"Is this the end?" Yang Qiong has rich theoretical knowledge, but it is also the first time to actually face this kind of situation, and it is still a little uncomfortable to see the main messenger behind the scenes being taken away.

"Or else?"

"I thought there would be some reversal, or something ......like you waiting for me to make a phone call," Yang Qiong said honestly.

Su Zifang: ......

"Your idea is definitely that you have watched too many TV series, and those screenwriters dare to write anything for the effect of the show, please respect real life, this is Jingling, not Gotham, thank you!"

"Tell Xie An, so that he doesn't worry. Su Zifang said a word and walked to the back kitchen.

"Bang!" accidentally knocked over the chair.

"Tom!" this time it hit the counter.

"Boss Su, are you okay?" Zhang Zidan turned his head when he heard the movement and asked.

"It's okay, it's just that my legs are a little weak, and it's good to rest. Su Zifang said calmly.

At the door, the others also returned to the house one after another.

Mu Fei and Zhao Xiaoman sighed that they could finally rest after the morning, while Chen Chuyi pulled Zhang Zidan to ask when her little sister would come.

She said she would come at about half past nine in the morning, and I would ask.

Zhang Zidan was about to send a message when he heard a familiar voice at the door.

"Hello, I'm here for an interview. ”

Chen Chuyi turned around and saw a girl with an ordinary-looking, ordinary, but friendly smile standing outside the door.

I glanced at the clock in the store, and it was exactly half past nine. Glancing at Zhang Zidan again, the latter nodded and waved to the girl at the door: "Xiaomi, you're here." ”

Zhang Zidan looked at Chen Chuyi after saying hello: "Aunt Chen, this is the sister I introduced, Mo Xiaomi, who used to be the waitress foreman." ”

"Okay, I'll talk to her alone. ”

Chen Chuyi took Mo Xiaomi to the upstairs box for an interview, Zhang Zidan knew his sister's strength, and he was not worried, so he rushed to the kitchen to see if he could help.

As soon as I entered the door, I saw that Su Zi had already cut out a row of cabbage gangs that were one finger wide and four fingers long under the knife, and couldn't help asking, "Boss Su, are you still practicing Phnom Penh cabbage?"

"Yes, Master will be back soon, and if I can't satisfy his old man, I think I'm going to be expelled from the Master's door. ”

Su Zifang said as he stacked the chopped cabbage on the plate.

In recent days, in addition to watching the video of Ma Jingfu making Phnom Penh cabbage, he also found time to find a lot of books on Shaanxi cuisine introduction and research, such as "Shaanxi Cuisine Vertical and Horizontal Tan" and "Qin Cuisine Ancient and Modern Talks".

But the methods in the book are extremely simple.

"The oil can be boiled (rè) to put the cabbage, cooking this dish must be vinegar with the fire, the flowers beat the four doors, the cabbage can be burned out of the Phnom Penh can be put on the plate. ”

"Phnom Penh cabbage as a famous dish of Shaanxi cuisine, in history can be traced back to the Tang Dynasty, pay attention to sour, spicy, salty, spicy, fresh five flavors, cooking must be hot into the pot, adjust with vinegar sauce, to flower four skills to turn the pot into a dish. ”

......

Anyway, all the information is inseparable from four words in the end - flowers play four doors.

Su Zifang was a little desperate.

The knife skills that mastered Wensi Tofu before, it took more than three months to get started, and now the knife skills are rated at a medium level, but I have been practicing all four of them for so long, and I don't even have an entry.

"There must be something left unfigured. Su Zifang calmed down and carefully recalled the techniques he saw in the video.

Ma Jingfu cut the cabbage, after boiling the pot with chili peppers, he directly began to stir-fry the cabbage, and began to turn the pot as soon as the pot started, in four directions, front and back, left and right, each time the fire was drawn into the pot, so that the flame quickly burned on the cabbage to lock the juice.

