Gao Wensong first raised his eyebrows at the name of this shop, and then heard the boy with a blue nose and swollen face shouting-

"Whatever you cook, people have to eat! You can work hard, you can do it! Tomorrow it will be closed!"

"Tang Qian, your family is not a thing!"

"It's great to be able to fry a few dishes!

These words were not good words, but they aroused Gao Wensong's interest.

What do people have to eat when they cook?

As soon as he heard this, he immediately felt interesting, and when he looked at the store again, the customers were still full, and he immediately walked towards the "Tang Zujing".

It is said that being a chef in the food street of Nan University is the most stressful, because the reputation of the food street is no less than that of Hanjiang Xue, and every year there are many gourmets from all over the world who go to taste it, they are generally dressed in ordinary clothes, and they may not be obvious at first, but when he sits down and orders, you can immediately feel the difference in this person.

They may be well-known, low-key food critics.

It may also be that Chinese chefs do not want to be favored by their members of the Catering Association.

Legend has it that the origins of these members are not simple, and if you can get their appreciation, then you can take half the road to the top chef!

Tang Qian had already packed up her mood and went back to the kitchen to continue to be her Dongpo elbow, Zhuang Shize was guarding the door with a solemn face, he thought that if Tang Lijia dared to come back again, he would definitely have to beat him all over the ground!

It's no problem to pay for medical expenses?! Let's beat you up first, I won't cure you!

The elbow has long been simmering in the pot, the pot is boiled with green onions, ginger slices and cooking wine, and the gauze wrapped in small spices such as star anise and cloves floats and sinks in the pot, and the strong fragrance of star anise and the fragrance of the elbow rush out.

The tendons of the elbow are the essence, rich in collagen, and eating them is both full and beautiful. And the meat aroma of the hooves is different from the ordinary meat aroma, and it smells chewy.

The color of the hooves is still the original meat color, and the soup coriander is ready to fry a sugar color to enhance its color.

If you want to be fast, you can add old extraction to improve the color. But in this way, the color of the pig's trotters is not red and bright enough, and the taste is not fragrant enough, so when encountering this kind of food, the soup coriander is used to fried sugar.

She added rock sugar and water to the wok, and when the sugar turned dark amber, she immediately heated the water, threw all the spices into it to make it fragrant, and took a large mesh sieve in her left hand to scoop out the hooves and put them in the wok.

Then pour the remaining cooking wine, green onions, ginger slices and boiling water into it and submerge the hooves.

When the soup boiled, turn to the lowest heat, and then put the lid on and continued to simmer.

Gao Wensong walked into the store and sat down, and smelled the mellow aroma of pig's trotters being stewed to a good taste, and couldn't help but be a little happy about his choice.

Tang Qian let the pig's trotters stew in the kitchen, and was about to come out to clean up the table, but he saw that Zhuang Shize was already closing the table, and there was one more guest who looked extraordinary.

She smiled and walked over to the guest and said, "Welcome to the small shop, you can take a look at today's menu first, our restaurant has a special way of ordering, that is, our chef will serve whatever he cooks today, can you accept it?"

The corners of Gao Wensong's mouth raised: "Interesting, I've heard about the rules, little girl, who of you is the chef of this restaurant? I don't order the dishes on the menu, I'll wait for the pig's trotters that are stewed in the kitchen." ”

As soon as Tang Qian heard it, he knew that this was an expert, not an expert, and he was a person who was particularly sensitive to food.

Because he could smell that it was a pig's trotter, still stewed, not stewed!

Tang Qian didn't say that he was a chef, but just smiled and said, "I cooked the pig's trotters." ”

When Gao Wensong heard this, he looked at this little girl in surprise, at this age, with this bearing, if this pig's trotters were really stewed by her, this is learning to cook since she was a child?

Gao Wensong wanted to understand Tang Qian clearly, but he was afraid that he would be abrupt.

Just when he didn't know how to speak, Tang Qian bowed slightly respectfully and said, "The pig's trotters will be stewed for more than an hour, if this gentleman doesn't mind, I'll serve you some side dishes first, you can wait while eating." ”

Gao Wensong also had a good impression of this girl with a special bearing, nodded and said, "Okay, I'm tired of you." ”

Tang Qian likes to deal with this kind of polite person, saying: "Don't bother, bother you to wait." ”

It's been a long time since the pig's trotters were stewed.

Tang Qian turned over the hoof several times in the middle, and at this time the hoof was basically soft and rotten.

She fished out the spices and other miscellaneous items from the pot, poured out about half of the soup, and poured into the remaining soup the soy sauce she bought from the "recipe", which was awarded to her by the "recipe" when she was promoted to the next level, and has been buying it in the "recipe" since then.

The lid of the pot was open, and she turned the heat on the stove to the maximum to collect the juice.

The soup was boiling in the pot, and she kept scooping it up with a spoon and pouring it all over the surface of the hoof, turning it over from time to time, paying special attention to the evenness of the coloring.

She pinched the time, and after about forty minutes, the soup began to thicken, and she fished out the hooves and put them on a plate, and continued to collect the soup in the pot, which deepened in color, thickened and rolled into large bubbles.

She poured the soup round and round on the hoof, and the whole pot of Dongpo elbows was ready.

The guests changed several batches, and Zhuang Shize was helping to bring out the finished dishes.

