"What's next? Hot or cold? Su Xian asked with a smile of interest.

"Cold cuts." Su Miao replied.

"That's Lao Niu and Lao Lin, Lao Niu is best at vegetarian roast goose, delicious, it's not easy to get fat if you eat too much, I want to eat it!"

Su Miao smiled.

However, today Niu Guang did not make his best vegetarian roast goose, perhaps his specialty dish has been known by many people, in order to seek novelty he made a very special "three-color egg", preserved eggs, salted duck eggs chopped, egg yolk and egg whites separated, stirred evenly and then filtered out of foam with gauze. Spread a layer of oil paper in a long deep dish, then spread a thin layer of sesame oil, pour in the salted egg preserved egg crumble and spread it, then pour in the egg whites and steam over medium-low heat for half an hour, then pour in the egg yolk and steam until the egg liquid is completely solidified. Although the method is not complicated, it is better than the three-color coordination, thick but not fishy, bright and pure fragrance, and sweet taste. In particular, the plate is very exquisite, take out the steamed three-color eggs after cooling, quickly cut them into thin slices with a knife dipped in cold water, take a round white porcelain plate, make a fan with a three-color egg, make a fan handle and fan bone with carrot and cucumber skin, and put together a fine carrot shreds as a tassel, and actually spell out a beautiful and delicate silk fan that the deep boudoir women always have in summer in the porcelain plate.

Because it is so realistic, people are reluctant to move chopsticks for a long time just by looking at it.

Compared with Niu Guang's three-color eggs, although Lin Xin's drunken shrimp is not delicately presented, it is much more affordable in terms of eating. Fresh live shrimp wash the sediment with clean water, cut off the shrimp guns, whiskers, feet, a small amount of ginger and garlic, salt, balsamic vinegar, soy sauce, shochu, a small amount of water, a small amount of sugar, a small amount of peppercorns, finely chopped coriander, pour it into the container containing the shrimp, cover the lid, until there is no more movement in the bowl, open the lid and eat. It can be said that this is eaten raw, and the taste of shrimp made by this method is completely different from that of shrimp cooked by other cooking techniques, and the combination of wine and shrimp, the more mellow the wine, the more fragrant the taste of the shrimp, and you can taste the freshness of the shrimp at the same time, and you can taste the crispness of the wine, the meat is smooth and beautiful, the taste is full, the soft fragrance is delicate, and the aftertaste is long.

Cold dishes are rarely fired, and even if they are fired, they need to be cooled before eating, so they are called cold dishes. Judging from the fact that many dishes completely change the taste when left to dry, delicious cold dishes are even more difficult to make than hot dishes, and today both three-color eggs and drunken shrimp are considered to be excellent. Lin Xin, who is the head of the cold dishes of the pigeon building, and Niu Guang, who is the head of the cold dishes of the Xian Building, both of them have a very solid foundation, although they are not innovative because of their age, there is no doubt that these two people are quite good chefs, but it is a pity that the excellence of these two is destined to be lost today on a completely unexpected dark horse that suddenly came out, Chen Sheng's work is really amazing, and even Su Miao was taken aback.

Chen Sheng actually used fresh sashimi as thin as cicada wings to spell out a white peacock proudly in a light cyan disc, with bright wings, vivid, jumping on the plate, vibrant, slender neck proudly raised, at that moment it seemed to be able to hear its loud cry. The snow-white fish fillet is indeed as thin as cicada wings, clear as rice paper, and the thickness of the 100 fish slices is uniform, the size is the same, and there is no fracture flaw, which shows the superb knife work of the cook.

The delicate and delicious sashimi is served with a sauce made from soy sauce, mustard seed paste, balsamic vinegar, minced ginger, grated radish, and fried sake. A slice of fish with a delicate sauce falls into your mouth and melts intoxicatingly the moment it is applied to your taste buds, making you want to swallow it with your tongue.

Su Miao was unprepared to see the sashimi platter that she thought only she knew, and the whole person was stunned.

"What a beautiful bird, Brother Chen, what kind of bird is this?" Su Yan sighed in admiration and asked curiously.

"This is a bird called 'peacock', I used to see it on the picture that my uncle brought back when he returned to his hometown, and said that it was a bird raised by nobles in Liangdu, but it is beautiful!"

Before he finished speaking, Su Miao suddenly stood up, grabbed his wrist, looked at him directly, and asked:

"Why do you make sashimi?"

