Tie her apron and pull her long hair, Su Miao washed her hands, stood in front of the cutting board and was about to start, when she walked in, clasped her chest with her hands, and leaned against the corner of the wall.

Su Miao's eyes lit up, and she asked with a smile, "Are you here to give me a hand?" ”

Aftertaste shook his head and replied with a smile: "You come by yourself." ”

Su Miao flattened her mouth and snorted twice: "Why do I have to stay in the kitchen early in the morning on a fixed day off to cook?" Having said that, he sharpened the kitchen knife with a whetstone and sharpened it shiny.

Aftertaste ignored her complaints, glanced at the bamboo basket, and asked with a smile:

"What do you want to cook?"

Su Miao's gaze fell on the basket, paused, twisted her face and said:

"I don't know how to make soft-shelled turtles, that old man's taste is really strong, I like to eat soft-shelled turtles, I like to eat loaches, I like to eat pigeons, I never eat these things."

"These three are common ingredients on the table in Liangdu."

Su Miao thought about it, and didn't think it was strange: "Rich people have a very strong taste. ”

Aftertaste didn't care about her complaints, and smiled faintly: "You cook for others to eat, you can't treat these dishes to your personal preferences, even if you don't like it, you have to keep improving, I don't need to tell you about this kind of thing, right?" ”

"Of course not! I'm a professional too! Su Miao felt that he was looking down on him, flattened her mouth unhappily, and emphasized word by word.

Aftertaste smiled, no longer interfering, no longer interfering, just standing from the sidelines and looking at her.

Su Miao glanced at the bamboo basket again, she really didn't know how to do soft-shelled turtles. In her vague impression, she only knew that there was a dish of stewed soft-shelled turtle. The method of stewed dishes is almost the same, as long as the soft-shelled turtle is cleaned, put water in the pot and boil. Add cooking wine to blanch the soft-shelled turtle, then put the soft-shelled turtle into the casserole, add green onions, ginger slices, lotus seeds, red dates and longan, add enough water to boil, turn to low heat and simmer, add salt and garlic sprouts to taste after cooking.

It is not difficult to stew in the process, just add a bunch of ingredients to the pot in order and add water to simmer. The real difficulty of this cooking technique is in the mastery of the heat, and the quality of the stove is very important. The control of the heat is very important, but fortunately, the stoves in Su Miao's kitchen are all improved, and she is not good at stewing things. But I still have some experience and research in mastering the heat, and I think the stew should not be too bad.

Next is the pigeon, Su Miao tilted her head and thought for a long time, and the first thing that came to mind was stew. In the face of this kind of difficult ingredients, I generally think of either stewing or boiling. But there was already a dish that was stewed. She frowned and thought about it for a long time, and decided that it would be better to make crispy pigeons. There are only three ingredients in total, and it would be very embarrassing for her to make two duplicate ingredients.

Thinking of this, she suddenly felt that others taking ingredients to make her cook felt very similar to the scene of her professional exam back then, and she hated the exam the most. Thinking so in her heart, her concentration still hasn't dissipated, she is the kind of professional who has to do her best to satisfy her guests since she has done it.

The pigeon was already dead, so Su Miao hummed a song and threw the poor fat pigeon into the hot water and soaked it for two minutes before taking it out. Pluck the hair from head to tail, and remove the old skin from the mouth and feet. Then wash the pigeons with warm water. This thing is a bit troublesome to handle, you need to use a knife to open the chrysanthemum of the pigeon, take out the internal organs, esophagus, trachea, etc., and then wash and wipe dry.

Put the processed pigeons into a large basin, add salt, dried chili peppers, Sichuan peppercorns, Su Miao's homemade thirteen spice powder, old ginger slices and shochu, mix well and marinate for half an hour.

Originally, the pigeon had to be pickled for an hour in summer, two and a half hours in spring and autumn, and four hours in winter, but the guests were waiting outside, and she couldn't delay too long. Light peanut shells, tea leaves and pine and cypress branches, but do not let them have an open flame, smoke for about a quarter and a half hours, turn once, smoke for another quarter and a half hours, then put it in a brine bucket, after boiling, marinate it for half a quarter of an hour with low heat, turn off the fire, simmer for a quarter and a half hours and take it out. Wash the marinated pigeons in boiling water, dry them while they are hot, and brush them evenly with the crispy sauce. Put the pot on the heat, pour the oil and boil until it is hot, put in the dried pigeon and slowly fry it over low heat until it is brown-red and the skin and flesh are crispy, remove it, cut it into strips, neatly stack it on a plate and arrange it into the shape of a pigeon, and then garnish with coriander, and serve it with a salt and pepper dish.

The aftertaste suddenly came over when Su Miao was plating, unceremoniously grabbed a pigeon meat and put it in her mouth, smoked it in the smoker, but it was very crispy and very tasty, salty and fresh, the skin was crispy and the meat was tender, the fresh fragrance was beautiful, and the color also showed the most attractive brown-red, with the unique luster of oil, the fragrance came to the nose, crispy on the outside and tender on the inside, thinking that she would only make chickens, ducks and geese, but she didn't expect that even making pigeons was quite handy.

Aftertaste couldn't help but nod.

On the other side, Su Miao was unhappy, the old man surnamed Xia slammed the door tightly, just like this, the two pigeons had shrunk by half when they got out of the pot, and they could barely spell out the original shape but they were stolen by this person, and she twisted it on the back of his hand.

