[Please keep in mind the domain name of this site " ", or search in Baidu: Sanlian Literature Network] Rui Xue did not expect that the restaurant would be decided in this situation. Looking at the three-story restaurant that has been built. She still didn't believe that this restaurant belonged to her.

All the expenses in the restaurant were paid by Master Song and Mrs. Song, and even the people needed in the restaurant were found with the help of Mrs. Song, which did not make Wang Jiuzhi and Ruixue worry about this at all. The restaurant is almost half given to them, but it is required to pay them half of the annual income, and the restaurant must keep a private room for backup anytime and anywhere.

This method was new to Ruixue, she had never heard of such a large restaurant without having to pay a penny.

But after two years of operation, she understood that in fact, the person who really had no money and no profit was Mrs. Song. As long as Master Song wants to invite some decent people to have a banquet, he will come here or ask his father to do it, and more people know the name of the restaurant, it can be said that the current Lemin Building is the most famous restaurant in Nanjing. In two years, Mrs. Song will be able to recover all the capital invested in the restaurant.

Ruixue is still not interested in doing business, what she wants to do is to learn her father's craft as soon as possible so that she can share some courage for her father. Lemin Lou started preparing from nearly noon until the evening, and business was so good that Wang Jiuzhi, as a chef, couldn't rest at all, and there was no time to rest all year round.

But really to learn to cook, Rui Xue has a headache, she thinks that cooking only needs to cook the vegetables well, who knows that her father will teach herself from recognizing vegetables and buying vegetables. Choosing vegetables, washing vegetables, cutting vegetables......

It's been two years, and she's still practicing knife skills. It's shredding and slicing all day long, and occasionally my father will let him carve a carrot and carve it out, although it has been praised by everyone, but to let her shred the tender tofu and make Wensi tofu, she really doesn't have that ability.

How can tender tofu be cut into hair-thin strands? The knife is inseparable from the tofu ...... The hand has no strength......

Ruixue once again abandoned the tender tofu and practiced with the old tofu instead.

"Big girl, are you practicing sword skills again? Come, help me carve this carrot. ”

The big rosacea master - Zhou Qing'an is a native of Huai'an, the most particular about cooking, the selection of materials is extremely rigorous, pay attention to "drunk crab does not look at the lamp, wind chicken does not look at the lamp, the knife fish is not Qingming, the sturgeon is not the Dragon Boat Festival", if it does not meet his standard of dishes, he will not do it, even if Master Song comes, he is still lying in the house.

So in Lemin Building, the most leisurely person is this Master Zhou. So the burden of teaching Rui Xue fell on him, and Rui Xue was sent away by him when he was shopping for groceries, I don't know how many times. Thinking about it, Ruixue still feels scary.

In fact, Zhou Qing'an's best skill is knife work, he said that although Huai'an cuisine tastes mellow; Although the fire skill is exquisite, but the real ability is exquisite, pleasing to the eye, only the fine knife skill of this Huai'an dish can really taste.

He bought a bunch of melons and asked Ruixue to practice melon carving.

Ruixue sighed slightly, when is this the head. She was suffocating.

Zhou Qingan picked a carrot, picked his usual carving tools, and flew up and down, and the miniature phoenix that had been flying in the air appeared.

"Big girl, when you get to this level, you can barely get out of the school. If you can carve the tender tofu into a phoenix, you can really become a teacher. ”

Rui Xue sighed, it seems that she can't do it in this life. That's too harsh, isn't it? Carving tofu into a phoenix is as difficult as cutting tofu into the thickness of a hair.

She still likes to carve carrots and winter melons, at least not too hard.

"Master Zhou, Ruixue, where is Master Wang?" The shopkeeper trotted in with his hem.

Although the owner of this store is Wang Jiuzhi, he prefers to be called Master Wang, so the shopkeeper also shouts like this.

Zhou Qingan clapped his hands: "Little Cuizi, what are you doing in such a hurry?" Your host is here? ”

Cui Huaiguang sneered: "Master Zhou is making fun of me again." Here's this. He gave his thumb up and bent it slightly three times.

Zhou Qing'an said "Huh", and walked out with great interest: "Go, take me to see!" I'm going to take a good look at this. ”

"What's the use? People want to eat Master Wang's Wensi tofu by name. Alas, big girl, what about Master Wang! ”

Ruixue pointed outside: "It seems to be choosing dishes." ”

Cui Huaiguang rushed out, but Zhou Qingan was thinking about the character who made Cui Huaiguang bend three times. Leminlou's reputation has been beaten, and there are always some people who use some reputation to provoke.

*

Private room. Four plates of dried fruits and four plates of side dishes are arranged in a circle.

Xiao Er poured the chicken soup into the prepared Wensi tofu ingredients and respectfully invited the guests to eat.

"Wonderful! It's wonderful! ”

As soon as the guests saw the tofu shreds that bloomed like autumn chrysanthemums, they were immediately amazed. He was admiring the picturesque dishes, and sighed with the humanity around him, "It is said that Jiangnan cuisine is exquisite, and the heaviest knife work, and it is really not bad when I see it today." ”

Xiao Er was relieved to see this picky guest open his mouth to praise, from the moment he came in, he was picky about dried fruit tea, and he was picky about the dishes he recommended were either greasy or inauthentic. He also said that the fried tenderloin here is something they can make casually. In a word, I don't know which restaurant came to smash the field again.

"The craftsmanship of our cooks can't be compared to the whole city of Nanjing, even if you go to the capital, you can't find a second one."

"What a big mouth, you dare to say such things in front of my master, do you know who my master is?" The young man stood up and reprimanded loudly, he pointed to Wen Si Tofu on the table and said with a sneer: "Just this broken thing, you think it can enter my master's eyes?" ”

Xiao Er only responded, but he couldn't help but roll his eyes, and there was another person who was ashamed of his words.

