Back at the restaurant, Li Qian's phone just called, and she said in a babbling voice: "Handsome guy, we're off work here! I've pulled a few big names to try your craft! You can prepare a few more dishes! Can you cook Xinjiang cuisine? And Tianjin cuisine? Hey, Mr. Guo, what kind of dishes do you like to eat?" Cao Ping listened to a man on the other side of the phone and said in a pure Beijing accent: "Ducheng, I don't pick, just eat it, listen to you Uncle Yu!"

Li Qian laughed and said, "How can it be Uncle Yu?" Brother Qian'er, what do you want to eat?"

But I heard a male voice laugh and say, "Let's order it again when we get to the place!" You can just stir-fry two dishes and eat them, don't bother!"

Li Qian called out and said, "No, I'll have a treat, hey? Cao Ping, you pick your best dishes first, Xinjiang cuisine, Tianjin cuisine, Beijing cuisine, we have eaten a boxed lunch at noon and are hungry until now, we are all hungry, okay, let's talk about it when we arrive, bye-bye!"

"Dididi" Cao Ping looked at the phone inexplicably, and he didn't say a word, so it was over? How many people have not been asked yet? Wang Yuan came over with a wicked smile and said: "How about it? Bring a few little sisters here?" Cao Ping shook his head and said: "No, I said that I brought several big names, but I don't know who it is." Pen, fun, pavilion www. biquge。 info”

"Big names are fine! How big are them? It is good for you to know more people. ”

"I don't know. Cao Ping went into the kitchen and thought about what to cook.

What Li Qian said just now is Xinjiang cuisine, Tianjin and Beijing cuisine, Xinjiang cuisine, a large plate of chicken will be done, Tianjin cuisine will make a fish, eat fish and shrimp, Tianjin is home, Beijing cuisine is a bit miscellaneous, what grade is the score, if it is the people's dish, it will be mostly staple food and snacks, if it is a palace dish, it will be troublesome, just make a home-cooked side dish of shredded pork with Beijing sauce, compare the rice, and order the rest when they arrive.

After thinking about it, Cao Ping began to act, first added some water to boil on the stove, Uncle Wang used another stove to stir-fry, today there are more guests, Uncle Wang smiled and said: "Xiaoping, your craftsmanship is so good, why don't you invest in it, open a restaurant in Hengdian!" Cao Ping smiled and didn't speak, he originally planned to open a restaurant at the beginning, but his grandfather didn't leave much money, and he couldn't even afford the rent of the store, so now he is still mainly making money, and he will not accept Uncle Wang's money unless he has to, this is a matter of principle.

He sharpened his knife and prepared to go to the backyard to catch a chicken to kill, Uncle Wang's family didn't need to freeze the chicken to cook, and asked the vegetable farmer to bring live chickens over and raise them in the yard for backup.

Cao Ping went to the chicken coop, saw the biggest rooster, and reached out to catch it, the rooster had no power to fight back, so he had to be obediently lifted out, Cao Ping took the knife and the small bowl, put the small bowl on the ground, stepped on the rooster's paws under his feet, grabbed the two wings of the rooster with one hand, pinched the cockscomb with his thumb and forefinger, plucked the hair on the rooster's neck with the other hand, and then wiped the rooster's neck with a knife, and the rooster "fluttered" wanted to struggle, but was firmly grasped by Cao Ping, Cao Ping put the knife down, one hand lifted the rooster's claws to let it head down, let the chicken blood flow into the small bowl, the rooster blood is also a taste of medicinal materials, can invigorate blood, channel, replenish deficiency, generally made into blood tofu, or directly into the dish, but Cao Ping likes the chicken blood noodles made by his grandmother the most, the flour is mixed with chicken blood, made into red noodles, rolled into dough, cut into noodles, and then fried with green onions, below, only a little salt is very delicious.

At this time, the water was also boiling, Cao Ping plucked the chicken neatly with his hands and feet, and took out the internal organs, he thought about it, or put the chicken heart, dried chicken gizzard and chicken liver aside, these internal organs can be eaten, but people in some places do not eat internal organs, so it is better to just fry the meat, and the chicken head and chicken feet should be left.

Cao Ping quickly cut the chicken into three-centimeter-square pieces, then put some cooking wine, green onions and ginger to marinate, and then went to peel the potatoes.

The main material of the big plate chicken is chicken, potatoes and peppers, Xinjiang is a multi-ethnic region, there are 47 ethnic groups, but the Han nationality still accounts for the majority, the big plate chicken is a famous dish of the educated youth, it is created by the group of educated youths who supported the frontier in the 80s, spicy and fragrant, thick and thin, and economical, four people have a dinner, order a chicken is enough to eat, the meat is almost eaten, plus the belt noodles, the strong noodles are soaked in delicious soup, people can't wait to drink the soup base.

