Food starts with Mapo Tofu

Chapter 424
After hearing this, Master Sun didn't quarrel with Chen Nian any more about who should treat him, but readily agreed.

But while they were chatting, the ingredients were almost fried, and Chen Nian kept adding Huadiao wine, salt, sugar, soy sauce and other seasonings according to Master Sun's instructions.

During the stir-frying, the fire even spread up from the front, as if it wanted to rush into the pot.

The whole thing looks very dazzling. When the spoon is flipped, black, green, and yellow are flying in the air, like all kinds of flowers and butterflies.

It's just that these flowers and butterflies are not flying around the flowers, but flying around the head of the pot.

The scene is not right, but the taste is right.

"Lay eggs!" Master Sun yelled again, and Chen Nian hurriedly poured the fried eggs into the pot, and the distribution of each ingredient gradually became even during the constant stir-frying.

The sound of 呲味味啦 kept ringing, and the smell of scrambled eggs gradually came out along with the pot gas.

Moreover, the eggs in this period were basically chickens raised by people at home, and their taste and quality were better than ordinary eggs that could be bought in the vegetable market in later generations.

Therefore, the color of the fried eggs is also quite beautiful, and the yellow orange eggs will be sold at least six yuan more per catty even in the normal price period in later generations.

goo goo goo...

Chen Nian's stomach suddenly sounded.

"Are you hungry?" Sun Fuquan heard Chen Nian's belly cry, and couldn't help but turn around and ask.

"One thing, the main reason is that the pot you fried, Master Sun, is so fragrant. The smell has already come out before the meat is put in. This little smell makes people feel a little itchy."

"Hahaha, wait a little longer, we can eat when the meal is ready, and the dish will be almost ready if you put the meat in or stare for a while."

While talking, Sun Fuquan directed Chen Nian to pour in the pink meat and stir-fry. Soon, when the smell of the meat began to gradually waft out, Master Sun skillfully added small cooking oil into it.

Chen Nian watched from the side as Master Sun was very skillful. Although he was old, he did not lack the strength of his wrists, arms and waist when stir frying.

The sharp-edged muscles on the forearm can be seen on the rolled-up sleeves, and the wide and thick palms are also full of strength.

This is the proof of cooking for a lifetime.

They have big heads and thick necks, and they are either rich or cooks. This sentence is not groundless. Generally speaking, cooks are fat. On the one hand, they eat a lot and eat well.

On the other hand, it is also because they often use iron pans and iron spoons as exercise equipment.

But because I often stand still, this kind of exercise is actually unscientific, so the body will gradually look out of shape in the end.

In addition, in the kitchen every day, many chefs are unkempt, so it seems that the temperament of the whole person will be different in the long run.

However, aging still pays more attention to these.

"But don't look at Tianjin people who like this dish, but Mushu Pork is actually Shandong cuisine."

Chen Nian nodded.

Shandong cuisine originated from Shandong, and it is also a spontaneous cuisine among the eight traditional Chinese cuisines, which is compared with influential cuisines such as Huaiyang cuisine, Sichuan cuisine, and Cantonese cuisine.

At the same time, Shandong cuisine is also the cuisine with the longest history, the richest techniques, and the most powerful cuisine.

In terms of culture, the Confucian school established the aesthetic orientation of Chinese diet focusing on refinement and comprehensive health more than 2000 years ago.

Although Chen Nian was born in Sichuan, he still yearns for cooking. He often thinks when he is lying down at night that he can learn Shandong cuisine systematically in the future.

And now I have the opportunity to learn the two dishes of Jiuzhuan Dachang and Sea Cucumber with Scallion, which is already a surprise of old age.

After the Mushu meat is ready, put all the meat into a large plate and cover it, so as not to wait until the rice is all ready, and the dish will not be cold.

The next dish is Lao Pao San.

The three main raw materials of Lao Pao San are tenderloin, pork liver and pork loin.

It's just that the price of this dish is not cheap even in this period, and it is difficult to make, so it is already very troublesome to make at home, and the cost is a bit high. If you want to eat it in a restaurant, the price will only higher.

That's why many people would order an old explosive three-support scene when they invite their brothers to drink, and they also have a set of rhetoric: "Expensive? Does the money count? If you have money, you will eat your kidneys!"

