Food starts with Mapo Tofu

But at this time, Chen Nian didn't say what he would do at night besides researching new dishes, mainly because he was afraid that Tonio would get out.

After all, it's hard for anyone to tell about this kind of thing. Even if someone overheard Tonio's muttering, it might spread.

After a secret is known by a person, the other party says that I promise not to spread it out. Generally speaking, such words do not have much credibility.

Because if another person still said the same thing, there was a high probability that he would still talk about it.

When it was time to work in the afternoon, everyone could see a little nervousness on their faces. After all, everyone was eager to know how the ranking was.

But even some old employees don't know the ranking of this ranking, but according to them, this ranking was sorted out by McGrady and his confidantes personally, and no one told the result after sorting out.

This is what makes everyone feel itchy.

Although Chen Nian was a little concerned and wanted to know the result, but Mr. Huo didn't announce it, and he had no choice.

Thinking that there will be a party on the ship tomorrow, Chen Nian can't help but look forward to it again.

It was his first contact with this aspect.

Never done a party or something before.

I don't know what's the difference between doing this and usual.

In this way until the evening, Chen Nian prepared to make lychee meat in the kitchen according to the previous plan.

It's just that I have to go to the kitchen to get some ingredients first.

Pork belly, red yeast rice, and some horseshoes are all the ingredients and seasonings that will be used this time, as for the rest of the kitchen.

While thinking about what to do at night, Chen Nian returned to the kitchen.

"Sure enough, this kind of thing is very troublesome to do, but since you agreed, let's do it. Alas, it's all because of my kind heart." Chen Nian sighed.

I have to do something that has nothing to do with cooking.

But this is what he personally agreed to.

"Forget it, anyway, we can still bring Tonio together." Chen Nian comforted himself.

But even if you act, you have to wait until after dinner.

There will still be people going on outside now, so West will definitely not attack rashly, otherwise if someone sees him, he will not be able to clean up by jumping into the high seas.

In addition, I invited him to eat tonight, so the best time to do activities is after eating tonight.

At that time, he could even pull himself out as a shield.

Chen Nian started to process the ingredients while thinking like this.

This time, the lychee meat was going to be cooked. Chen Nian learned from Huang Su that the lychee meat that they have been passing down for a long time uses pork belly, and it is matched with horseshoe.

The pork belly selected for aging is the pork belly that has been refrigerated and deacidified.

Acidification is the process of maturing and tenderizing the meat of pigs, cattle, sheep and other animals after being slaughtered.

Chen Nian learned this when he was in school, and he also learned this knowledge from his master after he became a chef.

Because the normal metabolism and oxygen supply to the blood of pigs, cattle and sheep are stopped after being slaughtered, the glycogen stored in the muscles will be degraded into lactic acid, and the pH value will drop from 7.0~7.2 in the living body to the final 5.5~ 6.5.

The sarcoplasmic reticulum is dysfunctional, the calcium pump function is lost, and the calcium ions stored inside are released, resulting in an increase in calcium concentration, which promotes the activation of myosin ATPase in the thick filament, and ATP is decomposed into adenosine diphosphate (ADP) to release phosphoric acid. The reduction of ATP is more rapid, and as a result actin and myosin combine to form actomyosin.

The ultimate performance is that the muscle contraction leads to the stiffness of the flesh.

However, such meat is hard and difficult to cook, has a rough feeling, and the gravy loses a lot.

The acid discharge is to decompose the lactic acid in the meat into carbon dioxide, water and alcohol at a temperature of 0-4 degrees, and then volatilize it.

In this way, the taste of the meat after acid discharge will be greatly improved, and the taste will become more tender.

And this kind of meat is generally called cold fresh meat later.

So if the meat is good, you can feel it as long as you get started.

Meat that has been sour during cutting is also easier to cut.

Pick up today's Ms. Zhu, who is pork belly but not so thick, two fat and two thin, she looks extraordinarily well-proportioned and beautiful.

He patted his entire body with his hands, even trembling slightly.

"Sure enough." Chen Nian nodded in satisfaction.

