Zhong Hao was a glutton, he liked all kinds of food, and he could cook a lot of it himself, and his cooking skills were really not low. Pen % fun % Pavilion www.biquge.info

Zhong Hao followed Gao Defu to the back kitchen of the restaurant, glanced at the ingredients in the kitchen, and saw that most of them were meat ingredients such as chicken, duck, fish, etc. In this era, there are naturally no greenhouses, and now it is the end of March, and there are not many seasonal vegetables, only toon, rape, leeks and so on.

Zhong Hao saw that there was just the leftover mutton from Gao Defu's "Red Lotus Braised Lamb Chops" on the board, so he asked him to change the knife and slice the mutton. He took out another piece of pork that weighed several pounds, and let Gao Defu cut it into shreds, and he was ready to make fried lamb with green onions and shredded pork with Beijing sauce.

Gao Defu's cooking skills are not very good, but the knife kung fu is not bad, and soon the mutton slices and shredded pork are cut, it seems that the past half a year is not in vain, at least the knife kung fu is almost the same.

When Gao Defu finished changing his knife, Zhong Hao asked him to light the fire in the stove and prepare to start cooking.

"Burn the fire harder, the more prosperous, the better!" Zhong Hao poured vegetable oil into the pot while urging Gao Defu Dao. Most of the dishes in the stir-fry need to be stir-fried quickly, and most of the dishes at this time are mainly steamed, the iron pot is very thick, and there is no bellows, and the firepower is obviously insufficient, so Zhong Hao kept urging Gao Defu to burn the fire more vigorously.

Seeing that the oil temperature was rising, Zhong Hao put the shredded green onion white with an oblique knife into the pot and exploded the pot, and then put in the sliced mutton and stir-fried it quickly.

After a while, the thin slices of mutton turned white, Zhong Hao quickly poured cooking wine, sauce, sugar and salt and stir-fried for a while, and then ordered some coriander, and a plate of fragrant green onion fried mutton was out of the pot.

It's a pity that there is no soy sauce at this time, and the sauce is used instead, which is slightly worse in color and taste. The sauce is the layer of juice on top of the noodle sauce when it settles, and it is mainly used as a dipping sauce in this era.

Zhong Hao said secretly: We must develop soy sauce as soon as possible, otherwise the braised dishes will be affected. Everything is created with demand, and historically, soy sauce also came into being with the popularity of stir-frying. Most of the dishes of this era are mainly stewed, and the effect of soybean paste and noodle sauce is better, so naturally there is no demand for soy sauce. Actually, the production process of soy sauce and noodle sauce is basically the same, but no one has studied it!

Gao Defu, who was adding firewood in front of the stove and constantly puffing out his cheeks to blow the fire, couldn't help but be dumbfounded, and the speed of cooking was too fast.

"This is a stir-fry, right?" Gao Defu is quite knowledgeable, and when he saw Zhong Hao's special way of cooking, he couldn't help but ask.

"Hmm!"

Gao Defu, who received a positive answer, couldn't help but be overjoyed, he actually got a master who can stir-fry, if he learned a few hands casually, his own restaurant would be enough to turn over. Gao Defu's father had gone to Tokyo to learn cooking before, and he had taken his brother with him again, and they once had a stir-fry at a restaurant in Tokyo, and it was really delicious.

The highest level of food in the Song Dynasty is about 'color, fragrance, taste, shape, and name', but anything that can be related to these five items can be called famous dishes. Among all the cooking methods, there is undoubtedly only the method of stir-frying, which can easily achieve the first four, and with the first four, there are naturally countless people vying for the fifth.

???? Although the art of stir-frying was now available in Tokyo City, it was only mastered by a family of chefs in the city of Tokyo, and like all the top skills at this time, it strictly adhered to the credo of passing on to men and women, and to pass on the inside and not to the outside, and outsiders could not learn this skill at all.

I didn't expect that someone in Qingzhou would stir-fry, and he would accept himself as an apprentice, Gao Zhifu couldn't help but be overjoyed, and secretly made up his mind: no matter how much the master wants, even if he gives him the whole restaurant, he must learn such a skill. With such craftsmanship, it is easy to earn back a restaurant in the future.

