"I don't know how to cook a full jar of incense, and even if I taste it, I don't know which one is appropriate." Although Su Xian said this, she still reached out and took the soup bowl handed over by Su Miao.

Su Chan also took a bowl from Su Yan's hand.

When she tried the third bowl, Su Xian's eyes lit up, and she pointed to the soup bowl to be authentic:

"It's this!"

"It's this." At the same time, Su Chan also pointed to the third bowl and said lightly.

Su Miao was overjoyed, walked to the third soup pot, scooped up a spoonful and tasted it.

Su Yan had already taken the bowl in Su Chan's hand, took a sip, smacked his lips and savored it for a moment, his big black eyes flashed, and he said happily:

"Second sister, that's right, that's the taste!"

Su Miao had already put down the soup spoon and smiled at the aftertaste:

"It's this!"

The last ingredient turned out to be a small handful of ginseng whiskers.

The biggest feature of the first Mantan incense in the Xian Building is that the materials are rich and the workmanship is excellent, although it is vegan, it is fresh and mellow and attractive, as long as you eat it once, it will be unforgettable. Mantan incense is also very cumbersome in the practice, wash the ingredients and process them in turn, soak the lion's mane mushroom in water and add vinegar and salt to boil again, take out and squeeze out the water, tear it into large pieces, season it with salt, and dip it in a thin layer of dry starch for later use. Cut the vegetarian chicken, vegetarian meat, and vegetarian mutton into pieces, and fry the shiitake mushrooms, soaked soft chestnuts, and taro with the skin peeled and cut into medium pieces, respectively, and fry them until golden brown. Cut the bamboo fungus into sections, put it in boiling water until the water boils again, remove and drain. Cut the bamboo shoots into long sections, pour them into boiling water and blanch them for a while. Take out a wine jar, spread the blanched cabbage on the bottom of the jar, and then spread the vegetarian and fried ingredients on top of it in turn. Take the broth and pour it into the wine jar, about eight minutes full, and seal the mouth of the jar with fresh lotus leaves. Steam over water until all ingredients are ripe.

Slightly open the lotus leaf, the fragrance is rich, straight into the heart and spleen, clear and mellow, delicious and attractive. All kinds of food penetrate each other, and the taste is flavorful, but not messy. There is a clear aroma of sake hidden in it. It seems to be emanating out of nowhere, making the original delicate and faint taste even more intoxicating. Vegan consommé with several ingredients blended together. It is more luscious than any soup in the past, mellow but not greasy, fresh but not vulgar, light but not vegetarian. Fragrance floats in four seats. It's wonderful, and it's endless.

In the past, the most popular full altar incense was successfully baked, on the fifth day of the first month of April, Su Ji Pin Xian Lou officially opened, Su Miao specially asked people to set up a signboard in a conspicuous place at the door, with a big red paper pasted on it, with eye-catching big characters sprinkled with "Today's main dish is full of altar incense, limited sale." Hurry up".

For several days in a row, Su Ji's people distributed advertising fans for free in the major commercial streets of Fengzhou City, and the publicity mode that they had never seen before made people feel fresh. Even the worthless fans I received felt rare, and basically no one discarded them. On a hot day, many people waved advertising fans to talk about this strange thing with people they knew, and many people ran to see the excitement because they heard about the fans on the street, and they also took a handful by the way. So it was spread ten or ten, and everyone who wanted to go to the restaurant knew the news that Su Ji was going to open. In the short term, Cheng Dù, the hot topic of Su Ji Pin Xianlou's opening, actually overshadowed the news that the time-honored Hutchison Buzhuang was going to jump off the building and sell it.

On the fifth day of the first month of April, auspicious times, many hanging whips were placed outside the door of Su Ji Pinxian Building, crackling, deafening, attracting many passers-by to watch the excitement. In addition, in order to congratulate Boss Wan, he specially invited a dragon and lion dance team to knock and knock at the door, and the flow of people on Shouchun Street was already large, and there was such a fun and lively look, even if you don't want to go down to the restaurant, you will smile and gather on both sides to watch with great interest, and the door of the product fresh building is three layers inside and three layers outside.

Su Miao didn't care, the opening was auspicious, the more people, the better, the more lively it was, the more topics it would spread in the future, but she kept telling her because she hated the excitement that if she was stuck in traffic like this, she wouldn't be able to get in.

"If you can't get in, you will feel that our business is booming." Su Miao said with a smile.

"You can't see when they're blind, they're all here to see what's going on." The aftertaste blocked one ear, and he hated the noise of gongs and drums.

"It doesn't matter if you see it or not, what matters is the visual impact at first sight." Su Miao pointed to her eyes and said with a smile.

Boss Wan brought many friends from the business world to cheer, Su Miao greeted him warmly, she was grateful for Boss Wan's generous help, brought a group of people to the plum box, and personally burned a table of signature dishes to entertain them. Some of the guests brought by Boss Wan were old customers of the original Pinxian Building, and their eyes lit up after eating the full altar of incense, and they were stunned for a moment, and asked suspiciously:

"Does the girl have anything to do with the shopkeeper Su on the side of the Pinxian Building on Lingyuan Street?"

