In the next few days, in addition to sending Shen Anyan to the airport and cooking on time, Su Zifang devoted all his time to studying the Su family's recipes.

The more I look at it, the more I feel that Su Xingchao is a genius, and there are not only many clever ways to handle ingredients in the recipes, but also some unique views on cooking.

For example, the classic shredded green pepper (ròu).

As a quick dish that tests the chef's knife skills and heat, this dish seems simple, but it is actually extremely demanding. Excellent green pepper (ròu) shreds should be tender and flavorful, and the green peppers should be crisp and not overgrown.

However, most of the chefs in the general restaurant want to serve the food quickly, most of them do not know how to pickle (ròu), shred the tenderloin (ròu), wash and shred the green peppers, and directly fry (ròu) and then add the green peppers, and serve them out when they are cooked, regardless of the back. Most of the general chefs and a small number of general middle school chefs are at this level.

Chefs who are a little more particular about it will first marinate (ròu) shreds with corn starch and egg whites, then fry them in a pan until they are broken, add the base oil and stir-fry until fragrant, then pour in (ròu) shreds and green peppers and stir-fry evenly, hook a thin layer of thick and then out of the pot, the taste is fresh and fragrant, crispy and delicious. Most Puzhong chefs are of this level.

However, at the advanced level or higher, the preparation of this shredded green pepper (ròu) cannot be so simple, and the hell, the diners and the combination of ingredients must be considered.

For example, whether to choose the tenderloin (ròu) or semi-fat and thin silk, whether the taste is spicy or light should also change according to the season, it is easy to get hot in summer, the spicy taste should not be too heavy, you have to use vegetable peppers, and in winter, it is cold to invigorate the blood (rè) (shēn) seeds, and you need to change the peppers.

In the recipes of the Su Xing Dynasty, this shredded green pepper (ròu) alone is divided into cooking processes, cooking techniques, and precautions.

In particular, he mentioned that a restaurant in Guangdong Province has improved the practice of using persimmon juice instead of sugar to make the shredded green pepper (ròu) richer in taste, which is very popular with diners.

Su Zifang: ......

If the name of this restaurant is not Yangquan Restaurant, he will write the name upside down from then on!

Ay?

Fang Zisu?

It doesn't seem to be bad—— Su Zi thought of it in a sand sculpture.

However, after weighing the consequences of being cut off by Su Lianzheng and Chen Chuyi, he still obediently went to the kitchen to practice Phnom Penh cabbage.

The two major plug-ins have to work so hard, except to show that their foundation is too poor, there is no other reason.

Diligence can make up for clumsiness, Su Zifang still understands this truth.

In the back kitchen, Xue Yi happened to be experimenting with new dishes, and nodded slightly after seeing Su Zi put it in: "How is your grandfather's recipe researched?"

"I haven't started yet, I'm watching the first part. Su Zifang replied.

"That cookbook should be good. Xue Yi dried his hands and walked aside to rest.

"Master, do you know?" Seeing that Xue Yi knew this recipe, Su Zifang instantly came to his senses.

"I don't know, he talked to me a lot before he wrote it, and some of the ideas were very bold, at least at the time, it was not easy to do something (qíng) without the view of the portal, but it would be much better now. “

"What do you see?"

Su Zifang was a little dazed, how could he feel that the recipe Xue Yi said was not the same thing as what he was looking at.

"Hey, didn't your grandfather explain it inside?" Xue Yi said in surprise.

He said that he had traveled all over the country and found that the cooking profession was too incompatible, that many cuisines were incompatible with diners, and that there were people who called each other heretics. “

"Maybe you don't understand it very well, but in other words, you will understand, it is the dispute between salty tofu brain and sweet tofu brain, and the dispute between coriander and no coriander. “

"In the past, these things (qíng) happened in various cuisines, some Sichuan chefs and Lu chefs grabbed it, and some Cantonese chefs and Huaiyang chefs grabbed it, anyway, all to compete for fame. “

"And at that time, the apprentice chef was equivalent to making a mark. “

"If you learn Huaiyang cuisine, you can only cook Huaiyang cuisine for the rest of your life, and those who learn Sichuan cuisine can only cook Sichuan cuisine. The major cuisines also prevent other cuisines from stealing teachers. “

"Why?" Su Zifang didn't understand this approach: "Isn't it that everyone communicates to make the food better?"

"This is your understanding, in the past, the view of the portal was very important, you have not experienced this era, you will not understand. “

"If Sichuan cuisine boils cabbage, we also do, then there are only two consequences. First, this dish is considered by diners to be Huaiyang cuisine, and the Sichuan chef is scolded for taking other people's dishes as a stunt. Second, others know that this dish is Sichuan cuisine, and ridicule Huaiyang's chef for his lack of skills, and he can't even serve a decent specialty dish, so he has to find a Sichuan chef. “

"Neither of these is what we want to see. Therefore, the major cuisines are conventional, and the chef of a cuisine can only learn and cook the dishes of his own cuisine. “

Xue Yi shook his head, thinking of the previous thing (qíng) not (jìn) sighing.

"Then no one refutes?" Su Zifang said curiously.

"Yes. Xue Yi looked at Su Zi and said with a smile.

"Your grandfather didn't like this way, so he went out to travel from Jingling. As a result, when he came back, he had already learned the cuisine of many cuisines, and there was no shortage of specialty dishes of some cuisines. For example, Sichuan cuisine's boiling water cabbage and mapo tofu, Lu cuisine's nine-turn large intestine and fried double crispy, Cantonese cuisine's white-cut chicken and roast goose ......"

"How did he learn?" Su Zifang looked at the recipes left by Su Xingchao, and only felt that the journey of learning cuisine all over the country was very long, but he didn't expect that there would be such a layer of cuisine dispute.

If you look at this (qíng) situation, the difficulty of Su Xingchao learning so many dishes is not very difficult, but to the hell level.

"As you said, there are always chefs who don't want to live this way. “

"Some northern chefs studied art in the south, and later wanted to go home to live as a family, so Huaiyang cuisine and Cantonese cuisine naturally couldn't be eaten in the north, so they could only localize, so they brought the local style. “

"It's hard to say whether or not this is how the flavor of some dishes develops, so it's hard to tell where they came from. “

"For example, braised prawns and fried prawns are likely to be made by chefs in Zhejiang Province who learn Lu cuisine or Lu Province chefs who learn Huaiyang cuisine. “

"These chefs don't like the rules of the major cuisines the most, after all, it is taboo for the chef to cook dishes that do not taste good to the local tastes, and if you still have to follow the original rules, you will be ruined. “

"Along the way, your grandfather consulted with these chefs, and later organized a new cuisine, which was called Jianghu cuisine along with many snacks. “

Xue Yi probably hasn't talked about this history for a long time, and he has been talking about it for a long time, and he continues to talk about it.

"But later, your grandfather was angry after all, and Jianghu cuisine shared all the specialties of each family, resulting in many chefs mastering very miscellaneous skills, and they were not proficient in learning, and it was easy to smash signboards. “

"The master chefs of several major cuisines have joined forces, so that your grandfather will never be able to step into the culinary world again, and you will probably know what will happen (qíng) later. “

Su Zifang: ......

"My grandfather is so powerful?"

It doesn't even say that in the recipe. It seems to be still modest!

"Oh, yes. What are you doing in the kitchen at this point?After chatting, Xue Yi finally remembered to ask Su Zifang about it (qíng).

Suddenly asked, Su Zifang was stunned for a moment.

"yes, what are you going to do?"