Food: Taking the twins to kindergarten to be chefs

Chapter 95: The next generation is to be feared, the next generation is to be feared...

in the kitchen.

Huang Jun and Aunt Lin were busy preparing for today's lunch.

Today's menu is very simple, with only two items, but full of the taste of home: pork rice and seaweed and egg drop soup.

Speaking of this pork rice!
Many people will salivate when they hear it, and Huang Jun is no exception.

A seemingly ordinary bowl of rice, after a series of meticulous cooking processes, finally turns into an unforgettable delicacy...

In the past, this delicacy could only be tasted during festivals. It was one of the unforgettable tastes of childhood for countless locals in that era of material scarcity.

Now, with the passage of time, this delicacy has surpassed the meaning of food itself and has become a kind of emotional sustenance. Whenever those wanderers who are far away from home and struggling outside think of it, there will always be a faint feeling in their hearts. Nostalgia…

Huang Jun carefully inspected the rice soaked in warm water, and then explained to Aunt Li and Aunt Lin: "Aunt Li, Aunt Lin, the rice has been soaked for half an hour. The soaking time is enough. You can drain the water. .”

Soaking rice in warm water for half an hour can promote its "budding" and activate the activity of various enzymes in the rice. These enzymes help absorb nutrients and are very beneficial to human health.

In addition, soaked rice absorbs water more easily, which can shorten the cooking time.

The rice made from soaked rice is more tough, the surface will also emit an attractive oily sheen, and the taste will be more delicious.

In contrast, rice made from rice that has not been soaked has a rough texture and poor toughness.

"Hey, I understand!"

After receiving the instructions, Aunt Lin and the two immediately took action, and together they steadily lifted the large bucket full of rice and walked towards the washing pool.

Drain the rice well.

at this time.

A burst of rhythmic footsteps came from a distance, getting closer and closer, causing them both to subconsciously raise their heads and look sideways...

I saw an old man wearing a summer men's Tang suit, waving a folding fan in his hand and walking in leisurely.

Huh?
This old man looks very strange!

Who is he?
Why did you suddenly appear here in the kitchen?
Aunt Lin and Aunt Li looked at each other, with a trace of confusion in each other's eyes.

Aunt Li couldn't help but asked first: "Hello, who are you looking for?"

"Oh, I'm Qian Guoxiang. I'm here to see you, Director Liang. I just finished chatting with you, Director Liang, and happened to pass by the kitchen, so I stopped by to take a look." Qian Guoxiang replied friendly.

When they heard that the other party was acquainted with Principal Liang, they didn't say anything more and just warned: "Okay, then you are welcome to do whatever you want, but don't go into the operation room!"

"Hey, I understand. I'll just look outside and won't go in..."

Qian Guoxiang nodded politely.

Then, he looked around and saw Huang Jun busy in the operation room.

But Huang Jun's handsome face and clothes-lined figure made him stunned.

Could it be that...he is the chef in the garden?
But... too young!

Qian Guoxiang looked at Huang Jun in disbelief, unable to connect the handsome young man in front of him with the image of a chef in his heart.

Could he be an assistant chef?

But there is no one else in the kitchen!

And the chef uniform Huang Jun was wearing clearly told him the fact that this young man was 99.99% the chef here.

In order to eliminate the doubts in his heart, he asked Aunt Li on the side: "Hi, may I ask, is the chef in the operating room the chef of your garden?"

"Yes! He is Chef Huang in our garden." Although Aunt Li didn't know why he suddenly asked about Chef Huang, she still replied out of politeness.

It’s true!

After receiving the exact answer, Qian Guoxiang couldn't help but re-examine Huang Jun.

I saw Huang Jun pick up a piece of pork and weigh it with his hands, and the texture of the pork trembled.

Then, he put the pork on the chopping board and picked up a kitchen knife.

As an experienced chef, Qian Guoxiang can tell at a glance that the kitchen knife in Huang Jun's hand is extraordinary. From the polishing degree of the blade to the selection of high-quality materials, to the selection of wooden handles, they are all top-notch.

He did not expect that such high-quality kitchen knives would be used in this small kindergarten.

Just thinking about it.

When the kitchen knife came into contact with the chopping board, it made a "click-click" sound, which was like a rhythmic note, reaching Qian Guoxiang's ears, making him couldn't help but look at Huang Jun again...

Huang Jun's sword strokes were so fast that it was dizzying.

But if you look closely, you will still find that every cut he makes is extremely precise, cutting quickly along the texture of the pork.

in a blink…

A large piece of pork was neatly cut into uniformly sized pieces.

and.

The fat and thin parts are perfectly separated.

The lean meat is mixed with just the right amount of fat, while the larger pieces of fat are cut separately.

This knife skill...

Have to admit.

Extremely outstanding!
At this moment, Qian Guoxiang's eyes couldn't help showing a hint of shock, and he couldn't help but sigh in his heart: The younger generation is to be feared, the younger generation is to be feared... This knife skill is actually as good as mine.

No, no!

To be precise, it has actually surpassed him!
Why do you think so?

Just because when he was Huang Jun's age, he had not yet achieved such exquisite knife skills!

therefore!

After seeing Huang Jun's knife skills, he couldn't help but look forward to Chef Huang's cooking skills.

