After Jin Mancheng left, most of the food reporters also left, and for them, Jin Mancheng's words were almost like the Bible.

can listen to Jin Mancheng's words, maybe there will be a chance to rise step by step in his career.

There was only one person who did not leave.

Yu Hai is the editor of a well-known local food self-media, and occasionally makes guest appearances as a food reporter, such as today.

Since Yu Hai was ordered by the editor, he didn't do anything for a day today, he only needed to stare at Jin Mancheng's movements, and he felt that something was wrong.

If it's just an ordinary small restaurant, how can a character like Lao Jin Bancheng go out of his way to promote his family?

After seeing that Jin Mancheng gave up other schedules and planned to wait for the boss to come back, Yu Hai knew that Qi An was the one he should be the one he should talk to the most.

Looking at his attitude towards Jin Mancheng, it is not just neither humble nor arrogant that can be described. This kind of person, if he is not a playful son of the powerful, he has any hole cards in his hand that he has to be afraid of.

He couldn't help but feel contempt for his peers.

All are short-sighted. He thought.

Looking at the lobby that had become deserted in an instant, Yu Hai frowned, thinking about how to probe Qi An's bottom.

If you do the opposite, will you attract the attention of your boss?

Jin Mancheng still means to boast about this store, what if there is a critical voice in the midst of the praise?

Of course, just a little bit of pointing out some not very good things, the overall is still to be praised, Yu Hai doesn't want to gamble on his future recklessly.

After thinking about it, Yu Hai called the waiter and asked, "Can you make mutton here?"

The waiter smiled, pointed to the water sign, and said, "Although we are a small shop here, do you see there?"

Yu Hai followed his gaze, and saw that in addition to the pearl jade and white jade soup made by Qi An, there were only a few words "home-cooked stir-fry" written on the water sign, what does this mean? Yu Hai was a little clear, and looked at the waiter.

"That is to say, although we have a small shop here, as long as it is a home-cooked dish, we can cook it here. ”

"If you want to eat mutton, we have it here. What do you want to do?"

After saying so much, Yu Hai was keenly aware of the point of the words: he could cook any dish.

Ho, that's a big thing, and I'm not afraid of the wind flashing my tongue. Yu Hai thought.

"Then, a lamb chop dipping sauce, a fried hot and sour shredded potatoes, and a plate of egg fried rice, that's all. Yu Hai thought about it carefully and said to the waiter.

"Wait a minute. The waiter took note of the dish, poured him a cup of tea, and turned to the back kitchen.

"So, that guy didn't leave, and he ordered food again?" Wang Cheng was a little puzzled, could it be that he was really hungry?

"Don't think about it," Qi An washed his hands and wiped them with paper, "I want to see your skills." ”

"You can make the shredded potatoes, cut them carefully. I'll come with egg fried rice. Qi An turned his head and said to the apprentice on the side, "Xiao Liu, you can make the lamb chops dipping sauce, just play normally." ”

Wang Cheng instantly understood what Qi An meant, even if Yu Hai had any thoughts, in the final analysis, he was also a diner, as long as the dishes were done well, everything would be fine.

Shredded potatoes are more testing knife skills, and it is not easy to make seemingly simple egg fried rice delicious, and lamb chops dipping sauce is the most tender dish to test the tenderness of the meat.

This guy really has his own expertise, but Qi An doesn't quite understand, since Jin Mancheng has clearly said that he praises himself, why does he still have to test himself in the question? Could it be out of the professional ethics of a food reporter?

But he had also eaten the pearl jade and white jade soup before, even if it was not at the level of the state banquet, it was still of a high standard, why did he do such a superfluous thing?

Putting aside these questions and not thinking about it, Qi An prepared his own dishes.

Egg fried rice is a home-cooked dish that can no longer be home-cooked, and almost everyone who can cook has their own experience with egg fried rice. But if you really want to fry the rice deliciously, it is also a craft.

First, take out two eggs, separate the yolks, and put them directly into a small porcelain bowl with dry rice.

Qi An put on gloves and beat the egg mixture into the rice evenly, and try to knead the rice balls as much as possible for the next stir-fry.

Of course, glutinous rice cannot be used for rice, Qi'an uses fragrant rice and japonica rice to cook together, cook and freeze in the refrigerator overnight.

Not only is this rice less likely to break into small pieces when stir-fried, but it also tastes even more delicious.

There are not many options for fried rice oil, as only peanut oil, olive oil and rapeseed oil are available here.

Each of the three has its own advantages, but Qi An thought about it and still used lard oil.

Pork net fat is a piece of fat close to the part of the pork intestine, which is more delicate and refreshing than the lard commonly used at home.

Compared to several other oils, lard fried rice will taste more fragrant, and since the guy is a food reporter, he must have higher requirements for meals and a more sensitive tongue.

When the oil is fragrant, you can put the rice in the pot. Use a sauté spoon to constantly stir-fry and squeeze the rice up and down to make sure that each grain is independent and full.

