Yipin Chef

He complained bitterly in his heart, and said: "The meat is soft, unlike radish and cabbage, which can be pressed hard. It is really difficult to cut into thin slices. It is easier to cut after freezing."

Sun Liang hit him with a spoon: "Nonsense, most of the mutton dishes start in autumn. How can the meat be frozen at that time. Do you know how Fengyang Building, an old mutton restaurant, collapsed? It was because competitors poached his house You can see how important knife skills are. Don’t be lazy, practice quickly.”

Jia Le had to cheer up and practice hard.

The people in the villa are full of food. They cook the mutton around the pot, and then boil the cabbage, sauerkraut, vermicelli and mushrooms. A good portion, put the mutton into the pot to burn, count the number of bites, pick it up when it is slightly foaming and curly, and eat it with seasoning, not to mention how delicious it is.

Ye Chengfeng was picky while eating: "There is too much sesame paste, less fermented bean curd, the meat is cut too thickly, and the soup is too salty..."

Gou Xiong stuffed his mouth full and said, "I feel very good..."

"What else do you know besides eating?" Ye Chengfeng hit him with chopsticks, "You have to find faults a lot to make the chef improve."

"You're not helping me improve, you're picking on me, and you don't want others to be good." Jia Le waved the frying spoon angrily.

Ye Chengfeng picked some slices of meat from the pot and said, "Look for yourself, the slices of meat cannot be cooked immediately if they are not thinly sliced. You have to rely on experience to adjust according to personal taste."

Jia Le calmed down, pouted and went back to the kitchen to cut the meat, slowly and thinly sliced, the knife would become blunt after a few cuts, and the knife had to be sharpened at any time.This slow down will not be able to feed the foodies outside, and the foodies have to cook all the radish and cabbage that can be found in the pot.

Jiale practiced knife skills hard, and finally passed the kung fu of slicing meat. Next, it is relatively easy to chop meat with civil and martial knife techniques.Sun Liangxuan lifted up the piece of meat and squinted his eyes to inspect it carefully, then nodded calmly.

"Choosing ingredients and practicing knife skills. You have passed these two items. Now, I will teach you how to make soup."

"Oh, that's great." Jia Le cheered, and took out a pen and paper from her pocket.If you can make good soup, you can be regarded as a good cook.

Sun Liang started to teach from the beginning: "Cooking is inseparable from juice, one is to make the dishes evenly heated to avoid burnt pot, the other is to make the taste of the dishes and the taste of the seasoning fully mix and infiltrate, and the fourth is to enhance the freshness and flavor.

Generally, there are three kinds of water, wine and soup.Do you know what kind? "

"Water includes well water, spring water, rice washing water, ground slurry water, etc., and it can be used according to different dishes. Generally, mountain spring water is the best. Soups include chicken soup, bone soup, and broth." Jiale replied very happily. fluent.

"There was an imperial food competition held in the previous dynasty. The contestants were all top chefs of the highest level in the country. They cooked countless exquisite delicacies. The chef who won the championship passed five tests and killed six generals. It took three days to cook a pot of clear soup. It can be seen that making soup is the key to determine the deliciousness of the dishes, and it is by no means an easy task, you have to learn it hard.”

"I've heard this story before, but I still can't believe it. It seems that a chef really won the imperial meal competition with a pot of clear soup."

"Soup is divided into first soup, second soup, thick soup, and clear soup. No matter what kind of soup, the principle is to use catty soup and catty ingredients, that is, one catty of soup ingredients will only make one catty of soup at the end. Ordinary people do not have the financial resources, so they use pigs. Bones, chicken heads and chicken feet are scraps that are not on the table. However, to make a real big dish, you must spare no expense and trouble. Use ribs, whole chicken, ham, pork belly, scallops, and golden hooks. Remove the oil, filter the dross, and hang it as clear as water before you can use it."

Jiale recorded it carefully and said: "When I was at home, I used to learn to make soup in order to make dishes delicious, but my family had no money, so I used chicken heads and feet instead of whole chickens, bacon meat instead of good ham, and Shrimp skin instead of golden hook. It took a day and a night to simmer some soup according to the principle of catty soup and catty ingredients, and used it for cooking, which won the praise of several delicious food.

If you use good raw materials to make soup, you will definitely be able to make a mellow soup. Even if you boil cabbage, you can make a rare and delicious soup. "

Sun Liang said: "You are right. The famous clear soup cabbage is boiled with high-quality clear soup, so the most common cabbage can also have a delicious taste."

Sun Liang taught him how to make soup. One is to put the pot under cold water and not add water in the middle, and the other is to avoid adding salt early, and the ingredients such as onion, ginger and wine should be appropriate.The third is to simmer on low heat to make the soup boil but not boil, and skim off the foam and oil on the surface of the soup. If the soup boils, it will be cloudy.The boiled soup has to be filtered repeatedly with washed gauze without any cloth smell to filter out all the dross and make the soup clear as a spring.There are also some tricks that you have to experience slowly.

