Madam always trying to piss me off

kitchen.

When the little guy enters the kitchen, his eyes are not enough.

He has been to the kitchen of Grandpa's house. It wasn't like this before, but it's changed a lot now.

A lot of things that have not been seen before have been added, and the cabinets have also been changed.

There is a set of knives on the table, ranging from large to small, there can be dozens of them.

The stove has also changed.

It is not the kind of stove in ordinary homes, but it is much wider.

This is a professional stove in a restaurant. He has seen it in the kitchen of a resort.

In addition, three rows of small stainless steel bowls were neatly placed next to the stove, which contained various seasonings, including more than a dozen kinds of soy sauce and vinegar alone.

When Gu Zhihao entered the kitchen, his whole aura changed, especially when he put on the apron, he looked so handsome!

From his uncle, the little guy found the same temperament as his father-the king's spirit.

"Have you eaten yet?" The uncle stood in front of the stove and asked suddenly before starting the fire.

"I haven't eaten yet." The little guy replied honestly.

Originally, his mother wanted him to come back after eating at home, but when he heard that he was going to learn how to cook in the kitchen, Sheng Zichen's enthusiasm was high, and the food at home was not attractive to him at all.

Gu Zhihao: "It's fine if you haven't eaten, let's eat something delicious later."

This sentence is what the child Sheng Zichen likes to hear the most. He nodded his head like a chicken pecking rice: "Okay, what are you going to do, Uncle? Steam the lion's head?"

The last time he ate it, he couldn't forget it.

"The lion's head is steamed, I'll change it for you today, watch."

Gu Zhihao fished out an elbow from the pot, and at the same time turned on the fire and poured half of the pot of oil into the "ton ton ton".

The oil in the pot was heating, Gu Zhihao picked up his elbow and shook it casually, all the bones fell off and the shape of the elbow was still intact.

Change the elbow to a knife and cut into small pieces.

The kitchen knife seemed to come to life in his hand, flexibly cutting left and right, flying up and down, and every piece of elbow was cut with meat on the belt.

Cut the elbow and put it in the basin, grab two handfuls of dry starch and rotate it 360 degrees...

Sheng Zichen was dumbfounded when the stainless steel basin turned into a shining circle of light.

What kind of magic operation is this?

There was starch and meat in the basin, but none of it fell out because the speed was too fast.

After a while, each piece of elbow meat was coated with starch, and the coating was very even, not thin or thick.

Sheng Zichen noticed that all the starch was hanging on the elbows, and there was no debris in the basin!

Putting the basin aside, Gu Zhihao picked up a washed carrot, quickly sliced ​​it into thin slices, and then shredded it.

He is so good at knives that the golden carrot shreds can pass through the eye of a needle.

Soon, he performed magic again, cutting the same fine and neat slices of green onion, ginger, and green pepper on the chopping board.

Slap the garlic cloves twice and cut into the end.

Start another stove, turn on the fire, set up the pan, and add a little oil.

At this time, the oil in the original pot had already started to smoke, so he didn't even look at it, he grabbed the pot and raised it casually - the sticky elbows wrapped in starch drew a beautiful arc in the air, and then fell perfectly into the pot.

"Shoot-"

Countless tiny oil bubbles popped out of the pot in an instant, but not a single drop of oil splashed out of the pot!

Pour shredded green onion, ginger, and minced garlic into another pot, stir-fry for a while, then add shredded carrots and green peppers, stir-fry, pour in the adjusted sauce, thicken the sauce and turn off the heat.

At this time, the elbows in the oil pan have been deep-fried into golden yellow. Use a strainer to control the oil. When the oil temperature rises again, pour it back into the pan and deep-fry for a few seconds before turning from golden yellow to maroon.

Turn off the heat, take it out and pour it into another pot, turn the spoon out of the pot, pour a little bright oil on it, sprinkle a few pieces of coriander, and it's all done.

"Let's go kid, let's eat."

Gu Zhihao held the plate with one hand, and touched the top of Sheng Zichen's head with his other big, oily hand.

He didn't care at all, and he didn't think it was dirty.

Sheng Zichen focused all his attention on the plate of elbows, and obediently followed his uncle to the restaurant.

There are three dishes and one soup on the table, one steamed lion's head, one stir-fried seasonal vegetable, and one vegetable heart. The soup is vegetarian stew.

The aunt had already filled the rice and waited for the two of them, and they came out of the kitchen just in time to start the meal.

"Try it, do you like it?"

Gu Zhihao picked up an elbow and put it in Sheng Zichen's bowl, and put another piece in his father-in-law's bowl: "Daddy, try it."

Then I gave my wife two pieces.

He watched everyone eat, but he just moved his chopsticks.

The taste is good and the heat is good. Although I haven't made it for a few years, the craftsmanship is not lost.

All attention is on the elbows - so delicious!

Unspeakably delicious.

Crispy on the outside, soft and glutinous on the inside, it melts in the mouth, fat but not greasy and thin but not sticky. The delicious taste stimulates every taste bud in the mouth, and the whole person feels happy.

There was no voice at the dinner table, only the sound of bowls and spoons clashing.

Sheng Zichen was fed up again, this time Lao Qi didn't make fun of him.

Because he was also full, it was so delicious, he had never eaten such a delicious elbow.

Although the elbow is delicious, it has never been eaten in a restaurant. If this craft is opened in a restaurant, it will be popular!

"Uncle, please teach me, teach me how to make..." He remembered that he didn't know the name of the dish until he had finished eating.

"It's all over the place."

The uncle smiled and said, "You can't do it, you are too young, I promise you I will teach you when you grow up, I can't let you touch the oil pan now, you are not as tall as the stove."

Lao Qi secretly heaved a sigh of relief, and had a better impression of Gu Zhihao.

Even if he agrees, the chairman and his wife cannot agree.

Although the young master has shown a fanatical love for food, he also guides others to cook in a serious manner in the kitchen at home.

But he learned it all from books and has no practical experience.

Theory and practice are two different things.

The kitchen knife is too fast, the oil temperature is too high, and the cut is not a trivial matter.

"Uncle's words don't count. Last time he taught me, he didn't." The little guy curled his lips, and was about to cry out of grievance.

When you grow up?

It's been too long.

He is not yet five years old, when will he grow up?

"Uncle keeps his word. I told you how to make steamed lion head. I will teach you now." In order to prevent the little guy from crying immediately, he changed to another dish.

Originally steamed lion head was promised last time, teaching this dish is not a broken promise.

"Really, now?" Sheng Zichen swallowed back the tears that were about to burst out, and he was happy again.

"Really, go to the kitchen now."

"it is good."

This time the kitchen was very lively.

Not only Sheng Zichen, but everyone else also wanted to see it.

The minced meat is ready-made, of course it was not bought, but Gu Zhihao chopped it in advance and kept it in the refrigerator.

Now take it out and put it in a basin, and tell: "Six taels of meat is enough, the meat should be eight percent lean, and two percent fat."

After speaking, he poured in a small bowl of onion and ginger water, added egg whites, a tablespoon of starch, light soy sauce, cooking wine, sugar, salt, monosodium glutamate, white pepper, and finally added a drop of vinegar.

Cooking wine and vinegar can remove fishy smell and enhance fragrance.

Then start chopping the water chestnuts.

Peel the two water chestnuts, slice and shred, then finely chop them along the way, just chop them twice.

Putting everything together, the next step is to test the kung fu, constantly beating the meat, so that the steamed meatballs will not loosen.

Sheng Zichen must not have such "kung fu". He is too young and doesn't have that much strength.

Lao Qi took the initiative: "Master, when you want to make this dish, I will do this."