In the kitchen, Lu Renjie looked at the ingredients in front of him and said, "Boss Su, what are you going to cook, I'll give you a hand." ”

Su Zifang swept his eyes across the cutting board, counted the number of people in his heart, and said a string of dish names like cross talk: "Braised bamboo shoots in oil, steamed sea bass, sweet and sour pork ribs, shredded green pepper pork, stir-fried kidney flowers, cold lotus root slices, beer duck, scrambled eggs with loofah, chicken soup with mushrooms, shredded chicken with pepper sesame pepper, there are many girls, these dishes should be enough." ”

"Are you going to make it?" Lu Renjie looked at the stove and was a little stunned, "It takes a while for so many dishes to be ready, right?"

"It's okay, Boss Lu, just help make those little stir-fries, I'll do the rest." Lu Renjie came to help cook, and Su Zifang was embarrassed to let him cook time-consuming and laborious dishes, so he freed up a stove for Lu Renjie and opened two stoves by himself.

The sea bass has been scraped and gutted by Lu Renjie, and Su Zifang checked it and found no problems, so he prepared the next steps with confidence.

Cut the fish body obliquely into a few knives to facilitate the flavor, fill the fish maw and the knife edge with ginger slices and green onion shreds, sea salt, cooking wine, light soy sauce, oyster sauce, and then add a few drops of lemon juice to mix into a sauce evenly spread on the fish body, and put it aside to marinate.

Boil the ribs into small pieces in a cold pot, then pour half a bowl of cooking wine, ginger and green onions into the pot, skim the blood foam, remove the ribs and rinse them with warm water, and set aside.

After processing the chicken in the same step, Su Zifang wrapped the chicken and pork ribs in gauze and boiled water in another pot to start the soup.

After settling down the soup, Su Zifang blanched the deboned duck meat with cooking wine, ginger and shallots, cleaned it and marinated it in a bowl.

Su Zifang took off the spices from the counter, the garlic cloves and star anise were patted with the knife body, the cinnamon ginger was cut into small slices, the dried sea pepper was divided into two, and the green onion folio revealed several sections of green onion white, and the pepper particles were complete.

The iron pot licked by the tongue of fire was hot, Su Zi put his hand and poured in a spoonful of oil, paused for a few seconds, saw that the oil flowers at the bottom of the pot began to bubble, and quickly stir-fried the spices in the pot, and the shovel turned over, and the whole kitchen was instantly filled with a rich aroma.

Su Zifang judged the heat and poured all the duck meat, the oil flowers mixed with the cooking wine rose out of the mist, the taste of the duck meat mixed with the spicy and fresh fragrance hooked Lu Renjie's taste buds and kept secreting saliva.

"Boss Su, your dish is too fragrant, isn't it?" Mu Lu was about to help with the fight, but when he smelled the fragrance, his eyes kept looking at the pot, and he looked like he wanted to run away with the pot.

"Hurry up and steam the rice, less poor mouth. Lu Renjie was halfway through the stir-fry, looking at Mu Lu's leisurely appearance, he couldn't help but scold, Mu Lu pretended to be grimace and walked away with a grin, it didn't take it seriously at all, and he didn't forget to encourage Lu Renjie when he was finished: "Come on, Boss Lu, we are all waiting for you to play." ”

As he spoke, Su Zifang had already poured all the sauce from the marinated duck into the pot, and the wheat aroma of the beer brought out the deliciousness of the duck itself.

Covering the pot, Su Zifang glanced at the stove that Lu Renjie was in charge of, and a few small stir-fried dishes were decent, so he put his mind at ease and began to prepare the braised bamboo shoots in oil.

Because Lu Renjie has completed the process of blanching and soaking spring bamboo shoots, a whole plate of bamboo shoots is neatly placed on the cutting board, and Su Zifang does not need to carry out follow-up processing, filter out the water precipitated in the plate, and boil the oil.

After the oil is hot, add the peppercorns and fry until fragrant, turn off the heat and filter out the peppercorns, then turn on the fire and put in cinnamon, star anise, ginger slices, stir-fry to bring out the fragrance, add spring bamboo shoots, light soy sauce and sugar, scoop a spoonful of hot soup from the soup pot and pour it into it to start simmering.

