"Lao Liu, let's do something, I'm a little hungry without breakfast. Lin Xiao pinched the 'coated cucumber' that Liu Mang had cut, put it in his mouth, 'chirp, chirp' and chewed it.

"Okay. Liu Mang glanced at the table: "The ingredients can't be wasted, then I'll make a chicken roll." ”

"Chicken rolls?" Lin Xiao and Gordon were stunned at the same time: "Are you talking about that kind of Mexican chicken wrap?"

"Yes, is there a problem?" Liu Mang nodded, picking out a tomato from the basket on the side.

"Liu, Mexican chicken wrap isn't a Chinese dish, is it?" Gordon confirmed.

"Of course not. However, after this dish came to China, it was improved and changed to the 'Old Beijing Chicken Roll', which is more suitable for Chinese tastes. Liu Mang smiled, picked up the kitchen knife, and made a cross on the top of the tomato.

"Need help? That's my specialty. Gordon rolled up his sleeves.

"No, the ingredients are ready-made, just wait to eat. Liu Mang shook his head, added water to the pot on the stove, and after the water boiled, he threw the remaining half of the chicken in the knife demonstration just now, and turned on low heat and cooked slowly.

The tomatoes that had been cut with a cross knife were scalded with boiling water, and then the skin was torn off and cut into small cubes, and Liu Mang took a garlic bowl and pounded it into a slurry.

"Is it boiling ketchup?" Gordon guessed when he saw Liu Mang's operation.

Next, two spoonfuls of high-gluten flour, an egg yolk, a pinch of salt and black pepper, Liu Mang began to stir the mashed tomato juice with chopsticks.

"No, that's not how ketchup works. Gordon suppressed the curiosity in his heart and watched silently.

After the tomato juice is fully mixed with eggs, flour and other ingredients to become a viscous slurry, Liu Mang takes a pan from the stove, waits for the pot to heat up, adds a little remaining oil, and then pours the slurry in.

"I used to make pancakes wrapped around the chicken. Only then did Gordon react.

The pink slurry makes a 'squeak' sound at the bottom of the pan and slowly solidifies.

Liu Mang made a beautiful flip and turned the pancake over in the air.

After frying five tomato pancakes in turn, Liu Mang stopped. At this time, the chicken in the other pot is also scalded. Liu Mang scooped it up with a colander and threw it into ice water.

"Gordon, although the 'Mexican Chicken Wrap' is not a native Chinese dish, I have adopted the Chinese recipe. For example, this chicken is soaked in 'white chopped chicken'. ”

"What does it mean?"

"It probably means that the ingredients are cooked at a boiling temperature. This preserves the original flavor of the ingredients without damaging its shape. ”

While explaining, Liu Mang fished out the chicken from the ice water, put on gloves, and tore it into strips of chicken shreds along the texture of the chicken.

After doing all this, Liu Mang took the cucumber and lettuce again, and also cut them into thin strips.

"Chef, do you want to use salad dressing?" asked Shanjian.

"No, use this. In the seasoning area next to Liu Mang's stove, he took a jar of sweet noodle sauce made in China, twisted it and smelled it: "Well, it's still raw, and it has to be processed again." Liu Mang scooped out a large spoonful and muttered to himself.

He wanted to use the sauce he used to dip in the 'Peking duck', which had to be steamed in a steamer before being prepared. Time is now limited, and the only way to do this is to adopt a simplified version.

After scooping a few tablespoons of sweet noodle sauce into the pan, then adding sugar and a certain amount of water in a ratio of five to one, Liu Mang twisted the flame switch on the stove.

Wait until the sweet noodle sauce in the pot is mixed with the sugar and the color is crimson, then remove from the pan and spread it on the tomato dough cake made at the beginning, add shredded chicken, cucumber and lettuce, and roll into a tube.

"Okay, let's try the Chinese version of the chicken wrap. Liu Mang handed Gordon a chicken roll.

