Su Le didn't think about slapping anyone over, because his attention was focused on Tang Shi. After coming to the kitchen, Tang Shi and Liang Shanshan immediately revealed their princess nature, and they couldn't even do such a simple job as peeling onions and garlic. Liu Wen sighed together and could only patiently teach them how to do it.

A gray-haired elder was cutting potatoes in front of the desk. At first glance, his movements were still the same, but the knife skills were not satisfactory.

Su Le walked over and saw the elder's unfamiliar swordsmanship, and immediately he could infer that the other party did not have much experience in the kitchen.

The elder smiled at Su Le, his eyes still falling on the knife in his hand. It was obvious that he was very careful and careful, but the speed was getting slower and slower.

Su Le said: "Uncle, why don't I try it."

The elder then raised his head and looked at Su Le: "You can cut vegetables?"

Su Le smiled and said, "Sweet."

The elder handed Su Le the kitchen knife in his hand, picked up the towel beside him and wiped the sweat on his forehead: "I haven't been in the kitchen for more than ten years, I'm unfamiliar..." These words are somewhat self-deprecating.

Su Le took a look at the vegetable table. Just from the potato chips of different thicknesses, the elder must have been very unfamiliar when he went to the kitchen more than ten years ago. He picked up a kitchen knife and grabbed a peeled potato from the water: "Uncle, what dish are you going to cook at noon?"

The elder said, "Fried potato slices, braised carp, boiled dried shreds, and then cooked tomato and egg soup." He wiped his sweat and said, "I can't make anything else, and I haven't made these dishes for more than ten years."

Su Le smiled and said, "I'll do it." He looked up at the wall clock on the wall and it was already 10:30 in the morning. It was the meal time. It was not as long as the meal time. These children could not be hungry. The potatoes in his hand were thrown in the air and caught them, and then placed them on the vegetable table. The kitchen knife had just been sharpened. Although it was not as easy as he used in the past, it was barely enough. The knife in Su Le's hand began to fall. In a series of pleasing rhythms, the potatoes cut into thin slices fell one by one in an indescribable rhythm, and all of this was done on the highway.

The elder was still questioning Su Le at the beginning, but as soon as Su Le took the knife, he could already see that this child was young but a master of cooking.

Su Le's sword technique was just a first-hand in the eyes of his master Zhu Laoer, but it was already quite amazing in the eyes of ordinary people. Tang Shi and Liang Shanshan originally peeled onions and garlic, but soon they were attracted by the dense rhythm of the blade falling on the chopping board. The two put down their work and watched Su Le cut vegetables.

Su Le made the kitchen knife as fast as the wind, but it did not give people any sense of hurrying work. He was orderly, every movement was like flowing water, and every process was connected seamlessly.

Although Tang Shi has known Su Le for a while, she has never asked Su Le what she does. She always thought that Su Le is a fresh high school graduate like her. When she saw the shadow of the sword flying in Su Le's hand, her eyes were rounded. Liang Shanshan opened her mouth in surprise, almost falling off her chin. She murmured: "Tang Shi, is your cousin the legendary chef god? He looks so handsome when he holds the knife!" Liang Shanshan's expression was like a scheming girl at this time.

After a while, all the potato slices were cut and soaked in a basin. This was to rinse away the starch rich in potatoes, so that the potatoes can be fried to create the crispy and refreshing taste when stir-frying.

After cutting the potatoes, Su Le picked up the white dried shreds and began to change the knife to cut them into dried shreds. The large-boiled dried shreds that the elders want to make is one of the classic dishes of Huaiyang cuisine. Cutting dried shreds has extremely high requirements for the chef's knife skills. A piece of white dried shreds is evenly cut into dried shreds thinner than a matchstick. It is impossible to do without more than three years of knife skills. The dry shreds are required to be evenly thick and thin, and the length is equal.

The dried silk piled up like snow under Su Le's knife. After cutting it, there were a bunch of people. In the kitchen, they were all busy with their own things, but in the end, Su Le was left alone at work, and the others became audiences. Beauty is everywhere in life. The knife in Su Le's hand has fully demonstrated the beauty of the rhythm of the knife technique to them, and they are also immersed in it.

Su Le turned around and smiled, "I said to everyone, remove the scales of the carp and wash it inside and out. Don't ignore the black film inside. Could it be that I will let me do it alone today?"

After hearing Su Le's words, the people around him woke up as if they were dreaming and went back one by one to do their own duties.

Su Le did not follow the menu set by the elders. Considering that most of the children in the welfare homes were children, he specially used carp to make a sweet and sour carp. This dish belongs to Shandong cuisine and is a traditional famous dish in Shandong. The ingredient should be Yellow River carp. This dish originated in Luokou Town, the Yellow River Wharf of Jinan Prefecture, and later became the main dish of Huiquanlou, a famous restaurant restaurant. It has now spread to all parts of the country. Although it has been improved several times, the method is still similar.

