: Eat and drink well (please give me a monthly ticket)

Soon Aged began preparing the fourth dish again.

The fourth dish was made for the Kung Pao waist. He actually wanted to make Kung Pao chicken before, after all, this was also a very traditional Sichuan dish.

Moreover, although Gongbao Chicken is Sichuan cuisine, it has a wide range of circulating. This dish can basically be seen in restaurants across the country.

But after this Sichuan dish was spread to various places, it would be modified to varying degrees, so Chen Nian wanted to give them a taste of the authentic Kung Pao chicken, but he thought about it and sat in the private room.

The level of these three people probably also had the authentic Kung Pao Chicken.

This way there is no freshness.

So Chen Nian planned to change his ideas.

Gongbao waist slices are considered a derivative version of Gongbao chicken. After all, some people prefer the internal organs. In addition, the waist flower tastes quite good after being fryed. As long as the fishy smell is removed, it is also a very popular one.

Favorite ingredients.

Moreover, Chen Nian also learned from rumors that Ke Jie actually likes to eat his waist.

Therefore, when Chen Nian went out in the afternoon, he bought a fresh big white pig's waist.

After a simple process, I put it there.

The old man had already treated the fishy smell of his waist, so he could be used directly at this moment.

First remove the waist on the waist, then break it from the middle and break it into a sheet, and then Chen Nian starts to change the crossbow flower on it.

"Master, is this another new dish?" Xie Yu asked curiously.

"Yes, Gong Bao's waist flower is not difficult to make and is easy to learn. However, this is a hot dish. It takes treasures from the fire. The stir-frying time does not take too long. It will be released in about 20 seconds." Chen Nian

He said with a smile.

When changing the knife, Chen Nian used oblique cuts, so that the shape of the waist flower on the cut is wheat ears, which is slightly better than the regular square.

"Master's knife skills are really good. Although I can cut it like this, the speed is definitely not as fast as Master." Xie Yu couldn't help but say enviously as he looked at Chen Nian's movements.

"Yes, Master is really very delicate." He Hai couldn't help but nod.

"It's indeed too thin." Qiao Zhaomei also held back her smile and said.

When Chen Nian heard this, three black lines were hanging down on his head: "What are you talking about? You are so delicate, how can you say this randomly?"

"And this knife skills are already considered basic. If you let Xiao Li cut it now, he can do what I do."

He Hai was downstairs at this moment. Listening to Chen Nian's words, he glanced at Li Ting: "Indeed, Brother Li is also quite delicate."

Li Ting never dreamed that this topic could even be raised on his head, but looking at the smile on his face, he knew that his master was causing trouble.

But the master didn't dare to say it, He Hai still dared to say it: "Xiaohai, what are you talking about? Let's go together when you go to the bathroom later. I want you to see what a dragon raises its head."

Unexpectedly, when He Hai heard this, he hurriedly covered his eyes: "No, no... I can't do it, I'll be dizzy."

For a moment, the kitchen was filled with joy.

Just as everyone was talking and laughing, Chen Nian also changed the waist flower to a knife.

Then put it in a bowl and prepare the scent.

Salt, pepper, vinegar, cooking wine.

Then dry starch was added: "Because the waist has heavy moisture, it is necessary to make dry starch. After putting it in, mix well and then put it aside for later use."

Chen Nian was worried that his apprentices would not understand this, so he said something extra.

When cooking, you should pay attention to various details. Some ingredients need to use wet starch, and some ingredients have heavy moisture, so just use dry starch.

If wet starch is used in the waist, it will be easy to hang the soup with water when it is made, making the soup too thick and not very good-looking, and it is not conducive to hanging the starch on the waist.

Put the thickened waist aside and set aside, and start preparing ginger, garlic, dried chili and pepper.

Since it is not dry fried, the dried chili here does not need to be removed from seeds.

After cutting, put these seasoned ingredients in another small bowl and set aside, and pour them all in at that time.

After preparing the ingredients for seasoning, Agedan began to prepare bowls of thickener. Bowls of thickener can often be used in Sichuan cuisine, which is also a technique best at Sichuan cuisine chefs.

What you need to use this time is composed of sugar, vinegar, water starch, pepper, dark soy sauce, cooking wine, light soy sauce and broth.

The main feature is a spicy lychee flavor.

“The ratio of sugar to vinegar is 1.5:1.”

Chen Nian said again when making the bowl of sauce.

He knew that each of his four apprentices had a small notebook. Every time he talked to them about some of the key points he had told them when cooking, they would write them down on the small notebook in order to look back.

