[Congratulations to the host for obtaining the recipe: Tamakoyaki]

After closing the store and going to bed at night, Su Zifang finally waited for the long-lost system prompt and happily opened the recipe interface.

Salted duck, braised goose, tamagoyaki.

Three newly acquired dishes lie quietly in the menu, making Suzi hungry.

However, due to the limitations of time and ability, I have not had the opportunity to try it out.

And it would be strange to have three dishes with different styles at once.

Su Zifang thought about it, but decided to make salted duck first, hold the remaining two dishes in his hands, and find an opportunity to practice before making plans.

After all, I'm about to go to the Huaiyang Cuisine Exchange Conference, and the salted duck can still help a little.

"That's right, Wensi Tofu!"

As soon as he thought of the exchange meeting, Su Zifang remembered the biggest problem facing the improvement of his culinary expertise.

"The knife skills are not good. ”

It's not that Su Zifang's knife skills are very poor.

At least after years of training in the old south and now opening the shop in two months, he can no longer cut out shredded potatoes the thickness of matchsticks.

It's just that this level can be used in other cuisines, but in Huaiyang cuisine, it is simply a younger brother.

Not to mention chrysanthemum tofu, three sets of ducks are tested to the extreme. Even if it is boiling purple cover and blanching silk, it is not a technique that he can master now.

"Why don't you ask Xue Yi?"

"Forget it, the problem of not having solid basic skills is simply looking for death, or asking Xiaoman or Boss Lu. ”

Lu Renjie's honest smile and superb knife skills suddenly appeared in his mind.

Su Zifang smacked his tongue again: "What a good talent, it's a pity not to cut it!"

"You still have to practice. Su Zi let out a sigh of emotion and fell asleep leisurely.

Early the next morning, Su Zifang got up and rushed into the kitchen to start practicing knife skills.

The white radish is washed and sliced with a straight knife, and when consciously practicing, Su Zifang's movements are exceptionally standard, using the techniques taught by the teacher, and the knife is a thin and transparent radish slice.

"No, it's thick on one side. ”

"No, it's thin in the middle. ”

"Still no, it's broken. ”

......

For two whole hours, he was battling white radish.

By the time Chen Chuyi got up, Su Zifang had already cut two large pots of radishes.

"Why are you cutting so many turnips and not feeding the pigs? Chen Chuyi's focus is also very peculiar.

"If you practice knife skills, it's a pity that you lose the scrap. ”

"Forget it, you stew soup at noon, radish and pork rib soup, add more radish, and sell it at cost price. Chen Chuyi came up with the perfect solution.

"Good. Su Zifang was very satisfied with his mother's arrangement, and decided to practice more knife skills in the future, and also seek some benefits for diners.

Although there is no soup in the shop, the soup stewed with pork ribs and radish in the serious 800 must be very different from the usual soup with shabu-shabu water in other stores.

Chen Chuyi went out to write billboards, and when Su Zi paused to put the knife, he heard her muttering: "The price of pork ribs has risen, and the soup will be sold for 2 yuan...... Forget 3 yuan a piece, there are stores, labor, water and electricity, well, and profits, then 5 yuan. ”

Su Zi put it in the house and burst into tears.

Not only is the sword skill a younger brother, but even the money he earns is also a younger brother.

Just now he was still thinking about practicing like this, and he couldn't hold down the procurement cost. As soon as he turned his head, Chen Chuyi not only turned waste into treasure, but also earned the cost of tomorrow's practice.

If you repeat it in this way, rounding it up, he is making money practicing knife work!

[Task: Ask the host to make A-grade or above radish pork rib soup, task reward: high-grade braised soup seasoning.] 】

A system prompt suddenly popped up, which made Su Zifang startled.

Just give the task when you speak, it's not like the style of the system. But after thinking about it, it was probably because the system felt that the soup was too poor and drove the diners away.

"It must have been the high price set by my mother that inspired the task. ”

"Wait......" Su Zifang reacted suddenly, "It means that the pork rib soup I boiled is not even worth 5 yuan a cup?"

The system is silent.

Su Zifang smiled on his face, and there was something in his heart that was not worth talking about.

You must know that the ribs in Jingling City are 56 yuan a catty, and the maximum number of small pieces is 234 pieces, and the average rib is 2.5 yuan. With the addition of seasonings, radish, water and electricity, and housing loans, the cost alone is nearly 4 yuan.

He, a junior chef who can make a plate of Longjing shrimp for 128 yuan, is so boiled that the pork rib soup is not even worth 5 yuan.

That means that his labor cost is less than 1 yuan......

Goodbye, no love!

However, Su Zifang only complained, what to do or continue, after all, the high-grade braised soup seasoning marked by the task is hard currency.

Not to mention the braised goose in his hand, the braised phoenix claws have advanced seasoning, and they may all be turned into Internet celebrity snacks.

Su Zifang heard that there was a seller of saltwater duck palms in Jingling City, and bought several plots of land in the surrounding Zhenjiang and Danyang, and also built a three-story villa.

"If you boiled the pork rib soup yourself, wouldn't you be able to have it all?"

Swallowing his saliva, driven by the temptation of the reward and the desire to prove that his cooking skills were more than just 1 yuan, Su Zifang decided to try a pot first.

What if the system feels wrong?

Besides, B-grade pork rib soup, is it difficult? I am the one who can make B-grade duck blood vermicelli soup.

Confidently take out the freshly shipped ribs from the refrigerator.

This one in the hand is a flat rib, fat and thin, the color is powdery, the fishy smell is not heavy, and there is no other peculiar smell, and there is no water analysis after a short period of refrigeration, indicating that there is no water injection before, press it by hand, the meat is tight, the surface is moist but not sticky, and the gravure is quickly restored after pressing, which is considered a middle and upper level rib.

Cutting ribs doesn't require delicate knife work, Su Zi let go of his hand and chopped the ribs into small pieces in a few clicks.

Rinse with clean water, add cooking wine to a pot under cold water and start blanching, and the blood foam gradually precipitates out and floats on the surface of the water.

Su Zifang used a colander to beat the blood foam clean, and when there was no new blood flowing out, he took out all the ribs and put them aside.

Reheat the pot and add the pork ribs, pour water over the ribs, add ginger slices and green onions. Bring to a boil over high heat and then turn to low heat and simmer.

After about forty minutes, Su Zifang put a handful of the sliced radish that he had just chopped, added two spoonfuls of salt, and continued to cover the pot.

After another twenty minutes, the rich aroma came out of the pores, and Su Zifang turned off the heat to serve the soup, cut a few shallots and coriander, and poured in the freshly ground peppercorns.

The porcelain cup has been steamed through water, and it can play a good role in the soup after being put into the soup, and the soup inside is clear, you can see the pork ribs and radish, and the noodles are covered with pepper and green onions, which enhances the freshness and flavor.

Suzi put a spoonful into his mouth.

Extremely fresh!

Take another bite.

The green onion is appetizing, the radish is mellow, and the pepper is spicy and appetizing.

After eating the pork ribs and radish, the taste is even more pronounced, and the whole mouth is wrapped in the warmth of the radish pork rib soup.

Of course, if it weren't for the system's prompt, Su Zifang might have been happier.

[A cup of radish pork rib soup that is not qualified, grade B-grade. 】*

[The selection of ingredients is wrong, the radish knife is unqualified, and the seasoning fails. 】

"Oh, ruthless!"