Even the vegetables are very small, so it is difficult to make a delicious dish.
After all, in the case of limited ingredients, or even limitations, even if the chef's skills are good, they will not be able to return to the sky.
Yang Ming glanced at the vegetables, and suddenly his eyes lit up, and he found what he wanted.
Suddenly, Yang Ming had confidence.
Yang Ming looked at the old lady Wen Xu, smiled faintly, and said, "Mrs.
Wen Xu, you can rest assured to keep your eyes open, I don't need any meat, I can still make delicious dishes." ” "yes, I can tell you, boy, it's easy to brag, but it's hard to do."
The old woman Wenxu shook her head and said.
Yang Ming took out his dragon slaying knife, carefully wiped the knife, and after cleaning it, he said: "Then you can open your eyes and see clearly, what I want to do is a traditional Chinese cuisine." ” "Chinese Cuisine" The old lady Wenxu was stunned, and she couldn't imagine that Yang Ming actually planned to cook Chinese food.
That's right, what Yang Ming wants to do is also a well-deserved famous dish in Chinese cuisine Yang Ming's expression became extremely serious.
He's already got his hands dirty.
What Yang Ming wants to do is a famous Chinese dish.
Chinese cuisine is broad and profound, and there are countless delicious delicacies in the eight major cuisines, including chicken, duck and fish, as well as many vegetarian vegetables.
What Yang Ming has to do is vegetarian.
Fish-flavored eggplant.
This dish is a household name in China, and it is a special and famous dish, which belongs to the Sichuan cuisine among the eight major cuisines, and the main ingredient is eggplant.
Yang Ming saw that there were a few eggplants in the kitchen, so he came up with this idea.
The "fish fragrance" in the fish-flavored eggplant is homophonic with "after-fragrance", and the correct writing should be the after-fragrance eggplant.
The main adjunct of the Sichuan cuisine of the Yuxiang series is Shuchuan spicy bean paste.
The main ingredient is accompanied by Shuchuan spicy bean paste and other seasonings to burn out the dishes, its flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste.
Yang Ming's expression became extremely serious, as if he had changed into a person in an instant.
The temperament changed instantly, and the serious appearance of cooking made the old lady Wenxu's heart move slightly: "Hey, this little ghost" Before he could speak, he saw Yang Ming quickly wash the eggplant and remove the stem, from top to bottom, peel off a part of the outer skin, cut 5 cm segments, each section straight cut into two halves, each half cut into 3 slices.
Almost instantly, these eggplants become sticks of the same length and thickness After that, Yang Ming cut thin slits on the surface of the eggplant in one direction, and then cut it in another direction with a knife, so that the surface of the eggplant became a fish scale.
Cutting the eggplant into fish scales will make the eggplant more flavorful when thickening the sauce at the end, which is just like Yang Ming said, the devil is in the details, so he pays special attention to the details of the cooking.
"This knife work" Wen Xu's pupils shrank, and his heart moved.
Immediately afterwards, Yang Ming boiled the oil in the pot and fried the eggplant until it became soft when the oil temperature was 6 hot.
Eggplant is very absorbent, so you only need to put little or no oil in the pan when stir-frying.
After that, add the bean paste and stir-fry.
Then put the pot with the sauce, star anise, bay leaves, sugar grams, then boil, thicken and pour on the eggplant just now.
Snort, sneer.
I heard a puff of white smoke coming out of the eggplant, and the fragrance came out.
This dish is made with the processing of common vegetables, which makes full use of the advantages of eggplant to absorb the flavor of spices, and is characterized by its incomparable flavor and taste.
Don't underestimate this small fish-flavored eggplant, this is one of the signature dishes in Sichuan cuisine, and it is full of different flavors when made by a first-class chef like Yang Ming.
A rich fragrance emanates from it.
"This, why is this fragrance so strong, is this really just an ordinary eggplant dish, as if I have never seen it, what kind of seasoning he uses, it is so special" The old woman Wenxu muttered to herself, her eyes full of disbelief.
Yang Ming laughed secretly when he heard this, his seasonings are indeed very special, most of these are carefully prepared by Yang Ming, all of them are secret, and there are almost no Chinese seasonings in Dongying, star anise, bay leaves, these can enhance the fragrance of food.
I'm afraid that people who have never eaten this fish-flavored eggplant will salivate when they see it.
The eggplant is delicately cooked, cut into fish scale strips, burned purple and topped with a secret thickening sauce that gives off a rich flavor.
This is the fish-flavored eggplant.
"This is a famous Chinese dish called fish-flavored eggplant, please use it."
Yang Ming smiled.
"Fish-flavored eggplant" Wen Xu muttered the name: "Is it actually Chinese food?"
” "Well, this is a famous dish in my hometown."
"It's really amazing that just vegetables can make such a rich fragrance, and just smelling it makes me feel an appetite that I can't even hold back my saliva."
Wen Xu was looking forward to it, and couldn't wait to pick up the fish-flavored eggplant and taste it.
In an instant, an amazing fragrance erupted in the mouth.
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The taste is delicious, soft and fragrant, fresh and salty In the mouth, the taste is revealed instantly, and the taste of the eggplant spreads even more when you chew it, especially when the sauce melts in the mouth, and the texture is simply enjoyable.
The eggplant is completely infused and the taste is simply fascinating, with a lingering finish and an endless aftertaste.
"Unbelievable, this, is this really an eggplant, I have never tasted such food and food in Dongying" "The rich flavor after the eggplant sauce, the texture after melting, and the aroma of watercress and the flavor of spices in the mouth, can't be dispersed for a long time."
"Fish-flavored eggplant, this dish is really surprising, I can't imagine that this ordinary vegetable can also turn decay into magic in your hands, this fish-flavored eggplant, reminds me of a vegetable dish named Kojiro Shinomiya, you have a high level of handling vegetables like him."
The old lady Wenxu was amazed.
Yang Ming was stunned, the fourth palace Kojiro mentioned by Wen Xu was the former chief of the Far Moon Academy, that is, the chef of the four palaces in the original book.
Wen Xu compared Yang Ming with Kojiro Shinomiya, which shows that Yang Ming is highly evaluated.
"This dish can simply rejuvenate people, this rich taste, make people wake up at once, as if they have woken up from hibernation, and welcome the arrival of spring."
Wen Xu's whole mood is different, he looks much younger, and he praises and admires.
Wenxu was completely immersed in the deliciousness of the meal just now, and his whole body was radiant.
"Great, it's even better than the food that kid made just now, you passed" Wen Xu said loudly.
Then, Wen Xu shouted into the loudspeaker: "Yang Ming has passed the Polestar Liao dormitory trial, and from today onwards, he will officially become a member of Polestar Liao, and the dormitory number is No. 310":