Food: Taking the twins to kindergarten to be chefs

The kitchen of Dolami Kindergarten.

In the operating room.

Qian Guoxiang led several kitchen assistants to put the Jiangtuan that Aunt Li and the others had cleaned on the chopping board.

The fish, Jiangtuan, has the scientific name Catfish, commonly known as catfish, and belongs to the family Catfish.

However, in grilled fish restaurants everywhere, it is more often affectionately called Qingjiang fish.

In China, the river grouper is widely distributed in the Liaohe, Huaihe, Yangtze, Minjiang and Pearl River water systems in the east, as well as in the western region of North Korea, among which the Yangtze River system is its main habitat.

Jiangtuan is highly praised for its tender and delicious meat, rich nutritional value, and thick fish fat which can be processed into precious fish maw.

It has long been regarded as a good tonic and was even a tribute to the imperial court in ancient times.

of course.

When it comes to processing this fish, the steps are actually not complicated.

Just remove the fish gills, open the belly, clean out the internal organs and the black film in the belly, and then pick out the fish teeth, and you're done.

"Chop chop chop..."

Qian Guoxiang and other assistant chefs used kitchen knives to cut the fish's spine along the spine behind the gills, but kept the meat on the fish's belly connected.

This is done because the meat on the back of the fish is thicker and firmer, making it less flavorful.

By chopping the spine, you can ensure that the flavor of the soup can be fully absorbed into the fish while it is cooked.

In addition, chopping the fish's spine makes it easier to pick up food with chopsticks.

After all the fish spines were skillfully cut open, Huang Jun placed them in large stainless steel basins, then poured cooking wine into them and let them marinate slowly.

At the same time, he did not stop and started preparing the sour soup.

Yes, his goal is to make a Guizhou sour soup fish.

It is worth mentioning that sour soup can be divided into three categories: white sour, red sour and red oil sour according to different production processes.

White sour comes from the natural fermentation of rice soup or noodle soup. Its color is as white as snow, hence the name.

It has a white and sour taste with a hint of sweetness and is often used to cook light dishes. It is often eaten with special dipping sauces.

Red sour is made by fermenting wild cherry tomatoes. It has a pure and long-lasting sour taste and a bright red color. It is the first choice for making sour soup hot pot.

As for the red oil sour, its production process is a little complicated: first chop the wet red peppers, seal and ferment them to make sour peppers, then put them into the pot and stir-fry to produce the tempting red oil, and finally cook them together with tomatoes until it becomes a rich red oil sour soup.

Of course, in addition to the above-mentioned common sour soups, Guizhou also has many other unique sour soups such as hot sauce sour, shrimp sour, and stinky sour. It seems that as long as you step into the land of Guizhou, you can open a door to the world of sour soup delicacies.

Today, in order to improve cooking efficiency, Huang Jun decided to use the finished red sour fish carefully selected by Liu Suyu to make sour soup fish.

After processing the tender fish, Huang Jun carefully checked the various side dishes and seasonings that Qian Guoxiang had prepared for him. After confirming that nothing was missing, he poured an appropriate amount of cooking oil into the hot pan.

As the oil temperature gradually rose, he put the onion and ginger into the pot.

moment.

The sizzling sound spread along with the rich aroma of onion and ginger.

When it is fried until golden and fragrant...

He poured the finished red and sour soup into the pot.

The amount of red sour soup must be just right, taking into account both the overall flavor of the dish and the diners' acceptance of sourness.

therefore!

Based on the composition of today's diners - including kindergarten children, teachers, staff and leaders of the Education Bureau - he deliberately reduced the amount of red sour to ensure that every diner could enjoy this delicacy without being bothered by the sour taste.

This commercially available red sour soup needs to be boiled before cooking to remove the unpleasant smells and make its taste more mellow and delicious.

If you make your own sour soup, you don’t need such complicated steps and can cook it directly in the pot.

As the red sour soup in the pot gradually boils, a rich sour aroma spreads.

Huang Jun held a spoon and gently stirred the soup in the pot, then poured the chopped tomatoes into it.

Although this red sour soup is very sour, its other flavors are a bit monotonous.

The addition of tomatoes not only adds a delicious taste to the sour soup, but also brings a lingering sweetness.

When the sour soup in the pot was boiling again, Huang Jun added the Litsea cubeba prepared in advance to add a complex aroma to the sour soup.

After a few minutes of simmering...

He poured some more pork bone broth into the pot.

Although the sour broth is the key to this dish, the aroma is equally indispensable.

The addition of pork bone broth makes the aroma of the sour soup more intense and the taste of the whole dish richer.

As the soup in the pot boils again, the originally clear pork bone broth has turned into a pot of bright red, fragrant thick soup, exuding a mouth-watering sour aroma.

This scent…

Tsk tsk tsk!
It's really fascinating!

"This sour taste is so authentic!" Qian Guoxiang was deeply attracted by the aroma and couldn't help but sniff it.

