My Inseparable House Guests

"The two of us are going to participate in the competition." Fang Ze raised his eyebrows and said to Lin Xiaoxin, "Do you want to come over and be an assistant?"

"Ah, you two are not joking, how did you become a chef, you are not making trouble."

"How is that possible." Fang Ze took out the temporary entry card given to them by the staff just now and handed it to Lin Xiaoxin, "Look, we are a regular entry team."

Fang Ze asked Lin Xiaoxin to enter the exhibition area first, and then told her what happened just now.

"Amazing." Lin Xiaoxin was dumbfounded. "It's still possible."

"Anyway, there is no loss in participating in the competition, and you can also eat delicious food." Fang Ze prepared the tableware while waiting for the staff to deliver the ingredients.

"By the way, do you really know how to cook?" Lin Xiaoxin still didn't believe Fang Ze.

Fang Ze turned the kitchen knife handsomely, and then said to Lin Xiaoxin, "Even if I don't know how to cook, I can still be an assistant to cut vegetables. Could it be that cutting vegetables is more difficult than dissecting them?"

"You say that a little bit, people don't want to eat your dishes." Lin Xiaoxin looked at Fang Ze and said.

Forehead.

Fang Ze thought to himself that if you knew who I learned my cooking skills from, you probably would never want to eat my cooking in your life.

Not long after the two chatted, the staff brought the ingredients that Fang Ze and Liu Maoxing needed.

At the same time, the gourmet competition on the first floor has officially started.

All contestants have to make two to three dishes to participate in the competition within half an hour, but the final score depends on the dish with the highest score rather than the sum of the scores of all dishes.

Chefs who don’t have confidence in their own dishes will usually cook three full dishes in order to have a high chance of getting a high score, but of course Fang Ze and Liu Maoxing don’t need to. They are confident that they can conquer everyone present with one dish.

Of course, Liu Maoxing's confidence comes from himself, while Fang Ze's confidence comes from Liu Maoxing.

However, Fang Ze is not completely ready to lie down and win. On the contrary, his task is also very important.

If you want to make different shredded pork with green peppers, knife skills are the key.

In the original plot of the Little Master of China, Liu Maoxing and his brother Tang Sanjie once made shredded pork with green peppers, but the first time they made only ordinary shredded pork with green peppers, which was not perfect.

Because the key to shredded pork with green pepper lies in the skill of the knife, all the ingredients must be cut to the same size so that they can be heated evenly.

And in the limited time, Liu Maoxing still needs to season the meat, so Fang Ze will be responsible for the knife work.

If it was another Fang Ze, he wouldn't dare to guarantee it, but he was a knife worker.

Fang Ze is absolutely confident, because his culinary skills are inherited from Hannibal, and Hannibal's greatest ability is to be very stable with the knife, no matter where he is.

So Fang Ze picked up the kitchen knife and began to deal with the green peppers first.

The green peppers used in fried shredded pork with green peppers do not have a specific regulation on which kind of green peppers to use, and largely vary with regional characteristics.

If it is in some areas where spicy food can be eaten, Fang Ze and Liu Maoxing will definitely prefer Erchai Tiao when choosing green peppers.

Because the smell of green peppers that are spicy enough will also be very strong, the fried shredded pork with green peppers will also taste delicious, especially the fresh green straight two vitex, one bite will definitely make your mouth explode.

But the host of this food festival is Lin'an, a typical southeast city, so choosing Erjingtiao will make some diners who can't eat spicy food feel uncomfortable, especially the diners on the first floor they have to face are unprofessional ratings. People, once it is too spicy, it will definitely lead to polarization of the ratings.

So to be on the safe side, the two chose bell peppers with fragrant and tender characteristics.

Although the bell pepper lacks a lot of spiciness, the taste of shredded pork with green pepper is defined as 'salty and fresh'. Whether it is spicy or not depends purely on the region.

This is also a characteristic of Huaxia chefs. They will change the way of dishes according to different regions and different tastes, so that people can get used to it.

That's why there are so many improved Chinese foods in the United States and Europe to cater to the tastes of Westerners.

Not sticking to tradition is the greatest part of Chinese cuisine.

Fang Ze held a kitchen knife in his hand, just like holding a scalpel. Every cut was extremely precise, and the length and width of the green peppers cut out by each knife were exactly the same, which looked extremely beautiful.

Not only were some curious spectators stunned, but even the reporters and photographers who were shooting the video were attracted.

"May I ask, where are you chefs from? What kind of dish do you want to cook?" A reporter who looked very young came over and asked Fang Ze with a microphone.

"We are chefs from Sichuan Juxia downstairs." Fang Ze said into the microphone.

"Is the chef from Sichuan?" the reporter said while looking at the various ingredients being prepared on the booths of Fang Ze and Liu Maoxing, "Then it seems that what I bring to you today is Sichuan cuisine, right? Can you May I ask what kind of dish it is?"

"Green pepper shredded pork." Fang Ze cut his own green pepper seriously, without much excitement, and looked cold. After all, he is not a professional chef, and being famous may not bring him any benefits.

