In order to prepare for the upcoming "Chef King Competition", Bai Yutang hasn't come for some days.

Even when he heard that a very delicious braised pig's trotter was released in the Tofu Shop, he forced himself to come and try it out.

You know, the ingredients used in this dish are pig's trotters!

That is, it is placed in the Shili foreign market, second only to Jinling, with prices several stories high, and pig trotters such as pig trotters that no one eats can be sold for dozens of copper coins.

If you go a little south and walk dozens of miles north, you can sell seven or eight big children, and you can laugh.

Lin Fangke is poured, and a cooked pig's trotter is only sold for 100 copper yuan, and it is still braised!

When Bai Yutang heard about this, his saliva was almost a waterfall.

I couldn't help it today, so I took the excuse of coming to ask for advice and personally brought a few bags of flour to visit.

"I said Lao Bai, after all, you are a Lin-level chef. How could you make yourself look like a ghost?" Lin Fang asked Qi Ruizhu to come over with two towels and help Bai Yutang clean the flour.

"Yeah! Stop mentioning it!" Bai Yutang heard the bitterness in his stomach, and couldn't help complaining to Lin Fang, "I met a profiteer and I was cheated! I originally planned to ask for a few bags of flour from the grain store and send it to me directly!"

"Who would have thought that on the way, I met a cart puller. The car turned over in front of me, the bag was broken, and some rice and flour leaked out. Seeing that he was crying pitifully, I became kind-hearted and picked a few packs of them intact to buy them."

"You also know that we chefs have some skills. A few packs of flour are not too heavy. I carried it and planned to come over. Unexpectedly, the grandson and accomplices poked a bag of flour and secretly followed me with a bag to continue."

"If I hadn't discovered it early, these bags of flour would have been stolen by them in this way! I was so angry that I beat them up at that time. I was so angry that I was so angry that I would have been like this!"

After listening to Bai Yutang's confidant, Lin Fang was also very eye-opening.

The Republic of China is indeed a genius!

Lin Fang comforted Bai Yutang casually, and then he took the initiative to change the topic.

Bai Yutang felt embarrassed when a big man was comforted by others.

Back to the topic, Lin Fang thought carefully about the skill of the white case taught by Mr. Peng. "The white case is simple to say, but it is just the skill of making noodles. But after subdividing it, it is divided into large cases, small cases and noodle pot. You shouldn't need me to teach the noodle pot..."

"Don't! You'll teach me!" Bai Yutang waved his hand quickly, "I'm only good at Cantonese cuisine, and I can't enjoy myself without any meat. When I was in the army, my master scolded me, saying that I would never want to become a teacher after studying my family for another hundred years. I don't study much, as long as I can learn three points of your skills, I will be content!"

"It's been a few days since the Chef King Competition, right?" Lin Fang looked at Bai Yutang, "Even if you are here every day, I'm afraid you can't learn a lot. Otherwise, tell me what you are good at, let's see how good you are, let's focus on practicing?"

"Then the relationship is good!" Bai Yutang nodded repeatedly, "I think that's true."

The white desk in Bai Yutang is really common.

It's a bit too much to be a tiny worker, not to mention being an apprentice.

At most, his level is better than that of ordinary people, and he may not be as good as the famous clever wife.

The small case in the Bai case is responsible for making snacks. Not only do you have to do good work, but you also have to be smart.

Bai Yutang gave this point completely for nothing.

He can only make some buns, dumplings, noodles, and pancakes.

Among Cantonese cuisine, dim sum is awesome, but Bai Yutang doesn’t know anything about it at all.

He was afraid that his master would have shown mercy.

However, this man has a good talent and has unique skills. He has made several famous Cantonese dishes, especially the first-hand Mingfu roasted suckling pig, and honey sauce stew is the best in Guangcheng.

Bai Yutang can stand at the Lin level, and this unique skill adds a lot of points.

Lin Fang looked at Bai Yutang making a few special pastries and shook his head when he saw it.

Bai Yutang didn’t make much, so she made three things: crab roe roasted wheat, fried radish cake, and wonton noodles.

It is also found in Sichuan cuisine, called Glass Bacon.

After only seeing Bai Yutang make it once, Lin Fang asked in surprise: "Why don't you put glutinous rice in your roasted wheat?"

"ha?"

When Bai Yutang heard Lin Fang's words, he was stunned, "Why put glutinous rice?"

"Just seven-part meat, three-part mushrooms, winter bamboo shoots, and crab roe on top? Wrap it in a pot with a hot skin?"

"Yes! Otherwise..."

“…”

Lin Fang didn't know whether he should say that Peng Zilin had a problem or that he had encountered some unscrupulous businessmen.

