After Cao Yangping's advice, Su Zifang's new crab-stuffed orange became much better.

[A mediocre crab-stuffed orange dish, grade A.]*

[The ratio of raw materials does not have an outstanding taste, it is indeed mediocre. 】

Looking at this comment, Su Zi had only one sensitive word in his heart that he wanted to say.

It’s unremarkable, the grade is A. Do you think it’s Louis Koo’s version of Yang Guo?

However, complaints are complaints, Su Zifang was still very serious when learning cooking, after all, considering that his opponent had already made an S-level sea shield dish.

My own Alexander!

After taking a sip, Su Zifang's intermediate tasting told him that the taste of crab and orange in this crab-stuffed orange were not evenly mixed, and the taste would be unstable, with some places being too sour and some being too light.

Sigh and prepare to modify the recipe.

Zhao Xiaoman's fried cherries came out just in time, and everyone in the kitchen got a sample version.

The unique burgundy color of the cherries is spread out like petals, with a layer of coarse sugar sprinkled on the surface. It seems to be extremely high in calories.

Put it into your mouth, and the sweet and sour cherry flavor instantly fills your mouth.

The sour taste of plum blossoms is mixed with it to accelerate the secretion of saliva, allowing the sweetness of sugar to be doubled.

Between the sour and sweet flavors, the pulp of the cherry is mixed with the chopped prunes, bursting out the sweet and sour juice.

The sweetness of cherries, the sourness of plum blossoms, and the sweetness of sugar blend together to create a unique fruity aroma. This taste is purer than Diancheng's flower cake, and the taste is more moist and sweet.

The only drawback is that it lacks a bit of coolness, and it doesn't have the feeling of instantly relieving the heat in summer.

Su Zifang just finished speaking.

Zhao Xiaoman served a honey plum soup with ice cubes floating on it.

"Let's try the taste of it in the soup. I just thought it would be too dry if I eat it empty-handed. Would it be better to pair it with some sugar water?"

Those who haven't finished eating immediately fry the cherries and put them back into the soup, wait for them to cool and soak through, and then slowly scoop up a spoonful.

This time the flavor is richer.

The taste of plum water is sweet and sour, but it is completely different from the sweet and sour taste in fried cherries. The cold fried cherries melt together with the ice cubes in your mouth, and a coolness slides down your throat, making Suzi relax.

Feel the real experience of an advertising slogan from the inside out.

My heart is cool and my heart is soaring!

“Delicious! So delicious!”

Without any system prompts, Su Zifang was aware of the deliciousness of this dish.

Just the way you eat it is unusual.

Whether it's honey and plum water as a base, fried cherries alone, or a mixed dessert, they all bring different tastes.

Being able to eat three dishes with one eye on one dessert is definitely worthy of praise for this creativity.

The system prompt pops up slowly.

[A creative cherry pancake, grade A+.]

Sure enough, this is an S-level dessert, no matter how you eat it, it tastes delicious!

Su Zifang suddenly felt that Zhao Xiaoman's experience of being unwilling to touch the stove for a long time gave her a good talent for cold dishes.

Since she joined ShiBuYu, whether it's the drunken shrimp or the five-course meal, or the current cherry pancake, from meat dishes to vegetarian dishes to desserts, everything is on the line, and she has never missed a beat.

"How about letting her be responsible for the cold dishes?"

Su Zifang had a thought.

It just so happens that Zhao Xiaoman is also going to become a senior chef this year, and it seems that he will be very good in the direction of cold dishes by then!

By then Shibuyu will have no shortcomings in every aspect, perfect!

"What are you thinking about?" Zhao Xiaoman suddenly looked at Su Zifang.

"Um?"

"I didn't... didn't think about anything!"

Su Zifang was stunned for a moment and then denied it.

Zhao Xiaoman left a questioning look like "Is it true?" and did not ask further questions.

She just thought of a way to improve the cherry pancake, and planned to try again to see if she could make it taste better.

