Chapter 391

Li Chunmei heard Zhang ye say so, immediately worried: "son, then you won't have any trouble, such a beautiful girl, how can you have such a bad heart."

"No, Ma, don't worry about it. She won't take the initiative to trouble me. She just comes to add a jam to me. We don't care about her. Just don't let anyone touch her brow. " Zhang Ye hastily asked again.

Li Chunmei nodded and looked at Fang Zichen again, still worried on her face.

Zhang Ye went back to the kitchen and began to think about new dishes.

Weixiang hasn't had any new dishes on the market for some time. Although Geng Le has been able to take over all his recipes, and it's almost as good as what he made himself, he's still a little behind schedule in the development of new dishes.

Since he was scolded by Zhang Ye last time, Geng Le is a lot more clever. He is no longer in a hurry to break through the realm, but trying to lay a solid foundation.

At this time, seeing Zhang ye come in, he hurriedly came over and asked, "master, who is that woman outside? Her breath is so terrible. I feel almost the same as master."

"Well, she's the eldest lady of the Fang family. Like master, she's at the top of the nine grades. It's normal for her to have a strong breath." Zhang Ye nodded, immediately patted him on the shoulder and said with a smile, "well, in fact, you don't have to envy others. As long as you work hard, you will reach her realm one day."

"I know, master. I will try my best to practice and never fail your cultivation." Geng Le nodded solemnly.

"Well, get busy. I'll think about new dishes, too."

Zhang Ye waves Geng le to order a meal, while he begins to think about new dishes.

Now he needs to leave Weixiang more and more time, so if he specializes in a dish, it will not be long before Weixiang will be in an embarrassing situation.

No matter how delicious it is, if you always eat it often, it will make you tired. You must update the menu in real time.

Yesterday's braised pork is a good choice.

Zhang Yili suddenly remembers the secret braised meat he ate yesterday. With his current cooking skills and keen taste, he can easily duplicate the secret braised meat, and even make it better and more delicious.

In addition to braised meat, Zhang Ye finally determined three new dishes.

Guobaorou, Xihu vinegar fish, spicy chicken with Sichuan peppers.

In addition to braised meat, a world-famous food, the other three dishes are also a long-standing Chinese food.

Guobaorou is a famous dish in northern China. It is made of pork fillet, sliced, pasted, deep fried in oil, and finally stir fried with thick juice. It tastes crisp and has rich flavor.

This dish sounds complicated, but it's actually very simple for Zhang Ye. It depends on the skill of cooking and the level of sauce mixing. Even Geng Le can make it difficult to distinguish the true from the false if he has mastered it well.

As a famous dish in Sichuan cuisine, Sichuan pepper and spicy chicken has the same principle. Moreover, the cooking process is even simpler than pot meat. Zhang Ye has completely mapped out the cooking process and results in his mind, so there is no need to practice.

But the west lake vinegar fish, this dish is let Zhang Ye some attention.

This is his first time to cook fish, and the cooking of this western red vinegar fish seems to be the simplest of the four new dishes, but in fact, it is the most difficult to grasp its technology.

This is the truth. The simpler it seems, the less easy it is to make it.

Zhang Ye called to send two live grass carp raised in the water. While waiting, he had already begun to cook pot meat and spicy chicken with Sichuan peppers.

Prepare a portion of Qingjiang chicken, which has been prepared for a long time, and marinate it with seasoning for use. However, the top-quality pork tenderloin has been taken out here. The blade flickers, and pieces of meat with moderate thickness are quickly cut out. In the blink of an eye, there are 50 pieces.

After marinating the meat, Zhang Ye took the starch and beat it into a paste according to the ratio of 1:1.2, then cut the onion and ginger into thin strips, and put the chopped coriander together.

The next step is the frying process. Geng Le envies Zhang Ye's skillful and flowing movements. Moreover, the accuracy of Huohong's mastery makes him dumbfounded. Almost every piece of meat is fried evenly.

A total of 50 pieces of steamed pork were put on the plate with golden color and strong dry fried flavor.

However, Zhang Ye did not continue this dish, but made a very surprising move. He even took the chicken and fried it directly after the oil pan was slightly cold.

A pot of two dishes.

Geng Le's eyes widened, a little silly.

He has never seen a cook cook cook two dishes at the same time, and it's also two fried dishes.

You should know that the most taboo of fried food is the slow time, and the action must be fast enough to ensure its crispness. However, as time goes on, the taste will definitely get worse.

But now Zhang Ye has done so, and his mastery of the oil temperature has been accurate enough to make people feel angry. He is turning the colander in his hand with a bland look, and a continuous stream of internal force is integrated into the boiling oil along the colander, adding a bit of temperature.But in the blink of an eye, the chicken was fried twice and kept on the plate.

Then, Zhang Ye's action once again surprised Geng Le, he actually directly started the double stove, two hands were holding a shovel, left and right to start cooking.

One heart and two uses, but there is no mistake.

Master is so powerful that it's against heaven.

Zhang Ye's expression is calm and attentive. The hot pepper in his left hand pot has been roasted to a strong flavor, while the tomato sauce in his right hand pot has also been boiled to a strong soup. The chicken nuggets and pork in the pot have been cooked at the same time, making a Zila sound.

This time, Zhang Ye didn't even use a shovel. He grabbed the frying pan with both hands and bumped it up. He completely relied on the technology of bumping the spoon instead of frying.

Until the dishes in the two pots were almost the same, Zhang ye put them down and put in the seasonings respectively. He said faintly: "Xiaole comes out of the pot with baorou, and you should remember to sprinkle onion, ginger and coriander evenly."

"Ah? Oh, yes, master Geng Le looked silly beside him. He was stunned when he heard Zhang ye speak, but he reacted immediately and ran to take over.

After all, even if Zhang Ye is a bull, he can't do it with one hand.

In less than 15 minutes, the two dishes were already hot. Geng Le watched eagerly and swallowed the water: "master, can I have a taste?"

With a faint smile, Zhang Ye said, "if you want to eat it, you can eat it. It's not the dish ordered by the guests. It's the old rule of Weixiang. New dishes always have to be tasted by the old diners."

"Oh, yes."

Geng le was overjoyed and came close to two new dishes full of expectation.