The dishes brought by Mu Fei were covered with lids, and Su Zifang couldn't see the appearance of the finished product, but Kong Yan was a little solemn: "I'm afraid we're going to lose this time!"

Su Zifang: ???

Haven't you seen the menu yet?

"It's nice to smell the taste (tǐng). Kong Yan nodded.

Su Zifang was a little anxious, he couldn't see the ingredients (shēn), and the system couldn't judge the quality of the food.

However, Mu Fei was full of confidence and put the food on the table, opened the lid, and the aroma was overflowing.

Su Zi put the evaluation of several dishes in front of her eyes.

[A delicious Tonghua soft beef intestine, grade B+. 】

【A dish of scallion vinegar chicken with a particularly unique taste, grade A.】 】

[A Poor Heat Chop Head (chūn)], Grade C. 】

Unexpectedly did not roll over!

Except for the chūn, the other two dishes are directly served on the menu.

Su Zifang didn't rush to evaluate this time, and tasted it first.

The C-grade chopsticks (chūn) do not taste very good, it should be that the time and temperature are not adjusted well when roasting, the outside is dry, and the inside is firewood, a bit like (ròu) dry, which is very tooth-consuming.

However, the other two dishes did a good job and made his eyes shine

The scallion and vinegar chicken is not served as a whole chicken, but is chopped into small pieces like Wenchang chicken and then put together into a whole chicken. The overall skin is crispy (ròu) and tender, the green onion is fragrant, the vinegar flavor is soft, delicious and refreshing, which makes him appetite.

The outer layer of the soft beef intestine with smoked color, there is a faint tea aroma and fruit wood aroma, as well as a few traces of sweetness, the entrance is covered with skin and tendons, the filling is soft and tender, there is a unique compound taste, and it is particularly delicious.

After confirming that the taste was really good, Su Zifang asked in surprise: "It's done very well, how did you do it?"

Mu Fei smiled: "(tào) is improved by the practice of Yunnan cuisine." ”

Su Zifang was confused, and Kong Yan was thoughtful.

Mu Fei didn't have any thoughts, and explained directly: "I refer to the steam pot chicken for the method of scallion and vinegar chicken, anyway, it is all steamed chicken, control the time and then add seasoning, in fact, you can make a very delicious scallion and vinegar chicken, and the steaming material is changed when steaming, so the taste is a little different from that of direct steaming." ”

Su Zifang suddenly realized.

Steam pot is the characteristic of Jianshui in Yunnan Province, and the ordinary steamed dishes are different, steam pot chicken is made of a clay pot with a funnel-shaped upward opening at the bottom, the ingredients are cleaned without adding a little soup, marinated and seasoned with sufficient amount of seasoning, and then added to the soup content, and the ingredients are directly steamed in the bottom pot after the bottom is laid.

The steam enters the pot through a small hole and condenses into a soup, which produces a different flavor under the high temperature of the steam and the penetration of the steam (shēn).

The authentic steam pot is tender and the soup is sweet, and it is known as one of the top ten classic dishes in Yunnan Province, which is enough to reflect its unique taste and taste.

Mu Fei continued to speak.

"However, the volume of the steamed pot (shēn) is limited, and if the whole chicken is a little too much to fit in the pot, I will use the Wenchang chicken method, first chop the whole chicken into pieces, steam it and then put it together, but fortunately, the shrinkage is not serious, and the spelling is quite complete. ”

Su Zifang looked at the piece that had just been taken away by himself, and sure enough, the rest of the places were tightly fitted, and the knife work was really outstanding, and it seemed that the progress during this time was still obvious.

Kong Yan tasted it and praised it: "Ginger, salt, green onions, grass fruits, apple cider vinegar." ”

accurately said the seasoning used by Mu Fei, and also made some suggestions.

"It's just that the fruit vinegar is a little early, and the taste is much lighter, so it would have tasted better if it had been poured directly on top of the chicken (ròu) before it came out of the pot. ”

"I'll try it next time. Mu Fei thought about it and felt that this proposal was also more reliable, so he nodded in response.

