Seeing that there is still half a month to go, the chef competition has begun, Zhong Tianzheng is uneasy, his inn has only been open for a long time, if he leaves, who will cook? But if he can recruit a chef?

On this day, Zhong Tian was busy until noon, thinking about this matter at the counter, and was in a dilemma.

"Is the shopkeeper there?"

Zhong Tianzheng looked at the sound when he heard the sound, and saw a young and handsome young man, wearing a chef's uniform, walking in front of him at the counter, about three or four years younger than himself, with bright eyes, thick eyebrows and big eyes, no beard, and a vague posture of Pan Feng.

"I'm just, what's the matter? young man. Zhong Tianzheng could vaguely feel that his intention was related to cooking.

"The younger brother Li Ah Long, who has just graduated from the Cantonese cuisine master class, came to find a chef, which is proof. ”

Li Aaron was very confident in handing over the supporting materials on the counter.

Zhong Tianzheng didn't look at the material.

"Are you good at Cantonese food?"

"Not only is he good at it, but he can't hide that he is an invincible opponent in the class. Li Aaron said without concealment.

"Whether it's blowing or not, we'll find out later. Anyway, there is a shortage of chefs, so it doesn't hurt to try. Zhong Tianzheng made up his mind.

"Aaron, do you dare to try it in the kitchen, and if you win, you can stay?"

Li Along nodded resolutely.

Zhong Tianzheng asked Da Niu to close the door and suspend business, and brought Li Along to the back kitchen.

Before bringing it away, Zhong Tianzheng asked the system to prepare all the ingredients of Cantonese cuisine in advance.

Li Along came to the back kitchen and pushed open the door, and was also surprised to see the back kitchen full of Cantonese ingredients.

"Half an hour, the time is over, eat each other's food, until you are satisfied. ”

"Very good. ”

The two of them instantly began to get busy cooking.

It should be said that the formation and development of Cantonese cuisine is closely related to Guangdong's geographical environment, economic conditions and customs.

Cantonese cuisine has the foundation of embracing all rivers, and is good at learning from the strengths of each family. The transplantation of Cantonese cuisine is not a rigid copy, but a combination of Guangdong's extensive raw materials, fresh and tender texture, and people's taste likes to be fresh and always new. It has evolved from the "explosion method" in the north to the "oil bubble method"; it has improved from the "grill" of plastic cooking to the "grill" of cooking separately and on the plate, expanding the range of ingredients; it has introduced the baking method, the Gillette frying method, the pork chop, and the beef steak of Western food, and transformed it into its own cooking method and famous dishes; and the first sauce seasoning method of Cantonese cuisine has been pioneered by drawing on the sauce method of Western food, all of which reflect the innovation of Cantonese cuisine.

Guangdong is located in the subtropics, bordering the South China Sea, with abundant rainfall, evergreen all year round, and abundant products. Therefore, Guangdong's food has always been unique. As early as the Western Han Dynasty, the Huainanzi Spiritual Chapter contains the fineness and extensiveness of the selection of Cantonese cuisine, and it is conceivable that more than 1,000 years ago, the Cantonese people were already comfortable cooking different flavors with different cooking methods. Later, the Central Plains immigrants continued to move south, bringing with them the Central Plains food style of "not getting tired of stewing and not getting tired of eating". Over the long years, Guangdong has not only inherited the tradition of the Central Plains food culture, but also absorbed the culinary essence of foreign and various aspects, and then continuously absorbed, accumulated, improved and innovated according to local tastes, hobbies and habits, thus forming a variety of dishes, exquisite cooking, high quality and delicious food characteristics. In the past 100 years, it has become one of the most representative and world-influential food cultures in China.

Cantonese cuisine continues to absorb the culinary skills of other places, especially in northern China, and Western cooking techniques, and is flexible and changeable, connecting China and the West. Cantonese chefs uphold the flexible and divergent way of thinking of Cantonese people. They have the quality of constantly researching everything that can be eaten, how to process it into delicious and more delicious, so as to meet people's dietary requirements of "eating often and always new".

