Shui He's words are inevitably suspicious of making a fuss, but this little girl can't seize an opportunity to show off, so instead of giving my brother Ah Si a "lesson", tell him why "vinegared cabbage" is very difficult to make. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

According to Shui He, among the cooks of the five visceral temples of the four major cuisines, all the cooks who are apprentices have to go through the teacher's three kinds of examinations, which are called "weighing Jin Liang", and weighing Jin Liang is the master's comprehensive consideration of the apprentice's three kung fu of knife, fire and heart.

Among them, the examination of knife skills is relatively simple, often giving a white radish, tofu or cucumber or something in the specified time, and cutting something with a knife within the specified period.

In this investigation, the master of the White Dragon Hall likes to cut shreds, the Lu Cai Confucius Hall is a water of clothes and cucumbers, the Wuling Hall in the south loves to slice, and the Huaiyang Gang especially likes to carve tofu.

If the apprentice can complete the task assigned by the master within the specified time, then it will be regarded as passing the test, and then the test of pyrotechnics will be carried out.

In fact, the four halls of the Five Organs Temple are similar, generally taking boiled eggs to investigate, the difference is that the pastry chef will be required to use the method of steaming goose eggs instead of boiled eggs.

This process is also very simple, that is, put the eggs into a small pot to boil, the master asks for a few points, that is, a few points, and the boiled eggs are usually cut by the master after cold water in order to test, and then see the situation inside, whether it meets the master's requirements.

The last "heart test" is more comprehensive, that is, let the apprentice make a dish and make a comprehensive evaluation.

If there is no accident, it must be the most widely spread and difficult "standard dish" among the four major cuisines to investigate and make.

After sparing a circle, my younger brother Ah Si suddenly realized: "Mark...... Is that the vinegared cabbage the standard dish for the master to test the apprentice?"

Hearing this, this water lotus immediately responded: "That's right...... However, this is only the standard dish of Lu cuisine, the standard dish on the side of the White Dragon Hall is sour and hot potato shreds, the Huaiyang Two Ancestors Hall is the famous Yangzhou fried rice, and the claypot rice over there is a water after Wuling. ”

The reason for these differences is that each family has its own exquisiteness. Because of the different catering culture and emphasis, the standard dishes used in the exam are not the same.

After saying this, Shui He patted Zhang Asi on the back and said: "Besides, although this standard dish seems simple, it is easy to learn and difficult to master, and there are many methods, and it touches the bypass, so it is easy to test the apprentice's adaptability, and it is falling on the word 'heart'." ”

After Shuihe said these big truths, my younger brother Ah Si became confused, he was scratching his head for a long time, and then asked: "Is there so much knowledge about this vinegared cabbage?" You're not going to lie to me, are you?"

Regarding Ah Si's confusion, Zhao Haipeng, who had not spoken much, suddenly opened his mouth and told him: "What Shui He said is right, Fourth, this vinegared cabbage is indeed not easy to do." ”

While speaking, Zhao Haipeng told Ah Si in detail, saying that vinegared cabbage sounds very simple, but if you really want to control it, it is very ever-changing, and it is a well-known "test dish" in Lu cuisine.

If this dish is completed by a single chef, then just choosing cabbage is a hurdle, because the origin, variety, ripening date and storage time of cabbage are not the same, so the corresponding proportion of water and carbohydrates is not the same, and it is difficult to grasp it.

Secondly, cabbage is different from other small dishes, because it has many layers and large volume, so the fiber content and moisture content of each part are different, from cabbage sum, vegetable skin to vegetable leaves, each part can be used for vinegar.

However, some differences lead to different cooking times and lengths, coupled with personal taste, the comprehensive consideration of the four seasons and five elements, this vinegared cabbage has naturally become a dish that is easy to learn and difficult to master.

After Zhao Haipeng said this, my brother Ah Si's arm trembled slightly, and he even scratched his head and asked, "Brother...... It's so hard, why don't I do it? I'm still scrambling eggs, right?

For the fourth child who retreated, I slapped him lightly and encouraged him: "What are you afraid of? I have washed out the cabbage for you, and if you don't want to do it, you can't do it, and then ......."

I squinted my eyes, looked at the complacent Zhao Shuihe, and then emphasized to Ah Si: "You don't farm anymore when the crickets call you, hurry up and do it for me, don't embarrass the face of Lao Zhang's family for me." ”

After I finished speaking, our worried brother Ah Si nodded his head, then picked up the rice spoon and started the fire to prepare the ingredients.

After Ah Si made a cold cut and hot stir-fry, at the same time as my "land digging chicken" was unearthed, his vinegared cabbage was also out of the pot.

Facing the fragrance of my chicken, Ah Si brought the vinegared cabbage over, and said to me respectfully like a little candidate: "Brother, my dish is fried, you can taste it." ”

After Ah Si finished speaking, all of us looked at Ah Si's dishes with curiosity and tasting eyes, and Shui He and I couldn't wait to pick up the chopsticks and put them in our mouths to chew.

As soon as the chopsticks went down, I was instantly stunned.

The sweet and sour, slightly spicy feeling in Ah Si cabbage immediately filled my mouth, delicious and rare to eat, appetizing.

It is no exaggeration to say that this Ah Si's vinegared cabbage is really good.

Surprised and shocked, Zhao Shuihe and I turned our heads to look at Ah Si with a worried face at the same time.

When the boy saw us glaring at him, he probably thought it was not delicious, so he immediately waved his hand and said, "Brother, if it is not delicious, you will spit it out, and I am afraid to stare at me with such wide eyes." ”

After Ah Si finished speaking, Shui He spoke for me: "I'm afraid of a fart! Your kid is doing a good job of cabbage! Who did you learn from?"

Seeing the question, Ah Si let out a long sigh of relief, and then said, "I am self-taught." No one taught. ”

Hearing this, Zhao Shuihe looked Ah Si up and down in disbelief, and then said to Zhao Haipeng: "I don't believe it...... Haipeng, you can also try it, this kid is doing a good job of stir-fried cabbage. ”

Hearing this, Lao Zhao also walked over, curiously picked a chopstick cabbage, and frowned after chewing a few bites.

Then, Lao Zhao Chong Ah Si stretched out his finger and nodded in surprise: "If you don't find faults, you are doing really well, you have learned this point by yourself, you are very talented, go back and study hard, you can be a good cook." ”

can be praised as talented by a big abbot like Zhao Haipeng, Ah Si is really surprised and surprised.

After a while, Ah Si grabbed Zhao Haipeng's hand with tears in his eyes and said: "Thank you, master, for the mention, I must study hard, and I am even more grateful to the pomegranate girl, without her...... I can't do it this well!"