As a home kitchen of professional chef Hagiwara, pots are naturally indispensable.
After getting ready, Qingye and Jiang Xu started directly.
Jiang Xu chose to make fried shredded pork with green pepper first.
When washing vegetables, he deliberately removed all the spicy tendons from the green peppers.
The green peppers fried in this way have almost no spiciness left, and can still taste a hint of sweetness.
Aoba, who was at the other end of the kitchen, suddenly twitched the tip of his nose, frowned, and turned around and said, "As a professional chef, I can eat spicy food, and my mother can also eat spicy food. You don't have to deal with it so cleanly." .”
"Really?" Jiang Xu shrugged, noncommittal, but he was not surprised why Qingye could smell it even though he was so far away.
This is her talent. A keen sense of smell is a talent that is very suitable for being a chef.
Qingye pursed his lips and said no more.
How to handle the ingredients is the freedom of every chef.
But it is also every diner’s right to judge the taste.
She doesn't let go of any shortcomings easily.
After cleaning up the ingredients and transferring them to the chopping board, Jiang Xu took out a bright kitchen knife and turned it skillfully in his hand, feeling a little emotional in his heart.
For ordinary people to master this kind of knife skills, it will take at least two or three years.
But it only took him a few days, as if he had practiced for many years.
From a newbie who was as timid as cooking to a newbie who had some success in knife skills and cooking skills, he could work in a small restaurant to the level of a full-fledged chef.
The plug-in is really incredible.
I don't know why, but Jiang Xu holds the kitchen knife, and there is always a strange illusion in his heart that he wishes the knife was longer.
Da da da da da da!
The rhythmic sound of the anvil was played, and the flat green peppers were divided into strips of uniform width without feeling the pain.
Jiang Xu kept moving, cut a small piece of ginger into shreds, and put it together with the green pepper.
Slice garlic cloves and set aside.
Then cut the pork into shreds, put it in a bowl, add salt, light soy sauce, and cooking oil to marinate.
5 minutes later.
Jiang Xu turns on the heat and adds oil to the pan. Then pour the marinated shredded pork into the pan, stir-fry until smooth.
Wait until the meat is fragrant.
Immediately add the garlic slices to the ginger and stir-fry for a while until fragrant.
Then stir the green pepper shreds and add them to the pot.
Bang!
The flames were turned on to the maximum by Jiang Xu.
The spatula clanged in the pot, stirring constantly.
The originally relatively strong aroma of meat and the spicy aroma of green pepper began to come into contact tentatively amid the bursting fire.
About ten minutes later, Aoba's head was waiting for potatoes and beef to be stewed in the pot.
I saw that Jiang Xu had already prepared the plates and put out the dishes.
"Damn it, he's getting better and better at controlling the heat."
Qingye felt angry in his heart.
She experienced it firsthand.
It was the first time I saw Jiang Xu cooking. Although his mastery of heat was at the level of a certified chef, it felt like he hadn't picked up cooking utensils for a long time. Many details were very raw.
But in just one week, he has made great progress.
Although he is two years older than me, he will definitely be much stronger than Jiang Xu now in two years.
But the problem is that the other party did not go to a chef school, and there should not be an elder professor who is a chef in the family.
It should be purely out of interest that I can reach my current level.
Sensing the unusual gaze, Jiang Xu turned around and saw Qingye's little face looking at him angrily.
'Where did I accidentally offend her? '
Monk Jiang Xuzhang was confused and could only smile back.
With a delicate and handsome face and a faint smile, he looks like a handsome young man no matter how he looks.
Qingye inexplicably calmed down.
Suddenly, a gentle voice sounded. Just by listening to the voice, one could imagine that it was a charming and charming woman.
"Aoba-chan~ Mom is back!"
"Are you in the kitchen? What did Xujun cook today that tastes delicious?!"
"Forehead!"
The corners of Jiang Xu's mouth twitched slightly and he couldn't help but hold his forehead.
As expected, the person opposite Aoba, who had already softened his expression, snorted coldly and turned his head away without mercy. He was obviously even more angry.
