Star Chef, She Can Be Salty Or Sweet

In the light green woven tray, a row of milk and honey bread is neatly squeezed together, golden and round, full of fragrance.

The bread was just out of the oven and very hot, but it didn't affect the taste of the few people at all.

The golden milk and honey bread is fluffy and soft. Jian Yan tore off a piece with his hand, and saw the fluffy air holes inside. When he fed it into his mouth, his mouth was immediately filled with soft bread.

The soft, light bread is velvety.

Not much honey is added, and the taste after the entrance will not be too sweet, but just right sweetness, and the bread softened in the mouth by the saliva will overflow with the unique milky fragrance of milk.

This just right amount of sweetness and milky aroma activates the taste buds in the mouth. The dreamy sweet and light bread tastes too good...

Master, how is it? Chen Jinrong asked impatiently after she finished eating a piece of bread.

delicious!

Jian Yan gave him a thumbs up and said with a smile, Give it away, let the master taste your handicraft.

Okay! replied happily, and Chen Jinrong left the kitchen with milk and honey bread.

As soon as he left, Chen Wu and Jin Zhen tentatively asked Jian Yan, Master, will Lao Chen be brothers with us in the future?

Jian Yan frowned at this question, Otherwise?

As she said that, she looked at the two of them and said sternly, I can tell you that the skill of being a chef depends on real craftsmanship. Since you are destined to learn cooking from me, I hope you will learn it seriously, instead of trying to exclude others. Small gesture.

Seeing that her attitude became sharper, Chen Wu and Jin Zhen waved their hands again and again,

Master, you really wronged us. We don't have time to do these little tricks. We don't even have time to practice.

Didn't Old Chen ask us to ask? We only asked Master because he was in a good mood now. It really has no other meaning.

Jian Yan pursed her lips and looked at the expressions of the two of them carefully, seeing that they were anxious and calm under her gaze, but there was no sign of guilt or dodging, so she hummed in satisfaction.

Let's stay, he is very hardworking and studious.

As she said that, she continued to make braised lion heads, Don't be idle, work quickly.

Good Master. The two replied, and continued to work.

The braised lion head is clean but not bland, fat but not greasy, which requires the level of the chef, and it is also a test of knife skills.

Chen Wu and Jin Zhen's knife skills have not yet passed the test. They can cut potatoes and carrots, but they can't cut meat for lion's head.

So, in short, do it yourself.

Three-point fat and seven-point lean pork belly. After the fat and thin are separated, the lean meat is finely chopped and roughly chopped, and the fatty meat is roughly chopped and roughly chopped.

The chopped meat is mixed with minced green onion, ginger, and garlic cut by Chen Wu and the others, mixed with diced water chestnuts, then add the seasoning, add an egg and stir until it is thick and strong, and finally knead it into balls.

Scallion paste, once the lion head with minced scallions is pasted, it will affect the taste and color, so it is necessary to paste a layer of meat stuffing without scallions as the outer layer, which not only locks the fragrance of scallions, but also Avoided the onion paste.

The meatballs pasted with the protective layer need to be shaped with left oil. This step is to prevent the balls from falling apart and unevenness during cooking.

Stir fry shredded carrots and shredded bamboo shoots separately, the former is used to enhance the freshness, and the latter is used to dye and add some sweetness.

After stir-frying, the carrots leave pigment, but the taste of radish is reduced. After adding the broth, there is no need to worry about the smell of the lion's head, which will affect the taste of the lion's head.