But Gao Wensong was still waiting there, the snacks in front of the table had been eaten, and he was tasting the frozen top oolong soaked in soup and coriander.

In fact, most of the customers in the store like to drink drinks, but the tea she prepares is rarely drunk.

The tea comes from the "recipe", Gao Wensong doesn't know, only knows that the fragrance is around the nose, and the throat is sweet, but he can't taste the source.

When Tang Qian brought Dongpo's elbow up, he couldn't help but ask, "Little girl, where did you make this tea?"

Tang Qian thought that this tea was really brewed correctly, and said: "I have a relative in my hometown who grows and dries it himself, which is not a special source." ”

Gao Wensong asked again: "Where is the little girl's hometown?

"My family is from Lingzhen, and my name is Tang Qian. Tang Qian put the plate of red-colored Dongpo elbows on the table, and Gao Wensong's eyes were straight.

He muttered, "No wonder, Lingzhen, it's really a great place for outstanding people!"

Tang Qian didn't bother Gao Wensong anymore, and the guests at the other tables smelled the fragrance and beckoned Tang Qian to come over, and they all let the last part of this newly made Dongpo elbow.

Gao Wensong raised his chopsticks and poked them into his elbow, and immediately the soup splashed out slightly, accompanied by a thicker fragrance, the fragrance rushed out, he had never felt that his stomach needed food so much!

Gao Wensong took a bite with his chopsticks on his elbow, and the tender and fluffy meat melted on the tip of his tongue with the fragrant soup.

The elbows are fat but not greasy, loose but not rotten. The color, fragrance, taste, and shape are all good, the pork knuckle is fat and soft and palatable, the aroma is overflowing, and then dip some soup in the plate, the taste is even more evocative.

Gao Wensong muttered Tang Qian's name-

No wonder...... No wonder Hanjiang and Xue are in a hurry.

When Gao Wensong left, he deliberately went to the kitchen to say goodbye to Tang Qian: "Little girl, do a good job, you, it's really Master Zu's food." ”

He also left a business card of his, with rounded corners and square business cards without any titles, but with the words "Gao Wensong" written on them.

Tang Qian's eyes widened when he saw the business card, and he carefully took it upstairs and put it in the safe.

The preliminary and final rounds of the National Culinary Competition held in Huaguo were held in Jiangcheng, and the finals were held in Beijing.

Chefs from all over the world have been well prepared for this, and they have been practicing their knife skills diligently in recent months.

Lin Huimin was afraid that Tang Qian would not be able to take care of it, so she asked her not to worry about the things in the store recently, after all, the ingredients are fresh, her kung fu is not bad, and the guests are full of praise.

And the menu is all based on her preferences, and everyone has no opinion, and she is also relaxed.

Tang Qian didn't think it was anything, she actually hid from her mother and rented a small single room near the school, it was a small house, only one floor, the old house, the landlord didn't want to decorate, and no one was willing to rent it when it was rented.

She rented the small bungalow, bought a couple of freezers, and an electric tricycle. It was only a five-minute walk from the dormitory, and she got up every day to go over, buy all the ingredients from the "recipes" catalog, and put them on the tricycle by preset, and then let Wang Qi drive the car to her mother.

Neighbors saw a little girl driving an electric car to deliver goods every morning, and no one doubted the origin of her ingredients.

The key ingredients looked very fresh, and the neighbors asked her where she bought the goods, and she said that they were brought up from Lingzhen, and the price was quoted a little higher.

Everyone who does business doesn't want the cost to be too high, so after listening to the price, they shook their heads and left.

They all felt that although Tang Qian's business was good, this kind of cost price was just not a loss, and no one asked her about the ingredients after that.

Tang Qian arranged everything in the store, and the day of the cooking competition was getting closer and closer.

The preliminary round of the cooking competition was held at 7 p.m. on Saturday this week, and because it was a live broadcast, it also involved the interests of various sponsors.

The news that Tang Qian is going to participate in the competition has long been spread, and the organizers are still using this as a gimmick, after all, it is a very eye-catching thing for a little-known person to qualify for the competition.

However, the chefs of various factions were quite critical of the decision.

Most of the chefs who came from other places to participate in the competition stayed in the business hotel in cooperation with the conference, the hotel is five-star, everyone will go downstairs to put their things in the room, sit and chat in the café downstairs, exchange ideas.

This time, many people's topics revolved around Tang Qian.

There are all chefs present, all fat and thin, I really don't see a few.

One of the middle-aged chefs who smiled like Maitreya Buddha said: "What a rising star, this is so exaggerated that I look embarrassed, a yellow-haired girl, I don't know if I can hold a kitchen knife steadily!"

As soon as the others heard this, they immediately agreed-

"Isn't it, there must be a backstage, a certain big money is stuffed in, and I want to be popular!"

"At most, let's just go through the motions, I heard that I opened a store, probably I want to advertise her store?"

"I guess it's too, but this little girl has been on "Little Food Light" twice, once in the old shop, and once in an interview. ”

"Hey! What's wrong with the interview! The editor-in-chief of "Little Food Light" is famous, and I saw the photo of the little girl, it was Chen Liran's dish, what was so difficult about the last interview! ”

"Then how much money does that Tang Qian have to spend, can he get his money back?"

"I can't bear the child to trap the wolf, throw some money out, it's popular, the store is up, and there will be a follow-up! ”

"I think it's definitely a person who can't cook, so let's wait to watch the show!"