The taste of honey-roasted chicken is really good, but Hong Yanwu left a big chicken leg for Shui Xiaoying, and he and Quanzi shared the rest, which was a little unpleasant. Vertices are updated the fastest

But it doesn't matter, I have to say that Hong Yanwu's luck is really good.

A few days later, it was just in time for the birthday of Yang Youwei, the factory director.

And Director Yang specially ordered a dish, which was the "salt and pepper shrimp" that made Hong Yanwu haunted his dreams and was amazing and unforgettable for the first time.

Therefore, "Zhang Dascoop" took advantage of the situation and fried out an extra portion, which also satisfied Hong Yanwu's long-cherished wish.

This time it's still not cheap, twenty shrimps, or thirty yuan.

But at this price, Hong Yanwu has to admit that it's really worth it!

Because you know, the taste of a dish is actually the interaction between ingredients, feelings, atmosphere and taste.

Once an element is lost or changed, people will feel that the taste has changed, and maybe the next time they eat it, they won't feel so amazing.

But to a certain extent, the craftsmanship can overcome this to the greatest extent.

Obviously, "Zhang Dascoop" is such a person.

The taste of the "salt and pepper shrimp" he made again was completely the same as last time in the eyes of Hong Yanwu and Chen Liquan.

Even on a hot day, the two of them held the plate in their hands and squatted in the shade outside the kitchen to eat, but they still managed to indulge in the crispy pleasure.

Even through this deepening understanding, the two of them more obviously felt the difference between this "salt and pepper shrimp" and ordinary fried food.

That is, it actually makes people feel light.

Yes!

The fried shrimp from Zhang Dasco's hand has neither a thick dough nor a heavy oil that can't stop spilling, but a thin layer of dough.

Not tired at all!

Not only taste and smell, but also sight.

Seeing the "salt and pepper shrimp" picked up from the plate one by one, there was no oil at the bottom of the plate.

Ordinary people may not feel anything, but as long as people who have blown things up, then everyone understands that this is definitely a miracle.

But this still only reflects half of the means of "Zhang Dascoo".

The most strange part is actually the taste of the shrimp meat inside the noodle coating.

It's fragrant and tender, soft and white.

You must know that this is a fried food, and the shrimp flavor is not only not covered by the fried at all, but surprisingly rich.

Therefore, the taste formed by the intersection of inside and outside is soft and full after a "click" crispy, and then it is reversed with salt and pepper, which elevates the spirit and sensitivity of the tongue to the extreme.

This is the essence, it is obviously frozen shrimp, but it can make the taste of fresh shrimp.

It is no exaggeration to say that such a delicious taste has completely broken through the limitations of this specific cooking method.

How did you do it? From the perspective of common sense, this kind of taste should not exist!

Hong Yanwu was too curious about this question. I really couldn't help it, and after lunchtime, I still asked stubbornly.

He originally had no hope, and the old guy guarded against him like a thief every day, how could he say that?

But I didn't expect that just because his question was being asked on the spot, it was like poking the itchy flesh of "Zhang Dascoop".

The old fellow was not happy, and really answered.

How?

The trick is actually just four words, "heat" and "seasoning".

Don't look at the simple words, it's really difficult to do.

Just like the song goes, "Hey egg fried rice, the easiest and the most difficult".

How difficult is it?

"Zhang Dascoop" said it himself.

"Do you know that water and oil are not compatible? The key to fried shrimp is to control the moisture in the shrimp meat. To put it bluntly, the outside of the shrimp is fried, but the inside is steamed by the water forced out by the hot oil. In fact, the moment when the shrimp is converted between half-cooked and fully cooked, it is the most luscious. The trick to this dish is to take it out and put it on a plate so that when you eat it, the shrimp will be just right at the right point between the transitions. ”

"To do this, the oil is just the right temperature, just a few tens of seconds into the pot, it sticks a little earlier, and it dries a little later. If you don't arrive or it's over, the taste is finished. I can't tell what kind of heat it is. To understand, you have to stand in front of the oil pan and fry it every day, and practice every day. When you can understand what the oil is saying to you, and you can understand the expression of the oil bubbles, it is possible to understand it. ”

