I work as a chef in the university cafeteria

The beauty of Chinese food lies in its "color, fragrance, shape and utensils".

The three "color, fragrance" are well known, and although they are very important, "shape" and "vessel" are equally important.

The so-called "shape" means that the dishes are well-shaped, perfect in shape, clean and stylish on the plate, neatly arranged as a whole, appetizing, beautiful, emotional and tasteful.

Just like the Lizhuang white meat dish that Jiang Yu is making, sliced ​​meat is one of the highly technical and demanding processes, and it is also the key to the aesthetics of Lizhuang white meat after it is cooked. It is extremely difficult for a chef with a good knife skill to slice meat that meets the requirements.

The sliced ​​meat does not meet the requirements, not only will there be differences in taste, but also does not have the beauty of "shape" in "color, fragrance, shape and utensils".

At this moment, the kitchen of dining room No. [-] was silent, and only the chatter and laughter of the students queuing up for meals in the cafeteria on the first floor could be heard vaguely.

Probably because of the distance, the sound was faintly visible, making the kitchen even quieter.

Everything that happened in the outside world did not affect Jiang Yu, who was highly concentrated at the moment.

He held his breath carefully, his eyes fixed on the piece of meat he was pressing with his left hand, and the other hand holding the knife stably inserted the kitchen knife into the meat bit by bit.

All of this is slow, but it didn’t take too long in fact. In just one minute, a large, thin, half-fat piece of white meat floated down on the piece of meat as the kitchen knife cut it in. It's like a foot wrap.

This is not intentional. It is said that the original name of Lizhuang Bairou was "Foot Wrapped in Garlic". Later, some people thought this name was inelegant, so they changed it to "Lizhuang Bairou with Garlic and Knife".

After taking off the first piece of white meat, Jiang Yu couldn't help but let out a long breath, stretched out his hand to pinch the piece of meat, put it in front of him and examined it carefully.

The meat slices are evenly fat and thin, the fat is crystal clear, and the thin layer seems to be able to see through the light. The large and thin slices of meat are not rotten, not loose, not broken, and have no bubbles and less tendons.

Even if it is not dipped in sauce, there is such a large piece of white meat that is as thin as a cicada's wing and can be blown away by a gust of wind. Just looking at it makes people have the urge to stuff it into their mouths and taste it.

Jiang Yu put the piece of white meat that was reasonably cut aside, leaned down, and continued to slice the meat.

After being busy for half an hour, he finally sliced ​​up all the "two-knife meat".

In fact, at the end of the slicing, Jiang Yu had basically mastered the technique of slicing the meat, which not only ensured that the meat was sliced ​​evenly, but also at a much faster speed than at the beginning.

This is probably the so-called "practice makes perfect".

After the white meat was sliced, Jiang Yu washed two more crispy and tender cucumbers, and cut them into cucumber shreds as thick as toothpicks.

Then, he brought a clean big white plate from one side, put the shredded cucumber in the middle of the sliced ​​white meat, slowly rolled it into a 10 cm long meat roll, and arranged it in a circle along the white plate.

The last step is to prepare the dipping sauce.

The full name of Lizhuang Bairou is "Lizhuang Knife-cut Garlic White Meat", so the garlic flavor should naturally be highlighted in the dipping sauce.

Jiang Yu put the dried seven-star pepper, Chinese prickly ash, and garlic together into a stone mortar [jiù] and mashed it into a paste. This is Li Zhuang's special dipping sauce for white meat, and it is called "ciba pepper".

Pour the smashed "ciba pepper" into a bowl, then add soy sauce, appropriate amount of monosodium glutamate, sugar, sesame oil and other seasonings, stir well, and the dipping sauce is done.

Jiang Yu then put the small bowl containing the dipping sauce in the middle of the big white plate, and this cold dish called Lizhuang Bairou was completely completed.

Next, another dish to be cooked is steamed lion head with Huaiyang cuisine.

