delicious master

Chapter 304 The Gap
"I'm stupid, what do you want with so much mutton? If it's 38 a pound, give me two pounds."

"Didn't you just say you want everything?"

"That's right, I want all the handsome guys, but you're not handsome, so what do I want all of them for?"

Boss Wu:

You are going on a blind date in this market. You are not handsome when you buy mutton. What the hell, buy a mutton and go home to be your husband? !

I kept complaining in my heart, and the business I got was gone, so Boss Wu naturally didn't have any enthusiastic thoughts. He cut up the mutton for her according to the woman's request, and once again lay down on his chair and looked at his phone.

However, looking at the progress bar of this video, Boss Wu was a little puzzled, did I just see this part?Why don't you have any impression?
Tang Xiaokang, who left with the cabbage, naturally didn't know Boss Wu's doubts. Even if he knew, Boss Wu must have seen it just now. He Tang Xiaokang didn't know anything, and he didn't look at any of the sisters.

There is only one cabbage, but it is big enough, white enough, and fresh enough.

It is very crispy, and you can feel the watery inside when you pinch it. The cabbage picked by Mr. Wu is good, no wonder you have to go so far to get one back.

Phnom Penh cabbage, although it is called cabbage, actually only needs the root of cabbage.

Remove the cabbage, clean it and split it in half, leave the cabbage, and cut it into strips, so that the cabbage can really burn out the golden edge, and it can also maintain a good crisp taste.

The cabbage is big enough, and after Tang Xiaokang has cut it all, he can make almost three servings.

After draining the water on the basket, Tang Xiaokang began to prepare other ingredients.

This time, he did not do it rashly, but with his first experience, Tang Xiaokang was quite sure about his own strength. Although Phnom Penh cabbage is not a complicated dish to make, it is really difficult.

Just because of the requirements for controlling the heat, if it wasn't for the system rewards that forced him to reach the intermediate level of fire skills, Tang Xiaokang would not dare to try this dish too much now.

This is why Tang Xiaokang divides a portion of cabbage into three portions.

Part of it was because the cabbage itself was quite large, and the quantity was almost perfect when divided into three portions. The remaining part was because Tang Xiaokang didn't think he could successfully make golden-edged cabbage in one go.

He is even ready to fight a protracted war.

There may be a phenomenon of success in cooking, but if you want to cook this dish well enough and perfect enough, it must not be done on the first try.

After all, it’s not about relying on the system. You say you can succeed without practicing at all. Except Tang Xiaokang can do it, any other chef who dares to say he can, will definitely be photographed in the face by those size 43 slippers.

Why, as long as there is a peanut, this person can't drink like this, how many dishes.

Cut the scallions, white ginger, and soak the dried chili in water first, so that the smell of the dried chili itself can be more stimulated.

Pour the oil in the hot pan, first use the wide oil to go through the pan, and then pour in new cooking oil.

This is the method of the hotel. In order to ensure the success rate, Tang Xiaokang did not make it according to the family version.

After the oil is warmed up, put the scallion, white ginger and dried chili into it and fry until fragrant. At this time, pour in the cabbage and start to stir-fry on high heat, constantly turning the pan. During this period, it is very important to control the heat.

Flowers hit the four doors, stir-fry vegetables with flying fire, front and back, left and right, vegetables go with the ladle, open and close.

The raging fire reflected Tang Xiaokang's face in the kitchen, and the orange-red flame reflected from his eyes.

This time, Tang Xiaokang was very relaxed and freehand. He was very confident in his control due to the strength of the intermediate heat. He simply seasoned it, stir-fried it again, and finally served the Phnom Penh cabbage.

[The heat is timid, the seasoning is bland, and the Phnom Penh cabbage is barely acceptable. 】

I habitually used the system to review my new dishes. Although the wording was not very good, there was nothing wrong with it. At least it was a qualified Phnom Penh cabbage.

The burnt yellow gold edge looks a little light, and the coloring is not very heavy. This is caused by being too careful when controlling the heat, but it is a blessing in disguise, which makes the golden edge look a little fluorescent.

It was the first serious production, and Tang Xiaokang felt that his courage was still a little too small. Whether it was the materials or the heat, he used it carefully. Confidence is self-confidence, but Tang Xiaokang is also very careful about the places that should be paid attention to. .

But it's normal to think about it. The last time I tried Phnom Penh cabbage without any comprehension in my mind, the result was not only that it didn't look like it, but it tasted even worse than a vinegared cabbage.

After experiencing such a tragic failure, it is normal for me to be careful this time.

Picked up the chopsticks and tasted it, the taste is okay, but the seasoning is really timid, which makes it a little bland, if it is other dishes, it is fine, but a Shaanxi dish, Phnom Penh cabbage is too bland, it is not suitable, and there is the heat on the question.

Because Tang Xiaokang was afraid that it would not be crisp enough, he didn't stir fry very hard, which caused the Phnom Penh cabbage to be broken. Although the taste was crisp enough, the delicate feeling of stir frying was gone. .

I have passed the test, but there are still many problems.

I summed up the problem a little bit, and I am going to start making the second copy. While I feel good, I remember the problem of the last time, and it is good to practice a little more.

Soon the second batch of Phnom Penh cabbage came out. This time, the firepower was too strong, and the seasoning became heavier. Slightly overcooked.

There are very small gaps, but if there is a gap, there is a gap, and there is no way to get rid of this no matter what.

The last attempt, three-point Phnom Penh cabbage, was all barely readable, not excellent, let alone perfect.

The three servings of Phnom Penh cabbage were integrated and put together, and tonight we will mainly rely on Phnom Penh cabbage for dinner.

After tidying up the back kitchen, Tang Xiaokang went to school to pick up Xiao Yuanyuan after school, and took the three Hua Brown Bears by the hand, while thinking about his own problems.

Phnom Penh cabbage, in theory, is not much different from stir-fried cabbage. In fact, it is just a way to control the heat. It sounds very mysterious, but to put it bluntly, it is those things. Cooking is just a method. Craftsmanship is not cultivating immortals, so there are so many nonsense.

However, there is indeed a gap in craftsmanship. It is also stir-fried cabbage. It is very rare to make a good Phnom Penh cabbage. It is easy to make a dish that meets the standard, but it is not easy to make people praise Not to mention, if you want to make it memorable or even unforgettable for a lifetime, you must achieve the ultimate taste.

This is the gap between craft and craft, chef and cook.

(End of this chapter)