Cannon Fodder Becomes a God of Cooking

At the beginning of the quarrel, Qin Xin could ignore it completely, but after listening to it, it seemed that there was another star outside. For his fans, Qin Xin always preferred a little bit.

"It's not good to scold others behind your back." Qin Xin's voice appeared in the hall.

The whole hall was quiet, and everyone turned around, only to see a super nice beauty standing at the door of the private room. Even in casual clothes, this could not stop her appearance. Behind the beauty stood an equally handsome man. These days, Beauty is everything.

Someone shouted in surprise, "Xinxin! It's really Xinxin!"

These people who argued for good reason immediately became happy. When they saw Xinxin, they knew that they had definitely won this argument.

When everyone saw the beauty, they were stunned for a while, and then they realized that this beauty was also on Huaxia’s side, "Isn’t what I said wrong? Huaxia’s dining, in terms of appearance, is not as beautiful as Western food, and in terms of taste, there is no taste of Western food. ."

"What you said is wrong." Qin Xin smiled, "Hua Xia Food has a culture of five thousand years, broad and profound. We have eight major cuisines. For Hua Xia chefs, knife skills are an introductory course. We can sculpt all kinds of animals with food. We have cylindrical wobble plates, mixed wobble plates, three-dimensional wobble plates, radial wobble plates..."

Qin Xin talked about dozens of ways to put the plate in one breath, and everyone was stunned after hearing it. What kind of display were these?

Qin Xin continued, "Chinese cuisine has many ingredients available, and what you call Western food is only a handful of ingredients. How do you talk about taste? My Chinese empire's dining is never as superficial as you see it."

At the back, Qin Jiantong and Wei Shuran were full of enthusiasm. They had never noticed that their daughter was so shining before.

Qin Xin said these few words sonorously and powerfully. People who say that Huaxia’s food is not good really don’t know how to refute. When the Huaxia people here are about to applaud, they said to the other side, "You only say, if you have the ability, you can do it. If you make it, if it is delicious, I will admit that Huaxia has good food and apologize for what I said before!"

The person in charge of the restaurant here was originally going to go out and pay attention to this matter, but later found out that Qin Xin had come out, he stood behind and kept watching. As soon as he heard that there was a competition, the person in charge immediately came out and said that the restaurant kitchen can be used by Qin Xin. In this situation, Qin Xin seemed to have to cook.

Gu Wuyu said, "If we don't want to do it, we will go back." For Gu Wuyu, if Qin Xin is unwilling, they can leave immediately.

Qin Xin said, "There is nothing wrong with exchanging cooking skills."

Gu Wuyu nodded slightly, Qin Xin was willing, and he supported it.

Qin Xin followed the person in charge to the kitchen and took a look. To be honest, there are really not many ingredients here. Since it was rebutting the other party's words, Qin Xin felt that he had to use the implementation to prove her words.

The person in charge of the restaurant seemed to see that there were no ingredients that Qin Xin wanted, and said, "What ingredients you need, we can buy them." The person in charge of the restaurant has a certain understanding of Chinese cuisine. Seeing that Qin Xin is just like those people just said. The master mentioned here, can't wait to hope that Qin Xin can show his hand.

Qin Xin wrote a piece of paper for the ingredients she needed, and the person in charge of the purchase was surprised and surprised, and the person in charge asked if there was anything wrong.

This purchase had to sigh, and pointed to several items on it. I wonder if this item can be eaten?

The person in charge only asked him to buy it, let's talk about whether he can eat it or not.

The person in charge asked if he could watch it on the sidelines, and Qin Xin felt it was okay.

The person in charge looked at Qin Xin involuntarily. Now when many chefs are cooking, they are especially worried about others watching it in front of them. They seem to be afraid that others will learn the recipe, but Qin Xin is so generous for people to watch. , Had to make people feel good.

Here, all the chefs stood behind Qin Xin, and the people eating in the restaurant also stood in a circle.

Taking advantage of the time when the other party went to purchase ingredients, Qin Xin began to make preparations, washing all the condiments, some sliced ​​and some shredded, and Qin Xin also took out the available ingredients and cleaned them.

Since entering the kitchen, Qin Xin thought about what kind of dishes she was going to cook. Huaxia has eight major cuisines, so she chooses a famous dish for each cuisine.

The first thing Qin Xin did was oil refining. First, the fat from the pig was removed, cut into small pieces, and put in the pot. Qin Xin often practiced lard, so she sits up very quickly.

