Chapter 2321 Phnom Penh Cabbage

"Kala, kara"

The cabbage leaves are carefully removed and make a crisp sound. With so many cabbages made, this one has the best appearance.

Even if all the cabbages are provided by the system, Yuan Zhou can say that this cabbage is definitely the king among them.

"Is the quality of the cabbage in the system particularly good?" Yuan Zhou's implication is that the quality of the cabbage is so good that it can trigger the mission.

Obviously the system did not have a clear understanding of Yuan Zhou and started popularizing science directly.

"This Chinese cabbage is cultivated from the mother species of Tongzi Baicai from ancient Gaoling County, and has been optimized for its barrel-like shape and yellow-white heart, which is known as "Golden Chrysanthemum Tongzi White". Now it is not only as big as a Chang'an cabbage, but A cabbage weighs three kilograms, and its heart is as white as jade. It is the first generation variety of jade bucket cabbage. Its flavor is crispy and long-lasting, making it a rare product. The planting conditions are harsh and usually..."

"I don't want to know how cabbage grows, and it will be eaten no matter what." Yuan Zhou is now in a good mood.

He is no longer compared with things like pigs, chickens, ducks, and fish. Man is the superior of all spirits. Although we call ourselves humans, there is no need.

Yuanzhou concentrated his attention on cooking.

Peel off the cabbage piece by piece, revealing the tender heart inside. It is indeed jade white as the system said, as if it were a piece of transparent jade, very beautiful.

No matter how beautiful it looks, Yuan Zhou raised his knife and cut it into lengths and widths suitable for the golden-edged cabbage.

"This cabbage is definitely an improved variety. Otherwise, I'll ask Chef Yuan where this variety was cultivated. I really want to breed some for the association." Yan Xiliang stared at the cabbage, thinking silently in his mind.

Yuan Zhou moved very quickly and cut the cabbage in just two strokes. Now no one praises his knife skills. After seeing so many times, he has been beaten to pieces.

Seeing him put the pot on the fire, Yan Xiliang sat up straight in an instant and hit the four doors!

In fact, this skill is not that mysterious. As long as you master the skills, basically even an apprentice can use it.

To use an analogy, it's like drawing a sword and slashing forward. As long as you don't cut yourself when drawing the sword, it's fine. But the most powerful thing is to draw the sword and slash!

The same goes for playing with four doors. In the hands of powerful people, this is a unique skill.

Yan Xiliang himself is very confident. After all, he is a direct descendant, so he still has this confidence.

He wanted to see how Yuan Zhou's Huada Si Men was. He had never heard of anyone who Yuan Zhou had learned from, but in Yan Xiliang's opinion, none of this was important. What was important was that the dish of Phnom Penh Cabbage must be Hua Da Si Men. Only then can it be done.

"Wow"

The pot was smoking, and the oil made a sound when the oil was put into it. Yuanzhou poured the Phnom Penh cabbage into it at the right time, and more green smoke came out. With the system, he didn't have to worry about the smoke floating out of the kitchen, he was right in the kitchen. Dissipated.

At this time, no one noticed the smoke problem. The main reason was that Yuan Zhou's movements were so attractive. Due to the action of vinegar and wine, the whole pot seemed to be on fire. The large spoon flexibly turned forward and backward in it, left and right. Turning it over, turning it over, and turning it back, the famous pearl-hugging roller blind seemed to have come to life in Yuan Zhou's hands.

Flexible and changeable, with nimble wrists, even in the fire, it can be used with ease. It can be opened and closed, vertical and horizontal, which is both dazzling and fascinating. It is an authentic four-door flower.

"Why do I feel that Chef Yuan makes Huada Simen look much better than Lao Yan?" Miao Zhonghua touched his chubby belly and decided to tell the truth.

"I think so too." Gan Zhong said.

"It's not just a feeling, it's just the way it is. I think that's what I felt when I first learned this technique and saw the chef use it for the first time. He was flowing smoothly and had the demeanor of a master. He was worthy of being Chef Yuan." Yan Xiliang even looked at her eyes. Staring and being reluctant to move away did not stop him from proving to Yuan Zhou.

Although he had thought in advance that Yuan Zhou's four-door skill would be pretty good, he did not expect that this skill would be much better than his own. He still cannot do it as easily as Yuan Zhou, as if he was just using Just an ordinary stir-fry.

The temperature is as high as 800 degrees, and even the temperature inside the pot is more than 200 degrees, but Yuan Zhou makes it as if he is walking on flat ground. It feels natural, as if he saw the master use this skill for the first time when he was a young apprentice. The shock at that time hit the soul directly.

"哐"

When the flame went out, Yuanzhou turned the dish out onto a plate on the side, and soon the dish was in front of Yan Xiliang.

On the white plate, the cabbage is golden on all sides and slightly charred, which is evidence of being burned by the fire. However, the color in the middle is as white as jade, and it does not seem to change its color even after being stir-fried.

"The fragrance is fresh and rich, with a unique smell of fire. It is the best golden-edged cabbage." Yan Xiliang praised.

The golden-edged cabbage made by his master did not achieve such a separation of dryness and wetness. Even though the cabbage had a glimmer of water on it, which looked thickened at first glance, the bottom of the plate was very dry, showing the skill of control.

He couldn't wait to pick up a piece of cabbage with his chopsticks and put it into his mouth. It was sour, spicy, salty, crispy and delicious. Yan Xiliang started eating the second piece without stopping.

Gan Zhong, who was sitting next to him, was about to make a move, but in the end he didn't control his hand and took a piece of chopsticks and put it into his mouth.

"Kacha"

The crispy taste spreads in the mouth, and the sour and spicy taste accompanied by the refreshing taste of cabbage makes people feel like a cool breeze blowing in the hot summer, refreshing from the inside out.

"It's delicious. The cabbage still has a sweet taste at the end, a bit like the taste of spring water, and the heat is just right. It's just broken and crispy. The control of this heat is many times higher than yours." ." Gan Zhong wanted to step on Yan Xiliang while eating.

I completely forgot how I had to shamelessly eat the Phnom Penh cabbage stir-fried by Yan Xiliang.

Although he was telling the truth, Yan Xiliang didn't appreciate Gan Zhong's behavior of scolding his mother before he put down the bowl, but now that his mouth was empty, he could only give up for the time being.

He was afraid that as soon as he opened his mouth, a lot of cabbage would fall into other people's mouths, because after Gan Zhong, Miao Zhonghua and the others also came to eat cabbage.

You call it a vegetarian dish, not meat, so you don’t need to be so stingy.

Vegetarian dishes also score points, who can’t stir-fry them? Of course, in order to grab food, Yan Xiliang had no time to say anything.

Even if a plate of cabbage uses a whole Chinese cabbage, almost half of the weight is removed. When fried, it is indeed a full plate. It looks like a lot, but it can’t be eaten by five people, so it quickly becomes Bottomed out.

"I will also eat your food later." Yan Xiliang said directly after looking at the clean and new plate.

Just when Yan Xiliang finished speaking, the second dish came.

What was served this time was not Yan Xiliang's dish, but Gan Zhong's. He was the first to order, but because the dishes he ordered took more time, he was the second to be served.

The dish served this time is Guanzhong braised three delicacies.

This dish has a beautiful aroma and color. It has long been famous in Qin banquets and can be called the "King of the Dish". Therefore, when it is served, the rich and mellow flavor first attracts everyone's attention.

…

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