"The Chinese nation is a very good eating nation, and many dishes have been handed down from hundreds or even thousands of years. Kung Pao chicken this dish originated in the Qing Dynasty, it is generally believed that the Qing Dynasty official Ding Baozhen created, Ding Baozhen is a native of Niuchang Town, Zhijin County, Bijie City, Guizhou Province, he accidentally fell into the water when he was a child, and was rescued by a family by the bridge. This is the most reliable version of this dish. Han Tao soaked the peanuts in hot water, "After the peanuts are soaked in hot water for ten minutes, the layer of red clothes will be easier to take off." After a while, fry the peanuts in oil at medium temperature until browned, drain the excess oil, and let it cool.

After the peanuts were processed, Han Tao took another piece of chicken thigh: "The best material for Kung Pao chicken is chicken thigh." Nowadays, chicken breast is used in many places, on the one hand, chicken breast is cheaper, and on the other hand, it can save the time of deboning. The long knife in Han Tao's hand flew a few times, and the complete chicken bones were removed like this.

"Chicken thighs are more tender, the nutritional value of chicken breasts is not as good as that of chicken thighs, and the meat quality is a little more woody, and it tastes like fiber. It's not like no one has ever thought of improving this dish throughout the ages, and what is the result? Is there a kung pao fish? Is there a kung pao cow? Although the fish is more tender, the meat is loose, the beef is too tough, and the flavor is too strong. So really good dishes have to stand the test of time. ”

Han Tao's speed of speech was not hurried or slow, but his hands were fast. Remove the excess fat from the chicken thighs, pat them lightly and cut them into cubes, add cooking wine, starch, salt, and ginger slices, and grab them a few times with your hands.

"Because it's a quick stir-fry on a high heat, there are a lot of ingredients that you have to prepare in advance." Han Tao used sugar, soy sauce, vinegar, and cooking wine to mix a bowl of sauce, and put it aside, "You can make the sauce whenever you want, as long as you don't wait until you get out of the pot, the fire won't wait for you at that time." ”

Gong Baorou watched intently, jotted down all the points he said in his heart, and regretted a little that he didn't bring a notebook.

"Slice the garlic and use it in the pot later. Cut the green onion segment from the middle and cut into cubes. That's all the preparation. Han Tao took a few steps back so that all the chefs who were tightly around could see it more clearly.

Han Tao washed his hands carefully, and then really turned on the fire: "Heat the pot first, then add oil, after the oil is hot, put the peppercorns first, stir out the fragrance, turn down the fire, and then put in the chili flakes, at this time the oil temperature should be low, otherwise the chili peppers will be paste, and wait until the chili peppers are reddish-brown." ”

Gong Baorou noticed that Li Zhanpeng was also looking at this place intently, occasionally thinking about it, and nodding lightly from time to time. It seems that Li Zhanpeng also knows that this chef has some skills.

"Pour in the garlic slices and stir-fry for a while, pour in the diced chicken and turn to high heat, stir-fry and spread out, add cooking wine and chili noodles, stir-fry the red oil and cook in the sauce that has been prepared." There are not so many modifiers, every sentence is concise and clear, after Han Tao finished speaking, he picked up the peanuts on the side and poured them into the pot, "Remember, the peanuts must be cooled before they can be put into the pot, and the time should not be too early, so as not to stir-fry in the pot for a long time, which will affect the crispiness of the peanuts." ”

After stir-frying a few times, this kung pao chicken is in the pot, the bright red sauce and the snow-white porcelain plate form a sharp contrast, and a spicy fresh fragrance rushes straight to the tip of the nose, making Gong Baorou's mouth full of relish.

"Alright, let's try a bite each." This Kung Pao chicken diced dish began to pass from chef to chef. Every chef pokes it with a toothpick to eat after getting the plate. They ate slowly, chewing little by little, eager to break it open and crumple it, savoring every bit of it.

Obviously, there were only four people in front of Gong Baorou, but by the time it was her turn, nearly twenty minutes had passed. Gong Baorou took the plate, took a new toothpick, and poked a piece of chicken.

