On the way back, Su Zifang happened to think of this stalk and shared it with Zhao Xiaoman and others.

but gained a slap in the eye.

"Do you think Master Zhao and Yang Qiong are just thinking about eating?"

"It's definitely still a serious occasion like this......"

As soon as the words fell, I saw that Zhao Hu didn't know where to get a copper pot and a box of solid alcohol, and a cabbage, a piece of tofu, and a bundle of enoki mushrooms could be seen in the pot.

"Eat mutton...... Important!"

Zhao Xiaoman suddenly turned around in the middle of his words, which made Su Zifang stunned.

Is it so straightforward for girls to change topics?

It's not easy for her to be able to pick it up like this.

But what surprised him even more was the exam questions in the afternoon.

As soon as I entered the classroom, I was stunned when I saw the question written on the blackboard.

Mutton!

It's mutton.

If he hadn't known that the content of the class and exam was random, Su Zifang would have suspected that it was premeditated, and he had just seen Hetan sheep in the morning, and he would have made mutton in the afternoon.

But seriously, Huaiyang chef doesn't have much experience in making mutton.

After all, except for the well-known dishes of braised mutton, white-cut mutton and stewed mutton with radish, most Huaiyang chefs have never cooked mutton.

And so many people make mutton, isn't there a repetition?

Su Zifang looked at the rules on the side suspiciously, and breathed a sigh of relief.

Except for the three dishes he had just thought of, everything else was fine.

Su Zifang: ......

He felt that he would have to inquire about the content of the exams of other cuisines when this exam was over.

What kind of trouble is this kind of exam that locks in what you are best at?

But for now, it's better to think about the dishes you want to make.

If you want to talk about mutton, there are actually a lot of them.

Su Zifang has eaten and heard of the fried mutton with green onions, mutton soup, kebabs, cumin mutton, red stewed mutton, stewed mutton...... There are also some methods such as roasting whole lamb, hand-grabbed mutton, and roasting lamb legs.

Not to mention the lamb skewers, which dominate the national barbecue night market.

It can be said that in all parts of the country, mutton is the main ingredient.

But there's one thing that's strange.

Lamb is not found fresh in the market like chicken and beef, but frozen lamb is only possible in a very small number of stores.

This is also what surprised and puzzled Su Zi in the early years.

Lamb is so hard to find in the market, where does the lamb from those barbecue stalls come from?

Fortunately, it was only after he learned the main sales channels of mutton that he solved his doubts.

It turns out that mutton must be frozen for acid removal after slaughter before it can be sold, so unless it is bought from the breeding place on the market, it is all frozen products.

When he entered the door just now, Su Zifang saw that the ingredient cabinet was already full of mutton, and it seemed that they were all river beach sheep.

It can be seen that this forum does have a certain level, otherwise it would not use this kind of high-end ingredients that can be included in the food illustrated.

The number of people in the examination room has expired, and the invigilator has announced the rules for the afternoon.

It's basically the same as yesterday, but with a few more details, such as the mutton is not only the river beach sheep, but also the black goats from Qiong Province and the fine-wool sheep from the grassland.

All the lamb has been processed according to the parts, and you only need to pick the right part when cooking, saving you the trouble of handling it directly.

When Su Zifang selected the ingredients, he deliberately paid attention to the remaining ingredients, and found that most people chose parts such as lamb leg meat and lamb chop meat, which was instantly clear.

More than any other ingredient, lamb chops with rosemary and lamb with cumin are definitely the answer.

It's no wonder that everyone chooses this way.

Unexpectedly, Ma Jiang chose a sheep's tail.

You must know that the sheep's tail is the most oily part of the sheep's body, and the average diner is completely unacceptable after seeing it.

If it's a girl, no matter how delicious it is, when you hear that this white flower is all fat, you instantly lose the courage to try.

Su Zifang could only admire Ma Jiang's courage first.

I was steadily elected for lamb ribs and lamb shanks, ready to make a Gansu specialty that I haven't eaten for a long time.

Bring the lamb to a boil.

Diners who have never eaten boiled lamb will confuse this dish with boiled lamb.

However, only after tasting the boiling pot of mutton can you truly appreciate what is called fragrant and tender, what is called wonderful, and what is called fragrant lips and teeth.

Su Zi put the lamb on the river beach.

It is the time when the meat is the most tender, the meat quality is excellent, showing a fresh red color, spread on the plate like a fire cloud, there is no fishy smell, but there is a faint milky and meaty aroma.

The ribs are processed into small pieces that are only the thickness of a finger, and then the meat is cut into slices that are slightly thicker than the mutton shabu, marinated without any seasonings, and prepared directly for the pan.

Add enough water to a clay pot, only need a few green onions, a few slices of ginger, and then smash the fist-sized salt in the Yabulai salt pool, throw a few pieces into it and start boiling the soup.

In the process of boiling the soup, Su Zifang simply processed the shallots, mixed them with sweet garlic, sesame paste, garlic paste, and sesame oil into a dipping bowl and placed them on the plate.

When the water in the pot boiled and the flavors of the green onion and ginger were boiled, Su Zifang immediately poured the prepared mutton and lamb chops into the pot, and raised his hand to signal that he was done.

Everyone present was shocked by Su Zifang.

A tray, a boiling clay pot, and obviously raw lamb.

It's actually served!

"If only he could win! I'll eat this pot!"

Someone in the crowd suddenly muttered.

The others didn't speak, but they looked at Su Zifang's eyes and thought the same.

After all, for them, Su Zi's cooking is still a bit shocking.

Even the waiter in charge of serving the food repeatedly confirmed that it was not a mistake for Su Zifang, so he was guided to the judging area.

Judging area.

Several judges were a little surprised to see Su Zifang push the door in, and they looked at the time one after another, and found that less than ten minutes had passed, and they were immediately surprised.

"You...... Are you ready?"

Su Zifang nodded confidently: "Yes." ”

Everyone looked at the things he brought, and their hearts instantly understood.

"Hot pot!"

"You're clever, I just heard Master Zhao talk about shabu mutton in the morning, and I'll bring it over now. ”

"But the mutton shabu thing must be boiled by the diners themselves to have a fire, and you have already passed the best time to eat it when you bring it here, even if you have the sauce, I'm afraid that there will be no high score this time. ”

"With your skills, even making a scallion fried mutton is better than this!"

One of the judges looked at Su Zifang with a little regret.

Su Zifang only smiled slightly.

"You'll know if you taste it!"

As he spoke, he placed the tray in his hand on the table and lifted the lid to allow the aroma inside to escape completely.

"How is that possible!"

As soon as the lid was opened, the eyes of all the judges straightened.

The mutton in the pot was ruddy in color and wafting with a strange fragrance, which rushed into my mind one by one, seducing all the greedy insects.

Without Su Zifang's urging, several people consciously picked up the dishes and chopsticks and stretched out the chopsticks into the pot.