When Huang Jun looked up, he saw Qian Guoxiang standing outside the operating room at a glance. A trace of surprise flashed in his eyes, and he was curious: Who is this person?
Then I thought, since the other party can enter and leave the park freely, it must be allowed by the park authorities.

With a hint of respect and curiosity, he nodded politely to Qian Guoxiang to say hello. See this scene.

Qian Guoxiang also nodded to Huang Jun in response. At the same time, his favorable impression of Huang Jun also greatly improved, and he felt that he was a courteous and courteous young man.

Huang Jun has already lit the fire and is about to start cooking pork rice.

In fact, this pork rice will be more fragrant if cooked in an earthen stove.

But conditions are limited, so we have to make do!
After the pot is hot, he first puts the fat meat into the pot to boil lard.

As the temperature rises, the oil gradually seeps out and begins to form fine foam.

There was a "sizzling" sound of the oil bubbles breaking in the pot, which was the melody of the interaction between the fat and the bottom of the pot.

The thick pieces of fat gradually shrink under the high temperature, and the surface gradually turns golden yellow, thin, like little golden fish floating in a sea of ​​oil.

After the fat meat is slightly browned and oily, Huang Jun puts the sliced ​​ginger into the pot and continues to stir-fry to finish the fat meat in the pot.

Ginger slices are added to remove the fishy smell and enhance the fragrance.

As he stir-fried, the rich aroma of lard residue and the aroma of ginger erupted in the pot.

He poured the lean meat into the pot and rolled it in the hot oil, making a "crackling" sound, which was the fusion of ingredients and fat.

The original strong ginger aroma was gradually replaced by the unique smell of the ingredients, becoming richer and deeper.

At this time, pour the cooking wine along the edge of the pot. The aroma of the wine immediately dissipates the fishy smell of the pork. The original strong smell gradually fades and intertwines with the aroma of the wine to form a unique aroma.

Add the drained rice and stir-fry.

The rice cooked in this way will have clear grains and be more fragrant.

Then, add the diced taro into the pot and stir-fry together.

At this moment, all the ingredients are like a piece of white paper, allowing him to trace and draw, using dark soy sauce to color, light soy sauce to enhance the fragrance, and salt to add flavor...

Stir-fry continuously until the rice grains emit a faint aroma and become slightly golden in color.

Pour in boiling water.

Simmer over low heat, covering the pot to suppress the steam.

He filled a small bowl with water and put it on the pot lid.

"Hey, you actually know about this earthly man!" Qian Guoxiang's eyes couldn't help but light up after seeing his actions, and he was so surprised.

You know, very few young people know this method now!
Soon after…

The bubbles in the pot began to roll, and the aroma continued to overflow through the lid, becoming more and more intense...

About 20 minutes later…

Huang Jun opened the lid of the pot, and along with the curls of white mist, the rich aroma filled the entire operation room and quietly drifted outside.

He stirred the pork rice in the pot.

This will allow the rice to cook more evenly.

After all, it is a big pot of rice, so it is very important to stir it evenly to prevent any mixture.

When the pork rice is almost ready, he starts cooking seaweed and egg drop soup.

Huang Jun soaked the seaweed in cold water.

The purpose of this is to wash away the sand on the surface of the seaweed and make the taste more delicate.

While waiting for soaking, he beat some egg liquid for later use.

Then, boil water in a pot.

While boiling water, he asked Aunt Lin to help fish out the soaked seaweed from the basin and wash it again.

After Aunt Lin finished processing, he tore the soaked seaweed into small pieces and put them into soup buckets.

Add the right amount of salt to those soup buckets.

At this time, the water in the pot has boiled.

He turned off the fire.

After the water in the pot stopped boiling, he picked up the beaten egg liquid and slowly poured it into the pot in a circle.

Under the influence of high temperature, the egg liquid poured into the water quickly formed a beautiful floc, as gorgeous as the paint dripping into the water, and as graceful as the aquatic plants blooming in the water.

"Ah, this egg flower is so beautiful!"

Aunt Lin and Aunt Li were immediately amazed by the egg flowers made by Huang Jun.

The irregular flower-like egg flowers bloom in the calm water, like a beautiful work of art.

"It turns out that if you want the egg yolks to be beautiful, you have to turn off the heat and wait until the water stops boiling before making them! No wonder I can't achieve this effect when I make them at home. It turns out that my method is wrong!"

"Me too. Every time I make egg flakes, they break terribly. Now that I know the trick, I have to give it a try when I get home."

Aunt Lin and Aunt Li had "experienced" expressions on their faces.

Although Qian Guoxiang did not show any emotion on the surface, he was a little surprised in his heart by Huang Jun's beautiful egg flower skills.

It is indeed extraordinary to have such cooking skills at such a young age!
No wonder Director Liang thinks so highly of him and remains unmoved even when faced with his application as a chef in a five-star hotel.

Having seen Huang Jun's cooking skills, he had a deeper understanding of Director Liang's decision, and his doubts dissipated.

I am completely relieved!
Huang Jun finished pouring the egg flowers, and the whole pot looked like a huge golden flower blooming.

He picked up the spoon and began to ladle the egg drop soup into the soup bucket.

As the egg drop soup flows into the soup bucket, the seaweed gradually begins to bloom under the influence of heat, exuding an attractive fragrance.

The umami flavor isn't overpowering, but it's very long-lasting.

The strands of it constantly teased the taste buds of the two aunts and Qian Guoxiang, making them want to take a bite.

(End of this chapter)