Chapter 186： review

Chapter 186 Comments

"Yes, you are smart."

All the cooks were happy at the same time.

Nangong Anshan took a look at all the dishes, and saw that most of the dishes she needed were available here, so she didn't hesitate to roll up her sleeves and began to assign people to work. Put it in a convenient place for her in the kitchen.

After all, she needs sliced ​​and shredded meat for meat, diced chicken, long strips of tenderloin, big fish heads and fillets, and lettuce she brought over.

Soon, everyone started to get busy.

Shopkeeper Zhuang said: "Miss Nangong, I don't know what you plan to do with those fish meat?"

Nangong Anshan smiled and said: "Don't worry, I won't waste so much fish. Didn't they cut the fish into fillets? Later, the boiled sliced ​​meat can be turned into two dishes, one is boiled pork , one is boiled fish, today is the first month, I will give you one dish."

Originally, beef is the best for boiled meat slices, but Qinglong Kingdom forbids killing cattle at will. If a cattle dies due to an accident, it will be ordered away very early, and most people can’t eat beef at all.

Shopkeeper Zhuang was overjoyed for a moment, and excitedly said: "Then I would like to thank Miss Nangong."

"fine."

Nangong Anshan continued to work on the things she brought.

After everyone had dealt with what she needed, she put everything that needed to be done in a convenient place for her, and then began to cook.

While she was doing it, she was also talking about things that needed attention.

"You don't need to use all the boiled meat slices. You can put some vegetables at the bottom. You can put the lettuce I brought, and you can also put bamboo shoots."

…

“Although there is a fish character in the fish-flavored shredded pork, there is no fish in it. Instead, it is mixed with various seasonings, and it feels like the smell of fish.”

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"Kung Pao Chicken is called Kung Pao Chicken because the person who invented it at the beginning was the Prince Shao Bao, so it is called Kung Pao."

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"The most important seasoning for sweet and sour pork tenderloin is tomato sauce. Don't feel bad about tomato sauce, you must put enough tomato sauce every time."

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"When frying this meat, it's better to use peanut oil instead of soybean oil. According to my observation, things fried in soybean oil are not as good as fried in peanut oil."

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"There is also this fish head with chopped peppers. You have to put enough peppers, otherwise it won't taste that way."

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"Finally, these dishes must be willing to put seasonings. If one ingredient is missing, it will affect the taste of the whole dish."

…

The shopkeeper Zhuang and all the cooks listened carefully, and some even took notes on their linen clothes.

After Nangong Anshan finished the five dishes, she started to cook the last dish of boiled fish. "Boiled pork slices and boiled fish are similar procedures, but the fish is already sliced. Be careful not to cook it for too long."

After a while, all six dishes were placed on the table one by one.

Nangong Anshan wiped her hands, and said with a smile: "Everyone, come and try it. I am in a good mood today, and the taste should be very good."

Although the shopkeeper Zhuang had already eaten these dishes, when he saw and smelled these dishes again, he still drooled involuntarily, and took the lead in trying every dish.

Sure enough, it still tastes the same, delicious.

With these dishes, the business of Yuquanlou can finally be saved. If there is a war in the future, it will be able to earn more military pay for His Royal Highness.

The rest of the people saw that the shopkeeper Zhuang was eating with enjoyment, and they also went to try the chopsticks one after another.

"This boiled pork slice is too tender, it's so fragrant and delicious."

"The fish-flavored shredded pork is also delicious, sweet and sour, it should go well with rice."

"Kung Pao Chicken is also good, I didn't expect chicken to be eaten like this."

"The sweet and sour pork tenderloin is so tender, I didn't expect the meat to be fried so tender."

"Chopped pepper fish head is also good. Those who are afraid of fish bones can order fish heads, and those who are not afraid of fish bones can order boiled fish meat."

"Yes, yes."

There are many cooks and waiters in Yuquan Building, and there are not many six dishes, and they are eaten up in a short time.

Shopkeeper Zhuang went out to check the time, and when he came back, he distributed the bamboo slips to a few skilled and clever cooks, and said: "Everyone of you should hurry to do your own thing when you are full, practice what should be practiced, and what should be done. In more than an hour, the guests will come."

"Yes, shopkeeper."

Shopkeeper Zhuang looked at Nangong Anshan again, and said, "Miss Nangong, please continue to supervise here so that they can get acquainted more quickly."

Nangong Anshan said: "Yes, but these dishes are more complicated than ordinary stir-fried dishes. It's better for a cook to specialize in one dish temporarily. After ten days and a half months, they will cook other dishes .”

Shopkeeper Zhuang said: "What the girl said is reasonable, so I will do as the girl said."

After speaking, he went to give orders.

Not long after, six chefs cooked six dishes.

Nangong Anshan tasted the taste, and said: "It's still almost done. If the boiled pork slices are cooked for too long, they will be old and not tender."

"The fish-flavored shredded pork has less sugar, and it feels sour. It's better to be willing to put sugar. People here like sweets, so everyone should pay attention to catering to the taste of customers."

"The fried Kung Pao Chicken's peanuts are burnt, but the others are fried well."

"The meat of the sweet and sour pork tenderloin was not fried well, it took too long to fry for the first time."

"Chopped pepper fish head is not bad, but there is less salt."

"There is nothing wrong with boiled fish, which is similar to what I make."

"All in all, this is the first time it can be made like this, it is already very good, if it is sold out, it is also possible, everyone cheer up."

Shopkeeper Zhuang also tried it, and seeing that it was indeed the questions Nangong Anshan said, he said: "Don't be discouraged, just practice a few more times, but you have to work hard. In order not to waste these dishes, let's treat them as dishes. It's your lunch, it's up to you whether you can have a delicious lunch."

The chefs nodded and went to practice their cooking again.

After a while, they made another one.

Nangong Anshan stepped forward to try the flavors one by one, nodded, "This time is much better than last time, the taste is very close to what I made, everyone, keep working hard."

It seems that these cooks are really smart, and they mastered it so quickly.

All the cooks were overjoyed at the same time, and immediately felt more confident.

Immediately afterwards, they made it for the third time and the fourth time, and the taste was better every time.

After Nangong Anshan tried it for the fourth time, she smiled and said: "It tastes very good, let's make it when there are guests, so as not to waste ingredients."

The cooks said at the same time: "Thank you for your advice, Miss."

(end of this chapter)