The Local Lazy Man System

"This taste, this taste is really wonderful. I didn't expect the ordinary home-cooked dish of 'Kung Pao Chicken' to be able to make such a delicious meal.

Wang Lao recovered from the delicious food and said in admiration. Wang Lao is a character who has eaten the "Royal Chef" in the capital, but Wang Lao thinks that even those imperial chefs in the capital may not be able to make such delicious "Kung Pao Chicken".

"Really so delicious?"

Zhao Yan put a piece of chicken into his mouth suspiciously.

"This...this...is too delicious."

Even a hall-level cadre like Zhao Yan, a big leader who doesn't change his face in a meeting with thousands of people, this piece of chicken actually made his face a little moved, it is really this "Kung Pao Chicken" Ding" is so delicious.

...

After Zhao Min brought out the "Kung Pao Chicken", Ye Rongyao started the second dish. The second dish Ye Rongrong prepared was "Twice-cooked Pork".

"Twice-cooked pork" as a traditional Sichuan cuisine, has a very important position in Sichuan cuisine, and has the reputation of "the king of Sichuan cuisine".

For people who are not from Sichuan Province, it is impossible to understand why people in Sichuan Province regard "double-cooked pork" as the "king of Sichuan cuisine". Fish" and "Spicy Crab" those Sichuan dishes.

It is no wonder that Sichuan cuisine, which has a long history and is extensive and profound, can be called one dish and one style. There are hundreds of dishes and hundreds of flavors. There are dozens of flavors and thousands of famous dishes.

"Twice-cooked pork" has an indelible mark in the hearts of the people of Huaxia and Sichuan Province, and it is a small paw in the throat of Sichuan people forever.

When the wanderer is far away, I will give you a few scratches when the travel is difficult, so the tears and saliva are dripping together, and the eyes are red and oily.

"Twice the pot meat" is the ninth-turn elixir of Sichuan people. Even if you are too hungry after a hard day's hard work, you just need to have a plate of "double pot meat" and two bowls of white rice and dry rice, and wash the meat slices with the oil soup. Immediately, I was refreshed and my vitality recovered.

For Sichuan people, "Cooked Pork" also means warmth, women and home. Mothers reward their sons who have returned from afar, and stir-fry "Cooked Pork"; their wives, who are distressed by their overworked husbands, come to serve dishes of "Cooked Pork";

In today's extremely rich material, "double-cooked pork" is still a complex that Sichuan people can't let go of.

A Sichuanese housewife who can't cook soup can still be a good wife and mother, but if you can't fry "double-cooked meat", it will be difficult to keep your job if you want to be a shrew. A small plate of meat is a lifelong event. Can't wait to think about it.

It can be seen from this that "Twice-cooked Pork" is not usurped the king of Sichuan cuisine. First, Sichuan cuisine is famous for its spicyness and coolness. "Twice the pot meat" is the way of moderation, impartiality, honesty and benevolence, quite the style of the king.

Second, the "double-cooked pork" is simple in material, but it has the beauty of turning corruption into magic. Fourth, as a cooking method, there are many interpretation dishes, and it is king. Fifth, "Twice-cooked pork" has a strong fragrance, a family of fried pork, the whole village enjoys it.

The reason Ye Rongrong chose the second dish for this "double-cooked pork" was that one of the guests invited by his third uncle was from Sichuan Province, and this dish made him feel like he was coming home.

"It's so fragrant, what kind of dish smells so good?"

Wang Lao was intoxicated by the delicious taste of "Kung Pao Chicken", and a strong aroma rushed into his nose.

This is the smell wafting from the kitchen.

"Yes... it's 'double-cooked pork', it's 'double-cooked pork', yes it's 'double-cooked pork'."

Zhao Yan said excitedly. I don't know how long it has been, but Zhao Yan can't remember it himself. This "double-cooked pork" was his favorite dish when he was a child. Every year during the festival, his family would make a fragrant "double-cooked pork".

"Twice-cooked pork" records many fond memories of Zhao Yan's childhood.

It's just that after growing up, especially after his old mother passed, he has never smelled such fragrant "double-cooked pork" again, which has to make Zhao Yan particularly excited.

"Director Zhao, are you alright?"

Zhao Min looked at Zhao Yan worriedly and asked. Even if Ye Rongyao's dish tasted delicious, he didn't need to be so excited, it was like meeting a family member who had been separated more than a dozen times, and it was a little scary.

Zhao Min is not from Sichuan Province, so he cannot understand the special feelings of Sichuan people for the dish of "double-cooked pork".

"Brother and sister, go to the kitchen and bring out that plate of double-cooked pork. I can't take it anymore. I want to eat this 'double-cooked pork' right away." Zhao Yan said excitedly.

"Okay, I'll go get it."

Zhao Min is also very happy, it seems that her mother-in-law has the vision, and it is really right to let Ye Rongrong be the chef at home.

I didn't see the first dish, and the second dish hasn't been served yet. Are these two big leaders, one old and one middle-aged, already so excited?

"Director Zhao, why are you so sure that this second dish is 'Twice-cooked Pork'?"

Zhao Tianya asked in a puzzled way, he also smelled the strong aroma from the kitchen, but why couldn't he smell this dish as "double-cooked pork"?

"You are not from Sichuan Province, and you don't understand the position of 'Twice-pot Pork' in the hearts of Sichuan people. This 'Twice-pot Pork' is in the hearts of Sichuanese people. This 'Twice-pot Pork' is a mother's dish, with a mother's taste, and it will never be forgotten. " Zhao Yan explained after calming the complicated emotions in his heart.

"I didn't expect 'Twice-pot meat' to have such a high status in the hearts of Sichuan people." Zhao Tianya said in surprise.

"You don't know Xiaoye, 'Twice-pot meat' is called the 'King of Sichuan Cuisine', which shows how much Sichuan people like this dish. I didn't expect your nephew, a southern farmer, to be able to cook such authentic Sichuan cuisine. Many Sichuan chefs are not as good as him."

Wang Lao said with emotion. Now Wang Lao is very curious about Ye Tianya's peasant nephew, who is really a master of folk cooking.

...

"Glory, your cooking speed is so fast."

Zhao Min entered the kitchen and saw that Ye Rongrong had already prepared the second dish, which was indeed "double-cooked pork" as Director Zhao said.

It's only been three minutes since he brought out the first dish, but he didn't expect his second dish to be cooked, which is much faster than his usual cooking speed.

"Hehe, when the stove is hotter when cooking, the cooking speed will be faster, and the fried dishes will taste better."

Ye Rongyao explained that people who go to a restaurant to eat and look in the restaurant kitchen will find that when the chef in the restaurant is cooking, the pot is always on fire, and the cooking speed is fast.

This is what people often say about overheating the dish, let the fire burn on the surface of the dish, and burn the oil on the surface of the dish, so that the dish is cooked quickly and tastes delicious.

Of course, this is overcooking the dish, but you must have certain skills. If you don't master it well, it's easy to burn the dish, which may cause a fire in serious cases.

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