Speaking of the cooking classroom of "Egret Women's College", it is really a professional-level cooking classroom.

There are rows of clean and tidy white ceramic stoves in the spacious hall.

There are everything from stove to pots, pans, seasonings, etc. on the stove, and there are also mechanized tools such as ovens and steamers under the stove.

Directly above the stove, a huge whole-house range hood can suck away all kinds of floating oil smoke at any time.

The central air conditioning in the room can also ensure that the temperature is always in the most comfortable state.

There is a large podium at the deepest point of the cooking classroom. In addition to the teacher's stove, there is also a shooting system and a large projector for meticulous viewing and presentation.

So that no matter where you sit in to listen to the class, you can clearly see the teacher's hand movements on the podium and hear the teacher's explanation through the microphone.

In this college, except for the students of the elementary school and adult students of the university.

Students in junior and senior high school have to take cooking classes twice a month to learn basic cooking knowledge.

Just around nine o'clock the next morning, a group of beautiful figures with elegant temperament were welcomed in the cooking classroom.

I have to say that the young ladies in the college are somewhat out of place with the atmosphere in the cooking classroom.

They were wearing spotless uniforms and skirts, and their skin on their hands was as delicate as they could squeeze out water. No matter how they looked, they didn't look like people who would do such heavy work.

But even so, the ladies who came here to prepare for class were still very happy.

As they entered the door, they chattered and discussed the topic with their friends beside them for a while.

"I don't know what Chef Jiang will teach us today, so I'm looking forward to it."

"It should be some gorgeous dishes. The dishes he made before were both delicious and beautiful, which simply broke through my understanding of Chinese food."

"But if it is those gorgeous dishes, it should be very complicated. Can we learn this?"

"Just work hard, after all, Chef Jiang didn't expect us to become professional chefs, hehe."

Speaking of which, there are quite a lot of students in the college, with a total of fifty or sixty people.

Fifty or sixty beautiful girls who are in adolescence gathered together, and the scene was simply spectacular.

At least that's the case for Jiang Yun, who taught for the first time.

Therefore, when he walked in through the gate and walked onto the podium under dozens of gazes of curiosity, excitement, pleasure, etc., he felt a little nervous.

The most outrageous thing was that when Jiang Yun stood on the podium, he realized that the one sitting in the front row happened to be those old acquaintances.

Su Yuejian sat nearest to the podium and waved to the teacher with a smile, obviously not having a good intention.

Feng Lingyin looked at him angrily, her eyes seemed a little complicated, as if Jiang Yun had offended her.

Xiang Xuelan had a gentle smile on her face, and she even raised her hand slightly and waved at him, looking like a good student.

As for Xia Kui... she was trying hard to shrink her petite body behind the stove, and she didn't seem to want to be noticed too much.

Seeing that the person had expired, Jiang Yun stood on the podium and said in a calm tone: "Students, starting today, I will teach you the basic operations and concepts of Chinese food. Please bring the ingredients."

As soon as Jiang Yun finished speaking, Bai Tan and the maids waiting beside him delivered baskets of ingredients that had been prepared not long ago to the students' stove.

Is this... cabbage and meat?

When the ingredients were delivered to him, Xia Kui looked at the ingredients placed on the table and couldn't help but feel a little confused.

The ingredients given to the table were not only the very tender-looking Chinese cabbage core and the shredded pork.

There is only one square piece of old ginger, two green and red peppers and a little white green onion.

These ingredients all look very fresh and high-quality, but they look a little...too ordinary?

Just as the students looked at the simple ingredients in confusion, Jiang Yun said again: "The cooking techniques of Chinese food are the most complex among all cuisines in the world, but if you say that you can afford the core concept, it must be a word "fried"."

Fry, stir-fry, cook, stew, and stew, marinated sauce, mixed with roasted and steamed.

When it comes to cooking Chinese food, there are so many that they can’t count.

But only the classic cooking method of "frying" can best reflect the essence of Chinese food and is also the most unique part of Chinese food.

Although there are very few ways to cook in the Western food system, their cooking is basically just fried on butter and slowly heat, which is more like fried in comparison.

For example, when Ms. Weiqi taught them to fry onions, she mentioned that she should stir-fry the onions slowly.

When stir-frying, it feels like frying the onions until they slowly sweat. Remember not to get high heat.

The stir-frying in Chinese food is completely opposite to the fried theory of French food. It must be cooked with high heat, stir-frying on high heat, and cooked with high heat.

The purpose of this is to lock in the moisture inside the ingredients and complete the cooking as quickly as possible.

If your hands and feet are slower, under high heat and the iron pot.

Vegetables will immediately come out of water and meat will grow old immediately.

The result is a strange and watery dish.

"So fast enough is the key to cooking, which is also the concept that only Chinese food exists in cuisines all over the world."

Jiang Yun said on the podium, then picked up a cabbage core and a bowl of shredded pork in front of the camera, so that the students could clearly see his movements through the projector behind him.

"What I want to teach you today is the most basic "fried pork with cabbage". As long as you know how to cook this dish, even if you understand the most basic fried concept, you can understand other stir-frying dishes at once."

As he spoke, he picked up the cabbage with his left hand and a ceramic knife dedicated to teaching with his right hand.

The knife is the most commonly used kitchen knife in Chinese food, but the young ladies use the lightest ceramic knife when teaching, although it is still very sharp.

"Next, I'll do one step, you guys follow, and I will try my best to explain each step clearly. Do you understand?"

"Yes, the chef."

Before he finished speaking, the students below curiously picked up the cabbage core and ceramic knife, ready to try it with the teacher's actions.

First, Jiang Yun raised his hand and cut the cabbage heart into two, just separated the stems and leaves.

While cutting vegetables, he explained: "The ripening stems and leaves are different, so they should be processed separately when cooking. After removing the stems, slice them with an oblique knife to increase the contact area, so that they can be savored and mature."

"Don't use a knife to tear the remaining vegetable leaves into long strips with your hands. This will not easily destroy the texture and make the taste more crisp. If you use an iron kitchen knife, you should not cut it directly, as it will easily stick to the rust smell."

"After processing the cabbage, remove the seeds of the green and red peppers one by one, and try to cut them into thin strips with the old ginger and green onion. Originally, the pork was cut, but because it was difficult to cut the pork, the maids cut it first."

"Now we only need to add salt, soy sauce, oil consumption, cooking wine and starch to the shredded pork, and then marinate it thoroughly, and then seal it with oil, so that the shredded pork will be clearly rooted when it is fried and will not stick together."

"The ingredients are ready until now, and finally you need to mix a "bowl of rice". The so-called bowl of rice is to put together the condiments needed to cook a dish and prepare the sauce in advance."
Chapter completed!