The type of cabbage used is Lianzhou cabbage.

Su Zifang prepared a pot of stock separately, added chicken oil to the pot and brought it to a boil, then started to blanch the vegetables.

As you pour spoonfuls of it along the plate, the cabbage starts to turn green and green, and with the bright luster of the chicken fat, it is even more attractive than when it was fresh.

To be honest, sometimes Su Zifang is really worried that Wang Fugui's supermarket will not be able to open. Not only the ingredients sold are fresh, but the quality is so good, it completely beats Wal-Mart, Jiafu and other big brand supermarkets.

Including the local Huarun Suguo in Jingling, even the local ones can’t keep up.

At first, he thought Wang Fugui would lose money by selling it like this.

However, ever since he overheard that Wang Fugui was collecting rent for three apartments in Xuhui, Pudong, and Minhang in Shanghai, Su Zifang felt that he was a dog trying to catch a mouse.

A man who is heavily in debt has no time to worry about the situation of other people's billionaires.

Whether the emperor uses a golden hoe or not has nothing to do with him!

What's more, the golden hoe and the 3,700 yuan he contributed, rounded up to a house!

Sure enough, the owners of the means of production make more money than the processors. Marx cannot support me!

After sighing with emotion about the economic relationship and finishing the few dishes in hand, Su Zifang once again understood why the cultivation of a good chef cannot be separated from krypton gold!

Even though he is now a senior chef, he is also Xue Yi's disciple.

But let alone those top-quality ingredients, I haven’t even handled the high-end ingredients myself.

Just like the bird's nest and fish maw just now, if I hadn't learned other methods on the spur of the moment, I'd probably just stare at the ingredients now.

There are other ingredients, such as sea cucumber, venison, yellow-lipped fish, etc., which are areas that Su Zifang has never touched.

If Su Zifang thought that his cooking skills were good before and he was also a leader among young chefs, but just now, when high-end ingredients were placed in front of him, he realized that he was wrong.

At best, I can only master some basic techniques of knife skills, heat, and seasoning.

He is completely like a younger brother when it comes to handling various ingredients, even worse than Yuan Caizhe who knows the ingredients well!

It seems that it is time to learn how to cook some high-end ingredients. Otherwise, you will never be able to become a top chef by relying on ordinary ingredients forever.

Especially the enviable ingredients seen in some food documentaries.

Su Zifang was still a little moved.

But this is something that will develop later, and now we still need to prepare the birthday banquet first.

Return to your mind and start making mullet egg soup.

Speaking of which, this is also a state banquet dish. Su Zifang asked Ke Pengyi that night.

I only know that Huayuan Restaurant made such a dish during the competition, and it is said that it was seasoned with pickled cabbage juice instead of vinegar, so the flavor of the mullet eggs was fully reflected, and the whole dish tasted very good.

But it’s specific to how to do it.

Ke Pengyi simply sent a voice message.

"It seems that you boil the mullet eggs and peel them into pieces, put it in the pot again, pour in soy sauce, stock, pepper and so on, and then thicken it after boiling."

After a few seconds, he sent another message: "I am a food critic, not a professional chef!"

"If I could cook, I would have become a contestant. How about becoming a judge!"

After reading these two paragraphs, Su Zifang suddenly felt that Ke Pengyi was still working hard.

As a foodie who doesn't know how to cook, in order to eat good food, he forced himself to become a famous food critic!

This spirit is worth learning from him!

So, he asked Kong Yan and Zhao Xiaoman early in the morning and finally restored the recipe of this dish.

Put the processed mullet eggs into the pot and boil them once. After removing the outer film, cook until the mullet eggs begin to crack visible to the naked eye. Take them out and tear them into thin slices along the cracking lines. Add cooking wine and ginger slices. Blanch to remove the fishy smell, remove and place in cold water for later use.

Return to the pot, use the stock made from earth fish, scallops, shrimps, and kelp as the base. Bring the mullet egg slices to a boil again, add salt and pepper to taste, and add a thin layer of gravy.

Just before serving, use pickled cucumber juice to add a sour taste, and the fresh and sour mullet egg soup is ready.

At this point, Su Zi has completed all six dishes.

Looking at other people, they also completed the dishes they were responsible for just right, took out the pot, served the dishes, and started the banquet!

Shibuyu ushered in the long-lost excitement and noise.

The two round tables were relatively close to each other, and the people in the store and a few regular customers on the street were familiar. After sitting down, I suddenly realized that something was not right.

They all asked Shen Anyan quietly: "Today is your birthday, right?"

After receiving a positive reply, he looked at Xue Yi and asked doubtfully: "What about Master Xue?"

Shen Anyan smiled and said: "Grandpa Xue and I have a birthday."

Everyone:!!!

"Is it such a coincidence?"

Shen Anyan nodded: "Yes, I didn't know it at first, but Xin Jian told me."

"She said she remembered that her grandfather's birthday was also the first day of the sixth lunar month, so she remembered our birthdays best."

Mu Fei suddenly laughed out loud: "Boss Su will be happy from now on, and he will save a birthday banquet!"

Yang Qiong showed an uncertain expression after hearing the words: "If it were me, I could accept eating once in the Gregorian calendar!"

Mu Fei: "Sorry to bother you, you people are really terrible!"

Just to tease you a little bit more, the army of chefs serving dishes has already arrived.

It took two dishes to finish all the twelve dishes.

Yang Qiong also thoughtfully prepared ambient lighting. After turning off the main light, a circle of warm yellow light fell, which was particularly warm.

Everyone looked at Su Zifang and cheered: "Boss Su, tell me something!"

"Boss Su, tell me something!"

Su Zifang scratched his head in embarrassment and didn't know what to say, but looking at everyone's expectant eyes, he stood up and looked at Shen Anyan and Xue Yi.

The eyes of both of them were encouraging themselves.

Take a look around.

Su Lianzheng, Chen Chuyi, Zhao Xiaoman, Mu Fei, Kong Yan, Ma Jiang, Xie Guang, Lu Renjie, Mu Lu, Wang Fugui, Dr. Luo, Xue Xinjian...

Everyone looked at themselves and smiled.

Su Zifang suddenly calmed down and looked at the faces of the two tables in front of him showing some confidence.

"Thank you all for being here today to participate in this birthday banquet."

"The difference is that there are two protagonists in today's birthday banquet. One is my master, and the other is my girlfriend."

"I never knew that life could really have such a coincidence."

"But this is okay, everyone can get together in a lively way. Compared to a big reunion, today is more like a small reunion festival."

“I am very grateful for everyone’s help and care since I moved in.”

"I just take the opportunity of my birthday banquet today to thank you all!"

"Everyone here is my family and friends. If there are too many, I won't say anything. Today's banquet dishes are Shibuyu's first birthday banquet dishes. If they are delicious, please don't forget to post them on WeChat Moments to help promote them."

"Whether we can have better food next year depends entirely on everyone!"

The speech was steady and to the point, taking into account both Xue Yi and Shen Anyan. While not forgetting the advertisement, it also made the street, friends, colleagues, and family members feel sincere. Su Zifang felt that his speech had gone so far.

Unexpectedly, as soon as she stepped off the stage, she heard Shen Anyan whisper: "It's not warm at all, it's more boring than our graduation ceremony."

Next to him, Xue Yi's eyes were equally disappointed.

Su Zifang:......
Chapter completed!