Xiao Er neatly threw down the towel, "Okay, shopkeeper, Master Jiang, you come with me." ”

Jiang Chan pursed her lips and followed Xiao Er, and walked through the winding corridor to the back kitchen. The back kitchen was in full swing, with two fifteen or sixteen-year-old apprentice boys, and a chubby man, who was the one who had just seen Jiang Chan feeding stray dogs.

He was standing there instructing the apprentice's kid to chop vegetables, and he would immediately point out the things that were not done well, although his voice was a little louder, but he still taught the little apprentice carefully.

This also reminded Jiang Chan of the scene where Uncle Mo taught her, and in this way, Jiang Chan's eyebrows and eyes softened by two points. Although it is to complete the task, this is not a life experience, and there is really no need to divide it too much.

"Master Fan, this is Master Xiao Jiang, the shopkeeper asked Master Xiao Jiang to make two dishes and come out to taste. Xiao Er neatly explained the things explained by the shopkeeper, and rushed back to the front lobby.

Master Fan looked at Jiang Chan, looked at Jiang Chan's thin and small appearance, and although he was a little suspicious on his face, he still signaled Jiang Chan to be casual.

Jiang Chan was not polite to Master Fan, and walked around the kitchen after this, and when he saw the mandarin fish in the corner tank, Jiang Chan had a belly case.

There were only Master Jiang Chan Fan and two apprentices left in the kitchen, Jiang Chan walked over and scooped up the fat mandarin fish, weighed it a little and nodded with satisfaction: "This weight is enough." ”

Then it was the time for Jiang Chan to perform, Master Fan stood there and watched coldly, and the two apprentices also stopped their movements and looked at Jiang Chan without blinking.

Watching Jiang Chan remove the scales and gills of the mandarin fish, and remove the internal organs by disembowelment, that action was fast and accurate, and Master Fan only raised his eyebrows slightly, this action of killing fish was still full of neatness.

When he saw Jiang Chan cut off the mandarin fish backbone and take out the chest thorn, Master Fan's expression became serious. He unconsciously took two steps closer and carefully watched Jiang Chan's next moves.

Jiang Chan carried the kitchen knife, which was about a pound or more, as if it was as light as nothing. The spine of the slice mandarin fish is also very particular, the pectoral fin is obliquely cut off the head of the fish, cut from the chin of the fish head, gently patted flat with the knife surface, and along both sides of the spine flat to the tail (the tail of the fish should not be broken).

Then the meat is facing upwards, first straight carving, the spacing is about one centimeter, and then the oblique section, the knife spacing is about three centimeters, deep to the skin of the fish, and the overall pattern of the fish is diamond-shaped.

From now on, it is impossible to see that there is a famous hall, Jiang Chan's performance is not over yet, she snorted, and in Master Fan's wide eyes, she walked quickly and accurately towards a corner, where a wine jar was hidden very secretly.

Master Fan couldn't stand up now, "Little Jiang, this is a good flower carving, it's rare." ”

The implication is that this kind of good thing is not to destroy the heavens. Jiang Chan's movements in her hand didn't stop, and she pulled the corners of her mouth: "I'll just use some, a mouthful." ”

Seeing that Jiang Chan really took a little amount that could cover the bottom of the bowl, Master Fan was relieved. It's not that he is targeting Jiang Cicada, but this flower carving is really rare, and can the wine still be used to cook?

Master Fan put this question in his heart, and Jiang Chan didn't care about him. Mix the Huadiao wine and refined salt, spread evenly on the processed fish, and then coat it with dry starch.

In the eyes of Master Fan and the two apprentices, Jiang Chan picked up the tail of the fish and shook it, shaking off the excess loose powder, and then they could see the hidden mystery in this fish.

They saw the inside of the fish with their own eyes, and it was completely changed to a diamond-shaped pattern, but now they saw that the skin of the fish was not broken at all, and it looked very complete.

Master Fan opened his mouth wide, this was really too unexpected for him, he didn't expect this thin and small boy to have such a hand, and what surprised him even more was that the ingredients could be carved into such a pattern.

It's not that Master Fan has little knowledge, but that the catering industry in this era is really underdeveloped, and people just fill their stomachs, such as the eight major cuisines of later generations, such as the local cuisine, etc., which are not available in this era at all.

They were very rough in handling the ingredients, and although they also paid attention to knife work, they were not as strict as later generations. And it's not like a chef can do it if he wants to, there is still a heritage.

In this era, there is already soy sauce, but the price of soy sauce is still quite expensive, and ordinary people cannot afford it.

Soy sauce is only used in many restaurants, and it is already good for ordinary people to cook their meals, so Jiang Chan decided to start with cooking after thinking about it all night.

Therefore, no matter what era it is, craftsmen are very popular. Although her cooking skills are not as good as those of later generations, it is more than enough to use in such a restaurant.

In the good eyes of Master Fan and the two apprentices, Jiang Chan found vinegar, sugar, wine, broth, wet starch, etc. to boil into sweet and sour sauce, in fact, it would be better if there was tomato sauce. This is this cold winter, where to find tomatoes, and tomatoes seem to be coming from outside?

Jiang Chan made a straight face and looked at the oil in the pot. In this era, rape cultivation was quite mature, and people had long been eating oil, which also saved her some trouble.

When the oil temperature is fried to eighty percent hot, the ginger cicada rolls two pieces of fish meat, cocks the fish tail into a squirrel shape, then lifts the fish neck with one hand, holds the other end with chopsticks with one hand, puts it into the oil pan and deepens it slightly, and then puts the whole body into the fried until it is light yellow, and then puts it into the re-fried until it is golden brown when the oil temperature rises to eighty percent hot, and puts the side with the flower knife facing up in the fish plate.

Then dip the fish head in starch, put it in an oil pan and fry it until it is golden brown, and put it into a fish plate to form a squirrel.

Leave a little oil in the pot, stir-fry the green onion section and take it out, then add minced garlic, diced bamboo shoots, diced mushrooms, peas and stir-fry, pour in sweet and sour sauce, after the fire is thick, add cooked lard and cooked shrimp and stir-fry well, pour sesame oil.

I don't know when the shopkeeper standing at the door of the back kitchen watched Jiang Cicada's movements, it was too fragrant, and he had never smelled such a fragrant smell since he had opened a restaurant for so many years.

Next to him were the guys who were attracted by the aroma, and the small back kitchen was crowded. But although everyone sniffed, they didn't make a sound, and watched Jiang Cicada's movements with bated breath.

Finally, it is the real performance moment, Jiang Chan pours the boiled sweet and sour sauce on the prepared mandarin fish, receives the hot oil at high temperature, and the fried fish slices are stretched, and at the same time emits a "squeak" sound, which is actually the sound that appears during the frying process, but in the eyes of diners, it feels very strange.

The guy sniffed: "This dish is so fragrant, I don't know what it tastes like, can the shopkeeper let me taste it?"