The beauty of Chinese cuisine lies in the "color, flavor, and shape".

The three aspects of "color, fragrance" are well known and important, but "shape" and "vessel" are equally important.

The so-called "shape" means that the dishes are stylish, the shape is perfect, the dishes are clean and stylish, the overall placement is neat, it looks very appetizing, beautiful and emotional, and tasteful.

Just like the Li Zhuang white meat that Jiang Yu is making, the sliced meat is one of the highly technical and demanding processes, and it is also the key to the beauty of Li Zhuang white meat after it is cooked.

The sliced meat does not meet the requirements, not only will there be differences in taste, but also do not have the beauty of "shape" in the "color, flavor and shape".

At this moment, the kitchen of dining room No. 7 is silent, and faintly, only the laughter of students queuing up for food in the cafeteria on the first floor can be heard.

Probably because of the distance, the sound was faint, which made the kitchen seem quieter.

What happened in the outside world did not affect Jiang Yu, who was highly concentrated at the moment.

He carefully held his breath, his eyes fixed on the piece of meat pressed by his left hand, and the other hand holding the knife steadily inserted the kitchen knife into the blade of flesh little by little.

It was all slow, but it didn't take too long, just a minute, and a piece of large, thin, fat and half white meat fell off the piece of meat with the cut of the kitchen knife, and it looked like a foot wrap.

It is said that the original name of Li Zhuang white meat was "garlic wrapped foot meat", and later some people thought that the name was indecent, so it was changed to "Li Zhuang garlic knife white meat".

After taking the first piece of white meat down, Jiang Yu couldn't help but take a long breath, reached out and pinched the piece of meat, put it in front of him and examined it carefully.

This piece of meat is fat and thin, the fat is crystal clear, a thin layer seems to be able to transmit light, and the large and thin meat slice is not rotten, not scattered, not broken, no bubbles and less tendons.

Even if it is not dipped in sauce, such a large piece of white meat as thin as a cicada's wing, as if it can be blown away by a gust of wind, just looking at it makes people want to stuff it in their mouths and taste it.

Jiang Yu put aside the piece of white meat, which was cut to a decent degree, leaned over, and continued to slice the meat.

It took him half an hour to get all the pieces of "two-knife meat" ready.

In fact, after the slice, Jiang Yu has basically mastered the skill of slicing meat, which can not only ensure that the thickness of the sliced meat is uniform, but also the speed is much faster than at the beginning.

This is probably the so-called "practice makes perfect".

After the white meat was sliced, Jiang Yu washed two more crisp and tender cucumbers, and cut them into shredded cucumbers as thick as toothpicks.

Then, he brought a large clean white plate from the side, put the cucumber shreds in the middle of the sliced white meat, and slowly rolled them into a 10-centimeter-long meat roll, which was arranged in a circle along the white plate.

The last step is to prepare the dipping sauce.

The full name of Li Zhuang White Meat is "Li Zhuang Knife Mouth Garlic White Meat", so it is natural to highlight the garlic aroma in the dipping sauce.

Jiang Yu took the dried Qixing chili, Sichuan pepper, and garlic, and mashed them together into a stone mortar [ji] to form a lake, which is a special dipping sauce for Lizhuang's white meat, and is called "glutinous pepper".

Pour the pounded "glutinous pepper" into a bowl, then add soy sauce and an appropriate amount of monosodium glutamate, sugar, sesame oil and other seasonings and stir well, and the dipping sauce is done.

Jiang Yu then put the small bowl with the dipping sauce in the middle of the large white plate, and the cold dish called Li Zhuang White Meat was completely completed.

Next, another dish to be made is steamed lion's head with Huaiyang cuisine.

Jia Dequan said before that steaming the lion's head was a dish that tested the knife skills, Jiang Yu was still a little surprised, he had also made a lion's head before, but it was not a Huaiyang dish, but a lion's head in Poyang Lake.

The lion's head in Poyang Lake is an authentic Jiangzhou characteristic traditional famous dish.

This dish needs to first shred the taro and put it in a pot, add refined salt, mix well and marinate until soft, and chop the pork into rice grains

。

Then stir the meat, shredded taro, water chestnut, ham, dried scallops, ginger, and eggs well, then add dry starch, refined salt, soy sauce, pepper and whip and divide into 4 parts, and then wrap a salted egg yolk in each part, which is the lion's head raw blank.

