The Female Partner Refuses To Be Cannon Fodder - Chapter 9 Village Girl Four

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   Xiao Er dropped the towel neatly, "Okay, the shopkeeper, Master Jiang, you come with me."

   Jiang Chan pursed his lips and followed Xiao Er, and walked through the winding corridor to the back kitchen. The back kitchen is full of enthusiasm, with two fifteen or sixteen-year-old apprentice boys, and a chubby man who feeds the stray dog ​​that Jiang Chan just saw.

   He was standing there and pointing the apprentice kid to chop vegetables, and he would immediately point out the poorly done places. Although his voice was a little louder, he still taught the little apprentice carefully.

   This also reminded Jiang Chan of the scene where Uncle Mo taught her at the beginning. In this way, Jiang Chan's eyebrows softened by two points. Although it is to complete the task, this is not a life experience, there is really no need to divide too much.

   "Master Fan, this is Master Xiao Jiang, and the shopkeeper asked Master Xiao Jiang to cook two dishes and taste them." Xiao Er swiftly explained the things the shopkeeper had explained, and hurried back to the front lobby.

   Master Fan looked at Jiang Chan and looked at Jiang Chan's thin and small appearance. Although he was a little skeptical on the face, he still signaled Jiang Chan to be free.

   Jiang Chan was not polite with Master Fan. He wandered around in the kitchen behind this. When he saw the mandarin fish in the water tank in the corner, Jiang Chan had an abdomen.

   Master Jiang Chanfan and two apprentices were left in the kitchen. Jiang Chan walked over and picked up the plump mandarin fish. He weighed it a little and nodded with satisfaction: "This weight is enough."

   Next is the time for Jiang Chan to perform. Master Fan stood there and watched coldly. The two apprentices stopped their movements and looked at Jiang Chan without blinking.

   Watching Jiang Chan remove the scales and cheeks of the mandarin fish, and remove the internal organs by laparotomy, the action is fast and accurate, and Master Fan only raised his eyebrows slightly. This fish-killing action is still full.

   Master Fan's expression became serious when he saw Jiang Chan cut off the mandarin fish spine and took out his chest spurs. He unconsciously walked two steps closer, carefully watching Jiang Chan's next movements.

   Jiang Chan carried the kitchen knife, which was about a catty more than a catty, as if it were as light as nothing. The spine of the sliced ​​mandarin fish is also very particular. Cut off the fish head obliquely with the pectoral fins, cut along the length of the fish head and chin, gently pat it flat with a knife surface, and flatten the slices along both sides of the spine to the tail (fish Do not break the tail).

   Then the flesh of the fish is facing upwards. First, it is carved directly, with an interval of about one centimeter, and then an oblique section. The knife pitch is about 3 centimeters and is as deep as the fish skin. The overall pattern of the fish flesh presents a diamond shape.

From now on, I can’t see a famous one. Jiang Chan’s performance is not over yet. She sucked her nose, and in Master Fan’s wide-open eyes, she quickly and accurately walked towards a corner, which was hidden in secret. A wine jar.

   Master Fan couldn't stand up anymore, "Little Jiang, this is a good flower sculpture, it's rare."

   The implication is this kind of good thing, so as not to violent things. Jiang Chan's movements kept moving, and she tugged at the corner of her mouth: "I'll just use some, one bite."

   Seeing that Jiang Chan really took a little enough to cover the bottom of the bowl, Master Fan was relieved. It's not that he targeted Jiang Chan, but this flower carving is really rare. Besides, can the wine be used for cooking?

   Master Fan took this question to his heart, and Jiang Chan didn't care about him. Mix the huadiao wine and refined salt evenly on the processed fish, and then coat with dried starch.

   In the eyes of Master Fan and the two apprentices, Jiang Chan picked up the fish's tail and shook, and shook off the excess loose powder. Only then did they see the mystery hidden in the fish.

   They saw the inside of the fish with their own eyes, which was completely changed into a diamond-shaped pattern, but now they saw that the fish skin was not broken at all, and it looked very complete.

   Master Fan opened his mouth wide, which was really beyond his expectation. He didn't expect that this thin and thin boy could have such a hand. What surprised him was that the ingredients were able to carve such patterns.

   It’s not that Master Fan has little knowledge, but that the catering industry in this era is indeed underdeveloped. People just fill their stomachs, such as the eight great cuisines of later generations, and so on. This era does not exist at all.

   They are very rough in handling the ingredients. Although they also pay attention to knife skills, they are not as strict as later generations. And the chef doesn't just want to do it, there is still a heritage.

   Soy sauce has been available in this era, but the price of soy sauce is still expensive, and most people cannot afford it.

   Soy sauce is only used in many restaurants. It is good for ordinary people to cook the food, so Jiang Chan decided to start with cooking after thinking about it all night.

   So no matter what era, craftsmen are very popular. Although her cooking skills are not as good as those of the great chefs of later generations, it is more than enough to use in such a restaurant.

   In the good eyes of Master Fan and the two apprentices, Jiang Chan found out vinegar, sugar, wine, broth, wet starch, etc. and boiled it into sweet and sour sauce. In fact, it would be better to have tomato sauce. UU Reading www.uukanshu.com This is the twelfth lunar month of winter. Where can I find tomatoes, and the tomatoes seem to be passed from outside?

   Jiang Chan scowled, looking at the oil in the pot. Rape cultivation in this era is quite mature, and people have long been edible to extract oil, which also saves her some troubles.

When the oil is fried to 80% hot, Jiang Chan rolls up the two pieces of fish meat, tilts the fish tail into a squirrel shape, then picks up the fish neck with one hand, and holds the other end with chopsticks in the other hand, and puts it in a frying pan for a little fry. , And then fry the whole body until it turns pale yellow and pick it up. When the oil temperature rises to 80% hot, add it to re-fry until it turns golden yellow. Place the flowered side up on the fish plate.

   Dip the fish heads in starch, put them in a frying pan and fry them until they are golden brown, remove them, and put them in a fish dish to form a squirrel shape.

Leave a little oil in the pot, stir up the scallion, add the minced garlic, diced bamboo shoots, diced mushrooms, and peas to fry until cooked, pour in the sweet and sour sauce, add cooked lard and cooked shrimp and stir well. Pour in sesame oil.

   I don't know when the shopkeeper standing at the door of the back kitchen watched Jiang Chan's movements. The smell is really delicious. He has been in a restaurant for so many years, and he has never smelled such a smell.

   Next to him was the man who was attracted by the fragrance, and the little back kitchen was crowded. But even though everyone sniffed their noses, they didn't say anything, and watched Jiang Chan's movements with breathlessness.

At the end is the real performance moment. Jiang Chan poured the boiled sweet and sour sauce on the plated mandarin fish. After receiving the high temperature and hot oil, the fried fish slices unfolded, and at the same time they exuded a "squeak" The sound of "squeaking" is actually the sound that appears during the frying process, but in the eyes of the diners, it feels extraordinarily strange.

   Dude sniffed: "This dish is delicious, I don't know what it tastes like, can the shopkeeper let me taste it?"

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