Otherwise, these details may be forgotten in a few days.

Then they will feel embarrassed to ask about the old one again, so the best way is to take notes.

As the saying goes, good memory is not as good as bad pen tips. Now all the things they didn't do when they were in school have been picked up again.

As for adjusting the proportion according to the different acidity of vinegar, Chen Nian has told them a long time ago.

Nowadays, Baoning vinegar is used, which is relatively sour. If you use old vinegar, the proportion of vinegar needs to be lowered.

"The oil temperature is about 70% to 80%. Add onion, ginger, chili and pepper first. It doesn't take too long. Don't let these things fry. When the fragrance is almost out, pour the waist into it."

"Fry quickly. Don't weigh the pot at this time. Just stir-fry. After the stir-fry blooms, pour the bowl of starch in immediately."

Chen Nian said, his hands were not slow at all.

"And this dish emphasizes turning the single ones and not turning the double ones. Just turn it over and over. There is no need to turn it back and forth. If you turn it over a few more times, the starch on it will fall off."

Because Chen Nian's hands were fast, his speaking speed was also faster.

After stir-frying, Chen Nian grabbed a handful of peanut beans prepared in advance and sprinkled them in. After plucking them twice, he directly served them out.

"You see, after frying this way, the waist flowers will be rolled up by themselves, just like refrying meat. The main thing is to be thinner when sliced, and try to keep the spacing at about 0.5 cm when changing the knife."

"It smells good!"

"Master, can I take a taste?"

"Yes." Chen Nian nodded. This kind of bulk stir-fry can be tasted, and it is unwritten rule to taste it after the dish is served, so it is no big deal.

But just as everyone was tasting, Chen Nian suddenly asked, "Xiao Xie, tell me the taste of this dish."

Xie Yu's waist was not swallowed into his stomach at this moment, and he was shocked when he heard this. He knew that his master was examining him.

He quickly swallowed it and replied: "The taste of spicy lychee."

"Then what else should you pay attention to when making this dish besides the key points I just mentioned?"

Xie Yu thought about it and it was not difficult for him: "The onion should not be too thick. The main thing is to use the white part of the onion, but it should not be too thick or too thin. It is probably just that the index finger of ordinary people is as thick as that of peanuts.

The rice should be soaked in advance and then fryed over low heat until golden and crispy. It is best to use Dahongpao or Hanyuan pepper for pepper, because these two kinds of peppers have a strong aroma. It is best to use bullets or two dried peppers.

Jingtou, these two kinds of chili peppers are fragrant but not spicy, with thicker skin, and they are crisper when made.”

"Yes, everything is right." Chen Nian nodded with satisfaction, "Then let me talk about the taste composition of this spicy lychee flavor?"

"The main thing is sweet, sour, salty and spicy."

"Yes, you've passed the test." Chen Nian said, and then he looked at everyone again, "In the future, I will check it out from time to time and ask you some questions. If I can't answer it, I will deduct my salary.

Not much, you will be deducted five dollars at a time, but if you can't answer the same question the second time, you will be deducted ten dollars. As for the third time... I don't think you won't answer it, so I'm not sure.

”

"Master, no problem!" The disciples responded with confidence, because they were all studying after they returned, and they are still far from the age to lie flat.

After all, in Honghong Hotel, salary often needs to rise. If you perform poorly, you will definitely not have a salary increase.

Afterwards, Chen Nian put the plate on clean chopsticks to make the plate look better, and also rub some soup scattered on the edge of the plate.

Finally, I brought the dishes into the private room.

"Everyone is serving the food."

"Kung Pao's waist flower."

Chen Nian said: "I asked Jie Bao before, and he said you don't have any food, so I asked me to arrange it. You should have eaten all the Kung Pao chicken, but this dish is not necessarily the case. You can try it or not.

tasty."

Ke Jie's eyes lit up after seeing this dish.

Lian Xiao joked, "Hands, this is Ke Jie's favorite thing. We don't know what kind of waist he always repairs at a young age. Although everyone needs to sit for a long time when playing chess,

I still don't have this problem."

Ke Jie listened to this and leaned on the back of the chair: "I don't know what you are talking about. I just like it. OK. If you don't like it, I'll wait for this dish to be alone.

All included, don't eat any of you."

"That won't work. Our Sister Ying hasn't spoken yet. Sister Ying also has to take her waist to supplement her. You can't be too selfish."

Zhan Ying has always been the object of being teased, but she has become accustomed to it. She knows that these people have such personalities, but she still rolls her eyes and says, "What are you talking about? Who is the best girl?

Take care of your waist?”
To be continued...