Food starts with noodles

At first glance, I thought it was shredded white radish.

"It seems that you often cook this dish?"

Feng Weiguo nodded: "There are a few bosses in Datong who like to eat it. I used to cook it almost every day."

After cutting all the cabbage gangzi, Feng Weiguo rinsed it with clean water and began to prepare the ingredients.

He grabbed a handful of chili peppers, sliced ​​them in the middle first, and then cut them vertically into shredded peppers.

Then cut some green onions and ginger.

Because the cabbage gangzi is cut too finely, the frying time of this dish is very short.

At this time, the sauce must be prepared in advance.

Feng Weiguo took a mixing bowl, put sugar, mature vinegar, and salt in it in turn, and after stirring evenly, he took another bowl and hooked a little bit of thick gravy.

After everything is done, start frying.

Heat the oil in a pan, and when the oil is hot, Feng Weiguo pours shredded green onion, ginger, and pepper into the pan and stir-fries.

After the fragrance comes out, pour the shredded cabbage directly, stir-fry for about ten seconds, and pour in the sauce. The sour smell of vinegar and the spicy taste of millet immediately permeate the room.

After stir-frying for half a minute, Feng Weiguo poured the Thin Gorgon into the pot and stirred it twice again.

Then pour a little scallion oil on it, and turn off the heat.

This is a typical home cooking exquisite practice.

This is a common form of practice in high-end restaurants.

It is to make home-cooked dishes in an exquisite and high-end way.

And the taste must be homely, so that the original taste of the dishes can be eaten.

For example, for this dish, when making the sauce, Feng Weiguo did not choose those ingredients that would enhance the flavor and freshness, but only three ingredients: mature vinegar, white sugar and table salt.

In fact, white sugar is added to neutralize the strong taste in mature vinegar.

Looking at the delicate dish on the plate, Xu Zhuo asked with some uncertainty, "Isn't this dish cheap?"

Feng Weiguo said with some pride: "Of course, it will cost dozens, and you have to make an appointment."

The bigger the hotel, the more they like to use these gimmicks.

But those rich people like it.

But the cost of this dish, just now Feng Weiguo used two slices of cabbage, plus millet pepper and ginger and spring onion, the cost is estimated to be only three yuan.

As a result, the price has increased by at least twenty times.

This is the charm of food.

"What is this? The famous Phnom Penh cabbage in Shaanxi cuisine is actually hot and sour cabbage, but because "A Bite of the Tongue [-]" has been broadcast, its value has doubled."

"A piece of Phnom Penh cabbage made by the master costs at least a hundred yuan, but this is not necessarily available."

Feng Weiguo thought about it, and tasted his handicraft with chopsticks.

But Xu Zhuo became interested.

"Grandpa Feng, can you cook Phnom Penh cabbage?"

Chapter 418

Phnom Penh cabbage is a famous traditional dish in Shaanxi. This dish is a test of heat.

It is said that to make this dish, one must know the high-end technique of flipping spoons - Hua Da Si Men.

A qualified Phnom Penh cabbage must first have five flavors: sour, sweet, spicy, pungent and fresh.

The second is that there are golden edges with the width of leek leaves around the dish.

This is the symbol of Phnom Penh cabbage and the origin of the name of the dish.

Thanks to the spread of the tip of the tongue, people all over the country know the dish of Phnom Penh cabbage.

Boss Xu was very curious after reading it.

How delicious is this dish that is described as miraculous.

He always wanted to ask the old man if he would do it, but he was afraid that the old man would lose face if he couldn't do it.

After all, as said in the video, the difficulty of this dish is very high.

Now when I heard Feng Weiguo talking about Phnom Penh cabbage, I quickly asked him if he would.

Compared to the old man who likes to pretend.

Feng Weiguo is much simpler.

This old man is not as high-minded as the old man.

Temperament is also easy-going.

And not careful.

Yes, yes, no, no.

There are no stinky problems that are pretending to be.

As a result, before Feng Weiguo could speak, the old man snorted coldly with disdain: "What's so rare about this stuff, haven't you ever eaten hot and sour cabbage?"

Boss Xu choked on these words.

Think about the method of Phnom Penh cabbage, it seems that it is not very different from hot and sour cabbage.