Jia Dequan said before that steamed lion's head is a dish that tests knife skills. Jiang Yu was a little surprised. He had also made lion's head before, but it was not Huaiyang cuisine, but Poyang Lake lion's head.

Poyang Lake Lion Head is an authentic Jiangzhou characteristic traditional dish.

For this dish, you need to shred the taro and put it in a pot, add refined salt, mix well and marinate until soft, and chop the pork into rice grains.

Then mix the meat, shredded taro, water chestnut, ham, dried scallops, ginger, and eggs evenly, then add dry starch, refined salt, soy sauce, and pepper, stir and divide into 4 portions, and wrap each portion with a salted egg yolk , which is the lion head raw body.

After the cooked lion head raw body is deep-fried until golden brown, whether it is steamed in a pan or braised in brown sauce, the taste is extremely delicious.

This dish of Poyang Lake lion head can be regarded as the favorite of Jiangzhou people, and it is also an indispensable dish on the New Year's Eve dinner table in most people's homes.

Perhaps, Jiang Yu's thinking is the same as most people's. He thinks that the lion's head is nothing more than chopping meat into mud and then kneading it into balls. Well, what does it have to do with knife work?
But after he carefully studied the method of Huaiyang lion head, Jiang Yu realized that he really underestimated Huaiyang cuisine.

As one of the four major cuisines in China, Huaiyang Cuisine has always been known for its "exquisite knife work and ingenious knife skills", and its knives are mainly reflected in the knife work.

According to statistics, there are more than 200 kinds of knife skills in Huaxia, which are all used in Huaiyang cuisine, which can be seen.

If it is said that the Wensi tofu in Huaiyang cuisine belongs to the showmanship school, a piece of tofu with internal fat that can be broken by blowing bombs is cut out inextricably, and the tofu must not be broken or rotten, and placed in clear water Reagan roots are distinct, as thin as a hair.

Then, Lion Head is a pure power faction, calm on the surface, but in fact, the sword is undercurrent.

The lion's head was originally called "Sunflower Big Chopped Meat". You can tell from the name that the food is processed by hand-cut diced meat, not chopped into pureed meat.

Firstly, cut a piece of selected pork belly with three fats and seven leans into thin and uniform slices with a flat knife, and then cut the slices into very small diced meat with a straight knife.

The so-called "fine chopping and rough chopping" means that when cutting meat, it should be finely chopped into small dices, and when chopping meat, it should be roughly chopped more than a dozen times to make the diced meat sticky.

Do not chop the meat into minced meat like minced meat, as it will lose the taste.

The advantage of this kind of food processing is that it can maintain the graininess of the pork and ensure the tenderness of the meat to the greatest extent.

It is precisely because of this exquisite knife workmanship that the appearance of this Huaiyang lion head is extremely beautiful, and the delicious taste penetrates into every piece of meat. This is the perfect combination of taste and shape.

Keeping the Huaiyang lion head method in mind, Jiang Yu didn't have time to appreciate the profoundness of Chinese cuisine. He brought selected pork belly that had been cleaned long ago from the side and spread it on the chopping board. According to the method of Huaiyang cuisine, take Pick up the kitchen knife and start to get busy.

……

Jiang University gate.

Liu Xining and Pan Jingchen wore hats and masks to cover their faces, and walked slowly on the Jiangda campus.

As the weather gradually gets warmer, the days are getting longer and longer, just like now, it is almost six o'clock, and the sun is still nostalgic for the scenery of the world, reluctant to go down the mountain.

The warm and golden sunlight shines from the sky, dyeing the buildings, trees, rivers, and pedestrians on the surface with colorful colors, making all this look like an oil painting full of time.

"The school is so beautiful!"

Looking at the picturesque scenes in front of him, Liu Xining couldn't help sighing.

During the busy days in the entertainment industry, she is either on the road or on the road most of the time, and there is almost no leisure time to stop and enjoy the scenery on the road.

This period of time was the most comfortable and comfortable day since her debut, her whole body was completely relieved, and she finally had time to stop and feel the atmosphere of fireworks around her carefully.

