Food starts with Mapo Tofu

After taking the tofu, Chen Nian first cut the piece of tofu in half vertically from the middle, exactly into two cuboids with the same width and height.

Then cut it into slices about half a finger thick.

Arrange them evenly on the plate, and pour some cooking wine on them after aging, this is to remove the beany smell on them.

Then put another plate on top, turn it upside down, and marinate the other side of the tofu with a small amount of cooking wine.

During the pickling process, some side dishes were cut after aging. The white scallions with the heart removed were spread out and cut into thin shreds.

I took some ginger and skillfully cut it into thin shreds.

Coriander is cut into about an inch or so.

The whole process was not so anxious. As a chef, Chen Nian knows how long the interval between each dish is.

For example, the previous dish of Furong Chicken Slices tastes lighter.

As far as Chen Nian is concerned, it only takes a few minutes for him to eat a plate alone, but now ten people share a plate, although the amount given by Chen Nian is much larger than the amount of a la carte, but it will not last too long. So he picked up a slightly stronger mapo tofu after the Furong chicken slices.

The mapo tofu dish is inherently topical. If you eat it alone, you will feel that the taste is stronger, so guests usually eat it with rice.

This way, it will take more time to come and go.

Allow enough time for aging to prepare the next dish.

These little tricks were learned by Chen Nian from Master Sun in his dream in the Tianjin Martial Arts Hall.

In terms of Shandong cuisine, Master Sun can be regarded as a master. He studied under famous chefs and has cooked countless banquets in his life. That is, he wanted to take a break later, so he went to the martial arts hall to cook big pot dishes.

Therefore, the relevant experience is quite rich, and Lu cuisine used to be the main component of court cuisine, so in this respect, many of what Master Sun said were good words, and Chen Nian also remembered them at the time.

Therefore, when Chen Nian came back this time, he would apply all this knowledge to the banquet when he came back this time, and the order in which he served the dishes had also changed to a certain extent compared to before, making it more in line with the dining patterns of the customers.

In some manufacturing fields, this can be understood as conforming to human mechanics and user habits.

Although the next pot-tapped tofu is also made of tofu, the texture and flavor are completely different.

After cutting the side dishes, put the oil directly in the pot, then turn on the low heat and heat the pot slowly.

Take advantage of this time to process the tofu that has been marinated for two to three minutes.

First coat the wet outer layer of tofu with a layer of flour, then put it into the whole egg liquid and pass it again, and then put it directly into the heated oil pan.

Put the pieces of tofu in a neat queue like kindergarten children sitting in rows to eat fruit and then start to shake the pot, so that the oil in the pot is fully absorbed by the egg liquid wrapped on the tofu.

In this way, the outer layer of egg liquid will also become special.

When one side was almost fried, Chen Nian suddenly slid the pot and rolled up all the tofu in a very gorgeous gesture, making a big flip.

At the same time, he took advantage of the trend to sink the pot, unloading the force generated by the simultaneous falling of more than a dozen pieces of tofu into a big cake.

"Master's craftsmanship is really amazing! A home-cooked dish can also be cooked without being so homely. If I guessed correctly, this should use the principles of physics, right? Although I didn't go to college, I still have high school. After all, the acceleration of the sinking of the pot is slightly less than the acceleration of the egg's falling, and this effect will be produced." Xie Yu, who saw this scene from the side, couldn't help but admire.

"That's not true, it's just familiarity." Chen Nian waved his hand helplessly.

Everyone has learned this kind of knowledge, but if this method of aging is explained by physics later, it can be explained in this way.

But it would be absurd to say that Chen Nian resorted to such a method because of his proficiency in physics.

After turning over the tofu, fry it for a while, then sprinkle green onion and ginger shreds in it, add some cooking wine and the broth that is always available in the store.

"If you make this dish at home, you can go to Qingshui, but we are in the store now, so we still have to pay attention to it.

The so-called singing chef’s soup, the soup base is very important in many dishes. The dishes need a base taste, so that they will not look particularly monotonous when eating. After eating a dish with a good base taste It will produce an aftertaste in the mouth, which is what people often say, the more you eat, the better it tastes. "Chen Nian explained to his apprentices while operating.

