Food starts with Mapo Tofu

Chapter 317

As we all know, if you directly share a video from a video software to WeChat, there will be a thumbnail in the shared module on the WeChat interface, and Chen Nian will see the thumbnail above after seeing the sentence below, I couldn't help but thump in my heart.

"broken!"

If this video is seen by people who don’t pay attention to me and An Hongdou, there is no need to worry at all. Even if my friends or family members find out about it, it’s okay, there is still room for redress.

But why is it Miao Miao Wu?

Miao Miaowu knew that An Hongdou had gone to Yangzhou, and she also knew that she had gone to Jiangsu, and she also appeared in Yangzhou in this picture.

It's hard not to wonder.

But the other party had already asked the question, and Chen Nian had no choice but to admit it: "It's me."

But in order to hide his guilty conscience, Chen Nian asked again: "What's wrong?"

But Miao Miaowu seemed to just want to ask herself this time, and in the end she just said nothing, and then didn't send any more messages.

Chen Nian is not easy to ask questions, the more you talk, the more likely you are to make mistakes.

But at this time, Miao Miao Wu had already grasped the complete information, because just before chatting with Chen Nian, she had just asked An Hongdou side-by-side.

At that time, she asked about the interesting places in Yangzhou. She would also go to Yangzhou to be a special guest for a competition in a while. By the way, she also sent an invitation letter to increase her credibility.

An Hongdou didn't doubt that he was there, so she talked about the gardens she had visited before, Dongguan Street, the Grand Canal, and some places she thought were more delicious.

"I didn't expect you to go to so many places to play while working there." Miao Miaowu pretended to be amazed.

"Not at all. I only had time to go on the first day and the last few days when I came back. The filming of the crew is still very busy." An Hongdou said in a message.

And after hearing this, Miao Miaowu didn't intend to ask anymore, because she already knew that An Hongdou also went to Dongguan Street on the first day of going to Yangzhou, which coincided with Chen Nian's itinerary, that is to say, on this day The two of them went to Dongguan Street together.

And An Hongdou came back at about the same time as Chen Nian, so she boldly concluded that this time An Hongdou and Chen Nian did not go on business trips separately, but traveled together!
"It's very likely that Hongdou recommended someone with real power in the crew to eat at Honghong Restaurant, and then the other party was shocked, so he asked Chen Nian to be in charge of the crew's meals!"

"The two of them still want to lie to me! Hmph, nothing can be hidden from my eyes!"

Miao Miaowu finally deduced the truth of the matter, and felt very happy at the moment.

You two think I don't know about you?

Who would have guessed that I already knew everything, and that anything you say is a poor show in my eyes.

"Jie Jie Jie Jie"

Thinking of this, Miao Miaowu couldn't help laughing like a silver bell.

But Miao Miaowu also felt that these two people might be short of the final touch, and with a woman's intuition, she found that these two people seemed to be interesting to each other.

So for a while, Miao Miaowu even felt that the burden on his shoulders was a bit heavy, and he decided to take up the banner of matching the two.

Thinking of this, Miao Miaowu immediately lay down on the bed, she had to gather strength for her plan.

As for working overtime to edit videos?

Just posted it last week!

Why are you posting again this week?

And there is no meal yet...

……

On the first day of Honghong Hotel's opening, a large number of regular customers returned.

Therefore, Chen Nian planned to start making breakfast the next day, and Chen Nian had prepared everything that should be prepared the day before.

After receiving the ingredients from Brother Liu the next day, I went back and started making tofu nao.

After steaming the tofu brains in the barrel, Chen Nian saw that there were not many chili peppers on the table in the store, so he turned his attention to the other side, where there were many different kinds of chili noodles in the cabinet.

The hot peppers provided in Honghong Hotel are all made by Chen Nian himself, and once made, they can be used for several days.

The most important thing to make red oil chili peppers is of course the chili noodles, and if you want to be outstanding in taste, you can't use only one kind of chili pepper, so a total of three kinds were selected for aging.

Sichuan’s Ervittia peppers are about [-]% or so, because this is a local Sichuan pepper with a very good color quality, and most Sichuan people are used to eating it, so the aging has increased the proportion of this pepper.

