The choy sum is Lianzhou choy sum.

Su Zifang prepared a pot of stock separately, added chicken fat to the pot and boiled to start scalding.

Spoonful by spoonful poured down the plate, the choy sum begins to become verdant (yù) dripping, and with the bright sheen of the chicken fat, it is even more human (yòu) than when it was fresh.

To be honest, Su Zifang is sometimes really worried that Wang Fugui's supermarket will not be able to open, not to mention the freshness of the ingredients sold, and the quality is still so good, it completely beats many big brand supermarkets such as Walmart and Jiafu.

Including the local Huayan Suguo in Jingling, they can't catch up.

At first, he thought that Wang Fugui would lose money if he sold it like this.

However, since he overheard that Wang Fugui was collecting rent in Xuhui, Pudong, Minhang and three (tào) houses in Shanghai, Su Zifang felt that he was a dog taking a mouse.

A person (shēn) who is heavily in debt has no time to worry about the situation of other people's billionaires (qíng).

Whether the emperor uses a gold hoe or not, what does it have to do with him!

What's more, this golden hoe and the 3,700 yuan he contributed, rounded up to be a (tào) room!

Sure enough, the owner of the means of production is more profitable than the processor, and Marx can't support me!

After dealing with a few dishes in his hand with emotion and economic relations, Su Zifang once again understood why the cultivation of a good chef is inseparable from krypton!

Don't look at the current size, he is also a senior chef, and he is still a close disciple of Xue Yi.

But not to mention those top-notch ingredients, even high-end ingredients have never been processed by themselves.

It's like bird's nest and fish maw just now, if I hadn't learned other methods temporarily, I'm afraid that I can only stare at the ingredients now.

There are also other ingredients, such as sea cucumber, deer (ròu), yellow-lipped fish, etc., which are areas that Su Zifang has never touched.

If Su Zifang thought that his cooking skills were good before, and he was also a leader among young chefs, but just now, when the high-end ingredients were placed in front of him, he realized that he was wrong.

At best, I can only be regarded as mastering some basic techniques of knife work, heat, and seasoning.

is completely a younger brother in the processing of various ingredients, and he is not even as good as Yuan Caizhe, who knows everything about ingredients!

It seems that it is time to learn some high-end ingredients, otherwise you will never be able to become a top chef by relying on ordinary ingredients.

Especially the kind of enviable ingredients that you see in some food documentaries.

Su Zifang is still a little moved.

However, this is a matter of later development (qíng), and it is necessary to do a good job of the birthday banquet first.

Return to your mind and start making mullet egg soup.

Speaking of which, this is also a state banquet dish, Su Zifang asked Ke Pengyi overnight.

I only know that Huayuan Restaurant made such a dish during the competition, and it is said that it is seasoned with sauerkraut juice without vinegar, so the flavor of mullet eggs is vividly reflected, and the taste of the whole dish is very good.

But to be specific.

Ke Pengyi simply sent a voice.

"It seems that the mullet eggs are boiled and peeled into slices, put them in the pot again, and the soy sauce, broth, pepper or something is poured in, and after boiling, it is good to thicken. ”

A few seconds later, another message was posted: "I'm a food critic, not a professional chef!"

"If I knew how to cook, I would have been a contestant a long time ago, as for being a judge!"

Looking at these two paragraphs, Su Zifang suddenly felt that Ke Pengyi was still working hard.

As a foodie who can't cook, in order to eat good things, he has forced himself (bī) to become a famous food critic!

This kind of spirit is worth learning from him!

So, he asked Kong Yan and Zhao Xiaoman early in the morning, and finally restored the recipe of this dish.

The processed mullet eggs are boiled in the pot first, after removing the outer film, boiled until (ròu) can be seen that the mullet eggs begin to crack, take them out, tear them into thin slices along the cracked lines, and then blanch them with cooking wine and ginger slices to remove the fish, remove them and put them in cold water for later use.

Restart the pot and boil the mullet eggs again with the broth of the earth fish, scallops, shrimp and kelp hanging, season with salt and pepper, and then hook the thin thickener.

Before leaving the pot, use the juice of the pickled cucumber to adjust the sourness, and the fresh, sour mullet egg soup is ready.

At this point, all six dishes of Suzi have been completed.

Look at other people who are just right to complete the dishes they are responsible for, out of the pot, serve the dishes, and start the feast!

Food silence ushered in the long-lost (rè) noise and noise.

The two round tables were close together, and the shopkeepers were not strangers to a few regular customers on the street, but after sitting down, they suddenly realized that something seemed to be wrong.

They all quietly asked Shen Anyan: "Today is your life (rì), right?"

After receiving an affirmative answer, he looked at Xue Yi and wondered, "Then Master Xue, this is?"

Shen Anyan smiled and said, "Grandpa Xue and I are born for a day (rì)." ”

All:!!!

"What such a coincidence!"

Shen Anyan nodded: "Yes, I didn't know at first, but the new note told me." ”

"It is said that she remembers that her grandfather 生 (rì) is also the first day of the sixth month of the lunar calendar (rì), so she remembers the two of us the most familiarly. ”

Mu Fei suddenly laughed: "After that, Boss Su was happy, and he saved a life (rì) banquet!"

Yang Qiong listened to the words and revealed a watch (qíng) that was not necessarily oh: "If it were me, I would be able to accept the Gregorian calendar to eat once!"

Mu Fei: "I'm sorry to disturb you, you people are really terrible!"

I have to joke a few more words, and the army of dishes in the back kitchen has appeared.

The twelve dishes were served twice before they were all finished.

Yang Qiong also prepared the atmosphere light very intimately, and after turning off the main light, a circle of warm yellow lights fell, which was particularly warm.

Everyone looked at Su Zifang and coaxed: "Boss Su said one!"

"Boss Su said one!"

Su Zifang scratched his head in embarrassment and didn't know what to say, but looking at everyone's expectant eyes, he still stood up (shēn) and looked at Shen Anyan and Xue Yi.

Both of them looked at themselves encouragingly.

Take a look around.

Su Lianzheng, Chen Chuyi, Zhao Xiaoman, Mu Fei, Kong Yan, Ma Jiang, Xie Guang, Lu Renjie, Mu Lu, Wang Fugui, Dr. Luo, Xue Xinjian......

Everyone looked at themselves and smiled.

Su Zifang suddenly settled down, looking at the two tables in front of him, his face showed a little confidence.

"Thank you all for being here today for this birthday party. ”

"The difference is that today's birthday banquet has two protagonists. One is my master and the other is my girlfriend. ”

"I didn't know that life would really be such a coincidence. ”

"But that's fine, everyone can get together in a noisy way, and today is more like a small reunion festival (rì) than a big reunion. ”

"Since Shibu moved in, I am very grateful for everyone's help and care. ”

"I just took the opportunity of the birthday banquet today, thank you!"

"All of you here are my family and friends, I won't say anything more, today's banquet dishes are the first time to make a birthday banquet dish, if it's delicious, don't forget to send it to the circle of friends to help promote it. ”

"Whether you can eat better next year depends on everyone!"

The speech was steady and skinny, taking into account Xue Yi and Shen Anyan, not forgetting the advertisement, but also making the street, friends, colleagues, and family feel sincere, Su Zifang felt that his speech had become a reality.

Unexpectedly, as soon as she got off the stage, she heard Shen Anyan whisper: "It's not warm at all, it's more boring than our graduation ceremony." ”

Next to him, Xue Yi's eyes were also disappointed.

Su Zifang: ......

It's so hard in this world, let's go and cook!