After peeling the potatoes, Cao Ping cut the potatoes into small pieces and prepared to fry the chicken.

After the hot pan heats the oil, Cao Ping sprinkles in a handful of peppercorns and stir-fries, stir-frying is the most commonly used way to stir-fry, basically it can be said that after you know the incense, even if you can stir-fry, as long as the vegetables are fried, the salt is almost there, and the fried vegetables are basically acceptable.

Stir-frying is to put the condiments into the pot first and burst the fragrance of the condiments with hot oil, generally using green onions, ginger, garlic, peppercorns, spices and the like to stir-fry.

The peppercorns bubbled in the oil pot, and there was a smell of numbness in the air, Cao Ping waited for a while, and waited until the peppercorns were fried thoroughly, and put in two spoonfuls of sugar.

Sugar is used to fry the sugar color, although the color of soy sauce is the best, but the soy sauce flavor is too strong, and the color of the color is too dark, many people in many places make braised pork and other kinds of meat are used to using white sugar to color, is a more traditional way of stir-frying.

The white sugar slowly melted in the oil pan, turned into a yellow-brown syrup, and slowly rolled up sugar bubbles. After a few seconds, the flame slowly subsided, and the original white chicken nuggets in the pot were evenly covered with a layer of red sugar, which looked very attractive, Cao Ping paid attention to the rhythm of stir-frying, and waited until the oil became clear again, and the syrup had all hung on the chicken pieces, and he put in the prepared green onions, ginger, garlic, cinnamon, star anise, bay leaves, fennel, Chaotian pepper and other spices, continue to stir-fry, the most important thing to make a large plate of chicken is chili, Xinjiang large plate chicken is most famous in a small county called Shawan County (on the tip of the tongue of China, the author's hometown!). In addition to the ratio of various spices, the most important point of the large plate chicken there is that it uses the local Anjihai chili pepper, which is made of thick chili pepper meat and dried after ripening, in addition to the spicy taste, there is also a sweet aroma, chewing is also very chewy, soaked in gravy, it tastes better than meat, and the locals can eat this chili pepper alone. But now there is no such pepper, so I have to replace it with Chaotian pepper, fortunately, Cao Ping knows the ratio of spices, and the taste will not be much worse.

After frying for a few minutes, Cao Ping put some salt, then added the potatoes, stir-fried a few times, then added water to the pot, so that the water just did not pass the chicken, then covered the pot, adjusted to low heat and began to simmer.

Cao Ping freed his hands and began to make the Bun Jumping Fish, which is a traditional famous dish in Tianjin, the scales are crispy, the meat is fresh and tender, the big sour and sweet, Tianjin Wei Ding Xuan makes the Bun Bun Fish has a name called "Eighteen Knives" The stunt is to stab and dig the bones, go to the dirty and leave the scales, no more than no less full eighteen knives, but Cao Ping only uses five knives, first a knife from the head of the fish to divide the whole fish in half, take out the internal organs of the gills, and then on the back of the thorn on both sides of the soft thorn cut off the soft spines, and then chop two knives in the big thorn, the whole fish has been obediently separated from the two wings, Cao Ping burned the hot oil, put the fish into the oil pan and fried thoroughly, adjust the shape of the fish with chopsticks, the fish head up, as if to jump up from the oil pan, until the fried crispy fragrance is set and then scooped up, put on the plate.

At this time, Cao Ping heard the sound of chattering outside, it sounded like Li Qian and they were coming, at this time, the dish was halfway done, and Cao Ping was not easy to go out, he heard Wang Yuan shouting in his mouth: "Teacher Guo, Teacher Yu." He greeted him and brought people into the box, so he was relieved to continue cooking.

At this time, the water in the chicken has been boiled almost, the soup base has been juiced, he poked the potatoes with chopsticks, which were already simmering soft, he took a few green and red peppers from the vegetable basket, changed the knife into chili pieces, poured them into the pot and stir-fried a few times, and found the largest plate in the store, put the dishes out of the pot, and the large plate of chicken was done.

Then he poured out the oil from the fried fish, quickly washed the pot, poured the oil again and heated it, stir-fried the shredded green onions, ginger and garlic until fragrant, and added sugar, refined salt, Shao wine, ginger juice, vinegar, shredded chili peppers, and clear meat broth. After the soup boils, thicken it with wet starch, pour it with pepper oil and stir it well, make it into a marinade, pour it into a small bowl, put it together with the fish, and serve it with a large plate of chicken first.

Cao Ping pushed open the door of the box with his back, escorted the large plate of chicken into the box, and put the large plate of chicken in the table.

"Wow! Big plate chicken!" A beautiful woman with a little exotic in her eyebrows and eyes said in surprise: "I didn't expect to eat a big plate of chicken here!"

