Although he has not practiced it, but the grandmaster is the grandmaster, Zhang Jingang entered the kitchen as if he had been a chef for decades, whether it was a kitchen knife or a spatula, the movements were not only fast but also graceful and natural, and the skillful appearance was as neat and good-looking as a dance, only Ye Meng's eyes were straight, and he was a little dizzying.

Seeing that Zhang Jin skillfully killed, disemboweled, and scaled a grass carp of more than two catties in just a few moments, and after the initial treatment, he had to go to the steamer cage drawer without putting any ingredients, Ye Meng asked curiously: "Brother-in-law, when this fish is steamed, it must be fed with cooking wine and other ingredients, otherwise the fishy smell will not be clean." Ye Meng once learned two-handed cooking skills from her mother and put forward her own opinions.

At this time, Ye Meng took it for granted that Zhang Jin might just be a good knife worker, but he was not proficient in other aspects of cooking.

Zhang Jin was indifferent to Ye Meng's proposal at all, and continued to put the haode fish in his hand into the steaming drawer, close the lid, and light the fire. He turned his head and continued to process the fresh pork kidneys he had just bought today, and said, "I don't plan to make steamed grass carp in this dish." If you want to steam, it is better to use sea bass, crucian carp or cinnamon fish. ”

Seeing the thick kitchen knife in Zhang Jin's hand lightly holding the knife and flying on the pig's kidney, Ye Meng persevered and asked, "Not steamed?" So what are you going to do? ”

"Song sister-in-law fish, that is, West Lake vinegar fish!"

"That's even more wrong, my mother taught me to make West Lake vinegar fish, it is not steamed at all, but should be cooked in clean water first, and then ...... Forget it, I'll make it, I've learned this dish. Ye Meng said that he was about to push Zhang Jin away in front of the stove, planning to turn off the fire of the steamer first and then take charge of the spoon himself.

Zhang Jin hurriedly pushed away the little girl who wanted to squeeze over, and then said with a smile: "Have you seen Gu Longda's "Seven Weapons"? ”

Ye Meng, who was pushed away from the stove, said a little unwillingly: "Do you still have time to talk about novels?" Tell you, if you keep doing this, after the fish is half-cooked for a while, you won't be able to change it back even if you want to! As he spoke, he was going to squeeze to the stove again.

After pushing Ye Meng away again, Zhang Jin still asked with a smile: "Don't worry about it, you just say that you haven't seen it, right?" ”

"No, just heard of it. It's an old antique book, and now no one reads it? Ye Meng stared at the steamer she thought was wrong, pouting and saying impatiently.

The knife in Zhang Jin's hand kept flashing, and his mouth continued to idle: "That's a pity, what a haode book!" ”

Seeing that Zhang Jin had no intention of letting her interfere, Ye Meng reluctantly gave up her plan to take charge of the spoon herself, and said sullenly: "Why are you mentioning that "Seven Weapons"? ”

"There are a total of seven books in the series of "Seven Weapons", telling seven stories, and one of the seven books is called "Jasper Knife", in which the protagonist Duan Yu just left home with a jasper knife and went to Jiangnan to visit his little daughter-in-law who had never met. When you arrive at the West Lake, it would be a pity if you didn't try the 'Song Sister-in-law Fish' in Sanyayuan. ’

And the Song sister-in-law fish in Sanyayuan pays attention to 'the fish should be killed alive and steamed to be the best quality, after steaming, it will be poured with ingredients and sent to the table, so it is still steaming on the table, it is really melted in the mouth, fresh and tender'"

Speaking of this, Zhang Jin paused, and then continued: "What I do here is the 'Song Sister-in-law Fish' in Sanyayuan, not the 'West Lake Vinegar Fish' that ordinary people eat now, and it is normal that it is different from what you have eaten." But I can assure you, it's definitely delicious. ”

Zhang Jin did not stop the work in his hands when he spoke, and after such a while, he had cut the pork kidneys into waist flowers, soaked them in a bowl of water that had been prepared for a long time, and changed a kitchen knife for cutting vegetarian vegetables and a special cutting board for vegetarian dishes, and then took two lettuce and began to peel and shred.

Zhang Jin seems to be telling a story, and Ye Meng has the right to listen to a book. After Zhang Jin finished speaking, Ye Meng of course didn't believe it at all, pouted and said, "Even if Gu Long writes a good novel, he may not be able to cook." How can you write in a novel, what can you do? Novels, novels, that's all apocryphal. ”

"Haven't you heard that fiction comes from life? How do you know it's not tasty if you haven't eaten it yet? ”

"It's not right at all, it's weird if it's delicious."

"Oh? What do you think? Then you can't rob it for a while! "Hmph, I won't eat if you beg me!" ”

Zhang Jin kept in his hands, and he was leisurely arguing with Ye Meng.

Zhang Jin's kitchen at home uses a two-link stove, at this time he lit the other stove, put a wok on the shelf, and after the wok was hot, he poured some cooking oil into the pot.

Ye Meng couldn't fight Zhang Jin in his mouth, so he had to change the topic, "What are you going to do with this dish?" Do you have any allusions to tell me? When it came to zuihou, her tone couldn't help but be ironic, this girl just lost the fight, and her anger was not smooth. After all, it's still a little girl with careful eyes.

Zhang Jin was not angry at Ye Meng's bad tone, but smiled and said, "What I am going to make for this next dish is stir-fried shredded bamboo shoots." Don't say it, this dish really has an allusion! As he spoke, Zhang Jin also picked the tail of his eyes as if teasingly, "Have you seen Gu Long's "Lu Xiaofeng"?" ”

"That's the kind of problem again! Answer you again, then I won't read the old antique books, I haven't read it, I haven't read it, I haven't read it, I haven't read it......" Ye Meng's voice began to become sharp and high-pitched, obviously this little girl was a little angry when she was teased.

