Chapter 69

In addition, the skinny and tall man named Gaozi, originally called Gaobo, was very thin, but he was tall. He was the kind of person who did not grow fat when he ate, which was totally different from the image of the chef. When Li Fan was in the capital, he ate a restaurant and thought it was very good. He paid a high price to dig it up. He only had a contractual relationship with the restaurant. As long as the service life was up, he could choose to stay in Harbin. His culinary skills can be described as the peak, he is good at a lot of Shandong, Sichuan, Guangdong, Jiangsu and so on. It's said that he used to travel all over the world to find inspiration in the delicious food.

The eight major cuisines in China, Li pangzi and Gao Zi, each accounting for half of the country's total, are highly respected chefs in jinfulou.

"Yes, little girl, it's not that I don't believe you. It's just that I have so many clean dishes here. If there is one case that the customers can't eat a good one, my shop will be closed." Li fan can't do anything about it. He was really bewildered just now.

"Shopkeeper, I know you may not believe me. Well, if you don't, I'll give you a name and let the chef cook it himself. " Gu Xiaowan continued: "one is the healthy crucian carp soup, the other is the winter bamboo shoots fried pickles, Shifu, please cook it."

This?

All the people present were dumbfounded.

Can the crucian carp be stewed? Health care?

What is this winter bamboo shoot? Everyone here has only heard of bamboo shoots, winter bamboo shoots? Is it winter bamboo shoots?

"This..." The fat Li pangzi teacher scratched his head when he saw that the little girl reported two dish names that he had never heard of before: "I have never heard of it. What kind of dish is this? Can crucian carp still make soup

"Of course Gu Xiaowan deliberately hung the appetite of several people present: "shopkeeper, if you don't want these two dishes, then I'll go to another home. I believe that as long as they are delicious, there will be many guests!" With that, Gu Xiaowan raised her feet and began to leave.

"Oh, little girl, you wait, you wait!" Listening to Gu Xiaowan's words, Li Fan quickly blocked his exit.

Looking at the two chefs at a loss, Li fan knows that today, he must leave this little girl. If she was allowed to go out, she would certainly go somewhere else.

Now people eat out, is not a picture of fresh delicious? Which new dish is not popular for a while? If the girl went to another restaurant and robbed her business, it would be more than worth the loss!

"Shopkeeper, do you still believe me?"

"Believe, believe, as long as you can make two special dishes, I will be very grateful!" Li Fan said while telling other people: "Li fat man, tall son, let's all go out first, all go out!"

Hearing Li Fan call those two kitchens in the kitchen, Gu Xiaowan couldn't help but smile. The name is really worthy of the name!

After a while, Gu Xiaowan was left alone in the kitchen.

Gu Xiaowan saw that all the people were gone, and he was not idle. It happened that several stoves were empty, burning fire, boiling water and killing fish. Gu Xiaowan could not be defeated by anything.

First of all, the fish were thrown into the water basin, and some water and salt were put in it. The purpose was to make the fish spit out mud.

In this gap, Gu Xiaowan takes out the winter bamboo shoots and pickles from the back basket, peels off the winter bamboo shoots' coat, and cuts them into thin pieces. After cutting them, they also leave them to soak in the pot. It's the same with pickles, chopped into small pieces and loaded on a plate.

After all this, Gu Xiaowan fished the fish out of the basin, scratched scales, removed gills, removed Coilia, removed viscera, washed all the internal organs, and then wiped off the water on the fish with a clean cloth. His hands and feet were very agile.

Gu Xiaowan cleaned and dried one of the large pots. In order to avoid spilling oil later, Gu Xiaowan burned the pan for a while. When the pot was hot, Gu poured a little oil at the bottom of the pot. With a towel gourd ladle brush, he gently brushed a layer of oil along the edge of the pot. When the oil difference was not too much, a little smoke came out. When it was about seven minutes hot, Gu Xiaowan put the crucian carp in With a stab, the fish slid along the oiled wall of the pan. The purpose of this is to make the fish not stick to the edge of the pan and not be peeled off. Fry the fish slowly over a low heat until the two sides are golden.

The water in the other pot just rolled away. Gu Xiaowan quickly added a large spoon and immediately poured it into the pot. As the saying goes, cold meat and hot fish, this means that the water used in stew must be cold water, and the water in fish soup must be boiled with boiling water. In this way, the soup can be boiled white, and the oil and boiling water can quickly mix and turn white in the process of stewing.

There was almost no fish in the water, and there was more. Gu Xiaowan saw ginger slices in the kitchen. After washing the ginger slices, he cut them into thin pieces and threw them into the pot. After the fire brought the fish soup to a boil, Gu Xiaowan quickly pulled out two pieces of firewood from the stove, then pressed the fire again and replaced it with a slow stew over a low fire.

When the fish soup is boiled into milk white, it is seasoned with salt. The color and taste are both enjoyable and delicious.

It's a wonder in the world.

Outside the kitchen, Li Fan is waiting anxiously. God knows how anxious he is. This little girl can really make dishes he doesn't have here. It's been nearly two years since I opened a shop in Liujia town. In addition to constantly deleting dishes from the menu, it seems that he hasn't added any dishes to the restaurant in the past two years.Li Fan read in his mind countless times Bodhisattva, Bodhisattvas appear, but also from time to time to steal the upstairs movement.

About half an hour or so, the kitchen door finally opened. Li Fan and several other people swarmed in.

Before I got inside, I could only smell a smell that I had never heard before.

That Li Fan two steps ahead, came to the stove, a plate of yellow and blue, smell a little sour. The other plate is filled with soup. When the lid is lifted, a strong fragrance comes to you. It's fragrant. Look at the color. It's milky white. It makes people's appetite increase.

"Come on, bring me some chopsticks!" Li Fan didn't speak much, so he immediately got a pair of chopsticks.

Li Fan has some fried pickles with winter bamboo shoots. The winter bamboo shoots are crisp and the pickles are sour and salty. The two are balanced. It seems that they have been matched well. They are very harmonious.

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