Kong Baimo still had something to say, but in the end, he gritted his teeth and walked aside to start preparing his own dishes.

As he said, the preparation time of these dishes takes a long time, not to mention the complicated process of roasting sea cucumber with green onions.

The broth alone needed to be boiled for several hours, and even if there was a secret recipe from the Kong family that could compress the time, he didn't dare to be careless at all.

After all, the seasoning and freshness of the stock is crucial to his dishes.

These must be polished over time.

Seeing Kong Baimo busy with his own dishes, Fang Xiaojiang looked at Su Zifang: "I'm sorry!"

Well?

Su Zifang looked at Fang Xiaojiang in surprise: "What do you mean?"

"If it weren't for me, Master Su, you wouldn't have had a conflict with Master Kong. ”

"It's not going to be like this this time, there are only four dishes, and they're all unimportant. ”

Fang Xiaojiang looked a little guilty.

Su Zifang looked at Fang Xiaojiang and suddenly felt a little embarrassed.

Although Ma Jiang had already told him that Hui cuisine was declining, he didn't expect that the first place in Hui cuisine was actually a teenager who was no more than two years older than Mu Fei.

It's a year younger than himself.

And...... It looks like the kind of social experience that is smaller than oneself.

Sigh and speak softly.

"Actually, it has nothing to do with you, it's he who has an opinion about me, even if it's not for you to team up today, he will find trouble with me. ”

"It's just that you've become an excuse for him to vent. ”

"That's all. ”

"Is that so?" Fang Xiaojiang was a little stunned.

He didn't know about the grievances between Kong Yan and Kong Baimo, and thought that he had caused a conflict between the two.

Now hearing Su Zifang's explanation, he suddenly became happy, and nodded at Su Zifang with confidence.

"Master Su, don't worry, no matter what, I owe you a favor, I will not let you down!"

Su Zifang originally wanted to say something, but he showed his loyalty like this, and suddenly he didn't know what to say.

After being stunned for a moment, he said weakly: "It's all ...... Okay. ”

Turn your head and get back to business.

"What are you going to do with the hot dishes and staples left for you?"

"It's still Hui cuisine!"

Fang Xiaojiang frowned, not knowing what he was thinking.

In a few seconds, four dishes were also spoken.

"Pulling silk taro, double bursting string flying, lotus leaf steamed pork, steamed eagle turtle. ”

Su Zifang listened to the dishes, but he was no stranger.

I thought about the eight dishes I made with Kong Baimo again, and the order was quickly interspersed in my mind.

Long Tian nodded: "Yes, that's all!"

Of course, he didn't break Fang Xiaojiang's careful thoughts.

Kong Baimo wants to make an oil explosion and double crispy, and he has to do a double explosion and fly in strings.

The steamed eagle turtle is also a pair of braised sea cucumbers with green onions, shredded taro to challenge the oil and splashed beans, and the lotus leaf flour steamed pork is to take care of the casserole sandan.

Shaking his head, he was a little helpless.

These two are really on the bar.

didn't think that he was actually the party to the bet.

Su Zifang shook his head, anyway, the matter has already been said, and there is no point in talking about anything else.

"Do it. ”

After speaking, I reminded me uneasily.

"That's right, Xiao Jiang. ”

"Huh?" Fang Xiaojiang looked at Su Zifang, not knowing what he was going to say.

Su Zifang suddenly remembered the look he gave himself when he participated in the Huaiyang Chef Cooking Competition.

The corners of his mouth were raised, and he smiled slightly.

"You have to remember that no matter who it is, what you say will not affect your dish!"

"You must always remember that your cooking table is your stage!"

"It's up to you what you do!"

Fang Xiaojiang's expression suddenly became relaxed.

For a long time, he bowed deeply.

"Thank you, Master Su, I see!"

Su Zifang looked at Fang Xiaojiang's appearance and didn't know what to say for a while.

It's obviously the same age, but he behaves so restrained......

Is it really because he carries the name of koi on his back?

Forget it, cooking matters!

Su Zifang put aside other thoughts and began to focus on his four dishes.

Although he spoke very loudly when he was talking to Kong Baimo.

But these dishes are actually not particularly familiar to Su Zifang, and many of them are made by the way when practicing the dishes.

I didn't do any training.

The reason why I shouted it out was because I thought of a unique way.

Kong Baimo vowed to compete with himself, and what he came up with must be a unique skill in Lu cuisine.

If you want to use Huaiyang cuisine or other cuisines to deal with it, it will inevitably lead to very uncoordinated dishes.

This is the biggest problem in banquet dishes.

Therefore, I can only try my best to find a balance between Kong Yan's Lu cuisine, my own Huaiyang cuisine, and Fang Xiaojiang's Hui cuisine.

Now, the effect he wanted was indeed achieved.

Lu cuisine and Hui cuisine form an opposition to similar ingredients.

The golden fish head soup, Longjing bamboo sunflower, dried artemisia fan, and osmanthus sweet wine brewed by him can neutralize this opposition, forming a unique superimposed taste of the three expressions of an ingredient.

As long as you grasp the order of serving, you can even trigger a double stimulation of the palate!

Unconsciously, Su Zifang even felt that his group actually had the strength to win the championship.

"As long as all three of them don't go wrong, and their emotions are stronger!"

Su Zifang silently arranged everything in his heart and began to process his own dishes.

The first thing to do is the golden fish head soup.

Although this dish is a soup, it is extremely troublesome to handle.

The materials required are complex.

Fathead fish, tofu, crab roe, sea urchin, and lettuce from Qiandao Lake......

More than a dozen ingredients are mixed together, not only to embellish the taste of the fish head, but also not to dominate, but to reflect the deliciousness of the fish head meat.

This way of blending and processing is a great test of the chef's seasoning level, and if it weren't for Su Zifang's achievement in blending with Baiwei, he might not be able to master this dish.

The head of the fish is cut in half, the meat is dismantled, and all the brain gold of the fish head is dug out, and the fish meat is dismantled into small pieces.

Tofu, ham, chicken thighs, all cut into fine cubes that are not too much larger than rice grains.

The base soup is prepared using the soup stock method that has reached the S level without eating, and then all the dishes are slowly steamed in a steamer-style waterproof container.

Let the stock further enhance its freshness.

Then add the boiled shrimp oil, diced shrimp meat, crab roe and sea urchin to the broth, and transfer them to the casserole with other ingredients to thicken.

Start working on other dishes yourself.

The taste of golden fish head soup is not the same as that of ordinary soup.

This is the method that Su Zifang found that best reflects the taste of this soup.

First, use the method of steaming chicken to condense the umami, and then use a casserole to fully soak the umami.

Finally, sprinkle the lettuce, parsley, and green onion on it, add salt and pepper to taste, and then remove from the pot.

Su Zifang still remembers that the last time he finished this dish, the system gave an A-level evaluation, with amendments.

This time it was completely remade according to the revisions, and I believe that it is an S-dish anyway!

Su Zi let out a long breath and continued to prepare the Longjing Zhusun. Baidu search Le'an Xuanshu Net(乐安宣书网)