Gao Defu was thinking nonsense on the side, but Zhong Hao didn't stop, he quickly grabbed the shredded pork into the basin, added cooking wine, salt, flour, and egg white, grabbed the shredded pork evenly and starched it, quickly brushed the iron pot clean, poured vegetable oil, and prepared to make shredded pork in Beijing sauce.

"What are you doing, the fire is getting hotter again!"

Gao Defu heard Zhong Hao's command, hurriedly came back from his reverie, added firewood to the stove, and puffed out his cheeks, trying to blow the fire.

Zhong Hao put the shredded pork in the pot, stir-fried until the shredded meat turned white, and then put it aside.

Pour some vegetable oil into the wok, stir-fry the minced green onion, then add the sweet noodle sauce and fry slightly, add a little water, cooking wine, and sugar to keep stir-frying, wait for the color to change and the fragrance, pour in the shredded meat and stir-fry evenly, and soon the shredded meat in the Beijing sauce will be fried.

Serve the shredded pork, pour it into a plate covered with shredded green onions, and cut the tofu skin next to it into palm-sized squares, and the shredded pork in the Kyoto sauce is ready.

Zhong Hao used the few seasonal vegetables in the kitchen to make a mushroom rape and a toon scrambled egg.

Soon, the four stir-fried dishes with all colors and flavors were ready, and the whole cooking process took only a quarter of an hour.

Gao Defu can't help but shine in his eyes, this cooking speed is really a rhythm! You must know that during the peak of customers, you will earn a lot of money by cooking one more dish, and the speed of this stir-fry can be many times faster than that of stew!

Zhong Hao and Gao Defu brought up the four fried dishes on the table on a tray, and the shopkeeper's eyes immediately lit up, he was also a person who knew the goods, just looking at the stir-fried dishes with all the color and fragrance, he immediately knew that Zhong Hao's cooking skills were definitely very high, and his restaurant seemed to be saved.

The shopkeeper set up the cups on the table and beckoned Zhong Hao and Gao Defu to sit down.

The shopkeeper put the wine glass on Zhong Hao and asked, "In Xia Gao Deli, haven't you asked the son's surname Gao?" ”

"Under Zhonghao!"

The shopkeeper Gao Deli raised his wine glass and said to Zhong Hao: "The son has superb cooking skills, and the two brothers are fortunate to know the son, it is really a blessing for three lives, and the next brother respects the son with a cup!" ”

Saying that, Gao Deli and his brother Gao Defu took the wine glass and drank it all, Zhong Hao also took the wine and drank it, but his face immediately became a little strange, and it took a long time to return to the original state.

"Come, two brothers Taiping taste the craftsmanship below?" Zhong Hao, whose face returned to normal, greeted the two of them.

Without waiting for the two to speak, Zhong Hao pointed to the dish and introduced: "This is fried rape with shiitake mushrooms, this is scrambled eggs with toon, this is fried lamb with green onions, and this is shredded pork with Beijing sauce, which is best eaten wrapped in tofu skin, all of which are the most common dish styles, and they are ugly!" ”

Gao Deli sandwiched a piece of mutton slices and chewed it gently in his mouth, the mutton mixed with the fragrance of green onions was tender and abnormal, and there was no trace of mutton. According to Zhong Hao's guidance, Gao Defu wrapped the shredded pork in Beijing sauce mixed with shredded green onions into the tofu skin and rolled it up, only to feel that it was fragrant and refreshing, and it was delicious. The two of them had no words to praise at the moment.

After tasting a few bites of each dish, Gao Deli was completely convinced of Zhong Hao's craftsmanship, put down his chopsticks at the moment, picked up the wine glass again, and said to Zhong Hao: "I will salute my son again!" Childe's cooking skills really don't have to be said, please be sure to subordinate my second brother, as for the matter of restraint, even if Childe speaks, I will agree to how much money I have! Saying that, Gao Deli drank it all again.