"Am I asking too much?" Tong Ran saw that Su Miao didn't answer, so he asked with a smile.

"No, please wait." Su Miao finished politely and turned around and walked into the kitchen.

Seeing this, Su Chan silently stepped forward and poured a cup of barley tea in front of Tong Ran. Tong Ran was a little surprised, and said "thank you" to her with a smile. Su Chan glanced at him lightly, bowed her head lightly according to the previous service rules, and left expressionlessly.

Seeing that Su Miao had already entered, she turned around to follow, and suddenly a laugh in Tong Ran's intonation suddenly came from behind her:

"The second son of Hui actually hid in this Changle Town, and he was really taken aback when he met in Fengzhou!"

The aftertaste was slightly stunned, turned to look at him, and asked suspiciously:

"Did I meet you before in Toyosu?"

Tong Ran's face sank, paused, and said with a smile: "Is the second son of Hui talking about jokes?" ”

"Jokes? I'm just a one-sided friend with you, why should I joke with you? Don't talk to me if there's nothing to do! Aftertaste frowned, although he didn't remember if they had really met before, anyway, he couldn't remember the inconsequential person, but he didn't like this person from the bottom of his heart, and after saying it unhappily, he turned his head and went into the kitchen.

The scene was quite embarrassing, although the corners of Tong's crimson lips still maintained a graceful smile, the green tendons on his forehead were already jumping, he didn't even remember him, such a fierce competition was a shame that he had never had in his life, and he didn't remember it at all!

Tong Fei, who was standing behind him, glanced at Tong Ran's straight back with a pair of eyes, and Si Shao was really angry. But then again, the rumor that the second son never remembered people turned out to be true.

In the kitchen, Su Miao put down the pie that had only eaten half of it. Re-tie your apron and stand in front of the stove.

"You really want to make him broken golden rice, you must hate him very much." Aftertaste followed, standing beside her and said.

"Being provoked like that, if I don't do it, I'll be cowardly. Although I don't know what he wants to do, you also notice his hand, although he runs a restaurant. But it's clear that we're on the same page. Su Miao laughed "sinisterly" and said triumphantly, "Since they are peers." I want to use my superb cooking skills to make him have deep self-doubt about the cause he has been working hard for, and then lose confidence in the confident future, and finally retire! ”

"Are you hungry and foolish if you haven't eaten lunch?" Aftertaste looked at her speechlessly. "It is true that the earliest crushed golden rice was made with eggs and white rice. But that's because of the scarcity of ingredients at that time, with the development of the current broken golden rice is completely dependent on the abundant ingredients and rich variety to win, a bowl of rice and an egg can be mixed together dryly, what can he taste like, he put forward that kind of request is clearly making it difficult for you, do you believe that he will order this to you because he likes to eat only eggs and rice? ”

"What you said is not unreasonable, but ......" Su Miao, who was gently washing rice, looked at him, "I said, do you still think that only dishes made with more ingredients and seasoning are delicious?" I don't disagree with your idea though. Dishes with many ingredients and rich colors may indeed look gorgeous and delicious, but nothing is absolute. The authentic taste can sometimes be more feminine and tempting. ”

After a while, he looked at her for a while, he didn't listen to her words, but he didn't fully agree with her point of view, paused, and said coldly:

"You have the time to teach me a lesson, so let's think about how to use your superb cooking skills to impress the one outside, I don't think that the egg rice can make him deeply impressed."

"How can I teach you a lesson, you are too rigid, and that is not egg mixed rice, it is egg fried rice, the ancestor in the fried rice, you look down on egg fried rice so much, be careful that egg fried rice comes to your room in the middle of the night to find you!" Su Miao said dissatisfied.

Tongxi Tonggui couldn't help but laugh.

Aftertaste tried to resist the urge to roll his eyes.

Seeing this, Su Miao became more and more dissatisfied, pursed her mouth, pointed at him with a frying spoon in her hand, and said loudly:

"Okay, I've decided, I'll let you taste the egg fried rice after it comes out of the pot, and I must let you know what 'simplicity is beautiful'!"

"No need, I already know when I see you." Aftertaste looked at her quietly and said softly.

Tongxi Tonggui's spirit was shocked, his face turned red, and he looked at the aftertaste that did not change his face in surprise: Master, you can say such frivolous words without blushing and heartbeat!

"You mean I'm plain-looking?" Su Miao was stunned for a moment, and then asked angrily.

Master, you have mistaken the direction, the point is the latter word! Tongxi Tonggui shook his head and sighed in his heart.

