The goal of 2,000 catties of lo-mei made Su Zifang a little difficult, after all, Shi Buyu has not sold so much lo-mei in total since he opened the store.

With a stall in Jingling University, it is only more difficult to achieve this sales within a week.

But when he saw the task reward, he was a little tempted.

After all, for lo-mei, as long as a pot of old lo-mei soup is used properly, it can directly enhance the flavor of Sancheng.

This means that if he can make an A-grade lo-mei, the old lo-mei can taste straight (bī) S-grade lo-mei after it is in his hands. Compared with the salted duck of Fufu Road, the roast goose of the Cantonese restaurant and the lo-mei of Lu cuisine, it is not inferior.

Su Zifang closed the panel and shook his head slightly.

Compared with the sales target of 2,000 catties, he still made the braised soup for tasting first.

After all, this task will not officially start until after entering Jingling University, and the most important thing (qíng) before that is to come up with a good enough lo-mei first.

He had already seen the video of Sauce Cow (ròu), but he didn't have a chance to do it for a while, and after watching the advanced braised soup seasoning tutorial, he had a lot of ideas for improvement, and Suo (xìng) didn't recall it anymore, and was ready to try it out directly according to his own ideas.

After all, with the blessing of high-grade braised soup seasoning and his experience in braised phoenix feet many times, the taste should not be bad.

Su Zifang confidently began to mix the marinade, and the technique he had learned from hundreds of servings of Wensi Tofu's vegetarian soup was also handy for making broth.

Like the master in the video, he first blanched the big bones and chicken racks, then added the roasted dried fish from the ground, and finally poured in the ham, kelp and winter melon before starting the fire and starting to boil the soup.

"Are you going to stew soup?" Zhao Xiaoman watched Su Zi add ingredients to the pot, and said with some curiosity: "Don't sell radish pork rib soup at night, do you change it to fresh soup?"

"No, it's a dashi stock for lo-mei. Su Zifang explained: "The store at Jingling University is about to open, I asked Xie An to come over and taste it first, and if it is not suitable, then improve it." ”

Zhao Xiaoman: ???

In order to save money, others make lo-mei, they can't wait to use water and soy sauce to marinate directly, their own boss this lo-mei, just the soup base uses a few catties of big-bone chicken racks, as well as dried seafood and ham, although the ham is a leftover, but it is also a good Jinhua leg, the cost is really not low.

At this price, I'm afraid that the students of Jingling University will feel (ròu) pain, right?

However, looking at the spices that Su Zifang continued to take out, Zhao Xiaoman's table (qíng) gradually exaggerated. More than thirty kinds of spices were placed in turn, and if she didn't know that Su Zifang was just making braised soup, she would have thought that he wanted to be a Buddha jumping over the wall.

"Are these all braised soup seasonings?" Zhao Xiaoman confirmed again in order to make sure that he had not misunderstood.

"Well, that's right. ”

"These are for frying oil, and these are for stew. ”

"The auspicious three treasures, the two heroes of the pot and the combination of parsley are also used to fry oil. ”

Su Zifang saw that Zhao Xiaoman was interested, and actively pointed out the use of spices in each area.

"Okay. Zhao Xiaoman had nothing to say except nodding.

She decided not to go anywhere today, and she must watch the birth of Suzifang's luxurious pot of braised soup and lo-mei, and want to see how delicious the ròu (ròu) that was smashed with money was!

Su Zifang simmered for four hours according to the video tutorial before closing the lid of the hot pot.

As soon as the lid is opened, the rich aroma attracts the attention of the entire back kitchen.

"What are you doing?" Zhang Zidan had noticed the things that Su Zi had stewed in the pot since noon, but he had been busy and didn't have time to ask, and now that he had free time, he could finally gossip.

"Braised soup. Zhao Xiaoman stared at the pot more seriously than Su Zifang, and immediately replied.

"Barrel bones, butter, scallops, dried fish, codonopsis, astragalus, ......" Mu Fei smelled the taste and silently counted the types of ingredients in the soup, and finally muttered in a low voice: "This soup is more expensive than the soup of Wensi tofu!"

