Life is a Game

The soul of the white-cut chicken sauce is ginger juice, garlic, vinegar and soy sauce, and these two are removed at once.

"Does he eat spicy food?" Jiang Feng asked.

"This customer only talked about his own taboos." Sun Guanyun said.

Jiang Feng: ...

Jiang Feng stared at the sauce on the kitchen counter and began to think.

Heavy taste, add more light soy sauce, add spicy and cumin, add minced garlic if you can't add ginger juice, and add vinegar and coriander, no matter how Jiang Feng thinks about it, it doesn't work, and it feels like it has turned into a spicy sauce.

Is it braised chicken, grilled chicken, grilled chicken, stewed chicken, smoked chicken, isn’t it delicious? Why do you want to eat white-cut chicken?

"Oh, Dad, Uncle San, you're coming! Hey, who is this?" Jiang Jiankang yelled out all Jiang Feng's few remaining thoughts with a surprised voice.

"You can call Uncle Sun. He's here to guide Xiaofeng. You can chop vegetables," Jiang Weiguo said.

"Okay!" Jiang Jiankang obediently went to chop the vegetables.

After Jiang Feng hesitated for a long time, he finally started to do it.

Add a lot of soy sauce and minced garlic first, and then add three slices of ginger, chili, cumin, scallion, pepper, sugar and sesame oil. Jiang Feng will use chopsticks to taste the taste every time he adds a seasoning. Not particularly good, but edible.

"Okay." Jiang Feng silently moved the plate to Sun Guanyun.

Sun Guanyun tasted it: "Barely qualified."

Just as Jiang Feng breathed a sigh of relief, he heard Sun Guanyun go on to say, "Now there is another guest. He likes sourness. He doesn't eat onions, ginger, garlic and coriander. He still has a heavy taste."

Jiang Feng: ...

(The above seasonings are all made up by me, please don't try it, I'm afraid you will be poisoned to death.)

...

In just one morning, Jiang Feng "met" all kinds of strange guests.

The taste is light and not sweet.

I hate salty mouth, I like spicy food, I like coriander, I don't like garlic.

Those who are addicted to sweets do not eat ginger, garlic and coriander.

I don't like the heavy taste of sesame oil.

...

All kinds of strange things, these people have one thing in common, they insist on eating white-cut chicken!

Jiang Feng felt that he even started to have a phobia of white-cut chicken.

The three old men stayed in the shop for lunch. Jiang Weiguo helped to fry the dishes for ten minutes. When Wu Minqi arrived, he went to the second floor to rest. This disappointed the students who were looking up in the shop. Yes, some people call their roommates directly.

"Hey, six sons, Grandpa Jiang came out of the kitchen and stopped cooking. Do you want more sweet and sour pork? Boss, have you made sweet and sour pork? If not, I don't want it!"

Ji Yue: ...

In the kitchen, there were still several dishes of sauce on the table, Wu Minqi saw it and asked, "What kind of ingredients are these?"

"I practice seasoning, I'll pour it later," Jiang Feng said.

"Your seasoning is a bit weak." Wu Minqi nodded.

Jiang Feng: "..."

speechless.

"It smells like the sauce of white-cut chicken." Wu Minqi murmured, "I haven't eaten white-cut chicken for a while, and I still want to eat it."

Jiang Feng: No, you don't want to!

After a busy afternoon, Wu Minqi was taken aback when she saw Sun Guanyun while eating lunch: "Grandpa Sun?"

Sun Guanyun was also a little surprised when he saw Wu Minqi: "Jiang Weiguo, you can, abduct old Wutou's precious granddaughter to work in your small shop, and you are not afraid that old Wutou will come from Sichuan and chop you with a knife."

"What old Wutou, you know me, but you don't know me. I'm a second-level super chef, and I can't compare to your first-class chef." Jiang Weiguo said.

