Food starts with Mapo Tofu

Chapter 24

In different eras and in different regions, braised pork also has different forms.

The earliest was Su Dongpo's Dongpo meat, which was fond of pigs. For this meat, Su Shi even wrote a doggerel when he was in Huanggang, called "Pork Eating Poem":
Washing the pan, without water, can't stand the flames of firewood.

Don't rush him when he is mature, he will be beautiful when the heat is full.

Huangzhou's good pork is as cheap as dirt.

The rich don't want to eat it, and the poor don't know how to boil it. When they get up in the morning, they eat two bowls, and the family is so full that they don't care about it.

But at this time, the braised pork that Su Dongpo mentioned is actually the meat slowly stewed in white water. The meat is more natural, and at most there are some seasonings in it, but if it is put into the present, people probably don’t like it very much. It doesn't have any taste. The seasonings in ancient times have a single taste to the present, and they will inevitably taste a little bland.

But few people know that Jia Sixie’s Qimin Yaoshu has actually recorded this dish as early as the Northern Wei Dynasty.

But Chen Nian felt that if he made it this way, he might still be able to eat something when he was so hungry.

But he thought about it again. In the past, the pigs had big heads and short bodies, and they were still raised under the latrine, and they were not gelded...

If you really follow this method to make a bowl.
Gee.

For modern people, it is probably less interesting than the black garlic oil bread fish that I made myself.

In addition, there are Mao's braised pork, the modern improved version of Su style braised pork, Lu style braised pork, Shanghai braised pork, etc.
If you really want to count, there are probably twenty or thirty kinds.

And the current Shaoshuai Braised Pork is naturally the Shaoshuai version.

As soon as Chen Nian saw the menu, he became excited. He didn't expect that he had gone through many twists and turns after time travel, and even went through a night-long preparation before him, but he really met him today!
Although Chen Nian has learned from some gossip that although Zhang Xueliang is from the Northeast, he prefers a sweeter taste in braised pork, but it doesn't matter. What Chen Nian needs is from entry to mastery. Make certain improvements after learning.

Just like mapo tofu, I learned the 80s to [-]s version before, but after I came to the modern age, I can use the current seasoning to process and improve it to a certain extent.

Afterwards, Chen Nian stayed here. Since it was almost ten o'clock in the morning after Chen Nian had finished making tofu and had breakfast, they were about to start preparing dishes.

Because of the different sizes of the stores here, their workload is greater.

As a newcomer, Chen Nian naturally couldn't stand on the case, so he did some work of washing and picking vegetables with Sister Fang who brought him here.

Moreover, Chen Nian thought that after Sister Fang brought him here just now, she said a few more words for him. He guessed that he would have this opportunity to meet Master Xie.

"Thank you, Miss Fang."

"What? Thank you for what I do. It is your ability to be favored by Master Xie."

Chen Nian smiled and prepared to buy something for Sister Fang's house after earning money. It may be a matter of a few words for her, but for Chen Nian, Sister Fang is not only a lifesaver, but also brings him into the main line The key npc in the mission.

Although I am doing odd jobs now, it doesn't matter.

Anyway, if they can stay, Chen Nian will have a way to learn this dish sooner or later.

His younger sister, Chen Yue, was placed in Master Xie's rest room on the second floor.

"Don't run around here, don't mess up here, brother will work below, and treat you to a big meal when you make money, if you make trouble here, we will be kicked out, and we will only be able to eat every day Pickles."

"Yeah! Yueyue is good!" Chen Yue nodded obediently.

On the one hand, Chen Nian's expression was too serious, on the other hand, she didn't want to eat pickles all the time.

Although intelligence is only three or four years old, it is also intelligent.

Back in the kitchen, after listening to Sister Fang chat for a while, Chen Nian learned that Xie Min is Master Xie's biological son, and Li Hua is Master Xie's nephew.

That is, the first apprentice and the second apprentice.

Xie Min is currently washing the pot on the stove. First, he scalded it inside and out with boiling water, and then turned on a high heat to burn the iron pot red inside and out.

This step is known for aging. Usually restaurants use wrought iron pots, so this can be done.

If it is a cast iron pan, you must not do this.

Then I watched Xie Min leave the pot for a while before pouring cold water on it, and then began to brush off the rust with steel wool.

Finally, after washing and drying with hot water again, put a wide oil in the pot and slide it around to prevent the iron pot from rusting.

Chen Nian learned these things when he was in school. Although he majored in food, he still had to learn the basics of chemistry, and besides that, they even had to learn programming, cad, data analysis software, PS and so on
As for the bottom of the pot, this step cannot be done, because it will produce a lot of pot ash.

Most of the edible oil is long-chain C and H compounds, which will produce a small amount of CO, and a small amount of SO2 and nitrogen oxides after burning. After that, the source of a large amount of pot ash, of course, is mainly carbon, and the final product of the complete combustion of organic matter is carbon.

The second apprentice started to prepare the dishes. Some dishes needed to be processed in advance, that is, made into semi-finished products. After all, if some things were not prepared in advance, it might be too late by noon.

It was so busy until noon, and guests came in one after another outside.

The things to be prepared in the kitchen at noon are basically ready, and Chen Nian, who is a handyman, has changed from a vegetable washer and picker to a vegetable passer and a table cleaner.

Sister Fang is in charge of ordering and delivering dishes, as well as clearing the table.

Sitting at the counter was a girl, and Chen Nian only saw it after coming out of the kitchen. The girl was sitting in the counter with a small body. But there is actually a girl here.

"This is Master Xie's daughter." Sister Fang came over and said at the right time.

Chen Nian nodded, it seems that this is for collecting money, this Shuangxi restaurant is the same as its own Honghong restaurant, it is a family business.

By the way, the name of this restaurant is Double Happiness Restaurant.

It was later that Chen Nian realized that Double Happiness was the young marshal's nickname.

With a wealth of experience as a waiter, Chen Nian is particularly comfortable doing these jobs, so sophisticated that even Sister Fang gave her a thumbs up when she saw her.

"It's true that there are not many children who are so capable from the first day."

The number of customers in Double Happiness Restaurant is much more than that of Chen Mapo Restaurant. Chen Nian didn't even stop to rest at noon, just kept serving food, cleaning the table, fetching wine, cleaning the table again, and then new customers came and served again. vegetable.

Chen Nian found that when every customer came, he would basically order a piece of braised pork.

Most of them are familiar with Sister Fang.

Chen Nian also found that every plate of braised pork served in the kitchen is basically the same.

Those pork skins are about two centimeters square, except for the smaller ones requested by customers, they are basically of this size.

And this braised pork is fat and thin.

The fatter ones are three fat and two thin.

Those who are thinner are two fat and three thin.

But no matter what it is, it is full of fragrance. If Mapo Tofu is a lady who is reserved on the outside but hot on the inside, then the braised pork is the wild big sister. The words fit together for the first time, and there is no contradiction at all.

"It's really special to be arranged by the cookbook to learn cooking here!"

　Here we are, early today, just in time for the staff meal for everyone.

　　
　
(End of this chapter)