"This taste, this taste is so wonderful, I didn't expect that the ordinary home-cooked dish of 'Kung Pao Chicken' can make such a delicious meal, this cooking skill is really amazing. ”

Wang Lao came back to his senses from the delicacy and couldn't help but say in admiration. Wang Lao is a character who has eaten the "imperial kitchen" in the capital, but Wang Lao thinks that the imperial chefs in the capital may not be able to make such a delicious "Kung Pao Chicken".

"Is it really that delicious?"

Zhao Yan was a little suspicious and put a piece of diced chicken into his mouth.

"It's... This... It's delicious, isn't it? ”

Even if a department-level cadre like Zhao Yan is a big leader who doesn't change his face in the face of thousands of people in a meeting, this piece of chicken actually makes his face a little moved, it is really this "Kung Pao Chicken" is too delicious.

……

After Zhao Min brought out the "Kung Pao Chicken", Ye Rongrong began to work on the second dish, and the second dish prepared by Ye Rongrong was "Back to the Pot Meat".

As a traditional Sichuan cuisine, "Hui Pot Meat" has a very important position in Sichuan cuisine and is known as the "King of Sichuan Cuisine".

For people who are not from Sichuan Province, it is impossible to understand why people in Sichuan Province set "back to the pot meat" as the "king of Sichuan cuisine", after all, in Sichuan cuisine, the best thing to eat is not this "back pot meat", but "boiled fish" and "spicy crab" Sichuan dishes.

It is no wonder that Sichuan cuisine has a long history, broad and profound Sichuan cuisine can be called one dish and one style, with hundreds of dishes and hundreds of flavors, dozens of flavor systems, thousands of famous dishes, and even the new and a hundred flowers are blooming, and even Cantonese cuisine, which has a very high self-esteem, may not be able to stop its edge.

"Back to the pot meat" has an indelible imprint in the hearts of the people of Huaxia Sichuan Province, and it is an eternal little paw in the throat of the Sichuan people.

When the wanderer is away from home, he will give you a few gentle scratches when his thoughts are difficult to dissipate, so the tears and saliva are dripping together, and the eyes are red and oily, and this taste is only in my heart, and on my tongue!

"Back to the pot meat" is the Sichuan people's nine-turn elixir, even if you are so hungry after a day of hard work that you can't afford to sprinkle it, as long as you come to a plate of "back to the pot meat" and add two buckets of white rice dry rice, the meat slices and the oil soup are washed together, and the vitality is immediately refreshed and restored.

For the Sichuan people, "back to the pot meat" also means warmth, women and home, the mother treats the son who has returned from afar, and the frying plate "returns to the pot meat"; the wife feels sorry for the tired husband, comes to the pot meat; the whole family fights teeth to satisfy their hunger, or returns to the pot meat.

In today's great material abundance, "back to the pot meat" is still an inseparable complex for Sichuan people.

A housewife in Sichuan Province who can't cook soup can also be a good wife and mother, but if she can't fry the "back to the pot meat", it will be difficult to keep her job if she wants to be a shrew.

It can be seen from this that it is not usurped that "back to the pot meat" is called the king of Sichuan cuisine. First, Sichuan cuisine is known for its spicy and spicy food, and there is no lack of coolness. "Back to the pot meat" is the golden mean, impartial, benevolent, and quite kingly.

Second, the "back to the pot meat" is simple, but it has the magic of turning decay into magic. Fourth, as a cooking method, there are many deduced dishes, and the royal road is very popular. Fifth, the fragrance of "back to the pot meat" is strong, and the whole village is enjoying the fried meat.

The reason why Ye Rongrong chose the second dish to make this "back to the pot meat" is that one of the guests invited by his third uncle is from Sichuan Province, and this dish can make him feel like home.

"It's so fragrant, what kind of food does it taste like?"

Wang Lao was intoxicated with the delicacy of "Kung Pao Chicken", and a fierce fragrance rushed to his nose.

It's the smell wafting from the kitchen.

"It's... It's 'back to the pot meat', it's 'back to the pot meat', yes it's 'back to the pot meat'. ”

Zhao Yan said excitedly. I don't know how long it has been, Zhao Yan can't remember clearly, this "back to the pot meat" is his favorite dish in childhood, and every year during the festival, the family will make a fragrant "back to the pot meat".

"Back to the pot meat" records many good memories of Zhao Yan's childhood, but when he grew up, especially after his old mother passed, he never smelled such fragrant "back to the pot meat" again, which had to make Zhao Yan particularly excited.

"Director Zhao, are you okay?"

Zhao Min looked at Zhao Yan with some concern and asked. Even if Ye Rongrong's dish tastes very fragrant, he doesn't need to be so excited, it's like meeting a loved one who has been separated for more than a decade, it's a little scary.

Zhao Min is not from Sichuan Province and cannot understand the special feelings of Sichuan people for the dish of "back pot meat".

"Brother and sister, go to the kitchen and bring out the plate of back pot meat, I can't stand it anymore, I want to eat this 'back pot meat' right away." Zhao Yan said excitedly.

"Okay, I'll go and serve it. ”

Zhao Min is also very happy, it seems that his mother-in-law still has a vision, and it is really right to let this Ye Rongrong come to the house as a chef.

I didn't see the first dish served, and the second dish hasn't been served yet, are these two big leaders, one old and one middle-aged, already excited like this?

"Director Zhao, how can you be so sure that this second dish is 'back to the pot meat'?"

Zhao Tianya asked with some puzzlement, he also smelled the strong fragrance from the kitchen, but why couldn't he smell that this dish was "back to the pot meat"?

"You are not from Sichuan Province, you don't understand the status of 'back to the pot meat' in the hearts of the people of Sichuan Province, this 'back to the pot meat' in the hearts of the people of Sichuan Province, this 'back to the pot meat' is a mother's dish, with the taste of the mother, it will never be forgotten. After Zhao Yan calmed down the complicated emotions in his heart, he opened his mouth to explain.

"I didn't expect that 'back to the pot meat' has such a high status in the hearts of people in Sichuan Province. Zhao Tianya said in surprise.

"Xiaoye, you don't know, 'back to the pot meat' has the reputation of 'the king of Sichuan cuisine', it can be seen how much people in Sichuan Province like this dish, I didn't expect that your nephew, a southern farmer, could cook such authentic Sichuan cuisine, and many Sichuan chefs are not as good as him. ”

Wang Lao said with emotion. Now Wang Lao is very curious about Ye Tianya's peasant nephew, this is really a folk culinary master.

……

"Glory, you're so fast at stir-frying. ”

Zhao Min entered the kitchen and saw that Ye Rongrong had already prepared the second dish, which was indeed "back to the pot meat" as Director Zhao said.

It's just that it has only been three minutes since he brought the first dish out, and he didn't expect that his second dish has been cooked, which is much faster than his usual stir-frying speed.

"Hehe, when stir-frying, the stove is a little stronger, and the speed of stir-frying will be faster, so that the stir-fried dishes will be more delicious. ”

Ye Rongrong explained that people who go to the restaurant to eat, when they go to the restaurant kitchen, they will find that when the chef in the restaurant stir-fries, there is always fire in the pot, and the speed of cooking is fast.

This is what people often say about overheating the dish, letting the fire burn on the surface of the dish, and burning the oil on the surface of the dish, so that the dish cooks quickly and tastes delicious.

Of course, this dish is overheated, but there must be a certain amount of technology, if you don't master it well, it is easy to burn the dish, and it may cause a fire in serious cases.