But the chefs who were watching in this restaurant were not so calm. They were stunned for a while when they saw cooking and refining their own oil for the first time. These years, they then discovered that the oil turned white after it cooled down?

After the lard was practiced, the ingredients were also purchased.

Qin Xin washed his hands and started cooking. The chef standing behind clearly felt the different aura of Qin Xin's body. The people who were still talking were staring at everything in front of them.

One of the eight major cuisines of Shandong cuisine, Jiu Zhuan large intestine is the first choice. Western food rarely uses large intestine as the raw material, which is one of the reasons why Qin Xin chose this dish.

Qin Xin cleaned the large intestines. To be honest, she still missed Yuan Yi a little bit. If Yuan Yi was there and saw these ingredients, she would know what she wanted to do, and then clean up the ingredients. In addition to the large intestine, Qin Xin also took out the pig liver, washed it with water, sliced ​​it into thin slices, and soaked it in water.

Qin Xin poured cold water into the pot. While boiling the water, Qin Xin cut the large intestine into two-finger-wide sections. Here the chef saw Qin Xin lift the knife and brushed it a few times, and the large intestine was processed. Take a closer look, the cut is very even.

Everyone's expressions became solemn again, this little girl is not simple.

Qin Xin took out the coriander, only selected the leaves, and then cut it a few times with a knife.

At this time, the water in the pot had already boiled, and Qin Xin put the large intestine in, poured the cooking wine, waited until the color of the large intestine changed, and drained the water.

Qin Xin cleaned the pot, then added lard. After the white lard melted and heated, it turned into a faint yellow color. Qin Xin added white sugar to fry the caramel color, put it in the large intestine and fry it to color, and wait until the large intestine also changes. After the caramel color is formed, Qin Xin adds **** and vinegar, then pours in water, adds cinnamon, cardamom and amomum to a boil, then reduces the heat.

The people in the garden city standing behind felt that Qin Xin's large intestine was particularly disgusting at first, but when he smelled it, he even felt a hint of fragrance.

Sichuan cuisine is the second of the eight major cuisines. Speaking of Sichuan cuisine, what Qin Xin wants to cook most is hairy blood. Whether it is animal offal or blood, it is a good ingredient for Chinese food.

Qin Xin cut the duck blood into strips, blanched it, and soaked the hairy belly in the water, then cut the ham and pork into slices, and cut the lettuce, thousand pieces and Chinese cabbage into strips.

Qin Xin added oil to the pot, put the sliced ​​ginger and garlic into the pan, fry it until brown and then remove it, then pour the chopped chili into the pot, stir fry, add a little sugar, this chili sauce is the first The version made.

Qin Xin thought it was simple, but people who smelled it at the scene didn't think it was simple. Some people even swallowed their saliva silently.

After the chili sauce is made, Qin Xin adds water to the soup to complete the soup. Then add soybeans, duck blood, hairy belly and other ingredients into the pot, and finally sprinkle a layer of pepper, and serve after cooking.

Mao Xuewang is ready.

Someone from behind wiped his saliva. This red soup base looks delicious.

At this time the large intestines were also cooked, Qin Xin took out the large intestines and placed them on the plate evenly at intervals, and then put coriander on the top. The nine-turn large intestine is also ready.

Cantonese cuisine is the third of the eight major cuisines. In fact, Cantonese cuisine is good at small stir-fry mainly due to fire, but when it comes to Cantonese cuisine, the first thing that people think of is roast suckling pig. It takes too long to roast suckling pig. So Qin Xin plans to roast goose, strictly speaking, roast goose. Put boiling water in the pot first, and then Qin Xin evenly spread the condiments on the goose.

If Tang Manying was present, he would definitely say that Qin Xin was massaging food again.

Qin Xin was indeed doing this. When the application was finished, Qin Xin poured boiling water on the whole goose, and then set it aside to dry.

The chefs in the back row were lost in thought. They had never seen some of the ways to deal with ingredients.

Four Hunan cuisines of the eight major cuisines, if the essence of Sichuan cuisine is spicy, then Hunan cuisine is pure spicy, and there is no trace of impurities in the peppers. In this cuisine, Qin Xin intends to cook fish head with chopped pepper, which is the grade of chopped pepper bought by the purchaser. It was fine. After Qin Xin washed the fish head, he cut it from the middle, poured the cooking wine and light soy sauce on the fish head, then spread it evenly and set it aside for marinating.

