"Are you sure about the Red Chamber Banquet?" Su Zifang hurriedly confirmed with Shen Anyan.

"Hmm, what's wrong?" Shen Anyan was a little puzzled, but quickly reacted that Su Zifang was at the Jingling Hotel.

"Where are you?"

"What's the problem?"

"They're doing a banquet in the Red Chamber, I think...... Hmmm......"

Su Zifang didn't say the rest of the words, but Shen Anyan, who was smart about Bingxue, still guessed a few points.

"Do you think they might serve it with hemp ginger and the chef at Jingling Hotel?"

"Well, maybe. ”

Su Zifang did not completely deny it.

Shen Anyan's news was sent quickly, which made Su Zifang silently surprised.

"They have already told my dad that there is a tasting competition today, and there will be two copies at that time, and I hope he can do a blind tasting on the judges. ”

Su Zifang: ......

He suddenly felt that this was a situation calculated by the system.

In order to create a situation for himself and Shen Anyan's father to get closer, he even did this kind of thing.

There was a moment of silence.

It was Shen Anyan who broke the deadlock first: "It's okay, you can just talk about it when the time comes, anyway, my dad doesn't pay much attention to these, so feel free." ”

There was nothing else to say after chatting a few words, and the two simply went their separate ways.

Su Zi was relieved, but he was holding a thread, not knowing when Chai Yutang planned to announce the news.

Once announced, Ma Jiang and Chen Cun will definitely have some influence.

whispered to Xue Yi about it, but found that Xue Yi looked calm.

"It doesn't matter. ”

Seeing that Su Zifang still had some questions, Xue Yi opened his mouth to explain: "What kind of dishes did Ma Jiang do when he was in Jingling Hotel?"

"The Red Chamber Banquet. ”

"So what's going on now?"

"The Red Chamber Banquet. ”

"Then what else do you have to worry about? Ma Jiang's performance here is like a fish in water. ”

Su Zi was stunned for a few seconds and slowly spoke.

"I'm not worried about hemp ginger. ”

"I'm worried about Shen Anyan's father!"

Xue Yi suddenly realized something, and his face was a little solemn.

Indeed, the biggest problem with blind reviews is the taste and choice of diners.

After Ma Jiang went to eat silently, many old diners who recognized Ma Jiang also followed, except for those who came far away less often, and those who were closer almost regarded Shi Bu as their own canteen.

After all, compared with Jingling Hotel, the price of food is much cheaper.

The same lion's head and squirrel osmanthus fish can easily cost hundreds of yuan for a full meal at Jingling Hotel, but it is only a few dozen years old when you are silent.

Rounding up is almost equal to a 5% discount!

So that's what attracts regular diners.

But all the other dishes are a la carte, but the Red Chamber Banquet has no diners to ask.

There are only two possibilities for this scenario.

Diners who come to eat without saying anything don't need to eat a feast.

The Red Chamber Banquet produced by Jingling Hotel can retain this group of diners!

Judging from Chai Yutang's courage to confidently let Chen Cun compete with Ma Jiang, Su Zifang felt that the second reason might be more.

A chef who has studied with Ma Jiang for three years and can be recognized will not be bad.

As he spoke, the dishes on the table had already begun to be prepared.

The complex dishes are all pre-prepared and either blanched or grilled.

Ma Jiang has an extra duck in his hand.

Although the ducks in autumn are the most tender and fat, Su Zifang can't remember any dishes that need to be made with a whole duck.

Roast duck?

The scene of Ma Jiang studying in Liu Ji Roast Duck before resurfaced in Chu Ci's mind.

It's just that this dish is obviously not from the Red Chamber Banquet, is it really okay?

Just thinking about it, Ma Jiang's movements made him a little incomprehensible.

After the duck is gutted and cleaned, the whole duck is put into the pot, and the green onion and ginger are sliced and cut into sections, and then placed directly in the duck belly and pot and start to cook directly.

Is this a duck soup?

But I didn't see the bamboo shoots dry!

Su Zifang looked at Xue Yi in surprise, and didn't understand what Ma Jiang was doing for a while.

"Steamed duck brewed with wine. ”

Xue Yi didn't hesitate, his eyes swept over the wine brew on the table and said the dishes that Ma Jiang was going to make.

said that he also helped Suzi put a lesson by the way.

In the sixty-second episode of "Dream of Red Mansions", Baoyu's birthday banquet did not invite Fang Guan, Fang Guan himself was angry in the house, and later asked someone to make dishes and send them over, including this wine-stuffed steamed duck.

This dish uses autumn duck as the raw material, with ginger and green onion to remove the fishy smell of duck meat, and then pickled with wine, the final product is sweet and soft and glutinous, which is a very nourishing dish.

When Xue Yi said, Ma Jiang was not idle, and took advantage of the effort to prepare the wine.

Jingling Hotel's sake brewing does not have time to brew by itself, and it is all the same canned sake that is bought.

Ma Jiang first pour out one of the parts, filter out a part of the water, make it thicker, wait for half an hour, the duck meat is all boiled, and then take out the duck meat to remove the bones, leaving only the duck part.

Mix the brew and duck meat that you have just cleared, knead them constantly, and add a spoonful of the sauce from time to time.

The juice is often used in cooking, which preserves the flavor of the wine to the greatest extent and further removes the fishy smell of the duck meat.

After Xue Yi explained, Ma Jiang also ended the kneading process, poured out the juice that had just been filtered, and sealed all the duck meat in the wine.

On the opposite side, Chen Cun's dishes are also halfway ready.

An elbow simmers in a casserole, with a few pieces of ham on the side.

From time to time, Chen Cun fished some ingredients from the pot and replaced them with new ingredients.

Every move is very fast.

It takes almost a few seconds to remove and add it.

Su Zi looked at the sharp eyes and saw that the ingredients that Chen Cun replaced were red dates!

Looking at the elbow in the pot, I suddenly understood what kind of dish this was!

Ham stewed elbow!

A dish that can also be called a big dish in the Dream of Red Mansions.

This is a dish that also exists in reality and has been handed down to this day, and it is called gold and silver hoof in the Jianghuai region.

In addition to the elbow and ham, add shiitake mushrooms, bamboo shoots, sesame oil and various spices and simmer slowly over low heat until the ingredients are crispy.

After the dish, the elbow is sticky but not greasy in the mouth, and the ham has an excellent taste, this dish is not only delicious, but also appetizing and spleen, beautifying and nourishing the skin, and is a delicacy suitable for all ages.

It's just that Su Zifang didn't expect that Chen Cun would actually choose to make this dish.

If you know that it takes three hours, I am afraid that it will take more than half an hour on this dish.

This is still only counting the time under normal circumstances, and it will take nearly an hour to say that Chen Cun has his own unique processing method.

Is this a dish to bet on the final score?

Su Zifang was a little unsure.

Although there are many banquet dishes, there are also differences between main dishes and side dishes.

Usually it is the most expensive dish, but sometimes it becomes the chef's most attentive dish.

And the ham stewed elbow can afford to support the main course of a banquet in terms of the quality and status of the dishes.

Looking at Ma Jiang again, he is still handling the duck unhurriedly.

After marinating the duck, cut the duck into cubes, decant all the juice just now, open another bottle of wine, only take glutinous rice and duck diced meat mixed together, put on a plate, and put it in the steamer.

The final step of this dish is still handled so carelessly.

It feels like you're winning!