In the kitchen, two stoves are occupied, one is a soup pot on top, according to Zhao Xi's method, the fried barrel bones, keel, and pork ribs are stewed into a pot, and the green onion and ginger cooking wine are added to remove the fish, and the soup has begun to whiten, full of rich meat aroma.

On top of the other stove is a steamer, and on the steaming rack are six white porcelain cups, and the inside is not clear with the lid. Su Zifang only knew that there were two pork ribs, a piece of ginger, and a few peppercorns in the porcelain cup, and the water vapor that escaped did not show a trace of taste, so he could only wait until he had stewed enough time to know the final result.

While waiting to make the soup, Su Zifang cut two more radishes to practice his hands, and he still didn't feel anything when he went under the knife, but the posture of holding the radish was more standard, and it was not easy to slide away.

In a sense, knife work is to grasp the ingredients and cut the ingredients, and he has now mastered 50 percent, and he is not far from successfully improving the knife skills.

Rounding up is the way to start the rhythm of Wensi Tofu.

It happened that there was water tofu in the kitchen, and Su Zifang took a piece and began to practice.

Sure enough, after training, the hand holding the tofu is more stable than before, and the knife is easier to cut, and when the blade lands on the tofu, I almost already know what will happen when this piece is cut.

Thick.

Too thick.

Ay...... It's broken!

After cutting a whole piece of tofu, Su Zifang unscrewed all the tofu in the water, slightly relieved.

This time should be his best performance since practicing Wensi tofu, and finally it is no longer a puddle of tofu mud sinking directly to the bottom, so you can see a certain foundation, although it has not reached the thickness of the hair, but it has gradually taken shape.

If the Wensi Tofu that he practiced before could only score 40 points, Su Zifang can give himself 45 points this time!

In less than a month, he has improved by 5 points, and he is satisfied.

After all, under normal circumstances, this dish is considered as a chef of Huaiyang cuisine, and according to his progress, it may only take a year to learn, and the speed is like a hanging.

"It would be nice if I could master Wensi Tofu before the Huaiyang Cuisine Exchange Conference, and I guess it will be stable. "Su Zifang started to be unrealistic.

Thinking of this, he couldn't help but take out his mobile phone and found that there was still no information from Xue Xinjian, as if he had disappeared from the world after eating Longjing shrimp last time.

But this time the meeting object was Xue Xinjian's grandfather, and he was not easy to urge, so he could only wait patiently.

Inside the house, two stoves burned with blue flames, devouring time.

I don't know where the hour is chiming outside the window.

Su Zifang glanced at his phone, it was already eleven o'clock, and the big bone broth was almost ready. Flip the bones, add the radish slices, turn off the heat, cover the pot and wait for the impurities to settle in the soup.

This is also a little trick that Zhao Xi taught him. Because after the bone broth has been boiled for a long time, the bone residue at the edge fracture may fall off and form a precipitation, which will affect the taste of the soup, so be sure to settle for a while before starting to serve the soup.

The large bones and keels are left in the pot, and the pork ribs and white bone broth are served separately and then added with salt and chopped green onions, and the whole bowl of soup is indeed more tempting.

However, the problem I was worried about before was still there, the flavor of the soup base was too strong, and the taste of the pork ribs inside was mostly concealed, and the sweetness of the radish was not stimulated, which was a bit noisy.

"What do you mean by Uncle Zhao's words?"

Su Zifang still didn't understand why Zhao Xi had to try it himself at that time, and now it was difficult to ask when he encountered a problem.

"How can you increase the flavor of an ingredient without changing the taste? Su Zifang's brain began to solve this problem with what he had learned all his life.

All the experience of the old southern professor seems to be useless, and there are no similar cases on the Internet, as if no one will encounter this kind of problem except him.

"Son, have you cooked the pork rib soup? It's almost time for business at noon. Hey, what are you boiling two pots of soup for?" Chen Chuyi walked into the kitchen from the outside and saw the two pots of pork rib soup on the stove at a glance.

"I want to try different ways to make the difference in taste. Su Zifang was still thinking about the problem, and continued to immerse himself in his own world after a simple sentence.

"Big bone broth? the other is, yo, stew pot!" Chen Chuyi saw the stew pot placed in the pot through the glass cover above the lid, and was a little surprised: "I have drunk similar ones in Guangdong Province and Min Province, and it is very tasty." ”

Su Zifang didn't answer, and he couldn't stop Chen Chuyi's chatter.

"If you want me to say that the soup should be Cantonese-style, it can reflect the original taste of the ingredients, and it is healthy, you see that the little girls in Guangdong Province are white and tender, and they are drunk from the soup. ”

"Bone broth is delicious, it's just too greasy, you have to mix it with water every time, otherwise you can't drink it. Chen Chuyi said with emotion.

"Wait...... Mom, what did you just say?" Su Zifang vaguely heard the key solution to the problem and asked back.

"I said that the little girl in Guangdong Province is good-looking, and she drinks it from soup. Chen Chuyi was puzzled, "What's wrong?"

"Not this sentence, the next sentence. ”

"The bone broth is delicious, but it's so greasy that you have to mix it with water every time. ”

"Yes! I know what's the problem!" Su Zifang let out a loud voice: "Mom, you're amazing!"

Just now, he never thought about mixing water, probably subconsciously thinking that only profiteers would choose to mix water in order to maximize profits, but he forgot that many people find it difficult to accept soups with strong flavors such as beef and sheep soup and bone broth, and can only be drunk after the taste is weakened by mixing with water.

Zhao Xi let him try it himself, but he actually had the intention of letting him study the soup ratio. After all, under normal circumstances, the seasoning and heat of the soup are the same, and the taste of the soup is not too much different, the key is to look at the ratio. More water and less water are two tastes.

"Okay, you go on, I'm going to go to the lobby to have a look, now that there are more people at noon, it's time to recruit someone to help. Chen Chuyi muttered as he walked, not disturbing Su Zifang's research.

Knowing the key to solving the problem, Su Zifang began to try boldly.

Scoop out five portions of the original bone broth in the pot, mix them with different proportions of water, and then put the pork ribs and radish in and simmer again.

After fumbling around a few times, I finally found a recipe that tasted great.

At first, only the bones and keels are used to make the soup, and when the original soup is boiled, the fat is filtered out, leaving only the milky white broth, and then the blanched pork ribs are added to simmer slowly, and finally the radish slices are added, sprinkled with salt before the pot is served, and the green onion is garnished.

Look at the carefully selected pork rib soup in the bowl. Suzi put a satisfied scoop into the mouth.

[A bowl of radish pork rib soup with little problem, grade B.] 】*

[The radish knife is unqualified, and the seasoning is still flawed. 】

Looking at the system evaluation, Su Zifang nodded.

It's not a big problem, he has done so much cooking after having a system, and he can now judge the direction of his modification through the rough level of the system.

B-level dishes basically have the potential of A-class, so you just need to practice hard.

For example, this pork rib soup may probably be that the blanching link is still a little imperfect, the knife part is a little flawed, and the seasoning has a defective taste. Nothing else.

Practice more, and it will always be fine.