Although he didn't know what Su Miao was going to do, since the cooked rice was used for fried rice, the drier the water, the better, he chose the Yingbei rice with a slightly weaker draft, but he ignored the heat conduction of the iron pot, in fact, he rarely did this kind of work like steaming rice, and he used to do this kind of work in Huixianglou with assistants, even in the past few years of training in the Su family, he used to use wooden barrels more often than iron pots, because the rice steamed from wooden barrels will be mixed with a natural wood fragrance, and Su's household rice is not considered high-quality rice. The flavor of the rice made in this way will be richer and sweeter, so he doesn't have much experience in the iron pot.

Well, the above are all excuses, in fact, he is too anxious, and on the other hand, the previous actuarial cooking method has been completely abandoned by him, in the case that the accuracy is no longer perfect but the mentality is in a hurry to achieve it, plus Chen Sheng and Zhao He are not very good at handling sea urchins, and he has to guide him in everything, this hectic, he has rarely gone wrong.

He forgot how much water he added at the beginning, and because he went back to do something else, he caused half of the pot to be mushy, and when he found out, the bottom of the pot had become a pot, and it was impossible to fry the pot into rice.

Looking back, he was also shocked that he would make such a low-level mistake in the game, he was dumbfounded, staring straight at the blackened iron pot, unable to speak.

Chen Sheng and Zhao He were more surprised than him, they didn't know about the actuarial cooking method before Huiwei, but since they worked together, Huiwei has always been meticulous and improving, and it is hard to believe that a serious aftertaste would make such a low-level mistake that even an apprentice would not make!

Su Miao's eyes widened. Staring straight at the half-pasted rice, he was stunned for a moment, and suddenly covered his lips with his hands. Poof, laughing:

"Haha! Hahaha! She laughed breathlessly.

Chen Sheng and Zhao He stared at her with shocked eyes, wondering if the head chef was really crazy because he was mad, right?

Su Miao smiled and leaned back, sat on the ground and fell: "Hahahaha!" ”

"Big brother, is she okay?" At the other end of the stage, Yuan Hong looked at Su Miao, who was sitting on the ground with his little feet kicking and laughing so much that he was about to lose his breath, and he had a feeling that he had encountered a dangerous neurotic.

Changsheng glanced at Su Miao's face. Speechlessly, he rolled his eyes, looked at the assistants who had been frightened again, and commanded in a deep voice:

"Get to work!"

The three assistants hurriedly lowered their heads and continued their work. I didn't dare to look at the still laughing neurotic on the ground again.

"What are they doing?" On the judging bench, Liang Min felt embarrassed, especially after Changsheng said that the two on the stage were his younger brother and the other was his future younger sibling, he held his forehead. Asked speechlessly.

Hui Gan was quiet for a while. Suddenly he burst out laughing, and then covered his lips and laughed silently, laughing happily.

Liang Min and Liang Chang looked at him with "shocked" eyes.

Until Hui Gan smiled enough, a pair of charming eyes rippled with a touch of depth, and he sighed softly:

"If he can drift to Fengzhou, his luck is not bad!"

On the stage, I was really afraid that Su Miao would faint directly when she laughed, and he was also very annoyed with himself. But he can't let himself fall into negative emotions at this time, and in the past few years of Su Ji's experience, the prohibition of "not bringing negative emotions into the works" has been deeply rooted in his bones. After a pause, he stood up with a large black iron pot and said in a low voice:

"I'll cook it again!"

"No, no, no!" Su Miao said in a loud voice, jumped up, wiped away the tears from the corners of her eyes, took the top bit of rice from the pot and put it in her mouth, chewed it for a while, and said with a smile, "That's it, the taste is just right!" ”

"Huh?" The aftertaste is jaw-dropping.

This expression fell into Su Miao's eyes, Su Miao laughed even more happily, took the iron pot and put it on the counter, dug out all the middle and upper rice with a wooden spoon, took a little rice and put it in his mouth, chewed it for a while, smiled and squinted, and nodded with satisfaction.

"Uncle Zhao, don't let the broth thicken, it's filtered, but the clear soup has a strong flavor, understand?" She commanded with a smile.

"Yes, chef."

"Chen Sheng, the kale can be scalded, put less salt in the water, and then spread it out to dry."

"Yes."

Here, Su Miao spread all the steamed rice on the cooking table and let them bask in the sun.

Aftertaste stood behind and looked at her for a while, stepped forward, stood beside her, and asked softly:

"You can't do it on purpose, do you?"

"What?" Su Miao spread the white rice and asked with a grin.