Zhang Jin enjoyed this kind of pet-like fun, his eyes narrowed with a smile, but his mouth was still silent: "Lu Xiaofeng has a monk friend, who is said to be his best friend, called Master Bitter Gourd." The food he makes is the best in the world. And if you want to eat this bitter gourd master's food, you not only need to be a famous person, but also have to abide by the rules, such as bathing in incense, and being patient. The most important thing is to be happy with him. My fried lettuce shreds don't look simple, but it is definitely the craftsmanship of the authentic 'bitter gourd master'. You're a blessed girl. ”

This time, Ye Meng didn't bother to refute, but began to inhale desperately. It turned out that Zhang Jin had already put the shredded lettuce into the pot. With the crackling sound of cooked oil, a fragrance that is not strong but endless like wisps rises, if you close your eyes and smell this fragrance, you can imagine the grassland scenery when the spring flowers bloom, and the whole body seems to be lazily loosened. And the function of this fragrance is not only that, it can not only make people's hearts open, but also hook people's gluttony, which is already a kind of realm.

This 'stir-fried shredded lettuce' has just been put out of the pot, Zhang Jin just flipped the spatula twice, ordered a little salt, and served it out without any other seasonings. The test of this dish is the mastery of knife work, frying skills and heat, and if the heat is over, it will be scorched, and if it is light, it will be born. And only when the oil temperature in the pot is just haode, can the fresh fragrance of lettuce shreds be really aroused; If the knife work is not good, and each lettuce wire cannot be of the same thickness, then it is destined to have a part of it raw or burnt; If the frying is not good, and every lettuce shredded is not heated, there will also be some burnt or raw. So don't look at this dish seems simple, but it is extremely testing of kung fu, that is, Zhang Jin, who has 'grandmaster' cooking skills, otherwise I am afraid that even the top chefs of big hotels with various super senior titles will not be able to make it so perfect.

Looking at the lettuce shoots that are green and shiny, they seem to be carved with haode jasper jade. The smell in the nose is even more fresh and moisturizing, intoxicating and mouth-watering. Although I don't know what it tastes like after eating it, but with this appearance and fragrance, in Ye Meng's heart, the three elements of 'color, fragrance, and taste' have at least two perfect marks.

Ye Meng's greed like a cat seeing a fish made Zhang Jin feel uncomfortable, so he thoughtfully took out a pair of chopsticks from the cupboard and handed them over, and said softly with a smile: "You taste it?" ”

Ye Meng completely forgot about his previous disparagement of Zhang Jin's cooking skills, and neatly took the chopsticks and stretched them out to the plate. "Shh Then he didn't look up, and stretched out his chopsticks and made a big chopstick. If the aroma of this dish makes people smell spring, then when the dish is eaten, it makes people enter spring! It is worthy of the top master-level culinary manufacturing, and it is really a master's product, which must be a high-quality product!

Seeing that Ye Meng had no intention of stopping her mouth at all, and seemed to have the intention of killing all the lettuce in one go, Zhang Jin hurriedly snatched the chopsticks that the girl was holding in her little hand with great effort, "Little gluttonous cat, how can you be reincarnated like a starving ghost?" Just taste it and you'll have it, and eat the rest later, when it's time to eat. After watching Zhang Jin move the plate to a place out of his reach, Ye Meng reluctantly took his eyes off the emerald plate, with a pleasing pug-like expression on his face, and patted Zhang Jin's fart: "Brother-in-law, it's delicious, praise!" As he spoke, he gave a slender jade white thumbs up to strengthen his tone.

After tasting Zhang Jin's craftsmanship, although Ye Meng never mentioned the right and wrong of the previous 'West Lake Vinegar Fish' practice, he never looked forward to Zhang Jin's next disdain, and saw Zhang Jin throw the rinse haode waist flower into the pot where the oil was already hot after squeezing out the excess water from the bowl, and with the faint aroma rising, Ye Meng suddenly felt like he hadn't eaten for a few days, hungry, very hungry!

In order to divert his attention, Ye Meng swallowed the saliva overflowing from her small mouth with a 'grunt', and quickly opened the topic and asked, "Brother-in-law, what is this dish called?" Is there an allusion? ”

Zhang Jin was concentrating on shoveling the waist flower in the pot, and said in his mouth: "Hot waist flower!" If you want to talk about allusions, there are also allusions, which are also from a novel by Gu Long, and the title of the book is "White Jade Tiger". You don't have to ask to know that you haven't read this book either. ”

The tail of her eyes swept to Ye Meng, and the little girl was staring at the wok, swallowing saliva desperately, and nodding her head as if she wanted to shake her head away, confirming her guess. Zhang Jin smiled and continued: "The heroine in it, Lian Lian, who is also known as Lian Yilian, met a chef whose cooking skills are comparable to Yi Ya in a kitchen called 'Oyster Sauce Beef', and this hot waist flower is the dish made by this chef at that time. At that time, the description was like this, when she smelled the hot kidney flowers made by other people, she felt that it was very fragrant, but she did not want to eat it, because she had just eaten it, and she was still very full. And when she smelled the fiery kidney flowers made by the chef herself, "although she was still not hungry, she still drooled."

This is the difference between the hot kidney flower of the Wonderful Hands Chef and the others who have made it. And the dish I'm making now is 'hot kidney flower'. To be exact, it's 'the hot waist flower of the wonderful chef'. ”