Qin Xin chopped up the chopped pepper, then added the white wine and stirred it evenly and set it aside.

Five of the eight major cuisines, Su cuisine, speaking of Su cuisine, I have to mention the word "fresh". The ancient Chinese believed that fish and sheep are the most "fresh" food in the world. Representative cuisine. Qin Xin is cooking this dish today.

Cut the mutton into four cubes, blanch it in the pot and remove it. Qin Xin cuts a knife on the side of the meat and will put the fish later.

Qin Xin spread the ground **** and soy sauce evenly on the whole meat and set it aside. Next is the processing of mandarin fish, Qin Xin slices the fish, and also uses **** and soy sauce to mix well.

At this time, the ingredients for the chopped pepper fish head, the fish head is almost marinated, Qin Xin spreads the sliced ​​ginger and green onion on the lower end of the big plate, then puts the fish head, and then spreads the chopped pepper on the fish head and puts it Steam in the pot.

After finishing this, Qin Xin went back to process the lamb fish. Qin Xin poured water into the pot, and then stuffed the fillets from the side of the lamb.

After the water in the pot is boiled, put the fish bones in. When the sugar turns white, Qin Xin removes the fish bones and filters the residue inside to form a pure white soup. After Qin Xin puts the lamb into it. Add star anise and cinnamon.

After the fire is boiled, turn off the heat and continue cooking.

The smell of this nose is scented again, and the people watching can't wait to taste it.

Six Zhejiang cuisines among the eight major cuisines. The classic of Zhejiang cuisine is Dongpo meat. Qin Xin is quick to cook. After a while, four cubes of pork belly are cooked in a pot.

There was the smell of fish and lamb on the one hand, and the smell of pig's head on the other, especially the smell in the kitchen. Every time I took a sip, it felt like a lingering feeling.

Because I can only smell, not eat.

This time the fish head is also steamed, Qin Xin took out the fish head, topped it with special Zhengyu soy sauce, and chopped the pepper fish head. The prepared dishes are first placed on the empty table aside.

Seven of the eight major cuisines are Fujian cuisine. Most of the Fujian cuisines specialize in knife skills. Whether the ingredients are sliced ​​or cut, they must achieve the best results for the finalists.

Qin Xin intends to make phoenix prawns, peel the shrimps, remove the shrimp threads, wash them and drain them. Qin Xin cuts the ham sausage into strips, lays them on the meat of the shrimp tails, and sticks a little starch on them. Roll the back of the shrimp forward, and then cut the shiitake mushrooms and bamboo shoots into wheat shapes.

Qin Xin pours oil into the pot, heats it up, and puts in the shrimp, because it contains starch, fry it in the pot for a while, and the shrimp can be formed. Qin Xin takes the shrimp out and puts the oil in a large bowl. , Then wash the pot again, pour in a little oil again, add less salt, add shiitake mushrooms and bamboo shoots and fry until cooked, finally add shrimp, stir fry and remove.

This kind of arrangement would seem a little messy, so Qin Xin took out a cucumber, sliced ​​it into thin slices, and placed it around the plate. The whole anchovy prawns looked much taller.

The chefs here saw Qin Xin's knife skills and silently wiped the sweat from his forehead. They thought that their knife skills were not bad, but when Qin Xin was cutting vegetables, all he saw was the shadow of the knife, which seemed to be flat. In one fell swoop, the cucumber became slices.

The goose is almost dried, and Qin Xin put a small piece of sugar cane into the belly of Qin Xin's goose, and then put the goose in the oven.

Eight Fujian cuisines among the eight major cuisines. Different from other cuisines, Fujian cuisine has a sense of openness, and what Qin Xin wants to do is to fry the liver in the south.

Qin Xin took out the pork liver that had been soaked before, then put in the light soy sauce, cooking wine and sweet potato starch, and evenly spread these condiments on the liver.

Qin Xin pours a lot of oil into the pot, heats it up, puts in the liver, fry it until the liver changes color, and immediately remove it. Qin Xin poured out the oil, washed the pan, put a little oil again, heated it up, added chopped green onion and chopped ginger, and after sautéing it out of flavor, put the fried pork liver in it again.

After stir-frying, add a little sesame oil to serve and fry the pork liver.

Qin Xin took out another corn and cooked it in the pot.

