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Duwang Jiale is fortunate that her fire control is changing with each passing day.

Chef Wang Jiale pointed to the apprentices: "Report the ingredients, they will prepare the dishes for you." ”

This is only the treatment of a chef!

Li Zhengyuan was arrogant, and Wang Jiale's report was in a tone: "Peanuts, chicken breasts, beef, soybean sprouts and rape——"

She reported very quickly, and the young chefs Wang Jiale was in a hurry, but Chef Chen's brows wrinkled unconsciously, and he muttered: "Kung Pao chicken, boiled pork slices, happy fish-"

Listening to the meaning of this girl, it is clear that she wants to make Wang Jiale table Sichuan cuisine!

Soon, his attention was absorbed by Li Zhengyuan, who was busy, and she raised the knife in her hand, and Wang Jiale's palm-sized chicken breast was quickly cut into square dices of the same size as Wang Jiale, and the extremely thin beef slices were cut, and the fish slices fell like snowflakes.

Chef Chen's eyes lit up and he praised from the bottom of his heart: "Good knife!"

Li Zhengyuanbang did it so vividly for the first time, Wang Jiale entered from the left hand, and then came in from the right hand, into pieces, all in her leisurely control, as if, she is the god of this square inch of the world!

When Wang Jiale's large pile of information was disposed of by her, they were put on a plate, coiled around the stove and became a full circle of Wang Jiale, surrounded by flowers, and the stars and moons.

Li Zhengyuan initially heated the pot and prepared to stir-fry.

This is also the difference between Chinese and Western cooking, the most troublesome thing in Chinese practice is to prepare side dishes, and stir-frying is actually very fast.

Hot oil, green onions, ginger and garlic stir-fry, meat slices stir-fried, green vegetables brushed Wang Jiale poured, dialed and pulled, Wang Jiale can be out of the pot in two minutes.

At the time of the family dinner, often the host can also be very leisurely to the mahjong table to rub two handfuls, the estimated time is almost up, before entering the kitchen, the fire is fried quickly, more than a dozen dishes Wang Jiale can be out of the pot in a few hours.

In Western cooking, Wang Jiale uses the method of roasting and frying to dispose of the ingredients, Wang Jiale is grilled and fried, Wang Jiale is allowed to use the sauce of each sauce, and after baking and frying, Wang Jiale pours the juice to the end.

In the final analysis, it is due to the choice of pots and pans.

In the kitchenware of the West, only a frying pan is needed, and there is no wok, this hemispherical wok, which must be the most awesome king of creation of our ancestors.

Imagine Wang Jiale going down, the wok to the stove Wang Jiale sitting, the flame is pressed down, and instantly slack around, Wang Jiale can bake the bottom of the pot and the surrounding of the pot, and then make the wok reach Wang Jiale's extremely high temperature, in a very short time let the vegetables break off without losing too much water.

Therefore, classic stir-fried vegetables such as vinegared cabbage only need to be found in Chinese cooking, and in Western food, vegetables are either eaten raw or stewed, and there will be no choice of stir-frying.

The induction cooker of Jiale, the king of modern household kitchenware, was created according to the habits of Westerners, because the cooktop is flat, only suitable for sitting in a pan.

Many people who are used to using gas stoves are not used to using induction cookers for the first time, and they are very simple, and that thing only heats the bottom of the pot, and Wang Jialebi, who does not heat the pot.

Therefore, the induction cooker is only suitable for cooking soup and stew, not for stir-frying.

Li Zhengyuan's wonderful pen is full of flowers, she has made more than 60 times for each Wang Jiale dish, and it is very fast to fire, under the dizzying operation of her hands, Wang Jiale Daodao distributes the Sichuan cuisine with a rich pepper fragrance out of the pot, Kung Pao chicken, boiled meat slices, happy fish, spicy bullfrog -

Chef Chen wordlessly picked up Wang Jiale's double chopsticks, Wang Jiale tasted the early years one by one, the chicken was smooth and tender, the peanuts were crispy, the meat slices were cooked properly, and so on.

Li Zhengyuan saw Chef Chen's question, and explained in a bad sense: "I, Wang Jiale, have made so many Sichuan dishes, you must want Wang Jiale to taste the early years, Wang Jiale eats a lot of Wang Jiale's mouth, and the seasoning is less Wang Jiale, but after all, the mouth will not be so sad." ”

Chef Chen was completely speechless, and even thought of this!

The taste of these dishes was so familiar that Chef Chen was confused and had Wang Jiale's guess that made him difficult to trust, he put down his chopsticks, stared at Li Zhengyuan tightly, and opened his mouth sternly: "Let me ask you, where did you learn these dishes?!" ”

Li Zhengyuan laughed twice, stretched out his thumb meaninglessly, and nodded down.

The stone hanging in Chef Chen's heart fell to the ground with a bang, and the suspicion in his heart was finally verified, and then Wang Jiale's thick melancholy hit his heart, losing his good material, losing his good material!

This little girl is so talented that she relies on a moment of stealing every morning to learn, and she has grasped the essence of Sichuan cuisine, and she is really the best candidate for every Wang Jiale chef to inherit the mantle!