The second type is the Guizhou bullet pepper, which accounts for about [-]%. This kind of pepper is mainly used to increase the flavor.

The third type uses Chaotian pepper, which also accounts for [-]%, and its main function is to increase the spiciness and be responsible for the main spicy taste inside.

Then Chen Nian mixed these chili noodles according to the previous ratio, and the red pepper noodles were piled up high. Of course, Chen Nian did not dare to touch them directly with his hands.

After all, what he learned in the dream was craft, not indestructible.

Stir it evenly with a long-handled spoon, sprinkle a layer of sesame seeds on it, and finally divide the peppers into three parts and put them in three pots for later use.

Then aged and chopped green onion, ginger and half an onion.

So far all the ingredients are ready.

Add a small half pot of oil into the pot, then turn on the fire until the oil is warm to seven or eight mature and start to smoke, then turn off the fire and wait for the oil temperature to drop to [-]% or [-]%, directly put the chopped green onion Add ginger, garlic and onion.

Then he added seasonings such as grass fruit, cinnamon, white coriander, kaempferen, star anise, etc. This is also a trick for making red oil spicy, and he also tried red oil made with or without spices. Chili can vary a lot in flavor.

Ten percent of the oil temperature is about 150 degrees, and fifty to six percent is 180 to [-] degrees.

Since the thing to be fried is put into the oil pan when it is hot enough, it is no longer necessary to continue to turn on the fire to continue.

When the seasonings in the pot were fried until golden brown, Chen Nian used a large strainer to fish out all these things.

And when they turn yellow, they are useless.

Taking advantage of the remaining [-]% heat, he directly poured a spoonful of hot oil on the chili noodles.

Sprinkle on top while stirring.

The spicy taste rises, and the white smoke is full of the aroma of pepper.

"Up top! The smell of chili has a slight burnt aroma under the influence of the oil temperature. He really wants to make a bowl of tofu nao for himself, and then put the freshly made chili oil in it.

It's a pity that the chili is not ready now, and neither is the tofu brain.

Due to the temperature of the oil, Chen Nian sweated slightly, but at this time, he could not rub it with his hands, so as not to get into the eyes, it felt quite uncomfortable.

To make oily chili, you need to add oil and chili three times respectively. The second time is to wait until the temperature of the oil drops to 4%, pour in the prepared second chili, and then pour a spoonful of oil on top.

This time the aroma of chili is stronger, and unlike the burnt aroma just now, this time the aroma of chili is very pure.

As for the third time of pouring, only [-]% of the oil temperature is left, but the [-]% oil temperature is about [-] degrees, then add chili and oil, and after stirring thoroughly, there are fine foams on it. The air in the gaps inside the pepper is forced out under the action of high temperature.

This time, after the hot pepper oil was made, the red chili peppers were quietly settled underneath, and a thick layer of red oil floated on top of it, like a transparent coat, but even wearing a coat could not block the strong aroma of the chili peppers at all.

This domineering and layered chili aroma constantly invades people's five senses.

As a chef, Chen Nian naturally wanted to taste the oily chili after making it, so he took the small spoon just now and put it in the basin containing the oily chili, stirred it twice, then scooped up a spoonful, with the inside The chili and the red oil on it are sent to the mouth together.

An extremely stimulating feeling rushed straight to the Tianling Gai, as if a thick red fire dragon was rampaging in its own mouth, constantly looking for any exit that could protrude here.

And while raiding around, it is still spraying white steam.

Now Chen Nian feels as if he is going to smoke.

This made Chen Nian couldn't help opening his mouth and taking a sip. It seemed that a ball of fire was ejected by Chen Nian, and the cold air entered his mouth, but this did not relieve the spicy taste.

, but Chen Nian didn't take any measures other than pouring himself a glass of water, because he didn't feel any discomfort just now, but felt particularly refreshed.

Take such a sip in the morning, the whole body feels smooth, especially comfortable.

When everyone came to the store one after another, the whole room was filled with the aroma of chili peppers.

But they were used to this scene, and they knew that Chen Nian was making spicy oil again today before entering the house.

After they arrived, they began to get busy one after another.

