Su Qingluan shook his head when he heard the other party ask: "Of course not, 'smoked' is just a cooking technique," and it is also a cooking method that may be more expensive in the current era," the new dish refers to something else. ”

Taking out the soaked bean skin, Su Qingluan compared the size.

It seems that although the shape of the bean skin is somewhat flat and not round, the size is basically in line with the size of the bamboo curtain.

Peeling off a piece of bean skin and flattening it on top of the bamboo curtain, Su Qingluan turned around and began to cut a portion of the egg cake and vegetables into even shreds.

Seeing Su Qingluan calmly cut all the ingredients evenly and finely, Xu Yuanwei couldn't help but mention his apprentices:

"Chen Aliu, Wang Shun, you two pay attention to this knife work, pay attention to the direction of wrist force! And Li Fu! What do you do every time you cut vegetables and lift them so high?! Look at Su Niangzi's movements! ”

Su Qingluan listened to Xu Yuanwei teaching his apprentices in his ear, and a nostalgic smile appeared in his eyes: Before the master died, he saw no one in the back kitchen who couldn't get home, and he scolded him for a while.

However, the master never scolded her in front of outsiders - instead she slapped her palms with a steel ruler in private.

Thinking about it like this, it seems that there is a faint numbness in the palms of my hands.

The thoughts in her mind drifted all the way, but Su Qingluan's movements did not stop at all - nonsense, the most basic basic skill of cutting dun, can she complete it even if she sleepwalks?

After a while, all the vegetables turned into white, white, green, and green filaments.

Su Qingluan first pressed the seasoned japonica rice tightly on top of the bean skin, and then evenly arranged the shreds of various vegetables and egg skins into long strips of different colors one by one, stacking them on the side of the "carpet" made of japonica rice;

After doing this, Su Qingluan tore the chicken into long strips of "meat strips" according to the texture, and the end to the end was side by side with the vegetable shreds to form another cluster.

When these ingredients were neatly stacked, Su Qingluan carefully compacted the ingredients wrapped in rice along the edges and rolled them up tightly.

At this time, the role of the bamboo curtain comes into play.

Because the texture of the bamboo curtain is relatively hard, and the area is larger than that of a human palm, and the force is more uniform, when Su Qingluan loosens the bamboo curtain, a roll of uniform thickness and a "rice roll" with fine lines that are slightly drawn out by the bamboo curtain is baked.

Su Qingluan looked at the "bean skin rice roll", thought about it, and made another "egg skin rice roll" that uses egg skin as an outer layer and skin.

However, because the egg skin is not as tough as the bean skin, there are slight cracks in the thickest part of the middle, which makes Su Qingluan a little dissatisfied.

She pointed to the two "rice rolls" that had been formed and said, "If it is an ordinary food stall, it can be regarded as a finished product." But if you want to serve it to the guests in the 'Hung Fu Lou', I'm afraid it's a bit simple. ”

Although Hongfu House is not a top-scale restaurant, it is not used with ordinary wine stalls.

Su Qingluan secretly observed when he first came here, although the dishes were not beautiful, but they also achieved the most basic exquisite plating, and even occasionally saw a fancy shape similar to a cucumber in a cloth.

So, Su Qingluan thought about it for a while, cut off a piece of red radish with a thin fingertip, and replaced it with a more slender sharp knife - no way, she didn't see the carving knife specially used for carving for the time being - "brush brush brush" a few times, carved a simple but exquisite radish carved in the center of the disc.

Immediately, the "rice roll strips" were cut off from the irregular head and tail.

With a knife cut, the cross-section instantly reveals colorful side dishes, which are rolled in the center by white japonica rice, and there is a feeling of a hundred flowers competing for beauty.

Seeing this, the people around let out a soft exclamation:

"It's so beautiful from the side!"

"It's obviously that simple......"

"The little lady carver is also neat and skillful......"

"How do turnips make flowers?"

There was a lot of discussion around, but it didn't affect the people in the center of everyone's attention at all.

Evenly cutting the two rice rolls into small pieces as thick and uniform as a finger's thickness, Su Qingluan carefully divided the rice rolls that did not spread out into two circles, inside and outside, and placed them on the plate.

"The toughness of the egg skin is not enough, but the bean skin is better. But if someone doesn't like tofu skin, you can also use side ingredients, such as oily dough skin instead. Su Qingluan pointed to the small pieces that had spread out because they were egg skins.

After the final plate of dishes is served, whether it is a bright and pleasing color or a delicate plating, purely from the point of view of appearance, it is enough to serve as a dish in "Hongfu Building".

The next step is to taste the taste.

Some people commented dismissively, "Isn't this just a burrito?" ”

Su Qingluan didn't deny it: "Yes, in a certain way, there is not much difference between the two. ”

After all, it's all carbs and all the eating ideas.

However, after tasting it, everyone realized that this kind of eating is subtly different from burritos:

Because japonica rice is used, and it is pressed very solidly, when you bite into it, everyone finds that the texture of this dish is thicker and more solid.

The tofu skin is wrapped in slightly sour rice, vegetables, eggs, and smoked chicken, creating a mixed but surprisingly harmonious flavor that whets the appetite.

The success of the tasting was evident – as the crowd was already scrambling to grab the "scraps" that had been cut off.

Shopkeeper Liang was obviously also very satisfied, so he stepped forward and asked, "Mrs. Su, what is the name of this dish?" ”

Su Qingluan thought about it and said "sushi", this kind of vocabulary that is obviously a foreign language is obviously not easy to remember, and then forms a food symbol; It's called "gimbap", which is also a misnomer, after all, there is no seaweed here.

It's better to ......

"Color rice roll". Su Qingluan broke the jar and thought of a particularly straightforward name.

There's no way, the previous "vegetarian fish soup" is already at its peak, or the result of thinking about it all night.

Even "Juan Baicai" is a name that she came up with because she wanted to make money too much and played extraordinarily.

I think she spends most of her time in the back kitchen with her master in modern times, and the university is still a science and engineering major that has absolutely nothing to do with literary literacy, and her literary pinnacle is probably the proposition composition of the college entrance examination.

At this level, if you can come up with a nice dish name, that's a ghost.

"......" the corners of Boss Liang's mouth twitched, and he said with a dry smile, "Mrs. Su cut that ingredient into thousands of threads, how about calling 'Assorted Thousand Silk Rolls'?" ”

Su Qingluan nodded after hearing this: I have to say that the name Liang Youdao is much better than that he chose himself.

After discussing with the shopkeeper Liang about the tasting of tomorrow's "Thousand Silk Rolls", and making sure that these people in the kitchen learned how to do it, Su Qingluan went back to the stall.

So Su Qingluan saw that his father and mother seemed to be looking at one place, as if they were ...... Wait for others?

Who are they waiting for?