Food starts with Mapo Tofu

Chapter 457 Preparations Before Roasting (Seeking Monthly Pass)

Hanging chicken slices is to put the previously prepared chicken mince into the oil pan, and then gradually shape it into the shape of the substrate under the temperature of the oil.

Chen Nian first poured oil into the pot, and when the oil was heated to [-]%, Chen Nian used a spoon to fill a spoonful of minced chicken, and then poured it into the pot.

After being put into the pot, the minced chicken also gradually changed from the previous liquid shape to an oval shape, because the minced chicken itself has a relatively low density, and its texture is relatively tender.

When this piece is almost done, it will be fished out and put on the plate after aging.

Observe carefully that the finished product is white in color, and you can still feel the amazing elasticity from it just by scooping it up with a spoon and putting it on a plate.

This is not the same as eating unprocessed meat directly.

But at this point, the Furong Chicken Slices have not been finished yet, and the old-fashioned chicken is put into the pot one by one according to the previous method, and the minced chicken turns into chicken slices soon after being put into the pot.

The so-called eating chicken without seeing the chicken, if you don’t see the production method with your own eyes, whoever comes to eat this dish will never think that it is made of chicken and a small amount of fish paste?
Therefore, the difficulty of this dish is so high and the process is so cumbersome that Chen Nian couldn't help but admire: "No wonder this dish can be selected for the state banquet, it's not ordinary to make it!"

While talking, the old age has already hung out all the chicken slices to be made.

This time, slices of chicken lay quietly on the plate, and most of the original oil was removed, leaving only a shallow layer of base oil in the pot. The old age just caught fire and continued to reheat the pot .

The required sauce has already been prepared before, so after the pot is heated up, Chen Nian directly pours the previous sauce into it, and the sauce gradually becomes thicker under the influence of the temperature in the pot.

It was at this time that Chen Nian put the previously hung chicken slices into the pot again, but as Master Sun said earlier, if you use a shovel or a spoon to keep turning it, it is easy to make the soft and tender chicken pieces in the pot. The chicken slices are turned rotten, and at the same time, the sauce will become thicker and thicker under constant stirring, and in the end it will lose its true color.

Therefore, Chen Nian only dares to touch the edge of the pot with a spoon to make it centered. Since the bottom of the iron pot is semicircular, the sauce will be thicker in the middle, so that it can be diffused. Pass over the chicken pieces and wrap on top.

But since this dish needs to be particular, it can’t be left in the pot for too long, otherwise the skin will change after the fire is over, and the taste will also deteriorate, losing the fresh and tender feeling it should have.

So after feeling that one side was almost ready, Chen Nian picked up the pot again, first stretched it forward quickly, and then exerted force with his big arms, drawing the pot in a beautiful arc while lifting it up.

With just a flick of the wrist, the chicken pieces flew up under the action of force and inertia, and then slowly fell into the pot.

After such a while, the hibiscus chicken slices were also turned over in the pot.

Then slowly adjust its position in the pot with a spoon.

After waiting like this for another ten seconds, Chen Nian picked up the iron pot and poured it into the plate that had been prepared earlier.

The soft and elastic chicken is placed on the plate. Although there is only moonlight and a little fire in the room at the moment, you can still see the chicken slices on the plate like frost and snow.

Even when I placed the plate a little heavier, I could see the chicken pieces shaking gently like jelly.

"Maybe it was a success this time." Chen Nian couldn't help feeling a little excited and proud, mainly because after a dish of this difficulty was cooked, he would feel a sense of satisfaction and superiority in his heart.

Although I don't know the texture and taste of its entrance, just looking at the appearance, Chen Nian already knows it in his heart.

For chefs like them, sometimes they don't need to taste it in their mouths, and they can guess it by looking at its state with their eyes.

Just like this, carrying this dish to the front of the courtyard, the silver-white moonlight sprinkled from the sky like a spotlight, fell on the roof of the courtyard, and shone like white snow.

And it is precisely because of the shining of the moonlight called Bai Wuxia that the chicken slices, which are as white and tender as Haoyu, look even more holy.

Under the smooth and fullness, there is a lot of soup around it, and the delicate chicken slices really look like a hibiscus.

Just looking at it can't help but make people start to swallow their saliva.

I couldn't help but gently picked up a piece with the chopsticks, and picked it up tremblingly. The chicken was also trembling constantly. At this moment, how could there be half of the original chicken breast?
No matter how the chicken breast is cooked, it is impossible to make it so tender.

And those pastes made of egg whites and starch are evenly stuck to it at the moment, the translucent crystal texture seems to put a layer of shallow galactic stars on this cold lotus fairy.

This dish gives the old-fashioned feeling a bit similar to Wensi tofu, but compared to vegetarian dishes such as Wensi tofu, Furong chicken slices are made of meat.

But no matter from which angle you look at it, this dish is even more holy than Wensi Tofu!
If it is said that Wensi Tofu is like a fairy descending from the earth, lingering in the clouds and mists, without being contaminated by the mundane fireworks, but the Furong Chicken Slice is more like a goddess in the fairy garden, stretching out her hands to bloom, and covering her hands in spring.

