"Is this the end?" Yang Qiong is rich in theoretical knowledge, but this is the first time he has actually faced this situation. He is still a little uncomfortable seeing the person behind the scenes being taken away.

"if not?"

"I thought there would be some kind of twist, or something like you waiting for me to call..." Yang Qiong said honestly.

Su Zifang:......

"Your idea is definitely because you have watched too many TV dramas. Those screenwriters dare to write anything for the sake of the effect of the show. Please respect real life. This is Jingling, not Gotham. Thank you!"

"Tell Xie An, so he won't worry." Su Zi said calmly and walked to the kitchen.

"Bang!" He accidentally knocked over the chair.

"Boom!" This time it hit the counter.

"Boss Su, are you okay?" Zhang Zidan turned around and asked after hearing the noise.

"It's okay, it's just that my legs are a little weak. It will be fine after taking a rest." Su Zifang said calmly.

At the door, other people also returned to the house one after another.

Mu Fei and Zhao Xiaoman lamented that they could finally take a break after finishing their busy work in the morning, while Chen Chuyi pulled Zhang Zidan to ask when her little sister would come.

She said she would come over around 9:30 in the morning, and I wanted to ask.

Zhang Zidan was about to send a message when he heard a familiar voice coming from the door.

"Hello, I'm here for an interview."

Chen Chuyi turned around and saw an ordinary-looking girl with an ordinary figure and a friendly smile standing outside the door.

I glanced at the clock in the store, it was exactly nine-thirty. I looked at Zhang Zidan again, who nodded and waved to the girl at the door: "Xiaomi, you're here."

After saying hello, Zhang Zidan looked at Chen Chuyi: "Aunt Chen, this is the sister I introduced, Mo Xiaomi, who used to be the head waiter."

"Okay, I'll talk to her alone."

Chen Chuyi took Mo Xiaomi to the private room upstairs for an interview. Zhang Zidan knew the strength of his sisters and was not worried. He rushed to the kitchen to see if there was anyone he could help with.

As soon as he entered the door, he saw that Su Zi had already cut out a row of cabbage sticks one finger wide and four finger long under the knife. He couldn't help but asked: "Boss Su, are you still practicing the golden-edged cabbage?"

"Yes, the master will be back soon. If I can't satisfy him, I think I will be expelled from the master."

Su Zi put aside the words while putting the chopped cabbage on the plate.

In recent days, in addition to watching the video of Ma Jingfu cooking Phnom Penh cabbage, he also took the time to study a lot of books introducing Shaanxi cuisine, such as "Shaanxi Cuisine Zongheng Tan" and "Qin Cuisine in Ancient and Modern Times".

However, the methods in the book are all very simple.

"When the oil is hot, you can put in the cabbage. To cook this dish, you need to cook it with vinegar and the fire, and beat the flowers into the four gates. When the cabbage becomes golden, it can be put on the plate."

"Phnom Penh cabbage is a famous dish in Shaanxi cuisine. Its history can be traced back to the Tang Dynasty. It pays attention to the five flavors of sour, spicy, salty, pungent and fresh. When cooking, it must be put into the pot over high heat, mixed with vinegar sauce, and four flowers.

You need to know how to turn the pot before the dish is ready."

…

Anyway, all the information is inseparable from four words in the end - spend four doors.

Su Zifang was a little desperate.

Previously, it took me more than three months to master Wensi Tofu's knife skills, including practice and special training, before I could even get started. Now my knife skills rating is at an average level. However, I have practiced all four skills for so long, and I can't even get started.

No.

"There must be something I haven't figured out yet." Su Zi calmed down and carefully recalled the techniques he saw in the video.

After Ma Jingfu cut the cabbage and stir-fried the cabbage with chili peppers, he immediately began to stir-fry the cabbage. As soon as the pan was in the pot, he began to turn the pan, front, back, left, and right, inducing fire into the pan every time, allowing the flame to quickly burn on the cabbage and lock in the juice.

According to common sense, adding the fire to the pot in a short time can make the ingredients crispy and accelerate the evaporation of vinegar faster, making the final taste less strong.

Doesn't it mean turning the pot in four directions, but instead introducing fire into the pot to burn out the vinegar sauce as quickly as possible and ensure it's crispy while locking in the juice?

Su Zifang remembered the evaluation of the tip of the tongue documentary: The fire will turn with the dish, and the dish will go with the ladle.

It seems that when I first started cooking, I didn't notice that the vegetables were being mixed with the ladle, and I only thought about turning the pot four times to solve the problem of being beaten four times, which resulted in uneven vinegar sauce and excessive sourness.

Recently, I finally mastered the skill of turning the pot on all sides and did not put the fire into the pot, so the cabbage tasted bad and there was too much vinegar sauce.

Ma Jingfu’s video has entered the countdown state.

Su Zifang could only open the documentary channel and learn from the videos of other Shaanxi cuisine masters.

Unfortunately, the viewing angles are not perfect, and I don’t know if I signed a confidentiality agreement, so the screen always switches at key shots.

Fortunately, one of the short overhead shots completely revealed the situation of the cabbage in the pot, allowing Su Zifang to find a breakthrough.

In the video, the chef flips the pot forward at the moment when the cabbage is put into the pot and the vinegar sauce is poured in. The flying flames are introduced into the pot and are still burning in the pot after leaving the stove. As the action of turning the pot unfolds, each cabbage helps

All were wrapped in fire.

Repeat this action dozens of times, and the vinegar sauce in the pot will be fried completely, leaving only the base oil and a little cabbage juice.

Combining the video footage with Ma Jingfu's movements in his memory, Su Zifang finally understood why he didn't cook the Phnom Penh cabbage well.

Because he didn't understand the real operation method and significance of Huadasimen at all, he just changed the method to make vinegar cabbage...

So although the action looks the same as playing with four gates, the result is completely different.

Fortunately, he already understands the essence of this dish, and I believe that as long as he is given time to practice, the result will not be particularly bad.

"Zidan, can you bring the fire into the pot..." Su Zifang looked at the only chef in the kitchen and asked for advice.

"Hooking fire?" Zhang Zidan asked back, and after receiving confirmation from Su Zifang, he nodded: "Of course, isn't this a basic operation?"

"Boss Su, what's wrong?" Zhang Zidan glanced at Su Zifang a few times, curious as to why he asked this matter.

Su Zifang didn't explain, but walked over to Zhang Zidan's cooking table and asked her to demonstrate it again.

Although he was curious about Su Zi's request, Zhang Zidan just thought that he wanted to test his cooking skills and did not shirk it. He immediately cut a small piece of lean meat.

"It's difficult to handle an empty pot. I'll stir-fry some green onions and stir-fry the meat."

Zhang Zidan heated up the pot skillfully. When the pot turned slightly red, he poured in a spoonful of oil, put the pork in the pot, poured in the cooking wine and turned the pot to increase the heat.

A moment!

A foot-high flame lit up in the pot.

Zhang Zidan used a frying spoon to spread the meat slices as usual, turned the spoon several times, and poured in the green onions and salt.

The fire surged in an instant and calmed down completely within a few breaths.

In an instant, the dish is ready.

"Boss Su, is this okay?"

Su Zifang took a bite. The meat fried with green onions on the plate was tender and fragrant, with a hint of wok flavor. It was indeed much more delicious than the meat without heat.

"No problem, you go and rest first, I'll think about it again..."

"OK."

Zhang Zidan also knew that Su Zifang was probably studying Phnom Penh cabbage, so he quickly ran away without trying the vegetables, leaving Su Zifang alone in the kitchen to meditate.
Chapter completed!