The day after Xue Yi's return, Shi Buyu reintegrated the breakfast variety, adding crab roe soup dumplings, small wontons, and duck blood vermicelli soup in addition to fried buns and chūn noodles. If it weren't for Zhao Xiaoman's craftsmanship not being at home, Xue Yi would still want to add multigrain pancakes.

"That, Xiaomi, put my three (tào) duck and crab roe lion head back on. ”

Early in the morning, Xue Yi instructed Mo Xiaomi to restore her temporary menu, and by the way, she asked her to inform the diners who had queued up before that they could come over to eat.

"Okay. Mo Mi responded and began to sort out the menu.

In order to allow diners to better distinguish the dishes in the corresponding time period, Mo Xiaomi deliberately redivided the display of menu cards in the morning, noon and evening periods, and changed the temporary menu cards to different colors to distinguish them.

As a direct result, the customers who entered the store were obviously stunned for a few seconds after seeing the menu.

"Why are there so many dishes missing all of a sudden? Is it that Boss Su has run away?"

"No, in order to make it easier for everyone to know more clearly what kind of food we serve in the morning, noon and evening, so we have made a change, the yellow one is a temporary menu, if the quota is full or there is an accident, you can't continue to order. Mo Xiaomi patiently explained.

"That's good, there were too many dishes in the past, I couldn't see it, my eyes were spent, so good, refreshing, clean. An old man who exercised in the morning was satisfied.

"Master Xue is back, right? The crab roe soup dumplings are all on board, as well as small wontons and duck blood vermicelli, all of which are Jingling flavors, which are quite good!" Another uncle pointed to the menu: "Let's bring me a bowl of small wontons first, and taste the taste." ”

"Then I'll have a duck blood vermicelli soup, the noodles are boiled badly, I'm old, and my teeth are not good. ”

"Okay. Mo Mi wrote down the requirements and sent the menu back to the kitchen.

Su Lianzheng prepared all the materials early in the morning and waited for the kitchen to play, more than a dozen processed Gaoyou ducks lay on the cutting board after shedding, Su Zifang took out all the internal organs according to the previous method of handling the duck, washed them with rice water, and put the duck oil into the soup pot to stew together with spices after frying.

Xue Yi looked at Su Zifang's movements full of disgust: "You can't take off the bones of this whole duck, the duck looks so miserable, the skin is broken, and you are in this heat, the duck is not fried before it is cooked." ”

"And this—"

Under Xue Yi's criticism, Su Zifang suddenly felt that it was pure luck that he had made B-grade duck blood vermicelli soup before.

After dealing with the second duck, Xue Yi probably felt that Su Zifang was hopeless, put down the half-mixed small wonton filling in his hand, and stepped forward to hold Su Zifang's hand: "Forget it, I'll show you." ”

The old chef knew if there was one as soon as he got started.

Xue Yi was crisp and neat, cutting off the duck's claws and wings with four knives, and then using the technique of handling three (tào) ducks to take out the internal organs without damaging the outer skin.

The duck is fried slowly over low heat in a high heat (rè), and every part of the duck is fried until golden brown, the duck skin is crispy, and the duck fat flows out, and when it is still a semi-finished product, it is several times more fragrant than the duck fried by Suzi.

"It's a good duck to make soup like this, your one, no!"

Xue Yi made the final decision.

Su Zifang: ......

After pointing out Su Zifang, Xue Yi went to see the progress of the steamed bun group by the way, and complained by the way: "Old man Xia can make noodles, but this steamed bun is still not good, it is not as good as my crab roe soup dumplings." ”

said unconvincing words, but still complained in a low voice: "It's really disrespectful to the old man to dig my apprentice while I'm not paying attention, I'll take you to the Ao stove noodle restaurant to study for another day." ”

All:......

The grievances between the big guys can't be provoked!

Several people pretended not to hear and didn't know, not to see, not to listen, and to concentrate on dealing with the bun in front of them.

Because the filling method of raw fried and crab roe soup dumplings is basically the same, Xue Yi did not deliberately modify anything, but just demonstrated the method of boiling the filling with crab roe and crab (ròu), and prepared a pot of skin jelly.

The process of pointing is also very simple.

"You just wrap the filling of the crab roe soup bun in the same way as it is fried, leaving a little space to put the skin jelly in it, about three to four parts of the filling is better than one part of the skin jelly. ”

They have been making fried buns for a few days, and they are considered proficient in it, including Suzi.

However, except for Su Zifang, who had learned the crab roe soup dumplings before, the other three were making them for the first time, so it was inevitable that something would happen...... Brilliant performance.

Zhao Xiaoman and Zhang Zidan restored eighty percent after just watching it, and Mu Fei also roughly made a six-point appearance.

Xue Yi: ......

He remembered that when he taught Su Zi to put it, it took five days just to roll the skin, and it was half a month later (qíng) when the bun was wrapped up that could be seen.

Originally, I planned to make crab roe buns mainly by myself today, so I prepared less jelly.

Now in this (qíng) situation, I probably don't have to start it myself.

After looking at a few follow-up buns, Xue Yi sighed secretly, and looked at Su Zifang's eyes with a little dissatisfaction: "My apprentice is okay with everything else, this basic skill is really not good!"

Su Zifang, who was boiling the soup, suddenly felt a chill in his back, turned (shēn) to look, and found that Xue Yi was reminding several people of the precautions for steaming crab roe soup dumplings, and there was nothing unusual.

Turn around (shēn), put the last duck in the pot, and start processing the duck offal.

"Don't blanch this after washing, it should be scalded with the original soup, otherwise the taste is not strong enough. ”

Xue Yi didn't know when he touched Su Zifang (shēn), so he didn't wait for a reply after reminding him, and returned to his place to start preparing small wontons.

As a special delicacy, firewood small wontons have always been a favorite of the people of Jingling.

When the subway had not yet reached Pukou, many Jingling people drove dozens of kilometers to the other side of the river on weekends, just to eat authentic firewood wontons.

Although there is no firewood now, the small wontons made by the old method are still the white moonlight of the people of Jingling.

Xue Yi uses pork front leg (ròu) to make the filling, three fat and seven thin, which is extremely tender.

The pork bone broth, which took three hours to boil, was sifted through the oil noodles and first out (nǎi) white, confirming that it was a delicious taste.

The wrapping method of wontons is much simpler than that of steamed buns.

The square dough was pinched in Xue Yi's hand, the chopsticks picked up a piece of (ròu) filling, placed it in the middle of the wonton wrapper, grabbed it with four fingers in the palm of his hand, and threw it into the floured plate, and a small wonton was wrapped.

Xue Yi's technique was extremely fast, and the plates were full in less than ten minutes.

Here, the duck soup put by Su Zi also boiled out the taste, and the golden duck fat was spread on the soup noodles, which was mouth-watering.

Zhao Xiaoman and Zhang Zidan stacked two large steamers together, and the crab roe soup dumplings began to be gasped, and they could be cooked in about a quarter of an hour.

Mu Fei also brushed a layer of oil on the bottom of the pot, and the fried buns were ready to go.

Smoke rises from the back kitchen, blending with the richness of duck soup, the deliciousness of pork bone broth, the oiliness of crab roe soup dumplings, the crispiness of fried buns, and the freshness of yang (chūn) noodles.