The master led the door in and practiced on himself. Jiale wrote down the precautions and squatted in the kitchen every day to hang soup. He had to keep skimming off the slick oil and pay attention to the stove fire.

But the sky is high and things are dry, coupled with someone's excessive curiosity, unexpected things still happen.

All the servants in the villa were startled, and they carried buckets and basins to put out the fire in the kitchen. Ye Chengfeng looked at the cracked pot, then at the burned house, and then at the blackened face. Jia Le, who was extremely ashamed and embarrassed, stared at him with wide eyes, grabbed his ear with a black face, and shouted: "You burned my house down again, what is your reason this time?"

"Woo... Let go..." Jia Le covered her ears and shouted, "I didn't do it on purpose, I just wanted to know how long it would take to boil a pot of soup, but I accidentally burned the pot, but what happened? I don't know about fire either."

Ye Chengfeng didn't listen to his explanation, and yelled at him: "My kitchen plus my pot, the total is 1000 taels of silver, and you have to pay for it."

Jia Le cursed him in his heart, even the kitchen and the pot are worth 1000 taels, what a vampire who peels the skin and sucks the marrow.Now the debt owed to him is getting bigger and bigger.what should I do?

Ye Chengfeng seemed to know what he was thinking, smiled slyly, and said: "At the end of next month, I plan to open a restaurant in the county, you come to be the chef, and I will give you [-]% of the money you earn, and you can slow down. Pay off the money you owe me."

Jiale scratched his head unconfidently: "I can cook some home-cooked dishes. If I want to make dishes for a big banquet, I'm afraid I don't have this skill."

"I don't care, just learn how to cook well," Ye Chengfeng acted like a vicious wolf, "If you can't make any money, I'll sell you to a brothel."

"Ah..." Jia Le trembled with fear.

Ye Chengfeng grinned: "I sold Xiong's twin brother to a brothel last year and he hasn't come out yet. If you don't work hard, pay back my money quickly, and sell you to a brothel as well."

After threatening, Ye Chengfeng walked away.

Looking at Gou Xiong's figure, Jia Le thought that his twin brother's figure would not be much thinner, so he couldn't help asking quietly: "Why did the young master sell your brother to a brothel?"

Gou Xiong also whispered in his ear and said: "Wash the belly pocket, if you offend the young master, be careful that he will also drive you to the brothel to wash the belly pocket, maybe even wash the socks."

Jia Le shrank her neck in fright at the thought of washing her bellyband in a brothel, and hurriedly learned how to cook in a newly opened kitchen.

As the night grew deeper, bursts of tempting aromas wafted from the small kitchen. Jia Le squatted in front of the stove fanning the fire, skimming off the foam, and didn't bother to wipe the sweat off his forehead.

Ye Chengfeng came to the kitchen door with his hands behind his back to watch him work, and said, "Is it so troublesome to make soup?"

Jia Le wiped his sweat without looking up, staring at the soup pot and said: "The taste of a dish depends on a bowl of soup. I heard from the chef of Zhiweilou that some big restaurants have a lot of customers and their business is booming, but then they gradually become cold and their business is also declining." It plummeted, and I heard that the opponent hired his chef with a lot of money, and the chef took away the broth after leaving, so the level of his family’s dishes was no longer good, and the business could not continue.”

"Recently, there is a condiment called monosodium glutamate on the market. It is also a stuff made by the Yipin farmer Meng Tingshuang. I heard that if you add a little when cooking soup, the taste is not inferior to using stock. Don't you like to try new things? You can try to see if this thing can replace fresh soup."

As Ye Chengfeng said, he took out a soup cup from behind. In the cup, several pieces of high-quality ribs and red dates and wolfberries were stewed, and the aroma was tangy.

"I've heard of monosodium glutamate, but I haven't tasted it." Jiale took it suspiciously, took a spoon and tasted it, then tasted the soup in the pot, tasted the two carefully, and said: "The soup I'm making now is made of pork bones, pork, chicken, duck, hoof, and pork belly. When they are dissolved in the fresh soup at the same time, the synergistic effect of the flavors will appear, and the freshness effect will be doubled. Increase. And this bowl of soup with MSG, the umami taste is relatively monotonous, lacks a sense of layering and aftertaste, and lacks the rich umami taste that fresh soup should have."

Ye Chengfeng listened, tasted the two kinds of soup carefully, nodded and said: "You are right, monosodium glutamate is not bad for common people's diet, but if you really want to cook food, you have to be honest Hang soup."

Jiale was happy: "What you said is, fortunately, I didn't use MSG, otherwise Master Sun's tongue would be able to taste the bad taste, and then he would call me dishonest, deliberately lazy, and beat me with a spoon. Me. You won’t be teaching me how to make shark fin then.”

High-end restaurants will use abalone's fin belly to make big dishes. These expensive ingredients will never be touched by handymen. Sun Liang promised that if he learns how to make soup, he will teach him how to make shark's fin. Jiale is excited and consumes every day. Make soup in the kitchen.

"Others will be happy when they see such a trouble-free solution, but you are worried, and you still have to taste it carefully, and finally choose