When the doorbell rang, it was really none other than the Huo family's uncle and nephew.

It was Jiang Hua who opened the door, and she shouted very politely: "Uncle Huo, eh, Xiaozheng, you are here too." ”

Huo Zheng is ten years younger than Jiang Hua, and because he doesn't like to study, he went out to apprentice as a chef very early. However, because of the crossing, he actually had five more years, and now he is five years younger than Jiang Hua, and he will be twenty-four years old after the New Year. The two also know each other, because Huo Zheng would follow Huo Ying to Jianghua's house to pay New Year's greetings during the Chinese New Year.

"Sister Jiang Hua is good. Huo Zheng handed over the fruit he was holding.

"Come in, come in. Jiang Hua let the two of them into the house.

"Lao Huo, here. Jiang Aijun said hello to Huo Ying.

"Lao Jiang, I've told you many times, you can't call me Lao Huo. Sounds like an old thing. Huo Ying was not very satisfied with the title of Lao Huo, it sounded like a curse.

"Okay, old win. Jiang Aijun changed his words.

"Don't, don't call me Lao Ying, that's a weird name. Huo Ying also doesn't like to be called Lao Ying, this name is too easy to extend to other names. What an eagle, what an old kinky......

"Okay, then I'll say it. You brought Xiao Zheng to me early in the morning, what's the matter?" Jiang Aijun simply asked directly.

"I told you about Xiaozheng. ”

"Well, it's really not like I don't help with Xiaozheng's affairs. As you know, he's cooking too much. People who can eat a popping chicken steak are like a volcano erupting. Although it is a gimmick, the customer is always worried that there is something wrong with his dish. So I really don't dare hire him. Jiang Aijun heard that it was Huo Zheng's matter, and he was a little embarrassed.

It stands to reason that with his relationship with Huo Ying, it is not difficult to help him solve his nephew's work problems, especially since this nephew is a chef and his own family runs a restaurant. But Huo Zheng's dishes are really different from ordinary people, he has too many special effects, every time it is DuangDuang, which is even more exaggerated than Overlord shampoo.

"No, not for that this time. I also know your difficulties, I just watched Jiang Hua come back, so I want to ask Jiang Hua. In Huaihai, is there any good policy for returnees to return to their hometowns and start their own businesses? Huo Ying set his sights on Jiang Hua.

Although Jiang Hua knew that Huo Zheng was returning to his hometown, she was not in Shuangqing all the year round, so she didn't know what kind of situation Huo Zheng was.

So Jiang Hua said: "Huaihai still welcomes returnees to come back and start a business." Because the Hive City is being built in Huaihai, it will become the future capital of returnees and Awakened Abilities in the future. is like Zhang Tong, he is also a returnee, because he has the ability to cook. So the Returnees Office quickly helped him meet his need to reopen the store. Jiang Hua said.

"Everything is simple, as long as you can prove that his ability will not harm the diners, and he will not do all kinds of illegal things, then he can open the business. By the way, I don't even know, where is the other world where Xiao Zheng is going?"

Huo Zheng himself is only 1.65 meters tall, and his body skeleton is relatively small among men, and he is relatively tender. When Jiang Hua asked him like this, he scratched his head a little embarrassedly, looking like a high school student and college student: "This, the other world I went to is a world where cooking skills are respected." ”

"So, you learned to cook over there?"

"Yes. ”

"Serious cooking?"

"Serious cooking...... Right?" Huo Zheng was not very sure.

"You can't open a stall in Shuangqing, so you want to go to Huaihai, where the policy is more relaxed, right?" Jiang Hua already knew the purpose of Huo Zheng and Huo Ying's coming.

"Yes, Huahua, you're right. Huo Ying clapped his hands and said: "That's it, can you help me ask the returnees about the procedures for opening a store in Huaihai?" Xiao Zheng has a skill in cooking, and if he doesn't cook, he can only do express delivery now, and express delivery is not a long-term job. I thought that if I could invest in him to open a small restaurant in Huaihai, a food stall would also be fine!"

"That's right. Jiang Hua was just about to agree, but Jiang Aijun spoke first: "Huahua, you better let Xiao Zheng show you what his craftsmanship is like first." And then you're talking. Jiang Aijun was afraid that his baby daughter would agree, but later found out that Huo Zheng's matter couldn't help, so it would be very embarrassing.

