"Boom~"

"Boom~"

The roar of the engine, one after another, suddenly resounded in the streets, echoing

A Ferrari pulled up from the street and pulled to a halt.

As soon as the car came to a halt, another red McLaren drove up and pulled aside.

Ma Junwen opened the car door and stepped out of the car.

When Lin Anan saw it, he poked his head out of the car window, smiled and waved to Ma Junwen to say hello: "Junwen ......"

Ma Junwen looked down and said with a smile: "Yo, Annan, you just arrived?" ”

Lin Annan nodded: "Yes, just arrived." ”

"Let's go, let's go."

The two took a look at each other and trotted all the way to the new restaurant.

The two of them just entered the door with the front foot, and other rich second generations such as Liang Luyang on the back foot also followed one after another.

"I just came, I saw the two of you outside, you two are fast enough, I thought I was the first to arrive, but I didn't expect to be the first to be boarded by the two of you!"

As soon as Liang Luyang entered the store, he and Ma Junwen, who came first, jokingly said a word, and seeing that Huang Tao was busy in the back kitchen, he showed an embarrassed but polite smile and said: "Boss Huang, I heard that you are going to make a new dish, so we came uninvited, you ...... Won't blame us for being uninvited? ”

"It's okay, let's sit down for a while!" Huang Tao has already begun to prepare to debone the chicken thighs.

Liang Luyang said with a smile: "Boss Huang, you are busy, don't worry about us." ”

"Boss Huang, is this new product related to chicken legs?" Yu Qiao's eyes were shining, and he looked expectant.

The other rich second generations also looked at Huang Tao expectantly, waiting for him to reveal the answer.

Huang Tao stated bluntly: "Kung Pao Chicken." ”

"Spicy dishes! Boss Huang, you're finally going to serve spicy dishes! It's not easy! ”

Liang Luyang, the rich second generation, is the most loyal customer of the restaurant, and he has almost no resistance to the food in Huang Tao's store.

However, sometimes he will sigh with these rich second-generation friends: "It's really delicious, the restaurant is very good, the new speed is fast, everything is a masterpiece, but it's a pity that Boss Huang doesn't seem to want to put on new spicy dishes!" ”

Other rich second-generation friends actually smiled and said to him: "There are spicy dishes in Boss Huang's store, isn't the ginger walnut egg a spicy dish!" ”

He was drunk.

Do you call ginger walnut eggs spicy dishes?

Do you have any misconceptions about ginger walnut eggs? Or do you have some misconceptions about spicy dishes?

This ginger walnut egg is a good dessert.

This scolding made them feel very reasonable, and at the same time, they couldn't help but analyze: "Maybe there are fewer people here who eat spicy, you think, there are some people who can eat spicy food, some people can touch a little spicy, and some people can't eat a little spicy at all, Boss Huang must choose what everyone likes to cook!" ”

Ultimately.

You can't think of a reason

And I don't think about it anymore.

As long as Huang Tao's dishes are delicious, whether they are spicy or not is obviously not that important.

After all, they're not spicy!

Huang Tao concentrated on deboning the chicken legs, ignoring what was going on outside the window, and automatically screened their voices.

In this way, he cut a circle at the ankle of the chicken thigh, cut off all the chicken skin and tendons, and then pressed the tip of the knife against the chicken bone and cut the other end of the chicken leg until the whole chicken bone was exposed.

Wait until all the chicken thighs you need are deboned.

So he cut the chickens into diced pieces the size of his thumb.

It is then rinsed in clean water to remove the blood.

After it is done, take it out and put it in a basin to taste.

Sprinkle salt, light soy sauce, cooking wine and water starch into the bowl.

Then beat the diced chicken and starch it.

Drizzle in some cooked peanut oil and stir a little.

In this way, the chicken will taste more tender.

Then, he took the washed green onions, only the white part of the green onions, cut them into pieces and put them in a bowl for later use.

After doing this, he was not idle.

Begin to make the sauce for the diced kung pao chicken.

He brought a small bowl and put a little sugar, white vinegar, light soy sauce, salt, cooking wine, a little pepper, and a little water starch into it.

Stir it to combine.

Set aside.

He brought another bowl, grabbed a handful of fried and peeled peanuts, put them in the bowl, and set aside.

I also prepared the peppercorns and dried peppers that will be used later.

Next, it's time to fry Kung Pao Chicken.

This is a typical stir-fry dish, and the whole stir-fry process is actually very short.

After sliding the pot, he poured some rapeseed oil into the pot and took a spoon and scooped a little lard into the pot.

This is done to increase the fragrance.

"Rapeseed oil with lard in it."

Old money noticed this detail.

Although he is not proficient in Sichuan cuisine, he still knows a lot.

The authentic Sichuan-style Kung Pao Chicken is a mixture of rapeseed oil and lard!

It seems that his boss knows how to cook Sichuan food.

"Zizizi~"

When the oil is hot, Huang Tao pours the dried chili peppers and dried peppercorns into the pot and gently stir-fries them with a spoon.

And those dried peppercorns and dried chili peppers in the pot, moistened by the hot oil, soon wafted out an attractive spicy fragrance.

And this spicy aroma is precisely the key to Sichuan-style kung pao chicken.

He poured all the marinated diced chicken into the pot.

Then hold the pot and stir-fry it quickly with a small turning spoon.

This step is actually very demanding.

Huang Tao's left hand is needed, and the pot must be pulled back constantly.

In this way, the diced chicken in the pot can be constantly turned.

Meantime.

The small flip spoon in his right hand also has to keep scraping the bottom of the pot to prevent the diced chicken in the pot from being heated unevenly.

As he stir-fried quickly, a spicy smell wrapped in the fresh smell of chicken rushed out and filled the kitchen.

For a while, I couldn't tell if it was because the lo-mei was heavy or the spicy flavor was heavy.

Yang Huiru couldn't eat spicy food very well, so she couldn't help choking.

Meng Bo and Sun Liwei are pleasantly surprised, they both love spicy food, the boss is always tossing fresh dishes these days, when they just moved the ingredients, they saw Hongtong dried peppers and dried peppercorns, and guessed that the boss might be making spicy dishes today.

Because they had been prepared, the two of them also took a deep breath and enjoyed themselves.

The rich second generation who were waiting for new dishes also smelled the spicy smell.

Not to mention, it's very fragrant, and it's not much different from the taste of eating Kung Pao chicken in a Sichuan restaurant before!

This makes them look forward to the final product even more.

After Huang Tao saw that all the diced chicken in the pot had turned white, he poured the white part of the originally cut green onion into the pot.

Continue to stir-fry.

After a while, the aroma of garlic gradually wafted out of the pot, Huang Tao glanced at the diced chicken in the pot, and looked at the heat, it should have been seven ripe.

Huang Tao, who was relieved, poured all the sauces that had been prepared before into the pot.

"Z~"

Keep stir-frying!

After a minute, the soup in the pot gradually became viscous, and a sour smell wafted out of the pot.

Huang Tao poured all the peeled peanuts into the pot.

Continue to stir-fry for another half minute.

Out of the pot! (End of chapter)