Compared with Su Zifang's enthusiasm, why is it a pedestrian self-propelled artillery at this moment, the kind that will explode at one point.

His mind was full of "The little red guy who can't eat and speak dares to provoke me?", "What's the big deal about 98 points, isn't there still no 10 points!", "Watch me make a 99 long fish banquet and beat this little deflated three!"

"Try it, try it!" Mu Fei stiffened his neck and never looked back on the way to practice the use of both hands.

"Then you try to draw a circle with your left hand and a square with your right hand?"

"What's so hard about that? I can also make tofu while making soup. Mu Fei sneered disdainfully.

Kong Yan also echoed: "That's right, my master also said that this technique was a method developed in the past when cooking slowly when cooking on the fire, and now it is basically lost." ”

"I saw in my grandfather's notes that in the past, in order to finish the cooking as soon as possible, the chef of the village banquet would sometimes use two stoves to stir-fry at the same time, and this technique was slowly passed on, and it became a stunt. Because of the extremely high requirements for brain and hand coordination, few people can master it...... But once mastered, the speed of cooking is twice as fast as that of an average chef. ”

"What is a left and right bow?" Zhang Zidan didn't know much about it, and asked curiously.

"How is that possible?" Kong Yan's face was full of shock.

Su Zifang suddenly said four words, which made Mu Fei and Zhao Xiaoman stunned.

"Bow left and right!"

"Knock, knock" twice, and the iron pot rack on the stove began to burn (rè).

The cut ingredients are placed on the left and right sides twice, and the two stoves in front of them spew out blue flames at the same time.

Zhao Xiaoman didn't know Peng Lidong, but he saw that the actions he was doing now were unusual.

"Hey, look, what's going on over there?"

One person and three paths, within an hour is already relatively limiting, but because of himself, he has to let Peng Lidong do one more, so he is a little too reluctant.

"Believe in yourself. Peng Lidong only replied with four words, but it made He so-called feel infinitely grateful in his heart.

"Okay...... Thank you, brother. He was stunned for a few seconds, and then opened his mouth to thank him.

After speaking, he started the pot again: "I'll make the remaining one." ”

"Redo it, be serious, it's time. Peng Lidong shook his head, glanced at the time and said.

"I was just thinking about how to make this dish. "What a whisper.

It stands to reason that at this level, it is impossible to confuse sweet noodle sauce with oyster sauce, unless it is a sauce with your eyes closed.

"What were you doing just now?" Peng Lidong frowned.

He swears that this is definitely the stupidest experience he's ever had since he started cooking, and that he pours sweet noodle sauce into the sauce as oyster sauce, the point is that he hasn't discovered it yet.

What is it: ......

Peng Lidong slightly turned the bottle (shēn) to reveal the four big characters of the selected noodle sauce, and then replaced it with a slightly similar packaging of the seasoning bottle next to it: "This is oyster sauce." ”

"Hey, isn't this oyster sauce?"

Peng Lidong frowned slightly, and picked up a bottle of noodle sauce from the shelf: "Did you add this?"

looked at He Zhi again, and found that he was still sad: "Why is it the taste of noodle sauce?"

My junior brother's skills in making ginger silk eel are getting better and better, and I am afraid that he is about to catch up with He Jianmin.

On the side, Peng Lidong nodded slightly.

With a "zila" sound, the delicious taste exploded instantly.

After blanching the ginger shreds, the second chef blanched the shredded eel and put it on a plate, skillfully poured the sauce made of soy sauce, sesame oil and monosodium glutamate on the shredded fish, and poured a spoonful of (rè) oil.

A skilled chef can make the ginger shredded just raw, without a little ginger fishy but maintain the crisp taste of the tender ginger, while the average chef can only do it blanched, and when it is eaten, the ginger shredded is soft and has no taste.

It's just blanching, but it's very good.

Then take a head of tender ginger, scrape off the skin and cut it into thin strips, and quickly boil it in boiling water to remove the fishy smell.

Peel and shred the cleaned eel, rinse it in live water, and mix it with salt, monosodium glutamate, cooking wine, starch, and egg white.

Another chef is also the second chef of the Jianghuai family, who is good at making eel cold dishes, and now he is dealing with ginger eel.

In order to avoid sticking to the pot and affecting the quality of the finished product, Peng Lidong paid attention to the ingredients in the pot at other times, except for pointing out how to remove his eyes.

Simmer in a pot over low heat, and take in the flavor of the dashi and ingredients, and the dish is finished.

This is also the key to the richness of this dish, which is fried in vegetable oil to make ròu animal fat, stir-fried with green onions, ginger, garlic, eel and chicken wings, and then poured in cooking wine, refined salt, soy sauce and sugar to start simmering.

After pouring the oil on top of the ingredients and cooking them thoroughly, Peng Lidong estimated the time to remove all the chicken wings and eel segments, leaving the bottom oil for the next step of stir-frying.

At the oil temperature of 60% (rè), Peng Lidong poured in the ingredients, and the eel segment instantly rolled to both sides, and the reddish eel (ròu) slowly showed a golden luster under the oil temperature, and the chicken wings also exuded the taste of (yòu) people.

In order to ensure the taste and reduce the time it takes for the ingredients to cook, the chicken wings and eel segments must be pre-fried in oil first.

After doing this, Peng Lidong put the oil in the pan and began to fry the ingredients.

Clean the middle wings, cut out the lines with a diamond-shaped flower knife, marinate them in cooking wine, soy sauce, green onion and ginger slices, and then cut the cleaned boneless eel into chicken wings and slices of the same size of five flowers (ròu).

With his strength, he also needs to be cautious, otherwise it is very likely to overturn.

This dish is also a major dish in the long fish feast, and there are three methods used to handle the ingredients alone.

Peng Lidong continued to take care of the oolong and phoenix wings in front of him after a simple point.

"Taste it yourself. ”

"Senior brother, you tasted it wrong, right? ”

What is the so-called: ???

Hearing what he called himself, Peng Lidong turned his head and glanced at it a few times, stretched out his chopsticks and frowned: "Noodle sauce." ”

Peng Lidong is He Jianmin's eldest apprentice, he followed He so-called to learn to cook when He so-called elementary school, and now he has fifteen years, and he is the best chef in the store except He Jianmin to be a long fish, and this time he came to help Peng Lidong become famous.

He so-called pushed the stew in front of him in front of his senior brother Peng Lidong.

"Senior brother, take a look?"

There was no problem with the eel handling, no problem with the ingredients, no problem with the cooking process, but the final product was just wrong.

He had no idea what was going on (qíng).

The eight characters are correct, but the order is not consistent - the skin is moist and white, and the (ròu) red is slightly tender.

The skin is white and oily, (ròu) tender and reddish.

But now the part in the pot knows that the color is not right.

Since Gu Pingping commented on the Guanglin arena that his stewed raw knock (ròu) slices were too thick, the eel section was a little poorly handled, and there was more oil, he had been specially trained under He Jianmin for a long time, just to present a perfect stewed raw knock.

He took a deep breath and reflected on why the adverb used by the author of this sentence is "again" instead of "actually".

The stew in front of me failed again.

As a matter of fact......

ideal (tǐng) is plump and worthy of encouragement.

Su Zi smiled and continued to look at Peng Lidong.

This is a more clever skill than playing four doors and sinking sugar on the oil bottom, if you can learn one and a half moves, you can earn it.

Just thinking about it, Peng Lidong suddenly moved!