Su Zi stepped forward nervously, vaguely guessing that it might be that the task goal had been completed and he was about to start teaching.

Sure enough, as soon as he took a step, he heard Peng Chenglong beckoning Zhao Xiaoman to come over again.

"For the sake of the two of you helping, I'll show you how to open the bow left and right, but only once, how much you can learn depends on your own creation!"

Su Zifang: ......

These bigwigs seem to be a habit!

said that it was okay to teach you, but the result was only taught once, and whether you could see it or not depends on your own ability.

Xia Hanqiu is like this, and Peng Chenglong is also like this.

Su Zifang was a little skeptical that all the chefs had been trained, and if anyone learned to cook, they had to do it first and check their talent.

If you can't do anything after watching it, you're extremely talented.

Those who can restore three or four percent are called talented.

Those who can be restored to six or seven percent may be talented.

If someone really can make eighty or ninety percent after reading it once, needless to say, quickly accept him as a closed disciple, and maybe he can add a title to himself in the future: Master of the Kitchen God.

Peng Chenglong cleaned up the stove in front of him and replaced it with two slightly smaller pots.

"The essence of opening the bow left and right is stir-frying, and you can't see it when cooking in a big pot, so I'll use a normal pot to give you a demonstration. ”

"The ingredients are simple, there are just some left, I make a stir-fried kidney flower and stir-fried pork liver, one Sichuan and one Lu are just different, you two look carefully. ”

When Peng Chenglong spoke, a piece of pork liver and pork loin were placed on the cutting board.

Wash well and bundle dry. After removing the fascia, the pork liver was cut into thin slices, and it was only about one millimeter with Su Zifang's eyesight.

Wash again with ice water, pour in cooking wine, salt, light soy sauce, corn starch, green onion and ginger water to marinate.

The treatment of pork loin is similar, wash and remove the fascia, cut the cross knife and then cut it into loin pieces, and marinate it with cooking wine, white vinegar, corn starch, and pepper on the side.

Then cut the carrot and cucumber into strips, and cut the green onion and ginger into sections for later use.

Peng Chenglong suddenly spoke: "What do you want to use for the sauce of these two dishes?"

Su Zifang heard the meaning of the test and answered aloud.

"It's all light soy sauce, oyster sauce, sugar, cooking wine, peppercorn powder, pepper powder, but the difference is that the side dish of pork liver is spicier, while the kidney flower will be relatively mellow. ”

"Depending on the ingredients, there are onions, green bamboo shoots, fungus, water chestnuts and other dishes. There are also two types of chili peppers: vegetable peppers and line peppers. ”

Su Zifang showed his excellent cooking skills.

It seems chic, but in fact, they are all secretly making up classes after opening the store, and they find roommates who have not thrown away the textbooks to get all the textbooks from the previous school back.

"Well, there's a lot of theoretical knowledge. ”

"These two dishes themselves are not complicated, they are a bit more troublesome to prepare, and they are typical dishes that take 20 minutes to prepare ingredients and 20 seconds to stir-fry. ”

"I'll teach you what to do with the ingredients for these two dishes first. ”

While speaking, the water in the pot was boiling, Peng Chenglong stopped the fire, and poured the marinated pork liver and kidney flower into the water respectively.

"The pork liver has just changed color, and the waist flower is slightly rolled up, which is the time to fish it out!"

Peng Chenglong left and right with two colanders, took out the pork liver and kidney flowers that were still some of the heat, and put them on a plate.

Looking at Su Zifang, he said softly with a look of wanting to speak and stopping: "I know what you want to ask, why do I fish it out when I can't get it, right?"

Su Zifang nodded.

"Because there is still heat left after this fishing, it is impossible to reduce it to room temperature immediately, so when it dissipates heat, the temperature is enough. ”

Peng Chenglong handed over the plate, and Su Zifang looked at it, and it was exactly the same as what he just said.

The pork liver has just changed color, and the pork loin is slightly rolled up.

"Is this the detail?" Su Zifang was stunned in his mind, and suddenly remembered that he had a few dishes that had not yet reached the S-level key, and they might be here!

Just like boiling eggs without boiling water all the time, as long as you can turn off the heat after a few minutes and use the residual heat of the water to simmer.

Cooking does not have to be completely ready to cook, but you can reserve a part of the time for serving and loading, no wonder you don't have enough control over the details!

This trip to Xiancheng is really not in vain, even if you don't learn to shoot the bow left and right, it is not a loss to master such an important skill.

Zhao Xiaoman frowned when he saw that Su Zifang's eyes suddenly became a little more eager.

"This is just blanching, the main event is in the back. ”

Su Zi was stunned for a moment, and then Zhao Xiaoman thought that he was stunned by Peng Chenglong's hand, and hurriedly explained in a whisper.

"The details?" Zhao Xiaoman nodded slightly as she recalled Su Zifang's words.

It seems that she has always been able to do this operation herself, so this is the details of the legendary cuisine?

The summary is quite in place!

Seeing Zhao Xiaoman's reaction, Su Zifang knew that his discovery was a basic exercise that others had already mastered, and he couldn't help but sigh in his heart, and the talented player was really terrifying!

Then he continued to focus on Peng Chenglong.

After all, what's next is the key!

The most core step of opening the bow left and right is to be able to distract two dishes used to fry two pots at the same time, and Peng Lidong's performance at that time can only be regarded as half.

Aside from the purpose of learning, he also wanted to see what this top-notch cooking skill was like.

Peng Chenglong unhurriedly poured out the hot water in the pot, poured the oil and slid the pot, stood on the edge of the stove and said softly: "You two come closer, you can't see it behind!"

Su Zifang hurriedly turned to the front, staring at Peng Chenglong's hands and two pots.

"Here we go!"

Peng Chenglong held the pot in both hands and poured in the bottom oil.

The condiments are put into the pot separately, and the two shovels are quickly stir-fried in the pot, and the prepared sauce is poured in immediately after the fragrance bursts out.

A mist instantly rose from the pot, and the fragrance could be smelled from Su Zifang a meter away.

"The seasoning and sauce should be stir-fried until fragrant, and then add the main ingredient when it is slightly thickened. ”

Peng Chenglong took care of the two pots and could still take time to explain, and this concentration made Su Zifang admire.

He himself can only talk when he is steaming, and this stir-fried dish must be fully concentrated.

Comparing the two, you can know Peng Chenglong's strength.

"It's now!"

As soon as Peng Chenglong's spatula was loosened, the pork liver and pork loin fell into the pot.

The slightly heavy sauce is collected separately, and the pork liver, green and red peppers, and cucumbers are mixed, and the color instantly deepens, and the taste is also hot and hot.

The pork loin is hung with thick thick, slightly curled into scattered flowers, and the onion brings a rich mellow aroma.

The stimulated Su Zifang and Zhao Xiaoman had a great appetite.

Peng Chenglong put the shovel aside, held the pot in both hands and began to shake the pot.

Without the push of a sauté pan, just a knock and a push, the ingredients in both pots are lifted into the air at the same time.

The iron pot shook slightly along the fire, and the fire dragon instantly burned in the pot, which dissipated over the stove with Peng Chenglong's hand movements.

But in more than ten seconds, stop the fire and get out of the pot!

Open the bow left and right, and the two plates of stir-fry are completed.