Gordon took it, looked at it carefully, then opened his mouth and bit down hard.

"How's it taste?" asked Liu Mang.

"Hmm...... Hmmm......" Gordon reached out and wiped a shredded lettuce from the corner of his mouth into his mouth, "It tastes amazing!"

In addition to having higher elasticity than ordinary dough, the dough of this chicken roll has a sweet and sour taste, which neutralizes the tenderness of the chicken and the crispness of the shredded vegetables, and is paired with a salty and sweet dipping sauce.

"Crunch, crunch!" Gordon chewed and swallowed the chicken roll in his hand in a few clicks. At the end, he sucked his fingers unsatisfactorily, and his eyes stared directly at the remaining half of the chicken roll in Lin Xiao's hand.

"Hey, it's mine. Lin Xiao stuffed the chicken roll into his mouth in two bites, and chewed it deliberately, making a 'bar' sound.

"Gordon, I'll give you this. Liu Mang smiled and handed the chicken roll he was going to eat in front of Gordon.

"I'm full. Gordon swallowed and spat out, spitting out with difficulty.

"Give it to you, and you can eat it. Do you want to snatch something from the lady and the old man?" Lin Xiao glanced at Shan Jian, who was biting into the chicken roll, and He Donglin, who was dazed, and burst into laughter.

"Am I old?" He Donglin touched the stubble at the corner of his mouth.

Recently, He Donglin has grown two mustaches, which makes people feel that he has suddenly aged more than ten years.

"Then you're welcome. Gordon took the chicken roll handed by Liu Mang and tasted it slowly.

"Liu, can you teach me how to use a Chinese knife?" asked Gordon when he finished eating the chicken rolls.

"Okay. Liu Mang picked up the kitchen knife on the cutting board: "When Chinese kitchen knives are used, according to the different ways of use, there are probably three ways to hold the knife. ”

"Three, what's the difference?" Gordon turned on his phone again, pointing at Liu Mang.

"The first is the most commonly used grip, and it is also the most standard kitchen knife grip, when holding, the index finger and thumb are on both sides of the knife, holding the root part of the knife, and the remaining three fingers naturally hold the handle. This grip keeps the kitchen knife stable and won't shake easily, which is the safest and most helpful grip for knife progress. In most cases, this grip is used. ”

"What about the second one?" Not only Gordon, but even Shan Jian and He Donglin pricked up their ears.

Everyone knows the posture of holding the knife, but no one is like Liu Mang, who will be so fine.

"The biggest difference between the second and first grips is where the index finger is placed. Usually, when using the tip of the knife to handle food, like scratching the knife pattern on a flower branch, we can put the index finger on the back of the knife, and use the touch of the index finger to handle the knife more accurately. Usually when cutting something, some people will use the second grip, which is actually incorrect. On the one hand, because this grip is relatively unable to stabilize the blade, it is easy to be dangerous when exerting force; On the other hand, the index finger is under too much pressure, and it will also hurt the index finger after a long time, and it often feels sore and uncomfortable. ”

"I didn't even pay attention to it, it seemed like it was natural to hold it like that. Shan Jian rubbed his fingers: "Chef, no wonder I always feel that it is difficult for me to go further in my knife skills." ”

"Thousands of high-rise buildings rise from the ground, and the foundation is not firmly laid, so it is naturally difficult to go up. Liu Mang changed his posture of holding the knife again: "The third holding method is used when chopping things." Usually the ingredients are minced into slices, then shredded, shredded, and then finely diced, and then chopped with a knife in this way. Put your thumb on the back of the knife, and the other four fingers will naturally hold the handle of the knife, so that the blade will have a downward force, and when chopping things, the knife does not need to be lifted too high, and it is easy to accelerate, and you will feel more relaxed. If you don't hold it this way, your hand will be sore......"

Please remember that the first domain name of this book is .. The fastest website for mobile version update: m.