Su Zifang didn't react for the first time, but the system popped up the panel leisurely.

[The gourmet illustrated book is being entered.] 】

[The Yellow River carp has been entered into the gourmet illustrated book, and the host can check it in the menu. 】

[Main Quest (Food Illustrated Book): There are still many precious ingredients in this vast land that are not known to the world, please collect and add them to the Food Illustrated Book, and complete the task to get a surprise reward (2/10)! 】

Su Zifang instantly cheered up.

It wasn't because Xue Yi exclaimed, but because the ingredients sent by Li Fuan could actually be entered into the food book.

You must know that the last ingredient to win this award was the fresh river shrimp raised with Hupao Mountain Spring mixed with Longjing tea rhyme.

This made him attach great importance to the Yellow River carp sent by Li Fu'an.

"Dad, slow down!"

Su Zi stepped forward to help Su Lianzheng pick up the box and carefully put it on the table.

This is a precious ingredient, be careful, be careful!

Xie Guang saw that Su Zifang was so cautious and a little incomprehensible: "Boss Su, isn't this a carp? Why are you still so careful." ”

"This is not an ordinary carp, if you read it correctly, it is an authentic first-generation Yellow River carp. Xue Yi looked at the few swimming fish in the box and spoke.

Remembering that Xie Guang was a white case, and he didn't know enough about these ingredients, Su Zifang took the initiative to introduce them.

The Yellow River carp is one of the four famous fish in China, and because of the water pollution of the Yellow River, the reason for overfishing is very small in the wild at present, but the farmed carp has lost the characteristics of the Yellow River carp because the species is not pure enough, and has become an ordinary carp.

The carp in the box had golden shining scales, bright red fins, and crescent-shaped spots of many small black dots on the back of the scales. Raw in the box. It should be the first generation of the Yellow River carp with extremely high purity, and it is also the species closest to the wild Yellow River carp.

If you want to make an analogy, it is probably equivalent to the level of Longjing shrimp.

When these words came out, a smack instantly sounded around them.

They don't know the value of the Yellow River carp, but the price of Longjing shrimp is just after (shēn), but they can see it clearly.

"It's hard for him to get such good fish, these fish are worth a lot. Xue Yi said with emotion.

Su Zifang wanted to stay, so he immediately called Li Fuan.

"Master Li, I just opened the box and found that the fish you gave me is too valuable......"

Before he finished speaking, Li Fuan's voice came.

"Boss Su, this fish is what I asked my hometown friend to buy on the farm, it's not expensive, it's only more than 30 pounds, it's not much money, you keep it to cook well! ”

Li Fuan hurriedly hung up the phone, and Su Zifang stood a little messy in place: "He said that this fish is thirty-one catties on their side." ”

Xue Yi: ......

Others also have an unbelievable table (qíng).

"He's driving, and you'll talk to me later......" Su Zifang continued.

"If the farmed ones can have this quality, we can consider long-term cooperation, and the quality of this carp is much better than that sold on the market. Xue Yi handled more ingredients than Su Zifang had ever seen, and he could see the quality of the carp in front of him without a system, so he looked directly at Su Lianzheng.

"Wait for the feedback here, and I will immediately contact the delivery there. ”

Su Lianzheng is also unambiguous, whether he opened a dry goods store before or is now in charge of Shibuyu procurement, he has no low requirements for the quality of ingredients, and ensures the quality of Shibuyu's dishes.

It didn't take long for Li Fuan to call back, and after chatting a few words, he told Su Zifang the phone number of the carp breeding factory.

"Thank you, Uncle Li. ”

"Hey, you're welcome, without your help Boss Su, I wouldn't have been able to learn to cook. It's not a hassle, it's not a hassle. ”

Hanging up the phone, Su Lianzheng immediately contacted the other party to discuss the order.

Su Zifang looked at the carp in the box and was a little moved.

The taste of the oily carp made by myself with ordinary carp is not yet A-level, if you replace it with Yellow River carp, is there a chance to rush to the S level?

But after thinking about it for a few seconds, I still didn't dare to try it with such a cherished ingredient.

Although Li Fuan said that there are a lot of fish on their side, he is not sure about the quality (qíng) condition, and it is better to be in good spirits.

The fish are reared back to temporary aquaculture tanks.

When a few Yellow River carp entered the water, they were frightened and the ordinary carp shrank aside, but fortunately, the two sides were fine. Su Zifang then called up the record of the couple's lung film to check.

As a Chinese cuisine with strong confusion (xìng), the husband and wife lung slices brought the same psychological (yīn) shadow to Su Zifang back then, as well as wife cakes and claypot rice.

However, after learning to cook, I knew that this was a national-level Sichuan-style cold salad made with beef water, and I didn't have so much respect for this dish.

Unlike some dishes that rise to Qianlong and Cixi at every turn, the origin of husband and wife lung slices is relatively clear.

Since the end of the Qing Dynasty, there have been many hawkers on the streets of Jincheng who sell cold salad lung slices, mixing soy sauce, red oil, chili pepper, pepper noodles, sesame noodles, etc. with cleaned, boiled and sliced beef offal leftovers, which is the prototype of husband and wife lung slices.

After Guo Chaohua and Zhang Tianzheng carried forward this snack, the people of Jincheng named this dish as husband and wife lung slices in order to facilitate memory, which is actually beef offal slices made by a couple, rather than cooking with a couple's lung slices. Because of its spicy appetizing, this dish is also very famous abroad, but the translation name is "Mr. and Mrs. Smith".

Su Zifang still doesn't understand why the husband and wife lung film has become the name of a movie......

When he closed the panel, Su Zi glanced at the salted duck eggs on the recipe out of the corner of his eye, and remembered that he had also pickled a jar of salted duck eggs.

After calculating the time, it's time to take it out.

Su Zifang asked Kong Yan to help take care of the carp, and took Mu Fei to the back kitchen to dig out the jar where he stored salted duck eggs.

When I took it to the lobby, everyone looked at the altar with a little wrong look.

"Do you want to soak fish and chili?" Kong Yan glanced at the jar a few times and shook his head: "It's better to choose a transparent one for easy observation (qíng) condition." ”

"No, I made salted duck eggs. Su Zifang lifted the lid and pulled out a duck egg covered in mud.

All:......

Except for Yang Qiong who knew about this (qíng), everyone else looked incredulous.

"When did you make salted duck eggs?" Su Lianzheng was not impressed at all.

"Didn't you buy a lot of ducks for me to practice three (tào) ducks, and there was no place to put them after the ducks laid eggs, so I used them to practice. ”

Su Zifang said seriously.

"Is it delicious?" Yang Qiong is most concerned about the taste.

"I haven't tried it, why don't you cook a few and try it?" Su Zifang was not sure.

"What's the taste of dry eating, how good it is to cook porridge with salted duck eggs in the afternoon! It's better to mix a cold dish, Boss Su, don't you still have lo-mei, let's have a meal, it's delicious!" Yang Qiong arranged the evening clearly in less than ten seconds.

"I think it's okay, I ate too much at noon, I was so tired that I was in a panic, and I just scraped the oil. Chen Chuyi also agreed.

"Then make a table and try it at night, I want to see how the salted duck eggs you make tasted. Xue Yi also smiled and spoke.

"Okay......"

Seeing that everyone else had already decided, Su Zifang himself naturally had no opinion, nodded his head, and prepared to show his hand (shēn) in the evening.