The next dish of Thai open oven sea bass is a curry made with ingredients such as coriander and lime peel, showing a faint green color, different from the spicy hemp of red curry, the green curry has a unique ingenuity in the spicy taste into a touch of coolness, with the white and tender sea bass meat, in addition to the fishy smell of the fish, the fish meat is also carved into a garlic clove shape, so as to facilitate the taste.

With a strong Thai spice flavor, lemon leaves, lime slices, lemongrass grass, ginger cubes, etc. all add to the umami flavor of the sea bass, the taste is fresh and delicious, and it is made by the "steamed" cooking method to retain the nutritional value of the sea bass to the greatest extent.

Although fish is rarely seen in Southeast Asian cuisine, this dish of sea bass curry is definitely a rare delicacy, and the meat of the sea bass itself is juicy, steamed with curry, and the two complement each other irresistibly.

In the end, after eating the Asian-style cuisine at his own door, Sikong Yao finally felt that there was indescribable happiness in his heart, these are two flavors that are diametrically opposed to Western food, although it is impossible to evaluate a high or low, but due to the different preferences of the eaters themselves, it will naturally be different because of this, for Sikong Yao, this kind of cuisine that brings together rich soup is obviously more able to make people feel a kind of family warmth.

That's why Chinese cuisine conjures up warm home-cooked food, while steak conjures up the same feeling of an upscale Western restaurant, where there is always an indescribable cohesion in the essence of Asian cuisine, as if all the ingredients are contained on a plate.

After eating a few main dishes, it's dessert that is indispensable. A golden color of three non-sticky, even more amazing.

Three non-sticky, also known as osmanthus eggs, is one of the traditional names of the Han nationality, is made of eggs, starch, sugar and water stirred and fried. Not only is it golden in color and luscious in taste, but what is even more amazing is that it does not stick to plates, chopsticks, or teeth, which is why it is called "three non-stick".

As a third-level gourmet, Sikong Yao also followed suit, commenting: "This dish is yellow and moist. It is a soft and thick fluid. Like cake but not cake, like porridge not porridge, soft and soft, sweet taste. I give full marks! ”

Not the same as the main course. Speaking of desserts. Sikong Yao prefers exquisite and delicate pastries, and a Chinese dessert can get such an evaluation from her, which shows the depth of its deliciousness.

Speaking of these three non-sticks. It is also a dish of egg custard, but the method is different, according to legend is in the Qianlong period of the Qing Dynasty, there is a county order in Anyang, his father likes to eat peanuts and eggs, but when he is old and his teeth are not good, the county order will let the chef boil peanuts and steam egg custard every day for his father to eat.

But no matter how good things are, you can't eat them every day, and after a long time, the county commander's father is tired of eating, so that his appetite is getting worse and worse. The county order is sincere and filial, and in order to please his father, he asked the chef to change the way he cooks the meal. After racking his brains, the chef changed the method of eggs and peanuts in many ways, and after countless attempts, he finally came up with a solution.

First of all, the egg yolk is broken with water, and then the sugar is added, and then it is poured into the pot and fried out a plate of dishes with good color and fragrance, which is temporarily named Osmanthus Egg, and after the father of the county order tastes it, he praises this dish again and again for being delicious. Since then, this dish has become the main dish of the county order's family, and the family never gets tired of eating it.

Then in the autumn, the father of the county magistrate invited the guests to set up a table for his 70th birthday, and the guests were full of guests to celebrate his birthday. Of course, the dish of osmanthus eggs is still indispensable at the banquet. Usually, when making this dish, the chef always cooks it in a small pot and stir-fries one dish at a time. On the day of the birthday celebration, there are many guests eating, and the small pot is too slow to stir-fry, so the chef switches to a large pot to fry.

However, because it was the first time to use a large pot to make osmanthus eggs, the chef had no bottom in his heart about how many raw materials should be put in. After the osmanthus eggs were fried, he found that the yolk was too thin, so he hurriedly added powdered rice to it, adding oil to it while frying.

As a result, the osmanthus eggs fried this time are yellow in color, crystal clear, fragrant, after everyone tastes it, they all praise this dish for its delicious taste, sweet and refreshing, it is really a rare good product in the dish. As a result, osmanthus eggs soon became famous in Anyang, became popular, and became famous for a while.

Another year passed, Emperor Qianlong went to the south of the Yangtze River to inspect the people's conditions, and when he passed by Anyang, he proposed to taste the flavor snacks of Anyang. Anyang County ordered the chef to carefully fry a plate of osmanthus eggs and presented them to Qianlong to taste.