"It just so happens that Xiao Zheng is actually very good at cooking. Xiao Zhang is also going to cook a dish today, Xiao Zhang, you might as well take a look at the dishes that Xiao is cooking. Hua Hua said that you are also a cook in the other world, you can try it later to see if Xiao Zheng's skills can gain a foothold in Huaihai. Jiang Aijun said to Zhang Tong and Huo Zheng.

Okay, Zhang Tong glanced at Huo Zheng, the young man looked a little shy and shy. There are very few such chefs in the back kitchen, and generally speaking, the chefs are a group of more horseworms, and at most they are stuffy without showing it. I don't know if this one is stuffy.

But since it was the future father-in-law who spoke, Zhang Tong, who met for the first time, couldn't refute his face, so just do it. I just made lunch together.

Because the Chinese New Year is approaching, Jiang Hua's refrigerator is full of various dishes, all of which are prepared for the New Year. There are chickens, ducks, cows, sheep, pork, and frozen seafood.

As a chef, Zhang Tong naturally cooks Sichuan cuisine. The Four Heavenly Kings of Sichuan Cuisine: Back to the Pot Meat, Kung Pao Chicken, Fish-flavored Shredded Pork, Mapo Tofu. Although they are all very home-cooked dishes, it is not easy to make them delicious. And these four dishes are also commonly eaten by Sichuan and Chongqing people. This is like the famous chopped pepper fish head in Hunan cuisine, but the most common thing that Xiangnan people eat at home is fried meat with chili peppers.

Zhang Tong decided to make these four dishes, and it has always been Zhang Tong's principle and practice of cooking to return to the basics. There are no bells and whistles seasoning and gimmicks, and a reputation won with solid basic skills, which is Zhang Tong's appeal.

Therefore, although Zhang Tong took out the shredded pork from the refrigerator and cut it very simply, each knife was accurate, and the thickness of the cut was uniform, so as to ensure that the shredded meat would be fried evenly in taste. And there is a small mantra in the back kitchen, that is, cut cattle and sheep horizontally and cut pigs vertically. For different meats, they should be cut from different texture directions, so as to ensure that the meat is soft and tender.

Jiang Aijun glanced at Zhang Tong's knife work and nodded, there were no bells and whistles, just the fact that the knife was flying like a knife and the thickness of the shredded meat cut out silently was evenly proportionate. This is obviously a person who has worked hard to practice basic skills, and if he doesn't practice basic skills, he won't have this knife work. In this day and age, many people have no way to calm down and practice basic skills. Because in the catering competition in modern society, many gimmicks are even bigger than the taste, otherwise there would not be so many Internet celebrity stores.

You can even open a restaurant that sells instant noodles, and if you open it, at least it has to be a little different. Just like Jiang Aijun went to Hong Kong Island to eat laksa beef instant noodles in the tea restaurant there, and also ate fried instant noodles with green mango and seafood fried instant noodles in Thailand. There is even a noodle restaurant in Macau that specializes in using Izumaedi's instant noodles for business, but the soup and stir-fried ingredients used by the people are very good, and they complement the instant noodles that seem to be fast food. What makes Jiang Aijun very incomprehensible is that the so-called instant noodle canteen is a complete and simple boiled instant noodle. There is no difference between soaking instant noodles with boiling water by yourself, at most adding a poached egg and a slice of luncheon meat, which will sell for more than 30 yuan.

Did the people who ate these instant noodles ever have been shot in the head? Jiang Aijun was really suspicious. He didn't think that such a restaurant would last long, and sure enough, this kind of Internet celebrity store was like a gust of wind blowing across the land of China, and then disappeared silently.

is also because there are too many semi-finished dishes on the Internet now, which has lowered the threshold for entry into catering. You don't even need to learn how to cook, a novice who doesn't even know how to scrambled eggs with tomatoes can open a restaurant as long as he can heat up various cooking kits and semi-finished dishes.

This is an era when everyone is making quick money, and things that need to be calmed down have become fast-paced. Internet celebrities, popular styles, comic hits, and fast sales, these things have become the pursuit of many restaurants. Many chefs are not very good at cooking, but they try their best to participate in some variety shows, and they are actually made into Chinese food gods. Jiang Aijun suspects that these people may not even be able to make three sets of ducks and whole fish bones.

Zhang Tong's handling of ingredients is very clever, and his expression is also very serious when cooking. It was a kind of undivided seriousness, and he was enjoying the process of cooking. Enjoy the gorgeous transformation of those otherwise ordinary ingredients in his hands.

