Food starts with noodles

After leaving the Zhang family, several people breathed a sigh of relief.

Xu Zhuo turned his face and glanced at Zhang Zhengde's room, feeling a premonition.

This may be the last time I see Mrs. Zhang.

Sure enough, around eight o'clock in the evening, a few people were having dinner with a group of Wei Junming's apprentices in Rongcheng Weiwei, when the old man received a call from Zhang Yuejin.

Mrs. Zhang passed away at [-]:[-]pm.

In fact, after eating the noodles, the old man didn't wake up after falling asleep, and didn't leave any words.

"My dad passed away very peacefully, thank you, Brother Xu."

After speaking, Zhang Yuejin hung up the phone.

Although he had a lot to say to the old man, he couldn't take care of it at all right now.

Because he has too many things to do.

Putting down the phone, the old man poured a glass of wine and walked to the window sill.

He raised his hand and sprinkled it into the river outside.

"Uncle Zhang, have a good journey!"

Chapter 483 Lucky Draw!

"The host completes random tasks and obtains a cooking technique. Please click the turntable to draw."

"The host completes random tasks and obtains two famous Shandong dishes. Please click on the turntable to draw."

"The host completes the random task and gets two famous Sichuan dishes. Please click on the turntable to draw."

Lying on the bed in the hotel, Xu Zhuo began to draw rewards for today's mission.

It's surprising that a bowl of fried noodles can get so many rewards.

First draw the skills that Mr. Zhang is good at.

Xu Zhuo looked at the techniques on the turntable, there are steaming, deep-frying, frying, cooking, popping, braising, braising, grilling, boiling, roasting, leaning, frying, simmering, simmering, sugaring...

He took a closer look, and found that these were the techniques of Shandong cuisine.

For example, steaming and grilling are unique cooking techniques of Shandong cuisine.

Mrs. Zhang knows a lot.

Originally, Xu Zhuo felt that rewarding a technique was not enough.

But now it seems that this is not a technique.

This is simply a branch of cuisine.

He shook off the thoughts in his head and prayed in his heart to Mrs. Zhang for protection.

Then I clicked to start, and the pointer turned quickly on the turntable.

In Xu Zhuo's heart, what he wants most is definitely fried and stir-fried. These two techniques are the most commonly used techniques in Lu cuisine, and they are also the most needed in the restaurant at this stage.

Otherwise, frying and burning are also fine, and these two kinds of food are also widely used.

As for grilling and simmering, they are obviously for high-end dishes, and he doesn't really need them.

As a result, the pointer just stopped on Bore.

"Congratulations to the host for obtaining the top-notch Lu cuisine technique—boring."

Stuffing is a very common technique in Shandong cuisine, which is divided into red stew, yellow stew and oil stew.

Such as braised mutton, braised chicken, braised prawns.

Xu Zhuo felt a little disappointed.

But it's nice to have this.

When I go back, I can make braised chicken and sell it.

I don't know if the person who makes braised chicken and rice at the back door of the medical school will come to scold him.

Although Xu Zhuo promised that he would never use the nuclear weapon Zheng Jia first if the other party did not provoke him.

But you have to be careful.

If they gang up to boycott Sifang Pavilion, it will always be a small trouble.

It was only now that Xu Zhuo noticed that the technique he obtained was actually a high-quality technique.

It was nothing short of a surprise.

High-quality skills, the dishes made are also high-quality.

Just one grade lower than the signature grade.

Definitely can cause the students to go crazy again.

After getting excited, Xu Zhuo started to smoke the two Shandong dishes and the two Sichuan dishes.

Smoke Lu cuisine first.

This thing is drawn one by one.

He looked at the optional dishes on the turntable. Braised prawns in oil, dried shrimps before rain, and fried bean curds in oil were all listed.

These are all middle-end dishes in Shandong cuisine.

For Sifangguan, it is no problem to treat it as a housekeeping dish.

Click Start, and the pointer turns quickly.

Xu Zhuo didn't really want to braise prawns in oil, because he had already learned the technique of braised prawns, so it would be a bit repetitive to ask for this dish.

As a result, the system seemed to hear Xu Zhuo's prayer, and the pointer pointed to the oily bean sprouts.

"Congratulations to the host for getting the D-level signature dish - fried bean sprouts."

Xu Zhuo smiled wryly.

The four pretentious dishes of Sifang Restaurant have finally come together.

This dish is definitely comparable to the coir raincoat cucumber, Qianlong cabbage, and Sai crab in the store.

