"Okay! Let's make fried cabbage!" After hearing this, Chef Zhang picked out a white cabbage, and took Xiao Wu straight to his small kitchen.
"Rou'er, go with Dad!" Wen Shouzheng carefully picked out a green cabbage.
"Master, why did the two chefs choose different cabbage?" Ergou looked at it and asked Chef Zheng.
"This cabbage is divided into white cabbage and mussels. Baikou is small, light in taste, thin in meat, tender in quality, less in crude fiber, and not easy to shape after cutting. But it is eaten now because it has been stored. Although it is old, the core of the cabbage contains a strong original taste, I think the chef in the selection of white cabbage must remove the old leaves, and only take the young core of the cabbage to fry quickly, which naturally tastes the best." Zheng Da The chef explained.
"What about mussels?" Ergou became interested.
"The mussels chosen by Chef Wen is a seasonal vegetable. It has thick meat, firm texture, and great toughness. It is easy to shape after cutting and cooking. However, if the mussels have been stored for a winter, the leaves and flesh will be finer and the taste will be stronger. Sweet." Chef Zheng touched his chin.
"It turns out that as Chef Zhang said, the quality of the dish determines the method of preparation!" Ergou blinked a few times, thinking.
Chef Zhang is now teaching with his hands, "Xiao Wu, remove all the old leaves first, leaving only the tenderest core in the middle!"
as expected!
Xiao Wu quickly peeled a fat Chinese cabbage, leaving only the thin cabbage core.
The cabbage core is yellowish and extremely delicate.
"Master, is this enough?" Xiao Wu held up the yellow cabbage core, looking pitiful.
"This..." At this moment, Chef Zhang also realized that he had neglected the portion of the dishes for a while. But since it has already entered the small kitchen, it can't be turned out for additional ingredients! The dignified chef, who can't even control the servings of the dishes, will be laughed to death by those guys when he goes out!
"Xiao Wu, the one we made is a high-quality product, and the portion is one bite per person! As the saying goes, you can't get tired of food, but you can't get tired of fine meat!" Chef Zhang thought for a while, and said, "Cut it into thin strips!"
At the same time, Wen Shouzheng's side was also in full swing.
"Father, is this cabbage sliced or shredded?" Gentle asked.
In her previous life, she knew how to make fried cabbage, but now she doesn't understand how Wen Shouzheng is going to do it.
"Normal stir-fried cabbage is shredded. This mussel is very easy to shape. Let's slice it today and make a vinegar-choked cabbage! First remove all the leaves, let's just use vegetable sticks!" Wen Shouzheng thought for a while and said .
"Okay!" Wen Rou's eyes were curved like crescent moons, Wen Shouzheng's words really meant to go with her, he stretched out his hand to break off the leaves nimbly, and then briskly removed the leaves with a knife, leaving only the slightly green leaves.
The so-called tacit understanding, isn't that the case
"Shua Shua!" Xiao Wu divided the cabbage core into filaments in a few strokes.
"Crack, crack!" Wen Rou slashed like a god, and the vegetables in her hands instantly sliced into a thin fan shape.
"Good job Rou'er!" Wen Shouzheng praised repeatedly.
"Xiao Wu, pour oil and heat the wok!" Chef Zhang said vigorously.
When it comes to chopping vegetables, Xiao Wu is good at it. But this matter of holding the spoon is really the first time a big girl gets on the sedan chair!
Xiao Wu's hands trembled nervously, and he almost couldn't hold the ears of the amphora!
"Calm down! Master is here!" At the critical moment, Chef Zhang showed his master's true colors!
"Master!" Xiao Wu turned his head, his eyes filled with emotion that he had never felt before.
For three years, the master has never taught me how to cook, and on weekdays, he is always shouting and drinking, as cold as ice.
Being by my side today, the sentence "Master is here!" has such weight, Xiao Wu's heart that was hanging in the air fell firmly to the ground in an instant.
"Rou'er, clean up the pot!" Wen Shouzheng ordered.
This vinegar choked cabbage is all about the taste, so the pot must be clean, otherwise it will directly affect the taste of the dish.
"Pour a spoonful of oil first, turn the pot, let the oil soak through, heat up the pot!" Wen Shouzheng instructed word by word.
Listen carefully and methodically.
"Pour in the oil! Two spoonfuls!" Wen Shouzheng hurriedly said when he saw that the hot oil had penetrated into the wall of the pot.
"Okay!" Rourou picked up the frying spoon, imitating Wen Shouzheng's usual manner, and took up two spoonfuls of oil in a chic manner.
