Liu Jian felt that he was only a dozen years older than Zeng Youwei.
Old Ji has a long-term ambition, and this is nothing. Liu Jian feels that he can still win for Yuanzhou’s apprentice.
Actually, the existence of Yuanzhou and God of Cooking’s shop proves the existence of the “law of attraction”.
Let’s get down to business, Liu Jian’s heart changed very directly after retreating. First, he held grievances for his apprentices. His apprentices were much younger than Zeng Youwei, but after eating two dishes, he felt sorry for himself.
I think it means that he is not there, otherwise there is nothing for them!
“Do you think Chef Yuan still accepts registered disciples?” Liu Xi approached and asked in a low voice.
“I don’t know about this, but we can contact the named disciple first to get in touch with each other. We all know each other anyway?” Liu Jian thought for a while.
Now it’s unrealistic to say whether to accept or not, but it is enough to learn the standard of these two dishes.
“You’re right. After lunch, we’ll ask Chef Yuan if he has time to talk about ancient dishes, and then we’ll implement your ideas.” Liu Xi said.
Neither of them spoke for the next time as new dishes arrived.
This dish is a cold dish. This dish is one big and two thin. The meat is big and thin as paper. It is a veritable large slice. Moreover, it is a dish that works in the heat and is better than the knife. , hence the name.
“Hey, this is too thin, won’t it break?” Liu Jian’s eyes almost popped out.
This dish is his own specialty. He has taken it for granted, and he has been doing it for many years. It is no exaggeration to say that he can make it even with his eyes closed. However, in front of this delicate and beautiful plate, he really just do it.
Liu Jian can say that in the whole of Yunnan Province, there is no big slice thinner than him. It is really as thin as a cicada’s wing. Soberly realize that what he thought before was definitely an illusion.
“It’s definitely impossible for Chef Yuan to do it.” Liu Xi went straight to the chopsticks.
After clipping on the chopsticks, although it seems that if the color of the pork head is not dark, the meat can be seen, otherwise it will definitely be empty, but it will not move tremblingly like Liu Jian did himself, as if he was not careful will be broken.
But when he was talking, as soon as his breath came out, the pieces of meat began to vibrate regularly on the chopsticks, not like breaking, but like dancing lightly.
In a white porcelain bowl next to it is the prepared dipping sauce. Each large slice will be accompanied by a serving of such dipping sauce. Of course, individual tastes are different, and the dipping sauce prepared by each chef will be very different. .
The green chopped green onion on top seemed to add a touch of spring to the dipping sauce. Liu Xi took the slice and dipped it slightly and put it in his mouth. He couldn’t help stretching his eyebrows. , it was staged in the mouth in turn, the very crispy and tender meat slices showed signs of melting slightly with one sip, and then the bite of the teeth fully demonstrated its final stubbornness, with a little chewiness, very crunchy and delicious.
Originally, Liu Xi was trying to prove it, but he was immediately fanned. It was really delicious. Although the taste was messy, each one was just right. Spicy, crisp and tough, it is worthy of being a good drink with wine.
Liu Jian ate two slices when he saw Liu Xi in a row. His heart ached, and he didn’t even bother to worry about the thickness, so he just put on chopsticks and ate it.
Because it is thin enough, even if it is just dipped in a little sauce, it is very tasty, crispy and tender, sour and spicy appetizers, very delicious.
“It’s too little and it’s not enough to eat.” Liu Jian was very proud of getting the last slice, but he was very disgusted in his mouth.
“It is indeed a little less.” Liu Xi agreed.
He is rightfully ignoring the fact that he cooks fewer dishes than these, because the dishes he cooks are not so robbed, they must be enough to eat, and enough to eat naturally means more quantity, no problem .
The dishes were served in a staggered manner, and Liu Xi’s dish came next, spicy crispy fish. The most important thing in this dish was the bad peppers and the selection of ingredients.
Liu Xi can be said to be the best chili pepper in Qian Province, but this is a good thing that can’t be put in front of Yuan Zhou, otherwise, it’s a trivial matter.
At present, there is an unspoken rule being formed in the chef circle, saying that **** dishes are the best, and saying that the first person in a certain cuisine, all do not add Yuanzhou.
Otherwise, what should I do? The ceiling is higher than ordinary people’s perception. A group of people who can only look at the ceiling, what they can do, they are also very hopeless!
The bright and delicious fish also attracted two people to scramble, and they were quickly eaten up. Liu Jian’s last dish, boiled chicken with sour bamboo shoots, is even more extraordinary. The sour bamboo shoots in Yunnan province are different from those in Gui province. Boiled chicken is even better.
Whether it’s the previous fairy chicken or the current sour bamboo shoots chicken, it makes people feel that the deliciousness of chicken is really unparalleled.
It’s almost the end of the meal here, and the white rice, which has not been touched, is still there all the time. It’s white, and it’s a little hot, but it still can’t attract the attention of the two.
All focus on the last dish~IndoMTL.com~ Kung Pao is no stranger to Sichuan cuisine, such as Kung Pao Chicken, Kung Pao Shrimp, Kung Pao Tofu, etc. Not much in terms of dishes.
In fact, no matter which cuisine it is, it has its own unique flavor and dishes that incorporate the characteristics of other local cuisines. They are mutually inclusive and integrated, just like our big family in China, which is all-encompassing.
Kung Pao konjac tofu is a rare sweet and sour dish in Qian cuisine. It has a hint of spiciness and the unique sour taste of Qian Province. It has more flavor than Kung Pao in Sichuan cuisine.
The premise of making this konjac tofu is that you need to make chili peppers. This is the key, and it is the key to the success or failure of this dish.
Translucent tofu and red chiba peppers, as if wearing a layer of peppers, are full of fragrance and rich in flavor.
Anyway, Liu Jian couldn’t help but eat it directly. It was not as soft and tender as ordinary tofu, but very crunchy. It was not at all different from tofu made from soybeans.
The texture is delicate and there is almost no taste, but the participation of chiba peppers makes it colorful, as if from the foot of the mountain to the top of the mountain all at once.
I will be at the top of the mountain, and I will see the mountains and small mountains.
“It’s delicious, it’s delicious.” Liu Xi is speechless now, and only feels that there is no other adjective to describe his mood at the moment other than delicious.
After dinner, remember to give up your seat to other diners in line. It is already the most sober time for Liu Xi and Liu Jian.
There is no way for one person to eat three dishes and one bowl of rice. I almost can’t walk. I usually feel uncomfortable when I eat more because I am old. , but there is no other feeling.
……
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