It is more graceful, and also more cool and holy.

After observing enough, Chen Nian put the piece of meat into his mouth thoroughly. The piece of meat is large and thin, thin but not broken, cooked but not burnt.

Although this piece of meat is made of chicken and fish, it can't taste the slightest fishy smell of chicken and fish. At this moment, only the word "delicious" is constantly written down in his brain.

"If the grade of this dish is served in a large plate, it would be a bit vulgar. It is better to use a small plate so that the dish only covers the bottom of the plate.

Although the amount of dishes may be a bit small, why should the eater be a glutton for this kind of food?

Chen Nian was thinking about it in his heart, and he was just trying it now, the difficulty was still in the processing of the ingredients, if it was officially sold in the Red Restaurant, it would be best to add a few Root tender bean sprouts, it is best to use the slightly emerald green ones for embellishment.

And just now it just looks amazing, the smell may be a little bit less interesting when you see it at first sight, so it would be great if you can put a few drops of chicken fat on it at the end.

Or when adding chicken slices, put a few green beans in by the way, it must be quite good.

Don't think it took a long time to make this dish, Chen Nian made it himself, it was only a small plate, he didn't dare to eat it in big mouthfuls, for fear that he would finish this dish in two bites.

Just like Zhu Bajie eating ginseng fruit, he swallowed it whole. Although he ate a lot, he didn't taste much in the end.

Eating slices like this, Chen Nian couldn't help sighing that people in ancient times not only put great effort into cooking, but also paid a lot of attention to naming.

For example, this Furong chicken slice, Furong must not mean hibiscus flower, just like the previous Mushu meat, it seems that those who are close to BJ Tianjin are very taboo to talk about eggs.

Therefore, hibiscus probably refers to protein.

Moreover, the two words "Furong" are added together, and the whole artistic conception begins to become more beautiful.

Chen Nian just sat on the steps in the courtyard like this, holding a plate in one hand and eating chopsticks in the other. Under the moonlit night, he carefully finished the dish.

"Delicious." After eating, Chen Nian gave a flat evaluation with his mouth.

Compared with some of the previous dishes that can't help but applaud after eating or after eating, this dish of chicken with hibiscus is not so strong.

But it’s the kind of feeling that makes people smile lightly after eating, but it can’t be lingered. It doesn’t need so much emotional color. After listening to this article, everyone couldn't help but see their eyes light up.

But there is no need for gentlemen and literati to applaud loudly, just a slight chin and admiring praise with eyes full of admiration can make people's psychological satisfaction reach its peak.

"It's really good, red beans should also like this dish very much." Chen Nian couldn't help thinking in his heart, but when he was thinking so, he raised his head and looked at the bright moon in the sky.

……

The sky is slightly bright, and the east is white.

Chen Nian had already started preparing breakfast in the kitchen, and Chen Nian was humming a ditty while cooking porridge in the big pot.

In a corner of the kitchen, the ingredients needed for today's lunch are piled up. These are all the vegetables bought from the market just now.

Moreover, there was a big oven dragged out in the yard. It had been two or three days since Master Sun said that he was going to make roast duck for senior brother Tang Dechun, and today was the day that Master Sun planned to start construction.

It's just that Master Sun has just woken up and is probably still washing up. Although roasting ducks is time-consuming, it is actually not difficult for someone like Master Sun who already has a lot of experience in roasting ducks.

As the saying goes, those who are difficult will not, and those who will be will not be difficult.

If Chen Nian was allowed to think for himself, he felt that roast duck was difficult, and there were many things to pay attention to during the period.

Because just buying ducks has been instilled with a lot of knowledge in this wave of aging.

In the choice of ducks, you can choose a bigger stuffed duck, or you can choose a smaller duck. If the duck is bigger, it may be relatively easier to cook.

But if the duck is small, the meat inside will generally be older if the skin is to be crisped.

But how to deal with it will depend on what Master Sun will do when he comes.

When Chen Nian finished the breakfast almost, Master Sun arrived late, moving his arms and twisting his waist while walking, and yawning.

"I've heard people say that the older you get, the less sleep you get. Why is it the other way around here? I feel like I've been sleeping more these past few years than before." Master Sun complained as he walked into the kitchen. Said.

Chen Nian, on the other hand, held the stove with his hand, looked at Master Sun and said with a smile: "Master, I think it may be that you worked too hard when you were young, and you slept less when you were young. Make up for the sleep you lost when you were young."

"Really? What if I don't have enough to make up for when I die of old age?" Mr. Sun stared and asked doubtfully.

"Then God must not be at a disadvantage. It is estimated that Master will have to live for ten or eight years to make up for it." Chen Nian calmly dismissed Master Sun's ridicule about people getting old, getting old, getting sick and dying.

Mainly, he doesn't want to discuss this kind of thing too much, because birth, old age, sickness and death are still too heavy for a person.