"That's what you want." Aftertaste stared at her face and whispered.

It's good that he didn't mention it, but when he mentioned Su Miao, he laughed again, leaning back and laughing.

"Have you laughed enough?" Aftertaste was a little annoyed, and glared at her sadly.

Su Miao restrained her exaggeration, lowered her head and spread the white rice, and said with a smile:

"I'm the head chef, if I don't even know how the rice is cooked, what else will I do?"

Receiving an affirmative answer, although Aftertaste felt a kind of annoyance in his heart that he had been teased, he was still heavily relieved, at least the game was not messed up because of his negligence, and he was also crooked. The solemn mood relaxed, he turned around, and saw that the smile on the corner of Su Miao's lips had not faded, and he still had an expression that wanted to laugh, and suddenly became angry again:

"Then why are you laughing and laughing so exaggeratedly?"

"I just thought it was funny that you stared at a pot of boiled rice with a shocked expression, so I couldn't help but laugh." Su Miao said with an expression that wanted to laugh.

"You ......" has a fiery aftertaste.

"You must have been thinking, 'How could I have cooked rice?', 'How could a meticulous and serious elite like me make such a low-level mistake?' 'I would never have made such a mistake before, because I abandoned actuarial cooking methods, so I became an incompetent person who was not even as good as a beginner apprentice.'"

Aftertaste was speechless, although he felt annoyed, these annoyances contained the anger of being pierced through the heart and lungs by a needle, because at a certain moment just now. He had thought so, though the thought had only just come to an eye and was suppressed by his irritation.

"I'm kidding." Su Miao walked to the soup pot and stirred the steaming soup pot. Said with a smile, glancing at his gloomy and darkened side face, "If you really think so, then you are incompetent." ”

The face that was tense after the aftertaste stiffened, and he was speechless.

Su Miao tasted the fresh broth, nodded with satisfaction, and removed the soup pot from the fire. Lift the lid and let the cool breeze blow away the heat.

"It's fun to make a mistake once in a while, right?" She looked at his stiff side face and said with a smile.

"What's interesting?" He whispered back.

"Don't you think it's funny. But I think it's fun, not only is it fun, but it's also very exciting, because there are times when I do that. Mistakes can be a wonderful start. Su Miao said with a smile. You know, creativity, it's a process of turning decay into magic. ”

The aftertaste was slightly stunned, and he looked at her with surprised eyes.

Su Miao took out a picture book from her arms, lay on the cooking table, and read it with relish.

Originally, people thought that she would make some big move next, such as an earth-shattering trick or something, but they stared at her for half an hour. She was still there flipping through picture books, and it turned out that she was just reading picture books.

"What are you doing? The hour was approaching, but she was still unhurried. In the VIP seat, Lin Yan stared at the hourglass on the stage, a little anxious.

"Only when you win will you be unhurried." Su Chan said lightly.

Lin Yan thought about it, and she was relieved.

When the rice basking in the sun and the fresh broth in the soup pot dropped to the most suitable temperature, Su Miao put away the picture book, and in the surprised eyes of everyone, put the rice that had dissipated fifty percent of the heat into the fresh broth that could still feel hot even though it had dispersed some temperature, stirred evenly, so that the rice grains were completely submerged in the broth, and at the same time, the taste of the broth was just right to soak into each grain of rice.

When the rice grains have been soaked in the broth for nearly two quarters of an hour, the rice grains with the aroma of the broth are taken out of the pot, drained, Su Miao heats the iron pot without oil, puts the rice in the pot and stir-fries, adding the broth while stir-frying. The broth should not be poured into the pot all at once, but added while stir-frying, and the amount of soup added each time is just right. In this process, the rice grains have been absorbing the deliciousness of the broth, soaked in the delicious rice grains, and then stir-fried over medium heat, the heat stir-fried the moisture in the rice grains, but the heat locked the essence of the broth in the rice grains.

Until the water in the rice grains is fried into clear grains, and at the same time, the rice grains also fully absorb the essence of the broth, pour in the sea urchin paste fried with scallion oil and sea urchin eggs, stir-fry quickly, when it is about to come out of the pot, add the kale cut into small grains and stir-fry well, without adding any seasoning, only put a little fine salt, and after a short time of stir-frying with the outer flame of the fire, the fragrant and delicious sea urchin fried rice is steaming out of the pot.

I didn't bother to put it on the plate, I just took a large plate, the center of the plate was a circular pattern, and the brightly colored sea urchin fried rice was piled up in the inner circle into a small hill, and then Su Miao ordered a spoonful of raw sea urchin sauce at the "top of the small mountain".

