The next day, Su Zifang pretended to update the software and bought the software produced by the system.

Although I didn't see any direct effect, the turnover in the morning did increase by nearly 10%, which made Su Zifang believe a lot in the reliability of this software.

And what's even more convenient is that he can add stores directly through the system.

I was about to add a product of lo-mei, but after thinking about it, I stopped.

Anyway, I haven't received the reward for improving the ratio of 100-year-old brine and spices, so I have to go to Jingling University again, and it will be too late to join when the time comes, and it will save others from arousing suspicion.

And according to Yang Qiong's feedback, Wang Su's current knife skills have been practiced well, and he can just go to see if he can start the next stage of teaching.

Su Zifang practiced three whole pigeons to remove the bones, and suddenly thought that Su Lianzheng complained in the morning that he didn't use ducks to cook recently, and he started laying eggs in the store, urging him to make three (tào) ducks and eat them.

The batch of ducks bought by Su Lianzheng was transported from the Gaoyou area, with brown feathers and black spots and blue and black wings, and they were in excellent condition.

"Why don't you try salted duck eggs?"

Su Zifang suddenly remembered that he still had a reward for salted duck eggs that he didn't use, and happily took out the duck eggs that Su Lianzheng had hoarded these days from the refrigerator.

The eggshell is white and green, and the size is huge, which is suitable for making salted duck eggs at first glance.

Speaking of which, egg products are really the most popular among Chinese diners, whether they are fried, boiled, stalled, or slipped, they can always find a suitable way to eat.

Moreover, there are Songhua eggs in the north and salted duck eggs in the south, both of which are mouth-watering (yù) dripping existences.

Su Zifang thought about these two eggs, and the saliva secretion speed was a little faster.

"Why don't you make a pot of preserved egg lean (ròu) porridge at noon? ”

After finishing the pickled salted duck eggs, I just went to make porridge, which is delicious!

Su Zifang opened the video, and the master began to explain how to make salted duck eggs.

First, wash the duck eggs with a brush to ensure that there is no dirt left on them, and then soak the duck eggs in a solution mixed with white vinegar and water.

This step is to allow the eggshell to soften and better absorb the salt.

During the soaking period, the master took out a piece of yellow clay...... Su Zifang swears that this is the first time he has seen the master take out something that doesn't belong in the kitchen in the kitchen since he watched the video for so long!

Yellow mud is roasted (rè) on fire, crushed, mixed with white wine and water to make a pot of mud, and then poured in salt, fried and crushed star anise, cinnamon, and Sichuan pepper......

"I'm playing with mud in the kitchen?" Su Zifang looked at the master's (cāo) work in amazement.

Then, the master wiped the soaked salted duck eggs, covered them with mud, and put them into the jar next to them to stack them layer by layer.

Finally, pour all the remaining mud into the jar and seal it.

Forty days later.

The picture is a transition, the master takes out a salted duck egg from the jar, cleans it and steam it in the pot for eight minutes, takes it out and cuts it, the orange-red egg oil flows out along the incision, the egg white is white and tender, the egg yolk is sandy, and it looks like it can be paired with a bowl of porridge.

Su Zifang closed the video and swallowed his saliva.

No, he can't bear this wave!

Just do it.

cleaned the duck eggs as in the video, poured white vinegar and water, and stole a bottle of Red Star Erguotou from Su Lianzheng's wine cabinet.

Everything else is ready, and the loess can stump Su Zi to put it.

The bag used in the video just now knew that it was finely screened at a glance, and the soil was delicate, and there was really no way for me to make such a piece of loess for a while.

After thinking about it, Su Zifang found Yang Qiong: "Do you know where to sell loess?"

Yang Qiong: ......

"What are you going to do?"

"To make salted duck eggs, lack of loess to adjust mud. ”

"Our school has ...... Why don't you ask Xie An to get some. ”

"Find him to ......"

Su Zi suddenly thought of his partner's profession halfway through his words, and instantly understood.

As soon as the College of Agriculture was such a tall college, he knew that this kind of thing was indispensable as soon as he heard it, and he threw an approving look at Yang Qiong, and Su Zifang dialed Xie An's phone.

"Where's it? A taste of lo-mei? Just right, help me get a bag of fine loess back, and invite you to a big meal at noon!"

"What else can I do to make salted duck eggs, is it difficult to repair a pigsty!"

"Okay, that's all. ”

Three sentences to get Xie An, seeing that the loess is no problem, Su Zifang happily prepared a way to improve the lo-mei.

The hundred-year-old halogen was received.

An ordinary white porcelain jar was filled with jelly-like gelatinous objects, and Su Zifang knew that this was a manifestation of the excessive amount of collagen in the braised soup.

Scoop out a spoonful, the condensed braised soup is as amber as transparent glass, Su Zi took a bite, only to feel like jelly just taken out of the freezer, trembling.

Soon on the tip of the tongue to dissolve, forming a delicious and mellow soup, over the taste buds, a precipitated for many years of umami surging out, on the richness of the taste, this bite, Su Zifang tasted at least dozens of spices and ingredients unique to the taste.

Let Su Zifang sigh that the braised soup he made before was more than this pot of water.

I really don't know where the system got such a jar of braised soup, if you use this soup to make soup dumplings!

Su Zifang was a little unimaginable.

"Forget it, seasoning matters. ”

Starting with the ratio of marinated soup seasonings, Su Zifang instantly understood where some of his previous problems were.

Although it is also a marinade prepared according to the recipe in the video, the taste is indeed good, but it is the disadvantage season.

If the previous braised soup was eaten all over the world, now Su Zifang can proudly say that the lo-mei of a product of lo-mei can be done all year round, and the flavor is different.

(chūn) light, summer fresh, autumn thick, winter supplement.

Take out the spices, Su Zifang doesn't need to review the video, and there is no need to weigh it extra, just grab and shake it by feeling, which is a certain amount.

The whole thing should be washed with water and put it directly, the crushed one should be hung with a gauze net to prevent pollution of the soup, the sugar color should be added in batches according to the sweetness and the amount of vegetables, and the brine oil should be decanted according to the different types of ingredients......

He is so professional in mastering the essence of braised soup seasoning.

A pot of braised soup was boiled, and the others returned to the kitchen.

"Hey, it's so fragrant!" Mu Fei had the most sensitive sense of smell, and shouted as soon as he entered the door.

Xue Yi noticed the boiling braised soup in front of Su Zifang, stepped forward and slapped a spoonful, and showed a look of shock after tasting it.

When he tasted the braised soup before, he just felt that Suzi had a talent for lo-mei, but now that he tasted it, he felt that the word talent was no longer enough to describe him.

The ancestor of the lo-mei stall appreciates the rice and eats about the same.

How old was this, and the soup he made was much better than the one he had ever seen at a state banquet.

"Could it be that I've been wrong all along? Xiao Su, this kid's best thing is not stir-frying, but lo-mei?"

"But his Wensi tofu and Longjing shrimp are also of good quality, shouldn't they!"

Su Zifang didn't know that because of his own pot of braised soup, Xue Yi fell into a deep entanglement, and when he saw Xue Yi's table (qíng), he thought that this pot of braised soup could not satisfy Xue Yi.

不 (jìn) gives birth to the meaning of retreat: "It's over, even the system can't save this pot of braised soup, it seems to be cold ......"

When he looked up again, he saw Xue Yi looking at him with a smile on his face.