She stretched out a hand to hold Pan Jingchen's arm, and said with emotion,
"I remember seeing a poem once: There are endless scenery in the world, and I have the feeling of not getting old.

Chenchen, I hope that both of us can have an immortal mood in this turbulent world, and always have a heart to pursue beauty. "

Although Pan Jingchen's depression has improved, it has not been completely cured after all. Liu Xining's words just want to tell her that there are many beautiful things in this world, and there are many things worth nostalgic for.

The world is so beautiful, why bother yourself?
Pan Jingchen was originally an intelligent woman. She naturally understood Liu Xining's words. She pursed her lips and said softly:

"Yes, there are many good things in this world that are worth remembering. For example, the meals cooked by Junior Brother Xiao Jiang are rare and delicious."

"..."

Hearing what she said, Liu Xining was a little speechless.

I'm expressing my feelings here, but your mind is full of food. Is this really good? !

However, Liu Xining couldn't help swallowing when he thought of the chicken ramen with meatballs and mushrooms that he ate at noon today, feeling like his stomach would start to growl.

Her face was full of anticipation, and she said impatiently,
"Then let's hurry up, I guess Xiao Jiang has already prepared the food by now.

I really want to know what delicious meals we can have tonight! "

Pan Jingchen turned her head to look at her, and reminded lightly: "The doctor said, you can only eat light, easy-to-digest foods."

"..."

Liu Xining's complexion suddenly collapsed, he frowned, and muttered,

"Chenchen, which pot are you not opening and which pot are you carrying! Besides, my stomach pain has long since disappeared..."

The two "fighted" all the way, and soon came to the Seventh Canteen.

The first floor of the Seventh Canteen has already opened for business. Inside the canteen hall, there are many people, and it is very lively. As before, the food order line has been lined up outside the canteen gate.

There were so many students in the cafeteria, so Liu Xining and Pan Jingchen naturally didn't dare to go in. If they were recognized, they would have to be blocked inside.
There was really no other way, so Liu Xining could only call Jiang Yu for help.

Not long after finishing the phone call, Yan Tongtong came out from the side door of the kitchen, and she immediately saw Liu Xining and Pan Jingchen standing not far from the entrance of the cafeteria.

These two people not only wore hats, but also masks. They were so conspicuous that it was difficult not to recognize them.

"Senior Sister! Brother Jiang asked me to pick you up. Come here, let's go this way!"

After Yan Tongtong walked over, she smiled at the two of them, turned around and went back along the original road.

He led Liu Xining and Pan Jingchen up to the second floor, and arranged them into the "Chun" box. After serving them tea, Yan Tongtong came to the kitchen and said to Jiang Yu:
"Senior brother, I have brought my senior sister and the others up, and arranged them in the 'Chun' brand box."

"Well, thank you Xiaoyan."

Jiang Yu had already made the Huaiyang lion head blank, put it in the steamer and started steaming, and was busy cooking other dishes at the moment, he turned his head and smiled at Yan Tongtong, and said,

"Don't go down, rest here for a while, and have dinner with us later."

"Ah? Brother, this, wouldn't this be inappropriate?"

When Yan Tongtong heard this, she was at a loss for what to do, her small face was full of nervousness, she faltered and said,
"Senior Sister Liu and the others are all big stars. If I, if I go to eat too, they, will they be unhappy?"

"Big stars are human too, they have to eat too, what are you afraid of?"

Jiang Yu was amused by her cramped face, he said comfortingly,

"There's no need to be so nervous. You didn't eat a grain of rice from them. I cooked all the meals. Why are they unhappy?"

After a pause, he added, "Besides, you Senior Sister Liu and the others are not the kind of arrogant people, so they won't be unhappy."

"Oh, then, that's fine."

When Yan Tongtong heard what Jiang Yu said, she felt very happy. Although she was still a little nervous, she immediately felt relieved when she thought that her senior brother was there.

This is the first time Senior Brother Jiang has invited her to have dinner since restaurant No. [-] opened. Could she be unhappy?