"Sashimi? You say this? Chen Sheng was stunned for a moment, thought about it and realized that what he made was indeed raw fish slices, and said with a smile, "When I was a child, I went to Liangdu's uncle's house to visit the door, they were on the seaside, and the people there ate raw, and the fresh fish was washed and cut into thin slices and dipped in onions, ginger and garlic sauce to eat, I wondered if I could make it a little more fine and turn it into a cold dish that could be put on the table, and I just want to try it today." ”

Su Miao looked at him for a while, the hand holding his wrist loosened, sat down, picked up a piece of paper-thin sashimi and dipped it evenly in the sauce and put it in his mouth, Su Yan was so sorry that he shouted:

"Second sister, how can you eat such a good-looking peacock!"

Su Miao didn't answer, chewed slowly, swallowed, paused, raised her head and said to Niu Guang and Lin Xin:

"Chen Sheng won this game, do you have any opinions?"

Niu Guang and Lin Xin had obviously expected such an outcome, and they were already shocked by Chen Sheng's bold and novel fish tin when they were in the back kitchen. They can still do this by correctly evaluating their own abilities, although it is true that their self-esteem is frustrated because of the loss to a young man, but they cannot avoid the facts. Let's not talk about the taste of raw fish, they can cut the already scattered fish into such thin fillets, they ask themselves if they can't do it, on the knife work of the entire Su Ji, no, maybe it is difficult to find the second one in the whole Fengzhou.

Su Miao was very puzzled at the moment whether a smart person like Tong Ran was blind in the appointment of Chen Sheng, and a person with such a powerful skill didn't even play the role of a cold dish chef, although Chen Sheng was only in charge of the board when Su Dong was alive.

"I'm okay with that." Niu Guang held back for a while, coughed, and replied lightly.

"Neither do I." Lin Xin followed him and said from between his teeth.

Su Miao nodded, glanced at Chen Sheng, raised his voice, and said to him: "Starting tomorrow, you will retire from the board and follow Uncle Niu to make cold dishes, and I will appoint you as the leader of the new dish development team to develop new dishes, you like to study new dishes, right?" ”

Chen Sheng was stunned, then his eyes lit up and he nodded.

"His original job will be temporarily replaced by his uncle." Su Miao said to Uncle Hu.

Uncle Hu responded.

The Su Kee Internal Cooking Competition has reached its third and final round, and this final round of competition is fiercer than the previous two. The braised small chops with the rookie were completely ignored because they were too immature and tragic, and the remaining two things were the sweet potato button meat of Zhao He, the former sous chef of the pigeon building, and the other was the wonderful lotus leaf steamed pork of Cheng Tie, the sous chef of the original fresh building.

Both dishes are made of fresh pork belly, washed and cut into thin strips, dried and mixed with salt, dogwood, grass fruit, star anise, fried flour, fennel seeds, and shochu to taste, and then put into a clay pot. Peel off the skin of the taro, wash it, cut it into half-finger-thick slices, and fry it in oil until golden brown. Scrape and wash the pork belly, pluck out the residual hair, cook in the soup pot until the skin can be inserted into the chopsticks, remove and smear the caramel while hot. Caramel is a syrup made by fermenting sorghum, rice, barley and millet, after smearing on the meat slices, the lard is poured into the wok on the fire, burned until it is 60% hot, the pork belly skin is fried down until golden red, the oil is taken out and cut into thin slices. Take a buckle bowl, smear lard at the bottom of the bowl, a piece of pork and taro are neatly stacked in the buckle bowl, evenly sprinkle with sugar, salt, pickled shredded radish, mix in peppercorns, fennel seeds, and cover on the taro. Put the buckle bowl into the steamer, steam it on high heat until the meat is soft and rotten, take it out and buckle it into the plate. Taro and pork belly are matched together, the taro absorbs the fat of the pork belly, the pork belly absorbs the sweetness of the taro, the color is red and bright, the taste is thick and juicy, the meat is rotten but not millet and the taro is smooth but not greasy. Lychee taro pine powder, pork mellow, meat rich taro flavor, taro has meat fragrance, unique flavor, unique.

Compared with the strong aroma of taro button meat, Cheng Tie's lotus leaf steamed pork is much lighter, and it is also made of pork belly as an ingredient, after washing and drying the japonica rice glutinous rice, it is put into the pot together with star anise, kaempfera, cloves, and osmanthus flowers, stir-fried over low heat until golden brown, and then ground into fine powder after cooling. Scrape the fine hairs off the skin, wash and cut into even long squares, with a knife in the middle of each piece of meat. Put the meat pieces into a clay pot, add sweet sauce, soy sauce, sugar, Shao wine, shredded green onions, shredded ginger, mix well and let stand for half an hour, so that the marinade fully penetrates into the meat, and then add rice flour and mix well, so that the surface and middle knife edge of each piece of meat can stick to the rice flour. The lotus leaves are scalded with boiling water, each piece is cut into four parts, put in the meat pieces and wrapped into small squares, and steam them in a steamer until the meat is crispy, revealing the fragrance of the lotus leaves. Fat but not greasy, soft and glutinous, refreshing, fragrant and attractive.