But there is no need to be so contemptuous, right?

Under normal circumstances, the dishes that the old man despises are either he can't cook, or he doesn't bother to cook.

Could it be that the old man really can't?

When he was curious, Feng Weiguo said with a smile: "Phnom Penh cabbage is really hot and sour cabbage. When cooking, it uses Huadasimen. People who don't know how to cook will think it's awesome. In fact, Huadasimen. That’s the thing, a qualified chef can do it.”

After finishing speaking, he explained in detail the operation skills of Hua Da Si Men.

To put it bluntly, this technique is to use the four flipping spoons of front, back, left, and back together, and the difficulty is really not very big.

It may be a little uncomfortable when you first start doing it.

Because when using flowers to hit the four doors, the center of gravity of the wok keeps changing.

If you don't grasp this rhythm well, it is easy to overturn.

But as long as you practice more, this skill is still easy to master.

But now I don't have time to do it, because Feng Weiguo hasn't done it for several years, so he needs to exercise and find out how to do it.

And carrying the pot to flip the spoon four times in a row, his current physical strength is a little bit behind.

When you are not busy in the future, you can try it.

"Don't be curious, hurry up and get to work."

The old man urged Xu Zhuo, and asked a few helpers to quickly prepare dishes according to the dishes Zheng Jia sent.

Side dishes are a very efficient job.

For example, there is a small stir-fry in the front, and there is a rice bowl with this small stir-fry in the back.

When it comes to side dishes, you need to add more, and make small stir-fries and rice bowls in one pot.

Just wait until it's ready to separate.

This saves a lot of time.

Inexperienced side dishes can tire a cook out of breath.

An experienced side dish chef can simplify the work a lot.

"Is this Qianlong cabbage? Damn, I thought it was a complicated dish. It turned out to be cabbage leaves mixed with sesame sauce. It's a bit of a loss..."

In the Sifang restaurant, some customers saw Qianlong cabbage written on the new blackboard at the door of the store today.

Feeling that the price is not expensive, I immediately wanted to try it.

No matter what kind of food he cooks, he won't lose money if he has the word Qianlong.

However, it was discovered when the Qianlong cabbage was served.

This dish is really just an ordinary cabbage.

It really lives up to its name, no exaggeration at all.

No matter how you look at the word Qianlong, I feel that there is an inducing element.

If it weren't for seeing these two words, who would spend money to buy such a plate of cabbage leaves?

Disappointed, the customer lost interest.

He randomly picked up a leaf with chopsticks and put it in his mouth.

Returning the product is definitely not refundable, throwing it away would be a waste, at least try a couple of bites.

After all, it was bought with real money.

As a result, the cabbage leaves were eaten, only to find that the taste was surprisingly good.

"Fuck, this Qianlong cabbage is really extraordinary."

Put down your chopsticks and take out your phone.

Take pictures.

Take a video.

Then send it to various social platforms in one brain.

"Holy shit, the new Qianlong cabbage in Sifang Restaurant is only 16 yuan a piece, which is really good."

Put down the phone, and eat two more mouthfuls happily.

Only then did he leisurely turn on his phone and look at the likes in Moments.

Look at what they question or envy in the group.

Cool!

For 16 yuan, you can buy a dish that can be solid and strong. The Sifang restaurant is really good.

Think back to the first time you ate coir raincoat cucumbers in Sifang Restaurant.

I think there will be a dish with a more unique name in the future.

Be sure to try it first.

Can not be robbed first.

Everyone has their own circles, and these circles also overlap because of different people.

For example, now, this customer ate Qianlong cabbage and posted it in Moments and groups, and happened to be seen by another customer in the store.

By coincidence, he also ordered Qianlong cabbage.

Like the previous customer, this one was a little disappointed when he saw a plate of cabbage leaves being served.

He even wanted to go to the group to expose the shameless face of that child.

What, dare to call Qianlong cabbage with leaves?

Then if I get two radishes, I can also call them Kangxi radishes.

Or make another Yongzheng cauliflower.

But thinking about Xu Zhuo's personality, it seems that he doesn't know how to cook such gimmicks.

So I took a sip with the idea of ​​giving it a try.

then……

Moments, groups, and various social platforms are all posted once.