Chef grading began in the 1960s. At that time, there were no distinctions between pasta and hot dishes. Jiang Weiguo did not take the exam after the special level two. Jiang Weiming, Sun Guanyun, and Wu Minqi’s grandfathers, including Wu Minqi’s father Special chef. But now a new level has been divided, there is no special first level and special second level, called technician and senior technician.

There are not many super chefs in the country, but there are not many. If you want to mention them, you usually mention the representatives of each cuisine. It would be too rigid to classify a profession like a chef simply by rank. If anyone does not have one or two unique skills, if they really want to compete, they will argue for three days and three nights without a result.

Like Sun Guanyun, it’s even worse. When it comes to Cantonese cuisine, many people will say that Jubaolou is authentic, but when it comes to Cantonese cuisine masters, he has no place. Now the recognized Cantonese cuisine master is his younger brother Sun Maocai, his father’s adopted son, who started his own business. .

After Wu Minqi learned that Sun Guanyun was here to give Jiang Feng advice, she gave Jiang Feng a faint look.

In that look, there was a trace of envy in envy, and hatred in jealousy.

In the afternoon, Sun Guanyun didn't ask Jiang Feng to serve boiled chicken with sauce, but changed it to boiled shrimp.

Boiled shrimp is also one of the representative dishes of Cantonese cuisine. Like boiled chicken, it needs to be seasoned with sauce. Boiling refers to putting the original ingredients directly into clean water for cooking. Boiled shrimp is done to keep the original fresh, sweet and tender taste of the shrimp, and to eat according to personal taste after peeling the shell of the shrimp and dipping it in the sauce.

If there are several categories of sauce for boiled chicken, the sauce for boiled shrimp can be freely used without any restrictions. As long as the customer likes it, not to mention red oil, vinegar, spicy oil, even white wine.

There are live prawns in the store, which are either Jiwei prawns or ordinary prawns, commonly known as prawns, which Wang Xiulian bought back a few days ago. Everyone doesn’t know how to raise prawns. Once you raise live prawns, they will either be served on the table or they will die. For the kind of prawns that are about to die, they will basically become everyone’s dinner or supper, and we will buy fresh ones tomorrow.

For example, this batch of shrimp should live until tomorrow at the most.

But today Jiang Feng wanted to practice the sauce of boiled shrimp, so he could only wrong them to lose a day of life.

Wash the fresh prawns and put them into the pot. Don’t worry about the rest. After two minutes, they will be cooked and picked up. You don’t need to add any salt, and the soul is in the sauce.

"The first guest has a light taste. He doesn't eat onions, ginger and garlic. He doesn't like spicy food. He eats more vegetables on weekdays."

"The second guest is so spicy, there are no taboos except ginger."

"The third guest doesn't like sweet or sour, he likes coriander."

"The fourth guest likes hemp, not spicy, but ginger and garlic."

"The fifth guest couldn't tell what he liked, but he was extremely heavy-mouthed."

Jiang Feng's hand that was writing vigorously stopped suddenly, and it was okay if he couldn't tell what he liked.

After writing down all the preferences of the five virtual guests and putting them on the table, Jiang Feng began to bow his head in thought.

The second and fourth guests were easy to deal with, but the fifth guest couldn't tell what his preferences were, and since he didn't have any real customers, Jiang Feng had no way of doing it.

"Master Sun...Grandpa Sun, there are no real guests here, this, this is not easy to match!" Jiang Feng directly expressed his hesitation.

Hearing what Jiang Feng said, Sun Guanyun was silent for a while, and said: "You are right, it is not good to judge."

"Now you go to the street to get customers to try the dishes." Sun Guanyun asked.

"ah?"

"This is a university town with a large number of customers. You can try dishes for free. Let them rate you according to the different requirements of different customers." Sun Guanyun looked at the shrimp, thought about the cost, and added, "One shrimp per person is enough. .”

Jiang Feng swallowed subconsciously, a little nervous.

It seems, yes.