The opening of the courtyard is a proficiency panel

Chapter 59
Fatty Zhou walked into the back kitchen in a hurry, and said, "Old He, how is the cooking going? Director Lou means that the dishes can be served."

He Daqing smiled and said, "Several dishes have been prepared, and I'm just waiting for you to come over."

Seeing the five dishes on the table, Fatty Zhou showed joy on his face, and said, "Okay, Lao He, this time the speed is much faster."

After finishing speaking, Fatty Zhou leaned down again and sniffed a few dishes, all of which were fragrant and full of color and fragrance.

Even he couldn't help swallowing, it was so greedy.

He Daqing smiled, but did not explain. According to his usual speed of making entertaining meals, at this time, he can only prepare two dishes if he is full of money.

But this time, with the help of my son, I added three more dishes, making a total of five dishes.

However, he did not explain that He Daqing had his own plans.

Looking at these dishes, to be honest, Fatty Zhou felt a little palpitated. He felt that He Daqing's cooking skills seemed to have improved, and he felt incredible just smelling it, and his tongue was full of saliva.

Fortunately, he held back, these were for Mr. Lou's guests, and he was not a canteen director. He finally put away his saliva and said, "You two will come with me and bring these dishes to Mr. Lou."

Fatty Zhou called two people from the back kitchen at will, and delivered these dishes to Director Lou.

And He Daqing continued to cook, with one dish of twice-cooked pork, Aozao noodles, monkey fried king mushroom and one soup.

He Yuzhu came over and said, "Father, there are still so many dishes, how about I cook two more for you?"

He Daqing just wanted to refuse, but after thinking about it, he changed his tone and asked, "Which dish can you cook? You are better at it."

"Let's cook pork."

"Success, then I'll leave this dish to you, and make it well."

"Ah."

He Yuzhu nodded, and returned to his seat after taking the ingredients.

Twice-cooked pork is one of the representative dishes of home-cooked (taste-type) dishes in traditional Sichuan dishes, and belongs to the Sichuan cuisine series.The main raw materials are pig hindquarters, green peppers, garlic sprouts, etc. It has a unique taste, bright red color, fat but not greasy.

Twice-cooked pork originated in rural areas of Sichuan.In ancient times, it was called oil frying pot, and most families in Sichuan could make it.

The so-called Huiguo means cooking again.The position of twice-cooked pork in Sichuan cuisine is very important. Twice-cooked pork has always been regarded as the head of Sichuan cuisine, and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must be thought of.

Twice-cooked meat is delicious in color and fragrance, and it is the dish that most people will choose in the next meal.The ingredients are different. In addition to garlic sprouts (green garlic), colored peppers, onions, leeks, pot helmets, etc. can also be used to make twice-cooked pork.

Legend has it that twice-cooked pork originated in the late Qing Dynasty and was accidentally invented by a Hanlin surnamed Ling.However, the truth is not so. The origin of twice-cooked pork can be traced back to the Northern Song Dynasty. It is impossible to verify when it was born, who made it, and when it became popular.

In ancient times, it was called "oil fried pork".The creation of watercress in the late Qing Dynasty greatly improved the taste and quality of twice-cooked pork, making twice-cooked pork the most famous dish in Sichuan cuisine, and it has a high status in Sichuan cuisine.

Information about this dish flashed across his mind, and then He Yuzhu started to make it.

First put the pork belly with skin into the pot under cold water, add scallions, ginger slices, 7 or 8 peppercorns, and an appropriate amount of rice wine to boil.

After boiling, a white froth will form.

These are the dirty things in the meat. Use a strainer to skim off the foam, cook until it is half-cooked, take it out and let it cool naturally (you can insert chopsticks).

After the meat is cooked, cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into oblique sections...

Pat the white part of the green garlic with a knife first, and then cut it obliquely into sections for later use.

Heat the frying pan, add a little oil and stir-fry the chili and pepper

Add the meat slices and stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up.

Move the meat to one side of the pot, add the bean paste (you can chop it finely first) and stir fry the red oil.

Appropriately add a little soy sauce or sweet bean sauce for color, and stir fry evenly with the meat slices.

Add green garlic, order a little cooking wine, adjust the taste with sugar and serve.

The meat selection should be fine: fresh pork slaughtered on the same day, fat four hind legs and two cuts, thin six wide and three fingers, too fat will be greasy, too thin will be burnt, too wide and too narrow will be difficult to shape.

Cooking meat should be seasoned: boiled meat in clear water, it is difficult to get the aroma of the meat, so after the water boils, first add ginger (split with a knife), scallion knots, garlic, and pepper hanging soup.

..............................

He Yuzhu was operating in an orderly manner, and he had already gone through the process quickly in his mind.

This is a habit of his cooking. Going through the process in his mind before cooking can prevent mistakes.

On the other side, Nanyi and Li Xuewu, who had almost finished cooking the cauldron, came to He Yuzhu's side, watching every step of him intently.

In this regard, He Yuzhu didn't mean not to let them watch it, so just watch it if you want.

Whether he can learn it or not is another matter. Looking at the two who are serious about their cooking, He Yuzhu can't help but think of his apprentices Ma Hua and Xiaopang.

As a master, he owes a lot to Ma Hua, and he is loyal to him, but he has always been wary of his two apprentices.

I am afraid that if I teach the apprentice, the master will starve to death.

But this life is different, he is no longer stingy, and with his proficiency system, his cooking skills will only get better and better.

Everyone may cook the same dish, but the taste is very different.

So no matter how you look at it, he no longer has to deliberately hide his cooking skills.

While thinking about it, He Yuzhu didn't stop the movements of his hands at all, cooking in an orderly manner.

On the other hand, Li Xuewu and Nanyi watched He Yuzhu's operation and felt that they had learned a lot and benefited a lot.

In a way, He Yuzhu also became their teacher.

Everyone is about the same age, but why is He Yuzhu so handsome?

And they... are still just an apprentice.

Especially Li Xuewu, looking at He Yuzhu's smooth operation, it would be a lie if he didn't envy and envy him in his heart. Presumably, after the hospitality meal, the junior brother should be able to become a regular easily, right?

This is really comparing people to people, and it is maddening.

PS: In addition, Tong Xiaomei's role as the heroine was proposed by the readers, not the author's own idea, so it is only a candidate, not necessarily her.

(End of this chapter)