After the practice of green onion vinegar chicken was changed, the practice of soft beef intestines became relatively large.

In fact, there is no smoking in the original video, but Su Zifang always felt that since it was an intestine, it must be smoked to be delicious, and there is a habit of smoking and elongating in the north of this (shēn), so this step was added according to the practice of smoking (ròu) intestines.

Unexpectedly, Mu Fei's approach seemed to really reflect the effect he wanted.

The beef intestines are cleaned and stuffed with soy sauce, cooking wine, sugar, salt, peppercorns, cumin seasoned tender sheep (ròu) and lamb bone marrow, steamed in a pot and set, and then baked in the oven to reduce the moisture and make the beef intestines firmer.

After that, smoke in a pot with rock sugar, tea leaves, and chopped fruit wood for two or three minutes, and wait until the outside of the beef intestine changes color slightly, and then take out the slices.

The beef intestines are crispy on the outside and tender on the inside, very chewy, and the lamb bone marrow inside is delicious and delicious, with the soft and rotten sheep (ròu), the flavor is incomparably delicious, and at the same time, there are roasted, boiled, smoked, and steamed flavors that explode in the mouth.

It is said to be B+ grade, but there is a level that can only be achieved by A-grade cuisine.

"How is it?" Mu Fei saw that the two of them didn't speak, and said with some skepticism: "I've tasted it all, there's no reason to fail." ”

"It's delicious, no problem, but I didn't react for a while. Su Zi opened his mouth, and his heart hurt for a while.

Kong Yan also thought of something, nodded and agreed: "Yes, it's a bit of an accident." ”

"It's delicious, haha, but I've been looking at the classic ingredients of various cuisines lately, otherwise I wouldn't have thought of these treatments. ”

"But Brother Fang, you're still amazing, you can get the lost recipes, and it's good to actually come out (tǐng), I'll definitely study other dishes when I go back." ”

"You'd better study the chūn first. Kong Yan couldn't help but speak when he saw Mu Fei's information and got carried away.

"Your other two dishes look good, but the chūn is really problematic. ”

"I haven't roasted quails before, so I didn't pay attention to the heat for a while, so it shouldn't be a big problem to pay attention next time. ”

"By the way, is there anything else that can be improved in the other two?" Mu Fei asked.

Su Zifang called up the system review page and read it out according to the evaluation.

"Tonghua soft beef intestines can be served with dipping sauce, so that the flavor will be richer, and now there is too much fat in this (shēn), which will be a little greasy to eat alone. If you have onion and vinegar chicken, you feel that you can pour another layer of garlic and onion juice, the taste will be stronger, and the dipping sauce is the same, I feel that you may be referring to Wenchang chicken, so the dipping sauce is also the kind of Wenchang chicken that goes, some are not suitable, after all, that is the original taste, and the scallion and vinegar chicken (shēn) has a taste, and it does not need such a strong dipping sauce. ”

With that, Xue Yi and Xue Xinjian walked in. Seeing the dishes on the table, he asked curiously.

"Who did it?"

The two pointed at Mu Fei at the same time.

"Plating...... Kong Yan hasn't adjusted it yet, has he?" Xue Yi glanced at the dishes on the side and instantly understood.

"Well, I just finished talking about the taste, and I haven't had time to deal with it yet. ”

"I'll try it too. Xue Yi tasted the chopsticks one by one, nodded and looked at Mu Fei.

"The cooking is good now, there is a bit of your grandfather's style, but you still need to work hard, the steam-pot chicken is still a little interesting, but the taste can be stronger, now the taste of green onion and vinegar is light, and the seasoning is heavy." ”

"The beef intestine is made (tǐng) well, but it is not dry enough, and the skin can be toughened a little more, see how to deal with it. ”

Xue Xinjian only had time to taste the chopsticks (chūn), and after tasting them, he silently put down his chopsticks.

looked at Mu Fei: "It's so unpalatable!"