delicious master

Chapter 213 Vinegar Cabbage
"Master."

Seeing Tang Xiaokang coming back, Xiao Yuanyuan immediately came to greet her. As for the wax gourd, it was still lying on the table with its belly exposed, so it was not afraid of the cold weather.

Recently, the cat hair on Winter Melon has grown a lot, and it feels like the hair is flying all over the sky.

Perhaps, in the future, we need to control the number of times he goes to the table, so as not to affect hygiene due to cat hair.

Looking at the wax gourd still lying leisurely, Tang Xiaokang silently made some decisions in his heart.

In the past two days, Tang Xiaokang not only had to take care of Xiao Yuanyuan, but also went to the hospital to see Xie Juan. After returning, he had to clean up twice every time to control the cat's hair. It was exhausting.

Carrying two cabbages to the back kitchen, Tang Xiaokang cleaned all the cabbages carefully, full of confidence in his heart.

After watching the environment for such a long time, he watched and watched the practice of playing the four doors countless times. He also watched and learned the successful Phnom Penh cabbage practice completely.

Phnom Penh cabbage does not need leaves, cut it off, and it can be used to feed the chickens outside later. During this period of time, the number of times of feeding the specially matched grain feed is a bit too much. I need to get something else to relieve them taste.

Leave the rest of the root white, and Tang Xiaokang gently pats all the cabbage.

This is to make the organization inside loose and delicious, and it will be easier to fry.

Cut off the root end, and cut all the cabbage into four-centimeter cabbage sections.

Turn on the fire and heat the pot, then pour in cold oil, let the oil temperature rise slowly, the purpose of heating the cold oil is to lubricate the bottom of the pot, so that it will be easier to make Phnom Penh cabbage later, and the heat will be more even.

When the oil temperature is close to [-]% to [-]%, you can put it into the pot, the oil surface is calm, and a faint oily smoke floats from the pot.

Tang Xiaokang poured in the cabbage that had just been prepared, poured in the sour vinegar, cooked the vinegar over a fire, and the fire kept covering the pot, producing wok gas.

The so-called fire turns with the vegetables, the vegetables float away with the front legs, turn left and right, open and close, and stir-fry vegetables over the fire.

The fire is around the edge of the pot, and the spoon is turned on one side, and the pot is constantly turned on the other side to control the evenness of the heat.

The whole operation looked extremely gorgeous. Xiao Yuanyuan stood outside the kitchen, watching this scene, looking at Tang Xiaokang full of admiration.

No matter how it tastes, at least Tang Xiaokang's sharp operation at this moment looks very bluffing and extremely cool.

Quickly pour in dried chilies to add a little layer of taste, pour in soy sauce for seasoning, stir fry again quickly, the flame is constantly steaming, and the wok is moving.

Soon a dish of Phnom Penh cabbage came out of the oven. Looking at the Phnom Penh cabbage that he fried, the appearance was a bit unique. Seeing the charred... black cabbage as a whole, Tang Xiaokang frowned. It seemed that the matter was not simple.

There is no problem with his method. Why is the cabbage half black? This is not considered Phnom Penh cabbage. This is cabbage mixed with chocolate powder.

The outermost color has been completely burnt black, and the yellow-black burnt feeling has penetrated into the inside of the cabbage. Although it looks inexplicably artistic, at least from the appearance, this thing is no longer Phnom Penh cabbage.

I picked up a piece of cabbage and tasted it. Fortunately, the taste was not greatly affected by the burnt black outside. However, unlike the crispiness I imagined, the cabbage root was a bit difficult to bite off like this?
Constantly chewing in the mouth, the taste of sour vinegar appeared soon, and it became more and more sour. Coupled with the blending of dried chili, the hot and sour taste was quite appetizing, with a moderate taste, not too heavy or deprived of the cabbage itself. smell.

But there is a very huge disadvantage...

This is not Phnom Penh cabbage, it's just a vinegared cabbage.

Speaking of it, it is not as delicious as vinegared cabbage, at least it will not be so hard to chew. After thickening, the hot and sour juice is very appetizing, and the tender cabbage leaves are very delicious.

Look at my vinegared cabbage again, there are only cabbage roots, not fried well, not crispy enough, the taste is moderate, but the feeling of fusion of hot and sour and cabbage is not highlighted in one day, there is no such a slightly appetizing sour, strong Spicy, juicy, very crisp and refreshing taste of cabbage.

The inflated confidence instantly returned to its normal state under the blow of reality.

After this experiment, Tang Xiaokang understood the difficulty of Phnom Penh cabbage. He has performed so well, and the food he made is so unpalatable. To what extent does it take to make a successful Phnom Penh cabbage? ?

It is fundamental to play four kinds of flowers. This thing can not only make Phnom Penh cabbage, but also try many other dishes.

Tang Xiaokang sighed silently, it seems that everything still has to start from the most basic.

Originally, he thought he was a genius, but seeing how easy Li Binggong and the others made this dish, he could learn it by himself.

But Tang Xiaokang's hands gave him a very heavy blow with reality, making him understand what it means to have no b number in his heart.

The operation is as fierce as a tiger, and then the score is zero and five.

Shaking his head, he quickly corrected his mentality. Although he looked very inflated just now, Tang Xiaokang himself still has a very clear understanding. This attempt is just a vain that everyone will have. Just a daydream. ,
If this thing is successful, wouldn't it be a more refreshing thing.

This cabbage was too unpalatable to eat. Tang Xiaokang poured it into the slop bucket, and there was still a cabbage left, which should not be wasted. After thinking about it, Tang Xiaokang finally decided to make a decent vinegared cabbage.

Although compared to Phnom Penh cabbage, the style is almost a hundred grades worse, at least this dish is not difficult for him!Taking a trip to Xiaokang's current cooking skills, making this dish of vinegared cabbage is indeed something that can be done.

Again, wash the vegetables, cut them, and cook them on fire.

Finally, the thickening was completed, and the vinegared cabbage was taken out of the pot. The smell of vinegar was very strong, but very attractive. It also had a spicy taste, and the minced ginger enhanced the flavor, which immediately enhanced the feeling of the vinegared cabbage. .

Asking Xiao Yuanyuan to take out the dishes, Tang Xiaokang took advantage of the open stove, and made two more side dishes, which he regarded as today's dinner.

The next morning, Tang Xiaokang got up early.

Xiao Yuanyuan packed her things, said goodbye to Tang Xiaokang, and went to school. After all, she is still a student now, unlike Tang Xiaokang, who has a mine at home, so she was dragged by the old man to learn cooking since she was a child.

At that time, if the celebrity chef fails to succeed, he will be forced to go back and inherit the billions of dollars in the family property. It is painful to think about it.

As for Xiao Yuanyuan, she has no way out, so Tang Xiaokang doesn't have such high demands on her, and it's not like the old man asked him to. I just hope that the other party can become a reliable chef.

(End of this chapter)