Food starts with Mapo Tofu

These are the three dishes I am going to prepare today, and after seeing these three dishes, a smile appeared on Chen Nian's face.

Because it happens that he can cook all three dishes!

Isn't this a coincidence?Just hit what he does best.

At this moment, Huang Su came to Chen Nian's side at some point: "Brother Chen Nian, what dishes are you in charge of?"

Chen Nian turned his head to look at Huang Su, and couldn't help feeling that this person seemed to have figured it out.

So he handed over the menu in his hand.

"There are three dishes in total, lion head with crab powder, sea cucumber with green onion and steamed fish belly, one Huaiyang dish, one Shandong dish and one Cantonese dish."

Huang Su couldn't help being surprised when he took the order.

He knew that these dishes were one of the representative dishes of these cuisines, but isn't this kid better at Huaiyang cuisine?Why are there Shandong cuisine and Cantonese cuisine in it?

But at this moment, Chen Nian asked the other party again: "Master Huang, what kind of food are you cooking there?"

Huang Su hadn't figured out why Mr. Huo asked Chen Nian to make such a technical dish, but Chen Nian had already opened his mouth at this time, so he had to pass his menu to Chen Nian again.

After all, when Chen Nian handed him the menu just now, he didn't hesitate at all.

Chen Nian took it over and took a look: "Nanjian liver, lychee meat, sea oyster crisps with tomato sauce."

"It looks very good too." Chen Nian couldn't help nodding his head. He only knew lychee meat in these few dishes, and he didn't know about the others at all, and he hadn't even heard of it.
But Huang Su knew very well in his heart, how could this be not bad?

The technical content of those dishes made by Chen Nian is much higher than those of his own.

That is, the steamed fish belly may be a little simpler.

But no matter whether it is crab powder lion head or sea cucumber with green onion, it used to be a national dish, and only dignitaries and even princes and nobles could afford it.

Sure enough, the treatment is different, I only hate that I was born decades earlier, if I can be as old as Chen Nian...

Ugh……

Thinking of this, the jealousy in Huang Su's heart began to germinate again.

But his character is that although he is jealous to death, he still has to hold up his face and show a smile on his face.

"It's all up to Mr. Huo's arrangement, and I made these dishes before." Facing Chen Nian's answer, Huang Su had no choice but to reply indifferently.

"Master Huang, I have another question. Did Mr. Huo appoint you to cook these dishes when the party was held on the ship?" Chen Nian was still a little curious about this.

"Yes, this has been the rule since I came to this boat, but sometimes it is very strange. We have never cooked many dishes, but Mr. Huo seems to be able to see through people's psychology. Let's do it.

And it's not just Chinese chefs like us, look at other chefs from the United States, Britain, Italy, France, Germany, and the Philippines.

Mr. Huo seems to know everything. In short, I didn’t understand much when I first came here, but after getting to know Mr. Huo, I only admire him. "

Chen Nian looked at Huang Su sincerely praising Mr. Huo, and it was the first time he saw such admiration on Huang Su's face, whether Huang Su treated others before or Huang Su treated himself now, Chen Nian Nian had only seen jealousy on his face.

But this also shows that Mr. Huo is really strong.

And I am very lucky to be Mr. Huo's disciple.

"However, sometimes these menus are written down. Even if Mr. Huo knows that we can do it, Mr. Huo will still come over. Maybe those of us who have stayed on the ship for a longer time are better, mainly because you are new to the ship. The chef Mr. Huo will definitely give you some pointers, after all, sometimes being perfect and being perfect are two different things."

Hearing Huang Su's announcement again, Chen Nian couldn't help but wonder what Mr. Huo would say when he came.

After a brief rest like this, Chen Nian and the others began to take the helpers to the warehouse to move things.

The quantity of each dish at the party is stipulated, but it seems that this mode is more inclined to the buffet.

Because on the way to the warehouse, Chen Nian asked a few more chefs, basically there are no dishes that need to use a large plate.

Most of them are as self-made and can be subpackaged.

