The strongest gourmet food system

Chapter 984 Chapter 25 Cooking Techniques
When Zheng Ke woke up, it was already bright, and just got up from the sofa, his limbs immediately felt sore.

He rubbed his arms, relaxed the muscles in his body, and walked out of the room.

As before, the two employees pulled out the ingredients from the box, carried them on their shoulders, and sent them into the kitchen.

"Are you up?" Xiao Han stood at the door of the kitchen with his hands crossed over his chest. When he saw Zheng Ke coming out, he pointed to the soy milk and steamed buns on the stool in the hall, "I bought breakfast for you."

"Oh, thank you, Brother Xiao." Zheng Ke nodded slightly, then walked to the stool and started eating.

"The next four days are for learning cooking skills. I won't go into too much detail, I just want to say some key points, and the rest is up to you."

Zheng Ke nodded while stuffing buns into his mouth.

After two consecutive days of knife skills practice, Zheng Ke's movements have been standardized a lot, from the initial awkwardness and bluntness to the later adaptation.Although it can't be as natural as Que Zhengqing and Catherine, but as long as you pay a little attention when cooking, you can still adjust it in time.

"Although what we are going to teach today is about cooking ingredients, when cutting ingredients, you must also pay attention to the knife technique. Don't forget what you have taught and practiced in the past two days." Xiao Han reminded.

"Well, I'll pay attention." Zheng Ke drank the soy milk in one breath, and his physical strength was relieved to a certain extent.

After the staff sent the ingredients into the kitchen, they left in a hurry, and Xiao Han and Zheng Ke entered the kitchen one after another.

Zheng Ke glanced at the ingredients in the kitchen, which were about half less than before, and asked curiously: "Senior, are the ingredients so much less this time?"

"Do you want the same amount as before?" Xiao Han asked back.

Zheng Ke shook his head again and again, what a joke, if there were as many ingredients as in the previous two days, he probably wouldn't be able to handle it.

"I thought, do you like the amount of ingredients from the previous two days?" Xiao Han picked up the oil-based pen, "Well, the reason for reducing the amount of ingredients is because today's training will have many aspects, and the heat of the ingredients must be considered , This is not determined by whether the movement is fast or slow. If you can't control the heat, no matter how fast the movement is, it won't help."

"understood."

With the oil-based pen in Xiao Han's hand, he quickly wrote the word "cooking" on the whiteboard, then turned to look at Zheng Ke.

"Since you can defeat Que Zhengqing, it means that you are not bad at 'cooking'. But sometimes, in pursuit of the ultimate taste, you may ignore the characteristics of the ingredients. Next, what I want to say may be very simple , but could be important."

"Yes, Brother Xiao." Zheng Ke concentrated his energy on the whiteboard.

Speaking of explaining, Xiao Han also wrote down the nouns used in cooking.

Zheng Ke can only say in his heart that Xiao Han's cooking skills are great, but he is really not suitable to be a teacher.However, he can also accept Xiao Han's model. The time is short and the task is heavy. This method may not be unfeasible.

However, there are still some terms that sound unfamiliar, such as becoming popular.To put it simply, it is actually to color and taste the meat ingredients after blanching, usually using marinade or oiling.Although Zheng Ke has never heard of this saying, he often uses it
Xiao Han wrote the terms of preliminary heat treatment and soup preparation on the whiteboard, and quickly wiped them off after answering Zheng Ke’s questions. Such operations as explosion, leakage and explosion.

"Stir-frying is the most common cooking method in Chinese cuisine. There are usually raw stir-frying, which is often called stir-frying, cooked stir-frying, and small stir-frying, which is more commonly used in Sichuan cuisine."

Zheng Ke nodded. Stir-fry should be the most distinctive cooking method in Sichuan cuisine. The gravy must be mixed temporarily and stir-fried quickly. During the cooking process, the pot cannot be changed.The most classic representative dish is fish-flavored shredded pork.

"You should know all these things, and you should have a pretty good grasp of them." Xiao Han looked at Zheng Ke.

"Okay?"

In front of Xiao Han, Zheng Ke didn't dare to speak too much.

"In the category of frying, I only talk about soft frying." Xiao Han put down the oil-based pen, picked up a kitchen knife, cut off a chicken leg, and removed the tendons.

Zheng Ke shrugged his shoulders. He may have used soft stir-fry before, but the term does not match the cooking skills he has mastered.

"The object of soft stir-frying is the food that has been processed to become fluid, muddy or cut into particles. The semi-finished product is mixed with milk or egg white and cooked in a pot, which is soft stir-frying."

While Xiao Han was talking, he mixed the chopped chicken thigh with seasoning, egg white, and light powder, and then poured it into the oil pan to stir fry.

The strong smell spread quickly in the air, Zheng Ke swallowed a mouthful of saliva, and looked at the cooking pot.Xiao Han cooks at an even speed.

"The delicate and smooth taste is its characteristic, so after the mouth, the tongue coating will feel very delicate, with a feeling of melting in the mouth." Xiao Han said, then started the wok, poured the ingredients inside into the dinner plate, “Sichuan food, snowflake chicken nao.”

The white egg whites almost filled the entire dinner plate, which looked like piled snow, but the strong aroma wafted from the snow, stimulating Zheng Ke's taste buds, and a lot of saliva flowed out.

Zheng Ke quickly pulled out a pair of chopsticks, gently picked up a piece, and put it in his mouth.After the egg whites are stir-fried, they are soft and tender, and melt in the mouth. The mellow taste of the chicken soup is mixed with the fresh and tender minced chicken, bursting out amazingly delicious.

Xiao Han just made a dish at random, but the taste was obviously beyond Zheng Ke's imagination.

Zheng Ke just woke up from the delicious food, but he saw Xiao Han turned around and continued to explain the next cooking skills.

There are many cooking techniques for Chinese cuisine, and Xiao Han also knew that it would be very difficult to explain them all at once, and Zheng Ke might not be able to learn them all. Therefore, on this day, he just cooked up the common stir-fried dishes. , explode, deflate, stick, fry and other operations, then put away the oil-based pen.

After Xiao Han finished speaking, Zheng Ke took out his notebook and sorted out the main points of Xiao Han's lecture. If he didn't understand, he asked again. Before he knew it, it was already afternoon.

Xiao Han left Chuange to buy lunch, and Zheng Ke also started to practice cooking.

At first, Zheng Ke thought that Xiao Han was showing great kindness, so he reduced the amount of ingredients by half.However, it wasn't until Zheng Ke started cooking the ingredients that he realized that he was mentally handicapped.

Yes, he only considered the preliminary processing of the ingredients, but forgot to cook the ingredients after they were cut, and more importantly, cooking took longer.

On the first day, Zheng Ke practiced until late at night, and took a rough look at the remaining ingredients, and there were about two-thirds left.

Zheng Ke shook his head helplessly and walked back to the rest room feebly.

　Thanks to Qianqiu, Little Monster Beat Bumpman for their rewards, and thanks to A Flying Cat, Kang Peng Yang You, Qu Hanling, Arrogant T_T, Black Miao Hideyoshi, mooelight, I am not targeting you, Su Youmuqiu, Killing the Army, Broken Villain, Qiu Tianqiudi, Shujianhuang, Jing Shunqing, Wazard, 11ing, Ni Fatty, Ya Ya Ya Pain monthly pass.

　　
　
(End of this chapter)