I'm a dragon sparrow in Tokyo

Chapter 4 Appetizers
As a professional chef Hagiwara's home kitchen, pots are naturally indispensable.

After getting ready, Aoba and Jiang Xu started directly.

Jiang Xu chose to make fried shredded pork with green peppers first.

When washing the vegetables, he deliberately removed all the hot tendons from the green peppers.

The green peppers fried in this way have almost no spicy taste left, and can still taste a touch of sweetness.

At the other end of the kitchen, Aoba suddenly moved her nose slightly, frowned, and said back, "As a professional chef, I can eat spicy food, and my mother can also eat spicy food, you don't have to deal with it so cleanly." .”

"Really." Jiang Xu shrugged, noncommittal, but there was no surprise why it was so far away, and why Aoba could smell it.

This is her talent, a keen sense of smell is a very suitable talent for a chef.

Aoba pursed her lips, and didn't say any more.

How to handle the ingredients is the freedom of every chef.

But the judgment of taste is also the right of every diner.

She will not let go of a flaw easily.

After cleaning up the ingredients and transferring them to the chopping board, Jiang Xu took out a gleaming kitchen knife and turned it skillfully in the palm of his hand, feeling a little emotional in his heart.

It takes at least two or three years for ordinary people to practice this kind of knife skill.

But he only used it for a few days, as if he had practiced for many years.

From a rookie who cooks like fighting a war, he has transformed into a knife master who has achieved little success. He can reach the level of a formal chef in a small restaurant.

Plug-in, really incredible.

I just don't know why, Jiang Xu held the kitchen knife, and there was always a weird illusion in his heart that he wished the knife was longer.

Da da da da da!

The rhythmic sound of the anvil was played, and the flat green peppers were divided into strips of uniform width before they felt the pain.

Jiang Xu kept moving, took a small piece of ginger, shredded it, and put it together with the green pepper.

Slice the garlic cloves and set aside.

Then shred the pork, put it in a bowl, add salt, light soy sauce, and cooking oil to marinate.

5 minute later.

Ginger Xu heats up the pan, oils the pan, then pours the marinated shredded pork into the pan, and stir-fries.

Wait until the aroma of the meat overflows.

Immediately add sliced ​​garlic to the ginger sequence, and stir-fry for a while.

Splash the shredded green peppers and put them in the pot.

Bang!
The flame was turned on to the maximum by Jiang Xu.

The spatula clanged in the pot, stirring constantly.

The originally relatively raw meaty aroma and the spicy aroma of green peppers also tentatively came into contact with each other in the bursting fire.

About 10 minutes later, Aoba, who was waiting for the potatoes and beef to be stewed, turned his head.

I saw that Jiang Xu had already prepared the plate and put out the dishes.

"Damn it, he's getting more and more proficient at controlling the temperature of the fire."

Aoba felt aggrieved in her heart.

She is a first-hand experiencer.

It was the first time I saw Jiang Xu cooking. Although his mastery of the heat had reached the level of a certified chef, it was as if he hadn't picked up the cooking utensils for a long time, and many details were very vivid.

But in just one week, he has improved a lot.

Although he is two years older than himself, the self two years later will definitely be much stronger than Jiang Xu now.

But the problem is that the other party didn't go to a culinary school, and there shouldn't be an elder professor who is a chef at home.

It should be purely due to interest, and it will be able to reach the current level.

Noticing the abnormal gaze, Jiang Xu turned around and saw Qing Ye's small face looking at him angrily.

'Where did you accidentally offend her? '

The second monk Jiang Xuzhang couldn't figure it out, so he had to return a smile to the other party.

With a delicate and handsome face, coupled with a faint smile, no matter how you look at it, you are a handsome young man.

Inexplicably, Aoba calmed down.

Suddenly, a tactful voice sounded. Just listening to the voice, one could imagine that it was a charming woman.

"Aoba sauce~ Mom is back!"

"Are you in the kitchen? What delicious food did Xu Jun cook today?!"

"Forehead!"

The corner of Jiang Xu's mouth twitched slightly, and he couldn't help but touch his forehead.

