Shinjo Flavor Garden Kitchen.

Watching Ding Basket cook, Liang Yu felt eye-opening, whether it was in Zhuangwei Garden or Zhou An's crayfish shop, he had never seen anyone as particular or creative as Ding Basket cooking.

When a hen is slaughtered, the basket is first cut off and tailed, skinned and unloaded.

Liang Yu was very surprised, because he thought the chicken skin was delicious, and he felt really sorry to see Ding Basket throw the peeled chicken skin together with the chicken head and chicken feet like garbage.

Mi Fei also raised his eyebrows slightly, a little surprised.

Zhou An's eyes narrowed, Ding Basket did this, which was also a bit unexpected to him, just now he, like Liang Yu and Mi Fei, thought that Ding Basket was planning to make braised chicken.

Now it seems that it should not be braised anymore.

If it's braised in the red, there's no need to skin the chicken raw.

Ding Basket's next treatment of the chicken confirmed Zhou An's judgment.

Ding Basket skillfully dismantles the chicken bones, and the removed chicken bones are also thrown together with the chicken head, chicken feet, and chicken skin to get a real piece of boneless chicken.

"Oh, by the way, Mr. Zhou, do you have breadcrumbs here?" Ding Basket suddenly turned his face and asked Zhou An this question.

After the chicken bones were dismantled, I asked if it was too late?

A wicked thought flashed through Zhou Anxin: Tell him no!

"Yes!"

The idea of bad taste was not put into practice by him.

"Okay! That's good!" Ding Basket breathed a sigh of relief and asked again, "Well...... Is there a salt and pepper powder, Zhejiang red vinegar and fruit sauce?"

Zhou An: "What flavor of fruit sauce do you want?"

Ding Basket: "It's any kind of strawberry flavor or other flavors!"

Zhou An looked at Liang Yu on the side and tilted his head slightly towards him, "Brother Yu, you drive to the vegetable market, find a dry goods store, and buy a few bottles of different flavors of fruit sauce and come back!"

Liang Yu nodded and glanced at Ding Basket, "Okay! I'll go!"

After speaking, Liang Yu immediately left.

"Thank you, Mr. Zhou!"

After Ding Basket thanked him, he continued to cook.

I saw that he first spread the boneless chicken on the cutting board, carefully tapped it with the back of the knife, and repeatedly knocked the whole chicken three or four times before it ended, and then skillfully changed the whole chicken into cigarette-thick chicken strips, which were about the same length and thickness.

Filled the chicken strips with a yard bucket, he cut a few slices of old ginger and green onions and put them inside.

After that, I took the bucket and went to the seasoning table to add salt and cooking wine to the chicken in the bucket.

"Mr. Zhou, what is he ...... What are you going to do? Do you see that?"

Mi Fei quietly approached Zhou An, and quietly asked Zhou An while the basket was on the side of the seasoning table, a little distance from here.

Zhou An squinted at the Ding basket over there, and replied casually: "It should be fried!" The next step should be to wrap it in egg liquid, and then roll it on the breadcrumbs and fry it in the pan. ”

The so-called layman looks at the lively, and the insider looks at the doorway.

In fact, as early as when Ding Basket asked if there were breadcrumbs, Zhou An guessed what Ding Basket probably wanted to do.

And then, Ding Basket's approach once again confirmed his guess.

Putting aside the chicken strips in the yard flavor, the basket turned around and began to process the chicken head, chicken feet, chicken bones and chicken skin, and simply changed the knife and washed these things slightly, he found a small pressure cooker, put all the bits and pieces in it, added water, and then covered the pot and put it on the claypot stove in the kitchen to boil.

Then, he returned to the board to deal with the chicken heart, chicken liver, chicken gizzard, and chicken intestine.

Chicken livers and gizzards are cut into small slices, and chicken intestines are also cut into small pieces.

He also packed these things into a small bucket, added salt and cooking wine to taste, and then he went to find the accessories.

Zhou An saw him find garlic, onions, dried tea, and a red pepper, and skillfully cut them all for later use.

After dealing with these, Ding Basket looked around, found an empty crisper box, and went to the fish tank to fish out a black fish.

When he went to the fish tank to catch fish, Mi Fei whispered to Zhou An, "Mr. Zhou, what do you think of his cooking skills?"

In terms of cooking, since Mi Fei joined the company, although he has never seen Zhou An do anything, he has long heard from the people in the store that Zhou An is very good at cooking, so when Ding Basket is busy, Mi Fei can't help but want to ask Zhou An more.

It is not only a curiosity about Ding Basket's cooking skills, but also a test of Zhou An's cooking skills.

Zhou An smiled faintly and replied lightly: "It's okay, the idea is good, there are new ideas! A chicken was made three by him, this is probably the idea of an academic chef!"

Mi Fei blinked, barely understanding Zhou An's words.

The main thing is the word "three eats", and he didn't react for a while.

Fortunately, he used to work in other hotels, and he had heard of "lobster three eats", otherwise Zhou An casually said "three eats", he really didn't understand what it meant.

But after this question and answer, Mi Fei realized that there was a huge gap between himself and Zhou An in terms of cooking, at least in theory, he felt that he was a little far behind.

Anyway, he never asked Zhou An similar questions again.

He was a little afraid that he didn't test Zhou An's cooking skills, but exposed his weaknesses first.

……

After catching a black fish and coming back, he smiled at Zhou An, "Fish, I'll simply make a sauerkraut fish!"

Zhou An nodded with a smile, "Yes!

Making sauerkraut fish, the treatment of black fish, it is very good to see how a chef's knife skills are.

Because blackfish are known to have a layer of mucus on their bodies, which is very slippery.

People who don't have enough knife work, one hand presses the fish, but they can't press it steadily, and the black fish under his hand slides around on the cutting board, so what kind of knife work?

The knife work of the Ding basket is good.

First go to the water platform, scrape the scales and gills of the black fish, disembowel and break the belly, wash it, take it to the cutting board, first scrape the mucus on the fish with the edge of the knife, and then cover the fish with a dry rag, so that the hand is caught on the dry rag, and the fish will not slide around on the cutting board.

Cleanly decapitate the head with a knife and remove the tail with a knife.

Then, with two cross-cutting cuts, he removed the vertebrae of the black fish.

As the saying goes, it is not difficult for those who will be, but it is not difficult for those who are difficult.

Next, Ding Basket still handled the fish with ease, slicing the fish bones inside the belly, picking up two pieces of fish meat that no longer had fish bones and bones, skillfully shoveling away the mucus on the cutting board with a kitchen knife, and he began to slice the fish fillet.

Zhou An noticed that he had placed the fish on the cutting board in the right direction......

This needs to be explained, because the average person does not understand the doorway.

The mucus on the body of the black fish is difficult to scrape clean, and the fillet needs to be placed on the cutting board with the fillet facing down, and there is a problem here that will affect the performance of the knife work.

The problem is that although there is not much mucus left on the fish skin, when using the blade to cut the fish fillet, the force of the knife edge on the fish meat will make the fish skin slip on the cutting board, and this slipping, no matter how good the knife is the chef's slices, the fish will definitely be of different thicknesses.

Chefs with enough experience certainly know how to solve this problem, and inexperienced chefs depend on luck.

Why is it about luck? Rich Chinese