Food starts with Mapo Tofu

Chapter 453 Can I use bamboo sticks?
But no matter what the reason is, since he can eat the nine-turn large intestine made by Master Sun, it is enough.

The food was in the front, so he couldn't help but reduce the troubles in his heart: "Okay, then Master Sun, you will do it first, and there is still Chen Nian, you can help your master a little bit, if you want to learn something, you have to perform well." Row."

Shen Sanxiao looked at the two of them and said, there is no need to ask any more about the relationship between the two of them. Master Sun intends to pass on his best skills, which is enough to explain everything.

Although Master Sun is not the kind of person who is particularly particular about it, Shen San also knows that Master Sun will never pass on his skills casually. He is the kind of apprentice who would rather let these skills rot in his hands than lack them.

"Third Master, please be busy first, and I will serve you more when the meal is served later." Master Sun said, his back that was already a little bent even bent a little bit, which was a sign of respect for the master.

"Okay, then I won't bother you for now." Shen San said and went back to the martial arts hall in front to teach his disciples.

Now only Chen Nian and Sun Fuquan are left in the kitchen.

After more than an hour of cooking, the pig's large intestine has been completely blanched. The surface of the pig's large intestine that was taken out at this time was wrinkled, and the skin gradually began to dry up after the bamboo stick was pulled out.

However, due to the full cooking, the surface of the pig's large intestine has become a little wrinkled at this time.

It's just that the color is slightly yellower than before, which means that the pig's large intestine is already cooked, but at this point, only one-third of the dish of Jiuzhuan's large intestine has been completed.

"Apprentice, look, the pig's large intestine needs to be cut after it's blanched and washed. You know the jade wrench that Lafayette used to wear?" Sun Fuquan asked.

Chen Nian nodded, of course he knew about the jade wrench finger, and not only did he know that jade wrench fingers appear in many film and television dramas, and those who usually wear this thing are either rich or expensive.

It can be turned while carrying it.

It can also show your status and dignity, and it can also relieve boredom.

Master Sun was cutting here, and then told Chen Nian to pierce the cut large intestine with a bamboo stick, otherwise it would be easy to fall apart when it was put into the pot.

After all, it was washed just after it was taken out of the pot, and the fatty sausage was still hot, plus it was rotten from the previous stew, so it was a little soft at this time.

So you still have to wear a bamboo stick a little bit.

After Chen Nian understood the purpose of doing this, he passed the fatty intestine through the middle of the side again and let it shape.

Just like this, a pot of pig large intestine is quite easy to wear when it is aged. The main thing is that there is no technical content in this thing, as long as the large intestine is rolled up, it will not disperse after a while.

And just after the old age was almost done, Master Sun continued to burn the pot and poured oil into the pot.

After simply turning it over twice, Master Sun directly grabbed a large handful of rock sugar and put it into it.

Just looking at the amount of rock sugar, it is not an exaggeration to call it a lethal dose. After all, who would put so much rock sugar in a pot when cooking at home?

With the continuous stir-frying, the rock sugar gradually melted. Although the rock sugar that Master Sun took out at this time was yellowish, but Chen Nian also knew that there is not much difference between this rock sugar and the rock sugar eaten by later generations.

Go to the supermarket or vegetable market to sell yellow rock sugar, and the price is even higher than ordinary rock sugar.

But Chen Nian knew that yellow rock sugar is actually earth rock sugar or old rock sugar, and they also knew the difference between these two kinds of rock sugar when they were in school, although they are all made of white sugar as raw material, and then boiled to remove impurities It is made after crystallization, but the difference is that the process of white rock sugar is a little more complicated, and it must be bleached and decolorized.

That is to say, yellow rock sugar is white rock sugar that has not been strictly decolorized, and the ingredients in sugarcane are more retained.

But in terms of structure, white rock sugar is single crystal rock sugar, while yellow rock sugar is polycrystalline rock sugar.

It's just that if it's used to fry sugar, it's actually very easy to use.

As Master Sun continued to stir fry in the pot, the rock sugar gradually began to melt, and the color became darker and darker.

But looking at the old age here, I can't help but have a question, that is, Master Sun didn't add water to the rock sugar when frying it, and generally use rock sugar to fry the sugar color with water and oil, because it will melt faster.

Moreover, if it is fried in this way, it will be less likely to overturn, and the color will look good.

But there is nothing wrong with Master Sun.

It belongs to the method of frying sugar color of the older generation.

As the pot continued to bubble up, Master Sun said from the side: "Although there is a bitter taste in the nine-turn large intestine, it doesn't mean that you have to fry the sugar to be bitter, although the back can also cover it. , but after all, this thing is to be put into the mouth, and the most basic thing is to make it delicious, so the bitterness in this dish is the slightly mushy feeling of caramel, but if you actually taste it, it is actually It's not that hard."

Seeing the color of the sugar getting darker, Chen Nian suddenly asked: "Master, I have always had a question that I can't figure out, that is why the color of the sugar will turn black when it is fried? It's not bitter, but it's still sweet?"

Master Sun obviously didn't expect Chen Nian to ask such a question. If he really said it, he didn't seem to know why. After all, he knew from his master that it would turn brown when it was fried. .