Although it was Xie Yu who mainly learned the red case from Chen Nian, it was no harm for others to know about it.

Even if He Hai is now specializing in white table noodles, Li Ting is mainly developing knife skills, and Qiao Zhaomei has not shown a particular preference for which one, and she will always develop towards a comprehensive development in the future.

What if everyone gets the hang of it?
After aging, a little white sugar was added, and then the surrounding soup was continuously poured on the top with a spoon. On the one hand, the white sugar on the top was fully integrated into it, and on the other hand, the tofu could absorb the soup as much as possible.

After repeating this action more than a dozen times, this pot-tapped tofu has reached the final stage. Drizzle with a little sesame oil and put the chopped coriander on it.

"Out of the pot."

Chen Nian picked up the pot and poured the tofu matrix inside into a plate.

The golden-yellow soup is laid on the bottom, and the tofu wrapped in the egg liquid that has been fried until it is slightly burnt is also golden, plus the white shredded green onion on top, and the coriander that has been drizzled with sesame oil and briefly cured by the pan gas.

The whole dish looks very attractive, and the color alone is very appetizing, and I can't help but want to find out.

Regarding this Guotao tofu dish, Chen Nian made a version without meat. At that time, Master Sun also taught him the version with meat.

It is necessary to add meat stuffing to it, but Chen Nian feels that there are enough meat dishes in the store, and even if there is no minced meat in it, the flavor of this dish will not be reduced too much.

So in Honghong Restaurant, Chen Nian simply abandoned the version with minced meat.

"They also need such a relatively fresh dish to transition after eating the spicy one, so that they can continue to taste the next one."

When I asked my mother to bring this dish into the box, the duck had already started to be sliced.

Not long after, Feng Honghong returned to the kitchen: "They are going to make soup from the duck rack, so that everyone can drink some."

Roast duck has been launched for a few days, so now Feng Honghong will ask customers what to do with the remaining duck racks when they order roast duck.

"it is good."

Chen Nian nodded.

Turning around to look at Qiao Zhaomei, there are not too many guests, so Qiao Zhaomei can also spare her hands.

Chen Nian greeted Qiao Zhaomei and asked her to make this soup.

Qiao Zhaomei is still very good at making soup, probably because of the influence of the general environment and family, and it is not that difficult to cook soup on a duck stand.

While preparing for the next dish of roasted sea cucumber with scallions, Chen Nian verbally instructed Qiao Zhaomei on what to do.

At the same time, inside the box.

"Finally here is a dish that I can eat!" Song Yuan couldn't help shouting when he saw the newly served roast duck, he had had enough torture just now.

"Xiao Song, are you not allergic to duck? If you are allergic, it's fine, we can help you eliminate it with difficulty, and we will tell you what this dish tastes like after eating." Zheng Xue joked with a smile.

"No, no, no! How could ducks be allergic? I like ducks the most!" Song Yuan shook his head quickly, "Speaking of which, when I went to BJ to play, I also ate several roast ducks. The roast duck should be eaten from the chest first. The cut piece of duck skin is especially delicious when dipped in sugar," Song Yuan said.

"Then Sister Qing has to come and taste it for us first." Zheng Xue answered the words smoothly.

Although Shen Qing was usually strict with these subordinates at work, he was quite easy-going outside of work.

But even so, Shen Qing was still the leader of all of them during the dinner party of this department.

Since it is a leader, it is natural that someone will take the initiative to show favor.

Shen Qing had already gotten used to this, so he didn't feel anything wrong with Zheng Xue's words, but looked at the plate containing the roast duck: "It doesn't matter, everyone should try it, I think this kind of duck skin is still good. There are quite a few."

In order to take care of everyone, Chen Nian chose a relatively large duck when he was selecting ducks. This duck happened to have a large hollow in the middle, and then Chen Nian unscrewed the duck skin and cut it into ten parts.

After Shen Qing finished speaking, he first picked up a piece, then lightly dipped some sugar into his mouth.

The sweetness is mixed with the aroma of roasted fat and the faint burnt aroma of the red duck skin. Every time you chew, you can feel its crispness, but the shallow film inside the duck skin can bring Get some resilience.

