In front of Mu Fei's cooking table, a whole chicken, a few quails, and a plate of beef intestines were placed aside, and he was looking at the recipe while reading and muttering that he didn't know what he was calculating.

The recipe was written by Su Zifang himself, and he knew very well that there were no math problems left on it.

Tonghua soft beef intestine is a sausage-like food made by stuffing beef bone marrow and other ingredients into beef intestines, and it can be served on a plate after steaming and simple smoking.

Chicken with green onion and vinegar is a dish made by adding green onion and vinegar to the whole chicken and steaming it directly in the pot.

箸头 (chūn) is a grilled quail cut into the size of chopsticks and served on a plate.

Su Zifang looked around, the materials were all ready, and he didn't know why Mu Fei was still studying the recipes seriously.

"What's wrong?" asked Suzi as he stepped forward.

"I'm thinking about the time when these dishes will be served, the interval is a little longer, and I can't serve the dishes uniformly, so I have to set the time interval. ”

Su Zifang: ......

Kong Yan: ......

"What's wrong? Is there anything wrong with what I said?" Mu Fei was a little stunned when he saw that both of them were revealing this god (qíng).

"No, I'm just wondering if you're overlooking something. Su Zifang reminded vaguely.

"What?"

"You can't cook three dishes at the same time, you can handle the long ones first, and then the short ones, if there is a problem...... It's good to coordinate it again, and the stove will always be enough. The finished dish doesn't have to be served immediately, it can be stuffy for a while!"

Su Zifang said and looked at Mu Fei and nodded seriously.

Mu Fei's face turned from white to blue, and he looked ashamed, as the heir of a family of chefs, he was so nervous that he forgot this basic rule, if Mu Yun knew about it, he would definitely scold himself to death.

"Don't be nervous, take your time!" Su Zifang knew that he was a little overstressed, and comforted him.

And of course, there is another reason why he can't say, after all, Mu Fei still carries his hope of winning back the knife, in case he is hit now. Didn't Kong Yan lock in the victory in advance?

comforting Mu Fei, Su Zifang looked at Kong Yan again.

The gold and silver pieces and the Eight Immortal Plates chosen by Kong Yan should be the dishes under his control.

Jin Yin Jie is a roll-shaped noodle dish made of crab roe and crab (ròu), named after the crab roe and crab (ròu) on one side, although it is a Shaanxi dish, it is also particularly suitable for the characteristics of Jingling.

The Eight Immortals Plate is a goose deboned and cut into eight pieces, which is a relatively high-standard cold dish.

Compared with others, Kong Yan still needs one more process, which is to design the corresponding plating, but Su Zifang, who has seen Ma Jingfu (cāo) in the video, is finally able to have the opportunity to make some suggestions this time, so that he is not completely unsure as before.

Kong Yan's own gold and silver cut with a very thin dough roll on the dismantled crab (ròu) and crab roe steamed to shape the shape, but found that the finished product effect is not good enough, so the rice skin should be used, the shape of the dish looks more crystal clear from the outside, in order to look good, after steaming, it is wrapped in a layer of sesame seeds and fried in the pot, which is really crispy on the outside and soft and glutinous on the inside.

If I had to describe it, it could be understood as a sesame-flavored biscuit stuffed with ròu.

Since this dish does not require a complex fusion of flavors, on the contrary, the more the flavor of a single ingredient is highlighted, the better, and Kong Yan is extremely easy to make.

The plating is not too fancy, directly put up one by one to pile up into a wooden stack, next to the small broccoli bushes and a ceramic chopping wood teenager dining ornaments, a gold and silver cut next to the formation of two halves, the shape is particularly vivid and childlike.

The Eight Immortals Plate is carried by a tableware of one (tào) eight immortals crossing the sea, and the props of the eight immortals are carved out of the corresponding color ingredients, and the goose (ròu) decoration is also very exquisite.

Waiting for others to send the finished products to Kong Yan's cooking table one after another, Su Zifang also wrote down all the ideas of the corresponding dishes and handed them to Kong Yan for reference, Kong Yan nodded and looked at Su Zifang: "Are these all thought up by Boss Su himself?"

"Ah...... Yes, is there any problem?" Su Zifang was a little nervous, worried that Kong Yan would see that his strength was insufficient.

Unexpectedly, he just smiled: "(tǐng) Okay, there are a few dishes that I haven't even thought of dealing with like this, you can try it later, it seems to be more suitable than I thought." ”

Su Zifang: ......

Listening to Kong Yan's words, he suddenly felt a little flustered. The plating is recorded from the video with impressions, one or two dishes are okay if they are better than Kong Yan's thoughts, after all, people have misses, but if there are too many, it can't be said.

After all, he is still a junior chef with ordinary carving, and it would be strange to suddenly exceed Kong Yan's level too high.

"Boss Su, do you want to practice carving well, I feel that your thinking is very good, but your skills are a little unable to keep up. Kong Yan suggested seriously.

"Good!"

In fact, there is no need for Kong Yan to emphasize that Su Zifang still has a task of carver promotion that has not been completed.

But since Kong Yan mentioned this stubble, he also agreed.

After all, when the task is completed, there is an explanation for the sudden improvement of his carving.

"Then you help me repair the rough embryo, or the same as before, just follow these shapes you said, let's try it first. ”

Kong Yan relieved Su Zi to enlarge his hand (shēn), while he carefully handled Zhang Zidan's shengjin wontons.

As a dish that reflects the changes of the 24 solar terms, Zhang Zidan is also very careful to make the corresponding crust and filling according to the order of the 24 solar terms and crops.

The chūn season is a more modest green, with some cyan in the summer, orange and yellow in the fall, and slowly turning white in the winter.

On closer inspection, the skin of each wonton is different in color, and it is arranged together to present a natural transition color.

"It's a good dish. ”

"The subject matter and expression techniques are very good, and I have to say that the wisdom of the ancients is infinite. ”

Kong Yan praised loudly, and sighed again after speaking.

"It's a pity that many of these dishes have been lost, which is a pity. ”

"Will be back. "Su Zi has a system in (shēn) to see the relevant (qíng) situation, and he believes that if he works hard, he will one day be able to bring the lost dishes back to heaven (rì).

Kong Yan thought he was comforting himself, nodded with a smile, and echoed: "Well, what you said is right, it will be!"

Looking at the construction and arrangement of the wontons, Kong Yan shook his head and began to think.

A few seconds later, he used a large disc to arrange the wontons in a circle, and then used the ingredients that correspond to the season to spread out a rainbow of ground, and finally made the shape of the hour hand pointer, pointing to the wonton corresponding to Xiaoman.

Let's live!

Seeing the finished product, Su Zifang felt that Kong Yan's performance was indeed much better than the one recommended in the video, which was divided into four plates, and it could reflect the passage of time and fill a large number of side dishes.

A few more dishes came one after another.

Some of Kong Yan is according to the suggested shape, and some are re-played by themselves.

But without exception, they are all beautiful, so that the food is one step ahead visually, and the good-looking things must be delicious!

Just after processing a few pieces in his hand, Su Zifang saw Mu Fei coming with a plate.

On the side, Kong Yan also looked at the three plates in Mu Fei's hand, a little excited.

Whether you can get the knife or not depends on this time!