Then cut the piece of meat into slices about five millimeters thick, and patted it lightly with a kitchen knife. Seeing Miss Zhu's obedient appearance, Chen Nian soon began to change the knife on her body.

Changing the knife obliquely on the top shows a cross pattern, and each grid shows a rhombus shape, and the size is basically the same.

Just when the old age was ready to be served with marinade, Tonio came.

"It seems that I came at the right time." Tonio began to speak from a distance.

"You came early my friend, I just started doing it." Chen Nian greeted with a smile.

But Tonio didn't care about that. He came to Chen Nian excitedly, and couldn't help admiring when he saw the pork belly slices that Chen Nian had changed: "It's really beautiful, Chen, I found that you hide too much, you are so powerful, Before, I insisted on pretending to be a helper."

Chen Nian smiled: "There's nothing to hide, it's just that I didn't have the opportunity to show it before. In fact, these are not difficult. If you come, you can definitely do it. After all, I have seen you cook before. It is enough to want to be a blue-collar chef here with your strength."

Chen Nian also knew something about this good friend.

Many details can be seen when handling ingredients.

"Do you mind if I watch here? If you mind, I'll wait for you over there first. I know your rules. Many people don't like being watched by others when cooking." Tonio didn't continue talking to Chen Nian struggled with that topic, but asked again.

"It's okay, I learned this technique from others, and this dish is not particularly difficult." Chen Nian shrugged his shoulders and didn't care about it.

"Chen, you are really kind. If you need my help, you can tell me directly."

Hearing this, Chen Nian couldn't help turning his head: "No, no, no, you used the word wrong. The word command cannot be used on a friend. A friend should be asking for help."

"Okay, okay, so do you need my help?"

"No." Chen Nian shook his head.

After the words fell, the two couldn't help laughing, and then Chen Nian continued to prepare.

The previously cut meat slices have been aged and evenly divided into three triangle-shaped meat slices.

The horseshoes were also aged and peeled off, and then each one was cut into three pieces.

Immediately afterwards, the coloring will start. Since this lychee meat is a Fujian cuisine, it is natural to use the Fujian method.

Many dishes here use red yeast rice for coloring. Add red yeast rice red dates and other seasonings to the meat, and mix them evenly with one hand. At this time, you can see that the skin on Miss Zhu's body has begun to be visible to the naked eye. became blushing.

Then add three tablespoons of starch, continue to mix, and the meat will start to become sticky, but starch must be added, the outer skin of the lychee will become crispy after being fried, and the inner The meat remains tender.

But in this step, the previously written horseshoes also need to be coated with a layer of starch. At that time, the horseshoes will also be put into the oil pan again. Coating a layer of starch can also protect the horseshoes from being soaked in meat too much Infiltrated by the taste that comes out, thus maintaining its own unique fruity aroma.

Finally, turn the side of the meat to the outside, and wrap the meat into a shape similar to a lychee.

"Chen, this dish doesn't seem to be in particularly good condition now." Looking at the sticky meat, Tonio couldn't help frowning.

"Don't worry, this dish is not even a semi-finished product. I just hope that you can eat it slowly. After all, there will be a guest coming later, so you have to save some for him." Chen Nian smiled said, but did not explain anything.

After settling all the lychee meat, aged and washed his hands, and then poured oil into the pot.

When the oil is heated to [-]% to [-]% and starts to smoke slightly, put the lychees into it one by one.

Chen Nian gently pushed it while waiting quietly for it to mature.

At this time, the lychee meat that had been clumped together immediately dispersed under this push...

In this way, watching the color of the meat in the pot gradually change from pink to dark red, getting closer and closer to the color of mature lychees, the old man looked at the right time and turned off the fire directly, took out all the meat with a strainer and put it in plate.

Then, under the suspicious eyes of Tonio, Chen Nian waited for the oil to cool down a little, then turned on a low heat, put the lychee meat into the pot and continued frying at low temperature.

"Chen, why did you have to go through this step? Didn't the explosion be done just now?" Tonio asked puzzled.

