Food starts with Mapo Tofu

Chapter 575 Roasted Sea Cucumber with Scallion (ask for monthly ticket)

After Mr. Huo finished speaking, he turned around and left. He had to continue to visit other people. Although most of them had no problem doing it, he was afraid that something might happen.

And aging is to continue to process the dishes in hand.

What he has to do now is to pre-process everything into semi-finished products, and wait until the meal is ready, so that every guest eats fresh.

However, for crabmeat lion head, it takes a long time to make, so it must be made in advance for aging. If you prepare the raw materials and wait until the meal is ready, it will be too late.

Immediately afterwards, Chen Nian gave another order, and began to teach the chefs to knead them into balls one by one, and taught them how to do it while kneading.

Every time a ball is squeezed out, take a small piece of crab roe and put it on top of the lion's head.

This is the source of crab meat lion head.

If this method is not used, but all the crab roe is directly mixed with the crab meat into the meat filling of the lion head, then the crab roe itself will not taste much.

Might as well put it on top.

After pinching a few, Chen Nian asked the helpers to continue working, while he himself started to make soup.

Hanging soup for aging did not use the old soup that I had been using before, but made it with pork ribs and pig skin.

The pork ribs have a strong meat aroma, and there are some fats in the bones. During the cooking process, a large amount of protein will be released, and the pig skin has a lot of collagen, which can also make the clear soup light and tasteless after cooking. Thin.

After hanging the soup, Chen Nian looked at the time and started to hold the lion's head and put the crab roe side up into the pot.

Bring to a boil over medium heat, then cover the top with cabbage leaves, then turn to low heat again.

The purpose of covering the cabbage leaves is to keep the upper part of the lion's head from being too dry.

A good soup has to be simmered slowly like this, and the lion's head inside is the same. The more delicious the dish is, the more troublesome the steps are to make.

In the past, when Chen Nian made this dish in the store, he had to start preparing it very early, so every time it was served as a dish in the banquet, the customers were full of praise after eating it.

The speed of making lion heads with several people is still very fast. Not long after, all the meat fillings have been made into lion heads, put into the pot, and then carefully covered with cabbage, and finally put Cover the pot.

Next, this pot of lion head will be simmered slowly for two and a half hours.

After checking again that there was no problem here, Chen Nian turned his head to see how the sea cucumber was being handled.

In this dish, the old-aged sea cucumbers are light-dried sea cucumbers, which are brown in color. This kind of sea cucumbers are usually salt-dried sea cucumbers, and the quality will be slightly better. Sugar dry, that is, sugar has been mixed in before storage.

Of course, distinguishing from the color is one way, and another best way is to lick it directly with the tongue.

The sea cucumbers selected in the old age are relatively large, and the thorns on them are relatively complete and plump.

There is another very important step when making sea cucumbers, which is to distribute sea cucumbers. Generally speaking, one catty of dried sea cucumbers can be distributed to about eight catties.

But in fact, there is only the first kilogram of solid matter, and the rest is water.

However, if the requirements are higher, or in some relatively high-end places, a catty of sea cucumber is usually sent to about five catties.

When handling sea cucumbers, you must first wash the outside, and then cut the sea cucumbers from the spout to the head.

Then remove all the sand spit and internal organs, because there are a lot of small sand and sea cucumber teeth in the sand spit, which will greatly affect the taste.

After that, it will be much easier to deal with internal organs, after all, there are not many internal organs in such a small body.

Aging does not remove the sea cucumber tendon in the sea cucumber. Although removing this tendon can make the sea cucumber soak bigger, leaving it in can also increase the taste.

The kitchen assistant did a good job. Chen Nian picked up a few sea cucumbers and looked at them, and found that each one was cleaned up, and everything that should be removed was removed.

From the outside, the integrity of the sea cucumber has not been destroyed.

Although it doesn't look particularly shiny, this is the normal form of sea cucumbers.

Chen Nian knows that when buying in many vegetable markets, some sea cucumbers look big, black and shiny. These are all processed with technology, and one catty of sea cucumbers can be sold to twelve catties.

After the sea cucumbers were processed, Chen Nian put them in the cage cloth to tighten the mouth, and put them into casserole pots one by one.

"Go and call Mr. Huo, just now when he asked me to make this dish." At this moment, Chen Nian turned his head and ordered Dylan.

Dylan responded, and walked towards Mr. Huo.

Immediately afterwards, he also took out the old hen and pork knuckle from the big box on the side.

