Food: Random stalls, customers chase me all over the country

Chapter 310-Stir-fried Vegetable Heart with Lard

"Hello."

Wang Fan, who was cleaning the kitchen, heard the sound, looked up and saw a stranger. He stopped what he was doing and said, "Hello, what can I do for you?"

Xue Feng got straight to the point: "My name is Xue Feng, I'm from Guangzhou, and I also learned to cook Cantonese cuisine."

Wang Fan was even more confused. "I also studied Cantonese cuisine, but I didn't specialize in it. You don't want to compete with me in cooking skills, do you?"

It shouldn't be that boring, right?

"Oh hello, I've definitely been researching Cantonese cuisine a lot lately."

Xue Feng nodded. "I have no other intention in coming to you. To be honest, I have been learning Cantonese cuisine for nearly 20 years, but after eating the barbecued pork rice you made today, I know I am not as good as you. So I want to ask you a question: why can you cook so well?"

Wang Fan was a little confused. How should I respond to this? It felt like no matter what he said, it would be like Wang Po boasting about melons. It was really embarrassing to praise myself.
The most important thing is, I don’t know how to tell you?

Just practice cooking more?

Anyway, Wang Fan didn't think he had any secrets. The taste was obtained through simulation and practice over and over again. If he was given a recipe and asked to make the current taste right away, he didn't think he had the ability to do it.

"I don't know what to tell you either."

Wang Fan answered truthfully, "Anyway, I just practice over and over again until I'm satisfied."

Looking at Wang Fan's sincere eyes, Xue Feng knew that he couldn't ask the answer, but he also understood that this kind of thing was different from those special dishes. Those might have mysterious recipes. He could basically reproduce the recipe of the barbecued pork rice he ate today, but other aspects could not be compensated by having a recipe.

"I'd like to learn and observe from your side. Is that convenient for you? I'm also studying Cantonese cuisine, so I'm sure I can help you."

Wang Fan thought for a moment and said, "This might be the last time I cook Cantonese food tonight. I might cook something else next week. You might only have the chance tonight."

Xue Feng looked at Wang Fan in surprise. It was said on the Internet that this person cooks a different dish every week. So it turned out to be true?

"You have the potential to become a top Cantonese chef. Why not specialize?"

Xue Feng couldn't help but persuade him, "There are very few people who can be praised by my master, and he thinks very highly of you."

"Your master?"

Wang Fan didn't understand. He didn't read Weibo or go online, so he didn't know that Master Luo was praising him.

"You don't usually go online?"

Xue Feng was a little surprised.

Wang Fan nodded: "I play games with my girlfriend occasionally, but I don't pay much attention to other things."

……

"So, are we going to make stir-fried choy sum with pork lard tonight?"

Xue Feng looked at the ingredients Wang Fan prepared and guessed what dish he would cook tonight.

Wang Fan nodded.

The soul-stirring scrambled egg and barbecued pork rice at noon used a lot of lard, which was all made by Wang Fan himself. The lard residue is also a good thing and should not be wasted. It is just right to use it to stir-fry Chinese cabbage in the evening.

"If you go to Guangzhou to develop, you will definitely have better development and make more money."

Xue Feng said this very sincerely.

Cantonese chefs, especially the best ones, are very popular in Guangdong, Hong Kong and Macau, and their social status and net worth are very good.

Wang Fan shrugged. "I used to like staying in one place, but now I prefer to travel. The reason I stay in this school is entirely because my girlfriend is here." He patted Xue Feng on the shoulder and said, "Life is not just about status and money. It's also about poetry and the fields in the distance."

As they are of the same age, Xue Feng and Wang Fan have many common topics. After half a day of discussing cooking, they have now become good friends.

This is normal. It is hard not to become friends if you have the same interests.

Xue Feng couldn't help but fall into deep thought when he heard Wang Fan's words.

In fact, he has been wondering about one question: why his cooking skills have clearly reached the standard of becoming a master, but his master does not allow him to become a master?

Every time he asked his master, he just smiled and didn't answer, letting him figure it out on his own. After chatting with Wang Fan and hearing what Wang Fan said, he seemed to have some enlightenment.

Maybe I'm being too utilitarian?
Looking at Xue Feng lost in thought, Wang Fan couldn't help scratching his head. This guy is good in every way except that he gets dazed all the time. What a weirdo.

He shook his head and ignored him, and asked Zhao Liang and Cheng Qing to start preparing the ingredients.

Wang Fan picked up a bright green cabbage heart and said, "When preparing this cabbage heart, you need to remove the leaves and leave only the stems. Then trim the ends of the stems into a pointed shape so that they can absorb flavor and cook quickly."

He demonstrated as he spoke. Zhao Liang and Chen Qing nodded and each of them took up one task. There were basically no problems.

"During the stir-fry process, the more water the vegetable has, the less fragrant it becomes. The vegetable has no vegetable flavor and no aroma from the wok."

Xue Feng came back to his senses and heard Wang Fan's explanation. He didn't know what was going on. Although he said the same words as his master, they were even more profound than what his master said.

He also picked up a Chinese cabbage and started processing it, being much more patient and careful than before.

"Don't throw away the choy sum leaves either. Collect them and prepare another soup."

They are all fresh vegetables, it’s shameful to waste them.

The choy sum was ready, the pork belly was cut, and the garlic was prepared, and the time had already come to 5:25.

Wang Fan was not in a hurry to stir-fry the cabbage hearts. This dish only takes one minute to stir-fry, and by the time the diners come, it will have become soft.

First make the soup, which is what the Cantonese people call "washing pot water" - seaweed egg drop soup.

Nori grows on rocks by the sea, so there will definitely be sand when harvesting. Wang Fan will not stop until there is no sand at the bottom of the basin after soaking it in clean water.

Heat oil in a pan and add ginger slices. When the ginger slices turn slightly brown, remove them and pour boiling water into the pot.

After adding the seaweed, Wang Fan threw a handful of dried shrimps into the pot.

Then I added a little white vinegar, salt, sugar and pepper, and then put in the leaves cut from the cabbage heart.

After the pot boiled again, Wang Fan turned on a low heat, and then sprinkled the beaten egg liquid into the pot in circles.

When this step was completed, the diners just walked into the cafeteria.

Xue Feng did not prepare the dishes himself, he just carefully observed Wang Fan's operations from the side.

He saw in Wang Fan the patience and composure that he might have possessed in the past but certainly did not have now.

Even if it was just an ordinary pot of washing water, the man in front of him who was praised by the master did it meticulously.

He seemed to finally understand why this person was so much better than him even though they were of the same age.

Because of the word "heart".

Beloved, sincere heart.

(End of this chapter)