However, Su Zifang didn't plan to accept this money, and he said that the teaching was free, which was free.

Transferred back 299 yuan to Li Fuan's WeChat and remarked: "Uncle Li, I didn't teach you to collect money, this (shēn) just hopes that you can be happy, don't be so polite, I know that you don't want to go, I'll charge one yuan, you study seriously!"

After seven or eight minutes, Li Fuan sent a thank you, and sent a high-five table (qíng) before accepting the transfer.

Su Zifang guessed that he actually wanted to send a blessing, smiled and took back his mobile phone, and did not continue to reply.

When he returned to the lobby, Zhao Xiaoman and several people were chatting in a circle, and when they saw him appear, they beckoned very seriously: "Boss Su, what banquet will we have for the rematch next week?"

Su Zifang also fell into deep thought, and didn't know what to do for a while.

There is a roasted tail banquet in the system reward, but they haven't had time to learn it yet, and they can't see Mu Fei, so they can only record it again with words, and the taste is really not guaranteed at that time.

However, the banquet for the semi-finals must be raised to a higher level, and it is obviously not appropriate to use tofu again, at least the standard of the mid-range banquet.

After thinking about it, Su Zifang still whispered tentatively: "Have you ever heard of the roasted tail feast?"

"Tail Burnt Feast?"

"Will you?"

Kong Yan and Zhao Xiaoman asked at the same time.

"My grandfather's notebook mentions it, and it seems to record some recipes. ”

Su Zifang came up with an almighty explanation.

Everyone knew that Su Zifang had a family recipe, and they were not curious about this explanation, only Mu Fei was still confused and said: "What is the tail burning feast?

Su Zifang: ......

"The roasted tail banquet is a kind of banquet in the Tang Dynasty, although it has only been popular for 20 years, at present, there are individual restaurants in Shaanxi Province that have compound ingredients, and the field has really not heard of this banquet, if there can be a specific dish method, not to mention the semi-finals, the finals are qualified enough. ”

"Brother Kong, how do you know? Aren't you from Lu Province?" Mu Fei asked curiously.

Because the meaning of the roasted tail banquet is better, and it is a rare representative of the celebration banquet with non-single ingredients, it has been selected as one of the top ten banquets in China like the Confucian banquet. Kong Yan said lightly.

"It's a loss! Those banquets in our Yunnan Province are also delicious, but they are not widely spread, otherwise the flower banquet, the banquet of King Nanzhao, the banquet of King Mu, and the peacock banquet can also be selected!" Mu Fei sighed.

"That's not as good as the roasted tail feast, you must know that it is not only the taste that can be selected as one of the top ten banquets in China, but also has many meanings. ”

"For example, the roasted tail banquet symbolizes promotion, the Confucian banquet is a typical representative of political banquets, Zhou Bazhen is the earliest banquet of the Son of Heaven to symbolize the beginning of the highest level of Chinese cuisine, the Luming banquet is the most widely spread ceremonial banquet, the Qujiang banquet represents the importance of education, the Qiansu banquet is the importance of the elderly, and the Manchu and Han banquets represent the ...... of ethnic integration."

Kong Yan sprinkled a hundred words, and introduced the top ten banquets clearly, and even Su Zifang felt admired.

Strictly speaking, those who learn scattered like Mu Fei and Zhao Xiaoman are not considered heirs of culinary families.

Only Kong Yan has been exposed to it since he was a child, and he knows all the anecdotes of the major cuisines and the culinary world clearly.

It's like what it means, although Ben (shēn) is not good, but there are really a lot of contacts in the circle, and the channels for learning information are also incomparable to chefs like Su Zifang, who became a monk halfway.

"I'll go research it and see if I can make a roasted tail feast. ”

Su Zifang returned to the room under the pretext of opening the recipe page to find the roasted tail feast.

This time it's more special.,Two videos are actually displayed.,But there's no mark.,Only a simple roasted tail banquet 1、Roasted tail banquet 2 to distinguish it.。

"It's probably because the video is too long and needs to be divided into episodes. Su Zifang thought about it, selected the first video, the picture slowly turned black, and the noise gradually sounded around him, the sound of knives falling on the cutting board, the sound of gold and iron intertwined with the spatulas, the sound of vaporization after the water scoop was washed on the pot, and the sound of the angry Shaanxi cavity.

"Ma Jingfu, what's your baby group?"

Listening to the voice, Su Zifang frowned, he remembered that Ma Jingfu was already the head chef of Quting Restaurant when he was cooking Phnom Penh cabbage, how could anyone still scold him like this?

Could it be the shopkeeper Chen?

But after the picture was clear, he was a little stunned.

The furnishings in the back kitchen were different from what he had seen before, the stove was obviously updated, and the master on the stove did not look like Ma Jingfu, but a square-faced chef who looked more stern, and he was looking in one direction at the moment.

Following his line of sight, Su Zifang suddenly became happy.

At this time, Ma Jingfu looked to be only in his twenties, about the same age as Su Zifang, and his height was similar, standing in front of the stove and not daring to say a word, staring at the pot with his head down.

"Are you going to do this?" the square-faced chef tapped the pot with a horse spoon.

From the perspective of a bystander, Ma Jingfu's appearance of being trained is exactly the same as that of his (rì) post-training Di Shan, and it is indeed in the same vein.

"Parchment filigree. Ma Jingfu stiffened his neck and looked unconvinced.

Su Zi put the probe to take a look.

There is about a plate of shredded lamb tripe at the bottom of the pot, stir-fried, full of fragrance, and it doesn't look bad, I don't know why the square-faced chef is not satisfied.

"Parchment filigree?" the square-faced chef snorted and began to count.

"The day before yesterday, I told you about this dish, you fried a plate of sheepskin. ”

"Yesterday I told you that this skin is an ancient cow and sheep stomach, and you will make this thing today?"

Ma Jingfu was still unconvinced and retorted.

"Isn't that the shredded lamb tripe like this, stir-fried, cold dressed, boiled, there can't be any other way. ”

The square-faced chef also laughed out loud when he heard this: "Yo, you still think about it (tǐng) thoughtfully, the question is why don't you ask me before you do it." ”

"The belly filament of this tripe filament is a foot-long whole filament, not a broken filament as long as your finger. ”

Hearing the one-foot-long belly, Su Zifang was shocked when he stood aside.

Although the whole lamb belly (tǐng) is large, the part that can be used to make belly shreds with a good taste is not large.

Looking at Ma Jingfu's stunned appearance, the square-faced chef waved his hand: "Get out of the way, show your baby what is the authentic sheepskin filigree." ”

The square-faced chef picked up a piece of Ma Jingfu's unused lamb tripe, cut it along the edge, and cut it to the middle like a mosquito coil, and a piece of lamb belly the size of a palm actually cut out several one-foot-long belly threads.

After processing the remaining extremely fast lamb tripe in this way, the square-faced chef blanched the lamb tripe quickly and set it aside. Su Zi stepped forward to take a look, the thickness of the roots was uniform, and the knife work was really extraordinary.

"Tripe filigree, the most important thing is to cut and pop. ”

The square-faced chef spoke, let people burn the fire, throw in a piece of mutton fat, quickly put in the shredded dried pepper and ginger shredded pot after refining the fat, and then pour the lamb tripe into it and quickly stir-fry a few times, pour the shredded green pepper and shredded carrot together, add salt and cumin, and the pot instantly came with a rich fragrance.

Su Zifang smelled the smell and salivated.

One dish of this roasted tail feast is so delicious (yù) that the whole table is set up, isn't it going to sweep a piece?

(ài) (ài) up!