I am really grateful for Ding Peng's ability to help him.

This matter doesn't matter to Ding Peng, it's just a good deal. There is actually another reason why he wants to help Lian Jianjian, that is, this chubby guy doesn't hate it.

If it were someone else, if I had robbed someone else's position now, I would have been secretly stumbling, or if I were to work with other people to wear my own shoes.

Even Kai didn't do that, and he still went to work happily every day. He would help deal with anything he didn't know. That's why Ding Peng didn't want to watch this guy get scolded.

"Master Ding, thank you." Lian Jian came to Ding Peng and said gratefully.

Ding Peng smiled and said, "Master, you are polite. In fact, it should be no difficulty to make this dish at your level. I personally think there are just a few small details in the middle that have not been handled well."

Even Jian was impressed by Ding Peng's cooking skills. Now, he was not angry when he heard Ding Peng say this, but nodded with a smile.

"Please ask Master Ding to give me some advice."

"Let's communicate with each other."

Let the other chefs deal with the other dishes first, and Ding Peng and Lian Jian started making this boiled cabbage.

"Master Lian, have you cooked the broth just now?" Ding Peng asked.

Lian Jian hurriedly said, "We are indispensable here. That thing has been brewing, Master Ding, look."

As he said that, Lian Jian came to a big pot, and after opening it, he saw a pot of soup slowly emitting white smoke.

Ding Peng knew about this pot, and he also opened it and looked at the soup inside. He didn't care at that time, because the soup really had nothing to do with it. It was made of pig bones and old hens. This soup was OK to make ordinary dishes, but it was a bit insufficient to make top-quality delicacies such as boiled water and cabbage.

"What are you using this pot of soup?" Ding Peng asked.

Lian Jian nodded and said, "This is ready-made."

Ding Peng took a spoonful of soup into the pot and looked at it, then put it in front of his nose and smelled it. Finally, he even poured it into a small bowl and tasted it, saying, "This kind of soup is enough for ordinary dishes, but it is obvious that the cabbage needs to be processed at the beginning. Master, can you use a small pot to serve a pot of soup now?"

"Ah? One pot?"

"Yes, it's better to be a pressure cooker because the time is tight."

"Oh, OK."

Following Ding Peng's instructions, Lian Jian quickly put a pot of soup in a clean pressure cooker, put it there and looked at Ding Peng, and said, "Master Ding, what's next?"

Ding Peng said: "Chop the meat paste, chop the chicken and pork into meat paste, and then absorb the impurities in the soup. You see, although the soup is cooked well, it is turbid and not bright, so chop a little more meat paste to remove these turbid things."

Lian Jian hurriedly took out two kilograms of refined pork and lean chicken meat, and divided them into two piles and cut them into meat paste.

The pressure cooker over there had already started to smoke on the fire, and waves of white smoke spewed out from the valve, causing a harsh sound.

After Ding Peng lowered the fire, he opened the valve and let the heat inside come out and then opened the lid.

To be honest, the soup is just turbid, but the ingredients inside can still be used. After the lid is opened, a rich aroma comes to your face.

"Dilute the pork moisturizer with water, and then pour it into the soup." Ding Peng ordered.

In fact, he even knew how to do it, but he just tried to save trouble but didn't do it.

After diluting the pork crumbs, pour them into the soup, and the pot cover is not covered, and simmer it down on low heat. Not long after, the pork crumbs began to float upwards, and white things appeared around the meat crumbs. As these white things gathered together, the soup in the pot was much clearer than before.

"Snap it out and add pork soup." Ding Peng said.

The pork crumbs were put in for the second time and absorbed some white things again, and the soup was clearer than before.

The third time, Ding Peng asked Lian Jian to put the chicken glutinous rice in. After this treatment, he saw that the originally turbid soup had become clear and bright, with a slightly yellowish color, exuding a stronger aroma.

