PS: It's still automatically updated today, my son's kindergarten is open, and my daughter is getting a check-up and vaccination...... Why does Yuzu Sauce feel so busy every day?

But today I will add more to you! The next watch is at 4 p.m.

Thanks to cheng_xz, Hao'er Minmin, Xiaobao 78, Hibiscus with Willow, Xingyue, Book Friend 140510064305728, Hei Sister-in-law, Xiaozi and Tang Shenshen for the monthly pass, thank you Loulou and Tianxian for the peace charm! Thank you for the sachet and peace charm 140618135223371 by the book friend.,It seems like I haven't seen my kiss for a long time.,Are you busy with work?

Thank you for the monthly pass and peace charm of Jiuyue!

The fresh white and tender tofu was peeled off the old skin, Shu Jin neatly raised and fell again and again, the knife quickly cut through the tofu, and after cutting a whole piece, this piece of tofu is still boxy from the appearance. Shu Jin kept moving, and his hand gently wiped on the cut tofu, and the original tofu block changed its appearance and became an upside down on the board. Shu Jin continued to cut it like Fang Cai, then scooped up the tofu with a knife and put it in a large bowl with boiling water on the side.

Next, slice the bamboo shoots, then shred them and blanch them with water; Remove the stems of the mushrooms, cut them into shreds, pour a little chicken broth into the pot and steam; Cooked chicken breasts shredded; Freshly picked and washed lettuce, tender green with water droplets, shredded for later use.

Shu Jin cut all the ingredients into thin shreds, and no matter what kind of material she used, the rhythm of her cutting was steady and fast. The diners looked at her, only saying that she moved neatly, and only the masters knew that behind this seemingly easy and simple action. It is necessary to have a very skilled knife skill as the foundation.

As soon as he was ready, Shu Jin took a small porcelain pot and put it on the fire and poured in the chicken broth. Then add shredded mushrooms, shredded chicken breast, shredded bamboo shoots, shredded lettuce, sprinkle salt after the soup is opened, and put it in a white porcelain soup bowl.

In a small pot, pour in the chicken broth. When the soup boils, remove the blanched tofu shreds and put them in, and then, when the shredded tofu floats on the surface of the soup. Scoop up the shredded tofu and place it in the large soup bowl from earlier.

The first soup is finished.

Shu Jin covered the soup bowl with the lid that matched the large bowl, and then set about to make the next dish.

Another dish, Shu Jin, was going to make fish, and in this era, most of the fish practices were boiled or steamed. Sometimes it is boiled into soup and drunk. Sometimes it is boiled with other dishes, or steamed whole. And Shu Jin's mastery of fish is much richer.

After considering various practices, Shu Jin finally decided to make a sweet and sour fish.

Freshly killed live fish remove the gills and internal organs, wash the blood, and use a knife to cut the fish diagonally in the direction of the head every 3 cm or so; After that, wipe the water on the fish, evenly spread rice wine, pepper and an appropriate amount of salt on the fish and abdominal cavity, add shredded green onions and ginger slices, and marinate for a quarter of an hour.

During this period, Shu Jin took out homemade cornstarch and added water to make a starch paste. After the fish is marinated, rub it on the fish with your hands, and carefully apply the starch paste to the cut area.

Heat the oil in a pan. When it was about 70% hot, Shu Jin picked up the marinated fish, carried the tail of the fish in one hand, and scooped up the hot oil in the pot with a spoon with the other hand, and poured it on the cutting knife until the fish was turned out and set.

The hot oil was poured on the fish, making a sizzling sound, which could be clearly heard in the Yipinge hall where everyone was holding their breath watching Shu Jin cooking. Then, Shu Jin put the fish into the pot, bent the fish and began to fry it over low heat, while pouring hot oil on the fish with a spoon. When the oil temperature is high enough, put the fish into the pot again and fry it over high heat, fry the fish on a plate after the fish skin is crispy.

Next is the pouring of the juice.

Stir-fry the juice first: leave a little oil in the pot, put the diced vegetables cut in advance and stir-fry it, then pour in an appropriate amount of boiling water, add sugar, vinegar and an appropriate amount of salt, add an appropriate amount of starch water to thicken and burn until the juice boils, and finally pour some cooked oil to make the soup oily.

The moment the shiny sweet and sour sauce was evenly poured on the fish, the sizzling sound sounded again, stimulating everyone's eardrums; The body of the fish was bent by Shu Jin and placed on the plate with its side down, and the red soup was poured on it, with the curvature of the fish body and the flying flesh of the fish, as if the fish would come out of the plate in the next moment.

Shu Jin finished pouring the final sauce and motioned for the man to serve.

As soon as the people in the hall saw that the two dishes were finished, they couldn't help but buzz and discuss.

The two guys walked out one by one, and everyone in the hall looked at the guys' hands expectantly.

Because the first soup is covered, people focus on the fish.

The way to do this is really unheard of, and the shape of the fish is very beautiful. When the guy walks by, people can still smell a sweet and sour smell. The smell irritates the nasal cavity, triggers the taste buds, and makes people swallow a few saliva unconsciously.

The two dishes were delivered to the guests under the envious gaze of everyone.

"What are these two dishes?" The guest asked. The rest of the people also pricked up their ears and waited for Shu Jin's answer.

At this time, Shu Jin had already walked out of the wing, and when he heard someone ask, Shu Jin stepped forward and replied:

"The soup is 'Wen Si Fuli', and the other is 'Leaping Dragon Gate.'"

In ancient times, tofu was also called "Fuli", so Wensi tofu was called Wensi Fuli by Shu Jin.

Shu Jin's words attracted people's discussions:

"Leaping over the dragon gate? Hey! Looking at the appearance of this fish, it really looks like it is about to jump over the dragon gate! ”

"Yes! It's so pretty! ”

"It tastes so tempting!" The man who said this said, sniffing. For a while, people were really envious of the guest.

Shu Jin saw that everyone's eyes were focused on the fish, so he motioned for the guy to take the lid of the soup bowl.

When people saw this action, they remembered that there was still a soup they didn't see. Looking into the soup bowl, wisps of white, black, and cyan are floating in the white porcelain bowl, which is very beautiful. The most rare thing is that no matter what color the silk is, it is as fine as a thread!

Only then did everyone understand that this soup was not made casually, and the knife technique of shredding alone was very particular.

For a while, the admiration came one after another.

Not to mention how the guest used this meal under the envious eyes of everyone, in short, this dish and soup have made Shu Jin's superb culinary reputation to a higher level, and the unique open kitchen of Yipinge has also made people curious.

The person with the highest spending on silver on the day also received a membership card. When Chai Yanfeng said that in the future, Yipinge would draw lucky diners from the guests from time to time and give them preferential notes, the diners were all gearing up, and they should come to eat often in the future.

At the same time, this time, because of the introduction of new dishes, people also tasted a new drink.

It is not as light and tasteless as white water, nor is it strong or strong like wine, but with a faint fragrance, and it is fragrant and sweet after tasting. Its name is tea.

Listening to the doctor of Sanqitang, this tea is also a good product that can refresh the mind, detoxify and relieve oiliness!

Of course, the same tea is also divided into three, six, nine and so on. There are many types of tea in Yipinge, such as what before the rain, Maojian, Yinhao, the name is fresh and good, and the price is also different. If you say you don't know which one is good, then you don't have to worry! If the guests who come back for the first time want to buy tea to drink, they can taste all kinds of tea for free, and I believe that the guests will always find tea that suits their taste. (To be continued......)