Before she finished speaking, Jian Yining hung up the call.

Looking at the interface to end the call, Lin Xiaoxiao shook his head, this Jian Yining has really not changed at all as before, always arrogant, with no one in his eyes.

The unusual atmosphere when the two were talking, Xiao Li had also noticed.

Xiao Li took the phone and said in a puzzled tone: "Who called?" It's not going to be a simple condensation again. ”

Lin Xiaoxiao nodded: "That's right, it's her." ”

"Is this man crazy? Didn't you suffer enough last time in the café, and now you dare to do this? If I want to see her again, I'm going to have to tear her mouth apart. ”

"She's here to order food. Look at you, the tone is always so urgent. ”

"Oops." Xiao Li shook Lin Xiaoxiao's arm: "Store manager, I think you are good everywhere, but you are too kind." Why does this kind of person still take her order, just return it directly. She doesn't deserve to be a customer at our restaurant at all. ”

Lin Xiaoxiao's voice became lower: "She ordered food for Lu Hongshen." ”

As soon as the words fell, Xiao Li's face also had a rare tangled expression: "That's the case." All right. Lu Hongshen is the president here, and he orders food where we don't accept it. ”

Xiao Li just walked a few steps and came back: "But store manager, don't wait to see Jian Yining." People like her who don't respect us don't deserve our respect at all. ”

Lin Xiaoxiao nodded, and at this moment, Jian Yining's text message came.

"Hibiscus meat, chopped pepper fish head, braised puffer fish."

The number of dishes is not large, but it is extremely difficult to make. The real practice of hibiscus meat has been lost for many years, and now the hibiscus meat in various restaurants is basically based on historical materials.

As for the braised pufferfish, it is even more difficult. If the skill is exquisite, the finished product is naturally extremely delicious, but if there is a slight mistake in the process of processing, it will be highly poisonous, so that the eater will definitely die.

Lin Xiaoxiao put down her phone and frowned.

The dishes ordered by Jian Yining were obviously intended to deliberately test her cooking skills. But since the other party's battle posts have already been placed, she naturally has no reason not to fight.

Lin Xiaoxiao rolled up his sleeves and prepared to start cooking a few dishes. The first thing she was going to make was hibiscus meat.

Hibiscus meat is a traditional specialty in Jiangsu and Zhejiang, the color is bright, the fragrance is delicious, but the production process is very laborious, if it is not a chef with great patience, it is impossible to make this dish.

Lin Xiaoxiao selected a Jinhua ham from the warehouse and divided it into two pieces. She first cut one piece into powder for later use, then cut another into the shape of plum petals.

After preparing the ham, Lin Xiaoxiao cut the tenderloin into slices in the shape of holly leaves, six centimeters long and three centimeters wide. After cutting the slices of meat, Lin Xiaoxiao marinated them with salt, monosodium glutamate, and spicy soy sauce.

After the front and back of the meat slice had been soaked in the flavor, Lin Xiaoxiao laid it flat in a bamboo basket to dry. For the whole hibiscus meat production process, she has only completed the simplest step, and the next steps are more tedious.

Lin Xiaoxiao peeled off the film of the lard, and then cut the lard evenly into twenty-five grains. The number of twenty-five grains is not casual, but Lin Xiaoxiao's conclusion that it is the most suitable for this dish after many experiments before.

After cutting the lard, Lin Xiaoxiao spread the tenderloin on the cutting board and sprinkled dry starch on it. After that, Lin Xiaoxiao put a grain of lard on the side of the tenderloin that was sprinkled with starch.

After putting the lard, there are still shrimp waiting to be processed. Lin Xiaoxiao picks out the best river shrimp, and after processing, she puts the river shrimp on the tip of the tenderloin, and then gently pats the left and right sides with the knife side, so that the oil and shrimp are close to the meat slices.

After the plate oil and shrimp were tightly attached to the meat slices, Lin Xiaoxiao coated the shrimp and pork fat with broken egg whites on each of them. The egg white is added to make the meat more tender and to preserve the freshness of the shrimp to the greatest extent.

After completing this step, a thin layer of sweat had already appeared on Lin Xiaoxiao's forehead.

Lin Xiaoxiao divided the minced ham into exactly 25 portions and placed the minced ham on top of each shrimp. After that, she put a washed coriander on each piece of lard.

At this point, the preparations are still only complete.

Lin Xiaoxiao spread the tenderloin on a colander, put it in boiling water and blanched it slightly, then drained the excess water. After that, she heated the wok, first put sesame oil in the pan, boiled until it was 70% hot, and when the hot smoke rose in the pot, she put the peppercorns in the pot and fried them for about five minutes, and when the pot was filled with the aroma of peppercorns and the peppercorns were blackened, she took them out.

At this point, the chef's skills are most tested.

Lin Xiaoxiao poured cooked lard into the pot again, and when the temperature in the pot was almost six ripe, he poured the hot oil on the tenderloin slices. After pouring this six times in succession, wait until all the shrimp and meat slices have turned a white jade color.

And then comes the last and most tedious step. The focus of this step is plating, and the essence of hibiscus meat lies under the delicate plating.

Lin Xiaoxiao took out a bone china disc and stacked the meat slices on the plate. She put only ten slices on the ground floor and the second layer, then seven on the third layer, and five on the fourth layer. After stacking, she used ginger shreds to make stamens, and put Jinhua ham flowers around the pot to heat the oil out.

After that, she put the condiments such as rice wine, rice wine, monosodium glutamate, and chicken essence in the pot, and waited until the soup was thick and poured on the hibiscus meat that had been put on the plate.

The sauce is poured over the hibiscus meat, and the mellow aroma mixed with various strong sake and condiments such as Sichuan peppercorns immediately hits the nose.

Lin Xiaoxiao leaned over and sniffed, and even she felt her appetite was great.

Compared with the braised puffer fish, this dish can only be regarded as a small test, but being able to successfully make hibiscus meat has also greatly increased Lin Xiaoxiao's confidence.

Next, all she was left with was braised puffer fish and the much simpler chopped pepper fish head.

After some careful consideration, Lin Xiaoxiao decided to put the braised puffer fish at the end. The process of braised puffer fish is not really cumbersome, which requires the chef to be extremely careful and meticulous in the process of processing, otherwise it will really be a matter of life.

The method of chopping the head of the fish with pepper is much simpler than that of braised puffer fish.

Chopped pepper fish head is a traditional famous dish in Hunan cuisine. It is made with bighead carp head and chopped pepper as the main ingredients, and steamed with soy sauce, ginger, green onion, garlic and other accessories. The finished chopped pepper fish head is bright in color, spicy and delicious, and the bighead carp meat is fat but not greasy, which is a first-class dish that allows diners to leave a fragrant taste.

Although chopped pepper fish heads are common, it takes a lot of effort to make the most authentic stomping fish heads. So before making this dish, Lin Xiaoxiao had already prepared all kinds of possible ingredients.