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

201 This dish is exciting!

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At the moment of entrance, I just felt crunching.

The taste is really hard to describe in words! Especially the diced cucumbers cut by Chen Feng, the thickness is just right.

That taste.

Very crispy and crispy!

And juicy.

Even after dicing, the cucumbers are still ~ crunchy.

Fried with diced potatoes, it seems to be plopping on a large and soft sofa, and eating apples comfortably! With peanuts, it seems to be in a spring garden, wearing a beautiful floral dress, smelling fragrant flowers.

“can!”

“It’s so crisp!

“I have tasted countless dishes in my life, Kobayashi Gentian, but I have never eaten such crispy kung pao chicken!”

Can’t help but.

Xiaolin Gentian’s eyes lit up, as if he had found some kind of treasure.

now.

in her eyes.

Chen Feng’s recipes are very crispy.

But the interesting thing is that while the taste is crispy, the taste is also the strong camp of the special police, and it is also very fragrant!

all in all.

Everything is amazing.

Later.

Xiaolin Gentian continued to take a small bite.

Take a large atmosphere, take one each of diced potato, green onion knot, pepper, pepper, and peanut, and put one bite into your mouth, and taste the sweetness and sourness of pepper and green onion at the same time.

Entrance.

The instant is lychee-like sweet and sour.

then.

Slowly become mellow and salty.

The last aftertaste is filled with a hint of spiciness!

This unique way of eating is 10,000 times more delicious than eating pot diced alone.

“Well!”

“Cucumbers, cooked diced, and peanuts seem to come alive, carnival in the mouth, and rolling on the tip of the tongue. It’s such a great feeling!”

“The tenderness of the meat is paired with the crispness of the peanuts.”

“When you enter it, it is fresh and spicy, crispy and fragrant, red but not spicy, spicy but not fierce, and the meat is smooth and crisp!”

“After the entrance.

“The tip of the tongue first feels slightly numb and spicy!”

“Then what hit the taste buds is a sweetness, and when you chew it, you will feel a little sour.”

“Maybe this is the real taste of spicy lychee? And the diced potatoes, scallions, and peanuts wrapped in numb, spicy, sour, and sweet are even more addicting.”

now.

Kobayashi Gentian began to sweat profusely and felt exhausted.

However.

despite this.

Her face was full of happiness.

After all, a first-class Kung Pao Ken Ding must be dance leg meat, goose leg meat is tender enough, and the fat between the meat is moderate!

And at the same time, the scallions used must be cored! Only in this way, the sliced ​​scallions can be sweaty and yellowish, and the sweet and spicy welcomes the taste of the whole dish.

Make the most delicious food with the simplest ingredients!

Now in large and small Chinese restaurants, the dish “Kung Pao Chicken” is commonplace.

However.

Lots on the menu.

But it was written as “Gong Bao Ding Potato”.

The reason is that many people think that the cooking method is “stir frying”. In fact, this is a misunderstanding, and they have not figured out the origin of “Kung Pao Jie Ding”.

Speaking of “Kung Pao Jie Ding”.

Of course, it is impossible not to mention its inventor, Dinzeton!

According to the “Draft of Qing History”: Ding Baoban, courtesy name Zhiqi, was a native of Pingyuan, Guizhou Province, and was a Jinshi in the third year of Xianfeng, and served as the governor of Sichuan in the second year of Guangxu.

According to legend.

Ding Zizhen has done a lot of research on cooking.

Like to eat pot and peanuts, and especially like spicy.

When he was the governor of Sichuan, he created a delicious dish that stir-fried diced, red pepper and peanuts in a pot.

This delicacy was originally Ding’s “private kitchen dish”, but later it became more and more widely known.

But not many people know why it was named “Kung Pao”. The so-called “Kung Pao” is actually the honorary title of Ding Bodun.

Of course.

Such a story.

Even Kobayashi Rentan, a student of Totsuki, probably doesn’t know it.

But in any case, due to the wide spread of this dish, there are many different practices in Yunxian everywhere, and even Yunxianxiao has transformed the diced meat into “Kung Pao diced meat”.

at the same time.

With the spread of kung pao diced potato to the west.

Westerners have also made some improvements according to their own tastes, making it “Western-style Kung Pao Chicken” in line with Western tastes.

Needless to say.

Precipitation over time.

In the face of such a Kung Pao Jie Ding, there are always people who want to try to change something.

some cooks.

They use cashews instead of peanuts.

Or use hot sauce instead of chili.

There are also cucumbers and mushrooms

There are also people who use this method to cook other ingredients, but they have only appearance and lack of soul; some people have changed the name of Gong Bao Jie Ding to Gong Bao Bao Ding.

But no matter how hard you try, these changes often end in failure.

actually.

Every dish.

There are no clear standards.

The only standard should be delicious, and a little taller is the color, flavor, and shape!

But the tastes of each place are different, so the tastes of consumers must be met! And each chef’s craftsmanship is also different, so the tastes are different.

Just say Kung Pao Potatoes.

Or the sweet and sour little lychee mouth.

Or an intense expression of spicy and salty.

Or the spiciness that is unique to southwestern Guizhou cuisine.

People are always accustomed to classifying Kung Pao Chicken as Sichuan cuisine! Because of its taste and mellowness, it is not very accurate.

……..0

“Ask for the right sweet and sour mix.

“Use light soy sauce to enhance the freshness, and adjust the spicy little lychee mouth.”

“The whole Kung Pao Jie Ding, its sweet and sour taste is not so sharp! It tastes refreshing and full of flavor, and it will not make people feel bland.”

“at the same time.

“The spicy taste of dried chili peppers and dried Chinese peppercorns.”

“Let Kung Pao Jie Ding have a slightly dry chili fragrance, and it is particularly pleasing in the tastes that are mainly sweet and sour.

“And this kind of lychee-like taste is endearing in itself! Coupled with Sichuan pepper, it is red but not spicy, spicy but not aggressive, and has a strong spicy taste, which is unforgettable!”

“Of course.”

“It’s not enough.

“The crispness of the peanuts echoes the smoothness and tenderness of the pot.”

“The layering is especially obvious when you take a bite, and the taste buds get great enjoyment.”

“Such a combination of strong contrast and contrast makes the special police bold and breakthrough. It also gives this ordinary dish a rich connotation.

At this moment.

Xiaolin gentian, who eats Kung Pao diced potatoes, has a high evaluation of this dish.

As the second seat of Totsuki Academy, she naturally saw the way of this Kung Pao Jade, so she couldn’t hide her excitement and praised her.

True.

This beloved classic dish.

At any time, it can stand up to the scrutiny of years and tastes! Guang,