Food starts with Mapo Tofu

In the kitchen during the day today, Chen Nian was very caring about his apprentices, especially when cooking dishes like pork that the apprentices hadn't cooked before, he specially asked Xie Yu to come over and watch every step, The amount of a seasoning is clearly stated.

"I still have a banquet to do tonight, so I will prepare the dishes for the banquet in the afternoon, and I will leave the rest to you." Chen Nian reminded, "When the time comes, while you are doing it, I will prepare the dishes for the banquet." I’m teaching you next to you, so it shouldn’t be a problem at your current level.”

These apprentices of Chen Nian are improving every day, and their skills have improved much compared to when they first came.

If the master adopts the free-range model when learning something, it can only rely on the apprentice's comprehension and hard work.

But in the Red Hotel, Chen Nian followed the way of the school teachers completely, and there were not many people, enough for him to complete one-to-three or even one-to-four careful teaching.

Therefore, Chen Nian thought about everyone's current level, and it should not be a problem to teach and teach with him by his side.

In addition, after Li Ting came to Honghong Hotel, he quickly adapted to the work here, and Chen Nian also taught him a lot of skills. Now he can even complete Vance Tofu independently.

After the shredded tofu is cut, there is actually no difficulty. It is nothing more than cooking the soup with the ingredients. Chen Nian also taught Xie Yu the recipe of Wensi tofu.

Hearing Chen Nian's words, the boys couldn't help cheering up for a moment.

"I hope that each of you can be independent in the future, and it's just the dishes on the menu. In addition, there are two banquets that are currently launched in the store, but this will have to wait for you to put the dishes on the menu. After I have learned it all, I can teach you.

At that time, there will be many dishes that are not sold in the store. In short, you should study hard here. What I know will become what you know. We are all young people. I know that you came here to learn things. The second is to make money, I can give you both. "

From time to time, Chen Nian would say such things to his apprentices. He used to think that such words were like beating chicken blood. He opened his mouth to draw a big cake, and then asked them to work hard to eat this big cake.

He used to be a bit contemptuous of this kind of behavior, but after opening the restaurant for more than half a year, he gradually discovered that painting cakes is okay, but he must clearly let them know that they can eat this big cake, instead of facing a group of people. Zhang has a bad check and works hard.

It’s like some companies advocate a wolf-like culture, but they really eat meat. However, some companies see that this effect is good, and they also learn from it, but they only learn the superficiality and only advocate a wolf-like culture for employees, but they don’t For meat.

In the end the wolf turned into a dog.

Perhaps the latter can enable him to obtain more benefits and achieve the small goal of the employees working hard to get the boss to change another suite for a year, but this will eventually overdraw their own credit.

Therefore, Chen Nian still chooses the former, so that everyone’s hard work can be seen, so that they will always have the goal they want to achieve.

"Master, we understand!" Everyone nodded, full of fighting spirit.

In this way until the afternoon, Chen Nian started to get up after the rest to prepare the banquet to be made in the evening.

Today's banquet was decided by Shen Qing. A week ago, Shen Qing said that he planned to bring his staff over for dinner today, and then ordered ten dishes from the menu of Shandong cuisine, five dishes of Huaiyang cuisine and one dish of Sichuan cuisine.

According to Shen Qing's words, they used to go out for dinner and ate too much Sichuan food, so it happened that Honghong Restaurant released a new banquet menu this time, so it's better to change the taste.

But since we are eating at Honghong Restaurant, the most classic mapo tofu must not be missed.

But at this moment, Feng Honghong suddenly came in with an old mobile phone: "Son, I have your number."

Seeing this, Chen Nian quickly took the phone and saw that it was Shen Qing calling.

"Hey."

"Hey, Boss Chen, are you busy now?"

"I'm preparing the meal you ordered tonight. What's the matter? Is there something wrong? Is there a change in time at night?"

"No, no, we'll go there on time, but I saw in the group yesterday that there seemed to be roast duck in the store again, so I wanted to ask if I could replace one of the previously ordered dishes with roast duck?"

