Soon, Mu Fei's cuisine was redesigned and plated.

Although a few pieces of chicken (ròu) are missing, under the arrangement of Kong Yan, winter melon is still used instead to pose a complete shape.

A hen nesting on the edge of a pond...... Ah, no, it's a phoenix shape, carved out of papaya, and then poured the dipping sauce on the bottom of the plate to form a pond, which is sprinkled with green onions as duckweed, which is really poetic at first glance.

Su Zifang also took the opportunity to finish his own cooking.

didn't dare to use peach blossom mandarin fish to make white dragon fish directly, Su Zifang still chose ordinary mandarin fish to try first.

Clean, scale, and bone, then remove the head and tail, cut the fish (ròu) into thin strips, grab and wash it with cornstarch, pour in cooking wine, salt, and egg whites to marinate.

In this process, ham, scallops, sea cucumbers, and winter bamboo shoots are taken in soup, and the impurities are adsorbed clean with chicken (ròu) minc, and then skimmed off the fat through a fine sieve.

Heat oil at low temperature, fry the head and tail of the fish to shape, put the marinated fish (ròu) directly into the soup and stew, wait until the fish (ròu) changes color, sprinkle white pepper and cornstarch to thicken, and finally sprinkle green out of the pot, decorate the fried fish head and tail with the edge of the bowl, and a white dragon is completed.

The practice of soup bath embroidery pills is somewhat similar to the lion's head of Huaiyang cuisine, but it is not so big and smaller in appearance.

Choose fresh fish (ròu), chicken (ròu), pig (ròu) and chop them into puree, then add an appropriate amount of sea cucumber grains, fish belly grains, egg white grains and egg yolk grains, mix well, stir vigorously, and then squeeze into a balls slightly larger than walnuts, cook them with the clear soup just prepared, serve them with a green vegetable, and put them in a bowl to serve.

Xijiang was originally a meatball dish, but Su Zifang changed it to a square shape in order to ensure that the dishes were not repeated.

There is no Xijiang Xijiang, but fortunately, the pig (ròu) sent by Xie An today is also very good, and the front legs are seven thin and three fat, which is clearly organized, and at a glance, you can know that you enjoyed special treatment before your death.

According to Xie An, this is just the age pig he selected from the boutique pig pen, there is light music to listen to every day, there is a special person to kill the chicken and bathe every week, and even the meal is not an ordinary feed, but a nutritious meal prepared by a special person, and even a fixed dried fruit snack every month, except for being responsible for eating, there is nothing to do.

Comparing his own survival (qíng), Su Zifang felt that he was better than Xie An's pigs.

But when I think about it, it seems that pigs are nothing good.

worked hard to raise his fat, worked hard to become fat, and finally at the end of the year, someone came to find Xie An waving a banknote.

"Hey, your pig is good, I chose it. ”

The white knife goes in and the red knife comes out, and that's it for a lifetime.

worked hard to make money for others, and in the end ended up in such a situation.

Thinking about it like this, Su Zifang felt that he was still lucky, at least the fruits of his efforts were still his own.

People who can't come to the restaurant to eat say that they didn't make the food they eat, right?

The money earned does not exist, and it is said that it has to be divided some more.

It's not like being killed for no reason.

......

"Boss Su, what do you want?" Kong Yan asked when he saw Su Zi lose his mind.

"It's nothing, I think of something that has been more violent recently (qíng), touching Jingsheng (qíng). ”

Su Zifang shook his head to drive the thoughts out of his mind, peeled and chopped the pig's trotters, cut them into the size of pomegranate seeds, added diced mushrooms, diced winter bamboo shoots, and shrimp of the same size, added green onions, ginger water and cornstarch, stirred vigorously, and then poured into the previous square mold and steamed until it was set.

After setting, it is wrapped in cornstarch and fried until it is eight mature, and then steamed in a pot with braised soup.

The finished product absorbs enough marinade and is bright red, and the mahjong tiles are neat and tidy, but there is a kind of braised (ròu) look.

The last thing to do is the porridge of longevity.

