In order to show their hands in front of the new boss, several chefs chose precious and high-quality ingredients, and if it weren't for the lack of time, it is estimated that they would be able to serve the Buddha jumping over the wall.

Jiang Tian glanced at the dishes on the table, his beautiful eyebrows furrowed.

"The mandarin fish has been fried for too long and the meat is charred; The shark fin soup didn't have enough time to hang, and the soup was all muddy......" She glanced at the other dishes on the table, "It's okay to play less cards and practice more skills!" ”

Good chefs are hard to find, and those who can enter the Jiang Mansion are all senior chefs.

I have been studying in this circle for several years, and I have my own pride, and being reprimanded by a little girl is naturally a little unhappy.

"I heard Master Zhou say that Miss Jiang is a disciple of Jiang Lao's personal lineage, why don't you show your hands and let us see and understand?"

"Yes, we learn too!"

……

The few who didn't speak also raised their eyebrows and chins, unconvinced.

Jiang Tian didn't say much, raised his hand and curled his hair, pinned it with chopsticks, washed his hands and stood in front of the anvil, took a cabbage, and cut out a plate of cabbage slices.

Several chefs saw it in their eyes, they all pouted, and the cabbage cut out was like mahjong pieces, and they couldn't even see the knife work, and they said that they were Jiang Lao's disciples?

Zhou Dafu's eyebrows have already been raised, is it ......

She's going to fry that dish?!

Standing in front of the stove, Jiang Tian added oil and lit the fire, and stir-fried directly.

"Miss Jiang, be careful of this pot!"

A chef seemed to be reminding, but there was mockery in his tone.

The wok used by the chefs is different from the pot at home, which is relatively large and heavier.

In the eyes of several chefs, Jiang Tian's small arms were afraid that he couldn't even hold the pot.

As soon as he finished speaking, he saw Jiang Tian holding the pot in his left hand, and with a slight shock of understatement, the cabbage slices in the pot flew up.

As she moved, the cabbage slices fluttered like snowflakes in the flames, her left hand flipping the pot, and her right hand methodically adding the seasoning.

The chefs' eyes widened one by one.

Is this a trick......

"Fire on all sides!" The master of the side dishes in the chef exclaimed, "Since Jiang Lao doesn't stir-fry, I haven't seen anyone use this craft for more than ten years!" ”

In the exclamation of the old master, Jiang Tian had already turned off the heat and started the pot, and with a flick of the spoon, he put the fried vegetables in the pot into the plate.

On the plate, the cabbage slices are snow-white, but they are wrapped around neatly, half a centimeter wide and narrow with beautiful gold edges.

Kung Fu Cuisine –

Phnom Penh cabbage!

Cabbage is rich in water, it is easy to make soup, it is necessary to absorb the flavor, but also to lock the water, and the requirements for heat are extremely high.

Obviously, she added a lot of spices, but there was no extra soup in the pot.

To do this, the dish must be completed in the shortest possible time, by first adding the soup to the dish and then burning the cabbage over a fire to lock in the soup.

Theoretically, everyone knows.

If you really fry it to this point, you need to have an extremely accurate grasp of the heat.

After making such a kung fu dish, Jiang Tian didn't even tie an apron, and there was no oil on his body.

Let's not talk about the taste, just this effort, this heat, and this bearing......

Everyone is beyond their reach.

"Let's try it!"

A few chefs are unwilling to find some fault in the taste and find some balance.

At the same time, grab the chopsticks and put one piece in each of them to your mouth.

When you take a bite, the taste is fresh and tender, and the juice is abundant.

That is, it does not take away the original taste of cabbage, and the salty, sour, spicy and spicy are just right to blend into it, and eating it in your mouth is simply a pleasure.

An ordinary piece of cabbage, is it so delicious?