[Mo Ding, watch it at noon tomorrow]

At this moment, Huang's expression was extremely sincere, and he kept kowtowing, "Really, really, how could I kill my granddaughter and grandson, if I really do it, where will I have the face to see the ancestors of the Lu family in a hundred years?" ”

"For the sake of your life, don't try to lie to me again."

"I didn't lie to you, I really didn't lie to you, I ...... After Kang'er and I killed you, I didn't dare to go to the county seat of Pingxian County, Kang'er knew a person......"

Under the supervision of Chef Yang Cheng, Yang Peng took those handymen to the next door of the big kitchen to move out the small ingredients.

Yang Cheng taught Yang Peng another lesson, and bowed his hand apologetically, "It's time to delay Shi Niang's preparation of ingredients." ”

Liu Ruyue also thought of himself as a snake, "I also bothered Chef Yang to accompany me and wait in the morning breeze of early spring." ”

"Hey, it's all because I didn't discipline the child well, I'm ashamed." Yang Cheng covered his face with his hands.

Child?

Liu Ruyue glanced at Yang Peng, who was thirteen years older than herself, this is called a child?

Perhaps, in the eyes of parents, their children are always children.

"It's not early, Chef Yang has to be busy, and Shi Niang won't delay your time here."

"Okay, let's get busy, we can't delay Boss Chai's work for the trouble caused by this rebel."

Yang Cheng took Yang Peng and turned to leave, and Liu Ruyue also took Zhai Ning to move the ingredients she brought into the small kitchen one by one.

The meals to be made today were all made by Liu Ruyue, and there were no special requirements to redevelop the new dishes, there were only ten tables, and with the help of Zhai Ning, Liu Ruyue quickly prepared all the dishes.

Just wait for Boss Chai's people to call, and make it.

As for the pastry, this thing was made last night, so there is no need to make it on the spot.

"Shi Niang, Boss Chai wants a table of food, you make it first, this is a pair of cards given by Boss Chai."

At the end of the day, a mother-in-law came over to order dishes with the good brand and menu of Boss Chai and Liu Ruyue.

At this time, it was almost time to eat, Liu Ruyue took the sign given by the other party to avoid mistakes, "Please wait outside, I will call you after I am ready." ”

The woman withdrew from the small kitchen, and Zhai Ning followed.

The dishes to be made on this table are lychee fish, Shih Tzu Hanzhu, steamed baby cabbage with garlic vermicelli, Dong'anzi chicken, milk swallow homecoming, chopped pepper fish head, fried poached squid, braised platter, salt and pepper pork ribs, pagoda meat, and Wensi tofu.

Liu Ruyue decided to make Dong'an Zi Chicken first.

The chicken was slaughtered early in the morning, and now it is directly blanched in the soup pot, and it is scooped up when there is no blood in the boiling.

Let cool and cut into small strips.

Put oil in a wok and cook until it is hot, then stir-fry chicken strips, ginger shreds, vinegar, and peppercorns.

Then put the fresh broth and simmer until the soup is dry, when the lid is uncovered, then pour a little rice vinegar into the pot, put green onions, sesame oil, etc., and put it out of the pot and put it on the plate.

Dong'anzi chicken belongs to Hunan cuisine, and this dish is made by Liu Ruyue with sour and spicy tingle, which makes people have a progressive taste when they eat it.

The spicy is satisfying, numb and refreshing, and the sour taste finishes the spicy.

Put the Dong'anzi chicken aside and cover it with a bamboo cover, and Liu Ruyue is ready to make pagoda meat again.

The pagoda meat must be exquisitely clear, neat and square, which is more of a test of knife work and heat.

After this dish came out of Liu Ruyue's restaurant, other restaurants began to cook it, but the knife work was far from what she made.

The pagoda meat she cuts out is thin and even, and there are no jagged jagged slices, and each slice of meat is even, not too fatty to make people unpalatable.

She had seen the pagoda meat imitated by those people, and there were too many mistakes in cutting the meat, and even the cooking ingredients were less flavorful.

After taking care of the pork belly, she was about to make the most difficult "slices", and Liu Ruyue, who was concentrating on cutting the meat, suddenly felt a strong feeling of being peeked at.

Her hand slicing through the flesh paused, and she put down the knife in her hand.

Instead, I started preparing the next dish, which was Wensi Tofu.

She prepared a lot of tofu, picked up a lump of tender tofu and began to cut it on another cutting board.

When she is not cooking, she doesn't feel like being peeked at, and once she experiments with different ingredient processing methods, if it is an ingredient that other restaurants will handle, she won't feel peeping.

Once it is an ingredient that has not been made in other restaurants......

To be precise, as long as it is a dish that Zhenxianglou does not have, as soon as she makes it, the feeling of being peeped at appears.

Wensi tofu is useless when it is looked at, this knife work does not have much skill, the main thing is to practice diligently.

Yang Peng hurriedly pulled Yang Cheng and wrote on the paper, "Why did this woman suddenly stop cooking, but start processing the ingredients one dish after another?" Did she find something? ”

Yang Cheng shook his head confidently, glanced at the woman who was still handling the ingredients outside the hole, turned the page to record the cooking steps, and wrote on the new page, "It's impossible for her to find out, we have done it so secretly, we have never missed, and no one will know." ”

Yang Peng wrote, "Also, a tendon from a small place like Shi Niang, thinking that relying on her own hands to work hard, relying on her own mastery can fight all over the Beijing restaurant, it's too naïve, let us teach her what is called reality." ”

The two sang a double reed early in the morning, one was to disrupt each other's plans, and the other was to delay each other's time, so that the other party could not be as cautious and serious as usual.

So Yang Cheng is very confident about his plan.

Liu Ruyue has also walked the rivers and lakes, and she has heard a little about stealing teachers and learning arts, and she is also on guard, so she immediately became vigilant.

She wiped her hands on her apron as if she was unconscious, and went to the bag to take out some spices that were not commonly used in Central Plains cuisine.

Here it is, the feeling of being stared at is coming.

She hung her head and began to put spices in the basin and put the pork belly used to make pagoda meat.

Yang Peng recorded on paper, "Pagoda meat has to be marinated with ingredients before slicing. ”

It takes time to pickle, and the two of them finished writing a paragraph and looked towards the cave again.

But she didn't know what the woman opposite was doing, as if she was worried about being stolen, so she didn't concoct it on the desk, but turned over with a basin and concocted meat.

is so secretive, it's really stingy, is she usually so worried about being peeked at?

Hey, no matter how careful she is, she doesn't have to be learned by their father and son.

The father and son smiled at each other, then looked at the entrance of the cave together.

"Ahh

Bang bang bang

Bang bang bang

Next door, there was the sound of a thunderbolt smashing pots and pans, followed by the concerned greetings of a group of people squeaking open the door.

"What's going on?"

"What's wrong?"

"Chef Yang, Brother Yang, what's wrong with you?"

"Your Eyes ......"

"It's nothing, I accidentally fell down just now, don't make a noise, what should I do if I smash Boss Chai's field? Everyone went back to do their own thing, and Xiaoyuan stayed behind to clean up the things on the ground. ”

Yang Cheng's voice was forbearant and restrained, and after shouting angrily, he drove everyone out, leaving a small distance to help.

And Yang Peng didn't have his father to endure it, and he was wailing all the time.