Food starts with Mapo Tofu

Chapter 119 The right time, the right place and the right people

"Boss, do you have anything else here? Tofu brain, soy milk, or milk is also fine. I can take it away and drink it."

A boy in white short-sleeves asked after buying fried dough sticks.

And Feng Honghong shook her head: "Not yet, it may come out in a few days, if you want to buy it, you can go to the convenience store over there to buy milk."

"Okay." The boy paid the money and left on a shared bicycle.

"Son, when can we officially open the breakfast stall?"

After selling out all the fritters, Feng Honghong couldn't help asking.

"No matter what, it will take a few days, and if we want to sell breakfast, we need to buy some things in the kitchen, and we have to make time to prepare breakfast every morning. Usually, breakfast is usually sold until 09:30 or [-] o'clock. That way we have less time to prepare lunch, so we have to schedule it all."

Feng Honghong nodded: "That's true, but son, if you want to sell breakfast at that time, just let me know. Mom gets up early every morning and comes to help."

"Okay." Chen Nian knew that this was not the time to decline, after all, if he really sold breakfast, he and He Hai would really be too busy.

Because while selling breakfast, we also have to prepare the ingredients for noon.

Therefore, if there is a breakfast stall, Chen Nian will fry fried dough sticks in it, and Feng Honghong will be responsible for serving the guests.

That is to say, it is filled with tofu and soy milk, and the fried dough sticks are taken out, and the account and money are added.

Although the work is more complicated, Feng Honghong actually has to do so many things at noon every day.

And He Hai is responsible for preparing the ingredients for noon.

Aging will also be added after the breakfast stalls are closed.

In the afternoon, Chen Nian rode a small electric donkey to the vegetable market to buy some soybeans, and when he came back, he was going to try making tofu nao and soy milk.

Of course, these two kinds of food were already cooked well when they were aged in the dream of the Great Xia Dynasty, so there is no pressure to make them.

At about seven o'clock in the afternoon, brother Liu brought his younger brother.

Two people ordered two bowls of rice, one serving of braised pork, one serving of mapo tofu, one serving of braised pork and one serving of Wensi tofu soup.

Basically, I ordered all the other dishes except Dazhu Gansi and Scallion Oil Noodles.

I didn’t order scallion noodles because the dishes they ordered this time are more suitable for rice.

Instead of ordering Dazhugansi, it is because two people order three dishes and one soup is enough, and if you order more, you may not be able to finish it.

Not to mention that two of the three dishes are hard dishes, especially the braised pork dish, which looks quite a lot.

It has to be said that Brother Liu and his younger brother really have a big appetite, and the two of them ate all these dishes abruptly.

In addition to eating these dishes, the two of them even drank two bottles of beer each.

That is to say, at the end of the payment, Chen Nian still wanted to give them free bills, after all, he had promised to clear their meals.

But this time Brother Liu said he had to pay for whatever he said, and he also said that if Chen Nian wanted to treat guests, he would have already invited him for breakfast in the morning.

And if a person wants to pay, there is no way to stop them. The QR code is posted on the wall, and the money can be paid with just one scan.

After soaking the beans at night, I started to think about the rouge goose breast when I was old.

Rouge goose breast, as the name suggests, is the color of rouge, and the ingredients are goose breasts.

Take out that goose.

When you mention it, it's quite heavy, at least dozens of catties.

After touching the breast of the goose for a long time, Chen Nian finally came to a conclusion:
"very good."

Then start to cut off that piece of meat along the texture of the muscle.

It's just that the piece of meat doesn't seem to be as perfect as it was bought when it was finally cut.

Chen Nian thought about the problem.

Probably because I am not very familiar with the structure of this goose.

After all, the position of the goose bone is different from that of other mammals.

It seems that I still have a lot to learn in this cooking.

But the next goose breast is barely enough.

After having a goose breast, it is necessary to consider how to make this rouge.

So Chen Nian started to check for a while with his mobile phone, but he still couldn't find the recipe of Rouge Goose Preserved, but Chen Nian accidentally discovered that there was a dish called Xinghua Goose.

And this apricot goose is also an ancient dish.

It is said in "Yi Ya Yi Yi": "One goose, not broken, first salted with salt, steamed in a soup gong, sprinkled with three or five duck balls, waited for ripe, poured apricot greasy, and served. Apricot Blossom Goose."

Apricot blossoms are made into putty, the color is bright red like rouge. As for the specific production method, the apricot blossoms are collected and blended into apricot blossom paste to make sauce. , goose meat is apricot red.

After reading the content of this article, which is somewhat similar to a popular science article and somewhat similar to a marketing account, Chen Nian went online to check Xinghuage again.

Then I found that the color of the apricot goose seemed to be good, and it shouldn't be an exaggeration to say that it was a rouge color.

And thinking about it this way, in the Red Mansion, Fang Guan paid no attention to the other dishes, and even some of the vegetarian dishes had no appetite, but after eating the rouge goose breast, he felt that it was not greasy and delicious.

Probably there is also this so-called apricot flower jam in it.

Of course, Chen Nian does not dare to say that the rouge goose is the apricot goose, but the apricot goose can be used as one of the ideas.

Seeing that today this dish is impossible to try.

Place an order directly online!

We can only wait until the apricot flower jam is in place.

It's just a pity that this piece of goose breast has just been cut, but the goose breast has already been cut, and if it is put in the refrigerator, the taste may become worse tomorrow.

So Chen Nian thought about it and simply fried the goose breast.

So directly cut the goose breast into slices.

Heat oil in a wok.

When the oil is slightly warmer, add the onion, ginger and garlic

When the onion, ginger, and garlic are fried, put the cut goose breast into the pot, briefly stir-fry it twice, and after the goose breast changes color, add chopped red and green peppers to it.

Continue to stir fry.

After the aroma is strong, put soy sauce, salt, monosodium glutamate, a little vinegar, an appropriate amount of soy sauce, three chopped Chaotian peppers and some fermented soybeans into it.

The entire stir-fry process did not last too long, after all, the breast is relatively tender and the meat is relatively fine.

If it is fried for too long, it will become very hard.

Therefore, when this dish is aged, at least the hue and smell are very good.

Finally, when the dishes are put on the plate, I am ready to start eating my own supper.

But at this moment, another voice suddenly came from the door: "Chef, I saw someone on the Internet saying that you have a new dish here, so I came over to try it."

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(End of this chapter)