The first floor of the house was renovated into a restaurant. The restaurant's lobby occupies about two-thirds of the area, while the remaining one-third is occupied by a very professional kitchen.

The decoration style of the restaurant is the simplest modern style, and the overall layout looks a bit narrow.

There is no way, this is determined by RB's local style.

RB has a small land area, so it shows the characteristics of small and compactness in the architectural style from the details.

Playing the greatest role with the smallest area, efficient area utilization is its decorative feature, especially the increase in the population of modern RB, which is increasingly highlighted.

It is completely different from the spacious restaurant layout of the Tianchao.

This made Qian Chen feel a little uncomfortable and depressed.

Qian Chen made up his mind that if he passed the assessment smoothly and the restaurant was on track, he must reduce the number of dining tables and chairs, and then place mirrors on the walls to make the restaurant look more atmospheric.

Enter the kitchen and turn out the flour and yeast.

After Qian Chen washed his hands, he officially started kneading the dough.

He was surprised to find that his movements were smooth and natural, as if he had been a veteran for a long time.

Exercises performed in the dream training space have indeed formed muscle memory.

After only one failure, a ball of extremely smooth dough appeared in front of Qian Chen.

After wiping away sweat with the back of his hands, Qian Chen showed a relieved smile on his face.

Now I will be much more confident in passing the IGO assessment.

Qian Chen, who was addicted to the face of the knot, did not notice it. His beautiful eyes were quietly staring at his back outside the kitchen, his eyes full of relief...

At night, Qian Chen finished washing up and lay on the bed and entered the training space directly. Time was too tight, and he didn't want to waste a minute or a second.

The first step is to knead noodles, and then divide the dough into powder and make bun peels naturally.

It took only half a day to get the same size and suitable shape of buns, neatly arranged on one side.

The next step is also very critical, that is, mixing the filling.

The filling can be said to be the core of bun dishes. The two core magic weapons of those famous century-old bun shops are: one is the old noodles and the other is the filling recipe.

Good fillings can exert the effect of one plus one greater than two, allowing the fried bread to be sublimated.

Poor fillings will only cause diners to take a bite and put down their chopsticks.

The filling of the Shengjianbao is still more difficult than that of ordinary buns. It not only has both flavor, but also has enough soup.

Because it is seafood filling, Qian Chen did not use pork skin jelly, but instead used soup made with shrimp shells and other seafood, and then added gelatin to make seafood soup jelly and added to the filling.

The main body of the filling is shrimp.

At this time, the talent of the ‘appreciation expert’ played a huge role.

With just a little taste of Qian Chen's tongue, he can discover the advantages and disadvantages of the filling and then slowly improve it.

However, this method also has huge sequelae.

After tasting too much, Qian Chen suddenly felt that his mouth was full of fishy smell of seafood, and he couldn't wash it off no matter how hard he rinsed his mouth.

Fortunately, the ingredients provided in the training space are all sterile and fresh, and he will not have any negative conditions in the training space. Otherwise, he will have diarrhea if he tastes the raw shrimp meat filling like this.

In order to ensure the elasticity of the shrimp glutinous rice, Qian Chen did not hesitate to borrow the method of using Chaoshan hand-made beef balls, and picked up a wooden stick and knocked it hard at the shrimp.

At the beginning, I hadn't mastered the strength well, and with one stick, the shrimp meat splattered everywhere, and even a lot of shrimp meat and juice splashed on his face.

After uninterrupted exercise, with a rhythmic knock, the shrimp meat obediently turned into meat paste under his stick.

Qian Chen pinched it with his hands, and it was indeed very tough. Compared with shrimp glutinous rice cut with a mixer and a knife, the shrimp glutinous rice knocked with a stick is full of vitality and vitality and full of elasticity.

With Qian Chen's continuous attempts, seafood broth jelly and shrimp glutinous rice were perfectly combined.

Although the talent of "appreciation experts" greatly shortens the seasoning time, this step still took Qian Chen more than fifteen days to stay in the training space, and the reality has passed.

For this reason, he had to go to bed at night, get up in the morning, have breakfast, and continue to sleep. He spent almost more than twenty hours in the whole day.

On the third morning, when he was having breakfast, just as Qian Chen was about to lie down and then continued to go back to the training space to practice cooking, Shiyu stopped him.

"Brother, are you feeling uncomfortable?"

Qian Chen's extremely abnormal living habit suddenly attracted Shi Yu's attention.

Facing these pair of worry-filled vermilion eyes, Qian Chen couldn't help but feel warm.

My sister did not care about the IGO assessment three days later, but instead cared about his physical condition as soon as possible. They were indeed not biological.

"Sister, I'm fine. It's better to say that I feel great now."

Qian Chen showed off his biceps as he said funny.

Qian Shiyu, who was originally worried, couldn't help but be amused by him. She covered her mouth and chuckled, her eyes narrowed into a slit.

"You kid is really. If you feel uncomfortable, remember to tell your sister, sure! Remember to tell your sister~"

After laughing and making fun, Qian Shiyu repeatedly reminded him as if he was worried.

"Don't worry, sister. Just wait for my good news in three days."

Qian Chen waved his hand.

After sending Shi Yu away, Qian Chen lay down again and entered the training space.

What needs to be practiced this time is the last stage of the dish, and it is also the most difficult stage, frying.

One by one, the buns were placed in a pan with a diameter of more than one meter.

Because Shengjian is rich in soup and the skin of the bun is relatively thin, it is different from other types of buns and has many folds. The upper part of the Shengjian bun is smooth and spherical.

At first glance, each one was bigger than a table tennis ball, and the buns that looked small and exquisite were neatly placed in the pan.

Qian Chen poured oil into the pan and placed the pan on the stove.

Ten minutes later, Qian Chen sighed and let the pot of buns be cleaned up by the training space.

The heat of this pot was not well controlled, and half of the buns were broken and the soup leaked out.

Qian Chen sighed and began to make the second pot.

He already had a premonition in his heart that this last step was not so easy to complete.

Sure enough, his premonition became reality.

In the following time, Qian Chen repeatedly made seafood fried buns, but failed again and again.

Either the bottom of the bun is overfried, or the heat is not right and the soup inside the bun is dried.

Sometimes the buns are placed incorrectly, which causes the buns to expand and become bigger and stick together when they are cooked, and they are accidentally broken when putting on the plate.

Various unexpected situations made Qian Chen feel overwhelmed.

Fortunately, countless experiences of crossing danger gave him a big heart that surpassed ordinary people, allowing him to be patient and try again and again, and never give up even in the face of repeated failures.

During this period, my sister Shiyu obviously saw something. She didn't say anything, but just gave Qian Chen silent encouragement again and again.
Chapter completed!