Galactic Garbage Station

In a restaurant, Boss hurriedly turned off the live broadcast, but he also knew that it was late, because just Su Jing’s, the chefs must have heard it, and it is estimated to be in mind.

“Are you thinking about waiting for yourself to learn the dishes of Sky of Grass and Fish and go to the Sky of Grass and Fish restaurant?” Boss stared at the chefs and asked.

“Nothing.” The chefs shook their heads, but they were thinking, if they were lucky enough to learn 70%, they were lucky enough to join the Sky of Grass and Fish restaurant. They were highly paid and able to learn the best cooking skills. Can make people young and healthy value of the hundred thousand food, the ghost will not go, the brain is sick, do not quit? Of course, they won’t say it in their hearts. The Sky of Grass and Fish is not as high as it is, even if it is 70%, you don’t have to learn it. You can offend Boss and then you don’t jump to Sky of Grass and Fish. The qualification of the restaurant, isn’t it miserable?

“Don’t think that I don’t know what you think in your heart. If you can learn 70%, I will give you better treatment. When he pays 10,000 monthly salary, I will give out 15,000. There is still a saying. Ning ** head does not do the phoenix tail, don’t listen to Su Jing said so nice, go to the Sky of Grass and Fish restaurant, you may not be valued, but you can be a chef, so don’t be busy with job-hopping, I can only eat spicy food here, understand?” Boss said, of course, he also knows that everyone is an adult and has his own ideas. The effect of this sentence is probably very small.

Boss, the big restaurant that wants to learn how to cook, is so depressed that they want to marry her. They all feel that Su Jing has planted a mine among their chefs. Maybe when, it will explode. Dig a chef. Moreover, it is not the same chef who digs, but the chef who has the best innate talent.

In addition to the restaurant Boss, the other people who eat melons, the chefs all over the country, are excited, even if they are only two home-cooked women, they seem to see a huge opportunity.

“Fuck, Su Jing Isn’t this equal to publicly appreciating?”

“God, if you learn 70% of that dish, will you have the chance to be his discipline? Not only the salary is high, but you can also taste the food of the Sky of Grass and Fish Paragon vip area, but it is stopped at least hunting thousand.”

“Great, my chance to fly Huang Pengda is coming.”

“It’s so funny upstairs, are you sure you can learn that dish?”

“Don’t try it, how do you know? I won’t say it, I will buy fish and start learning.”

“hehe I bought it early, and that started.”

“sharpening an axe does not delay the work of chopping firewood , I decided to play back slowly.”

Su Jing’s words are too tempting. For a time, there was a craze for all people to learn to fish. Some people who only made tomato scrambled eggs felt that they might be innate talents. Chef, can’t help but buy fish to go home, but most of them have done it once, twice, three times, and they feel deep despair.

There are still some people who persist in insisting, and some chefs of some level, according to a meal, are really delicious. The ingredients and practices that Su Jing chose are extremely perfect, although not a secret recipe, but It is better than the secret recipe. However, it is just delicious, and what Su Jing has done is a mouth-watering feeling, completely different. It is even more impossible to sell a hundred thousand with papaya poridge and six-inch green tea.

There are also some real culinary masters who, after failing a few times, began to look at the slow motion and study it carefully. However, I don’t know how to be shocked.

“God, every time he goes down, he seems to cut it directly, but in fact it is completely along the texture of the fish.”

“Follow the texture of the fillet, I have already understood this. It is not common sense to cut the fillet and pay attention to the angle.”

“No, I am not talking about the simple angle problem, but completely cut it down along the texture. If you look closely, the fish seems to have not been cut by the knife, but it is composed of one piece. He just splits the combination. Just open.”

“This is impossible, coincidence?”

“It’s no coincidence, look at this knife, look at this knife, look at this knife again, every knife is like this. And because he is too fast, every piece of fish, as if there is still life flowing, still alive.”

“Oh my God, how is this possible?”

“Listen to you saying this, I have observed the slicing skill of other ingredients, and it seems that it is not a simple cut. You see every knife goes down, it is unpredictable.”

“How do you say the more mysterious, cut a green onion.”

“Looking at the fish again, it seems to simply fall down, but when you look closely, the fish spread evenly, each piece is not squatting, and then the hand of the pot is moved, the hot oil is slightly turned up, just right. Wrap each piece of fish. Look at the stir-fry process, look at the fire and burn the whole pot. In fact, the inside is extremely delicate, and the fire is controlled to the point where it is meticulous. “”

“How is this possible unless he can control the flame.”

“Along the texture of the knife skill, control the flame of the stir-fry, he is not God?”

“Today, I am an eye-opener.”

“I rely on, Laozi served, I don’t learn it?”

“I think you may have thought a lot. Maybe there are some accidents, it is not so mysterious, and Su Jing did not say that you have to learn completely. Just learn 70%. I have done it with heart, I feel very perfect, should At least 70% is reached, and maybe even 80%.”

“I also did it together, and the wife said it was delicious.”

“I feel that I have learned almost the same. I will apply to the Sky of Grass and Fish restaurant tomorrow.”

This makes a lot of culinary masters who are still studying. I really think that I really want to think more. Those who go to apply first, really just passed?

However, soon Sky of Grass and Fish reported that dozens of people were hired in one day, and none of them reached 30%. Su Jing didn’t even go to the scene because they even had the chef of Sky of Grass and Fish restaurant, Mao Weixian. Can’t pass. At first, those people were still not convinced, but Mao Weixian made a common fish and then let them taste it. They and everyone were convinced.

Mao Weixian’s video of making fish was also photographed and passed on to the Internet. Obviously, he is learning Su Jing’s dishes, and it seems that many aspects are exactly the same.

“Our guess is right, cut the fish and even cut the ingredients, all along the texture.”

“The fire control is so subtle and it is indeed necessary.”

“This Mao Weixian is very good at cooking, and he is still on the spot. He has taken a step ahead.”

The chefs no longer seize every opportunity and continue to study slow motion, but the more research, the more desperate, the fuck really can’t be done.