Food: I was a cartoonist in Totsuki

"Haha, I allow you to use these kitchen equipment to make a dish that you are most proud of. If you do it to my satisfaction, I will give you the job of cooking the spoon."

"It's that simple?"

"Simple?"

Song Yuan sneered a few times: "If you don't do well and waste my precious time, you know the consequences, right?"

"You know, dropping out of school or even losing the qualification to be a chef, right? But there are many dishes I can cook. If you don't ask for a theme, it will be difficult for me to choose... Gan"

"You kid..."

Matsubara Bunu sneered, pointing to a piece of pork belly on the cutting board in front of him and said: "Use this as the main ingredient to make a dish, but the morning work is about to start, and you only have 30 minutes of cooking time."

Chapter 141 The Cultivation of Kitchen Heart

"Pork belly?"

Tong Yu gently stroked the surface of the pork belly with his right hand, and his super-tactile ability unfolded. He knew the basic information about the meat clearly.

"Very fresh pork belly, you can definitely make a good dish with this piece of meat."

Tong Yu was quite satisfied with the piece of meat. He rolled up his sleeves and looked at Song Yuan and said, "Chef Song, please wait a moment. I will cook a delicious pork dish for you..."

After saying that, he calmly walked to the sink and washed his hands.

Then, Tong Yu started cooking.

Although the cooking time was only 30 minutes, Tong Yu acted calmly and showed absolute confidence in her movements and movements.

Just watch him take a large pot, put water in it, turn on the fire and put the pork belly into it.

"Pork is boiled directly in water. This cooking method..."

Songyuan guessed what Tong Yu might be cooking just from how Tong Yu handled the pork belly.

Soon the water in the pot began to boil, and the color of the pork belly in the pot gradually changed to white.

After turning up the heat and cooking for another 10 minutes, Tong Yu inserted chopsticks into the skin of the pork belly. The chopsticks easily penetrated and then took it out.

During the process of making pork, Tong Yu prepared the ingredients needed.

Cut the green and red peppers into equal-sized slices, cut the garlic sprouts into sections with a diagonal knife, and add more than ten pieces of minced ginger, garlic, and tempeh.

When they saw this, everyone in the kitchen already knew what Tong Yu was going to cook.

"He's going to make 'twice-cooked pork' in Chinese cuisine!"

"The so-called 'twice-cooked pork' refers to boiling the meat for 190 degrees and then putting it into the pot for secondary cooking. The essence of twice-cooked pork is that the meat is fried to be dry, fragrant and fat but not greasy. It is a dish that tests the cooking skills."

"That's right, the pork is boiled in water in a pot beforehand and is already eighty-done. After slicing, it only needs to be stir-fried quickly in the pot to reach the final tenth degree. So the key is to control the heat during stir-frying!"

“Whether it is the pork itself or ingredients such as green and red peppers and garlic sprouts, there is a lot of moisture inside. If you want to make the whole dish dry and fragrant, all the moisture must be evaporated in an instant. Overwhelming and powerful firepower is necessary. It is indispensable. At the same time, whether the heating is even and the stir-frying time must be accurately controlled."

That's right, the dish Tong Yu is going to cook is the famous Sichuan dish "twice-cooked pork".

Twice-cooked pork plays an important role in Sichuan cuisine. It has always been considered the first and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, this dish must come to mind.

However, as many restaurant employees nearby discussed, it is not easy to cook this dish well. Controlling the heat is the key.

However, Tong Yu has super sense of touch and can control the temperature of fire at will.

Tong Yu immediately processed the cooked pork belly. He didn't show any amazing knife skills when cutting the side dishes just now, he just processed it with ordinary techniques.

But when it came to cutting the meat, his approach changed.

Tong Yu's right hand holding the knife stayed in mid-air. It never came into contact with the cutting board and didn't even make a sound.

However, a minute or two later, a large piece of pork belly was cut into pork pieces of equal thickness and size, and the fat and thin pieces of pork belly with distinct layers were neatly laid out on the cutting board.

Such weird knife skills surprised everyone in the kitchen.

"Heh, this kid really has two brushes and can handle the ingredients without touching them with his hands. Let me see how powerful a young man with a heart for cooking can be." Song Yuan looked at Tong Yu with a strange look in his eyes and whispered.

All the ingredients are prepared, and the next step is the cooking stage.

click.

The valve of the gas stove was unscrewed, and a faint blue flame immediately burst out.

Tong Yu picked up the spoon and put the "handle" part of the spoon through the "ear" of the iron pot, and then grabbed the "handle" part of the spoon. In this way, she could easily control the entire pot by just holding the spoon. Every part of the pot is heated evenly over medium heat.

It's not until the entire pot is red-hot that it's ready to enter the formal cooking stage.

Seeing this scene, the deputy chef Legota nodded secretly: "He knows the essence of heat very well. Preheating the entire pot is also an important step in making dishes such as 'twice-cooked pork'. The size of the heat directly determines the deliciousness of the food."

Liu Pleiades also said this in "Chinese cooking", "Not all Chinese cooking requires fire. Hot water, steam, air and other forms of things can be used to cook the delicious ingredients. But among them, only The pot is the incarnation of flame, because it is the flame that has the shape of a pot."

This sentence expresses the importance of preheating the entire pot. Only the dishes produced in this way can be called the "essence of heat"!

Tong Yu still took his time and poured the chopped pork belly and minced ginger and garlic directly into the pot.

Under the high temperature, the pork belly soon made a crackling sound.

Under the high temperature, the pork belly began to curl slightly, and after almost all the fat was fried, Tong Yu scooped up a large spoonful of bean paste and put it into the pot.

