Compared to the previous feast, the preparation process of the roast tail feast can be regarded as extremely complicated.

In order to avoid the increase of judges or other unpredictable accidents, Kong Yan specially asked to choose a large banquet of sixteen courses.

This is also the amount of insurance decided by several people after discussion.

"The soup should be prepared in two portions, and the rest can basically be made according to the traditional feast. ”

Looking at the bewildered expressions of the others, Kong Yan opened his mouth to explain: "The sixteen-dish banquet, because the span is relatively long, diners need a soup dish to relieve their tiredness when they are in the middle, and at the same time relieve the rhythm of continuous eating. ”

"When necessary, another cold dish will be served to re-arouse the taste buds of diners and better carry out the subsequent feast. ”

Everyone instantly understood that the arrangement of the dishes was relatively clueless.

After discussion, it was unanimously decided to serve four cold and eight hot, one staple food, one dessert, and two soups. Balance a variety of dishes and ensure the quality of the dishes.

However, due to the large number of dishes, Kong Yan can't only make one dish like before, but must ensure two dishes, Mu Fei and Zhang Zidan have three each, and Su Zifang and Zhao Xiaoman have to ensure four dishes per person.

If there is a problem in any place, it may affect the final presentation of the whole banquet.

After arranging the specifications of the dishes, Kong Yan looked at the recipes that had been distributed before.

"Let's choose the dishes first, I should have thought about the dishes I am good at and the dishes I want to make, right? ”

Everyone unanimously turned their eyes to Mu Fei.

Mu Fei: ......

"I'm just not good at shrimp cooking, okay? And this is in the past! This time I must show you the true strength of my No. 1 fast knife in the southwest!"

Mu Fei didn't make a draft when he said this, and he looked extremely confident.

When Su Zifang and the others heard this, their spirits perked up, and they began to look forward to the scene of Mu Fei slapping their faces when they practiced the dishes together later.

If you don't say anything else, you can't believe anything else.

But Mu Fei, as the practitioner of the law of cause and effect, the enlightener of the law of true fragrance, and the excellent pacesetter of the FLAG, as long as he says it, there is no one who will not be slapped in the face.

The four of them looked at each other silently.

Su Zifang stretched out two fingers, Kong Yan stretched out three, and Yang Qiong and Zhang Zidan both had one.

Su Zifang made another gesture of chopping vegetables, raised his hand and flipped it twice, and the three of them thought about it and nodded in agreement.

This is the number of Mu Fei's dishes that they guessed would overturn, and the bet was a kitchen knife.

Mu Fei was still immersed in the joy that he was able to successfully make the roasted tail feast, and he didn't notice the movements of several people at all, and he didn't know that he had become the object of other people's bets.

By the time he turned around, the other four had already chosen the dishes.

Su Zifang chose white dragon zhen, longevity porridge, soup bath embroidery pills, and Xijiang materials.

Zhao Xiaoman chooses milk stuffed fish, phoenix fetus, five-life plate, and winding flower cloud dream meat.

Zhang Zidan reported that Baoxiang liver, Shengjin wonton, and Jin Su Ping.

Kong Yan chose gold and silver cuts and eight immortal plates.

Mu Fei looked around and handed over the dishes he chose, scallion and vinegar chicken, chop head spring, and Tonghua soft beef intestines.

Sixteen dishes, just right!

Yang Qiong followed the five people, and almost spurted out a mouthful of old blood after seeing the list of dishes they chose.

"Are you serious?"

"Even if Jingling City Business Card chooses Shaanxi cuisine for the banquet, now there is not even a single ingredient close to Jingling...... Are you doing this to death?"

Su Zifang: ......

This situation does seem a bit unexpected.

"Why didn't you choose?"

Kong Yan scratched his head: "I'm a Lu cuisine chef, I thought you would all choose it, of course I won't choose it." ”

"It's mainly that I don't have to choose...... In addition to the pasta, even the rest of the more northern cuisines do not reflect the characteristics of Jingling. ”

Zhao Xiaoman and Zhang Zidan nodded.

"Then Mu Fei, what is your situation?"

"I just think these dishes are delicious when I just look at the recipes, and I guess I can get a high score. ”

After Mu Fei saw Suzi's Longjing shrimp with a full score, he also wanted to prove himself with a full-score dish, and after reading the recipe several times, he finally chose a relative possibility.

Several people selected the dishes, and Yang Qiong began to record the names one by one,

And looked at the other five people viciously.

The names of these dishes, which have nothing to do with Jingling Eight Poles, have to make up stories related to Jingling city business cards...... It's so embarrassing.

While Yang Qiong was thinking, the other five had already begun to study their own dishes.

If it weren't for Su Zifang's production process, I'm afraid they would be confused just by looking at the records of the original.

No way, it's really too simple to record these things in ancient times.

Under normal circumstances, a modern recipe describes the production process of dozens or hundreds of words, and in the "Wei Juyuan Recipe", there are five words "dough steaming with wooden fan", which really gives full play to the essence of the highly summarized classical Chinese.

Kong Yan is relatively easy to say here, after all, there are recipes handed down by the Kong family since childhood, even if you can't understand all of them, it's not a big problem to be right.

Su Zifang has seen all the video cooking process, except for a few more complex ones that may be a little troublesome to do, and the rest of the cats and tigers are not a big problem.

Zhang Zidan and Zhao Xiaoman are slowly learning together.

Relatively speaking, Zhang Zidan's several dishes are quite easy to handle, Baoxiang liver is made of marinated pork liver sliced and then put together into a rose-shaped shape, and then stacked seven layers to form a three-dimensional shape of cold dishes, which was the highest form of cold dishes in the Tang Dynasty.

Fortunately, Kong Yan has learned all kinds of plating since he was a child, and he also has a very high ability to control three-dimensional modeling, otherwise he really doesn't know how to complete it.

The raw wontons are completely dependent on Zhang Zidan's own efforts, this dish is in line with the 24 solar terms, and the shape of the wontons needs to be made according to the flowering period corresponding to the 24 solar terms, and the filling inside is also different. Of course, the most rare thing is to ensure that the appearance of the wontons is intact after steaming.

Zhang Zidan felt that he might have to spend at least a day researching the technique.

As for the golden millet flat hammer, this one is relatively simple, which is to spread a layer of fish roe on top of the finished dough. The dough cake has a sweet taste, and the roe is yellow as gold and as small as millet, so it is called. Looking at the name is the most bluffing, but it is the simplest method.

Zhao Xiaoman's dishes are a little more complicated.

The practice of wrapping the flower Yunmeng meat is similar to the current elbow flower, which needs to be placed on the elbow deboning, wrapped in cloth and wrapped with hemp rope, and sliced after cooling, with a cloud-like pattern in cross-section.

Wusheng Pan is similar to Baoxiang liver, both are cold dishes and flowers, but the previous Wusheng Pan was sheep, pigs, cows, bears, and deer, and now the situation is not the same, and it can only be replaced by sheep, pigs, cows, and then replaced by geese and ducks.

The name Phoenix Fetus sounds very powerful, but it is actually a dish made with eggs and fish white. Relatively speaking, the rarest may still be the stuffed fish, which is also one of the few dishes that has been passed down to the present day, but it has been renamed as milk soup pot fish.

Looking at the preparations of Zhao Xiaoman and Zhang Zidan, Su Zifang deeply felt the difficulty of the last game......

His mind couldn't help but fall on Mu Fei again.

After all, there is also a decision on the ownership of a good knife.