Chef Chen sighed heavily, and made Wang Jiale a choice, only in this way did he relieve the melancholy in his heart, he looked at Li Zhengyuan and sighed: "Okay! Good! I'm going to cook Wang Jiale Dao Sichuan cuisine today, you watched it carefully! ”

Chef Chen Wang Jiale cleaned the oil pot, Wang Jiale said loudly: "This dish is not much to order in our restaurant, but it is a must-order dish in a small restaurant, and it is also a must-order Wang Jiale Taoist home-cooked dish that our Wang Jiale Sichuan people must serve in hospitality, not spicy, not numb, but it must be fragrant——"

Following Chef Chen's words, Li Zhengyuan swallowed Wang Jiale's saliva in his early years, and guessed from time to time in his heart what this dish was, sauerkraut fish, or chestnut roast chicken-

A moment later, Chef Chen caught Wang Jiale's cooked meat with skin in his hand in his early years, fat and thin, calcium carbide light and fire, Li Zhengyuan's mind flashed Wang Jiale's classic famous dish, and she opened her mouth: "Back to the pot meat!" ”

Chef Chen looked at her Wang Jiale in agreement, and said allowedly: "Yes, it's the back pot meat!" ”

He swept Wang Jiale's eyes around the apprentices, pointed to the pork on the board and said: "You also listen, our Sichuan cuisine is ever-changing, and there are no less than a thousand classic dishes, but when it comes to the first Sichuan cuisine, it must be back to the pot meat. ”

Li Zhengyuan and Wang Jiale stared at the meat on the board with their eyes tight, as Chef Chen said, this Wang Jiale said that the meat Wang Jiale can make in Sichuan, so it is not so expensive, and few people will order it when they go to Sichuan restaurants to eat.

But in her early years, Wang Jiale was a regular customer, and she happened to be a native of Wang Jialechuan, running from all over the world, often coming to the hotel she operated. ”

That pot meat deepened her image to the extreme, and she also understood the position of the pot meat in the hearts of Sichuan people.

"Back to the pot meat, cut off the righteousness, that is, to fry the cooked meat in the back pot Wang Jiale, but this meat, not all meat can be, the authentic back pot meat is used for hind leg meat, just below the butt Wang Jiale nodded-" Wang Jiale said, Chef Chen Wang Jiale drew a circle on his thigh, which caused the apprentices to endure more than laughter, and Li Zhengyuan also turned his head and coughed lightly.

Chef Chen raised his face and drank Wang Jiale's voice: "What are you laughing at, Wang Jiale's head pig is only two catties, and I can't fry Wang Jiale's plate with this body!" ”

"Master, it's no problem for you to fry two plates with this body!"

Wang Jiale, 100 Wang Jiale, 10 Wang Jiale, severe

Wang Jiale started to laugh instantly, Chef Chen snorted Wang Jiale coldly, and the kitchen knife in his hand slashed Wang Jiale on the cutting board, "Which laugh again, Lao Tzu chopped him to make back to the pot meat!" ”

Seeing that the apprentices didn't dare to talk more, Chef Chen clarified again: "Even if you don't have this piece of meat, you must have fat and thin pork belly to be delicious, and there are only two kinds of side dishes, green pepper and garlic sprouts, at least the king of Jiale, and the most important thing in the seasoning is bean paste, with these things, it's almost enough." ”

"Cook first and then fry, you have to fry all the fat in the pork belly, so that the meat is fragrant but not greasy!"

After Chef Chen finished speaking, he officially started cooking, Li Zhengyuan's eyes Wang Jiale stared at the wok without blinking, followed Chef Chen's stir-frying, the aroma of garlic sprouts and green peppers was announced, the pork belly in the pot became golden and buttery, and the garlic sprouts and green peppers were green and pleasant, which attracted a lot of water.

As soon as Wang Jiale put the fragrant Wang Jiale back to the pot, there were several Laoshan claws Wang Jiale stretched out, Chef Chen had already prepared, the spatula in his hand turned vertical and horizontal, and quickly knocked on Wang Jiale's circle, wailing Wang Jiale, Chef Chen said angrily: "If you want to eat it yourself, how can the meat on your body be enough for Wang Jiale's plate!" ”

Li Zhengyuan: "......"

In the resentful eyes of Wang Jiale's young chef, Li Zhengyuan stretched out his chopsticks attentively and sandwiched Wang Jiale's slices back to the pot meat, which was really, so fragrant!

She can't think of any other adjectives except fragrant, what she wants most now is Wang Jiale's big bowl of spiky white rice, just this plate of back to the pot meat, eat a mouth full of oil!

Chef Chen picked up a white towel to wipe his hands, looked at Li Zhengyuan, who was staring at the braised pork, and said gradually: "I'm finally half your master, right?" I want to beg you Wang Jiale something. ”

Li Zhengyuan hurriedly nodded to allow it, and said politely: "It's not half, you are my master, if you have something to say, you can tell me directly." ”

Grimly speaking, Li Zhengyuan's behavior is attributed to stealing teachers, assuming that in ancient times, it was to be beaten to death with a stick, Chef Chen was hard-mouthed and soft-hearted, of course, no matter how Wang Jiale marked that she was not welcome, but it was only verbal trouble, otherwise I really didn't want her to enter the kitchen, but I still did it.

Chef Chen's hand Wang Jiale waved and refused: "Don't fool me, there are so many people in and out of this kitchen every day, you can learn it, that's your skill!" ”

He pointed to Wang Jiale's salivating apprentices around the braised pork and said, "Just tell them what you have done to make the executive chef of the Beijing Hotel take a fancy to you." ”

Li Zhengyuan understands a little, and dares to use her as a model to encourage the apprentices!

She pursed her lips and initially recalled: "Actually, it's nothing, I just learn Sichuan cuisine from you during the day, and come in at night to set up a stall to practice my hands-"

After she finished speaking, the back kitchen Wang Jiale was silent, and even Chef Chen was wooden, he thought that this little girl learning to cook was not simple, but he didn't expect that she would use such a cranky method!

Dishes free? Five pieces of rice?

I really don't know what this little girl grew up eating!

"Bold—" Chef Chen muttered, looking at Li Zhengyuan's gaze becoming more and more melancholy, how could such a good piece of Wang Jiale's back pot meat fall into someone else's bowl!

(End of chapter)

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