"You say the taste? Those who are difficult will not, and those who will will not be difficult. Seasoning is what we are best at in northern cuisine. Because the north is different from the south, and there is no fresh food in all seasons. So what to do? You have to make up for it from the mouth of the spoon, even if the ingredients have lost their umami flavor and taste like chewing wax, the chef has to make them delicious. ”

"So the chefs in the north have a special skill called 'changing taste', and from this point of view, there are no ingredients that cannot be made, and a really good chef can make even the worst ingredients into deliciousness. What does it taste like to make frozen shrimp into fresh shrimp? You have to make beef into mutton, tofu into chicken, and potatoes and tofu skin into pork ribs. ”

"Of course, there's more to it here. The combination of taste is the most exquisite, the basic five flavors pay attention to harmony, sweet, sour, bitter, pungent, salty, which comes first, how much is the dose, how to match with water and fire, the slightest mistake will be missed, a thousand miles away. ”

"Then what should I do? There is spirituality in this, and you have to have a good master to teach you, but the most important thing is that you have to rely on your own pondering and trying and hard work. People are not afraid of stupidity, they are not afraid of poor understanding, the key is to have a heart for everything, that is, to do everything possible to strive for it, and strive to make the next time better than the previous one......"

Listen, in these words, it is soaked in sweat day after day and never-slackening enthusiasm and persistence.

This can't help but remind Hong Yanwu of a character Forrest Gump in a movie.

In this movie, most smart people often become losers in life, but Forrest Gump has a life like a hanging, but he always succeeds.

Where is this like an achievement that a fool with an IQ of only 75 can do?

But it's not ridiculous at all!

Because Forrest Gump is stupid, but every time he does something, he always puts all his energy into one point and focuses on one point.

It's silly simplicity and resilience that make him who he is.

This is something that most smart people lack. But it is something that people who can stand at the top of any industry must have.

Take the people Hong Yanwu knows, Yu Ye is like this, "Old Knife Fish" is like this, Li Fu is also like this, why is it not like this for the old carpenter Wang Hanping?

And Mr. Shan, Shou Jingfang. Now there is such a "big spoon".

This kind of exhaustive life to hone skills, the most extreme strength, there is a special word called "craftsman spirit".

This is the secret of success and the key to respect.

This can even be said to be the true spiritual pillar of our 5,000-year-old civilization.

For this, Hong Yanwu really couldn't help but be in awe, and couldn't help but say a word.

"You are very good, and you have done simple things to the extreme, that is, to turn decay into magic! This is probably called 'art to the extreme, almost like the Tao'. If you want me to see, your dish can be called 'the first fried in the world'!"

Unexpectedly, his heartfelt praise turned out to be like a dish of "Zhang Dascoo", with the same magical effect.

When "Zhang Dascoop" heard this, he not only laughed heartily for the first time, but also then asked Hong Yanwu for ten yuan.

"Okay, boy, this dish is not for you to eat for nothing. Just two questions for you, just for you to say the phrase 'art to the extreme, almost the Tao', you are a master. This dish, let's get twenty yuan in the future, if you want to eat words, I'll make it for you......"

And Hong Yanwu was pleasantly surprised, and he didn't come back to his senses, and the few words followed by "Zhang Dascoo" made him even more admired.

"But let's talk about it, don't mention it anymore when it's the best in the world, it's such a sycophant that people can hear jokes. There is no end to art, there are so many big spoons in the world, everyone is just trying to pursue the peak of culinary skills, but no one knows where the highest point is. If I think I'm number one, I'm stupid. And your excitement is actually unnecessary. Because that's what this dish is supposed to look like. I've been blowing up for decades, and if I still don't do it well, it's a sin. Even next time, it should be better than this one......"

Hey, this old man is proud of himself, but he is not arrogant.

And people do have this strength and this capital.

Obviously, if there really is any master, it must only be such a person.

That is the person who never thinks that he has done his best, but still pursues a better state and constantly improves.

And it is by no means that the media in later generations who change the law every day to boast about themselves, pay attention to what their background, and never do anything, but they have a bunch of names, participate in award activities everywhere, and widely accept the achievements of their disciples.