When Huo Yiyi moved, Han Li couldn't sit still anymore and trotted over after her.
When they came to the kitchen, they saw Sun Quan roasting chicken in the pot. Why could they tell at a glance that chicken was being roasted in the pot? Can they also recognize chicken chopped into pieces at a glance?
Learn about chicken heads and feet!
The chicken head is relatively large and the shape of the chicken feet is relatively easy to recognize. Although the chicken head has been cut in half by Sun Quan and each chicken foot has been chopped into three pieces, it is still easy to identify.
The kitchen in this villa is quite big, about twenty square meters! So when they walked into the kitchen, it was not crowded.
"Brother Quan, are you having a fever?"
Huo Yiyi asked out of curiosity.
While using a spatula to stir up the chicken in the wok, Sun Quan hummed and turned around to give them a smile that met social expectations.
While he was talking, he held the spatula in his right hand and continued to stir-fry the chicken in the pot. He grabbed the soy sauce bottle with his left hand and poured some soy sauce into the pot. He stir-fried it while pouring it in. He looked really cool!
Huo Yiyi and Han Li blinked at this. Neither of them knew how to cook. In their opinion, cooking was a difficult technical job, but in their eyes, Sun Quan was very relaxed.
very.
After pouring the soy sauce and coloring the chicken, he put down the soy sauce bottle, picked up the cooking wine with his left hand, pressed the mouth of the bottle with his thumb, and poured two rounds of cooking wine into the pot. Suddenly, with a sizzling sound, white mist rose,
It is reminiscent of the scene of ancient Taoist priests refining elixirs.
The spatula in his right hand was still stir-frying for a while. When the white mist in the pot faded, he grabbed the vinegar bottle with his left hand, pressed the bottle mouth with his thumb, and poured another circle of vinegar into the pot.
, the white mist did not rise much this time, but the aroma of chicken mixed with the sour smell of vinegar spread instantly, and Huo Yiyi and Han Li couldn't help but sniff their noses.
Han Li: "Xiao Quanzi, your craftsmanship is very good! My sister is really lucky to be with you!"
Huo Yiyi glanced at her and said with a smile: "Brother Quan is your brother-in-law, and you have a good taste."
Han Li glanced at her and replied with a smile: "Then you are their neighbor and friend, so you have a good taste!"
Before they finished speaking, they both laughed out loud.
Fu Lei, who was doing chores nearby, couldn't help but smile. For a moment, the kitchen was filled with a cheerful atmosphere.
Sun Quan was also laughing, but he didn't stop working on his hands. He continued to stir-fry the chicken in the pot a few times, and then added water to the pot. Oh, pay attention! It's clear water, not pure water!
The water covered the chicken pieces in the pot, and he began to add seasonings, salt, chicken essence, sugar, soybean paste, etc. to the pot.
During this process, his movements were also chic.
In the eyes of Huo Yiyi and others, he seemed to add salt and other seasonings to the pot casually, almost without hesitation.
Huo Yiyi couldn't help but ask: "Brother Quan, aren't you afraid of adding too much salt?"
Sun Quan chuckled, "I know well. The amount of salt I just put in was measured. I will test the taste when it is about to come out of the pot. I will probably need to add some salt by then, so I can't put too much."
Han Li was curious, "Xiao Quanzi, are all the culinary graduates from your school so good at cooking?"
Sun Quan glanced at her, "What? Do you want me to introduce you to a classmate?"
Han Li snorted and rolled her eyes at him, "I don't want to find a cook!"
Sun Quan laughed and shook his head.
He didn't argue with her either.
Those who graduate from cooking classes may have slightly lower academic qualifications. In the first few years after graduation, the salary is indeed very low, but once you really develop your skills, the salary increase will be considerable.
Moreover, those with business capabilities can open their own stores in the future.
In his memory, many years later, although not all of his classmates did well, they generally had no problem supporting their families, and a few of the outstanding ones could earn hundreds of thousands a year.
This kind of income is definitely incomparable with graduates from some famous schools.
But compared with graduates from other majors with similar academic qualifications, it is already very good.
Sun Quan took almost three hours to cook this meal.
There's no way around it, his professional cooking techniques are inherently cumbersome and require a lot more ingredients than ordinary home-cooked dishes.
Moreover, today he prepared several dishes that required slow cooking, which was inherently time-consuming.
For example, braised beef, beer duck, mutton in white soup, fish head with chopped pepper, etc.
People who know the art may say - isn't it easy to chop the fish head with pepper? This dish also takes a lot of work?
yes!
If the minced peppers have been boiled in advance, mincing the fish head with peppers is indeed very simple. Cut the fish head open, cut the fish head (ji) a few times, apply oil on it, sprinkle with minced garlic and ginger, and pour cooking wine
, cover with green and red chopped peppers, then sprinkle with chicken essence, monosodium glutamate, cooked lard, etc., put it in the steamer to steam for ten minutes, take it out, pour steamed fish soy sauce and hot soybean oil, and sprinkle with chopped green onion.
, quite simple.
But what if both green and red chopped peppers are cooked fresh?
Sun Quan had to cut and chop the minced garlic and ginger himself? Even the cooked lard had to be boiled by him. All these together, wouldn't it be time-consuming?
Home-cooked dishes that everyone is familiar with are very simple, such as the common shredded pork with green pepper.
