Su Zifang, who had woken up from the pain, saw Shen Anyan's warning gaze and realized that he was a little excessive, and hurriedly looked at Shen Xianghua and Xia Yin obediently.

Shen Xianghua was about to criticize this kind of behavior when Xia Yin interrupted him.

"Let's eat first, this is not a company, don't promote that set here. ”

"In front of the child, can you not say that!"

Shen Xianghua's tone was a little aggrieved, and he suddenly changed from an entrepreneur to a homemaker.

This scene fell in Su Zifang's eyes, but he was a little relieved.

Often this kind of family seems to be noisy, but in fact it is full of the warmth of home, like Su Lianzheng and Chen Chuyi arguing.

Zhou Tingyu also helped on the side: "Old Shen, eat the vegetables first." ”

"If it weren't for the chef coming to remind me, I wouldn't have known that we would still be responsible for the judges!"

"You can't lose face for Xiao Su this time!"

Zhou Tingyu laughed and led the topic to Su Zifang.

Shen Xianghua reacted and nodded: "Yes, I didn't know this was the case at the time, I thought it was a new dish on the market." ”

"If I had known that this would have brought a few more friends over to try it out and let them know about all these things here, they would all have changed their addresses by then. ”

Su Zifang was a little stunned when he heard the words.

He felt that in the future, Chai Yutang would definitely regret why he invited the Shen family to be a judge.

I'm afraid that after a table of banquets is tasted, Jingling Hotel may only be a few tenths of a millimeter away from closure.

But fortunately, Shen Xianghua didn't have the mind to shout on the spot, but just asked Su Zifang to start explaining the dishes.

"I've eaten the Red Chamber Banquet, but I drank a lot last time, and I forgot all the allusions, origins, and practices that others said. ”

"There is an opportunity today, Xiao Su, you can talk about it. ”

Su Zifang naturally did not miss this opportunity to perform, and immediately pointed to the plate on the table to explain and comment.

All six cold cuts are served on the table.

Rouge goose breast, cucumber, red prawn, bergamot jellyfish skin, sake lees duck letter, ruyi cake.

These are all common side dishes in the Jiangnan area, and Su Zifang didn't take much effort.

The only thing worth talking about is the rouge goose breast, when he said that this dish was made of apples as an ingredient, it was obvious that Shen Anyan and Xia Yin were more interested, so he talked for a while.

When it came to the sake lees duck tongue, Zhou Tingyu and Shen Xianghua liked it more.

"In fact, the dish of sake lees duck letter is not a big dish in the dream of Red Mansions, and it is not even as many as the goose paws of sake lees. ”

Su Zifang explained, picking up a duck tongue for display.

"The duck tongue is called duck letter because it sounds good, and this dish should be made with goose paws, but now the goose paws are not fat enough, so many places will choose duck letters. ”

"The method is very simple, that is, blanch the water to remove the bloody smell, then remove the fishy smell of the duck itself, and finally soak it in the bad marinade until it tastes. ”

"Then why are some places delicious and others not?"

Shen Xianghua sent out a soul torture.

"It depends on the recipe of each family. ”

Su Zifang replied seriously.

"In the world of chefs, the smaller the dish, the easier it is to make effort. ”

"Otherwise, there would be no saying that you will order three dishes depending on the level of the chef. ”

Shen Xianghua's attention was instantly attracted.

"Which three?"

"Egg fried rice, shallots tossed with tofu, shredded pork with green peppers. ”

"Well, why is that?

Shen Xianghua, who had never heard of this theory, didn't care about eating, and looked at Su Zifang expectantly, waiting for him to explain the reasons behind it.

Su Zifang didn't expect that they would be so interested in this kind of little gossip in the chef circle.

Clear your throat and continue.

"In fact, it's very simple, the shallot mixed with tofu is to see the chef's seasoning level, these two ingredients will have a strong onion flavor and beany flavor if not processed well, and there will be a peculiar smell after eating, so it should be seasoned in advance. ”

"The shredded pork with green pepper is to see the heat, the ingredients are easy to obtain, and there are more to eat, it is a home-cooked dish, the shredded meat should be soft and tender, the green pepper should be crisp but not raw, and cooked but not soft. It is not easy to make shredded green pepper meat that meets these two requirements at the same time. ”

"The egg fried rice itself is not difficult, but when you take the chef exam, you actually look at the overall strength. ”

"Because most people think it's mysterious when they hear about this dish, but in fact this dish is not very special. Even the fried rice with the god of food eggs is only relatively rich. ”

"So I think the first two dishes are enough, and the egg fried rice is pure hype. ”

Su Zifang opened his mouth lightly, completely forgetting the heartbreaking process of practicing egg fried rice back then.

After Su Zifang finished speaking, he continued to explain the allusions to the dishes on the table.

While explaining, others taste at the same time.

In less than ten minutes, all the cold dishes were tasted, and the waiter waited on the side to prepare for the withdrawal.

Shen Xianghua first chose a duck letter with lees, and then a plate of cucumbers.

Su Zifang glanced at it and didn't make a sound.

My father-in-law-to-be chose two appetizers!

I have only heard that there were poor people in the north in the old days who used iron nails to drink wine and food, but I have never heard of someone who used snacks and dishes to boil water!

Xia Yin and Shen Anyan chose a rouge goose breast, and when they were about to make a decision, they chose a plate of ruyi cake.

Zhou Tingyu didn't have any other preferences, tasted two prawns, and ordered a plate casually.

Everyone looked at Su Zifang.

Only bergamot jellyfish skin was left without making a decision.

This dish is a dish of the Red Chamber Banquet, and it is also a traditional Huaiyang dish.

It's not complicated.

Soak the jellyfish skin in water and cut it into 3 cm wide strips with a knife, and then cut them longitudinally into strips in the shape of a five-fingered palm.

Before serving, blanch in boiling water, then season and serve.

The finished dish is pale yellow in color, crisp and refreshing, and has this name because the cut jellyfish skin is like a bergamot.

Most people will only taste the crispness of jellyfish skin, but when it comes to Su Zifang's request, chefs will notice the subtle differences in the dishes, such as the umami and saltiness of the jellyfish itself.

Many people think that seafood should have a salty and umami taste, so they think it's normal.

But in fact, the right jellyfish is to dispose of the salty taste of the jellyfish itself as much as possible, and only retain the umami.

And Su Zifang happened to have a philosophy with Yuan Cai about posture and how to deal with jellyfish skin.

Therefore, as soon as the two jellyfish skins in front of him were in his mouth, he tasted what was wrong.

Without a little hesitation, he took out one of them and handed it to the waiter: "This one, no need, thank you!"

Shen Xianghua hesitated for a few seconds when he saw Su Zifang's choice.

"How does Xiao Su judge the quality of jellyfish silk, and why do I taste the same?"

Zhou Tingyu didn't speak, but the expression on his face also meant the same.

Su Zifang looked at their expressions and said softly: "It's actually very simple. ”

"If the jellyfish is handled properly, it does not need to be blanched in boiling water, which will lose its crisp texture, even if it is poured with ice water. ”

"So, a good way to deal with it is to soak it directly in purified water, keep it cold, and change the water frequently. ”

"You don't need to blanch, just shredded and cold salad to have the best taste!"

After Su Zifang finished saying this, the hot dishes were also served one after another. 166 Reading Network