"Xiao Weiwei, wait and see, I must correct your wrong concept, not only gorgeous is beautiful! By the way, the first dish I learned when I was learning cooking was egg fried rice, which my grandfather taught me by hand, so you are not allowed to look down on egg fried rice! Although she grew up studying Western cuisine and did an apprenticeship in restaurants of other cuisines, her grandfather was an orthodox Chinese chef, and she helped him in the kitchen for as long as she could remember, until he died, she was already able to take charge on her own, but she was naturally adventurous and unwilling to be confined to one place, so she ran around and learned many different things.

"Didn't your grandfather die before you were born?" The corners of his eyebrows twitched, and he said speechlessly.

"It's a dream! Dream on! Su Miao waved his hand, said with a smile, boiled water in the pot, put the washed rice into the boiling water for a while, and then put it on the stove to steam.

The most commonly used egg fried rice is overnight rice, in order to fry the rice can be separated one by one and will not stick together, but in fact, the washed rice is filtered in boiling water and then steamed, the water for steaming rice is not too much, and the rice fried with such rice is also clear and will not stick, this method is also the most traditional fried rice method.

There are two popular ways to fry egg fried rice, one is to fry the egg rice separately and then combine it and fry it out of the pot; The other is to fry the rice first, and then beat the eggs into the rice and stir-fry them out of the pan. The highest level of egg fried rice is that each grain of rice must be evenly wrapped with eggs, which is the legendary "gold and silver", and from this realm, it is obviously more appropriate to use the second method. However, the second method is more difficult to master than the first method, first of all, the egg wash also contains water. Wrapping around the rice grains and changing the moisture content of the rice grains will affect the taste. In addition, the egg liquid is easier to cook, if it is wrapped in rice grains, if you take into account the taste of rice grains, eggs are easy to fry old, and taking into account the taste of eggs, the heat of rice grains is easy to be insufficient. Therefore, both the ability to control the heat and the use of stir-frying power are quite strict. This seemingly simple dish needs to be perfected in every step, and there can be no deviation in the slightest bit of simple food, as long as even the tiniest detail is deviated, it will be a complete failure.

Heat the pan with oil, put the steamed rice in the pot, and use a spatula to disperse and stir-fry. Mashed rice cannot be called fried rice.

After about three minutes, the moisture in the rice is stir-fried until it is half dry, at which point the beaten egg mixture is bright and yellow. Only the yolks are taken for the egg mixture. Strain the yolk with alternating hands, place the yolk in a bowl and beat it completely with even force as quickly and smoothly as a painting. Pour the completely beaten egg yolk liquid evenly into the scattered hot rice grains, stir-fry quickly, and mix well. Before the eggs start to set, make sure that each grain of rice is evenly coated with the golden egg mixture.

This is followed by the most important stir-frying process. The reason why fried rice is called "fried rice" is the key to the word "fried".

Su Miao picked up the iron pot, made full use of the high temperature of the outer flame, and stir-fried without stopping but not in a hurry, stir-frying with gentle force but not weak. This is the most physically draining time, the heat can not be turned down from beginning to end, the pot must always be suspended, must be at the highest point of the outer flame and maintain uninterrupted rapid stir-frying to avoid sticking to the pan, the rice grains are sticky or too hard, and the eggs are too greasy or too old. In the process of constantly stir-frying. The naked eye can clearly see the golden grains bouncing slightly in the pot, as if dancing happily. This kind of quick stir-frying behavior should be maintained for at least two or three minutes. There should be no pauses in between, so being a chef is a profession that requires a lot of body and arm strength.

When the rice grains are yellow and shiny, the grains are soft and crispy, the egg liquid is evenly distributed, and there is no difference between the egg fragrance and the rice fragrance, after adding salt and chopped chives, and mixing it briskly, Su Miao picked up the pot and turned it twice neatly and skillfully, and the egg fried rice in the pot followed this action and turned it over two times neatly and lightly, and the fragrance sprayed out of the pot.

A pink radish flower and two clusters of emerald green coriander are placed in the corner of the disc, and the egg fried rice with the aroma of green onion is served on the plate.

The egg yolk is like gold, the rice grains are white like jade, the steaming fried rice is yellow on the outside and white on the inside, worthy of the name of "gold and silver", the oil is shiny and shining, and the fragrance is overflowing.

Su Miao took a spoon and handed it to the aftertaste who was cooking wontons, looked at the aftertaste, took the spoon and walked to the pot, scooped up a spoonful of the remaining fried rice, and slowly put it in his mouth.

