Skilled work such as cutting dried shreds is very demanding for a professional chef, Lin Xiaofei learned from an old beggar, and a knife is already a good one. Pen, fun, pavilion www. biquge。 info

I saw the dried silk flying in the air, the fast knife in Lin Xiaofei's hand flew rapidly in the air a few times, and in an instant, pieces of dried silk fell on the board like snowflakes, which was pleasing to the eye.

Everyone was dumbfounded, and they admired Lin Xiaofei's knife work.

Looking at the demented appearance of other people, Lin Xiaofei said: "Don't be idle, I'm only responsible for cutting vegetables, and you are responsible for the rest of the work."

Hearing Lin Xiaofei's words, the others realized that they were fascinated by Lin Xiaofei's performance, and they all forgot the work in their hands, and they all reacted, so they went their own ways.

In order to improve the lives of these children, Lin Xiaofei is going to make a sweet and sour carp dish for these children, which has high requirements for knife work and seasoning, if it is not done well, the fish will become fishy or sweet, not delicious.

So Lin Xiaofei cut the carp very carefully, piece by piece, the carp used today is not the Yellow River carp, but the carp of Qingliang Lake real estate, this carp quality is also good, thanks to the excellent water quality of Qingliang Lake, the carp is not heavy.

Lin Xiaofei sprinkled some green onions, ginger and garlic on the fish, marinated it with cooking wine and salt, and then burned it on the casserole.

Heat the casserole, add peanut oil and cook until it is hot.

The key to frying fish is to control the oil temperature, so it is important to control the heat.

After Lin Xiaofei put the cut carp into the pot, the slice cut burst open instantly, and after putting it in the oil pan for two minutes, Lin Xiaofei began to shovel the fish with a shovel.

Put the carp diagonally into the casserole to further expose the whole body of the fish to the oil, making the carp more plump.

When the carp is completely fried to golden brown, remove the oil and dry it, put the fish tail up on the plate, and then add green onions, ginger and garlic to fry until fragrant, and then add balsamic vinegar, clear soup, sugar, soy sauce, and water starch to thicken.

Boiling into a sweet and sour sauce, pouring it evenly on the fried carp with a hand spoon, the dish is completed, and the hot soup is poured on the fish, making a sizzling sound, and suddenly a rich fish aroma spreads.

This dish is crispy on the outside and tender on the inside, sweet and sour, fragrant, when served outside while hot, it is eaten clean by the children in a short time.

Boiled dried shreds, also known as boiled dried shreds in chicken sauce, are traditional famous dishes and belong to Huaiyang cuisine. Later, it was passed to the East China Sea to be transformed, and the boiled dried silk is a refreshing and nutritious dish, and its flavor beauty has always been promoted as a delicacy on the table, and it is a family dish in the local cuisine of the East China Sea.

The raw materials are mainly Huaiyang square dry, the knife work requirements are extremely fine, the fresh fragrance of a variety of condiments is cooked, compounded into the dried tofu shreds, it tastes refreshing and appetizing, extremely precious, and never gets tired of eating.

"Light and refreshing, with a pleasant fragrance. Delicious, delicious! The old man put the dried silk in his mouth and couldn't help but praise.

While Lin Xiaofei was cooking inside, the children outside were eating with relish. The three dishes Lin Xiaofei made were all eaten cleanly, and even the tomato and egg soup were drunk.

The children's words are often the most true, and the orphans all think that today's meal is the best they have ever tasted in their lives, but they feel that there is less food. In fact, the portions were not quite large, but they were so popular that the children all had a great appetite and the amount of food was much larger than usual.

Stir-fried meat with potato chips, shredded potatoes with green peppers, and sweet and sour carp, which made Su Qingxue and her classmates all praise, and Lin Xiaofei was the last to sit down after all the work.

The old dean Chen Yuanzhi specially poured a glass of beer for Lin Xiaofei and brought it to him, Lin Xiaofei was a little scared: "Dean Chen, you are trying to kill me!" ”

Chen Yuanzhi said with a smile: "I want to thank you, I sincerely thank you, if it wasn't for your help today, I would definitely not be able to start the meal on time, these children are only afraid that they will be hungry." Chen Yuanzhi never said polite words, his gratitude to Lin Xiaofei was from the bottom of his heart.

Lin Xiaofei said with a smile: "Today I am playing with a big knife in front of Guan Gongmen, which makes you laugh." ”

Chen Yuanzhi waved his hand and said: "Where is it, your cooking skills really let me see today, what is the meaning of heaven outside the sky, there are people outside the people, young man, you are very good, not very old, but still very modest." ”

Rao is Lin Xiaofei is thick-skinned, and he is still a little embarrassed to be praised by Chen Yuanzhi.

However, Su Qingxue has known Lin Xiaofei for so long, and she didn't know that he played football so well, could cook, and cooked so well, Lin Xiaofei brought her many more surprises today than before.

Su Qingxue whispered beside Lin Xiaofei: "Alas, do you still have a hidden hand, tell me, what else will you do?" ”

Lin Xiaofei felt Su Qingxue's body getting closer and closer, and he leaned over and said, "Do you want to know?" ”

Because of being close, the manly aura on Lin Xiaofei's body made Su Qingxue a little difficult to resist, her ears were red, and she poked Lin Xiaofei and said, "You go away!" ”

Lin Xiaofei said softly: "I also have a skill, which is to make a sister, haha!" ”

Su Qingxue glared at Lin Xiaofei fiercely, then turned her head away, and swore not to pay attention to this guy again.

However, the careful Yang Zishan discovered this scene, and she came to Su Qingxue's side, "Qingxue, did you quarrel with your cousin?" ”

Su Qingxue raised her head, looked at Yang Zishan with black and white eyes, and said, "No, what's the matter!" ”

Yang Zishan said: "That's good, if I had a cousin like you, I would wake up with a smile every day when I fell asleep." If you don't, I'll do it. ”

Su Qingxue snorted lightly: "If you want it, I didn't stop you, who is rare!" ”

Yang Zishan Nunu mouthed and chuckled: "I'm kidding, I see that you are nervous." ”

Su Qingxue slapped Yang Zishan, "Okay, you Yang Zishan, tease me with the law." ”

Lin Xiaofei was watching Su Qingxue and Yang Zishan arguing with interest, at this time, Chen Yuanzhi came over and said, "Young man, you are young, you have this skill, it's amazing!" ”

For this old dean, Lin Xiaofei said respectfully: "The old gentleman said that he laughed, these things are not all learned, it is because of old-timers like you who promote our juniors, that we can stand out." ”

Chen Yuanzhi nodded, he didn't expect this kid to be quite good at talking, much better than several other elementary school students.

Some of these college children didn't come to help, but came to make trouble, Chen Yuanzhi also understood in his heart, but he didn't expect to meet an expert in cooking today.