Yipin Chef

Why only three?What about another one? "

"It will be there after you finish eating the fish fillet." After speaking, Jia Le returned to the kitchen and brought out a thin plate of fried noodles, which he poured into the fish fillet soup. "This is the fourth dish: baked noodles with fish sauce."

Ye Chengfeng tasted it first with his chopsticks, and praised: "Crispy, crispy, slightly sweet and sour. After eating the fish, eat some noodles. This meal is very affordable."

Sun Liang smiled and said, "Taste carefully, these are not noodles."

"Really?" Ye Chengfeng tasted it carefully with another chopstick, and said after a long time: "It seems that the sweet potatoes were shredded and fried."

"It's right this time." Sun Liang put down his chopsticks, and said slowly, "In general, these dishes are okay, nothing else, just a little salty, so I need a cup of tea to rinse."

"What? Salty?" Jia Le opened his eyes wide and reached for the chopsticks, "How is that possible? I'll try it."

Ye Chengfeng slapped his hand off and scolded: "Idiot, hurry up and pour tea and call Master."

Jia Le reacted, and Le Dian ran to pour a cup of hot tea, and knelt in front of Sun Liang to offer tea: "Master, please drink tea."

Sun Liang took a sip of tea and put it down, and said: "Since you want to be my disciple, you must insist on the belief of being a food person. Food is for nourishing people, not a tool to achieve a certain purpose. People who make food must maintain their hearts. Only by the purity of food can we make real delicacies and make the eaters happy and healthy. We must never use food to harm people, shoddy or cut corners. Nor can we blindly flatter and present food just to please the eaters. Unhealthy stuff."

"Master's teachings, disciples will keep in mind." Jia Le said respectfully.

After that, Sun Liang began to train Jiale systematically.

"To be a cook, the first thing you need to do is to choose the ingredients. All good cooks will pass this first level. You have worked in Zhiweilou for three years, and what you have done is washing vegetables, choosing vegetables and arranging ingredients. You must have done these basic skills. Not bad."

Sun Liang pointed to a large pile of chicken, duck and fish in front of him, and asked, "What kind of meat should be used for Furong chicken slices?"

"It should be chicken breast."

"What's the best way to use spicy chicken?"

"Use chicken thighs."

"What kind of meat should be used for instant mutton?"

"It's best to use the hind leg of lamb and the big and small tridents, followed by the upper brain, tenderloin, and cucumber strips. The fascia must be removed to make it taste better."

"Tell me more about edible seasoning vinegar?"

"In terms of raw materials, there are grain vinegar, sweet potato vinegar, and fruit vinegar. Among them, grain vinegar is divided into sorghum, glutinous rice, and millet." Jiale still answered very fluently.

"Try an example."

"For example: Haizhou dripping vinegar does not use glutinous rice or millet. It is brewed with sorghum and an appropriate amount of koji. The taste is sour and mellow. Only a few drops are used at a time. Shanxi Qingxu county old mature vinegar uses sorghum and red heart Daqu. It has a pure texture. Tianjin Duliu Old Vinegar is made from sorghum, barley, bran and rice bran. Therefore, it is also called Fushou vinegar. There are also Shandong Wendeng melon dry vinegar, Kunming peach vinegar, Donghai potato vinegar, Zhenjiang ginger vinegar, etc., which can be used according to different cooking conditions.

For example, when cooking meat, you must use Zhenjiang vinegar, otherwise the taste will be greatly reduced.To make sweet and sour pork, you need to use dried Shanximelon vinegar, mixed with cold dishes, rice vinegar and fruit vinegar are better. "

Sun Liang nodded in satisfaction when he saw that he answered fluently.

"Let's talk about the wine used for cooking. The classification of wine is very complicated, so let's talk about it briefly." Sun Liang raised the question again.

Jiale took a deep breath and continued to answer: "Wine is used when cooking, and it is used when cooking meat, fish, seafood and poultry. It can produce new aromas and reduce fishy smell and greasyness.

In terms of raw materials, it can be divided into grain wine, fruit wine, and grain substitute wine.

According to the technology, it can be divided into liquor, rice wine and wine.Liquor is divided into Daqu liquor, Xiaoqu liquor, Branqu liquor and Mixed Qu liquor, which are made by mixing Daqu and Xiaoqu, such as Guilin Sanhua liquor.There are also Chuanxiang liquor, blended liquor and so on.

According to the fragrance type, it can be divided into sauce-flavored type, strong-flavored type, light-flavored type and rice-flavored type.

The wine used for cooking is mostly yellow rice wine, which is best brewed from Jianhu Lake in Shaoxing. According to the sugar content, it is divided into dry rice wine, orange to dark brown, and the water is three times the amount of raw materials. The taste is mellow, fresh and clear. transparent.

The second type is semi-dry rice wine, which is top grade and has a strong taste.

The third type is semi-sweet rice wine, which is made from rice, millet, corn, millet, and wheat. It tastes sweet and mellow, but it should not be stored for a long time.Jimo Laojiu, Sealed Crock Wine, Sweet Potato Wine, etc. all belong to semi-sweet rice wine.Add it when making mutton or fresh fish to remove fishy smell and enhance freshness.You can also make medicinal wine and pills.