The chicken was tender and spicy, which stimulated Gong Baorou's taste buds in an instant, making her can't help but blush her nose and almost shed tears. After relieving herself, she carefully plucked a peanut, and as soon as she bit it in her mouth, Gong Baorou's eyes lit up.

The peanuts are fried until just right, one less point is raw, and one more point is old, and it is very crispy.

It's a home-cooked dish that has been perfected to the extreme, and no words can describe the deliciousness, and the best praise for it is that, as an appetizer, Gong Baorou felt hungry after just one bite.

"Let's talk about it, what is the key to making this kung pao chicken." Han Tao took a few steps back, and naturally someone came to clean up the board and pot.

"Dried red pepper cut into 2 cm long knots."

"The step of frying Sichuan pepper is very dangerous, I don't know if you can change it to Sichuan pepper powder."

There are also a lot of good things in the gossip discussion, and Gong Baorou remembers them one by one. Now she is not qualified to speak, the best thing to do is to listen more and talk less, and accumulate herself silently.

"Very good, Sichuan pepper is really difficult to fry, and it is okay to change it to Sichuan pepper powder, but the taste is a little worse. Be careful of oil splashing out of fried peppercorns, and master the heat, as you will fry the peppercorns if you are not careful. Han Tao didn't just say it casually, he listened carefully to everyone's words, even if some were nonsense, he didn't ridicule or belittle, just lightly pointed out the mistakes, and then gave answers to constructive questions.

No wonder Li Zhanpeng can only be ranked in the second kitchen, he is indeed not as good as this Han Tao! To put it mildly, it is precisely because Gong Baorou and Li Zhanpeng have been in the same door for less than a few days that she can treat Li Zhanpeng and Han Tao fairly and unbiasedly. Han Tao is old and knowledgeable, and he doesn't treat chefs equally, but he has patience and will teach them. As for Li Zhanpeng, can he get up calmly with Sun Fugui? Sun Fugui's biggest apprentice, Xu Lei, is also a person who seems to be stable but is actually funny.

With the harvest of this morning, Gong Baorou feels that she has been practicing hard for more than she has been practicing hard for a year. Sure enough, it is not possible to do it behind closed doors, and it is the true meaning of kitchen morality to integrate and understand.

"Alright, now let's start preparing lunch, go get the list, and see what the first course of the day is."

A busy noon passed quickly, and Gong Baorou got off work at two o'clock. The sun at noon was a bit scorching, and Gong Baorou had to stretch out her hand to cover one or two. I want to bring an umbrella, but I'm afraid that others will think it's a girl, even though she's a woman.

Is this a precursor to a woman? Gong Baorou thought to herself.

Suddenly, a familiar figure appeared. It's Wang Mingcheng. He was hurrying forward, looking like he was in a hurry? Gong Baorou, who originally wanted to say hello, put down her hand.

But it just so happens that they are going in one direction. Gong Baorou followed him slowly, not dodging, and not following anyway. It's just that after turning a corner, Wang Mingcheng stopped, and Gong Baorou also subconsciously stopped.

Wang Mingcheng seemed to be very nervous, constantly looking left and right, Gong Baorou didn't know why, the ghost made a fool to hide in the alley on the side, found a corner and bent over to continue watching.

One person walked towards Wang Mingcheng, and the two talked for a while. Because it was a little far away, Gong Baorou couldn't see what the person who was talking to Wang Mingcheng looked like, but she felt that her body was very familiar.

The two soon separated, and Wang Mingcheng turned a corner and disappeared at the intersection. Gong Baorou also breathed a sigh of relief and straightened up.

I really don't know what I'm doing.

Gong Baorou thought wryly. It must have been a bit of a panic lately. Stretching, Gong Baorou decided to go home and have a good rest.

"What are you doing here?" A cool voice sounded from behind Gong Baorou, and the hairs on Gong Baorou's whole body rose suddenly.