In the next few days, Yang Zhenxing successively made dry-cooked shrimps, braised prawns, braised pork, braised fish, braised elbows, grilled elbows, crucian carp in milk soup, cattail in milk soup, fish maw in clear soup, and steamed keel-bone prawns.

, lotus leaf meat and many other dishes.

After tasting by Yang Xingsheng and others.

Of the above dishes, only three dishes were left: dry-cooked shrimp, braised prawns, and crucian carp in milk soup.

The rest were either cooked poorly, or were considered too common as signature dishes and were eliminated.

Yang Zhenxing can accept that his level is not good, and it is completely understandable.

After all, if you are doing business and selling to others, you can't sell dishes with poor cooking skills to customers, right?

But he couldn't understand at all that his grandfather and others believed that the signature dishes should not be made too homely.

Not to mention that the cooking methods he learned were completely different from his usual cooking at home.

Even the details and effort in the production process are countless times higher than those of ordinary people cooking at home.

Take the most common braised pork as an example. This dish appears many times whether in restaurants outside or at home.

When processing meat, in restaurants, the whole piece of meat is put in a pot and soaked in water, and the meat is further cut into the meat with a knife. At home, it is directly cut into pieces and pulled out, and some even can't be soaked in water.

When making it in restaurants, it is either placed in a bowl and steamed in a steamer with seasonings, or placed in a casserole or other container and simmered over low heat.

At home, most people just put the lid on the pot and simmer it.

Not to mention that some restaurants also require oiling before cooking. How can you put so much oil in your home?

Depending on the production process, the taste will naturally be different.

As long as the chefs in the restaurant are good enough, which restaurant will taste worse than the ones cooked at home?

Even if there are, they are in the minority, and it is impossible for all of them to fail.

Of course, let’s talk about those hotels that are messing around.

"We've tried all the dishes, so let's decide on these dishes first. Counting the fried meatballs in soup and fried chicken in sauce in the first few days, we'll make six dishes first. If possible, we'll add more stir-fried kidneys.

"

Seeing that grandpa had made a decision, several other grandpas also nodded in agreement, so Yang Zhenxing had no choice but to accept it.

But in his heart, he planned to prove his idea in the future when conditions allowed.

Tell grandpa and everyone that signature dishes don’t have to be big or famous dishes. Ordinary dishes can also be displayed as signatures as long as they are cooked to a sufficient level.

After spending a few days deciding on the dishes he was good at, Yang Zhenxing returned to his previous practice.

Now he has a perfect control over the color and heat of the fried sugar, and he can get a high score of over 90%.

However, Su Cai and Ren Yong were far apart from each other in terms of their learning progress.

After their dry shred cutting and knife skills were qualified two days ago, Lu Zhiyi did not directly let them start cutting Wensi tofu.

Before cutting the tofu, there is another level waiting for them.

"Now, your knife skills are considered to be at an average level among Jiangsu chefs. Next, I will teach you more advanced knife skills."

The two couldn't help but feel excited when they heard this, thinking, 'Is the final practice finally coming?'

The result surprised both of them.

"I know you two must be thinking in your mind, 'I can finally start practicing Wensi Tofu,' but before that, you need to practice another dish first, and that is Pagoda Pork."

Pagoda meat is one of the famous dishes in Jiangsu cuisine.

On the first day when Ren Yong was studying with Lu Zhiyi, when explaining Su's kitchen knife skills, Lu Zhiyi showed the two of them the process of making pagoda meat.

Trim the edges of the skinned pork belly neatly into a regular rectangle, then put it in a pot and blanch until cooked.

After the meat is cooked, because the cooked meat will naturally bend, put a heavy object on the meat to flatten the meat again.

Flatten and cut into square cubes, then turn the meat and cut into 2 mm slices with a knife.

Make sure the meat slices are continuous and the angle is maintained at 90 degrees.

Finally, put a pyramid-shaped mold made of wood or stainless steel, stuff the bottom with dried prunes, and steam it thoroughly.

After steaming, put the pork belly and prunes in the mold into a plate, top with the cooked seasonings for color and flavor, and the dish is ready.

After tasting it, overall there is no difference between it and braised pork with dried plums.

But the appearance design is completely an upgraded version of the plum-dried pork belly.

“There is a saying in Jiangsu cuisine, ‘Vegetarian dishes are in Wensi, meat is in Pagoda meat’, which means that in Jiangsu cuisine, Wensi tofu can show a chef’s knife skills, while meat dishes are in Pagoda meat.

I've demonstrated it to you before, but if you think it doesn't look too difficult, you will definitely suffer a big loss, so let's start practicing."

Since I have just started practicing, I just need to practice cutting meat first.

Therefore, other ingredients such as prunes and vegetables do not need to be soaked and made. Just prepare the meat.

First cook the pork belly for practice and press it.

After preparing the meat, I thought I was going to start directly, but Lu Zhiyi stopped the two people.

"You can't do it right now at my level, so put the meat in the refrigerator to freeze it until it's semi-hard before you start practicing."

It is common sense that ordinary people know that meat is easier to cut after it has been frozen.

As chefs, Yang Zhenxing and Ren Yong felt that Lu Zhiyi looked down on them.

Although I wanted to say that they didn't need this step to perform the operation, they still followed the old man's instructions and froze the meat.

While the meat was freezing, they began to practice cutting the meat into shreds.

Ren Yong hopes to become more proficient, because he cannot cut thirty pieces every time.

Yang Zhenxing wants to catch up with Ren Yong.

After all, he hasn't even cut out thirty pieces yet.

After touching it for about half an hour, the pork belly in the refrigerator was already frozen. After taking it out, the two started to try it for the first time.

As a chef, almost everyone has developed a pair of iron hands.

No matter whether the temperature of the ingredients is high or low, the chef can take it out as easily as he can.

In the eyes of ordinary people, frozen meat pieces that are very cold seem to be at room temperature in the hands of Yang Zhenxing and Ren Yong.

I just started cutting and it went very smoothly.

Because Lu Zhiyi said that the thickness of qualified meat slices should be two millimeters, so the two men moved a little slower.

The main thing is to be careful not to cut the meat when cutting corners.

As time goes by, under the dual influence of outdoor temperature and palm temperature, the meat begins to gradually thaw.

From being hard at the beginning, it gradually becomes softer.

Such changes also caused a lot of trouble for the two of them to change their swords.

The situation changed, leaving Yang Zhenxing and Ren Yong somewhat surprised and panicked.

Although I quickly stabilized my mood, the results were already affected.

The movements of the two men's hands gradually began to have problems.
Chapter completed!