Food starts with Mapo Tofu

Chapter 328

On a rainy morning, there is nothing more satisfying than a warm tofu nao.

Use the small iron spoon in the store to mix the tofu brains. The small iron spoon has to be thin, with an oval shape with an ingot mouth in the front. It is best to take a little longer, but there is no such feeling when it is new. up.

What Yan Lili wanted was Sichuan style. Although it was slightly different from Shanxi, at least the overall taste was not very different. They were all salty and acceptable.

Yan Lili is used to picking up the fried dough sticks at the first bite of tofu, and then press one end of them directly into the bowl, and then take it out after the fried dough sticks absorb part of the soup. At this time, the fried dough sticks are also hung on the surface Served with marinade and shredded tofu nao.

Eat that part in one bite, as if the fritters are bursting.A sense of satisfaction arises spontaneously.

At these times, Yan Lili felt that she should have broken up with that scumbag man long ago.

I used to go out to eat with that scumbag every day, and I could only eat what the other party liked, and I couldn't eat deep-fried dough sticks, and I couldn't snore when eating noodles, it was simply a repressed nature.

Seeing Yan Lili eating breakfast outside, Chen Nian's stomach couldn't help protesting.

Constantly complaining about Chen Nian, why didn't he give himself something to eat?
Does Huang have to digest the people in his stomach to be satisfied?

Chen Nian seemed to have heard the protest, so he made a night out for himself, fried two fried dough sticks and began to sit in the kitchen and eat them snoringly.

After a while, Yan Lili paid for the meal and left. Chen Nian put the dishes and chopsticks in the kitchen sink and waited for Aunt Wen to wash them later.

Other people in the store came one after another, and after breakfast, the kitchen began to gradually enter the busy day again.

Since it was raining outside today, it is estimated that there will not be many people coming to eat at noon today, and the old age made them prepare less dishes.

But judging from this momentum, it is estimated that it will not stop in the next few days.

Business will definitely be affected, but nothing more than making less money.

Since the work is not so busy, after Chen Nian finished the work at hand, he planned to make a staff meal at noon in advance.

"Master bought some mutton today? And fish?"

"Yes, we eat these at noon." Chen Nian nodded.

"Mutton and fish..." Looking at the mutton on the table and the soaked fish on the plate, Chen Nian couldn't help his eyes light up: "Then Master is making new dishes again?"

"It's okay. I'll practice my hands first. It's raining today. Let's get some mutton and hot soup to warm up."

Wen Hongxia was helping in the kitchen at this time.

Seeing that Chen Nian had already started to prepare staff meals, he thought to himself that the daily food in the Red Hotel is really good, much better than what he eats at home.

As Chen Nian spoke, he started to get busy. Although others saw that he had prepared fish and mutton, they all thought that he had to cook at least two dishes. Only Chen Nian knew what he was going to do this time.

Fresh fish and sheep.

This is a soup dish in Huaiyang cuisine. Its reputation may be similar to that of Wensi tofu and Yangzhou fried rice. This is a little different from the more popular dishes, but in fact this dish is.It is one of the representative dishes of Huaiyang cuisine.

After all, according to the structure of Chinese characters, fish and sheep together form a fresh character.

But if you want to be fresh, you need to treat the fish and mutton properly before cooking here.

Crucian carp is used for aging fish, while mutton neck is used for aging mutton. Although mutton neck is more expensive, it is tender.

Although crucian carp has many spines, this dish is mainly soup and mutton.

Just be careful when eating fish.

Last night, Chen Nian was still struggling between two kinds of fish, crucian carp and mandarin fish.

Although mandarin fish has no spines, crucian carp is even better in terms of deliciousness.

Chen Nian doesn't plan to put too much seasoning on this dish, but as mentioned earlier, the ingredients must be handled well, and the crucian carp's fishy film and the outer black film must be scraped clean.

Mutton also needs to be processed in advance to remove most of its smell.

In this way, it is called fish and sheep fresh after going through some complicated but not too complicated procedures in the middle.

But if those ingredients are not handled properly, the resulting pot of soup will be fishy and spicy, which is tantamount to a double attack.

Although its origin has been checked on the Internet, but the specific source of the vintage has not been found.

Anyway, I can see some questions about the background of dishes on the Internet, most of which are when a chef in XXX accidentally put XXX and XXX together, and then the taste of the dishes is full of praise, and the fragrance is very fragrant. The fragrance is overflowing, so the dish XXX has been preserved and spread widely.

already belongs to the template.

