"Do you want to eat?" Gordon asked reluctantly, looking down at the little boy.

The little boy named David stared at the fried banana segments on the plate and did not answer. But his subconscious swallowing action still betrayed him deeply.

"Kids, wash your hands and get ready for dinner. Martha greeted.

"Yay!"

"Liu, what are you going to cook next?"

"What do you want to eat?" asked Liu Mang as he squatted down and turned to Anne.

"I ...... I want to eat 'Kung Pao Chicken'. Anne bit her lip, thought about it for a moment, and then replied.

"Annie, Mr. Liu Mang is here, you can order some Chinese food that you can't usually eat, it's okay. Martha laughed.

"Do you often eat 'Kung Pao Chicken'?" Liu Mang was a little surprised, was 'Kung Pao Chicken' so popular in the UK, or did the orphanage hire a Chinese chef?

"There is a Chinese restaurant opposite the orphanage. Sometimes when the orphanage cooks are on vacation, we ask them to deliver food. This 'Kung Pao Chicken' is a favorite dish for children. ”

"The owner of the restaurant is Chinese?" asked Lin Xiao.

"It's not. Seems to be a Mexican. Martha shook her head.

"Then be a hammer! I guess he just heard the name, and then messed around with a few fools. Lin Xiao was very disdainful.

"It's a good dish, and it's the only Chinese dish I know. Gordon shrugged: "Of course, I will have more and more Chinese dishes in the future." ”

"Oh, where did you learn?" Lin Xiao said strangely.

"The owner of a Cantonese restaurant in Chinatown, England, made 'Kung Pao Chicken', and even Mr. Paul Bocuse was full of praise. ”

"Probably what?"

"It's easy! Cut the chicken breast into cubes, marinate it with starch and cooking wine, then fry it in oil in a pan, then add diced carrots, chopped onions, peanuts, and finally add tomato sauce and hot sauce to taste. ”

"! What kind of 'Kung Pao Chicken' is this? I can't even recognize Kung Pao Dick!" Lin Xiao couldn't help but burst into a foul mouth.

"I can't complain about others, in order to survive, the practice of Sichuan cuisine must be improved in order to meet the tastes of foreigners. Liu Mang thought for a moment and replied.

"That's not a fool's errand. It has become a completely different dish, and it does not even have the essence of Sichuan cuisine at all. I guess that Cantonese chef is not from a serious Cantonese cuisine background, and he must have become a monk halfway. I guess I haven't even been to Sichuan. He Donglin said.

"What's the matter? Liu, my 'Kung Pao Chicken', isn't it right?"

"It's not right, it's just so wrong. Liu Mang paused: "The authentic 'Kung Pao Chicken' is a representative of a flavor type in Sichuan cuisine. It's not as simple as you think it is. It's also very difficult to do it well. ”

"Really? Why don't you show me a demo today? ”

"It can be ......" Liu Mang glanced at the place where the condiments were placed on the table, and hesitated, "There is no seasoning here that I need, if you want to make authentic Kung Pao chicken, you must have authentic Sichuan seasoning." ”

"What do you need?"

"It doesn't matter if it's the ingredients, it's all here. Liu Mang opened the fresh-keeping cabinet in the kitchen: "But I don't have any peppercorns and dried chili peppers I need." ”

"Do you have a hotel?"

"Yes. Liu Mang nodded.

"That's easy to do. Gordon picked up the phone and dialed a number: "Where did you put these two spices?"

"Oh, there's it on the kitchen board in the hotel. ”

"Yes, you have 15 minutes to send it to me. The phone rang and Gordon muttered.

"Liu, the seasoning will be there soon. Gordon squeezed his eyes.

"Okay. "I don't know how Gordon can bring the spices in this fifteen-minute short time, but it's almost an hour's drive from the hotel where they're staying. But Liu Mang still took out a few chicken legs from the fresh-keeping cabinet and prepared to start cooking.

"Liu, isn't it more convenient to use chicken breast?" Gordon asked when he saw Liu Mang cut open the chicken leg with a knife and take out the bone from it.

"Chicken thighs are a must-use for authentic 'Kung Pao Chicken' because the chicken breast is too tender and will be very chai when heated, and there is no strength of the chicken thighs at all. In the eyes of Chinese chefs, even if the same ingredient is the same, the texture and taste of each part are different. ”

"Oh. ”

After cutting open the chicken thighs, Liu Mang picked up the chef's knife, cut off the tendons on it, and then beat it carefully with the knife.

"The pre-processing of chicken is very important, which directly affects the taste after the finished dish. After beating for a while, Liu Mang cut it into thumb-sized cubes with a knife, then put it in a basin, add water, starch, and soy sauce and start marinating.

"Don't you have to peel it?" Gordon was stunned.

"No, I don't. The taste will be better when it has skin. Hearing Gordon's question, Liu Mang thought for a while and understood: "Gordon, you foreigners don't eat chicken skin, right?"

"I eat it too, but it depends on how I eat it. For example, fried chicken or something, it's still acceptable. ”

"Dude, you have to learn to adapt. In China, there are also dishes made with animal skins. Lin Xiao patted Gordon's shoulder and said.

"What's that?"

"There are a lot of them, pork skin jelly, fish scale jelly, fragrant roasted chicken skin...... I can guarantee that you will be able to eat one dish a day for three months without repeating it. ”

"Fish scales can also be cooked, so can they be eaten?" Gordon was puzzled.

Anything else is acceptable, but the hard scales Gordon can't figure out what to do if he wants to break his head?

"Of course, as long as it's protein, we won't let it go. I have a chance to make it for you to taste, and I am sure that you will swallow it on your tongue. Lin Xiao snapped his fingers.

The chicken is marinated in a basin, and Liu Mang takes some raw peanuts, puts a lot of salt in a pan, and stir-fries over low heat.

"Liu, what is the effect of putting so much salt? Won't it be salty?"

"No, salt is not only a seasoning in Chinese cuisine, but also a cooking aid. Peanuts are very hard in texture, and it is difficult for salt to penetrate into them, so adding a lot of salt to fry them can protect its skin and prevent it from being over-eroded by heat, so that the shape of the fried will be more beautiful. In addition, in Chinese cuisine, there is also a salt-baking method, which is to borrow the characteristic of salt and use it to cook dishes. ”

"Can you explain a little bit about it?"

"The general method is to bury the processed and marinated ingredients in the crystalline coarse salt, and use the heat conductivity of the salt to heat the raw materials into a dish. For example, salt-grilled river eel, salt-baked prawns, salt-baked chicken, etc. ......"

"Liu, thank you for helping me open the door to a world!" Gordon brushed his hair back, "Now I have a head full of inspiration, and I can't wait to try it." ”

"If you want to learn Chinese food, get ready for the next hard work. Lin Xiao picked up Liu Mang's sleeve, revealing the dense scars left by the hot oil burns on his arms.

"A life without suffering is incomplete. ”

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