When Su Qingluan heard the other party's question, he shook his head: "Of course not, 'smoking' is just a cooking technique," and it is also a cooking technique that may be more expensive in this era. "New dishes have other meanings." "
Taking out the soaked tofu skin, Su Qingluan gestured about the size.
It seems that although the shape of the tofu skin is a bit flat and not round, the size is still basically consistent with the size of the bamboo curtain.
After peeling off a piece of bean skin and spreading it flat on the bamboo curtain, Su Qingluan turned around and started cutting a portion of the egg cake and vegetables into even thin strips.
Seeing Su Qingluan calmly cutting all the ingredients evenly and finely, Xu Yuanwei couldn't help but remind his apprentices:
"Chen Ah Liu, Wang Shun, you two pay attention to the knife skills and the direction of the wrist force! And Li Fu! Why do you lift it so high every time you cut vegetables?! Look at Madam Su's movements!"
Su Qingluan listened to Xu Yuanwei's teachings to his apprentices, and a nostalgic smile appeared in his eyes: Before the master passed away, it was the same in the kitchen, and he would scold anyone who was not good at kung fu.
However, the master never scolded her in front of outsiders - instead, he slapped her palms with a steel ruler in private.
Thinking about it like this, it seemed like there was a dull numbness in the palms of my hands.
The thoughts in her mind were drifting away, but the movements of Su Qingluan's men did not stop at all - nonsense, the most basic basic skill of cutting blocks, could she complete it even if she was sleepwalking?
After a while, all the vegetables turned into white and green filaments.
Su Qingluan first pressed a layer of seasoned japonica rice tightly on top of the bean curd, then evenly arranged the thin shreds of various vegetables and egg skins into long strips of different colors, and stacked them on the japonica rice. One side of the “carpet” made of rice;
After doing this, Su Qingluan tore the chicken into long "meat strips" according to the texture, and placed them end to end side by side with the vegetable shreds to form another cluster.
After all the ingredients were neatly arranged, Su Qingluan carefully pressed the ingredients wrapped in the rice along the edges and rolled them up tightly.
At this time, the role of bamboo curtains comes into play.
Because the bamboo curtain is relatively hard and has a larger area than the human hand, the force is more evenly distributed. Therefore, when Su Qingluan loosened the bamboo curtain, the shape of the roll was uniform in thickness, with a slight "rice" with fine lines carved out by the bamboo curtain. Volume" is out.
Su Qingluan looked at the "bean skin rice roll", thought about it, and made another "egg skin rice roll" with egg skin as the outer cover.
However, because the egg skin is not as tough as the bean skin, there are slight cracks in the thickest part in the middle, which makes Su Qingluan a little dissatisfied.
She pointed at the two "rice rolls" that had been formed and said: "If it were an ordinary food stall, this would be considered a finished product. But if you want to serve it out to guests at the 'Hongfu Tower', I'm afraid it would be a bit crude. "
Although Hung Fook House is not a top-notch restaurant, it is nothing like an ordinary restaurant or food stall.
Su Qingluan had secretly observed when he first came here. Although the dishes were not spectacular, they were beautifully presented and even occasionally had fancy shapes similar to coir raincoats and cucumbers.
So, Su Qingluan thought for a while, cut off a finger-thick piece of red radish, and replaced it with a more slender sharp knife - no way, she didn't see a carving knife specially used for carving - "Shuhua With a few simple brush strokes, a simple yet exquisite radish carving was carved out and placed in the center of the disk.
Then cut off the irregular head and tail of the "rice roll strips".
As the knife cuts down, colorful side dishes are instantly revealed in the cross-section, rolled in the center with white japonica rice, giving it a feeling of a hundred flowers blooming.
Seeing this, the people around him sighed softly:
"It looks so beautiful from the side!"
"It was obviously so crude just now..."
"The little lady's carving is also neat and skillful..."
"How do you carve a radish into a flower?"
There was a lot of chatter around, but it didn't affect the person in the center of everyone's attention at all.
Evenly cut the two rice rolls into small pieces of uniform thickness, about the thickness of a finger. Su Qingluan carefully placed the unraveled rice rolls on the plate in two circles, inside and outside.
"Egg skin is not tough enough, so bean skin is better. But if someone doesn't like bean skin, they can use other ingredients, such as oil dough skin, instead." Su Qingluan pointed to the ones that were falling apart because they were egg skins. Small paragraph.
When the final dishes were served, whether it was the bright and pleasing colors or the exquisite presentation, purely from the appearance, they were enough to be served as dishes in "Hongfu Tower".
The next step is to try the taste.
Some people commented disdainfully: "Isn't this just like a burrito?"
Su Qingluan did not deny it: "Yes, in some essence, there is not much difference between the two."
After all, it’s all about carbs.
However, after trying it, everyone discovered that eating like this is subtly different from burritos:
Since Japonica rice is used and is pressed very solidly, when one takes a bite, everyone finds that the texture of this dish is thicker and more solid.
The tofu skin is wrapped with slightly sour rice, vegetables, eggs, and smoked and grilled chicken, which combines a complex but unexpectedly harmonious taste that makes people appetite.
The success of the tasting was obvious - because everyone was already scrambling to grab the "corner scraps" that had been cut off.
Shopkeeper Liang was obviously very satisfied, so he stepped forward and asked, "Ms. Su, what is the name of this dish?"
Su Qingluan thought for a moment and decided to call it "sushi". This obviously foreign word is obviously not easy to remember and then forms a food symbol; it is called "seaweed rice", which is not worthy of the name. After all, there is no seaweed here. .
Might as well...
"Colorful Rice Rolls". Su Qingluan broke the jar and thought of a very straightforward name.
There was nothing she could do about it, the "Spicy Fish Soup" before was already at its peak, and it was still the result of her racking her brain and thinking all night.
Even "Juan Baicai" was a name she came up with because she wanted to make money so much that she went to extraordinary lengths.
I think she spent most of her time in the kitchen following her master. She majored in science and engineering in college and had absolutely nothing to do with literary literacy. Her literary peak was probably the propositional essay for the college entrance examination.
At this level, if you can come up with nice dish names, that’s really cool.
"..." Boss Liang twitched the corner of his mouth and said with a dry smile, "Ms. Su cut the ingredients into thousands of strands. How about calling it 'Assorted Thousand Silk Rolls'?"
Su Qingluan nodded quickly after hearing this: I have to say that Liang Youdao's name is much better than the one he chose.
After discussing with shopkeeper Liang about tomorrow's "Thousand Silk Rolls" tasting, and ensuring that the people in the kitchen learned how to make it, Su Qingluan went back to the stall.
So Su Qingluan saw that her father and mother seemed to be looking in one place, as if... waiting for someone?
Who are they waiting for?
