Food starts with Mapo Tofu

Chapter 509
But Chen Nian knew that this dish used to have at least beef lungs, but it was canceled because of the taste.

While thinking about it, Chen Nian took out the boiled beef tongue and so on, and washed off the foam on it again to prevent the fishy smell from affecting the taste and texture.

After aging, I plan to cook these materials again.

But at this point, if you cook again, you need to cook these materials separately to avoid flavor change, and when cooking beef, you need to add extra salt and soybean soy sauce to further enhance the flavor.

Moreover, as a chef who has been a chef for so long, he has also handled a lot of beef. Naturally, he knows in his heart that salt must be added when stewing beef, so that the aroma of the beef itself can be stimulated more.

This method is called white brine.

As for the others, just add onion and ginger cooking wine.

The two most important steps in making husband and wife lung slices are cooking and mixing, and now we need to cook first.

But no matter whether it is beef, tripe or tongue, it must be cooked until soft.

At least there is no obstacle for the elderly to eat.

If the teeth are stuffed after one bite, and the gaps between the teeth are filled with another mouthful, then the old people’s few and fragile teeth will probably fall out on the spot. At that time, let alone making money, people will not lose money That's fine.

Put these into the soup pot respectively, turn on the high heat to boil the water until it boils, and then turn to the low heat to slowly marinate.

The previous blanching was just to get rid of the fishy smell inside and boil out the blood inside. It didn't fully cook the meat, but this time it was necessary to cook all the ingredients thoroughly.

So this step needs to be cooked on low heat for at least an hour.

Take advantage of this time to age and prepare other ingredients.

Don’t rush to make shredded apples, after all, the surface of the apples will oxidize after being cut.Chen Nian first prepared all the ingredients for making braised pork knuckles that will be used in a while. In addition to the seasonings and ingredients that are normally used for making braised pork knuckles, Chen Nian also washed some soybeans and put them aside for later use.

After preparing all these, Chen Nian called his cousin: "Hey, cousin, how is your purchase going?"

"I've bought almost all of them. I'm rushing to the coffee bean shop now, and I'll be back in about 10 minutes."

So Chen Nian had no choice but to prepare the ingredients that he had in the store and make mandarin duck milk tea later.

Not long after, a taxi stopped at the entrance of Honghong Hotel, and Lu Xiao hurriedly got out of the car and entered the store: "I've bought everything, see if it's okay."

Chen Nian naturally believed in his cousin, at least in terms of action and implementation, there was nothing wrong with her cousin.

The beef with husband and wife's lungs is being cooked in different pots at the moment, and the braised pig's knuckles are going to be processed after aging. After all, this dish takes a long time.

"What can I do?" Lu Xiao asked after seeing that Chen Nian had checked that the ingredients were all right. After all, she didn't want to stand still even though she was always strong.

"Sister, go and help me beat the coffee beans, and then grind these coffee beans into puree." Chen Nian urged.

"No problem, I'm good at this!" Lu Xiao said while washing his hands and preparing to thresh coffee beans.

At this time, Chen Nian picked up the pig's trotters bought by his cousin, and looked at them because they were bought from the supermarket, so they were relatively clean, and there was no pig hair on them. The New Year finally feels a little festive.

Chen Nian took two pig knuckles out and put them in a basin, sprinkled some baking soda on them, and began to wash them carefully while receiving warm water.

Cleaning the trotters with baking soda can remove the layer of sludge on them.

I don’t know how to deal with the pig’s trotters eaten outside. I don’t know how to cook them, but if I cook them myself, I must strive for excellence. Anyway, the night time is still long, and it will taste better after waiting for a while.

After washing, Chen Nian took it out and put it on the chopping board, and took a slender knife to cut the pig's trotters along the bone seam.

Then put it in clean water for soaking.

This step is to initially soak out the obvious blood, and it can also be cleaned again.

After about four or five minutes, the pig's trotters were taken out after aging, and they were also put into the pot for blanching.

No matter what kind of meat it is, there must be a step of blanching before stewing, otherwise, after a long time of stewing, the blood inside will run out and turn into gray and ugly blood foam, which will not only affect the appearance, but also the most important It will make the soup and stewed meat particularly smelly.

While blanching the water, skim off the foam, and wait until there is no more blood in the pig's trotters before taking it out.

Wipe off moisture with kitchen paper.

It is best not to put the braised pig's knuckles in the pot to stew right after the water is blanched, and then cook the oil to further remove the fishy smell and increase the aroma.

After all, there is still a gap between a pig's feet and its body.