The chef behind silently calculated that pig intestines, pig liver, pork belly, duck blood, Chinese delicacies, it seems that all ingredients can be used.

Qin Xin looked at the pot. The mutton was already stewed. Qin Xin added the choy sum to the pot. After it was cooked, Qin Xin placed the choy sum neatly at the bottom of the plate, and then took out the mutton and placed it on the plate. The Tibetan fish is ready.

Qin Xin took the goose out of the oven and put it on the plate, and the not very authentic roasted goose was also ready.

Qin Xin went to put the Dongpo meat on the plate again. After placing it, he poured a spoonful of soup from the pot and poured it on top, and the Dongpo meat was also ready.

In addition to these eight cuisines, Qin Xin also plans to make a Tai Chi soup. Put the spinach in a pot and cook it and remove it to make juice. Then, the corn that has just been cooked is also made to make juice.

When the two cups are poured into the cup, turn the place where they meet into an S shape.

Everyone saw that Qin Xin seemed to be waving this juicing cup casually, and the bowl seemed to have a clear boundary, forming an S shape. Qin Xin scooped a spoonful of corn juice and put it in the middle of the spinach juice, and then put a spoonful of spinach juice into the corn juice. This Tai Chi soup is also ready.

The people watching behind were stunned. The people in Huaxia couldn't wait to clap their hands and applaud. Qin Xin's hand was really amazing.

Qin Xin's movements are fast, and the nine dishes are ready at once. She looks at the onlookers, "I'm done. The number nine in China is a long-lasting meaning."

The provocative person actually knew that he had lost when he saw Qin Xin cooking, so he wanted to try whether the taste was as good as he saw, "Can I try it?"

"can."

This person is ready to eat with chopsticks.

The person in charge of the restaurant said immediately, "Out of courtesy, please use public chopsticks to put the dishes in the bowl."

He knew that this person would definitely not be able to finish a table, so he said that it was convenient for everyone to eat.

"Okay." The man picked up the chopsticks and first put a piece of meat into the bowl. This piece of Dongpo meat, first of all, said the color. It was red like agate. He wanted to eat it as soon as he saw it in the bowl.

One bite, fat but not greasy, gave him a sense of meaning in life without eating Dongpo meat.

This person tasted the roast goose again. The skin was crispy and the meat was tender. One bite made it very fragrant. This person nodded and then ate the hairy goose.

hot! It's the first feeling, and then it's cool!

This person couldn't help but took a second bite, which was not enough, and took a third bite, feeling that his life had reached the peak.

Seeing that the food in the bowl has been decreasing, the person in charge looked at Qin Xin, "Can we eat it?"

"Everyone can." Qin Xin's words fell off, and everyone stood in the kitchen and started eating, but everyone used common chopsticks.

"Mom, this big intestine, I start to feel sick, it will taste so good."

"In China, fat intestines are a good thing."

"Teached, it's really delicious."

"Duck blood is also delicious."

"This hairy belly, my God, I feel like it has opened the door to a new world."

"This fish and mutton are really fragrant together."

"Stop talking, are you almost gone without watching the food."

Qin Xin walked out of the kitchen and left here with Gu Wuyu and the others. As for the result, needless to say, everyone can see.

A group of people were in the kitchen and ate the nine dishes in ten minutes. When the person in charge wanted to find Qin Xin, they found that they had already paid the bill and left.

The person in charge immediately asked the front desk to waive Qin Xin's table just now.

Standing at the door, looking at the street where no one can be seen, the person in charge is still reminiscing about the shrimp that he ate just now. The meat is tender, fragrant and delicious. This is the pinnacle of cooking. He must visit Xinxin in China if he has the opportunity. .

The supporter of China here, looking at the Guangguang plate, said confidently, "How is it? I was right at the beginning."

Most of the provocative people will become a lot more polite, "It's because I haven't seen the market, it's really delicious, can you tell me the address of her restaurant, I must go to eat."

"It's okay to give you the address, but Xinxin's dishes are really not what you want to eat. As a Chinese, I have robbed it N times, but I haven't grabbed it." It's really joyful to be able to move back to a game. .

"So hot!"

"Have you bought Xinxin's chili sauce?"

Someone bought it and said, "Expensive is really expensive, but it tastes really good."

"That feels good? That one is produced by Xinxin Company. The taste is really good. If you have the opportunity to try Xinxin's handmade products, it is totally unmatched."