"He's my father, I'm his daughter." Su Miao said with a smile.

"This little eldest sister is the second daughter of the shopkeeper Su, and she is also the most authentic of the old shopkeeper. Although the little sister is young, her skills are good, the tiger father has no dog girl, the little sister opened the Xian Lou is much more authentic than the Xian Lou on Lingyuan Street, if you are willing to eat the taste of the previous Xian Lou, you can come here. Boss Wan took the opportunity to help Su Miao publicize.

"It turns out that the fresh building on Lingyuan Street has changed hands." There are really people who realize it later.

"I have long been bought by Tong Sishao, and I heard that the head chef of that house is the eldest apprentice of the original shopkeeper Su."

"Shopkeeper Su's eldest apprentice? Why do I feel as if I have heard of Zhou Cheng, the eldest apprentice of Shopkeeper Su, is the second aunt of Shopkeeper Su? Someone said it bluntly, and only then did he remember that the main man was in front of him, and an old man who was quite old talked about the little girl's gossip in front of the little girl, and Boss Huang was a little embarrassed.

Boss Wan was also a little embarrassed, and coughed lightly twice before he wanted to divert the conversation.

Su Miao didn't care at all, and said with a smile:

"I did make a verbal agreement before, but Zhou Cheng didn't look down on me, and I didn't think it was suitable for him. Now I have nothing to do with Zhou Cheng, I am me, he is him, I am nothing with him, and I should be embarrassed for his son and wife when I pinch it again. "What should be clarified is to clarify, she will be very troubled if she is always pulled together when she lives in Fengzhou.

Boss Wan and the others felt more and more embarrassed, and they also explained it clearly, which made them more like gossipy long-tongued women. But then again. What an honest little girl, what a generous little girl, what a beautiful little girl. Zhou Cheng, who can't look down on her, is he blind?

Many regular customers came one after another, most of them were brought by Su Xian on Lingyuan Street. Su Xian has always been willing to hook up with those rich diners in the restaurant, because Su Xian is charming, and those people are also willing to praise her, and they often fight together. Anyway, Su Miao didn't recognize any of these people, so Su Xian hooked up and greeted her, and went back to the kitchen by herself.

Today's kitchen is much larger than the kitchen of Su Restaurant. There are also many more people, although they perform their own duties, but they are very busy because of the handyman apprentices shuttling back and forth. The number of customers outside is gradually increasing. The guys came in one after another to deliver the orders, and it was the first time that everyone in the kitchen was working together in real time, and it was inevitable that there would be many discomforts and difficulties.

Aftertaste always accumulates excess stress during the peak meal period, such as ordering too quickly, washing dishes too slowly, too much noise, apprentices are not on demand, and handymen are crawling around like rats.

Tongxi and Guigui were under Cheng Tie and Niu Guang respectively. I've started to cook some simple side dishes on the stove. The apprentices were all replaced by the people left behind in the pigeon building, and Su Miaocai stepped into the kitchen and saw Chunniang standing in front of the food table and said loudly:

"Table 7 stewed lion's head, squirrel fish, sauce tofu, steamed snails with wine, walnut chicken soup!" After shouting, she hurriedly ran out, and she was not very comfortable with the big restaurant.

"Come on, plate!" Aftertaste lifted the iron pot, but when he turned around, he didn't see the plate, and called out with a dark face.

The little man was only thirteen years old, and he was scrambling to get vegetables from the storage cupboard, and he was startled when he heard the sound. Rushed over and rubbed behind a line of people. Cheng Tie and Niu Guang were too big, they were all collided, both of them had a bad temper, and cooking was a nervous job, so they were bumped into it, and the two of them were so angry that they scolded while stir-frying. Laishun became more and more like a frightened little monkey, nodded and apologized, rushed to the aftertaste with vegetables in his arms, found a square plate and put it on the counter, and hurriedly said:

"Sous chef, plates!"

Aftertaste glanced back, his face became darker, and he asked gloomily: "Tsk, what plate should I use for braised carp?" What have you been learning in the past, you worked as an apprentice in the pigeon building, and you don't even know about this kind of thing? ”

Laishun became more and more flustered, and hurriedly turned out a long plate and put it on.

Aftertaste gave him a cold look, laid the carp flat on a plate, and poured the rest of the soup on top.

Lai Shun turned out to be a person from the pigeon building, and was reprimanded by Su Ji's people vigorously, this incident obviously touched the nerves of the original pigeon building, Zhao He made a resistance in his heart, but it was not good to attack on the spot, he snorted with a frying spoon, and said with a smile:

"A plate, why does the head chef need to be so angry and say those gossips, and pull up to the pigeon building!"

