Food starts with Mapo Tofu

Chapter 150
What Chen Nian lacks in cooking is not basic skills, but relevant experience.

Many chefs are already very good at learning a cuisine in their lifetime.

And Chen Nian naturally knows this truth, but because of his own particularity, he can spend a few years focusing on learning a dish.

Of course, that's just the beginning, now Chen Nian doesn't need much time to learn a home-cooked dish.

If it is simpler, it will be enough to try a few times. If the procedure is a little more complicated, it may be enough for a week to a month.

Guobaorou is slightly more difficult than ordinary home-cooked dishes, but not particularly difficult.

Now Chen Nian has discovered the key point of making pot-packed meat.

One is to cut the meat a little thinner.

The second is that when cutting meat, it is best not to cut along the texture of the meat, otherwise the fried meat will not be very chewy.

The third is the ratio of water to noodles when making paste.

If it is thin, it will not hang, and if it is thick, the paste will be too thick, which will make the taste almost tasteless.

The fourth is the oil temperature.

As for the sauce, it is actually not a big problem for aging.

Even for ordinary people, it is completely possible to put a spoon in it while it is cold.

Although you can also buy a thermometer specially used to measure the oil temperature on the oil temperature, it is just right when the oil temperature reaches 230 degrees, even if it is less than ten degrees, but if you are cooking in a restaurant, the efficiency will be very low.

Moreover, the current conditions in the mountains do not allow aging like this, so the oil can only be warmed up by feeling.

Of course, Wang Chuang also informed Chen Nian of the corresponding solution.

"Brother Chuang told you that if you feel that the temperature of the oil is not enough when frying, you can use a strainer to remove the meat first. There are not so many ingredients in the pot, and the temperature of the oil can be raised.

It’s like you make a hot pot. When the pot boils, you put all the vegetables and meat in the pot and it won’t boil. So you take out the meat and wait for the oil to heat up before putting it in. It’s the same. "

With a few simple words, the problem of no color and hard meat in deep frying was solved.

"Also, I think your knives are good. You can cut meat into thin slices, which is much better than me." Wang Chuang said again in admiration.

Of course, Chen Nian was very proud when he heard this, after all, he has specialized in knife skills.

After getting the secrets of making pot-packed meat, they began to concentrate on dealing with this plate of pot-packed meat.

Although it is a bit hard, but anyway, I have been running for a day during the day, and it is very comfortable to eat some meat.

"Actually, pot-packed meat should be sweet, but Chifeng in Inner Mongolia makes more salty pot-packed meat, which is the kind I made last time.

This dish first appeared in Harbin. I also learned about it. At that time, it should be in the Guangxu period of the Qing Dynasty. The earliest version of Daotaifu was sweet and sour.

But then, Liaoning made it with tomato sauce again. I ate it once in the town when I was on vacation, and the owner was from Liaoning, but I still think our old version tastes good, better than those. "

When Chen Nian heard Wang Chuang talking about the origin of the pot-packed meat, he couldn't stop nodding.

"Brother Chuang, I think it would be good for you to open a restaurant in the future."

Wang Chuang smiled after hearing this: "I also thought about opening a restaurant before, but we don't have the money to open a restaurant, so we can't open it, and the forest is also good. Look at the large forest outside the window, which is under our management." , isn’t it better than the bigger place in the hotel?”

"Strong is strong, but there are fewer people in contact with."

Wang Chuang did not quite agree with Chen Nian's point of view: "The main thing is that we are not the kind of people who can talk. Although I have the word Chuang in my name, I am unwilling to move in my bones. Many people in our village go to the south to open restaurants. Yes, sometimes when I see them come back during the Chinese New Year, I see the cars they drive wearing mink one by one, they are old-fashioned to make money."

And so they talked and drank.

After he was full of wine and food, Chen Nian just wanted to clean up the dishes, but Wang Chuang held him down: "I will clean up today. The rule here is that whoever cooks the other cooks the pot."

"Since when did such a rule exist?"

"starting today."

……

After eating pot-packed meat for two days in a row, naturally I have to change the taste on the third day.

Then it took a few months for this change of taste.

The main source of their ingredients is to rely on the old horse to buy them outside and send them over.

It is also convenient because he has a motorcycle.

Anyway, these are subsidized, and Lao Ma and Wang Chuang's father used to have a good relationship and often drank together, so Lao Ma gave Wang Chuang ingredients in half-buy and half-free ways.

According to what he said, it's his own family who don't need to deal with those stupid things.

In a blink of an eye, the New Year is here.

Although it is Chinese New Year, the forest still needs to be seen, and Wang Chuang and Chen Nian have no relatives here, so they plan to spend a good time in this forest ranger's hut.

They returned to the hut after five o'clock and turned on the TV.

Although the TV was a bit old and always made some loud noises, they were already used to it.

It is also very simple to deal with the TV like a child who is unwilling to do his homework seriously.

Two slaps will be honest.

While listening to the advertisement inside, they started cooking. .

There are two pots here, one is a large iron pot on the stove, and the other is on the stove.

All the ingredients were delivered by Lao Ma in the morning.

A large fish, a catty of pork tenderloin, three catties of pork belly, a garlic chicken, in addition to some potato vermicelli sauerkraut and so on.

Although it is said that it is the Chinese New Year for two people, they still plan to make all these ingredients.

After all, during the Chinese New Year, there must be a table full of dishes to have a sense of ceremony.

It doesn't matter if there are leftovers, anyway, the weather won't be bad, so just keep them and eat slowly.

They started with dumplings and bread.

It is stuffed with sauerkraut and pork.

Chen Nian was born in a chef's family, making dumplings is naturally a no-brainer.

As Wang Chuang is a nearly 40-year-old man living alone, it is also a basic skill to be able to make dumplings.

Two 5 cent coins were laundered and wrapped in two willow-leaf lace dumplings.

Among the wrapped dumplings on this plate, there are only two of this shape.

The old age is naturally intentional, so that you don't have to look for it everywhere, anyway, it's auspicious to eat steel coins.

Everyone is an adult now, there is no need to deal with those who rely on luck.

Generally speaking, putting coins into dumplings at home is also a means for adults to let children eat more dumplings.

Chen Nian has the right to speak on this point.

After all, when he was still 12 years old, he ate more than 20 of them just because he was jealous of the steel in the dumplings.

(End of this chapter)