Pork is shredded, winter bamboo shoots are shredded, black fungus is shredded along with carrots and green peppers, and these ingredients are cut into a uniform thickness. It seemed to be copied and pasted, which made Jiang Aijun amazed, and he couldn't help but nod behind Zhang Tong. And whispered to Wang Qian: "Yes, being able to practice such basic skills proves that Zhang Tong is a person who can calm down and do things." Now there are fewer such people. ”

Wang Qian glanced at Jiang Aijun: "I said yes, I told you a long time ago, but you don't believe it." ”

On the other side of Zhang Tong, Huo Zheng also began to cook his own dishes. However, compared with Zhang Tong's unpretentious and ingenious workmanship, his painting style is completely different. Huo Zheng really wants to be a chef instead of a courier, at least he is familiar with it and likes to be a chef, it's too tiring to do courier, you never know the feeling of despair when the courier and the takeaway brother in Shuangqing arrive at the delivery (receiving) location, and then find that the delivery (receiving) place is actually twenty meters away under their feet (or overhead). Because it's not a gap of one floor, it's a gap of two spaces!

What Huo Zheng is going to do is a big dish, a Sichuan-style version of Dongpo pork. For the ownership of Dongpo meat, in fact, Hangzhou and Meizhou have been in a lawsuit, one says that Dongpo meat was invented in Hangzhou, so it is a Hangzhou cuisine, and the other says that Su Dongpo is a Meizhou person, so Dongpo meat is Sichuan cuisine.

Anyway, this brainy lawsuit is not easy to straighten out, even if Mr. Su Dongpo is alive, there is no way to deal with it. But what is certain is that the modern Dongpo meat must be completely different from the Dongpo meat of Mr. Dongpo back then. At least during the Song Dynasty, although Su Dongpo was the world's number one gourmet, he had never heard of many modern spices.

However, Dongpo meat is also divided into two genres in China, and the Dongpo meat of Hangzhou cuisine is mainly fragrant with sauce, and the taste is fresh and sweet, and white sugar is added to enhance the umami of the meat. The Dongpo meat in Sichuan, Chongqing and Meizhou is seasoned with chili peppers, and it is certain that Mr. Su Dongpo must have no chili peppers when he made Dongpo meat, at most he put some dogwood.

The Dongpo meat of Hangzhou cuisine is salty and sweet, and the Dongpo meat of Sichuan and Chongqing is salty, sweet and spicy, and the taste changes are more diverse. But it may not be to everyone's taste.

And a large piece of pork was presented in front of Huo Zheng, and Huo Zheng, who was still a little shy, instantly became extremely serious. Huo Zheng's hands emitted a scorching breath, like a red-hot iron plate, and the squeaky sound of his hands imprinted on the surface of the pigskin was only heard, and the smell of pork began to diffuse. This is not only to burn off the pig hair that has not been cleaned of the skin, but also to give the surface of the pig skin a burnt smell.

"Aha~!" shouted angrily, Huo Zheng threw a large piece of pork into the air, and saw that the pork flashed in the air, and by the time it fell into the plate, it had all been divided into large pieces of uniform size.

Jiang Hua looked at all this, and she couldn't help but gasp: "This, is Xiaozheng's cooking so exaggerated?

Jiang Aijun nodded: "Exaggeration? No, exaggeration is still to come." If this kid doesn't cook now, he won't be able to cook. ”

And Jiang Aijun is not wrong, the exaggerated thing has just begun. The cut pork was put into the casserole, Huo Zheng slapped the table, and the spices he had prepared were instantly poured into the casserole like puppets being manipulated.

"It's going to be unpleasant. The meat of Dongpo Meat needs to be marinated for a while. Jiang Hua was a little suspicious that Huo Zheng's Dongpo meat had not been marinated, and the taste might be poor.

And over there, Huo Ying said: "No, Xiao Zheng's superpower is cooking, just look at it." ”

Zhang Tong, who was frying fish-flavored shredded pork, couldn't help but look at Huo Zheng, who was cooking loudly, only to see Huo Zheng's face flushed, and his palms against the casserole urged vigorously. I saw that the juice in the casserole was churning, and most of it was absorbed by the pork in an instant.

"What kind of principle is this?"

Xiao Zheng said that this is the martial arts he learned to cook over there, as if it is using internal force to resonate pork at high speed, so that the texture of the pork expands like an absorbent sponge, so that it can quickly enter the flavor. ”

And at this time of cooking, Zhang Tong also found that Huo Zheng was indeed a little unusual. The ones you make yourself can be regarded as fast food, the kind of dishes that are more convenient and quick to make. And it's not gorgeous, but Huo Zheng has too many tricks. Not to mention how the dishes are cooked, this battle alone can attract many people.

