Boiled mutton and sheep's tail are eaten.

The ingredients on the table are suspected to have been taken directly from the freezer just now, and they all feel similar.

Although it is very metaphysical, at the level of a senior chef, you can really judge the quality of the ingredients by the feel.

And now these in their hands are almost exactly the same as the feeling just now, and it is difficult not to make the two of them suspicious.

glanced sideways at Ren Jiahua and the others, thinking that such a few glorious and majestic masters would not do such a thing as stealing ingredients, right?

After looking at it two or three times, Ren Jiahua spoke softly as if he had eyes on the back of his head.

"Don't worry, the ingredients are not stolen, they are given by your teacher!"

"Teacher?"

A face suddenly appeared in Su Zifang's mind.

"Sorry, I'm late. ”

The door to the box was pushed open, revealing Jasibe's familiar figure.

Su Zi was stunned for a moment and greeted, "Hello Teacher Jia!"

Jia Xibei didn't expect to meet Su Zifang here, and only then did he look at Ren Jiahua in response.

"Old Ren, why is Xiao Su also here?"

"Did he do something wrong and be punished?"

"Or you tell me, I'll figure it out for him!"

Jia Xibei's face was a little flustered, which made Su Zi's head warm at ease.

Although he said that you were the worst student I had ever taken with me, Jasibe still cared about himself!

At this time, the first thing that comes to mind is to help yourself solve the troublesome things.

Su Zifang almost burst into tears of gratitude.

But at the last second, he suddenly reacted, when did his image become so bad?

Moreover, Jasibe's next sentence made his heart cold.

"Actually, Xiao Su was still very good when he was in school, but he was outside for half a year, and he was ambitious, if there was something wrong, it was not a problem with our school. ”

"But as Xiao Su's teacher, I will still actively cooperate!"

Su Zifang: ???

Jia Xibei is really his own teacher, and there is no flaw in selling students!

I still think that he has a good thing, so it turns out that he took out the responsibility first.

Dayou Bodhi Ancestor reminded Sun Wukong not to say that you are a disciple of my disciple when he goes out in the future, and the students will carry the trouble by themselves, and it has nothing to do with the teacher!

Ren Jiahua didn't expect Jia Xibei to come to such a sentence, and was stunned for a few seconds before he explained with a smile.

"Xiao Su didn't make a mistake, and his performance was also very good, this time he mainly thought that the mutton made by him and Ma Jiang was more delicious, let's try it together, and if there is a chance, we can consider introducing a state banquet. ”

Su Zifang and Ma Jiang's movements trembled at the same time.

Especially Su Zifang!

The chicken thigh rice made yesterday was just praised by Ren Jiahua so shy that he didn't dare to bow his head, and today he got an invitation to a private banquet with boiling mutton.

At this rate, you won't have to wait until next year.

I'm afraid that after the five-day forum, I will be able to have dishes for the state banquet.

However, compared to Su Zifang, who dreamed, Ma Jiang's idea was much more practical.

"Master Ren, there are several ...... for this dish"

"I know what you're going to say, don't be in a hurry, I'll talk to you slowly when it's time to eat!"

"Cook first!"

Ren Jiahua stopped Ma Jiang and pointed to the soup next to him: "It's going to be stewed!"

Thinking of the deliciousness of crucian carp tofu soup, Su Zifang and Ma Jiang didn't care to say much, and began to seriously handle their dishes.

Fortunately, it's all done before, and there's nothing complicated.

Especially Su Zi put it here.

Boiling lamb in a pot is almost as simple as a hot pot, and you don't even need the base, and it takes less than ten minutes to serve two full plates of meat slices and ribs.

Ren Jiahua brought four boxes of meat and ribs, about four catties,

Su Zifang saw that there were a lot of people and did not keep them, so he directly processed them all and took them out, so he didn't have to worry about not being able to finish eating.

You must know that in the afternoon, looking at Ren Jiahua's posture, he wants to eat a pound alone, and he doesn't know what his plans are now.

Half of the sheep's tail on the side is also half done, and the final step of preparation begins.

The two consciously gave up the console and left the stage to Gu Pingping and Zhou Annian.

The Huadiao crab that Gu Pingping wants to make is a cold dish, but it is a dish that can only be made after a long period of pickling, and Su Zifang is eager to see if he has any secret methods that can complete this dish in a few hours.

The hairy crabs have been cleaned and spit out sediment and can be used directly for cooking.

Gu Pingping boiled the water unhurriedly, put the bay leaves, cinnamon, and star anise into the water and boiled, and continued to simmer for three minutes to force out the fragrance of the seasoning.

Then wrap the whole crab with sake lees mixed with spice water and start seasoning again.

The whole crab has been cut off according to the regulations, poured in soy sauce, salt, sugar, and added onions, garlic and other condiments to enrich the taste, and then put it back into the casserole.

The pot was covered with thick sake lees and salty salt, and Su Zifang guessed at a glance that Gu Pingping wanted to use the salt-baked method to complete this Huadiao crab dish.

Although this approach is somewhat deviant, it can be seen that Gu Pingping is innovative and powerful, and can handle ingredients across three different cuisines.

And I can even think of using a salt-baked way to treat river fresh.

Just thinking about the taste, Su Zifang couldn't help but drool, he really hadn't eaten it like this.

I saw Gu Ping calmly set up all the crabs, lit the fire, waited for the process of getting angry, and even cared about Zhou Annian's practice.

Zhou Annian's side is to make boneless duck paws.

As an excellent appetizer, the boneless duck paw has a solid and unshakable position in Jiangnan.

Although Su Zifang has also eaten it, it is also the first time to watch the practice.

Zhou Annian threw all the duck paws into the water and boiled them, during which he put ginger slices and cooking wine in them...... It's to get rid of the unique smell of duck paws.

Looking at the judging time, after more than ten minutes, open the lid and take out all the duck paws out of the cold water, this is to make the crispness of the duck paws better, but it is the simplest knife method of this dish, and the follow-up treatment is much more difficult than this, and it takes a lot of work.

Zhou Annian first cut off the nails on the duck's palms, and then used the tip of the knife to cut a knife on the top or side of each pubic bone and longitudinally, to a depth of bone.

After this is done, you will move on to the next step of stripping the bones.

Enlarge the incision just now, separate the skin and bones at the same time, separate the rubber band of the palm from the pubic bone, and in the last part, twist and pull, and an intact boneless duck paw appears on the plate.

Su Zifang was shocked.

Although he can also do boneless duck paws, this neat technique is completely inadequate.

And there is a place where the skin and meat are connected together, no matter how you deal with it, it will make the appearance poor, but the duck palm in Zhou Annian's hand does not have this situation at all, and it is still integrated.

I couldn't help but want to come forward to check Zhou Annian's technique.

However, before he stepped forward, Zhou Annian had already begun to season.

Vinegar, chili, pepper, chopped green onion, and various seasonings were all sprinkled on the plate, and the duck paw began to become a taste memory.

It smells so good!

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