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There is no free lunch in the world. Xiao Mei has already thought of this. Her rough experience over the years has made her develop a calm personality. She just smiles calmly: "you can tell me how to interview."

"It's very simple. Just make a few dishes. I'm good at it. I'll have lunch together at noon. I'll be responsible for the audit. If I'm qualified, I can stay." Zeng Xiaochun said.

"Well, no problem. Can I use the materials in the kitchen?" Xiao Mei asked.

"Of course, whatever you want, whatever you want." Zeng Xiaochun said.

At this time, Xiao Mei has opened her bag.

Xiao Mei is well prepared. For today, she has prepared her own special kitchen utensils, so this bag is also very large. Moreover, the kitchen utensils are put in a special kitchen utensils box, which can be divided into different categories, such as kitchen knives, choppers, bone cleavers and so on. Moreover, the handle of each kitchen utensil looks very old, but the knife body emits charming light, which indicates that these kitchen utensils are often used.

Zeng Xiaochun's heart is clear.

It has to be said that Zeng Xiaochun is a very easygoing and lustful man on the outside. However, he will not open up to Xiao Mei because she is the reincarnation of Xiao Meiniang. He should be responsible for Xu Feng's career, because he takes this career as his own.

So, let the other party busy, he slowly walked out.

……

Xiao Mei shows her strength in the kitchen. She is not stingy with her cooking skills and all kinds of precious ingredients in the sky private kitchen. She can use them if she wants, and is very bold, which is in line with her usual spicy character. Zeng Xiaochun peeped in from time to time and felt his hormones boiling in his heart.

I still can't let Xiao Mei go. To be honest, I can't let Xiao Mei go, but I love her more than before.

There is a kind of persistence and firmness in Xiao Mei's bones, and she never likes to rely on others. She is very independent. Although there are times when Zeng Xiaochun's little birds depend on others, she is very lovely.

Such Xiao Mei is really Zeng Xiaochun's dish.

……

At 12 noon, Xiao Mei, who had been busy for more than two hours, finally served.

There are three main dishes, no more soup, no more wine.

Zeng Xiaochun's eyes suddenly brightened.

Three dishes, one cold dish, two seafood dishes, soup dishes are also full of seafood flavor, but it looks clear and light, and the staple food is golden Shaomai.

Cold dish, bright color, but the main ingredients actually can not see what is delicious with glasses, with the ingredients are white radish, Dutch beans cut into silk and carrot.

Zeng Xiaochun in the eyes, can not help but tut tut praise: "the color is good, I try to see."

Zeng Xiaochun picked up a chopstick and put it into his mouth.

Warm, warm, with a refreshing taste, this is the acme of knife technology, these silks are very thin It is estimated that the shredded carrot and white radish are scalded with water.

What's more, the taste of the main ingredients was also eaten by him. It was fresh shredded squid, which was very finely cut. Moreover, it was not 10% mature, but 70%. In this way, the elasticity was very good!

More importantly, the taste of sauce is especially refreshing!

Sauce is a special seasoning sauce mixed with soy sauce, shrimp and Yao Zhu, which must be made by Xiao Mei herself! The taste, the saltiness, is just right.

Zeng Xiaochun felt that he had returned to the Sui Dynasty, to the inner courtyard of the imperial palace where he was haunted but gnashing his teeth Back to Xiao Meiniang's bedroom

"Xiao Chun, are you ok?" Xiao Mei's words brought him back to reality.

"Well, this dish can be scored 95. It's very good. I'll try some wine." Zeng Xiaochun said, drinking today's liquor.

This wine It's not Sanwu wine, but a kind of wine from Shandong coastal area in Southern Song Dynasty.

Shandong people are especially able to drink, and the wine culture in Shandong has a long history. This kind of wine is called jingyangchun. It is said that it was from the hotel where Wusong beat the tiger. It is fragrant and mellow, and tastes good.

