To be honest, the Chinese restaurant in the second season is more interesting than the first season. The five members in the second season are store manager Zhao Wei, store clerks Shu Qi, Su Youpeng, Bai Jugang, and Wang Junkai. To be honest, I was quite surprised to see that every one of them can cook and do it well.

Even 18-year-old Wang Junkai has turned himself into a chef. It made me want to pick up the kitchen pot and shake it together to satisfy the chef. Therefore, it is better to act than to think. I have written down the hard-dish menu of the second season of the Chinese restaurant to help everyone improve their cooking skills.

1. Zhao Wei grabs rice with her hands.

During the few days when store manager Zhao Wei was the chef on duty, Wei's hand-picked rice came on stage. The thick soup made from the lamb chops is fully absorbed by the rice, and the aroma of rice and meat are fully combined. The aroma is so fragrant when it comes out of the pot that everyone watching it is very excited, and they can't wait to jump in and enjoy the food with them.

Method: Pour the oil into the pot and heat it properly, then add the chopped lamb chops and ginger and stir-fry until the lamb chops are slightly cooked, then add water and stew until fully cooked. At this time, add Add onions, garlic, and carrots and sauté for five minutes. After the blanched part is ready, add the pre-soaked rice and simmer over low heat for 35 minutes. Finally, add salt, grapes, pine nuts, etc. just before serving. After stirring, it is ready to serve.

2. Sweet Pea and Shrimp

The second dish that impressed me very deeply was Su Youpeng’s Sweet Pea and Shrimp. Zhao Wei commented that this was the most delicious shrimp she had ever eaten. I like eating shrimp very much. After such comments, I have higher expectations for this dish. I must try it sometime!

Method: Pour in hot oil and stir-fry until hot, then add shrimp and fry until golden brown. Take out the fried ones until golden brown and set aside. Well, put garlic, ginger slices and chili pepper into the pot and saute until fragrant, then add the peas and stir-fry. The key point is here. At this time, you need to add the shrimp soup made from the shrimp heads, add salt, starch and soy sauce and stir-fry. Ready to serve.

There are also Shu Qi’s black bean fish and braised pork, both of which look great. As for the Sichuan chefs Wang Junkai and Bai Jugang, forgive me for not liking spicy food, although they are also delicious, delicious and tasty. Then we find time to cook delicious food.