So Chen Nian directly asked Dylan to do the job he owed.

After all, this job is not complicated. You only need to use a spoon to measure as much water and starch as you want. As long as you are not careful, no one will make mistakes.

After the sea cucumber was fully oiled, it simply shook it up and down twice to dry it and then put it into the soup that had just been put into the pot.

After adding some MSG to the mouth and increasing the freshness, I took the juice that was prepared by Dylan. After taking a look at it, I took a portion of it and poured it into the pot.

Then I slowly plucked it to prevent the onion from loosening. After all, the onion was fried and steamed before, and the onion was already very rotten.

I slowly scattered it, and from time to time I scoop some soup from the bottom of the pot and sprinkle it on the sea cucumbers.

Seeing that the juice inside was not concentrated enough, I poured some in from time to time and made some subtle adjustments.

Finally, when the juice was not thick and moderately thick and could be hung on the sea cucumber, the aged one drizzled some green onion, ginger, and pepper oil into it.

Of course, the onion, ginger, pepper oil should be read together, that is, the onion, ginger, and the impurities such as ginger are fried, and then filter out the onion, ginger and other impurities.

When the scallion, ginger, pepper oil was poured into the pot, the sea cucumbers inside instantly began to become brighter.

"Put it!"

Soon, Chen Nian called out directly.

The Japanese chef Kudo, who had been waiting next to him, immediately became busy.

Due to the nature of the party, the dishes presented do not need to be filled with many sea cucumbers in a plate. You only need to put a sea cucumber in a small plate, add a piece of green onion, and drizzle some soup.

What you want is a refined one.

What is particular about is a high-end one.

Kudo has been a chef on this ship for several years, and has been doing some research on placing plates and knows how to make it look more advanced.

Chen Nian is even worse than the other party in this regard, because he has never been exposed to this aspect. He can only make the surrounding area of ​​the plate look cleaner when placing the plate. But if you want to say something artistic, it will be a bit blind

It's right.

When Kudo was placing the plate, he found that Chen Nian would look here from time to time. He was even a little nervous for a while, and he felt that Chen Nian was looking at whether he had made it well.

Although he has a goal now to surpass Chennian, he doesn't want Chennian to pick up any problems at this moment, so he puts it more seriously.

Little do I know that Chen Nian is not taking the exam for teaching, but learning.

It was at this time that waiters began to come in to serve the dishes one after another.

They also have to go out to put out the meals.

The aging time is just right. If it is made a little later, it will not keep up with the progress of the placing. However, if it is released earlier, it will cause the food to be stored for too long and lose that certain freshness.

Then Aged continued to process the onion and sea cucumbers with the same steps...

Just as he reached the third pot, Mr. Huo came around again.

He grabbed the waiter who was about to come out.

Then he took a small plate from the other party's plate and reached out to ask Chen Nian's chef for a pair of quicksellers.
Chapter completed!