It was already a little late after finishing the dishes, and Su Zifang was embarrassed to send a message to Ye Jiawen, so he just recorded a video.

The next day, as soon as breakfast business ended, he couldn't wait to send his questions.

This time, Ye Jiawen did not reply in seconds, and it took about two hours before he sent a voice.

"My friend said that this point you focus on is a bit unique, and he doesn't know it, why don't you try two more?"

"Do more?" Su Zifang didn't quite understand what the name had to do with doing more, so he sent a screenshot to Shen Anyan and asked him how to reply.

"Okay, I see, thank you, Master Ye. ”

Shen Anyan quickly sent a string of texts.

Su Zifang: ???

What does he know? He doesn't know anything!

Without waiting for him to ask, Shen Anyan sent a second message.

"People think you don't do much and think too much...... If it's okay, don't ask, practice your craft. ”

"Uh......" Su Zifang saw this sentence and understood what Ye Jiawen meant.

It's just that he is really curious, why the method is the same, one is called steaming and the other is called oil splashing. You must know that he really thought that the oily carp was to be sliced and made like oily noodles after boiling water.

But turning his head and thinking about it, what Ye Jiawen said makes sense, the name is indeed not very important, anyway, the menu is a mouth, and it is not certain what to write at that time, the key is to have good craftsmanship.

The carp that Su Lianzheng purchased in the morning is half a catty size, which is a standard two-year-old carp with few thick spines (ròu), which is most suitable for making this oily carp.

Su Zifang plans to make two according to yesterday's treatment method for everyone to taste, and then decide which one to teach Li Fuan.

Anyway, they all had to be tasted, and Su Zi Fangsuo (xìng) arranged the staff meals as dead noodles, spicy soup, and oily carp and yu dishes (tào).

The dough used to make the dead bread is pulled directly from the dough from which the gluten is washed.

Roll it out into a round cake casually, brush it with a layer of oil in the iron pot (rè), put the rolled dough cake in, and cook a pile of dough cakes in less than ten minutes.

It's different from Ye Jiawen.

Su Zifang stewed mutton bones and beef and sheep (ròu) in the pot next to him early in the morning, and boiled until now the bones are broken (ròu), not to mention the bone marrow, even the bones have been boiled, and the air is full of the fragrance of this mutton soup.

It took a while to wash the noodles, but with his own hand strength and noodle mixing skills, Su Zifang believed that this gluten must be delicious.

The soup pot is bubbling, the prepared side dishes are put into the pot in batches, and the filtered noodle soup is poured into the stirring constantly, and in an instant, the soup is thick and fragrant, and the prototype of Hu spicy soup has appeared.

Finally, season it, pour in soy sauce and gluten, stir well, and bring out the whole basin, which makes the table shake a little.

Finally, there are two oily carps.

It took him more than ten minutes to clean up the two fish, and there was no neatness for the chef in the video.

He learns the action in the video to deal with fish scales, only to find that it is not like that at all.

Carry the fishtail with two knives left and right.

There are a lot of fish scales, but there are more on the fish (shēn), and the fish is crossed from the back, not to mention that the scales do not come down, and the dorsal fin of the fish is shaved off.

No way...... This fish is a waste.

Got a new one, honest and the stupidest way to deal with it.

After cutting with an oblique knife, the water in the pot is just boiling, and Su Zifang puts the carp cut with an oblique knife on the steamer basket and starts steaming.

Carry another peony knife-treated fish tail and blanch it in boiling water for a few minutes, and directly take it out and put it on the plate.

Cooking wine and ginger slices are added to both the blanched and steamed fish, but for the sake of good presentation, Su Zifang still chops shredded green onions, ginger and dried peppers and sprinkles them on the fish (shēn).

The oil in the pot is slightly cooled after burning, and the fish (shēn) is poured with a small spoon, and the green onion and ginger are instantly fragrant.

Finally, a few drops of sesame oil and light soy sauce are dropped, and a plate of peony flower knife oil splashed with carp is out of the pot.

