Because that spoonful of bamboo leaf green is also the best way he determined after countless attempts!
Even when making it, I only chose a small spoonful.
After that spoonful of bamboo leaf green is put into the pot, the alcohol evaporates immediately!
Logically speaking, the taste should not be noticeable!
But he continuously smelled of seafood juice and bamboo leaf greens.
There seems to be something about this God of Cookery!
And when Ye Gui said this, he was staring at Shao An.
It seemed that he had seen Shao An's true thoughts and told him: The God of Cookery will always be the God of Cookery, just like your uncle will always be your uncle.
"Right!"
Shao An was a little afraid of Ye Gui's eyes and nodded in agreement.
The audience in the live broadcast room directly called 666.
"Ah hahahaha, Master God of Cookery did a good job. This guy's expression on his face was abnormal several times. He knew at a glance that he was not convinced by you, Master God of Cookery. This time I taught him a lesson!"
"It turns out I'm not the only one who thinks so. This guy gives me a very sinister feeling. He looks like a villain at first glance!"
"Ah, yes, yes, me too!"
The viewers in the live broadcast room were all sharp-eyed and had already seen it.
"It must have taken a lot of effort to come up with these ways to make the ants climb the tree full of texture and soup!"
Ye Gui praised and said, praise where you should praise, but also criticize where you should criticize.
Shao An was a little more honest: "Yes, Chef Ye!"
"Your spirit of seeking knowledge and exploration is very good. I look forward to your next dishes!"
Shao An asked carefully: "Chef Ye, is there any shortcoming in this dish of mine?"
"We'll talk about these later, now I'll try the next dish first!"
"Yes, Chef Ye!"
Shao An opened the lid of the second dish.
When they saw this dish, the viewers in the live broadcast room were confused.
“Isn’t this Kung Pao Chicken?”
"Yes, why do you have the nerve to show off this Kung Pao Chicken? I'm convinced too!"
"I think since he dares to serve Kung Pao Chicken, he must be very confident in this dish!"
"It's so funny, no matter how confident you are with this Kung Pao Chicken, it's still Kung Pao Chicken!"
“Isn’t Kung Pao Chicken a Shandong cuisine? Why is it in a Sichuan restaurant!”
"You are ignorant, right? There are Sichuan version of Kung Pao Chicken, braised vegetable version, and Gui Cai version. If you want, I can also make a foreign version of Kung Pao Chicken!"
Ye Gui looked at this dish and said, "You are very ambitious to recreate a classic dish!"
"You want to subvert everyone's perception of this dish and create your own unique Kung Pao Chicken and Ants on the Tree!"
"But I admire your courage. After all, it is much more difficult to innovate old dishes than to innovate new ones!"
Shao An was relieved. He thought that Chef Ye was a very traditional person.
"I just took a look at the barrage and found that everyone's knowledge reserves are getting richer and richer. In fact, you are talking about the same thing!"
"Actually, Kung Pao Chicken was created by Ding Baozhen, the governor of Shandong and governor of Sichuan in the Qing Dynasty. He had a lot of research on cooking and liked to eat chicken and peanuts, especially spicy."
"When he was an official in Shandong, he ordered his chef to improve the Shandong cuisine sauce-fried diced chicken into spicy stir-fry. Later, when he was the governor of Sichuan, he popularized this dish and created a dish of diced chicken, red pepper and peanuts.
A delicious dish stir-fried in a pot. This delicious dish was originally a private dish of the Ding family, but later it became known to everyone and became the well-known Kung Pao Chicken."
"As for why it is called this name, the so-called palace protector is actually the honorary official title of Ding Baozhen. Ding Baozhen ruled Shu for ten years. He was an upright and upright official and made many achievements. He died in office in the eleventh year of Guangxu. In order to commend his achievements, the Qing government
, as a posthumous gift to Prince Taibao. Taibao was one of the Kung Pao, so in memory of Ding Baozhen, the dish he invented was named Kung Pao Chicken."
"This is the origin of this dish. Because Ding Baozhen is from Guizhou, he also has the Guizhou version of Kung Pao Chicken!"
"The characteristics of Kung Pao Chicken are spicy and sweet, sweet and spicy, the tenderness of the chicken combined with the crispiness of the peanuts, the entrance is spicy and fragrant, red but not spicy, spicy but not strong, and the meat is smooth and crispy."
“The Sichuan version of Kung Pao Chicken uses chicken breast, the Shandong version of Kung Pao Chicken uses more chicken legs, and the Guizhou version of Kung Pao Chicken adds sourness to the spiciness.
Spicy is also the biggest difference between Gui cuisine and Sichuan cuisine!”
Ye Gui explained to everyone, and then smelled the plate of Kung Pao Chicken in front of him.
The diced chicken is still mainly spicy, but in addition to the spiciness, you can also smell a very weak sourness and sweetness.
It seems that Shao An added Guicai's cooking method when making this Kung Pao Chicken.
So where is the innovation?
Ye Gui picked up a piece of diced chicken and put it into his mouth...
