The farm cook is very prosperous

Chapter 52 The First Purse (2)
"But... really." He turned his head to look at Chen Feng, wanting Chen Feng to give him an affirmative answer.

Chen Feng also bent down and touched Huzi's head to comfort him: "Well, from now on, your sister will teach you how to practice the basic skills. You mustn't be lazy. The master will test you when he comes back. If you fail, the master will not continue to teach you. your."

"Well, don't worry, master, this apprentice will definitely learn it quietly."

"Okay, today's practice time is about the same, and the master is about to leave the city, remember what you said today."

Chen Feng left without a sound, only saying goodbye to Chun Niang and Hu Zi, the others only found out after the fact, no one knew the reason.Although Chen Feng didn't tell Chunniang who lost and who won that night, Chunniang guessed the answer, this may be the reason why Chen Feng was eager to retreat.

After Chen Feng left, Xiaohuan also fell into a daze for two days. It seemed that girlish feelings were always poetic, and spring always seemed to come earlier in this ancient times.

The sika deer has also set up camp in the backyard of Chun Niang's house, and the sadness of the child followed the disappointment of the girl, and after Bambi's arrival, it gradually faded away a lot.

Aunt Li’s burn was just as she said, it’s not a big problem, Chunniang started to wash the wound in the pool water in the space for a while, although the effect was not obvious, but after washing for five or six days, it was indeed a little bit During the period, Song Yicheng didn't know where he learned about Aunt Li's injury, and sent a lot of supplements and good ointment for treating the burns. In order to conceal the truth, Chunniang could only infer that the ointment had a great effect , but let Song Yicheng pick up a big deal.

Aunt Li is undoubtedly full of curiosity and affection for the third son of Song, who has never been masked, and she asks Chunniang to prepare a lot of gifts in return.

After Aunt Li's injuries were fully recovered, the renovation schedule of Dingxiang Building was also brought up.Shopkeeper Xu's younger brother, Meng Fei, was officially appointed as the big shopkeeper of Dingxianglou and also the accountant of the pickle shop and fast food restaurant.

Renovation is a big project in modern times, and it was the same in ancient times. After N times of revisions, a set of blueprints finally took shape. Fortunately, she had learned sketching for several years before, otherwise she really couldn't handle it.Many craftsmen were a little confused when they saw my design, and I can't blame them. I used many modern elements in it.

Shopkeeper Meng has to say that he is a very capable person. Although he has never seen many things and designs, as long as he explains them in detail, he can immediately understand their meaning and arrange them properly. Song Yicheng's ability to know people is very admirable.

The buddies and cooks of Dingxianglou would stay if they wanted to, and Chunniang who didn't want to stay didn't force her.Most of the guys in the store have a signed employment relationship with the previous store owners. Now that the boss has changed, the wages are not bad, and even a little higher, so I don’t like it.

Chunniang asked shopkeeper Meng to re-sign the labor contracts with these guys, but the chefs in Dingxianglou were not so easy to talk to. Many chefs were a little worried about the new boss, and many of them packed up and left.Only a pair of young brother cooks took the initiative to find Chunniang.

"I heard that you are the new proprietress of Dingxianglou. We know that your cooking skills are very good, and we want to challenge you." Fang Wen cut to the point, with a somewhat aggressive tone.

Chunniang brewed a pot of Yuqian Longjing and was sitting on a chair in the lobby with Erlang's legs crossed. Shopkeeper Meng had just reported to her the progress of the past few days.

I just saw the Fang brothers coming over, glanced at them without saying anything, continued to use the tea cover to lightly skim the tea leaves on the tea bowl, took a sip slowly, with a long aftertaste, then slowly raised my eyes and glanced at the tea. The two brothers on the opposite side are very similar in appearance. The eldest is Fang Wen and the second is Fang Wu. They are twin brothers. They are not very old. They are about 20 years old. They look like typical chefs, with a big head and a thick neck. , should be regarded as a mid-to-high-level chef in Dingxianglou, mainly responsible for the red case work in the restaurant: "Oh, who told you?"

"We've been to your fast food restaurant in West City, and it's not bad. Although they are all home-cooked dishes, we can see that your craftsmanship should be more than that." Fang Wen continued.

"Oh, what kind of comparison do you want?" It seems that these two came prepared.

Fang Wen didn't take it seriously, and announced in front of everyone: "We will only use tofu as a raw material for an hour to make a dish, and let the guys in Dingxianglou make a judgment. If we lose, I will be willing to worship you , let you do what you want, if we win, you will hire us as the chef, how about it?"

Chun Niang took another sip, and looked away. The two brothers were very angry, and their attitude was a bit arrogant. It wasn't because they had been suppressed for too long in the Dingxiang Tower, they should really have two brushes. Nor is it a good strategy.Unhurriedly said one word: "...Okay,"

The Fang brothers have a long history of devotion to cooking. They are typical foodies. They have been trained since they were 12 years old. In order to taste the delicacies from all over the world, they left their hometowns and traveled far and wide. In the past ten years, they have traveled almost half of the country. In the Song Dynasty, they searched for their careers while working part-time. They generally stayed in one city for no more than half a year.They will leave as long as they collect all their money, and their next stop has been decided to be the capital.

It was only two months ago that they heard that there was a fast food restaurant in West Market that not only tastes good, but also sells it in a novel way. They are very curious about novel things, and the two of them personally went to try it a few times.

After the Dingxiang Tower was taken down, they originally wanted to take this opportunity to prepare to go north ahead of schedule.But when they heard that it was the lady from the fast food restaurant who was the boss, they were so excited that they couldn't express it. The two of them spent a whole night together and finally made this decision.

This time I heard that tofu seems simple to make, but it is actually not easy. Tofu is rich in nutrition and is a dish that people often cook. There is a famous saying: "Chewing iron pills takes no effort, but eating tofu requires effort." It can be seen , a good tofu feast, not only must maintain its shape during the cooking process, but also remove the beany smell while tasty, and it is the best dish that can accurately test the chef's knife skills.

Pocket tofu.

First, peel the tofu and cut it into 6 cm long and 2 cm square strips; cut the spring bamboo shoots into domino slices, and wash the cabbage heart.Set up two stoves on the stove, place two frying pans on them separately, put 500 grams of boiling water in one of them, add edible alkali to keep it slightly boiled.Put the cooked vegetable oil in another pot and heat it to [-]% heat, add the tofu strips in batches, fry until golden brown, remove, put into the pot of alkaline water, soak about a cup of tea, remove and put in clean water to remove the alkali, and then Put it into the alkaline water pot for the second time to brew about a cup of tea, then rinse it with clean water.Then put the deep-fried and soaked tofu in boiling water again, and blanch it twice with bone broth.Finally, put the bone broth into a pot and boil, add winter bamboo shoots, pepper, cooking wine, and salt, add tofu strips, choy sum, and monosodium glutamate, and serve in a soup bowl.

(End of this chapter)