The fire burned the bottom of the iron wok, quickly causing white mist to rise on the surface of the pot.

The fireworks that were so hot that the fire broke out loud, causing some young ladies to step back a little unconsciously. After all, they had never seen such a scene.

"I said before that Chinese food is the art of flame, so controlling flame is a very important part of Chinese food."

As Jiang Yun said, he picked up a large pot spoon and put a spoonful of canola oil into the pot to slide until it coated the entire pot noodles.

After covering the whole pot noodles, he poured out the excess oil and added the cold oil again.

"Before cooking, turn on high heat to burn the pot until smoke is emitted, then apply oil to the pot surface and pour it out, so that the remaining taste in the pot and the invisible residue in the naked eye will melt in the oil and disappear together with the oil poured out. This step is called "sliding pot".

"Any dish that involves stir-frying until meat must start from this "sliding pot", so that the meat will not stick to the pan during stir-frying, and the taste will be more pure."

When the cold oil is hot again, Jiang Yun immediately pours shredded pork and shredded ginger into the pot and beats it with a spoon.

"Shredded meat soaked in peanut oil can easily separate the surface of the pan slipping through the pot, quickly break it up, and stir-fry it for a short time to add less easy-to-cooked vegetable stems."

Before he finished speaking, the pure white cabbage stems fell into the pot and stir-fryed with shredded pork.

The high temperature causes the oil and meat to react chemically in the pot. The marinated shredded pork immediately makes a sizzling sound, and a charming meat fragrance appears together.

He fryed the pork and vegetable stems for about half a minute. After the vegetable stems became soft and the pork became tough, Jiang Yun then picked up the part of the vegetable leaves.

"The vegetable leaves are very easy to mature, and only a very short stir-frying time is required. Therefore, after adding the vegetable leaves, stir-frying, immediately pour the rice into the bowl, add the green and red pepper shreds and scallion shreds, stir-fry evenly and you can come out of the pot."

Before everyone could react, Jiang Yun had quickly rolled the pot several times, wrapping the dishes in the pot with the sauce they had prepared before, and then putting the whole pot of dishes out.

This...what is this? So fast!

When seeing this scene, most of the students were stunned.

Because the cooking speed is so fast that it makes people ask "Is this really cooked?"

From the initial shredded pork in the pot, to the end of adding a bowl of shredded pork, green and red pepper, and stir-frying onion, at most more than a minute has passed.

In just over a minute, that's all right?

When Jiang Yun put the very attractive plate of "fried pork with cabbage" under the camera.

Only when everyone can see the details of the whole dish did they truly understand why Chinese food is the "art of flame".

The cabbage stems slightly wrapped in the sauce look very crisp and refreshing, making people feel unquestionable and crunchy when they take a bite.

The vegetable leaves are as soft as a girl's waist, but they have a hint of uprightness in their softness, and you can feel the tender and full core inside.

The extremely finely chopped pork ribbons are sweet caramel colors, and are wrapped with the same thickness of green and red pepper, ginger and scallion shreds, emitting an attractive sweet fragrance.

The simple and basic dish of "fried pork with cabbage" looks like an exquisite work of art under the enlargement of the camera, emitting the fragrance of flames.

It is a dish that looks simple but contains a lot of technical content.

It is also precisely because of simplicity that the essence of cooking can be reflected.

So that's it... I learned something, is this real Chinese food?

Looking at the dish on the table, Xiang Xuelan, who was sitting in the front, nodded slightly.

A major feature of Chinese cooking is that the preparation time is much greater than the cooking time.

The preliminary preparation process is numerous and complicated, and the ingredients, seasonings and even pots must be prepared in advance.

But after the preparation is over, the subsequent frying process requires quick action.

Cook it with high heat, stir-fry it with oil and seasoning, and put it in a plate. While retaining the original flavor of the ingredients, the seasonings can penetrate into it.

Seeing that most of the young ladies were stunned, Jiang Yun put down the plate and smiled: "Okay, let's try it next. Don't be afraid. Even if it's fried, there are ingredients to replace."

As soon as these words were spoken, the ladies became a little agitated.

"Really...really do it?"

"It always feels very dangerous if the fire is to be opened so much."

"Will such a big fire melt the pot?"

For a moment, bursts of bird-like chirping sounds came from the hall below.

Well, is it a bit difficult for them to cook directly? Otherwise, I would teach them to adapt to the stove, or...

"Quiet." But before Jiang Yun could take action, a sound of oppressive Ling Ran heard from the front row.

Her voice was not loud, but in the slightly noisy hall, it was like a sharp blade cutting through the air, instantly cutting other sounds on the spot.

It was Su Yuejian, only she, who had this posture and tone that seemed to speak from the throne.

She was the only one who could calm the scene down with just two words.

Oh...this guy is serious.

After seeing her expression at this moment, Jiang Yun couldn't help feeling awe-inspiring.

Although Su Yuejian has always looked careless in front of Jiang Yun recently.

But when she gets serious, that innate nobility and domineering aura will be revealed.

Su Yue saw that this woman had a cunning face, a silly face, an acting face and an inappropriate face.

But no matter which face it is, it is not as attractive as the one that is serious now.

At this moment, even Jiang Yun almost forgot what she had done before.

Instead, he was attracted by the swaying figure, tone and expression.

He could not imagine that now this girl, who was as majestic and upright as a queen.

He actually was the same person as the vixen who ran to his room to climb the window and took off his clothes in the middle of the night.

Just when everyone's eyes are gathered on themselves.

Su Yuejian slowly placed his hand on the stove and pulled the fire knob to the maximum without hesitation.

As the flames rose to the sky, the girl calmly slid the pot, stir-fryed the dishes, put the sauce into a bowl and then finally served.

Although her movements were not as tidied as Jiang Yun, even though she was holding a pot and a wok, her figure was still as graceful as if she was performing a gorgeous dance.

In less than two minutes, the rising flames went out again.

And a very delicious dish of "fried pork with cabbage" appeared in the square bone porcelain white plate in front of Su Yue.

Even while cooking, she quickly put a plate smoothly with chopsticks.

The girl carefully picked up a special rag to wipe off the excess sauce on the edge of the plate, and put a ball of raw red pepper shreds for shape on it.

After Su Yuejian's skillful hand, this simple home-cooked dish actually showed the gorgeous style of a royal noble.

If this is served in a high-end hotel, this dish can be sold for several times the price alone.

"I saw it, there is no difficulty. You guys should start quickly, don't let Teacher Jiang wait for a long time."

"......yes."

Suddenly, most of the students nodded silently and agreed in a low voice.

Then everyone also began to learn to start the stove and got bold and fry the dishes.

Balls of flames ignited in the cooking classroom, like flowers of flames blooming.

The woman who made all this work turned to smile at the person on the podium after completing her work.
Chapter completed!