Seeing Su Zifang's expression change, Zhou Tingyu paused and asked.

"What? Is it hard?"

"It's not very difficult. ”

Su Zifang shook his head and didn't say the second half of the sentence.

"That's very hard!"

Splendid Stars is one of Asia's top 10 chefs, Chef Ou's famous dish, which encapsulates the most superb parts of Cantonese cooking, and can be found in this dish.

The main ingredient is the eastern star grouper, which is known as the "king of fish", and the auxiliary ingredients are colorful vegetables such as asparagus, lilies, red and green bell peppers, and purple radishes.

Taking into account the three aspects of deliciousness, high appearance and high nutritional value, it has become a famous dish in innovation and health preservation.

Moreover, this dish is recognized as the most natural look of Cantonese cuisine.

The apt description in "The Long River of Frost and Cold" is: "What season to see what scene, what season to enjoy what flowers, this is complete and natural." ”

Hearing that Zhou Tingyu was going to eat this dish, Su Zifang was still a little apprehensive.

After all, he had only made this dish half a time before Xue Yi drove him out of the kitchen, and his evaluation is still unforgettable.

"You...... Let's get out there, don't waste this fish......"

Su Zifang knew that this was Xue Yi was very restrained, and there should have been a brother Wuen mixed in.

But in order to save face for himself, he didn't say it in front of so many people.

Su Zifang still remembers Xue Yi's way of handling this dish, which is called a coherent and thrilling, almost using what he has learned all his life.

In the end, the finished product barely reached the S- level.

A dish that even Xue Yi did not reach the S-level with all his might, the difficulty can be imagined!

The taste of that time is still unforgettable in retrospect.

After the fish is fried, it is crispy on the outside and tender on the inside, and the auxiliary vegetables are all oiled and then processed, the color is bright, and it makes people have a great appetite to look at.

The whole dish is a harmony of five flavors, and the five colors intersect.

At that time, Xue Yi said that this dish was a top-notch dish, just a demonstration, Su Zifang wanted to learn, at least a few more years of practice.

Maybe Xue Yi didn't think about it.

It's only been less than three months, and Su Zifang is about to start making this dish.

Su Zifang himself also felt a little inappropriate, although there was a system, but it could not be redefined for a few years.

It's just that now the situation is urgent, and there is no time to study and practice again, only one chance.

Su Zifang could only pray that he would not have problems in the next time.

These thoughts flashed through his mind for only a few seconds, but Su Zifang spoke extremely fluently.

"Uncle Zhou, you do it, I'll go and process the ingredients, just make a splendid star-spotted ball, do you think you want to eat anything else?"

"Just look at the arrangement, I'll help you take care of the clothes, you will leave tomorrow, there is not much left of this clothes, I will hurry, I guess it will be okay." ”

"I'm sorry Uncle Zhou!"

After thanking him, Su Zi turned around and walked through the small door just now, and began to work as a cook in the tailor's shop.

Xue Yi's instructions and teachings came to mind little by little, and the whole person was simulating according to Xue Yi's movements at that time.

The fresh eastern star spotted is bled first and then scraped to ensure that the flesh is crystal clear.

Thick eastern star spots can be cut into balls, but this one is too small and can only be handled with slices, and you should also pay attention to the side dishes when making them.

Fortunately, the East Star Spotter bought back by Zhou Tingyu weighs four catties, and there is no pressure to cut it into fish balls.

Soon, the meat on both sides of the fish body is cut off and cut into thumb-sized balls, which are spread on the plate far away white and tender, which is particularly pleasing.

Su Zifang recalled the steps, sprinkled salt, sugar, chicken powder, and cornstarch on the plate, and evenly grasped the fish.

This step is to give the fish balls a crispy exterior while retaining the softness and sweetness of the inside.

There is no need to marinate for too long, otherwise the fish will become loose.

Because it is eaten at home, the fish bones are not modeled at all, but directly make a salt-and-pepper fish bone after removing the head and tail, and use the oil from the fried fish bones to fry the fish balls to make the taste richer.

Change the pot and put the fish head, fish tail and tofu into the pot and take a fish head tofu soup, this is a dish that Su Zifang has just cooked, even if you close your eyes, there is no problem.

And the soup will be used later.

Once you've settled these down, you'll start frying the fish balls.

When I got out of the pan at 80 degrees Celsius, I felt like the fish balls were tumbling in the pan, bubbling with fried bubbles.

It was as if a voice was timed directly in his head.

"It's time to fish it out!"

The colander is put into the pot, and the fish balls that are fried just right are fished out, and each of them is golden and crispy on the outside, and there are oil flowers bubbling with oil.

There is no problem with tasting it.

At this point, the Splendid Star Spot is half the battle, and the next step is to start preparing the side dishes.

Green and red peppers, onions, and asparagus should be oiled first to maintain their original shape and bright color, while fungus and lilies should be blanched and set aside.

The last and most important step is the process of stir-frying and baking in one.

After the pot is heated, pour in a spoonful of cold oil, quickly stir-fry the green onions, ginger and garlic in the pot until fragrant, there must be no burnt taste here, otherwise it will greatly affect the flavor of the whole dish.

Boiling out the fragrance, Su Zifang put all the side dishes after oil and blanching into the pot and stir-fried, and smelled the rich fragrance in just a few seconds.

At this time, pour in the fish balls, stir-fry evenly and pour in a small spoon of fish broth.

Sizzle.

A mist of water quickly rose in the pot, enveloping all the ingredients, and the smell of fresh fragrance also came to the face.

Even Zhou Tingyu, who was doing dry goods outside, smelled the movement and pushed the door open in surprise.

Seeing that it was not fully done, he left in a huff.

In this way, the fish soup is added in three batches, and the flavor of the whole dish is completely rich, and finally drizzled with sesame oil and cooking wine, and when the flavor evaporates, the heat is turned off and the dish is served.

The Splendid Star Spotting Ball is finally complete.

On the other side, the two quick dishes of fish head tofu soup and salt and pepper fish bones are also ready.

Looking at the shortcomings on the table, Su Zifang added another kale beef, which is all from the Cantonese cuisine system, which is not a violation of the harmony.

"Uncle Zhou, should you eat ......"

Preparing these, Su Zi put the rice in place, and before he finished speaking, he heard the sound of pushing the door.

"It's coming, it's coming!"

"Rice...... Finish. ”

Su Zifang's voice fell, and Zhou Tingyu was already sitting opposite Su Zifang and took the dishes and chopsticks.

"I'm hungry after a busy day, so let's eat first!"

"I'm a little more casual, there aren't so many rules. ”

After speaking, he didn't greet Su Zifang, he first picked up a piece of fish ball, blew it a few times, and stuffed it into his mouth.

I don't want to spit it out even if it's hot.

Gasping and inhaling, he praised, "It's delicious!"

"It's delicious!"

"It's nine (several) points similar to what I ate before!"

There was something in his mouth, and he was still gasping, Su Zifang really couldn't hear what Zhou Tingyu was saying.

But the joy in his eyes couldn't be faked.

Su Zifang smiled with satisfaction and lowered his head to evoke the menu.

[A splendid star-spotted ball with acceptable taste, grade A+.] 】

He is very satisfied with this result!

If you give him a familiar stove environment, it is not a big problem to go to the S-class.

When the time comes, the chefs of other countries will also be more confident.

That's right!

Su Zifang's mind flashed, and suddenly his main task of cooking this time sounded, and he hurriedly opened his mouth to inquire.