Yuan Zhou looked at the task and was silent for a while before he said: "Little comrade, have you seen something unclean recently? What is Qiankun Liuhe? Xiuxian?"

The system didn't explain the confused task, Yuan Zhou pondered it, Qiankun Liuhe should be the same as Hua Da Si Men, it is a kind of skill.

Don't think of the second name in the name. Think about it with your heart. If you have worked hard to create a technique by yourself, would it be possible for you to take a "dog egg quartet"?

This is not only a real insult to aesthetics, but also an insult to IQ. Through the information provided by the system, Yuan Zhou learned that Qiankun Liuhe was the master of the Ming Dynasty chef Sun Han.

To put it another way, Sun Han, which is called "Gujian Sanren", is still a master of swordsmanship according to records, and he has confiscated his apprentice throughout his life. It is normal that this "universe Liuhe" has not been passed down.

"The four branches of Hua Da Si Men are four directions, so Qiankun Liuhe should be six directions. Taking Phnom Penh cabbage as an example, the cabbage fried with Hua Da Si Men should be golden on all sides, and the front and the back jade white. For Liuhe, it should be golden at the top and bottom?" Yuan Zhou pondered carefully.

I simulated the conclusion I just made in my mind and found that it is still feasible in theory, but it is already a mature skill to play four skills, and now it needs to be changed to six directions, it is really difficult to operate.

The main thing is that the time is only three days.

"It should be no problem. I can try it. I will eat Phnom Penh cabbage just for supper." Yuan Zhou touched his chin and made up his mind.

"Tatata"

Do whatever it takes. After Yuanzhou made a decision, he came to the kitchen from the second floor and first took out a cabbage and processed the cabbage according to the requirements of the Phnom Penh cabbage.

Then empty the pot until it smokes, pour the oil, heat it slowly, and finally pour the cabbage, stir-fry twice, then pour the vinegar and cooking wine to start the fire.

"boom"

The fire is burning in the pot, Yuanzhou dishes go with the scoop, and shuttle in the flames, like a light swallow, turning left and right, up and down, front and back, smart and natural, even if the fire Unstoppable light and flexible.

Keep in mind that it is different from the previous four doors. Yuan Zhou deliberately moved closer here when changing, listening to the slight crisp sound of the flame licking the vegetable, and estimated that when the time was up, he decisively moved the vegetable away from the flame and pretended In the market, the first attempt is considered complete.

I saw the cabbage with golden rim on the plate, not only the four edges were yellow, but also the front and back positions were also yellow. I turned it over with the chopsticks, and the color was slightly darker than the previous cabbage with golden rim.

I picked up a piece of cabbage with chopsticks, put it in my mouth and chewed it twice. The crispness and tenderness were reduced a lot, but it was slightly burnt. This is a sign that the heat has passed.

In addition, because the front and rear sides were also burned by the fire, the moisture was greatly reduced, and it was not as crispy as before, and it lost the crispy taste of Phnom Penh cabbage.

"It seems that this Qiankun Liuhe still needs some time to hone, but I feel that the direction should be right. To join the other two directions in the four directions, it is a bit difficult to choose, it takes time to slowly adapt." Yuanzhou will be the first. After the experience was recorded in the notebook one by one, the second round of practice was started again. Now I know why Qiankun Liuhe can be used as a task. It is indeed a bit difficult.

The tavern is in full swing, and Yuanzhou is also extremely lively here. Wuhai, who is better than a dog's nose, is at home. Naturally, Yuanzhou is attracted when he cooks. Husbands and women follow along, and the bears naturally follow.

And the Phnom Penh cabbage in Yuanzhou has also belonged.

Wuhai is always willing to come. Even Yuanzhou’s experimental dishes are much better than others. Anyway, as long as you are responsible for eating, Wuhai said that this is his instinct. Strenuous.

Soon a new day will come.

As soon as the sun came up on the horizon, I was showered by a light rain. After a short solar rain in the morning, the ground was a little wet, but this did not hinder Yuanzhou's daily exercise.

It’s not raining anymore, but Yuanzhou decided not to eat the ready-to-use noodles in the morning. Just keep the bill. After yelling a few words with the boss, Yuanzhou went back to the small shop after running. .

After washing, I feel a little habitually having trouble when I come to the kitchen in Yuanzhou. What kind of breakfast?

"It's been a long time since I had porridge, or I will make porridge for breakfast today." Yuanzhou is a little bit eager to drink porridge.

"Never mind the normal white porridge. It's not good to bring your own pickles. It's better to make a flavorful porridge." Yuan Zhou turned over the recipes of various cuisines in his head and slowly searched for it.

Finally, I chose the pork congee in Cantonese cuisine.

"This one has meat, Wu Hai must like it." Yuan Zhou muttered.

Yuan Zhou thought he was a good boss. Wuhai helped to test the dishes yesterday, and today he made his favorite porridge for breakfast as a gift.

To say what Wuhai likes is very simple, as long as it is meat.

Previously, Wuhai missed the first day of the fifth anniversary commemorative event for objective reasons. For Wuhai, it does not matter if you missed the event. It would be nice to make up for it, but it would be a tragedy to miss two new big days on the cuisine.

Therefore, on the next day, Wu Hai ordered a full elbow banquet to make up some of it.

There is no full elbow banquet here in Yuanzhou. It was Wuhai who grabbed the elbows of various cuisines and ordered them all over again, such as "Dongpo elbow, rock sugar elbow", these are common, as well as "Niufo roasted elbow, crystal Elbow, tiger skin elbow" and so on.

Anyway, the elbow was eaten again and it was a mouth full of oil. If it weren't for the help of Teddy Bear, Wuhai would almost be unable to get out of the shop. There is no way that the elbow is too greasy and bloated!

"Dingling croaking"

Now that he had decided to make breakfast, Yuanzhou immediately took action and took out the steaming pig offal provided by the system for cleaning and soaking.

As the name suggests, pork offal porridge is made of pork offal. It has a distinctive feature that is freshness. Therefore, Guangdong Province is usually served as a midnight snack. Many people wait until midnight to drink a bowl of fresh pig offal porridge. Smells.

Clean out the special large casserole, add water and rice, and start cooking. This kind of casserole is very large, generally Yuanzhou cooks one echelon in one pot, and there are three casseroles in total, which can keep the porridge fresh.

Naturally, the casserole is provided by the system. It has quality and quantity. It can be used only by simple cleaning. It does not need to be soaked in cold water for a long time like a newly bought casserole, or a new casserole can be used after boiling a pot of porridge.

After the porridge is boiled until it blooms, the chopped pork offal is added one by one, and a strong and fresh fragrance immediately spreads out. In order to ensure the fresh and smooth taste, the pork offal in Yuanzhou is placed in a small The one in the casserole was prepared for Yin Ya, and of course his breakfast today was also in this one.

As for the guests, wait until the breakfast is about to start.

In the morning, I received news from Yin Ya. Because there was an urgent matter and needed to go to the company in advance, Yuanzhou would prepare breakfast for Yin Ya first. There are food boxes provided by the system, and freshness for a period of time can be guaranteed.

...