The old man spoke up to stop the young man, and said happily: "I believe that there is no one in this Nanjing City, but I can't believe it when I say that there is no one in this world who is as old as the old man." How many skillful chefs are there in the capital, and the skills of the four imperial chefs in the imperial dining room alone are superb. ”

"Exactly!" The young man hurriedly complied, with a kind of eager excitement on his face, and as soon as he could, he would drag out his mouth and release all the pent-up emotions in his heart.

Xiao Er heard him talk about the imperial kitchen and hurriedly withdrew his eyes, and said with a smile: "It's a small and shallow knowledge, please use it." But what more? Our porridge here is also very good, and eating some porridge in spring is very replenishing. Serve with some side dishes. The taste will be better. ”

The old man nodded with satisfaction: "It's really good." It seems that you chefs still have some skills, and you actually know that you should drink more porridge in spring to replenish your vitality. Then serve a few bowls of porridge. ”

"Is red date and grain porridge good? Is it feasible to take our pickled leek flowers for side dishes? Our leek flowers here are very good, can you try them? ”

The old man agreed, but he was very interested in the pickled leek flowers that Xiao Er said: "Oh? Do you still have pickled leek flowers? Very good, a small dish for me to taste. ”

"Hao Lat ~ two bowls of red dates and five grains porridge, a small dish of pickled leek flowers!"

As soon as he saw Xiao Er go out, the young man immediately complained to the old man: "Master, where are the leek flowers they make comparable to what you make, why eat what they get." ”

"Wouldn't that be better? It can be seen that my dish will be passed down for centuries in the future. ”

The young man muttered unconvinced: "What's good, it's not made by Master." Pickled leek flowers are the best in the world, and no one can compare to them, not even Wan ......."

"Shut up! I have repeatedly told you to be cautious in what you say and do, and now it is different. ”

When the young man heard the master's stern reprimand, he stopped his mouth and ate Wensi tofu unconvinced. But this person's craftsmanship is still good, and the taste is fragrant.

The old man tasted Wensi tofu carefully and couldn't help but praise: "The things in Jiangnan are exquisite." Not only does it taste good, but it also looks good, and I have a great appetite to see it. ”

"I don't like the food in the south, the taste is light, but the food in our capital is delicious and fragrant. The people here eat so lightly, but they don't think it's light. This cold dish is also mixed sweetly. ”

The old man gave him a blank look, this boy with shallow knowledge.

"Master, what a fragrant thing! It is the taste of pickled leek flowers, and it is so fragrant. ”

The young man smelled a fragrant aroma, and he sniffed it vigorously, the smell was familiar, as strong as the fragrance of leek flowers pickled by Master.

The old man was a little surprised, and when the things were brought to the table, he couldn't wait to taste them. This dish is his specialty, and it is also Kao dish that can stand among all kinds of culinary masters. It's a pity that along the way, he has tasted it countless times. The name is the same, but the taste is really different from the one I made.

As soon as you import it, it tastes exactly like what you made. He wanted to know what kind of person could make such an authentic taste.

"How do you make this pickled leek flower? Tastes so good? ”

Looking at the sincere question on the old man's face, Xiao Er swept away the previous unhappiness and said earnestly: "Our pickled leek flowers are carefully collected by our master in July, add ginger and melons and mash them into a puree, take salt and seal them in the jar, and wait until autumn, they can be eaten." ”

It's the same way as myself. The old man asked curiously, "Where did you get the recipe for pickling leek flowers?" ”

The old man's expression was too eager, too eager, and Xiao Er glanced at him cautiously.

This man...... Didn't you mean to steal their recipes?

The old man put away his eager expression and said kindly: "I think this leek flower is too delicious." I've also eaten a lot of leek flowers, but this one tastes the best, and I want to meet your cook. ”

The old man said, and ordered the young man to take two taels of silver and reward it to Xiao Er.

Xiao Er took it gratefully, he must also reward the master, he hurriedly said: "Okay, the little one will go and say it for you." As soon as he went out, he bumped into Wang Jiuzhi, who was guarding the door, "Master Wang, why are you here, that guest officer wants to see you!" ”

Wang Jiu pointed to the strange customer he had heard about in the store, picky about the dishes he cooked. He also wants to see who it is, and the picky diners will have a lot of improvement in their craftsmanship.

"Not a guest officer, what do you command?" Wang Jiuzhi turned sideways into the private room and bowed down to greet the guests, "What do you think is wrong?" ”

The old man raised his head, looked at Wang Jiuzhi who came in, and said in a lost voice: "It's you!" ”

*

Pickled leek flowers: The fifteenth biography of the Book of Southern Qi records that Yu Gao of the Southern Qi Dynasty was poor and self-employed, and his diet was only shallots (xie), shallots, and raw shallots.

Shallot is a kind of wild vegetable originating from our country, also called wild leek. In the Shang and Zhou dynasties, it was called a delicacy on the table.

ps。 Red Envelope eats too many wild vegetables these days. Ma Lantou had the taste of chrysanthemum at first, I guess I had a problem with my sense of taste, and I felt that the taste was not good at all; The taste of stir-fried marinated meat is good; Tender wild celery also tastes good. But the best thing to eat is bracken, which is called pheasant feet in our hometown. Let's eat more wild vegetables in spring~ I heard that it can prevent rough skin. There are many benefits for the body.

【…… Chapter Seventy-One: Pickled Leek Flowers --Green @ Color#小¥ Said&网--网 Text Update Fastest ......】@!! [To quickly find this site, please search in Baidu: Sanlian Literature Network]