Su Zifang pushed back the ingredients in front of him separately to indicate that he had cleaned them.

Kong Yan and Mu Fei also said that the shrimp had been fully processed, Zhao Xiaoman's dough was put aside for noodles, and Zhang Zidan's rice noodles were also prepared, and the viscosity was tested.

"No problem. Su Zi watched the time and nodded to indicate that the cooking stage could begin.

During the practice stage, Su Zifang was reluctant to use Longjing shrimp, so he put the shrimp to be used into the prepared tea and raised it, and wiped the ingredients for making tempura later and put it aside.

Both of his dishes require the shortest possible time from the completion of the dishes, so there is no need to rush to start after preparation, Su Zifang began to play his role of maneuver to see if there is anything that needs his help everywhere.

Zhang Zidan is picking lobsters (ròu), and the two flower dragons look big (tǐng), and the ones that are picked down (ròu) are not enough to fill a bowl.

"Boss Su, help deal with the stuffing. Zhang Zidan saw Su Zi let go and immediately handed over a piece of seven thin and three fat five flowers.

"Good. ”

Zhang Zidan's lobster balls in soup originated from Cantonese cuisine, and the original method was to cut the lobster into sections, wrap it in starch and fry it, and then thicken it with broth to collect the juice.

Considering that the banquet dishes should not have too many dishes for the guests to dehull and remove the bones (cāo), Zhang Zidan deliberately removed the lobster (ròu) and referred to the practice of lion's head.

The lobster (ròu) is diced into small cubes, mixed with the five-flowered (ròu) puree to make balls, and then fried and steamed in soup.

Knowing the importance of his work, Su Zifang did not dare to slack off, and after removing the skin, slicing and dicing it, he chopped it with a knife in both hands, turning a piece of (ròu) into a bowl of (ròu) puree in less than five minutes.

"How long will it take to get stock?" Zhang Zidan looked at Mu Fei.

"Fifteen minutes. ”

Because Mu Fei was fascinated by practicing boiling soup stock before, he contracted all the soup in the store, and he was directly responsible for everyone's base soup during the competition.

Hearing this time, Zhang Zidan estimated his progress, put the lobster balls aside and began to prepare the other two dishes.

Because the steaming and cooking soup of rice noodles are directly seasoned and put in the pot, Su Zi went to Zhao Xiaoman's side to start helping.

Because the shrimp lines are all cleaned, Zhao Xiaoman's drunken shrimp has begun to soak, and you can imagine the taste after serving by looking at all kinds of spices and suzi in the jar.

"You're not in a hurry over there?" Zhao Xiaoman took the time to ask.

"Fortunately, mine is all fast food, and I am mainly responsible for making the start. Su Zi said honestly.

"Then you help me deal with the steamed eggs, I'm too busy making dumplings. ”

Zhao Xiaoman gestured with his eyes to the shrimp and eggs placed next to him.

"Good. Su Zifang immediately stepped forward and began to work (cāo).

As an egg dish, steamed eggs appear second only to tomato scrambled eggs in Chinese family tables in the frequency of appearing, and are a home-cooked dish suitable for all ages.

And the grade follows the person, the rich and noble can make steamed eggs with sea urchins, and the family background can generally make steamed eggs with shrimp, and no matter how poor it is, you can also make a bowl of steamed eggs alone.

Suzi has a wealth of experience in steaming eggs, and it is even more handy to deal with.

Handsome one-handed open eggs, beat all 12 eggs, add salt and pepper and mix well with warm water, sieve and then put them into a clay pot and put them in a steamer.

There is also a tip here, that is, when steaming the eggs, put warm water, which will reduce the temperature difference between the inside and outside, and make the steamed egg custard more smooth and delicate.

After putting these away, Su Zifang began to process the shrimp.

The peeled shrimp is spread flat on the back and then changed into two layers with a flower knife, which is what Kong Yan taught him during his chat, which can make the shrimp look like a flower after steaming, which is most suitable for garnish on steamed eggs.

After he dealt with these, Zhao Xiaoman's jade shrimp dumplings were almost wrapped.

Because of the mixture of flour and all-purpose flour for the skin, and the addition of spinach juice to the other dough, the whole dumpling skin is as white and green as jade, and the transition between white and green looks very good.

"You're not in a hurry to do yours?" Zhao Xiaoman couldn't help but ask when he saw that Su Zifang still had the heart to take a look at Mu Fei's grilled shrimp.

"There's no hurry. ”

"The rules of the re-examination are different, and they must be followed by the complete serving process of the banquet. So I have to come according to the time, my dishes are very fast, I can't make them in advance, so let's take a look at yours first. ”

"Okay, then I don't care, I'll keep busy. Zhao Xiaoman took another steamer, covered it with a steaming cloth, put the dumplings on the table, and began to pay attention to the condition of the drunken shrimp (qíng).

Mu Fei saw Su Zi put it over, and waved his hand easily: "It's all done, it has been marinated with green onion and ginger water and rice wine, and a knife has been made at the junction of the shrimp shell to ensure the flavor." I tried to make one of the shrimp cakes just now, and it's delicious, you can taste it. ”

Su Zifang took the shrimp cakes and saw that Mu Fei was still flipping the prawns skewered on the grilling net, and the slow roasting over low heat had a different kind of fresh fragrance, and the cyan shrimp (shēn) slowly revealed the orange-red color.

The shrimp cake in the hand is different from the Cantonese-style shrimp cake, like a pie, golden and crispy on the outside, and it is served with a sweet and sour sauce on the side.

When you bite into it, you will have a rich aroma of noodles, shrimp, and a hint of nine-story tower, lemongrass and lemon.

He even had the feeling that he was now on the beach in Phuket, full of sunshine and the impact of Savadika.

Su Zifang: ???

"That's what you just did by watching the tutorial?"

"Hmm...... What's wrong...... yes, isn't it good?"

"I just tasted one, it's not a big problem?" Mu Fei scratched his head.

"You haven't made Thai shrimp cakes before, how do you make them so delicious?" Su Zifang couldn't understand this (cāo) work.

The prompt displayed on the system panel has not been completely closed, and you can still see the system's evaluation of this dish.

[A plate of Thai-style shrimp cakes with a little creativity, rated A.] 】

Su Zifang didn't want to speak.

The dishes I usually make for the first time are B-grade or lower, and the evaluations are mostly "looks okay", "the heat is not right", "the seasoning failed", where is it a bit creative to start like Mu Fei......

It's a pity that he has always felt that his talent is higher than Mu Fei's, and now it seems that this may also be an illusion.

"It's okay, it's just a little surprised, it's delicious, come on!"

Su Zifang went back to prepare his tempura as if he was fine, and he did it twice, and his performance couldn't be worse than what Mu Fei did for the first time, right?

When passing by Zhang Zidan's cooking table, Mu Fei's soup stock had already been delivered.

I saw that she skillfully mixed (ròu) with lobster, added egg yolk and a little salted duck egg, then added pepper, salt, cooking wine, light soy sauce, stirred until strong, and then formed a spoon-sized balls into an oil pan, fried until set, then fished out, and began to prepare the final process of lobster balls.

Next to him, Kong Yan saw that he was still observing other people's (qíng) conditions, and after wandering around, he came to the side (shēn) and reminded him.

"Boss Su, you should hurry up, otherwise you will have to leave the food quickly after the drunken shrimp is ready, I am worried that you will not have time, and it has been more than forty minutes now, and there is not much time for you." ”

"Okay, right away. The motorizer Suzi put it back in front of his cooking table, took a deep breath and began to perform.