It doesn't count what I ate in the kitchen before. At that time, not only she was there, but a bunch of other people were there too!
She stood in a corner of the kitchen, quietly watching Jiang Yu standing in front of the stove and frying vegetables. When the shiny iron pan shook slightly in his hand, the vegetables in the pan began to churn, and a "" The big wave turned back", and fell into the pot again.

Boil the pot, add ingredients, turn the pot, turn the spoon...

A series of movements are like flowing clouds and water, done in one go, and the strong spicy smell mixed with the aroma of vegetables hits the nostrils, as if to envelop everyone.

In just a few minutes, Jiang Yu adjusted the seasoning, and after stir-frying a few times with a large spoon, he put the finished dishes out of the pan and put them on a plate.

When he turned around to continue making the next dish, Yan Tongtong, who was so stimulated by the aroma that his mouth was watering, couldn't help but look forward. It turned out that what Jiang Yu made before was a Zhangjiang Rao's dish of fried pork with leftover dried peppers. No wonder it was so fragrant!
The pepper used in this dish is the local specialty pepper in Yugan, Raozhou - Yugan maple spicy.

Stir-fried meat with Yugan chili has the characteristics of "spicy mouth but not spicy heart, thin skin and thick meat". This delicacy can be eaten in restaurants and hotels in Zhangjiang streets and alleys.

Smelling the fragrant and spicy vegetable fragrance, Yan Tongtong couldn't help but licked her lips again, oh, I'm so greedy!

When Yan Tongtong was about to see what other dishes were on the console, a burst of hearty laughter suddenly came from behind:

"Oh, the smell of this dish whets the appetite. It seems that I have to eat more tonight!"

She followed the sound and turned her head to look over, and saw Judd Quan with a bright smile on his face, walking towards the kitchen step by step with his hands behind his back.

Yan Tongtong hurried up to greet her, and greeted crisply: "Hello, Grandpa Jia!"

"Hey, Xiaoyan, I said why didn't I see you downstairs, so you came upstairs."

Jia Dequan stopped in his tracks, looked at Yan Tongtong kindly, and said with a smile,

"How about it? Doesn't it feel good to be guarding the door of this kitchen? Smelling the aroma of this dish, even the gluttons in my stomach will be hooked out."

"It's okay, I'm used to it."

Yan Tongtong's little face turned red immediately.

She started from the "Jiang's Guantangbao" shop in the second canteen, and ran around behind Jiang Yu. During the past half a year, except for the holidays during the New Year and holidays, her three meals a day But Jiang Yu was in charge.

Having developed an appetite for such a long time, although she still likes to eat Jiang Yu's food, compared to other people, her resistance is much stronger, at least she won't smell the smell like others The smell of vegetables makes my mouth water.

Before the two of them chatted for a few words, Jiang Yu had already prepared all the dishes, so he turned his head and said hello:
"Xiaoyan, come here and help bring all the dishes over, the meal can be served in a while."

"Oh, here we come!"

Yan Tongtong responded, and smiled at Jia Dequan with some embarrassment, turned around and ran into the kitchen to prepare the dishes.

"Old Jia, follow Xiaoyan to the box."

Jiang Yu looked back at Jia Dequan again, raised his hand and handed him two bottles of fruit wine, and said with a smile,

"Let's take a good rest today, let's forget about other drinks, let's try my home-brewed kiwi fruit bar."

"Yo, this is a good thing!"

When Jia Dequan saw it, his eyes lit up, and he quickly reached out to take it, sniffed it up to his nose, and said happily,

"I heard that this kiwi fruit wine has high nutritional value. It nourishes blood, nourishes Qi and aids digestion. The key is that it tastes good. I'll drink two more glasses later!"

"Small drinks are good for you, but drinking too much is bad for you."

Jiang Yu took out the steamed lion's head from the steamer, and said lightly,

"Although the alcohol content of this fruit wine is not high, but you are so old, it is better to drink less."

Jia Dequan said with a smile: "Don't worry, I'm not a greedy person."