"It wasn't fried just now, it was just set, but if it continues to be fried at such a high temperature, the color of the outer layer will become less beautiful, and after the inside is cooked, the outer layer The first layer of fire is not right." Chen Nian explained, "So now this dish should be cooked slowly at low temperature, and the crispy texture on the outside can be kept for a long time."

Tonio nodded and shouted that he had learned it.

Chen Nian put the horseshoe in again after putting the meat back in for 2 minutes.

But the horseshoe is just for slipping the oil, soon after the layer of starch on the outside of the horseshoe condensed, Chen Nian fished it out, but he poured it with cold oil again, this is what Master Huang told himself last night trick.

This step also prolongs the crispiness of the dish.

It also makes the color of this dish more transparent.

After serving this dish, Chen Nian made a bowl of gorgon juice with water starch, sesame oil, Fujian local characteristic Yongchun old vinegar, sugar, green onion and minced garlic.

Immediately after putting it into the pot and firing it at a high temperature, the little taste comes up with a scratch.

Under the effect of this high temperature, the Gorgon sauce gradually began to smoke and bubble and become thicker. At this time, Chen Nian put the previously filled meat into the pot and quickly stir-fried.

In just three or five strokes, all the bowls of gorgon in the pot have been wrapped on the flesh.

At this time, Chen Nian finally served this dish.

"See if it's different now?" Putting the plate in front of Tonio, Chen Nian raised his chin.

Tonio looked at the dish in front of him in surprise: "What's the name of this dish? Why does it look like a lychee?"

Chen Nian also sat down in front of Tonio at this time: "The name of this dish is lychee meat, you can see that the uneven lines on the surface are what I modified on the meat slices earlier.

And the finished product of this dish is more lustrous than lychees. "

"Then can I eat it now? I feel that the best time to taste this dish is when it is just out of the pan." Tonio said impatiently.

"Please wait a moment..." Chen Nian shook his head, then turned his gaze to the door.

"Why?" Tonio seemed to be scratching his heart with claws at the moment.

"Because the other guest I mentioned earlier is here."

When Tonio heard this, he immediately turned his head, and sure enough, he saw West who was still wearing his uniform.

"Oh, yes, you said it before." Tonio suddenly realized.

At this time, Chen Nian had already got up and came to West, and opened his arms to give him a big hug.

"You came at the right time, this dish has just been cooked."

And West, feeling the enthusiasm of Chen Nian, couldn't help showing a smile: "Of course I can't be late for Mr. Chen's treat, but now it seems that I am still a little late. Please forgive me for being rude about the time."

"It's okay, what's the matter! It's good that people can come, don't talk about that."

West has always felt that the oriental man in front of him has a particularly good personality, and he will not look down on him because of his identity at all, but treats him as a friend.

"Okay, okay, what does it look like to stand and talk, come, come, sit down and say, I know you eat earlier, and your stomach should be empty by now, you sit down first, and I will serve some rice.

Anyway, we Chinese like to eat this, and I will stir-fry some green vegetables as a match later. "

After Chen Nian took West to sit down, he let him and Tonio chat first, while he went to serve rice and stir-fry vegetables.

The green vegetables are very simple. After washing and cutting, just add some minced garlic, oyster sauce and soy sauce. You don’t need to add anything else. The taste of the stir-fry is quite amazing.

When he came to the table again, the two were chatting casually, but it seemed that they were not very familiar with each other.

"You should know each other's name, but you may not be familiar with me. Let me introduce you again. This is Tonio, the chef who boarded the boat with me. Now he is working under the red-collar chef upstairs. Helping the cook, and being accepted as an apprentice, the future is boundless."

Then he looked at West again: "His name is West, he is a waiter on the ship, but he has helped me a lot before, so I specially invited him to try my new dishes this time, By the way, make some comments."

The two nodded, and when they looked at each other again, they became a little more familiar.

And West feels that his fate seems to have begun to take a turning point...

Every day I can see people I like and even get along alone for a while, and I also met two very promising young chefs at work.

And the person I hate finally doesn't have to appear in front of my eyes!