The carp used today is not the Yellow River carp, but the carp from Cuiyun Lake real estate. The quality of this carp is also good. Thanks to the excellent water quality of Cuiyun Lake, the carp's body is not very fishy. During the rough processing stage of carp, louvered flower knives must be placed on both sides of the fish body. This knife method is the most basic knife method in the knife method. To put it bluntly, it is the oblique cutting knife method. The blade is facing the fish head at a forty-five degrees angle, and the knife is evenly formed. After the knife is pulled, pick up the fish tail, and the fish meat is naturally opened at the edge of the knife. Sprinkle fine salt like snow into the edge of the knife to marinate it, and then apply a layer of starch evenly on the fish body. The wok is heated, add peanut oil and burn until 70% hot.

The key to frying fish is to control the oil temperature, which has considerable requirements for the firework. Su Le carried the fish tail and put the carp into the oil pan. After the knife edge was exposed to hot oil, it opened immediately. Fry for about two minutes. Use the shovel to push the fish to the side of the wok. Use the curve of the wok to make the fish body appear arched. The carp spine faces down, and use iron chopsticks to push the fish belly to make the carp image more plump. When the carp is completely fried golden, take out the oil and drain the oil. Put the fish tail facing up on the plate. Add peanut oil to heat it up and add onion, ginger and garlic to fry it to bring the aroma, then add balsamic vinegar, clear soup, sugar, soy sauce, and water starch to thicken. Boil it into sweet and sour sauce, pour it evenly on the fried carp with a hand spoon. This dish is finished. The soup is poured on the golden carp, making a squeaking sound, and the aroma is overflowing for a while, making the mouth and tongue salmon.

This dish is crispy on the outside and tender on the inside, sweet and sour. It was served outside while it was served hot and was swept away by the kids in an instant.

Su Le has made this dish of dried shredded tofu since childhood. The cut shredded tofu is scalded with boiling water. This is to remove the braised flavor of the tofu itself. After it is blanched, add the dried shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded and refined and healthy, with a combination of water and land and old food, meat and vegetables and food.

This genre of literary verse was not written by Su Le, but the evaluation given by the elder after tasting the big boiled dried silk made by Su Le. Only then did Su Le realize that the elder was Ge Wenqing, the director of Nanwu Welfare Institute. As his name suggests, he really showed a faint literary flavor, but his age seemed to be a bit over the standard, which should be the Master's taste.

When Su Le was thinking in his heart whether Ge Wenqing was a literary youth or a master, the children outside had already given unanimous praise for today's lunch. The three dishes made by Su Le were eaten clean, and even the tomato and egg soup was drunk.

Children's words are often the most realistic. These orphans all think that today's meal is the best meal they have ever eaten in their lifetime, but they feel that the dishes are a little less. In fact, the portions of the dishes are not large, but they are too popular, so the children all have a lot of appetite and their appetite is much larger than usual.

The nurseryman took the children away for a nap, and Su Le stir-fryed a few more dishes. This meal was served by Dean Ge, so of course Su Le had to do it himself.

The shredded potatoes, green peppers and pork, and sweet and sour carp made Tang Shi and her classmates praised them all. Su Le was the last to take a seat after finishing all the work.

The old dean Ge Wenqing poured Su Le a glass of beer and brought it to him. Su Le was a little nervous and frightened: "Director Ge, you are going to kill me!"

Ge Wenqing smiled and said, "I want to thank you. I sincerely say thank you. If you hadn't helped me today, you would definitely not have dinner on time. These children would probably go hungry." Ge Wenqing did not say politely, and his gratitude to Su Le came from the bottom of his heart.

Su Le smiled and said, "I am a show-off today. Dean Ge should not be accustomed to it."

Ge Wenqing smiled and said, "It is a good thing for young people to be modest. You can't be too modest, otherwise you will get fat easily." Everyone around them laughed.

Although Su Le didn't laugh at her, he didn't think there was anything ridiculous about this. Later he realized that when the leader was telling jokes, everyone must cooperate. If he didn't laugh when he should, it would be a shame to the leader.

Logistics Director Liu Wenhe sighed: "There are really not many young people who know how to cook nowadays. Su Le, it should be a professional chef depending on your cooking level."

Su Le smiled and said, "I dare not be a chef. At most, I am just a wild chef. My family originally runs a hotel. I have been following my mother since I was a child and have seen some tricks."

Tang Shi rarely speaks today, just staring at Su Le quietly. Su Le hides so deeply. He has known him for so long, but he doesn't even know that he can cook.

The male classmates who came with him were completely depressed. Although they despise Su Le from the bottom of their hearts, the director of the Welfare Institute valued him so much, undoubtedly affirmed Su Le's ability. In the eyes of these young people, it is not a great thing to know how to cook. Good men are determined to be in the world, so how can they surround pots, pans and spoons? The kitchen should have been a woman's world.
Chapter completed!