"Yeah, I think even if we just put some noodles in there now, it will taste great when cooked." Aunt Li smelled the fragrance and couldn't help swallowing.

The same was true for everyone else present.

Huang Jun smiled without saying anything and began to add salt to the pot to season it, controlling the amount just right. After all, the soup still had to be tasted in the end, and if it was too salty, the fun of drinking the soup would be lost.

When the salt in the pot gradually dissolved into the soup, Huang Jun picked up the fish and put them into the pot one by one, and also put in some tofu cubes that had been blanched in salt water beforehand.

As for sauerkraut, pickled bamboo shoots and chili peppers, he didn't use any of them.

This is mainly because the main guests of lunch are children, and too much chili is obviously not appropriate.

What's more, the dipping sauce is already prepared. Those who like spicy food only need to add a little chili powder to the dipping sauce to satisfy their pursuit of spicy taste.

While cooking the sour soup fish, Huang Jun started preparing the finale of today's menu - General Tso's Chicken.

Although the preparation process of this dish is not complicated and even foreign chefs can easily master it, its ingredients are very particular.

In addition to the main ingredient of chicken thighs, you also need to prepare dried chili peppers, egg yolks, salt, light soy sauce, dark soy sauce, cooking wine, rice vinegar, sugar, dry starch, water starch, as well as minced ginger, minced garlic, chopped green onions and other seasonings.

After everything was ready, Huang Jun put the boneless and diced chicken thighs into a bowl, added appropriate amounts of salt and cooking wine, mixed carefully, and then set it aside to marinate.

While waiting for the chicken to marinate, he started preparing the sauce.

Take a large plate, add rice vinegar, sugar, light soy sauce, dark soy sauce, minced ginger, minced garlic, and chopped green onion in turn, and finally add some water starch, stir thoroughly until even and smooth, and set aside for later use.

After about ten minutes, the chicken was marinated just right. Huang Jun added the egg yolks prepared in advance and mixed them evenly again to ensure that each piece of chicken was gently wrapped in the egg yolk liquid. The fried chicken was golden in color and appetizing.

He heated the oil in a pan.

As the oil temperature gradually rose, he skillfully sprinkled dry starch evenly on the chicken and stirred it carefully to ensure that each piece of chicken was coated with a thin layer of dry starch.

Then, he put the chicken pieces into the hot oil one by one. In this process, there are several details that cannot be ignored: first, the timing of adding starch is critical, and it should not be too early to avoid destroying the crispy taste of the chicken; second, when frying chicken pieces, you should avoid throwing all the chicken pieces into the oil pan at once, but put them in one by one, so that each piece of chicken can be evenly heated and fried to be crispy on the outside and tender on the inside.

At the same time, when frying chicken nuggets, the amount put into the pan each time also needs to be controlled. It should not be too much, so as to avoid the chicken nuggets being too dense and causing the oil temperature to drop suddenly, thus affecting the color and taste of the finished product.

In order to maintain a stable oil temperature and ensure the frying effect, try to use a larger pot for frying. This way the oil temperature will be more stable and the fried chicken nuggets will be more crispy and delicious.

When the chicken pieces in the pot were fried until the surface glowed with an attractive golden color, he quickly picked up the colander, scooped them out one by one, and placed them on the colander to let the excess fat drip slowly.

Then he poured out the hot oil in the pot, leaving only a thin layer of oil at the bottom of the pot.

He lowered the heat to a simmer and poured in pre-cut dried chilies, measuring the amount with great precision to ensure that the dish would satisfy both flavor requirements and the children's taste preferences.

He held a spatula and slowly stir-fried the chili segments in the pan.

soon.

An enticing aroma of chili rises from the pot and fills the air.

He poured the sauce he had prepared earlier into the pot and began to boil.

Under the action of heat, the sauce in the pot gradually becomes thicker, the aroma becomes more fragrant, and the whole operation room is filled with tempting fragrance.

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He continued to cook until the soup became thick and transparent, then poured the fried golden and crispy chicken pieces back into the pot.

He stir-fried the chicken quickly and skillfully, ensuring that every piece of chicken was tightly wrapped in the rich soup and fully absorbed its essence.

Finally, he cooked this delicious General Tso’s Chicken perfectly and served it on a plate.

The whole cooking process is actually not complicated, but the final flavor is exceptionally good.

The finished dish is attractively golden in color, crispy on the outside and tender and juicy on the inside. It has rich flavors and combines sour, sweet, spicy, and fresh tastes. It truly lives up to its reputation as one of the most popular Chinese dishes in the United States.

……

On the spacious road outside the Dolaimi Kindergarten, Yue Xifeng, Xie Wenzhe and Wei Zhenxin were on patrol. When they approached the area, waves of tempting food aromas carried by the breeze quietly penetrated their noses, causing them to stop involuntarily and savor this invitation from their taste buds.

"Hmm, it smells so good..." Xie Wenzhe's nose twitched.

Wei Zhenxin swallowed his saliva and subconsciously agreed: "It smells really good. It smells like fried chicken and a faint aroma of sour soup. These aromas should be wafting from the Doremi Kindergarten!"