Su Zifang looked at Zhao Xiaoman's leaving figure with a hint of envy.

Chefs like Zhao Xiaoman and Kong Yan who can come up with new dishes and improved methods at every turn are probably the kind of chefs who are really talented, right?

Although he is considered talented, he is still like a blank slate in front of the two of them.

However, fortunately, there is a system to cheer, encourage, and encourage myself, so that there is still a little warmth in this cold world.

Silently following the system prompts, I re-modified the raw material ratio of crab-stuffed orange.

Since the system did not prompt about steaming and heating issues, it means that he did it correctly on this point.

After Cao Yangping pointed out that the most important thing about this dish is the stuffing.

Su Zifang specifically checked out many recipes for stuffed vegetables, especially Hakka cuisine, where stuffed vegetables originated.

Although no dishes containing stuffed oranges were found, an intangible cultural heritage dish - stuffed with pomelo peels was found.

Wash the grapefruit peel, cut off the yellow skin and cut it into triangles. Blanch it in boiling water and drain the water. Stuff the filling into the middle of the grapefruit flesh. Steam it in a pot and then pour a layer of gravy over it. The taste is particularly delicious.

.

Su Zifang thought for a while and vaguely captured some ideas.

It seems that all the fruit-stuffed dishes I have seen retain part of the pulp.

Compared with the peel, the flavor in the pulp is obviously richer, and it is easier for the flavor to blend with the ingredients.

And another important aspect is that the stuffed vegetables do not need to be sealed. The steam in the steamer completely covers the ingredients to accelerate the fusion of the flavors of the two ingredients.

"This will probably make the flavors of the two ingredients more integrated, and there won't be a bland taste, right?"

Su Zifang thought about this, prepared the ingredients again, and started a new round of steaming with confidence.

When steaming this time, I deliberately used a triangular knife to stagger the lid, leaving enough holes for the gas to enter, while preventing too much water vapor from entering to dilute the sorbet.

Considering the aroma of the wine, Su Zifang deliberately changed the three-year-old wine to eight-year-old wine.

The wine is light yellow, amber in color, clear and translucent, and tastes mellow and sweet. It is indeed much better than the three-year-old wine.

Leave a circle of orange flesh around the orange, and start filling. First put a layer of orange flesh and orange juice, then cover it with the mixed filling, and finally cover it with orange flesh to seal it, and pour in two spoons of sorbet.

In this way, the steam enters, and the orange flavor of the upper and lower layers will be supplemented into the crab meat, and the final taste should not be bad.

Boil the water in the pot, add the prepared crab stuffing and oranges one after another.

The moment she closed the pot lid, she suddenly had a feeling.

It will definitely succeed this time.

I pondered over whether to change to the [First Peep at the Door] achievement, and after some thought I decided to continue using [Mother of Success].

After all, you have to get up wherever you fall. If you always rely on the special effects of achievements, you will never become a true chef.

Su Zifang still has a clear plan for his future development.

Wait, ten minutes later.

Su Zifang, who was focusing on bonuses, suddenly asked about a very special taste.

It is fragrant and sweet, with the rich aroma of crab, the sweetness and mellowness of fragrant snow wine, and the sour and sweet taste of orange.

A trace of saliva quickly secreted out, and Su Zi quickly formed an idea in his mind.

"alright!"

“The crab-stuffed orange is ready to be cooked!”

In the eyes of other chefs in the back kitchen, Su Zifang stood motionless by the pot after putting the oranges in, like a sculpture.

Just when they thought he fell asleep standing up, they suddenly turned off the engine and took out the oranges at lightning speed.

The orange peel is golden and the fragrance is fragrant and layered.

Just by smelling it, the chef in the back kitchen knew that the dish was well cooked.

Su Zifang's eyes were filled with tears.

[A portion of crab-stuffed orange with extremely subtle flavor, grade A.]
Chapter completed!