"Want to change the dishes?" Chen Nian thought about it, it's not impossible, recently the roast duck is really selling well, basically it's sold out within 10 minutes every day, and the banquet usually doesn't start too late, If you pay attention, you can save a roast duck for them.

"can."

"That's great. I'll send you the changed dish in a while, and I'll make up the difference when the time comes."

"No problem." Chen Nian nodded, then hung up the phone, waited for a while and saw Shen Qing send over the dish to be changed, this dish happened to be that Chen Nian hadn't started preparing yet, so even if it was replaced, there would be no loss The ingredients can be made into other dishes in the store.

So he put down his phone and went back to continue preparing the banquet.

Clean the large intestine, marinate minced meat, stew meat, marinate shrimp...

Every process of aging is proceeding in an orderly manner.

For some that need to be marinated in advance, Chen Nian will first process the ingredients and then start to marinate. During this process, he will process other ingredients.

Others are busy with other things.

Xie Yu, He Hai, and Qiao Zhaomei were used to this situation, but Li Ting would look at Chen Nian from time to time, and he did everything from handling the ingredients to cooking and aging by himself.

But no matter what job he does, Chen Nian can handle it with ease, as if he has done these jobs countless times.

"Sure enough, master is master. He knows everything. He is obviously not a few years older than me, but why is there such a big gap between people?"

In this way, until about six o'clock in the afternoon, some dishes that need to be prepared in advance have been aged and served.

People gradually began to come in to eat in the store, but Chen Nian continued to be busy.

After another half an hour, Shen Qing showed up at the entrance of Honghong Hotel on time with the employees of his department.

"Auntie, here we come!"

Shen Qing said to Feng Honghong who was at the door.

"Come on, come on, let me take you to sit in the private room."

Shen Qing was followed by many young people, the oldest one seemed to be around 30 years old, it could be seen that this was a very young team.

"Sister Qing, I know this restaurant before, but it's the first time I come here to eat." A girl in the crowd said looking at the surrounding environment.

Hearing this, Shen Qing turned to look at the other party: "It's okay, the taste here is pretty good, but in terms of the quality and taste of the dishes, it's not inferior to those big restaurants, I used to eat here often. "

"Wow, the restaurant that Sister Qing frequents, must taste good." At this time, a boy with small eyes who looked a little fat and wearing glasses said.

"Don't be flattering, what I say is good or not only represents my personal taste, after a while the food is served, you should think it is delicious." Shen Qing said jokingly.

After entering the box, except for Shen Qing, everyone felt that the box looked ordinary, clean and simple at best.

But it was quite comfortable to stay inside.

After they were seated, Feng Honghong followed behind and asked, "Then start serving the food now, or wait a little longer?"

"Let's serve, auntie." Shen Qing said.

"it is good."

Then Feng Honghong turned and left, and went to the kitchen to talk to Chen Nian.

After a short period of aging, the cold dish crystal meat is cut and placed on the plate.

After that, I started to take out the Sixi meatballs that I had already started to make from the pot.

Originally, there should be four Sixi meatballs in a plate, but considering that there are more people coming this time, Chen Nian added two more on top, and at the same time, a pair of special knives for cutting are also included with the plate. .

At that time, they can cut up the meatball and eat it by themselves.

After all, such a ball is not small, and many people with small appetites may eat the whole thing and then eat something else to fill their stomachs.

Take advantage of this time to age and take out the fish fillets that have been prepared before.

For aging, you must first make a bad fish fillet. This dish is made of longli fish. Of course, you can also use pangasius or opium fish, but since this dish is made for aging, I still want to restore it a little more.

What's more, the customer's money has been well spent, and it's okay to use the dragon fish by himself. Even if it's a bit more expensive, there are customers who will pay for it, right?

However, this kind of fish is a kind of sea fish that is more expensive, and there is also a well-known name called Sole, that is, a lama came from the south and carried five catties of Sole in his hand.

But the one thing that is more regrettable is that old age does not have such a wild way. In addition, brother Liu's main direction is still meat, and he is not so deep in aquatic products, so the old ones can only be frozen Longli. fish.