I don't care about the aftertaste, either.

Loaches naturally can't be stewed, not to mention that the old man brought not many loaches, he said that he was hunted from outside the city, if what he said was true, the old man's entourage hobby is too special, not to go fishing, he actually likes to catch loaches.

Su Miao didn't know how to make loaches, but she had read a lot of recipes, and among the countless recipes, there was a dish whose name left an impression on her, and that name was very funny, called Diao Chan Tofu. Tofu is available, but the other ingredient is loach, and loach made Su Miao feel very funny at the time for Diao Chan, so he remembered it.

It's a dish with a strong local flavor and a little bit of cruelty, although the diet is essentially a cruel act of the jungle.

Diao Chan Tofu is a metaphor for the cunning Dong Zhuo, the loach will burrow into the tofu when there is nowhere to hide in the hot soup, but it still can't avoid the fate of being cooked, just like how beautiful Dong Zhuo is drunk and lying in the gentle township but finally hangs up. There is also a legend that Wang Yun invited someone to add ginger and peppercorns to the tofu, because it was spicy and refreshing, Dong Zhuo was very refreshing after eating it, dizzy, and intoxicated, because he was too intoxicated and distracted, and was killed by Lu Bu taking the opportunity.

Although this legend is a bit nonsense, it is a bit interesting that a loach tofu can pull out so much mess.

Cut the tofu into cubes, wash and chop the red pepper and ginger, wash and cut the green onion into small pieces, put the loach and cut tofu into the water in the pot, cover and ignite the fire, and the amount of water should be lower than the loach tofu. After boiling for half an hour, pour the loach, tofu and soup from the pot into a clean container. Wok on the fire, pour in vegetable oil, wait for the oil to smoke, put in ginger, dried chili powder, cinnamon, pepper, green onion and stir-fry to make the fragrance, then pour in loach tofu, soup, soy sauce, rice wine and rice vinegar, cover over high heat, and then simmer over medium heat for about half a quarter of an hour after boiling, season with an appropriate amount of salt and sugar.

The interesting thing about this dish is that the loach will burrow into the tofu because it can't stand the heat, and the fish tail will stay outside the tofu, so this dish has another rustic but very vivid name, called "loach drill tofu".

The white and attractive, mellow and refreshing tofu, the delicate and delicious, warm and beneficial loach, the two that seem to be completely incompatible are harmoniously blended together, you have me and I have you, the soup is clear to the bottom, fresh and delicious, and the appearance is peculiar, but it can be regarded as a must.

Su Miao finished the three dishes, and gave away a bowl of rice and a plate of side dishes for free, just in time for Su Chan, who came in to look for food, to take it out for Old Man Xia to eat, and he didn't plan to show up.

She's just a chef, she's done her job, it's not her job to greet guests. Although in retrospect, Xia Lao is a champion of Shancheng cuisine, she is not much interested in Shancheng cuisine, and she has always avoided people like food critics, who are very mean, and some of them can irresponsibly judge to attract people's attention even if they have not even entered the kitchen, and their favorite thing is to pick bones in eggs. Su Miao wanted to go to the morning market to eat tofu brain, but the tofu brain would not close, but the morning market had already opened to the end at this hour, so she took off her apron and pulled on the aftertaste and hurriedly slipped out of the side door to go to the morning market. When I saw that she finished cooking, she didn't object.

Halfway through the encounter with Su Xian who yawned and came out of the thatched house, Su Miao immediately told her that there was a rich man in front of her who asked her to ask for more tips.

When he heard that Su Miao was actually tipping the idea, his eyes twitched, but he didn't say anything, and honestly went to the morning market with her, although what he hated the most was crowding.

Xia Chang didn't know that Su Miao had slipped away, and the three dishes were served one after another, he picked up the chopsticks and tasted it, his originally indifferent eyes lit up, and he was a little surprised. After a pause, he looked at the casserole on the side, picked up the spoon and scooped it, blew for a while and slowly tasted it, except that it was fresh or fresh. It stands to reason that soft-shelled turtles and loaches are freshly made, this kind of thing is very muddy, and there are a lot of dirt deposited in the body, and I don't know how the chef girl got it, at this time, I can't feel the fishy smell of the earth when I drink it, but it is even delicious, and the taste is excellent, so he can't help but wonder if the ingredients he brought have been replaced. After thinking about it, since the little young master said that he would not deceive if he spoke with strength, then he had to start caring about that girl's craftsmanship.

The strange thing is that since the food was served, the little master did not come out, and Miss Su did not come out to listen to the comments.

Xia Chang couldn't help but say, "Girl, can you invite Second Miss Su to come out, the old man wants to discuss this dish with her." ”

Su Xian was not interested in the old man, she was grinding her teeth and was tricked by Su Miao, she knew that she should go back to sleep, and when she heard the words, she came over and said with a smirk:

"The guest officer can't help it, the sister went out to the morning market after cooking, and now she is not in the store."

Xia Chang was stunned, with his prestige, how many peers wanted his advice, and how many people begged to discuss cooking with him, that girl actually went to the morning market!

"That little young ...... Return...... Ahem, what about the son who is with Miss Su?

"They went to the morning market together."

For the first time in the life of "......", Xia Chang was hit hard. (To be continued......)