Shen Xianghua and the others knew what Su Zifang meant, but there was no way to refute it.

After all, they really don't taste anything wrong.

I could only smile and cope with a few words, and then move on to the next dish.

Most of the sixteen dishes have been delivered, and only the last few dishes are all that Su Zifang has not seen, so they can only be judged by the taste.

As he spoke, two dishes were served.

It is a rich sauce-colored dish with cabbage sum, two rows of oval-shaped meat slices arranged in turn, and a rich sauce poured on it.

But I'm not sure what I'm afraid of.

When the dish is served, I turn to my eyes without a trace of doubt.

Pick up camelpaws.

Su Zifang was a little surprised, but he didn't expect that a Red Chamber banquet would even serve this dish.

The waiter made a point of explanation.

"Originally, one of the dishes was a bear's paw, but now there is no bear's paw, so we can only use camel's paw instead. ”

"Hump paw!"

Shen Xianghua let out an exclamation.

To his status, it is said to be a good dish, but in fact, he has eaten a lot, ginseng, bird's nest, shark fin or anything is not a thing, but the camelpaw is still real and it is the first time I have seen it.

"Isn't this camel hoofed? How did it get like this?"

Shen Xianghua was still a little curious.

Looking at Xia Yin and the other two, Su Zifang knew that they thought the same way.

I couldn't help but explain in amazement.

In fact, chefs generally say that the hooves of animals start from the calf part and go down the whole part, not only the part of the nail hoof.

That one is usually a hoof toe, which is to be cut off.

These are edible parts like pig's trotters and sheep's trotters, but the camel's hooves are larger, so they can be replaced with palms.

"The two pieces of this on the plate are joined together, and together with the outer ring of skin and the bone in the middle, it is a complete camelpaw, which can now be understood as a boneless pig's trotter. ”

As soon as Su Zifang explained this, everyone understood, and then looked at the camel's paw with a slightly different gaze.

Especially Shen Xianghua, his eyes were a little relaxed: "I've always heard of the camelpaw of Shanbazhen, but I didn't expect it to be this thing, I knew it and came to taste it!"

Su Zi distributed the camel paws to everyone, and as soon as he uncovered the camel paws, he found that there was a mystery underneath.

Underneath the camelpaw slices are pork belly and chicken nuggets, all of which are thinly sliced and cushioned underneath to prop up the shape.

Su Zifang knew that this was a plate designed by the chef, nodded and weighed it cleverly, and put a few things into the bowl together and distributed them to the others.

The recipe for this dish is something that Su Zifang has heard of.

But it has nothing to do with the system or anyone.

It's all the information he checked after seeing Shan Bazhen in class that year.

Because he also had the same question as Shen Xianghua back then.

"How do you eat hooves?"

After checking it, I finally understood why this dish can only be made with Northwest cuisine and Shandong cuisine.

Because the taste is too strong.

Strictly speaking, the hoof and paw parts of animals are actually the places where the flavor accumulates the most, and it is extremely difficult to deal with.

For example, chicken feet, duck paws and other relatively common ones, the breeding is also more standardized, and now only need to be boiled with cooking wine and green onion and ginger to remove the fishy smell.

When cooking, you use heavy pickled peppers, pepper sesame sauce, marinade, etc., and you will not taste the fishy smell of chicken feet and duck paws themselves.

At the level of sheep's trotters and pig's trotters, they have to be treated with spices in the pot for more than an hour to barely remove the taste.

As for the humpfoot and bear's paw, if you look at the recipe, you will find that the processing time is often five or six hours.

It's because it's too much to clear the taste, so it will take longer.

In addition, they are steamed and then boiled, and different methods such as honey stains and salt roasting are used to remove the taste.

The steamed bear's paw in the Manchu and Han banquets is not only served with honey, but also with ginseng, rice wine, chicken soup and other ingredients.

I don't know who made this camel paw, but it was completed in three hours, and the smell of the camel was cleaned, which is extremely sophisticated.

You can't see it just by the appearance, you can only judge it after tasting it.

Su Zi finished parting everything, and then it was his turn.

When I put it in a bowl, I found that the choy sum used the hot technique of eating silently, but after tasting the seasoning, it was not like it could be made by hemp ginger.

On the contrary, it is the performance of a professional Lu cuisine chef.

The thickness of the camel palm slice is very uniform, the color is white, the tendons are soft and glutinous, the umami is thick, the fragrance is crispy and tender, and it is not fat or greasy.

The sauce is a little heavy, and I don't feel anything when I eat it, but I feel that the aftertaste is endless when I swallow it.

Moreover, I didn't think there was anything before, but after tasting it carefully, Su Zifang realized that this camelpaw was handled very skillfully.

There is a smell of honey in the camel's paws, and there is a slight sweetness, not like honey, but a little like apples.

Coupled with some familiar flavors mixed together, Su Zifang still opened the tasting panel, and was stunned.

The way this hump is handled is complex.

First use fire to bake until the skin is charred black, scrape off the black part, rinse it in clean water until it is clean, boil it for half an hour with water and green onion turmeric wine, then steam it with apple and chicken soup for half an hour, remove the bones and then smear it with honey and marinate it for more than ten minutes, and fry it in the pot.

Finally, it is steamed in a pot with ham, chicken nuggets, codonopsis, red dates, etc.

It took more than two hours to complete.

And that's just a preparation for this dish.

This kind of processed camelpaw belongs to the category of ingredients, and the previous camelpaw can only be counted as ...... in the strict sense Rubbish.

When this is done, there will be another problem when the production begins.

Single taste!

Therefore, in front of Su Zifang, this grilled camel paw was seasoned with white spirit mushrooms, cabbage sum, ham, and boneless chicken nuggets, and this was the final product.

To be able to make this dish, Su Zifang feels that the chef is at least the level of a technician.

If it is done by mahjong, then it means that the strength of mahjong is far beyond expectations.

If this dish is not made of hemp ginger, then Chen Cun's craftsmanship is a little too powerful!

No wonder Chai Yutang dared to drive Ma Jiang away directly.

With such an apprentice, it is definitely worth it to drive away a master who is supported by a high salary.

Everyone at the table also finished tasting at this moment and exchanged views.

"It seems to taste similar to grilled sea cucumbers?"

Shen Xianghua said a word, but everyone collectively complained.

"What's the like? Except that they are both grilled vegetables, these two dishes are even different in the way!"

"Sauce! This sauce really looks like grilled sea cucumber!"

Shen Xianghua saw that everyone didn't believe it, and shouted excitedly.

[Task: Ask the host to complete the sea cucumber that Shen Xianghua had in mind.] Reward: +10 friendship. 】

The system suddenly popped up a task panel, which really made Su Zi stunned for a moment.

That's ...... Got a task?

And is it really this taste of grilled sea cucumber?

Su Zifang didn't know what to say.

After being silent for a few seconds, he spoke softly: "Uncle Shen, what do you mean by grilled sea cucumbers?"