Lord God of Fast Transmigration is a little flustered

Chapter 176 Chapter 177
The girl at the counter looked up at Wu Liao and said, "Dad, he's not free right now, what do you want?"

Wu Liao smiled and said, "I just want to ask, is Master Zhao still short of apprentices? I want to be a teacher."

Zhao Yongxiang, he is a very low-key senior chef. At present, he has not participated in any competitions, nor has he won any awards. His craftsmanship is passed down from his ancestors. It is said that his ancestors were the top chefs in the imperial dining room of the palace, who specially served the emperor. Their family is ancestral low-key, even after so many years they still do things in a low-key way.

His affairs were not known until many years after his death in the previous life, and Luo Xiaoxiao only found out when he was watching TV in his later years.

Zhao Shiling has been helping at the counter since she was a child whenever she was free, so it has been more than [-] years now, and she has already cultivated a pair of sharp eyes. She only took one look at Wu Liao, and she felt that she was not simple, so she got off the stool , headed towards the back kitchen, came to the door of the kitchen and shouted: "Dad, someone said to come to apprentice!"

Zhao Yongxiang glanced at his daughter while he was busy. He knew that his daughter had always been a high-ranking person. Usually, it is rare for a teacher to come in and call him. Now she can come in and call for someone. At least she is in the past. of.

Zhao Yongxiang poured oil into the pot, put down the oil barrel and hummed to her, "Let her wait!"

Zhao Shiling pursed his lips and muttered in his heart: He knows how to stage a show.But he still walked out obediently.

Coming in front of Wuliao, he said, "My dad is still busy, so you can wait here!"

Wuliao thought for a while and said, "Do you need any help from me? I don't think it's the case that I've been sitting here all this time."

Zhao Shiling smiled, thinking that there were a lot of potatoes in the kitchen that had not been cut into shreds, so he went to the kitchen, took out the baskets of potatoes, brought them to Wu Liao and said, "This is what we will use today. You can help first." Cut it."

Wu Liao nodded and said, "Are there any rules?"

"It doesn't need to be too thin or too thick, it can't be bent when you pick it up, and it doesn't break when you fry it."

Wu Liao nodded, and started to move her hands. Zhao Shiling squinted his eyes, watching Wu Liao cutting potato shreds without a single complaint, and seeing her holding a knife, she knew she was an old hand .

Half an hour after a basket of potatoes is cut, the potatoes need to be washed with water after cutting, so that the unnecessary starch will not be sticky.

It's just that when Wu Liao picked up the shredded potatoes and looked up to ask where there was water, she saw Zhao Shiling staring at her with disbelief.

She pointed to the basket of shredded potatoes, swallowed, and said, "It's over?"

Wu Liao nodded: "Well, you just need to wash it with clean water. By the way, where do you wash it?"

Zhao Shiling pointed in one direction, and when she saw Wu Liao carrying shredded potatoes to wash outside, she jumped off the stool with a cry, ran to the kitchen and shouted to her father, "Dad, send a message!" Now, the apprentice coming this time is definitely not easy."

"Dad, did you listen to me, Dad!!"

"Got it, got it." Now it happened that there were not many people coming around 09:30 in the morning. After finishing the last guest's dishes, he wiped his hands and came to the outside room.

When he finished processing the dishes and came to the outside room, Wu Liao had just washed the shredded potatoes.

"Do you want to be a teacher?" Zhao Yongxiang looked at the thin arms and legs, and had some doubts in his mind. Can such thin arms handle my pot?
Wu Liao nodded: "Are you Master Zhao? I want to be a teacher, but what are the conditions?"

Zhao Yongxiang only said: "Come in with me."

Wu Liao followed in with the basket of shredded potatoes, Zhao Shiling who stayed outside covered his mouth and smiled, ordered another waiter to take his place, and followed in together.

Walking inside, Zhao Yongxiang said: "You can choose the ingredients inside. They can be homemade or famous dishes. Just let one dish decide whether you want to stay or not."

Wu Liao put the potato shreds aside, and looked around at the things there. Since Luo Xiaoxiao was born in the south of the Yangtze River, he has always been partial to the Zhejiang cuisine series. After looking around, he found that there were water-fat pork skin, grass carp, chicken, river shrimp and Pork belly, so I planned to have a 'Hangzhou Sanxian'.

She knew at a glance that the watery pork skin should be made by herself. The production method is also simple. Remove the hair and fat, dry it in the sun, and deep-fry it in the ground fire. Compared with the bought ones, the homemade ones are more delicious. Chewy, relatively Q, good water absorption, Luo Xiaoxiao's mother makes it every Chinese New Year.

The most important thing is that many of the ones bought now have additives. Although they are white and shiny, they will be soft and rotten when burned, and the taste is not good at all. Many merchants choose the meat skin with additives because of the cost problem, and it looks better than usual. It is several times larger, and relatively speaking, the price will be much cheaper.

Wu Liao took out the skin and cut it into water chestnut slices 5cm in length and 2cm in width. Wash and cook the chicken and cut it into chicken slices of 4cm in length and 1cm in width.

The pork belly has been processed and cooked to the same size as the chicken slices. Peel the winter bamboo shoots, blanch them in boiling water and cut them into slices the same size as the pork belly.

Slaughter and clean the grass carp, slice the clean meat, chop into minced meat, add water and refined salt, stir in the same direction until it becomes sticky, then add egg white and wet starch and continue stirring until uniform, finally add MSG and lard and stir to make minced fish.

Mince the pork, add a little salt, make 3 meatballs, and steam them in a steamer over high heat.

Zhao Shiling watched Wu Liao busy with this and that by herself, and she couldn't bear the itching of her hands, so she stepped forward to help, Zhao Yongxiang stared at her.

Wu Liao smiled and said thank you, but she didn't stay any longer because of the work in hand.

Make 3 balls of grass carp minced fish. After Wuliao is ready, put them in cold water and cook them on a low fire. After they are done here, they will be handed over to Zhao Shiling.

Then put the frying pan on high heat, add cooked lard, add scallions, stir to release the aroma, add pork skin, chicken slices, pork belly slices, bamboo shoots, river prawns and meatballs, and then add rice wine , soy sauce, refined salt, sugar and white soup and stir fry together.

Zhao Yongxiang looked at Wuliao's skillful stir frying, the heavy frying pan seemed very obedient in her hands, and there was no sense of stagnation at all. Seeing this, he couldn't help but nodded.

When it's hot and boiling, add MSG, thicken with diluted wet starch, place the meatballs around the plate, top with cooked pork, and finally sprinkle with chopped green onion.

"Master Zhao, would you like to try it?" Wu Liao brought the plates in front of him and watched him taste them one by one, but his face was as expressionless as the chef's, making it impossible to see the result. After tasting it, Zhao Shiling couldn't wait to pick up a clean chopstick and taste it.

"Mmm! It's delicious. The meatballs are fresh and tender, fragrant and smooth, and moderately salty. It's really delicious." Zhao Shiling's face was full of satisfaction.

And as early as in the process of Wuliao burning, because of the fragrance, it attracted a few neighbors who had good friends with Zhao Yongxiang. At the moment, they were looking inside at the door. After seeing what Zhao Shiling said, a few The old fellows also came in one after another, picked up their chopsticks and tasted them bluntly.

(End of this chapter)