The heat reaction of the fine iron pot is relatively fast, and the temperature in the pot is very sensitive to increase and decrease. It can raise and lower the temperature in ten seconds.

The disadvantage is that the heat is uneven and the temperature in the central area is much higher than that in all four sides.

If the stir-frying action on a high heat is not in place, or if the hands and feet are not neat enough, it will cause the ingredients under the base to be pasted, and the fried food will have obvious black spots, which will seriously affect the beauty of the dish.

Xie Qingfeng now uses stainless steel pots. This kind of stove-integrated stove usually uses fine iron pots or stainless steel pots.

The stainless steel pot gets heated very quickly when heated. The water in the pot is dried over high heat, and the sliding pot with low heat and cooled oil is finished. Next is the formal stir-frying process.

Sweet and sour cabbage is a very common dish. There are different ways to make it in major cuisines, but the mainstream is still Sichuan style.

Xie Qingfeng is good at Sichuan-style practice. Considering that this place is Shanghai, who likes sweetness, and the workers are probably from the north, and are more sensitive and uncomfortable with spicy taste, he made a little modification.

"Yuqing, take all the ingredients for sweet and sour cabbage, now I will give it to me, cut me some green and red pepper flakes, Mei Tao goes over and help you with it, and give you two minutes." Xie Qingfeng shouted at the right rear cutting area, and then began the first step of making - mixing bowl of sauce.

Although the processing time of the big pot dish is very long and there is enough time to gradually season, it has too much portions, so it is impossible to stir-fry freely like a small pot, so that the seasonings are evenly distributed on the ingredients.

Therefore, you need to use the bowl of juice to turn the solid seasoning into liquid in advance, and then remove the seasoning and melt it in the pot.

Theme sweet white sugar, salt that enhances flavor, a small amount of MSG that enhances freshness, and a raw powder that collects juice and hangs the wall. Pair it in an appropriate amount and add it to a large bowl with water to melt it.

Many people will find this appropriate amount in the big pot dish scary after watching it because it is not calculated by the seasoning spoon, but by the pack and bottle.

With Xie Qingfeng's proportion, nearly a quarter of the pack of salt was added, and most of the pack of sugar was 500 grams.

When the audience in the live broadcast room saw this scene, various ridiculous barrage of jokes such as "it's right that there is a mine at home", "Welcome to watch the salt and sugar series without money", "Damn, I can't use so much in a month" emerged like mushrooms after a rain.

If Xie Qingfeng uses step-by-step seasoning, the audience will not feel that there will be any big impact under the influence of boiling the frog in warm water.

At most I feel that I'm a little bit fierce!

But now he put it in at one time, tearing a bag of seasonings and pouring it over. This scene is really too rude, and the visual shock formed is definitely a perfect score.

Of course, this one-step seasoning method is limited to chefs like Xie Qingfeng.

If you are a chef with a small pot dish, you will change to a big pot dish for the first time and don’t have the concept of seasoning in your mind. You need to season at least three times to make the taste suitable.

The seasoning bowl is ready. Turn on the medium heated pan, unscrew two bottles of 500 ml of olive oil, and pour one bottle of each of your left and right hands into the pot.

It is best to use lard when stir-frying this dish, because the lard has better wall hanging effect and is more fragrant when stir-frying.

However, the competition does not provide lard, so olive oil can only be replaced. Although it is relatively expensive, the competition rules do not restrict it and cannot be used, and the players do not need to pay for it individually.

Then of course, the ingredients are better, which one is used to cook.

This rough and domineering technique made the audience who saw cooking scenes in the live broadcast room, who were cheering up every little spoonful, and it opened its eyes again.

The oil temperature reached about 80 degrees. Xie Qingfeng grabbed a handful of pepper and dried pepper from the ingredients sent by Wei Yuqing and threw it into the oil. He held a spatula in one hand and stir-fryed the pan quickly.

The dried red peppers turn slightly yellow, and immediately beat them with a colander and pepper, and skim them into the kitchen trash can.

The taste of sweet and sour cabbage is quite special. It is a compound flavor dish with sweet and sour taste with slightly spicy taste. It emphasizes the multiple entrances and the rich taste is rich, and it is crispy and refreshing when chewed.

That is to make sure that it is cooked and tastes "crunchy" and has multiple repetitive flavors that are extremely exciting.

The hemp of pepper and the spicy pepper are indispensable secondary flavors of this dish, second only to the sweet and sour theme, and must be put in to have a "soul".

But some people hate that kind of thing. When eating vegetables is just as delicious, they can even get stiff when they bite a pepper or eat a chili pepper.

This feeling is a group of uncomfortable!

Especially in the north where "spicy resistance" is very low, this feeling makes them feel even more unhappy.

Xie Qingfeng's method of sautéing after sautéing can retain the unique flavor of pepper and chili to the greatest extent, without causing the above "loss" accident.

After the pan, the oil temperature has risen. Without changing the heat, the base is ginger and garlic slices, and the colored green and red pepper diamond-shaped slices are added.

Turn it a little and get the aroma, turn off the heat and go to the two pots of cabbage, sprinkle water on the two pots of cabbage as quickly as possible, let the cabbage that has been cut and dried for more than an hour, and the already dry cabbage is moistened.

Cabbage is a vegetable with less water in the early stage. Dry food is put into the pot, which can easily lead to "sticking paste".

The first wave of high-temperature water vapor formed by steaming a small amount of water into the pot can be isolated, which can effectively avoid this phenomenon.

Moreover, high-temperature water vapor can help heat cabbage leaves that do not touch the heat at the bottom of the pot.

Be sure to use the appropriate amount of water. If too much water cannot be evaporated in time in the pot, it will turn into boiled cabbage, losing the unique crispy and refreshing taste of this dish.

The best degree is that there is water on the vegetable leaves, and there is no accumulation of water in the container containing the vegetable leaves.

There is no need to sprinkle this step of water when making this dish at home, because you will put it in the pot soon after washing, and there is enough water on the leaves.

This method is more suitable for big pot dishes!

Xie Qingfeng was very skilled in this movement and completed it in just five or six seconds. Then he turned on the fire again and poured down all two pots of cabbage.

"Swish~Swish~"

The high-temperature oil and the pot, when it hits the water sprinkled on the vegetable leaves, a burst of oil burst out, and white water vapor gushed up.

Two large pots of cabbage were piled up fluffy and filled with a large pot with a diameter of 1.2 meters, with small sharp corners on it.

When you reach this point, all you have to do is stir-fry, turn on the maximum heat, and stir-fry at the fastest speed until the cabbage becomes hot and soft and shrinks.

Xie Qingfeng's movements are exaggerated and powerful.
Chapter completed!