C617

As soon as Tong Xiaoyu entered the kitchen, there was a quick "Dangdang" sound coming from inside.

Lushan probe a look, see Tong Xiaoyu is standing in front of the chopping board, should be cutting vegetables! It's just that the girl's body shape is too thick and big to block his eyes. In addition to Tong Xiaoyu's bucket like waist, there's also a round fart. Besides, she can't see anything at all. She doesn't know what she's cutting! But I can feel it just by listening to the voice. At least in terms of sabre skill, the level of this girl should be quite good!

But it's a good Dao skill, only compared with ordinary people. Anyway, it can't be compared with Lushan. After all Lushan is a man who has reached more than 70 points in agility, that is, seven times faster than ordinary people!

If he wants to play with the knife seriously, other people can't hear the sound of "Dangdang" at all. Instead, they think it's a long string of continuous sounds like the echo of the kitchen board! Because his knife is so fast that before the sound of the first one can be spread, the second one has been dropped again. So, the sound of the kitchen knife falling on the kitchen board naturally forms a whole, and it's totally unclear how many knives he has dropped.

Therefore, although tongxiaoyu's Dao skill is quite good, compared with Lushan, it is still several blocks away! Naturally, he didn't care too much But the quality of cooking is not all in the skill of Dao. Now it depends on how her dishes are cooked!

Time passed quickly. Within two or three minutes, Tong Xiaoyu had finished processing all the ingredients. Then she went to open the stove and began to pour oil for cooking.

After Tong Xiaoyu heated the oil in the pot, he didn't directly use the green onion and ginger to explode the pot. Instead, he poured the hot oil with smoke into a small bowl beside him, put the iron pot aside, and after a little cooling, he poured the oil back into the pot

Lu Shan nodded when he saw it It seems that Tong Xiaoyu is really an experienced chef!

He doesn't use the so-called non stick pot spoon in the market, but uses the pure iron pot to cook. And sometimes the iron pot is not well handled, such as stewing fish and fried eggs, which will lead to the food sticking to the pot. If the fish skin is sticky to the pot, it will be scattered completely when the fish finally come out of the pot! The fish stewed in this way is actually more tasty, but it can only be eaten at home, and it doesn't care what it looks like, but in the hotel You take a fish stewed to the table to see if someone will return it to you?

So At present, most stewed fish in restaurants are made with non stick spoon, which will be safer, so as not to waste a big meal, and finally have to be complained by customers, or even returned, which is not worth it!

However, in order to ensure the taste of the dishes here, Lushan refuses to use the non stick spoon, which can only be played by experienced old cooks. Unexpectedly, Tong Xiaoyu, a fat girl, is also very smooth!

Sure enough Tong Xiaoyu's first dish is stewed hairtail! This is a very common home-made dish. It can't be simpler. People can make it by themselves.

However, the more common the dish is, the more you can see the level of a chef! Otherwise, if you make some lobster, shark fin and other high-end dishes The taste of these top-grade ingredients is delicious. In fact, the chef doesn't need to add too much seasoning and too complicated treatment. As long as the flavor of the ingredients can be fully displayed, it is extremely successful!

But ordinary food materials, in the hands of different levels of chefs, can be very clear to distinguish a good or bad! The top chefs, even if they make a stir fried shredded potatoes, can also stir fry out of the ordinary taste, which makes people have a long aftertaste and praise. But if someone who doesn't know any cooking skills makes this dish, it may not only be hard to eat, but even when the potato silk comes out of the pot, it will be either raw or not cooked, or it will be broken into a small part when it's cooked, which makes people lose their appetite. So... Only the real top chefs can see the magic in the plain

Stewed hairtail is a dish that can easily distinguish the chef's level. The same hairtail is not difficult to stew, but it's difficult to get rid of its fishy smell as much as possible, but it won't cover up its own flavor. It's very effective. Tong Xiaoyu dare to cook this dish during the examination. She really has confidence in her cooking skills!

Lu Shan stood at the door of the kitchen with his arms in his arms, watching Tong Xiaoyu busy and undisturbed. He just watched her movements carefully and the sequence of adding seasonings. Soon... He felt a little different!

This kid Xiaoyu's way of cooking is obviously different from that of ordinary chefs. Generally speaking, when making stewed hairtail, he is basically frying the two sides of the fish section slightly yellow, then pouring yellow wine on the fish, adding green onion and ginger to remove the fishy smell, and then adding clear water or high Soup for slow stew. But she started the fire directly. She quickly fried the fish until it was burnt yellow. Then she added the soup directly. Then she closed the lid and left it alone. Then she went to make another stir fried meat.

This makes Lu Shan feel a little confused If the fish section has been marinated with onion ginger cooking wine for some time in advance, it's OK to say that it's OK to fill the soup directly after frying, but The hairtail that Tong Xiaoyu burns has not been salted clearly! In this way, you can stew directly with soup. How can you get in the taste? How can the fishy smell of hairtail be removed?

If it's a housewife who doesn't know how to cook, she will make such a mistake at home, which is normal. But this kid Xiaoyu looks very good at cooking Just look at her actions when she just overturned the hairtail. In the state of fierce fire, she didn't fry the hairtail until it was burnt, and still kept the integrity of the fish section. It seems very unusual. How could she make such a low-level mistake? This... It's not scientific at all!

So Although Lu Shan was very puzzled, he didn't interrupt Tong Xiaoyu at all, just to see what she would do next.

As a result, when Tong Xiaoyu was about to finish the stir fried meat, she suddenly thought of something. She suddenly turned around and lifted the lid of the pot on the other stove, then drenched a whole ladle of white vinegar in the boiling soup pot. In an instant The strong smell of acetic acid began to diffuse in the kitchen. Even the powerful smoke exhauster could not take away the strong smell.

Lushan can't help but smack her tongue Isn't this fat girl crazy? So big a scoop of fierce vinegar pour in, this pot of fish can eat it? You can't get rid of people's teeth!

But then I saw that Tong Xiaoyu had picked up a leaky shovel and copied it under the boiling pot He has fished out pieces of fish, weighed them a few times and put them on a nearby plate. Then he emptied the remaining half pot of high soup in the pot, and then put the iron pot back on the stove. Then he added hot oil, onion, ginger, garlic and other seasonings, as well as a spoon of high soup, and began to stir up the juice At the same time, her other hand, at the most appropriate time, started the stir fried meat and poured it into the plate