Fan Chunren knew from Yang Huairen's expression after eating the dish, and from his understanding of Yang Huairen, he always knew that Yang Huairen cared about the taste of food, and it was difficult for him to swallow it if a chef ate something that tasted obviously wrong.

Yang Huairen also noticed the expressions on the faces of the two ministers, so he shook his head helplessly and said, "It seems that I can't cook anymore." ”

Fan Chunren smiled on the side and said nothing, but Lu Dafang said, "The two of us old men don't embarrass you, except for making another dish of scrambled eggs with tomatoes, you can see what other ingredients are in the kitchen, just cook another dish that we haven't eaten, don't do anything else, we can't eat it, haha." ”

Yang Huairen could only roll his eyes, and his eyes were numb, but Lu Xianggong opened his mouth, let him cook one more dish, he would never lose face.

On the contrary, it is also an art, and Yang Huairen feels that he is a little clever, but in front of these two old men who have become elites, he can't do it at all.

Yang Huairen came to the kitchen so willingly with a small servant in Fan's Mansion, there are really a lot of various ingredients in the kitchen, all of which were prepared back then, and Yang Huairen recognized the things he sent from his own house at a glance.

For example, the jars of Suiyuanchun's wine, as well as the various vegetables in the sack, and the eggs sent in baskets, Fan Chunren is pretentious and high-minded, and never accepts expensive gifts from others, but he has never been polite to Yang Huairen.

The most conspicuous thing is that it seems to be a white-striped chicken that has just been slaughtered in the morning and hangs there, and at first glance it is the chicken of the Yang family's Zhuangzi, and other chickens have not been raised so fat.

If you use chicken to make a dish, it must be simple and delicious, and it must be as novel as Lu Xianggong said, which they have never eaten before, Yang Huairen looked at the ingredients in the kitchen, and suddenly thought of Kung Pao Chicken.

If you ask what is the most famous dish on the planet in later generations, it must be Kung Pao Chicken.

Needless to say, there is no one in China and the Chinese around the world who don't know this famous dish, and in the eyes of crooked nuts, when it comes to Chinese food, almost the first thing that comes to mind for almost most people is Kung Pao Chicken.

Later generations of Chinese restaurants were found all over the world, and the vast majority of Chinese restaurants served Kung Pao Chicken as their signature dish, making this appetizing dish famous all over the world.

Although the history of Kung Pao Chicken is only 200 years, the ingredients of this dish are relatively simple, easy to find all over the world, and the cooking is not complicated.

Coupled with the name of its court cuisine, the taste integrates the essence of the two mainstream cuisines of Shandong cuisine and Sichuan cuisine, and it can almost be said that it caters to the taste of the vast majority of people on the earth, so it has created its later reputation.

Speaking of the origin of Kung Pao Chicken, it has to be said that this dish is a model of two cuisines fusing each other to form a single dish.

According to legend, during the Tongzhi period of the Qing Dynasty, Ding Baozhen served as the governor of the mountains and the east, who was not only a capable minister, but also a gourmet.

During his tenure in the mountains and east, he liked to taste various delicacies among the people in his spare time. One day, he was playing in micro-clothes around Daming Lake in Jinan, swimming until noon, and suddenly smelled a fragrance wafting in, and unconsciously followed the fragrance to the door of an ordinary people's courtyard.

Ding Baozhen was fascinated by this fragrance, and pushed the door into the courtyard without knocking on the door, and saw a middle-aged man stir-frying in the stove room. Ding Baozhen, who usually likes to cook by himself, stepped forward and chatted with the man who cooked the dishes.

Seeing that this person had a deep study of cooking, the cook praised his cooking skills, so he introduced, "This dish is called stir-fried chicken."

The two chatted about speculation, and the man who cooked the vegetables warmly invited Ding Baozhen to taste with him. Ding Baozhen was unceremonious, picked up the chopsticks and tasted it.

He tasted it and thought it was very delicious, but it was different from the famous Lu dish "Sauce Fried Chicken" made in ordinary hotels, so he wanted to cook the dish and asked, "That is, the chicken, why is it so tender?" ”

The man replied with a smile, "This is to take the chicken breast of the local stupid chicken and cut it into cubes, and wrap it in flour paste to facilitate fast ripening and prevent the taste from leaking, and then with peanuts, pepper, sugar, salt, soy sauce, southern wine, green onions, garlic, ginger and other seasonings, and stir-fry it over a hot fire."

The finished product is bright in color, the diced chicken is delicate, the peanuts are crispy, salty and sweet, and it is suitable for wine and rice. ”

In this way, this dish made Ding Baozhen have a long aftertaste, and he was reluctant to leave in every way, and after returning home, he thought about this dish day and night, and not long after, he personally visited again as an official, and paid a lot of money to invite this man who cooked vegetables to be the chef of his family.

After that, Ding Baozhen's family celebrated the New Year's holiday, or colleagues and friends came to visit, Ding Baozhen would use this dish as the finale dish, which won the praise of everyone and made this dish famous.

Later, Ding Baozhen was transferred to the governor of Si and Sichuan, and brought the improved "sauce fried chicken" to the land of Bashu.

At this time, it is a major period for the development of Sichuan cuisine, Sichuan cuisine celebrity chefs continue to emerge, they have tasted Ding Baozhen's four and Sichuan's "sauce fried chicken", go back to further elaborate, add Sichuan characteristics of seasoning techniques, especially the addition of chili pepper seasoning, so that this dish is perfect.

Later, the officials of the imperial court who went to Sichuan to inspect brought this delicacy back to the palace, making it a palace dish, and Ding Baozhen was posthumously presented with "Prince Taibao" after his death, so this dish was named "Kung Pao Chicken".

This dish is a dish produced by the perfect fusion of Shandong cuisine and Sichuan cuisine, but this dish was cooked in different places in later generations, and there are different local characteristics.

For example, in the practice of Sichuan cuisine, the main ingredient used is chicken breast, and the spicy taste is relatively prominent, surpassing other flavors to become the main flavor of this dish.

In the practice of Lu cuisine, the main ingredient used has evolved into chicken thigh, which is slightly spicy, highlighting the lubrication and flavor of the diced chicken thigh, and emphasizing the tender beauty of the diced chicken.

Yang Huairen felt that Fan and Lu's two husbands were old, and the taste of eating was too heavy and might not be suitable, so he chose the cooking method of Lu cuisine to make Kung Pao chicken.

Choose two chicken legs, remove the bones and tendons, press out the bruises, use the back of the knife to flatten the chicken on the cutting board, and tap the chicken against the muscle pattern of the chicken with the back of the knife, knock the chicken until it is stretched and smooth, and cut it into diced meat.

Soak the peanuts in warm water and peel them, put them in a pot with cold oil, fry them over low heat until the surface is golden brown, then remove and drain the oil for later use.

It should be noted here that the thin skin of peanuts has the effect of inhibiting fibrinolysis and increasing platelet content, which is called "nourishing the spleen and stomach, replenishing qi and stopping bleeding" in traditional Chinese medicine.

Therefore, for women, the red skin of peanuts is a good thing, which has the effects of lowering blood lipids, losing weight, nourishing blood, and black hair.

However, it also contains a coagulant, which is easy to cause thrombosis and other diseases for the elderly, so it is not advisable to eat more, so Yang Huairen deliberately used peeled peanuts to make this dish.