The duck was put into the steamer, and the ginger began to process other dishes.

Just when I was working on this dish, a few quick dishes at hand had already been completed.

The cold cuts of cucumbers, red prawns, bergamot jellyfish skin, sake lees duck letters, and ruyi cakes are all ready, and only one rouge goose breast is still being made.

Cold cuts are made first to ensure that there is more time to absorb the flavor, while some hot dishes that are easy to make are not rushed.

For example, steamed crab in a cage, old mussel Huaizhu, drunken chicken with watermelon cup, two-color saury, and artemisia stalk with fan noodles......

With the strength of hemp ginger, it is easy to complete the preparation work in five minutes, and the dish can be served in ten minutes.

On the other hand, Chen Cun, the method is basically the same as that of hemp ginger.

Su Zifang secretly sighed: This kind of process in the big restaurant is really good.

Whether it is Ma Jiang or Chen Cun, there is no trace of panic in the face of this kind of big banquet, as if everything is done step by step, not like eating and speaking.

To this day, there is still a situation of rushing at banquets and busy times.

And this has nothing to do with the chef, it is a matter of coordination between various departments.

Yuan Caizhe of Shuitai is responsible for handling raw materials, and under his strict requirements, there will be basically no problem of faults, only possible in advance.

However, there is no person in charge of the food preparation department and the cutting board at present, he takes care of it on three sides, and it is a little difficult to follow, and there are still problems from time to time.

This is also the most uncomfortable point.

But there are no mature people below who can be promoted, so they can only be vacant first.

Anyway, the number of problems is very small, and only occasionally when there are too many people.

Bear with me for now.

However, if you can dig up a kitchen management talent, you can consider it.

Su Zifang's eyes fell on the back kitchen of Jingling Hotel, and he moved his mind.

Behind Chai Yutang, the crowd suddenly felt a little panicked.

Su Zi's gaze, no matter how you look at it, is a little hot, making them a little afraid to look at it directly.

To look again, the phone suddenly vibrate.

It was a message from Shen Anyan: "We're almost there." ”

"Okay, I'll finish this dish right away. ”

Xue Yi knew that Su Zifang was going to see Shen Anyan's parents today, and when he saw it, he quipped: "What's the matter?

"Hmmm......"

Su Zi let go and sighed, not knowing what to do.

I don't have this experience, and I haven't come to talk about marriage, and I haven't called Su Lianzheng and Chen Chuyi to come over, and when the time comes, I am still a little nervous when I face the three people opposite.

Xue Yi saw Su Zifang's nervousness, and clapped his hands: "When this side is over, I'll go over and take a look." ”

Hearing Xue Yi's words, Su Zifang suddenly relaxed.

In terms of seniority, Xue Yi is his master, and he is definitely an elder in the lineage.

In terms of status, Xue Yi is the master chef of Huaiyang cuisine, and the head chef of the front building and the outer building is not inferior.

With Xue Yi in charge, he is still a lot more relieved.

The two finalized the matter, and the rouge goose breast of Ma Jiang has already begun to be made.

After Xue Yi said the name of this dish, Su Zifang looked up the origin by himself, and only then did he find out that the rouge goose breast was also related to Fang Guan.

At that time, Jia Baoyu's cook made this rouge goose breast in order to please Fang Guan.

The crimson goose meat is fat but not greasy, and it is very chewy, and even Fang Guan, who does not like greasy, has eaten several pieces.

After watching the production process, Su Zifang couldn't help but sigh.

Even a maid eats so well, no wonder there are criticisms that say, "Jia is not fake, Baiyu is a horse for Tangjin".

For this expense, if it weren't for the fact that there were more than a dozen mines at home, ordinary people would really not be able to afford it!

Su Zifang sighed with emotion.

The deboned and peeled goose meat has been cleaned and marinated in rice wine, green onion and ginger, soy sauce, red yeast rice powder and apple slices.

The role of spices is also very particular.

Green onion and ginger are fishy, rice wine is fresh, soy sauce and red yeast powder are colored, and apples are kept delicate and tender.

Marinate for more than 10 minutes, and wait until the goose meat is already visible in color before it can be grilled.

There is no electric grill with the ready.

Ma Jiang took an old earthen pot, covered it with a baking sheet, stuffed applewood underneath and began to grill the goose breast meat over low heat.

The aroma of fruit wood and goose meat are intertwined.

The crowd of onlookers from a distance couldn't help but drool!

It's so fragrant!

I didn't expect an ordinary rouge goose breast to be so delicious.

However, Su Zifang knew that this dish was only half done, and there were more complicated processes behind.

Ma Jiang looked at the heat to take back the goose breast, poured the bottom oil into the pot, added the shallots and ginger slices and stir-fried until fragrant, put the goose breast on top of the shallots, add apple slices and a little apple juice, and then poured in rice wine.

Bring the fire into the pot, and a raging fire will instantly arise on the goose breast.

The aroma of caramel from the apple juice is combined with the aroma of rice wine and the smell of green onion and ginger in the pot, making this appetite even more tempting.

Pour in a spoonful of stock.

It is made with the leftover sake juice of the freshly steamed duck, which is sweet and fragrant!

Then add soy sauce, rock sugar, red yeast powder, and salt in turn, turn off the low heat, and start to collect the juice to color and taste.

This is the method that will only be used when making braised pork in Shanghai, but I didn't expect it to be used by hemp ginger on this goose breast.

It's just that the effect is unexpectedly good.

When the soup in the pot is thickened, the ginger picks up a spoonful of dark red paste and pours it into the pot, melts it and pours it on top of the goose breast, and then adds a few drops of sesame oil to garnish.

Serve, slice and serve.

The sliced goose breast is swirled around the plate like petals, and it blooms in full bloom.

After the dishes were made, the hemp ginger was put on a plate, put it in the incubator, and turned his head to look at the direction of Su Zifang and Xue Yi.

Su Zifang nodded, and made a well-done gesture to get up and leave.

Calculate the time, Shen Anyan and her family should be almost there, and they can't go too late, otherwise it will be rude.

But the box was set by Shen Anyan's father, and he couldn't go too early.

could only secretly set a good time with Shen Anyan, and when the three of them were about to arrive, they happened to meet at the door of Jingling Hotel.

"This way!"

Suzi waited outside the hall for less than five minutes before a familiar shout made him turn his head.

In my eyes, Shen Anyan and a middle-aged woman who looked a little similar but more noble walked aside, beside him was a burly middle-aged man with a slight fortune, his eyebrows and eyes were not fierce, but his eyes had a kind of shrewdness unique to a superior.

"Ah-yeon!"

Su Zifang looked at Shen Anyan and nodded to say hello, and then looked at the two people beside him.

"Hello uncle and aunt!"

"Xiao Su, right?"

"Let's go, let's go upstairs first!"

Shen Anyan's mother looked at Su Zifang's first impression and was quite good, and nodded with a smile and pointed upstairs.

"Your uncle booked a box, and we went up first, but I didn't ask you, we had eaten it before, and we thought it was good, and I don't know your habit of eating or not. ”

Su Zifang smiled and nodded, feeling a panic in his heart.

"Get used to it! The chef who made that dish is in our store right now, can you not get used to it!"

But this can't be said directly now, so I can only nod my head in accommodation: "It's okay, Auntie, I'm a chef, I'm not a picky eater!"