Su Qingluan didn't hear her own aunt almost shouting behind her, but she still couldn't slow down her steps - it would take more than half an hour to go back to Huaxi Village here, and if she got there and made blood sausages, then the fresh pig blood in her hands that was easy to get would have already coagulated.

"A-Niang, I'll go and deal with this pig's blood first, you go home and wait for me first!" Throwing down such a sentence from afar, Su Qingluan trotted away, leaving only the dust raised behind him, leaving the Yang family completely behind.

Yang ran two steps, but he really couldn't catch up with this rabbit-like daughter, so he could only slowly stop his steps and take a breath.

Suddenly thinking that Su Qingluan told her that the Liu family began to continue to go out of the stall today, the Yang family thought about it, turned around and went to the place where the Su family originally opened a stall to see how the situation was, which can be regarded as supporting the façade of the Liu family.

Su Qingluan turned around and went to Hongfu Building, because she was afraid that she would disturb the guests with a bucket of pig blood, she deliberately made a little detour and went directly to the back kitchen from the back door.

At this time, although the front has already begun to serve customers, it has not reached the peak of passenger flow, so only about half of the stove in the back is burning with a vigorous fire. The sound of various pots and pans hitting each other and Xu Yuanwei's unique loud voice make the kitchen still very lively.

Seeing someone coming in from outside, Xu Yuanwei subconsciously rushed people: "Miscellaneous people can't wait to enter the back kitchen, if you want to order something, go to the front Xiaoer, don't come to the back kitchen." ”

After speaking, he continued to scold those little cooks: "What do you see, my subordinates are a little sharper, don't you see that the guests can't wait to come to the back kitchen?!" ”

Su Qingluan: ...... She laughed a little and said loudly: "Chef Xu, it's me!" ”

Xu Yuanwei just looked at the stove inside, and when he looked at the door, he just glanced at it, so he didn't notice who it was and what it looked like.

Hearing the familiar voice, he suddenly turned his head to look at Su Qingluan at the door, and then smiled: "Isn't this Su Niangzi?" But sometimes I don't see it! ”

Su Qingluan was a little embarrassed: "I've been really busy lately. ”

"I heard," Xu Yuanwei pointed in the direction of the little cooks, "These little ones have told me many times, saying that you have been tossing some jam recently, and you have hired dozens of people, and you have become a small shopkeeper?" ”

Su Qingluan hurriedly waved his hand: "It's just tossing some snacks, it's not a shopkeeper, it's just getting started." As he spoke, he put the wooden barrel containing pig's blood on the ground with a "bang" - it was not easy to carry a dozen catties like this, and there was no light debt from afar.

Xu Yuanwei looked down at the bucket and frowned a little: "Mrs. Su, why does your bucket look so much like blood?" ”

"It's not 'like', it's pig's blood." Saying that, Su Qingluan took out the oiled paper bag from his arms - it was nothing else, it was the pig's small intestine that he bought from the pig killing stall before.

"This thing is a bit troublesome to deal with, if I take it home and the blood is coagulated, I think you shouldn't be too busy here now, so I'll be cheeky to borrow your place to use it, I don't know if Uncle Liang can agree?" As he spoke, Su Qingluan raised his head and looked back and forth for Liang Youdao's figure.

After all, according to the character of the shopkeeper Liang, as long as the back kitchen starts to be busy, he can't wait to run the back kitchen eight times a day, just to show that "the shopkeeper personally urges the dishes". Although there is an element of drama, it is indeed an effective means to appease the guests during the peak of the meal.

Who knew that Xu Yuanwei waved his hand: "Don't look for it, the shopkeeper is not here now, and it is estimated that it will be early afternoon when I come back." Then he turned around and instructed the little kitchen below, "You two, clean up the two hearths and the board on them, and move quickly." ”

As he spoke, he turned around and looked at Su Qingluan: "Mrs. Su, can you look at this place?" ”

Su Qingluan nodded: "Yes, I don't make a fire, I just pour this pig's blood into the blood sausage and take it away." ”

As he spoke, he began to process the small intestine.

Xu Yuanwei originally thought about what to say, but seeing that Su Qingluan was so busy that he didn't even raise his head once, he could only give up, and turned around and went out as if he was holding back something.

Seeing this, the assistant chef next to him couldn't help but laugh out loud.

This sound was in Su Qingluan's ears, and she couldn't help but turn her head over and ask, "Little brother, what are you laughing at?" ”

"Ah...... It's not ......" The little cook was assigned by Xu Yuanwei to clean up the neighborhood, and while wiping the stove, he muttered in a low voice, "Actually, the head of our stove room has designed a few dishes this time, and I want to try it with Su Niangzi, and I am holding back my strength!" But you're too busy, and he's a little too strong to ......"

Only then did Su Qingluan react, Xu Yuanwei seemed to have a feeling that he wanted to speak and stopped, and couldn't help crying and laughing: Should it be said that Master Xu is full of research and enterprising spirit? Or do you really not admit defeat?

"In fact, Chef Xu has his own cuisine, and it is okay to learn from each other's strengths and weaknesses between cooking skills, but there is no need to divide them into others." Su Qingluan carefully cleaned the small intestine, trying to remove the contents as much as possible, and not leaving strange things.

Su Qingluan, the back kitchen of Hongfulou, was already very familiar with it, so when the oil film in the intestines was removed, Su Qingluan grabbed another handful of flour and kneaded it on it, which made the intestines cleaner and cleaner.

After washing the intestines, Su Qingluan put these on a fence to drain the water, then took a large casserole for making soup, and asked, "Your soup has already been boiled, right?" ”

The little chef pointed to the largest pot on the very side: "It's there, you can use it as you like, it's freshly boiled today." ”

This little chef let Su Qingluan "use it casually" is not to save face, this soup stock can indeed be used casually, after all, Hongfu is the largest restaurant in Lefeng Town, and the dishes ordered are also varied.

Whether you're making soups, making fillings, or making bases, stock is essential. Because of this, many large restaurants prepare a large amount of stock in advance of the opening of the day, just in case they need it.

After all, Su Qingluan had worked as a chef in a large restaurant in his previous life, so he naturally knew this unwritten rule, so he was very sure that there was ready-made soup here.

So Su Qingluan filled the broth, which was almost the same as the bucket of pig's blood, and poured it into the pot.

When he saw Su Qingluan taking the casserole, he realized that he might need to open the fire, so he volunteered to pour the soup in Su Qingluan, find the gap of the ingredients he needed, and first burn the fire in the stove.

So when Su Qingluan walked back almost half a week around the field, holding onions, ginger and coriander, as well as some spices that might be needed, he found that a vigorous fire had burned in the originally cold hearth.

The little cook just wiped his sweat and stood up, and he didn't come up to ask for credit, but only smiled: "Mrs. Su, you are busy!" ”