The layout of the kitchen of the Nine Immortals Pavilion and the Taste Building is similar, and they are both located in separate courtyards at the back of the building. It's just that the kitchen in the Taste Building is a row of single rooms, and the kitchen in the Nine Immortals Pavilion is a huge open room. The sound of the spatula intersecting in it is endless, and a famous little two people are carrying dishes to and fro, so lively.

Mu Fan found that the open room was divided into four areas, and the three-row kitchen stove on the outside was used to cook cold dishes, and Djangoyi worked here. In the middle, there are five rows of cooks, each with three chefs, and Hanzhuang is located in the center of the row.

The third area belongs to the pastry chef, who takes out some staples. As for the last area, there are only two rows of stoves, and in front of each row stands a small si, and there is no cook. According to Djangoyi, these two rows are used to stew soups or steam foods that take too long.

Like Hanzhuang's sand pork, it is steamed in the fourth area. There are Xiao Si who specially record the time, and after steaming, they will notify Han Zhuang, which is equivalent to a manual timer. This saves time and increases the efficiency of the chef.

After entering the kitchen, Jiang Geyi and Han Zhuang began to get busy. And Mu Fan held his hands behind his back and visited casually. After about twenty minutes, Jiang Geyi beckoned Mu Fan to his side. At this time, Djangoyi's list has basically been completed, and there will be no customers to order the cold dishes unless a new customer is served.

"Mu Gongzi, I will now demonstrate the method of clouds and fire, you can take a look first. Djangoyi said.

"Chef Jiang, it's good if you call me Xiaofan in the future, the title of Childe is too foreign. Mu Fan replied with a smile.

"Okay, I'm a lot older than you, if you can afford me, call me Brother Jiang in the future." "In fact, with Djangoyi's face, he can be Mu Fan's uncle. But Mu Fan is Jiao Xiang's apprentice, and the so-called master and apprentice are like father and son. Jiang Geyi didn't dare to talk about being the same as Jiao Xiang, so he could only be called a brother with Mu Fan.

"Xiaofan, I am full of clouds and fire, and I have very strict requirements for ingredients. As he spoke, Djangoyi took two radishes from the side, one with a reddish skin and the other an arm-thick white radish.

"This is a specialty at the foot of the Lost Mountain in the northwest periphery of our Shangqing Fang, and the locals call it a carrot. Jiang Geyi first picked up the long cone-shaped carrot and explained to Mu Fan: "This carrot is very peculiar, the surface is light red, but the deeper the flesh, the redder it is, and except for the core of the thick thumb, the flesh on the periphery does not have a little taste. ”

Mu Fan nodded secretly, he still had some doubts before, logically speaking, carrots were only introduced to our country at the end of the Yuan Dynasty, and there should be no carrots during the Three Kingdoms period. Feelings: This carrot is not a carrot, but a specialty of the six districts of Xudu.

"The second element of fire and clouds is knife work, you can see it. Django Yi picked up the kitchen knife on the board, skillfully cut out the core of the carrot, then placed the knife horizontally on it with his left palm, and placed the knife horizontally with his right hand, the blade was attached to the carrot inward, and then the left palm quickly pushed the carrot towards the kitchen knife, and the carrot was cut into thin slices.

With the movement of Django's hand, the knife and palm were like looms, weaving carrots into red satin. In less than ten seconds, the thumb-thick carrot core was cut into a thin, uniform carrot paper by Django.

Django then cut the carrot into half palm-width and finger-length portions. As the blade wandered, the tip of each carrot paper was carved into irregular spikes. Jiang Geyi rolled them up one by one, like a carrot roll of flames, and presented it in front of Mu Fan's eyes.

"Awesome. Mu Fan exclaimed, he could see that the knife technique used by Jiang Geyi was a relatively advanced hob cut, and he couldn't learn it without hard practice.

"This white radish is planted in the red soil in the north of our Luxiang City, where the soil layer is very deep, the soil is also very loose, and it is watered with deep well water every day, and the radish grown is crisp and sweet, juicy and fleshy. Djangoyi picked up the white radish and explained, "I tried a lot of cutting methods, and finally found that it tasted the best after cutting it into cloud slices. ”

White radish is cut in a similar way to carrots, but it is also cut into thin slices, but there is no need to change the knife and roll it up. Although it looked simpler than cutting a carrot, Mu Fan noticed that Django's expression was much more solemn. Under his cautious operation, the white radish slices as thin as cicada's wings slowly appeared.

"The way this white radish is cut is aimed at one word, that is, thin, the thinner, the better. And it must be done in one go, without a pause, otherwise it will definitely be broken. After Django cut the radish and put it on a plate, he wiped his hands with his apron and said, "Overall, that's all there is to pay attention to when making this cloudy dish." ”

Mu Fan nodded, it was easy to say, and it didn't look difficult. But Mu Fan knew in his heart that if he wanted to practice knife skills to the level of Jiang Geyi, he was afraid that it would be difficult to succeed without three or five years. Fortunately, Mu Fan has a system, as long as he asks Django to write down the methods and details of using the knife, the system will analyze it in depth, and then teach himself.

This point has been demonstrated when I was learning Hejian cuisine. If you think about it, how to cut radish should be no more difficult to learn than how to handle river tip vegetables.

Just when Mu Fan was about to taste the clouds and fire again, Han Zhuang not far behind suddenly beckoned Mu Fan to come over.

"Chef Han, are you done with your work?" asked Mu Fan when he came closer.

"No, but a customer just ordered a dish of sand meat, so you can take a look at the cooking process first. "As a stir-fried dish, Hanzhuang has a lot of tasks every day than Django.

"That's a good idea. Mu Fan nodded and smiled.

"Look, if there's anything you don't understand, keep it in mind first, and I'll explain it to you later. As Han Zhuang spoke, he took a piece of fine pork belly. Bring the water to a boil, then put the pork belly in it, cook it until it is about seven ripe, scoop it up and coat it with honey while it is hot, and then put it on a plate on the side.

"Cook first and then fry, preferably with lard. Han Zhuang put the lard in the pot, and after half a minute, the palm of his hand gently brushed the oil surface, "The oil can't be too hot, fifty percent is just right." As he spoke, Han Zhuang fried the pork belly in oil, and after the surface was golden brown, he took it out and drained the oil.

"The idea is to go under the knife, don't cut the meat off at once, cut it in two parts. Hanzhuang cut the pork belly into clip blades, added bean paste in the middle, took a porcelain bowl with a ring at the bottom, and placed the meat slices neatly on the inside of the porcelain bowl. Then he opened a large cauldron next to him, and Mu Fan noticed that the pot was full of cooked glutinous rice.

"It's a sticky rice made with melted sugar spring water, which has a sweet and glutinous taste, and it absorbs the oiliness of the slices of meat during steaming. Han Zhuang spread the glutinous rice into the bowl, then turned it upside down into the porcelain plate, took Mu Fan to the fourth area, put it in the steamer, and instructed Xiao Si on the side to get out of the basket after half an hour.

After finishing this, Han Zhuang took a deep breath, looked at Mu Fan and said with a smile: "After the cage is released, you can sprinkle some white sugar according to your personal taste, and then you can serve it." If there's anything you don't understand, you can ask. ”

"There are too many questions to ask, so why don't you please write down the production process for me? Mu Fan looked at Jiang Geyi and Han Zhuang and said, "Especially the position of the knife, the control and time of the heat, as well as the details and experiences that need to be paid attention to, I want to take it back and study it." ”