Professor Zhu also gave Wang Fatzi's Chinese cabbage a score of 98 points, and then went to taste the works of other students.

After tasting a few dishes, Professor Zhu began to frown.

Why is it that everyone's cooking works today are hand-torn Chinese cabbage into slices, or cut into strips, and fried into hot and sour flavors with aged vinegar and chili peppers?

The same dishes will be annoying if you eat too much.

Although Professor Zhu felt a little disappointed in such a cookie-cutter dish, he still had to fulfill his duties as an examiner, tasting the students' dishes one by one.

At this time, he suddenly saw that Cai Youyou stepped forward and placed a dish in front of him, which made his eyes light up.

Cai Youyou is cooking a dish that is different in appearance and taste from the works of other students, sweet and sour cabbage rolls.

Choose fresh Chinese cabbage, cut off a few cabbage leaves and wash them, then boil a pot of boiling water, sprinkle an appropriate amount of salt in the water, put in the cabbage leaves and boil until soft.

Then, shred the carrots and soaked fungus, blanch them in a pot, remove them, and control the moisture for later use.

Hang the eggs into skin and shredd.

Spread the cabbage leaves flat, take an appropriate amount of shredded egg cakes, shredded carrots and shredded fungus and put them on top of the cabbage leaves, roll them into rolls, and arrange them on a plate for later use.

Then put an appropriate amount of water in the pot, add sugar and balsamic vinegar, then add an appropriate amount of water starch, mix into a sweet and sour sauce, and pour it on top of the rolled cabbage rolls.

The addition of other ingredients greatly enriches the flavor and texture of the dish.

Coupled with the sweet and sour taste that was different from other works, Professor Zhu couldn't help but want to applaud the case, and ate two sweet and sour cabbage rolls one after another, and then gave Cai Youyou a perfect score.

The second exam examines the students' use of lamb as an ingredient.

Cai Youyou's side is preparing to cook a dish of braised mutton with sauce.

She soaked the lamb in clean water for half an hour. The purpose of this is to remove the blood from the mutton and reduce the peculiar smell of the mutton.

Then, cut the lamb into large pieces, put it in a bowl, add an appropriate amount of cooking wine and soy sauce, and marinate for half an hour.

Wait until the mutton is marinated into the flavor, then put the mutton in a pot under cold water, add cooking wine and an appropriate amount of green onion and ginger, skim off the blood foam after boiling over high heat, and remove the mutton for later use.

Cut the green onion and ginger into pieces, prepare an appropriate amount of dried chili, cumin, pepper, bay leaf and cinnamon, pour oil in the pot, after the oil is hot, put in the green onion and ginger and stir-fry until fragrant, put in the mutton and stir-fry a few times, then, add an appropriate amount of cooking wine and soy sauce, continue to stir-fry a few times, pour in the boiling water that has not been covered by the mutton, cover and simmer until the soup is thick, add an appropriate amount of salt and homemade chicken essence to taste, this dish is ruddy in color and fragrant sauce stewed mutton is ready.

Professor Sun, the judge of this exam, tried to taste the stewed mutton with sauce made by Xiao Cai, only felt that this dish was extremely delicious, put the mutton in the mouth, and did not feel the slightest fishy taste, only the rich sauce fragrance filled the lips, teeth and tongue, the mutton meat was delicate, delicious, the sauce was fragrant, and the aftertaste was mellow, which was unforgettable, and it was a well-deserved full score dish.

On the fat man's side, he cooked a dish of cumin mutton.

In order to cook this delicacy, Wang Fatzi deliberately chose lamb hind leg meat. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.