A plate of fragrant fried rabbit meat attracted everyone in the back kitchen to watch, and there was actually a waiter who passed the dishes. Everyone talked about it, and the topic was all about Jiang Yunfeng's dish.

"The meat of the rabbit is delicate, and it is most suitable for braised rabbits. He cut it into such a small piece and fried it in heavy oil, and the cutting material was also heavy and spicy. Rabbit meat should be very chai. "The head chef of 'Cheng Fu Banquet' pinched his chin and said that he guessed.

The other chefs nodded in agreement with the chef's argument, and they were unanimously not optimistic about Jiang Yunfeng's cuisine. However, he did not give a negative evaluation, after all, Jiang Yunfeng is only a 16-year-old boy, and it is already commendable to have such cooking skills.

"Don't comment on dishes you haven't tasted." Cheng Lao calmly took the chopsticks handed by the apprentice, and said slightly teasingly, "Since this is my territory, then I will not be polite to use the chopsticks first." ”

"Cheng Lao laughed, it should be, it should be."

Picking up a piece of diced meat, Cheng Lao carefully observed, the chopsticks squeezed hard, the crispy shell on the surface cracked, and the delicate fleshy texture was revealed in the gaps. The spices that had previously been marinated and infiltrated into the rabbit meat were enclosed in the diced meat after blanching and frying, and at this moment, Cheng Lao's squeezing allowed it to be released.

"En~ The taste foundation is very solid, the proportion of spices is also very appropriate, and the frying heat is also well controlled. In general, it is a dish that can be served, young man, by such cooking skills at a young age, as long as he guards against arrogance and dryness, and practices diligently. In the future, you may be able to surpass the old man and me. Cheng Lao smiled and put the diced meat into his mouth.

With just one dish, he can make the 'national treasure' master, a master in the Chinese culinary industry, give such a high evaluation, except for a few people in the kitchen who knew Jiang Yunfeng, everyone else was impressed by him.

"Cheng's seniors give such a high evaluation, it's really killing the juniors." Jiang Yunfeng replied humbly.

"There, old man, I've always been very accurate." Cheng Lao happily chewed the meat in his mouth and said with a smile, "Well, it's very chewy." The rabbit meat odor is removed very thoroughly, numb, spicy, dry, fragrant, crispy, crispy, soft and tender! It's really a good dish to accompany the wine, but I don't have any good wine at hand. Let's try it too. After sighing the regret of having food and no wine, Cheng Lao beckoned everyone to taste it.

"There's good wine, ready for you. I'm going to get it! The head chef turned around and ran out of the kitchen, and after a while, he turned back, put a metal container with a leather holster in his arms on the table, and said with a smile, "This was bought when I traveled to Inner Mongolia last time, and I didn't have a chance to honor your old man because I was too busy with work." Today, I will rely on this little brother's dishes and borrow flowers to offer blessings. ”

"You're a real kid, there's something good to hide." Cheng Lao smiled and pointed at the head chef, "Okay, even if you are a kid, don't stand stupidly, do you want me to feed you one by one?" ”

Only then did everyone react and took out their chopsticks and stepped forward. After the rabbit meat is eaten, there is an endless stream of admiration. Cheng Lao took the wine jug by himself, buckled the outer packaging of the leather case and took out the built-in metal jug to take a look, and immediately smiled, "Xiao Wang, Xianzaemon." Good food with good wine can taste the real taste, come and come, Mongolia 'stuffy donkey' let's go one. ”

Previously, the three of them had 'eliminated' two bottles of Red Star Erguotou, Wang Zhanyuan felt that he was almost at the limit, looking at the full wine glasses in front of him, his heart was ten thousand unhappy. Turning his head to look at his good brother Nagi Senzaemon who had accompanied him to 'suffer', his poker face that had not changed for thousands of years also trembled slightly.

"That... Master Wang, is the younger generation's cooking qualified? Although the degree of looting had already explained everything, Jiang Yunfeng still asked Wang Zhanyuan's opinion in a low voice.

