Yang Ming's shop, inside the kitchen.
Just as Payne was eating with relish, Yang Ming was not idle, and was preparing the next dish, called stir-fried bullfrog.
Cleaning up bullfrogs is a very troublesome thing, and it is not what ordinary people think, just need to go through it with clean water once.
Because the bullfrog is an ingredient, it is easy to have a large number of parasites in its body, so it is necessary to be very attentive in the process of cleaning, peeling off the belly of the bullfrog to make it completely clear and clean.
At the same time, Yang Ming had a silver needle ready in his hand at any time, and his eyes had already opened the three-hook jade writing wheel eye, with his unique dynamic vision, as soon as he found a parasite, he would raise and fall with his hand, and the silver light flashed, and he picked up a parasite that was difficult to see with the naked eye.
Most of the parasites are the size of a grain of rice, and some are even smaller.
This work depends on eyesight and skill, and it is not possible to slow down, otherwise it is easy to lose the parasite and let it re-enter the bullfrog's body.
Of course, in fact, it is nothing not to pick out parasites, it will not affect the taste, but it will leave a lot of trouble for guests.
At present, some takeaway bullfrog shops, if they are only small businesses, it is generally difficult to completely remove the parasites in the bullfrog's body, and there are many such news reports, but unfortunately there has been no standardized management.
After cleaning, Yang Ming took out a clean dry cloth to absorb the water from the bullfrogs, and then put them into a large plate, soaked them in high-concentration alcohol for sterilization, and added seasonings to marinate by the way.
After all this is done, the bullfrog is cut into small pieces.
Of course, many chefs don't cut it, just come in whole like that, because it will allow the guests to see a whole bullfrog, the size of a palm, and it will make the guests feel that they have earned it.
But in fact, the bullfrog stir-fried in this way is not really flavorful many times, and it is mostly the taste of monosodium glutamate and chicken essence.
I saw that the kitchen knife in Yang Ming's hand, like a meteor butterfly sword, was fluttering in the air, cutting through mysterious trajectories, cutting pieces of bullfrogs into small pieces.
Yang Ming's expression was extremely focused, without any distraction, in his eyes, there was only the knife and bullfrog in his hand, and his mind had been integrated into the knife technique, reaching the realm of human and knife integration.
At this moment, the kitchen knife in his hand has already extended into his hands, and each knife, like a stroke of genius, is just right to cut on the bullfrog.
For a time, the palm-sized bullfrog was cut into small pieces, and like fairies scattering flowers, they fell from the sky one after another and fell on the chopping board.
Bang bang bang When all the bullfrogs fell like raindrops, a hint of satisfaction flashed in Yang Ming's eyes.
It's not easy After a long period of training, his knife skills finally advanced to the level of advanced knife work On the cutting board, all the bullfrogs are cut into almost equal lengths and neatly arranged in a criss-cross line that looks spectacular.
It's literal Then, Yang Ming took out the lush garlic sprouts and bright red peppers from the kitchen.
Yang Ming's kitchen knife seemed to have magical power, gently slashing on the garlic seedlings, as if slicing on tofu, without any resistance, and the pieces of garlic seedling skin fell to the ground one by one as if they were pulled out of filaments.
For cutting chili peppers, Yang Ming's knife is as flexible as a cunning rabbit, and the shadow of his hand flies, and the sections of crystal ruddy chili peppers are all cut.
When the ingredients are ready, Yang Ming lifts the Shenglong pot and places it on the stove.
Yang Ming didn't start cooking at the first time.
He first scooped up some cold water and poured it into the Thang Long cauldron, his expression was extremely focused, like the most devout believer on a pilgrimage, wiping the Thang Long cauldron clean.
After pouring out the dirty water and drying the pot dry, he turned on the stove and began to heat the pot.
At this moment, the whole kitchen is terrifyingly quiet.
At this time, Yang Ming's Shenglong pot was already hot, and the bottom of the black pot lit up with a dark red color.
He did not tarnish any longer and poured the oil in.
Zila A stabbing sound sounded, and a smell of oil permeated.
Yang Ming waited to blanch the edge of the Thang Long pot with oil, and then poured in the bullfrog that had been cut into small pieces.
Zozz sand sand s When the bullfrog with a little blood and water fell into the boiling oil pot, it instantly hit the earth like Mars, and a violent conflict broke out boom A muffled sound sounded, and the Shenglong pot suddenly spontaneously combusted, and a flame was like a fiery snake, angrily licking many bullfrogs and clinging to them.
But Yang Ming didn't panic at all, he lifted the dragon pot in his hand and suddenly exerted force.
For a moment, the bullfrog was swung up, throwing beautiful and alluring arcs in the air, and landing at the bottom of the pot one by one.
The whole action, like walking in the clouds, is pleasing to the eye, as if it is not cooking, but dancing a ballet, elegant and beautiful.
In Yang Ming's hands, the Shenglong Cauldron seemed to have a soul As the cooking continues, a rich aroma, like a volcanic eruption, erupts suddenly.
For a while, the aroma is fragrant and overflowing, like elixir dew, which makes people have an endless aftertaste Grunt The employees working in the kitchen immediately looked at each other and said in unison: "The boss is tempting us again" A breeze blows, and the smell of meat comes to the nose, which makes people feel refreshed.
The aroma of this unique bullfrog meat permeates the air, and after people inhale, it seems that every cell in the body is moaning, which makes people feel extraordinary.
There is a poem that can express the mood of these employees at this time.
I'd rather die with incense on the branches, how could I have blown down the flowers.
At this moment, in the sea of aroma, Ning Ci and they really wanted to immerse themselves in it for the rest of their lives, and they didn't want to come out.
Ah Fei secretly wiped the saliva from the corner of his mouth.
"Alas, no, I can't stand it" "Today's staff meal, I also want to taste what this dish is like" What can make Ah Fei fortunate may be that only the staff meals are free, and they are allowed to order whatever they want After the oil pot, Yang Ming scooped up the bullfrogs, and each piece of bullfrogs seemed to be rejuvenated, like an old tree in spring, exuding an attractive fragrance.
Thereafter.
Yang Ming brushed the pot again and poured oil again.
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The fire is rising again, and this time, the Thang Long pot is greeted with garlic sprouts, bullfrogs, and chili peppers.
Coincidentally, they are exactly the same length and are almost indistinguishable.
Yang Ming's face was focused, and in his world, it seemed that only he and the black cauldron in his hand were left.
The flames licked, the cooking over the fire, the intense heat, and even the air was a little bent in light.
In Yang Ming's hands, except for the bullfrog, other originally ordinary materials, like courtiers who were down-and-out in the people, met Mingjun who appreciated them, and suddenly glowed with a different kind of wonder, exuding an extremely attractive fragrance
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