What's more, it is very tiring to cut all the green peppers exactly the same.

"Is it such an ordinary dish!" The reporter didn't expect that in this kind of competition, there would be people offering home-cooked dishes. Aren't you afraid that diners won't buy it?

While talking, Fang Ze had already finished chopping the green peppers, and cut the bamboo shoots along the way, then pushed the bamboo shoots to Liu Maoxing, and continued to cut the tenderloin himself.

"The dishes are ordinary or not, mainly because of the chef." Fang Ze answered the reporter while starting to cut the tenderloin.

To be its chef means that I am not an ordinary chef.

After hearing Fang Ze's crazy words, the reporter couldn't help observing the three people who were cooking on the platform.

Needless to say, Fang Ze is serious about chopping vegetables, he seems to be very good with his knives. But what the hell is that kid next to him.

Can a thirteen-year-old child also cook?

At first, the reporter thought that Liu Maoxing might have been brought here as a mascot because no one was taking care of her at home, but then she saw Lin Xiaoxin standing behind and taking pictures of Fang Ze who was concentrating on chopping vegetables.

This loli seems to be the one who can't cook, and is a real mascot.

So these three chefs who came from far away from Sichuan brought a Zhengtai and a loli as mascots, and then cooked all the dishes by themselves?

Judging from his cooking of shredded pork with green peppers, he probably came here to cook while traveling.

The reporter who lost interest was about to leave when he saw Liu Maoxing start oiling the shredded bamboo shoots.

All I saw was Liu Maoxing's face, and the three big iron pots were instantly lifted up by Liu Maoxing. Under the light of the strong flame, Liu Maoxing effortlessly shook the iron pan and began to oil the shredded bamboo shoots.

At this time, Fang Ze also finished cutting the tenderloin, and poured a neat pile of meat into the pot.

Then wait until the oil is filtered, put the green peppers on the strainer and add them, so that the green peppers are also over-oiled in disguise.

Because there is no light soy sauce in traditional Sichuan cuisine, the oil used in the traditional shredded pork with green peppers is soy sauce, which is also called soybean oil in Sichuan dialect, which is now rare in the market.

But fortunately, Fang Ze remembered that there was a time-honored Jiang Jiang flavor that could be substituted, so it was not a big problem.

The real difficulty lies in the fresh soup to be added to the shredded pork with green peppers.

Fresh soup is the essence of traditional cuisine, and its function is equivalent to the current monosodium glutamate. If there is enough time, Fang Ze and Liu Maoxing can cook a pot of seasoning soup with dozens of catties of good meat.

But because the time is short, the two can only use chicken soup, bone soup and monosodium glutamate chicken essence plus boiling water instead.

At this time, Liu Maoxing's ability as a super chef was truly revealed. After tasting a few mouthfuls of modern chicken essence and monosodium glutamate, he immediately judged the dosage, added it to the chicken broth and bone broth, and then made a seasoning soup that could replace the fresh soup, and poured it into the shredded pork with green peppers.

While Fang Ze and Liu Maoxing were busy, the observing reporter found that this kid was really good, so he hurriedly asked the cameraman to take a few more shots of the kid who was cooking.

"Excuse me, is this kid your assistant? How old is he now?" The reporter then asked Fang Ze.

But Fang Ze didn't answer him for the time being, because he was busy pressing persimmons.

One of the key secrets of Liu Maoxing's specialty shredded pork with green peppers is persimmons.

Press the ripe persimmons into a paste to replace the sweetness of the sugar, add sauce and Taibai powder to taste, you can make the shredded pork with green peppers more mellow and bring out the purest aroma.

The taste of overripe persimmons and vegetables is very good, which can set off the crispness and tenderness of the shredded pork with green peppers, presenting a perfect shredded pork with green peppers.

After Fang Ze pressed the persimmons, Liu Maoxing quickly returned the shredded pork with green peppers to the pot for seasoning, and began to prepare the most perfect shredded pork with green peppers.

However, one last question remains.

"Assistant, are you talking about the one next to me?" Fang Ze picked up a large pot lid while talking to the reporter.

"Actually, I am the assistant. The person next to me is the only heir of our Juxialou."

"What?!" The reporter was a little surprised, he turned his head involuntarily to look at the kid-like chef Liu Maoxing, but at this time Liu Maoxing was about to put the pot down.

Because at this time, the shredded pork with green peppers will be made soon.

At this time, Fang Ze, who had always looked serious, suddenly pointed to the ceiling on the first floor and shouted, "Look, the plane."

airplane? What plane?

Although everyone didn't know what Fang Ze was talking about, human beings have a herd mentality, so everyone, including the lens in the cameraman's hand, looked up at the place Fang Ze was pointing at.

It was naturally empty, and there was nothing else in the simple-looking ceiling.

And the moment everyone raised their heads, Fang Ze had already put the lid on the iron pot. If you looked carefully, you could vaguely see a few rays of light emerging from the gap in the lid.

That's right, this shredded pork with green peppers has inherited the greatest advantages of the dishes in the Chinese Xiaodangjia.

It will shine!