It was just after twelve o'clock when I arrived at the store, but when Su Zifang came out of the kitchen, the street lights on the side of the street were already on.

Even though his shoulders were sore, the expression on his face was still unbelievable - the small shop, which had revealed a sense of ruin yesterday, had recovered seventy percent of its condition in one day.

Except for a few walls that need to be painted, the upstairs box is not in order, and the downstairs is no different from an ordinary small restaurant.

However, Su Zifang still faintly felt that he had missed something, and he couldn't remember it, it was really dizzying.

"Goo~Goo~" Su Zifang's stomach screamed twice in response to the situation, and he thought of the key thing. Today, I only ate one breakfast in Rugui all day, and I have not eaten a grain of rice until now, no wonder I feel dizzy, it turns out that I am hungry!

It's time to eat.

Su Zifang closed the door of the store, intending to fry a few vegetables to reward his body and mind after a busy day, but when he opened the refrigerator, his face obviously changed: "Oh no! I forgot to buy vegetables!"

In school, the refrigerator was full at any time of the day, so much so that he had a kitchen set at the supermarket, but he forgot to buy groceries.

Now looking at the empty refrigerator, I can only sigh.

"Boss Su, are you at home?" suddenly came a shout from outside the door.

"Yes, wait a minute. Su Zifang was a little surprised, and he sounded like a muslim, but what would happen if he came to find him so late? But thinking about this was just a moment, and when he responded, he went to the front hall to open the door.

"Squeak!" The door was pushed open a crack, revealing half of Mulu's face, "Boss Su, have you eaten?"

"Eat...... Not yet!" was honestly corrected by the body halfway through the polite words, and Su Zi let out a polite but embarrassed smile.

"The customers in the store ordered a meal, but Boss Lu prepared something, and they said that they ate outside. We have already eaten, Boss Lu said that you are busy decorating, and it is estimated that you will not have time to eat, so let me bring it to you, Boss Su, don't dislike it. ”

"Boss Lu also said that if you lack something, go to the store and use it first, don't be embarrassed. After Mu Lu finished speaking, he lifted a plastic bag, revealing the pork belly, ginger, and shallots inside.

"Boss Lu has a heart, thank him for me, and trouble Brother Mu. Su Zifang took the bag and thanked him with a smile.

"You're polite, I'll leave first if it's okay, and I'll come back to disturb you another day when Boss Su opens!" Mu Lu left very simply, and didn't even give Su Zifang a chance to invite him in and sit down.

Of course, you can only really sit when you come in, after all, Su Zifang didn't even have time to buy tea, and the store can only drink water.

As soon as he thought of water, Su Zifang began to pay for the use of the water purifier again, but I don't know if adding the water provided by the system will increase the buff when cooking, it is best to open the lid and it will glow, and it will be fragrant out of the pot, and it will not be forgotten when you eat it.

With a messy thought, Suzi put it back in the kitchen and began to cook for the first time since she arrived at Joy Street.

Pork belly is derived from the belly of the pig, and because its structure is generally composed of five layers of fat and lean meat, it is called pork belly. However, depending on the specific part, there are upper and lower flowers.

However, no matter which part it is, pork belly has always been the protagonist of the Chinese table, and classic dishes such as Dongpo meat, braised pork, back pot meat, and plum cabbage button meat are all used as the main ingredient.

"I heard that the best pork belly is fat and thin, and it can be divided into ten layers, but after studying for so many years, there are only six layers of the best I have seen. There are few that can meet the five-flower standard on the market. Su Zifang spread the pork belly sent by Lu Renjie in front of him, reviewing the knowledge of the class while quickly removing the fat at the back end.

The action of peeling and removing the oil has been repeated countless times in class, and now the operation is also stress-free, and the three pieces of fat are placed on the side of the cutting board.

"Tut-tut, this piece of salvon is really fat!" Su Zifang looked at the remaining less than half of the fat and thin meat and showed regret.

Naturally, fat oil can't be used for cooking, but it's just right to boil the pot.

Nowadays, many people buy ready-made coated non-stick pans or so-called threaded non-stick pans, and few people will open the pot for this ritual. However, as an old southern graduate, Su Zifang has been instilled with an unshakable cognition: the pot that does not boil the pot without oil has no soul, and the fried dishes are not fragrant!

Rinse the spatula carefully with dish soap, remove the residual mechanical oil, twist the switch, and spit out a blue tongue of fire upwards from the stove, which is somewhat like the planetary engine of "The Wandering Earth".

"Get up!" Su Zifang held the ear of the pot through the towel, and sat the pot firmly on the top of the stove, and the sound of water droplets vaporizing was heard in an instant.

The shovel probed in the pot a few times, practiced the action of turning the pot, and saw that the bottom of the pot began to gradually turn black, Su Zifang turned the iron pot to let the outside of the pot be evenly heated.

The blower of the stove blew wildly, and the iron pot began to turn black and red visibly to the naked eye.

"Almost. Su Zifang picked up a piece of fat oil with long chopsticks and put it in the pot, and a unique burnt aroma of barbecue instantly rose in the pot, and the oil flowers slowly flowed out of the lard and deposited at the bottom of the pot.

Then turn the iron pot to let the grease fully touch the inside of the pot, and the chopsticks will not stop for a moment, wiping back and forth along the wall of the pot.

A whole lump of fat soon turned into a small residue, golden, shriveled, and fragrant, giving him the urge to take a bite.

However, after looking at the bottom of the pot mixed with the precipitation of a black unknown object, I gave up this idea.

The hot oil could not be poured directly into the sewer, so Su Zifang carefully poured the grease in the pot into the porcelain basin, rinsed off the remaining residue, and began to repeat the action just now.

When all three pieces of fat oil are fried into oil residue, the whole iron pan finally becomes what it should be. The inside of the pot is dark with a layer of oil, and there is a blue-black metallic luster that can only be found when quenched.

After looking at it carefully for a few minutes and making sure that there was no problem with boiling the pot, Su Zi let out a long breath: "It's done!"

Different from home, restaurants have higher requirements for pots because of their high frequency of use, more processing ingredients, and higher requirements for pots, so for a chef, the quality of the pot directly affects the strength of the pot. However, because the process of boiling the pot is irreversible, the cost of buying the pot repeatedly is not low, even in the old south, Su Zifang only has a few times to open the pot, but he didn't expect it to be successful this time, "I must send a circle of friends to show a wave!"

Su Zifang rarely has such an interest, although it is also limited by the fact that there has been no good content before, but this almost perfect wok, it is indeed worth showing off, and he picks and chooses the most satisfactory one among more than 50 photos, whether it is gloss, angle or background, it is impeccable!

"Isn't it great to open a new iron pot?" Su Zifang quickly typed a sentence, accompanied by a photo of the iron pot,

But when his fingertips moved to the send button, he suddenly began to struggle again, "Wouldn't it be too deliberate?

After thinking about it, Su Zifang deleted the sentence just now, picked out a few pictures of the cleaned store in the album, and made up a six-square grid and sent it out.

"Officially settled at No. 7 Joy Street today, please take care of it!"

Underneath the text, a black iron pot glowing with a faint blue glow is particularly eye-catching.