So life only needs to be happy and look forward. As for death and so on, let's talk about it when we get to the front.

No need to bother.

"You can talk, but I don't think it's interesting to live for such a long time. You can leave when you are about the same age, so as not to cause trouble to others." Master Sun shook his head again, and he didn't know what he thought of before going to bed last night. What, I woke up with a lot of negative energy this morning.

But Chen Nian shook his head: "Master, who can see so far, when you were young, you must have never thought that you would cook at the third master's place when you were old, and you must have never thought that you would accept me as a apprentice.

I don't even know what tomorrow will look like today, so it's interesting to know only after the past is over, isn't it?Master, you don’t have to think about it. Anyway, our work is not busy now. Compared with restaurants, it’s very easy. If you really don’t think it’s interesting, then I’ll play chess with you more and want to go out for a walk. Come on, I'll go out with you for a walk too, the lights are feasting outside, why isn't it more lively than in this deep house compound? "

While talking, Chen Nian stirred the porridge in the pot with a big iron spoon.

The rice grains are distinct, golden in color, and the cooked slightly thick millet porridge is steaming slightly. If it is not stirred for a while, some uneasy rice oil will float up.

Just like the layer of milk skin on the top of the boiled milk, millet porridge also has its own rice skin.

Listening to Chen Nian's words, Master Sun couldn't help being touched.

"It's rare that you have filial piety. You must know that many of your own sons are not as filial as you. My wife and children died more than ten years ago. Since then, I haven't thought about who I will rely on when I grow old, anyway. I have been a cook all my life and saved a lot of money.

I myself thought that when the time came, I would buy a yard in the countryside with a good environment, and then wait there to die. It would be fine if someone could bury me when it was over.

But now I feel that it is good to live a little longer. "

Chen Nian nodded quickly: "Yes, we must live as long as possible. Master, think about it, although there are not many people with the same seniority as you in Tianjin, there should be many. If you live It takes longer than them, and they are all boiled to death, then you will not have the final say on the authority of the cook world at that time?"

Chen Nian's words made Master Sun a little curious: "Where did you learn this, and you have killed all your colleagues, and I can't even hold a pot or even a spoon. What kind of authority is it?"

"Master, what's the matter if you can't hold the pot or shake the spoon, all the real valuable things are here!" Chen Nian said, pointing to his head and knocking.

"Hahaha, you're right!" While Master Sun was happy, his emotions were brought up again.

It didn't take long for breakfast to be ready. This morning it was still rice porridge, pickles and steamed buns, and there were more than a hundred boiled eggs.

Although there is no oil and water, the eggs are also nutritious enough.

And eating carbohydrates like this, although they are full in the morning, they will definitely be hungry after a morning of exercise, and they will rush to the kitchen one by one at noon.

"In our line of work, we eat a lot of oil and water, but for people of our generation, we can eat light meals without meat every day, but we have to drink some porridge every day. Stomach is the most nutritious thing, if you don't drink it for a day, you will feel a little panic." Master Sun said while drinking porridge.

Chen Nian nodded, millet porridge is really good to drink, whether it is in the morning or at night, it can be eaten very comfortably with steamed buns and pickles.

But one bad thing is that eating like this is indeed easier to get hungry, and it may not be very friendly to some weight loss and fitness people.

Of course, these places in the north have always been the hardest hit areas for carbohydrates, especially if you go to Shanxi. After all, Shanxi pasta is famous for a reason.

But many people saw the big oven outside the kitchen at a glance when they came to cook.

"Master Sun, shall we have roast duck for lunch today?"

"I really like to eat roast duck. The skin of that thing is roasted crispy, and it is sizzling when you bite it. If you can dip it in some sauce, roll some green onion and cucumber shreds and wrap it in the bread That would be even more beautiful."

"Master Sun, to tell you the truth, with such a big roast duck, I can eat more than half of it by myself!"

Qian Hu couldn't help chattering after seeing the oven, swallowing his saliva while talking, obviously he really likes roast duck.

But Master Sun said with a smile: "It is true that we will make roast duck at noon, but don't think about it, this duck is not for you to eat, it is your master who specially ordered it to be cooked for your senior brother to nourish your body." .”

And Shen Wen, who was on the side, was also swallowing saliva continuously before, and he couldn't help showing doubts on his face after hearing this: "Shouldn't senior brother suffer from such a serious injury? Shouldn't he eat lightly when he recovers? Once the wound is irritated, isn’t it worth the loss? The duck is so greasy after roasting, I’m afraid it’s not good for the senior brother to eat, or else we should share it with us big fellows, I think the senior brother will definitely agree.”

"Go, go." Master Sun waved his hands angrily, how could he not know what was going on in these two people's minds, "Aren't you guys full and have nothing to do, hurry up and go to the front to practice martial arts, if you talk again, I will Tell the third master to let him practice more for you.

Anyway, this duck is roasted for your elder brother, so even if you want to eat it, wait until he finishes eating it! "

Master Sun's domineering side leaked when he opened his mouth!
(End of this chapter)