While listening to Master Sun vividly speaking about these past events in Tianjin dialect, Chen Nian has already started to process the ingredients.

First of all, cut the kidneys. This time, Master Sun specially bought [-] pork kidneys for this dish, and planned to make a good meal at night.

Who made Jin Wumen's daily food expenses sufficient?
It is better to suffer these disciples in other places than to suffer them in food.

"Nianzi, have you washed it clean?"

Chen Nian looked at the ingredients that had been piled up on the large chopping board and nodded: "It's cleaned up."

At the same time, he has already taken out a kidney, ready to use the knife.

"First cut the pork loin in half."

Chen Nian nodded, raised the knife in his hand, and cut the tender pork loin in half neatly.

After being cut from the middle, some white and some rose red dots about five millimeters in diameter appeared on the pork loin.

"The ones in the middle are the glands, and they have to be cut off, but if I eat them myself, I will definitely not remove them. Kidneys taste like that. If I eat them, why would I eat them?"

It's hard to say about old age. If you let him eat it, you can accept it. The taste is mild. Sometimes if the taste is too outrageous, old age can't stand it.

It is not difficult to cut the kidney, in short, just cut off the middle gland.

In this way, twenty kidneys were cut into about forty pieces, and the glands in the middle were taken to the backyard to feed the dogs.

If this thing is put together with the kidney, some people will love it, but if it is taken out alone, it will not work.

Take it out and eat it alone, it is no different from sucking the little thing in the intestines to eat.

After the kidneys are cut, put them in a water basin for soaking, and then put some white vinegar and rice wine to remove the fishy and foul smell.

The pork loin itself has a stronger fishy and foul smell, so it needs to be marinated a little longer.

"Nianzi, go and cut the pork again. It should be as long and as wide as possible, but not too thin." As soon as Master Sun finished talking about aging, he immediately began to clean his hands, and then continued to process the pork.

As the kitchen knife rises and falls, it goes against the growth texture of the pork and cuts it into slices of meat that are basically the same size.

After cutting it, put it in a basin and give it to Master Sun. Master Sun grabbed some salt, poured some pepper, and then poured some rice wine into it, and mixed it in the same way.

The technique is skillful and sharp, and the strength of each stroke is just right. Looking at Master Sun's hand, Chen Nian thought that if it could be caught on his body, it would be very sour.

Then I thought that I have been learning how to cook for a while, and I don’t know if I will have the opportunity to learn massage in a dungeon related to old Chinese medicine in the future.

Or learn something like Tai Chi.

Because when cooking, a considerable part of the dishes need to pickle the ingredients, and the way of pickling is also a science.

In the past, salt, pepper and rice wine were added to pork to remove the fishy smell. Pork itself has a fishy smell. If it is not blanched, it must be marinated as it is now. system.

Otherwise, the cooked meat will always have a fishy smell.

"Nianzi, beat five eggs and mix well, then prepare the cornstarch."

As soon as the words were finished, Chen Nian stretched his hands into the bamboo basket containing the eggs at the same time, picked up two eggs in one hand, and three eggs in the other hand.

Then start working very skillfully.

The sound of crackling and knocking kept coming, and one by one eggs were beaten into the bowl by Chen Nian.

This skill was practiced by Chen Nian in the kitchen over and over again. At most, he could hold three eggs in each hand and beat them all within five seconds with both left and right bows, without any eggshell debris falling into them.

After tilting the porcelain bowl slightly, he picked up a pair of chopsticks and stirred the egg liquid rapidly. After five or six strokes in one direction, the egg liquid in the bowl was stirred into a whirlpool.

In this way, the old age is still accelerating, and the egg liquid inside is pulled up by the chopsticks like a horse, and then draws a beautiful arc, and falls into the bowl again.

"Master Sun is ready." About ten seconds later, Chen Nian put the egg liquid that was very evenly stirred and had an extremely dense texture in front of Master Sun.

And Master Sun looked at Chen Nian at this moment, although the relationship between the two of them was now colleagues, but Master Sun had already designated Chen Nian as his disciple from the bottom of his heart.

To be honest, he never took any apprentices in his life, not because he was too lazy to accept them or was afraid of trouble, or because he was unwilling to pass on his skills to others.

There is really no one he likes.

