delicious master

Chapter 214
The two most important points in Huada Simen are the ability to control the ingredients in the pot and the degree of control over the heat.

How to heat the ingredients evenly and ensure that each place is controlled according to your own ideas is an important thing, such as Phnom Penh cabbage, how to control the outer burnt and inner tenderness, and keep the appearance of Phnom Penh lock white jade is extremely strict to the chef requirements.

The second most important thing is to control the heat. It is crisp, tender and refreshing, and full of juice. All of this depends on the heat. Tang Xiaokang tried the Phnom Penh cabbage for the first time yesterday. , should be black charred cabbage.

It is because the heat is not well controlled at all, so when you eat it, you will feel chewy and affect the taste.

You can't be lazy with these things, you have to practice them step by step.

What's more, Tang Xiaokang also had some ideas in his mind, and wanted to try it out today to see if it was the same as what he thought about.

The first thing to practice is to tilt the spoon. These are recorded in the cheat books given to Tang Xiaokang by Mr. Liu, and they are also modern versions improved by Li Binggong.

In ancient times, because there was no way to turn the pot, the control of the stir-frying of the ingredients was all about turning the spoon. Later, with the appearance of gas stoves, it was gradually introduced to China, and Huadasimen gradually began to show some changes.

As one of the most outstanding celebrity chefs in Kyoto at that time, Li Binggong was naturally one of the few chefs who were first exposed to gas stoves.

Similarly, Li Binggong later realized that gas stoves might be popular in the future, so he began to improve the production method of Huada Simen, and only the current version of Huada Simen came about.

These things were mentioned by the old man and Tang Xiaokang before, and they were almost forgotten at first, but after seeing the situation in the epiphany these two days, Tang Xiaokang recalled the topic of the old man.

As for why the old man told Tang Xiaokang about this in the first place, it was because the improvement of Huada Simen was discussed by the grandfather and Li Binggong at the beginning. Tang Xiaokang's great-grandfather and great-grandfather's father also stayed in the capital for a while. Over time, he gained quite a reputation.

At that time, my great-grandfather was working in a restaurant with my father and Li Binggong, so the two of them were naturally acquainted.

During the war years, Li Binggong was already very old, so he wanted to improve and improve the four schools of flowers. Later, when he met his grandfather and the others, they discussed it with each other. This matter was also remembered by the old man when he was a child.

At that time, the old man did not understand that Li Binggong was not a person who was entangled in skills. He was famous because of his fantastic ideas for many dishes and very superb craftsmanship. It has little effect.

Therefore, Li Binggong is obsessed with the matter of improving the four schools. For the great grandfather who knew him, it is simply an incredible thing, and it also impressed the grandfather when he was young.

From the perspective of Tang Xiaokang now, it is much easier to understand. Li Binggong’s master Li Qinghe taught him Hua Da Simen. Perhaps in Li Binggong’s heart, this culinary skill has a different meaning for him. significance.

Tossing spoons and pans have become very important. This is the most basic way to play the four doors. Only by controlling the ingredients in the pot can you have the mind to put them elsewhere.

Back then, Li Binggong’s first step in learning how to play the four games was from flipping spoons. Until now, Tang Xiaokang still clearly remembers Li Binggong’s appearance after practicing flipping spoons in the fantasy world. It was an exaggeration, and the whole person was whipped clean.

There is no gravel, so Tang Xiaokang used sand and gravel as a substitute. Of course, this thing is still relying on the help of the almighty Boss Wu. I heard that her daughter’s pet shop is currently undergoing renovation, so it is very easy to help Tang Xiaokang get it. a bag.

Then Tang Xiaokang's cooking style in the eyes of Boss Wu changed from cooking fee sheep to cooking fee house.

Of course Tang Xiaokang didn't know this. At that time, all his thoughts were on the sand and gravel, and he took out a new pot bought from the vegetable market.

The iron pots in the back kitchen are all good things that the old man ordered at the beginning. If Tang Xiaokang is damaged, he will be heartbroken, so it is the most cost-effective choice to buy a low-quality iron pot from the vegetable market for dozens of dollars.

Anyway, it is only used to practice pot and spoon, and the procedure of boiling the pot can be skipped, and the sand and stones are directly poured into the iron pot, and Tang Xiaokang begins to shake the pot rhythmically.

Now the rhythm of the pot is not well grasped, and the connection of the pot is put behind.

The gravel in the constantly turning pot is a bit heavy, but it is acceptable for Tang Xiaokang who has practiced since childhood. It is not difficult to turn the pot, especially Tang Xiaokang who has practiced for so long.

However, if you want to precisely control every flipping of the pot, it seems a little weak. Open and close, front, back, left, and right, let the contents of the pot roll evenly in the four directions of the iron pot. Tang Xiaokang can do it, as for the effect...

The first time I practiced, most of the pot of gravel spilled on the ground.

Fortunately, Tang Xiaokang was quick-witted, standing under the sweet-scented osmanthus tree in the yard and practiced turning the spoon, otherwise it would be a big trouble to clean up so many small gravels.

It didn't take long to practice in the morning. Today is the first opening of Dongju after a few days of closure. There must be a lot of diners, so Tang Xiaokang started to return to the back kitchen to prepare the ingredients for the day after only a little practice.

The result was not beyond Tang Xiaokang's expectations, and was even more exaggerated than he expected. Today's diners seem to be crazy. There is no time to drool, let alone continue to practice Huada Simen.

Originally, Dongju opened every day and came back for a meal every day, which is something the diners around are used to.

But in the past few days, Dongju suddenly closed down for several days, and soon all the diners began to realize that they seemed to have no place to eat? ?
Some people also try to go to other stores to deal with it casually, but the taste that is all accumulated by seasonings makes them have no desire to swallow it.

Everyone panicked for a while, and they suddenly found that they couldn't live without Dongju, just like drinking water and eating every day, coming to Dongju to reward themselves with a meal every day has become a part of their life. a part of.

The days without Dongju these days made their waiting gradually turn into a torment, so on the first day Dongju reopened, everyone rushed up to vent all the anger accumulated in the past few days come out.

It wasn't until around seven o'clock in the evening that Dongju, who had been busy all day, gradually calmed down. Tang Xiaokang leaned weakly on the chair, his forehead was covered with sweat, and the expression on his face seemed to have been ravaged eighty times.

(End of this chapter)