Gordon rolled up his sleeves. On his arms, too, there are dense scars. He squeezed his eyes at Liu Mang: "This is a medal that belongs to a warrior, right?"

"That's right. Liu Mang smiled and put the fried peanuts into a colander, shaking off the salt on them.

After waiting for it to cool a little, Shan Jian took it and rubbed off the red skin on it with his hands, revealing the yellow texture of his teeth.

When the peanuts were ready, Liu Mang took another green onion, only took the white part of the green onion, cut it into half-inch pieces, and then sliced garlic and ginger as accessories.

"Liu, can you start doing it now?"

"I haven't come here yet. Liu Mang waved his hand helplessly.

"I urged. Gordon picked up his phone and was about to dial when there was a roar outside.

Everyone looked out of the kitchen window to see a helicopter slowly landing on the lawn outside the window.

"It's already here. Gordon put away his phone and walked out.

When he came back, he was holding a bunch of metal cans in his hand: "Liu, I'm very sorry, my assistant can't recognize the spices you said, only bring them all." ”

"It's okay, it's just right. Liu Mang took it, opened one of the jars, and picked up a peppercorn from it.

"What kind of spice is this? How have I never seen it?

Liu Mang grabbed a few grains and put them in Gordon's hand: "This is a seasoning unique to us in China - Sichuan peppercorns. If you want to make authentic Sichuan food, you can't do without it. ”

"Wow! my tongue. Gordon threw one into his mouth, chewed it twice, and immediately went numb to stick out his tongue.

"How's it taste?" everyone laughed at Gordon's embarrassment.

"I can't tell. Gordon smacked his lips: "At first, I will not be used to this feeling of numbness in my lips, but then there is a special aroma that spreads in my mouth, which is very wonderful." ”

"Sweet, sour, bitter, spicy and salty - our Chinese peppercorns, but they are independent of these five flavors. Gordon, when you get used to it, you'll love the smell to death. Lin Xiao laughed.

"The seasoning is here, let's start making it. Liu Mang opened another jar, poured out the dried chili pepper segments inside, and cut them into small pieces as white as green onions.

The main ingredients and ingredients are ready, Liu Mang took a small bowl, and put in soy sauce, light soy sauce, bean flour, salt, sugar, cooking wine, and vinegar to make a bowl.

Fortunately, Gordon's assistant brought all the spices from the hotel, otherwise Liu Mang would really not be able to find all the substitutes.

"Liu, can you tell me how many grams of these seasonings are? Gordon pulled out a small notebook out of nowhere, bit the tip of the pen and said.

"Hmm...... A little of everything will do. ”

"A little, how much?" Gordon was stunned.

"A little is a little. Liu Mang scratched his head: "There is no clear amount of these seasonings, just add them according to your own taste." ”

"If the amount of seasoning is not accurate, won't the taste of the dish be distorted?"

"Recipes?"

"Haha!" Hearing Gordon's confused expression, everyone laughed out loud again.

"Gordon, recipes are only used in Chinese cuisine for beginners or those who are new to this kind of cuisine. Lin Xiao leaned back with a smile: "A true master of Chinese cooking will not stick to a piece of paper." This is also the biggest difference between Western food and Chinese food. ”

"I don't understand, how can I learn without a recipe?" Gordon shook his head, still at a loss.

"Let me explain. Liu Mang put down the porcelain bowl in his hand.

"Chinese cooking is very experienced, such as the heat we talk about when stir-frying, and the right amount of seasoning. Heat seems simple, it is to grasp the temperature, but for different dishes, the requirements for heat are different. So this is a test of whether we have accumulated experience in the cooking process, know what ingredients to fry and how to fry, know when to start the pot, and so on. And do you use the word experience in recipes? The answer is no, if we had experience in cooking this dish, wouldn't we follow the recipe?"

"I understand that. Gordon nodded: "What I don't understand is that if there is no recipe, how can the taste of a dish be fixed and passed down from there?

"I've thought about this before. Liu Mang touched his chin: "But colorful is the characteristic of Chinese cuisine, which is also reflected in the flexibility." Chinese cooking often replaces one ingredient for another, and the resulting food is still delicious, and few people will abandon the dish because they lack one of the ingredients on the menu. For example...... "Speaking of this, Liu Mang picked up a lemon from the table.

"If your assistant didn't bring white vinegar today, I'd use lemon juice instead, and instead of peanuts, I'd probably put in almonds. This does not affect the taste of the dish. In addition, Chinese food pays the most attention to basic skills, knife skills, heat, and seasoning...... These basic skills ensure that the chef is able to handle a variety of ingredients with ease. ”

"In other words, every chef in China makes a different dish?"

"Of course!" Liu Mang patted Gordon's shoulder vigorously: "Just like painting, in addition to the basic principles, the basic skills are solid, and the more important thing is to make your own feelings." What's the point of all being the same? It's just a product on the assembly line!"

"Gordon, it's not me bragging, in China, you just find a similar chef and eat a dish that he has never eaten before, and he can immediately reverse the ingredients and general method of this dish, believe it or not?"

"So, why was I despised by you when I told me about my method of making 'Kung Pao Chicken'? Don't hide it, I saw the disgust in your eyes just now. ”

"Ahem...... ahem" Liu Mang coughed twice to relieve his embarrassment: "We have a saying in China that it is called painting a tiger is not an anti-dog." This means that imitation is distorted, but it is not decent. Although the practice of Chinese cuisine is not as precise as your Western recipes, accurate to each dish, how many grams of each seasoning is used, there is still a principle to follow. ”

"What principle?"

"Basic flavor. Liu Mang stretched out a finger: "'Kung Pao Chicken' is a representative of the lychee flavor in Chinese Sichuan cuisine, which tastes sweet and sour and salty, and has both spicy and fresh aroma." Any 'Kung Pao Chicken' that deviates from this taste is not authentic, and at best it has a name. ”

Liu Mang originally wanted to say, 'Selling dog meat on a sheep's head', but he wanted to explain a lot more in English, so he only preached plainly.

Gordon rubbed his head: "Why do I think it's more difficult than having a recipe to cook." ”