The fourth type is sweet yellow rice wine, which is rich in flavor and sweet by adding rice white wine.These four wines are Yuanhong Wine, Jiafan Wine, Shanniang Wine and Xiangxue Wine.

Rice wine is used when cooking meat with bones, white wine is used for braised pork, and rice wine is used for broth. "

Sun Liang nodded: "Well, to put it simply, but basically not bad."

Jiale smiled: "I have been sorting materials in Zhiwei Building for three years, and I know a little about these basic skills. I have also made a few notes, and I only need Master's guidance."

"It's close to less, now you have to practice sword skills."

"My knife skills are pretty good."

Sun Liang chiseled him violently: "Don't be complacent, you still need to practice your knife skills. Although you can cut radishes and sweet potatoes evenly, it's a bit slow, and the cut vegetables are easy to lose water, so cut them as soon as possible. Put it in the pot soon after cooking to better maintain the freshness and moisture of the material.”

"Understood." Jia Le firmly clenched his fists and practiced hard that day.

Seeing that he was sweating profusely from exhaustion, Ye Chengfeng said, "There is a kind of knife on the market called a shredded knife. I heard it was created by Ting Shuang. Put potatoes and radishes on it. Wipe, it’s fast, good and labor-saving, you can use that.”

Jia Le wiped off his sweat and said: "Master said that the silk grater can produce thin and even silk, but it loses more water than the one cut with a knife, and the taste is not as good as the one cut with a knife. He said that to be a really good cook, you must have sincerity from the beginning of preparing materials, and you must not be lazy."

Ye Chengfeng shrugged disapprovingly: "You really listen to him."

"If you don't listen to Master, why don't you listen to me?" Jia Le rolled his eyes at him and continued to chop vegetables. Soon, he was able to shred radishes and potatoes quickly and well, and each root was thin and even.

Then, Sun Liang asked him to practice cutting jelly. Jelly is a soft thing. Cutting it into even shreds is much more difficult than cutting radish. The trick is to use your hands quickly, otherwise it will be easy to cut.

Fortunately, Jiale is able to endure hardships, and she has some hands-on skills. According to the master's teaching, use two chopsticks to pad the slices into thin slices, and then use a cloth to cut them into shreds.

The next step is to practice cutting dried shreds. It is more difficult to wrap a piece of dried shredded rice with more than 24 pieces, and then cut it into shreds as thick as twine.

After Jiale has finally practiced cutting dry shreds, he also needs to cut tofu that is so soft that it rots with the touch.

"I can't take it anymore," Jia Le wailed, "It's fine to cut such soft and tender tofu into shreds, and make it into a ball, isn't it a trick?"

Ye Chengfeng was leaning against the kitchen door, eating snacks, and said: "Slicing jelly, dried seeds, and tofu into even shreds is not only for the sake of appearance, but also for better taste. Making tofu into round shapes is not only easy Ting Shuang said that the man named Hong Qigong once ate Yiwei 24 Bridge Moonlight Night, which is steamed tofu with ham. If the tofu is not round, can it be made into a square?

You said that the purpose of making dishes look good is to increase the appetite of the eaters, and you must not be sloppy in making dishes look good. "

"But I'm dying of exhaustion."

"You practice hard. I'll let you meet your mother and sister when you're done. Now Jiali is very popular with Mrs. Xiao. You don't want to know what's going on?"

"Think, think." Jia Le asked eagerly, "How are they doing?"

"I'll tell you when the tofu is cut." Ye Chengfeng said, turned around and left.

Jia Le was so angry that he waved the kitchen knife behind him, chopping left and right. After chopping, he felt better and continued to cut tofu.

Ye Chengfeng turned back and had a bunch of candied haws in his hand. He ate and said, "Don't think I can't see you behind your back. Don't go to sleep until you finish cutting up the ten catties of tofu."

Jia Le stared at him with wide eyes, watching him leisurely eat one fruit after another, until there was only the last one left.

"Hey, you are so heartless, you didn't leave me one." Jia Le saw him shamelessly stuffing the last fruit into his mouth, and was so angry that he rushed forward desperately, and moved his mouth to snatch it from him. Get that one.

When the sweet and sour Shanlihong is eaten in the mouth, a stream of sweet juice penetrates the heart and lungs, which is really refreshing.

Jia Le was rolling his eyes at him triumphantly, but he saw Ye Chengfeng's face turned red, his expression was joy, surprise and embarrassment, and there was also a kind of unexplainable sadness.Only then did he realize that his actions just now were scary.

Jia Le's face turned red, and she took the first step to accuse: "You know how to bully me, get out quickly, don't delay my practice."

"Obviously you snatched my food, but I bullied you." Ye Chengfeng muttered in a low voice, and touched his lips. The sweet feeling seemed to linger between his lips and teeth for a long time.

The author has something to say: the flowing water has no shape, and the blowing wind cannot find its trace.

Lele is going to open a restaurant

39

39, hanging soup...

Jia Le finally practiced cutting tofu, and Sun Liang taught him to slice meat, sliced ​​the white and tender fish meat into thin slices, and put them on a plate. The blue and white flowers on the bottom of the plate were clearly visible.The meat slices of hot-boiled mutton should also be sliced ​​into thin slices. When they are picked up and exposed to the sun, they are as thin and transparent as a piece of paper.

Jia Le watched Master finish the demonstration and opened his eyes wide.