I opened Another World Restaurant in Yuanshen, and Ningbo Cried.

Formerly known as the Stove Demon God's rice crust, his sense of smell is already very good.

From Su Mufeng's body, it smelled the smell of delicious food, which was a smell that only belonged to the chef.

Speaking of which, when Guoba woke up in the cave, it was also because he smelled the bacon buns that Xiangling put on the altar.

The crispy rice, awakened by the aroma of bacon and steamed bread, crazily ate his own tribute on the altar.

Afterwards, he followed Xiangling's ass all the time, eating delicious food and drinking spicy food, living a happy life every day.

"Hello, my name is Xiangling, this is my father, Master Mao."

The girl in front of her had mid-length hair, with a touch of classicism, but her deep pupils carried a passion similar to her own temperament.

However, Xiangling has the same style of eight-character braid as Tianyi and a similarly small face shape. Coupled with the problem of hair color, it makes people feel that no matter how little she wears, she will not feel awkward.

There is another reason, maybe Xiangling is too kind to the players. ． ． ． ． ．Just like her childhood friend, no matter how little her clothes are, she can't get dirty.

Here the author also found a picture:

"Since you said so, let's go to Xinyuexuan with you tomorrow to find out!"

Seeing Guoba nod his head, Xiangling also decided to believe that Su Mufeng is a good person, so he agreed to go to Xinyuexuan with him tomorrow.

"Then tomorrow at noon. Before that, you can come to my restaurant to taste it first and give me some advice."

Su Mufeng still didn't forget his original intention, took out a single free ticket from his pocket, handed it to Xiangling and said.

The reason for the single-person free coupon is that last time Amber took the free coupon and invited Ying and Paimeng to have a big meal at his restaurant.

It doesn't matter if they don't eat, Su Mufeng didn't realize the seriousness of the matter until they finished eating.

Amber and Ying were pretty normal, each of them only ate two or three servings of braised beef, but when they arrived at Paimon's place, it became outrageous.

While Noelle was clearing the table, Su Mufeng sorted it out. Paimon alone ate six servings of braised beef, one serving of stewed pork rice, two cans of lemonade, and five servings of toasted bread.

As a result, all the beef that day was used up, so Kaiya who came later had to eat fried chicken instead.

From then on, Su Mufeng decided to change the free ticket to a single free ticket, and he could only let the person who got the free ticket get free, otherwise he would be at a great loss.

"Okay! So how do I get there?"

"It's simple, you should know Xingqiu, right?"

Su Mufeng thought of the handsome Second Young Master.

"Of course I know him. He also often comes to our Wanmin Hall for dinner, but recently he only comes every two days, as if something happened."

"Haha, to be honest, he came to my restaurant for dinner one of the two days, you can come with him tomorrow."

"Ah! So that's the case. It seems that your craftsmanship must be very good. Otherwise, with Xingqiu's appetite, the skills of ordinary chefs would not be able to satisfy him at all."

Xiangling's eyes widened, and she initially believed in her heart that the young man in front of her was also an excellent cook.

However, for the specific strength, Xiangling decided to go there to try it out tomorrow.

After all, if you want to go to Xinyuexuan to kick the restaurant, you can't do it just by your own craftsmanship, because it is said that Xinyuexuan has recruited a foreign chef, and it seems that the boss of Xinyuexuan paid a lot of money to hire it from Sumeru.

The boom in Xinyuexuan's business is also inseparable from that Sumerai chef, but relying on one's own skills may not necessarily be able to defeat that Sumerai chef.

That's why Xiangling has been procrastinating until now, and hasn't gone to Xinyuexuan to kick the gym.

"By the way, this is a new dish I made, the silk-drawn golden noodles. Since you are a chef, please help me try it."

Xiangling suddenly thought of something, and when Su Mufeng was about to turn around and leave, a plate of golden noodles came from behind him.

Su Mufeng didn't refuse Shi Shi? He sent 'Yu/Xiao' said. Group: 9>8; 0: 2? 0, 5: 8/. 5*6, absolutely, but brought chopsticks, picked up a noodle, and took a small bite.

The juice was slightly greasy in the mouth, after chewing it a few times, Su Mufeng swallowed it, put down his chopsticks and stopped tasting with a blank expression.

"This noodle is so sweet that you lose your teeth."

