The waiter threw down the towel quickly, "Okay, shopkeeper, Master Jiang, come with me."

Jiang Chan pursed her lips and followed the waiter, walked through the winding corridor to the kitchen. The kitchen was full of enthusiasm, with two apprentices of fifteen or sixteen years old, and a chubby man, the one who fed the stray dog ​​that Jiang Chan had just met.

He was standing there and directing the apprentice's boy to cut vegetables. He would point out the badly cooked areas immediately. Although he had a louder voice, he still taught the little apprentice carefully.

This also reminded Jiang Chan of the scene where Uncle Mo taught her. In this way, Jiang Chan's eyebrows and eyes softened twice. Although she was here to complete the task, it was not a life experience, and there was no need to divide it too much.

"Master Fan, this is Master Xiao Jiang. The shopkeeper asked Master Xiao Jiang to cook two dishes to try." The waiter cleverly explained what the shopkeeper had told him and rushed back to the lobby in front.

Master Fan looked at Jiang Chan and looked at Jiang Chan's thin and small appearance. Although he was a little suspicious, he still signaled Jiang Chan to be at will.

Jiang Chan was not polite to Master Fan. She wandered around the kitchen. When she saw the mandarin fish in the water tank in the corner of the wall, Jiang Chan had a belly.

Only Master Jiang Chanfan and two apprentices were left in the kitchen. Jiang Chan walked over to catch the fat mandarin fish, weighed it a little and nodded with satisfaction: "This weight is enough."

Next was the moment for Jiang Chan to perform. Master Fan stood there and watched coldly. The two apprentices also stopped their movements and looked at Jiang Chan without blinking.

Seeing Jiang Chan remove the scales and gills of the mandarin fish, and cut off the caesarean organs, the movement was fast and accurate. Master Fan just raised his eyebrows slightly, and the action of killing the fish was still very straightforward.

When he saw Jiang Chan chop off the spine of the mandarin fish and take out the chest prick, Master Fan's expression became serious. He unconsciously walked two steps closer and carefully watched Jiang Chan's next movement.

Jiang Chan held the kitchen knife that was about one pound more than one pound, as if it was as light as nothing. The spine of the mandarin fish is also very particular. Cut the fish head diagonally with the pectoral fins, cut it out from the chin of the fish head, gently pat it flat with the knife surface, and flatly slice it along both sides of the spine to the tail (do not break the fish tail).

Then the fish is facing upwards, firstly carved straight, with a spacing of about one centimeter, and then slanted, with a spacing of about 3 centimeters, deep to the fish skin, and the overall pattern of the fish meat is diamond-shaped.

From now on, there is no sign of a reputation. Jiang Chan's performance has not ended yet. She sucked her nose and walked towards a corner in the wide open eyes of Master Fan. There was a jar of wine hidden there.

Master Fan couldn't stand it now, "Xiao Jiang, this is a good flower devil, it's rare."

The implication is that this kind of good thing is to avoid wasting your resources. Jiang Chan kept moving in her hand, and she pulled the corners of her mouth: "I'll just use some, measure it in one bite."

Seeing that Jiang Chan really took a little bit of the amount that could cover the bottom of the bowl, Master Fan was relieved. It was not that he targeted Jiang Chan, but that this flower deceased was indeed rare. Besides, can wine be used to cook?

Master Fan put this question in his heart, Jiang Chan ignored him. Mix the Huadiao wine and fine salt evenly, apply it on the processed fish meat, and then coat it with dry starch.

In the eyes of Master Fan and the two apprentices, Jiang Chan picked up the fish's tail and shook it, shaking off the excess powder. Only then did they see the secret hidden in the fish.

They saw the fish with their own eyes, and it was completely changed to a diamond-shaped pattern, but now they saw that the fish skin was not broken at all and looked very complete.

Master Fan opened his mouth wide. This was really beyond his expectations. Unexpectedly, this young man who looked thin and small had such a skill. What surprised him even more was that the ingredients could actually carve such tricks.

It’s not that Master Fan has little knowledge, but that the catering industry in this era is indeed underdeveloped, and people just fill their stomachs, such as the eight major cuisines in later generations, etc., which are not available at all in this era.

They are very rough in handling ingredients. Although they also pay attention to knife skills, they are not as strict as later generations. Moreover, chefs are not able to make them just by wanting to do them, and they still have their own heritage.

Soy sauce has already existed in this era, but the price of soy sauce is still expensive and most people cannot afford it.

Soy sauce is only used in many restaurants. It is good for ordinary people to cook the food, so Jiang Chan decided to start with cooking after thinking about it all night.

So no matter what era it is, craftsmen are very popular. Although her cooking skills are not as good as those of the great chefs in later generations, they are more than enough to use them in such restaurants.

With the good eyes of Master Fan and the two apprentices, Jiang Chan found vinegar, sugar, wine, soup, wet starch, etc. to make sweet and sour sauce. In fact, it would be better if there was tomato sauce. This is the cold winter month. Where can I find tomatoes? And the tomatoes seem to be transmitted from outside?

Jiang Chan looked at the oil harvesting in the pot with a stern face. The rapeseed planting in this era has been quite mature, and people have long been consuming oil recovery, which has saved her some trouble.

When the oil temperature is 80% hot, ginger cicada rolls two pieces of fish, raises the tail to form a squirrel. Then picks up the neck of the fish with one hand, holds the other end with chopsticks, puts it in the oil pan and frys it slightly, then puts the whole body until it turns light yellow, and then puts it in and fries it again until it turns golden. Place the side with the flower knife facing up in the fish plate.

Dip the fish head in starch, put it in a pan and fry it, fry until it turns golden and remove, put it into a fish plate and form a squirrel shape.

Leave a little oil in the pot, add the scallion sections and stir-fry it out, then add minced garlic, diced bamboo shoots, diced mushrooms, and peas to cook, pour in sweet and sour sauce, and then stir-fry on high heat, add cooked lard and cooked shrimps and stir-fry well, and pour in sesame oil.

I don’t know when the shopkeeper who was standing at the door of the kitchen looked at Jiang Chan’s movements. It smelled so fragrant. He had been running a restaurant for so many years, but he had never smelled such a fragrant smell.

Next to him was the guy who was attracted by the fragrance. The small kitchen was crowded with water. But even though everyone was sucking their noses, they didn't make any sound, and watched Jiang Chan's movements with a breath holding their breath.

Finally, it is the real performance moment. Ginger cicada pours the cooked sweet and sour sauce on the mandarin fish that is placed on the plate, and receives high-temperature hot oil. The fried fish slices are stretched out, and at the same time it also emits a "squeaking" sound. In fact, it is the sound that appears during the frying process, but in the eyes of diners, they find it particularly strange.
Chapter completed!