The lion's head of crab powder is packed in a small bowl, and the whole soup is ordered, and then the lid is covered.

The same is true for sea cucumbers with scallions. You can put one sea cucumber in a small bowl, then pour some soup, and put three or five scallions as garnishes.

Steamed fish belly is even better. Cut the fish belly into pieces and steam them directly in a small dish.

It is also directly in a small dish after it is out of the pot.

"It seems that it is really a buffet mode. I don't know if I will have a chance to go to the front and try the dishes made by other chefs later."

Chen Nian only regards this boarding as an opportunity to learn and communicate.

I used to learn a dish from a certain chef or some signature dishes in a certain cuisine.

At most, I went to work as a chef in Yang Qiuqin's Ruyi Building for a period of time when I was in Yangzhou City in Daxia, and I was exposed to the environment of working with many chefs.

But cooking in a kitchen with dozens of chefs at the same time as he is doing now is something he has never experienced before.

But it happened that in the kitchen similar to the dormitory, all the high-quality dishes were prepared for the dignitaries.

Therefore, in this environment, Chen Nian has more opportunities to get in touch with various cuisines from different countries and ethnic groups.

Although Chen Nian believes that Chinese food is the best in the world from the beginning to the end, the food in other countries also has certain merits.

In this way, after letting the chefs move all the ingredients back into the kitchen, Chen Nian began to arrange for them to deal with them.

It was at this time that a waiter came in with large boxes and put them down, and then began to count how many and what types of tableware each chef needed to use.

After all, all the dishes at this party are basically for one person, so it is natural to have exclusive tableware.

Old age feels that foreigners prefer to eat in separate meals, that is, each packs its own.

Although a family fried three dishes and steamed a pot of rice, each person's rice and the three dishes will be separated out and placed on a dinner plate when eating.

It is indeed more hygienic to do so, but Chen Nian personally thinks it is not necessary to do so, but he will show respect for other people's customs.

"Dylan, you handle the fish, take off the belly of the fish, there is no need for other places." Chen Nian said.

"Gong Teng, you go to deal with the sea cucumbers. Remember to wash them more often to wash off the layer of mucus on the outside, otherwise it will affect the taste and taste."

Then he looked at the other two cooks: "One of you will cut the meat for me, and the other will process the horseshoe for me, but the horseshoe does not consume much work, just chop it up, so you can deal with it after you finish the horseshoe Crab, I'm going to use the crab meat and crab roe from the top later.

After settling in, the chefs of Chen Nian immediately started to act.

They are quite proficient in handling these most basic ingredients, and they basically don't need to worry about aging.

The meat selected for aging is the hard part of the pork ribs, and the cold meat is still selected.

Moreover, the proportion of fat and lean meat is [-]% of fat and [-]% of lean meat. Only with this combination, the taste of the lion's head will be more tender. If the proportion of lean meat is more, then the lion's head will not be easy. Gather together, you will feel dry and sticky in your mouth when you eat it.

Chen Nian directed the chef who cut the meat into chunks the size of soybeans. It doesn't need to be chopped too finely.

After the cutting, the horseshoes over there were also chopped, and the crab meat and shrimp roe were all ready.

Aging Put these into a big pot with minced meat, then add ginger, chopped green onion, rice wine and water.

Due to the relatively large amount to be made, the way of adding ingredients for aging is also relatively bold.

A small pot of green onion and ginger.

Half a jar of old Shaoxing rice wine and a scoop of water.

There is also a small half bowl of water starch.

As for some of the other seasonings in the middle, the aging is also scooped in a big spoonful.

The next step is stirring. After adding these ingredients, it is natural to stir them evenly.

This kind of physical work is also handed over to the helper for a long time.

I have to say that I was not used to it before, but these people are quite good after getting used to it.

When we were in Honghong Restaurant, everyone had their own things to do. Before Li Ting came, no one was in charge of handling the ingredients.

So at that time, aging was handled with everyone.

But it's different now, these three people are dedicated to serving themselves and helping them.

Let them do anything.

This feeling is also great, no wonder so many people like to be a master, like to be a leader, to direct others.

