Chen Kai put the sweet-flavored syrup into a small bowl according to his usual proportions and put it in front of Master Jing Guoliang.

The steaming freshly boiled sugar spills a mouthwatering sweetness.

Jing Guoliang didn't get too close, and sniffed it slightly: "It smells pretty good." ”

Then take out a disposable chopstick from the side, dip the chopstick tip in the sugar solution, and put the chopstick head on the tip of the tongue lightly.

"When it's sweet, the sugar is halved. Jing Guoliang did not hesitate at all, and said directly as soon as the chopsticks touched his tongue.

Chen Kai was stunned for a moment, and hurriedly re-boiled the pot again, and then reduced the amount of sugar according to the master's explanation.

A new pot of sweet sugar juice was served in front of Jing Guoliang, who sat there with a serious expression, replaced with a new disposable chopstick, and dipped it a little to the tip of his tongue.

This time, Jing Guoliang did not make an evaluation immediately, but thought about it a little.

"It's very standard, but it's not outstanding enough, just add a little more sugar, this one is not easy to quantify, you try to come." Jing Guoliang turned his head to Chen Kai and said.

Chen Kai listened to Master's words, and couldn't help but feel warm in his heart, feeling that he had returned to the moment when he was learning seasoning under Master for the first time.

When the master became serious, he was very strict, but the expectations revealed in this sternness also made Chen Kai feel deeply.

In order to bring out the best taste, Chen Kai boiled the sugar juice for the third time, and then with his own understanding, he added the amount of sugar a little more finely on the basis of what he had just done.

Jing Guoliang tasted this sugar juice with chopsticks for the third time, and this time, even Jing Mengwei was a little nervous next to him.

After closing his eyes and experiencing it for a while, a hint of relief appeared on Jing Guoliang's wrinkled face.

"That's it. ”

Call...... Chen Kai and Jing Mengwei both breathed a sigh of relief beside them, and Chen Kai hurriedly took out a chopstick himself, and then dipped it in a little finished sugar juice and tasted it on his tongue.

Sure enough, although the master is old, the grandmaster-level taste is still incomparable, and the bowl of sugar juice that passed the test just now is very perfect to achieve the four words sweet but not greasy.

And with the combination of oil temperature, the aroma of the sugar liquid lingers on the tip of the nose, which can perfectly stimulate the appetite, and if it is poured on top of hot dishes, the effect will definitely be better.

Finally passed the first one, Chen Kai didn't dare to delay, and immediately began to prepare the second flavor.

The reason why I chose sweet fragrance as the first one to try is because this flavor type is relatively simple, and the main thing is to control the sweetness.

Moreover, this less pungent flavor type is placed in front to protect the sensitivity of the tongue.

If Chen Kai directly applied the spicy seasoning at the beginning, although the possibility is very small, but in case he does not grasp the degree, the spice is too stimulating.

It may lead to a decrease in the taste tasting effect of Master Jing Guoliang, so that it will not be possible to continue.

What Chen Kai is preparing now is a sweet and sour seasoning sauce.

The sweet and sour flavor type is made of sugar and vinegar as the main seasoning, accompanied by Sichuan salt, soy sauce, monosodium glutamate, ginger, green onion and garlic.

It is characterized by a strong sweet and sour taste, a salty aftertaste, and is widely used in hot and cold dishes, such as sweet and sour pork ribs.

When blending, it is necessary to use the appropriate amount of saltiness as the basis, and reuse sugar and vinegar to highlight the sweet and sour taste.

The sweet and sour flavor type is similar to the lychee flavor type in Sichuan cuisine, but the difference is that the sweet and sour ratio of the two is different.

The lychee flavor is first sour and then sweet, while the sweet and sour flavor is sweet and then sour, and the two have different emphases and styles.

After the sweet and sour flavor finished product is adjusted, the sweet and sour taste is strong, and the aftertaste is salty and fresh.

In Chen Kai's previous cooking process, sweet and sour dishes and lychee-flavored dishes have always been a more cautious point of distinction.

Although it can finally bring out the flavor characteristics of the dish, it has not yet reached the perfect difference that Chen Kai self-requires.

Ignite the fire, Chen Kai poured an appropriate amount of hot oil into the pot, and after a few seconds, the oil temperature gradually warmed.

Chen Kai added sugar, vinegar, salt, soy sauce, chicken essence, cooking wine, and water starch in order to make a bowl of steaming sweet and sour sauce.

Bringing the sweet and sour sauce to the master, this time, Jing Mengwei was also very curious to pull out a chopstick, dip a little sweet and sour sauce in her mouth.

