Early the next morning, Suzi got up and began to prepare the ingredients.

There are no other dishes that need to be dealt with in a hurry, and they can be made in the evening.

It's just that the fish maw and bird's nest have been soaked at night, and now you need to change the water, and then simmer it in chicken soup in the afternoon, and take it out directly when you use it.

The gift that Xue Xinjian received has been put away.

Probably worried that Su Zifang would not be able to pack, Xue Xinjian was very intimate and directly packaged the gift box before sending it.

One big and one small, it seems that they also remember Shen Anyan's birthday.

Su Zifang couldn't tell the difference between the two gifts, so he simply put them together.

The gift I bought has also arrived, and I asked Yang Qiong to guide me to report a good-looking appearance, which can be regarded as a surprise.

For the whole day, Su Zifang was thinking about what the two of them would look like after receiving the gift from him.

I can't even react when I'm cooking.

But fortunately, the menu products are all A-level, and Su Zifang can reach a perfect level as long as he is not deliberately bad, which avoids kitchen accidents.

Seven o'clock in the evening.

Shi Buyu announced the closing in advance and began to prepare for the birthday party in the evening.

The three-tiered ice cream cake was scheduled to be delivered, and Su Zifang wrote Xue Xinjian's contact information, asking her to come with the cake, and she began to prepare other dishes.

The first thing to deal with is bird's nest.

The bird's nests purchased by Su Lianzheng are the first bird's nest and the second bird's nest of golden swifts from Southeast Asia, and the inventory is not much, only more than ten catties, but the shape and quality are very good.

It belongs to Su Lianzheng's top ingredients, and it is strictly forbidden for Su Zifang to practice cooking.

If it weren't for Shen Anyan and Xue Yi's birthdays this time, I am afraid that with Su Zifang's cooking skills, it would be a year before I had the opportunity to meet.

Although Su Zifang himself does not believe in the tonic efficacy of this high-protein ingredient, as the top eight treasures in the mountains, this is also the most easily accepted ingredient by the public.

In terms of method, Su Zifang did not choose other exaggerated methods, but simply stewed bird's nest with rock sugar.

In fact, another reason is that he has never been exposed to such high-end ingredients before, and he doesn't know how to make other methods.

The washed bird's nest is soaked and torn into strips, and simmered in a pot with rock sugar and longan meat.

Wait until the rock sugar part melts and the water begins to boil, then divide the bird's nest and longan meat, sprinkle with wolfberries, put it in a stew pot and steam it, and wait until the other dishes are completed, and then you can get out of the pot.

Next is the fish maw pot.

This is a well-known dish in Guangdong Province, but Su Zifang has made some changes, from the original soup to the form of jelly pot.

Jelly clay pot is very famous in Cantonese cuisine.

It's not the name of a regular ingredient, it's a depiction of a sound.

When the ingredients are placed in the clay pot, after being baked at a very high temperature, the soup in the clay pot continues to evaporate rapidly and makes a "sizzling" sound, which is pronounced as "jelly" in Cantonese, so Guangdong Province cleverly named it jelly claypot.

It is a method of processing ingredients similar to stir-frying and frying, and is especially suitable for ingredients that are crispy and tender but do not easily get out of the water.

Because the casserole has a strong heat storage function, it can instantly cook the surface of the ingredients, quickly lock in the moisture, and then stir-fry with green onions, ginger, garlic and various sauces, and pour a little rice wine out of the pot to burst into flames, the aroma is hot, and the taste is extremely crisp and tender, so the gel pot is very popular with the locals in Guangdong Province.

In order to make your own fish maw pot also have this flavor.

Su Zifang slices the soaked fish maw and serves it with fresh bamboo shoots, king oyster mushrooms, chicken, and ham.

Roll it on one side of the hot oil at a low temperature and remove it quickly to give the ingredients a richer taste.

The clay pot is boiled hot, pour in a spoonful of oil and shake it evenly, then put more than ten garlic and ginger slices into the pot to choke the fragrance, immediately take out the ginger slices and discard them after the taste, and re-add the fried ingredients just now.

Then pour in the white wine and light soy sauce, pour in a spoonful of the stock, and cover the pot.

The clay pot instantly began to beep, and the jelly sound was endless.

Su Zifang turned to low heat and began to stew the fish maw pot, and prepared the chicken fir and crab roe with ease.

The ingredients are all processed by Yuan Caizhe, clean is basic, and each ingredient is handled just right.

For example, because the chicken fir is too delicate, Yuan Caizhe will not rinse it by hand, but uses lotus leaves to fold into a small brush to brush the soil on the chicken fir clean, and then cut off the older part of the root.

The cutting board must also be made with a ceramic knife to prevent the chicken fir from being stained with other flavors, and to maintain the original flavor after being served in the pot.

As for the crab roe.

The crab paste that has just been put on the market has not yet been cooked, and it flows out of the crab shell like a quicksand bag, and it looks like amber when filled with a full bowl.

The slightly ripe crab roe floats in it like a scrambled egg, and it looks very good.

It is no exaggeration to say that just looking at these two plates of ingredients, Su Zifang felt that he could eat two bowls of rice.

The rice is steamed in the morning and not left overnight, but it is also spread out to absorb the moisture, so now is the golden time for fried rice.

It is loose to the point that the grains are clear but not dry and hard, and when you bite into it, you will have a feeling of springing like a boiled soybean, a little rebound, and after a sharp force, it will break in half, as if it is about to explode in the mouth.

Fried rice is not a problem for Su Zifang, but fried rice with chicken fir and crab roe is a sloppy dish.

Vegetable oil mixed with a little bald butter to heat, first diced chicken fir into the pot to fish, wait until the umami of the chicken fir is completely stimulated, quickly take out, scramble an egg with base oil, break it into egg flower when it is golden brown, and put it out.

Add a small amount of oil, slide the pan slightly to the side, pour in the rice, stir-fry and spread out, immediately pour back the chicken fir and eggs, and finally pour the June yellow ointment and stir-fry evenly, put on a plate, and sprinkle with shallots.

From a few meters away, you can smell the tangy aroma of shallots, mixed with the deliciousness of chicken fir and crab roe.

Put it in the cooler and start making the following dishes.

Butter the frying pan, slice the matsutake mushrooms, spread them directly on the pan and fry them slowly over low heat.

There is the same beeping sound in the pot as in the fish maw pot, and the milky aroma of butter and the unique umami flavor of matsutake mushrooms escape, which is not weaker than the chicken fir crab roe fried rice just now.

Su Zifang felt that if he wasn't a professional chef, he would have been unable to restrain himself and start tasting it.

After the matsutake mushroom is fried on one side and slightly browned in the shape of a grid, it is immediately reversed, and with the precise control of the temperature, Su Zifang determined that it will take about ten seconds for the matsutake to come out of the pot.

Carefully observe the heat and distinguish the flavor of matsutake mushrooms.

At the moment when the aroma is at its strongest, the frying pan is quickly disconnected and placed on a preheated plate without losing the flavor of the matsutake mushroom.

In a blink of an eye, most of Su Zifang's six dishes have been completed, and the remaining choy sum and mullet egg soup are not very time-consuming, and they can be served after a little preparation.

took the time to send a message to Xue Xinjian.

I received a reply as soon as I sent it.

Xue Xinjian: "I'm in the box, what about the people?"

Su Zifang:

He didn't know when Jingling's traffic became so good