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Ye Wenmao looked at Ye Qing who was leaving, and his eyes flickered.

I don't think it's easy to come to the old mansion, looking at her like that, she is fat and ugly, even if she makes delicious dishes, it is estimated that she will not be able to enter the eyes of the chef of Tianxueju.

However, I haven't been back to the old house in Xiushui Village for a long time, so let's see if I want to go back tomorrow and the day after tomorrow.

The old fellows don't like him much anymore, but they are still their sons.

Maybe the old woman still has two more money, and she will need a little more when the time comes.

Here, Ye Qing was lucky, as soon as she went to line up, it was her turn to cook, and she was assigned to the last stove.

She went to the stove and carefully examined everything on it.

Then he put the basket he had brought with him on a table beside him, under which there was a jar of clean water, a large wooden basin, and a large wooden barrel.

Large wooden barrels are used to hold dirty water and garbage.

Ye Qing's basket contained half a slice of pig's head meat that she had marinated last night, as well as some seasonings, as well as cucumbers and Chinese cabbage grown in the space.

Since Tianxueju also provided Chinese cabbage, then she would make a cabbage. In addition, she saw that those diners seemed to like meat and fish, so she decided to fry a plate of braised pork.

Although she is good at making fish, she wants to save it for the second round.

She scanned around the neighborhood and found that for the first course, most of them chose cabbage.

Although this dish is very simple, the way it is made is different, the ingredients are different, and the natural taste is also different.

The eating habits of people in this area of Jianzhou used to be light, sweet, and less spicy, but it was not that they did not eat spicy.

It's mountainous and watery. The humidity is also a little heavier than in the north, and some people like to eat salty and spicy food.

In addition, there are more merchants from other places, and the taste is already more mixed, and the restaurant is of course more to cater to the taste of the public.

Chinese cabbage is a very common popular vegetable, and even in this era, ordinary people rarely use oil to fry Chinese cabbage to eat.

But there are dozens of other Chinese cabbage recipes, not to mention a restaurant like Tianxueju?

They will definitely have a variety of ways to cook cabbage, and the cooks know how to eat Chinese cabbage very well.

But after a busy day in life, all kinds of things are sprinkled on people like food spices.

Then the most challenging cooking skill of making Chinese cabbage is a stir-fried Chinese cabbage, or the well-known "boiling water cabbage" at the state banquet.

In the here and now, of course, it is impossible to have time to make such a complicated boiled cabbage.

Then she plans to make a plate of stir-fried cabbage for the chefs here, hoping that when they are busy, they might as well unload the seasoning in their hearts and taste the taste of the food itself.

The taste of the food itself is the true meaning of the food, and it is also the most basic test of the chef's basic skills.

Ye Qing cleaned the ingredients to be made first, and used the Chinese cabbage she brought, she had already eaten the dishes produced in the space, and the taste was definitely much better than the outside.

There was only one person on her side, and there was no helper, so she had to make her own fire, but fortunately someone else had already lit the fire, and she just had to borrow a flame from the stove next door.

She looked at several chefs around her, and found a chef who looked good to talk and borrowed a flame, Ye Qing made a fire and cooked alone, which aroused the curiosity of the chefs around her.

Coupled with her appearance, they didn't see her as a competitor, so it went well for her to borrow a flame.

Ye Qing lit the fire on her stove, and when the pot was not hot, she had already cut the cabbage neatly.

The method of stir-frying Chinese cabbage is really simple, pour a little oil into the pot after the pot is hot, after the oil is hot, put in the chopped cabbage, stir-fry, after the cabbage is fried, sprinkle a little salt.

It's really simple, I don't put anything but salt, but there is also a deep knowledge in the doorway.

The chef of this dish is also particular about the mastery of the heat, the control of the oil, and how to keep the Chinese cabbage tender and juicy without collapsing, and the taste is greatly reduced by too much water.

Fortunately, it was so easy, Ye Qing did it very easily, as soon as the Chinese cabbage was put on the plate, Ye Qing then only took a small amount of time to cut the braised pig's head meat, chili pepper, ginger and garlic.

Cut the green and red peppers into diamond shapes, slice the ginger and garlic, cut the green garlic and coriander, and cut the meat slices not very thinly, so that they can be chewy.

The recipe for stir-frying pork head with chili is very simple, and her goal is to make it in the shortest possible time, and serve the dish to the five chefs over there as soon as possible, and then she can go home and cook lunch.

In the afternoon, she can also go buy some more things, and then go to Ye Ying.

When she was about to put this dish in the pot, Ye Wenmao really walked over.

When he saw that Ye Qing had only made a plate of stir-fried Chinese cabbage, he pursed his lips.

Although that cabbage looks refreshing, it doesn't seem to have anything to offer, it's not as good as other people's dishes, and with so many ingredients, this Ye Qing must not be delicious.

But this girl's knife skills seem to be good, and there are still good dishes on the cutting board, but what are those yellow slices of meat?

It looks like meat, but you can't tell what kind of meat it is?

He wanted to ask, but seeing that Ye Qing was only concentrating on cooking, he didn't say hello when he came, so he moved away, anyway, he was not interested in tasting the cabbage she made.

Ye Qing cleaned the pot and heated it, put in the oil, stir-fried the ginger and garlic slices until fragrant, added the green and red peppers, green garlic, and put in the pig's head meat.

Add a little cooking wine, soy sauce and a trace of salt, stir-fry evenly, then sprinkle in the coriander segments and stir well, and drizzle a little oil!

From the time the two dishes were lit to the completion, it took less than a quarter of an hour, and Ye Qing had already brought the dishes to the five chefs.

When the two dishes were placed in front of the five people, the aroma of braised pork not only brightened their eyes, but even the eyes of a chef who saw the plate of fried Chinese cabbage lit up.

This plate of fried Chinese cabbage looks really fresh and tender, and there is a faint fragrance.

As the chefs of Tianxueju, they have eaten too many dishes with a lot of seasonings, and now seeing such a refreshing stir-fried cabbage has attracted their attention.

Two of the chefs, one surnamed Li and the other surnamed Ma, invariably picked up the Chinese cabbage first, and after eating, they couldn't help but nod.

As for the other plate, which looked like a stir-fried dish with braised pork, they picked up the slices of meat and put it in their mouths and tasted it......

There seems to be a faint medicinal aroma in the mellow sauce in the meat slices, which not only tastes very tasty, but also faintly arouses the cravings in the stomach.

I'd love to have a sip of sake or rice!

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