Jiang Xu smiled bitterly and shouted at the door.
"Aunt Daizi, we are in the kitchen. Please wait for a while. It will be ready soon. But there is a new dish today, which may be a bit spicy."
"New dishes? But I'm too tired from work today. If it's too spicy, I'm afraid I can only try a little bit. Sorry, I've failed to live up to your kindness."
Daiko Hagiwara said regretfully in the living room, her voice was slow, and she could really hear her tiredness.
"It doesn't matter. This dish of mine is specially made for appetizers."
Jiang Xu said with a smile.
"Really? Then I'm looking forward to it, come on!"
Daizi, who was lying down on the sofa in the living room, smiled softly and replied.
Her husband is an excellent chef and she knows a lot about the cuisines of various countries.
She knew that some cuisines did use spicy dishes as appetizers, but she was not used to them.
However, as a teacher, she will never dampen students' enthusiasm at any time.
Qingye, who was waiting for potatoes and beef stew in the kitchen, seemed a little unhappy while listening to the conversation between Jiang Xu and Daizi.
Obviously, my father asked me to take good care of my mother before going abroad, but now I have no choice but to ask an outsider to come up with the dishes. It is a complete failure.
After venting her anger for a while, she took a gentle sniff and immediately forgot all her worries, looking at the small pot in front of her with bright eyes.
The best time is coming soon.
Jiang Xu saw Qingye's change from the corner of his eye and couldn't help but smile. He shook his head slightly and focused on the ingredients in front of him.
Mapo tofu, a famous dish in Sichuan Province.
The methods are ever-changing without departing from the original principles.
First, chop the beef into mince, and chop some garlic for later use.
Then it’s time to process the tofu.
Jiang Xu placed a whole piece of tofu on the chopping board. He gently pressed the top of the tofu with his left hand. He made a few gestures with his right hand holding the knife, and then without hesitation, he made five cuts horizontally and vertically from top to bottom along the side. Make five cuts.
Then move like running water, release your left hand, and make five more cuts to the front of the tofu.
After putting away the knife, Jiang Xu stretched out his fingers and flicked the tofu gently. The smooth and tender block of tofu instantly broke into 216 small tofu pieces of almost the same size.
"Perfect!"
Jiang Xu gave himself a thumbs up. While he was chopping pepper and ginger, he took a moment to glance at the system panel. His cooking skill increased by another 0.1 percentage point.
Traditional Mapo Tofu combines color, aroma, numbness, spicyness and hotness into one.
After mincing the chili-ginger paste, Jiang Xu next needs to make the important ingredients of numbing and spicy flavors.
10 grams of dried chili pepper and 5 grams of green peppercorns.
Heat oil in a pan and stir-fry, then scoop and mash.
The big treasure of Sichuan cuisine, knife edge chili is ready.
At this time, a smell called 'spicy' began to fill the kitchen.
After making the chili peppers, Jiang Xu paused for a while, rummaged through the spice storage box, and then came out with a bottle of black bean chili sauce with a look of regret on his face.
"It's a pity that without Pixian Doubanjiang, part of the soul is missing."
After adding three cups of water starch with different concentrations, everything was ready and the official cooking of Mapo tofu began.
First blanch the tofu to remove the beany smell, then drain it.
Heat oil in a pan, sauté the minced beef over medium-low heat until fragrant, add bean paste and chopped pepper and ginger paste.
The meaty flavor of the beef and the spiciness of the chopped pepper and watercress soak into the hot oil and slowly turn red, making it dazzlingly bright.
The spiciness with the fragrance of bean curd drives away the dry spiciness that just made people choke.
Aoba didn't know when to put his potato stew on the plate, but the taste was almost squeezed out to only a small piece.
She looked at Jiang Xu's movements and her face turned pale. To be honest, her tolerance for spicy food was not as strong as her personality.
Jiang Xu licked his lips, smiled evilly, picked up the small bowl of chili peppers, tilted his hand, and poured half the bowl of chili peppers into the pot.
bake! ! !
