Daddy's Gourmet Store

"Boom~"

"Boom~"

The roar of the engine, one after another, suddenly sounded in the street, echoing in the

A Ferrari came up the street and pulled up on the side of the road.

As soon as the car stopped, another red McLaren drove over and stopped beside it.

Ma Junwen opened the car door and got out of the car.

Seeing him, Lin Annan poked his head out of the car window, smiled and waved to Ma Junwen in greeting: "Junwen..."

Ma Junwen looked down, smiled and said, "Hey, Annan, you just arrived?"

Lin Annan nodded: "Yes, I just arrived."

"Then let's go."

The two had a face-to-face meeting, and trotted all the way to the new restaurant of Zhenyao.

The two of them had just entered the door, and Liang Luyang and other rich second generations followed in after them.

"I just came, and I saw your two cars outside. You two are fast enough. I thought I was the first to arrive. I didn't expect that you two would get on the car first!"

As soon as Liang Luyang entered the store, he joked with Ma Junwen and the others who came in first. Seeing Huang Tao busy in the back kitchen, he showed an embarrassed but polite smile and said, "Boss Huang, I heard that you are going to make new dishes. , we came uninvited, you...won't you blame us for coming uninvited?"

"It's okay, let's sit for a while!" Huang Tao was already preparing to debone the chicken legs.

Liang Luyang said with a smile on his face: "Boss Huang, you are busy, don't worry about us."

"Boss Huang, is this new product related to chicken drumsticks?" Xi Yuqiao's eyes sparkled with anticipation.

The other rich second generations also looked at Huang Tao expectantly, waiting for him to reveal the answer.

Huang Tao said bluntly, "Kung Pao Chicken."

"Spicy dishes! Boss Huang, you are finally going to serve spicy dishes! It's not easy!"

Liang Luyang and his gang of rich second generations are the most loyal customers of the delicious restaurant, and they have almost no resistance to the food in Huang Tao's restaurant.

However, sometimes he would sigh with his rich second-generation friends: "It's delicious, the store is very good, and the new ones are fast, and everything is perfect, but it's a pity that Boss Huang didn't seem to want to launch new ones." Spicy dishes!"

Other rich second-generation friends even smiled and said to him: "Boss Huang has spicy dishes in his store, isn't ginger walnut egg a spicy dish!"

He was drunk then.

Do you call ginger walnut egg a spicy dish?

Do you have any misunderstanding about ginger walnut egg?Or do you have any misunderstandings about spicy dishes?

This ginger walnut egg is a delicious dessert.

While they felt it made sense, they couldn't help but analyze it: "Maybe there are relatively few people here who eat spicy food. Think about it, some people are particularly good at spicy food, and some people can eat spicy food." It’s okay if it’s a little spicy, but some people can’t take it at all, so Boss Huang must choose what everyone likes when cooking!”

finally.

Everyone can't think of a reason

Also don't think about it anymore.

As long as Huang Tao's dishes are delicious, it doesn't matter if they are spicy or not.

After all, they are not lovers of spicy food!

Huang Tao concentrated on deboning the chicken legs, keeping his ears shut and automatically blocking their voices.

At this time, he cut a circle around the ankle of the chicken leg, cut off all the chicken skin, chicken tendons, and then held the tip of the knife against the chicken bone, and slashed to the other end of the chicken leg until the whole chicken bone was exposed.

Wait until all the chicken thighs needed are boneless.

He cut the chicken into diced meat the size of a thumb.

Then wash it in clean water to remove the blood.

After getting it done, take it out and put it in a basin to taste.

Sprinkle salt, light soy sauce, cooking wine and water starch into the basin.

Whisk the diced chicken again to batter.

Drizzle in some cooked peanut oil and give it a stir.

In this way, the taste of the diced chicken that will be made later will be more tender and smooth.

Immediately afterwards, he took the washed scallions, took only the white part of the scallions, cut them into sections and put them in a bowl for later use.

After doing this, he didn't stay idle.

Start making the sauce for Kung Pao Chicken.

He brought a small bowl, put some soft white sugar, white vinegar, light soy sauce, salt, cooking wine, a little pepper, and poured a little water starch into it.

Stir it well.

Set aside for later use.

He brought another bowl, grabbed a handful of fried and peeled peanuts, put them in the bowl, and set aside.

Prepare the prickly ash and dried chili segments that will be used later.

Next, it’s fried Kung Pao Chicken.

This is a typical stir-fry dish, and the whole frying process is actually very short.

After sliding the pan, he poured some rapeseed oil into the pan, and took a ladle to scoop a little lard into the pan.

This is to increase the fragrance.

"Canola oil with lard added."

Old Qian noticed this detail.

Although he is not proficient in Sichuan cuisine, he still knows a lot.

The authentic Sichuan-style Kung Pao Chicken uses a mixture of rapeseed oil and lard!

It seems that my boss knows how to cook Sichuan cuisine.

“Zizzizi~”

After the oil was hot, Huang Tao poured the dried chili segments and dried prickly ash into the pot, and stirred them gently with a spoon.

And those dried peppercorns and dried chilies in the pot, moistened by the hot oil, soon released an attractive spicy aroma.

And this spicy aroma is exactly the key to Sichuan-style Kung Pao Chicken.

He poured all the marinated diced chicken into the pot.

Then hold the pot and stir-fry quickly with a small spoon.

This step is actually very demanding.

Huang Tao's left hand is needed to keep pulling the pot back.

Only by doing this can the diced chicken in the pot be constantly turned.

Simultaneously.

The small turning spoon in his right hand also kept scraping the bottom of the pot to prevent uneven heating of the diced chicken in the pot.

As he quickly stir-fried, a burst of spicy air rushed out wrapped in the fresh smell of chicken, permeating the kitchen.

For a while, I couldn't tell whether it was the heavy lo mei or the spicy taste.

Yang Huiru is not very good at spicy food, so she couldn't help but choke.

Meng Bo and Sun Liwei were pleasantly surprised. They both love spicy food. The boss is always tossing fresh dishes these days. When they first moved the ingredients, they saw the red dried chili and dried peppercorns, so they guessed that the boss might make spicy food today. dish.

Because they had been prepared for a long time, the two of them took a deep breath and enjoyed it quite a bit.

The gang of rich second generations who were waiting for new dishes also smelled the spiciness.

Not to mention, it is very fragrant, and the taste is not much different from the taste of Kung Pao Chicken in Sichuan restaurants!
This makes them look forward to the final product even more.

When Huang Tao saw that the diced chicken in the pot had turned white, he poured the white part of the scallions that had been chopped into the pot.

Continue to stir fry.

After a while, the smell of garlic gradually wafted out of the pot. Huang Tao glanced at the diced chicken in the pot. Judging by the heat, it should be seven times ripe.

With a clear understanding, Huang Tao poured all the sauces that he had prepared before into the pot.

"Z~"

Keep stir frying!

After 1 minute, the soup in the pot gradually became viscous, and at the same time, a sour aroma wafted out of the pot.

Huang Tao poured all the peeled peanuts into the pot.

Continue to stir fry for another half minute.

out! (end of this chapter)