten on Ludao before was a plate of shit.

"Full marks, perfect." The second brother couldn't help but praise.

After taking a few bites, Chen Yang found that the dish was indeed impeccable, and it was too much higher than the oysters on the market. If Mr. Zheng hadn't been present, he would have taken the chef directly. However, what Chen Yang did not expect was that Mr. Zheng just took a bite and stopped eating it, and his face was a little serious: "How many years have you been making this dish?"

"It's been more than twenty years." Lin Yunhe said proudly.

"If I remember correctly, this dish was the flavor more than 20 years ago. What have you been cooking in the past 20 years?" Mr. Zheng sighed.

"You're standing still."

Lin Yunhe was shocked suddenly, as if he realized something. Indeed, he had not made any improvements to this dish in the past twenty years. It was this recipe for more than twenty years. It was still this recipe now. It was the taste more than twenty years ago, but it was still this question now.

He naturally understood what Mr. Zheng meant. The Buddha Jumping over the Wall, which was developed in Mr. Zheng's hands, was not the taste of this at first. It was improved and verified by generations of descendants to create the taste of today. Even today, Mr. Zheng is still improving Buddha Jumping over the Wall. He did not say whether his dish was good or not, but reminded him not to enter the misunderstanding of conservativeness.

"Mr. Xie Zheng reminded me." Lin Yunhe bowed.

"I can't pass this dish here. I see if you have the next dish. If you want to continue like this, you can leave directly."

"I understand, Mr. Zheng."

Li Chunhua, who was having fun, frowned and asked, "Old Zheng, isn't this dish very good? Why don't you pass it?"

"Just eat it, young people don't understand it." Old Zheng replied.

"All right."

"Don't eat too much, or you won't taste it next."

"Understood."

When Lin Yunhe turned around, Mr. Zheng tried to fry the oyster again and said in his heart: The sausage is really delicious, it is worthy of being a craft that has been made for more than 20 years.

Mr. Zheng admitted that if he made this dish, he probably wouldn't be able to achieve his seven-success power. The reason why he said this is naturally good for him, but there is another very important point. He was just because he was unhappy about Lin Yunhe and deliberately tossed him.

Conservative and innovative.
Chapter completed!