Food starts with Mapo Tofu

Chapter 149 Failed

And yesterday when I put the starch and water in, I didn't put it in like this. I added some of it first, and then added the starch and water in an appropriate amount while stirring.

It is equivalent to adding water when there is too much salt when cooking, and adding salt when it is light.

It is adjusted bit by bit to be just right, but for aging, the ratio of starch, water and oil is just right.

One time job.

Sure enough, after the aging was fully stirred and grasped, the watery starch hung on a piece of meat obediently when a piece of meat was picked up.

The thickness is just right.

Although it is liquid, it does not flow down.

At this point, the paste has been prepared, and the next step is to prepare other seasonings.

Up to this point, Wang Chuang was a little convinced to be honest, because the operation of adding water and starch just now opened his eyes. It is a pity that Chen Nian came to the forest ranger to be able to achieve this level of precision.

This kind of person should be a cook.

Think about it, when others were still adjusting the ratio of water and starch little by little, this guy directly poured in the right amount of water and starch and started to mix it evenly.

This efficiency is higher than others.

In fact, this is the first time to do it.

So skilled.

When adding other seasonings, Chen Nian took another small bowl and added two spoons of white vinegar, a proper amount of soy sauce, and a teaspoon of salt.

"Remember there is MSG, this thing must be added in!" Wang Chuang reminded.

Of course, Chen Nian remembered this step, reached out and scooped some MSG with a spoon, and threw it into the ingredients as well.

Although MSG must be added in Wang Chuang's mouth, but these are just supporting roles, and the real protagonist is still sugar.

Adding two tablespoons of white sugar directly made the color much lighter.

And the density also becomes greater, and it starts to feel a little thick.

Stir the sugar thoroughly, and crush all the sugar lumps that were condensed in the barrel due to humidity, and pour some sesame oil and conditioning oil into it after aging.

Seasoning oil, that is, the oil used to fry onion, ginger and garlic, the meaning of this oil is actually similar to that of broth.

After all these are ready, the final entry stage is finally reached.

Make a pot of meat.

That must use wide oil.

After all, this step is frying, not frying.

However, for them, although a lot of oil is used to make the pot-packed meat, the oil will be stored again afterwards, and it will be used again next time, so it will not be wasted.

Delicious food is delicious, but sometimes you have to make do with it.

When the oil is almost warm, Chen Nian picks up the meat piece by piece with chopsticks.

Put the front end first, then shake it left and right twice, and then put the meat completely inside.

Because there is a layer of white slurry hanging on the outside, and it hangs just right, so after entering the oil pan, the oil around the meat starts to bubble a lot, and the layer of batter on the meat also starts to bubble.

One by one, it's like a competition who can blow bigger.

It’s just that after waiting for a long time, the pot of meat has not changed color, and now three or four minutes have passed.

But there is no way to age and have to wait.

With the passage of time, the pot of meat still hasn't changed much.

But Chen Nian saw that the meat in the pot was getting drier. If it is cooked, it must be cooked, but if it is fried again at this time, it may overturn.

So Chen Nian had to take out the pot of meat.

After a posture is in place, it needs to be simply stir-fried at the end to change to a new posture.

Add a little oil to the pan, then add onion, ginger, garlic, shredded radish, and chopped coriander stalks. After frying the fried eggs until fragrant, add the fried sliced ​​meat just taken out of the pan.

Stir-fry twice and then pour in the same sauce that was prepared earlier.

The purpose of doing this is to hang all the sauces on it, and keep stirring like this. Chen Nian intends to show off his skills by shaking the spoon, but he is using a big iron pot that can't be lifted. If it can be lifted, then But Xiang Yu was alive and Lu Bu was reborn.

Finally, add some bright oil and struggle to move around.

It's time to come out.

High-end ingredients often only require the simplest cooking methods, but Chen Nian feels that making such seemingly unattractive ingredients is not worry-free at all.

However, the overall steps have already been figured out, so if it is to be placed in a restaurant at that time, many steps can be prepared in advance.

It's just that Chen Nian felt that when he was making pot-packed meat today, there were still a few things that seemed wrong.

Because the finished product is not very good for aging, although most of the steps are fine, but Chen Nian always feels that there is something that he does not do well.

At this time, Wang Chuang had already prepared other ingredients, and Chen Nian put the pot of meat on the table.

This way, the pot of meat must be ordered with a little wine.

So Wang Chuang took out his treasured ginseng wine again this time, but this time it was only for the side when eating pot-wrapped meat, so they didn't plan to drink too much.

As the chef who makes this dish, Chen Nian naturally wants to taste it first.

This is the first action that an apprentice should have when learning to cook with the master.

It means that the apprentice should take a bite of the dishes taught by the master after cooking, and first talk about what is wrong with him.

Then the master took a bite and pointed out whether the disciple's feeling was right or not. If the disciple had missed something, the master would make additional explanations.

As a result, when Chen Nian put the pot-packed meat in his mouth and ate it, he immediately felt that the meat was hard.

No wonder I always felt something was wrong when I was making it. If the meat was hard, it meant that the pot-packed meat had failed.

A normal pot of meat should be crispy on the outside and tender on the inside.

Wang Chuang also took a bite and frowned.

"It's ok, and the taste is good, but the meat is hard. Do you know why?"

Chen Nian thought about it.

Is it because the frying time is too long?

No, now look at the color of this dish of meat in a pot, which is much worse than that made by Wang Chuang before. The color of the meat in a pot made by Wang Chuang yesterday is really beautiful.

It took me a while longer to fry the meat before I managed to get a little color from the meat in the pot.

"Is the fire not big enough?"

Chen Nian traced back to the source and thought of this, but Wang Chuang shook his head after hearing this.

"What does this have to do with other people's fire? You can't poop and you still blame the latrine?"

"The fire is a normal fire, but when you fry, you put too much meat at once, so the temperature of the oil can't be raised at once, and if the temperature can't be raised, your pot buns can't change color. The pot bun is colored (sai) again, so it can only be fried all the time, and the result is now.

In addition to the lack of temperature, there is another problem, that is, I see that when you cut the meat, you can cut the meat very thinly, but I see that when you cut the meat, you cut the meat smoothly. After cutting it out and frying it, the meat itself is easy to become hard to bite, and the temperature of your oil is not enough, will it become like this? "

　Thanks to the cold fish and the millions of possible 100 starting point coins under the starry sky.

　　Thanks to Xuanyuan Qianyu for the 700 starting point reward.

　　Thank you, boss, for spending~
　　
　
(End of this chapter)