Food starts with Mapo Tofu

Chapter 576 Braised Sea Cucumber with Scallions

After Mr. Huo left, Chen Nian's work still had to continue, and it was almost time for dinner.

I had already fried the scallion oil before, and the sea cucumber was simmering in the earthen pot at the moment.

After aging, we will enter the next step, frying some sugar color first.

The type of sea cucumber with scallions is already reflected in the name. It is a cooked dish, and it is basically inseparable from the color of sugar in Shandong cuisine.

It's just that before frying the sugar, it is aged and reheated to heat the clear soup that has been prepared before.

After the hot clear soup is served, Chen Nian puts a few tablespoons of oil into the pot. Although it is said that a small amount of oil must be used for frying the sugar color, since there is a lot of sugar to be fried in the old age, it is directly fried in one step. .

For some novices, it is the best choice to add water to the sugar when frying, because it can prevent the frying pan, but for old drivers like Chen Nian, there is no need to do that extra step.

Just like all the steps of frying the sugar color, the rock sugar poured in gradually melted during the constant stirring, and then small bubbles began to appear, and the small bubbles gradually turned into big bubbles.

Under the Maillard reaction, the sugar color is quickly fried. When the time is right, the old-fashioned clear soup will be poured into the pot directly.

With the sound of squeak, Chen Nian stirred quickly to make the sugar color completely blend with the clear soup. At this time, Chen Nian Maliu turned off the fire to fill out the fried sugar color, and poured it into the same place after being fried just now. Waiting for spare scallions in the basin.

"Not bad, the color is very positive." Chen Nian looked at the hanging soup he made with great satisfaction.

However, he still needs further processing to make it a full mouthful, that is, all kinds of flavors must be added to this big pot of soup.

First, a small half teaspoon of salt was added and then briefly stirred. After the salt was fully dissolved in the soup, some onion and ginger cooking wine was added.

Scooped some soup with a spoon, Chen Nian tasted it himself: "The taste is okay."

This is also an old habit. After all, people are not machines, and there are always mistakes. For a chef, if he only relies on his feeling every time, he only needs to make a mistake once and bring the dishes to the guests' tables.

If a guest is completely dissatisfied after eating, he will definitely not come back next time, and not only will he not come, but he may also tell other people that a person's influence can be small or large.

There is a saying that three people become tigers, and everyone speaks of gold. If there are a few more mistakes, then the reputation will be lowered.

Therefore, just to be on the safe side, every time the old age adjusts the bottom or makes the dishes, it will taste the taste.

But Chen Nian will wash the spoon every time after tasting the taste, so you can't let the guests eat your own saliva, right?
If this was captured by someone, let alone how popular Honghong Restaurant was before, as soon as it was posted on the Internet, word of mouth would collapse in an instant.

And compared to the general environment, a small shop like myself is really nothing. Under the influence of word-of-mouth and public opinion, some leading industries have to pay for what they say, and the culprit is just a meme played by people who don't know the truth. That's all.

So aging is extra careful in these aspects.

Chen Nian put the focus of attention back on the soup. At this time, the bottom flavor of the soup is already very sufficient. It is conceivable that the taste of sea cucumbers made with such a bottom soup will not be too bad.

But as long as the sugar color is fried, there will be some bitterness in it. Although the taste is not easy to taste after adding other seasonings, but for some very particular chefs, this bitterness must be covered up.

And this method was also taught by Master Sun at the beginning, that is to add some sugar in it, not for sweetness, but to cover up the bitterness in it.

This method is very simple, but when it is really in the kitchen, many chefs skip this step directly to save trouble.

And Chen Nian knows that some chefs even skip the step of frying the sugar color, and directly use technology and hard work to make the sugar color, and the taste will be very similar when eating.

But there are not many such chefs after all.

It's just that it's more common to use some technology in other areas.

Chen Nian himself is a food major, so he is not disgusted with additives. Now the food industry cannot do without additives, and the purpose of additives is only to keep food for a longer period of time without spoilage, and to make the color more colorful. Looks good and tastes even better.

