Su Legen didn't think about prieing anyone, because his attention was focused on Tang Shi's body. After coming to the kitchen, Tang Shi and Liang Shanshan immediately showed their princess colors, and they couldn't even do such a simple job as peeling onions and garlic. Liu He sighed, and could only patiently teach them how to do it.

A gray-haired elder was cutting potatoes in front of the desk, and at first glance the action was still the same, but the knife worker did not dare to compliment.

Su Le walked over, and when he saw the elder's unfamiliar knife technique, he could immediately deduce that the other party did not have much experience in cooking.

The elder smiled at Su Le, his eyes still falling on the knife in his hand, and he could see that he was very careful and careful, but the speed was getting slower and slower.

Su Le said: "Uncle, why don't I try it." ”

Only then did the old man raise his head and glance at Su Le: "Do you know how to chop vegetables?" ”

Su Le smiled: "So-so." ”

The elder handed the kitchen knife in his hand to Su Le, picked up the towel on the side and wiped the sweat on his forehead: "I haven't been in the kitchen for more than ten years, and ......I'm rusty."

Su Le glanced at the vegetable table, judging from the potato chips of different thicknesses, this old man must have been very rusty when he went down to the kitchen more than ten years ago. He picked up a kitchen knife and grabbed a peeled potato from the water: "Uncle, what are you going to cook at noon?" ”

The elder said, "Stir-fried pork with potato chips, braised carp, boiled dried shreds, and then tomato and egg soup." He wiped his sweat and said, "I won't cook anything else, I haven't cooked these dishes for more than ten years." ”

Su Le smiled: "I'll come." He looked up at the wall clock on the wall, which was already half past ten in the morning, and half past eleven was the time for dinner, and the children could not be allowed to go hungry. The potato in his hand was thrown in the air and caught, and then placed on the vegetable table, the kitchen knife had just been sharpened, although it was not as easy as he used in the past, but it was barely okay, the knife in Su Le's hand began to fall, and under a series of pleasing rhythms, the potatoes that were sliced fell one by one with an indescribable rhythm, and this qiē was completed in high speed.

The elder was still skeptical about Su Le at the beginning, but as soon as Su Le moved the knife, he could already see that although this child was young, he was a master of cooking.

Su Le's knife technique is still just getting started in the eyes of Master Zhu Laoer, but in the eyes of ordinary people, it is already quite amazing, Tang Shi and Liang Shanshan were originally peeling onions and garlic, but soon they were attracted by the dense rhythm of the blade falling on the board, and the two put down their work to watch Su Le chop vegetables.

Su Le made the kitchen knife as fast as the wind, but it did not give people any sense of hurry, he was methodical, every movement was like a smooth flow, and every process was seamless.

Although Tang Shi has known Su Le for a while, she has never asked Su Le what he does, she has always thought that Su Le is a fresh high school graduate like her, and when she saw the flying knife shadow in Su Le's hand, her wonderful eyes were round. Liang Shanshan opened her mouth even more in surprise, but she barely dropped her chin, and she muttered: "Tang Shi, is your cousin the legendary kitchen god?" The way he held the knife was really ...... So handsome! Liang Shanshan's expression at this time was full of girl.

After a while, the potato chips have been cut and soaked in a basin of water, which is to rinse off the starch rich in the potatoes, so that the crisp texture of the potatoes can be stir-fried when stir-frying.

After Su Le finished cutting the potatoes, he picked up the white dry again, and began to change the knife to cut into dried shreds, the elders want to make big boiled dried shreds, which is one of the classic dishes of Huaiyang cuisine, cutting dried shreds has extremely high requirements for chef knife workers, a piece of white dry is all evenly cut into dry shreds thinner than matchsticks, without more than three years of knife skill cultivation is not possible to do it, requiring the dry silk to be uniform in thickness and equal in length.

The dried shreds piled up under Su Le's knife like snow, one pile was cut, and another pile was made, and the original few people in the kitchen were busy with their own work, but in the end, only Su Le was left working alone, and everyone else became the audience. Beauty is everywhere in life, and the knife in Su Le's hand has fully demonstrated to them the beauty of the rhythm of the knife, and they are also immersed in it.

Su Le turned around and said with a smile: "I said everyone, remove the carp from the scales, wash it inside and out, don't ignore the black membrane inside, it's possible that I will do it all alone today." ”

Hearing Su Le's words, the people around him woke up like a dream, and went back one by one to perform their duties.

Su Le did not follow the menu formulated by the elders to do, considering that the majority of children in the welfare home, so he specially used carp to make a sweet and sour carp, this dish belongs to Lu cuisine, is a traditional famous dish in Shandong, the ingredients should be the Yellow River carp, this dish originated in Luokou Town, the Yellow River Wharf in Jinan Prefecture, and later became the housekeeping dish of the famous old restaurant Huiquanlou, and now it has spread to all parts of the country, although it has been improved several times, but the practice is still similar.