The old hen took the neck, chicken legs, and chicken wings, and then cut them into small pieces with a knife, and then cut the elbows into the same size as the chicken nuggets.

Add scallion oil to the pan, and put some scallions and ginger slices into the pan. After the fragrance and oil temperature are up, then put the cut meat into the pan and start to stir-fry with oil.

If you make the family version of sea cucumber with green onion or the kind of sea cucumber with green onion that is not too expensive sold in restaurants, you don’t need to be so troublesome, but this time it’s not just for those outside customers, it’s also for Mr. Huo handed in homework.

So it must be taken seriously.

At this time, Mr. Huo had come behind Chen Nian, but he didn't speak, but just looked at it.

Although at this time Chen Nian couldn't help but feel the feeling of the teacher standing behind you and watching you answer the questions during the school exams, but he wasn't too nervous.

The meat that has been cut just now needs to be sautéed in the oil pan first, so that the aroma can be stimulated to a greater extent.

In this way, it has been slowly stir-frying on medium-low heat until the blood color on the meat has completely turned off-white, and some green onions, ginger, and cooking wine are cooked in it after aging.

Continue to pick and pull with a spoon until the onion, ginger, and cooking wine have completely entered the meat, and then add water to the meat.

Then I added some salt to it for flavor.

Watching the water in the pot start to roll gradually under the effect of temperature, the blood in the meat was also boiled out at this time, Chen Nian kept hitting the off-white meat with a strong fishy smell with a spoon. blood foam.

These must be removed.

After the blood froth on the top has been beaten clean, Chen Nian quickly turns off the fire, and then put the boiled soup and the ingredients inside into the casserole filled with sea cucumbers.

Chen Nian is also fortunate that the chief chef on this ship is Mr. Huo, so there are many things that should be used for Chinese food, and he can find everything he wants.

If it were a foreign chef who mainly cooks Western food, it would be absolutely impossible to find so many casseroles.

Looking at the fragrant soup and the fully cooked chicken nuggets and elbow pieces poured into the casserole, needless to say, the light yellow soup is full of meat flavor.

Even the layer of oil droplets floating on it looked incomparably crystal-clear and shining.

Even in old age, I have never cooked this most complicated sea cucumber with green onions, but I have to say that cooking in this way may not even be considered a semi-finished product, and I can already feel delicious.

This is a taste that can be experienced without eating it in the mouth.

As a ceiling-level dish, what I am doing now is like the dish made by the God of Cooking in the movie I watched before. The big goose is breaded with duck, the duck is breaded with chicken, and the chicken is breaded with Quail, there is a quail egg in the belly of the quail.

Finally throw away everything on the outside, and just taste the feeling of quail eggs.

All the previous steps are just for the final result.

Immediately afterwards, the lid was also covered for simmering.

The sea cucumbers selected for aging are relatively large, so they need to be simmered for about 20 minutes.

Taking advantage of this time, Chen Nian began to handle the onions himself again.

The main reason is that the aging of this dish has great expectations, so in addition to the initial rough processing of sea cucumbers, some important steps have to be completed in person.

He brought a small bundle of Shandong scallions, which was always kept on board the Platinum Star.

And it is said that this is also Mr. Huo's request. Among the red-collar chefs above, there are cooks who cook Shandong cuisine. Since it is Shandong cuisine, local ingredients must be used.

Take these green onions taken from the warehouse in old age, all of which are produced in Zhangqiu, Shandong.

Remove the outer layer of scallion and put it aside for other use. At the beginning of aging, cut the white part of the scallion into sections, and then cut some ginger slices.

While cutting, he sighed that the life of the rich really has everything they want.

In the past, he never imagined that for rich people, it is really possible to choose the most suitable ingredients for each ingredient.

Especially in [-] when the traffic was not well developed.

After chopping the green onions, Chen Nian washed his hands by the way, lest he accidentally rub his eyes later and make himself burst into tears.

After coming back, Chen Nian put a lot of pepper oil into the pot, and before turning on the fire, put the scallions and ginger slices that had just been cut into the pot.

Turn to low heat and start frying slowly.

Chen Nian learned this dish from Master Sun at the beginning. Master Sun is very knowledgeable in Lu cuisine. At that time, he told Chen Nian that the dish of roasted sea cucumber with green onion was also called golden onion roasted sea cucumber or yellow onion in the past. Burn sea cucumber.

