Food: Hotel changes location as prison crime rate soars

Because, there are still a lot of diners who eat at night.

Therefore, at this time, Jiangxia directly used two woks for stir-frying, and there were several pots at the same time to stew the ingredients.

Without waiting for Sui Bian and the others to introduce the situation in the kitchen, everyone in the live broadcast room gave a very high evaluation of Jiang Xia's operation.

"Godman, a person looking at two woks and a few stewpots, it's really a cow pie

!" "At my level, two eyes staring at a pot, I can fry the vegetables, this Jiangxia is really powerful!"

"Hahaha, I too, the dishes I made at noon today, there was nothing to do a second ago, and when I turned around and drank water, the dishes were burned, and I was educated by my mother." And

Xiao Zhang, the assistant who entered the back kitchen with Sui Bian, was the same as most people in the live broadcast room.

Seeing Jiang Xia's operation, his pupils were also dilated by shock.

For a while, except for the three staff members who were busy handling the ingredients.

Only Sui Bian's expression was left at the scene.

As the saying goes, the layman looks at the liveliness, and the insiders look at the doorway.

Although Jiangxia's operation is not easy for chefs, it is not very difficult.

As long as you distinguish the types of stir-fried dishes, it is quite easy for an experienced chef to stir-fry two dishes at the same time.

As for the remaining few in the pot of stewed meat, as long as you don't forget the time, it's a matter of taking it with you.

"Xiao Zhang, you go and simply pat the kitchen, and shoot some of the content of the staff like them, handling the ingredients......"

patted the stunned assistant Xiao Zhang next to him, Sui Bian whispered to him.

Assistant Xiao Zhang nodded in understanding.

After all, the main purpose of their coming to the back kitchen is to bring some live content to the audience in the live broadcast room.

Immediately afterwards, the assistant Xiao Zhang gradually pulled the camera of his mobile phone closer to the three staff members who were cleaning up the ingredients.

Sui Bian, who had nothing to do, stood aside and watched Jiangxia stir-fry.

It's just that because they came in halfway, plus Jiangxia's two woks are in use.

Therefore, for a while, Sui Bian couldn't judge what Jiangxia's cooking skills were.

After waiting for a few minutes, Jiang Xia opened his mouth and shouted.

"The scrambled eggs with leeks are ready, serve!" After finishing speaking, Jiang Xia directly poured the scrambled eggs with leeks

into the prepared plate on the board behind him.

After pouring all the dishes into the plate, Jiang Xia simply brushed the pot and began to prepare to stir-fry the next dish - back to the pot meat.

And Sui Bian, who had been guarding the side, saw that Jiang Xia had the action of making new dishes, and he immediately came to his senses.

I saw Jiang Xia, first came to another stove, and stopped in front of the steaming stewpot.

Subsequently, open the lid.

The moment the lid of the pot is opened, a hot smell with the smell of meat comes to the face.

It turned out that the boiled pork belly pieces were prepared in advance to make the back pot meat.

When the heat dissipated, Jiang Xia looked at the meat pieces in the pot a few times and glanced at them a few times.

I found a colander and fished out a piece of pork belly that was already cooked and fat and lean directly from the pot.

"There's not much pork belly left, it's still early, and someone will definitely order the meat back to the pot later, you can cut a few more pieces and throw it in."

After scooping up the pork belly, Jiang Xia said to the staff on the side.

"Okay.

As soon as Jiang Xia's words fell, a staff member cut a few pieces of meat and threw them into the pot.

"So sloppy?"

Seeing this move, Sui Bian couldn't help frowning.

He could clearly see just now that there were still a few pieces of cooked meat in the saucepan that had not been fished out.

Now Jiangxia has people directly add raw meat pieces, and wait until the raw meat is cooked until it is half-cooked, and when it is put together with cooked meat, there is no way to easily distinguish it.

However, Jiang Xia didn't care about these at this time.

Simply let the freshly harvested meat cool and prepare to cut into thin slices.

When Sui Bian saw Jiangxia cutting meat, he no longer paid attention to the mixing of raw meat and cooked meat.

Anyway, the signboard was smashed, and it had nothing to do with him.

Now that the matter was put aside, Sui Bian began to carefully stare at Jiang Xia's meat-cutting action.

Cut the slices of meat, this is where the knife skills are tested, if the meat slices are too thin, they will be broken when fried in the pan.

The cut is too thick to fry the kind of lamp nest that protrudes in the middle of the meat slices.

Thinking of the previous scene of mixing raw and cooked meat, Sui Bian thought that Jiang Xia's knife skills were just at the level of an ordinary chef.

But now that Jiang Xia's sword skills have been upgraded to the system, he has been disappointed.

From Sui Bian's point of view, Jiang Xia's knife speed is extremely fast every time, and the movement of lifting and dropping the knife is also very stable.

The most important thing is that every time you cut it, the thickness of the cut meat is exactly the same, and you can't distinguish it with the naked eye.

Jiang Xia's sword skills couldn't help but make Sui Bian look down on him.

As the executive chef, Sui Bian can guarantee with certainty that Jiang Xia alone will definitely surpass all the chefs in their hotel.

At this time, Jiang Xia, who had finished cutting the meat slices, found a few more green garlics and cut them into an inch long with an oblique knife.

Then pour oil into the wok, heat the pot over high heat, and then put the sliced meat into the pan and start stir-frying.

Because of the two dishes fried at the same time, during the stir-frying, Jiang Xia did not forget to add condiments to the dishes in the wok next to him.

Sui Bian, who was watching from the side, was rhythmically tapping the back of his left hand with his right index finger, silently calculating the time it took for Jiangxia to stir-fry the meat back in the pot.

"Huh, why don't you add ingredients?" Sui

Bian, who was silently calculating the time, felt that it should be time to add ingredients.

But he didn't see Jiang Xia add it for a long time, which made him a little puzzled.

But after thinking about it, he figured it out again, the corners of his mouth hooked slightly, and he chuckled.

"I haven't mastered the heat well!It seems that the craftsmanship is still not at home!"

As soon as his words fell, Jiang Xia pushed the meat to the side of the wok.

Subsequently, add an appropriate amount of peppercorns, and continue to stir-fry the bean paste.

Seeing that the color of the oil turned red, I directly pulled the meat chop over and stir-fried it well.

After the aroma of the meat overflowed, Jiangxia directly turned to the high heat, and then added green garlic and stir-fried until cooked, adding an appropriate amount of salt to taste.

Turn off the heat, it's done!

"The meat is ready, serve!"

A very special salty aroma came out of the back pot meat on the plate.

"This ...... It's so

fragrant!" Smelling the extremely fragrant back to the pot meat, Sui Bian couldn't help but get close to the temporary vegetable board!

Looking at the tempting color of the pork belly, and the green and green garlic on it, Sui Bian couldn't help but shrug his nose and smell it a few more times.

"This is the aroma of green garlic and pork belly, which is completely aroused, it is too fragrant!"

After smelling the fragrance, Sui Bian carefully looked at the appearance of the back pot meat.

I saw that each slice of pork belly in the plate was slightly rolled, and the rollup was about the same amount.

This heat control and stir-fry amplitude couldn't help but make Sui Bian's pupils dilated.

"I thought that Jiang Xia would fry the pork belly a few seconds later when the condiment was added, but I didn't expect that it was just a few seconds late, and the amplitude of each piece of pork belly could be so evenly rolled, and the fragrance was completely stimulated!"

"This is not a dish! This is a complete work of art!".