I'm in Food Wars: Opening A Late Night Cafeteria

Chapter 200

200 Gong Bao Jie Ding

Sichuan cuisine.

Known as one dish, one style, one hundred dishes and one hundred flavors.

Known for its rich and varied flavors.

The real taste of Kung Pao Feiding is the “spicy lychee flavor” which belongs to the 24 kinds of complex flavors in Sichuan cuisine.

which is:

The entrance is instantly sweet and sour like lychee, and then slowly becomes mellow and salty, and the final aftertaste is filled with a faint spicy taste.

This flavor is the best test of seasoning.

That is to say:

The preparation of Kung Pao juice.

Good kung pao juice.

Requires chefs to use the kitchen as a laboratory.

With a scientific and rigorous attitude, it is prepared with tolerance and tolerance, and tasted little by little.

Among them, dozens of ingredients and hundreds of trials may be required, and one more point is less than one point, and the impact on the taste is fatal.

And now many restaurants do not cut the real “spicy lychee flavor” in order to save trouble, thinking that Sichuan cuisine is just using Sichuan peppercorns and chili soy sauce pot, or adding a spoonful of tomato sauce to add sweet and sour taste!

But in fact?

Without a history of blood and tears in the kitchen, how can you be a Kung Pao Fei Ding with a rich taste like a life of ups and downs?

at the same time.

In Chen Feng’s eyes.

Famous dishes like Mapo Tofu and Kung Pao Jie Ding are so well-known that people from different regions will copy, make and recreate them according to their own ideas! 350

therefore.

Chen Feng, who often doesn’t like the term “authentic”.

After all, he always believed that the vitality of a cooking dish was constantly evolving.

This evolution includes the evolution of local materials, the evolution of cooking utensils with new technologies, and the evolution of new cooking principles.

But for famous dishes.

On the other hand, what he thinks is the most precious are some conventions in practice.

No matter what cooking method is used, these principles should continue throughout a famous dish, so that it can be worthy of the original name.

otherwise.

Or change the name of the dish, and ask more!

It’s like making Mapo Tofu, if you don’t use ground beef, but ground pork, then it’s better to call it a more casual style of home-style tofu!

now.

Ignoring Kobayashi Gentian.

Chen Feng will peel the peanuts and wipe the surface of the peanuts dry with absorbent paper.

then.

Heat oil.

When the oil temperature was not very high, Chen Feng put peanuts.

Then start frying with a small fire, so that small bubbles start to form around the peanuts, this state is just right, that is, the peanuts are in a dehydrated state!

finally.

Fry until the peanuts become slightly burnt, and then quickly scoop the rhyme with a slotted spoon.

da da da~

Da da.

Subsequently.

Chen Feng, cut a rhyme knife on the goose meat in advance.

After that, there are more knives on the surface of the diced meat from Qiyunlai! The purpose of this is to make it easier to “hold” the mugwort juice when collecting the juice.

Chopped cinnamon.

Mix well with cooking wine, salt, a little soy sauce, and cornstarch to taste.

Cut the slightly stout spring onions vertically, divide them into two or even four, and then cut them into small pieces.

Then.

Cut the dried chili into sections and remove all the chili seeds.

After finishing these processes, Chen Feng found another small bowl, mixing cooking wine, sugar, vinegar, and soy sauce, and mixing the cornstarch thoroughly. During the mixing process, he made it thicker appropriately.

“Um?

“This is the way of Kung Pao Chicken.

“It’s a little different from what I imagined!”

“Hey!”

Really “more and more looking forward to Chen Feng’s cooking dinner.”

At this time.

Seeing this, Kobayashi Gentian couldn’t help but drool.

That greedy look makes people laugh when they see Xiaohui!

No. ie.

After the ingredients are processed, the oil pan is removed.

When it was 30% hot, Chen Feng quickly threw in the prickly ash and chili sections to sauté until fragrant. During the heating process, the color of the pepper segments will quickly change, and the spicy aroma will be released.

Soon.

Chen Feng, fry diced pork in a pot.

Fry the Fei Ding until it changes color and turns white, just pull out a position in the goose meat, put in the chili powder, and fry it off! And this is the source of the red appearance of Kung Pao Ken Ding, which is neither soy sauce nor bean paste. .

“La?

“I see.”

“Some people will fry the discolored cooked diced, shovel the rhyme first, and complete the following steps.

Finally, (aefe) cook in the sauce and then add the budding again. But Kung Pao Chicken is a quick way to make a dish in one pot. In principle, it should not be shoveled, but pushed to the edge of the pot. ”

Chen Feng “Obviously found this problem, so some improvements have been made in the practice?

Kobayashi gentian.

Blinking his eyes, he began to fall into contemplation.

Obviously.

Every time she comes to the late-night cafeteria for dinner, Chen Feng always brings some unexpected surprises to her.

“Um!”

“Not really.

“In the step of adding chili powder to get the red color, some people directly use the prepared red oil, of course, there is no problem! And using the oil wrapped in the pan to stir-fry the chili powder, the advantage is that the red oil obtained in this way will be more fragrant.”

Chen Feng, after hearing Xiaolin Gentian’s words.

He raised his head quickly and explained to her with a smile.

“what?”

“It seems so!”

Xiaolin Gentian was stunned.

Later, Chen Feng’s words finally made her realize.

soon.

After stir-frying in red oil, the raised dice is basically broken and late.

Chen Feng, who has a quick eye and a quick hand, continued to add garlic slices, potato diced and chopped scallion white granules and stir-fry.

Immediately.

The smell of the whole dish changes immediately.

A re-question aroma, not the smell of separation, soon permeated the entire late-night cafeteria!

no doubt.

A plate of Kung Pao Jie Ding.

After the hot pan is poured with oil, the pan is ready to rhyme within a minute.

But it is precisely this minute that can best reflect Chef Yun’s own skills.

Stir fry the pot, pour cool oil and pepper, then add diced, sprinkle with chili powder, and stir fry quickly! The temperature of the bottom of the pot is above 200 ℃. After pouring the oil, the oil temperature rises rapidly, and the goose meat will keep it for a while. .

Hold here for about 10 seconds, and fry the paprika to color.

The oil temperature at the bottom of the pot rises to about 200 ℃, pour the juice and mix well, and set the pot on fire! Stir fry for about 20 seconds, add peanuts and stir well, set up the back rhyme pot.

In just 1 minute.

Need to grasp the heat of at least five ingredients.

However.

Chen Feng, but it was done perfectly.

so that.

Xiaolin Gentian was shocked again and again in his heart.

Time flies.

Soon, a plate of fragrant Kung Pao Jie Ding was ready.

And at this time.

Kobayashi gentian who couldn’t stand it anymore.

He was staring wide-eyed, staring at the freshly-baked Kung Pao Jie Ding in front of him.

“Wow!