When Su Zifang and Xue Yi were chatting, in the kitchen, Li Feixiang had already started the production of chicken and sunflower vegetables.

The recipe for this dish is one of the more complex dishes in Sichuan cuisine.

Li Feixiang took a piece of chicken breast from a free-range chicken and beat it with a meat hammer.

In the past, when there were no meat hammers, this dish was chopped out by chefs with the back of a knife.

It's just that the area of the back of the knife is too small and the force is not large, and it takes too long, and now many restaurants are using a crusher when making chicken grits.

This method will break up the fiber in the chicken and affect the taste, so the better Sichuan restaurants are made with a meat hammer.

Li Feixiang's practice is handed down from a serious old Sichuan restaurant.

The chicken breast was spread on the cutting board, and Li Feixiang spread the chicken breast hammer with a hammer without hurry, and then changed the direction to smash the chicken breast into a state close to minced meat, and spread it out little by little to pick off the meat tendons in the middle.

In this way, the beaten chicken puree does not have any impurities.

Spread the minced chicken, check it carefully, add green onion and ginger water, lard, cooking wine and stir vigorously, then beat in egg white, add salt and soybean flour and stir well to form a paste.

At this time, it is necessary to pay attention to the appearance of the minced chicken, and it is best to be in a state of lifting it in the hand and dripping down in a liquid state.

Li Feixiang breathed a sigh of relief when he reached this point, covered the bowl with plastic wrap, put the chicken grits aside and began to process the soup.

After soaking the shiitake mushrooms, remove the roots of the shiitake mushrooms, leaving only the lid part, and simmer them in a pot with the best stock to bring out the flavor before processing the sunflower vegetables.

The history of the cultivation of sunflower can be traced back to the Western Zhou Dynasty in the 11th century B.C., when there was a record of "cooking sunflower and soybean in July" in the "Book of Songs", and many classics listed "sunflower" as the first of the "five dishes", and the "Book of Agriculture" called sunflower the master of a hundred vegetables.

If Su Zifang made this dish, Yuan Caizhe would have dealt with the sunflower vegetables for him in advance.

After all, sunflower is a kind of stem vegetable, and there is a layer of gluten on the entire stem, which must be removed to obtain a better taste.

Some restaurants think that it is a waste of labor to handle this dish, so they simply cancel this dish.

Some of them start to make it directly after cleaning, and they don't care about the taste at all, and the diners who have eaten it don't order anymore, so it slowly declines.

Li Feixiang has no one to help, and now he is treating them one by one, peeling off the outer fascia with a knife and then washing it with water.

Next, boil a full pot of water in an iron pot and move the pot to the fire.

The sunflower stalks are passed through the chicken grits and blanched in a pot with boiling water, and the sunflower stalks are immediately covered with a white coat.

It was arranged with a bit of skill, with all the white stems and leaves spread out like peacock tail feathers.

Then put the boiled shiitake mushrooms next to the stems, and finally stand a cut carrot in front of the shiitake mushrooms, and sprinkle a handful of goji berries.

In an instant, a peacock with an open screen appeared on the plate, red and green, dazzling.

Mo Xiaomi looked at the peacock on the plate in shock and couldn't speak, she couldn't imagine that Li Feixiang could be so ingenious, obviously it was still carrots, shiitake mushrooms and sunflower vegetables just now, and it was only ten minutes before he became a peacock!

Swallowing his saliva, Mo Xiaomi took a photo and posted it to the group.

Su Zifang glanced at it and admired it a little.

can have this idea, I don't know if Li Feixiang's own creativity or learned from his previous master.

But in any case, the strength to complete this dish should not be underestimated.

"Shall you serve it now?"

Mo Xiaomi stepped forward to ask, but saw Li Feixiang waving his hand: "No, it's not done yet." ”

As he spoke, the soup that had just been simmered with shiitake mushrooms was re-thickened, the juice was collected, and a thin glass of dried mushrooms was poured on top of the sunflowers, and a fragrance suddenly rose on the plate.

Mo Xiaomi smelled a little moved on the side, so fragrant!

"Now you can. ”

Li Feixiang said a word, signaling Mo Xiaomi to serve the food first, while he cleaned the stove.

Mo Xiaomi expressed appreciation for his behavior.

Some of the chefs interviewed before followed directly after cooking, and didn't even deal with the cooking table, which made the other chefs in the back kitchen complain.

Li Feixiang naturally didn't know that his behavior had added a lot of points to him.

After processing the cooking table, when Li Feixiang returned to the box, Xue Yi and the others had already finished tasting.

Seeing him come in, Xue Yi nodded with satisfaction.

"I've already tasted this dish, and the chicken mengkui dish really lives up to its name!"

"The soup is bright and mellow, obviously a vegetarian dish but has the mellow flavor of meat dishes, and the shiitake mushrooms can taste the meat. ”

"The chicken paste is wrapped in sunflower stalks, and it tastes wonderful. ”

"The shape and taste of the whole dish are basically impeccable, and you are very good at making such a dish in such a short time. ”

"Thank you, Master Xue!"

can come to Shi Bu to apply, Li Feixiang naturally knew the members of the store before.

It doesn't even have to be complicated at all.

As a restaurant with chef equipment second only to Jingling Hotel, coupled with the popularity and honor it has obtained, Shibuyu has become a key publicity restaurant in Jingling City, and the information of all chefs can basically be found in news reports.

And Li Feixiang also knew that the chef in front of him was the master chef of Huaiyang cuisine, so he naturally put on a posture of asking for advice.

At this time, Su Zifang also spoke.

"This dish of chicken and sunflower is good, but there are still a few small flaws. ”

"Huh?"

Li Feixiang also became serious when he heard Su Zifang speak.

He knew Su Zifang's identity and knew about him.

It is definitely no coincidence that a chef can achieve such a big result in half a year, there is enough strength!

Since Su Zifang is now saying that there is something wrong with this dish, there must be something wrong with this dish.

Even Xue Yi looked at his apprentice seriously, wanting to hear what he had to say.

"Soup!"

Su Zifang said lightly.

"Stock is not the best. ”

"Although the soup stock is full of umami, different dishes should still use different stocks. ”

"The main ingredients of this dish are minced chicken and sunflower vegetables, but the deliciousness of the broth does not set off these flavors very well, but a little bit of a delicious feeling. ”

"This is especially noticeable when tasting sunflower vegetables, where the leaves and stems are not the same taste at all. ”

"There's a hint of seafood, which comes from the dried fish and scallops. ”

"Being in this dish is kind of stealing the limelight. ”

After Su Zifang finished saying this, Xue Yi and Li Feixiang suddenly realized, so it was!

Xue Yi also bowed slightly.

I tasted the delicious taste just now, but I didn't expect it to be the influence of the broth, but I didn't expect Su Zifang to see it so clearly.

I couldn't help but smile.

This apprentice of mine has grown more and more, and he is much better than before.

He's looking forward to seeing how he does when he returns from the World Chefs Forum, which will surprise everyone, right?

Thinking of this, Xue Yi looked at Li Feixiang again.

"Congratulations to Master Li, you will be a silent stove chef in the future, and we will communicate in detail after you and Xiao Chen finish talking. ”

"Ah...... Okay!" Li Feixiang also hurriedly responded, with a little excitement in his eyes.