At the moment when Su Zifang was desperate, the video screen had a new change.

The chef sets aside the skewered silver wires, slides the pan, (rè) oil, and a line of subtitles is displayed on the screen.

After hearing this, Kong Yan thought for a few seconds to agree, and put the carving on hold, planning to wait until he saw Su Zifang's finished product before making plans.

Seeing this, Su Zifang hurriedly interrupted: "That, this is not important, let's see if you can insert it first, otherwise it will be in vain to carve it." ”

Because of the familiarity, the phoenix of Kong Yan has been repaired to the prototype, and is now carving feathers and patterns.

Su Zifang sighed at the brain of the chef who came up with the dish of fire buds and silver silk, and on the other hand, he turned his gaze to Kong Yan with hatred.

When Qianlong wrote this poem, he must have been so boring, right?

No wonder!

Nine! ten! eleven!

Five! Six! Seven or eight!

One! two! three or four!

One person carves with his head, one person plays with needles, and the two don't say a word, but they don't seem lonely.

So Su Zifang was left in the team of bean sprouts, and Kong Yan took a poke knife to carve a phoenix according to Su Zifang's statement.

Mu Fei and Kong Yan kindly came to help with the bean sprouts, but they retired after half an hour, Xie Guang was better than them, and persevered for an hour.

At this point, the results of the improvement of the Shibu Kitchen for the roasted tail feast all fell on the su zi fang (shēn).

Zhao Xiaoman and Zhang Zidan's cooking is not a big problem, the old dishes are directly rushed to the superiors after integrating the new concepts, and the new dishes also have B-level evaluations.

Mu Fei's work is out of the pot, and the chopsticks (chūn) have reached the B level, and there is still a lot of hope for Nu to rush to the superiors.

Soon, Kong Yan's dishes were out of the pot and the plating was completed.

In the end, Zhang Zidan was decided to make this flavor soup, and Zhao Xiaoman made a seasonal vegetable cold dish, making up sixteen dishes.

During this period, Zhang Zidan and Zhao Xiaoman came over to discuss the dishes with him for a few minutes.

There was no suitable square tail needle in the store, so Su Zifang went to get Chen Chuyi's sewing needle and cross-stitch needle, carefully washed it with alcohol, and then roasted and sterilized it, and finally began a long career of stringing bean sprouts.

Remove all the thin (ròu), steam it with broth until it is nine ripe, take it out and soak it in cold water and then dry it quickly, cut it into shreds and pick up two of them and send them to the mouth, sure enough, the lips and teeth are fragrant, and the saltiness is suitable.

"There's no hurry, it's going to take a while anyway. Su Zifang began to work on the ham.

"Master Xie is on his way here. Mu Fei came over and gave feedback to Su Zifang.

"Well, the time is tight, the task is heavy, do it first and try it. After Su Zifang finished speaking, he found that this sentence was a bit extraordinarily rhyming.

"What are you going to do?" asked Kong Yan with an eyebrow.

Sure enough, the body (shēn) is still much more honest than the mouth!

Of course, when Su Zi was put back in the kitchen, Kong Yan and the others saw Su Zifang carrying a big ham and a bag of Longkou vermicelli in his hand.

Although most people don't know the difference between shark fin and vermicelli, it is still a bit unpleasant for the system to say it so bluntly.

He suddenly felt like scolding!

Su Zifang: ......

[This video uses dragon's mouth vermicelli as a demonstration instead of shark fin, and the taste is not much different.] 】

It just so happened that the last prompt popped up.

"Just tell me that this dish can only be fried dry!" Su Zifang thought about closing the panel.

If you refuse to buy and sell, you don't kill, so what are you putting this dish for?

The prompt of the ingredients in the last half day thought that the system had been skinned, but I didn't expect it to be just artificial leather just now, and now it is real leather!

Su Zifang: ???