In case of an explanation...

"The sugar burns when it is fried, so it will turn black, just like many dishes that are originally of one color after being fried in the pan will become another color." Master Sun can only explain to Chen Nian in this way.

After all, in his opinion, it is just fried sugar.

Listening to Master Sun's answer, Chen Nian couldn't help feeling secretly proud in his heart, he knew why, this phenomenon is called "Maillard Principle".

But this is just a small secret joy in Chen Nian's heart, he knows more about this than Master Sun, Chen Nian is willing to call it a little dark side in his heart.

Of course, this kind of thing will not be said when it is old, after all, it already belongs to the category of food engineering or chemistry.

In this way, I have been watching Master Sun continue to stir the pot with a spoon, from big bubbles to small bubbles, and the small bubbles gradually stop bubbling.

Until it finally turned into soy sauce color and began to smoke, Master Sun quickly picked up the rice wine next to it and poured a large amount into it, and finally poured out the sugar color again.

It’s just that you have to make a whole big pot of Jiuzhuan Dachang’s sugar color. Just this one is full of a small pot.

"Master, this rice wine is really a good thing, but I don't think there are many in the kitchen, why don't I go buy some in the afternoon and prepare it?" Chen Nian watched Master Sun making this dish for the third time. Picking up the rice wine bottle, he couldn't help saying.

"You don't need to buy it. There are more in the kitchen than in the cellar. The third master knows that I cook waste rice wine, so he has prepared a few large jars in the cellar. When you need it, just scoop it out and put it in a bottle."

"And this thing, Master, can you let me make rice wine that afternoon? I kind of want to try..."

"Then what's wrong? I'll take you there after dinner." Master Sun said.

The color of the fried sugar is very bright, because some rice wine was added at the end of the pot, so now there are some bubbles on it, but because of the invasion of cold air after taking it out, those bubbles are constantly exploding .

A unique smell of prevarication emerges, and the smell of old age is also mixed with the smell of rice wine.

Although Master Sun didn't use water or oil when frying before, it seemed like a finishing touch to have such a splash of rice wine in the end.

This one is secretly remembered in my heart, and I can use it as a reference when I go back to make braised pork in the future.

Because of the old age, I feel that the braised pork fried in this way should be more delicious.

After the sugar color was fried, the pork intestines on Chen Nian's side were also threaded, and then Master Sun called Chen Nian to come over and clean the pot.

Afterwards, use high heat to quickly evaporate the water in the pot, and at the same time serve the purpose of heating the pot, then add a spoonful of oil, and then stir-fry the onion and ginger in the pot.

Master Sun kept waving the big iron spoon, vigorously.

With the sound of metal colliding, the aroma of stir-fried onion and ginger gradually came out of the pot.

At this time, Master Sun grabbed another handful of dried chilies and peppercorns and threw them in to continue stir-frying.

As the temperature in the pot continued to rise, wisps of green smoke also came out of it, and at the same time, in addition to the onion and ginger, there were more aromas of chili and peppercorns.

Looking at the color of fried sugar next to him, Chen Nian felt that even if he took off the waistband of his trousers and cut it with a kitchen knife, it would be very tempting to fry.

After stir-frying for a while, the aroma of the ingredients was fully stimulated, and then Master Sun took the threaded fat sausage from Chen Nian and poured it into the pot.

At this time, Master Sun poured all the last rice wine left in the bottle into it.

The sound of squeaks squeaked continuously, and a puff of white smoke rose from the pot. At the same time, the smell of rice wine in the room became stronger.

Seeing that Master Sun poured some cooking oil in, he started to stir fry.

After stir-frying for a few times to fully coat the fat intestines with oil, Master Sun poured in the water that blanched the fat intestines earlier.

In the process of stir-frying, a large amount of sugar, an appropriate amount of white pepper powder, and a lot of rice vinegar are continuously added.

"Master, do we need to add so much vinegar?" Chen Nian was a little curious. After all, Jiuzhuan Dachang should be braised in soy sauce in Chen Nian's imagination. It is thicker.

Seeing that Master Sun added so much vinegar to it now, it made him a little confused. Of course, he was not questioning, but asking.

It is impossible for a chef like Master Sun to make such an obvious mistake. Since Master Sun added so much vinegar, there must be a reason for him.

"Because the fat sausage needs to be eaten for a while, the sour taste will not be too obvious when you eat it later. Don't look at adding too much now, the sour taste will disappear after a while.

Chen Nian nodded when he heard this. He actually just wanted to ask about the effect of adding vinegar. Now that Master Sun said so, he understood.

In this way, after the water in the pot boiled, Master Sun began to use a spoon to scoop out the sugar-colored pot one by one, and then rinsed it in the pot of soup.

Master Sun didn't stop until the color turned into a purplish red.

Finally, a little salt was added to enhance the taste.

"The apprentice came over to help, and picked out the onion and ginger for the master. It turned out that I was used to handling the spoon in the restaurant, and I had to pick out these things when serving the guests."

And Chen Nian washed his hands immediately, and then ran to the pot with a small basin to pick the onion and ginger.