After Qianlong ate this dish, he was very happy, he saw that this dish did not stick to the plate, chopsticks, and teeth, so he immediately made a holy decree and gave the osmanthus egg the name "three non-sticky". And let the county order give the preparation method of this dish to the imperial dining room in the palace, so that he and the harem concubines and royal relatives can taste it at any time.

As a result, the famous snack of Sanbu Dip entered the Forbidden City of Beijing from the ancient city of Anyang and became a royal dish.

It is said that later there was an old chef in the imperial dining room who returned to his hometown, and when he left the imperial dining room of the imperial palace, he also brought the production method of the three non-sticks out of the Forbidden City, so this delicious dish from the folk returned to the people and entered the homes of ordinary people, and the three non-sticks after improvement and repair are also on a higher level.

In recent years, the chefs have been continuously improving the "fried three non-sticky", and the crystal red rabbit cut from Beijing cake is placed around the golden "fried three non-sticky", which adds a magical color to this dish and looks more rich and elegant. This dish is characterized by soft sesame oil, thick and sweet but not greasy; Intellectual, appetizing properties. The "three non-sticky" are golden, the Beijing cake is bright red, the red and yellow reflect each other, bright and gratifying.

Nowadays, the best dish of the three non-stick dishes is probably the Tongheju restaurant in Beijing, and the three non-stick dishes they cook are pure in color and sweet and pleasant. Once the Japanese emperor also sent someone to Beijing Tongheju to buy three non-sticky, and then took it back to Tokyo by plane to give him a taste, and he ate it with relish.

The allure of food is very huge, and food often makes people think about it day and night, and that kind of caring feelings can be comparable to the lovesickness of a lover in love.

However, just when everyone was satisfied, these new members didn't know what a terrible thing they were about to face, some old students couldn't help laughing, Sikong Yao immediately keenly felt the abnormal expressions of some old students, and just when he reacted, Dai Zangqing had already opened his mouth and smiled: "After eating this meal, then everyone is also a cyan Pegasus, since everyone is a family, then I still have to talk to you about some related matters in the cooking group." ”

As soon as these words came out, some of the old students began to secretly rejoice, and they recalled that after they had eaten a full meal, they also showed a satisfied expression like these new members, but they had no idea what would be waiting for them in the back.

Dai Zangqing's words successfully attracted the attention of some new students, and they did not understand the so-called related matters for the time being, but judging from the expressions of those old students waiting to see the excitement, it would definitely not be a good thing.

"Don't be afraid, the tasks I'm going to assign to you are all projects that can help you improve your cooking skills, after you joined the cooking team, we have used this afternoon to investigate your personal information, and arranged for the type of cooking you are good at and your weaknesses, so don't worry too much." Dai Zangqing said this, but it was not pleasant at all, and it was somewhat of a blow when he learned that there was still a task to carry out after a full meal.

However, they don't know what kind of bad news awaits them.

Dai Zangqing still said with a smile on his face: "Then please come up and get your mission card from the brothers and sisters who are ready, the first Wang Bing." ”

Wang Bing, whose name was read, was also a pastry chef like Sikong Yao, but she did take the route of Chinese desserts, and Sikong Yao noticed that when Wang Bing got the task card, the expression on her face was frozen for a moment.

In an instant, the expression that was originally a little complained turned into surprise, and then this surprise was fleeting, and then it became dazed, and finally on Wang Bing's face, only disbelief remained: "Regiment leader? Is this a typo? ”

Dai Zangqing smiled and said: "No, this is your job, please complete it before tomorrow night, I will accept it." Next, Lin Xiaoxiao. ”

Wang Bing took her task card, and her whole person was completely petrified, because her task card said that she should complete five hundred portions of sugar before six o'clock tomorrow night, and the total number was four thousand five hundred!

This amount has far exceeded the range that Wang Bing can accept, at this moment she finally understood that what Dai Zangqing said about the task for the cooking she is good at is true, but the most terrifying thing is this weak point, speed has always been Wang Bing's biggest headache, and the task assigned by Dai Zangqing is undoubtedly a bombshell, five hundred people's sugar is not thrown, it takes more than ten hours just to make it, and the preparation of materials and equipment, etc., is simply a blank, Wang Bing's mind was now completely confused.

The faces of the people who got the task card were all without exception, almost as embarrassed as Wang Bing, the content on the task card was all high-pressure heavy training formulated for personal statements, Sikong Yao always thought that she had no major flaws in dessert cooking, until she saw the content on the task card, her face turned blue...... (To be continued......)