But for Su Zifang, it's not much worse, it's a lot worse.

Since you want to do it seriously, you must show a serious attitude, starting with the soup stock and tea, which is Su Zifang's attitude.

The tea leaves of Kaiyuan Restaurant will naturally not be extravagant enough to prepare the Longjing before the Ming Dynasty, and the quality is a lot worse.

"Is this Longjing shrimp?" Tong Yan was a little curious when she saw this shrimp for the first time.

Shen Anyan smiled and did not explain.

Tong Yan also realized that it was not appropriate for her to ask such a question, so she changed the topic with a haha.

After Su Zifang prepared the Longjing tea soup, he continued to take care of the broth.

The pot is simmering on the fire, and the soup is as clear as white water.

Remove another bundle of choy sum and dispose of all the small branches and leaves around it, leaving only the main branch and the green leaf in front.

"Could it be that he can still make flowers with boiled cabbage hearts?" Tong Yan was a little surprised when she looked at Su Zifang's handling technique.

The boiled cabbage heart also has to be trimmed, which is a bit beyond her understanding.

If you talk about the vegetarian dishes on the table of Guangdong people, there may be hundreds or thousands, but if you can only keep one, nine out of ten people in Guangdong Province will choose boiled cabbage heart.

is also like this, this dish is also a dish in the entrance assessment of the apprentice stove head in Kaiyuan Restaurant, and in terms of statistics over the years, it is more (rè) than boiled shrimp.

"Master Su, don't let the tender leaves affect the taste of this dish when the time comes. Sun Guoxing looked at Su Zifang's action friend (qíng) and prompted.

"Master Sun, it's okay, I'll give it a try. Su Zifang responded with a smile.

Seeing that Su Zifang was sure, Sun Guoxing didn't say much, and continued to focus on the tomato sauce prawns in front of him.

There are a lot of shrimp dishes in Cantonese cuisine, such as boiled shrimp, as difficult as grunt shrimp balls and shrimp cakes, all of which are the most famous dishes in the row, and the tomato sauce prawns are one of the dishes that do not show the mountain dew, and ordinary people only regard it as a dish eaten by children (ài), and will not go to the restaurant to order this dish, but only when they do it do they know how difficult it is to make this dish.

First, remove the shrimp line from the back of the prawns, absorb the water with kitchen paper and roll it in a circle in the flour, then sieve the excess flour and set it aside.

Mix out the sauce with sherry wine, light soy sauce, sugar, rose salt, and tomato sauce, stir well, fry all the shrimp in the pan with oil, and remove them when they are ripe.

Put the ginger and garlic slices into the pot in the original pot, and then pour the freshly fried prawns into the stir-fry several times, press out the shrimp yellow in the shrimp head, pour in the sauce just prepared, and the pot is instantly filled with a rich tomato fragrance.

Stir-fry until each prawn (shēn) is covered with sauce, remove and serve, sprinkle with a few chopped green onions, garnish with a coriander, and finish the prawns in tomato sauce.

Covering with a plate lid to keep warm, Sun Guoxing began to process the oyster sauce kale beef (ròu).

It's also a very common Cantonese dish that is served in many Hong Kong-style tea restaurants, with crispy mustard greens and smooth ròu (cow tee), but it takes a lot of effort to get it right.

Sun Guoxing first cut the beef (ròu) into strips, put ice cubes and chilled it, and then marinated it with rice wine, light soy sauce, egg whites, and corn starch.

Slice the shiitake mushrooms, cut the green onions, garlic slices, red pepper into rings and set aside, and separate the kale leaves and stalks.

(rè) oil slide into the pot into the cow (ròu) slippery, when the oil is medium-cooked, filter the oil out of the pot,

After the seasoning is stir-fried, pour in the mushroom slices and kale stalks and stir-fry a few times, season with salt and oyster sauce, pour back the beef (ròu) and kale leaves, and then use rice wine to boil the pot, introduce the blazing fire, and burn out the wok.

At this point, Sun Guoxing's three dishes are basically completed, just waiting for the final braised goose to come out of the pot.