After the finished lion's head billet is fried until golden brown, it is then steamed in a pot or braised in a pot, and the taste is extremely delicious.

This Poyang Lake lion head can be called the favorite of Jiangzhou people, and it is also an indispensable dish on the Chinese New Year's Eve dinner table at most people's homes.

Perhaps, Jiang Yu's thoughts are the same as most people, thinking that the lion's head is nothing more than chopping the meat into a puree, and then pinching it into balls, it takes some effort, even ordinary people, as long as they are a little more careful, they can make this dish well, what does it have to do with knife work?

But after he carefully studied the method of Huaiyang lion's head, Jiang Yu realized that he really underestimated Huaiyang cuisine.

As one of the four major cuisines of China, Huaiyang cuisine has always been known for its "fine knife work and ingenious knife technique", and its eucalyptus kung fu is mainly reflected in the knife work.

According to statistics, there are more than 200 kinds of knife techniques in Huaxia, and Huaiyang cuisine is in use, which can be seen.

If it is said that the Wensi tofu in Huaiyang cuisine belongs to the Xuanji school, a piece of inner fat tofu that can be broken by blowing is cut out of thousands of strands, and it is also necessary to ensure that the tofu will not be broken or rotten, and the roots are clear and thin like hair in clear water.

Then, the lion's head is a pure powerhouse, on the surface it is not alarmed, but in fact it is surging with swords.

The lion's head was originally called "Sunflower Chop Meat", and as you can tell from the name, the ingredient is processed by hand-cut diced meat, rather than minced into pureed meat.

First, a piece of selected pork belly with three fat and seven lean is cut into uniform thick slices with a flat knife, and then the meat slices are cut into very small dices with a straight knife.

The so-called "finely chopped and coarsely chopped" means that the meat should be finely cut into small dices, and when the meat is chopped, it should be coarsely chopped up a dozen times, and the meat should be chopped out of the stickiness.

Do not chop the meat into minced meat like minced meat, which will completely lose the taste.

The advantage of this kind of food processing is that it can maintain the graininess of the pork, which ensures that the meat is tender to the greatest extent.

It is precisely because of this exquisite knife work that the appearance of this Huaiyang lion head is extremely beautiful, and the delicious taste penetrates into every piece of meat, which is the perfect combination of taste and shape.

Keeping the practice of Huaiyang lion's head in mind, Jiang Yu didn't have time to feel the breadth and profundity of Chinese cuisine, he took the selected pork belly that had been cleaned long ago from the side and spread it on the cutting board, according to the technique of Huaiyang cuisine, picked up the kitchen knife and began to get busy.

……

The entrance of Jiang University.

Liu Xining and Pan Jingchen wore hats and masks, blocked their faces firmly, and walked slowly on the campus of Jiang University.

As the weather gradually warms up, the daylight hours are getting longer and longer, just like now, it is almost six o'clock, and the sun is still nostalgic for the earthly scenery, and it is reluctant to go down.

The warm and golden sunlight shines from the sky, dyeing the buildings, trees, rivers, and pedestrians on the surface of the ground in a colorful color, making it look like an oil painting full of time.

"It's so beautiful in school!"

Liu Xining looked at the picturesque scenery in front of him and couldn't help but sigh.

In the busy days in the entertainment industry, she is either in a hurry or on the way most of the time, and there is almost no leisure time to stop and enjoy the scenery on the way.

This period of time is the most comfortable and comfortable day since her debut, the whole person is completely relieved, and there is finally time to stop and feel the fireworks around her.

She stretched out a hand to hold Pan Jingchen's arm, and said with emotion,

"I remember seeing a poem: There are endless landscapes in the world, and I am in the mood of immortality.

Chenchen, I hope that both of us can have an ageless mood in this disturbing world, and always have a heart to chase beauty."

Pan Jingchen

Although the depression has improved, it is not completely complete after all, Liu Xining's words are to tell her that there are many beautiful things in this world, and there are many things worth remembering.

The world is so beautiful, why bother yourself?

Pan Jingchen was originally a smart woman, she naturally understood Liu Xining's words, she pursed her lips and smiled, and said softly:

"Yes, there are still many beautiful things worth remembering in this world, for example, the food cooked by Senior Brother Xiao Jiang is a rare delicacy."

「……」

When Liu Xining heard her say this, he was a little speechless.

