delicious master

Chapter 59 Su Cuisine
Noon passed, and none of the fifty coir raincoat cucumbers remained, which received unanimous praise.

The deliciousness of the cold coir raincoat and cucumber quickly spread from the crowd, and some people even rushed here in the afternoon just to try Dongju's new dish.

There is no way, Tang Xiaokang spent the afternoon practicing in coir raincoats and cucumbers.

As the evening approached, all the diners had basically left one after another. Hong Tao also finished his dinner and left happily after having another meal of cold coir raincoat and cucumber.

After school, Xiao Yu and Liu Xi came to Dongju, and not long after, her father Xiao Wenshuo also rushed over.

As usual, the father and daughter ate Dongju's roasted pig's trotters, but today Tang Xiaokang specially left them a serving of cold coir raincoat cucumbers.

After everyone's feedback, and after Tang Xiaokang tasted it himself, he found that the coir raincoat cucumber can really improve the taste of roasted pig's trotters to a great extent after being mixed with cold salad.

Vegetables relieve greasy, not to mention very appetizing cold vegetables.

Therefore, the hot and sour taste of the cold coir raincoat cucumber not only did not affect the taste of the roasted pig's trotters, but also made everyone who tasted it full of praise.

As a new pig's trotter lover Xiao Yu Liu Xi, and her father, Xiao Wenshuo, a veteran pig's trotter fan, Tang Xiaokang naturally left some for the father and daughter.

Sure enough, the other party gave unanimous praise after tasting the cold coir raincoat and cucumber, so they ordered a third roasted pig's trotter today.

Obviously, after being stimulated by the cold coir raincoat and cucumber, the appetite has been whetted, and two servings are not enough for two people to grab.

Time passed quietly like this, and tomorrow is the weekend, which is a day of rest for many people, but Tang Xiaokang began to think about his training plan for knife skills tomorrow.

Today, by accident, I didn’t expect the cold cucumber to be so successful and attracted everyone’s welcome. In the end, Tang Xiaokang decided to add this cold dish to Dongju’s menu.

However, like roasted trotters, it is definitely not eligible to have its own separate price list.

Secret coir raincoat cucumber, 20 yuan a piece.

If it is just a cold cucumber, it is definitely not worth the price, but Tang Xiaokang is different. He is a cucumber in a coir raincoat. It is no exaggeration to say that even in restaurants with lower grades, their chefs have no taste. The method reaches the point of making coir raincoat cucumbers, not to mention high-level coir raincoat cucumbers like Tang Xiaokang.

Secondly, it is the spicy oil. The source of the coir raincoat cucumber's high heat is actually the bowl of spicy oil that I made myself.

The successful chili oil makes this cold salad extremely perfect, and can even be combined with many recipes.

These two things are the high value of the coir raincoat cucumber.

Holding the winter melon back to the second floor, today's knife training has changed Tang Xiaokang's blank progress bar, which has reached an astonishing 0.03.

Well, according to this momentum, it only takes 32 days for him to take the real first step, making the progress bar reach one percent.

Calculated according to this progress, in fact, it will not take long. It only needs to cut about [-] coir raincoat cucumbers every day, and it will take about eight or nine years to complete this task. It is not a big deal... …

After all, when Tang Xiaokang first saw the progress bar, he even thought about whether he could complete this task before he died. Now, comparing it, it is obviously much easier.

"I'm still young, isn't it just ten years, I'm still alive!"

Comforting himself with such thoughts, Tang Xiaokang and Donggua slowly fell asleep.

In the early morning of the next day, Tang Xiaokang woke up to the constant crowing of cocks.

He scratched his hair in annoyance. Obviously, the crowing of the reed chickens underground had seriously affected Tang Xiaokang's sleep.

Get up, get dressed, go downstairs.

Looking at the reed chickens walking around in the yard, Tang Xiaokang felt like stewing them all.

Thinking about Tang Xiaokang, he took out his phone.

"Wenli Reed Chicken Nine Ways to Eat, Wait Online, Urgent!!"

Looking at the post sent out, Tang Xiaokang just refreshed it, but there was no normal reply, but there were a lot of requests to buy chickens, and someone bought one for 400 yuan?
Looking at the person who specially privately messaged him, Tang Xiaokang couldn't help but see four red paper tickets in his mind, and then looked at the Wenli reed chicken in front of him.

The black and white feathers on their bodies seemed to have turned bright red.

For the sake of Taizu, I will spare your dog's life today, oh no, chicken life!

With a cold snort, Tang Xiaokang returned to the second floor aggressively with his mobile phone in hand, ignoring the crowing of the reed chickens below. This is not the crowing of chickens, but it is obviously the crowing of banknotes.

But after waking up, Tang Xiaokang didn't intend to go back to sleep. Instead, Tang Xiaokang returned to the second floor aggressively with his mobile phone, and ignored the crowing of the reed chickens below. Obviously it is the tweet of banknotes.Even though it's not good, just get up.

After washing up, Tang Xiaokang went to the vegetable market earlier.

Get there early to catch fresh silken tofu just out of the oven.

Tofu soup is a unique delicacy, especially when facing knife training, the first thing Tang Xiaokang thought of was tofu.

If coir raincoat cucumber is the introductory training for every chef's knife skills, then tofu is definitely the basis for practicing knife skills for Huaiyang cuisine chefs.

There is no chef of Huaiyang cuisine who does not know how to cook tofu and has no basic knowledge of knife skills.

On the way back, Tang Xiaokang couldn’t help but think of tofu soup. There happened to be a famous Huaiyang dish, which was also made with tofu as the main ingredient. Tang Xiaokang used to think that he loved tofu soup, and he had learned it from the old man for a long time. For a while, I didn't dare to try it because of my poor cooking skills.

But now...

Thinking of this, Tang Xiaokang salivated again.

Huaiyang Cuisine belongs to the Jiangsu Cuisine, a category of Subang Cuisine, a branch of the eight traditional cuisines.

Therefore, the taste of Huaiyang cuisine is light, but the taste is not light, but the original flavor is more prominent, and there is a pursuit of excellence in appearance.

The tofu in the vegetable market is very fresh. It belongs to an old woman's family. The family's ancestral home is Huizhou, and her son and daughter-in-law took her to live in Ningcheng. Perhaps the old man is too busy and can't take time off, so he started to copy his old profession of making tofu.

In Huizhou, brine tofu is used, also known as pulp water.

The old lady has a lot of experience, and the ingredients of the brine are just right, making the whole tofu firm and tender.

Although it is Noh Tofu, it does not have the slightest sense of fragility, as long as it is careful enough, it will definitely be able to maintain its integrity.

I bought four pieces of tofu and went home. Feeling the tenderness of the tofu, Tang Xiaokang couldn't help but get excited. There are many Subang dishes and Ningcheng dishes in the Tang family's menu.

However, the style of Su cuisine is mostly light, and it is a great test of cooking skills to make the perfect taste. Tang Xiaokang never dared to try it. Today, it is also the first time for him to cook Su cuisine.

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It's too late today, I got up in the morning to make up another chapter that is still owed, the recommendation ticket seems to have reached [-], the second addition will be made up on the weekend, and I will make up these two chapters for everyone tomorrow morning, I'm going to take a rest, get up and continue fighting!

(End of this chapter)