"Don't look at it, try it all. ”

The old man saw that several people were holding chopsticks with a hesitant look, and couldn't help but urge a few times.

He knew what everyone thought, put so much vinegar and so much honey, and was worried that this thing would not taste good.

In fact, it's just a taste, and if it's not delicious, throw it away.

This practice is really different from others, when I used to make Qianlong cabbage, I would stir some sesame oil into the sauce, which could increase the flavor of the sauce.

But now the sesame oil in the store was thrown away by Xu Zhuo, a loser.

So now there is no sesame oil in the store at all, and there is no way to start with a decent fragrance.

However, today's tahini is of high quality, so it stands to reason that there will be no problems.

This dish is a classic and refreshing dish with a sweet, sour and crispy taste and texture.

It would be a big mistake to think of this dish as a big and hard dish.

Xu Zhuo took the chopsticks and stuffed a cabbage leaf into his mouth.

When I first entered it, the characteristic sour taste of the old vinegar was indeed slightly rushed.

But when the sourness passes, only sweetness and aroma remain in the mouth.

After a few chews, the crispy raw cabbage leaves are particularly refreshing.

After eating, I licked the sauce on my lips, and I felt like I couldn't get enough of it.

Then, Xu Zhuo's chopsticks couldn't stop.

Seeing that he was eating so happily, the others also hurriedly took chopsticks to try it.

I was immediately attracted by the refreshing taste of this dish.

Tahini itself is silky and soft, and this property is even more pronounced when mixed with honey.

Crispy raw cabbage with this silky sauce.

Not to mention, this taste is really amazing.

Soon, the small half pot of Qianlong cabbage was snatched clean.

After eating, Xu Zhuo smacked his lips, looked at the old man and asked, "Why don't you start serving this dish in the store?"

The old man nodded: "Okay, you look at the arrangement, anyway, the method is very simple, and the cabbage is relatively cheap, which is suitable as an appetizer." ”

Xu Zhuo didn't think about it so much, he just simply felt that the four words Qianlong cabbage were more attractive.

Those diners who don't know the truth will definitely order a try.

Now Chinese cabbage is not expensive, just enough to make a wave.

"Then it's decided, the new Qianlong cabbage will cost sixteen yuan a piece. ”

Xu Zhuo originally wanted to order twenty, but thinking about the cost of this dish, he still held back.

The cost of a plate of Qianlong cabbage is at most two and a half yuan, and if the asking price is too high, it will affect the reputation of the store, and the gains outweigh the losses.

You can't just make money without considering the impact.

It's better to open a restaurant steadily.

Besides, this kind of dish is a rarity, just like a cucumber.

It's just a matter of fame.

The sales volume will not be too high.

"What are you going to do with these cabbage gangs?

Xue Mingliang looked at the cabbage gang that Jianguo tore off, and was a little worried about what to do.

When Feng Weiguo heard this, he immediately shook his head and said, "Why did you throw it away, you can just fry the vinegar and cabbage gang!"

The vinegared cabbage gang is a derivative of vinegared cabbage.

As a famous product of Shandong cuisine, vinegared cabbage has always been loved by people.

However, the vinegared cabbage is too particular about the ingredients, and the cabbage heart must be used to be delicious, and it is too wasteful to make the ingredients, and the people dare not waste it so much, so there is a variant of the vinegared cabbage gang.

This dish is a very characteristic home-cooked dish.

The ingredients are very simple, which is the most common cabbage gang.

The ingredients are also simple, except for the aged vinegar is chili.

However, this dish tastes sour, spicy and crispy, and it goes well with rice.

It is a home-cooked appetizer common in the north.

However, Xu Zhuo had never eaten this kind of dish.

For people who have a chef at home, if they want to eat this kind of dish, they can directly fry the choy sum, and they don't need vegetable gangs at all.

But for Feng Weiguo, this dish is too familiar.

Shanxi cuisine is not as squeamish and pompous as Shandong cuisine, and the requirements for ingredients are not very high.

It even has a bit of a local feel to it.

After Feng Weiguo finished speaking, he took a kitchen knife and began to cut cabbage.

Shanxi people love to be jealous, and this kind of sour and hot and refreshing dish is their favorite, so Feng Weiguo is very experienced in making this dish.

Xu Zhuo thought that this dish would be the kind of family practice that opened and closed.

As a result, when he saw Feng Weiguo chopping vegetables, he realized that he was wrong.

Because Feng Weiguo was carefully cutting off the cabbage gang from the middle at this moment, and then slice the thicker roots horizontally.

Then finely shredded.

He has good knife skills, and the cut silk is neat and neat.

At first glance, I thought it was shredded white radish.

"Looks like you make this dish a lot?"

Feng Weiguo nodded: "There are a few bosses in Datong who like to eat, and I used to make it almost every day." ”

After cutting all the cabbage gangs, Feng Weiguo rinsed them with water and began to prepare the ingredients.

He grabbed a handful of millet spicy, slice it in the middle, and then cut it vertically into shredded peppers.

Then I cut some shredded green onions and ginger.

Because the cabbage gangs are cut too finely, the time for this dish to stir-fry is very short.

At this time, you have to prepare the sauce in advance.

Feng Weiguo took a bowl, put sugar, vinegar, and salt in turn, stirred well, and then took another bowl and hooked a little thin.

When everything is done, start stir-frying.

Heat the oil, and after the oil is hot, Feng Weiguo poured the shredded green onions, ginger and chili shreds into the pot and stir-fried.

After the fragrance comes out, pour in the shredded cabbage directly, stir-fry for about ten seconds, and then pour in the sauce, the sour taste of vinegar and the spicy taste of millet suddenly spread in the room.

After stir-frying for half a minute, Feng Weiguo poured the thin potato into the pot and turned it twice again.

Then drizzle a little scallion oil and turn off the heat.

This is a typical home-cooked delicate practice.

This is a common form of practice in high-end hotels.

It is to make home-cooked food in a delicate and high-end way.

And the taste must be home-cooked, so that you can eat the original taste of the dish.

For example, in this dish, when making the sauce, Feng Weiguo did not choose those ingredients that added flavor and freshness, only three ingredients: aged vinegar, white sugar and salt.

In fact, white sugar is added to neutralize the flavor of aged vinegar.

Looking at the delicate dish on the plate, Xu Zhuo asked with some uncertainty: "This dish is not cheap, right?"

Feng Weiguo said with some pride: "Of course, it has to be dozens, and you have to make an appointment." ”

The bigger the hotel, the more they like to use these gimmicks.

But the rich do.

But the cost of this dish, Feng Weiguo just used two slices of cabbage, plus millet spicy and ginger and shallots, it is estimated that the cost is only three yuan.

As a result, the price has increased at least twenty times.

That's the beauty of good food.

"What is this, the famous Phnom Penh cabbage of Shaanxi cuisine is actually sour and hot cabbage, but because "Tip of the Tongue" has been broadcast, its value has doubled. ”

"A piece of gold-edged cabbage made by a master costs at least 100 yuan, and it may not be possible to buy it. ”

Feng Weiguo was holding chopsticks to taste his craftsmanship while breaking his thoughts.

However, Xu Zhuo became interested.

"Grandpa Feng, do you know how to make Phnom Penh cabbage?"