Su Qingluan shook her head when she heard the other party ask this: "Of course not, 'smoking' is just a cooking method," and it is probably a cooking method that is relatively expensive in this era. "The new dishes have different meanings."
Taking out the soaked tofu skin, Su Qingluan measured its size.
Although the shape of the tofu skin seems a bit flat and not round, its size is basically the same as the bamboo curtain.
She peeled off a piece of bean curd skin and spread it flat on the bamboo curtain, then turned around and began to cut some of the omelets and vegetables into even thin strips.
Watching Su Qingluan calmly chopping 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 your knife skills and the direction of the force applied by your wrists! And Li Fu! Why do you lift your hands so high every time you cut vegetables? Look at Madam Su's movements!"
Su Qingluan listened to Xu Yuanwei teaching his apprentice, and a nostalgic smile appeared in her eyes: Before her master passed away, he was also like this in the kitchen. If he saw anyone whose skills were not up to par, he would scold him.
However, the master never scolded her in front of others - instead, he would hit her palm with a steel ruler in private.
Thinking of this, my palms seemed to be numb and painful.
Although her thoughts drifted away, Su Qingluan's hands did not stop moving at all - nonsensical, she could complete the most basic skill of cutting the mound even if she was sleepwalking, right?
After a while, all the vegetables turned into white and green threads.
Su Qingluan first pressed the seasoned glutinous rice tightly on top of the bean curd sheets, then evenly arranged the thinly chopped vegetables and egg skins into long strips of different colors, stacking them on one side of the glutinous rice "carpet";
After doing all this, Su Qingluan tore the chicken into long "meat strips" according to the texture, and placed them end to end and 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 rice along the edges and rolled them up tightly.
At this time, the role of the bamboo curtain comes into play.
Because the bamboo curtain is relatively hard and has a larger area than a human palm, the force is more evenly distributed. Therefore, when Su Qingluan loosened the bamboo curtain, a "rice roll" with uniform shape and thickness and slight fine lines caused by the bamboo curtain came out of the oven.
Su Qingluan looked at the "bean skin rice roll", thought about it, and made an "egg skin rice roll" with egg skin as the outer wrapper.
However, because the egg skin was not as tough as the bean curd skin, there were slight cracks in the thickest part in the middle, which made Su Qingluan a little dissatisfied.
She pointed to the two finished "rice rolls" and said, "If this were a normal food stall, it would be considered a finished product. But if I wanted to serve it to customers at Hong Fu Lou, I'm afraid it's a bit crude."
Although Hongfulou is not a top-tier restaurant, it is no different from ordinary restaurants and food stalls.
Su Qingluan had secretly observed it when she first came here. Although the dishes were not spectacular, they were beautifully presented. Occasionally, you could even see fancy shapes like the shredded cucumber.
So, Su Qingluan thought for a moment, cut off a piece of red radish as thick as the tip of a fingertip, and changed to a thinner and sharper knife - there was no other way, she hadn't seen any special carving knives for the time being - and with a few simple "swishes", she carved out a simple but exquisite radish carving and placed it in the center of the round plate.
Then cut off the irregular ends of the "rice roll strips".
With a cut, the cross section instantly reveals colorful side dishes, wrapped in the center by white glutinous rice, giving a feeling of a hundred flowers competing for beauty.
Seeing this, the people around sighed softly:
"It looks so good from the side!"
"It was clearly so simple just now..."
"The young lady's carving is also very skillful and neat..."
"How do you carve a radish into a flower?"
There was a lot of discussion around, but it did not affect the person who was the focus of everyone's attention.
Cut the two rice rolls evenly into small pieces about the thickness of a finger. Su Qingluan carefully placed the rice rolls that had not fallen apart into two circles, inner and outer, on the plate.
"The egg skin is not tough enough, so bean curd skin is better. But if someone doesn't like bean curd skin, you can use other ingredients, such as fried dough skin, instead." Su Qingluan pointed to the small pieces that were spread apart because of the egg skin.
When the dishes were finally served, whether it was the bright and pleasing colors or the exquisite presentation, just from the appearance alone, they were enough to be served as dishes from "Hongfulou".
Next is the taste tasting.
Some people commented disdainfully: "Isn't this just a burrito?"
Su Qingluan didn't deny it: "Yes, in some essential sense, there is not much difference between the two."
After all, it’s a diet that relies on carbohydrates.
However, after trying it, everyone discovered the subtle difference between eating it this way and eating it like a burrito:
Because it uses glutinous rice and is pressed very firmly, when people take a bite, they find that the food has a thicker and more solid texture.
The bean curd skin is wrapped with slightly sour rice, vegetables, eggs and smoked chicken, creating a complex but surprisingly harmonious flavor that whets your appetite.
The success of the tasting was obvious - everyone had already started scrambling to grab the "scraps" that had been cut off earlier.
Shopkeeper Liang was obviously very satisfied, so he stepped forward and asked, "Madam Su, what is the name of this dish?"
Su Qingluan thought about it and said that it should be called "sushi". This kind of word, which is obviously a foreign word, is obviously not easy to remember and thus become a food symbol; calling it "nori rice roll" is not a good name, after all, there is no seaweed here.
Why not...
"Colored Rice Roll." Su Qingluan, desperate, came up with a particularly straightforward name.
There was no other way. The previous "Frosted Fish Soup" was already the best, and it was the result of her racking her brains all night.
Even "Juan Bai Cai" was a name she came up with because she wanted to make money so much that she gave it an extraordinary try.
Considering that she spent most of her time in modern times following her chef in the kitchen, and in college she studied science and engineering, which had absolutely nothing to do with literary literacy, her literary peak was probably the essay topic in the college entrance examination.
With this level of skill, it would be impossible for someone to come up with nice names for dishes.
"..." Boss Liang's mouth twitched as he laughed dryly, "Madam Su cut the ingredients into a thousand different pieces. How about calling it 'Assorted Thousand-Thread Roll'?"
After hearing this, Su Qingluan nodded quickly: I have to say, the name Liang Youdao is much better than the one I chose myself.
After discussing with Manager Liang some issues related to the tasting of "Thousand Silk Rolls" tomorrow and making sure that the people in the kitchen had learned the recipe, Su Qingluan went back to the stall.
Then Su Qingluan saw that her parents seemed to be looking towards one place, as if they were... waiting for someone?
Who are they waiting for?
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