According to common sense, a short period of time can make the ingredients crispy, and it can speed up the evaporation of vinegar faster, so that the final flavor is not so strong.

Could it be that Huada Simen does not refer to turning the pot in four directions, but to lead the fire into the pot, burn the vinegar sauce as soon as possible and ensure the crispness while locking the juice?

Su Zifang remembered the evaluation of the documentary on the tip of the tongue: The fire turns with the vegetables, and the vegetables go with the scoop.

It seems that when I first made it, I didn't notice that the dishes were going with the scoop, and I only thought about turning the pot four times to solve the problem of beating the four doors, resulting in uneven vinegar sauce, and only then did the sour over-the-top (qíng) situation appear.

Recently, after practicing the skills of turning the pot on all sides, I did not lead the fire into the pot, so it will lead to the poor taste of the cabbage and too much vinegar left.

Ma Jingfu's video has entered the countdown state.

Su Zifang could only open the documentary channel and learn from the videos of other Shaanxi cuisine masters making flowers and playing four doors.

It's a pity that the angle of view is not perfect, and I don't know if I signed a confidentiality agreement, so I always switch the picture at the key lens.

But fortunately, one of the short overhead cameras completely revealed the condition of the cabbage in the pot (qíng), allowing Su Zifang to find a breakthrough.

In the video, the chef turned the pot forward at the moment when the cabbage was poured into the pot with vinegar sauce, and the flames were introduced into the pot, and it was still burning in the pot after leaving the stove.

This action was repeated dozens of times, and the vinegar sauce in the pot was fried, leaving only the bottom oil and a little cabbage juice.

Combining the video footage with Ma Jingfu's movements in his memory, Su Zifang finally understood the reason why his Phnom Penh cabbage was not ready.

Because he didn't understand the true method and meaning of the four doors of the flower at all, he just changed the method of making vinegar cabbage......

So although the action looks no different from the four gates, the result is 108,000 miles away.

But fortunately, he already understands the essence of this dish, and I believe that as long as he is given time to practice, the results will not be particularly bad.

"Zidan, will you lead the fire into the pot......" Su Zifang looked at the only chef in the back kitchen and asked.

"Hook fire?" Zhang Zidan asked rhetorically, and nodded after getting Su Zifang's confirmation: "Of course it will, isn't this a basic (cāo)?"

"Boss Su, what's wrong?" Zhang Zidan glanced at Su Zifang a few times, curious why he asked about this (qíng).

Su Zifang didn't explain, and leaned over to stand by Zhang Zidan's cooking table and asked her to demonstrate it.

Although he was curious about Su Zifang's request, Zhang Zidan only thought that he wanted to inspect his cooking skills, and did not shirk it, and immediately cut a small piece of thin (ròu).

"It's hard to deal with the empty pot hook fire, so I'll fry a green onion stir-fry (ròu). ”

Zhang Zidan skillfully lit the pot (rè), saw that the pot was slightly red, poured a spoonful of oil, and the pig (ròu) was put into the pot, and the cooking wine was poured while turning the pot to hook the fire.

Moment!

A foot-high flame ignited in the pot.

Zhang Zidan used a stir-fry spoon to spread the slices (ròu) as usual, turned the spoon several times, and poured in the green onion and salt together.

The fire rose in an instant, and it completely calmed down in a few breaths.

In an instant, the dish is ready.

"Boss Su, is this okay?"

Su Zi took a bite, and the green onion fried (ròu) (ròu) on the plate was fresh and tender, the green onion was fragrant, and there was a faint wok, which was indeed much better than the one without hooking the fire.

"No problem, you go and rest first, I'll think about it later......"

"Okay. ”

Zhang Zidan also knew that Su Zifang was probably going to study Phnom Penh cabbage like this, so he quickly slipped away with the idea of not having to taste the food, leaving Su Zifang alone in the kitchen to ponder.

"What the hell is going to do with this flower?"