When Zheng Ke woke up, it was already dark, and he had just gotten up from the sofa, and his limbs immediately became sore.

He rubbed his arms, relaxed his muscles, and walked out of the room.

As before, the two employees pulled out the ingredients in the box, carried them on their shoulders, and sent them to the kitchen.

"Up?" Xiao Han stood at the door of the kitchen, clasped his hands on his chest, and saw Zheng Ke come out, pointing to the soy milk and buns placed on the stool in the hall, "I bought you breakfast." ”

"Oh, thank you, Brother Xiao. Zheng Ke nodded slightly, walked to the stool, and began to eat.

"The next four days were all about learning cooking skills. I won't go into too much detail, just say some of the main points, and the rest is up to you. ”

Zheng Ke nodded while stuffing buns into his mouth.

After two consecutive days of knife practice, Zheng Ke's movements were much more standardized, from the awkwardness and stiffness at the beginning to the later adaptation. Although it can't be as natural as Que Zhengqing and Catherine, as long as you pay a little attention when cooking, you can still adjust it in time.

"Although I will teach about the cooking of ingredients today, when cutting ingredients, we must also pay attention to the technique of cutting the knife, and we must not forget what I talked about and practiced in the previous two days. Xiao Han reminded.

"Well, I'll take notice. Zheng Ke drank the soy milk into his stomach in one go, and his physical strength was relieved to a certain extent.

After the staff sent the ingredients into the kitchen, they left in a hurry, and Xiao Han and Zheng Ke entered the kitchen one after another.

Zheng Ke glanced at the ingredients in the kitchen, which were about half less than before, and asked curiously, "Senior, there are so many fewer ingredients this time?"

"Do you want to have as much as before?" Xiao Han asked rhetorically.

Zheng Ke shook his head again and again, what are you kidding, if there are as many ingredients as the previous two days, he probably won't be able to bear it.

"I thought you liked the amount of ingredients in the first two days?" Xiao Han picked up the oil-based pen, "Okay, the reason why the amount of ingredients is reduced is because today's training will have many aspects, and the heat of the ingredients must be considered, which is not determined by fast or slow action." If you don't control the heat well, no matter how many blocks you move, it won't help. ”

"Got it. ”

The oily pen in Xiao Han's hand quickly wrote the word "cooking" on the whiteboard, and then turned to look at Zheng Ke.

"Since you can defeat Que Zhengqing, it means that you are in the 'cooking' part, which is not bad. Sometimes, however, the characteristics of the ingredients may be neglected in the pursuit of the ultimate taste. What I'm going to say next may be very simple, but it may be important. ”

"Yes, Brother Xiao. Zheng Ke focused his energy on the whiteboard.

said that it was an explanation, and Xiao Han also wrote out the nouns when cooking.

Zheng Ke could only say in his heart that Xiao Han's cooking skills were great, but he was really not suitable for being a teacher. However, he can also accept Xiao Han's model, the time is short and the task is heavy, this method may not be feasible.

However, there are still some terms that sound relatively unfamiliar, such as popularity. To put it simply, it is actually to color and flavor the meat ingredients after blanching, usually using marinade or oil. Although Zheng Ke has never heard of this expression, he often uses it

Xiao Han wrote the terms of preliminary heat treatment and preparation of soup on the whiteboard, and after answering the questions raised by Zheng Ke, he quickly wiped them off, and the focus of his talk was not on this, but the next operation of frying, exploding, boiling, and frying.

"Stir-fry is the most common cooking technique in Chinese cuisine, usually raw stir-frying, which is often referred to as stir-frying, as well as cooked stir-frying, as well as small stir-frying that is more commonly used in Sichuan cuisine. ”

Zheng Ke nodded, stir-fry should be the most distinctive cooking technique in Sichuan cuisine, the sauce should be temporarily blended, and it should be stir-fried quickly, and in the process of cooking, there can be no change of pot. The most classic representative dish is the fish-flavored shredded pork.

"You should know all these things, and besides, you should have a good grasp of them. Xiao Han looked at Zheng Ke.

"Okay, right?"

In front of Xiao Han, Zheng Ke didn't dare to say too much.

"In the big category of stir-frying, I only say soft stir-frying. Xiao Han put down the oil-based pen, picked up the kitchen knife, cut off the chicken thighs, and removed the tendons.

Zheng Ke shrugged his shoulders, he may have used soft stir-frying, but the noun and the cooking skills he mastered did not match.

"Soft stir-fry is made of ingredients that have been processed into fluids, purees, or grains. This semi-finished product is mixed with milk or egg whites and cooked in a pan, which is called soft sauté. ”

Xiao Han said as he mixed the minced chicken thighs with seasonings, egg whites, and light powder, and then poured them into the oil pan and stir-fried.

The smell of strong incense quickly dispersed in the air, and Zheng Ke swallowed a mouthful of saliva and looked at the kitchen pot. Xiao Han cooked at an even speed.

"It is characterized by its delicate and smooth texture, so when you enter it, the tongue coating feels very delicate and melts in your mouth. Xiao Han said, the wok was raised, and the ingredients in it were poured into the dinner plate, "Sichuan cuisine, snowflake chicken (nao)." ”

The white egg whites almost filled the entire plate, and it looked like a pile of snow, but the fragrant smell wafted out of the snow, stimulating Zheng Ke's taste buds, and a lot of saliva flowed out.

Zheng Ke hurriedly took out a pair of chopsticks, gently picked up a piece, and put it in his mouth. The egg whites are stir-fried, soft and tender, and melt in your mouth, and the mellow flavor of the chicken broth blends with the tender minced chicken to create an amazing flavor.

Xiao Han was just a casual dish, but the taste was obviously beyond Zheng Ke's imagination.

Zheng Ke had just woken up from the deliciousness, but he had already seen Xiao Han turn around and continue to explain the next cooking skills.

There are many cooking skills in Huaxia cuisine, and Xiao Han also knows that it is very difficult to finish these problems at one time, and Zheng Ke may not be able to learn them all, so on this day, he just put away the grease pen after the common operations such as frying, exploding, boiling, pasting, and frying.

After Xiao Han finished speaking, Zheng Ke took out his notebook and sorted out the main points of Xiao Han's lecture, and asked clearly what he didn't understand, and before he knew it, the time had reached the afternoon.

Xiao Han left the Sichuan Pavilion and went to buy lunch, and Zheng Ke also began to practice cooking.

At first, Zheng Ke thought that Xiao Han was kind and reduced the amount of ingredients by half. However, it wasn't until Zheng Ke started cooking the ingredients that he found out that he was mentally retarded.

Yes, he only thinks about the initial processing of the ingredients, but forgets to cook them after they have been cut, and more importantly, the cooking takes longer.

On the first day, Zheng Ke practiced until late at night, and took a general look at the remaining ingredients, about two-thirds of which were still there.

Zheng Ke shook his head helplessly and walked back to the rest room weakly.