Longjing shrimp is Suzi's specialty dish, and although tempura is a beginner, it has been made twice in one day, and the feel and experience are still maintained, and it is very quick to make.

In less than ten minutes, both dishes were out of the pot.

Kong Yan naturally took the dishes and began to put them on the plate.

Other people's dishes were still being made, and there was no need to help, so Su Zifang leaned over to help Kong Yan.

Compared with his usual plating, Kong Yan is more simple to deal with.

The transparent glass disc is covered with a whole lotus leaf, and the shrimp is held on it without other adjustments, and the tower carved with white radish and the symbol of the moon in the three pools are placed next to it, and a plate of Longjing shrimp is completed.

Su Zifang looked at the countertop, and the drunken shrimp and (chūn) rolls had already been plated.

The shape of the drunken shrimp is particularly ingenious, the papaya is carved into the shape of a boat, there is a fisherman (shēn) in a cloak of fishermen, and the cabin holds a white dish full of ancient moon dragon mountain, and several shrimp float in the plate, which looks particularly vibrant.

"This shape is very beautiful!" Su Zifang got closer and found that the whole ship was carved vividly, and even the mottled traces were reflected.

"Well, Lonely Boat. "The Confucian banquet has a (chūn) volume, which is briefly introduced.

"What do you mean, fishing alone in the cold river and snow?" Su Zifang listened to Kong Yan recite a poem, a little curious.

"The name of this engraving. ”

"The carvings of the Confucian family are basically required to conform to allusions, for example, this dish is drunk shrimp, a typical cold cut, so it is necessary to use some more intentional scenes to set off. ”

"What about the Longjing shrimp just now?"

"The sky is beautiful, the water is good, and the clouds are fresh. ”

As he spoke, Kong Yan rolled the chūn into a square grid, inserted the other ones into the squares, and dotted them with a few carved broccoli flowers to make a scene of bamboo shoots emerging after the rain.

"Three or two peach blossoms outside the bamboo. ”

Kong Yan put down the knife, covered all the first few dishes, and began to process the later dishes.

The salt-grilled prawns are lined with winter melon as the base, and the salt and pepper dishes and lemon slices are placed underneath for cleaning and seasoning.

The same is true for the next few dishes, whether they are tiled or stacked or hung in the air, you can always find the most suitable way to place them.

In particular, the ingredients carved by Kong Yan are particularly vivid.

For example, in the plate of jade shrimp dumplings, he deliberately used carrot slices to pad the bottom, and then carved a few small grasshoppers and put them on the side, looking like he was going to steal cabbage.

The shrimp roe in the hibiscus shrimp roe egg soup is also sprinkled with a bean skin with a hollowed out word of blessing.

"I don't know if Qiao Xin will be particularly moved by introducing Kong Yan to Hanfu Restaurant. ”

Su Zifang watched Kong Yan's skillful movements suddenly come up with the idea of asking him to carve anime characters.

However, after thinking about the situation of being chased and killed by Xue Yi and Kong Zhengming at the same time, maybe there would be Kong Yan chasing and killing together, I still gave up this idea.

However, looking at the way he carved the ingredients one by one, Su Zifang was still envious of Kong Yan for being able to obtain such a comprehensive teaching.

Although he is good at cooking now, he is still not much better than Xiaobai in these aspects.

Xue Yi asked him to learn food carving because he saw his shortcomings, but he could only mention it, and there was no way to teach it from scratch.

It's because this technique can only be practiced by yourself, and others can't help at all.

It's not like cooking, even if you don't know how to do it, as long as someone emphasizes the heat and the amount of seasoning next to you, you can make a good dish.

"That...... Kong Yan, how did you make the carving ingredients so good?"

Su Zifang thought for a while and asked.

"You want to learn this?"

"Hmm...... Master asked me to learn it, but I didn't make any progress in carving it several times before. ”

"I'll take a look at whatever you carve and I'll deal with this dish first. Kong Yan casually took a pumpkin to Su Zi and continued to attack the carrot in front of him.

Su Zifang's first reaction when he looked at the carrot was actually the shrimp he carved at that time, but after thinking about it for a while, he decided to change the shape.

Cut the carrot into four pieces from the bottom and set it aside, then cut it from both sides and trim it into wings with a trumpet knife, carve the spare part into the shape of a feathered beak foot, and finally fix it all on the main body, and a small bird that is not very alive appears.

This is the culmination of his recent practice of carving.

Twenty minutes had passed since Su Zifang had carved the bird, and he was a little nervous when he saw four people standing at his cooking table.

"Why are you all here. ”

"When it was done, the cooking was all over, and it only took 50 minutes. Now it's all over there waiting for everyone to taste. ”

After Kong Yan finished speaking, he looked at the bird in Su Zi's hand.

"The tǐng you just carved is serious. ”

"Hmm...... Only...... It's okay. Su Zifang spread out his hand and showed it, although the feathers were still a little uncoordinated, but they were no longer like shrimps that would be mistaken by others.

"There was a prototype, and there was a defect thing. Kong Yan took it in his hand and observed it for a few seconds and shook his head. "Did you do the same before?"

"It's a little worse. Su Zifang said truthfully.

"You haven't studied food carving before?"

"Nope. ”

Kong Yan: ......

However, looking at Su Zifang's sincere face, he didn't say much, and took the bird carved by Su Zifang to explain.

"You see, although your style is right, I always feel that the shortcomings are actually smart. ”

Su Zifang nodded.

Xue Yi also said something similar when he modified his shrimp at that time, and he could indeed feel a little smart when he looked at Kong Yan and Xue Yi's carvings, but there was always something different when he dropped the knife.

"Form, mind, and spirit. ”

Kong Yan said three words, pointing to the carrot bird carved by Su Zifang.

"Your bird has only achieved form, that is, you know that it is a bird by looking at the appearance, and the lack of agility is because you don't know what kind of bird it is, or you don't know why you carved it. ”

"It's actually like painting or carving. ”

"The best state is that when you conceive the white plate, you already have in mind the finished picture of how the ingredients should be arranged, such as this boat, I thought of it at a glance, and it goes well with shrimp, but if it is not shrimp, change the cow (ròu) grains, maybe the shape of the boat is not suitable, and you can only change it to something else. ”

"The other thing (qíng) is that it has nothing to do with plating, it's simply that you want to carve it, and then you see the ingredient and think about what shape it is. ”

"For example, when I look at your bird now, I think of a sparrow, and I think about what a sparrow looks like. ”

"The feathers are three-layered, which is more neat and clean than this angle, and the body is smaller, and the tilt of the head may be eating, or it may be combing yourself. ”

As he spoke, Kong Yan processed all the birds that Su Zi had made, and fixed a cherry on the side of his mouth.

In this way, when others see the bird, they will think that this is a picture of a sparrow eating fruit, and it will not be very abrupt to put it in a cold dish or in the fruit for plating. ”

Su Zifang: ......

"What, is it hard?"

"It's not difficult, but I understand it, and I can't do it. ”

Su Zifang deeply understands what is called the life of a scholar.