Chapter 1072 Red Song

After Ke Baijia left, Dongsheng touched his stomach and spread it on the mattress with satisfaction.

Wen Shengchen has improved a lot after he has recuperated. Ke Baijia sometimes sends some soup to him to replenish him. Now he has the strength to make fun of people. "Can you still taste the difference with your tongue?"

No, although Ke Baijia's apprentice is well-made and delivers things every now and then, most of the time, Dongsheng, like him, eats big pot rice in the cafeteria, and can he be so tricky?

Dong Sheng laughed, "You are not allowed to complain. In fact, what I said is just what my master told me. Anyone who has achieved some success in cooking, is not particularly nitpicking and has insufficient experience, will make such mistakes. My master also came over when he was young, and I also came over like this. No matter how talented Jia Jia is, she guessed that she can't escape this rule. You didn't look at the girl's expression, and you were confused by me at once. Cough cough, I guessed it."

When he said this, he suddenly sat up and looked outside. He saw that there was indeed no movement, so he stopped again.

Wen Shengchen shook his head, feeling absurd and reasonable.

In fact, Dongsheng is also checking for her shortcomings and filling in the gaps. I believe that if you continue to learn slowly, Ke Baijia will always grasp these details that need attention.

The chef can cook, but if you want to cook delicious dishes and want to stand in a more comfortable position, the worst is a carefulness, a newness, and the attitude of striving for excellence after countless exercises.

His teachers have said that a good chef spends seven years of kung fu learning skills.

Jia Jia is already relaxed like this.

My stomach was full, and I drank another pot of broth to reconcile the cabbage. Dongsheng felt so comfortable that he closed his eyes and then fell asleep after a few minutes.

The sweet smell seemed to appear in my dreams.

Ke Baijia made the chicken sauce tofu and hibiscus slices that he wanted to make again.

However, she did not find the source of the appropriate ingredients, so she did not act rashly and continuously deliver dishes to her master.

Even though the master might not harm her, she still held back and waited for the next opportunity to buy ingredients.

On the 22nd, Ke Baijia set out. She had to deliver ingredients to the restaurant once a month, but she didn't forget this.

I didn't get much ingredients when I went to the Taoist temple, but she wouldn't go back to the town empty-handed. She made some eggs, two killed chickens and a duck on the way, and took them to the town for her uncle.

When the manager found out, he wanted to leave some eggs, but he didn't ask for chickens or ducks.

With free time, Ke Baijia feels much more comfortable and comfortable in her yard.

After closing the door and flashing into the space, she began to cook Sucai dishes.

The Su cuisine among the eight major cuisines is developed by local dishes such as Yangzhou, Suzhou, and Nanjing in Jiangsu. The cooking skills are mainly stewing, braising, simmering, paying attention to mixing the sauce, maintaining the original sauce, boiling dried shredded chicken soup, stewing crab noodles, lion heads, crystal food hoofs, duck-wrapped fish, etc., which are all particularly representative dishes.

The recipe given by the master included dishes for palace banquets, but she was not prepared and only took a dish from the book bar for cooking.

That is, Hongqushes duck.

First, remove the smelly areas of the duck. You must clean the duck. Check whether the neck is clean. If it is clean, you must remove the esophageal trachea.

Fry the salt with cloves, change the color of the salt, turn off the heat, rub the fried salted duck on the surface, pour rice wine, and marinate for four hours.

You can make soup at this time.

(End of this chapter)
Chapter completed!