v2 Chapter 138： Boiled shrimp

The soul of the white-boiled chicken sauce is ginger, garlic, vinegar, and soy sauce, so this time I removed both.

"Is he spicy?" Jiang Feng asked.

"This customer only said his taboos." Sun Guanyun said.

Min Jiangfeng: ...

Qi Jiangfeng stared at the sauce on the kitchen counter and began to meditate.

It's hard to eat, add more raw soy sauce, add spicy and cumin, don't add ginger, garlic, and vinegar and parsley. How can Jiang Feng figure out how uncomfortable and how it feels like a spicy sauce.

Is red pheasant chicken, roast chicken, grilled chicken, stewed chicken, smoked chicken is not delicious, why do you want to eat white cut chicken?

"Ah, dad, third uncle, you are coming! Oh, this is it?" Jiang Jiankang's surprised voice yelled at Jiang Feng's remaining thoughts.

"You can call Uncle Sun, he will guide Xiaofeng, you cut vegetables." Jiang Wei National Road.

"Good!" Jiang Jiankang obediently cut vegetables.

After hesitating for a long time, Qijiang Feng finally started to do it.

Add soy sauce and garlic in large quantities first, then add three large slices of ginger, pepper, cumin, scallion, pepper, sugar, and sesame oil. Every flavor of Jiang Feng must be tasted with chopsticks. The final taste is Not particularly good, but edible.

"Alright." Jiang Feng silently moved the dish in front of Sun Guanyun.

Sun Guanyun tasted it: "Barely qualified."

Feng Jiang Feng just let out a sigh of relief, and then heard Sun Guanyun said, "There is another guest now, he is sour, and does not eat onions, ginger, garlic and parsley, he still has a heavy mouth."

Min Jiangfeng: ...

(The above spices are all made by me, please don't try it, I'm afraid you will be poisoned.)

Uh ...

Just one morning, Jiang Feng "meet" all kinds of strange guests.

The taste is light but not sweet.

I hate salty and spicy food like coriander but not garlic.

Sweet don't eat **** garlic good coriander.

I don't like sesame oil so hard.

Uh ...

A variety of strange things, these people have a common characteristic, they have to eat white cut chicken!

Qi Jiangfeng felt that he even began to have white-cut chicken phobia.

The three fathers stayed at the restaurant for lunch. Jiang Weiguo helped cook for more than ten minutes. When Wu Minqi arrived, he went to rest on the second floor. This disappointed the students who looked around in the store. Schrödinger's dishes were not. Now, some people call the roommate directly.

喂 "Hey, six sons, Grandpa Jiang came out of the kitchen and did n’t cook. Do you want sweet and sour tenderloin? Boss, did the sweet and sour tenderloin have been done? I do n’t want to do it!"

Ji Jiyue: ...

In the kitchen, there are still several sauces on the table. Wu Minqi saw it and asked, "What kind of sauce is this?"

"I use it for seasoning, I will pour it later." Jiang Feng said.

"You are a little weak in seasoning." Wu Minqi nodded.

Qijiang Feng: "..."

I was speechless.

"It smells like the sauce of white-cut chicken." Wu Minqi murmured, "I haven't eaten white-cut chicken for a while, I still want to eat it."

Min Jiangfeng: No, you don't want to!

I was very busy at noon. When I was having lunch, Wu Minqi looked at Sun Guanyun and said, "Grandpa?"

Sun Guanyun was also a little surprised to see Wu Minqi: "Jiang Weiguo, you can turn the old granddaughter of the old Wu head to your small broken shop to work, you are not afraid that the old Wu head came from Shu to cut you."

"What old Wu head, do you know me, but I don't know, I'm a special second-class chef, I can't compare to your special first-class chef." Jiang Wei National Road.

Chef grading began in the 1960s. At that time, there was no distinction between hotspots and hot dishes. Jiang Weiguo did not take the test after he passed the special second level early. Jiang Weiming, Sun Guanyun, and Wu Minqi ’s grandpa, including Wu Minqi ’s father, were all Super Chef. But now the new level is divided, there is no special level and special level, called technicians and senior technicians.

的 Special chefs in the country say more or less, but less and less. Everyone has to mention the representative of each cuisine. The profession of chef is too rigid if it is simply divided by grades. No one has the same skill in the hands. If you really want to compete, you wo n’t get any results after three days and nights.

Like Sun Guanyun, it ’s miserable. Many people say that Cantonese cuisine is authentic when talking about Cantonese cuisine. But when it comes to Cantonese cuisine masters, he has no part. Now the recognized Cantonese cuisine master is his younger brother Sun Maocai. .

Wu Minqi learned that Sun Guanyun was specifically pointing to Jiang Feng and glanced at Jiang Feng quietly.

I glanced at that look, envy with a hint of jealousy, and jealousy mixed with hate.

In the afternoon, Sun Guanyun did not allow Jiang Feng to use white-sliced ​​chicken sauce instead of white-boiled shrimp.

Braised shrimp is also one of the representative dishes of Cantonese cuisine. Like white-cut chicken, it needs sauce to season. Baizhuo refers to putting the original ingredients directly into the water for cooking. Baizhuo prawns do this to keep the original, sweet and tender flavor of the shrimp, and peel the shrimp and dip the sauce according to personal taste.

If there are several categories of sauces for white-cut chicken, the sauce for white-boiled shrimp can be used freely without any restrictions. As long as customers like it, let alone dip in red oil, vinegar, and spicy oil, even dip in white wine.

There are live shrimps in the shop, either Ki Wai shrimp or ordinary prawns, commonly known as prawns, which Wang Xiulian bought back a few days ago. Everyone ca n’t raise shrimp. Live shrimp ca n’t be served or it ’s not good. For the kind of shrimp that is not fast, it basically turns into dinner or supper for everyone ~ www.novelhall.com ~ I will buy fresh tomorrow .

For example, this batch of shrimp should be served until tomorrow.

But today, Jiang Feng has to practice the sauce of the white-boiled shrimp, and can only be wronged that they live one day less.

Wash the fresh shrimp into the pot, and leave the rest alone. After two minutes, it will be cooked and removed. The salt is not added, and the soul is in the sauce.

"The first guest has a light taste, does not eat onions, **** and garlic, does not like spicy, and is usually vegetarian."

"The second guest is spicy, and there is no taboo except ginger."

"The third guest doesn't like sweetness, sourness, so good parsley."

"The fourth guest likes hemp, not spicy, but **** and garlic."

"The fifth guest couldn't express his preferences, but he spoke extremely hard."

Qiu Jiangfeng's hand suddenly stopped, and it was okay to express his preferences.

After putting all the preferences of the five virtual guests on the table, Jiang Feng began to think down.

The second and fourth guests are easy to handle. The fifth cannot tell what their preferences are, and there are no real customers. Jiang Feng has no way to start.

"Master Sun ... Grandpa Sun, there are no real guests, this, this is not a good match!" Jiang Feng said his hesitation directly.

I heard Jiang Feng say this, and Sun Guanyun was silent for a moment, and said, "You're right, I don't like the judgment."

"You go to the street now to pull guests to try dishes." Sun Guanyun asked.

"what?"

"You are a university town. You have a large passenger flow. You can try dishes for free. Let them give you a score according to the different requirements of different customers." . "

Min Jiangfeng swallowed subconsciously and was a little nervous.

It seems, okay.