The soul of the white cut chicken sauce is ginger ale, garlic, vinegar and soy sauce, and the two are removed at once.

"Does he eat spicy?" Jiang Feng asked.

The customer only said that he was jealous. Sun Guanyun said.

Jiang Feng: ......

Jiang Feng stared at the sauce on the kitchen table and began to ponder.

Heavy mouth, add more light soy sauce, add spicy cumin, add minced garlic if you can't add ginger juice, and can't add vinegar and coriander, how Jiang Feng pondered how he was embarrassed, how did he feel that it had become a spicy sauce.

Is it red stewed chicken, roast chicken, grilled chicken, stewed chicken, smoked chicken is not delicious, why do you prefer to eat white cut chicken?

"Oh, Dad, Third Uncle, you're here!Eh, who is this?" Jiang Jiankang's surprised voice roared Jiang Feng's little remaining thoughts.

"You can call Uncle Sun, he will guide Xiao Feng, you can cut vegetables. "Jiang Wei National Road.

"Okay!" Jiang Jiankang obediently went to chop vegetables.

After Jiang Feng hesitated for a long time, he finally started to do it.

Add a large amount of light soy sauce and minced garlic first, then put three large slices of ginger, chili, cumin, green onion, pepper, sugar and sesame oil, Jiang Feng has to dip it with chopsticks every time he adds a seasoning, and the final taste is not particularly good, but it can be eaten.

"Alright. Jiang Feng silently moved the plate to Sun Guanyun.

Sun Guanyun tasted it: "Barely qualified." ”

As soon as Jiang Feng breathed a sigh of relief, he heard Sun Guanyun continue: "Now there is another guest, he likes sour, he doesn't eat green onions, ginger, garlic and coriander, and he still has a heavy mouth. ”

Jiang Feng: ......

(The above seasonings are all made up by me, please don't try it, I'm afraid you will be poisoned.) ）

......

In just one morning, Jiang Feng "met" all kinds of strange guests.

The taste is light and does not like sweetness.

I hate salty and spicy food, and I don't like garlic.

Sweet lovers do not eat ginger, garlic, good coriander.

I don't like sesame oil to be heavy.

......

There are all kinds of strange things, and these people have one thing in common, they have to eat white cut chicken!

Jiang Feng felt that he was even starting to have a phobia of white chicken.

For lunch, the three old men stayed in the store to eat, Jiang Weiguo helped fry the dishes for more than ten minutes, and when Wu Minqi arrived, he went to the second floor to rest, which made the students who were looking out in the store very disappointed, Schrödinger's dishes were gone, and some people called their roommates directly.

"Hey, Liuzi, Grandpa Jiang came out of the kitchen and stopped cooking, do you still want sweet and sour tenderloin? Boss, have you done sweet and sour tenderloin? I don't want it anymore!"

Quarter Month: ......

In the kitchen, there were still a few plates of sauce on the table, Wu Minqi saw it and asked, "What kind of ingredients is this?"

"I practice seasoning, I'll pour it later. Jiang Feng said.

"Your seasoning is a little weak. Wu Minqi nodded.

Jiang Feng: "......"

Speechless.

"It smells like white chicken sauce. Wu Minqi muttered, "I haven't eaten white-cut chicken for a while, and I still want to eat it." ”

Jiang Feng: No, you don't want to!

After a busy noon, Wu Minqi was stunned when she saw Sun Guanyun during lunch: "Grandpa Sun?"

Sun Guanyun was also a little surprised when he saw Wu Minqi: "Jiang Weiguo, you can, kidnap Lao Wutou's precious granddaughter to work in your small shabby shop, and you are not afraid that Lao Wutou will come from Shu and cut you with a knife." ”

"What old Wu Tou, do you know me, I am a special second-class chef, but I can't compare to your special first-class chef. "Jiang Wei National Road.

