Chapter 9

The waiter quickly threw down the towel, "OK, shopkeeper, master Jiang, come with me."

Ginger cicada followed the waiter with her lips and came to the back kitchen through the winding corridor. The back kitchen is in full swing. There are two boys of 15 or 16-year-old apprentices and a chubby man who feeds stray dogs just seen by Jiang Chan.

He was standing there instructing the apprentice's boy to cut vegetables. He would immediately point out the bad cooking. Although his voice was louder, he taught the little apprentice carefully.

This also made Jiang Chan think of the scene where Uncle Mo taught her. In this way, Jiang Chan's eyebrows and eyes were softened by two points. Although it's to complete the task, it's not a life experience. There's really no need to separate it too much.

"Master fan, this is master Xiao Jiang. The shopkeeper asked master Xiao Jiang to cook two dishes." the waiter quickly explained what the shopkeeper had told him and rushed back to the lobby in front of him.

Master fan looked at Jiang Chan and looked at her thin and small appearance. Although he was a little suspicious, he still motioned to Jiang Chan to be free.

Jiang Chan was not polite to master fan. She wandered around the back kitchen. When she saw the mandarin fish in the water tank in the corner, Jiang Chan had an abdominal case.

Master Jiang Chan fan and two apprentices were left in the kitchen. Jiang Chan went over and picked up the fat mandarin fish, weighed it a little and nodded with satisfaction: "this weight is enough."

Then came the moment of Jiang Chan's performance. Master fan stood there watching coldly. The two apprentices also stopped their actions and looked at Jiang Chan without blinking.

Watching Jiang Chan remove the scales, gills and internal organs of mandarin fish, the action was fast and accurate. Master fan only slightly raised his eyebrows. The action of killing fish was still full of quickness.

Master fan looked serious when he saw Jiang Chan cut off the backbone of mandarin fish and took out the chest stab. He unconsciously approached two steps and carefully watched Jiang Chan's next action.

Jiang Chan was carrying a kitchen knife with a weight of about one kilogram, as if it were as light as nothing. The spine of Siniperca chuatsi is also very particular. Cut the head obliquely along the pectoral fin, cut it along the chin of the head, gently flatten it with a knife surface, and flatten it along both sides of the spine to the tail (don't break the tail).

Then, the fish face up, first straight cut, with a spacing of about 1 cm, and then oblique cut. The knife spacing is about 3 cm, deep to the fish skin. The overall pattern of the fish presents a rhombic shape.

From now on, I can't see a famous place. Jiang Chan's performance is not over yet. She sucked her nose. In master fan's staring eyes, she quickly and accurately walked to a corner, where a wine jar was hidden.

Master fan couldn't stand it now. "Xiao Jiang, this is a good flower carving. It's very rare."

The implication is this kind of good thing, so as not to be outrageous. Jiang Chan kept moving in her hand. She pulled at the corners of her mouth: "I'll use some, one mouthful."

Seeing that Jiang Chan really took a little amount to cover the bottom of the bowl, master fan was relieved. It's not that he aimed at Jiang Chan, but that the flower carving is really rare. Besides, can wine be used for cooking?

Master fan put this question in his heart, and Jiang Chan didn't care about him. Mix the flower carving wine and refined salt, evenly spread them on the processed fish, and then wrap them with dry starch.

In the eyes of master fan and the two apprentices, Jiang Chan picked up the fish tail and shook away the excess loose powder. Only then did they see the mystery hidden in the fish meat.

They saw the inside of the fish with their own eyes. It was completely changed into a diamond pattern, but now they see that the fish skin is not broken at all. It looks very complete.

Master fan opened his mouth, which was really beyond his expectation. I didn't expect that this thin and small boy could still have such a skill. What's more, he was surprised that the ingredients could carve such a pattern.

It's not that master fan has little knowledge, but that the catering industry in this era is really underdeveloped. People just fill their stomachs, such as the eight major cuisines of later generations, and there are no local dishes at all in this era.

They are very rough in dealing with food materials. Although they also pay attention to knife work, they are not as strict as later generations. And chefs can't do what they want to do. They still have inheritance.

Soy sauce already exists in this era, but the price of soy sauce is still expensive, and ordinary people can't afford it.

Only many restaurants use soy sauce. It's good for ordinary people to cook the food, so Jiang Chan decided to start with cooking after thinking about it all night.

Therefore, no matter which era, craftsmen are very popular. Although her cooking is not as good as those great chefs in later generations, it is more than enough to be used in such restaurants.

In the eyes of master fan and the two apprentices, Jiang Chan found vinegar, sugar, wine, soup, wet starch and so on to boil into sweet and sour juice. In fact, tomato sauce would be better. This is the cold winter. Where can I find tomatoes? And tomatoes seem to come from the outside?

Jiang Chan looked at the oil production in the pot with a straight face. Rape planting in this era is quite mature, and people have been eating oil for a long time, which saves her some trouble.

When the oil temperature is 80% hot, Jiang Chan rolls up the two pieces of fish, cocks up the fish tail into a squirrel shape, then picks up the fish neck with one hand, clamps the other end with chopsticks with the other hand, puts it into the oil pan and fry it slightly to shape, then puts it into the whole body until it is light yellow and picks it up. When the oil temperature rises to 80% hot, re fry it until it is golden yellow, and put the side with the flower knife upward on the fish plate.

Then dip the fish head with starch, fry it in an oil pan, fry it until it is golden yellow, take it out, put it into a fish plate and put it into a squirrel shape.

Leave a little oil in the pot, stir fry the scallions, take them out, add minced garlic, diced bamboo shoots, diced mushrooms and peas, fry them, pour in sugar and vinegar juice, burn them over high heat, stir fry them with cooked lard and cooked shrimps, and pour in sesame oil.

I don't know when the shopkeeper standing at the door of the kitchen looked at Jiang Chan's actions. It was really delicious. He had opened a restaurant for so many years and had never smelled such a sweet smell.

Next to him was the man attracted by the aroma. The small back kitchen was crowded. But although they were sniffing, they didn't make a sound and looked at Jiang Chan's action with bated breath.

The last is the real performance moment. Jiang Chan poured the boiled sweet and sour juice on the well placed mandarin fish, received the high-temperature hot oil, and the fried fish pieces stretched out. At the same time, it also sent out a "squeaky" sound. In fact, it was the sound during the frying process, but it was very strange to the diners.

The waiter sniffed: "this dish is so delicious. I don't know what it tastes like. Can the shopkeeper let me try it?"