However, compared to the Du family's family affairs, Su Zifang was more interested in the words left by the Du family before they left.

"Wen Tao Restaurant also participated in the competition?"

This was said to Yang Qiong. As a professional information collector, Yang Qiong is a know-it-all in these matters.

Sure enough, less than half a minute after Su Zifang asked the question, the name of the restaurant with the highest audition score in each district was sent to the group by Yang Qiong.

"Wentao Restaurant, the third best restaurant in Jianye District, came in through the line. It doesn't serve a one-dish and one-drink banquet, but a whole duck banquet."

"Isn't that the same as the Jingling Hotel?"

"I saw someone saying that they hired two chefs from the Jinling Hotel."

"No wonder..."

Su Zifang understood a little bit when he thought about their attitude towards Chen Guiqi.

If he hadn't found a new chef, he probably wouldn't have been so harsh on Chen Guiqi. And when he thought about the fact that a chef with more than thirty years of experience had a salary of only 6,000, Su Zifang felt that the Du family's work was really unethical.

"When will the rematch be?"

"Next week, the notice should be sent out tomorrow." Yang Qiong affirmed.

Su Zifang:......

Why does it feel like Yang Qiong knows the latest developments better than those on the organizing committee? At least no one has informed her of her results and audition status so far.

"I'm in the notification group." Yang Qiong handed over the phone, and a WeChat group called Jingling Catering Federation was displayed on the screen: "When you go to the competition during the audition, I will be responsible for signing in at the reporting point.

Pulled in."

"What are you talking about?" Su Zi scrolled through a few pages and found that they were all emoticons. He handed the phone back to Yang Qiong and asked directly.

"Job hopping, recruitment, cooperation..."

As Yang Qiong spoke, he picked out a few and read them out.

"Huaishui Hotel is recruiting apprentices, with a water table and some chopping boards. The basic salary starts from 3k. There is room for growth. If you are interested, please contact..."

"Spicy Pot is looking for a suitable business location with an area of ​​more than 400 square meters. The rent is negotiable. If you have the resources, please call..."

"Hanfu Restaurant is recruiting several talented people. It requires more than three years of experience in food carving. Priority will be given to those who are good at animation characters and game characters..."

The first two were normal, but when Su Zifang heard the third one, he was obviously taken aback.

Use your mobile phone to open Qiao Xin's circle of friends, and sure enough, the first one is a picture of crying in a storm.

“A customer said that his son didn’t like to eat carrots, so he specially placed an order for King of Glory, a full series of League of Legends hero radish carvings, and Wanquan begged to recommend a few capable ones. He required more than three years of food carving experience, and was good at animation characters and

Game characters take priority..."

The picture below shows a game character carved from a radish, but it's a bit abstract, and Su Zifang couldn't figure out which one it was.

After silently liking it, I returned to the chat interface and suddenly saw seven or eight messages that Ye Jiawen sent me half an hour ago.

He quickly opened the reply.

"Master Ye, I just got my phone after finishing my work. I'm sorry for the late reply!"

"It's okay. I know you guys are busy for a long time, so I didn't wait. The above is a tutorial on how to pour oil on carp from a friend. You read it first. If there is anything you don't understand, send it back and I will ask him."

"By the way, it's best to bring a video when asking, so I can show him what's wrong."

"Thank you, Master Ye!"

Su Zifang thanked him hurriedly and started to check the tutorial sent by Ye Jiawen.

I don’t know if Ye Jiawen described it in too much detail or if his friend did it properly, but the tutorial actually has three versions: pictures, text, and video.

First, I scanned the text and briefly introduced the origin and inheritance of oil-splashed carp, as well as a summary of the methods, and then came the simple processing methods.

According to the text, the tradition of eating carp can be traced back to the Shang and Zhou dynasties. There are also descriptions of carp in the Book of Songs, such as "Why don't they eat fish, but the carp of the river?" This sentence basically puts eating carp to the highest level.

status.

Of course, the chef also complained that wherever there are delicious carp nowadays, they are all artificially bred, of good size, without any carp taste, and not as good as the Yellow River carp that he had eaten in the early years. The meat is thick, tender and delicious, and is as good as

Knifefish.

Su Zifang strongly agreed with this point, but he had only seen Yellow River carps but never eaten them.

He once saw a wild Yellow River carp, with golden scales and a red tail, and a long body. In terms of ornamental quality, it was even better than the koi carp.

But just by looking at it, I can imagine it must be delicious.

"What do you want to eat, Boss Su?"

Kong Yan saw Su Zifang staring at his phone and swallowing saliva. He thought he was watching a food documentary and asked curiously.

"Yellow River Carp."

"Hey, there are a lot of carp dishes in Shandong cuisine, right?" Su Zifang suddenly asked.

"Uh... I don't know." Kong Yan shook his head in embarrassment.

"Kongfu cuisine does not cook carp." Zhao Xiaoman, who is half a Shandong cuisine chef, reminded from the side.

"Oh." Su Zifang then remembered that this was the case.

Because Confucius’ son was named Kong Li, Confucius cuisine no longer makes carp dishes after Kong Li.

"Fortunately, there were no such names as cattle and sheep back then... Otherwise, the Kong family's dishes would have to be changed to vegetarian." Kong Yan joked to himself and asked: "Carp poured with oil?"

"Um."

"Who taught you how to do it?"

"I don't know, a friend of Master Ye."

"Tsk, tsk, what a good life!" Kong Yan sighed and shook his head: "I'll get off work first."

"okay!"

After sending Kong Yan and others away, Su Zifang opened the video, took a sea bass and started to follow suit.

"It's not that I don't want to give up carp, it's mainly because there are no carp dishes in the store right now, and even if I buy it, it won't arrive until tomorrow, so I can only choose a seabass that's about to suffer from heat stroke."

In the video, the chef removed all the scales from the fish with three or four strokes of the knife. Su Zifang watched it several times and felt that he would have to practice for at least a few more years before he could reach this level.

Next, draw out the fishy thread. The fishy thread is also called "fish tendon", which refers to the two thin white lines on the back of the carp. Most people feel fishy when eating fish because these two lines have not been removed.

After cutting a small slit, the chef pinches the line with one hand and taps the fish body with the knife. In less than a minute, two fish lines are removed.

Then, it’s time to show off your knife skills.

Suddenly, another processed carp appeared in the video, and the chef slowly spoke.

"There are two ways to cook carp in oil, the traditional way and the new quick way. I will demonstrate each one."

Su Zifang carefully watched the video and found that the traditional method is to cut it with a diagonal knife, spread the ginger and garlic and put it in a steamer. The quick method is to use a peony knife on both sides and directly blanch it in water until cooked, and then pour oil on it. The process is exactly the same.

Su Zifang looked at the seabass in his hand, thought about it, and decided that it would be safer to do it the traditional way.

So... fifteen minutes later.

Su Zifang looked at a plate of steamed seabass and started thinking, what does this have to do with oil-splashed carp?

The same cleaning process, the same knife modification, the same bedding steaming, and finally burning oil to splash...

Why is one a steamed seabass and the other a carp in oil?
Chapter completed!