Cantonese chefs also dare to boldly deny traditions, and constantly filter and screen. For example, in the cooking theory of Cantonese cuisine, there is a saying that "pigs do not drop ginger, sheep do not fall sauce". This means that when cooking pork and mutton, ginger and soy sauce should not be added, otherwise the umami of the meat will be lost. The younger generation of Cantonese chefs bravely broke through the precepts left by their predecessors, and through continuous exploration and research, a number of innovative dishes such as ginger fried pork slices, roasted lamb trotters with sauce, and lamb chops with XO sauce were launched into the market and were well received by consumers. In addition to formal dishes, Cantonese snacks and dim sum are also exquisitely made, and the food customs of various places also have their own uniqueness, such as Guangdong morning tea, Chaozhou gongfu tea, these food customs have gone beyond the scope of "eating" and become the food culture of Guangdong.

Zhong Tianzheng's choice this time is a radish and beef brisket pot.

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness. Radish enhances the body's immune function: radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance; helps digestion: mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion; help nutrient absorption: amylase in radish can decompose starch and fat in food and make it fully absorbed;

The ingredients used by Zhong Tianzheng are beef brisket (loin socket), white radish, persimmon pepper, green onion, ginger, dark soy sauce, monosodium glutamate, salt, rice wine, vegetable oil, and starch (corn).

Zhong Tianzheng cut the beef brisket into cubes, peeled, washed and diced the white radish, washed and cut the green onion into sections, peeled, sliced and minced the ginger, peeled and minced the large label, and minced and set aside. Add half a pot of water to a pot and bring to a boil, put in the beef brisket and boil, remove the oil slick, add green onions and ginger slices, simmer for half an hour, remove and drain. Pour another 2 tablespoons of oil into the pot and boil, stir-fry minced ginger and garlic, add Ingredient A and stir-fry well, add beef brisket, white radish, star anise and Ingredient B and stir-fry, put it in a pot, boil over high heat, then change to low heat and cook until the meat is rotten, and then add Ingredient C to serve out. That is, complete the radish brisket pot. It can be used as a Dragon Boat Festival delicacy. Cut the brisket into small pieces and drain in water. Cut the radish into strips and boil in boiling water for a little time. Stir-fry the minced green onion and ginger, praise the rice wine, pour in the beef brisket, add soup, dark soy sauce, salt, monosodium glutamate, and red pepper shreds and simmer. When the brisket is colored and flavored, pour in the white radish, thicken and drizzle with oil. Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, eating beef in the cold winter can warm the stomach, is a good tonic for the season;

Zhong Tianzheng glanced at it and saw that Li Along was making the famous begonia mushrooms in Cantonese cuisine.

Li Along put the mushrooms into the soup pot thoroughly, remove them, and squeeze out the juice; Cut the crab roe into fine pieces, cut the shrimp and pork fat into puree respectively, and put them in the bowl together, add rice wine, green onion and ginger juice, egg white, pepper, starch 5 grams, refined salt 1 gram and stir well to make shrimp filling; Spread the mushrooms on a flat cutting board with a little starch one by one, then spread the shrimp filling on each mushroom, and use your fingers to round and polish, insert the minced crab roe and some coriander leaves, and put them in a flat plate; Put the woks on the fire, put in the lard and chicken broth and boil; Put 1 gram of refined salt, thicken with water starch, and pour it on the mushrooms. Soak the mushrooms in boiling water and remove the stems, then add a little salt and sugar to the chicken broth, and wipe the water with a clean dry cloth after removing the soup. Chop the shrimp meat, fat meat, and camelina into glue respectively, mix them together, add salt, monosodium glutamate, egg white and a little water, and stir well to form a filling. Finely chop the crab roe. Stuff the stuffed stuffing in the mushrooms, garnish with minced crab roe, and then line 4 pieces of rape core around to make a semi-processed product. Steam the above-mentioned semi-processed products on medium heat for about 10 minutes, take them out, place them on a plate, and hang a little thin thickener.

Half an hour has arrived.

The two sides tasted each other's dishes.

"Hmm~ soft and tender. ”

"Brother Zhong's brisket is really wonderful. ”