"Intensify the fire!" Wen Shouzheng looked down at the flames under the stove.
Gentle hugged a few sticks of firewood and stuffed them directly.
At this moment, a layer of green smoke slowly rose from the oil pan.
"Enter the cabbage." Wen Shouzheng shouted.
"Father, I usually eat the vinegar-choked cabbage you made. It tastes sour. How about we change it to another one today?" Ruan Rou didn't directly follow Wen Shouzheng's words, but pinched a few prickly ash and dried red peppers on her own initiative. Peppers, thrown directly into the pot.
"Rou'er!" Wen Shouzheng didn't react at all.
In fact, Wen Shouzheng's vinegar-choked cabbage in his previous life was often eaten tenderly, and he always felt that although the taste was sour and refreshing, something was missing after all.
During the past few days, Rourou looked through Chef Gao’s ancient recipes, which recorded some Sichuan-flavored recipes, and mentioned pepper and chili.
Chinese prickly ash and dried red chili were bouncing up and down in the oil pan, and as the oil temperature rose, a strange aroma burst into the pan instantly.
"This is..." Wen Shouzheng felt a pungent smell rushing from his nose into his lungs instantly, which made people feel refreshed!
In order not to affect the appearance, but also for the convenience of eating, after the prickly ash and chili are fragrant, they are gently and carefully served one by one.
"Hiss!" The thinly sliced cabbage was quickly and gently thrown into the pot.
"Rou'er, hurry up and fry!" Wen Shouzheng suddenly came to his senses when the cabbage was put into the pot.
"Yes, Dad!" He replied with a gentle smile.
The spatula rattled and the cabbage flew.
The slightly green cabbage is instantly covered with a golden layer.
A burst of fresh and sweet fragrance wafted from the hot pot.
"Add vinegar!" Wen Shouzheng handed over the vinegar bowl.
Tenderness is just about to be scooped with a spoon.
"Sprinkle two laps along the wall of the pot quickly!" Wen Shouzheng spoke quickly, the rhythm fit perfectly with the excitement in the pot!
"Father, why is this?" Wen Rou was puzzled.
"The vinegar goes into the dishes along the wall of the pot, which can keep the taste of the dishes crisp; if it is directly poured on it, it will only have a sour taste and lose the crispness!" Wen Shou said proudly.
"Father, is this your experience? It's amazing!" Wen Rou praised.
"Don't be distracted, just add sugar! Just a spoonful!" Wen Shouzheng has sharp eyes, seeing that the vinegar in the pot has evaporated, he hurriedly reminded him.
Gently raising your hand, the sugar melts into the pot like snow, and you can never find it again.
I saw a thin layer of small bubbles rising from the pot, and a thin layer hung on the cabbage, which was slightly sticky.
"This sugar and vinegar should be used together. If they are separated, it will only be awkward. They must be neutralized with each other, so that the sweetness can be sour, and the sourness can be even more sour!" Wen Shouzhengjiao's daughter had no reservations.
"Father, do you usually teach brother Shitou like this?" Rourou asked abruptly.
"You girl! How can you spread your unique skills to the outside world!" Wen Shou's face turned reddish, a little embarrassed.
On Xiao Wu's side, Chef Zhang also taught him hand in hand.
When the oil in the pot was 50% warm, Chef Zhang gave an order, and Xiao Wu pushed all the shredded cabbage in his hand into the pot.
Stir-fry for a while on high heat, pour in a spoonful of pre-prepared broth and simmer to boil.
Immediately, Chef Zhang instructed Xiaowu to make a bowl of sauce with soy sauce, vinegar, starch, salt, onion and ginger, and pour it evenly on the cabbage when it was about to come out of the pot.
There was a burst of mist in the pot, and Xiao Wu added the fried cabbage with high broth, and it was out of the pot!
However, the white cabbage is used, which is soft and difficult to shape. Although it has been fried quickly, it is still soft when it comes out. In addition, the portion of the dish itself is not enough, and there are only a few of them lying on the plate, which makes people feel uncomfortable. I can't bear to look at it!
"Rou'er, color the soy sauce and put the salt out of the pot!" Wen Shouzheng saw that the dishes in the pot were finished, so he couldn't be sloppy at the last moment.
Gently and calmly scooped half a spoonful of soy sauce, the spoon walked around, and the crimson color evenly soaked into the golden cabbage, adding a bit of splendor to the floating gold.
The slight salt grains slowly melted with the residual temperature in the pot, and the vinegar choked the cabbage out of the pot!
039 Greedy cat with sharp nose