Until he returned to Shibu, Su Zifang was still immersed in the happiness of that "horn".

It turns out that the girl's lips are so soft, and the feeling of being kissed is so sweet.

It turns out that the first kiss is such an experience.

"Wait, it doesn't seem like that. Su Zifang was suddenly stunned.

First kisses usually look like that, right?

If you and Shen Anyan are like this, at most you will be kissed, right?

As soon as she thought of this, Su Zifang felt an indescribable emotion in her heart.

The mother and fetus have been single for more than 20 years, but I didn't expect that the first kiss was actually taken by my girlfriend.

It's too subtle!

......

"So is this my first kiss?"

With many small question marks, Su Zifang began to cook red bean and plum soup for the first time.

Making a dessert with the first kiss buff should have a bonus, right?

Knowing that Su Zifang was going to make rice cakes, Su Lianzheng deliberately found a handmade rice cake shop and bought a large piece, and brought back a large bag of seafood. Excitedly inquired about the news: "Son, do you want to make fried rice cakes or rice cake omelettes?"

"Otherwise, make Korean-style hoisin sauce fried rice cakes, your mother loves this. ”

Su Zifang: ???

"I don't do either!"

Seeing that his father had nothing to say, Su Zifang told the truth that he wanted to make red bean and plum soup.

"Does the soup and plum blossom have anything to do with rice cakes?"

"Uh-huh...... Probably because the plum blossoms are made from rice cakes. ”

"Is it delicious to have fried rice cakes with hoisin sauce?"

Su Zifang: ......

He saw that his father couldn't get along with fried rice cakes with hoisin sauce.

"Then I'll make you a copy...... My mom tasted it?"

"Remember to put more seafood! Less rice cakes. Su Lianzheng disappeared into the back kitchen with a teachable expression.

Su Zi put back Su Lian's words, and suddenly felt that the Chinese characters were really broad and profound.

The same is fried rice cake with hoisin sauce.

His sentence is: hoisin sauce - fried rice cake.

But in Su Lianzheng, it seems to have become: seafood-sauce stir-fried-rice cake.

These two readings are two completely different dishes!

According to his reading, it sells for a maximum of 28 yuan a copy, but if it is changed to Su Lianzheng's reading, it will cost at least 88 yuan a copy!

After writing down this story, I went back to making my own red bean and plum soup.

Although Xue Yi's memories did not give the recipe for this dish, the recipe and Pei Mingyuan's annotations were very detailed, and there was no problem even if he started from scratch.

Take out the red beans that have been soaked for half a day and blanch them in a pot over low heat.

Su Zifang paid attention to Pei Mingyuan's annotation, this dish of red beans should be boiled until the sand comes out, so he decided to use the method of heat expansion and cold contraction to speed up the red beans out of the sand.

This is also a trick for handling beans, blanch them in hot water for two minutes, and then soak them in ice water quickly, the skin on the surface of the beans will crack, and it will be easy to get sand when you cook them again.

Of course, you can also add a little white vinegar in advance when soaking, which has a similar effect.

The plum blossom slices were originally to be made with molds, but Su Zifang did not have a proper mold at hand, so he simply cut out the plum blossom shape directly after boiling the whole strip in water, and then slice them separately.

With the primary carving specialization, this little work can still be handled very well.

While waiting for the red bean paste, Su Zifang suddenly remembered that there was no better honey, and hurriedly sent a message to Qiao Xin.

"Do you still have a way to buy the honey you used in the last competition?"

Qiao Xin quickly replied: "No. It was a small jar that Master treasured, and he used it all up for the competition last time. ”

"Master?"

Su Zifang remembered the appearance of You Qing he had seen, and always felt that he was the kind of person who would keep hundreds of millions of hands.

Maybe it's used up, but in fact there are more than a dozen bottles hidden.

"It seems that I still have to take the initiative to visit my dear senior brother when I have time!"

Su Zifang nodded silently, and sent a message to Qiao Xin: "Did the judges say anything about the red bean and plum soup you made last time?"

"Nope. ”

After a pause, he added: "It's too expensive." ”

Su Zifang: ......

Although he knew that what Qiao Xin said was the truth, he still had the illusion of being superior to show himself so directly.

Su Zifang: "Understood." ”

Qiao Xin: "Uncle Shi is making red bean and plum soup? If you don't have rock honey, you can try acacia nectar, which goes well with this dish, if it wasn't for the competition, in fact, we also used acacia nectar before." ”

Qiao Xin had no reservations about Su Zifang's inquiry, and told all the skills of making red bean and plum soup in a few words.

Su Zifang: "Okay, thank you." ”

Qiao Xin: "By the way, Uncle Shi, I want to go to you to learn how to play four doors, I don't know if it's convenient?"

Su Zifang: "Okay, you find free time to come over and tell me in advance." ”

Qiao Xin has helped her a lot for so long, and she has also brought her roommate into the Hanfu Restaurant, not to mention that she also called herself uncle, and there is naturally no problem if she wants to learn a cooking technique.

"Made a delicious dessert, come and eat in the evening. ”

Su Zifang sent a message to Shen Anyan, put down her mobile phone, took honey to make a good taste, put the prepared red bean and plum soup in the refrigerator and refrigerated it, and planned to take it out to make a cool product for the staff during the meal.

Start making seafood, stir-fried sauce, and rice cakes that promise Su Integrity!

To be reasonable, although rice cakes are a traditional Chinese delicacy, it is actually Korean cuisine that makes this ingredient popular all over the country.

One of the most classic is the fried rice cake.

Whether it's hoisin sauce or hot sauce, it's the signature dish of Korean restaurants.

Su Zifang has naturally eaten it, especially a few days ago, Shen Anyan kept thinking about eating fried rice cakes from a Korean restaurant.

Su Zifang decided to tell her with practical actions that the food she made would definitely be better!

However, Su Lian Zheng ordered not ordinary fried rice cakes with sauce, but real fried rice cakes with hoisin sauce, which were a little different to make.

The hand-made rice cakes bought by Su Lianzheng need to be boiled first and then cut into sections.

All the seafood in the store was taken out, including blue crab, prawns, crayfish, abalone, sea white, mussels, squid, and cuttlefish cakes, cleaned and marinated in white wine to remove the fishiness, and set aside for later use.

Start mixing the stir-fried sauce.

As a chef, it's natural to have to make your own blends.

Make a base of chili powder, add sugar, brown sugar, soy sauce, and sesame oil, and stir well, and a stir-fried sauce with moderate sweetness and spicy color is completed.

Cut the onion and green onion into pieces and pat a few cloves of garlic.

Suzi put the pot and pour the oil, first boil the pot with green onion and garlic, add the rice cake and stir-fry, then pour in the sauce and start to simmer.

When the rice cakes are cooked, the cleaned seafood is added in turn, and almost the moment they are put into the pot, there is a beautiful fragrance.

The shrimp and crab quickly turn pink, the squid curls and shrinks together, and each piece of meat is covered in sauce, making it look particularly tempting.

【A luxurious plate of fried rice cakes with real hoisin sauce, grade B+. 】

Su Zifang was quite satisfied with this result.

At least there won't be a situation where the car rolls over the first time you cook, and now it's up to you to see what everyone's opinions are!