cook maid concubine

Chapter 15
Although the ingredients in Ji's Mansion are well prepared, it is inevitable that there will be good and bad ingredients with so many ingredients, and what she has to do is to choose the best and freshest ingredients among the ingredients she wants.

For a chef, the freshness of the ingredients directly affects the color, taste and texture of the dish.

Qian Hongxian has been visiting the vegetable market with Papa Gu since she was six years old. She can tell which vegetables are the freshest and which meat is of the best quality just by looking at them.

At the moment, there is a bare chicken on the table in front of her. Due to time constraints, she chooses a young rooster, which can be stewed in half an hour.In addition, there are fresh bamboo shoots and ham. The fresh bamboo shoots she selected have flat heads, flat joints and dense meat. The meat of these bamboo shoots is thick and tender.The ham is selected from the best upper part, the upper part is the most central section of the ham, boneless and skinless, with even and dense muscle fibers, and the meat quality is the best.In addition, there are bean sprouts, Xianggu and other things.

What she plans to do today is to button three silks.

The "Three Strips" dish is composed of shredded bamboo shoots, shredded ham, and shredded pork. It doesn't look complicated, but it takes more than half an hour for many people to cut it. It is a dish that really tests the chef's knife skills.

Every ingredient is sliced ​​first and then cut. The slices need to be as thin as paper, and the cuts need to be even.It is the signature dish in Papa Gu's private restaurant.

After her, other people returned to the desk with the selected ingredients one after another. Seeing that everyone was almost ready, the steward glanced in a certain direction, and ordered someone to take out the hourglass to announce today's assessment start.

There was a busy state on the desk.

It is not the first time for Qian Hongxian to cook, but at this moment she feels inexplicably excited.She thought she would rather be a cook than a matchmaker.

The excitement when touching the kitchen knife was comparable to when she held the scalpel for the first time.

Quickly rolling up the sleeves, shabu-shabu, pouring water, and lighting the fire, the series of movements are like flowing water, without any chaos.

After the water is boiled, clean the bare chicken with boiling water, then cut off the chicken breast and put it into the casserole with the rest of the chicken, add water, ginger slices, cooking wine, etc., boil it on high heat, and then put it on the stove for use Bring to a simmer.

Put the fresh bamboo shoots on the steamer above the water, which is also washed with boiling water, and boil them in clean water. After a quarter of an hour, take out the chicken breast and tear it into filaments.The top and fresh bamboo shoots are left to cool and then cut into thin slices and then shreds.

Although Qian Hongxian is a medical student, she is more proficient at holding a kitchen knife than a scalpel.

As soon as that superb knife skill was revealed, it blinded the eyes of the surrounding onlookers.

I saw her raise and lower the knife without any pause, and the shredded meat and bamboo shoots were really as thin as paper, and the shreds were even.

Below the stage, in a temporary pavilion, sat a man dressed in brocade clothes. He had a panoramic view of her movements, and a gleam of light flashed in his deep, deep, jade-like eyes.

On the stage, Qian Hongxian didn't notice this, and only concentrated on cutting the shredded pork and bamboo shoots in her hand.

When all the shredded pork and bamboo shoots are cut, the chicken soup in the casserole begins to emit a burst of fragrance.

Qian Hongxian skimmed off the slick oil in the chicken soup with a spoon, then took a buckle bowl, cut off the stems of the soaked shiitake mushrooms, and put them face down and stems up into the bottom of the bowl.Then arrange the shredded ham, shredded chicken, and shredded bamboo shoots evenly and neatly on the shiitake mushrooms along the wall of the bowl, add shredded bamboo shoots and shredded ham in the middle, mix and compact, pour a little chicken soup on it, and put it in the steamer.After a cup of tea, take it out and put it in a soup bowl.Finally, pour the seasoned clear chicken soup along the side of the bowl, sprinkle two bean sprouts around it, and a plate of kousansi with a good color, fragrance and taste is ready.

(End of this chapter)