Of course, Chen Nian is not corrupted by power, but it can save some energy for himself, and it is not easy to make mistakes in the subsequent work.

After the meat stuffing was evenly mixed, Chen Nian came here again to start a demonstration.

I saw Chen Nian gathered the stuffed meat with his hands, formed a big ball, then lifted it up, and then slammed it into the basin!
After the sound of "pa", the minced meat was slammed into the basin and flattened.

"Did you see that? Just do it this way, and wait until you get the hang of it, or the lion's head you'll make won't be flexible." Chen Nian said.

The chefs nodded to show that they understood.

So I started to do it according to the method Chen Nian said.

As the crackling sounds continued to come from here, the chefs couldn't help but look at this place. Some chefs who were not very knowledgeable showed doubts in their eyes, but some chefs who were more knowledgeable nodded repeatedly. This should be the authentic way.

But the chefs here are all coastal chefs. For example, Huang Su is from Fujian, and there is another chef from Hong Kong and one from Dalian.

Therefore, they can only be regarded as having a half-knowledge of the practice of this crab powder lion head, belonging to the point where they only know what it is and don't know why it is.

But at this moment, there was a commotion at the door, Chen Nian turned his head and saw that it was Mr. Huo who had come.

Everyone greeted each other, and Chen Nian was no exception.

Mr. Huo walked in from the door, looking left and right as he walked.

Since most of the chefs in the front were earlier cooks on the ship, Mr. Huo was familiar with them, and they were all like Huang Su, who had cooked all the dishes at this party before.

So they have all been guided by Mr. Huo.

Therefore, when Mr. Huo walked past them, he saw that there was no problem with their approach, so he didn't stop much.

That is to say, one or two people did not follow the rules, and they corrected it immediately after Mr. Huo made a point or two.

Soon Mr. Huo came to Chen Nian's side.

Today he came to the kitchen here mainly to teach about aging, after all, he values ​​aging very much, it is quite rare to be able to practice cooking to such an extent at such a young age.

Therefore, the few dishes prepared today are carefully selected by Mr. Huo.

At the beginning, Chen Nian told him that he was good at more cuisines, so Mr. Huo also wrote them down.

Although it is relatively simple to make the steamed fish belly for the old age, the other two are not so easy.

It's just that when he came to Chen Nian and saw that Chen Nian was about to finish the meat stuffing, he couldn't help being a little surprised.

I can't help but wonder if Chen Nian might be too impatient.

After all, if the lion head is not done well, the shortcomings are quite obvious.

It's just that although there is a feeling of uneasiness in my heart, my face is still not easy to attack, after all, I haven't asked yet.

"Is this making a lion's head?" Mr. asked inadvertently.

Chen Nian nodded quickly: "Yes, crab powder lion head."

"How did you do it? Tell me about it?" Mr. Huo asked very directly.

And aging is not ambiguous at all. Starting from the selection of ingredients, every process is explained in detail, even the proportion of meat, why should such a proportion be chosen, why should horseshoe be added to it, why should it be added in Put shrimp roe in it, why do you have to roll up the meat and throw it into the basin now... It's all clear.

"Okay, let's stop for a while." After Chen Nian finished speaking, he looked at the texture of the meat on the plate, nodded his head, and asked the chef to go to the side to rest for a while.

Taking advantage of this time, Mr. Huo also took a spoon from the side and scooped up a small piece of pork directly from the old meat stuffing, picked it up, looked at it and smelled it, and finally put it directly into his mouth.

"The taste is very positive, and the meat is also strong."

Chen Nian couldn't help feeling a little proud, thinking that he learned from an authentic Huaiyang cuisine chef, so what could be wrong?

But I still asked modestly: "Mr. Huo, is there anything I need to improve or pay attention to?"

What if there is?

Chen Nian thought so.

But Mr. Huo shook his head in the end: "No, there is nothing wrong with your method, just do it this way, and I will try it after the finished product is finished, and remember to ask your people to go to the sea cucumber when you cook green onions later. call me."