Chapter 523 Unique Skills

Boss Shen looked a little dazed.

Boiled cabbage is famous all over the world, and even the method of making it is widely known.

It is nothing more than boiling old hens, pork elbows, old ducks, Jinhua ham and other ingredients for more than ten hours, and then going through multiple sweepings to make the broth return to a state as clear as white water.

Then, take the cabbage core, blanch it in hot water until cooked, and then pour the seasoned clear soup over it.

This dish of boiled cabbage is ready.

It doesn’t sound difficult, and the steps couldn’t be simpler.

So, how did Nanzhi... no, that Master Nan, improve the boiled cabbage?

Just when Boss Shen and his group were puzzled, someone knocked on the door of the box.

Peng Yusheng seemed to have expected this, and said with a kind smile:

"Come in."

The door of the box opened.

Nanzhi appeared at the door with a faint smile on her face.

"Master Peng, it's really you. An employee in our building just said that he saw you, so I came to see you. You too, why didn't you say hello before you came?"

Peng Yusheng said with a smile:

"I'm not an important guest, but just an ordinary guest. Of course I make my own reservation and leave after eating."

Nanzhi raised her eyebrows:

"That won't do. Mr. Peng, you are my senior. I am very grateful for your visit. I will serve you a few more new dishes that we will launch in the future. Please taste them."

As he spoke, Nanzhi's eyes swept across the box.

"Oh, I almost forgot to ask, who are these people..."

Boss Shen and others wanted to find a crack in the ground to crawl into!

What could they say? Could it be that they came here on purpose to cause trouble? People are visual animals, so it's okay if they didn't know Nanzhi at first.

Now they see a gentle and beautiful girl standing there, speaking softly...how can these burly men have the nerve to speak bad words to her?

Finally, Boss Shen reluctantly stepped forward to introduce himself: "We are Mr. Peng's... juniors! Yes, juniors!"

Nanzhi looks gentle and harmless, but actually has a sharp eye.

She glanced casually at the men's hands.

All are typical of the chef's hand.

The younger generation is indeed the younger generation.

But they should not be Master Peng’s disciples.

Nanzhi had a rough guess about their identities.

Since he had no intention of revealing it, she didn't expose it.

After nodding and exchanging a few words, he prepared to leave.

After all, the kitchen is still busy, and it is a rare opportunity to take the time to come here.

Just at this moment, Boss Shen called her.

"Master Nan!"

His voice made everyone look at him!

Because, as the initiator and leader of this protest, Boss Shen had a skeptical attitude towards Nanzhi from the beginning to the end, so naturally he would not call him "Master Nan" in such a respectful tone.

His sudden shout already explained a lot of things.

Many people hesitated to speak.

But when his eyes caught sight of the food on the table, he suppressed his objection.

Then, they heard Boss Shen asking Nanzhi how this boiled cabbage was made and why it was different from ordinary boiled cabbage.

So, they all fell silent and pricked up their ears to listen to the answer...

wrong.

This is someone's secret, and it's very likely that they won't tell anyone else.

It is an old tradition in the chef world to cherish one's own things.

When a group of people thought that Nanzhi would find an excuse to reject Boss Shen.

Nanzhi answered easily: "How to cook it? Oh, it's not difficult actually. The key is to make a pot of top-notch clear soup. The treatment of the cabbage is also a bit special. I don't use the traditional blanching method, because it's easy to overcook the cabbage, making it soft and losing its crispness and freshness. So, in addition to choosing the best cabbage that has been frosted, I will remove the outer leaves of the cabbage, leaving only the white leaves, tender stems, and fist-sized essence. Because the root of the cabbage is not easy to cook, soak the root part in the hot clear soup for two minutes, wait for it to soften slightly, and peel off four or five leaves. , making it look like a water lily just opening. By the way, during this process, you need to use a silver needle to repeatedly pierce the cabbage core to ensure that the clear soup can penetrate better. Then comes the most important part - pouring clear soup over the vegetables. Use the slightly hot clear soup to pour on the layers of leaves, repeatedly pouring and rinsing until the leaves are completely cooked and soft. This method can ensure that the cabbage is cooked, but it will not lose moisture and freshness. It will even look like a water lily-shaped, completely crisp cabbage without any signs of being cooked."

Nanzhi explained it in such detail!

There is no mistake in the poem, post, content, and read the book on 6, 9, and bar!

Following her description, everyone felt as if they were watching the entire cooking process of boiled cabbage with their own eyes!

But the problem is...

Nanzhi just said it so lightly? Without any hesitation, without any need to weigh the pros and cons?

Also, isn't she worried that this method will be learned by others? Just when everyone was surprised and puzzled.

Peng Yusheng suddenly sighed:

"It's highly unlikely that others will be able to learn your meticulous approach."

Nanzhi smiled and shook his head:

"Who knows? If you practice slowly, you will eventually be able to do it."

There is no denying the difficulty of this method.

Boss Shen and others were even more puzzled.

Some people simply ask about their confusion.

"This method sounds simple, what's so difficult about it?"

Peng Yusheng sighed, "Simple? Do you understand the principle of 'the great way is simple'? The size of each cabbage and the thickness of the leaves are completely different. So in the process of pouring the clear soup, how can we ensure that the cabbage is cooked thoroughly from the inside out and evenly, rather than having one piece overcooked and limp, and another piece raw... To ensure the taste of the whole dish, we must find the perfect point, so that the dish can be guaranteed to be in the most perfect state. Therefore, this seemingly simple method actually requires the chef to test his ability to control the heat, his familiarity with the ingredients, etc. If he is not an experienced chef, I am afraid he can't even touch the threshold."

After Peng Yusheng explained the key points, everyone suddenly understood.

It turns out that even if they tell them this method, they may not be able to do it!

The real difficulty lies in experience!

……etc.

Isn’t this Master Nanzhinan only in his twenties this year?

In terms of experience, does she have more than those of us who have been chefs for thirty or forty years?

Seeing the confusion of the people present, Peng Yusheng took the initiative to explain: "This is a genius, there is no need to envy him."

The confused expressions of the group of people then turned into helplessness.

Yeah, genius.

These two words are enough to describe the gap between them!

Some people never find the right path in their entire life.

Some people surpass everything easily.