Wang Zhanyuan pointed to Erina Nagikiri and Kohei Chuangzhen, who were still drinking ice water and eating 'spicy rabbits' in the winter, and said with a smile, "This is already very revealing, classmate Jiang Yunfeng, you have passed, go find a container to fill the brine you want." ”

"Thank you!" Jiang Yunfeng trotted to the cauldron, patted the lid of the pot and said, "I want this and that." But I still have to accompany the eldest lady and Chuangzhen to play in Beijing for a few days, and wait for Guangzhou to pick up the trip? ”

"The young man's eyes are very vicious, and he immediately chose the 'Daokou Roast Chicken' that has the longest boiling time." Cheng Lao took a small sip of 'stuffy donkey', pointed at Wang Zhanyuan, and said with a smile, "Now the braised soup is no longer mine, you can ask him if there is anything." ”

"Yes, I will help you load it up then, and then let Lu Ming help you stay in Guangzhou, after all, he came by his own private jet." Wang Zhanyuan, who knew that he was "in a catastrophe", resigned himself to his fate, stretched his face, and thought about how to 'effectively' 'drink' this 68-degree 'stuffy donkey'.

"Alright, almost. Leave us some snacks, we haven't played yet, I don't have you anymore. Like an old naughty boy, Cheng Lao used the chopsticks in his hand to drive away the people who were still going to pick up the rabbit meat. looked at the plate that was originally full and now there was only a bunch of chili peppers and minced meat in twos and threes. "It's a lot, it's not much. By the way, young man, there are two pots of braised soup, you can stir-fry another dish for us and take it with you. ”

In fact, what Jiang Yunfeng wants most is only the old marinade of 'Daokou Roast Chicken' and 'Fuliji Roast Chicken'. The rest can be matched by yourself. But since the old-timers have spoken, as a junior, they don't want to refuse, so they smiled and said, "Okay, then the juniors will be ugly again." ”

"Wait a minute!" Xingping Chuangzhen drank a sip of ice water, diluted the spicy in his mouth, put down his chopsticks and ran to Jiang Yunfeng's side, and said, "Can I also make a dish for the seniors to taste?" ”

"Who is this?"

"My name is Xingping Chuangzhen, and like Jiang Yunfeng, I am a first-year freshman who was only transferred to Yuanyue Chaliao this year." Kohei Soma made a short self-introduction.

"Well, since this young man also wants to show off his skills, we old guys are also willing to have an extra appetizer, you can use the ingredients in this kitchen as you like, if you don't understand anything, just ask directly."

After getting Cheng Lao's approval, Jiang Yunfeng and Xingping Chuangzhen stopped being verbose. Go to the food storage and select the ingredients you need. Jiang Yunfeng chose a chicken thigh, while Xingping Chuangzhen took out a side of tofu.

Fold back to the table, place the chicken thighs on the cutting board, pick up the chicken leg bones, spread out the meat, and chop it into small cubes. Jiang Yunfeng picked up a small bowl and packed the diced chicken thighs, adding cooking wine, dark soy sauce, refined salt, and pea starch. Grasp it directly with your hands.

When the diced chicken thighs were marinated, Jiang Yunfeng brushed the wok clean and boiled the water on the stove. Pour in plenty of rapeseed oil and heat. During the free time, I was also distracted to observe how Kohei Soma was progressing. Compared with direct, Kohei Chuangzhen's progress is much faster, and the tofu cubes are blanched and set aside for later use. The minced beef in the wok is also fried until crispy, and the bean paste and peppercorns are being prepared.

"Do you still have time to see others?" Erina Nagikiri walked up to Jiang Yunfeng at some point and asked out loud.