The reason is that when frying the onion at this step, the skin of the onion needs to be fried until it turns yellow and becomes hard.

It's just that the process takes a little longer.

Once the fire is turned on halfway, the skin of the onion will indeed start to turn yellow and burnt quickly, but then there is no way to completely fry the fragrance of the onion itself.

At that time, even if scallion oil is used in dishes, there will be an obvious shortcoming of insufficient scallion flavor.

The sound of clattering clacking came continuously, it was the bubbles constantly popping up when the oil in the pan was frying the shallots, rising from the bottom to the surface, and then popping gently.

"Chen, the scent here is so special!"

At this moment, the chef next to him couldn't help moving his nose, and smelled the aroma of Chen Nian.

Then he turned his head and took a look curiously: "Are you frying shallots?"

"Yes, I'm going to deep-fry the aroma of shallots into the oil, and I'll use it later." Chen Nian replied.

The chef nodded: "I saw you handling sea cucumbers just now, do you want to use this oil to cook with sea cucumbers?"

"Yes, this dish is called Sea Cucumber with Scallions in our place."

When Chen Nian was chatting with the chef next to him, Mr. Huo suddenly spoke.

"Chen Nian, who did you learn this skill from? I thought you were better at cooking Huaiyang cuisine, but since you told me the other day that you also know some Shandong cuisine, so this time I directly wrote the sea cucumber with green onions. Go in, even if you don't know how, I can teach you, but I thought at the time that even if I was going back, I would at most use that simpler method to make this dish, so that it would actually be considered qualified.

Because to say something bad, even a simple version is enough for today’s occasion, but I didn’t expect you to do this. Your approach reminds me of my teacher when I was learning Lu cuisine. "

Chen Nian was still frying green onions at this time, and he smiled slightly when he heard Mr. Huo's words: "Mr. Huo, I also learned this dish from a master of Shandong cuisine. He told me about this dish at the time. The dishes are simple and easy to say, but also difficult to say, and later he taught me both the simple and the more difficult methods."

Mr. Huo nodded: "Indeed, your method is very authentic. Originally, I wanted to teach you, but now it seems that I have nothing to teach you about this dish.

And I found that the way you are doing now is more complicated than what my master taught me back then. Did you learn it in Shandong? "

Chen Nian shook his head: "No, I'm in Tianjin."

While Mr. Huo was talking, Chen Nian saw that the domestic scallions were almost fried, so he scooped out the scallions with oil on one side of the sieve, and then used the sieve to filter out the scallions and fine debris , while saying: "Shandong cuisine, no matter how complicated it is, it makes sense."

"That's true." Mr. Huo also agreed with this statement very much.

Chatting about Chen Nian, I found that Mr. Huo is actually quite easy to get along with, of course, the premise is not to offend the other party.

Chen Nian still remembered the fate of the chef with dirty hands and feet. Although there was no rumor on the surface, Chen Nian still learned from the gossip that the chef had been thrown into the sea to feed the fish.

And this order was issued by Mr. Huo.

On such a ship, if you don't have a bit of wrist, you can't restrain those people under you. There are already many intrigues in the kitchen where you are.

Huang Su was the only one I offended before, and that was because I and Mr. Huo came from the same country, so other people would treat me a little bit less, but Huang Su didn't have such concerns.

However, there are still many conflicts between chefs of other countries, races and skin colors, but they have not yet exploded on the surface.

But you can still see it if you look closely.

Among them, there are also some good level dissatisfied with each other.

Not to mention those red-collar chefs, all of them are at the level of master chefs outside.

If your wrist is too soft and your cooking skills are not good, how can people listen to you?
However, Mr. Huo went to other places after watching Chen Nian for a long time.

After all, he couldn't find anything to suggest from Chen Nian's side, and it would be a waste of time to stay here any longer.

It's just that when he left, he had already fully recognized the old age.

And Chen Nian also had a rough idea of ​​Mr. Huo's thoughts.

That is, I have actually done quite well in some aspects, even Mr. Huo has nothing to teach me.

But this is not to say that Chen Nian was chosen as a teacher by Mr. Huo just to learn the Buddha jumping over the wall or learn some Fujian cuisine.

Because during the period of working here, Chen Nian found that if he wants to continue on the road of being a chef, besides the eight major cuisines and some characteristic local cuisines, he also needs to have more innovative spirit, even , I also need to continue to improve in administrative management, aesthetics, and artistic attainments.

(End of this chapter)