Chicken marrow bamboo shoots can be regarded as an explanation of the past, but looking at the net oil top bone coiling dragon, Su Zifang still made a difficulty.

looked at Shen Xianghua and rebelled without a position after handing out a helpless look.

"In order to ensure the taste and flavor of this dish, a large amount of fat is used to cook this dish, not only with wide oil when firing, but also with pork net fat, which is a high-fat dish. ”

"If you are considering your health, it is better to eat less!"

Sure enough, as soon as Su Zifang's words fell, Xia Yin's eyes fell on Shen Xianghua.

"Do you hear that?

"Eat less, it's not that you can't eat!"

"One piece, just one piece!"

Shen Xianghua began to bargain with Xia Yin, and Su Zifang also had time to talk to Shen Anyan about his doubts.

"Uncle and aunt are usually like this?"

Shen Anyan thought for a while and shook her head: "I don't know, I'm usually not at home." ”

"It's not so harsh when I'm at home. ”

"I guess it's because my dad has a high index after the physical examination, so it's like this, it's okay, you can behave as usual." ”

After speaking, I was afraid that Su Zi would think too much, so I added.

"My mom is pretty happy with you. ”

Su Zifang looked at Xia Yin's appearance, and sighed in his heart, if he is not satisfied with this, then it will be too difficult for him!

betrayed the prospective father-in-law when they met for the first time, and if they couldn't please the prospective mother-in-law, they would be given to the scene in vain!

However, fortunately, in front of outsiders and the need for review, Xia Yin did not completely deprive Shen Xianghua of the opportunity to have a parietal bone coil.

Or set aside a small paragraph for him.

This dish is not unfamiliar with Suzi, and it is found in Cantonese cuisine.

I don't know if this is plagiarism or borrowing, but it actually appeared directly in the Red Chamber Banquet.

The apical bone dragon itself was created by a chef named Liang San in Guangdong Province.

Liang San liked eels very much when he was young, but eels were scarce at that time, so they were a rarity.

He made up his mind that in the future, he must make a delicious eel dish and make it for his parents every day to show his filial piety.

Until the last century, Liang San worked as a chef in Yichunyuan Restaurant, and suddenly had an idea when he was cooking eels.

Because eels are usually sliced or cut into sections, there are very few eel deboned eels.

And he had this in mind.

After careful study, I came up with this net oil parietal bone disc dragon.

The hardest part of this dish is the seasoning and boning.

The eel is fried in oil and then simmered in the soup stock with ham, shiitake mushrooms, tangerine peel and eel segments.

This step should be simmered enough, not too little, otherwise it will not taste good, and it should not be too much, otherwise the eel will be easy to disperse.

When the heat is right, remove the eel.

Remove the eel bones with skill, then replace the fish bones with ham strips, and finally wrap them in pork net fat and steam them for five minutes.

When it comes out of the pot, it naturally has a rich aroma, and it is a dish that treats eel to the extreme.

And the net oil parietal bone coil dragon in front of him also used pickled grapefruit peel as the base in a unique way.

The eel segment wrapped in net oil is all spread in the middle of the plate, which is fragrant and overflowing, fat and delicate.

As soon as you bite into the eel, the oil of the net oil seeps into the eel, mixing the aroma of the ham with the deliciousness of the eel itself, resulting in an excellent flavor.

Even Su Zifang couldn't help but taste two more pieces.

Although it is not clear who made this dish, it is far more worthy of choice than chicken pith shoots.

Look at the others, pointing to the dish without question.

Su Zi also understood in peace of mind, and said directly: "Stay ......"

Before he finished speaking, Su Zifang suddenly flashed an abrupt thought, interrupted his voice, and looked at Shen Xianghua and the four of them again.

"Leave both. ”

"I think it's better than the previous average, and it's not a duplicate dish!"

Shen Xianghua is used to doing business, and when he heard this, he immediately understood Su Zifang's plan, and nodded in agreement.

From the perspective of operations research, it is necessary to learn to find the optimal solution.

A few of them just taste the dishes, and the delicious ones can naturally stay.

And as Su Zifang said, there were still duplicate dishes that needed to be decided before, but now these two dishes are not repeated, so naturally there is no need to think so much.

"This ......"

The waiter who served the food froze in place when he heard the choice of several people.

"That's not quite in line with the rules, is it?"

Shen Xianghua looked at her and said softly: "But at the beginning, I didn't say that we could only keep sixteen dishes." ”

"If it's delicious, we'll pick it out later. ”

"Oh well. ”

How could the waiter be the opponent of Shen Xianghua, who had been in the mall for decades, and left with an empty plate after a few words.

Outside the house, Chai Yutang's eyes suddenly turned cold when he looked at the empty plate, and he hurriedly pulled the waiter to ask for details.

I was relieved to learn that I just thought both dishes were delicious.

"I thought I was discovered!"

"The dishes in the back are still as I said, you know?"

The waiter hurriedly responded, not knowing what Chai Yutang meant.

Obviously, most of the dishes are the same, Ma Jiang and Chen Cun have set their own serving order, but he has to adjust the order of serving on one side by himself.

But I'm just a part-time waiter, and it's not my turn to meddle in this kind of thing, just serve the food honestly.

Despite his curiosity, he still followed Chai Yutang's instructions and brought a few dishes into the box in order.

And Su Zifang also accepted all the orders, but every time a new dish fell on the table, after tasting it, he still had to think back confidently to decide whether to stay.

Some leave one at all, some leave one, and some leave two.

Inside the house, Shen Xianghua couldn't help but ask.

"Xiao Su, although these dishes taste similar, what are you doing here?"

"Can you taste different?"

Before Su Zifang could answer, he heard Xia Yin snort coldly on the side: "You can cook by yourself at a half-baked level, so don't behave in front of Xiao Su." ”

"Ren Xiao Su is a professional chef, counting on this to eat, you can compare your three-legged cat kung fu with Xiao Su?"

"I can't do it, won't I eat it?"

"Besides, how do you know if you're making progress if you don't study!"

Zhou Tingyu encouraged Shen Xianghua on the side: "Yes, what Lao Shen said is right!"

Seeing this situation, Xia Yin no longer insisted on anything, Nunu mouthed: "Then you can let Xiao Su explain it to you, so as not to forget it all when you go back." ”

Su Zifang saw that several people were looking at him, and then he slowly explained the principle of picking dishes and keeping them.

"Actually, it's just about the taste. ”

"There are some very subtle differences that you can't find, such as the eggplant just now, which is different from the way it is processed, so the taste is slightly different, but the seasoning is almost the same, so the taste is almost the same. ”

"It's hard for non-professional chefs to notice, but it's more natural and straightforward to make choices based on taste. ”

"These dishes are good if they are outside. ”

"Anyway, it doesn't matter what the test is, it should be difficult for them to make dishes that ordinary people can obviously taste different, most of the time it is based on feeling. ”

After Su Zifang finished explaining, several people were relieved, but in an instant, they suddenly reacted, and Su Zifang's meaning seemed to be euphemistic.

"You can just eat whatever you want, you can't rely on business!"