After Chennian and the others returned, Sun Fuquan told Chennian that the main ingredients would be processed by Chennian. After the ingredients were processed, Sun Fuquan would cook the dishes by himself.

At the lunch meal, Sun Fuquan watched Chen Nian’s operation throughout the whole process, so he had a certain understanding of Chen Nian’s basic skills in knife skills.

Sometimes you can know how well the other person cooks a dish by watching someone cook, especially for the masters who have been in this field for decades. They have seen too many people in the same kitchen and can always see all kinds of people coming in and out.

There are masters and newcomers, so after meeting enough people, they will be very accurate in their viewing.

So Sun Fuquan could tell at a glance that Chen Nian's cooking skills were actually quite good, and he was completely talented for Chen Nian's age.

Some people are given food by God, while others are given food by God following behind his butt and feeding food, and even if they don’t want to eat, they will be stuffed into their mouths.

Now in his opinion, Chen Nian is such a person.

However, it is worth mentioning that Chen Nian was twenty-three years old when he traveled to this world, and he was a little older for his apprentices.

But after all, Chen Nian is not a novice who knows nothing. He comes with skills and has a very good cooking skills. He can be considered a master-level master, but after all, he is still young.

In this era, young age means low qualifications, and low qualifications means not having too many abilities. Therefore, it is normal to be looked down upon before Chen Nian showed too many abilities other than basic skills.

Chen Nian obviously understood this very well, so he didn't think there was anything, and this was just enough for him to refresh the impression of Sun Fuquan and irrelevant people in the future through his small performance.

And the ideas of these people are crucial to learning vegetables from Sun Fuquan.

Not long after they came back, the vegetables from the vegetable market were delivered, and after they were delivered, Chen Nian and Sun Fu checked them all. The dishes were the same as they had chosen before, without any fakes.

Immediately afterwards, Chen Nian began to process the ingredients aside, and Sun Fuquan was also preparing the seasonings. Some seasonings had been used up before and needed to be put into the seasoning box from a large bag.

There are also things like pepper powder. Although they can be bought during this period, buying prepared pepper powder is more expensive than buying whole pepper powder. So generally speaking, those who cook for restaurants will buy whole pepper powder directly and then process it into pepper powder by themselves.

The two of them have a clear division of labor, the sound of frying in the pot, the sound of rolling pins chasing peppers on the chopping board, and the sound of cutting meat and vegetables with kitchen knife.

"Don't cut the pork tenderloin too thin, otherwise it will break when you grab it." Sun Fuquan reminded, "After cutting it for a while, put it in cold water and soak it."

Chen Nian nodded. He still has a lot of experience in dealing with pork tenderloin. After all, the best ingredient for pot dumplings is pork tenderloin, and when making pot dumplings, the pork tenderloin should not be cut too thin.

First of all, the pork must be marinated for a certain amount. During the marination process, it is not just about pouring the seasonings directly, but about making horses and chickens with your hands.

If it is too thin, the meat slices will be easily broken, and it will be incomplete. Even if it is wrapped in batter and sticky, it will easily appear in the middle.

In addition to its taste and taste, the pot bun meat is about integrity.

Not long after, they each handled their own work.

But Master Sun still checked the old work results again.

Experts can tell if there is any one at a time. Master Sun just picked up the three slices of meat in the head and tail and the middle and looked at it. He could tell that the thickness of the aged one was exactly what he wanted.

Moreover, even the meat slices can be cut to such a level, let alone cucumbers. Cutting cucumbers and bamboo shoots is the most basic skill of a chef. If you can't even cut these two things well, don't learn to cook.

Because the difficulty of cutting cucumbers is completely different from the difficulty of cutting meat.

The reason why meat is easy to cut when frozen is because of this reason. The ingredients can maintain hardness and crispness and can easily fix the shape when cut, and it is also very easy to control the thickness.

After soaking out the blood in the meat, Sun Fuquan took it out again. The about ten kilograms of meat slices were very spectacular just when placed together.