After doing all this, Ding Peng asked Lian Jian to divide the soup into two parts, one for cooking cabbage.

When choosing cabbage, Ding Peng was a little worried because the existing cabbage in Wanfulin cannot be used!

If you want to make this dish of boiled water cabbage delicious, you must use northern cabbage hearts.

"Master Ding, we only have baby cabbage here." Lian Jian said.

Ding Peng picked up a baby cabbage and looked at it, and smiled and said, "You made it from this thing just now, right?"

Lian Jian was a little embarrassed and said, "There is no cabbage, and the baby cabbage is similar to the cabbage heart."

Ding Peng smiled and said, "You are right. Baby cabbage is a heart of cabbage at first glance, and it is indeed a kind of cabbage, but it is not cabbage after all. Our dish must be made of northern cabbage to make its true taste, especially the cabbage after the frost. Such cabbage will taste sweeter. Baby cabbage...no."

"But we really don't have northern cabbage now."

"Then go buy it. Even the chef, any delicacy has a soul. The reason why a dish can be passed down from ancient times to the present is because the soul of this dish is immortal. If you use other ingredients to replace one of the ingredients in a certain dish, then is this dish still called the original name? Just like when you use baby cabbage to make boiled water cabbage, it is not called boiled water cabbage, but boiled water baby cabbage."

Even Jianjian was so happy. He didn't expect Ding Peng to be so serious about cooking.

"What Master Ding said makes sense, then OK, I'll have someone buy it now."

As he said that, Lian Jian wanted to arrange a primary school apprentice to sell cabbage, but Ding Peng stopped him.

"I'll go, didn't you say that, he might not recognize the cabbage after the frost drop."

"That won't work. You are the boss of the kitchen now. You can't let you do this job, so I'll buy it."

After Lian Jian finished speaking, he took off his apron on his body and put it aside, and hurriedly ran out.

Ding Peng didn't compete with him either. He knew that Lian Jian wanted to show off in front of everyone, and that he would be more confident to continue to take charge of the kitchen after he left.

There is a big supermarket near Wanfulin, but even the product was established, but he didn't enter the supermarket. Instead, he took a taxi to a large vegetable market, and then bought a northern cabbage and ran back.

Ding Peng looked at the cabbage and said, "It's okay, remove all the cabbage gangs outside and leave the cabbage heart inside for use."

He said, "Everyone builds it."

While doing it, he smiled and said, "Master Ding, I actually think it's okay to use baby cabbage, after all, the appearance is the same."

Ding Peng didn't give up when he saw this guy, but he could understand after thinking about it. After all, even the chef who is at the technician level is not surprising to have his own ideas.

Instead of speaking, he brought a baby cabbage from the side and compared it with the cabbage heart, saying, "Do you still say they are the same now?"

“Uh~”

Lian Jian was a bit stupid. This thing looks very similar alone, but it is obvious when you put it together.

The baby cabbage is light yellow overall, while the heart of the Chinese cabbage reveals green in the light yellow color.

"It's really different?"

Even the establishment was a bit awkward. It is logical that chefs who are at their level should be familiar with these common dishes, but they ended up making a joke on themselves.

"It's different. Baby cabbage looks better than cabbage heart, and it's much higher in nutrition than cabbage heart. The price is several times that of cabbage heart. But something that is not necessarily expensive is good. It depends on how it is used, what kind of dish is made, and boiled cabbage. I still say the same thing. The cabbage heart in the north is the first choice, especially the cabbage heart after the frost. After the frost, a little starch in the cabbage will be converted into maltase under the action of amylase, and maltase is converted into glucose. That thing is sweet and tastes very good."

Lian Jian: "...Khan, Master Ding, do you even know this?"

He was really frightened by Ding Peng's knowledge. He thought Ding Peng was just a chef with great cooking skills. He didn't expect that this guy would have such a deep study of ingredients. Brother, did you use to be a biology teacher?
Chapter completed!