Chapter 874 The Previous Chapter Was Pure Nonsense

And even for vegetables, the portions are very small, so it is definitely difficult to make a delicious dish.

After all, when the ingredients are limited or even limited, no matter how good the chef's skills are, there is nothing he can do to save the day.

Yang Ming took a look at the vegetables, and suddenly his eyes lit up and he found what he wanted.

Suddenly, Yang Ming felt confident.

Yang Ming looked at the old lady Wenxu, smiled faintly, and said, "Mrs. Wenxu, just watch with your eyes wide open. I can still make delicious dishes without using any meat."

"Really? I'm telling you, kid, it's easy to brag, but it's hard to do it." The old woman Wenxu shook her head.

Yang Ming took out his dragon-slaying knife and wiped it carefully. After cleaning it, he said: "Then open your eyes and see clearly. What I am going to make is a traditional Chinese dish."

"Chinese cuisine?" The old woman Wenxu was stunned. She didn't expect that Yang Ming actually planned to cook Chinese cuisine.

Yes, what Yang Ming is going to cook is also a well-deserved famous dish in Chinese cuisine!

Yang Ming's expression became extremely serious.

He has already taken action.

What Yang Ming wants to make is a famous Chinese dish.

Chinese cuisine is extensive and profound, and among the eight major cuisines, there are countless delicacies, including not only chicken, duck, and fish, but also many vegetables and vegetarian dishes.

What Yang Ming wants to do is vegetarian food.

Fish flavored eggplant.

This dish is a household name in China. It is a famous specialty dish and belongs to Sichuan cuisine among the eight major cuisines. The main ingredient is eggplant.

Yang Ming saw a few eggplants in the kitchen, so he came up with this idea.

The words "鱼香" and "鱼香" in Yuxiang Eggplant are homophonic, and the correct writing should be Yuxiang Eggplant. The most important auxiliary ingredient of Yuxiang series of Sichuan dishes is Sichuan spicy bean paste. The main ingredient is Sichuan spicy bean paste and other seasonings. The dish has a thick and long taste, lingering aftertaste, and endless aftertaste, so it is called Yuxiang.

Yang Ming's expression became extremely serious, as if he had suddenly changed into a different person.

The instant change in temperament and the seriousness in cooking made the old woman Wenxu feel a little moved: "Hey, this little brat..."

Before he could say anything, he saw Yang Ming clean and remove the stems of the eggplant quickly, peel off part of the skin alternately from top to bottom, cut into 5 cm sections, cut each section straight in half, and cut each half into 3 slices.

Almost in an instant, these eggplants turned into eggplant strips of the same length and thickness!

After that, Yang Ming cut slits on the surface of the eggplant in one direction, then changed the direction and cut it again so that the surface of the eggplant became fish scale-like.

Cutting the eggplant into fish scales will make the eggplant more flavorful when thickening the sauce at the end. As Yang Ming said, the devil is in the details, so he pays special attention to the details of the cooking.

"This knife skill..." Wenxu's pupils shrank and his heart moved.

Immediately afterwards, Yang Ming heated oil in the pot and when the oil temperature was 60% hot, put in the eggplant and fried it until soft, then took it out and set aside.

Eggplant absorbs oil very well, so you only need to put little or even no oil in the pan when frying. Then add the bean paste and stir-fry.

Then put gram of roast juice, gram of star anise, bay leaf, and white sugar into the pot, bring to a boil, thicken the sauce and pour it on the eggplant just now.

Tsk tsk, tsk tsk.

I only heard a burst of white smoke coming from the eggplant, and at the same time, the fragrance came out. This dish uses common vegetables and makes full use of the eggplant's ability to absorb the flavor of seasonings. It is characterized by its extremely fresh and fragrant taste, which is definitely a first-class taste.

Don't underestimate this small dish of fish-flavored eggplant. This is one of the signature dishes of Sichuan cuisine. It is full of a different flavor when it is made by a first-class chef like Yang Ming.

A rich fragrance comes out.

"Here, why is this fragrance so strong? Is this really just an ordinary eggplant dish? I seem to have never seen it before. What kind of seasoning did he use? It's so special..." Old woman Wenxu murmured to herself, His eyes were full of disbelief.

Yang Ming chuckled secretly after hearing this. His seasonings are indeed very special. Most of them are carefully prepared by Yang Ming. They are all secretly made. Moreover, there are almost no Chinese seasonings in Japan. Star anise and bay leaves can enhance food. The fragrance.

I'm afraid those who have never tasted this fish-flavored eggplant dish will have their mouths watering when they see it.

The eggplant is cooked extremely delicately, cut into fish scale-like strips, burned purple, and topped with a layer of secret thickened sauce, exuding a rich flavor.

This is fish-flavored eggplant.

"This is a famous Chinese dish called fish-flavored eggplant. Please use it."

Yang Ming smiled.

"Fish-flavored eggplant?" Wenxu murmured the name: "Is it actually a Chinese cuisine?"

"Well, this is a famous dish in my hometown."

"It's really amazing that just vegetables can produce such a rich fragrance. Just smelling it makes you want to eat, and you can even salivate." Wenxu was looking forward to it and couldn't wait to pick up the fish scent. I took a bite of the eggplant.

In an instant, an amazing fragrance burst out in his mouth.

It tastes delicious, soft and fragrant, salty and delicious!

In the mouth, the taste is revealed instantly. Along with the taste of chewing, the taste of eggplant spreads even more. Especially when the sauce melts in the mouth, the texture is simply enjoyable.

The eggplant is completely delicious, and the momentary taste is simply fascinating, with a lingering aftertaste and endless aftertaste.

"It's unbelievable. Is this really eggplant? I have never tasted such delicacies or dishes in Japan..."

"The rich flavor after the eggplant gravy, the texture after it melts, and the fragrance of watercress and spices remain in the mouth for a long time."

"Fish-flavored eggplant, this dish is really surprising. I never thought that this ordinary vegetable can turn into something magical in your hands. This fish-flavored eggplant dish reminds me of a dish called 'Shinomiya Kojiro' This guy's vegetable dishes, you are as good at handling vegetables as he is." The old woman Wenxu was full of praise.

Yang Ming was startled. The Shinomiya Kojiro whom Wenxu mentioned was the former chief of Totsuki Academy, the chef of Shinomiya in the original work.

Fumio compares Yang Ming to Shinomiya Kojiro, which shows how highly he thinks of Yang Ming.

"This dish can really rejuvenate people. The rich taste awakens the palate, as if waking up from hibernation and welcoming the arrival of spring."

Wenxu's whole mood was different. He looked much younger. He was full of compliments and admirations.

Wenxu was completely immersed in the delicious food he had just cooked, and his whole body was glowing.

"That's great. It's even better than what that kid made just now. You passed!" Wenxu said loudly.

Then, Wenxu shouted into the loudspeaker: "Yang Ming passed the Jixing Liao dormitory trial. From today on, he will officially become a member of Jixing Liao. The dormitory number is No. 310!"