Sun Fuquan is not afraid of losing his skills at all. After all, others know what he knows, even if he doesn't have himself, there are others.

But accepting apprentices is very dependent on fate. First of all, you have to be able to fall in love with a person, and after you fall in love with the person, the other person must have enough talent.

Otherwise, if you accept a stupid apprentice, you will only be troubled by yourself all day long.

After marinating the pork tenderloin, Master Sun poured two tablespoons of oil into it. The oil will tightly seal the starch and meat inside, so that the meat slices will become extremely smooth and tender after stir-frying.

"Okay, you can start cutting the pork liver, remember to cut the pork liver into willow leaves." Sun Fuquan continued to direct.

Aging is now fully invested in it.

Since the texture of pork liver itself is relatively slippery, and the fresh pork liver has a lot of water, it is very easy to stick to the knife after it is sliced.

Therefore, after each cut, the aged will not lift it up quickly, but lie down and wipe it to leave the pork liver on the chopping board, and at the same time put it evenly and neatly with the previously cut pork liver.

This is a small trick when cutting this ingredient, and the same technique can be used for cutting meat.

After cutting, Master Sun also added salt and pepper to remove the fishy smell, but in addition to these, Master Sun added white wine instead of rice wine.

"Master Sun, why did you add white wine this time?" Chen Nian asked if he didn't understand, and he would only suffer if he didn't ask because of face.

"Pork liver has a strong bloody smell, so you need to add white wine to make it stronger." Master Sun replied, without any secrets, "And you don't need to add egg liquid to the pork liver, just pour starch on it. The water is high, pour more starch, and seal the oil directly after grasping it well."

Chen Nian nodded thoughtfully.

After preparing the pork liver as a spare, Master Sun arranged for Chen Nian to peel the garlic and wash the shallots. A whole bowl of garlic was peeled, and two large stalks of shallots were washed.

Master Sun poured the garlic on the chopping board, cut all the garlic into slices, and then took the shallots and cut them into fine shreds and put them together.

"Is this for a bowl of Gorgon?" Chen Nian asked.

"Ah."

Master Sun nodded, and then very lightly mixed the salt and monosodium glutamate into it with a spoon. The action was just a light hook and then sprinkled, without any hesitation in weighing the amount of seasoning.

Muscle memory has been fully formed.

If you want five grams, you need five grams, if you want twenty grams, you need twenty grams, and if you want half a tael, you need half a tael.

Followed by soy sauce, dark soy sauce, rice wine, vinegar, white pepper, and white sugar, and now the aging is purely based on my own observation and memorization.

Otherwise, it is estimated that Mr. Sun would not be able to tell the exact number of grams of Chen Nian, after all, they are the only ones who are familiar with cooking.

All in moderation.

Or just a few of these titles.

Of course, if it is changed to a doctor in a pharmacy, you have to weigh it carefully. After all, every doctor prescribes a different prescription, and you have to write down the cost of each medicinal material.

Anyway, when cooking, the master knows how much to put in as soon as he gets started.

After putting the seasoning, add a little water, stir well before adding starch, let it thicken a little, and then add some sesame oil.

After adding sesame oil, the small flavor of this bowl of Gorgon is also stimulated at once.

In the process of adjusting the bowl, Sun Fuquan said that the pork loin was almost ready, and asked Chen Nian to take it out and change the knife.

"Master Sun, should the pork loin be cut straight or diagonally?"

"Seeing that your ability is fine, you can cut diagonally." Master Sun didn't raise his head.

After hearing this voice, Chen Nian understood it clearly. Although he had never handled pork loin before, he had always seen pigs run away before eating pork.

Chen Nian also saw how those pork loins were modified when eating stir-fried kidneys outside.

Thinking about the time to change the knife, Chen Nian quickly started to change the surface of the pork loin into a flower knife by obliquely cutting. Although the knife was deep, it did not cut through the lower layer of skin.

In addition, the modified knives should be cut into about four pieces, not too large, which is inconvenient to eat, and not too small, as the kidneys will still shrink during frying, and will become smaller at that time.

In this way, there are only three gaps between the teeth to hold a piece of waist flower in the mouth.

"Nianzi, you are good at knife skills. You haven't practiced less before?" Master Sun finally couldn't help asking when he saw Chen Nian changing the waist of the knife.

(End of this chapter)