Aftertaste naturally heard the hostility in his words, the pigeon building had closed down, and this person didn't look at who the salary was received from, and he was still interested in the pigeon building, and he was displeased:

"I thought the apprentices in the pigeon building could be more clever, and they couldn't even distinguish the plates, so clumsy, and I don't know how they were taught, no wonder the pigeon building would be closed!"

"You ......" Zhao He was poked in the sore spot, furious, and his eyes turned into two bells. He is the head chef of the pigeon building, because the pigeon building collapsed and renewed the contract to Su Ji felt humiliated, and now not only has the position of the head chef been deprived by a kid who is half younger than him, but even the position of the head chef of hot and cold dishes has not been his turn, and he is more and more annoyed in his heart.

Syllable!

The sound of a plate shattering!

Lai Shun accidentally plopped and fell on his stomach in the hurry of serving, and the braised carp he was holding turned over and buckled on the ground, the plate was broken, and the sauce fell to the ground, a mess!

Su Miao can see it, although this kid is an apprentice in the pigeon building, I'm afraid he is also a rookie.

The noise alarmed everyone in the kitchen, and they all looked at it, and Laishun lay on the ground, the wolf was unbearable, his face was red, and he was about to cry.

A pair of embroidered shoes came into view, and looked up along the pink skirt, Lai Shun trembled, and stumbled:

"Sue, Chef Su!"

Su Miao looked down at him, curled her eyebrows, smiled, and said softly:

"Pack it up, cut your hands carefully."

"Yes, yes!" Lai Shun was relieved, his chest, which was still cold just now, warmed up, knelt on the ground, and hurriedly cleaned up with tears.

Ning Le walked in quickly and said loudly: "Isn't the braised carp in the bamboo box okay?" The guest is in a hurry! ”

"I'll make the braised carp, make a plate of cold dishes, give it away for free, please wait for a while." Su Miao said crisply, walked straight to the stove, and put on an apron.

Tonggui handed Ning Le a plate of cold vegetables and brought it out, Uncle Hu handed over a carp that had been cleaned up and cut with a flower knife and pickled, Su Miao first put the whole carp in the oil pot, fried until it became golden brown on both sides, cooked it with cooking wine, and then put in shredded pine mushrooms, salt, soy sauce, and ginger slices in turn, boiled over high heat, changed to low heat and simmered for more than a quarter of an hour, then put in minced green onions, thickened and then added sesame oil and pepper, and put it out of the pot and put it on the plate.

"Come on, bring it out!" She called out crisply.

Laishun, who was secretly wiping tears while running errands, was stunned when he heard that he was named, was pushed by Tonggui, and hurriedly responded, and ran over to bring out the braised carp.

Su Miao smiled and retracted her gaze, met her aftertaste, and asked suspiciously:

"What's wrong?"

Aftertaste looked at her for a moment, turned his head away, and snorted.

Su Miaobian flattened her mouth.

The braised carp was sent to the bamboo box on the second floor, Tong Ran was wearing a bamboo blue Hangzhou silk straight jacket, wearing a scarf, dressed as a scholar, sitting at a round table, shaking a red sandalwood splashed ink landscape folding fan in his hand. Tong Fei stood behind him, and Zhou Cheng stood on the side of the round table, looking at the dishes on the table without saying a word.

"Let the guest officer wait for a long time, this is braised carp, this is a full altar of incense, please use it slowly." Ning Le served the food, turned around and withdrew, and brought the door.

Tong Ran stared at the braised carp with tender mushroom meat and rich juice, and glanced at the fresh side dishes sent before, paused, and laughed:

"She really knows how to do business, in addition to cooking, she seems to have more brains than her father."

Tong Fei picked up the small bowl, silently filled a bowl full of incense and handed it to Tong Ran. Tong Ran took it, scooped up a spoonful and tasted it, Liu Ye's eyes flashed, he put down the bowl and spoon elegantly, looked coldly at Zhou Cheng who was standing on the side with both hands clenched into fists, and sneered casually:

"I really made a mistake, I knew you were a waste, I might as well have just approached Miss Su Er to talk about business."

Zhou Cheng was shocked, looked at him, and his voice unconsciously became louder: "Si Shao, it is impossible, that girl will not be able to make a full altar of incense, only Su Dong can make a full altar of incense, he has not even taught me, let alone the girl who is not even happy to enter the kitchen!" ”

"Give him a taste." Tong Ran commanded lightly.

Tong Fei took a bowl and handed it to Zhou Cheng, Zhou Cheng couldn't wait to scoop a spoonful and put it in his mouth, his eyes shrank violently, he was stunned for a moment, tasted another spoonful, and then shook his head violently, and said to himself:

"Impossible! That's impossible! Si Shao, Su Miao will never be able to make a full altar of incense, she is fake! She's a fake! ”

Tong Ran ignored him, and smiled at Tong Fei: "Go and invite Second Miss Su to come and sit." ”

"Yes." Tong Fei responded. (To be continued......)