Pat the chicken breast with the back of a knife and cut it into small cubes. All you have to do now is to flavor the chicken, add a tablespoon of cooking wine, 1/2 tablespoon of cooking oil, 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, 1/2 teaspoon of starch and marinate for 10 minutes, then mix well with sweet potato flour.

Then wash the green onions and cut them into sections, wash the dried chili peppers, cut off the two ends to remove the pepper seeds, and cut the prepared cucumbers into small pieces.

In a small bowl, add soy sauce, balsamic vinegar, salt, ginger ale, sugar and cooking wine, mix well to make a sauce. Leave the bottom oil in the pot, heat it, put the peppercorns and dried chili peppers in, and fry them over low heat until fragrant. Then add the green onions.

Add the diced chicken, sauté the diced chicken to change color, then pour in the water starch. Finally, add the sauce, then add the cooked peanuts, stir-fry evenly, and thicken with sweet potato flour.

Sichuan cuisine pays great attention to the impact of color on people, and Kung Pao Chicken uses the green of cucumbers and the red of chili peppers to successfully stimulate people's vision.

The second dish Ye Tiantian handed over to the cook who helped in the kitchen, she was not afraid that these people would betray her, after all, the salary she gave did not know how much higher than other restaurants, even if he wanted to betray, Ye Tiantian was the soul of the entire restaurant, and the recipe in her heart, I don't know how many, even if she stole it once, it was impossible to stay here and steal it all the time.

Because of the novelty of the dishes, Ye Tiantian successfully used Kung Pao Chicken to open the curiosity of diners about Zuixiang Pavilion.

The success of the first two dishes was in Ye Tiantian's imagination, but if you really want Sichuan cuisine to enter the capital, you still have to cultivate these people's ability to eat spicy, and Sichuan cuisine is incomplete without chili peppers.

didn't wait for Ye Tian Tian to give birth for a few days, and something happened to the Drunken Xiang Pavilion.

"What are you guys? If you eat a peanut, you can eat a small stone. A man of five big and three thick stood on top of a chair and shouted.

Ye Tiantian didn't expect that someone would come looking for trouble so soon. She heard what was happening and walked inside the hall to check on the situation: "What's going on?" ”

"Shopkeeper, just now that person said that there are stones in our peanuts, how can you say this, our things are carefully selected, it must be other restaurants that are angry with us, so they came to frame us." The shopkeeper can see it clearly, and he also understands the doorway inside.

Originally, Ye Tiantian knew that if he opened a restaurant by himself, it would inevitably affect the interests of some people, so sometimes if he could tolerate it, it was naturally based on forbearance, after all, it was harmony and wealth.

But today, these people can't wait to come over to find trouble, and they really don't want to give her any face.

"Do you think that there are stones that you don't like to eat and pull them, and you don't see that there are so many people waiting outside? With the taste of the Drunken Fragrance Pavilion, even if there are stones in it, I am willing to eat it. What you look at. Before Ye Tiantian could figure out a way, the people outside began to shout.

"This guest officer, if you don't want to eat anymore, this is the compensation of the small shop, and we won't charge you for this meal." Ye Tiantian followed the words of the person just now and went down the steps.

Where is that guest, he also collects money to do things, but he didn't expect the things here to be so delicious.

But there are also people outside who are looking at him, if he doesn't leave, it really means that he is looking for trouble.

"In the future, you should be careful about doing business, if it is like this time, it will not be as simple as losing money." The man shook his hand and left, seeing that the team outside was almost lined up at the door of Julongzhai, thinking about the dishes that had not yet been eaten, the man's expression was ugly.

"Do you remember that man's face?" Ye Tiantian asked the shopkeeper next to him,

The shopkeeper nodded.

"In the future, this person will not be allowed to come in again, you and the rest of the people are staring at these people's small movements, if someone dares to frame me next time, I will definitely not let him go." After Ye Tiantian finished speaking, he went back to the kitchen.

The third dish prepared is fish-flavored eggplant, which is also a dish that Ye Tiantian decided to launch after consideration, originally this fish-flavored eggplant was called Yuxiang eggplant, and after the story, there was a fish-flavored eggplant, but because of the sake of making fish-flavored eggplant, Ye Tiantian launched another dish, which is braised crucian carp.

With the effect of the previous crucian carp tofu soup, Ye Tiantian is actually not sure whether the braised crucian carp will be as good as the effect of making soup, but in order to make the fish-flavored eggplant well, even if the braised crucian carp is not successful, Ye Tiantian's purpose is to make the fish-flavored eggplant successful.

First wash the eggplant, cut it into strips and put it in boiling water, and then use ginger, onions, garlic, and Ye Tiantian's own bean paste, for bean paste, it is indeed an indispensable part of Sichuan cuisine.

After the seasoning is done, pour it into the boiling pot, simmer for more than ten minutes, the fish-flavored eggplant is ready, and the braised crucian carp is also made in this way, but the amount of seasoning should be larger, only the crucian carp can be colored.

Ye Tiantian sells it in the form of bundling, after all, the soup of braised crucian carp is an important part of fish-flavored eggplant.

Ye Tiantian tentatively launched a total of six dishes for the first time, and when the survey returned to Zhihu, he began to study new dishes, and the wine-stuffed balls and assorted pots that he had made before were all sold in it, and when it was a little colder, it was time to eat mutton soup, and then he didn't know how many things to do.

In addition to the development of main dishes, there are many snacks waiting for Ye Tiantian to do, including Sichuan's unique glutinous rice cakes, which is also a place that Ye Tiantian wants to start with.

The fifth dish is the representative of Sichuan cuisine, boiled pork slices, although it is necessary to cater to the needs of consumers, but for the Sichuan cuisine itself, Ye Tiantian still wants to continue to make it, so there is still a classic representative of Sichuan cuisine in the six dishes.

After thickening the meat slices first, add salt and a little soy sauce to taste, and then Ye Tiantian put the side dishes he prepared, including hot and sour noodles, cucumbers, bean sprouts, etc., in the pot and boiled, and then put the meat slices down, boiled in the oil pan on the other side, put in the ginger, shallots and garlic to stir until fragrant, and added dried chili peppers and peppercorns.

This dosage can be said to be the first time that Ye Tiantian has used so many chili peppers to cook here for so long, and he made a boiled pork slice when he was in Ye's house before, and the reason why he didn't get good feedback was because of the oil, but here, Ye Tiantian found that people here have a higher degree of acceptance of heavy things, so there is Ye Tiantian's attempt.

Thinking that it haunted the entire kitchen, the remaining eight cooks followed Ye Tiantian to cook, and eight boiled meat slices were ready.

The last vegetable leaf Tian Tian continued to play the flavor of Sichuan cuisine and made a dry sausage.