The egg liquid is soft and smooth, wrapped in the rice grains, and the uniform layer is light and delicate as if there is no zài, but the strong fragrance that belongs to the egg yolk does capture the senses, and then inside, the golden egg skin is wrapped in soft and fragrant, round and elastic sweet glutinous rice grains, delicate and distinct, excellent taste, and full of chewiness. Her heat is very accurate, and she can't eat the slightest oily taste, but she cooks a mellow aroma that belongs to the fat. The mellow aroma of the green onion spreads out as if nothing is in the background, and it brings out the deliciousness of the eggs and the sweetness of the rice.

The natural, fresh, mellow, tender, slightly sweet and delicious taste spreads slowly but strongly on the taste buds, and the aftertaste eyes suddenly tremble, and I was stunned!

"Did you taste it?" Su Miao raised her chin and looked at him and asked with a smile.

Aftertaste glanced at her, paused, suppressed the sudden surging heartbeat in his chest, and said lightly:

"Not bad."

"Did you taste it?" Su Miao looked at him with sparkling eyes and asked expectantly.

Aftertaste didn't answer, turned around and walked to the stove, took the boiled wontons out of the pot, and said flatly:

"When the rice is fried, it will be served out, and the taste will not be good when it is cold, so by the way, take these bowls of wontons out, two bowls of table No. 3 and three bowls of table No. 9." As he spoke, he put it out on two trays.

Answering and not becoming dumb, Su Miao wrinkled her nose dissatisfied, didn't bother to ask him again, held up three trays with both hands, and was about to go out with fried rice and wontons, Tongxi hurriedly asked:

"Master, can you eat the rest of the fried rice?"

"Eat them all!" Su Miao replied loudly without looking back, the person had already gone out.

Tonggui Tongxi had already picked up the spoon, waited for her to answer, rushed to the side of the pot and ate it:

"Delicious!"

"Master is so amazing, such a simple fried rice can be made so delicious!"

"Simple? The easier it looks, the harder it is to do! ”

"That's what Master often says!"

Aftertaste glanced at the mouthful of rice that the two of them had eaten, paused, lowered his eyes, and subconsciously touched his lips.

Su Miao walked out of the kitchen with a tray, Su Xian and Su Chan stepped forward to take it, Su Miao reported the table number, and put a plate of fried rice that looked like broken gold and silver in front of Tong Ran.

Tong Ran didn't use the restaurant's spoon, Tong Fei took out a gold-painted jade spoon wrapped in silk, and Tong Ran took it. Ning Le snorted when he saw this, and said Su Miao's heart:

"Wouldn't it be better to be so picky and even bring plates!"

"It's just a little habit, don't worry about it." Tong Ran replied with a smile.

"So you know who I am!" Ning Le was stunned for a moment and said loudly.

Su Miao left after serving the fried rice, Tong Ran didn't care, scooped up a spoonful of granular fried rice and put it in his mouth. The fresh and smooth eggs, the soft and glutinous teeth of the rice grains, the crisp and clear green onions and the delicate mellow fat of the oil, the simple and natural simple and delicious spread out peacefully and warmly on the tip of the tongue, not gorgeous but can make people forget a qiē gorgeous, only immersed in this natural free and mellow, as if it is a musical instrument with a soft timbre playing together a harmonious and moving luscious natural song that can soothe a qiē unstable, simple, quiet, pure, but can encourage people's hearts.

The taste buds shook because of this calm and soft, Tong Ran's eyes shrank slightly, and the fingers holding the spoon subconsciously tightened!

After a long time, he calmed his eyes and glanced at Tong Fei. Tong Fei understood and walked in front of Hu Shi, who was settling accounts:

"This lady, my young master has something to discuss with the second girl in your mansion, please ask the second girl to come out for a while."

The Hu family didn't know their identity, but they only roughly knew that Zhou Cheng was working under the young master, and that young master was also the buyer of the original Pinxian Building, if it was because of the previous Tong Ran, he would naturally not be liked by their Su family, but because of the latter Su family, the Su family would like to thank him for buying the Pinxian Building happily when the Su family was in the most difficult situation, so that the Su family could have the money to redeem Su Dong from prison.

The good impression and the bad feeling are offset, Hu Shi is a little confused because she was called "madam" for the first time, although she has studied but is not used to such a crepe person, she went into the kitchen and called Su Miao out.

Su Miaohu stood suspiciously in front of Tong Ran.

"Miss Su, how about you join Pinxian Building?" Tong Ran bent a pair of slender willow eyes, looked at her, and asked with a smile. (To be continued......)