However, when Brother Liu sent it over, he assured again and again that he definitely did not use pangasius to make up the number.

Chen Nian naturally believed in Brother Liu, so he accepted it with peace of mind.

But in order to make bad fish fillets, Chen Nian had already sliced ​​the fish into slices earlier, and then carefully cleaned out the slime on the top.

Before sizing, use salt, monosodium glutamate, onion and ginger cooking wine prepared in advance, as well as the bad brine and half egg white that are specially prepared for making bad fish fillets, which are opened with bad mud and filtered. Gently pick and marinate.

Afterwards, starch is used for uniform sizing, but at the end of aging, more dry starch is added to prevent the salt from entering the fish meat to precipitate water, resulting in excessive moisture.

Seal oil at the end to prevent sticking.

This is the main material to be used today. This plate also has side dishes such as chopped lettuce, lentils, carrots, cabbage and fungus torn into small pieces.

Before cooking, you need to put these side dishes into the pot and simply scald them with water. On the one hand, it is to increase the crispness of the ingredients later, and on the other hand, it is also to make the colors of these side dishes more vivid.

Remove the vegetables after the water boils to avoid overcooking.

Afterwards, Chen Nian set up another oil pan and poured wide oil into it, and after the oil is hot, put the fish fillets into the oil pan to slip.

Soon, big bubbles started to bubble up in the oil pan.

Because the outside is coated with paste and sealed with oil, when the heat is transferred to the fish, the fish will not be fried quickly, and the protein contained in the fish itself is also rapidly solidified.

It was also just a brief slide in the pot, and the old age used a sieve to filter out the excess oil. The remaining fish fillets were extremely smooth at the moment, and the old age just watched them fall into the sieve with their agile posture. You can feel the elasticity above.

Needless to say, eating fish fillets now will definitely be particularly smooth and tender.

Then it was still the same pot, Chen Nian poured some of the oil that had been filtered out just now into it, and then put in the chopped green onion, ginger and other seasonings and stir-fried until fragrant.

After the scent of onion and ginger came out, Chen Nian then added the chicken soup with a shake of his hand, and then added the bad juice used for marinating to the soup.

But just now, Chen Nian only used a little bad juice to marinate the fish, but now Chen Nian directly added three or four spoonfuls of bad juice.

Add a little salt, monosodium glutamate, and sugar to enhance the taste.

After the pot is boiled, put the previous ingredients and the fish fillets slipped in the oil pot into the soup again.

A small handful of tender garlic sprouts are sprinkled in to make the color more vibrant and lively.

Taking advantage of this time, Chen Nian grabbed some starch, took some water, and poured some water starch into a spoon and poured it into the pot.

At this moment, the taste coming out of the pot is getting more and more delicious.

The light fish taste does not have a fishy smell, but the kind of fresh fragrance that makes people calm down. After eating the meatballs in front, such a dish can relieve the greasy on the one hand, and on the other hand, it is also refreshing for the next meal. A dish is prepared.

In the end, old soy sauce is added for a slight coloring, and a small spoonful of scallion oil is added to continue to stimulate the aroma, and this dish is complete.

Slowly pour it into a white ceramic plate with a flared shallow bottom.

The slippery fish fillets seem to swim around in this delicious amber soup, and the bad smell exudes a special aroma like old wine.

"Master, let's eat this dish sometime. To be honest, it's the first time I've seen this dish you made, but it smells really good and looks very appetizing." After the cooked noodles were poured with toppings and brought out, He Hai, who had nothing to do for the time being, came over.

"Okay, okay, let's eat this again at noon tomorrow, and there is still a piece of fish that hasn't been finished." Chen Nian nodded with a smile, and put a chopstick of fish into his mouth while nodding.

"Well, the taste is not bad." While nodding, he took a look at the recipe in his mind, and the completion of this dish was also 100%.

But just when He Hai was eager to have a taste, another customer came in and ordered a bowl of noodles. There was no way He Hai had to go back to cook the noodles.

Then Feng Honghong came in and delivered the dish to the box.

"Hello, I'm here to serve a dish, bad fish fillet."