Scooping out a spoonful of soup and trying to be salty, Su Zifang was satisfied with setting up a steaming rack on the pot and placing the marinated sea bass on the top layer of the braised bamboo shoots.

The sea bass is not too big, and the diagonal knife is cut, the spring bamboo shoots are simmered for ten minutes, and the residual temperature is just right to steam the sea bass, and it is mixed with the stock and steamed to have a different flavor, using the two dishes to make similar production methods at the same time to promote the fusion of flavors, which is also a cooking skill that only excellent students will have in the old south.

"Boss Lu, how are you doing over there?" asked Su Zifang while panting.

"It's almost there, there's still a stir-fried kidney flower left, just wait for the dish to be fried before serving. Lu Renjie set the plate for the cold lotus root slices, glanced at the stove put by Su Zi, and was very confident: "It feels like it should be faster than you." ”。

Su Zifang was silent, and preparing four dishes in half an hour was also a lot of pressure for him. Sure enough, this kind of banquet dish can't be made alone.

The pork ribs and chicken in the soup pot were taken out and drained, and the Suzi was placed in the pot and sprinkled with a few fatty shiitake mushrooms, covered the pot and continued to simmer over low heat.

Taking advantage of the fact that the two pots were simmering, Su Zifang quickly prepared the sauce needed for sweet and sour pork ribs, a spoonful of salt, two spoons of cooking wine, three spoons of vinegar, and four spoons of light soy sauce.

The aroma of the beer duck became stronger and stronger, Su Zifang saw that the juice in the pot was about to dry up, immediately turned off the heat, stir-fried the sauce evenly with the residual temperature, and served it on a plate.

Wash the pot and start the fire in one go, Suzi put in the oil three fingers thick, turn it into a fierce fire, and fry the ribs until the appearance is golden and crispy, and then leave the bottom oil to fry the sugar.

Put the sugar into the pot, Su Zifang skillfully boiled out the sugar color, poured all the ribs in, and waited until the ribs were coated with a layer of syrup, Su Zifang quickly poured the prepared sauce into it and began the final juice collection step.

"It's not good yet, why don't I deal with the pepper chicken?" Lu Renjie, who had finished cooking the fried kidney flowers, turned his head after washing the pot and saw that Su Zifang was still preparing dishes, and couldn't help but ask.

"Yes. Trouble Boss Lu. Su Zi calculated the time when his dishes would come out of the pot and happily agreed.

Before coming, I was worried that Lu Renjie's cooking skills were not up to par, but after seeing Lu Renjie's skills, Su Zifang was a little suspicious that he was a younger brother.

Lu Renjie slowly took out the chicken from the gauze, patted it loose with a kitchen knife and carefully tore it into small strips, shook it loose into an enamel basin, and skillfully picked the seasoning into the basin, dried red pepper slices, Sichuan peppercorns, ginger paste, green onions, white sesame seeds, and salt were neatly piled in the middle of the shredded chicken.

"Boss Lu, I'm cooking oil here. ”

When Lu Renjie made shredded pepper and sesame chicken, all the dishes that Su Zifang had already put in the pot, and the sweet and sour pork ribs sprinkled with sesame oil sprinkled with white sesame seeds and shallots were fragrant and attractive, and the braised bamboo shoots mixed with the broth exuded a delicious smell together with the steamed sea bass.

The tender white fish is topped with shredded green and red peppers, sprinkled with a thin layer of pepper and sea salt, just like the shredded pepper and sesame chicken, until a spoonful of hot oil is drizzled at the end to complete the transformation of the food.

"Beware of scalding. Su Zifang turned around with the iron pot, and Lu Renjie avoided it backwards.

A spoonful of hot oil is poured down in a circle along the seasoning, and the sound of oil bursting is endless.

The translucent lard thoroughly stimulates the deliciousness of the chicken and fish, and a spoonful of salty salt is like the finishing touch to the mushroom chicken soup in the pot.

"Serve!" Su Zifang and Lu Renjie walked into the lobby with trays, Mu Lu opened the curtain and shouted loudly, and everyone on Xile Street sat at the table with anticipation on their faces.