The chef classification began in the sixties, when the examination was not divided into noodles and hot dishes, Jiang Weiguo did not take the special second level exam early and did not take the test again, Jiang Weiming, Sun Guanyun and Wu Minqi's grandfather, including Wu Minqi's father, are all special first-class chefs. However, now there are new grades, and there are no special level and special level 2, which are called technicians and senior technicians.

The country's first-class chefs, not much, but less is not a lot, everyone should mention the representatives of each cuisine. The profession of chef, if it is simply divided by rank, it is too rigid, who does not have one or two unique skills in their hands, if they really want to divide the superior, they will not be able to quarrel for three days and three nights.

Like Sun Guanyun is more miserable, when it comes to Cantonese cuisine, many people will say that Jubaolou is authentic, but when it comes to Cantonese cuisine masters, there is no part of him, and now the recognized master of Cantonese cuisine is his little brother Sun Maocai, his father's adopted son, who started a new stove and worked alone.

After Wu Minqi learned that Sun Guanyun was specifically here to guide Jiang Feng, she glanced at Jiang Feng faintly.

There was a hint of jealousy in that look, and jealousy was mixed with hatred.

In the afternoon, Sun Guanyun didn't let Jiang Feng go with the sauce of white-cut chicken, and changed it to boiled shrimp.

Boiled shrimp is also one of the representative dishes of Cantonese cuisine, and like white-cut chicken, it needs to be seasoned by sauce. Braised shrimp refers to the original ingredients directly put into the water to cook, boiled shrimp is done in order to maintain the original fresh, sweet and tender original taste of the shrimp, according to personal taste peeling shrimp shell dipping sauce and eating.

If there are several categories of sauce for white-cut chicken, the sauce for boiled shrimp can be used completely freely without any restrictions. As long as the customer likes it, not to mention the red oil, aged vinegar, oil and spicy seeds, even if it is dipped in liquor.

There are live shrimp in the store, either Jiwei shrimp or ordinary prawns, commonly known as prawns, which Wang Xiulian bought back a few days ago. Everyone doesn't know how to raise shrimp, live shrimp is not on the table or not, for the kind of shrimp that is not good is basically turned into everyone's dinner or supper, and tomorrow to buy fresh.

For example, this batch of shrimp will live until tomorrow at most.

But today Jiang Feng wants to practice the sauce of boiled shrimp, and he can only aggrieve them to live one day less.

Wash the shrimp into the pot, don't worry about the rest, cook it in two minutes and catch it, you don't need to add salt, the soul is in the sauce.

"The first guest has a light taste, does not eat onions, ginger and garlic, does not like spicy, and eats more vegetarian food on weekdays. ”

"The second guest was so spicy and didn't have any taboos other than ginger. ”

"The third guest doesn't like sweet, doesn't like sour, good coriander. ”

"The fourth guest likes hemp, not spicy, and likes ginger and garlic. ”

The fifth guest couldn't say what he liked, but he was extremely serious. ”

Jiang Feng's hand suddenly paused, and he couldn't say what he liked.

After remembering all the preferences of the five virtual guests and putting them on the table, Jiang Feng began to bow his head and ponder.

The second and fourth guests were easy to handle, the fifth couldn't tell what the hell his preferences were, and there were no real customers, so Jiang Feng had no way to start.

"Master Sun... Grandpa Sun, there are no real guests here, this, this is not easy to match!" Jiang Feng directly said his hesitation.

Hearing Jiang Feng say this, Sun Guanyun was silent for a moment and said, "You are right, it is not a good judgment." ”

"Now you go out on the street and pull customers to try the dishes. Sun Guanyun asked.

"Huh?"

"You are a university town, with a lot of traffic, free food tasting, according to the different requirements of different guests, let them give you a score. Sun Guanyun looked at the shrimp, thought about it, and added, "One shrimp per person is enough." ”

Jiang Feng subconsciously swallowed his saliva, a little nervous.

Like, yes.