Time flies, two weeks have passed in a blink of an eye, and tomorrow will be the festive day of Shafeng's 40th birthday. Baidu: real name +

Fulong Village is rare and lively, and the serious guards are busy putting up lanterns and colorful knots on weekdays.

In fact, the big birthday generally refers to the birthday of more than 50 years old and every ten, more than half a hundred, the strong horse has become the old man of the Fufang, and it is a year and a year, a birthday in ten years, and the guests come to congratulate the birthday star on his longevity.

And Sha Fengzhi was forty years old, but he also learned to have a big birthday, and this red invitation was sent out, which was a favor bill for people's lives.

The owner of this Fulong village dared to have a big birthday at the age of forty, so that some of the old owners in the village did not know where to put their faces.

However, if you are not convinced, you are not convinced, who makes that Fulong Village the first village in the Changshan Mountains, if you dare to say that you will not go, it is not intended to be looking for death.

The cottage owners had to whimper and were busy choosing congratulatory gifts.

Sha Fengzhi is also a layman, and this big birthday is also for one purpose, to humiliate Feihuangzhai in public.

In order to intensify the conflict between the two villages, so that Feihuangzhai would be angry and lose his mind to attack the mountain.

At that time, it will occupy the geography, and then rely on the Changshan tunnel to outflank it from the rear, and annihilate the Feihuang Village in one fell swoop.

Sha Fengzhi instructed his subordinates to arrange festive costumes in bright red tones, and a bright red rendering made the entire Fulong Village look extremely vibrant.

However, this red festive is festive, but I am afraid that I will add a touch of blood.

With the blessing of dragging Sikong Yao, Meng Xiyao didn't have to go to the pioneer in the past half a month, just helped to add dishes.

Although Meng Xiyao is a Western chef, he has learned Chinese cooking since he was a child.

The merger of China and the West is nondescript in the eyes of connoisseurs, and it is difficult to wait for elegance.

However, for the average rough person, the color, flavor, and delicious food is food, no matter what it is, as long as it can be eaten, just say hello.

Sikong Yao is playful. Well, the scar forgot the pain, the foot injury has not healed yet, and the walk is still a little bumpy, but it is crazy to run non-stop.

For a while, shuttling in front of the walled gate, the hanging of colored lanterns. After a while, he looked at the placement of tables and chairs, and from time to time he ran to the kitchen to give some guidance, and took on the position of supervisor.

Sha Fengzhi looked at Sikong Yao, who was running back and forth, and couldn't help but sigh, after working hard in the Changshan Mountain Range for decades, how long has it been since he was so festive.

Sha Fengzhi was full of emotion in his heart, and couldn't help but ask Huanggang: "Military advisor, you say that we are the king of the mountain here, what are you trying to do?" ”

Huang Gang explained: "Huang Gang lost his parents since he was a child, and it was the owner of the village who picked Huang Gang back in the war. What did the owner of the village ask me to do. Huang Gang went to do something, and he didn't need to figure anything. ”

Sha Fengzhi said again: "For so many years, have you ever regretted following Fulongzhai, these days I have thought carefully about what the girl said, it is not unreasonable." Over the years, my hands were covered in blood, and I was always worried about whether my head would suddenly be taken away, and I couldn't sleep for a moment. ”

Huang Gang Zheng said: "The owner of the village must not be merciful, more than 400 brothers up and down the village rely on your care. Fulongzhai is waiting for us to wait for food and lodging, and in our life, Fulongzhai has to come down the mountain for those who are cowards, which does not have the experience of breaking the family and dying. If you leave your brothers behind, what will happen to them? ”

Sha Fengzhi sighed and said, "Leading you and others to fight in Dounei, sometimes I feel tired, and I was almost assassinated by Feihuangzhai a few days ago, if it weren't for Sikong Yao." I can't stand here and talk to you. Seeing such a festive scene today, my heart is even more emotional. ”

Huang Gang said again: "If the owner of the village really wants to wash his hands in the golden basin, I will also swear to follow you to the death." Huanggang is a person who is born in Fulongzhai, and death is a ghost in Fulongzhai. ”

Sha Fengzhi waved his hand and said, "That's it." Don't mention these sad mundane things, let's think about how to end Feihuangzhai. Over the years, the price of arms has become higher and higher, and the profits have become worse and worse day by day, and if a few mountains are not annexed, I am afraid that the brothers will have to drink the northwest wind. ”

Sikong Yao was still running around, and after a while, he came to the kitchen again and saw Meng Xiyao who was turning the pot.

Meng Xiyao's skills in cooking Western food Sikong Yao have seen it, but he didn't expect this spoon to be so good.

What Meng Xiyao made today is a traditional classic dish of the Han nationality and the most representative dish in Sichuan cuisine, Kung Pao Chicken.

It is made with the rooster meat as the main ingredient, accompanied by peanuts, cucumbers and peppercorns.

Pay attention to the four points, red but not spicy, spicy but not fierce, smooth and crispy, spicy and spicy.

Because the step of frying Sichuan pepper is the most critical, the chef is required to grasp the heat very well, if you accidentally fry the old Sichuan pepper, it will not be red but not spicy.

For chicken, the breast is changed to a more tender thigh.

The chicken thigh meat is tender and juicy, with a smooth taste, the only certainty is that it is difficult to dice, and the requirements for knife skills are extremely demanding, but this is just a piece of cake for Meng Xiyao.