I'm lyrical here, but your mind is full of food, is that really good?!

However, when he thought of the meatball mushroom solitary chicken juice ramen he ate at noon today, Liu Xining couldn't help but swallow his saliva, feeling that his stomach was about to start "growling".

Her face was full of anticipation, and she couldn't wait to speak,

"Then let's hurry up, I guess by this time, Xiao Jiang has already prepared the meal.

I'd love to know what delicious meals we can eat tonight!"

Pan Jingchen turned his head to look at her, and reminded him vigorously, "The doctor said that you can only eat clear and easy to digest."

「……」

Liu Xining's face suddenly collapsed, frowned, and muttered,

"Chenchen, which pot are you not opening and mentioning! Besides, my stomach doesn't hurt anymore......

The two of them "fought" all the way, and soon came to the seventh canteen.

The first floor of the seventh canteen has already begun to open, and in the hall of the canteen, there are many people, and it is very lively, as before, the queue for cooking has been lined up outside the door of the canteen.

There are so many students in the cafeteria, Liu Xining and Pan Jingchen naturally don't dare to go in, if they are recognized, they are afraid that they will have to be blocked inside.

There was really no way, and Liu Xining could only call Jiang Yu to "ask for help".

Not long after making the call, Yan Tongtong walked out of the side door of the kitchen, and she saw Liu Xining and Pan Jingchen standing not far from the door of the canteen.

These two people not only wore hats, but also masks, which were so conspicuous that it was difficult to recognize them.

"Senior sister! Senior Brother Jiang asked me to pick you up, come here, let's go this way!"

After Yan Tongtong walked over, he smiled at the two, turned around and returned along the same path.

led Liu Xining and Pan Jingchen to the second floor, arranged them into the "Spring" box, and after serving them tea, Yan Tongtong came to the kitchen and said to Jiang Yu:

"Senior brother, I led my senior sisters up and arranged them in the "Spring" box."

"Well, thank you Xiao Yan."

Jiang Yu had already prepared the Huaiyang lion head blank, put it in the steamer and steamed it, and was busy cooking other dishes at the moment, he turned his head and smiled at Yan Tongtong, and said,

"Don't go down, rest here for a while, and eat with us later."

"Huh? Senior brother, isn't this inappropriate?"

When Yan Tongtong heard this, she suddenly became a little at a loss, her little face was full of nervousness, and she said hesitantly,

"Senior Sister Liu, they are all big stars, I, if I go to dinner too, will they be unhappy?"

"Big stars are also people, they don't have to eat, what are you afraid of?"

Jiang Yu was amused by her cramped face, and he said comfortingly,

"There's no need to be so nervous, you didn't eat a grain of their rice, I made all this meal, why are they upset?"

After a pause, he added, "Besides, you, Senior Sister Liu, are not the kind of arrogant people, and they won't be unhappy."

"Oh, that, that's okay."

When Yan Tongtong heard Jiang Yu say this, her heart suddenly became happy, although she was still a little apprehensive, but when she thought that her senior brother was there, she was immediately relieved.

It's seven

After the opening of the dining room, Senior Brother Jiang stayed with her for the first time to eat, could she not be happy?

I used to eat in the kitchen, but at that time, it wasn't just her, there were a bunch of other people!

She stood in the corner of the kitchen, quietly watching Jiang Yu standing in front of the stove and frying vegetables, the shiny iron pot shook lightly in his hand, and the vegetables in the pot churned, and a "big wave turned back" and fell into the pot again.

Boil the pot, add ingredients, turn the pot, turn the spoon......

A series of movements are like clouds and water, all in one go, and the thick spicy flavor mixed with the aroma of vegetables comes to the nose, as if to wrap people.

In just a few minutes, Jiang Yu adjusted the taste, and after stir-frying a few times with a large spoon, he put the finished dishes out of the pot and on the plate.

When he turned around and continued to cook the next dish, Yan Tongtong, who was stimulated by the fragrance, couldn't help but look forward, it turned out that Jiang Yu had made a stir-fried meat with dried chili peppers in Zhangjiang Rao's cabbage, no wonder it was so fragrant!

The chili pepper used in this dish is the local specialty chili pepper of Yugan in Raozhou - Yugan maple spicy.