Sure enough, the other person's expression had softened, and Aoba let out a cold snort, and turned away mercilessly, apparently even more angry.

Jiang Xu smiled wryly and shouted towards the door.

"Aunt Daizi, we're in the kitchen. Just wait for a while, it'll be ready soon. But there's a new dish today, it might be a little spicy."

"A new dish? But I'm too tired at work today. If it's too spicy, I'm afraid I can only taste a little bit. Sorry, I failed your kindness."

Daiko Hagiwara in the living room said regretfully, her voice was slow, and she could indeed be heard tired.

"It's okay, my dish is specially for appetizers."

Jiang Xu said with a smile.

"Really? Then I'm looking forward to it, come on!"

Dai Zi, who was lying on the sofa in the living room, smiled slightly and replied.

Her husband is an excellent cook, and she has a good understanding of cuisines from various countries.

Knowing that some cuisines do start with spicy dishes, but she is not very used to them.

However, as a teacher, she will never discourage the enthusiasm of students at any time.

Aoba, who was waiting in the kitchen for stewed beef with potatoes, seemed a little depressed when she heard the conversation between Jiang Xu and Dai Zi.

Obviously his father asked him to take good care of his mother before he went abroad, but now he has no choice but to ask an outsider to think about the dishes, which is simply a failure.

After venting her anger for a while, she sniffed lightly, and immediately forgot all her troubles, staring at the small pot in front of her with piercing eyes.

The best time is coming soon.

Jiang Xu saw the change in Aoba from the corner of his eyes, and couldn't help smiling, shook his head slightly, and focused on the ingredients in front of him.

Mapo tofu, a famous dish in Sichuan province.

The practice is ever-changing but remains the same.

First, mince the beef into fine pieces, and cut a little garlic for later use.

Then there is the processing of tofu.

Jiang Xu placed a whole piece of tofu on the chopping board, lightly pressed the top of the tofu with his left hand, made a few gestures with his right hand holding the knife, and then without hesitation, slashed horizontally five times along the side from top to bottom, vertically Draw five knives.

Then, like flowing water, let go of your left hand, and cut five more knives at the front of the tofu.

After closing the knife, Jiang Xu stretched out his fingers and flicked the tofu lightly. The smooth and tender whole piece of tofu instantly disintegrated into 216 small tofu pieces of almost the same size.

"Perfect!"

Jiang Xu gave himself a thumbs up. While chopping pepper and ginger, he took the time to glance at the system panel, and his cooking skills increased by another 0.1 percentage points.

Traditional mapo tofu is five in one of color, aroma, numbness, spicyness and hotness.

After chopping the pepper and ginger sauce, Jiang Xu will make the important ingredients of the spicy and spicy flavors.

10 grams of dried chili, 5 grams of green pepper.

Heat oil in a hot pan, stir-fry and mash.

The big baby of Sichuan cuisine, the knife-edge pepper is ready.

At this time, the kitchen has begun to have an atmosphere called 'spicy'.

After making the knife-edge chili, Jiang Xu stopped for a while, went to the seasoning storage box to search for a meal, and then came out with a bottle of black bean chili sauce with a face full of regret.

"It's a pity, there is no Pixian bean paste, and part of the soul is missing."

After adding three cups of water starch with different concentrations, everything is ready, and the official cooking of mapo tofu begins.

Blanch the tofu first to remove the beany smell, then drain the tofu.

Heat oil in a hot pan, sauté minced beef over medium-low heat, add bean paste, chopped pepper and ginger sauce.

The meaty flavor of the beef and the spiciness of the chopped pepper and watercress soaked into the hot oil, slowly turning red, bright and eye-catching.

The fresh spicy flavor with watercress expels the choking dry spicy food just now.

Aoba didn't know when to put her potato goulash on the plate, but the taste was almost squeezed to the point where only a small piece remained.

Looking at Jiang Xu's actions, her face turned slightly pale. To be honest, her ability to withstand spicy food was not as strong as her personality.

Jiang Xu licked his lips, smiled evilly, picked up the small bowl of chili peppers, tilted his hand, and poured half of the bowl of chili into the pot.

bake! ! !
(End of this chapter)