MTL - Here Comes The Lady Chef-Chapter 38 Vinaigrette with cabbage

求 (for votes, for collection 喽 ~)

"Okay! Let's make stir-fried cabbage!" After listening, Chef Zhang picked a gang of cabbages and took Xiaowu straight to his kitchen.

"Rouer, go with your dad!" Wen Shouzheng carefully picked a green cabbage.

"Master, how can two chefs pick different cabbages?" The two dogs looked at him and asked Chef Zheng.

"This cabbage is divided into white and green mouth. The white mouth is small, light, thin, thin, tender, and has few thick fibers. It is not easy to shape after cutting. But it is eaten now, but it has been stored for appearance Although it is old, the vegetable core has a strong inherent flavor. I think that the chef who chooses white cabbage must remove the old leaves and only take the tender vegetable core to quickly cook it. The natural taste is the most beautiful. "Zheng Da The chef explained.

"What about Qingkou?" Ergou was interested.

"The green dishes selected by Chef Wen are seasonal. The meat is thick, tight, and tough. After cutting, it is easy to shape. However, if the green dishes are stored over the winter, the leaf meat is finer and the taste is more Sweet. "Chef Zheng stroked his chin.

"It turns out that as Chef Zhang said, the dish determines the method!" Ergou blinked a few times, thoughtfully.

Chef Zhang is teaching at the moment, "Small five, go all the old leaves first, leaving only the tenderest vegetable core in the middle!"

as expected!

After a few moments, Xiao Wuli took away a fat Chinese cabbage, leaving only a thin core.

Amaranth is yellowish and extremely delicate.

"Master, is this enough?" Xiao Wu held Huang Huang's small vegetable core and looked pathetic.

"This ..." Chef Zhang realized at the moment that he had neglected the weight of the dish. But now that you've entered the kitchenette, you can't turn around and refill! Dignified chef, he ca n’t even control the dishes, so those guys must not laugh at them!

"Small five, this one we are making is a boutique, according to the amount of one bite per person! It is the so-called food is not tired of eating!" Chef Zhang thought for a while and said, "Cut into filaments!"

At the same time, Wen Shouzheng's side is in full swing.

"Dad, is this cabbage sliced ​​or shredded?" Asked gently.

In the past life, she would have cooked cabbage, but now she doesn't understand what Wen Shou wants to do.

"Vegetable stir-fried cabbage is shredded. This green cabbage is very easy to form. Let's slice it today and make vinegar and cabbage! Let's go with the leaves first. Let's just use vegetables to help!" .

"Okay!" Gentle eyes crooked like a crescent moon. Wen Shouzheng really went with her, and reached out with a sloppy hand, and then quickly removed the leaves with a knife, leaving only a slightly green vegetable gang.

The so-called tacit understanding, is it so?

"唰 唰!" The vegetable core was divided into filaments within a few five minutes.

"嚓嚓 嚓!" Gently lowered the sword like a god, the dish in his hand instantly became a thin fan.

"Rouer is good!" Wen Shouzheng praised again and again.

"Small five, pour oil, hot pot!" Chef Zhang resolutely popular.

If you say chopped vegetables, Xiao Wu is good at it. But this palm is really a big girl's head on the car!

Xiao Xiaowu's nervous hands shook, and she almost couldn't hold the pot ears of the double ear pot!

"Be calm! Master is here!" At the critical moment, Chef Zhang reveals his true colors!

"Master!" Xiao Wu turned her head, her eyes filled with emotions she had never seen before.

For three years, Master has never taught himself how to cook. He usually drinks and drinks coldly.

I was by my side today, and the phrase "Master is here!" Was so weighty, Xiao Wu's hanging heart fell instantly and steadily to the ground.

"Rouer, brush the pot!" Wen Shouzheng instructed.

道 This dish of vinegar and cabbage is particular about taste, and the pot should be clean naturally, otherwise it will directly affect the taste of the dish.

"Pour a spoonful of oil first, turn the pan, let the oil thoroughly, heat the pan!" Wen Shouzheng urged.

听 Listen carefully and methodically.

"Pour oil! Two spoons!" Wen Shou was busy seeing the hot oil in the pot wall.

"Okay!" Gently picked up the scoop, learned Wen Shouzheng's normal appearance, and raised two spoonfuls of oil.

