After finishing all the dishes he wanted to prepare in the side dish room, Jiang Yu put the prepared dishes on the stainless steel cart and pushed the cart to the operation room.

Lu Shuwu was much slower. After all, his knife skills were no longer as good as Jiang Yu's, so his speed naturally couldn't keep up.

Seeing that Jiang Yu had already left the door, he didn't even raise his head, but became more serious.

In the operation room, Ma Guoqiang and He Chunxiao have already prepared several kinds of fillings. They are now making dough and doing the final steps on the operation table.

Jiang Yu came up and took a look. Several large bowls contained chives and fresh meat fillings, spicy tofu fillings, and mushroom and vegetable fillings. Although these steamed bun fillings were still raw, you could still smell a faint fresh aroma.

.

Just by looking at the preparation of the fillings, you can actually tell the level of a white chef.

Especially when the stuffing with mushrooms and vegetables is prepared, it is easy to get water out. Once too much water is released, the buns will be difficult to wrap and easy to break. But Jiang Yu just took a closer look and found that there is no moisture in the stuffing with mushrooms and vegetables. It is very refreshing.

Seeing Jiang Yu coming over, He Chunxiao smiled and said nothing, continuing to knead the dough, but Ma Guoqiang smiled and said:

"Boss Xiao Jiang is here. We have made three kinds of fillings, some meat and some vegetarian. It is too late to make bean paste buns today. We have to make bean paste, which is too time-consuming.

After continuing to stir-fry for a while, Jiang Yu quickly turned off the fire and put the prepared lotus blood duck on the plate.

The ingredients for Lotus Blood Duck must be freshly killed live ducks. When slaughtering, take a bowl of fresh duck blood, add a little glutinous rice wine and salt, and stir the duck blood continuously for one to two minutes to prevent the duck blood from coagulating.

"Yes, Lotus Blood Duck."

After the pot on the gas stove was hot, Jiang Yu poured in the tea oil, and then poured the cut duck into it. He heard a "sting" sound, and a smell of meat suddenly filled the kitchen.

spread.

Lu Shuwu, who was busy cooking on the stove next door, couldn't help but swallow his saliva. But he was busy at the moment and didn't dare to be distracted, so he could only endure it.

Jiang Yu had already completed all these preparations when he was in the pantry room.

All the cooking utensils and utensils from the soup dumpling shop in the Second Canteen have been shipped here two days ago, including the small steamers used to steam the soup dumplings.

Slaughter the duck, remove its feathers and wash it, then chop it into very small dices with a knife. Then, cut the pepper, ginger and garlic into dices about the same size as the duck pieces and set them aside for later use.

A few minutes later, when there was only a little water left in the pot, Jiang Yu poured the prepared duck blood evenly into it and stir-fried it until the duck pieces were covered with duck blood. He then poured in chili, ginger and garlic.

, then add pepper and MSG.

Returning to the stove, Jiang Yu took a small wok and cleaned it, then turned on the range hood above his head, lit the pot, and prepared to start cooking.

Ma Guoqiang nodded with a smile and continued to rub his face with his head down.

After Jiang Yu pushed the trolley to the stove, he did not cook the stir-fry immediately. Instead, he prepared to prepare steamed pork with rice flour and steamed whitebait eggs first.

The main raw materials of steamed pork are pork belly and potatoes. First cut the pork belly into thick slices, then add soy sauce, salt, oyster sauce, chicken essence, sesame oil and minced garlic and other seasonings, mix well and marinate.

Jiang Yu glanced at him, pointed to the electric steamer with the light on, and said calmly, "I have already finished cooking two dishes."

Next, he only needs to wait until the pork belly is marinated and fragrant, then add the rice flour used for steaming the pork and spread it evenly so that the rice flour evenly coats the meat slices.

Whitebait steamed eggs are even simpler.

These two are actually steamed vegetables, not stir-fried. After the preparation is done, you only need to steam them in a pot, which is similar to the method of cooking fish head with chopped peppers.

"Are you thinking too much?"

However, I can make some steamed buns and flower rolls."

After Jiang Yu completed the preparations for the two steamed vegetables, he took them to the electric steamer, set the steaming time respectively, and started steaming.

Then put the peeled and diced potatoes into a bowl, then put the meat slices coated in rice flour on top of the potatoes, seal the bowl with plastic wrap, poke a few small holes, and put it in the pot to steam.

Crack the eggs into a large bowl, beat them into egg liquid, pour in an appropriate amount of warm water, mix well, skim off the foam, add an appropriate amount of refined salt to taste, then add the dried whitebait soaked in warm water until soft, and cover it with plastic wrap

, poke a few small holes, and then that's it.

"Tsk! Boss Xiao Jiang's craftsmanship is truly well-deserved. I have been to Lianhua County before and ate the local authentic lotus blood duck. The smell makes me drool even now when I think about it, but the lotus blood you made

The duck is more delicious than the one made by the locals in Lotus!"

"Did you cook those two dishes? Is the electric steamer cooking them?"

Jiang Yu nodded and said with a smile, "Then you guys get busy first, I'll go fry some vegetables."

Jiang Yu held a spoon in his right hand and kept stir-frying the duck pieces. After the water was cooked, he added a little glutinous rice wine to the pot to remove the fishy smell, and then added soy sauce to adjust the color.

"Well, these are enough. Don't worry about the bean paste buns. Let's wait until you make the bean paste."

When the aroma of wine came out of the pot, he started to add water to the pot. The water was just enough to cover the duck pieces and stopped. Then he added a small spoonful of refined salt to taste, then covered the pot and simmered it.

Jiang Yu had already completed this step when he was in the pantry room.

He plans to make Lotus Blood Duck first.

Lu Shuwu's face suddenly fell, and he couldn't help complaining in his heart:

Amidst the muffled sound of "gulu gulu", waves of strong meaty aroma continued to float out. Even Ma Guoqiang and He Chunxiao, who were sitting at the operating table making buns, couldn't help but look back frequently.

Lu Shuwu was still busy on the side and really had no time to talk, but Ma Guoqiang couldn't help it. He swallowed, looked at the large plate full of lotus blood duck, and asked:

"Boss Xiao Jiang, is this the Lotus Blood Duck?"

"..."

Lotus blood duck is one of the top ten classic dishes in Zhangjiang. This dish is purple-red in color, crispy and tender, spicy and delicious, and even the bones can be chewed. It is very popular among diners.

At this moment, the fusion of duck meat and duck blood makes the aroma more and more intense. It is also mixed with the sweetness of glutinous rice wine and the spiciness of red pepper, which makes people salivate.

After he finished doing this, Lu Shuwu happened to come out with a cart. He saw that Jiang Yu didn't seem to have opened fire yet, and he couldn't help but be curious:

"Boss hasn't fired yet, are you waiting for me to join you?"

"Okay, Boss Xiao Jiang, you are busy with your business and don't worry about us."

Ma Guoqiang smacked his lips and said with a greedy look,

"I really came to the right place today, otherwise where would I have gotten such good luck?"

"If you like to eat, you can eat more in a while."

Jiang Yu smiled at him, cleaned the pot, and cooked the last dish - Gannan fried fish.
Chapter completed!