Yugan chili fried *** has the characteristics of "spicy mouth is not spicy, thin skin and thick meat", and this dish can be eaten in restaurants and hotels in the streets and alleys of Zhangjiang.

[The problem of slow update of new chapters is in the can.]

Said to the ground,

"Although this fruit wine is not very strong, it is better to drink a little less of it when you are so old."

Jia Dequan smiled and said, "Don't worry, I'm not a greedy person."

While the two were talking, Yan Tongtong had already pulled a food delivery cart from the side, put all the dishes on it, and then pushed the cart to the box.

Jia Dequan carried a bottle of kiwi fruit wine in one hand, chatting with Yan Tongtong and walking forward.

At this moment, Liu Xining and Pan Jingchen were sitting in the "Spring" box, because the No. 7 dining room was not open today, so the door of the box was not closed, and a burst of vague food smells wafted from the kitchen, floated into the box, and also into the noses of the two.

"Wow! I seem to smell the smell of food, it's so fragrant!"

Liu Xining took a deep breath, she couldn't help but close her eyes, with an intoxicated look on her face, and said softly,

"I don't know what kind of dish it is, it's spicy and spicy!"

"What's the smell of food? It's spicy and spicy......"

Pan Jingchen turned his head to look at Liu Xining, pursed his lips and said, "You're afraid you're not hungry and faint, right?"

"Really! I really smell the aroma of stir-fried chili and fried meat, and when I was a child, I ate this dish twice in three days, and I knew it as soon as I smelled it!"

Seeing that Pan Jingchen didn't believe what she said, of course Liu Xining was not convinced, you can't smell it because you don't have a sensitive sense of smell, how can you say that others are hungry and faint?

How unreasonable!

She was about to have a good argument with Pan Jingchen, when she suddenly heard a sound of footsteps outside the door, turned her head to look, and saw Yan Tongtong pushing the food delivery cart and walking in, followed by a little old man in his sixties.

The little old man was holding two wine bottles in his hands, and when he came in, he smiled at Liu Xining and the others, and greeted:

"You two are friends with Xiao Jiang, right?

Hello, hello! My name is Jia Dequan, and I can be regarded as a year-old friend with Xiao Jiang."

"Oh, hello, hello, it's okay for the old gentleman to call me Xiao Liu, this one next to me is my friend, her name is Xiao Pan."

Liu Xining saw that an outsider was coming, and suddenly it was like a different person, and suddenly became elegant and generous again, she stood up from her seat, raised her hand to signal, and said with a smile,

"Sir, you can sit casually, you're welcome!"

"Oh, good!"

Of course, Jia Dequan was not polite, he put the two bottles of fruit wine on the table, pulled out a chair beside him, sat down, and swept his eyes over the two young girls, always feeling a little strange in his heart.

He obviously didn't know these two girls, but he didn't know why, he always felt a little familiar.

After thinking about it for a while, he didn't think about it, so Jia Dequan didn't care about it, too, there are more people who look alike, maybe these two girls happen to be a little similar to the people they know, and it's normal that they can't recognize them.

Not long after he sat down, Jiang Yu also entered the box, he had just cooked, and his body was full of the smell of oily smoke, since he was going to eat, of course he had to change the chef's uniform on his body.

After entering the box, while helping Yan Tongtong serve the dishes, he turned his head to look at Jia Dequan, and said with a smile:

"Lao Jia, this dish is all ready, hurry up and pour the wine, when you are full, I still want to see your cooking skills!"

"What's the hurry? I haven't "accepted" your two dishes yet!"

Jia Dequan said so, but he still got up and opened a bottle of wine, first filled the cups of Jiang Yu and the others, and finally poured wine for himself, while pouring the wine, he said with a smile,

"I've already said ugly things before, if these two dishes don't pass, I won't teach you that "unique skill"!"

"That can't be!"

Jiang Yu put all the dishes on the table, and then together with Yan Tongtong, they each found a seat and sat down, he smiled confidently,

"I've worked hard to make these two dishes, and maybe they won't taste so authentic, but

The knife work will definitely be qualified!"

"Hehe, what you said doesn't count, what others say doesn't count, only if I say it, that's it!"

Jia Dequan picked up the wine glass on the table and took a small sip of fruit wine, his eyes suddenly lit up, and he couldn't help but praise,

"This fruit wine is really good! With this fruit wine, even if your dish is a little less tasty, then this meal can be called a big meal!"