"This is obviously because there is too much sugar, and the sugar in the sauce has not melted, so the taste is slightly astringent, but the formula is still good."

Su Mufeng exhaled lightly, and said calmly, while Xiang Ling and Master Mao were stunned, he uttered a lot of words, and immediately revealed the shortcomings of this silk-drawn golden noodle.

When Xiangling heard this, she immediately brought a pair of chopsticks and tasted it herself.

"Well...there was no such problem when it was just out of the pan, but after the dish cooled down, the shortcomings were exposed."

"Boss Su, you are indeed a formidable cook, and you were able to find out the shortcomings of this dish in such a short period of time!"

If it was just a preliminary belief that Su Mufeng was an excellent chef, then Xiangling firmly believed in it now.

The young man in front of him is not only an excellent cook, but his cooking skills are far superior to his own.

"Then I'll leave it to you tomorrow!"

Seeing that such a powerful chef is willing to help him to kick the restaurant, Xiangling immediately beams with joy.

It seems that Wanmintang's business has been saved!

Su Mufeng nodded, and there was a sudden silence among the group of people, so Su Mufeng left Wanmin Hall, walked to an empty corner, summoned the system's portal, and returned to the restaurant in another world.

ps: Seeing all the friends here, I will give a five-star praise, and then add a few comments casually. If the book shortage is possible, I will also push it, otherwise this book will not be given, and the author will find it difficult to stick to it. There are not even a few qaqs for free gifts. (crazy hint)

Chapter 62 Seafood Fried Buns

Back at the Different World Restaurant, Su Mufeng opened the system panel.

"Ding! Congratulations to the host, you have researched and unlocked a new recipe -- steamed tofu with clear heart, the system has passed the quality inspection, and you can sell it to guests, and the host can set the price yourself."

After opening the system panel, Su Mufeng received the notification sound from the system. (It is definitely not that the author forgot to write it earlier.)

The system only reported the news that Qingxin Steamed Tofu is available for sale at this time, and the efficiency is really low, but forget it, anyway, this is just a dish studied by Gan Yu alone.

After all, the bitterness contained in Qingxin is unbearable to ordinary people, and it seems that only immortals are willing to eat Qingxin.

"Then price it at [-] moras. Anyway, the raw materials are easy to find, and at most it will only cost some knife work."

After setting the price of Qingxin Steamed Tofu, Su Mufeng suddenly remembered the upgrade rewards issued by the system before.

"By the way, the system also rewarded the practice of Longli Fish Soup and Seafood Fried Buns. Anyway, there is still some time, why not start practicing now."

Thinking of this, Su Mufeng turned on the light in the kitchen, ready to start cooking practice.

Let's start with the simple seafood fried buns. Seafood fried buns should be regarded as a kind of snack, Su Mufeng thought to himself.

"Seafood fried buns, also known as seafood buns, are the special snacks of Blue Star Huaxia."

"It is a special snack composed of rice milk, shredded radish, fresh fish, shrimp, green onion, minced meat and other ingredients, fried by special means.

On Blue Star, Su Mufeng had never cooked this seafood fried bun, so he was also very interested in this new dish.

And this is the only snack at present. The advantage of snacks is that they are easy to pack. In this way, when every customer leaves in the future, I can recommend him to bring a few fried seafood buns and eat them while walking.

Another little way to earn Mora, wow quack, I'm so smart!

Su Mufeng thought of this, and immediately rolled up his sleeves, ready to start making seafood fried buns.

The ingredients system for seafood fried buns were all prepared for Su Mufeng in advance, and they were stored in a separate freezer.

This freezer is different from the freezer on the Blue Star. The ingredients are stored in it, which can greatly increase the storage time and ensure the freshness of the ingredients.

At the same time, the moment it is taken out, the ingredients will return to the same temperature as usual, saving the time for thawing.

Su Mufeng took out a juicy white radish from it. This white radish was much better quality than the white radish Su Mufeng used to practice chopping vegetables.

Just holding it in your hand, you can feel the rich aura and fresh juice on the white radish.

Cutting radishes was no problem for Su Mufeng. With the blessing of Xifeng knife technique, this juicy white radish was shredded in just a few seconds.

