Zhou Annian's class only officially started at this time, the ingredients on the table were all arranged, and Su Zifang sat under the stage, looking at the slightly familiar ingredients and showing doubts.

Pork, eggs, fungus, cucumbers

Master Zhou, is this going to be done?

Mulberry meat

Su Zifang is no stranger to this dish.

After all, Lu cuisine and muxi meat are popular in the country, from street stir-fry to high-end halls, this dish is a well-deserved specialty dish of Lu cuisine chefs.

However, what does not match this fame is the process of making this dish.

It's very simple.

I saw that Zhou Annian first cut the tenderloin obliquely and then changed it into willow leaves, added oil, corn starch, pepper, salt, cooking wine to marinate, and then knocked three eggs in a bowl and stirred it vigorously, stirring the eggs as much as possible to let them contact with the air, so that they can form fluffy frangipani when frying.

Golden, soft, fluffy and a little white eggs are just like osmanthus after being scrambled, and the osmanthus is also called Muxi, which is also one of the reasons why this dish is called Muxi meat.

In just a few seconds, the carrots, fungus, cucumbers, and daylilies in front of Zhou Annian have been partially processed.

Cucumbers and carrots are cut into diamond-shaped slices, fungus soaked in cold water is kneaded into florets, and daylilies are cut off.

Brush and brush aside.

The quality of the top chefs is on full display

Bring water to a boil.

Fungus, daylily, and carrots all need to be blanched to make them easier to cook.

Because this dish does not need to be stir-fried for too long, if you fry vegetables directly in the pot, it will be easy to get out of the water and affect the taste.

The blanching treatment allows the vegetables to mature first, just right

At this time, Zhou Annian on the stage also happened to move.

Get out of the pot, burn the oil, the oil temperature is hot, and the whole bowl of eggs will instantly rise fluffy cloud-like after being poured in, but it will take more than ten seconds, and when the eggs are about to solidify, they will immediately slip away and take them out.

Heat the bottom oil, put the meat slices into the stir-fry, season and color immediately after changing color, then add green onion and ginger to stir-fry to bring out the taste, drain the prepared vegetables and pour them into the pot together, pour in the eggs and stir-fry evenly.

One serving of mulberry meat is ready to serve.

In Zhou Annian's hands, counting the preparations, a dish that takes less than ten minutes to serve can't really be said to be a big dish, and I don't know what Zhou Annian wants to explain when he makes this dish.

"Maybe it's to get familiar with the stove and kitchenware"

Su Zifang thought that when the school invited famous chefs from various provinces to give them lessons and talk about their experience, they would often make a simple dish first to test the cooking environment.

After all, whether the fire is strong or not, whether the wind is strong or not, and whether the stir-fry spoon and knife are suitable for the hands have a great impact on the presentation effect of a dish.

Su Zifang still remembers that a senior brother who was good at cooking Cantonese cuisine before, because he miscalculated the firepower of the school stove, he fried a dry fried beef river into a paste fried beef river.

The beef gets old in the first second, and the powder sticks to the pan in the back.

Although it has been a few years, Su Zifang still remembers the rollover accident vividly, and subconsciously thought of this when he saw Zhou Annian's actions.

But what I didn't expect was that Zhou Annian actually put it directly on the table after making the muxi meat.

"Does anyone not know this dish?"

There was silence off the pitch.

At such times, even if you don't know, you have to pretend to know

This is the inherent cognition of them in school for more than ten years.

After all, if you don't follow the crowd, you may end up being ostracized by the majority.

Zhou Annian looked at the performance of the audience and bowed slightly, and continued to ask questions.

"Then who knows how to make this dish"

At this time, everyone nodded, but they muttered in their hearts.

"Could it be that Zhou Annian is planning to use a plate of wooden meat to teach like this?"

Zhou Annian continued to bow his head and ask questions.

"So who thinks they can make this dish well"

It was quiet, and everyone didn't know what Zhou Annian meant by this, but after looking at the wooden meat on the table and thinking for a few seconds, someone still raised his hand first.

Seeing that there was the first person to eat the crab, the people behind also slowly began to respond.

After all, it's just a dish of woody meat

Not to mention the professional Lu cuisine chefs and Northeast cuisine chefs present themselves, senior chefs per capita, such a simple approach, you can restore ninety percent after watching it, and say that you can't do it is not to admit that you have no strength

Immediately followed the statement.

Only three people did not move.

Su Zifang, Ma Jinglun, Zhao Xiaoman.

Su Zifang is because of the evaluation of the muxi meat given by the system.

A piece of wood meat that is perfect in every way, grade S-grade

S-class

What a concept it is

You must know that the Longjing shrimp made by Suzi buff is just the taste of S, and it has not yet reached the level of S.

Zhou Annian is now making an S dish on the spot in front of so many people

It's still S's mulberry meat

To tell the truth, in Su Zifang's cognition, he has always felt that the first appearance of S's dishes must be extremely difficult dishes such as Buddha jumping over the wall, eggplant, and puffer fish.

Unexpectedly, it was an ordinary, or even more ordinary, wooden meat.

Therefore, Su Zifang chose to give up very heartily.

S's woody meat, only people with bad brains will think it's easy to make.

Look at Zhao Xiaoman again.

Because she was standing beside her, she still didn't raise her hand.

"Why don't you raise your hand"

"I can't do it," Zhao Xiaoman admits frankly.

Su Zifang:

He really wanted to ask, didn't you also take a system and know that this is an S-level dish so you can't make it

I heard Zhao Xiaoman speak: "Master Zhou's cooking is better than the best chef I've ever seen."

Su Zifang sighed.

I understand, this is why Zhao Xiaoman can still be superior even though he does not have a system.

Although he was considered by Xue Yi to be a genius who was fed by his grandfather.

But in fact, most of the reasons are due to the system, and he is actually a cub who has been fed by God.

And Zhao Xiaoman has only seen the production method, and after so many years, he can still feel the will left on the dishes, and judge whether the dishes are delicious or not.

This is the genius of the ancestor chasing after the food.

"Brother Fang, Sister Xiaoman, why don't you raise your hands"

"It's not like I'm stunned."

"To be honest, I was also stunned, Master Zhou actually used a wooden meat to teach class, not me to blow it, I can do such a simple dish"

Ignored Mu Fei's nonsense.

The two looked at Ma Jinglun sitting alone in the first row together.

This is the third chef who didn't raise his hand.

As the person in the first row, he is still a chef of the Beijing school, and after excluding the inability to understand the language and all kinds of other situations.

There is only one reason for the rest.

This Ma Jinglun also saw the difficulty of this dish

Su Zifang couldn't help but give Taiheyuan a high score.

With such a chef, the restaurant itself will definitely not be bad.

At this time, Zhou Annian's statistics finally came to an end.

His eyes swept over all the students in the audience and nodded slightly: "Next, I will talk to you by name about some ideas about this dish." You can prepare."

After speaking, his eyes fell on Su Zifang.

Let Su Zifang be frightened for a while.

"You won't choose me."