Remove the cooked crab stuffed orange from the pan.

After Su Zifang sent the other copies separately, he packed the last one and took it to Shen Anyan.

"Tomorrow is the time for the banquet, how are you preparing?"

"Ang, the menu has been decided, I will make one last confirmation when I go back, this is also tomorrow's dish, specially sent for you to taste. ”

"Crab stuffed with oranges? It seems to be a very famous dish. Shen Anyan smiled and took the meal in Su Zi's hand: "Thank you, dear (ài)." ”

"It tastes good!"

"That's good. ”

"There's something else in the store (qíng), I'll go back first?"

"Good!"

Shen Anyan saw that Su Zifang was a little rubbing, guessed what he meant, and gently walked over and kissed him on the cheek: "Be careful on the road." ”

"Hmm!" Su Zifang left satisfied.

Returning to Shimu, several other people looked at him with smiles.

"What's wrong?"

Mu Fei pointed to his face and whispered: "Yinzi." ”

"Inzi?"

Su Zifang reacted instantly, wiped it off, and said hello again as if nothing had happened (qíng): "How about the crab stuffed orange this time?"

Yang Qiong and Yuan Caizhe gave more direct opinions: "It's delicious!"

Xue Yi smiled and said: "It's done well, the heat and taste are good, but the crab is still a little worse, otherwise it can be better." ”

Ma Jiang also nodded: "I have a fight with my perch thoughts, but it's still almost there." ”

Although several people reacted differently, on the whole, this dish can be regarded as passable.

The matter of the comrade's banquet (qíng) had been reported to Xue Yi a few days earlier, and he was also very supportive of the act of researching new dishes, and by the way, he also tasted other people's dishes.

Zhao Xiaoman's cherry fried and Tai Chi honey lotus are both A+ level dishes and their performance is qualified.

Everyone has already eaten the fried cherries, and the performance is not so (rè) sincere, but the Tai Chi honey lotus really attracts everyone's attention.

The holes in the lotus root slices are filled with black rice and glutinous rice, which are tempered with honey, and the symmetrical areas are also dotted with cherry slices and green ones.

"Grape flakes. ”

Zhao Xiaoman explained, and everyone suddenly realized.

This dish, Xue Yi also gave a (tǐng) high evaluation, so that she could ponder it and serve it on the menu later.

Well...... That's right, since recruiting new dishes in the store, Xue Yi has changed the rules for serving new dishes by the way, and only dishes above grade A are eligible to enter the menu.

This kind of dish named by Xue Yi can be used as a special dish.

By the way, Suzi has been put so far, except for the honey fire recipe, other specialty dishes are still in the classic Huaiyang dishes.

And Zhao Xiaoman seems to already have two dishes on it.

Such a comparison shows the difference in strength between the two.

The other dishes were no problem.

In addition to chicken bean curd, Mu Fei also made a dish of mushroom soup, which was naturally inferior to Mu Yun's production in Xue Yi's eyes, but he was not scolded, which was considered progress.

Chen Guiqi also took out a ròu (lotus room bun) and three crispy noodles, a small innovation without losing stability, and the level of the old chef is still trustworthy.

Kong Yan took out his own shrimp skin (chūn) roll and cuttlefish egg soup, one S-grade and one A-grade, which made Xue Yi nod with satisfaction.

Speaking of which, the dish of cuttlefish egg soup was once at the level of the state banquet, and it is extremely rare to be able to make an A-grade with the strength of Kong Yan.

As for Zhang Zidan, he has improved the Shengjin wonton, not only the shape is more beautiful, but the overall taste is also very obvious.

Finally, when it came to Ma Jiang, the thought of the perch temporarily topped the list with S-level strength, and at the same time took out a dish called fish belly.

It's a bit similar to the popular sashimi and sashimi, but it's made more sophisticated.

Cut the head, tail, belly and skin of the fresh mandarin fish, leaving only the fish (ròu) into thin slices, change the knife into shreds to dry, take the golden part of the orange peel and cut it into thin strips, blanch to remove the bitter taste, and then put it on a plate with the shredded fish.

After squeezing the juice of the radish, mix it with ginger juice, pepper powder, soy sauce, salt and sugar, sprinkle it on top of the fish belly, arrange it slightly, and garnish it with some seasonings.

"Cantonese cuisine improved?"

Mu Fei looked like Shunde Yusheng, and asked casually, but saw Ma Jiang shaking his head.

The dishes recorded in the "Chu Ci" originated in the Sui and Tang dynasties, and were originally the fishermen's cuisine on the southeast coast, and later improved and developed a more luxurious version of the golden (ji) jade, which is this dish. ”

Kong Yan glanced at Ma Jiang, and there was a bit of joy in his eyes to find people in the same way: "You also pay attention to antique dishes?"

"It's not an antique dish, it's a new ancient dish, and the thoughts of the perch, the crab stuffed orange, and the fish are all like this. ”

"Ancient seasonings and ingredients may no longer be suitable or have better substitutes, and there is no need to completely imitate the antique and make something that others don't like to eat. ”

"I know that there are some people in your Confucian family who always like to flaunt authentic Confucian banquets......"

"Ah, it's not about you, it's the Kong Yan who ate. ”

"But I was lucky enough to eat it once, and it still tasted ...... Forget it!"

Ma Jiang shook his head slightly, as if he didn't like this kind of behavior.

"Then you have a chance to try Boss Su's shrimp rot!" Kong Yan did not refute, and looked at Su Zi to put Nunu's mouth: "It's delicious!"

"Oh?

"You know?" Su Zi was stunned for a moment, he knew this kind of unpopular book, it seems that the level of Ma Jiang's technician is really not ordinary.

"I've seen it, but I haven't studied it deeply, and the focus was on studying the Red Chamber Banquet at that time. ”

Ma Jiang said very sincerely.

"Compared to the Red Chamber Banquet, the previous banquets, including the Roasted Tail Banquet and the Han Banquet you made, are actually many improved works, and I hope to improve them again one day. ”

Okay, Su Zifang can be sure...... Ma Jiang has this strength, and he is definitely a kitchen idiot, after all, ordinary chefs can have an excellent banquet dish and will start to study how to improve the quality of the dishes, and finally increase the price.

I don't want to study new dishes like hemp ginger (rè).

"So what do you want to do in the future?"

"To be the first person to cook. Ma Jiang looked at Su Zifang without modesty.

"As a top ...... in the country Ten technicians, I think this ideal is still very easy to achieve. ”

"Top ten?"

Su Zifang was a little surprised.

With his vision, Ma Jiang's current strength, not to mention chefs such as Xue Yi, Gu Pingping, and Huang Sheng, may not even be able to compare with the silent Wu Ping, how can he become the top ten?

Kong Yan helped explain on the side: "Ma Jiang is talking about the age list, and the list records the age of each technician in China when they pass the technician assessment, and Ma Jiang ranks ninth on the list. ”

Su Zifang had the impression that Ma Jiang was only thirty-one and twelve, so the age at which he became a technician should be?

Seeing that Su Zifang was curious.

Ma Jiang said softly: "I was only twenty-eight years old when I got the title of technician. ”

Su Zifang thought about it, twenty-eight top ten, it seems to be okay.

Just as he was about to snort, he heard Ma Jiang's voice continue to sound: "First place, eighteen years old." ”

Su Zifang: ......

Counting the one-year assessment period, a seventeen-year-old senior chef?

This is against the sky!

But I haven't taken the intermediate level yet, and this kind of thing is still a bit old, forget it......

Su Zifang silently continued to pay attention to the matter of the comrade banquet (qíng).

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