The old chef walked out of the kitchen, and everyone he saw greeted Master Ma one after another.

The old chef just walked away and ignored everyone, and when he walked by, Su Zifang heard the two guys whispering as they walked.

"Have you heard? The shopkeeper asked Master Ma to make a roast tail banquet to entertain the guests. ”

"Isn't the Burning Tail Feast lost 1,800 years ago? Isn't this embarrassing? ”

It is said that our Master Ma has a copy of the "Wei Juyuan Cookbook" handed down from the Tang Dynasty, which records dozens of dishes for the roasted tail feast. ”

"Then what is Master Ma worried about?"

"I'm not done yet. I heard that Master Ma's recipe only has the name of the dish and a small number of notes, and there is no method of the whole dish. ”

"I see, who did you listen to, right?"

"Master Ma's apprentice Di Shan told me personally. said that Master Ma was drunk and showed it to him, and said that in the future, Master Ma will pass on the skill of this roasted tail banquet to him as the bottom of the box!"

"Poof, just Di Shan's brain, he can't even make a gold-edged cabbage and still wants to learn to roast the tail feast? I think it's better for Master Ma to keep it as firewood, I just came out of the kitchen, and he was scolded by Master Ma for being a dog blood spray!"

The pace of the two was not fast, but Su Zifang listened carefully, and only heard a faint humming sound, and he couldn't hear the content of the speech at all.

Su Zifang knew that this was the basic information that the system felt that he should know enough, so he interrupted the supply of follow-up information.

However, he was not very disappointed, he knew all the information he should know, and he had obtained some additional information, which was enough.

Su Zifang followed Master Ma to a room and stopped at the door.

Master Ma raised his hand and knocked on the door, and an easy-going voice came from the back door after three soft sounds: "Is it Brother Jingfu, come in and speak." ”

Only then did Su Zifang know Master Ma's full name, Ma Jingfu, but he didn't know if it was a word or a name.

Hearing the opening in the house, Master Ma stepped in, and patted his thigh as soon as he stepped into the door: "Shopkeeper Chen, let me tell you, this roasted tail banquet is a real drop group and you will be embarrassed." ”

Following Ma Jingfu's words, Su Zifang looked at the person in the room, medium (shēn) material, with a kind face, like an oversized Lu Renjie.

"Brother Jingfu, I can't help your (qíng) situation...... Master He asked our store to receive the big man by name, and said that if he messed up, he would cut off the heads of all the people in the store!

"Why do you have to eat a roasted tail feast? gourd chicken? pot fish? water basin sheep (ròu) have to do? Why do you want to eat a roasted tail feast!"

Ma Jingfu still wanted to defend a few words, but the shopkeeper Chen covered his mouth, and he was so anxious that he came up with a non-standard Shaanxi sentence: "Don't you dare to talk nonsense! You still dare to inquire about the origin of the big man, and you are not afraid of turning around?"

"Big man ......" Ma Jingfu muttered and wanted to say a word, but looking at the shopkeeper Chen's angry face, he still lowered his voice: "The big man can't help but talk." ”

Shopkeeper Chen looked outside the door and slapped it on the door of his head: "Master Ma! My God! Now let you cook a dish and be so picky, dozens of lives in our Quting Restaurant are hanging on your waist." At noon, I will set up a banquet and ask Lord He for guidance, you should hurry up and make a few specialty dishes, as well as that Phnom Penh cabbage, and cook it well! Lord He likes that bite. ”

"That roasted tail banquet ......" Ma Jingfu still wanted to try his style again.

"I'll ask him again after Master He comes at noon, you go quickly, don't delay the business. ”

"Well said!" Ma Jingfu got this sentence and returned to the kitchen with a smile.

As soon as he entered the door, he saw the apprentice Di Shan, who had just been reprimanded, and stepped forward with a smile: "Master, I made the Phnom Penh cabbage, you can taste it." ”

Ma Jingfu's face was overjoyed when he heard this, but when he saw the plate brought by Di Shan, he scolded again: "Phnom Penh cabbage." What is Phnom Penh cabbage? Phnom Penh? What is this baby group dropping? Vinegared cabbage? Can't you see that the cabbage is burned black?"

Following Ma Jingfu's line of sight, Su Zifang suddenly thought of an advertising slogan: "Not all vinegared cabbage is called Phnom Penh cabbage." ”

"Look at the dots, see what the forehead is. ”

Ma Jingfu didn't talk much, rolled up his sleeves, grabbed a cabbage from the edge of the board and demonstrated it directly.

"Boom!

The surrounding water platform, lotus people, and fire burners all put down their work and surrounded them.

Everyone in the kitchen of Quting Restaurant knows that although Ma Jingfu is a master chef, he never puts on a shelf, never hides it when cooking, and watches as much as others (ài) see, and when he meets him with a good heart, he may be able to explain while doing it.

If you are lucky, you can work in Quting Restaurant for a few years, and you can go out and become a chef in a small shop.

Over the years, half of the chefs in the entire Xijing restaurant have this friendship.

Ma Jingfu washed the kitchen knife and cut it hard, and a cabbage instantly separated. Take out the cabbage piece by piece and pat it with a knife.

"I know this trick, called Mount Tai pressing, can make the cabbage gang loosen and flavorful. Someone who had listened to the explanation immediately shared.

Di Shan glanced at the person who spoke, and his face was puzzled, as if the master hadn't said that when he taught him?

Ma Jingfu moved quickly in his hands, cut the cabbage gang into cabbage strips that were finger wide and inches long, and shouted: "Add firewood!"

At the fire, a man immediately put three burning firewood into the stove.

Dozens of seconds later, the temperature of the iron pot increased significantly, Ma Jingfu poured in a spoonful of oil, poured in sliced green onions and dried peppers and stir-fried until fragrant, and poured in all the chopped cabbage strips.

"Cooking vinegar and burning fire, the fire turns with the vegetables, the vegetables go with the spoon, push forward and turn back, left and right, and the cabbage turns up in four directions. East, west, north and south, the righteousness of the four wilderness and eight wilderness is contained in it, the flying fire stir-fry, the flowers hit the four doors, the big opening and closing, the flame is majestic. ”

Su Zifang had a narration in his mind when he shot this dish.

At that time, I watched the documentary and felt that such a description was too hypocritical, fried a cabbage, and fried the visual sense of film-level special effects.

But it wasn't until he stood beside Ma Jingfu (shēn) and watched a fire dragon swim along the edge of the iron pot, flying a half-meter-high ball of fire around the stove, that he finally believed that this description was true, without exaggeration.

In just a few minutes, the cabbage was burned golden by the flames, slightly burnt.

Put it on a plate, white as mutton fat, like gilt.

"Taste?" Ma Jingfu handed over a pair of chopsticks.

Su Zifang wanted to take it and put it into his mouth, but he didn't have this permission, so he could only watch Di Shan bite it with a cabbage.

Click!

The crisp and tender taste exploded in Su Zifang's ears, and a wonderful taste of sour, spicy, salty, pungent, and umami suddenly appeared between his lips and teeth, and even the saliva secretion was a little faster.

Su Zifang closed his eyes, swallowed a ball of saliva, and finally understood why this dish could be rated as a top cabbage dish.

It's really, the best taste in the world!