After heating the oil, put it into the pig's feet, and soon the pot of oil began to boil. Chen Nian, who has become a ruthless cook, has no fear of boiling oil, but this step of aging does not If it takes too long, take it out and control the oil when the surface of the pig's trotter inside just starts to shrink.

During the process, Lu Xiao didn't understand why the braised pig's trotters had to be put into the pan, and Chen Nian explained the role of this step seriously again.

After hearing this, Lu Xiao shouted and learned another trick!
He turned his head and looked at the beef that was cooking next to it. It was still tumbling in the pot at the moment. Although it was a small fire, there was not a lot of water vapor constantly coming out of the small hole on the pot lid.

After seeing that there is no problem with the beef side, I will continue to prepare braised pig's trotters after aging.

Stir-fried sugar color is completely stress-free for aging. Add oil and rock sugar, and gently break the rock sugar with the back of a spoon so that it can melt faster. Wait until the color gradually becomes dark red, and age from small bubbles to big bubbles. Add onion, ginger, cinnamon and star anise to it.

Under the effect of high temperature, the fragrance rose instantly.

At this time, Chen Nian poured the pig's trotters into it again, and then kept stirring and spooning. After the surface of the pig's trotters inside began to turn red and slightly zoomed, he sprinkled a stream of rice wine along the edge of the pot. .

Chen Nian found that since he came back from Tianjin this time, he has become particularly fond of using rice wine.

After being cooked with rice wine, the little taste rises with a scratch.

After that, dark soy sauce and light soy sauce are added for flavoring and coloring.

Soon the taste of soy sauce gradually increased, and the aroma in the pot became more and more obvious.

"Shouldn't it be time to add water?" Lu Xiao asked at this moment while beating the coffee mud.

"Yes, just add water to the pig's trotters that have just been touched inside." Chen Nian nodded, adding water to it at the same time, and then sprinkled in salt, monosodium glutamate, pepper and a little bean paste, as well as the previous Prepared soybeans.

The same is to wait until the water boils and then turn to a low heat and simmer slowly.

"Okay, the pig's trotters are just waiting to be cooked.

"Then let's go next..."

"Make milk tea." Chen Nian continued.

And Lu Xiao couldn't help sighing: "You can do everything, it seems that you don't seem to have any bottlenecks in learning to cook, it doesn't matter if you have a variety of cuisines, now you can even drink this kind of drink.

I really wonder how long your brain is, and how did you learn this in such a short time? "

"Talent, there's no way to explain this kind of thing." Chen Nian really couldn't explain it, and he used talent to prevaricate everything related to this aspect, and no one would doubt it anyway.

"But your talent is too outrageous. You taught me so many recipes for making dim sum before. It would be fine if you collected them everywhere, but those recipes were written by you with my own eyes. , the details inside are not missing at all, which is outrageous..." Lu Xiao still couldn't understand.

"Talent...what can you tell me?" Chen Nian spread his hands and threw them away.

Anyway, he just killed his talent. Although Lu Xiao was suspicious in his heart, he didn't think about the fact that his big cousin had obtained the legendary golden finger.

"Ok."

Chen Nian looked at the coffee made by his cousin, which was thick in texture and very delicate, and couldn't help admiring inwardly.

But to make mandarin duck milk tea, the tea should be boiled first.

Chen Nian recalled the steps Master Qiao used to make milk tea, and took out a pack of black tea from the cabinet at the front desk. This black tea was given by Uncle Niu some time ago.

At that time, it was to thank Chen Nian for the suggestions he had given him. He used songs such as Lonely Brave, Xinbaodao, Xiaocheng Xiaxia, Love Cycle, Drunken Butterfly, Miracle Reappearance, and the Most Dazzling National Style to mix and match, and spent every day dedicated Time to choreograph, practice, and decompose movements to teach others. Now Uncle Niu is the most dazzling star in the square.

With these novel songs and combinations, not only many aunts are willing to dance with him, but even many young people have started to go to the square to dance with Uncle Niu at regular times.

Now in addition to offline, Uncle Niu has also started to become famous online.

After all, most of the time when Uncle Niu is active in the square every day is the time when young people have almost digested after eating at night and have nothing to do.

So every day, many people dance with Uncle Niu in the live broadcast room.

After all, the intensity is not high, and after dancing for a while, they did find that they lost weight, and they sent videos to thank each other.

And they have begun to call themselves "Uncle Niu girl" and "Uncle Niu boy".

Coupled with the rendering of some marketing accounts, Uncle Niu now enjoys a certain reputation in the dance world.

