"It's okay! Ready to cook!" In the exclamation of everyone, Liu Mang only took more than ten minutes to cut a large basket of squid that others might have to work hard all morning.

Stir-fried double crispy with celery is a Cantonese dish in which double crispy refers to shrimp and squid.

Zhu Daming over there had already cut the celery and prepared the ingredients.

When Liu Mang came to the stove, he first stirred and marinated the shrimp and squid slices with pepper, starch, cooking wine, and egg whites respectively.

A mouthful of iron pot, twice the size of a stir-fry, is placed on the stovetop. The diameter of this pot is nearly one meter, and the weight is more than ten catties, if you add the ingredients that will be put into the pot, the weight of the whole pot can reach more than 40 to 50 catties.

Ordinary people can't play with this kind of weight. Most of the masters who can turn such a cauldron are masters who have been working in the hotel kitchen for many years.

There is no other reason, when turning this cauldron, you can't have a flat end, but you need to use skill.

Different from the small pot, the wrist of the pot is not up, but pressed back, using the round shape of the pot, so that the iron pot loses its balance in an instant, and the dishes in the pot are turned up.

This 'stir-fried double crispy with celery' is a hot dish in which the shrimp and squid are heavily oiled before being put into the pan.

Most chefs cook this dish by putting shrimp and squid in a pan and oiling them before stir-frying them with celery.

But in Liu Mang's opinion, whoever dares to do this under his nose will definitely be scolded by him!

Shrimp and squid have similar tastes, but they are two completely different ingredients. Depending on the ingredients, they spend different amounts of time and temperature in hot oil.

In order to make shrimp and squid have the same crispy texture at the same time, it is necessary to separate the oil.

Although the difference in taste is very small and may not be eaten by ordinary people, this is the difference between a master and a memorial.

Intentions - to make good dishes!

The oil in the pot was heated to seventy percent, and Liu Mang poured the shrimp into it first.

I only heard a 'bang', and the shrimp was slightly stirred up in the oil pan, and immediately scooped up with a colander, which took only seven or eight seconds before and after.

Then heat the pan again, and when the oil in the pan reaches 80% hot, then immediately pour the squid down again.

The squid grows a little longer when it is overoiled, about 15 seconds.

Don't underestimate the difference of just a few seconds, whether the taste of the two ingredients is equally crisp, the key is here.

Then leave the remaining oil in the pot, add the garlic, stir-fry the ginger until fragrant, and add a tablespoon of the Zhuhou sauce.

Zhuhou sauce is one of Foshan's traditional famous products. It was created by Liang Zhuhou, the chef of Sanpinlou, during the Jiaqing period of the Qing Dynasty. It is made of soybeans and flour as raw materials, which is made into a sauce embryo after making koji and sunning, and steamed with lard, sugar and sesame seeds. Its color is reddish-brown and its soy flavor is fragrant, which is one of the indispensable condiments in Cantonese cooking.

Stir-frying the double crispy with the Zhuhou sauce will make the dish mellow in the mouth, more fresh and sweet.

"Boom, boom!" first put the chopped celery into the stir-fry, and with the addition of double crisp, Liu Mang shook the iron pot vigorously.

"It's so fierce!" exclaimed the crowd standing behind the stove and watching.

With every shake of Liu Mang's wrist, the heavy iron pot rose and fell like a boat in a huge wave, and the dishes in the pot splashed high, rolled in the air and then fell into the pot.

Immediately after a spoonful of cooking wine was cooked, the flames that erupted from the stove ignited the alcohol particles that were scattered above the pot, and the whole pot was burning.

Wok Qi!A unique cooking method of Chinese cuisine, which uses its fierce fire power to preserve the taste and taste of the food. And with the right cooking time, bring out the essence.

Light soy sauce, salt, pepper and other condiments were sprinkled in, and finally a few more times, Liu Mang immediately turned off the heat, hooked the ears of the wok with a frying spoon, and moved the whole pot to the cutting board.

"Hurry up and get the plates!Ready to serve!" Liu Mang shouted.

The chef who helped with the lotus immediately put the prepared plates on the table, Liu Mang scooped in the fried double crispy, and immediately someone walked to the front desk.

Under the light of the kitchen lights, the shrimp and squid on the plate are steaming.

In the mist, pink shrimp, white squid, and verdant celery form a beautiful picture on the plate.

The squid fillets that Liu Mang had just cut were immediately shrunk after being heated by hot oil, and the knife edges reserved on them were all erected, like beautiful plump wheat grains.

The fresh aroma comes to your nose and makes you can't help but smack your mouth.

When the dish is finished, there is still a little left in the pot. A chef approached and asked weakly, "Chef, can we try it?"

"Taste it. ”

When everyone heard this, they hurriedly took the chopsticks and put them into the cauldron.

"Wow! that's crispy!" one of the chefs first tasted the squid.

With just a light bite, the squid fillet bounces open in the mouth, and the crispy feeling is as if the squid is still alive.

"It's delicious! This shrimp is delicious!" said another chef, who tasted a shrimp and couldn't help but praise it.

The high-temperature stir-fry and the prior thickening completely lock in the moisture in the shrimp, and the feeling of Q bomb, coupled with the spicy taste of the celery released by the wok, is really fragrant.

"The gap, this is the gap!" said one chef.

When he was so stunned and stretched out his chopsticks to taste it again, the iron pot on the stove was already empty.

"Alright, let's make another dish, 'Pineapple Rouge Pork.' Liu Mang said.

"Chef, I've cut the pork belly and pineapple, do you want to fry it yourself?" asked Zhu Daming.

"No, you can just fry it. Liu Mang shook his head and replied.

What a chef wants is the ability to command the overall situation, if he has to do everything himself, then he has to be exhausted?

Liu Mang walked to the board, where there was a large vat of crimson sauce.

This is a sweet and sour sauce, an essential ingredient for making 'pineapple grunt pork'.

Liu Mang dipped it with his hand, sent it to his mouth and took a sip: "Who made this sweet and sour sauce?"

"It's me, head chef. A middle-aged chef stepped forward.

Liu Mang knew this person, he was transferred from upstairs by himself, and he was also one of the first few people to follow him.

"I remember that your hometown is from Shanxi, right?"

"yes. The chef nodded.

"In the future, when you make sweet and sour sauce, the proportion of white vinegar should be reduced by 10 percent. The acidity of this sweet and sour sauce is a little too much, and it does not form a balance with the sweetness of the sugar. ”

"I see, chef. The chef was stunned.

"Actually, it's not your fault, Taiyuan likes to be jealous, so the sense of taste is a little dull to the sourness. As chefs, we must be tolerant and learn to adapt to different tastes. While pleasing yourself, you can also make others happy from food. ”

"We get it. ”