Zhao Li shook her head: "Impossible, Master God of Cookery, I've eaten it many times and it never tastes earthy!"
To prove her words, Zhao Li also took a bite: "Master God of Cookery, it doesn't taste like cabbage!"
"Don't be nervous. I know you are a very talented chef. When you were in the state banquet kitchen, you were the chef who secretly used the state banquet kitchen to cook at night!"
Zhao Li blushed: "Master God of Cookery, you know it!"
"Haha, what kind of place is the Imperial Kitchen? It's strictly supervised. If I hadn't guaranteed it for you, I'm afraid you would have been in danger!"
Zhao Li lowered her head: "Thank you, Master God of Cookery, but what's going on with my earthy smell?"
"What you should do is add salt and cooking oil to the pot when boiling water, and then add the cabbage, right?"
Zhao Li nodded and said: "Yes, that's it. I see everyone doing this!"
"That's right, but there is actually another step when everyone is cooking, and that is picking and washing the vegetables. The source of the earthy smell of this dish is that you did not wash the vegetables when you washed them!"
Zhao Li was stunned: "???"
"Impossible, Master God of Cookery, I washed every vegetable under water!"
"It's just scratching the surface, right?"
Zhao Li was stunned again by these words: "How did you know?"
"I eat it because vegetables grow in the soil and are irrigated with water. However, the water in Yangcheng is located downstream. As early as when the water flowed upstream, it was infected by the smell of the surrounding earth, resulting in the fishy smell of soil and water in Yangcheng.
Very heavy!”
"So chefs invented the method of pouring oil into the water when blanching!"
"And because the cabbage must be irrigated with water, just pouring oil when blanching is not enough. Washing also requires patience. Every leaf of the cabbage must be cleaned, and no soil can be left inside!"
"I believe you laughed at your senior brother for taking too long to wash vegetables when you were making this dish, right?"
This is right again.
Zhao Li lowered her head and said with a guilty conscience: "Master God of Cookery, this is how it is!"
"Don't be nervous, you are a very talented chef. At least your father was still playing marbles on the dirt floor with his bare buttocks when he was 10 years old, and then he became a chef before he was admitted to high school!"
Master Ji Di: "???"
Everyone: "???"
It turns out that Master Ji Di still has this dark history.
"You can learn many dishes in one go, which makes you arrogant and easy to be impatient. When cooking, your mind is filled with your own talents!"
"But talent alone is not enough, you have to work hard!"
"No matter what industry you are in, you need to lay a good foundation!"
"The house has a good foundation so it won't collapse!"
"Learn and lay a solid foundation, so you won't be tired after learning!"
“Lay a good foundation for cooking, so the taste won’t deceive you!”
"Look at why Guo Jing's kung fu is so good. One reason is that he is diligent and simple-minded, and the other reason is that he has a very good foundation!"
"The reason why he didn't learn quickly when he was a child was because his masters had very complicated kung fu, so the kung fu taught to Guo Jing was also very complicated. Later, after learning the breathing kung fu from Quanzhen Taoist Master Ma Yu for several years, this was called "beating."
The basic process, and then you can learn everything quickly!”
Zhao Li understood immediately that she was very talented, so she didn't take anyone seriously.
Even her dad often talks in one ear and out the other!
But Ye Gui is different, this is the God of Cookery in Daxia.
Zhao Li listened to everything, and after thinking about it, she immediately said: "I understand, Master God of Cookery, I want to start from scratch and become an excellent chef!"
Thirty years later, Zhao Li became the first female manager of the imperial kitchen in history.
Speaking of the person who has influenced me throughout my life, that is the God of Cookery!
Ye Gui smiled and said, "I'm looking forward to your progress!"
"You can go back and make this dish again!"
"Yes, Master God of Cookery!"
Zhao Li left with her boiled cabbage heart, and another waiter also brought the hot dishes at the back.
That is the famous roast goose.
Not a single goose can leave Yangcheng alive.
It's like no duck can leave Jinling alive.
The Cantonese chef really took the goose cooking to the extreme.
Especially the representative roast goose, people in Guangdong Province eat 170 million roast geese a year.
The number of roast geese eaten every year could circle the earth several times.
"When Sean and I competed for the first time, we used the roast goose method for the four-faced dish!"
"Eastern roast goose originated from roast duck. There are records of roast duck in the book "Shi Zhen Lu" from the Southern and Northern Dynasties. During the Northern Song Dynasty, roast duck was also called roast duck or roast duck. It was already a famous dish in Bianjing restaurants and shops.
"
"At the end of the Southern Song Dynasty, Wen Tianxiang, Chen Wenlong and other patriots protected the young emperor and retreated to Guangyue to resist the Yuan Dynasty. Chefs from the Southern Song Dynasty also came to Guangyue. As a famous dish of the Song Dynasty, roast duck was naturally brought here."
"Guangdong does not have the inkstone duck that is abundant in Lin'an, so the chef used local goose instead and improved it into a roast goose with unique Cantonese characteristics."
"This roast goose has just come out of the pan. It's golden and crispy. Let me try it!"
He picked up a piece of roast goose and dipped it in some golden sour plum sauce.