Chapter 2329 It’s Difficult

Yuanzhou looked at the task in silence for a while before speaking: "Comrade system, have you read anything dirty recently? What is Qiankun Liuhe? Are you cultivating immortality?"

The mission was confusing and the system had not yet explained it. Yuanzhou thought about it for a while and found that Qiankun Liuhe should be the same as Hua Da Si Men, which is a skill of turning the spoon.

Don’t think the name is too good, think about it carefully, if it were you who had worked so hard to create a skill, would it be possible for you to choose a “Gou Dan Quartet”?

This is not only an insult to aesthetics, but also an insult to IQ. Through the information provided by the system, Yuanzhou learned that Qiankun Liuhe was the specialty of Sun Han, the imperial cook of the Ming Dynasty.

On another note, Sun Han calls himself "Gujian Sanren". According to records, he is a master of swordsmanship, and he has never had an apprentice in his life. It is normal that this skill of "Qiankun Liuhe" has not been passed down.

"To put it bluntly, Huada Simen means four directions, so Qiankun Liuhe should be in six directions. Take Phnom Penh cabbage as an example. The cabbage fried with Huada Simen should be golden on all sides and white on the front and back. Now if Qiankun If it's Liuhe, it should be golden both above and below?" Yuanzhou thought carefully.

I simulated the conclusion just now in my mind and found that it is still feasible in theory. However, it is already a mature skill to hit four directions. Now it needs to be changed to six directions, which is indeed more difficult to operate.

The most important thing is that there are only three days.

"It should be no problem. I can give it a try. Just eat Phnom Penh cabbage as a midnight snack." Yuan Zhou touched his chin and made up his mind.

"Tap tap tap"

Just do it. After Yuanzhou made his decision, he came to the kitchen from the second floor. He first took out a cabbage and processed the cabbage according to the previous requirements for Phnom Penh cabbage.

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

"boom"

The fire started burning in the pot. Yuanzhou Cai followed the ladle and shuttled through the flames, like a nimble swallow, moving left and right, up and down, forward and back, agile and natural, even in the fire. Unstoppable lightness and flexibility.

Keeping in mind that it was different from the previous four doors, Yuanzhou deliberately moved closer to this side during the change. Hearing the slight crunching sound of the flames licking the vegetables, he estimated that the time was coming, so he decisively moved the dishes away from the flames and pretended to Into the plate, the first attempt is completed.

I saw that the golden-rimmed cabbage placed on the plate was not only yellow on the four edges, but also on the front and back sides. I turned it over with chopsticks and found that the color was slightly darker than the previous golden-rimmed cabbage.

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

In addition, because the front and back sides were burned, the water content was greatly reduced, and it was not as crisp as before, losing the crisp and tender texture 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. It is a bit difficult to choose between the four directions and the other two directions. It will take time to slowly adjust." Yuan Zhou will be the first. After recording all the experiences in the notebook one by one, I started the second round of practice again. Now I know why Qiankun Liuhe can be used as a task. It is indeed a bit difficult.

The tavern was in full swing, and Yuan Zhou's place was also extremely lively. Wu Hai, who had a sharper nose than a dog, was at home. Naturally, Yuan Zhou was attracted to him when he was cooking. The husband sang and the wife followed, and the furry bear naturally followed.

And Yuanzhou's Phnom Penh cabbage also has its owner.

Wu Hai welcomes all comers. Even Yuan Zhou’s experimental dishes are much more delicious than those made by others. Anyway, he just needs to eat responsibly. Wu Hai said that this is his innate instinct and there is no need for more. Effortless.

Soon a new day arrives.

As soon as the sun appeared above the horizon, it was bathed by a light rain. After a brief solar rain in the morning, the ground was a little wet, but this did not hinder Yuan Zhou's daily exercise.

It has stopped raining now, but Yuanzhou decided not to eat noodles in the morning and just keep accounts. After shouting at the boss for a few times, Yuanzhou continued running and returned to the shop not long after. .

After washing up, Yuan Zhou had a habitual problem when he came to the kitchen. What should he make for breakfast?

"I haven't had porridge for a long time, otherwise I would have made porridge for breakfast today." Yuan Zhou was craving for porridge.

"Forget the ordinary white porridge. It's not good to have to prepare your own pickles. It's better to make a flavorful porridge." Yuan Zhou flipped through the recipes of various cuisines in his mind and searched slowly.

Finally, I chose the pork offal porridge in Cantonese cuisine.

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

Yuanzhou thinks he is a good boss. Wu Hai helped taste the dishes yesterday, and today he will make his favorite porridge for breakfast as a thank you gift.

As for what Wu Hai likes, it's very simple, as long as it's meat.

Previously, Wu Hai missed the fifth anniversary event on the first day due to objective reasons. For Wu Hai, it didn't matter if he missed the event, he could just make it up, but it would be a tragedy to miss the new big day for two cuisines.

So on the second day, Wu Hai ordered a whole elbow dinner to make up for it.

There is no full-scale elbow banquet here in Yuanzhou. It was Wu Hai who ordered elbows from various cuisines, such as "Dongpo elbows, rock sugar elbows", which are all common, and "Buddha roasted elbows, crystal elbows" Elbow, tiger skin elbow" and so on.

Anyway, I tried making the elbow all over again and my mouth was full of oil. If it weren’t for the help of Mao Xiong, Wu Hai almost couldn’t leave the store. I couldn’t help but eat too much elbow and it was greasy and bloated!

"Jingle bell clang"

Now that he had decided what to make for breakfast, Yuanzhou immediately took action and took out the steaming pork offal provided by the system, washed and soaked it.

As the name suggests, pig offal porridge is porridge made from pig offal. One of its distinctive features is that it is fresh. Therefore, it is usually served as a late-night snack in Guangdong Province. Many people wait until midnight to drink a bowl of fresh pig offal porridge. You can imagine its taste. Taste it.

Clean out the special large casserole, add water and rice and start cooking. Such casseroles are very large. Yuan Zhou usually cooks enough for one echelon of people in one pot, with a total of three casseroles. This allows for repeated cooking while ensuring the freshness of the porridge.

The casserole is naturally provided by the system, with guaranteed quality and quantity. It only needs simple cleaning before it can be used. It does not need to be soaked in cold water for a long time like a newly purchased casserole before it can be used, or it needs to be poured out after boiling a pot of porridge and boiling it before using a new casserole.

Boil the porridge until it blooms, and then add the chopped pork offal one by one. A strong and fresh fragrance immediately spreads. In order to ensure the fresh and tender taste, Yuan Zhou's pork offal is placed in a small In the casserole, this one is prepared for Yin Ya. Of course, his breakfast today is also in this one.

As for the guests, they have to wait until breakfast is about to start before putting them in.

I received a message from Yin Ya in the morning. Because I had to go to the company in advance for something urgent, Yuanzhou prepared breakfast for Yin Ya first. With the food boxes provided by the system, the freshness can be guaranteed for a period of time.

…

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