He had eaten roasted wheat so many times, but there was nothing that could contain glutinous rice.

To put it nicely, it is called adding texture.

To put it bluntly, it is just being scammered and replacing the meat filling with worthless glutinous rice.

It looks quite full and has a solid ingredients. In fact, it is just a staple food and staple food. The real meat filling is extremely pitiful.

The key is that the ingredients are cheaper than buns, and the ones sold are more expensive than buns!

Lin Fang was silent for a moment and said, "I will make two kinds of stuffed stew. You can try which one is delicious later and learn which one is good."

Because later generations were used to eating roasted wheat with glutinous rice, Lin Fang also thought it was quite delicious.

He decided to hand over the power of choice to Bai Yutang.

Since you want to make roasted wheat, you naturally have to do Sichuan-style practice.

Lin Fang’s mastery of Peng Zilin is here, no matter how diligent the cooking skills are, the root of it is.

When making glass stewed pork, the choice of meat filling is different from dumplings.

Don’t pursue three fat, seven thin, or two fat, eight thin.

Instead, the meat is divided into pure fat and pure thin.

The lean meat is chopped directly into the filling, but the fat meat needs to be cooked and cut into pieces the size of mung beans.

This method of chopping fat into pieces to increase the taste is more common in Sichuan noodle shops. There is a kind of pine-haired bun, and the same treatment method is used.

For dumplings filled with pork and cabbage, Chinese cabbage is often used for cabbage.

Cabbage is also used for glass stewed maize, but cabbage is used.

Lin Fang prepared the filling and started to wrap the roasted wheat.

The glutinous rice was steamed in advance. I originally planned to make some glutinous rice cakes, but I didn’t need to prepare in advance and could be used directly.

After a while, Lin Fang steamed the glass stewed maize mixed with glutinous rice and the glass stewed maize mixed with glutinous rice.

While there was still some time to steam the roast wheat, Lin Fang started making fried radish cakes.

Rice flour is required to fry radish cakes, but in later generations, they were thrown directly into a beating machine or juicer to squeeze into rice slurry, which is more convenient.

There was no such convenient method in the Republic of China, so I still used cooked rice noodles.

Lin Fang teased while doing it, "Old Bai, you have brought so much flour, but you are good at the white table but don't use it very much. Could it be that you are here to mess with me, right?"

"Where can it?" Bai Yutang was a little embarrassed as he smelled the fragrance gradually popped out of the steamer. "I really wanted to learn more from Mr. Lin. Isn't this not to remember that time is tight and can't learn too much?"

In fact, the cooking skills reached the Lin level and Bai Yutang level. If you participate in the "King of Chef Competition", there is no suspense to enter the finals.

Bai Yutang didn't take it seriously in advance and came to Lin Fang from time to time to eat and drink.

If he hadn't received the news suddenly, the "King King Competition" would have to assess the skills in the blanks, and he would have been sitting firmly on Diaoyutai now.

Even after receiving the news, Bai Yutang had been thinking about it at home for a long time. It really felt that it was not the case. This time I asked to come to my house.

Whether Bai Yutang can make a movie for the fourth concubine is all about this "Chef King Competition".

Almost at the same time as Lin Fang made the fried radish cake, the roasted wheat was already steamed.

After a while, three plates of pure meat glass stewed, glutinous rice glass stewed, and fried radish cake were placed on the table.

Finally, next to the fried radish cake, Lin Fang added a dipping dish.

Cantonese cuisine is light, and fried radish cake is no exception.

Considering that heavy salt will not increase the taste, but will destroy the sweetness of the radish, Lin Fang simply put it on another red oil dish next to it, and dip it in for a while to eat it.

Bai Yutang sat opposite Lin Fang with no choice. Qi Ruizhu, Damao and Xiaohei surrounded him, Chen Qingyuan and Chen Xiaoyue and his daughter were lying further away.

Compared to the newly-launched glass stewed wheat, frying radish cakes is cooler faster.

Bai Yutang's first chopsticks naturally grabbed the fried radish cake.

Even if the fried radish cake has a word for fried, it must be steamed first, and it needs to be put into a pot to set.

After steaming, slice and fry one more dish.

Bai Yutang was very sure that Lin Fang would not have made this dish before, and Lin Fang learned all the steps from him.

Almost exactly the same!

The reason why it is almost said is naturally because Lin puts it in seasoning, steams and makes shapes, and even the final frying is different from his method.

This also involves seasoning and heat control.

Crunch!

I only ate a corner of it when I first took a bite, and the crispy taste spread on the tip of Bai Yutang's tongue.

His eyes lit up, and he immediately noticed the difference in the temperature between himself and Lin Fang.
To be continued...