"Brother Xiao Chen's tune is quite delicious. ”

Jing Guoliang didn't care about his granddaughter's evaluation, he concocted a little bit on his tongue in the same way, and after a while, his eyes changed.

"Sugar and vinegar are reduced by a little, salt is a little more, and then water starch is a little less. ”

Jing Mengwei was also stunned next to her, and couldn't help muttering: "Don't you want to be so strict, people think it's already good." ”

Jing Guoliang glanced at his granddaughter and sighed helplessly: "I'm just too spoiled by you." ”

Chen Kai smiled and said, "Xiaowei, if Master is not so strict, I am not used to it." ”

Jing Mengwei said to Chen Kai: "There are such masters and apprentices, and there are apprentices like you, all of them are obsessive-compulsive disorder." ”

When Jing Guoliang and Chen Kai heard Jing Mengwei say this, the master and apprentice looked at each other and smiled.

Before I knew it, two or three hours had passed, and it would soon be eleven o'clock in the evening.

The cool wind outside was blowing, and the shadows of the trees under the moon looked messy.

The night in the small county town is very quiet, where the street lights can't shine, and the black road surface has swishing cats and dogs running over from time to time.

Chen Kai's apprentice and Jing Mengwei are still conducting their unique "quiz" in the kitchen of Heli Fast Food.

In order to help Chen Kaida "distinguish the taste and determine the taste", Jing Guoliang insisted on sitting in the kitchen to help Chen Kai determine the taste type over and over again, regardless of the fatigue of traveling during the day.

Chen Kai tuned out sweet fragrance, sweet and sour, sour and spicy, pickled pepper, strange taste, paste and spicy, red oil, homemade, and fish fragrance one by one.

Lychee, salty and fresh, smoky, pepper, garlic, five spices, salty and sweet, tangerine peel, sauce fragrant, ginger juice, sesame sauce, pepper salt, fragrant lees, mustard 23 typical flavor seasonings of Sichuan cuisine.

With the help of Master Jing Guoliang, I finally made the seasoning that could present the most perfect effect.

Finally, when it comes to the last one, which is also the most representative one of Sichuan cuisine, the spicy flavor.

The combination of the spicy pepper and the traditional numb flavor of Sichuan cuisine has formed a unique flavor type with thick spicy taste, salty and fragrant.

The spicy dishes are mainly made of chili, Sichuan pepper, Sichuan salt, monosodium glutamate, Danxian bean paste, bean drum, soy sauce, cooking wine, etc.

The use of pepper and pepper varies from dish to dish, some use Pixian bean paste, some use peppercorns, and some use pepper noodles, not all of them are the same model.

Due to the needs of different dishes, this flavor type can also be added with sugar or dregs sauce, tempeh, five-spice powder, and sesame oil.

Jing Guoliang reminded Chen Kai before he started: "Chen Kai, you must remember that a good chef cooks spicy dishes.

It is necessary to be numb but not numb, spicy but not dry, spicy and fresh, spicy and tasteful, this is the key point that our Sichuan chefs must remember. ”

Chen Kai nodded: "Master, I remember, I have memorized all the flavors of the previous twenty-three flavor-type seasonings."

With the previous accumulation, the last one, I am a little more cautious and strive for one-time success. ”

Jing Guoliang nodded.

Chen Kai stood on the edge of the board, did not start immediately, but looked at the large pile of materials in front of him and thought.

Since the first time I cooked, the spicy dishes of Sichuan cuisine are the most commonly ordered dishes by customers.

The thrill and warmth that make you feel spicy after eating and the spicy taste calms down are unforgettable.

Chen Kai took a deep breath, looked at the fire, and boiled the pot.

Pour in the base oil, after the oil is hot, take five dried chili peppers from the side and sprinkle them into the pan to fry, after the dried chili peppers are browned, quickly grab a small handful of Sichuan peppercorns from the rack and stir-fry in the pan.

Suddenly, the pungent aroma of chili pepper and the spicy aroma of Sichuan pepper after frying rise from the pot.

During the day, the chopped ginger and garlic are evenly sprinkled into the stir-fry to bring out the fragrance, a large spoonful of bean paste, a small spoonful of sugar, a spoonful of vinegar, two drops of cooking wine, half a spoon of soy sauce, and sprinkle a little monosodium glutamate with the tip of the spoon.

Under the flipping of Chen Kai's big spoon, the sauce in the pot gradually turned golden red, which looked mouth-watering.

After a few seconds of planting, turn off the heat and remove from heat.

The red sauce is served in a small clean porcelain bowl, and a tongue-inducing aroma fills the kitchen.

Chen Kai smiled and said to Jing Guoliang, "Master, I believe this is the last bowl." ”