However, this dish has another origin, that is, in Huizhou Prefecture in the Qing Dynasty, a farmer took a lamb across the river in a boat, but because the boat was small, one sheep accidentally fell into the water.

Then the lamb was eaten up by the fishes. As a result, the fish was caught by a fisherman in a blink of an eye. After returning home, he opened the belly of the fish and found that it was full of minced lamb, so he killed the fish and washed it. , and put the minced mutton back in and cook together, the result is that the fish soup is delicious and unique.

But no matter which one it is, it doesn't matter to the old age.

Mutton itself has a smell of mutton, so it needs to be processed in advance.

Put it in a cold water basin first, soak its blood water, and prepare the fish after aging in the process.

Although the fish had already been scraped once when it was brought in, after all, it was made by a fishmonger in the vegetable market, so he certainly would not have done it too carefully, so Chen Nian made another big pot and found a knife to scrape it. long time.

This knife is specially used for processing fish, so I don't worry about it being contaminated with fishy smell and then affecting other dishes.

It took a long time for the aging to clean it up.

It took a long time to get the black film on the outside.

After the fish is processed, the formal production process begins. First, put this crucian carp on the chopping board to change the knife. In fact, it is to cut three or four knife flowers on the body of the double-faced fish.

However, when changing the knife, the old age did not cut too deep, mainly because the crucian carp is cut too deep and it is easy to stew when it is stewed later.

Crucian carp itself has a lot of thorns, which are actually good when it is on top of the fish, and you will pay attention to it when eating, but if the thorns come out and hide in the mutton after the fish is stewed, it will become a hidden weapon that is caught off guard.

After the fish is changed into a knife, it needs to be fried in a pan. This step is also to better shape the fish, and if the fish is stewed after frying, it will be easier to produce soup, and the stewed soup will be richer.

When frying fish, Chen Nian first burns the pan on high heat until it starts to smoke slightly, and then pours the oil in. However, this kind of operation is basically only done in the store, and the non-stick pans at home are all coated. Dry burning for a long time is not good.

When the oil started to burn to the point of smoking, Chen Nian slid the fish along the side of the pot into it.

But he was not in a hurry to turn it over, because when frying the fish, the heat must be considered. If the fish is turned continuously in a short period of time, the fish is very easy to rot, so he has to wait until one side is completely set before turning over and frying the other side.

It is not until the fried fish is browned on both sides that the fish is scooped out and set aside for later use.

After the fish is processed and aged, it is then used for mutton. Although the mutton has been soaked in water and some blood has come out, it is only pre-treated. If it is officially cooked, it still needs to be put into the pot for blanching.

But before that, you still have to cut the mutton into slices. Considering that it will be stewed in the pot later, the aging will make the mutton a little thicker.

The mutton needs to be boiled in cold water, so that the blood in it will slowly come out. Otherwise, if the hot water is put in the pot, the blood in it will solidify very quickly, and it will be locked in it before it can escape.

Put the cut mutton slices in the cold water pot, and then pour some Huadiao wine into it.

Since it is to make Huaiyang cuisine, it is necessary to use the more common method there.

Many dishes in the south of the Yangtze River are prepared with Huadiao wine.

While watching the mutton pot gradually boil, Chen Nian beat the blood froth on it with a spoon.

He didn't turn off the fire until the mutton was broken and gradually turned gray.

Pour away the blood after blanching.

But the smell of the cooked mutton has already spread out. Although everyone in the Honghong Hotel had breakfast in the morning, they still couldn't control their stomachs and began to growl when they smelled the smell of the mutton.

"Master, this is too delicious. I'm so glad that I made the decision to apply for the job here. The staff meals we eat every day are better than the ones that customers spend money on." He Hai said while making noodles.

"You guys have to thank me that I'm not a great chef who can do everything. In this way, I have to practice to cook a dish well, so I can only work hard for everyone in this poison testing session."

"Master is too modest. If what you do is poisonous, then what we have done can only be called poison that is difficult to swallow."

The chat between the two filled the kitchen of Honghong Restaurant with joy.

"Okay, if you think it's delicious, eat more at noon. You're still young, and you can still grow your body." Chen Nian said while putting large pieces of green onion and ginger and an appropriate amount of oil into the pot. After the aroma comes out, put the mutton into it and stir-fry.

At this time, under the stimulation of high temperature and hot oil, the taste of mutton is released quickly.

Especially now that it is still raining outside, smelling the faint scent of mutton is particularly refreshing.

After a brief stir-fry, Chen Nian added an appropriate amount of Huadiao wine, stir-fried the Huadiao wine evenly in the pot, and then directly added two pots of boiling water.

