Su Miao felt that it was extremely impolite for people to laugh out loud when they were so serious, so she tried to endure it, but Su Xian really laughed, but when she laughed out loud, the young master looked over, so after her heart shook carefully, she closed her mouth.

The young master turned his head, picked up the kitchen knife commonly used by the Hu family, looked at it with some disgust for a while, and sharpened it carefully with the whetstone for a moment, his movements were so meticulous that he seemed to be wiping an antique vase with high-grade silk. Sharpening the knife until he was satisfied, he first took the weighed pork belly and put it on a cutting board, shredded it and then cut it into thin pieces, and then the two knives alternately chopped the pork into pomegranate seed-sized particles. Finely chop the green onion and ginger, and chop the water chestnuts into finely chopped pieces. Put the minced meat and diced water chestnuts into a large bowl, add minced green onion and ginger, beat in an egg white, add soy sauce, pepper, sugar, salt and sesame oil. Before adding a seasoning, he would use the measuring spoon he carried to accurately measure it, even if the amount of sesame oil was poured into a small measuring spoon before dripping into the sea bowl.

These spoons have no scales, but it is clear that he knows the measurement of each measuring spoon himself, and the movements when measuring are very skillful, so to speak, in one go, and he must be used to doing it all the time.

Su Miao, such a cook, has only encountered one type of chef in her past experience, and some of the top Western pastry chefs have strict self-requirements when treating pastry as the highest work of art, not to mention the precision of the materials used, and even the strength of the stirring. However, it was a pastry chef, and as a chef, she had encountered such a high demand for the accuracy of the dishes, and it was the first time she had encountered it, and normal chefs such as Su Miao would also deliberately practice basic skills, but most of the time they cooked by feeling. Even the size of each piece of minced green onion and ginger is almost the same, and Su Miao will only feel terrified in her eyes.

The young master picked up the sea bowl and began to whip the minced meat in one direction, and the technique of grasping evenly, the height of the beating, the speed, and the force were dazzlingly strict. Even though he is naturally skillful, you can feel that he cooks as if he were following the rules, and there is a tight seriousness and rigid persistence hidden in each of his processes.

Seeing this, Su Miao had already guessed that he was planning to make a famous Huaiyang dish stewed lion's head, after the meat filling was ready, he grabbed the appropriate amount of filling with his hands, and formed a balls the size of a baby's fist, and repeated twenty times with his two hands, so that the meatballs were soft and delicate on the inside, and firm, smooth and complete on the outside. This is a rare step in which he does not use a measuring tool, and it is also this step that clearly shows his basic skills as a chef.

There are four balls in total, the size is exactly the same, and the shape is absolutely round and full of spherical shape. Because the filling is mixed with green onions, ginger and water chestnuts, it is very difficult to make smooth and delicate balls without any extra bumps, but the balls he made are like four smooth balls, as if they can be rolled with a gentle push.

Su Miao couldn't help but be amazed, Su Yan's eyes had already straightened, and he looked at the young master with a golden light in his eyes that worshiped the gods. Su Xian and Su Chan thought that it was quite bizarre that a handsome man could have such accurate cooking skills, and looked at him in amazement with the eyes of a rare animal.

Pouring a pound of water into the casserole, Su Miao stared at him and used the measuring cup unhurriedly. Put the pork ribs and meat skin that have been chopped into small pieces with boiling water in clean water, after the water boils, put the meat balls into the pot one by one, turn to low heat after boiling over medium heat, skim off the foam, put a little rice wine and radish ginger juice, cover the pot, and simmer for at least one and a half hours before it can be out of the pot.

Su Miao leaned against the wall and looked at him silently, standing in front of the cooking table, he was very serious, not serious, but very serious, this seriousness was not fanatic, she couldn't find a trace of his fanaticism for what he did in his cold and snowy expression. No fanaticism but very serious focus.,If this kind of seriousness is supported by an inappropriate word, it should be obsession.,I don't know why she feels like this when she looks at him.。 It was precisely because of this feeling that she felt a trace of repulsion and a pain similar to suffocation between his imperceptible slightly condensed eyebrows.

While the lion's head was stewing, the young master took the dried tofu and put it on the board, first flattened it into thin slices, then cut it into thin strips, put it in a basin, and soaked it three times in boiling water until the dried tofu became smooth and soft and there was no beany smell. Squeeze out the dried tofu shreds, put them on a plate, sprinkle them with shrimp roe, and put in the ginger shreds, at this time, the young master suddenly turned his head to look at Su Miao, who had been silent, and asked softly:

"Is there any meat?"

"How can I have meat in my house?" Meat is a traditional dish spread in the Jianghuai area, with the pig's front hooves as raw materials, after a special process and nitrate pickling, the origin is a restaurant owner in the pickling hooves when mistakenly making zuò firecrackers of nitrate as salt, the finished product is extremely delicious, the meat comes from this.

The meat of Yue Liang is exclusively for the production area and the dignitaries of Liangdu, and it is regarded as a high-quality ingredient.

The lack of ingredients made the young master frown, paused, and placed the cooked shredded chicken, blanched bamboo shoots and mustard shreds around the shredded bean curd, poured the sauce prepared with soy sauce, sugar, and sesame oil, and finally sprinkled with coriander.

A piece of dried tofu needs to be cut horizontally with 36 knives and 72 knives, which must be as thin as the length of the cotton thread to be regarded as the real five-flavor dried shreds.

The flavor of the sauce emanates from the white shredded beans, which induces the stomach to empty. Su Yan stared at the plate and couldn't help but swallow her saliva, and even Su Chan couldn't help but move the tip of her nose.

The young master washed his hands first, wiped them dry, picked up the plate, turned around, and silently handed it in the direction of Su Miao, looking at her. Su Miao glanced at him, walked over and picked up the chopsticks, picked up a thin shredded bean curd from the plate in his hand and put it in his mouth, the fragrance was soft and tender, smooth and soft, supplemented by five flavors, the color was harmonious, it was very cool and delicious, but it was just ......

Her half-lowered eyes twinkled.

"How?" He looked at her and asked.

After a pause, she raised her head, looked at him and smiled, "It's perfect!" ”

Although she said it perfectly, for some reason, there was a gloomy look in his heart. He casually put the plate on the table next to him, and Su Xian, who was sitting at the table, immediately took the chopsticks and distributed them to his younger siblings, and the three sisters and brothers feasted happily:

"Delicious!"

"Is this really a cold dish? It's so delicious, too! ”

"A dried tofu can be made so delicious, little brother, your craftsmanship is comparable to my second child!"

The young master ignored the many compliments, looked at Su Miao and asked:

"Is this qualified?"