The next morning, Su Zifang got up early in the morning and followed Ma Jinglun to the classroom of Beijing cuisine.

After sitting down, he looked at Ma Jinglun beside him, revealing a self-righteous smile: "Morning!"

Ma Jinglun withdrew the word book in his hand and looked sideways at Su Zifang: "Something?"

"I heard that you got a perfect score for your lamb yesterday, but I don't know ......"

"It's a river beach sheep. ”

"There's the last piece left in the freezer that you can go and see. ”

Ma Jinglun didn't wait for Su Zifang to finish speaking, and directly threw out the answer, and continued to look at the manual in front of him.

Su Zi was stunned for a moment, and after a few seconds, he realized what Ma Jinglun meant!

The river beach sheep is the breed of mutton he uses.

On the way to the freezer, I opened my mobile phone to inquire about it, and the information jumped in front of me.

Hetan sheep belongs to sheep, is the west of Helan Mountain, the Yellow River flows through the Hetao Plain endemic mutton breed, medium physique, strong physique, particularly suitable for wool and food.

The mutton is bright red in color, milky white in fat, and evenly distributed. The muscle fibers are clear and dense, tough and elastic, with an air-dried film on the surface, and the cut surface is moist and does not stick to the hands. The meat is delicate, not fatty or fishy, and it is recognized as high-quality mutton.

Putting down the phone, the mutton in the freezer was also presented in front of me, and sure enough, as the information said, the pattern and quality could be seen in the frozen state.

The system prompt arrives as scheduled.

[The gourmet illustrated book is being entered.] 】

[The river beach sheep has been entered into the food book, and the host can view it in the menu. 】

"Sure enough, such a good ingredient must be on the food guide!"

Looking at the task where the progress finally reached 60, Su Zifang sighed a little embarrassed, it seems that this food illustrated book must be for him to find it himself.

Last time, I also tasted the rock honey of the Himalayan giant bee, but unfortunately because the amount was too small, I didn't activate the task.

It seems that if you have the chance, you still have to go on your own!

Su Zifang silently set a plan for himself to play around by looking for ingredients.

happily returned to his seat and watched Ma Jinglun recite words.

......

Half an hour passed, and Su Zifang was drowsy holding his mobile phone that still had half the battery.

In order to come to the classroom with Ma Jinglun to listen to the class, he got up two hours earlier than usual, and a few minutes earlier than the canteen staff who opened the door.

It's really a bit unbearable to sit here now, and the two eyelids are fighting.

forced himself to close his eyes with sleepiness, and heard Ma Jinglun ask him if he wanted to play games together.

Although I am surprised how a person like Ma Jinglun, who learns to ignore others, would think of proposing to play games, as a person who is so sleepy that he explodes, he needs games to drive away his sleepiness at this moment.

So, Su Zifang confidently took out his mobile phone and chose the shooter.

"The enemy has thirty seconds left to reach the battlefield!"

With an order, Ma Jinglun's voice suddenly sounded: "Wake up, it's time for class!"

Su Zifang woke up suddenly, and realized that he was dreaming just now.

It's just that this dream is a bit unusually real.

"Hey, I'll just say, I shouldn't take a shooter in a game like three-to-two!

"It's a pity, there is no regret medicine!"

"What a pity!"

On the side, Ma Jinglun listened to these things that he couldn't understand, glanced at Su Zifang in confusion, and spoke softly.

"How did you get 10 points for your dishes?"

Although Chu Ci has been asked about Chu Ci through others, it is not as accurate as the chef himself to explain.

And they belong to the same ten-point exchange of dishes, and there is no situation where anyone suffers.

Su Zifang was stunned for a moment, recalling his own method of wrapping rice, and said the taste of the chef and the use of the ingredients themselves that he understood.

Ma Jinglun bowed slightly, as if he was thoughtful.

I wanted to ask something more, but I heard the sound of the beginning of class, so I could only press this thought down and leave it for later.

