After the business was over, Suzi put it back in the bedroom and opened the recipe left by the seven people.

They walked so fast that they didn't have time to leave a name.

I can only wait until tomorrow to see each other.

Anyway, Su Lianzheng and Chen Chuyi are responsible for inspecting the goods and signing the agreement, there should be no problems, and they just need to give the best play to the ingredients.

But this unexpected mission still left him a little confused.

It is understandable to get the recipe and master the dishes, but this no reward is the first time in Su Zifang's memory.

When I opened the recipe, I found that it was a very standard print, like the kind of regular script that appears on the head of an old-fashioned financial bill.

"Can you print this paper?"

Su Zifang twisted a few times in confusion, and suddenly opened his eyes in surprise: This word is not printed, it is handwritten!

This really shocked Su Zifang to the point of being speechless.

He has also seen others write on the short video platform, and it is impossible to write this kind of character without more than ten years of hard work.

Just by this handwriting, you can see the extraordinary nature of this recipe.

I opened the recipe and read it carefully, but I didn't find any problems.

It's just a normal recipe, but it's changed from a printed version to a handwritten version, with no illustrations or anything.

The dishes are no more, no less, just hot and cold soups add up to sixteen dishes.

It's like a recipe for a banquet dish.

It's a pity that the cover has been smoothed out, and the name can't be seen clearly, and you can vaguely see a horse character written in the lower right corner.

A sudden sense of familiarity arose.

Horse?

"Ma Jingfu?"

A thought flashed through Su Zifang's mind, and the whole person was shocked.

He originally thought that Ma Jingfu would not appear again after the task of burning the tail feast, but now looking at the recipe that suddenly appeared, he still felt a thrill in his heart.

He suddenly took out his own transcription of the roasted tail feast and flipped it to one of the dishes to compare it.

Sheepskin filigree!

In the recipe brought by the seven people and the menu of the roasted tail banquet left by Ma Jingfu, the dish of sheepskin filigree appeared at the same time!

And the materials used are exactly the same!

Comparing other dishes with mutton one by one, I found that several other dishes also faintly had the shadow of the roast tail feast.

A bold thought flashed through Su Zifang's mind: "Could it be that this recipe was left by Ma Jingfu's descendants?"

Su Zifang's thoughts were a little stagnant at this moment.

If it is left by Ma Jingfu's descendants, he should go to see him if he is reasonable.

The menu of this roasted tail banquet in my hand must also be returned.

Although Su Zifang didn't know how the system got this recipe, he had the idea of inheriting these dishes before.

Now that he knows that Ma Jingfu's descendants are still there, he feels that he should return the things to the original owner first, after all, Ma Jingfu still has a friendship with him.

As for the dishes that have been learned, they can only be stopped for the time being.

Almost all night without sleeping until dawn, Su Zifang heard the sound of sheep crying outside the house early.

When I went out, seven people grabbed a river beach sheep of about 30 catties and stood at the door, waiting, and the sheep was still bleating.

"Is this sheep still satisfied?"

Su Zifang looked at Su Lianzheng, Su Lianzheng looked at Xue Yi, Xue Yi thought about it, stepped forward and touched it, said a word, and the sheep bleated.

Xue Yi nodded: "That's it, it's okay!"

"Then let's deal with it. ”

Two of the most powerful of the seven came out, gathered the four hooves of the sheep together, tied them together with ropes, got into the cart, and disappeared.

Su Zifang looked at Xue Yi with a little doubt.

"Master, what did you think of this sheep just now?"

"I'll ask it, do you have any questions, and it says baa, and I know it's okay. ”

Su Zifang looked at Xue Yi in horror, and wanted to ask if Xue Yi was serious.

But looking at Xue Yi's breezy appearance, he finally chose to bear everything alone.

After all, what he usually sees is the kind of baa that has been turned into mutton and processed, and it is the first time he has seen such a fresh baa, and he doesn't know if it is good or not.

However, he has a basic understanding, that is, the other party is here to talk about purchase cooperation, and he will not take bad mutton to overdo it.

Xue Yi should have the same idea, so he can definitely say that this kind of meat is no problem.

Sure enough, half an hour later.

The two of them drove back with an incubator, which contained mutton that had been slaughtered and deacidified.

"Boss Su, take a look, okay?"

Su Zi put the probe to take a look.

The mutton alternates between red and white, the flesh and bones are distinct, and just looking at it gives you a sense of déjà vu of high-end ham.

Xue Yi doesn't know how to look at live sheep, but he is also familiar with such mutton.

Touched it, pointed down, smelled it in his hand, and blurted out: "This meat is ...... Excellent!"

At this time, Su Lianzheng also exerted his ability to identify high-grade ingredients, and his eyes were slightly closed.

"The lamb from June to July, fresh but not fat, smells of natural fragrance, this is the best river beach sheep!"

"The boss is knowledgeable!"

Among the seven people, someone suddenly pointed out his finger and praised Su Lianzheng.

Su Lian looked at Su Zifang politely: "The business is important." ”

"Good!"

Su Zifang didn't stay long, handed over the reception to Su Lianzheng Zhang Luo, and returned to the kitchen to prepare belly meat and meat steamed buns.

The dish of belly bun meat is considered a delicacy in the Hotan region.

As long as it is a food documentary, whether it is an orthodox cuisine or a Jianghu cuisine, or a barbecue or local characteristics.

In short, just this belly meat, Su Zi has seen it no less than five times in the documentary!

Practices can be as simple as they can be as subtle as they are in the making.

Su Zifang's current choice is an improved version of belly meat.

Rinse the cleaned lamb belly again and rub it with flour to remove the fishy smell of the lamb belly to the greatest extent.

Cut into half-fist-sized lamb and deboned and marinated with salt, peppercorns, and pepper.

After about ten minutes, the developed mutton can be put into the belly of the lamb, and then tied with cotton thread, leaving a small hole for ventilation.

The traditional belly is made from whole lamb tripe, which is wrapped and buried in a hot sand pit underground for more than two hours before being grilled.

Because the conditions are insufficient, Su Zifang uses the method of steaming and cooking mentioned in the recipe.

The lamb bones are put in the pot to boil the soup, only a few slices of ginger, a green onion, half a handful of peppercorns, and a piece of salt root can be boiled out of the richest mutton soup.

Put the lamb tripe in a medium soup cup, fill the lamb soup with enough tripe, and start steaming.

The dish is not finished until the belly is soft and the aroma of the lamb inside overflows.

Su Zifang was not in a hurry, and took advantage of this time to prepare the raw materials for the mutton steamed bun.

This dish is also a very unique dish in Su Zifang's memory.

After all, as a dry goods merchant who doesn't like to cook, Su Lianzheng is the best at it, and what he must do during the harvest festival is mutton steamed buns.

And the reason is simple.

Su Lianzheng was poor when he was a child, and the best thing he ever ate was mutton steamed buns.

Therefore, I have a deep memory of this dish, and later I have the money to eat it every day, and when I am familiar with the food, the boss told Su Lianzheng about the recipe for making mutton steamed buns.

And Su Zifang also did his best to pass on the truth, making a good mutton steamed bun!