So Uncle Niu, who was admired by all the stars, brought the best tea directly from home and gave it to Chen Nian as a thank you gift.

After all, he is a retired veteran cadre, so the best tea he can get is naturally valuable, and he is not willing to drink this tea even when it is old.

But this time there is really no good tea, Chen Nian had to take this out and use it.

Put the tea into a small milk pot and cook slowly.

After boiling until the aroma of tea comes out, use a fine sieve to filter out those tea leaves.

But it is not in a hurry to use it now, so Chen Nian put the prepared tea aside and waited for it to cool naturally.

The coffee that Lu Xiao made will be put in the refrigerator for temporary use.

After finishing, the two waited for more than 40 minutes.

Seeing that the time is almost 10 o'clock.

At this time, it has been almost an hour and 20 minutes since Chen Nian put the meat in the pot and cooked it. Chen Nian seems to have smelled the aroma of the meat in the pot through the lid.

Open the lid of the pot, and with the rising of a large amount of water vapor, wait until after a burst of mist to see that the meat inside is completely cooked at this time, and the overall color is off-white, and even the top of the soup is covered with a layer Oil beads, the overall soup color is light milky white.

Most of these milky white ingredients are a mixture of protein and fat, in addition to some amino acids, calcium, phosphorus and potassium.

Sometimes this is the case with old-fashioned cooking. After seeing the phenomenon of some ingredients being processed, he always thinks of what he has learned in school, such as ingredients and principles.

After all these were fished out, Chen Nian put them in a basin to cool naturally, and the boiled beef soup was not poured out after Chen Nian. You can drink it, and you can keep it for yourself if you don't sell it tomorrow.

It would be a waste to just throw it away.

In this season, the temperature in Chengdu is still very high, but the air conditioner is turned on in the store, and it didn't take long for the meat to cool down.

After the beef has cooled and aged it is sliced ​​thinly.

For husband and wife lung slices, the slices should not be thick, because on the one hand, the thickness will affect the taste, and on the other hand, it will also affect the taste. After all, the meat quality of the beef becomes firm after cooking.

If it is cut too thick, it is not easy to taste inside, but after thinning it, there is no such concern.

But in fact, there should be some other things in the couple's lung slices, such as pork, beef head, beef tendon and beef heart, but the vegetable market is closed, and these things are not very easy to sell now, so the aged ones are not put in. .

The beef is cut into thin slices, and the tripe is also sliced ​​diagonally.

After cutting, the old man began to prepare the sauce for mixing the couple's lung slices.

You can find it in the hot pepper shop, which can be made before aging, and it is also carefully made with the special Erjingtiao and Chaotian pepper here.

I took a head of garlic and picked up a kitchen knife to take a heavy shot. Immediately afterwards, there was another sound of "duk tuk tuk", and the original intact garlic turned into garlic paste.

"I think the kitchen knives used by Chinese people still have to be able to shoot garlic. It's not like the rumor that the kitchen knife seller insisted on saying that our Chinese cooking methods are wrong. Although I mainly make desserts, I don't know much about cooking. A lot, but I also know that people who can say this are simply too melon.

That person doesn't cook and doesn't go into the kitchen. Even if it's not a household, there must be several kitchen knives in the restaurant, with different purposes. It's not like he just praised the stinky feet of foreigners? "

Lu Xiao watched Chen Nian violently slapping garlic, and complained about the news he saw on the Internet before.

Chen Nian couldn't help but nodded when he heard this: "Indeed, I've read that too. Although foreign dishes must have some merits, they definitely can't say what he said. A place has to meet a The national conditions of the place, if you know a little bit, you won’t say that kind of thing, which is too cheap, and the brand passed down from the ancestors is now considered cold.”

While complaining about the age, he put the minced garlic into the bowl, added some of the original beef broth, and added a little salt and sugar.

Then add a little pepper noodles, soy sauce, sesame oil, pepper oil, and chicken essence, and then mix them well, and then put in the oil and pepper.

Finally, put the previously cut beef tongue and tripe on the plate in order, pour in the sauce, sprinkle a handful of green onion on top, and add some coriander.

That is called a color, fragrance and taste!

　The preparations are almost done for adding more, and it will be enough in a day or two. Let's start with ten chapters at a time. Although the old vinegar is updated every day, it is still four to five thousand words, so adding more will not follow 2000. To It is guaranteed to be more than [-] when adding more chapters. The [-] more owed will be added this month, and the plot that you are most concerned about will also be written this month, so don't worry.

　　
　
(End of this chapter)