When the rice grains jumped in the pot, Qi An grabbed a pinch of salt, put some chopped green onions and stir-fried a few times, and then dripped a few drops of light soy sauce and stir-fried well.

A plate of pale brown fried rice with lard and eggs is done. At this time, Wang Cheng's vinegared shredded potatoes next to him were also out of the pot.

Pressing the bell for the waiter to bring the dish out, Qi An looked at the apprentice, who was skimming the foam of the stewed lamb chops and seemed attentive.

Qi An smiled: "Brother Wang, your little apprentice can accept it, and his movements are very skillful." ”

Wang Cheng looked at his apprentice, this kid was very attentive, as if he hadn't heard Qi An's words: "I still have to study for a few years before I can become a teacher, this kid is far behind now." ”

Qi An and Wang Cheng were chatting in the back kitchen, but Yu Hai in the lobby couldn't wait. He hurried over in the morning, and he didn't eat, and although he had drunk a bowl of soup before, he was hungry now.

As soon as the meal was served, Yu Hai couldn't wait to pick up the chopsticks.

With a chopstick of shredded potatoes, Yu Haiqiang looked at it with greed. The shredded potatoes are almost as neat as if they were machine-cut, neither too thick nor too thin.

The taste is crisp in the mouth, mixed with the sourness of vinegar and the spicy taste of Chaotian pepper, which is called a refreshing appetizer, and people can't wait to take a bite of white rice immediately.

There is no rice, Yu Hai's eyes looked at the lard fried rice on the plate next to him.

The steaming pork lard fried rice has a strong pork aroma even though you can't see it. The rice is long and plump, and the light brown color is wonderfully transparent when soaked in light soy sauce.

A few shallots are dotted among them, like a touch of green in autumn.

Dig a big spoonful with a spoon and put it into your mouth, only to feel that the mouth is full of oil, as the so-called oil can be eaten but not the oil, you can not only eat the fat aroma of lard, but also a few drops of light soy sauce fragrance.

When chewed, the rice grains are soft and alienated, and the sweetness of the starch provides a unique aftertaste to the egg fried rice.

It's a taste of intimacy, but also a taste of childhood. Yu Hai actually wanted to cry.

Most people who have entered their age have such a dish in their childhood, which can be used as both a staple food and a side food.

The lard fried rice is the magic of the mother's transformation, so that the dry and hard overnight rice and the cheap and greasy lard meet each other, and the wonderful change is made.

If the vinegared shredded potatoes just made Yu Hai marvel at the chef's knife work, then this egg fried rice made waves in his heart.

The two dishes in a row made Yu Hai unable to find the slightest shortcoming, if he had to find flaws, it could only be that the boss here was too freewheeling.

This is not only reflected in the small size of the restaurant, but also in the water sign on the wall, which looks like diners can order whatever they want, but actually gives the chef a lot of freedom to play his own way.

For example, I just asked for a plate of egg fried rice, but what came out was a plate of lard fried rice. Although I know that lard fried rice needs egg yolk, and it makes sense to say that it is egg fried rice, isn't this a disguised deception?

Although the dishes are very good.

Yu Hai patted his thigh and found a place that could be blackened, so he mentioned a few words about the shortcomings of this water brand by the way, not worrying that they would not take the initiative to publicize themselves.

After waiting for another ten minutes, the lamb chops dipping sauce was served. After waiting for the dish for a long time, Yu Hai felt that he had found another black spot.

However, this is also a common problem in this type of private restaurant, and if you want to taste the deliciousness, you have to pay time to wait.

Lamb chop dipping sauce is a very clever dish, and the only requirement for cooking skills is to master the heat, and this is not a difficult task.

The main thing in this dish is the meat quality of the mutton.

The reason why I ordered this dish is because Yu Hai knows that often this kind of dish that tests the quality of meat is the most delicious only when it is freshly slaughtered.

This is why the beef and mutton dishes made by some big hotels are not even as good as those made by small fly restaurants specializing in mutton.

The lamb chops on the plate don't look very good, and even look a little simple. However, the mutton powder served as soon as it comes out of the pot is tender and tender, and the moon-white soup hanging on it is very attractive.

Anxiously pinching the bones of a piece of lamb chops, and dipping the other end in the sauce bowl, Yu Hai put the lamb chops into his mouth.

As expected, the lamb was already cooked to a pulp, and the bones could be removed with a slight twist of the hand.

As a food writer, Yu Hai has also eaten mutton many times, frying and frying various cooking methods, I dare not say that I have seen it, and I can be regarded as having seen the world.

But only this time, he didn't like mutton very much, and he couldn't taste the smell of mutton, which surprised him.

The entrance is tender and fragrant meat, chew a few times, the lamb is tender and tough, and with the salty aroma of the sauce, you will not feel the slightest greasy taste at all.

Originally, he ordered this dish because he concluded that the mutton that could be bought in a small shop like Qi'an could not be as delicious as a freshly slaughtered but odorless.

The truth made him both happy and disappointed.