He Hai went to knead the noodles, and later he would sell scallion oil noodles, while Xie Yu went to prepare the ingredients for lunch, and did not participate in the breakfast.

And Chen Nian started frying fried dough sticks, while Feng Honghong was on the sidelines.

Where is the need for help.

The breakfast guests also came one after another, but what Chen Nian didn't expect was that Yan Lili, the girl from Shanxi, was the first one to come today. She was very fierce when she ate noodles, and she had to add a lot of vinegar to it. . .

"Boss, one serving of tofu nao and one fried dough stick." Yan Lili said after entering the door.

Feng Honghong saw a smile on Yan Lili's face: "Why did the girl come to have breakfast so early today?"

"Auntie, am I preparing for the postgraduate entrance examination? I used to get up very early every day, but I used to make some milk powder and eat some biscuits and bread in the morning, which can save money. Today I mainly want to change the taste. So come out and have breakfast."

Feng Honghong nodded after hearing this, and then went to make tofu nao, but Yang Lili was here for the first time, so he asked, "Lily, what do you add to your tofu nao?"

Yan Lili couldn't help being a little curious when she heard this: "Is this still an option?", but after thinking about it, this is the Honghong Hotel, and he would not be surprised by the old boss's tricks, so he said relievedly, "Anything is fine as long as it's not sweet."

"Then can you eat chili? Or try our Sichuan flavor?"

"It can be eaten!" Yang Lili said.

Feng Honghong served Yan Lili a tofu nao with red oil, which was bright in color and looked quite delicious, but after putting the fried dough sticks and tofu nao on the table, she looked at the table and seemed to be missing something.

Quickly went back to the kitchen, brought out a vinegar pot and put it on Yan Lili's table: "Girl, there is no more vinegar on the table, I'll bring you a pot, add as much as you want, enough! Not enough for the kitchen. "

This made Yan Lili a little dumbfounded: "Auntie, I'm not jealous when I eat tofu."

"Huh? I thought you could put vinegar in everything you eat."

"No auntie, although I have seen people put vinegar in it when we had breakfast at our place before, but most people don't add vinegar to it. In the early years, they would add vinegar to it. Brine and leek flowers, and many people will put oil and chili in it.”

"That sounds a bit similar to the way we eat here."

"Yeah, I personally prefer tofu nao with red oil and chili."

Feng Honghong gained knowledge again, after all, he didn't seem to have been to Shanxi when he went out to play before.

But at this moment, Yan Lili suddenly asked: "By the way, Auntie, I see that you have all kinds of dishes here, so when will we have a Shanxi dish?"

"Do you have any special dishes in Shanxi?" Feng Honghong asked curiously.

But after Yan Lili heard this question, she wanted to open her mouth to speak, but soon he opened his mouth but didn't know what to say.

Shanxi specialties?
"It seems that most of them are pasta. I know many types of pasta. Even now, I can name dozens of them. But what special dishes can there be... fried pork? Stewed dishes?"

Yan Lili suddenly realized that she couldn't think of any Shanxi specialties now!
Obviously, it is quite rich when I eat at home!
Tangtang is such a big province, how can he think of two dishes?
Must be ignorant.

Others are more or less related to pasta, such as whether grandma is hesitant or not.

"Is it just these two?" Feng Honghong was also a little puzzled, because he felt that Shanxi seems to have a very long history. For the terracotta warriors and horses, the specialty is oil-splashed noodles.

"But there should be others, but besides pasta, I can't think of anything else to eat, and I always feel that those are not Shanxi dishes."

"It doesn't matter. I'll talk to my son later and let him think about it."

"Okay, thank you Auntie."

After the business ended in the morning, Feng Honghong went back to the kitchen and told Chen Nian about the matter, and Chen Nian also found that he couldn't say much about Shanxi cuisine except for the pasta.

That is, fried meat, stewed vegetables, haggis and so on.

There is no end to learning!
Chen Nian also felt his lack of knowledge.

However, just after breakfast was over, when everyone was busy cleaning up.

A guest suddenly came to the store, and this person Chen Nian recognized, it was the person who wanted to book a birthday banquet here before the renovation of the Honghong Hotel.

(End of this chapter)