Compared with previous banquets, the preparation process for the Shaotail Banquet can be considered extremely complicated.

In order to avoid an increase in the number of judges or other unpredictable surprises, Kong Yan specifically requested a banquet with sixteen courses.

This is also the amount of insurance decided upon by several people after discussion.

"You need to prepare two portions of soup, and the rest can basically be done as in a traditional banquet."

Looking at the confused expressions of others, Kong Yan explained: "Because the span of the sixteen-course banquet is relatively long, diners need a soup dish in the middle to relieve their tiredness and at the same time ease the rhythm of eating consecutive dishes."

"When necessary, another cold dish will be served to re-arouse the taste buds of the diners, so that they can better prepare for the subsequent banquet."

Everyone understood instantly and the arrangement of the dishes was relatively clear.

After discussion, we unanimously decided to serve four cold dishes and eight hot dishes, one staple dish, one dessert, and two soups. A balance of various dishes can ensure the quality of the food.

However, due to the large number of dishes, Kong Yan cannot only cook one dish as before, but must ensure two dishes. Mu Fei and Zhang Zidan each have three dishes, while Su Zifang and Zhao Xiaoman have to ensure four dishes each.

.

Any problem in any place may affect the final presentation of the entire banquet.

After Kong Yan arranged the dish specifications, he looked at the recipes distributed before.

"Let's choose the dishes first. You should have thought about what you are good at and what you want to cook before, right? Now check it out and see if it is enough."

Everyone unanimously turned their attention to Mu Fei.

Mu Fei:......

"I'm just not good at shrimp cooking, okay? And this is a thing of the past! This time I must let you see the true strength of my fastest knife in the Southwest!"

Mu Fei didn't draft this sentence when he said it, and he looked particularly confident.

Su Zifang and others perked up after hearing this and began to look forward to the scene of Mu Fei slapping him in the face when they practiced dishes together later.

If you don't say anything while eating, you don't have to believe anything else you say.

But as an adherent of the Law of Cause and Effect, a comprehender of the Law of True Fragrance, and an excellent model for FLAG, Mu Fei would be slapped in the face if he spoke out.

The four of them looked at each other silently.

Su Zifang held out two fingers, Kong Yan held out three, and Yang Qiong and Zhang Zidan both held out one.

Su Zifang made another gesture of cutting vegetables, raised his hand and turned it over twice. The three of them thought about it and nodded in agreement.

This is the number of Mu Fei's dishes they guessed would turn over, and the bet was a kitchen knife.

Mu Fei was still immersed in the joy of being able to successfully make a tail-burning feast. He didn't notice the actions of a few people at all, and he didn't know that he had become the target of others' bets.

When he turned around, the other four people had already chosen their dishes.

Su Zifang chose Bailongzhi, Changsheng porridge, Tangyuxiu pills, and Xijiang ingredients.

Zhao Xiaoman chose milk-stuffed fish, phoenix fetus, five-life dish, and Yunmeng meat with entangled flowers.

What Zhang Zidan reported was Baoxianggan, raw wontons, golden millet and flat hammer.

Kong Yan chose gold and silver pieces and the Eight Immortals Plate.

Mu Fei looked around and handed over the dishes he chose, chicken with green onion and vinegar, spring chopsticks, and soft beef intestines.

Sixteen dishes, just right!

Yang Qiong followed the five people and almost spit out blood after seeing the list of dishes they chose.

"Are you serious?"

"Jingling's business card is to choose a banquet of Shaanxi cuisine, but now there is not even one ingredient close to Jingling... Are you trying to kill yourself!"

Su Zifang:......

This situation does seem a bit unexpected.

"Why didn't you choose?"

Kong Yan scratched his head: "As a Shandong cuisine chef, I thought you would all choose it, but of course I won't."

"The main reason is that I didn't have a choice after looking at it...except for pasta, even the remaining northern cuisines don't reflect the characteristics of Jingling."

Zhao Xiaoman and Zhang Zidan nodded.

"What's your situation, Mu Fei?"

"I just looked at the recipes and thought these dishes were quite delicious. I think they would get high marks."

After Mu Fei saw Su Zi's perfect Longjing Shrimp dish, he also wanted to prove himself with a perfect dish. He read the recipe several times and finally chose the relative possibility.

After several people selected the dishes, Yang Qiong began to write down the names one by one.

And looked at the other five people fiercely.

This kind of dish name that has nothing to do with Jingling Baganzi has to make up a story related to Jingling's city card... It's so embarrassing.

While Yang Qiong was thinking, the other five people had already started studying their own dishes.

If it weren't for the production process compiled by Su Zifang, they would probably be confused just by looking at the original records.

There is no way, it is really too simple to record these things in ancient times.

Under normal circumstances, a modern recipe describes the production process in dozens or hundreds of words. In "Wei Juyuan's Cookbook", there are only five words: "Use a wooden model for steaming noodles", which really brings out the essence of the highly summarized classical Chinese.

Kong Yan's side is relatively easy to talk about. After all, he has had recipes handed down from the Kong family since he was a child. Even if he can't understand them all, it won't be a big problem if he gets half of them right.

Su Zifang has watched all the cooking processes in the video. Except for a few more complex ones that may be a little troublesome to make, the rest are not a big deal.

Zhang Zidan and Zhao Xiaoman slowly learned together.

Relatively speaking, some of Zhang Zidan's dishes are relatively easy to handle. Baoxiang liver is made from braised pork liver slices and assembled into a rose-shaped shape, and then stacked upwards seven layers to form a three-dimensional cold dish. In the Tang Dynasty, it was

The highest form of plating cold dishes.

Fortunately, Kong Yan has learned all kinds of plating since he was a child and has a very high ability to control three-dimensional shapes. Otherwise, he really wouldn’t know how to complete it.

Shengjin wontons are all based on Zhang Zidan’s own skills. This dish coincides with the 24 solar terms. The shape of the wontons needs to be made according to the flowering period corresponding to the 24 solar terms, and the fillings inside are also different. Of course, the most difficult thing is to steam them in the pot.

Also make sure the wontons are in good shape.

Zhang Zidan felt that he might have to spend at least a day studying this technology.

As for the golden millet flat hammer, this one is relatively simple, just put a layer of fish roe on top of the prepared flour cake. The flour cake is a little sweet, and the fish roe is as yellow as gold and as small as millet grains, so it is called this. The name is the most confusing.

, but it is the simplest way to do it.

Some of Zhao Xiaoman's dishes are a little more complicated.

The method of making Yunmeng Pork is similar to the current elbow meat. You need to remove the bones from the elbow and place it in place, wrap it with a cloth and wrap it with hemp rope, let it cool and then slice it into pieces. The cross section will have a cloud-like pattern.

The five-raw dish is similar to the Baoxianggan. They are both cold cuts and flowers. However, in the past, the five-raw dish was made from sheep, pigs, cows, bears, and deer. Now the situation is different and we can only use sheep, pigs, cows, and so on.

If goose is served and duck is substituted, it is not easy to call it Wu Sheng Plate. It may need to be renamed.

The name "Phoenix Fetus" sounds very powerful, but it is actually a dish made with eggs and fish. Relatively speaking, the most rare thing is probably the milk-stuffed fish. It is also one of the few dishes that has been passed down to this day and is still recorded, but the name has been changed.

It’s called pot fish in milk soup.

Watching the preparations of Zhao Xiaoman and Zhang Zidan, Su Zifang deeply felt the difficulty of the last game...

His thoughts couldn't help but fall on Mu Fei.
Chapter completed!