Who would have thought that ordinary mung bean sprouts would have such an elegant name as oily bean sprouts.

At that time, it will definitely trigger a new round of pretense.

After the dishes are in hand, the turntable is automatically refreshed.

All the soups that come out this time are Shandong cuisine.

Crucian carp in milk soup, sea cucumber in milk soup, cattail in milk soup, Taishan Sanmei soup, white fungus in clear soup, dark clouds supporting the moon...

Xu Zhuo looked at it, and felt a little regretful that there was no Sansi shark fin soup and mullet egg soup.

The signature soup is really not so easy to get.

Xu Zhuo has tasted all of these soups, but the worst one is the Taishan Sanmei Soup.

When he was in junior high school, Xu Wenhai secretly asked him to taste the newly made Taishan Sanmei Soup, Xu Zhuo thought it was some exquisite dish.

The result is cabbage tofu soup.

Cabbage box tofu is a specialty of Tai'an, and the local water quality is relatively clear, so there is this very confusing Taishan Sanmei Soup.

As long as you don't smoke this soup.

Xu Zhuo prayed, and then the pointer slid across Mount Tai Sanmei Tang, and stopped on the dark cloud supporting the moon.

"Congratulations to the host for obtaining the D-level signature soup—Wuyun Tuoyue."

Wuyun Tuoyue is a typical Confucian dish.

The so-called dark clouds are seaweed, and the moon is a poached pigeon egg.

First soak the seaweed thoroughly in cold water and put it into the bottom of the soup bowl.

Then use pigeon eggs to make poached eggs and put them in the middle of the soup bowl.

Finally, two spoonfuls of boiled clear chicken broth are poured over, and the dish is completed.

It is very similar to the seaweed and egg drop soup that Yu Peiyong taught before.

However, if this soup is made, it will cost much more than seaweed egg drop soup.

Surely no one would order it.

So this soup looks a bit tasteless now.

It's really useless except to use it as a pretense in the future.

Ugh!

How about a crucian carp in milk soup, just as winter is coming, it's time for a soup in the store.

I really don't understand what the system is thinking.

After clearing up his mood, Xu Zhuo began to choose the two Sichuan dishes for reward.

This time, all the stir-fries appeared.

He didn't look at it seriously, and clicked directly to start.

Finally, the pointer slowly stopped on Kung Pao Chicken.

Kung Pao Chicken is a very interesting dish.

Both Shandong cuisine and Sichuan cuisine regard this dish as a famous product of their own cuisine.

Even Guizhou Cuisine and Jingbang Cuisine list this dish as their housekeeping dish.

Xu Zhuo has eaten the cooking of the old man and Wei Junming, and there is still a certain difference between Shandong cuisine and Sichuan cuisine.

Shandong cuisine is generally flavored with bean paste, instead of pepper.The entrance is slightly spicy, and the aftertaste is sweet and sour.

Sichuan cuisine is the opposite. Instead of using the soul bean paste of Sichuan cuisine, dried peppercorns and dried chili segments are used to make a spicy paste, and finally the sauce is used to make a lychee flavor.

The entrance is sweet and sour, but the aftertaste is spicy and delicious.

In addition, Shandong cuisine is generally fried with peanut oil.

Sichuan cuisine uses a combination of rapeseed oil and lard.

Xu Zhuo thought about it seriously, and it was probably because Mr. Zhang was the master of Shandong cuisine that he could choose this dish.

This dish is not only a famous Shandong cuisine, but also a representative of Sichuan cuisine.

It is very similar to Mr. Zhang's change from a Lu cuisine master to a Sichuan cuisine master.

At that time, he cared for Wei Junming very much.

Perhaps he also saw Wei Junming's background in Shandong cuisine, so he helped.

After getting Kung Pao Chicken, Xu Zhuo began to choose the last Sichuan dish.

The alternative dishes given this time are very interesting.

"Sweet and sour pork ribs, sliced ​​hibiscus chicken, tofu in white oil, braised pork ribs in brown sauce, fish-flavored shredded pork, Xiba tofu, fish-flavored eggplant, Dongpo elbow, dry-stir-fried sliced ​​eel..."

Well, none of them are spicy dishes.

It seems that Mr. Zhang is also a stubborn person.

Even in Rongcheng, he refuses to cook spicy dishes.

Gee...

Xu Zhuo nodded.

The pointer turned quickly.

These dishes are in urgent need in the store now.

I really want to have it all!