Food starts with Mapo Tofu

Chapter 148

Although Lao Ma said before leaving that he would rest more at home today, and he had just been rated as an excellent forest ranger and appeared on a CCTV program, so he simply gave Wang Chuang and Chen Nian a day off.

Aging is an accessory.

But around eight o'clock, Wang Chuang woke up and waved his hands after hearing Chen Nian saying that the old horse gave them a holiday: "What kind of holiday is there? What's there to do? It's better to rest at home and have nothing to do. Go out for a walk."

So after having breakfast, they stepped into the white snow again.

But when he came back in the evening, Chen Nian took the initiative to invite Ying, saying that he would make a pot of meat.

Wang Chuang looked at Chen Nian, looked him up and down: "Okay."

So I went on my own and started to make porridge and steamed buns.

Completely leave it to Chen Nian.

Standing in front of the chopping board, looking at the materials that have just been prepared.

Recalling the steps and process of Wang Chuang's cooking yesterday.

Picking up the knife, the tenderloin was completely thawed at this time, and turned into a soft piece, but it was still a little cold when touched.

It is said that the pork that is easy to get cold was an angel with broken wings in the previous life, and it is the same when I want to come here.

The first thing is to slice this piece of meat. In the initial stage, aging generally starts from imitation, so that many detours can be avoided.

First of all, it is about four centimeters wide and about eight centimeters long. Yesterday I saw Wang Chuang's meat slices were thicker after he cut them out, and then spread them horizontally into two slices from the middle to make them thinner.

But Chen Nian felt that he had the ability, so he cut the meat into thin slices.

Two people made eight taels of meat, so the eight taels of meat had to be prepared first.

The first step of cutting the ingredients is to cut the meat into the pot, and then add soda powder to marinate.

Because soda powder belongs to edible alkali, meat marinated with edible alkali will soften the fibers of the meat, melt the mucus between the fibers, and make the meat softer.

This is within the range of old knowledge.

After adding an appropriate amount of soda powder, Chen Nian added a spoonful of water to it, and then began to kill the chicken slowly with his hands.

Thanks to the good old-fashioned technique, after this massage, the slices of pork also began to become slippery and tender. When you gently pinch the meat with your hands, it will slip out of your hands very slippery .

Very naughty.

"It seems that instead of being a chef in the future, it would be great to learn traditional Chinese massage." Chen Nian thought to himself.

After the meat is marinated, start preparing its ingredients.

About this, Chen Nian helped Wang Chuang deal with it once yesterday.

From then on, first break open the white onion on the outside, and take out the green heart of the onion inside.

Then spread out the white scallions outside and cut them into thin strips diagonally.

After cutting the green onions, slice the ginger in the same way, but the ginger slices should not be too thin, just cut into the thickness of a match.

Then add some coriander stalks with leaves removed, mainly because the coriander leaves are relatively thin, so it is easy to be instantly carbonized and fried when it is put into the oil pan, which is unsightly.

After finishing the coriander stems, it is time to chop the garlic. Yesterday, when Wang Chuang asked Chen Nian to cut the garlic, he sliced ​​the garlic. At that time, the taste will be more intense and more fragrant, so the aging will directly cut it into pieces like shredded ginger.

Thanks to cutting tofu before, cutting these hard things now is like using a toothpick to cover a large tank for aging. It is a breeze.

After that is the essential carrot shreds. .

Chen Nian had already finished the massage clock before, and now after cutting the side dishes, the meat is almost marinated, so he began to bathe it again. In order to remove the residual alkalinity, Chen Nian carefully washed it three times.

Until the residual alkalinity on the top is completely washed and drained, it is found that the meat has become thicker than before, and then it has become more tender and whiter.

It seems that the whole set of trains I made this time is still very effective.

After the foreplay work is done, the next step is to prepare for the main topic.

Yesterday, Chen Nian only chopped onions, ginger, garlic, radishes and coriander, and Wang Chuang did everything else by himself.

But it is clear from the old age that some salt needs to be added to the meat after washing it.

As for how much, it is difficult to observe the specific gram with the naked eye for aging. If you have to say it, aging can only be said to be an appropriate amount.

Anyway, just scoop it up with a spoon.

Although Chen Nian doesn't know why so much salt is added, but after all, this is only the first time to do it, so I will imitate it first. As for the principle, I will study it later by myself, or just ask directly.

After putting the salt, add some oil and some water, and continue to kill the chicken by hand.

If the previous step was just massage, this step is probably the part of pushing the oil.

After pushing the oil, it will hang paste.

Yesterday, Chen Nian saw that Wang Chuang did this step very casually, adding oil, adding water, and then adding starch.

It's just that when waiting for this step today, Wang Chuang sneaked his eyes here from time to time.

In fact, although he was busy with other things before, he has been paying attention to this, especially when it comes to the step of being confused.

Although Wang Chuang was already very proficient in doing this step, it was all because of his previous failed attempts.

Nine out of ten people can't understand this step.

It's not that it's difficult to hang it up, it's a common problem for some people that it can't be hung up, but it doesn't work if it's too thick.

If you can see the meat through the paste in some places, then it is standard.

And sometimes the standards for the amount of seasoning can't be seen with just the eyes, and another day has passed.

Remember yesterday and forget today.

So Wang Chuang is now going to wait for Chen Nian to find out for a while, and then come to ask him.

But obviously, Wang Chuang still underestimated Chen Nian's ability to steal a teacher. After a long time, Chen Nian had already developed a pair of discerning eyes, and the ability to steal a teacher is called a proficiency.

Basically, you can remember it seven or eight times after watching it once, and you can master all the steps after watching it two or three times.

Next, let's look at some operations on tiny details.

I saw Chen Nian thinking about it, adding some oil, and then adding a few spoonfuls of water.

Then pick up the small iron bucket containing the starch, open the lid and scoop it out with a spoon.

I was scooping and scooping, but suddenly hesitated, took the spoon and knocked it in the small iron pot, knocked down half and half (banbar), and put the remaining half spoon into the basin.

Just looking at it with this hand, Wang Chuang's eyes were a little straight.

Doesn't this kid have a photographic memory!
Although he didn't do it himself, he can feel that these proportions and dosage are all right!

　This time, the method of Guobaoyou comes from station b, the uncle is very good at cooking.

　　
　
(End of this chapter)