"Dig the sauerkraut jar and get it out for me!"

"Master, we don't lack sauerkraut or fish! This one...... What to do. ”

"Damn! There is a famous saying that fish is not enough to make up sauerkraut? ”

"Is that what you say? Who said that, how did I not know? ”

"Didn't you know today!"

"...... you say"

There was a crisp snap, and the little chef covered his head, looking at the cutting board boss in front of him with a hint of innocence in his eyes.

"If you think that you can prepare all the ingredients for the sauerkraut fish, then you can continue!" The cutting board boss raised his hand to wipe the sweat stains on his forehead, and scolded his apprentice with a dark face.

Li Gengxin, who was standing not far away, looked at everything in front of him, although he had a smile on his face, he still shook his head slightly helplessly. Gently stroking the kitchen knife in his hand, Li Gengxin squinted his eyes and didn't know what he was thinking.

"Don't you want to see what's going on outside?" At this time, the head chef walked up to Li Gengxin and asked with a smile.

"Is this necessary?" Li Gengxin turned his head and asked the head chef who was walking towards him.

The head chef stumbled a little at his feet, and muttered to Li Gengxin with some embarrassment: "It's still necessary, right?" Of course, if Chef Li wants to serve the food as soon as possible, we can also go and see the situation at the end. ”

Having said that, his eyes fell on the ingredients on the side of the vegetable mound. If you say the exact point, your eyes fall on the mackerel that has no meat.

Li Gengxin naturally noticed the suspicion in the head chef's eyes, and smiled faintly and asked the head chef rhetorically, "Do you think I've finished everything in hand?" ”

After the head chef paused for a moment, he hurriedly shook his head and said, "Of course...... Of course not. I'm sure Master Li will be able to surprise me infinitely! Haha......"

Li Gengxin smiled slightly, and naturally saw the chef's embarrassed expression.

"Well, the rest though are the head, the bones and the tail. But didn't you notice that we still have a lot of crab meat left? Li Gengxin nodded at the head chef.

"Shhh...... Master Li, what do you want to ...... What to do? "The head chef really can't associate this pile of ingredients, which are just scraps for himself, with the big crabs that have been removed from the crab cap.

"Soup!" Li Gengxin responded to the chef with a smile.

"Soup?" The head chef looked at Li Gengxin in surprise. The look on his face gradually became strange. Maybe if it weren't for Li Gengxin standing in front of the head chef at this time, the former boss in the kitchen would definitely spray the other party's face with spit.

For the head chef, this time and process operation itself is problematic! If Li Gengxin really wants to make soup, he should definitely make the soup before making the first dish. Where is the soup after the last dish!

As if seeing the confusion between the chef's eyebrows, Li Gengxin patiently said to the chef: "You must be thinking about making soup, right?" ”

"Isn't it?" The head chef didn't think about it, and subconsciously answered Li Gengxin's question. But who knew that he seemed to have figured it out a little more.

Since Li Gengxin is talking about making soup, the head chef will definitely not make soup if he wants to come to Li Gengxin. Putting everything aside. The most basic element of making soup is time!

However, the place where the most exquisite soup is drunk should belong to the two regions of China and Guangzhou. The land of China is divided into north and south by the Yangtze River. Southerners drink more soup than northerners, and most of the most elaborate soup-making techniques are also spread in the south.

Because of the unique geographical location of the two Guangxi regions, the soup cooked out is even more exquisite! The old fire has also become the core essence of this soup.

After all, as we all know, the Liangguang region is more about the original taste.

To boil a pot of soup, in addition to the basic ingredients, only add salt, and sometimes add some ginger to remove the smell. The soup in the northern region is added with this and that, and the taste of the original soup is completely gone. Of course. Tomatoes, egg gnocchi soup, spicy soup, hot and sour soup, etc., pay attention to the heavy sword, no edge, great ingenuity. The south, on the other hand, pursues more authenticity and deliciousness.

In contrast, the soup drunk by southerners pursues more tracing the origin of the heart, Taoism and oneness. For example, the first ingredient must be fresh, and the ingredients must be soaked in water before boiling the soup.

And the second is the time that is repeatedly mentioned! The soup should be boiled for a long time, and no water should be added in the middle of the soup. Slowly boiling, it will naturally become an old fire soup.

Bowls of steaming soup are often mouth-watering, especially in winter and spring, when soup warms people. It can also whet people's appetites. Protein-rich animal ingredients are often used in soups, preferably cow, sheep, pork bones, chicken and duck bones.

The soup chefs of Cantonese cuisine. Most of them will wash the ingredients first, add enough cold water at a time after putting them into the pot, and boil them over a strong fire. Always wait for the water to boil before switching to low heat, which usually lasts for more than 20 minutes. In between, spices such as ginger and cooking wine are naturally indispensable.

After the water boils again, the soup is kept boiling for three or four hours over medium heat to dissolve more protein in the raw materials. The soup is milky white and can solidify after cooling, and only then can it be considered that the soup has been boiled at home.

But what can't be avoided in these is definitely the word time.

It is because of all of the above that the chef has concerns in his heart!

Li Gengxin didn't explain too much this time, but just said to the head chef: "Choose a utensil to put the soup." ”

"You don't have to worry about this, it's just ...... This soup ...... How are we going to get it? Is it just these fish bones? But even if you have these fish bones, you really ......," the head chef muttered a few words to Li Gengxin.

The head chef said worriedly. With a kind of comfort, Li Gengxin turned back to the shore's bitter heart.

After all, if Li Gengxin couldn't figure it out for a while, he really put a soup for a long time, not to mention what those diners in Dejuquan thought of, even which bald head who met Li Gengxin for a match, it is estimated that his face would be extremely abnormal for a long time, right?

However, just when the head chef was still thinking nonsense, he suddenly saw Li Gengxin turn around and order him: "Help me prepare some shiitake mushrooms!" ”

After speaking, Li Gengxin was not talking to the head chef. Instead, a man cut all the fish bones next to the vegetable mound into rectangles one by one. Then Li Gengxin took the crabs that had no crab cover and knelt down six times. And this time, the second claw, which is not counting crabs, was also cracked by Li Gengxin with the blade of the knife.

Li Gengxin took fish bones, which were worthless in the eyes of others, and walked to the stove that belonged to him. A few steps away, although it seems to be very short, the chefs on both sides seem to be very long. Although everyone didn't speak with their faces stiff, their eyes never left for a moment......

((586)) (To be continued.) )