It was just after twelve o'clock when we arrived at the store, but when Su Zifang came out of the kitchen, the street lights were already on.

Even though he felt pain in his shoulders, the expression on his face clearly still showed disbelief that the shop, which had a sense of ruin yesterday, had recovered to 70% of its condition within a day.

Except for a few walls that need to be painted and the private rooms upstairs are not in order yet, the downstairs is no different from an ordinary small restaurant.

However, Su Zifang still vaguely felt that he had missed something, but he couldn't remember it. It was really dizzying.

"Gu~gu~" Su Zifang's stomach growled twice in response to the situation, and then he thought of the key thing. Throughout the whole day today, he only had one breakfast in Rugui, and he was so busy that he didn't eat even a grain of rice.

No wonder I feel dizzy, it turns out I’m hungry!

It's time to eat.

Su Zifang closed the shop and planned to fry some vegetables to reward himself after a busy day, but when he opened the refrigerator, his expression changed obviously: "Oops! I forgot to buy vegetables!"

In the past, when he was in school, the refrigerator was always full no matter what time he was cooking, so he went to the supermarket to buy a kitchen set and forgot to buy groceries.

Looking at the empty refrigerator now, I can only sigh with excitement.

"Boss Su, are you at home?" A call suddenly came from outside the door.

"Here, wait a minute." Su Zifang was a little surprised. His voice sounded like Mu Lu, but what would happen if he came to him so late? But he only thought about this for a moment. When he responded, he walked to the front hall to open the door.

.

"Squeak!" The door opened a crack, revealing half of Mu Lu's face, "Boss Su, have you eaten?"

"Eat...not yet!" Halfway through his polite words, he was corrected by the body honestly, and Su Zi smiled politely but awkwardly.

"The customers in the store ordered a meal, but Boss Lu prepared the food, and they said they would eat it outside. We have already eaten, and Boss Lu said that you were busy decorating and probably didn't have time to eat. I asked him to bring it to you, Boss Su.

Don’t take it personally.”

"Boss Lu also said that if you are short of anything, just go to the store and get it first. Don't be embarrassed." After speaking, Mu Lu lifted up a plastic bag and revealed the pork belly, ginger, and green onions inside.

"Boss Lu is very considerate, thank him for me, and don't bother Brother Mu." Su Zifang took the bag and thanked him with a smile.

"You're welcome. If nothing happens, I'll leave first. I won't bother you again until Boss Su opens for business another day!" Mu Lu left very simply, not even giving Su Zifang a chance to invite him in to sit down.

Of course, you can only really sit down when you come in. After all, Su Zifang didn't even come to buy tea, so he could only drink water in the store.

When I think of water, Su Zifang starts to worry about the cost of using the water purifier again. I just don't know if adding the water provided by the system will increase the buff when cooking. It is best to open the lid and it will light up, and the pot will be fragrant.

, the kind you won’t forget once you eat it.

With messy thoughts, Su Zi went back to the kitchen and started cooking for the first time since arriving at Xile Street.

Pork belly is taken from pig belly. Because its structure is generally composed of one layer of fat and one layer of lean meat superimposed on five layers, it is called pork belly. However, depending on the specific parts, there are also upper and lower pork belly.

But no matter which part it is, pork belly has always been the protagonist on the Chinese dining table. It is used as the main ingredient in classic dishes such as Dongpo pork, braised pork, twice-cooked pork, and braised pork with pickled vegetables.

"I heard that the best pork belly is fat and thin and can be divided into ten layers. However, after studying it for so many years, the best I have ever seen is only six layers. There are very few on the market that can meet the pork belly standard." Su

Zi Fang spread the pork belly sent by Lu Renjie in front of him, and while reviewing the knowledge in class, he quickly removed the fat from the back end.

The action of peeling and removing fat has been repeated countless times in class, and now there is no pressure to operate it. When I lift the knife and put it down, three pieces of fat are placed on the side of the chopping board.

"Tsk, tsk, tsk, this piece of pork belly is really fat!" Su Zifang looked at the less than half of the fat and thin meat left with a look of regret.

Naturally, fat cannot be used for cooking, but it is just right for boiling pots.

Nowadays, many people buy ready-made coated non-stick pans or so-called threaded non-stick pans, and few people know how to cook the pan. However, as an outstanding graduate of the Old South, Su Zifang has a firm understanding: do not use suet to cook the pan.

The pot has no soul, and the fried dishes are not fragrant!

Rinse the spatula carefully with dish soap to remove the remaining mechanical oil, twist the switch, and the hot stove spits out blue tongues of flame, somewhat like the planetary engine in "The Wandering Earth".

"Get up!" Su Zifang held the pot ears through the towel and sat the pot firmly on top of the stove. The sound of vaporizing water droplets was instantly heard.

The shovel poked into the pot a few times and practiced turning the pot. Seeing that the bottom of the pot began to gradually turn black, Su Zi turned the pot so that the outside of the pot could be evenly heated.

The stove's blower blew wildly, and the iron pot began to turn black and red visibly to the naked eye.

"It's almost done." Su Zifang picked up a piece of fat with long chopsticks and put it into the pot. The unique burnt aroma of barbecue instantly rose in the pot, and the oil slowly flowed out of the lard and settled on the bottom of the pot.

Then, turn the iron pot so that the oil fully contacts the inner part of the pot, and wipe the chopsticks back and forth along the wall of the pot without stopping.

The whole piece of fat quickly turned into small residue, became golden, shriveled, and smelled of meat, giving him the urge to take a bite.

However, after looking at the sediment of unknown black objects mixed with the bottom of the pot, I gave up on this idea.

Hot oil cannot be poured directly into the sewer. Su Zi carefully poured the fat in the pot into the porcelain basin, rinsed away the remaining residue, and began to repeat the previous action.

After all the three pieces of fat were fried to dregs, the entire iron pot finally became what it should be. The inside of the pot was dark and glowing with oil, and upon closer inspection, there was a blue-black metallic luster that can only be seen after quenching.

After watching carefully for a few minutes and confirming that there was no problem with the pot opening, Su Zifang let out a long breath: "It's done!"

Different from home use, restaurants have higher requirements for pots due to their high frequency of use and handling of many ingredients. Therefore, for a chef, the quality of the pot directly affects the performance of the pot. However, because the process of opening the pot is irreversible, the cost of repeatedly buying pots

It’s not low either. Even in the old South, Su Zifang only had a few hot pot cooking experiences. Unexpectedly, he succeeded all over again this time. “I must post it on Moments to show off!”

It is rare for Su Zifang to have such interest. Although it is also limited by the fact that there has been no good content before, this almost perfect wok is indeed worth showing off. He picked out the most satisfying one among more than fifty photos.

, no matter the gloss, angle or background are impeccable!

"I opened a new iron pot, isn't it great?" Su Zifang typed a sentence quickly, accompanied by a photo of the iron pot,

But when his fingertips moved to the send button, he suddenly began to struggle again, "Is it too deliberate? Pretending is inferior once it is done deliberately. It must be shown inadvertently, well, that's it!"

.

After thinking about it, Su Zifang deleted the sentence just now, picked a few pictures of the shop after cleaning from the album, put together a six-square grid and sent it out.

"We officially moved into No. 7 Xile Street today. Please take care of us!"
Chapter completed!