The chef representative of the Beijing School is not Ma Jinglun's master Han Yiyan, but Zhao Hu, who also serves as a chef in Taiheyuan.

The name is so ordinary that it has no characteristics, but the things you do are very different from what you speak.

The shredded pork in Beijing sauce is moderately salty and sweet, the sauce is fragrant, the flavor is unique, and the first-hand sauce explosion technique adds a lot of color to the whole dish.

Speaking of which, many people know that the imperial capital roast duck and the shredded pork in Beijing sauce are the two famous dishes of Beijing cuisine, but they don't know that they still have a relationship.

The thirties of the twentieth century.

On the edge of the Forbidden City, there is an old man Chen from the Northeast, who lives with his grandson and makes a living by making tofu.

One year, Old Man Chen was a little short of money, but his grandson wanted a roast duck to eat a good Chinese New Year's Eve meal.

Mr. Chen picked out the thin pork, cut it into thin slices, fried it in a pot and fried it with soybean sauce, and used it as roast duck. If there is no dough, the remaining tofu skin is cut into cubes, and the "roast duck" is made according to the cat and the tiger. The grandson used tofu skin to roll green onions and "roast duck" to eat so fragrant, not to mention how happy they were, and the two spent a happy Spring Festival.

Later, when the grandson grew up, he became an apprentice in Quanjude and became a good cook.

Roast duck is also often eaten, but overall you don't have the feeling of eating roast duck for the first time.

After Chen Laohan's guidance, his grandson continued to improve the dishes, and only then did he have the shredded pork in Beijing sauce with rich sauce and delicate shredded meat.

This may seem nonsensical, but it is actually the invention process of many well-known dishes.

Zhao Hu still let everyone taste the shredded pork in Beijing sauce again, and then began to teach.

However, it is different from Zhou Annian's teaching method.

Zhao Hu is more interested in demonstration, and in just two hours, he not only demonstrated the practice of dry-fried small yellow croaker, Fushou elbow, and belly burst, but also decided to teach the same stunt after commenting on everyone.

How to cut mutton shabu.

"The big three forks, cucumber strips, grinding crotch, and small three forks, these four places are the most commonly used parts of our mutton cut. ”

"They are the upper part of the hind legs, the inner side of the hind legs, the buttocks of the sheep, and the upper part of the front legs. ”

The appearance of the cut out is also different.

Zhao Hu said, sharpened the knife to a shiny one, covered the mutton with a white cloth, raised the knife in his hand, and used the knife method to cut out four large plates of mutton in less than a few minutes to make a display.

The big trident and the small tripartis are half fat and half thin, piled on the plate like a gradient pink painting, and the grinding crotch and cucumber strips are mostly lean, and when placed there, people want to throw them into the pot.

The most amazing thing is that Zhao Hu stood up on the four plates, and the cut mutton was properly pasted on the plates, without the slightest appearance of falling.

"What I used just now is the knife technique of shabu mutton, this knife is not fast, but thin!"

"Only when it is thin can it have a tender, melt-in-your-mouth taste. ”

"And this mutton must be cut out of the same thickness, and there can be no different thickness between the front and back, the left and right sides will affect the doneness in the pot!"

"It's a craft that doesn't take a few years to practice. ”

"Teaching you this is not about rules and technical difficulties, but about attitude. ”

"Why has the Imperial Capital Shabu Shabu been able to stand out as a signature for so many years, and not like a hot pot in other places?"

"It's this spirit!"

"The people of the old imperial capital say a word, pay attention to it, don't compromise!"

"It's the same with your cooking, you have to be particular about everything, don't compromise, otherwise, it sounds almost the same, but in fact it's 108,000 miles away!"

"Class!"

After Zhao Hu finished speaking, he picked up the four plates of mutton on the table and disappeared into the classroom.

The speed made Su Zifang suspect that he was in a hurry to go back to eat mutton, rather than really talking about enough time. Baidu search Le'an Xuanshu Net(乐安宣书网)