Chapter 117

The shredded potatoes are very simple, just stir-fry them over low heat. There are also few ingredients, and there is almost no need for anything other than the necessary salt and monosodium glutamate. But it's not easy to stir-fry it deliciously. The key lies in the knife skill. It must be uniform in size and appropriate in thickness.

If the size is different, the small ones are easy to burn, and the large ones are not ripe, and if the potatoes are cut too finely, they tend to become a ball, and if they are cut too coarsely, they will not be able to absorb the flavor.

Before Xu Lei got the intermediate knife skills, he generally used a silk grater to wipe potatoes, but did not use a knife to cut. Because the shredded potatoes look very good, almost the same shape, and the fried potatoes are also simple, and the potatoes will be cooked at the same time if you have a little control of the heat.

But there is a problem with this: compared with well-cut shredded potatoes, the taste of the rubbed out is very different, and it is less refreshing.

This is because the cutting surface of the hand-cut shredded potatoes is neat, the potatoes are evenly stressed, and the loss of water and starch is relatively small, which maintains the original taste of the potatoes to the greatest extent.

The shredded potatoes rubbed out, due to the irregular wiping mouth and the uneven force of the potatoes in the wiping process, caused the uneven cutting surface of the potatoes, and the loss of moisture and starch, so the taste is relatively superficial, far less than the crispness of the hand-cut shredded potatoes.

I remember holding a cooking contest in the county last year. The chefs' shredded potatoes were cut well and quickly, more powerful than the machine, which made Xu Lei and the rats envious at that time.

Fortunately, there are now intermediate knife workers.

Xu Lei held down the potato with his left hand and picked up the kitchen knife with his right hand. With the assistance of the middle pole knife worker, 'swish, smmm' cut one in a few seconds. It didn't take half a minute to cut a whole plate, and it was very well-proportioned.

Looking at the art-like shredded potatoes on the plate, Xu Lei felt very proud...... It's no worse than the chefs now.

Skillfully light the fire, heat the pan, add oil, put in the shredded potatoes that have been washed and dried dry, add some chili powder, add salt, fry until broken, add monosodium glutamate, put some vinegar, and chives.

The color is very beautiful and the smell is very fragrant. Xu Lei clapped his hands with satisfaction and walked out with the plate.

When he walked to Sun Yang and Xiao Jing's table, Xu Lei found that the pickled pepper chicken gizzard that had just been served had been eaten for them.

"Master, you taste pretty good, where did you learn it?" Xiao Jing said as she spoke, but her eyes were staring at the shredded potatoes that Xu Lei was holding in her hand. As soon as she put it on the table, she couldn't wait to put a chopstick in her mouth.

After chewing hard, the crispy and tender shredded potatoes make a 'squeak, squeak' sound in the small mouth, which is crispy, smooth, and very strong, and the sour and spicy taste is also extremely refreshing. Her eyes widened and she wondered, "Wow, it's delicious, I've never eaten such delicious shredded potatoes." This taste is also too good!" Her family is average, and her parents don't give much money every month. On the top of the beautiful and the delicious, she chose the former. On weekdays, I usually eat a big pot of dishes in the cafeteria, and I am reluctant to enter the restaurant, and occasionally ask my boyfriend for some snacks to satisfy my hunger. Most of the money saved went to cosmetics. It's not a high-end thing, it's just some ordinary emollients or something.

"I'll taste it..."Sun Yang said to Xiao Jing's heart, and he couldn't help but take a chopstick and shredded potatoes and try it. He is a native of Chengdu, and he has eaten spicy food since he was a child, and he especially likes this kind of Sichuan food.

Xu Lei's plate of shredded potatoes gave him a wonderful feeling deeper than Xiao Jing's. As soon as he swallowed it in his mouth, Sun Yang couldn't help but take a few more chopsticks. He asked vaguely, "I'll go!" Master, you're so young, you can't be the head chef of a hotel, right?"

"Heh... You eat slowly, I'll go and see the fish head, it's almost ready. Xu Lei smiled and didn't explain. In terms of real craftsmanship, he is at the level of a small restaurant, and this delicacy is improved by elementary cooking skills. Can he still tell them this? It's no wonder that people don't think he's crazy.

Walk to the kitchen.

Xu Lei took out his mobile phone and looked at it, it had been boring for about ten minutes, and he was ready to cook.

Peel off the lid of the pot and put it in a basin, Xu Lei added some oil to the pot, and after it was heated, the garlic, ginger and shallots were stir-fried and poured into the fish head soup.

A strong smell of fish wafted out, and this tempting smell was already intoxicating, and Xu Lei believed that no one could refuse it.

Xu Lei took the fish head soup to the hall.

"It's so fragrant!" Xiao Jing's upturned nose sniffed deeply, and turned her head to look at Xu Lei: "Is this fish head soup? Why is it so fragrant?"

"I just ate two dishes, how do I feel more and more hungry when I smell this smell!" Sun Yang looked at the soup pot in Xu Lei's hand and muttered.

Xu Lei put the fish head soup on their table and said with a smile: "Yes, this is my specialty dish fish head soup." I'm not boasting, it's delicious. If you eat it regularly, it can also beautify your skin, and it is especially good for your skin. ”

"Really? I'll give it a try. Xiao Jing couldn't wait to take a spoon and scoop a bowl into the bowl, picked it up and sipped it lightly.

"How is it?" Sun Yang asked, looking at her for a long time without speaking.

Xiao Jing shook her head, and it took a while before she came back to her senses and replied, "This taste... I don't even know how to describe it..."