During the vote, Cheng Tie and Zhao He were able to draw with the same number of votes, and Su Miao was also surprised by such a result.

The two of them were equally incredulous about such a result, but they saw that it was impossible to fake the live vote, and their faces were not very good-looking. Zhao Hexian was not convinced, picked up the bowl and put a piece of lotus leaf steamed pork in his mouth, Cheng Tie snorted when he saw this, and picked up a piece of taro button meat and stuffed it into his mouth.

After the tasting, both sides were dumbfounded.

"I didn't expect this old boy to have such skills!" Cheng Tie's eyes widened at an angle that others couldn't see, and he said in surprise in his heart.

"This bear-like rough man can actually make such a delicate taste, if it weren't for the best taro button meat, I'm afraid of ......" Zhao He was shocked, opened his eyes and muttered to himself silently.

Su Miao saw the surprised expressions of the two of them in her eyes, bent her apricot eyes and smiled, stood up and clapped her hands and said:

"Since there was a tie, because there was no overtime in this game, a tie would be a tie, and the two dishes would be on the board together. In addition, the winners today are Cheng Tie, Zhao He, Chen Sheng and Huiwei, and the winners of the Cheng Tie group are two, the most, so I announce that the Cheng Tie group won the first Su Ji Pin Xianlou Staff Cooking Competition, and he will receive double wages this month. Taro button pork, lotus leaf steamed pork, fish belly and Bixi Lake Ulva soup are the main dishes of Tanabata, and the production of zuò propaganda boards is in charge of the field. That's all for today, clear, disband! ”

So the well-fed temporary judges all stood up and began to clear the venue, and the restaurant on the second floor once again became noisy and chaotic.

The chefs also all returned to the kitchen to clean, Zhao He and Cheng Tie's stoves were next to each other, standing side by side to wipe the pot, they used to dislike each other so they didn't feel it, but for some reason, after today's game, the two of them felt that the atmosphere between each other had become weird and a little embarrassing, but more of them understood and cherished each other.

"You old boy is very good!" After holding it for a long time, Cheng Tie rubbed the pot and muttered.

Zhao He was stunned for a moment, paused, snorted without raising his head, and said quickly: "You are not bad!" ”

Niu Guang and Lin Xin were cleaning up the kitchen knife, and Lin Xin muttered angrily while grinding it with a whetstone:

"It's a shame to lose to a young boy!"

"The knife work is not as good as people, and it is useless to complain." After a while, Niu Guangwen said angrily.

"I'm not complaining!" Lin Xin said with widening of his eyes.

"You're complaining!"

"I'm not complaining!"

"You're complaining!"

……

There was a harmonious scene in the kitchen, Su Miao leaned against the wall outside the door with her hands on her chest, and the corners of her lips hooked a slightly naughty smile.

"Tongguò a duel let each other understand each other, set the Qixi menu, and exercised to raise some apprentices, and found a capable person, and finally relieved the tension in the back kitchen, your abacus played really well this time." Aftertaste suddenly appeared behind her and said lightly.

Su Miao blinked her eyes twice, and said innocently:

"What do you mean, I'm just asking you to help you with the menu. You can't be lazy even if you're a sous chef, go and help clean up! ”

"Can you just be lazy?" Aftertaste asked with a smile.

"Don't you know that laziness is the privilege of being a chef?" Su Miao finished speaking triumphantly, turned around with her chin held high, and swaggered away.

Looking at her back, she glanced at the noisy but harmonious kitchen, and the curvature of her scarlet lips was as warm and warm as a spring breeze.

On July 7, the earliest Qixi Festival was just a festival for women, and three or five good girls begged together, admired the stars, and worshiped the Weaver Girl. But with the opening of the folk customs, women began to be able to play on the streets, Yueliang country has developed commerce, and businessmen's favorite is festivals, so I don't know when it began, March 3, July 7, and the first half of the first month have been rendered as the most desirable Valentine's Day for young men and women in Yueliang country. On this day, young women will go out to play in the company of their brothers or servants, the brave ones even go on a date directly with their lovers, and there are countless people who come out to find love at first sight under the guise of playing. On this day, young men will not only come out to see the beautiful women like clouds, but the flower street also took advantage of the situation to launch a parade of goddesses, with flowers and fragrance throughout the city.

Such a lively day is a paradise for the restaurant industry.

On this day, Su Ji Pin Xianlou's fresh and novel transparent tissue paper-like fish belly was popular as soon as it was launched, with a variety of delicious fish, snail meat, shrimp meat in the crushed ice to spell out all kinds of gorgeous and exquisite shapes, colorful, vivid, deeply loved by young men and women, Su Ji also because of this popular cold dish once again became the most mentioned topic in the mouth of Fengzhou foodies. R1152