According to Ma Jingfu's video, this porridge can be said to be the real king of porridge, and the raw porridge can't even be ranked in front of it.

Dozens of ingredients such as rice, millet, peanuts, glutinous rice, hemp, chestnuts, soybeans, mung beans, and red beans are selected, and the ratio is adjusted according to different seasons.

When cooking, the ingredients should be prepared in advance, the rice should be soaked and boiled to bloom, and the beans should be boiled until soft.

Finally, only half a pot of water is used, and after the fire is turned on, various ingredients to be processed are poured in turn, and a spoonful of honey is added.

There are not so many spare pots in the store for him to process the ingredients, so he can only simplify and boil them on the spot, and make a low-grade version of the long-lived porridge, and the honey is also used by Chen Chuyi to buy the farmer's self-harvested osmanthus nectar, the taste is quite positive anyway, but I don't know how it tastes.

After working for an hour, all the dishes that should be done are done, and the things that should be served (qíng) do not need to be put by Su Zi (cāo), and there is Mo Xiaomi's arrangement.

He began to deal with the steamed mandarin fish and West Lake vinegar fish that Xue Xinjian had named.

There is still no grass carp in Meizhou, Wang Fugui and other water manufacturers said that it will take at least a week to buy the goods, so Su Lianzheng will go home and wait slowly.

Su Lianzheng, who did not believe in evil, walked around the vegetable market three times, and finally found a few semi-wild grass carp in good condition at a small vendor.

Su Zifang has seen the situation (qíng), which is similar to the Yellow River carp, but with the [Food Hunter] achievement, it should also be able to improve to a sufficient quality.

When the grass carp was scaled, Su Zifang was just about to scrape, and he remembered the scaling method in the video that Ye Jiawen sent to him before.

Removing all the scales of the fish belt along the belly of the fish is a professional and sophisticated technique, which can greatly reduce the fishy smell and make the dish more beautiful.

I was itchy for a while, so I followed it again and learned to do it again.

After more than ten minutes of dealing with the pits, it can be regarded as peeling off more than a dozen pieces of fish skin that are not complete, which is not as clean and neat as in the video, but it is better than scraping scales.

After using the previous experience to make this West Lake vinegar fish, Su Zifang began to deal with the highlight of the day, steamed mandarin fish.

As a well-known dish, this dish has almost been on the menu of restaurants with three stars or more in the country.

There's no other reason – it's simple, it's easy to bargain!

But there are not many restaurants that can really do a good job.

Su Zifang dealt with it according to his previous experience of watching Zhao Xiaoman make steamed white fish and his own cooking knowledge.

I added a lot of details that I saw.

For example, after cleaning the mandarin fish, blanch the whole fish in boiling water for a few seconds to allow the slime on the fish (shēn) to reappear, and then scrape it clean a second time to remove the fishy line, which can completely remove the fishy smell.

When steaming, the fish should not be allowed to stick to the plate, but should be elevated with green onion segments and covered with a layer of lard oil to make the fish (shēn) evenly affected.

The most important thing is to open the peony flower knife and fill the opening with ginger slices and ham slices, so that the fishy effect of ginger and the freshness of the ham can be infiltrated.

Steam for eight minutes, and then quickly sprinkle with shredded green onions and red peppers, drizzle a spoonful of lard, and then pour in the steamed fish soy sauce.

A dish of steamed mandarin fish is complete.

Just by looking at the system evaluation, Su Zifang knew that this plate of fish would definitely satisfy everyone!

went out with a plate and found Shen Anyan chatting happily with Xue Xinjian.

"I was about to call you, I forgot to cook. Su Zifang scratched his head embarrassedly.

"I know you'll forget, I called Sister An Yan a long time ago. Xue Xinjian waved his hand and pointed to the mandarin fish in Su Zi's hand.

"Sister An Yan, I'm here for the fish (ròu). If you can't do it well, you must not interfere when I clean up my junior brother!"

Su Zifang, who was serving the food, suddenly had his eyelids jumping a few times, and he had a feeling of running away.

The wind is tight, and it is!