And each additive is used within an appropriate range, and that is allowed.

Even if you eat food with food additives every day, the human body will metabolize them, so there is no problem with the additives themselves, only the people who use them have problems.

To put it in an easy-to-understand way, this thing is all about self-consciousness.

In short, Chen Nian will not give up using monosodium glutamate and chicken essence when cooking for the health of many people. That would be a complete reversal of history.

But in order to save time and cost, we will never use some technological means to directly create similar steps such as blending sugar color.

After adding a small spoonful of sugar, Chen Nian tasted it again, and sure enough, the bitterness inside has been covered, and then Chen Nian sprinkled two spoons of dried scallops in it to enhance the freshness again.

In fact, Master Sun did not add scallops when he was teaching Chen Nian. This part was added when Chen Nian was cooking later.

After all, if you want to make more advanced roasted sea cucumbers with green onions, it is necessary to improve the quality.

Although at this point there is no way to improve the taste by [-]% or [-]%, but even if it can only increase by [-]%, it is still a great improvement.

Chen Nian is not a person who worships the ancients. Since the times are developing, the dishes must be better and more delicious.

After that, the sugar color is ready, and it is set aside for later use.

Later, I will cook sea cucumbers with scallions, and I will take as much as I need at that time.

Moreover, dishes such as sea cucumbers with green onions will definitely not be fried in the form of big pot dishes, so they are cooked in batches.

"Master Chen, are you going to start cooking this dish?" Dylan asked curiously.

Just now he looked at Chen Nian's preparation step by step. On the one hand, he was amazed that it took so many steps to make this dish. On the other hand, he couldn't wait to see Chen Nian make this dish. What does the finished product look like.

After all, Mr. Huo made a special trip here to watch Chen Nian make this dish.

He naturally knew why Mr. Huo came, but if he put it on other people, maybe Mr. Huo came to guide him, but on Chen Nian, instead of saying a word about what Chen Nian did wrong, Mr. Huo praised it After a long time, when I finally left, I even said that I had nothing to teach about this dish.

And it also directly stated that my master is not as good as teaching the old master to cook this dish.

So he was even more curious about this dish.

Among the help cooks, Chen Nian still has a good impression of Dylan. After all, everyone has a strong heart. Although none of these guys are from his hometown, some of them are smart and down-to-earth.

It's just inviting people to see you.

that's what dylan is
Therefore, when he heard the other party's question, Chen Nian was also happy to answer: "Not yet, this green onion needs to be steamed again."

Then Chen Nian washed the big pot before, put some water under it, and put the pot with the prepared sugar and green onions in it.

Although so many preparations have been made before, it is still not tasty enough for sea cucumbers that really need to bring out all the ingredients to the extreme.

The steaming step is also to thoroughly integrate the onion flavor into the soup.

"Is it so complicated?" Dylan was stunned, because the chef they worked with had never made such a complicated dish before.

"Of course it's complicated. If this dish can be prepared simply, it doesn't deserve to be one of the most advanced dishes in our country." Speaking of this, Chen Nian is still a little proud.

At the same time, I am also very amazed at the wisdom of the ancients. You must know that every step you did before may be easy to do in later generations, but in ancient times it was necessary to complete innovation from zero to one.

This is quite difficult.

But also to complement the dish.

When Chen Nian was cooking it, he failed many times under the guidance of his teacher, so he couldn't imagine how much painstaking effort the chef had put into creating this dish.

After taking a break for a few minutes while I was busy, the onion steamed in the pot was almost up to the time and heat.

Take it out again and set it aside.

"Okay, the time is almost up, the banquet will start soon, and we will start cooking next." After Chen Nian gave instructions to everyone, the scene suddenly became tense.

Everything before was preparatory work, and only now did the serious preparations for the battle begin.

Organize everyone's work.

After a while, those who process the ingredients will continue to process the ingredients, and those who pack the stuffed vegetables will start to be responsible for the stuffing and packaging.

There must be someone who can help Chen Nian.

That is, handing over empty plates and picking up ingredients.