After simply wiping off the moisture on it, Sun Fuquan put it in a large pot, then poured Huadiao wine, salt and a little pepper into it to marinate.

There is no taboo to aging during the whole process, and there is no need to avoid it, because for this level of dish, you can guess even if you taste it with a slim bite.

What's more, after previous exchanges, Sun Fuquan's impression of Chen Nian was very good.

The reason why he cooked tonight was actually a test-taking idea. He wanted to see if Chen Nian would seize the opportunity. His previous observation of Chen Nian was honest and ambitious, but being ambitious and ambitious is one thing. If his personality is too weak and introverted, it is not good.

But just as he was dealing with it, Chen Nian stared at him intently.

As a result, the more I saw Master Sun’s work, the more excited I felt. After pouring the seasonings into the basin, I started to let Chen Nian make the egg whites out.

Chen Nian also knew that egg whites were often used for marinating meat, so he carefully prepared more than a dozen egg whites and put them in another bowl, and stored the egg yolks separately.

After pouring the egg whites in, Master Sun began to grind it evenly with his hands. He grabbed it for five or six minutes. After almost evenly distributing the seasonings on each piece of meat, Master Sun took out the starch and put it on a plate to continue mixing.

Originally, when making this dish, I needed to take advantage of this time to cut the bamboo shoots, cucumbers, radishes and black fungus. However, since Ao Nian had already processed all the side dishes, Master Sun also had more time to mix and marinate the meat slices.

It was like this and it was stirred for about ten minutes. At about five minutes, Master Sun asked Chen Nian to start to heat up. After twenty-five minutes, the pot had just boiled and the bottom began to bubble.

Master Sun sniffed softly and picked up all the meat in the basin and poured it into the pot.

"You can't turn it in the first place after entering the pot, otherwise the starch that was hung before will be desalinated." After pouring it into the pot, Sun Fuquan said again.

Now there are only two of them in the kitchen, so it is clear who they said this to at a glance.

And Chen Nian also captured this signal very keenly.

"I know Master Sun."

Sun Fuquan nodded inadvertently.

To be honest, he is very satisfied with Chen Nian from any angle. The main reason is that this kid is both eye-catching and intelligent, and has a very strong talent in cooking.

Although students are more malleable when teaching students, they are just a piece of white paper, but that is all the time to work hard.

But it is different for people like Chen Nian. No matter what they do, just click a little bit and you will understand what you mean.

Even a little nod and a little look, the other party can understand what he means. This feeling is very great.

These feelings are actually called eye contact. As the saying goes, there is less than a thousand cups of wine when you meet a close friend, and you don’t have to say anything more than a single sentence. This is quite suitable for accepting disciples.

"Master Sun, do the slices of wood whiskers need to be tender? If they are blanched, they will become woody?"

"Yes, the meat in this dish needs to be tender, otherwise you won't choose pork tenderloin. If you can't master the heat and blanch your head well, it's better to eat shredded pork directly." Sun Fuquan nodded and said.

But even though he said this, his eyes kept staring at the pot. After the meat slices in the pot gradually turned gray and white, Master Sun directly picked up the power fence and took it out and set it aside for use.

After the meat slices are initially processed, the eggs are taken.

"Peat seven or eight eggs into the egg yolks just now, and then stir well." Sun Fuquan stood in the center of the kitchen and directed.

After hearing this, Chen Nian quickly took the basin just now and started to beat eggs inside.

After beat the eggs, he started to stir with long chopsticks. The chopsticks he used were the chopsticks that were fried fried dough sticks at breakfast stalls.

This kind of chopstick is longer and easier to stir in a large basin. Secondly, if you want to fry something in the kitchen, it will not be easy to get oil splashed on your hands.

Although the chef faces these oil smokes all day in the kitchen, the oil splashes out at least one or two hundred degrees up.

It’s okay to say that the little oil star is small. If any oily spots fall on the skin, at least they have to be hot and soaked.

The dark red scar will take less than a week or two to fade.