Just when Zhang Tong was stir-frying, Huo Zheng's Dongpo meat also began to heat up. Generally speaking, it takes at least two hours for Dongpo meat to simmer over low heat to be soft, and if you want to catch up with the time for eating, those two hours are definitely not available. After all, Zhang Tong has fried a dish over there.

Now there are only ten minutes at most for Huo Zheng, and I saw Huo Zheng unhurriedly slap his palm, and the fire of the casserole soared. And such a big fire didn't burn the casserole, Zhang Tong was very curious about how he did it.

And Huo Ying's explanation over there came just right: "Xiao Zheng originally said that this seems to be the three-flavor true qi he learned in the other world, which can stimulate the flame and protect food and cooking utensils." Many ingredients that would otherwise take a long time to stew are ready in a short period of time. ”

Hearing Huo Ying say this, Zhang Tong couldn't help but think of the clips in Stephen Chow's "God of Food" that he had watched back then. I haven't thought about it, but what will happen if I cook with electromagnetism? Do you want to try it yourself? Hmm...... It's not good, what if you have to fail like your own alchemy?

Although Zhang Tong thought a lot, he didn't stop in his hands. After another ten minutes, Zhang Tong's four dishes had all been completed. Although they are all very home-cooked Sichuan dishes, the color and aroma are very good, the color of the dishes is red and bright, and the color contrast is very bright, just like raising the saturation when taking pictures. This gives a strong visual impact, and just smelling the smell of fish can make your mouth water. Fish-flavored shredded pork, back to the pot meat, mapo tofu, and kung pao chicken are all dishes!

In particular, mapo tofu and fish-flavored shredded pork are mixed into the rice with a large spoonful of spoon and stirred evenly, and the satisfaction is overwhelming!

And the Dongpo meat, which was supposed to be stewed for more than two hours, is now under Huo Zheng's conditioning, it actually exudes a rich meat aroma, and it smells good? !

Huo Zheng was not afraid of being hot, so he directly put the casserole on the anti-scalding mat.

"My dish is ready, can I open a store in Huaihai like this?" Huo Zheng looked at Jiang Hua and Zhang Tong.

Zhang Tong grinned: "It's hard to say whether you can open a store, but the gimmick is enough." According to the urine nature of many people who work in Huaihai, even if they don't eat your food, it's enough to just watch your performance. What Zhang Tong said aroused Jiang Hua's approval.

Jiang Hua said: "If Xiaozheng's ability is like this, then it is not difficult to open a store in Huaihai." ”

And Jiang Aijun shook his head and said, "It's not that simple, Xiaozheng's dishes will only be known until you eat them." ”

Just when a room of people was about to eat and taste the dishes made by Zhang Tong and Huo Zheng, the doorbell rang again.

"Who? It's noon, do you want to eat?" Jiang Hua said that, but he still went to open the door.

"Hello, cousin Jiang Hua. I'm here to apologize today, yesterday my car broke down and left you on the road, I'm very sorry, this is the fruit basket of apology. "It was none other than my cousin Jiang Daoliu, who drove 660,000 Mercedes-Benz yesterday.

"Hello uncle, good aunt. Jiang Daoliu was not welcome, and went directly into the house to say hello to Jiang Aijun and Wang Qian. He didn't know Huo Ying and Huo Zheng, so he just nodded and smiled. However, when he looked at Zhang Tong, he nodded and smiled a little stiffly.

"It smells so good. Jiang Daoliu was really not polite at all: "It's such a coincidence, I don't want to leave when I smell this fragrance." What's in this casserole? It smells so good. As he spoke, Jiang Daoliu was about to lift the lid of the casserole.

Huo Zheng shouted: "Everyone protect your eyes!"

"Huh?" everyone protected their eyes, and only Jiang Daoliu, who didn't know why, lifted the lid.

A soaring golden light flashed, and after the golden light dissipated, I saw Jiang Daoliu fall to the ground in pain and cover his face and yell: "Ah!! my eyes, I'm blind!"

Everyone present looked at each other, Zhang Tong couldn't help but pat Huo Zheng's shoulder, and gave a thumbs up: "Brother, you are really awesome at cooking." This is the first time Zhang Tong has taken the initiative to praise people like this.

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