Food: How did I become a chef when I set up a stall?

At noon, the number of customers in the Sichuan restaurant began to increase.

Jiang Feng also speeded up the cooking process.

Sometimes several orders are placed together, and they can all be fried in one pot.

After all, those are the dishes most ordered.

Fish-flavored shredded pork, Kung Pao chicken, Mapo tofu, couple's lung slices, twice-cooked pork, spicy chicken

Jiang Feng can handle these dishes completely.

Chen Hai is responsible for preparing cold dishes and serving drinks.

There is also an apprentice who is responsible for simple washing and cleaning.

The restaurant is not big, so a few people can easily handle it.

The most important thing among them is Jiang Feng. Shen Hai pays him 800 a day, and he also gets commission based on his turnover.

Jiang Feng didn't care about this, but of course the more money he made, the better.

The restaurant quickly filled up.

After the delicious food was served, the guests were all attracted by the delicious food.

When they picked up their chopsticks and tasted the food, their eyes lit up.

I go? It’s a bit delicious!

The fish-flavored shredded pork sauce is rich, the Kung Pao chicken is tender and fragrant, the mapo tofu is spicy and delicious, and the couple's lung slices have a long aftertaste.

This restaurant looks ordinary, but why does it make Sichuan food so delicious?

Something is wrong, very wrong.

There was a table of regular customers of the restaurant who knew both Shen Hai and Zhu Hong.

Seeing Shen Hai coming out, a regular customer couldn't wait to ask:

"Boss, have you changed the chef? It tastes so good!"

"This skill is amazing!"

“There are so many Sichuan restaurants here, but it’s rare to find one that’s so authentic!”

Hearing the words of a regular customer, Chen Hai smiled and responded:

"I specially hired him at a high price, but he only does it for a while. It's not easy for me to hire him for a few days."

Shen Hai couldn't say that this person was Jiang Feng. After all, he agreed to cross Jiang Feng.

Regular customers were amazed, "This chef's cooking skills are so good. Is he the kind of chef with a chef level? That's hard to find!"

"I don't know about that either. It's fine as long as the guests find it delicious."

Chen Hai replied politely.

Shen Hai found that the atmosphere in the restaurant was a little different from before.

I can’t say what’s different, but I can feel that the guests are in a high mood and everyone is smiling.

The atmosphere was fiery.

The food made by Jiang Feng seems to have a unique magic power that makes people happy unconsciously.

At this time, another spicy chicken order was delivered to the kitchen.

Jiang Feng immediately started busy.

Spicy chicken is also a well-known Sichuan dish. The chicken is hard on the outside but soft in taste. It is very popular among people.

However, many Sichuan restaurants cannot cook this dish well.

The spicy chicken made is full of chili peppers, and customers are looking for chicken in the chili peppers.

Jiang Feng has always been conscientious and cooks plenty of meat.

Cut the chicken into pieces, add various seasonings and flour, spread it evenly with your hands, and marinate for more than five hours.

The chicken is marinated early and just waiting to be cooked and served.

Making spicy chicken is also easy.

Heat oil in pan.

When the temperature of the oil rises, put the cut chicken leg pieces into the oil pan bit by bit and fry.

As soon as the chicken comes out of the pot, bubbles come out immediately.

The chicken is fried quickly until golden brown in the warm oil.

After frying, take it out, put it on a plate, heat the oil, and fry it a second time.

The second frying is to remove the moisture from the skin of the chicken and achieve a dry and fragrant texture.

The feeling of spicy chicken is that the skin is dry and hard, and there is no moisture in the whole.

Jiang Feng did this very well.

After frying, filter out all the oil, leaving the fried chicken pieces in a colander.

Then, add Sichuan peppercorns and Sichuan peppercorns to the pot, then pour in a large pot of chopped dried chili peppers, then stir-fry until fragrant.

Jiang Feng waved the spoon.

The pot is full of red dried chili peppers, as well as yellow peppercorns and peppercorns.

This pot of brightly colored chili is very attractive to people who love spicy food. For people who can't eat spicy food, just looking at it will make them faint.

The peppers must be stir-fried constantly.

Soon, the smell of roasted chili seeds wafted out.

The peppers also turn a deep red color and become crispy.

At this time, Jiang Feng poured all the chicken pieces in, sprinkled a handful of sesame seeds, chopped green onions, salt and MSG, and started to stir-fry.

Jiang Feng held the handle of the iron pot in one hand and a large spoon in the other hand, and began to stir-fry the spoon skillfully.

With the shaking, the chili peppers and chicken pieces in the pot jumped up and down.

The seasonings all melt and quickly combine with the chicken pieces at high temperatures.

Every part is full of flavor.

When the frying was almost done, Jiang Feng turned off the heat and put the spicy chicken on a plate.

The spicy chicken on the plate has a dark sauce with some sesame seeds attached to the surface. The chili peppers are also dark red and have been fried dry and hard.

There is also a little chopped green onion for garnish.

This spicy chicken dish is done.

When you work as a chef in a restaurant, you don't just fry one plate at a time, you have to prepare more.

The spicy chicken stir-fried by Jiang Feng is enough for three plates.

I happened to have several spicy chicken orders, and they were all satisfied.

Soon, the spicy chicken was brought to the guest's table.

The person who ordered the spicy chicken was the regular customer who had just been chatting with Shen Hai.

After he tasted Jiang Feng's Sichuan cuisine, he was completely attracted to it.

So I ordered my favorite spicy chicken.

As soon as the chicken is served, a dry and fragrant smell hits your face.

There is no elaborate presentation of this delicacy, just chicken and chili mixed together.

The chicken pieces are relatively large and are particularly noticeable in the chili peppers, so you don’t need to look for them.

The regular customers couldn't wait and immediately picked up a piece of chicken and put it in their mouths.

After entering the mouth of the chicken, you can feel that the skin is hard and even a little bit irritating.

It's spicy with a bit of numbness, and salty with a bit of fragrant flavor, but it emanates from the spicy chicken.

It feels great.

He chewed the spicy chicken gently.

There is no moisture in the chicken, it is just pure meat.

When chewing, the texture of the chicken continues to split, and the aroma in your mouth becomes more and more intense.

The taste is so good!

The dryness and firmness of spicy chicken are not found in other dishes.

The taste is even more unique.

The dried chili peppers used by Jiang Feng are authentic Dahongpao. In such a large pot of chili peppers, stir-fried with Sichuan peppercorns and Sichuan peppercorns, the flavor will naturally be strong.

It tastes like a hit to your taste buds.

"Absolutely amazing! Absolutely amazing!"

"I'll go, boss, the chef you hired is really good!"

“This spicy chicken is so delicious!”

The eyes of regular customers lit up.

I have never tasted such delicious spicy chicken!

This texture and taste are perfect!

Spicy chicken is also common, but making it delicious is not easy.