"Sea urchins are meant to be eaten boldly!" Su Miao said with a smile.

The crowd looked at her speechlessly.

At this moment, Su Miao suddenly scooped a spoonful of sea urchin fried rice from the pot, turned around, pulled down the chin of the aftertaste, and stuffed it into his mouth.

"Amazing, isn't it?" She asked with a smile.

Fresh and smooth taste, pleasant taste, warm aroma, soft and glutinous taste.

A pair of inky black eyes flashed slightly, and the depths of his soul seemed to be shaken by something, and there were no words in the aftertaste, he lowered his head, as if he was deep in thought.

The quicksand in the hourglass is almost gone, and on the stove on the other side, the seafood steamed eggs are freshly baked.

Sea urchin feeds with its gonads, and its gonads are also called sea urchin eggs, sea urchin seeds or sea urchin yellow, turn the sea urchin over and insert it from the mouthparts of the sea urchin with a sharp knife, and cut a small round mouth along the edge, because the sea urchin egg is attached to the sea urchin wall to grow, so this circle can not be cut too big, otherwise it will be cut to sea urchin yellow.

After the sea urchin is cut, you can see the inside of the sea urchin, gently scrape along the sea urchin wall with a small spoon to separate the sea urchin yellow and the sea urchin wall, and the sea urchin yellow taken out is still attached to the digestive organs of the sea urchin at this time, separate the two and rinse them with clean water to leave only the sea urchin yellow, and then knock the egg into a bowl and beat it, and then put in an appropriate amount of warm water.

In order to make the steamed egg custard more smooth and free of bubbles, filter the egg mixture twice with a clean fine silk cloth, then inject the filtered egg mixture into the cleaned sea urchin shell, put it in a bamboo steamer basket when cold water, steam for three minutes after the water boils, wait for the egg liquid to solidify slightly, and then put in the sea urchin meat and steam it for one minute, remove from the pot.

No seasonings were added, not even salt, it was the true taste of the food.

Sea urchin yellow itself has a slight salty and fresh taste, which cleverly melts in the tender and soft egg custard, perhaps because the heat is just right, whether it is the fishy smell of sea urchin or the fishy smell of egg liquid, it has been completely evaporated, and all that remains is the intoxicating softness and sultry smoothness.

The most important thing about steamed eggs is the heat, the most difficult thing to grasp is also the heat, but Changsheng will master the heat of the furnace, from the cold water into the steamer, until the water is boiled after the egg liquid slightly condensed, and then to the timing of adding sea urchin meat, every link and every time point is grasped very accurately, if any of the details are slightly delayed or a little earlier, the steamed sea urchin eggs will not be the current taste, let alone such a nearly perfect smooth taste.

On the gold-painted porcelain plate, there is a sea urchin shell that looks like a small bird's nest, and inside the sea urchin shell is a fragrant, smooth and juicy sea urchin steamed egg, which is picked up with a carved pointed silver spoon and put into the mouth, and a little delicious falls into the tip of the tongue, quietly blooming a charming but elegant dream flower.

The breath of the ocean is perfectly preserved, as if there are snow-white waves in front of you, as if the chirping birdsong sounded in your ears, and the salty sea breeze seems to float from the end of your nose, and the warm sun falls like gold, falling on your shoulders, and a bright and comfortable feeling arises. Comfortably raise your face to feel the cool wind, snow-white clouds, blue sky, charming sea, a white feather as the seagulls fly past the sky overhead, and the clear air is filled with the smell of sea water and sunshine.

Su Miao raised her eyebrows, glanced at Changsheng who was standing behind the stove opposite and grinned, and then looked down at the sea urchin shell specially sent by the other party on the table, and sighed softly:

"A man can't be a person, he can make such a thing!"

After tasting the words, her eyebrows frowned slightly, she took the spoon in her hand, scooped a little sea urchin steamed egg and put it in her mouth, and tasted it carefully.

Su Miao looked at his side face and said with a smile: "How is it, I'm surprised, right?" ”

After a pause, he scooped another spoonful of steamed eggs and put them in his mouth, tasted them carefully for a long time, and suddenly threw away the spoon, looked at Changsheng, who was smiling with a sunny and harmless face, and snorted sarcastically.

"What's wrong?" Su Miaohu asked suspiciously.

"He's just copying you." Aftertaste replied dismissively, and at the same time a little annoyed.

Although this style is an imitation, it is an imitation that is very close to the real thing. (To be continued......)