The effect of the West Wind knife technique will allow Su Mufeng to increase his experience in cutting vegetables in the process of cutting vegetables, so that his knife technique will become sharper. It can be said to be a very terrifying knife technique, which is equivalent to Jiuyang Zhen through.

Put the chopped white radish aside, take a small piece of pork, chop it into minced meat and put it in a small bowl, chop the green onion for later use, then chop the sea shrimp and fish that have been processed by the system, put Set aside.

Then use soaked onion and ginger water, cut a green onion into strips, and slice a piece of ginger. At this time, pour out the soaked pork, shrimp, and fish;

After draining the water, change the knife, press flat with the knife to crush, and then slightly change the knife to cut the shrimp into smaller pieces, but don't be too broken, otherwise it will lose its elasticity.

Finally, shiitake mushrooms are sliced ​​and then diced. After all are cut and put together, add 2 eggs, 1 spoon of salt, 1/1 spoon of sugar, 1 spoon of cooking wine, [-] spoon of light soy sauce, a little pepper, and [-] spoon of edible oil, stir well.

Put on gloves and stir in one direction, and then add 100 grams of tapioca starch, so that the seafood fried buns made in this way will taste more q-bouncy.

The shrimp and fish are not ordinary. According to the system, the shrimp and fish are the best shrimp and fish from the Noye Sea in the south of Zhidong Kingdom. They are rich in nutrients and are extremely delicious ingredients.

Legend has it that the production of these sea shrimps and sea fish is very limited, less than one ton per year, and they are dedicated tributes to the Queen of the Winter Kingdom.

Even the eleven executives of the Fools of the Winter Kingdom need the gift of the Queen of the Winter Kingdom if they want to taste this kind of sea shrimp.

Of course, the Queen of the Winter Kingdom is also very generous, and often rewards these tributes to the executive officers and members of the Fools who have merit.

After preparing all the ingredients, Su Mufeng started to prepare the rice milk. This rice milk is very particular, it should not be too thin or too thick.

Seafood fried buns fried with too thin rice milk are easy to fall apart, while seafood fried buns fried with too thick rice milk will become too hard and affect the taste.

The rice used in the rice milk provided by the system is naturally also the rice provided by the system. It is full of aura pearl rice from the ancient civilization of Longguo. Pearl rice is ripe once a year and is rich in minerals.

Each grain is very full and round like a pearl, rich in aura.

After all the ingredients were prepared, Su Mufeng prepared an oil pan, poured half of the top-quality lard into the pan, heated it up, and waited for the temperature of the oil to rise.

The spatula used by Su Mufeng to fry the fried seafood buns is a bit special. It is not semi-circular like ordinary spatulas, but rather flat, which makes it easier to maintain the shape of the fried seafood buns.

Su Mufeng first spread a layer of white rice milk on a flat spatula, and then spread chopped green onion and shredded white radish on the rice milk to let it slightly shape.

Pour in the stirred fish paste, spread evenly on the surface with a spoon, and finally put a plump sea prawn on the top, and then immediately spread a layer of rice milk to completely wrap all the ingredients to form a hemisphere.

The oil temperature in the pan is just right when it is just hot to the touch, and the seafood fried buns spread on the spatula are put into the oil pan.

All of a sudden, the oil splashed in the oil pan, and light yellow foam appeared, and centered on the place where the seafood fried bun was placed, it kept rolling towards the surroundings.

Because when frying, the seafood fried buns cannot be turned over, otherwise the outer skin will be easily broken, causing the ingredients to leak, and the seafood fried buns will fail.

Therefore, when frying, it is the most test of the chef's grasp of time and heat. Too burnt or too tender will affect the taste of the finished product.

When the rice milk covering the skin gradually turned a beautiful golden yellow, Su Mufeng took the fried seafood buns out of the pot, put them on the wire funnel that had been prepared aside, and filtered the oil on them.

When all the oil juice on the seafood fried bun is filtered, a perfect seafood fried bun is completed.

From the surface, it looks a bit like an ordinary pan-fried bun, but unlike the pan-fried bun, the skin of the pan-fried seafood bun is made of rice milk, making it more crispy.

Chapter 63 Fragrant Longli Fish Soup

The golden skin wraps the ingredients inside, because Su Mufeng doesn't use a lot of rice milk, so the texture of the sea prawns contained in it can be clearly seen from the surface.