Originally, he was just trying, but unexpectedly, the moment he held the knife, it was like divine help, and the man and the knife were one.

Whatever Meng Xiyao thought in his heart, the knife in his hand would react accordingly.

The knife seemed to have a spiritual nature, and it became extremely well-behaved in his hands.

The whole dish of Kung Pao Chicken should be on fire, not fierce, and it should not be misunderstood as a "burst" word, so that it can be worthy of being spicy but not fierce.

You can't stir-fry the diced chicken for a long time, it will get old after a long time, and the old diced chicken will not be considered smooth and crispy.

Meng Xiyao's wrist turned slightly, swinging together with his forearm, and the rotation of the raw materials in the wok, the rotation of the raw materials in the wok, drawing a full moon in the air, and then falling into the wok.

That's not all, when the last piece of chicken leaves the wok, the first piece of chicken returns to the pan just right.

Meng Xiyao's hand kept turning, and three full moons were turned out in a row, and the stove fire was connected in series, like a hot wheel that kept spinning.

Point 4, which is also the key to the strong spicy flavor of Kung Pao chicken cloves, peanuts.

Peanuts must be put into the pot before the dish is cooked, so as not to affect the crispiness of the peanuts after a long time of stirring.

At that time, the peppercorns will be scorched but not scorched, forcing out a trace of spicy red oil, the peanut crisp will be fried into a brown-red color, and the chicken skin will be crisp and tender, refreshing and elastic, and it can be out of the pot.

Kung Pao Chicken is one of the few outstanding representative dishes in Sichuan cuisine that is not known for its spicy taste.

Chen Da Belly is a Chinese chef, and he doesn't have much to talk about with Sikong Yao, who is proficient in baking, but he is extremely compatible with Meng Xiyao.

In the past few days, Chen Da Belly is convinced of Meng Xiyao, the world of chefs does not distinguish between old and young, and whoever makes delicious food can be called a teacher.

If it weren't for Meng Xiyao's insistence on shirking, Chen Da Belly really wanted to worship him as a teacher.

Seeing Sikong Yao coming, Meng Xiyao concentrated on finishing the dishes in the pot, and only stopped after the plate was served.

"Aren't you tired of running for so long?" Meng Xiyao asked while brushing the pot, the knife is the soul of the chef, and the pot is the chef's lover, both of which should not be neglected.

Sikong Yao took advantage of Meng Xiyao's inattention, and secretly picked out a piece of diced chicken with his hand and stuffed it into his mouth, saying, "I'm not tired." ”

Meng Xiyao naturally secretly watched these small actions, but she didn't debunk them, so she went with her childishness.

Meng Xiyao pretended not to see it, and just asked, "Tomorrow will be here soon, how are your desserts prepared?" ”

Sikong Yao said proudly: "No problem, ready, but I'm still hesitating to use soufflé or coconut purple potato cheese balls, Xiyao, do you have any suggestions?" ”

Meng Xiyao frowned slightly and said, "It's better not to use soufflé, it has a fatal flaw." ”

Sikong Yao nodded, and Meng Xiyao was naturally referring to the collapse of Shuflae.

Sikong Yao said: "Don't worry, I have a way." ”

Meng Xiyao said with a smile: "You said the same thing last time you were in Xiamen, and it wasn't planted in the end." ”

Sikong Yao said angrily: "That's Wu You's trick, it's obvious that the caramel macchiato I made is delicious." ”

Meng Xiyao looked at the lobster noodles that Chen Da Belly was busy with, remembered the drunkard's teachings, and muttered: "Cooking requires care, just delicious is not enough." ”

When the last red light is hung with a colored rope, the scene of the 40th birthday of Sha Feng can be regarded as completed.

At this time, the moon was also high in the sky, Sikong Yao looked at the lanterns and was crazy, thinking that tomorrow his own food would be applauded by all the cottage owners, and his heart was so happy.

Sha Fengzhi sighed slowly again, and said, "Huanggang, pass on my orders tomorrow, and stop all the farming and pioneering work for another day." ”

Huang Gang looked at Sha Fengzhi's suddenly slightly old face, just nodded, and didn't say much.

The owner of the village wills, let him go.

Sikong Yao then went to re-check the ingredients for the dessert to be made tomorrow.

The old woman asked on the side, "Are you sure what you want to do?" ”

Sikong Yao nodded and said, "Although the coconut purple potato cheese balls are delicious, their flavor is too strong. The diners have eaten so many meals before, and they are already very full, if they are allowed to eat purple potato balls again, they will die of death. Granny, you told me that whether it's dessert or bread, the key to cooking lies in your own heart. What can bring people a sense of happiness can be regarded as food. So I finally decided to make soufflé. ”

The old woman nodded rarely, and said, "Since you have made up your mind, I won't say anything more." You have a heart for cooking, and I'm sure you'll have a way to deal with it. ”

Sikong Yao smiled: "Well, no problem, wait and see, I'll make one for you tomorrow, okay?" ”

The old woman continued to scold: "It's not too late to knead a decent dough after you, your current craftsmanship is not good." ”

Sikong Yao said angrily: "What's wrong, why are you so cunning in your mouth!" ”

The old woman reprimanded: "The old woman is not Diao, she is pursuing!" ”

Late at night, the wind rose.

Meng Xiyao looked at the knife in his hand and couldn't let go for a long time.

This red-hot sand seal is not so much a birthday greeting as a marriage.