A fat man with a big head with a short body said: "Good guy! Such a big plate, Xiao Tong, you are from Xinjiang, can you taste this authentic or not?"

The exotic beauty couldn't wait to pick up a piece of meat, took a bite, a pair of charming eyes that seemed to be charged instantly narrowed, the smile couldn't be suppressed at all, and she finally swallowed it, she hurriedly asked Cao Ping: "Little handsome guy, is your master invited from Xinjiang? This dish is super authentic! It's delicious!"

Li Qian proudly said to this beauty: "Now! Liya, he is the Cao Ping I said, super powerful! This dish is made by him, it's delicious, right?"

A slightly chubby middle-aged man with a hot back also stretched out his chopsticks and tasted a piece, pointed at it with his chopsticks, and said, "That's really good! I've been to Urumqi and eaten a large plate of chicken, and this one is even better than the one I ate in Urumqi!"

The big-headed fat man glanced at Cao Ping, smiled and gave a thumbs up and said, "Is it? Teacher Yu Qian is so particular that people say yes, young man, your cooking skills can be counted in Hengdian as this." ”

Cao Ping smiled and said, "You eat slowly first, and if you want to eat anything, write it in the notebook." After saying that, he went to the kitchen and brought up the carp, and poured the hot marinade on the fish, which instantly steamed hot and fragrant.

The big-headed fat man said "yo", looked at Cao Ping in surprise and said, "You can also cook this dish?" After speaking, he put a chopstick fish meat into his mouth, tasted the product, and the second chopsticks had been stretched out, the big-headed fat man nodded and said: "This dish is amazing, see the heat! The fried fish is just right, one more fish meat will be hard, and one less burr in the fish meat will not be fried, and this marinade will also taste good, I suspect that you are going to Wei Dingxuan to steal the teacher." ”

Cao Ping raised his eyebrows and said with a smile: "That won't happen, what I make is better than theirs!

The big-headed fat man laughed and said: "That's right, I like people who have the ability and self-confidence, I have lived a better life in the past two years, and I have eaten better, and you are the best chef I have ever eaten over the years." ”

Cao Ping touched the actor card in his pocket and said with a smile: "Actually, I am an actor." ”

The big-headed fat man laughed and joked, saying, "Yo! Yes? Disrespectful and disrespectful! Isn't a chef who doesn't want to be a star a good actor? You are the best cook among actors! But if you are better than me, I will speak cross talk, and acting in a TV series is like talking cross talk." ”

Li Qian smiled and said, "Mr. Guo, you are the best actor in cross talk!"

Cao Ping smiled, this big-headed fat man is very funny, he doesn't leak a drop of water, no one can be offended, he is an old Jianghu, Cao Ping said: "You eat slowly first, I'll go stir-fry first." Then he glanced at the table, picked up the menu and went out.

There were a total of six people on the table, a Li Qian, a beautiful woman named Tong Liya, and two women in their thirties who seemed to be their assistants, as well as Yu Qian and a fat man with a big head. Cao Ping went back to the kitchen to stir-fry the shredded pork in Beijing sauce and these dishes.

When the food was served, Cao Ping asked Wang Yuan curiously, "Who is the big-headed fat man inside?"

Wang Yuan said strangely: "You don't know him? Guo Degang! Now the cross talk industry is the hottest, and many people on the Internet are burning fire to let him go to next year's Spring Festival Gala! He and Yu Qian are partners!"

After Cao Ping finished serving, he asked Li Qian, "Beauty Qianqian, are you drinking today?"

Li Qian looked at Yu Qian, Yu Qian was a little moved, and hummed and said, "Drink some...... It's okay to have a drink......"

Guo Degang shook his head while gnawing on the bones, and said, "No, don't drink, I drank too much last time, I used chopsticks as chicken feet, and I ate one and a half ......."

Tong Liya squirted out a piece of chicken with a "poof", Li Qian slapped the table with a smile and said, "Hahaha, Mr. Guo, you are worthy of talking about cross talk, opening your mouth is a joke!"

Yu Qian also smiled and said, "Then don't drink it!"

Li Qian hurriedly said, "Don't, Brother Qian'er, if you want to drink with me?"

Yu Qian said: "This, the two of us are not bored to drink?" Glancing at Tong Liya, Tong Liya hurriedly waved her hand and said, "I can't do it, I'm allergic to alcohol, let's drink it!"

Li Qian rolled her eyes and said to Cao Ping: "Little handsome guy, the dishes are all served, and you are also busy! ”

"Hey!" Yu Qian said with a smile: "How did I become an uncle when I got to this little brother?"

Li Qian joked: "You are several rounds older than others!

Cao Ping thought about it, but he was not polite, and said directly: "Okay! Then I'll go get the wine!"