The carp used today is not the Yellow River carp, but the carp of Cuiyun Lake, which is of good quality, thanks to the excellent water quality of Cuiyun Lake, the carp is not heavy on the earthy smell. In the rough processing stage of carp, to cut the louver knife on both sides of the fish body, this knife method is the most basic knife method of the knife method, to put it bluntly, it is the knife method of oblique cutting, the blade is at a 45-degree angle towards the head of the fish, the knife is evenly dropped, after the flower knife, pick up the fish tail, the knife edge of the fish meat is naturally opened, the fine salt like snow powder is sprinkled into the knife edge for a little pickling, and then evenly coated with a layer of starch on the fish. Put the wok on a hot heat, add peanut oil and cook until it is 70% hot.

The key to frying fish lies in the control of the oil temperature, which has considerable requirements for the pyrotechnics. Su Le carries the fish tail into the oil pot, the knife edge suddenly opens after the hot oil, fry for about two minutes, push the fish to the side of the wok, use the arc of the wok, use the arc of the wok, the fish body is bowed, the carp is back down, use the iron chopsticks to open the fish belly, make the image of the carp more plump, when the carp is completely fried to golden brown, take out the drain oil, put the fish tail up in the plate, put the peanut oil in the spoon and heat it up, add the green onion, ginger and garlic to fry the fragrance, and then add balsamic vinegar, clear soup, sugar, soy sauce, 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 soup is poured on the golden carp, making a squeaking sound, and the aroma is overflowing for a while, making the mouth relish.

The dish was crispy on the outside and tender on the inside, sweet and sour, and when it was served hot, it was swept away by the children almost instantly.

Su Le will do this dish of boiled dried shreds since childhood, the cut dried tofu shreds are scalded with boiling water, this is to remove the taste of the tofu body, after scalding, put the water and then blanch it a second time, and finally put the blanched dried shreds into the chicken soup pot and soak it slightly, and then add, lard, refined salt, until the soup is emulsified, the taste of the chicken soup has completely entered the dried shreds, with cooked shrimp, cooked chicken shreds, cooked ham shreds, cooked bamboo shoots, embellished with blanched pea seedlings, it is really light and beautiful, and the wisps of silk have a long charm, Land and water and Chen Rong diet, meat and vegetarian food and food Li Rong Kang.

This crepe poem was not written by Su Le, but the evaluation given by the elder after tasting the boiled dried silk made by Su Le himself, Su Le knew that this elder was Ge Qing, the director of the Nanwu Welfare Institute, as his name suggests, and really revealed a faint smell of green, but it seems to be a little over-aged, it should be the taste of the master.

When Su Le was silently pondering in his heart whether Ge Qing was a young man or a master, the children outside had already given unanimous praise for today's lunch, and the three dishes made by Su Le were 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 had in their lives, but they feel that there is a little 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.

The nursery staff took the children away to take a nap, and Su Le fried a few more dishes, this meal was a treat made by Dean Ge, of course, Su Le had to do it himself.

Shredded potatoes, shredded green pepper and pork, and sweet and sour carp all praised Tang Shi and her classmates, and Su Le was the last to take a seat after finishing all her work.

The old dean Ge Qing poured Su Le a glass of beer and brought it to him, Su Le was a little frightened: "Dean Ge, you are trying to kill me!" ”

Ge Qing smiled: "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." Ge Qing never said polite words, and his gratitude to Su Le came from the bottom of his heart.

Su Le said with a smile: "Today, I'm the class to get the axe, it's better not to be surprised by Dean Ge." ”

Ge Qing smiled: "It's a good thing for young people to be modest, but you can't be overly modest, otherwise you will be easy to gain weight." Everyone around laughed.

Although Su Le's laughter was not high, he didn't think there was anything ridiculous about this, and later he figured out that when the leader told jokes, everyone had to cooperate, and if they didn't laugh when they should laugh, that is, they would not give the leader face.

Liu He, the director of logistics, sighed: "There are really not many young people who can cook now, Su Le, depending on your cooking level, you should be a professional chef." ”

Su Le smiled: "I don't dare to be, at most I am a wild cook, my family is here to open a restaurant, I have been with my mother since I was a child, and I have seen a little bit of the doorway." ”

Tang Shi rarely spoke today, just looked at Su Le quietly, this Su Le was really hidden, he had known him for so long, he didn't even know that he could cook.

Several male classmates who came with him were completely wilted, although they all despised Su Le from the bottom of their hearts, but the director of the welfare institute valued him so much, which undoubtedly affirmed Su Le's ability, in the eyes of these young people, it is not a great thing to be able to cook, how can a good man be ambitious in all directions, how can he circle around the pots and spoons? The kitchen should be a woman's world.

During the Sanjiang closure, ask for Sanjiang tickets, I hope you will go to the Sanjiang page to receive, vote for the food color, update and restore the normal speed from today, guarantee the bottom two watches, and break out three more from time to time!