Food starts with Mapo Tofu

Chapter 193

Only ghosts now believe what Chen Nian said, good luck and a little bit of such words.

If your level is a little bit better, then what other people make can't be called a dish.

There is no need to describe too much about how these people went to eat old-fashioned small-cooked meals happily.

After they took these dishes away, the roasted pork with dried plums and vegetables made an hour ago was almost ready.

After opening the lid of the pot, you can see that the soup in the pot is rich, and what you can smell is the unique dry and mellow aroma of dried plums and rich meat.

The most important thing to make these dishes is to have enough ingredients. If you are not willing to add ingredients, then these dishes will not be very delicious even if they are made. Of course, the seasoning should not be too much. After all, dried plums have a salty taste.

There are also many types and tastes of dried plum vegetables. In Hubei, it is mostly made with mustard leaves or dried mustard greens. When making dried plum vegetables in Sichuan, it is more characteristic that some places will add some fermented soybeans and peppers to it to make the taste more delicious. It is fragrant and slightly spicy, while the plum dried vegetables made in Hunan will have a smell of fireworks.

Hakka dried plums are also very famous. They often choose mustard greens to make. They will wait until the mustard greens in the vegetable garden moss, take out the heart of the vegetables and hang them for a few days. After the leaves on the top become soft, put them in the pot Sprinkle salt, rub it repeatedly with your hands, then put it into a clay pot, take it out after a while and dry it in the sun, so the taste will become salty, sour and slightly dry, and there are some special fragrances.

The practice of dried prunes in Kunshan is somewhat similar to that in Shaoxing, but it is slightly sweeter than that in Shaoxing, but the materials are more diverse, including dried mustard greens, dried rapeseed and dried cabbage, etc. Chen Nian knows that Nanjing also often Do it with canola.

It's just that when Chen Nian asked his classmates, the other party said it was green vegetables, which made Chen Nian almost anxious.

What kind of vegetables are green vegetables?Aren't the leaves of green vegetables all green vegetables?

But the other party insisted that it was green vegetables.

In the end, I looked at the picture in the old age, only to realize that it is rapeseed, but they call it green vegetables.

But the dried plums in the kitchen of the Chunyu class are made of dried mustard greens, which are very suitable for aging eyes in both taste and texture.

It must be a special fate that Chen Nian encountered this one among so many kinds of plum dried vegetables. .

Moreover, different regions have different ways of using dried plum vegetables. In some places, dried plum vegetables are mainly used for braised pork with dried plum vegetables, while in some places, dried plum vegetables are used for roasting pork with dried plum vegetables.

Especially in the annual New Year's Eve dinner in Jiangsu and Zhejiang, there must be this dish of roasted pork with dried plums.

As the aroma continued to come, Chen Nian couldn't help but look at the dried plums in the pot. Due to the long time of stewing, the soup in the pot and the fat boiled on the pork had been fully absorbed. The whole thing stretches out.

The crispness of dried plum vegetables and the fatty meat of braised pork form a sharp contrast.

In terms of color, although dried plum vegetables look pitch black, the meat is crystal clear. The combination of the two is a match made in heaven. Chen Nian can't help but sigh in his heart that the person who invented this dish is really a fucking genius.

This dish is exactly the kind that looks ordinary, but tastes like a dish.

I found a pair of chopsticks and an empty bowl. I picked up a piece of meat and brought some prunes. As a chef, I naturally wanted to taste the dishes after frying them.

Put this piece of meat wrapped in dried plums into your mouth, and the dual flavors of sweetness, freshness and fatness linger on the tip of your tongue, and this wonderful contrast produces a very amazing taste.

The savory and meaty flavors are mixed and intertwined, so that the taste buds can't help but radiate new vitality, and they can't help secreting saliva.

With a light bite.The extraordinarily plump white meat soaked in the soup instantly melted away, and large pieces were sprinkled on top of the dried vegetables, while the dried plum vegetables also brought the long-logged deliciousness to the juice in their bodies.

Splashed on the four walls of the mouth, obviously eating meat and vegetables.

But the taste in the mouth at this time is extremely rich, oily and pleasant.

Although it is not like the roasted pork with dried plums in Sichuan cuisine, pepper and chili are added to it, but this Jiangsu and Zhejiang style roasted pork with dried plums is equally fascinating.

Then there is savoring.

At this moment, Chen Nian suddenly wanted to eat rice.

But the rice is not ready yet, so I can only endure it.

But he didn't dare to eat the same aged food, otherwise he was really afraid that he wouldn't be able to stop.

The next two dishes are relatively simple. One is vinegared cabbage. In this dish, three peppers are aged. The vinegared cabbage without peppers will always make people feel that some soul is missing. But the common peppers from Jiangsu and Zhejiang are used, which are not too spicy to eat, but even so, you don’t have to eat the spicy taste when cooking with peppers. Peppers are also an ingredient that can enhance the taste.

After making this dish, put it all into a big basin when aged.

The last dish is stir-fried soybeans with pickled vegetables. This dish will be made in old age.

Although I have never made it, when I was a child, there was always a pot of stir-fried soybeans with pickled cabbage in the refrigerator at home, because this is more delicious and easy to make.

So every time after eating, Lao Chen will make another pot and put it away.

And this dish can be eaten not only when eating rice, but also can be mixed with noodles when eating noodles.

Some noodle restaurants also prepare this dish outside for guests to take by themselves at any time.

And in addition to noodles and rice, this dish can even be eaten with porridge and porridge, and it is also very tasty as a pickle.

So this dish can be regarded as Chen Nian learned it naturally from his ears and eyes.

This is also a dish that was thought up in the morning of the old age, so the soybeans were already soaked in water in the morning.

When preparing the dishes, Chen Nian boiled the soybeans in a pot under cold water, and then washed the pickled vegetables on the other side.

And pickled cabbage is potherb mustard.

The pickled cabbage needs to be washed clean, otherwise it will taste very salty and there will be some sand.

So after washing, chop these potherbs and put them aside for later use.

Then wait for the oil to heat up in the middle and lower reaches of the pot, and then add chili, onion, ginger, and garlic to fry until fragrant. As the oil temperature continues to rise, the aroma of these seasonings begins to emit.

Then put the pickled cabbage directly, turn on the fire and stir fry for a few minutes, and then add the cooked soybeans.

During the whole process, high fire is always used, because the taste of this dish itself is relatively strong, and stir-frying on high fire will make this dish more fragrant and more delicious!
In the end, the seasoning added an appropriate amount of soy sauce for seasoning. After the soy sauce was fully mixed with the pickled vegetables and soybeans in the pot, he poured some water into the water tank with a ladle and covered the pot.

The dish is ready when the water is boiled dry.

Chen Nian feels that sometimes being a chef is a kind of torment. It is obviously the closest to delicious food, but even if you eat it, you can only taste it.

After that, I have to suppress the glutton in my heart to cook other dishes.

This is simply torture.

After these three dishes were ready, Chen Nian felt relieved.

It was also time for lunch.

If they used to eat just to survive, now eating is called living.

In the past, I skipped meals to avoid starvation, but now I just enjoy it.

Whether the food is delicious or not is also very different from their enthusiasm for work.

If the food is not well done, at noon, you will think about why it is time to eat again?

How does time go by so fast?
And the food is delicious, often they start thinking about what they will eat at noon today in their minds before noon.

So from a certain point of view.

The arrival of old age.

The daily work efficiency of those people has also become a little lower.

(End of this chapter)