Chapter 71

"The taste, the taste is really wonderful. I didn't expect that Kung Pao diced chicken, an ordinary home dish, could make such a delicious dish. It's a wonderful cooking skill."

Mr. Wang came back from the delicious food and said with admiration. Mr. Wang is a person who has eaten "imperial chefs" in Beijing, but he thinks that none of those imperial chefs in Beijing can make such delicious "kung pao chicken".

"Is it really so delicious?"

Zhao Yan put a chicken in his mouth suspiciously.

"This This It's delicious, too. "

Even if such a department level cadre as Zhao Yan, a big leader who faces thousands of people at a meeting, this piece of chicken makes his face move. It's really delicious.

……

After Zhao Min takes out the "kung pao chicken", ye Rongrong starts his second course, which is "double cooked pork".

As a traditional Sichuan dish, "huiguorou" plays a very important role in Sichuan cuisine, and has the reputation of "king of Sichuan cuisine".

For those who are not in Sichuan Province, it is impossible to understand why people in Sichuan Province define "huiguorou" as "king of Sichuan cuisine". After all, in Sichuan cuisine, the best food is not "huiguorou", but "boiled fish" and "spicy crab".

It's no wonder that Sichuan cuisine, which has a long history and is broad and profound, can be regarded as one dish with a variety of flavors, dozens of flavors and thousands of famous dishes. What's more, it brings forth new things through the old. Even Guangdong cuisine, which has a high self-esteem, may not be able to block its edge.

"Huiguorou" has an indelible brand in the hearts of Sichuan people in China. It is an eternal small paw in the throat of Sichuan people.

When the wanderer is far away from home and it's hard to think about the journey, I will scratch you a few times. Then tears and saliva will drop together, and my eyes will be red and oily. This taste will come to my heart and my tongue again!

"Huiguorou" is a nine turn elixir of Sichuan people. Even if you are too hungry to scatter after a day's hard work, you just have to come to a plate of "huiguorou" and two bowls of rice, and wash the sliced meat and oil soup together. You will feel refreshed and your vitality will recover.

For the people of Sichuan, it also means warmth, women and home. The mother rewards her son who has returned from afar and cooks a dish of "huiguorou"; the wife loves her husband who is tired and comes to dish it; the whole family makes a toast to satisfy their hunger, and it is still huiguorou.

In today's extremely rich material, "double cooked meat" is still a complex of Sichuan people.

A Sichuan housewife who can't cook soup can also be a good wife and mother. But if she can't stir fry the "double cooked meat", it's hard to keep her job as a shrew. A small plate of meat is a matter of life, so I don't want to take it lightly.

It can be seen from this that "huiguorou" was not usurped as the king of Sichuan cuisine. First, Sichuan cuisine is famous for its spicy flavor, and there is no lack of cool state. "Huiguorou" is an impartial, moderate and benevolent way.

Second, the material of "double cooked meat" is simple, but it has the beauty of transforming decay into magic. Fourth, as a way of cooking, there are many deductive dishes, which are very popular. Fifthly, "double cooked meat" has a strong flavor, and the whole village enjoys frying meat.

The reason why Ye Guangrong chose the second dish to make this "double cooked meat" is that one of his guests at his third uncle's banquet was from Sichuan Province, and this dish can make him feel like going home.

"It's delicious. What kind of food tastes delicious?"

Wang laozheng is intoxicated with the delicacy of "Gongbao diced chicken", and a strong fragrance comes to his nose.

This is the smell coming from the kitchen.

"Yes It's "double cooked meat," it's "double cooked meat." yes, it's "double cooked meat."

Zhao Yan said excitedly. I don't know how long it has been. Zhao Yan can't remember clearly. This dish is his favorite dish when he was a child. Every year during the festival, his family makes a delicious dish.

"Huiguorou" records many good memories of Zhao Yan's childhood, but when he grew up, especially after his old mother passed by, he had never smelled such delicious "huiguorou" again, which had to make Zhao Yan particularly excited.

"Director Zhao, are you ok?"

Zhao Min looks at Zhao Yan anxiously and asks. Even if ye Guangrong's dish is delicious, he doesn't have to be so excited. It's just like meeting more than ten lost relatives. It's a little scary.

Zhao Min is not from Sichuan Province. He can't understand the special feelings of Sichuan people for the dish of "double cooked pork".

"Brother and sister, please go to the kitchen and bring out the dish of double cooked pork. I can't stand it any more. I'll have a bite of it right away." Zhao Yan said excitedly.

"OK, I'll take it right away."

Zhao Min is also very happy. It seems that her mother-in-law has the vision. It's right to let Ye Rongrong be a chef at home.

I didn't see the first course served, and the second course hasn't been served yet. Have these two leaders become so excited?

"Director Zhao, how can you be so sure that the second course is" double cooked meat "

Zhao Tianya asked, puzzled. He also smelled the strong fragrance from the kitchen, but how could he not smell that this dish was "double cooked meat"?"You're not from Sichuan Province. You don't understand the position of" huiguorou "in Sichuan people's hearts. In Sichuan people's hearts, this" huiguorou "is a mother's dish. It has a mother's flavor and will never be forgotten." After calming down his complicated emotions, Zhao Yan explained.

"I didn't expect that" huiguorou "has such a high position in the hearts of Sichuan people." Zhao Tianya said in surprise.

"You don't know, Xiaoye, that" huiguorou "has the reputation of" king of Sichuan cuisine ". It can be seen how Sichuan people like this dish. I didn't expect that your nephew, a southern farmer, could make such authentic Sichuan cuisine. Many Sichuan chefs are inferior to him."

Wang said with emotion. Now Mr. Wang is very curious about ye Tianya's peasant nephew. He is really a master of folk cooking.

……

"Glory, you cook so fast."

Zhao Min went into the kitchen and saw that ye Rongrong had already cooked the second course, which was really like what director Zhao said.

It's only three minutes since I brought out the first dish. I didn't expect that his second dish had been cooked, which is much faster than my usual cooking speed.

"Ha ha, when cooking, the stove is a little bit fierce, the speed of cooking is fast, so the cooking will be delicious."

Ye Rongrong explained that when people go to a restaurant to have a look in the kitchen, they will find that when the chef in the restaurant cooks, the fire always comes out in the pot, and the cooking speed is fast.

This is what people often say to over heat the dishes, let the fire burn on the surface of the dishes, and burn the oil on the surface of the dishes, so that the dishes can be cooked quickly and taste delicious.

Of course, this dish is too hot, but there must be certain skills. If you don't master it well, it's easy to scorch the dish, which may cause a fire.

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