Although this kind of scald is inevitable if you do this frequently, if the scald is awkward, or the oil splashes are slightly larger, it will affect cooking.

So it is better to be as safe as possible or safer as possible.

Moreover, sometimes using longer chopsticks is indeed easier than shorter chopsticks.

After stirring the eggs evenly, Chen Nian handed them over to Master Sun. Master Sun had already heated the pot at this time and poured the eggs into the pot.

The side that comes into contact with the hot oil in the pot begins to condense rapidly. This is a condensation of protein. Chen Nian learned it before. Although it is meaningless to say these things now, such a knowledge point flashed through Chen Nian's mind.

As Master Sun stir-fryed with the spoon, the eggs quickly condensed, and were cut into small pieces of different sizes but not too different.

"The eggs cannot be fried too old, but tender. This dish is about tenderness. You can't work on the meat for a long time. As a result, the eggs are old, so what else can you do?" Master Sun kept looking at the pot while he was talking, but the sound really came into the ears of Chen Nian.

"It's really arrogant, cold on the outside and hot on the inside, and it's just like a knife-like mouth and a tofu heart." Chen Nian couldn't help but comment in his heart.

However, after Master Sun mentioned the aged words, he quickly put out the freshly fried and tender eggs in the pot and set them aside for later use.

Then I quickly rinsed the pot with water, boiled it dry, poured in an appropriate amount of oil, and after the oil was slightly warmed, put in the aged green onion and ginger.

As the oil temperature gradually increases, the fragrance of onion and ginger is also stimulated.

Just at this moment!

"Put the ingredients!" Master Sun said lightly.

Aged with quick eyes and hands, put the previously cut cucumbers, radishes and bamboo shoots into it.

Keep turning the pot and spoon, and after the hot oil in the pot is evenly wrapped around each bamboo shoot, cucumber and carrot, some flower wine is poured in.

"To be honest, this Huadiao wine is really a good thing. It can be said to be a great thing to cook. It is not as delicious as the wine in the north. If I have the chance, I really want to go to Suhang. It is said that there is paradise and Suhang. I will stay in the north all my life. It would be great if I had the chance to visit the cities in the south."

Master Sun sighed while stir-frying the side dishes.

"Master Sun, who will have a chance, used to be able to take a carriage on long distances, or just walk on the road, but now there are cars and trains, so it is easy to go if you want to." Chen Nian said.

"But the dishes over there are indeed worth trying. The opera troupe I was in before was the opera troupe of Kunqu Opera, and they ate more Huaiyang dishes."

Chen Nian talked about a previous job, which made Sun Fuquan, who was a little eager to live in Jiangnan, feel curious: "The opera troupe of Kunqu Opera? I used to think it was the opera troupe of Peking Opera, and no matter how bad it was, it might be the opera troupe of Hebei Bangzi or Henan.

Yes, I heard that Kunqu Opera is the originator of opera. Although I also like to listen to operas, I really don’t understand that thing. If you listen to it, you just listen to the tune and look at the figures of those actors.”

"It's really difficult to understand. I didn't understand when I first went there. Later, I waited for a long time and I heard it almost the same." Chen Nian nodded, "But they still pay attention to eating, and they eat very light every day, so at that time I had to cook two servings every day."

But when Sun Fuquan heard this, he laughed: "The Peking Opera I know is different from you. Although I work as a chef, I also know one or two stars in Peking Opera. One said that he would drink two taels of white wine before going on stage, and he would drink one pound more often. The other would have to eat big fish and meat before going on stage, otherwise he would not be able to sing."

"Then I really want to see and experience. I like to listen to operas, otherwise I will pay my salary this month, Master Sun, let's go to the opera, I'll invite you!"

Listening to Chen Nian's words, Master Sun was relieved from the bottom of his heart and waved his hand: "No, I feel that you are different from those martial artists outside. You should have read some books, and you didn't have much salary when you first came. I'll treat you to you anyway, anyway, I'm alone and have no place to spend money."
Chapter completed!