The spicy teacher of the halberd

Turning his head to look at the group of small eyes in the hall, Chang Wei couldn’t help but laugh.

“Haha. Hello everyone, my name is Chang Wei, a chef from Huaxia, and I have just become a teacher at Yuanyue Academy, and I hope to make progress with you. ”

“That… Chang-sensei,” Kohei Sojin, who had no heart and no lungs, raised his hand, “Should I call you big brother or teacher in the future?” ”

“Call it whatever you want, I’m casual.” Chang Wei waved his hand and smiled, “The title is just a code name, you can call it teacher, big brother or anything.” ”

Even if you call your ancestor, I won’t stop you.

“Haha, that’s great.” Kohei Sojin grinned, “Big brother is very powerful, and after tasting my fried rice, he said the shortcomings and improvement methods. ”

In a few words, the atmosphere comes alive.

“What is Teacher Chang going to teach, can we be Teacher Chang’s students?”

“I haven’t figured out what to teach, but the form is mainly open classes. Welcome to the class. ”

“Definitely! We’ll all go! ”

“Does Big Brother Chang run a hotel in Huaxia?”

“Well, it’s just a small restaurant, it’s all starving.”

“Teacher Chang is really humorous, does Teacher Chang have a girlfriend.”

“Not yet, open recruitment, waiting for resumes.”

“Uncle Chang, please marry Xiaoxingluo to me!”

“Give me how far to roll.”

Yoshino Yuhime suddenly raised his hand, his eyes shining like stars, and said, “So, now let’s each do our best and make a sumptuous dinner to welcome Tsune-sensei and Kohei-kun!” ”

“Little Yuji, why did you forget the rules.” Granny Wen Xu laughed inexplicably, “The new guys haven’t accepted the trial yet.” ”

When Chang Wei asked for directions, he heard from the students that new students who came to Polestar Liao had to bring their own ingredients and make a dish that satisfied the judges of Polestar Liao before they could be allowed to stay.

It is worthy of being the Yuanyue Academy, it is worthy of the Polar Star Liao, and it is necessary to accept the assessment if you borrow a night, it is just like throwing in to Shuibo Liangshan, and you have to hand in the name.

“According to the rules, Chang-sensei and Kohei-kun will also take out the dishes.” Isshiki laughed, “I’m really looking forward to it.” ”

The melon-eating masses also looked forward to it, happy and joyful, and they must have experienced such trials before.

It’s all at this time, and the title of the so-called teacher can’t be suppressed. Chang Wei smiled helplessly and said to Kohei Sojin: “Sojin-kun, did you bring ingredients?” ”

“No, I didn’t bring anything.”

“I still have a little ingredient here, you can use it casually.” Granny Wen Xu smiled, “But it’s just the rest.” ”

In the kitchen on the first floor, there are only a few eggs and canned fish except for rice noodles, starch, condiments, etc., and there is no fresh meat and vegetables at all.

“Well, why don’t you do this,” Chang Wei smiled and looked at Kohei Sojin, “Sojin-kun, you come to the chef, I’ll help you make a dish for everyone.” ”

“Got it!” Kohei Sojin looked at the ingredients and smiled confidently.

Chinese cuisine can be simple or complex, and if Chang Wei makes it himself, he can make a bowl of longbeard noodles with some flour, accompanied by scrambled eggs or canned fish – even clear noodle soup, and the delicate and gentle taste of the longshu noodles itself is enough to pour everyone.

However, as a special lecturer in Yuanyue, Chang Wei entered the state of being a teacher in advance. He was eager to see what kind of ideas Kohei would come up with — like the jelly in fried rice before.

Leaving the others in the hall, Changwei and Kohei Sojin walked into the kitchen with the ingredients. Chang Wei watched as Kohei Sojin began to pour water and noodles.

“Brother Chang, I plan to make fish and meat fried dumplings, okay.”

Chang Wei nodded and silently gave a thumbs up to Kohei Sojin in his heart. It’s nice to think of this step.

Dumplings are also an excellent choice when the variety of ingredients is scarce. You don’t need too many ingredients to embellish it, but as long as you mix the noodles and fillings, it is enough to make excellent dishes.

In neon, fried dumplings are the most common dumpling dishes. Also from a small restaurant, Kohei Sojin is also familiar with fried dumpling dishes.

“I’m going to use canned fish to puree and make fried dumplings, which can minimize the fishy smell.” Kohei Sojin said.

Chang Wei nodded. Compared to grilled or fried cooking methods, steaming or boiling is difficult to eliminate the fishy smell inherent in canned fish. From this point of view, fried dumplings are one of the dishes that best evokes the subtle taste of canned fish.

However, this is not a home-cooked restaurant, but a dormitory of Engetsu Gakuen, where the gods gather. That said, it’s not enough to be delicious.

Every excellent dish has its integrity, and the quality of the cuisine is also strictly applicable to the bucket theory, and there can be no shortcomings in every aspect of color, aroma and taste.

The cuisine pays attention to color and aroma, and for fried dumplings, its color is mainly reflected in the skin of the fried dumplings.

No matter how delicious the fried dumplings are, there is no incomparably gorgeous or unique appearance, and it will definitely not be recognized by those chefs outside.