When people make this dish, they usually shred the peppers and shred the lean pork, stir-fry them together, add some salt and MSG, and the dish is ready. Those who are more particular will drizzle a little vinegar.
But Sun Quan's method, the knife work is much more precise than the ordinary method, so it will take a little more time.
After the shredded meat is cut, he has to taste it first and then starch it.
Before putting the shredded pork into the pot, pour the oil in the pot once, then pour it out after it is hot, and then pour some cold oil into the pot, so that after the shredded pork is put into the pot, it will not be fried into a ball, but will be fried into pieces.
It is clear and not sticky at all. Moreover, the shredded pork stir-fried in this way is milky white in color and tender in texture.
When the dish is almost ready, it needs to be topped with vinegar, thickening and oil.
While Sun Quan was cooking in the kitchen, more and more people came to the kitchen to watch the excitement.
Originally! For everyone, we have seen cooking since we were young. It is nothing strange, and we are not interested in watching other people cooking.
But Sun Quan's cooking steps are actually very different from what they have been accustomed to since childhood.
Not to mention his knife skills, he cuts quickly and well, and is quite creative.
Where does creativity lie?
Sun Quan bought a snakehead fish today, and he showed everyone how he processed the snakehead fish.
Cutting off the head of a fish with a knife is nothing special except for being a bit scary.
But after cutting off the fish head, he held the kitchen knife horizontally and sliced the fish body into three large pieces with two cuts, which opened everyone's eyes a bit.
After a few more cuts, the fish bones were chopped into small pieces and served in a small bowl, and then he began to slice the black fish into pieces.
What is black fish flower?
If you ask a fisherman, the fisherman's answer may be what kind of bubbles the snakehead spits out underwater and rises to the surface. This is the snakehead flower.
But for professional chefs, the black fish flower is to cut the flesh of the black fish into the shape of flowers.
For those who don’t know how, this is extremely difficult to do.
But for professionals like Sun Quan, the black fish flower has no technical content and is nothing more than the use of a chrysanthemum knife.
Place half of the fish body on the chopping board. Pay attention to making the texture of the fish against the direction of the force of the kitchen knife. After making diagonal and vertical cuts on the fish, the chrysanthemum knife is finished. There is no knife energy, no cold light.
It's just so bland.
Then use the knife at an angle to cut the fish into small pieces of even size. Shake the small fish fillets away and you will find that the fish fillets have become chrysanthemum shapes.
At some point, Yuan Shuiqing came to the door of the kitchen with her daughter in her arms. The corner of her mouth was slightly raised as she looked at it. The little beauty Sun Jiexin in her arms also looked at her with big eyes. After looking at it for a while, she was not satisfied.
She leaned forward with her upper body and opened her hands. She didn't know whether to ask her father to hold her or to go over and cut her twice...
At almost four o'clock in the afternoon, Sun Quan brought a table of carefully prepared dishes to the table.
Every dish is delicious and delicious.
Fish head with chopped pepper, braised chicken, beef hot pot, beer duck, salt and pepper lamb chops with tinfoil-wrapped tail, mutton in white soup with a slightly yellowish color, swimming crab fried rice cake, sweet and sour shrimp balls, wine-brewed water seeds...etc.
Wait, even the mushrooms and vegetables he stir-fries are three-thirds better than those sold in ordinary restaurants.
Because of the shiitake mushrooms in the greens, he cut them into thin slices, also because his shiitake mushrooms and greens were blanched (chao) before frying, and because when the dish came out of the pot, he frantically thickened the gravy and drizzled it with water.
Oil.
This kind of practice is generally only done in the kitchens of star-rated hotels!
Mr. Sun has never been a chef in a hotel, but when he was studying in school, the teachers originally taught them according to the cooking standards of five-star hotels.
Later, in order to conquer the stomachs of his ex-girlfriends, he was even more afraid of any flaws in his cooking, so he studied every dish carefully.
Back then, he had always suspected that when several of his ex-girlfriends broke up with him, they seemed so reluctant to part with him, maybe because they were reluctant to part with his cooking skills.
And today, when he showed off these cooking skills, not to mention Guo Guodong, Han Li, Huo Yiyi and others who ate the food he cooked for the first time, even his daughter-in-law Yuan Shuiqing was a little shocked.
Looking at a table of delicious, delicious and delicious food, everyone picked up their chopsticks, but for a moment they didn't know where to put them down.
Because it feels like every chopstick move destroys the beauty of the food on the table.
Can you believe that when a table of home-cooked food is presented, there is a radish flower carved from a radish placed on the edge of the plate?
Sun Quan did something so perverted today.
In fact, the carrot flowers he carved were very simple. He only carved one rose flower and placed it on the edge of the plate of salt and pepper lamb chops. The simplest four-leaf flower was carved with more than a dozen flowers, which was carved from a carrot.
, the laziest thing is a peony made of rolled tomato skins. If someone picks up the flower, they will find that it is made of a long tomato skin rolled up, with two toothpicks inserted at the bottom, making this flower not beautiful.
As for spreading out.
But no matter how simple he carves these flowers, it still can't deny the fact that he is a pervert!
I just asked him to prepare a table of dishes, and he ended up like this...
Guo Guodong held the chopsticks and blinked, then blinked again. His expression rarely looked a little silly. He suddenly smiled bitterly, "Xiao Sun! If you do this, your aunt and I will be embarrassed to treat you to dinner at home."
, you have infinitely raised the level of home-cooked food!"