After sending off the aunt of the rainbow tour group, Su Zifang suddenly thought of Jia Xibei and told him that he was going to come to Jingling to study.

Calculating the time, it seems that it is the past few days, and he hurriedly sent a WeChat message to ask.

"Teacher Jia, have you arrived in Jingling, when will you have time to come to the shop to guide the work?"

"Just got on the train, I'll be there tomorrow, I'll contact you in advance when I'm settled. It took Jasibe a moment before replying.

"Okay, wait!" Su Zi put down his phone and began to think about what dishes he would make in order to complete the task of inviting him to sample dishes.

Longjing shrimp is now A-grade, and it will definitely be made. Egg fried rice and Yangchun noodles are both B-grade, so-so, and there is no problem when the time comes.

Why don't you add another dish of Wensi tofu?

Recently, the food trials have been relatively smooth, and Su Zifang said that he was a little swollen.

However, thinking that I could only cut out the tofu puree when I practiced a few days ago, I still gave up this idea.

Or sweet and sour tenderloin, right? Su Zi steadied his thoughts.

One Hangzhou dish, one Lu dish, one snack, one staple food. Just in place.

After setting the dishes, Su Zifang also wanted to struggle hard, such as breaking through the sweet and sour tenderloin to the A level.

Let Chen Chuyi help change the billboard at the door to a sweet and sour tenderloin at lunch. After estimating the time, Su Zifang decided to fight the tenderloin to the end.

The home-cooked meals are all done in the same way.

Sweet and sour tenderloin is not a complicated dish, and there are not many processes that can be optimized.

Su Zifang first made one using the conventional method.

Take a taste of it.

[A plate of ordinary sweet and sour tenderloin, grade B.] 】

As before, not even the rating has changed.

On the one hand, it shows that Su Zifang's level is stable, and on the other hand, it shows that he has not improved this dish.

Anyway, with the idea of improvement, Su Zifang was fearless and directly clicked on the detailed evaluation.

[The thickness of the loin is uneven when sliced. 】

[The loin is fried for too short. 】

[The tenderloin has been fried for too long. 】

【Lack of flavor of the sauce】

[Put too much vinegar and too sour. 】

[Uneven thickening. 】

[Put too much salt. 】

Fortunately, compared to Longjing shrimp, it looks slightly better, and there are only six improvements.

It's a bit surprising that the long and short frying times appear on the panel at the same time.

However, after reacting for a few seconds, Su Zifang figured out the key.

Because the thickness of the meat slices is different, the same frying time, the right amount of frying may only be 80%, 10% may have been fried, too hard, and the other may be a little poor.

This problem is not difficult to solve, as long as you grasp the thickness of the meat slices and the frying time.

But that sentence is really very spiritual.

Su Zifang did hesitate when he just added salt, resulting in a small half spoon more than the normal amount, but in fact, there is no difference in taste, because the sauce is too thick, which can hide a little salty, but it may also lose some of the flavor of the sauce.

I didn't expect the system to even count this.

It can only be said that it is really systematic.

Su Zifang learned his lesson and remade a new plate.

This time, I was careful from the beginning of the meat cut.

The tenderloin is quick-frozen for fifteen minutes, and it will neither be soft nor unsliced, and the softness and hardness are just enough to slice.

Almost every knife Su Zi put should be looked at the thickness, aligned the position, pull the knife hard, and cut off a slice.

It's a lot slower than before, but it's a lot more regular.

Su Zi is determined, even if he uses a ruler to measure, the thickness error of the meat slices cut this time will not exceed one millimeter, and then evenly cut into finger-thick strips of meat.

When it came to thickening the sauce, he thought of a solution to the lack of flavor in a systematic review.

Strain the duck fat from the duck soup, mix it with water and add the pork ribs to make a bowl of broth.

The cooking wine was replaced with a more refreshing fragrant snow wine, and the balsamic vinegar was also changed from Zhenhe balsamic vinegar to lemon vinegar, and the proportion of salt and sugar, green onion and ginger water, and corn starch remained the same, and finally the freshly stewed broth was poured on top.

Before entering the pot, Su Zifang smelled the flavor of the sauce.

The aroma of the wine is mixed with the flavor of green onion and ginger, with a hint of lemon acidity, which makes people have a great appetite.

After mixing the sauce, Su Zifang began to paste the tenderloin.

Place the strips in a batter made of egg whites, cornstarch, flour and water, and make sure each one is coated in batter.

The oil pot has been burned to fifty percent of the heat, and Su Zifang added half a pot of oil in order to avoid being said to be stingy by Zhao Xiaoman again.

On medium heat, put half a loin into the pot, and Su Zifang spread it with chopsticks to avoid the meat strips sticking to each other and not being able to fry the joint.

After the batter has become golden brown and the unique aroma of fried meat has begun to escape, Su Zifang takes out all the tenderloin and reheats the pan.

The first frying is done to set the batter, and the second frying is done to get the tenderloin cooked inside, but for the sake of texture, a few chefs will put the fried tenderloin in 80% hot oil at the end to make it more crispy.

Su Zifang also uses this method.

The moment the oil temperature rises and the pot begins to smoke, the fence pokes into the country, shakes, picks, and then shakes off the remaining oil, and the loin is fried.

Su Zifang picked one and tasted the taste, sure enough, it was crispy on the outside and tender on the inside, and it was not delicious.

However, he did not forget that his purpose was to make sweet and sour tenderloin, not small crispy pork without any seasoning.

Leave the bottom oil in the pot, minced ginger and minced garlic in the pot, and pour in the fried tenderloin and mixed sauce as soon as the flavor comes out.

In order to add color, I also deliberately squeezed some tomato sauce into it.

The thickening step is very fast, you only need to thicken the sauce in the pot, and each piece of tenderloin is coated with the sauce to get out of the pot.

Sprinkle with a layer of white sesame seeds, put two sprigs of coriander, and a sweet and sour tenderloin is ready.

"What are you doing, it's so fragrant!" Chen Chuyi happened to walk into the kitchen.

"Sweet and sour tenderloin, my teacher will come over in a few days, and I plan to make this for him to taste. Didn't you just ask you to change the price? I plan to practice more in the next two days. ”

"Oh. Chen Chuyi was not interested in what Su Zifang said later, she only noticed that the plate of sweet and sour tenderloin on the side of the stove was different from what Su Zifang had made before, and even her appearance was much higher.

"Can you eat it?" Chen Chuyi asked first.

Although this is a practice dish made by Su Zifang, and although Su Zifang is her son, she still asks Su Zifang's opinion first.

"Of course. Su Zifang handed over a pair of chopsticks.

After obtaining Su Zifang's permission, Chen Chuyi picked up a piece of tenderloin. The deep-fried golden loin is wrapped in a fiery red sauce and topped with sesame seeds and coriander, creating a sense of harvest joy.

When you get closer, you can smell the aroma of tomatoes and the unique acidity of lemon vinegar, and the smell of fragrant snow wine has been cleaned, but it is still reserved in the taste, which is more refreshing and has a richer aftertaste.

"It's delicious!" Chen Chuyi said two words.

Su Zifang followed with a pair of chopsticks.

[A sweet and sour tenderloin with a good taste, grade A. 】

Looking at the evaluation that followed behind the sweet and sour tenderloin, Su Zifang smiled and said as if echoing Chen Chuyi.

"yes, really, delicious!"