Kong Baimo wanted to say something else, but in the end he gritted his teeth and walked aside bitterly to start preparing his own dishes.

As he said, the preparation of these dishes takes a long time, not to mention the complicated process of searing sea cucumbers with green onions.

The soup stock alone needed to be boiled for several hours. Even if there were secret recipes from the Confucius family that could shorten the time, he did not dare to be careless at all.

After all, the seasoning and freshness of the stock are crucial to his dishes.

These require a certain amount of time to be polished.

Watching Kong Baimo go to work on his dishes, Fang Xiaojiang looked at Su Zifang: "I'm sorry!"

Um?

Su Zifang looked at Fang Xiaojiang in surprise: "What do you mean?"

"If it weren't for me, Master Su, you wouldn't have had a conflict with Master Kong."

"It won't be like this this time. There are only four dishes, and they are all unimportant dishes."

Fang Xiaojiang looked a little guilty.

Su Zifang looked at Fang Xiaojiang and suddenly felt a little embarrassed.

Although Ma Jiang had told himself that Hui cuisine was in decline, he never expected that the number one in Hui cuisine would actually be a boy who was no more than two years older than Mu Fei.

Calculated, he is one year younger than himself.

And...it seems that he has less social experience than himself.

Sigh and speak softly.

"Actually, it has nothing to do with you. It's him who has a problem with me. Even if you don't form a team today, he will still cause trouble for me."

"It's just that you became an excuse for him to vent."

"That's all."

"Is that so?" Fang Xiaojiang was a little stunned.

He didn't know about the grudge between Kong Yan and Kong Baimo, and thought he had caused the conflict between the two.

Now when I heard Su Zifang's explanation, I suddenly became happy and nodded towards Su Zifang with confidence.

"Master Su, don't worry, no matter what, I owe you a favor and I will never let you down!"

Su Zifang originally wanted to say something, but when he showed his loyalty like this, he suddenly didn't know what to say.

After being stunned for a moment, he weakly said: "It's all... ok."

Let’s turn back to the topic.

"I left you hot dishes and staple food, what are you going to do?"

“It’s still Anhui cuisine!”

Fang Xiaojiang frowned, not knowing what he was thinking.

Within a few seconds, four dishes were listed.

"Shredded taro, double fried skewers, steamed pork with lotus leaf powder, steamed eagle turtle."

Su Zifang listened to the dishes, which seemed familiar to them.

He thought about the eight dishes that he and Kong Baimo had cooked, and quickly ran through the order in his mind.

After a long while, he nodded: "Okay, that's it!"

Of course, he didn't reveal Fang Xiaojiang's little thoughts.

Kong Baimo wants to make double bursts of oil and crisp, so he has to make double bursts of flying.

The steamed eagle turtle is also paired with sea cucumber and sea cucumber with green onions, the shredded taro is challenged with oil-spreading bean sprouts, and the steamed pork with lotus leaves and rice flour is paired with the casserole powder.

Shaking his head a little helplessly.

These two people are really at loggerheads.

But he didn't expect that he was actually the party involved in this bet.

Su Zifang shook his head. The matter had been discussed anyway, and there was no point in talking about anything else.

"Do it well."

After saying that, he reminded me uneasily.

"By the way, Xiao Jiang."

"Huh?" Fang Xiaojiang looked at Su Zifang, wondering what he was going to say.

Su Zifang suddenly remembered the look He so called given to him when he participated in the Huaiyang Chef Cooking Competition.

The corners of his mouth were raised in a slight smile.

"You have to remember, no matter who or what is said, it will not affect your food!"

"You must always remember that your cooking table is your stage!"

"What you make of it depends on yourself!"

Fang Xiaojiang's expression suddenly relaxed.

After a long while, he bowed deeply.

"Thank you, Master Su, I understand!"

Su Zifang looked at Fang Xiaojiang and didn't know what to say for a moment.

They are obviously the same age, but they act so reserved...

Is it really because he carries the name of Koi?

Forget it, cooking is important!

Su Zifang put aside other thoughts and began to focus on his four dishes.

Although he spoke very loudly when he challenged Kong Baimo.

However, Su Zifang was not particularly familiar with these dishes. Many of them were made by the way while practicing the dishes.

I haven't done any special training.

The reason why I shouted out was entirely because I thought of a unique method.

Kong Baimo vowed to compete with himself, and what he would bring out must be a unique skill in Shandong cuisine.

If you want to use Huaiyang cuisine or other cuisines to cope with it, the dishes will inevitably be very inconsistent.

This is the biggest problem in banquet dishes.

Therefore, I can only play tricks and try my best to find a balance among Kong Yan's Shandong cuisine, my own Huaiyang cuisine, and Fang Xiaojiang's Anhui cuisine.

Looking at it now, the effect he wanted was indeed achieved.

Shandong cuisine and Anhui cuisine form a food opposition for similar ingredients.

The golden fish head soup, Longjing bamboo fungus, dried fan artemisia, and sweet-scented osmanthus fermented rice that he selected can exactly neutralize this opposition, forming a unique superimposed taste of the three expressions of the ingredients.

As long as you grasp the order of serving, it can even trigger a double stimulation of the taste!

Unknowingly, Su Zifang even felt that his group actually had the strength to win the championship.

"As long as the three of them make no mistakes and their emotions are stronger!"

Su Zifang silently arranged everything in his mind and began to prepare his own dishes.

The first thing to make is the golden fish head soup.

Although this dish is soup, it is extremely troublesome to handle.

The materials required are very complex.

Fathead fish from Qiandao Lake, tofu, crab roe, sea urchin, water shield...

More than a dozen kinds of ingredients are mixed together to embellish the taste of the fish head, but not to overwhelm it, and to reflect the deliciousness of the fish head meat.

This blending and processing method is a great test of the chef's seasoning skills. If it weren't for Su Zifang's achievements in blending various flavors, he might not be able to master this dish.

Cut the fish head in half, remove the meat, dig out all the brain gold from the fish head, and break it into fine pieces together with the fish meat.

Cut tofu, ham, and chicken legs into fine pieces no larger than a grain of rice.

The base soup is prepared using Shibuyu's S-level broth cooking technique, and then all the dishes are put into a steam pot-style water-proof container to slowly steam.

Let the stock further enhance its freshness.

Then add the boiled shrimp oil, diced shrimp meat, crab roe and sea urchin to the soup stock, then transfer it to the casserole with other ingredients and wait for thickening.

Start working on other dishes by yourself.

The taste of golden fish head soup is different from ordinary soup.

This is the method Su Zifang discovered that best embodies the flavor of this soup.

First use the steam pot chicken method to condense the deliciousness, and then use the casserole to fully infiltrate the deliciousness.

Finally, sprinkle water shield, parsley and green onion on top, add salt and pepper to season briefly and serve.

Su Zifang still remembered that the last time he finished this dish, the system gave an A-level evaluation, along with suggestions for modifications.

This time I completely re-made it according to the revised suggestions. I believe it will be an S- dish no matter what!
Chapter completed!