Si Zhe squeezed in between Nan Song and Fu Yu, and stood beside Nan Song, waiting for her instructions.
Fu Yu turned around slightly and looked at his boss Zhe's butt: "..."
Where did this naughty kid come from?
Why are you so ignorant?
Nan Song picked up a chopstick and chewed the dried shredded silk with a light expression.
Si Zhe couldn't help but feel a little nervous and asked in a low voice: "How is it?"
Nan Song didn't say yes or no, he just picked up the water glass, took a sip, and asked him, "The heat this time is better than the last time, why?"
It seems like he is asking, but actually he is taking a test.
Si Zhe said: "I think the salt was put out too early last time."
Nan Song asked again: "Why don't you rush to add salt this time?"
"Because there is ham in the dish, and dried shrimps and ham soup are added, I added salt early, which makes it easy to get salty. And I thought the soup looked a bit silly without color, so I added a little dark soy sauce."
As soon as Si Zhe finished speaking, Fu Yu couldn't help but said: "That's right, I said the soup looks so thick. As soon as you add dark soy sauce, it turns into a yellow color, which is called yellow in cooking.
Yellow roast."
After he finished showing off, he leaned back and asked for Nan Song's opinion like a kindergarten kid asking for praise.
"Songsong, am I right?"
This guy is so annoying.
Si Zhe moved his feet calmly and blocked Fu Yu firmly.
Fu Yu: "..."
Did this guy do it on purpose?
Nan Song ignored Fu Yu, picked up his chopsticks, took a taste, swallowed and then said to Si Zhe: "The earlier the salt is put in, the easier it is for the dried silk to not be cooked. This time it is just right, there is improvement."
Si Zhe smiled brightly, "It's all my sister who taught me well."
Nan Song smiled and then said with a straight face, "Don't be impatient, are these shrimps boiled in water?"
Si Zhe's heart tightened, "Yes, yes."
"Remember, when it comes to boiled shrimps, don't touch them. They'll fall off as soon as they are stirred."
When Nan Song lectured, he was still very dignified. Even Ding Mingyang, a state banquet master-level chef, was afraid, let alone the fledgling Si Zhe, so he responded "Yes."
Then he added, "I remember, sister."
Good kids always get hurt.
Nan Song reminded him again, "When boiling the dried silk, you must pay attention to the process of blanching the dried silk. After blanching it twice, be sure not to use water to dry it. The moment it is dry, it will stick to each other.
Together."
She picked up the dried silk with her chopsticks and taught him carefully, "Look at this dried silk, what is meant by 'fish cannot live without water, and water cannot live without fish'. No matter it is blanched or blanched, it has never left the water."
Si Zhe nodded as if pounding garlic.
"The reason why Huaiyang cuisine is difficult to cook is that when you drink the soup, it feels a bit strong, but when you eat this dish, you feel it is quite suitable and has flavor. So you have to be brave enough to add salt and cut out the ingredients."
Nan Song passed the dish over for everyone to taste together, and told Si Zhe: "I will come over tomorrow night, and you can make this dish again for me to eat."
Si Zhe responded without hesitation, "Okay."
Everyone at the table was stunned. How could a mere dish have so much attention to detail?
They felt that the previous dish was delicious enough, it was simply a delicacy on earth, so what else could they find fault with?
However, when they mentioned the chopsticks and tasted the boiled dried shredded dish for the second time, they felt that it seemed to be more delicious than the previous one, but they couldn't tell what was better.