"These are relatively common ingredients, and they can be eaten by ordinary people and emperors and generals, so if you want to learn cooking, you should be familiar with these things." After Shu Jin finished speaking, he sorted out his ingredients into a few plates, and then gave them three or five names, and asked them to put some of the ingredients they had cut on the plate.

After that, Shu Jin took a few spices and took the students to the kitchen together.

Marinate the diced radish with vinegar and salt for a while, and marinate the chicken with salt and wine. Finely chop the chives, shred the ginger and chop the coriander.

Because it is for teaching, there is a stove in the center of the house, and the students can stand aside to watch how Shu Jin cooks. In Shu Jin's preparation, there were already people in the room who had heated the stove. Shu Jin took advantage of this effort to roughly explain the method of cooking, and then began to cook with his hands.

Add oil to the pot, stir-fry the ginger shreds, pour in the diced chicken and stir-fry until the chicken changes color, add the diced radish that has been washed off the salt, and finally add coriander and stir-fry.

Stir-fry the diced chicken and radish and put it on the plate, sprinkle the chopped chives on top, and the diced chicken with sour radish is complete!

Such a stir-fried dish is actually not very unusual, and it can even be regarded as relatively untechnical, but because most of the dishes in this era are mainly steamed, these students will feel refreshing when they see stir-fried dishes.

Moreover, because they watched the dish change from a piece of radish meat to a plate of fragrant chicken with sour radish, they felt that all this was very magical.

Shu Jin didn't plan to show these students any superb skills, and he saw the extraordinary from the simplicity. Making people feel like they can achieve it is the most attractive way. If it's difficult, it's hard to do it yourself. Then who will come to learn, just watch it.

Shu Jin handed out the chopsticks, and then put the plate aside for everyone to taste. The portion of one dish is not large, and each of the forty students can eat almost one bite.

Maybe these students have never tried to stand in the kitchen and eat freshly cooked food when they are so old, so although this is not in line with the rules they used to learn in the past, "stand and sit" and "eat without sleeping". But because I haven't tried it, no one thinks there's anything wrong with it.

"Now that the fire is still hot, I called a few students to come over with their own cut ingredients. It's to give everyone the opportunity to come up and learn to cook the dish I just made. Okay, who's coming first? Shu Jin said.

Several students were surprised when they heard this, and they were all very happy, but they were all a little hesitant. I don't know if I should be the first to stand up.

"I'll do it."

A voice rang out. I saw Qiao Hongyi standing up with his own ingredients.

Shu Jin smiled and said, "Okay, come on." Remember a few of them? ”

Having said that, Shu Jin still said a few points again.

Qiao Hongyi painted the gourd in the same way, first pickled diced radish and diced chicken, and then cut green onions, ginger and coriander.

From Qiao Hongyi putting the oil into the pot, Shu Jin explained the precautions:

"The oil in the pan should not be overheated, otherwise it will smell burnt, and you can put your hands on top of the oil. Feel the oil rise and heat up, and you can add the ginger shreds. Let's try it. Feel it. ”

"There will be changes after the ginger shreds are put into the pot, and at this time, you must not only look carefully, but also move your nose. Do you smell this? Remember it, and by the time you smell it, it's time to put in the diced chicken. ”

"Pay attention to the color when the chicken is fried, the color will become lighter when cooked, and it will become hard, and the radish will be stir-fried until the chicken changes color."

"When these shovels are stir-frying, be careful to stick to the bottom of the pot with each stir-fry, so that the ingredients can be fully turned."

"Coriander is an adjunct, so I put it in and stir-fry at the end, but coriander has a special taste, and some people don't like it, so you can leave it out.

Usually, in addition to the main ingredients of a dish, other auxiliary ingredients can be increased or decreased. ”

Soon, Qiao Hongyi's diced sour radish chicken was also out of the pot. Two identical dishes, students can easily see the difference. Shu Jin's diced radish and chicken are evenly sized, the color of the finished dish is oily, the chicken is golden, and the radish is moist; And although Qiao Hongyi's looks good, it is not as beautiful as Shu Jin's dishes.

When it comes time to try it, the taste is naturally very different. Some of Qiao Hongyi's radishes are not ripe, and the salt is not fried evenly. When Shu Jin asked about the taste, some people said it was salty, and some people said it was light.

"It's normal to cook like this for the first time. However, Qiao Hongyi had all the steps right, and the timing and heat were well mastered, so even if this dish was not delicious enough, it could still be eaten.

And, today he was the first to try to make this dish, so there will be a reward, and as for what the reward is, we'll talk about it later.

Okay, is anyone willing to try it next? ”

This time, when they heard that there was a reward, the students were a little more active, and soon, the remaining two students who came with radish and chicken turned the ingredients they brought into food.

It's still everyone who tasted it together, and then evaluated.

Shu Jin didn't start making another dish until the end of the first evaluation.

Take a bowl, pour in vinegar, soy sauce, salt and sugar, and make a sauce for later use.

Pour some oil into the pot, first put in the pepper to squeeze out the fragrance after the oil is warm, then take out the peppercorns, then put the cabbage in, and then pour in the pre-adjusted sauce and stir-fry until the cabbage is soft out of the water.

Shu Jin said while adjusting the starch juice: "This is the last step, but it is also the one that affects the taste the most. This step is called thickening.

I'm mixing the sauce and pour it in and don't move it until the heat of the fire heats them up to bubble, and then stir them in one direction, like this. ”

The students couldn't help but start talking to each other when they saw that the dishes in the pot were slowly becoming sticky after the addition of the "sauce".

Shu Jin neatly took the dishes out of the pot, and then still let them taste them.

Everyone already had the experience of the previous time, and this time they were even more polite, and they moved their chopsticks to taste it.

Vinegar is used in both dishes, and the sourness is the most appetizing. The vinegared cabbage is crisp and tender, full of sour aroma, and after eating the cabbage of this method, it is estimated that no one will like boiled cabbage anymore.

After letting several other students experiment and point out their shortcomings, Shu Jin did not let all the students fry their own radishes, cabbage and chicken, but then took the students back to the large classroom.

Still, the students were excited. Cabbage radish is really the most common ingredient, but have the students here tried this method and taste?

After Shu Jin returned to the classroom, she first chopped her shredded pork with a quick knife, and then said to the students below:

"Alright, now put the turnips you have cut in your hands in the basket here, and chop all the pork as I did. Be careful not to knock the meat off the outside of the cutting board,"

Mince? When the students saw that they didn't ask for shapes, they thought it was really simple, so the next moment, the whole classroom resounded with the sound of chopping vegetables. (To be continued......)

PS: Help good friends advertise:

Recommend my friend's new book "Ruan Nu Zhengchun", ISBN: 3630873, Introduction: She has money, brains and can make wine, why is it still so difficult in Tuntian!

Recommend my friend "Tong Ye Feifei" work "Rebirth of the Proud Orchid", ISBN 3570228, Introduction: Once a beggar general, how did you fall in love with Her Royal Highness the princess who has a deep princess disease?