Doubanjiang is the soul of twice-cooked pork. When it is put in, the red sauce spreads out the entire pot, and the pork belly is also dyed a beautiful red color.

As Tong Yu continued to shovel the bottom of the pot with his right hand, the grease gradually turned red.

Pour in the tempeh, season with light soy sauce, and add dark soy sauce to enhance the color. After stir-frying again, the pork belly has taken on a beautiful oily red color.

"almost."

Tong Yu first poured the green and red peppers into the pot, then picked up a wet rag and wrapped the pot ears and shook the whole pot up and down.

Turn the pot!

This is a way to fully integrate the ingredients in the pot and heat them evenly, which is an essential skill for "stir-frying".

After stir-frying for about 20 seconds, Tong Yu added the last ingredient, garlic sprouts.

Boo.

The beautiful sound sounded in the pot again, Tong Yu continued to shake the pot, and at this moment, golden light shot out of the pot.

Seeing this scene, Matsubara had a look of surprise on his face and said in a voiceless voice: "Luminous cooking!"

boom!

As golden light filled the entire iron pot, Tong Yu's cooking was announced to be complete.

"The essence of Chinese cooking, 'Big Blast Twice-cooked Pork', is complete!"

Tong Yu brought the plated food to Songyuan and said, "Chef Songyuan, please taste it. Oh, by the way, I shouldn't have cooked this dish for more than 30 minutes, right?"

Matsubara said nothing, picked up the chopsticks and put a piece of twice-cooked pork into his mouth.Then close your eyes and chew carefully.

"Is this the sous chef? You're welcome, come and try it." Tong Yu put a pair of chopsticks into Legota's hands.

After a moment of hesitation, Legota took the chopsticks and picked up a piece of twice-cooked pork and put it into his mouth...

Well!

Soon, the expressions of Matsubara and Legota suddenly changed, their eyes widened in disbelief.

"It seems like there are flames dancing on the tip of my tongue. This dish makes me feel the 'essence of heat'!"

Legota couldn't stop after taking one bite. The second time he took his chopsticks, he not only picked up the twice-cooked pork, but also put it into his mouth along with green and red peppers and garlic sprouts.

"It's this feeling. It tastes very ordinary, but because the heat turns into a condiment, the whole dish is sublimated. The characteristics of the twice-cooked pork are fragrant, fat but not greasy, and bright in color. There is no doubt that this It’s a very successful twice-cooked pork dish!” Legota praised.

Although Matsubara didn't speak, his right hand holding the chopsticks never stopped. He didn't put down the chopsticks until the entire plate of twice-cooked pork dishes was completely eaten, leaving only the red oil at the bottom of the plate.

After tasting it, his face was calm, but his heart was filled with huge waves.

This dish not only highlights the extraordinary cooking skills, but also the perfect knife skills.

The pork slices were cut into equal sizes and almost the same shape, and the green and red peppers and garlic sprouts were cut into the right size.The perfect use of knife skills once again enhances the deliciousness and texture of the ingredients, making a seemingly ordinary twice-cooked pork dish comparable to a dish made with top-quality ingredients.

The pinnacle of Chinese cuisine, "Luminous Cuisine", I didn't expect that a boy under 16 years old could cook it so easily.

And when the cooking heart is not mature enough, if the cooking heart is honed and matured, wouldn't the food produced be more...

Matsubara didn't dare to continue thinking about it. Only at this moment did he understand what the name "genius" meant, and it referred to the young man in front of him!

……

Chapter 142 Resort Cuisine Innovation Competition

"Big Bang Twice-cooked Pork" is a dish made by Liu Pleiades and Yakan in the Yangtze River Showdown. It originally did not have "luminous" quality.

Liu Pleiaxing cooked this dish on the Yangtze River, which was severely affected by the weather and terrain. Although he used corresponding methods to make up for it, compared with Tong Yu cooking it in a dedicated kitchen, the taste was definitely different.

And Tong Yu also made a simple improvement based on the original recipe, adding the ingredient tempeh.

Tempeh has the effect of increasing aroma and taste, which further highlights the deliciousness of this dish. Moreover, the "black" color of tempeh complements the colors of green and red peppers, garlic sprouts and twice-cooked pork, making the whole dish more colorful and beautiful~ .

At the same time, Tong Yu also has super sense of touch, and his control over fire is better than Liu Pleiades, so it is a matter of course that the quality of this dish is higher.

"Chef Matsubara, are you still satisfied with this twice-cooked pork? Now you can consider arranging a normal job for me!" Tong Yu looked at Matsubara Hiroshi with a smile.

The veins on Matsubara's forehead were still twitching when he heard this: "Boy, I'll start with the ugly words. The job of being a kitchen chef is not like those house games you played in Totsuki. If you can't do it well, I will still kick you. Get out of the kitchen.”

"clear."

"Hmph, but I still can't let you get started directly on the first day. You should get familiar with the kitchen first."

After saying this, Song Yuan ignored Tong Yu, turned around and said loudly to the other kitchen employees: "Cheer up, everyone, there are many VIP guests coming these days, don't lose face in front of them, let other people Two kitchens stole the show!”

Tong Yu pouted, doesn't this mean that we still have to start by washing the dishes?

But I can also understand what Matsubara said, because every kitchen has its own set of processes, and no one can get started directly.

Just like factory assembly line production, you need to be familiar with the production process of each link in order to cooperate with others.

The kitchen is not a place for one person. To cook delicious food efficiently, teamwork is inevitable.

Tong Yu didn't complain too much. After putting on her chef uniform, she went to the sink and started the lowest level of work in the kitchen - washing dishes.

After washing the dishes, Tong Yu began to observe carefully in the kitchen.