Su Zifang was still boiling the broth unhurriedly.

More than a dozen cabbage sums have all been cut off from the old stems and excess branches, leaving only the core of the main stem and main leaves, which are troublesome and neat on the plate.

In the mixed Longjing tea, the fine tea leaves are floating in the water, and the prawns have also absorbed enough tea to start the next step of cooking.

Su Zi looked at the heat in the pot, scooped out a part of the broth, put the material bag and the sugar-colored goose into the pot, and officially started to marinate the goose.

Pour the scooped stock into a small (nǎi) pot and bring it to a boil over high heat, then scoop up a spoonful and pour it along the plate.

After blanching each piece of choy sum, it flows back into the pot, and the choy sum on the plate seems to have not changed at all.

Su Zifang was not in a hurry, and continued to pour the soup spoonful by spoonful, and poured the cabbage sum at a different angle from time to time.

"What is he?" Tong Yan didn't quite understand.

"It's weird!" I've been at Kaiyuan Restaurant for a few years, and I've never seen a chef do this.

Shen Anyan didn't understand either, shook her head slightly and said truthfully: "I haven't seen it either, maybe it's something he thought of newly, he always has some special ideas, but fortunately, his performance in the end is very good." ”

"Then wait and see, but I don't think the cabbage has changed at all. Tong Yan's eyes widened in confusion.

Su Zifang put on the achievement of improving concentration, and concentrated on pouring broth on top of the cabbage.

Tong Yan couldn't see the change in the cabbage, but in his eyes, every spoonful of soup he poured down, the cabbage would change some color.

After repeating for more than ten minutes, Su Zifang finally stopped, put the choy sum on a plate, and poured the sauce prepared with fish sauce, light soy sauce and oyster sauce.

This boiled cabbage heart is finally ready to be cooked.

Longjing shrimp is already so familiar to him that he can't be more familiar with it.

Although the tea and shrimp are different from usual, I still feel very good when I get started, and I know how to adjust the heat and time.

"I'm fine on my side. ”

"Why don't you try these two dishes first, anyway, there will be some time for the braised goose." ”

Sun Guoxing's proposal was agreed to by the three of them, and the four dishes were quickly served aside.

Because it's just a competition, there is no such a formal judging session, and it is basically a mutual tasting of dishes.

For Su Zifang, it was actually more like a verification, because the moment he opened the lid, he saw the score of Sun Guoxing's dishes.

【A flavorful and sweet and sour tomato sauce prawns, grade A】

[A dish of oyster sauce kale beef (ròu), which performs well in all aspects, and is rated A+]

If you look at the reviews, you will know that the taste will definitely not be bad.

When I got into it, it was a little different from the dishes I had eaten before.

Shen Anyan was still faintly a little excited, pulled Su Zifang's sleeve and whispered: "That tomato prawn is really delicious." ”

"What about the kale cow (ròu)?" Su Zifang was a little curious, obviously this dish performed well, and it was impossible for Shen Anyan's tongue not to taste it.

Sure enough, Shen Anyan said calmly: "That dish is even more delicious!"

Su Zifang: ......

A long time ago.

Su Zifang and the two were quite calm, but Sun Guoxing was stunned.

In the mouth of Longjing shrimp, the fresh and sweet taste made them almost eat their tongues.

I thought that this had reached the extreme, and I didn't have much hope when I tasted the boiled cabbage sum, but I found that I encountered a bigger surprise when I entered the cabbage sum.

The verdant choy sum looks like it is still raw, but in the mouth it has a crispy texture that is completely different from the one you usually eat.

The delicious and moisturizing flavor made Sun Guoxing and Tong Yan unable to say a word.

He could only look at Su Zifang blankly, and let out a shocked roar in his heart: "He is only in his twenties!

"It must be the reason for that trick just now!"

Sun Guoxing's heart jumped wildly.

After a while, he slowly spoke: "Master Su, may I ask what you did just to deal with this technique?"

Su Zifang was silent for a few seconds and said softly: "Qinglong crosses the river!"