"Increase the fire!" Wen Shouzheng looked down at the fire under his eyes.

Gently and softly held a few pieces of firewood and stuffed them directly.

At this moment, a layer of green smoke slowly floats in the oil pan.

"Into the cabbage." Wen Shou Zheng shouted loudly.

"Dad, I often eat the vinegar and cabbage you made, and they are all sour. How about changing one today?" Gentle did not directly obey Wen Shouzheng, but instead pinched a few peppercorns and dried red. The pepper was thrown directly into the pot.

"Rouer!" Wen Shouzheng did not respond at all.

In fact, in the previous life, Wen Shouzheng's vinegar and cabbage were often eaten tenderly. I always felt that although the taste was sour, it was a bit less.

In the past few days, I gently looked at Chef Gao's ancient genealogy, which recorded some Sichuan-style practices, mentioned peppercorns and peppers. At this moment, I had a gentle idea and tried it.

Chili peppers and dried red peppers jump up and down in the oil pan, and as the oil temperature rises, a fragrant aroma instantly explodes the pan.

"This is ..." Wen Shouzheng just felt a pungent smell flowing from his nasal cavity into his lungs instantly, it was a spirit!

In order not to affect the beauty, but also for the convenience of eating, after the pepper and chili are fragrant, gently and carefully put them out one by one.

"His!" The thinly sliced ​​cabbage was quickly and gently thrown into the pot.

"Rou'er, fry quickly!" Wen Shou was suddenly returning to the pan as the cabbage came out of the pot.

"Yes, Dad!" Answered with a gentle smile.

Shabu shovel Huo Huo, cabbages are flying.

The slightly green vegetables helped to add a layer of golden color instantly.

For a while, a fresh sweet scent emanated from the hot pot.

"Add vinegar!" Wen Shouzheng passed the vinegar bowl.

Gentle just use a spoon 舀.

"Drip two times along the wall of the pot!" Wen Shouzheng said quickly, this rhythm fits perfectly with the liveliness in the pot!

"Dad, why is this?" Gentle puzzled.

"Vinegar enters the dish along the wall of the pot, which can keep the taste of the dish crisp; if it is poured directly, it will only have a sour taste, and it will be less crispy!" Wen Shou proudly said.

"Dad, is this your experience, isn't it great?" Gentle praised.

"Don't be distracted, add sugar! One spoonful is enough!" Wen Shou was right at the tip of his eyes, seeing that the vinegar in the pot had evaporated, he was urging.

扬 Raise her hands gently, sugar like snow drifting into the pot, and never find it again.

I saw a small, dense bubble in the pot, and a thin layer hanging on the cabbage ~ www.novelbuddy.com ~ is slightly sticky.

"This sugar and vinegar must be used together. If they are separated, they will only be obvious. They must be neutralized to make them sweet and sour, sour is even more sour!" Wen Shouzheng's daughter had no reservation.

"Dad, do you always teach Brother Shi like this?" Asked softly and coldly.

"You girl! How can a unique technique be passed on!" Wen Shou's face was reddish, a little awkward.

At Xiao Xiaowu's side, Chef Zhang is also teaching.

When the oil temperature in the shabu-shabu was 50%, Chef Zhang gave an order and Xiaowu pushed all the cabbage in his hand into the pot.

炒 Stir fry for a while, then pour in a spoon of pre-prepared broth.

Immediately, Chef Zhang instructed Xiaowu to prepare a bowl of sauce with soy sauce, vinegar, starch, salt, and onion ginger. When the cabbage was almost out of the pot, it was drizzled evenly.

I saw a mist in the pot, Xiao Wu added broth to stir-fry the cabbage, and this is the pot!

However, in the end, I use white cabbage, which is soft and difficult to form. Although it is fast-fried, it is still soft when you are out of the food. In addition, the dishes are not enough. I can't bear to look at it!

"Rouer, color the soy sauce, and bring the salt out of the pot!" Wen Shouzheng saw that the Chinese food in the pot had been completed, and at the last moment it was sloppy.

I gently sipped half a spoonful of soy sauce gently, and the spoon went around, and the black color was evenly poured into Jincancan's cabbage, adding a little bit of color to this layer of floating gold.

The slightly salty grains are slowly heated by the temperature in the pot, and the vinegar and cabbage are out of the pot!