The more people talk about it, the more people feel that Xinxin is a master. From the beginning, the prejudice against her in the impression of internet celebrities has disappeared. This will make everyone full of yearning for Chinese food.

After getting into the car, Qin Xin, who was sitting in front, found that this time, his parents were not so distracted, which was a good thing.

It's not that Qin Jiantong and Wei Shuran didn't talk, but that the two of them were still digesting what was just now. Qin Xin made this meal too fast, and the key movements were good-looking. Just now I saw how the group of people were eating, and it was enjoyable to think about it.

Qin Xin didn't want to take the initiative to talk to her parents, and looked at Gu Wuyu, "Isn't she full?" When eating just now, Qin Xin saw that Gu Wuyu had nothing to eat.

Lu Yiming tried to minimize his presence on the sidelines, and this time he took the wrong restaurant.

Gu Wuyu thought that Qin Xin didn't eat anything, "Shall we change a restaurant?"

Qin Xin said, "I'll make a copy of the dish just now."

Lu Yiming instantly knew that it was time for him to act, "Then I will go shopping for food.

Lu Yiming nodded, the car stopped on the side of the road, Lu Yiming stopped the car again and went to the supermarket.

The four of Qin Xin returned to the hotel, went to the restaurant first, and asked if they could borrow the kitchen. After the meal, the hotel manager agreed.

Qin Xin, "I'll go back to the room to get the chili sauce first. Do you think I should go back to my room to rest or wait in the lobby."

Gu Wuyu was stunned, "Did you bring these out?"

Qin Xin, "En."

Qin Xin lives in a single room, so it is convenient to take things from the space. After going up, Qin Xin took two cans of chili sauce and a bottle of light soy sauce, and went downstairs to get busy.

This time, apart from Qin Xin's single room, Gu Wuyu and Lu Yiming are also single rooms. Qin Jiantong and Wei Shuran live in standard rooms.

When Lu Yiming was buying ingredients, he found that he had received a refund. He took a look at the instructions and put his phone away dismissively. This restaurant tasted mediocre, and there was trouble, so next time he won’t go even if he pays for it. .

Lu Yiming brought the goods he bought and returned to the restaurant as quickly as possible.

Qin Xin quickly prepared a large table of dishes, and five people sat in the hall and began to eat.

At dinner, Qin Xin and Gu Wuyu didn't eat much because of the average taste. Lu Yiming realized that he was fooled by word-of-mouth on the Internet again, fearing that Gu Wuyu would scold him and didn't eat much.

Qin Jiantong and Wei Shuran were very happy at the beginning, but they started to make trouble outside, and then they were a little nervous when they heard Xinxin's name, but they thought they were definitely not their daughters, and finally found out that they were talking about their own daughters.

Then I watched Qin Xin's debate inexplicably, and when I felt it was wonderful, I started watching Qin Xin cooking again. The two of them were in the same mood as a roller coaster this evening, so they didn't eat well for dinner.

When the nine dishes were on the table, everyone was immediately happy. Qin Xin cooked more portions than in the restaurant, mainly because Lu Yiming bought more ingredients.

Qin Jiantong and Wei Shuran didn't move the chopsticks first, waiting for Qin Xin to say "eat." Everyone picked up the chopsticks.

Everyone is not welcome, starting with the dishes they want to eat, watching Qin Xin make it once, and then watching others eat it. If you can't eat it yourself, everyone has been greedy for a long time.

Qin Jiantong wanted to eat that fat intestine for a long time. He picked up the chopsticks and directly attacked the fat intestine. He bit down. He was very satisfied. He liked to eat these animal offal, but Wei Shuran felt stinky and disgusting, and he rarely made it at home. Qin Jiantong occasionally did it. They will be eaten outside, but they will have a taste. Today’s fat intestines are handled very well. Qin Jiantong even thinks that he only eats this plate is enough.

Lu Yiming unceremoniously started with Mao Xuewang. He hadn't tasted the taste of chili sauce for a long time. When I saw Qin Xin cooking this dish, he knew that he would use chili sauce, so Lu Yiming's first bite was duck. Blood, if it weren't for Gu Wuyu, he would yell a cool word.

Lu Yiming ate half a bowl of rice, just shook his head happily.

Author: gray often Sorry, due to the author's own stupid mistakes, just issued duplicate content has been removed -

I want to eat fat intestines too, dry and stir-fried!

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