Add that fried fish again and add some salt and pepper.

Add some pepper powder when making soup, and the taste will be greatly improved. After all, the reason why pepper was precious in ancient times is that it tastes very good except that it is rare.

But now all that needs to be done in old age is to turn off the fire and wait.

Although it is not a big problem to add some more seasonings, what I want to highlight in the old age is a fresh character. I don’t want to put too many seasonings in it. Although adding more seasonings can improve the taste, it will also cover some parts. The taste of the ingredients themselves.

Just like Buddha jumping over the wall, there are almost no seasonings in it, and the taste depends entirely on the ingredients themselves.

Of course, Chen Nian has never drunk Buddha Jumping Wall.

But he feels that if he goes to Fujian in the future, he must try it.

Because it is a small fire in the pot, it can be simmered for a longer period of time.

Stewing in the pot here, let its fragrance reverberate in the kitchen.

But it was around eleven o'clock when Xiao Jing came with an umbrella. The rain outside was a little lighter at this time, but I don't know if it was because Xiao Jing walked in a hurry or something else. Inevitably splashed some rain.

"Boss, I've chosen my dishes, and I'll deliver the menu!" Xiao Jing said as soon as he entered the door, he took out the menu that Feng Honghong gave him yesterday from his pocket.

But just after finishing speaking, he suddenly shrugged his nose: "No...this taste...is it mutton? There was no dish made with mutton in the store before. Boss, have you made mutton?"

Xiao Jing was very keen to capture the special smell in the air.

"Yes." Chen Nian nodded.

"A new dish again?" Xiao Jing asked in disbelief!

Chen Nian has recently produced new dishes too fast, so the sows dare not give birth so fast, right?

The donkeys in the production team also need to rest!

In the past, at least one new dish was released every week, and sometimes it took more than half a month to wait. Could it be that the boss owed a lot of money after expanding the store and finishing renovations, so he needed to pay off the debt?

That's why you work so hard?

"It's not a new dish, we eat it ourselves." Chen Nian explained.

"Isn't this too much?" Xiao Jing's face fell when he heard this, and he said in despair: "I only let you smell it but not eat it? Boss, ask yourself, we are all old friends, and I have a Suggestion, if you sell me a share at a price, I will go out and promise not to tell anyone."

"That won't work." Chen Nian refused, "It's the first time I've made this dish, so I just eat it as a staff meal, and I'll consider inviting you to try it later."

"Oh, that's fine." Xiao Jing sighed, his trick is called retreating to advance, after all, Chen Nian didn't say anything to death just now, and he took a step back now in order to be able to taste this dish in the future.

After all, the future is a very vague word, three to five days is called the future, and three to fifty years is also called the future.

As he spoke, he handed the banquet menu to Chen Nian.

Chen Nian took it over and took a look: "My good fellow, among the dishes in the Xiao scenic spot, except that the boiled dried shredded rice has been replaced with mapo tofu, the rest are all the original dishes on the birthday banquet."

"I saw that most of them are new dishes, so I didn't remove them." Xiao Jing explained.

"It's okay, let's set the time again, can it be 6:30 pm in three days' time?"

"No problem, when the time comes, I will invite some friends over. They are all granny masters who cook food. Then I will help you to promote the place."

"Yes." Chen Nian couldn't help but look sideways: "You already have your own circle?"

"Of course, we will have at least 5000 to [-] million fans on the whole network." Xiao Jing said proudly.

Seeing Xiao Jing being so upbeat, Chen Nian was very satisfied: "Okay, wait a few days, I've finished this dish and I'll ask you to try it."

Xiao Jing didn't expect that there would be a surprise, so it was confirmed now.

After he went back last night, he was thinking about who to ask for this banquet.

The first candidates were his roommates. After all, they had a very strong relationship when they were in school, and the other three also stayed in Chengdu to work after graduation.

But the banquet can't be too few people, and then he thought of those people in the [What's for lunch today] group, but after thinking about it, he still lost the pass, because speaking seriously, except for Miao Miao Wu, Xiao Jing and them In fact, it is not particularly familiar.

And there are people from all walks of life, and they don't necessarily have the time.

So in the end he set his sights on his peers.

He has been a grandmother for a while, and naturally he has met many friends who cook local food in Chengdu, and there are many fans.

At that time, everyone can get together and communicate, and by the way, we can share a video.

And they have already agreed to jointly contribute, and then they can help Honghong Hotel promote a wave.

(End of this chapter)