Xu Feng likes good wine very much. When he became the king of fame, there were a lot of officials who sent him wine. Xu Feng didn't accept gold and silver, but only wine. As soon as this kind of wine was delivered to Xu Feng's house, a young man accidentally knocked over a jar of it, which made it smell delicious.

Xu Feng not only didn't punish him, but also gave him 20 Liang silver as a reward. He drank with Zeng Xiaochun and others that day.

The longer the wine is cellared, the better the taste is. Xu Feng uses time-space backpack and time-space cold storage to prolong the time, making the wine more delicious. Moreover, this wine is the most suitable for seafood.

Zeng Xiaochun looked at Xiao Mei and saw that her cheeks were pink. She knew the clue: "have you tasted every kind of wine?"

Xiao Mei nodded slightly: "yes, I feel this is the most suitable, but Xiaochun, we have too much wine, I It's too much to drink. "

Zeng Xiaochun a burst of heartache, quickly took out an antidote: "come on, eat it! Silly girl, just take any kind of wine! "Xiao Mei shook her head: "Xiaochun, you have little contact with me. After a long time, you will know who I am. I am very strict. Today you test me with a meal, not a dish. Since it's a meal and wine, of course you should choose it! I think this kind of wine is the best

Xiao Mei ate the medicine and soon recovered her peace.

And Zeng Xiaochun looked at her, nodded: "Xiao Mei, you are really dedicated, come on, let's continue!"

"Well, try my shrimp."

Jiwei shrimp, the general way to eat is blanching, braised, salt and pepper and so on.

But today, Xiao Mei's cooking is more interesting. It's roast, and it's baked on a rock plate. In this way, the shrimp is contaminated with the special trace elements of the rock plate. Moreover, the shrimp is obviously carefully pickled. The sauce is very full, but also very soft, which completely sets off the sweetness of the shrimp.

"I used a light mouthful of soy sauce and minced garlic, roasted until half cooked, and added some honey." Xiao Mei said.

"No wonder the shrimp tastes sweeter. It's delicious." Zeng Xiaochun nodded repeatedly.

Then, fish, or rather, steamed fish, steamed grouper.

Steamed fish, though, is also a great test of the chef's control over the temperature and time. If one condition is not well mastered, the taste of steamed fish will have problems, and the most important thing for steamed fish is the taste.

In addition, sauce is usually steamed fish soy sauce, and the kitchen also has a good mix of steamed fish soy sauce. But Xiao Mei didn't use Xu Feng's superior material. Instead, she used sesame oil, soy sauce and seafood sauce to make a kind of salty and delicious soy sauce!

This kind of soy sauce and grouper meat match up, there is a wonderful taste!

Zeng Xiaochun slowly tasting, aftertaste, this is the taste of Xiao Meiniang, there is nothing wrong!

……

The soup is still mellow and delicious.

The soup is scallop soup. The taste of scallop is more mellow than that of fresh scallop. After two hours of casserole stewing, the soup head becomes extremely pure after draining the magazine. Then a little milk is added into the soup. After filtering, boiling, the leaves of baby food are put in, and the baby food with unique taste is made.

Zeng Xiaochun only felt his tongue conquered again.

To be honest, Zeng Xiaochun's cooking skill is almost the same as Jiang Nan's. He is not born with the talent of cooking, but his talent of eating is really amazing. His taste is very tricky, especially for seafood and river delicacies. He can eat them if they have any flaws.

In this world, there are only two chefs who can conquer his appetite, one is Xu Feng, the other is Xiao Meiniang.

Therefore, the former became his best friend, and the latter became the woman he really loved.

However, today's food is more than that.

After eating several dishes, Zeng Xiaochun didn't even drink a glass of wine. Moreover, eating a dish and drinking a mouthful of tea kept the due standard of examiners.

The last dish is Shaomai, the final staple of today.

Shaomai, wrapped with wonton skin and meat stuffing, is delicious. The level of steaming and the blending of stuffing are very challenging.

Zeng Xiaochun looked at the golden color of Shaomai and the orange embellishment on it. He had some numbers in his heart, full marks for its color. But the taste is the key.