"It's not as hard as you think. Liu Mangjia put the pot on the stove and poured some oil into the pot: "One pass is all over, as long as you master this flavor type, you can make many other dishes." ”

"Is the secret of the lychee flavor in the dipping sauce you just made?" asked Gordon.

"Yes. Anything else is fine, but the ratio of sugar, vinegar, and salt is quite critical, a spoonful of sugar, and a spoonful and a half of vinegar. The sweet and sour ratio must be between 1:1.5. Also, the saltiness of salt must overshadow the sweetness of sugar, otherwise it will not highlight the salty aroma and become sweet and sour. ”

"I wrote it down. Gordon nodded repeatedly.

Wait until the oil in the pot is hot and there is a faint green smoke, Liu Mang first puts in ginger, garlic, chili pepper segments, and Sichuan peppercorns and stir-fries until fragrant, then puts in the diced chicken and starts to stir-fry over high heat.

"The diced chicken is already very tender after marinating, so it only needs to be stir-fried for about 30 seconds, which is what Chinese cuisine calls heat. Liu Mang explained while flipping the pot.

When the color of the chicken in the pot turns from white to brown and red, Liu Mang immediately puts in the green onion segment, mixes the bowl juice, and finally adds peanuts, stir-fry a few times, and quickly turn off the heat and start the pot.

"It's done. "The steaming dishes are served on a simple plate. Bursts of aroma emanate from the plate, seducing the heartstrings.

"It tastes so good. Gordon couldn't help but sniff and said.

"This fragrance is the unique 'wok' of Chinese cuisine. The ingredients are violently heated by a flame that retains the essence and brings out the flavor of the food to its fullest. Lin Xiao took a spoon and stuffed it into Gordon's hand.

"Gordon-san, let's try the authentic 'Kung Pao Chicken'. ”

Unlike the 'Kung Pao Chicken' that Gordon learned in Chinatown with red peppers, green peppers, carrots and other accessories, what Liu Mang did today is not so colorful in terms of color matching, only simple red and white. And there is no thick sauce on it, and all the ingredients are piled up loosely on the plate, waiting for people to taste it.

Gordon scooped a spoonful, put it in his mouth, and savored it.

"How does it taste?" Lin Xiao asked.

"A little sour, then a little sweet, sweet over salty, and finally spicy and peculiar hemp ......"

Gordon closed his eyes slightly, savoring the taste in his mouth, and a complex and pleasant expression appeared on his face.

The diced chicken is chewy, but the chicken is very tender, and the combination of the two tastes, combined with the crispiness of the peanuts, makes people's teeth and tongue feel great satisfaction.

Sour, sweet, salty, spicy, numb, these five flavors bloom on the tip of the tongue in turn, hitting people's taste buds again and again, and the extreme pleasure makes Gordon's nose drench a layer of fine beads of sweat......

"Liu, it's wonderful. It's indescribable. Gordon's eyes were slightly closed, and there was an intoxicated look on his face: "If I had to describe it, it could only be summed up in one word - exciting! Very exciting!"

Probably because of the first time he ate Sichuan pepper and Sichuan dried chili, Gordon's cheeks were so spicy that his cheeks were red, but this did not affect his love for the dish in the slightest, and he picked up the spoon and scooped it one bite after another.

"Hey, people nowadays only know the numbness and spicinessness of Sichuan cuisine, but they don't know that the real soul of Sichuan cuisine is not chili pepper and peppercorns, but its unique production method and one dish, one style and one hundred flavors. Just like Xiao Liu's 'Kung Pao Chicken', ordinary chefs only focus on numb and spicy, but ignore the sweetness hidden behind it. He Donglin also picked up the spoon and tasted it, shook his head and sighed.

"No way, the pace of modern life is getting faster and faster, eating spicy food is actually the acceleration of chewing, the acceleration of the rhythm of the body, and observing from another direction, it is also the process of more fragmented life time. Also, spicy can directly stimulate people's taste buds, while fresh and sweet requires more time and cost. For example, for a good fish, steaming is the best choice, because only in this way can you really taste the umami of the fish. In order to save costs, some restaurants replace freshly slaughtered fish with frozen dead fish, and then cover it up with large quantities of chili peppers and peppercorns, which is why some 'pseudo' Sichuan dishes are now popular. Lin Xiao took over the conversation.

"There is no yellow leek in Xinjin in the world, and the color is like goose yellow for more than three days. The meat of Dongmen Bi is even more amazing, and the fat is not reduced by the sheep crisp. Chili peppers were only introduced to China in the Ming Dynasty, and before that, Sichuan cuisine was famous for its taste, variety, breadth and thickness. Recently, I found some Furukawa recipes that I have time to make for you. Liu Mang said with a smile.

"Really, what's the food?" everyone's eyes lit up at the same time.

"Hello, such as 'melon and swallow belly', 'dogwood mutton', 'scallion oil fish'......" Liu Mang counted with his fingers.

Every once in a while, Liu Mang will exchange a batch of recipes from the kitchen god space. Anyway, the emotional value is growing very fast now, and I don't worry about spending at all.

"Okay, I've never heard of a lot of these dishes. Where did you get that?" Just listening to the name of the dish, Lin Xiao felt that the saliva in his mouth was already flooded.

"Secret. ”

"Mr. Liu Mang, this is the most delicious 'Kung Pao Chicken' I have ever tasted. While everyone was chatting, Shan Jian had already helped bring the rest of the dishes outside, and after waiting for a while, Martha hurriedly ran in and shouted.

"Lady Martha, do the kids like it? Actually, I've reduced the amount of chili pepper and peppercorn. Liu Mang said with a smile.

"No, it won't. Martha pursed her lips: "Is this the real Chinese food? Compared to this, the restaurant across the street is like fast food." ”

"It seems that authentic Chinese food is not unacceptable to foreigners. He Donglin lifted the glasses on the bridge of his nose: "Many people don't like Chinese food, maybe it's not that it's not delicious, but it's not authentic." ”

"Hmmm......"

"Liu, did you just say that the salt baking was directly wrapped in the ingredients?" asked Gordon, taking a stainless steel basin.

"Why, Gordon, you want to give it a try so soon?" Lin Xiao quipped.

"Inspiration, like true love, doesn't come just by chance. You have to grasp it in time. Gordon replied earnestly.

"It depends on the ingredients, if the texture of the ingredients is firm and does not absorb water, then it can be directly coated with salt and heated. If the texture of the food is soft, then you need to wrap it in another layer of other things, such as vegetable leaves, or tin foil. This way, too much salt will not seep in, resulting in a salty final dish. ”

"Is beef okay? I'm going to make beef. ”

"Of course, the beef is not easy to absorb water, and it can be processed directly by coating it with salt. ”

"That's good. Gordon took a large piece of beef shoulder from the kitchen cabinet, put it in a basin, added basil, rosemary, arigeno, black pepper, and began to marinate......