Tut-tut...... Su Qingluan looked at the very natural attitude of the little cook, and sighed in his heart: Look at people's emotional intelligence, this eyesight! No wonder Xu Yuanwei didn't speak to this person as hotly as others!

Who doesn't want to have a well-behaved and clever little apprentice around who doesn't invite merit everywhere to show off their little apprentices?

In an instant, Su Qingluan even wanted to dig the foot of the wall and dig this person to his side. However, Su Qingluan carefully looked at the clothes of the little cook, and the cuffs already had embroidery patterns, but they were not bright red like Xu Yuanwei, the head chef, but a kind of blue-gray that was not inconspicuous without eyesight.

Su Qingluan understands that this is a level of assistant chef in Hongfu Building, which is different from simply doing handymen, this kind of is aimed at cultivating a "successor".

If this is dug up at the foot of the wall, Su Qingluan estimates that Xu Yuanwei will want to carry a kitchen knife to "correct the law on the spot", so he regretfully rested his careful thoughts - anyway, she just thought about it casually, not very seriously.

Cutting the coriander at hand into inch long sections, Su Qingluanxin said that it was really right to come here to "save the scene".

Of course, the most important reason for coming here is that if you take the pig's blood home directly, it will be completely coagulated, and it will not taste good. But the more important reason is something else.

The soup stock was the first reason why Su Qingluan thought of coming to Hongfu Building, and the complete spices here were the second reason to come here.

In fact, there are a lot of spices prepared at home, but these are basically used by her alone.

Recently, Su Qingluan has been so busy that he can't wait to catch the cat's paws and use them, so these spices, which are not commonly used or even few people can name them, have been put on the shelf, not to mention that they are used for food, and it is estimated that the rest of the family does not even know where these spices are stored.

What's more, if you talk about the richness of spices, you still have to count the Hongfu Building - without him, the stalls where the Fanbang merchants selling spices are located are not particularly far from the location of Hongfu Building, and it is only a tea time walk away.

And Xu Yuanwei is a chef who refuses to stand still and stick to the rules, and he has to toss a little fresh dishes at every turn - especially after the emergence of Su Qingluan, a "strong competitor", he tosses even harder.

Shopkeeper Liang is of course happy to see his chef have a sense of competition and initiative, so Xu Yuanwei often tosses some uncommon ingredients or spices to take them to the back kitchen, as if he is preparing some potions and doing experiments.

This is just the convenience of Su Qingluan, who needs all kinds of spices to "suppress" the pig's blood and the fishy smell brought out by the intestines themselves.

In fact, Su Qingluan didn't know all of these spices, after all, she also used some compound spices such as "Thirteen Spices" in modern times - as for what kind of spices are made of, she didn't study them, and the merchants wouldn't take the initiative to leak secrets.

The coriander is cut off, the green onion and ginger are cut into foam, and then wrapped together with the spices to make a "seasoning package" and put it into the broth, and after cooking the fragrance of these seasonings over high heat, Su Qingluan adjusted the taste with salt again, added a piece of lard, and melted it inside.

Immediately, the thick aroma of lard spreads, making the soup stock even more flavorful.

When Su Qingluan was filtering the foam, he transferred the broth to another large enamel basin and left it aside to cool down, while here he filtered out some of the pig's blood with gauze and had begun to coagulate into lumps.

Because there were no tools to take advantage of, this step wasted some time, but because of this, because the dashi placed next to it was located close to the air outlet at the back door, and now the outside temperature was low, so for a while, the dashi inside was no longer hot, but only became a little warm.

Su Qingluanxin said that it was just right, so that pig blood would be added to the belt so that it would not coagulate directly.

So she added a tablespoon of raw soybean oil—a soybean oil that had been used in the kitchen of Hongfu Lou since Su Qingluan used it to fry the meat—and beat the two eggs and poured them into the broth, which was already warm and further cooled by the addition of soybean oil.

Fortunately, Su Qingluan controlled the temperature of the soup stock to not be so hot, otherwise the egg liquid of the two eggs would be poured down, and it would become "egg drop soup".

Su Qingluan thought, slowly injected the pig's blood into the soup stock that had been prepared and added to the egg liquid, stirring while adding it, the rich fragrance mixed with the heavy smell of blood, making the taste of this piece become a strange feeling of "fragrant and smelly", so that everyone's eyes couldn't help but look towards this corner.

Even Xu Yuanwei, who ran out in a fit of anger because of Su Qingluan's "snub" before, and counted the inventory in the warehouse behind him, also came over curiously to find out.

"In a blood sausage?" Xu Yuanwei raised his nose and sniffed, "I feel that the taste of your blood sausage is more fragrant, is it with lard?" ”

Su Qingluan nodded: "Yes, add lard and soybean oil, so that the taste of the blood sausage is more fragrant and smooth—oh, and the beaten egg liquid, which can also ensure that the blood tofu is more tender." ”

Xu Yuanwei snorted coldly when he heard this: "You don't see me, such an important recipe will come out casually." As he spoke, he raised his head and looked around, "You boys, one of you present, one counts as one, I remember them all, go out less and chew your tongue more!" Do you hear that?! ”

In the last four words, Xu Yuanwei's voice exploded in the stove room like a cannonball, and the stove room, which was not originally empty, was actually yelled by him with a little echo.

Su Qingluan was the closest to Xu Yuanwei, and was the first to be affected by the "Lion's Roar Gong", and his head was buzzing with this voice in an instant, and he suspected that his ears were wasted.

However, she also understands that Xu Yuanwei knows how important "one menu" is in this era, even if it is an improved menu based on the original food. Su Qingluan felt very moved by his awkward mind, but he didn't dare to move.

After all, my ears are about to ring in my ears now.

Su Qingluan didn't plan to bring all these blood sausages back, but left some for everyone to taste, so while vigorously stirring the broth and pig blood to make them mix more evenly, he looked up at Xu Yuanwei who was standing next to him: "Master Xu, you can taste my blood sausage later, and you can also give your opinion if there are any shortcomings." ”

After a period of dealing, Su Qingluan gradually figured out Xu Yuanwei's "vein" - the whole big tsundere.

Although he was dissatisfied with her all day long, he was angry with seven and eight of them, but it was also because he encountered the strength of his peers who refused to admit defeat. But Su Qingluan never hated this kind of "not admitting defeat", because even if he was defeated, even if he was unwilling, Xu Yuanwei had never played improper means once.

What's more, he will also protect Su Qingluan's interests everywhere and prevent her from inadvertently suffering losses - just like Fang Cai.

So in a sense, Su Qingluan thinks that this thirty or forty-year-old uncle is still quite cute.