According to Chef Chen's instructions, Li Youran cut a large Chinese cabbage from the bottom into a short section, and then broke the whole cabbage into two cloves with his hands. The effect of this technique is to make the final spicy cabbage look more natural and stretchy. And in the same way, divide half of the cabbage into two cloves each, a total of four small petals.

Then peel the leaves and layer them with salt.

The purpose of this process is to squeeze out the excess water in the cabbage, so that the cabbage can be more fully coordinated with the sauce in the next step.

Chef Chen's movements are much more skillful, and the technique of picking the leaves is gentle and smooth, and the leaves that pass through his hands are not damaged in the slightest. It is also to ensure that the final spicy cabbage is complete and beautiful in appearance.

Li Youran secretly praised in his heart that Chef Chen's attitude towards any ingredient is so rigorous and serious, even if it is an inconspicuous side dish, there is no neglect.

So he followed to learn the other party's techniques, but fortunately, his hands are dexterous enough now, and he quickly learned like him, and he was praised by Chef Chen.

After salting the cabbage, putting it in a large pot and pressing a heavy weight on top, this pickling process takes about two and a half hours.

Chef Chen said that in fact, it is best to use a large clay pot, but the store has not bought it for the time being, so use a large pot to make do with it first.

Next is to make the sauce, which requires carrots, pears, apples, leeks, garlic, green onions, and more.

These are the ingredients used as a sauce for sauce.

"Master Chen, do you need so many things to make a sauce? I used to think I would just smear some chili noodles. Li Youran asked.

"Don't underestimate this spicy cabbage, it's not that simple to make a good taste. For example, pears and apples are important ingredients in spicy cabbage, and they have a special fructose sweetness, which can effectively enrich the taste of spicy cabbage and promote fermentation. Chef Chen said, pointing to apples and pears.

"There is also this leek, which has an extremely special taste, and adding it to the spicy cabbage can make it taste stronger and make the fermentation of the spicy cabbage more thorough. Carrots complement Chinese cabbage in color and texture, perfecting the spicy cabbage product. ”

"Green onion white and ginger are completely different from the spicy taste of chili peppers, which will give the spicy cabbage a calming inner charm, and at the same time, it can effectively increase appetite and blood circulation. However, these two things are just ordinary goods bought in the market, if you use the special goods provided by Boss Xiao Li, the taste will be even better, but unfortunately the quantity is too small now, and it can only be used for Class B banquets. ”

Chef Chan explains the uses of various ingredients one by one.

Li Youran sighed when he heard it, he didn't expect that there was so much knowledge in the simple spicy cabbage, and he really couldn't get tired of eating it.

"By the way, Master Chen, is this chili noodle made from the special Chaotian pepper I brought to the kitchen last time? It's fine enough. Li Youran saw the guy take out a pot of bright red chili noodles and asked.

"That kind of pepper is really amazing, I've been a chef for so many years, and it's the first time I've seen such a spicy product. However, I can't use this chili pepper directly, I dried it in the sun and removed the seeds, put it in a grinder, grind it into a fine powder, and use it together. Of course, the purpose of grinding finely is to mix well with other seasonings, so that they can slowly penetrate into the plant fibers of the Chinese cabbage during the fermentation process, rather than just leaving the spiciness on the surface of the leaves. ”

Chef Chen gave a detailed explanation of this.

With that out of the way, he moved on to the following work.

Wash the leeks and cut them into 4-centimeter pieces; carrot peeling and grazing; pears and apples peeled, cored, and cut into small pieces; Finely chop the green onions; Mash the garlic and ginger into a puree with a stone mortar.

"Master Chen, it's just right, I also want to learn knife skills from you and practice my hands." Li Youran looked at it and felt itchy, it was rare to meet Chef Chen who was free, it was a good opportunity to ask for advice. …,

"Okay, Boss Xiao Li also has this interest, not bad." Chef Chen said with a smile and put the kitchen knife and fruit knife on the cutting board.

Li leisurely picked up the fruit knife and peeled an apple, and Chef Chen first corrected the way he held the knife for him and pointed out the skills of transportation.

Li Youran's hands are very stable and flexible, and after mastering the main points, he only tried twice, only to see a quick rotation with one hand, and a narrow and thin apple peel slanted down, the width and thickness were as neat and consistent as the work of a machine. There was not the slightest sign of breakage.

"Okay." Chef Chen applauded.

The guy next to him was dumbfounded, there are still such smart people in this world, and they can learn it as soon as they learn. You must know that you have been practicing sword skills for several months, and you are far from reaching this level.

Then, Li Youran used a kitchen knife to chop the pieces, and the cut was fast and uniform.

"I didn't expect Boss Xiao Li to be a good knife player, just looking at your hands really don't look like it, there are no injuries at all, what a talent." Chef Chen said with a sigh, looking at his rough and scarred hands.

"Hehe, Master Chen, you have won the award, and you will have more advice in the future." Li said with a smile.

"No problem, since Boss Xiao Li is so interested in cooking, my old Chen knows everything and says everything." Chef Chen nodded in agreement. I thought to myself, if it weren't for your Xiao Li being the boss, I would have wanted to accept you as an apprentice.

Once all the ingredients are ready, place them in a bowl with chili powder, sugar and salt, stir well and allow them to penetrate each other.

Let it sit for about 10 minutes to allow some of the ingredients to come out of the water, then stir again to form a sauce-like seasoning for later use.

At this point, the sauce is made.

Two hours later, Li Youran went to the backyard again, put on a kitchen sex glove, and did the final process of spreading the sauce with Chef Chen and his buddies.

This process is actually very simple, that is, take out the Chinese cabbage that has been drained, lift the leaves one by one, and evenly spread the mixed sauce on the surface of each leaf. At this time, after the Chinese cabbage has been salted in advance, the leaves are very soft and fitting.

Then roll each clove of Chinese cabbage into a cylinder from the bottom tightly spiral, put it in a bucket with a lid, cover the lid and seal the plastic wrap. The main purpose of this is to ensure that the next fermentation process of the spicy cabbage can be carried out in a relatively simple space.

Finally, the barrel containing the cabbage is left to ferment overnight at room temperature, and then put it in the refrigerator for a week to complete.

Now it's time to wait for the delicious taste to appear.

On the way back to the bedroom, Li Youran secretly calculated in his heart

Since the current Chinese cabbage is surplus enough to be used to make pickles, it means that the production and supply of the vegetable base is very powerful, and the steamed bun shop has reached the time for moderate expansion?

When the new home is packed up and settled, maybe it's time to think about opening a branch.

At present, it is better to let Feng Daniu and them go around the city first, learn about the market situation, and see if there are any suitable stores. Clear