First, put a large spoonful of the sauce in the pot into the frying pan, including the soup, green onions and soaked scallops.

At this time, the scallops have been completely relaxed after being steamed in the pot, and the inside is full of soup.

And this soup is also aged after several adjustments, and finally determines the good taste.

At the same time, another pot was set up next to it, poured with oil, and at the same time ordered Dylan to take out the sea cucumbers from an earthen pot, and heat the oil to [-]% while aging.

The sea cucumbers on the boat are all good products, so when cooking sea cucumbers with scallions, you need to pull the oil, which is what ordinary people call the oil.

This can also improve the taste of sea cucumbers.

Of course, aging depends on the quality of sea cucumbers to determine whether this step is necessary. If the quality of sea cucumbers is average, there is no need to perform this step.

But when pulling the oil, Chen Nian directly stated a ratio for Dylan to thicken the sauce in advance.

It is also more convenient to wait and use directly.

Because by this time, Chen Nian can no longer do anything else.

Although I said that I can thicken the sauce in advance, the juice will settle after a while and need to be stirred again.

To make this kind of high-end dish, if the heat is delayed for a second, the taste will change slightly.

So Chen Nian directly let Dylan do the thickening.

After all, there is nothing complicated about this job. Just use a spoon to measure how much water and starch you want.

After the sea cucumbers are well oiled, simply shake them up and down twice to control the dryness, and then put them into the soup that has just been put into the pot.

Added some monosodium glutamate to adjust the taste, and after adding some freshness, I took the gravy sauce that Dylan had prepared, and after a general look at it, I poured a part into the pot first.

Then pull it slowly to prevent the shallots from loosening. After all, the shallots have been fried and steamed before, and the shallots are already very mushy.

Just like this, I slowly pulled it, and from time to time, I scooped some soup from the bottom of the pot and sprinkled it on the sea cucumber.

Seeing that the concentration of Gorgon juice in it is not enough, Aged Nian pours some into it from time to time to make final minor adjustments.

Finally, when the sauce was thick enough to hang on the sea cucumbers, some onion, ginger, and pepper oil was poured into it.

Of course, this onion, ginger, and pepper oil should be read together, that is, the pepper oil that has fried the onion and ginger, and then filtered out the impurities such as onion and ginger.

When the onion, ginger, and pepper oil poured into the pot, the sea cucumbers inside instantly became brighter.

"Packing!"

Soon, Chen Nian came directly.

The Japanese chef Kudo Dang, who had been waiting for a long time, started to get busy.

Due to the nature of the party, the dishes presented do not need to contain many sea cucumbers in a plate. You only need to put one sea cucumber in a small plate, put a section of green onion, and pour some soup on it.

What you want is a refinement.

What is important is a high-end.

And Kudo has also been a chef on this ship for several years, and he still has a certain amount of research on plate arrangement, knowing how to arrange it can look more advanced.

In this aspect, Aging is not even as good as the other party, because he has never had much contact with this aspect, and he can only make the surroundings of the plate look cleaner when arranging the plate, but if you want to talk about artistry, it is a bit blind up.

When Kudo was arranging the plate, he found that Chen Nian would look over here from time to time, and was even a little nervous for a while, feeling that Chen Nian was checking whether his work was up to standard.

Although he already has a goal now, which is to surpass the old age, so at this moment he doesn't want the old age to pick out any faults, so he takes it more seriously.

As everyone knows, Chen Nian is not trying to teach, but learning.

It was at this time that waiters outside began to come in one after another to serve the dishes.

They are also going outside to set out the meals.

The aging time is just right. If it is made a little later, it will not be able to catch up with the progress of the presentation, but if it is made earlier, it will make the food sit for too long and lose its certain freshness.

Immediately after aging, the same steps were used to continuously process sea cucumbers with green onions...

In this way, when the third pot was done, Mr. Huo came around again.

He grabbed the waiter who was just about to serve.

Then he directly took a small dish from the other party's dinner plate, and asked Chen Nian's chef for a pair of chopsticks.

He intends to taste it.

(End of this chapter)