Xie Wenze smiled and said, "Brother Zhenxin, be more confident. Please remove the six words 'it seems like' and directly conclude that it is the Doremi Kindergarten, okay!"

Wei Zhenxin rubbed his head and looked curiously at the entrance of the kindergarten: "By the way, why is there so many cars parked in front of the Doraemi Kindergarten today? Even the TV station's car came? Is there any special event?"

Yue Xifeng glanced at the vehicles, especially the license plate numbers, and said in his heart: "Look at the license plate, it should be the Education Bureau's car...

Don't ask why you know.

I've seen it before...

Xie Wenzhe looked at Yue Xifeng and asked in confusion: "Master, what do you think the people from the Education Bureau are doing at Doraimi Kindergarten this time?"

Yue Xifeng thought for a moment and replied, "It's just the beginning of the new semester. They are probably here to inspect the new semester."

Xie Wenzhe frowned and said, "If I remember correctly, they also came here for the opening inspection last semester, right? Why are they here again this semester? Do you think these leaders of the Education Bureau are greedy for the food in the garden and are looking for an excuse to come and eat for free?"

Yue Xifeng: "..."

hmm~
Such speculation is not impossible...

Don't ask him why he feels this way!

The question is that he also has a slight desire to go in and taste the food...

Yue Xifeng quickly came to his senses and reminded Xie Wenzhe: "Hey, hey, hey, we should not ask too much about the Education Bureau's affairs, and we should not gossip about them behind their backs..."

"okay, I get it."

Xie Wenzhe nodded in response, but then the tempting aroma of food drifted in with the wind again, making him feel itchy. He couldn't help but ask Yue Xifeng: "Master, when do you think we will have the honor of going to the Dorami Kindergarten to enjoy a delicious meal again?"

Wei Zhenxin also echoed with anticipation: "Yes! Doremi Kindergarten is open again. Is there any activity in our institute that we can take the opportunity to go in?"

Yue Xifeng lowered his head and thought for a moment, then slowly said: "There should be riot drills this semester."

"Riot drill? It sounds good, but the problem is... we can't get in..."

Wei Zhenxin and Xie Wenzhe smiled at each other helplessly, recalling that the exercise last semester was arranged by the city, with the special police team participating in the whole process, and the people in their police station could not get involved at all.

Are you still trying to get some yarn?

Yue Xifeng smiled slightly and continued, "However, from what the director said this year, it seems that the higher-ups did not arrange for the special police team to participate, but let us make our own arrangements."

Yue Xifeng smiled slightly and continued, "However, from what the director said this year, it seems that they did not arrange for the special police team to participate, but asked us to organize it ourselves."

When Xie Wenzhe and Wei Zhenxin heard this, their eyes lit up immediately and they asked anxiously, "When exactly is it?"

"It hasn't been confirmed yet, so please wait patiently!" Yue Xifeng said.

Wei Zhenxin and Xie Wenzhe looked at each other, their hearts full of anticipation...

Hope this day comes sooner...

Otherwise, they will really be hungry to death...

At the same time, one bright red fire truck after another roared past on this road.

When a tempting fragrance wafts in the wind...

Liu Wujie and his companions in the car all turned their heads involuntarily, looking for the source of the fragrance...

Their eyes finally fell on the familiar Doraemi Kindergarten building not far away. At that moment, they suddenly realized that they were passing by the Doraemi Kindergarten. At the same time, the greed that had been suppressed for a long time in their hearts was instantly aroused, and they were ready to move.

Liu Wujie took a deep breath and said with some surprise and expectation: "Ah, it seems that Doraemi Kindergarten has already started school. Captain, should we also put the fire drill on the agenda? This will also improve the children's fire awareness."

Upon hearing this, Wei Chengyi smiled and said jokingly, "I think you are craving for the food at Dolami Kindergarten!"

Liu Wujie, whose heart was touched, smiled and scratched his head, and admitted his little thought somewhat embarrassedly.

Wei Chengyi quickly stopped smiling and said seriously: "Don't worry, we arrange fire drills every semester, and this semester will be no exception. This is our responsibility as firefighters..."

Hearing this, Liu Wujie instantly showed a satisfied smile on his face and asked excitedly: "Great! When will it be arranged specifically?"

Wei Chengyi shook his head slightly, unable to hide a trace of helplessness on his face: "As for this, we have no way of knowing yet. Everything depends on the specific arrangements and notifications from our superiors."

As soon as he finished speaking, his mood involuntarily became a little depressed, and then he continued: "Also, it is still unknown who will be sent to the Doremi Kindergarten for the fire drill this semester. All the details need to wait for the final decision of the superiors..."

Liu Wujie and others: "..."

Uh…

If that is the case...

I guess it's hanging...

But they won't give up...

So...

They prayed in their hearts: Heaven and earth, please show up, Laozi, and bless us so that we can be selected to participate in the fire drill of Doraimi Kindergarten this semester... (End of this chapter)