[Shark fin is a precious ingredient, and if you refuse to buy or sell, you will not be killed. 】

The system is still intimately prompting.

The shark fin simmered in the broth is padded on the bottom of the plate, and the two ingredients are suddenly mixed together to create an endless aroma.

Before Su Zifang finished complaining, he saw an amazing ingredient appear on the screen, shark fin.

"Smack!"

Compared with the dry-fried fire buds and silver threads, the arrangement of the wet fried is obviously not very flashy......

Re-add the green and red pepper shreds, pour in the sauce prepared by light soy sauce, oyster sauce and corn starch after they are broken, stir-fry and start to thicken, quickly pour in the fried fire buds and silver shreds, and stir-fry a few times to get out of the pot.

In the same slippery pan, leave the bottom oil, stir-fry the silver shoots until they change color slightly, and immediately remove them and set them aside.

After thinking about it for a few seconds, the picture lit up, and the wet fried beef river...... Ah, no, the practice of wet fried fire buds silver wire began to play.

Because Su Zifang doesn't like to eat wet fried taste, he has only eaten it once, and there is no way to evaluate whether it is good or bad, so he can only say that he still likes to eat dry fried beef river.

The taste is smooth, the finished product is not sticky, there is sauce at the roots, the beef (ròu) is tender and juicy, and the side dishes are refreshing and sweet.

And there is a difference between wet fried beef river and dry fried beef river.

When he was learning to cook and when he moved to Jingling to go on a date, he also ate Cantonese food a few times, and he didn't say much about the taste of other dishes, but the dry fried beef river was definitely the dish that made him complain the most.

Judging from Su Zifang's many years of eating experience, if he is not in Guangdong Province, the probability of eating qualified dry fried beef river is almost zero.

As a classic Cantonese dish, stir-fried beef river is a must-test dish to test the skills of Cantonese chefs, and it must be smooth and shiny in color, smooth and charred in beef (ròu), smooth and smooth in the rice noodles, dry and juicy on the plate, and delicious in the mouth.

In fact, when it comes to dry stir-fry and wet stir-fry, Su Zifang is most impressed by a Cantonese dish: dry fried Niuhe, wet fried Niuhe.

【How to make the wet stir-fry of silver silk with fire buds. 】

After another half an hour, the whole dish was finally completed, the video gradually turned black, and a line of subtitles slowly appeared.

Through the system, Su Zifang can feel the degree of burning (rè) (rè) emitted under the baking lamp.

This process is long and complex, and in order to maintain the temperature of the dish, it must be done under a high-temperature baking lamp.

Use the smallest poke knife to make small holes in the phoenix (shēn), and then use tweezers to hold the bean sprouts and insert them into the papaya holes one by one.

After it was served, Su Zifang also saw the process of the phoenix shape at the beginning.

The root of the bean sprouts is crystal clear, and the ham shredded powder is reddish inside.

Garlic cloves are fried in the pan and then removed, and then the shredded green and red peppers are poured into the stir-fry, and the bean sprouts are poured in immediately when the fragrance wafts out, and the bean sprouts are just discolored, and the fire is immediately cut off and served.

The old chef has finished the previous action and started to boil the pot.

It took thirty seconds to calm myself down and refocus on the video.

After this thought appeared, Su Zifang was surprised to find that the fear of the string of fire buds and silver threads had disappeared completely.

Although he already knew that this dish was dry fried and wet fried when he introduced it, he was still a little excited to see it in person, after all, this kind of lost dish, others are thinking about how to recover, and as soon as he made a move, it was two methods, and the feeling of killing in seconds was cool!

Su Zifang instantly came to his senses.

【How to make the dry stir-fry of silver silk with fire buds】

After another hour, all the fire buds and silver threads were strung together, and Su Zifang excitedly called everyone to come and witness the miracle and watch the way this lost dish was made together.

At the cooking table, everyone craned their necks to see what was going on.

At this moment, Suzi let go!