On the Road to the God of Cookery

Chapter 56

"The condition for eating the halberd was proposed by me. Although you mentioned the theme, since there are two dishes, and they are also delicious dishes in Chinese kitchens, then let you choose first. I can do anything." Ling Yang looked at it. Looking at the middle-aged man, a smile appeared on the corner of his mouth.

Although Ling Yang was wearing a faint smile, the middle-aged man seemed to see disdain on Ling Yang's face. The middle-aged man was annoyed by this, looked at Ling Yang and said, "Good boy, I didn't expect you to With such arrogance, well, if this is the case, then I will satisfy you, we choose sweet and sour meat here."

"Okay, then I'll make dry-fried beef river." Ling Yang nodded and said.

Stir-fried Niuhe, a classic snack in Cantonese cuisine, or a staple food, is a must-have dish in almost every Cantonese restaurant and food stall. Moreover, it is also a dish that is tested for chefs.Most people will fry this dish, but it is not easy to cook this dish well.

First of all, this dish is called dry frying, so the fried rice noodles should not be too greasy.It looks like there is oil, but there should be no oil sticking to the plate. Secondly, the rice noodles must not be broken. Of course, it is absolutely impossible to keep breaking.In addition, the beef should not be fried too old, otherwise it will be troublesome to eat.

Sweet and sour pork is also not simple. Sweet and sour pork is also a classic Cantonese dish. In Guangdong, any restaurant or food stall has this dish. Although the method is different, it is still loved by everyone, which is enough to explain the uniqueness of this dish. Influence.The main ingredients of sweet and sour pork are pork and sweet and sour sauce. The authentic sweet and sour pork should use fat and thin peeled pork belly, which is more tender and refreshing. The taste of lean meat is not so good.The sweet and sour sauce is prepared with white vinegar, sugar, light soy sauce, etc., or add some tomato sauce, the taste depends on personal preference.This dish is the same as raw fried pork ribs. The sweet and sour sauce is wrapped around the sweet and sour pork, and the sauce cannot be seen on the plate. This is the authentic way.

These two dishes are not simple. Since they are classics, they are not easy to make delicious. Although they are both Cantonese dishes, they are also on the menu in Cuiyu Building, so there are all kinds of ingredients.

Ling Yang once again showed his superb knife skills in the Cuiyu Building, which made the masters in the Cuiyu Building look straight. A piece of raw beef in Ling Yang's hands quickly turned into a uniform thickness of beef slices , If someone measures it, then the flagon pot will find that these beef slices are all the same size, although the thickness may not be exactly the same, but I believe the error will be very small.

Ling Yang put the cut beef aside first, then turned on the fire and put the oil and beef into the pot. When the beef was half-ripe, he didn't remove the pot, but picked up the prepared hor fun directly with a pair of big chopsticks. The chopsticks holding the rice noodles are not loose, how can there be no fire in the iron pan in the kitchen of Chinese cuisine, so Ling Yang cooks the rice noodles with chopsticks in such a flame.

Soon the pho was fried, but I don’t know if this is fried, because the pho has always been in the flames and has not touched the iron pan. The raw materials are very simple, and there are not so many complicated processes to speak of.

However, Lingyang's fried beef is different from ordinary fried beef, because after this fried beef is served, the whole kitchen exudes an attractive smell of grilled iron plate, making Li Those who were close could not help swallowing their saliva, and this was not over yet, Ling Yang poured some baijiu on it after putting it on the plate, and then ignited the baijiu, the baijiu was burning on the dry fried beef river, making the aroma even stronger thickened up.

On the other side, Matsuda Chuan's sweet and sour pork is also out of the pan, but his sweet and sour pork is different from ordinary sweet and sour pork, because at this time the sweet and sour pork is covered with a layer of shiny ice, in other words, this sweet and sour pork The meat is made cold by Matsudagawa.

When Matsuda Chuan's father served this sweet and sour pork dish at the end of Matsuda Chuan, he had a triumphant smile on his face. He had eaten Matsuda Chuan's sweet and sour pork.

"Please taste, my Crispy Fried Niuhe!!"

"Please taste, my crystal sweet and sour pork!!"

The three people in charge of review are the guests who came to eat. Originally, according to Ling Yang’s rules, no one else would be allowed to taste and review at all. It is enough to have people in the kitchen, and they are also more professional and more important. Yes, even if you lose, it won't spread.

But it's a pity that Matsuda Chuan's father made Ling Yang feel disgusted, and he was also the owner of the Cuiyu Building, so Ling Yang didn't feel at ease to let the chefs in the kitchen try it, so he could only be Three people were selected from outside guests to come to review. As for whether the results of the review will be leaked, it is not Ling Yang's business.

Although the three reviewers are Japanese, they have an extraordinary love for Chinese cuisine, so when they saw the dishes of the two, they were very excited. , It is really a great blessing in life to be able to taste delicious food.

"click"

The three of them ate the Crispy Fried Beef River from Lingyang first. At first they didn’t understand why it was called Crispy Stir-fried Beef River, but after they ate it, the skin of the beef and rice noodles turned out to be very loose. Crispy, just like eating high-end biscuits, crunchy, crunchy, but although the outer skin of the beef is very crispy, the inside is very tender, like rice noodles.

"It's so delicious. It's a worthwhile trip. I didn't expect fried beef to be so delicious. You are worthy of being a student of Yuanyue."

"This beef is crispy on the outside and tender on the inside. It has truly reached the essence of crispy outside and tender inside."

"The most important thing is that the beef and rice noodles are all finished in the flames of the iron pot, so there is a smell of teppanyaki, and the spices inside are also very good, people can't help but take one after another. .”

After the first bite, the three inspectors couldn't let go of their chopsticks anymore. One chopstick after another sandwiched the dry fried beef river. If they didn't still care about their own image, then maybe they might be He will directly lift the plate in front of him and eat with big mouthfuls.

After finishing Lingyang’s Fried Niuhe, the three inspectors sat on the chairs with satisfied faces. If it wasn’t for Matsuda Chuan’s dishes to taste, the three of them might have fallen asleep like this. At this time, the plate placed in front of the three of them turned out to be only a little bit of sauce residue, and there was no oil on the plate. This just shows that Ling Yang's pyrotechnics are also very good. There was oil, but no sticky oil on the plate.

(End of this chapter)