Not much, but there are.

It's like adding some salt to sweet dishes, and adding some sugar to salty dishes can also improve the taste and taste.

"Yeah! It's really delicious, you all have a taste, just one piece for each!"

When the others saw Shen Qing's appearance, some who had never eaten roast duck also came back with a piece of duck skin in doubt.

Some of them don't usually eat these skins, but because of today's special occasion, plus Shen Qing's real expression and the impression that Shen Qing has instilled in their minds a certain understanding of food, they can't help but Want to try it out.

But after eating, everyone kept nodding.

"Really! I thought it was a bit dark to eat like this before, but I didn't expect it to taste like this! I have to eat the roast duck here again when I go back to rest!"

"Yes, I have to come over to eat, but just now I heard from my aunt that the roast duck is limited, so I have to come here sooner!"

"I don't know if this store has takeaways, so I don't have to come and queue up, and I can place an order early. I feel that the chances of getting a roast duck may be higher."

Shen Qing shook his head when he heard this: "This store doesn't have takeaways, and the main thing is dine-in is already popular enough, and the number of employees in their store has increased a lot from before to now, even so, it's still not enough for now. Yes, if the boss has something to go out or when there is a banquet like today, some dishes cannot be eaten outside."

"Of course, if you are really too lazy to run, you can also call an errand, but the price may be a little more expensive. After all, the basic cost of running errands is one aspect. If you need to queue up at the store, the waiting time It also costs money, and you have to consider that if the roast duck is stored for a long time, the texture and taste may be much worse.”

"That's true." The girl who spoke just now nodded.

Although they were all chatting with each other, none of them stopped their hands. Just dipped the roast duck in the sauce, added shredded green onion and cucumber and other side dishes into the lotus leaf cake, rolled it up and stuffed it into the mouth middle.

Some of the bolder ones ate it in one bite, filling their mouths with satisfaction, but there were also some reserved girls who chose to eat in two bites.

"Now I am looking forward to the next dish more and more. This place is really good, and Mr. Shen, you said that some new dishes will be introduced here every once in a while. I think we can choose this place for our next dinner. At that time, order some dishes that we haven't eaten before, and then order some new dishes, so that it will be a new banquet."

Zheng Xue is very satisfied with eating, and she also likes to eat, so when she goes to eat in a restaurant, she pays more attention to the taste of the food itself and the quality of the service.

Because the quality of service will also affect the feeling of food.

In terms of environment, he doesn't ask too much, as long as he is comfortable and the surroundings are clean, she is fine with whether it is a small restaurant or a big hotel.

"Excuse me, Auntie is here to serve again, this time it's sea cucumber with scallions."

Not long after, Feng Honghong entered the box again carrying sea cucumbers with green onions.

……

After that, candied sweet potatoes, white robe shrimps, jade rabbit cabbage, pipa prawns, Jiuzhuan large intestines, cattail vegetables in milk soup, Yangzhou fried rice and other dishes and staple foods were also served one after another.

At first, they thought every dish was delicious, so they wanted to eat a few more bites, but later, as their stomachs became fuller, they realized that they would not be able to eat like this until the end, so they changed their strategy.

Each person tasted a few mouthfuls of each dish, anyway, they would be full anyway, and they could share a share of what they couldn't finish, and then pack it back.

Of course, those who mind packing can also give this opportunity to others.

But in short, people like Song Yuan and Zheng Xue don't mind much.

"That's great, pack it up and put it in the refrigerator to warm up, and you can take it to the company to eat tomorrow." The last few colleagues who packed the dishes said happily.

But Shen Qing didn't get involved, after all, as a leader, it's not easy to compete with subordinates.

In the end, she went to pay the money, and then asked for another invoice in the name of the company. She was in the kitchen with Chen Nian and Feng Honghong. After greeting everyone, she took her subordinates to the second scene.

"Let's go sing a nursery rhyme, but if you have something to do, you can go back first. When you take a taxi back, remember to issue an invoice. I will talk to the finance department tomorrow, and you can reimburse it at that time."

Among the last ten people, two colleagues did not go.

The remaining eight people took two taxis and went straight to the KTV they had booked before.