"Ahh Jiang Yunfeng patted his chest contrivedly, and said with a smile, "Why didn't the eldest lady sit over there and wait, but came to us instead?" ”

"I just want to see, but what you do is 'Kung Pao Chicken', why don't you use a well-proportioned chicken breast instead of a tendony chicken thigh? And marinated chicken without egg whites, aren't you afraid that the chicken will get old when it is fried for a while? ”

"Chicken thighs are a place where you move a lot, and the meat is firmer and more tender. The chicken breast is relatively rigid, the flavor is different, and there is a certain gap in the absorption of seasonings. Therefore, a large number of authentic 'Kung Pao Chickens' use chicken legs, and even the thighs of the rooster are used in the elegant. In Japan, the restaurants that sell Chinese cuisine are modified dishes that have compromised on taste and ingredients, and have lost the original style of 'Kung Pao Chicken'. ”

"You seem to be very real." Erina Nagikiri expressed disdain for Jiang Yunfeng's words.

"After all, there are hundreds of ways to do it in Sichuan. The original origin is no longer easy to verify, I cooked according to the recipes recorded by the Qing Dynasty government, after all, it is an official record, it should be considered authentic. ”

In addition to small talk, the rapeseed oil was heated to the point where it began to emit white smoke. Jiang Yunfeng motioned for Erina Nagikiri to step back, and he picked up the marinated chicken thigh meat and poured it into the oil pan, quickly cutting it with a frying spoon to prevent the chicken thigh meat from sticking. The extremely high oil temperature quickly dehydrates the surface of the diced meat, and thanks to the addition of dark soy sauce during marinating, it has a beautiful golden color. Remove the diced meat from a colander and control the oil. Add fresh canola oil to the wok

After heating, add ginger slices, green onions, and crushed garlic to stir-fry until fragrant. In the peppercorns, the dried chili peppers are forced to be spicy, and by the way, the red oil is fried. Pick up the colander and pour the chicken thighs with excess oil into the wok and stir-fry evenly.

"What are you going to do with another clean little bowl?" Erina Nagi saw Jiang Yunfeng put the diced chicken thighs in the pot and stir-fried them a few times, then pulled the wok away from the fire, and he was holding a clean small bowl, looking at this posture and preparing to do something.

Jiang Yunfeng, who was highly concentrated, turned a deaf ear to Erina Nagikiri's questioning.

"It's 'mixing bowl juice', right? Few people know how to use Sichuan cuisine nowadays, but I didn't expect to see a 16-year-old boy using this ancient method today. Some of the top Wang Zhanyuan said to Xianzaemon, "Hey, the fine meat guy (the commander-in-chief is young, yes's nickname)." Is this what you taught him? ”

"I haven't taught him, and besides, I don't have classes anymore in Yuanyue." Similarly, some of the top Nagi Senzaemon began to speak with a little big tongue.

Hearing the two masters who are famous in the world say that the operation that Jiang Yunfeng is currently doing is an ancient method that has almost been lost, the chefs in the back kitchen also gathered around and observed carefully. Erina Nagikiri, who was the first to get the moon near the water, looked very carefully, her eyes widened, and she was afraid that she would miss every step.

"White sugar, aged vinegar, cooking wine, refined salt." Four different flavors were mixed in a small bowl, and Jiang Yunfeng, who was stirring the chopsticks, carefully watched every trace of change in the mixture in the bowl, if the compound flavor of the four flavors was successfully concocted this time, it would prove that the recent hard practice had borne fruit. One step closer to the harmony of the five flavors.

There was a little sauce sticking to the chopsticks, Jiang Yunfeng tasted it by himself, and the ratio of sweet and sour was just right. Finally, add water starch to the sauce. Push the wok back to the stove, hold the bowl in your left hand and the spoon in your right hand, and pour the sauce back and forth a few times, so that the water starch is fully integrated and sprinkled into the pan. The fire attacked, and when the juice was collected urgently, the peanuts that came from Cheng Lao were finally poured in, and they were out of the pot!

Wiping the sweat off his forehead, Jiang Yunfeng noticed that he was surrounded, and said with a smile, "Why are you all looking at me?" (To be continued)