Listening to the voices of a few people in the back kitchen, Su Zifang was also desperate.

The high-grade braised soup seasoning given by the system is this recipe, and there is nothing he can do.

"I'll taste it. ”

Xue Yi was also attracted by the taste of the braised soup, and asked Su Zifang for a spoonful to try.

Taking a sip, he said, "The sugar color is a little too hot, with a little caramel flavor, but it's not serious." The soup tastes very good, the spices are well integrated, full of saltiness and freshness, and on the whole, there is a full-time lo-mei stall for more than ten years. ”

Xue Yi put down the spoon and looked at Su Zifang's eyes a little helplessly.

He also couldn't see the level of his apprentice clearly.

A few days ago, he contacted Xia Hanqiu, and also confirmed that Su Zifang was very average when he fried buns and shrimp roe noodles, and he also felt this way when he taught three (tào) ducks.

This traditional method of teaching a chef by a teacher does not seem to work very well for him.

On the contrary, he was able to improve by leaps and bounds in a short period of time because of the cuisine he was interested in.

After thinking about it, I can only attribute this situation (qíng) to Su Xingchao, a chef who does not play according to common sense passed on this gene to Su Zifang, and gave birth to a chef who also cannot be considered by common sense.

"Forget it, let's see what he can do. ”

Xue Yi smiled and stepped aside to continue watching Su Zifang's performance.

After Su Zifang saw that the braised soup was boiled, he quickly divided it into three parts and put it into the pig's trotters, phoenix feet, and beef tendons that had been prepared.

After boiling over high heat, turn to low heat and slowly marinate.

After mixing the ingredients, different aromas gradually waft out from the three-pot braised soup.

These three ingredients were chosen after careful consideration.

As a fast food lo-mei, the phoenix claw is easy to marinate, and the side dishes and rice are all superb, the price is cheap, regardless of male and female students, they will bring a few to eat if they like it.

Pig's trotters are a feast specially prepared for those who eat well, the pig's trotters just out of the pot are soft and rotten, and after cooling, the skin will be elastic (ròu) tender, full of collagen in one bite, as well as tendons and lean (ròu), rich in taste, delicious, and excellent for supper and snack.

As for the sauce beef (ròu), he deliberately chose the money tendon part in order to make a high-grade lo-mei (ròu) with tendons and ribs inside, which is definitely no problem for word-of-mouth and attracting gourmets near Jingling University.

By the time Xie An arrived, Su Zifang had just prepared the pig's trotters, ox (ròu), and phoenix feet. Coupled with the stir-fry contributed by Mu Fei and Zhao Xiaoman, the whole table looked full of color, which made Yang Qiong drool.

"Taste it. "Although the system has already popped up an A-level prompt when Suzi puts the taste, it is better to hear the feedback from diners with your own ears.

Several people did not refuse, and stretched out their chopsticks to their favorite parts.

"Hmm! It's so soft, it's so moist, it's so fresh!" Mo Mi was like a good student eating pig's trotters.

"It's the best sauce beef (ròu) I've ever tasted, with a distinct, refreshing and sweet texture, and I feel like I can eat a whole cow. Zhao Xiaoman and Yang Qiong glanced at each other and said.

"This chicken claw is more delicious than before, it doesn't have such a heavy soy sauce flavor, the color is purer, and the taste is different, it's not so salty, it's more suitable for empty eating. The first dish Chen Chuyi ate was the braised phoenix feet made by Su Zifang, and now I feel the contrast is even more obvious.

"This must be better than what your uncle and cousin's sister-in-law cooked. No, I'll have to send it to her!"

Chen Chuyi is a ruthless person who does what he says, and immediately took a photo and sent a message, accompanied by a (rè) (qíng) voice: "His sister-in-law, Zifang only learned to make lo-mei today, can you give me some pointers?"

Su Zifang: ......

He decided that he would never mess with Chen Chuyi in the future, this grudge (xìng) character is simply amazing!