Iron and Blood C Team Base, Military Appearance Finishing Room

"Zizizi, Zizizi......"

The fat man held an electric clipper and kept pushing it on Liang Chao's head, with a wicked smile on his face. Pen & Fun & Pavilion www.biquge.info

"Dead fatty, gorilla, I wish you two a girlfriend in the future, and it's a big Ding."

Looking at the hair that kept falling in front of him, Liang Chao felt a pain in his heart, but he was pressed on the stool by Liu Daxiong, and he could only draw circles in his heart with a bitter face.

"Whew, whew"

The fat man blew the broken hair on the tui clipping, and said happily: "Okay, it's done, the fourth bald head of the cooking soldier group was born, haha." ”

"Well, Liang Chao's shaved head is also very good-looking, small, smooth, just like the quail eggs I dig at home."

Liu Daxiong glanced left and right, and said matter-of-factly.

Liang Chao is 1.7 meters tall, with a capable and lean figure, and his head looks as if he is one size smaller than Liu Daxiong.

In addition, Liu Daxiong and the fat man are both a few sizes older than him, and they are also bare-headed, which is like a few big duck eggs mixed with a very eye-catching quail egg.

"Poof, it's quite similar, haha."

When Liu Daxiong said this, the more Xie Heilong looked at it, the more he felt like that, and he couldn't help laughing.

"Dead fat man, gorilla, you remember to my brother, we are not done with this."

Liang Chao stared at the fat man and Liu Daxiong like a resentful woman, and said through gritted teeth.

"The smooth feel is good, I think it's very handsome, I'm about to catch up with the fat man, come on, come on, be happy, laugh."

The fat man touched Liang Chao's head with his hand and smiled cheaply.

"Okay, don't tease him, fat man, I have to go to training in the afternoon, it's time to go back to cooking, and by the way, celebrate Liang Chao's successful leap forward."

Seeing that the time was almost up, Xie Heilong beckoned a few people and walked to the kitchen.

After training all morning, Liang Chao and the others also felt a little hungry, so they hurriedly followed behind Xie Heilong.

The four of them walked for about ten minutes and came to the outside of the cafeteria.

"Fatty, you go to wash the vegetables when you finish the rice, Liu Daxiong, you go and peel the potatoes, and Liang Chao, you go and prepare the ingredients."

As soon as he entered the kitchen, Xie Heilong assigned work to everyone.

I turned around and went to the meat storage area, and took a chilled squid and a refrigerated chick in the refrigerator.

Today is noon and needs a little celebration, so Xie Heilong is going to make two special dishes - pickled pepper squid roll and yellow stewed chicken.

Since the meat of the yellow stewed chicken needs to be marinated in advance, Xie Heilong processed the chicken first.

And it is best to use chickens that are 3 to 6 months old, and never use old chickens.

Yellow stewed chicken is soft and fragrant, the meat fiber of the old chicken is too old, if it is used to make this dish, the final chicken will only be rough and bad, basically the rhythm of biting.

Xie Heilong first washed the chickens with clean water and cut them into 2 by 2 cm pieces.

Yellow braised chicken is not stir-fried or stewed, but stuffed in sauce, so the size of the chicken nuggets is crucial to the final flavor.

If it is too small, it will be easier to absorb the flavor, but when the final product is finished, the tender chicken pieces will be completely submerged by the potatoes, resulting in a poor quality of the dish.

Under Xie Heilong's skillful knife work, the whole chicken was cut into perfect pieces in a short time.

Fill all the chicken pieces in a large basin and add cooking wine, light soy sauce, salt, sugar, green onion and ginger juice.

Using the stirring technique of grasping and kneading, stir the chicken pieces and marinade well, and set aside for later use.

Since the chicken nuggets need to be marinated for 15 minutes, Xie Heilong can use this time to process the squid.

The squid is cleaned first, mainly by shaving off the cartilage behind the squid and the slimy skin on the surface.

Of course, the cartilage tissue and eyes of the squid's head also need to be picked out and discarded.

After processing the part of the squid that affects the taste, the next step is the knife work.

Because this dish is a squid roll, that is, the squid fillet after the finished product needs to be rolled into a cylinder.

Ordinary straight knife method or flat knife method and the like can't meet the knife requirements of ingredients at all.

If you want to roll the squid, you have to use a hybrid knife method, which is called a "flower knife".

There are many types of flower knives, and each type of flower knife has a different beautiful shape for the final appearance of the ingredients.

For example, the lychee-shaped flower knife with double straight knives, after the cut ingredients are set, there will be beautiful cube convex grains, just like a watery lychee.

There is also a squirrel fish that needs to be used, a wheat-ear flower knife at an angle of 45 degrees; 35 to 30 degrees oblique orchid-shaped flower knife and so on.

The most suitable for making squid rolls is the 30-degree double-oblique knife.

"Hiss, hiss......"

A sharp kitchen knife that gently cuts through the soft squid.

With Xie Heilong's precise movements, the whole squid was cut into four centimeters long and 2 centimeters wide by Xie Heilong.

Xie Heilong, who was a master of art, did not even let go of those tiny squid whiskers, and drew them all with squid knives.

Then Xie Heilong cut all the ingredients and set them aside for later use.

"Xie Heilong, these potatoes are washed, are you going to cut them?"

When Xie Heilong put the pot on the stove, Liu Daxiong, who had already peeled the potatoes, came over.

"Just cut the potatoes into a hob, you've been with me for so long, I'm sure you can handle him."

Xie Heilong turned on the stove, added water to the pot and boiled, and said to Liu Daxiong at the same time.

Practicing meticulous chopping techniques will be very helpful for hand-to-hand knife combat in future battles.

Therefore, Xie Heilong did not contract all the cutting and matching of all the ingredients as before, but gradually handed it over to a few brothers under his hands.

"Well, I'll try."

Liu Daxiong touched his bald head, and walked to the board with a smile with a potato.

"Fatty, Liang Chao, the rest of the dishes, you wait and cut them with Liu Daxiong."

Seeing that Liang Chao and the fat man's subordinates were doing the same thing, Xie Heilong shouted at them.

Under the blue flame of the gas fierce stove, the water in the pot quickly boiled.

Xie Heilong put the squid fillets with the changed flower knife into the pot and flipped them a few times with a spoon.

The squid fillet, which was changed by the heat of the boiling water, changed its tension due to the difference in thickness at each position, and soon all of them were squid rolls with stripes of squid stripes.

Seeing that all the squid rolls were all set, Xie Heilong hurriedly fished them out with a colander and soaked them in cold water.

Squid is eaten for its tender and crispy texture, so it should not be cooked too old, and after taking it out, it must be allowed to cool down as soon as possible.

Otherwise, the hot squid rolls are piled together and squeezed by each other, which will deform the beautiful squid petals around it.

Moreover, the continuous heating of the temperature will also make the meat of the squid slowly age, losing its original unique taste.

The squid rolls with pickled peppers are processed before cooking, and the next thing to do is to process the main ingredient of the braised chicken.