The other one is also handled in the same way, and they are brought to the lobby together, and everyone is waiting outside to taste it.

After serving the soup and holding the bun, Su Zifang was relatively satisfied with the Yu dishes he made for the first time.

After a bite, the wheat cake exudes aroma, and then you take a sip of the fragrant and refreshing spicy bone soup Hu spicy soup, and the whole person floats in the air.

Others also rarely did not complain.

Even Chen Chuyi was surprised to praise Su Zifang's (tǐng) cooking today.

However, Xue Yi saw that Su Zifang was a little floating, and silently mended the knife: "If such a simple dish can't be cooked well, then it's better to go home and farm." ”

Su Zifang's hand stretched out to the oily carp stopped in mid-air, and he raised his eyes to look at Xue Yi with a look of grievance.

"The dead noodles and noodles are too soft, not suitable for soup. ”

"Hu spicy soup is barely strong, you are qualified, but the ratio of pepper and chili powder can still be adjusted, and now the aftertaste is too spicy and not mild enough. ”

"Oily carp is exactly the same as steamed sea bass, there is no taste deviation, and the ingredients are wasted. ”

Xue Yi continued to drink the soup after commenting, as if the person who spoke just now had nothing to do with him.

Su Zifang put it in his mind, but suddenly the thick fog dispersed!

When he was cooking just now, he felt that there was something wrong, but he never figured it out, and now Xue Yi only reacted when he mentioned it.

He made a dish of oily carp according to the method of steaming sea bass, and it would be strange if it was okay.

It seems that the news sent by Ye Jiawen in the morning is also like this.

"Boss Su, you didn't season it right. Xie Guang suddenly spoke.

"Vegetable oil is used for oily carp, but you use lard, and the taste is light. ”

As soon as Xie Guang added this, Su Zifang instantly understood what was wrong with the oily carp he made, and after thanking him, he hurriedly returned to the kitchen and boiled water again to make one.

When it was brought out, Xue Yi and Xie Guang nodded in approval, and finally let Su Zi relax.

At this point, he can finally teach Li Fuan these three dishes.

After sending WeChat, Li Fuan appeared at the door of Shibu in less than twenty minutes.

"Boss Su, I'm here, it won't affect you, right?"

"It's early, two hours, that's enough. Su Zifang replied simply, asked Li Fuan to change into a chef's uniform, and took him into the back kitchen.

"I've learned all three dishes, I'll teach you all of them today, and if you don't know how to cook them later, just come back to me." ”

"No, no, it's too troublesome, Boss Su, you do it, I'll learn it again, record a video, go back to practice, I'm clumsy, it's not good to waste ingredients in the store every time." Li Fuan smiled and set his phone into video mode and fixed it to the side.

"Okay. It's up to you to make it convenient. ”

Su Zifang took out the ingredients and explained them in detail.

"When mixing the dough, you should be steady, not kneaded, keep a good speed, gather the flour, and then knead it into a ball. ”

"Yes, then you can take it down and keep it to make dead bread, and knead the rest for ten minutes to make gluten. ”

"The soup must be boiled until the bones are broken, so that the soup tastes rich......"

Considering that Li Fuan's foundation is not enough, he also deliberately explained in a detailed way such as the size of the heat and how to cook the pot.

It took more than an hour to finish the whole story.

"Okay, that's all for Uncle Li, these three dishes are finished, if you don't understand, feel free to ask me, but I don't look at my phone when I'm in business, and I may reply later." ”

"Thank you! Thank you!" Li Fuan thanked excitedly for more than ten minutes, and if he hadn't received a phone call urging him, he might have continued to thank him.

"Hey, why is there an extra three hundred yuan here?" Chen Chuyi took care of the front desk, and suddenly found that there were three more banknotes next to the flower pot.

Su Zifang remembered that Li Fuan deliberately went to the counter to take a look before leaving, and couldn't help but shake his head: "What a simple man!"