Since the relationship between him and Master Sun has eased, the intimacy between the master and the apprentice has also increased, so now Chen Nian often jokes or something: "Master, is the roasted sea cucumber with green onions also You have to pick out the onions, right?"

"Go, go, what kind of green onions do you mix in sea cucumbers with green onions? There is nothing in it, what does it look like when you pick them out? And the green onions in the sea cucumbers with green onions also smell like seafood."

Then, in the laughter and laughter, the old age continued to pick out the onion and ginger inside.

"It's almost done now, but it's still lacking in spiciness, so I need to put some pepper in it." Master Sun said and picked up the bottle containing white pepper powder.

But Chen Nian had doubts again at this time. He felt that he was already a very experienced chef, but when he watched Master Sun cook this dish, he kept asking questions like a curious baby, and in these Only a few of the questions were asked by myself to activate the atmosphere. Most of the questions were indeed because I didn't know, didn't understand, and didn't understand.

"The chili peppers put in the front can't taste the spiciness, but it's just to enhance the taste and make the taste richer. The spiciness in the serious nine-turn large intestine should be that of pepper." Master Sun heard the old I don't feel upset by asking questions continuously, because appropriate questions can stimulate people's desire to be a teacher.

And this appropriate questioning naturally does not include the kind of asking even the most basic things or asking questions simply for the sake of asking questions. The latter two kinds of questions will not only make people feel that they are needed, but will make people feel Very upset.

At this time, the dish has also reached the final stage. With the fire, the soup inside is gradually bubbling and reducing, and Master Sun is also adding amomum powder into it while stirring constantly. , cinnamon powder, etc. to remove fishy smell and increase fragrance.

Finally, after stirring these seasonings evenly, it can be out of the pan.

At this moment, another person suddenly appeared at the door: "Hey, what are you doing?"

The two of them looked up at the same time, and saw the accountant of Jinwumen standing at the door and looking inside curiously. This man was Shen San's younger brother, and he was the sixth child in the family, so everyone called him Shen Liu. .

"Yo, Master Liu is here, we are making pig intestines." Sun Fuquan said with a smile.

And Shen Liu couldn't help but stare round after hearing these words and seeing the appearance of the fat intestines!
"Can I have a taste?" Shen Liu couldn't help but swallowed, and couldn't help asking.

He didn't eat much this morning, so he was a little hungry at this moment, so he ran to the kitchen to see if there was anything to eat to fill his stomach first, at least until noon.

It turned out that it was such a delicacy, how could he bear it?
"Okay." Sun Fuquan had no problem with this kind of request. After all, when he was in the restaurant before, after the food was cooked, he must taste it first as a cook.

Then the helper on the side will naturally have to taste it, and then the master who is playing the lotus may also taste it when he is putting on the plate.

Finally, when the waiter in the shop is serving the food, if he meets the steward in the shop, the steward may see that the food is delicious, and maybe he will take a bite or two.

And when going up and down the stairs, if there is no one coming and going, maybe the waiter in the shop will secretly pinch a piece and throw it into his mouth, and serve it to the guests after eating and swallowing it.

Although some restaurants are very strict in this regard, this kind of thing is actually an unspoken rule in the industry.

So it is very difficult to prohibit, so over time, everyone will turn a blind eye, anyway, as long as the guests don't find anything wrong.

If it is discovered, someone must come out and take the blame.

So if anyone wants to taste the dishes, Master Sun is naturally very welcome.

Then I found a small plate, held a bamboo stick from the pot and used chopsticks to compare three fat sausages in the small plate.

"Come on Liu Ye, you have a taste first."

Shen Liu smiled and took the plate and chopsticks to pick up a piece of fatty sausage, first looked at it, then blew on it, and finally opened his mouth and put it all in his mouth.

In an instant, his eyes widened!
Chewing his cheeks puffed up and down, he seemed to enjoy this delicacy very much, wishing that this bite could stay in his mouth for a while, he nodded violently while eating, and said vaguely: "It's delicious! It's so delicious This is the level of a big restaurant! I can’t eat such delicious large intestines outside, Master Sun, your craftsmanship is really like this!”

Shen Liu gave a thumbs up while talking, constantly praising.

Soon, the three fat sausages were all eaten, but at this moment, Shen Liu still had something to say.

"Master Sun, I thought you were going to get the fat intestines off the bamboo stick just now, right? Then see if I can help you here. Anyway, there is nothing wrong with the accountant right now. I don't need any reward for helping here. Just give me the bamboo stick that was pulled out."

The other party spoke out what Chen Nian was thinking, and for a moment he felt that this Shen Liuye seemed to be of the same path as him.

"Yes, yes, I think this kind of dish is delicious even if you throw shoes in it and fry it!"

After hearing this, Shen Liu looked at Chen Nian as if he was looking at his relatives!
"Yes, yes, this is so true. I always said such things to the third master before, but when I was a child, he beat me every time I said that. At that time, I couldn't beat him, so I had to admit it. When I grow up He doesn't hit me anymore, but he won't give me any good looks, but who told me it was my brother?"

(End of this chapter)