Food starts with Mapo Tofu

Chapter 192 (Made it with two random strokes)
"Don't you usually take a little from it?" asked the accountant, but after he finished speaking, he felt that it seemed inappropriate to say so, so he quickly explained: "In our Chunyu class, the cook can eat a little It’s a little profit, after all, we have to go out to buy vegetables, and a small profit can at least guarantee the freshness of these vegetables and meat, but you didn’t get a kickback when you came here, and it saved us so much money.”

The words were full of admiration. Chen Nian didn't expect that the Chunyu class still had such rules, so he joked: "I just came here, and Lao Zhang didn't tell me before, so I still have time to get some kickbacks now." ?"

The accountant was delighted when he heard this: "That must be impossible. You said that in front of my face. If I agree to you, will I be with you?"

"Hahaha, I'm just joking too. I've already been paid as a cook in the Chunyu class, so how can I do such nonsense things? Besides, cooking and grocery shopping are the bread and butter for me. Ability is also a hobby.”

"You're honest, I'll tell the class leader some good things about you later, maybe I can give you a raise in wages."

And the vegetable vendor was listening to these two people as if they were talking about cross talk, and he was enjoying himself while listening, and he felt a little more relieved from the depression that he almost lost his pants after being haggled for a long time.

After taking the money for the vegetables and meat, Chen Nian sent the vegetable vendor out, and before leaving, the vegetable vendor said: "Come buy from me later."

As a result, he turned his head and gave himself a mouthful after speaking, thinking what a cheap mouth I am!

"Hey, don't worry, brother, I will definitely patronize your business more in the future!"

With the enthusiastic voice behind him, the vegetable vendor couldn't help but walk faster.

After sending the vegetable seller away, Chen Nian found that the beggar in the morning seemed to have disappeared, not only the broken bowls, but also the few newspapers he used for sleeping.

After returning home, Chen Nian continued to prepare the ingredients. At noon today, Chen Nian planned to make roasted pork with dried plums and cabbage in vinegar.

Then add fried soybeans with pickled cabbage.

These dishes are more suitable for dinner. As for the lunch on the small stove for the actors, Chen Nian plans to make boiled cabbage heart, then stir-fry briefly with cabbage and shredded chicken, and finally have a pot of Wensi tofu soup, so It can be regarded as having meat, vegetables and soup.

Speaking of which, Chen Nian still admires these people from the bottom of his heart. If he were to eat such a plain food every day, he would be crazy, but modern conditions are better, and people have more room for choice.

Dried plums are also a special dish in Jiangsu, and roasted pork with dried plums should also be regarded as a famous traditional dish in Shaoxing, Zhejiang. It belongs to Zhejiang cuisine. I asked everyone what they wanted to eat, and it turned out that among all the dishes, roasted pork with dried plums was the most mentioned by people.

As for how to make this dish, Chen Nian has never studied it, but he plans to make it based on his feeling.

Anyway, this dish is nothing more than frying it together, and then adding some seasonings.

There are also dried plums and vegetables in the kitchen, as well as meat.

After cleaning up all the ingredients, Chen Nian cut the pork into small pieces and set them aside for later use.

A large pot of rice for about 40 people weighs five or six catties of meat alone, and the five or six catties of meat does not seem to be much after being cut and placed in the pot.

The main reason is that there are too many people, and although the Chunyu troupe is a relatively rich theater troupe, it is impossible for them to be full every time they eat.

Eating a little meat is already considered very happy in this era.

The first is to put ginger slices and pork belly in the pot for aging, and stir fry slowly over low heat.

At this time, there is no oil in the old age. After all, the dried plum dish itself is relatively dry, so first force out the oil in the meat. It will be more fragrant when fried in oil.

When the pork is slowly fried under low heat until both sides are slightly browned, there is already a thick layer of oil on the bottom of the pot.

At the same time, the smell of meat also rises, but because there is no seasoning, the smell of meat is still relatively primitive.

Immediately after aging, various seasonings, such as a little rice wine, soy sauce, vinegar, sugar, salt, etc., were put into it, and slowly stir-fried until evenly colored.

Since the dried plums have been soaked in water in advance in the morning, take them out and wash them, wring them out, cut them into small pieces and put them in a pot for frying.

After frying for a while, the aroma of dried plum vegetables is also stimulated, and at the same time, they get along evenly and harmoniously with the meat in the pot, and at the same time, they are also stained with the color of the seasoning just now.

Chen Nian turned the boiling water upside down to about 2/3 of the place, then boiled for a while on high heat, then turned to low heat, covered the lid, and simmered slowly.

There is a degree of relaxation, which should be light and heavy.

There is no trick, it is mainly based on feeling.

Dried plum vegetables need to be stuffed for a while, and the longer the stuffing, the seasonings can better enter the meat.

On the way, Chen Nian went to prepare the dishes on the small stove.

Since the dishes on the small stove are relatively simple, Chen Nian first cut the tofu and cooked it in a small pot, and then started cooking on another stove. The pot took less than half an hour in total.

And in the process of cooking, the little girl also ran over shyly and whispered when Chen Nian would be ready.

"Probably, about 10 minutes."

"But what's your name?"

"My name is Xie Xiaohua~" The other party was so ashamed after saying his name, he turned around and ran away.

This made Chen Nian touch his face: "Am I so weird uncle?"

So when Chen Nian finished these dishes, everyone came over one after another.

This time they took the initiative to serve the dishes.

Although those vegetarian dishes look very good, they are only vegetarian dishes after all, but when they saw Wensi Tofu, they couldn't help being a little surprised!

Because Kunshan is not too far from Suzhou and Yangzhou, it is natural to know the dish of Wensi tofu.

Nowadays, even some well-known restaurants may not be able to make this dish, but the chefs in this troupe actually saw this dish, and the shredded tofu in it was as thin as hair Just as fine!

"Lord, we really got the class this time!"

"No, class master, we really found a treasure this time!"

"Master Xiao Chen is just a young chef. From yesterday to today, with this skill, even if he goes to a restaurant, he must be regarded as a guest of honor!"

"Master Chen, why don't you find a girl in the troupe to marry, so that we can always eat your cooking in the future!"

Qin Xiangyun said in amazement that she felt that Chen Nian's level should not appear in their place anyway.

After hearing this, everyone couldn't help running over to observe and appreciate it, but when they saw the tofu as thin as a hair, they were all amazed again and again!
This made Chen Nian a little embarrassed.

Chen Nian is a person who doesn't like publicity.

Quickly raised his hand and said modestly: "I made it casually, and I made it with a few strokes. It just feels better this time, and it may not be the same next time."

　Jiageng, in order to celebrate my wife's birthday, Jiageng, the whole world.

　　
　
(End of this chapter)