"Is there anything Chef Su wants to cook?"

Ma Chengan did not set the dishes for Su Zi but let him decide by himself, which is a great degree of freedom.

For Su Zifang, this is a problem.

It stands to reason that he will definitely not lose face when he makes a few S-grade dishes of his own, but the problem now is that the ingredients are not easy to find.

The Northwest wedding banquet does not use tofu dishes, which is unlucky, and the shrimp is not prepared, and the most important ingredient in front of you is mutton, so in theory, the best choice is mutton dishes.

However, for Su Zifang, except for the mutton in the pot, everything else he can make is already on it, and it is not good to repeat it.

After a pause for a few seconds, a dish suddenly came to mind.

Sheep scorpion!

It's just that what Su Zifang wants to make is not a sheep scorpion stew, but a more precious ingredient in the sheep scorpion.

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The sheep scorpion is actually the vertebrae of the sheep, and it is called the sheep scorpion because of its similar shape to the scorpion.

Most people eat meat and bone marrow when eating sheep and scorpions, but Su Zifang happens to know a dish made with sheep bone marrow.

Shoutian Bailu Dafu dish!

The name is very awkward, and I thought it was a great dish when I looked at the name, but it was actually steamed lamb bone marrow, but there were many ingredients, and it looked colorful and colorful.

This dish is not on the general recipe, it is a dish left in Su Xingchao's diary.

said that it was a royal dish, but Su Zifang was not sure.

After all, a dish is not much simpler than the current state banquet dish, and it is not easy to pass it down in that era.

It is still possible to say that it is the housekeeping of the big restaurant.

Reluctantly ordered this dish, Su Zifang had to make another dish, looking at the menu, he suddenly remembered a dish made at the previous birthday banquet, hot and sour mutton!

At that time, everyone said that the taste of Shaanxi cuisine itself was relatively strong, and there would be no disobedience when placed here, so it was decided!

"I'm done. ”

Su Zifang reported the dishes he was going to make, and Ma Chengan was stunned for a moment.

The second course is understandable, but the first?

Seeing his incomprehension, Su Zifang took the initiative to explain and said lightly: "There shouldn't be any problems, I'll try it first, and it's too late to change if there is a problem." ”

"That's fine. ”

Ma Chengan did not dwell on this issue.

He also knew that it wouldn't take too long to cook a dish, so he simply vacated the stove: "Anyway, there is no one now, you see what you are going to do, try it first." ”

Su Zifang was not polite, and asked Ma Hexuan to help prepare the sheep bone marrow and start making Shoutian Bailu Dafu dishes.

According to the recipe left by Su Xingchao, lamb bone marrow, cabbage, green pepper, red pepper, carrot......

Then there are pork, duck, fish, all kinds of fungus, mushrooms.

One dish uses most of the kitchen's ingredients.

In terms of the degree of cumbersomeness, among the meals that Su Zifang has seen, only the Buddha jumping over the wall is more complicated than it, and in terms of technology, the fire buds and silver threads are not as fine as this Shoutian Bailu Dafu dish.

Su Zifang started to process the meat first.

The fat and thin pork belly is peeled and chopped very small, the fascia is picky and clean, marinated for more than ten minutes with the prepared seasoning, and all of them are put out on an iron plate, spread out, and put on the steamer.

The duck meat is then processed.

Pick the tender meat of the duck skin and duck leg and mince it, and steam it like the pork belly just now.

After steaming, the two patties are cut into small pieces, and the cabbage, mushrooms, fungus, and green and red peppers are added layer by layer.

Sprinkle spices on each layer to ensure that each layer has a reconstituted flavor, and finally wrap the whole layer with cabbage leaves, wrap it in the prepared batter and fry it again.

Isn't this a vegetable box?

On the side, Ma Hexuan said more, and was immediately handed a look by Ma Chengan who didn't say much.

Don't comment casually until the dish is finished, this is the rule that veteran chefs adhere to.

Su Zifang didn't hear Ma Hexuan's words, and began to deal with the sheep bone marrow intently.

When preparing these dishes just now, Ma Hexuan had already taken out all the boiled mutton bone marrow.

This is a delicate job, but Ma Hexuan has been dealing with sheep bone marrow all year round, and it is not a difficult task for him, but he has just wasted a little effort to get more than a dozen sheep bone marrow inches long.

"It's not enough. ”

Su Zifang only glanced at it and shook his head.

At this time, Ma Hexuan was a little stunned.

A dozen is not enough, how many do you have to use?

Su Zifang also reacted that he didn't explain it, so he thought about it, estimated it again, and added: "At least so much!"

"Okay, I'll go. ”

Ma Hexuan took the basin and went over to deal with the new one.

Su Zifang also took out the fried vegetable rolls and put them aside to bundle up the excess fat.

The aroma of fried meat and vegetables shines straight through the nose.

Ma Chengan nodded, admitting that Su Zifang did have two brushes, and he really couldn't do it if his basic cooking skills were not solid.

Thinking secretly, Ma Hexuan brought up the processed sheep bone marrow.

Su Zifang glanced at the quantity and thanked him with satisfaction, and crushed all the bone marrow with a spoon.

Ma Hexuan on the side suddenly spurted out a mouthful of old blood.

In order to ensure the integrity of the bone marrow, I also paid special attention to the skills of exerting strength and force, if I had known that Su Zifang was going to be broken, I couldn't take it directly with chopsticks!

Su Zifang naturally didn't know what he was thinking, and his hands kept moving, and soon, all the bone marrow turned into paste, shaking slightly at the bottom of the plate.

Su Zifang was satisfied with the vegetable box just now and cut it in half, and smeared a layer of sheep bone marrow on the cut surface.

Cut another slice of lard and cover it outside, put it in the pot and fry it twice.

The oil temperature is extremely high, and in an instant, I can see that the pork net fat becomes transparent, and the fragrance wafts again.

Su Zifang flipped the vegetable box in the pot and immediately fished it out when the temperature was just right.

Leave the bottom oil in the pot, rehook a pot of white sauce with broth, put the vegetable box back to collect the juice, and wait until the outside is full of sauce, remove it and put it on a plate.

Shoutian Bailu Dafu dish is considered to be the final completion.

"Try it, Master Ma!"

Su Zifang shouted, and two responses sounded, and then he realized that there were two master horses now.

However, Ma Chengan and his son seemed to be used to this situation, and did not say anything, but looked directly at the dishes in the bowl.

Su Zifang's Shoutian Bailu Dafu dish is indeed a little creative in their eyes, but it is only when it comes to the taste that the real chapter can be tasted.

The chopsticks fell, and a piece of Fu Cai was entered.

The crunchy sound of the clattery is instantaneous, and the gravy and fat are abundant, making the dishes inside taste as well.

The smell of sheep bone marrow escaped from under the net oil, making everyone's mouths instantly more mellow.

It is obviously a fried dish, but because the ingredients inside are protected by meatloaf, there is no sign of overripeness at all, but it retains a bit of crispness and full of texture.

Ma Chengan finished eating a few bites, looked at Su Zifang, and his eyes flashed with doubt.

"It tastes good, but why is it so weird?"

Su Zifang didn't know the reason, so he could only recite all the notes left by Su Xingchao.

"Because this dish uses a lot of ingredients, in the eyes of former chefs and diners, it is a very lucky person to be able to eat this dish, and only eat this dish on important occasions. ”

"So there's such a moral in it. ”

"I see. ”

Ma Cheng'an and his son nodded in understanding, looked at Su Zifang and spoke again: "What about the next dish?" chaptere