While the two of them were talking, Yan Tongtong had already pulled a food delivery cart from the side, put all the prepared dishes on it, and then pushed the cart to the private room.

Jia Dequan carried a bottle of kiwi fruit wine in one hand, and walked forward while chatting with Yan Tongtong.

At this moment, Liu Xining and Pan Jingchen are sitting in the "Chun" box, because the No. [-] dining room is not open today, so the door of the box is not closed, and the smell of vegetables floats from the kitchen. , floated into the box, and also floated into the noses of the two of them.

"Wow! I seem to smell the aroma of vegetables, it smells so good!"

Liu Xining took a deep breath, she couldn't help closing her eyes, with an intoxicated expression on her face, and said softly,

"I don't know what kind of dish this is, it's spicy and spicy!"

"Where is the smell of vegetables? It's spicy and spicy..."

Pan Jingchen turned her head to look at Liu Xining, curled her lips and said, "Are you fainted from hunger?"

"Really! I really smell the aroma of stir-fried chili and fried pork. When I was a child, I ate this dish every three days. I knew it as soon as I smelled it!"

Seeing that Pan Jingchen didn't believe what she said, Liu Xining was of course not convinced. If you can't smell it, it's because you don't have a good sense of smell. How can you say that others are starving?
It really makes no sense!

She was about to have a good argument with Pan Jingchen when she suddenly heard footsteps outside the door. She turned her head and saw Yan Tongtong coming in pushing a food delivery cart, and behind her was a sixty-something old man.

The little old man was holding two wine bottles in his hands, and when he came in, he smiled at Liu Xining and said hello:

"You two are Xiao Jiang's friends, right?
Hello, hello!My name is Jia Dequan, and Xiaojiang and I can be considered to have been friends for a long time. "

"Oh, hello, hello, the old man can just call me Xiao Liu, and the person next to me is my friend, and her name is Xiao Pan."

Seeing an outsider coming, Liu Xining suddenly became elegant and generous again as if she was a different person. She stood up from her seat, raised her hand as a signal, and said with a smile,

"Old man, you can sit wherever you want, you're welcome!"

"okay!"

Of course, Jia Dequan would not be polite. As soon as he put the two bottles of fruit wine on the table, he pulled out a chair beside him and sat down. His eyes swept over the two young girls, feeling a little strange in his heart. .

He obviously didn't know these two girls, but for some reason, they always felt a little familiar.

After thinking about it for a while, he couldn't figure it out, so Jia Dequan didn't care about it anymore. That's right, there are too many people who look alike. Maybe these two girls just happen to resemble someone I know, so it's normal that I can't recognize them.

Not long after he sat down, Jiang Yu also entered the box. He had just cooked and his body smelled of oily smoke. Since he was going to eat, of course he had to change his chef uniform.

After entering the box, he helped Yan Tongtong serve the dishes, turned his head to look at Jia Dequan, and said with a smile:

"Old Jia, all the dishes are ready, hurry up and pour the wine, when I am full, I still want to see your cooking 'unique skill'!"

"What's the rush? I haven't 'inspected' your two dishes yet!"

Jia Dequan said so, but he still got up and opened a bottle of wine, first filled Jiang Yu and others' glasses, and finally poured wine for himself, while pouring the wine, he said with a smile,
"I've already said the ugly things before, if you don't pass these two dishes, I won't teach you my 'unique skill'!"

"That's impossible!"

Jiang Yu put all the dishes on the table, and then he and Yan Tongtong each found a seat and sat down. He smiled confidently,

"I put a lot of effort into making these two dishes. Maybe the taste may not be so authentic, but the knife skills must pass!"

"Hehe, it doesn't count if you say it, and it doesn't count if others say it. Only if I say it, it counts!"

Jia Dequan picked up the wine glass on the table and took a sip of the fruit wine, his eyes lit up immediately, and he couldn't help but praise,
"This fruit wine is really good! With this fruit wine, even if your dish tastes a bit off, then this meal can be called a feast!"