One Piece of Food

Chapter 59
Since he wanted to make imperial chef-level miscellaneous sauce saozi, the materials at home were not complete, Rao Mingyang immediately rode to the bank, deposited the money, and went to the vegetable market to buy raw materials for making miscellaneous sauce saozi.

It took half an hour to buy high-quality ingredients with ingredients procurement skills before returning home.His father was not there, Rao Mingyang greeted his mother, and then took the things he bought into the kitchen.

Tian Wenying saw Rao Mingyang bring a lot of things into the kitchen, so she asked: "Mingyang, did you buy the minced meat and mushrooms I told you to buy? If so, I'll fry the sausages."

Rao Mingyang replied: "Mom, there's no need. I recently studied the making of mixed sauce noodles. I happened to have no rice dumplings at home, so I bought some ingredients and came back to fry rice noodles with mixed sauce. I will fry them."

Tian Wenying said: "Okay then, let's try your mixed sauce noodles."

So, Rao Mingyang started to make miscellaneous sauce and saozi.

First of all, when he took out the kitchen knife from the cutting board, Rao Mingyang suddenly felt that something was wrong: Why does the kitchen knife seem dull?
When he used to cook at home, he didn't care whether the knife was blunt or not, as long as it could cut vegetables.But now when he was about to make imperial chef-level miscellaneous sauce saozi, he seemed to have a different feeling in his heart.

This knife gave him the feeling that it was not sharp enough to cut the ideal material, nor could it make imperial chef-level saozi.

Therefore, Rao Mingyang could only sharpen his knife first.

Sharpening a knife is a technical job that requires strength and patience.Fortunately, Rao Mingyang does not lack strength and patience now, as long as the whetstone is fine, it will be no problem to spend more time to sharpen the blade.

Rao Mingyang has an old whetstone in his family, which was passed down from his grandfather's generation, and it is very good for sharpening knives.Rao Mingyang sharpened for a full 10 minutes, and stopped after feeling a cold light from the edge of the kitchen knife.

I used my fingers to feel the sharpness of the knife edge, numb, and felt very sharp, so Rao Mingyang nodded and went back to the kitchen.

After sharpening the knife, we are about to start chopping meat.

It wasn't obvious when sharpening the knife just now, but now as soon as he took out the pork belly he just bought, Rao Mingyang clearly felt that his body and mind had entered another realm.

Quickly and skillfully washed the pork belly, peeled off the skin, and then began to chop the meat.

The sharp kitchen knife has no sense of stagnation, and it took a few minutes for Rao Mingyang to use a knife technique he had never experienced before to chop the pork belly of about 1 catties into evenly sized corn kernels.

During this process, Rao Mingyang felt as if he was the master and could stop chopping meat at any time; but he also seemed to be an outsider, watching others chop up meat involuntarily.

When Rao Mingyang finished his work, he was dumbfounded when he saw the pile of meat on the cutting board that had been chopped into the size of corn kernels, which were extremely uniform and distinct, and had not been chopped into a ball of pureed meat.

"Damn, is this the minced meat I chopped up?" Rao Mingyang said to himself.

Then, the system replied aloud: "Of course, this was chopped by a chef-level knife."

Hearing the system's answer, Rao Mingyang still couldn't believe it, and asked again: "Is this the minced meat chopped by a chef-level knife, so even and beautiful?"

"Not bad! How do you feel?" the system asked back.

"It's so beautiful, it's a work of art!" Rao Mingyang murmured.

Then, he suddenly remembered the feeling of his body just now, and asked again: "What happened just now, why do I feel that my body is out of my control?"

The system replied: "Because you are essentially an intermediate chef and cannot adapt to the knife skills of an imperial chef. The system can only forcibly improve the control, so you will feel this uncomfortable feeling. However, you can stop the system at any time." operation."

Rao Mingyang remembered that he didn’t feel this way when he was making royal chef-grade red oil peppers, so he asked, “Why didn’t I feel this way when I was making royal chef-grade red oil peppers?”

The system asked back: "Does your red oil chili need a royal chef's knife skills?"

Rao Mingyang thought about it for a while. When making red oil chili by himself, the chili is directly bought chili noodles, and no knife skills are needed.Ginger and garlic are directly flattened on the cutting board, then fried in vegetable oil for a few seconds, then picked up and thrown away, and no knife skills are needed.

Thinking about it this way, the entire production process of red oil chili has no room for royal chef-level knife skills.So, until now, Rao Mingyang has not personally experienced what it is like to be an imperial chef with a knife.

I have to say that the chef-level knife skills are awesome.Even if it is just chopping meat, the minced meat minced by the imperial chef is more even, beautiful and pleasing to the eye than ordinary chefs.

After sighing with emotion for a while, Rao Mingyang reluctantly took the artwork minced meat on the cutting board and put it in a bowl for later use.

Then, Rao Mingyang washed the cutting board and started cutting other things.

Rao Mingyang bought a piece of tofu, and prepared to cut some tofu cubes and fry them with the minced meat as the main ingredient of the miscellaneous sauce.

If it was before, Rao Mingyang would cut tofu diced very slowly and unevenly.But this time, with an incomparably sharp kitchen knife and an imperial chef's knife skills, Rao Mingyang cut the tofu grains to be of the same size, extremely uniform, and each one looked about the same size.

Then, he chopped a few pieces of ginger and garlic into fine pieces, chopped some dried chilies, and prepared other condiments such as tempeh, mustard, bean paste, etc. Rao Mingyang was ready to start frying the saozi.

Pour the required vegetable oil into the pot, turn on the fire and bring to a boil, then cool down, then pour in ginger and garlic, fermented soybeans, and bean paste and sauté over low heat, and add a few dried chilies.

During this process, Rao Mingyang precisely controlled the amount of vegetable oil and the temperature of the fire, that is, to bring out the aroma of ginger and garlic, bean paste, and dried chili, without letting the ginger, garlic and other condiments be fried.

After the ginger and garlic are fragrant, add tofu cubes, minced meat, and pickled mustard in turn, and fry quickly over high heat.

After the minced meat is fried, turn on medium heat, then add appropriate seasonings such as salt, monosodium glutamate, cooking wine, pepper powder, etc., and fry until the oil is bright red and fragrant.

After more than ten minutes, the saozi was fried, and Rao Mingyang immediately turned off the fire.Just wait until the scorpion is cold, put it in a bowl, and put it in the refrigerator for several days.

Then, Rao Mingyang, who fried the imperial chef's saozi for the first time, couldn't hold back the unique aroma. He took a pair of chopsticks and put a little saozi into his mouth.

"This glutinous rice dumpling is so delicious!" Rao Mingyang couldn't help praising him after taking a bite of the steamed rice dumpling with mixed sauce.

Then, he took another bite and put it in his mouth.

Hearing Rao Mingyang yelling in the kitchen, Tian Wenying asked, "Mingyang, have you made the scorpion?"

Rao Mingyang happily replied: "Mom, the saozi has been fried."

"How does it taste?" Tian Wenying asked.

"The taste is so delicious, I want to eat it directly as a dish!" Rao Mingyang replied.

　Thanks to "Chasing Shadows in the Wind" for the reward of 10 starting coins on October 19th, thank you!
　　
　
(End of this chapter)