Food starts with Mapo Tofu

Chapter 176 Are You Willing? (14) Ask for a monthly ticket
Now that the other party ordered, Chen Nian came to the kitchen.

But seeing that the other party was still sitting outside, he beckoned.

Xie Yu immediately understood.

When I came to the kitchen, I saw that Chen Nian had also washed his hands clean, and then prepared the ingredients needed to make twice-cooked pork.

That is, meat, garlic sprouts, green onions and so on.

The initial steps were the same as Xie Yu's, but when Chen Nian started cutting the meat, Xie Yu finally understood what Chen Nian meant when he said that his knife skills were not good enough.

Just by looking with the naked eye, he can see that the thickness of the meat cut out by Chen Nian is exactly the same.

And it's all the same very thin.

When the meat is thin, the rolls can be fried when it is fried.

And in his vision, the vegetarian dishes should be cooked first, and restaurants usually serve dishes in this order, with the vegetarian dishes first and then the meat dishes.

Because meat dishes usually have a strong taste, if you eat vegetarian food after eating meat, you may feel a little bland.

The taste will be a little discounted.

And it is also a Sichuan dish with heavy oil and strong taste, such as twice-cooked pork.

Although the tofu also has a strong taste, it has a softer texture after all, so even if the normal order is followed, the mapo tofu should be served first.

Just looking at Chen Nian's every step of the way to prepare the twice-cooked pork, he couldn't even find anything to criticize during the whole process.

Every piece of twice-cooked pork cooked after aging is rolled up like a lamp socket. Besides, the color is beautiful. Whether it is pepper, garlic sprouts or meat, it looks so attractive.

This made Xie Yu, who was already full at noon, feel hungry again for some reason.

"Okay, you can take this dish out and taste it first, and then compare it with what you made."

Chen Nian said.

He believed that Xie Yu could clearly recognize his own shortcomings, otherwise, no matter how talented this person was, he would not be able to stay in the shop.

Chen Nian has never been stingy with his own technology, but the same people who learn technology can't be arrogant and pretentious.

And Xie Yu also took out this dish and put it on the table.

Originally, I wanted to ask everyone to eat together, but they were already full after eating the ones just now, and they didn't have any appetite for the freshly fried dishes at this time.

It's not that it's not tasty, it's mainly that when a person can't hold on, he doesn't have an appetite for anything.

So Xie Yu had no choice but to pick up chopsticks, add a piece of meat, and put it in his mouth.

After the half-fat and half-thin pouf meat was in the mouth, under chewing, the fat that made people feel fat was not squeezed out.

Because the excess oil has been forced out as early as when cooking.

So the current fat meat is equivalent to white meat in the true sense, but it just maintains its organizational structure.

In layman's terms, it is fat but not greasy.

It's not just the meat slices, he also put an obliquely cut garlic sprout into his mouth, and he didn't feel the pungentness and toughness in it at all. Instead, the garlic sprout is now like a dish, and it even tastes a little Crisp.

"It seems that although this boss is young, his skills are not weak at all!"

To know among cooks.Just being able to cook hundreds of the most commonly eaten home-cooked dishes requires decades of skill. Generally speaking, it is difficult for a chef in his 20s to become a chef. On the one hand, he has too little experience. On the one hand, it is because of inexperience.

"It seems that the boss has learned much more than me, and I don't know who the boss's master is, but I may have to be more humble next time."

After eating, Xie Yu returned to the kitchen, and Chen Nian had just cleaned the pot at this time.

"How is it?" Chen Nian asked gently.

"It's much more delicious than mine." Xie Yu replied honestly.

"You can do it in the future, and I will teach you when the time comes."

After Chen Nian finished speaking, he started cutting tofu again.

Just now, Chen Nian said that the size of Xie Yu's tofu is not regular, but that is also the habit that Xie Yu has developed all along.

From the very beginning, he didn't think that the different shapes of tofu would have any impact. Anyway, it's enough to taste it when the time comes.

Moreover, customers generally don’t look at the different sizes of tofu when they eat it. Maybe star-rated restaurants will have this requirement. After all, the price is expensive, and the natural appearance also plays a part in the reason.

But when Chen Nian cut the tofu cubes into the same size, he suddenly felt a very comfortable feeling in his heart.

The Gospel of Obsessive Compulsive Disorder.

That is, regardless of the original size of a piece of tofu, Chen Nian can cut the tofu into exactly the same size by raising his hand.

As if carefully measured.

Of course, he and Xie Yu didn't see Chen Nian taking out the ruler while cooking.

So this can only be attributed to experience.

Then came the stir-fried beef. In order to show the aging, a piece of beef that had not been fried was specially taken out.

After cutting the beef into small cubes and turning on the fire, put the beef in and stir fry patiently.

It is not until the moisture in the beef is fried out, and the beef turns from red to off-white, and then to burnt brown, that the aged beef is served.

After that, there are steps such as blanch the tofu with water, stir-fry the seasoning until fragrant, add water and tofu to thicken, and so on.

Finally, when the garlic sprouts are also sprinkled on the mapo tofu, the mapo tofu is freshly baked.

The whole process of aging seems very casual on the surface, but if you look closely, you can see that the aging is still very careful.

The movement is gentle, under constant nudges, the tofu in the middle is pushed out, and the tofu on both sides returns to the middle to fill the gap.

Not a single piece of tofu was broken, and he saw that every piece of tofu remained intact, sitting in rows of the same size in the soup, with bright red gauze hanging on the body, and from time to time, freckle-like prickly ash noodles could be seen embellishment.

During the whole process, he also couldn't find any place to put forward his opinions, every movement was clean and quick, without the slightest sloppiness, even if he gently pushed the tofu, it was done to the point.

Back at the table, Xie Yu tasted the tofu again.

He knows what the seven-character mantra of Mapo Tofu is. As a Sichuan chef, he will also cook this dish. Although he has not demonstrated it in the red kitchen, he also knows that even if he makes it, it will definitely not be as good as the plate in front of him. .

I am afraid that this kind of taste can only be tasted by going to those kind of big chefs and master chefs, but in that case, the price will be killed in seconds, because they will never be able to make Mapo Tofu for one dollar no matter what.

"Okay, I've eaten the food, so are you willing to work in Honghong Restaurant now?"

　There are three more chapters, wait a minute
　　
　
(End of this chapter)