Food starts with Mapo Tofu

Chapter 583

When Huang Su heard that Chen Nian had come to learn his own signature dish again, a look of embarrassment appeared on his face.

Chen Nian quickly saw the other party's careful thinking, and knew that Xiao Huang was being sentimental again, but in fact, for Xiao Huang, he either resisted himself to the end, or followed his own path.

Obviously, the previous lychee meat had already been given to him, but Nanjiangan began to hesitate again.

"Don't worry, Master Huang, I swear to you, any dishes I learn from you will never be used to compete with you for jobs."

Chen Nian said: "Besides, the Huaiyang cuisine, Cantonese cuisine and Shandong cuisine that I know now are enough, so there is no need to make you unhappy, you say so."

In fact, Chen Nian guessed right, Huang Su was worried that Chen Nian would take his job, so he hesitated all the time.

And his own character is like this, a little indecisive, and at the same time very jealous, and he is very face-saving, and he likes to speak hard.

It's just that after hearing what Chen Nian said, if he continues to struggle, it will appear that he is narrow-minded.

"I'm not worried about that. The main reason is that I'm a little tired today. After all, I just changed to a new dish. It's easy for me to talk about it. The main reason is that the help cooks are not used to it yet. I have to teach them." Huang Su casually looked for an excuse.

But all the years have come, how can I let myself go back empty-handed?

"Master Huang, just tell me a little bit about how this dish is made." Chen Nian looked determined.

Because he knew that Huang Su was simply making excuses, and he had to be soft and hard to deal with such a person, and it made him lose face, so he would naturally agree to himself.

Over time, the other party will get used to it.

The so-called pua is like this.

Then you won't have to work so hard.

Sure enough, Huang Su really had no choice. Seeing that Chen Nian was sitting here, he didn't intend to leave, so he could only sigh: "Now, let me tell you."

In the end, Xiao Huang was successfully replaced by the old CPU.

Not long after, after getting the recipe of Nanjiangan, Chen Nian returned to his room first, and recorded the recipe of this dish in words while recalling it.

Because he still has to see if there is any problem in this approach.

Prevent Xiao Huang from hiding his hand.

Although this dish has not been made in old age, some steps are common to the processing methods of ingredients.

It's just that Chen Nian only found out when he was at Xiaohuang's place just now, that there is no half-money relationship between Nanjiangan and Nanbei.

And this Fuzhou dish, in the mouth of Fuzhou people, the pronunciation of Liang and Nan is very similar, so it has been passed down like this, and it has become Nanjiangan.

Southern Fried Liver is a traditional local dish in Fujian.

It is the same as lychee meat, except that the position of the pig used is not the same, and the taste is also slightly different.

According to Xiao Huang, this dish actually has two flavors, one is five-spice, the seasoning is mainly five-spice powder, and the other is sweet and sour.

It's just that the sweet and sour taste has only slowly become popular in the last one or two years. In the past, it was mostly spiced.

Chen Nian was writing down the recipe of Nan Jiangan on the paper, while thinking:
"Since we are going to do it, we must still make the classic version. It is natural that it has been passed down for so long. Although some dishes are innovative now, there is a difference between innovative dishes and innovative dishes.

If innovation is good, it is called innovation. If innovation is not good, it can only be called tinkering and superfluous.

And Chen Nian thought about it again, if he were himself, he might be more accepting of five fragrances.

After all, this is internal organs.

Even a visceral lover like Chen Nian can put it in his mouth not everyone will refuse.

He also wants to pick the taste.

In this way, after writing all the steps on paper, Chen Nian picked it up and looked at it again.

While watching, I simulated the demonstration in my mind.

This dish was originally called Liangjiangan in Fujian, and as the name suggests, it needs to be fried twice.

The first time the oil was heated at high temperature, the second time it was fried in a pan.

In addition, thickening is also more important.

That bowl of Gorgon juice already contains most of the seasonings used to make this dish.

Five-spice powder, a little soy sauce, sugar, a little vinegar, an appropriate amount of water, and finally an appropriate amount of starch.

Putting it all together.

After learning such a new dish, Chen Nian couldn't sit still. Although it's a bit late now, but if he didn't make it, Chen Nian would always feel a little itchy in his heart if he had to wait until tomorrow.

So Chen Nian finally went to the warehouse again in the middle of the night, picked up a piece of fresh pork liver, and returned to the kitchen.

Huang Su didn't elaborate on the proportions of the various ingredients in the bowl of Gorgon, after all, it was the old age that made him talk about it roughly.

And Huang Su said lazily.

It's just an ordinary bowl of gorgon, and there is no need for the other party to say anything for aging.

Because in Sichuan cuisine, there are many dishes that use thickening. After a long time of cooking, Chen Nian is also very familiar with the knowledge of thickening.

Even if Xiao Huang didn't say it, we can do it ourselves.

After adjusting the bowl of Gorgon, put it aside for later use.

Then take out the fresh pork liver taken from the warehouse.

Looking at it, the surface of the pork liver is smooth and light in color, and it still looks quite fresh.

And it's not like the 100-day quick-cooked pork in the vegetable market later.

The overall color is very uniform.

First remove the fascia of the pork liver, and then cut into slices along the direction.

Chen Nian cut the slices a little thinner, which was specially instructed by Xiao Huang.

Because Xiao Huang said that if the sliced ​​pork liver is cut too thick, it will not be easy to taste, and it will be difficult to remove the fishy smell inside.

If it is cut thinner, the oil will have a small taste.

Although it is said that this fresh pork liver is soft when cut, it is a test of skill.

But under the old knife skills and the sharpened sharp knife, it finally turned into a thin slice obediently.

Put it in a strainer and wash it with water to remove the blood, then drain it.

If there were outsiders present, seeing Chen Nian's actions, he would definitely not think that Chen Nian was making this dish for the first time.

The purpose of washing away the blood is also to remove the fishy smell, and if there is blood, it is easy to produce a layer of off-white foam, which not only smells bad, but also affects appetite very much.

Immediately after aging, put a wide range of oil in the pot and turn on the fire until the oil temperature rises.

During this process, Chen Nian took another egg, put only the egg white into the pot containing the pork liver, and mixed it with his hands to wrap the egg white on each piece of pork liver.

After wrapping it up, Chen Nian put his hands on the oil pan again, feeling the temperature in the oil pan.

When it was about 6%, Chen Nian began to put the pork livers into the pot one by one. The speed was very fast and very stable, without any splash of oil.

Holding the strainer in hand, listening to the crackling sound in the pot, although the pork liver has been wiped, it is inevitable that there will still be some moisture inside.

That's why there is such movement.

Feeling the atmosphere like setting off firecrackers during the Chinese New Year, Chen Nian was not distracted by the sound, but waited until the livers changed color and picked them up with a sieve.

Otherwise, the pork liver will be old when it is over-fried.

It may not be so particular about eating at home, and you will not blindly pursue tenderness. You would rather cook the pork liver when it is a little older.

But opening a shop and doing business is not the same, it needs to be both tender and ripe.

In this way, customers will buy it.

Just put the pork liver that was fished out on the strainer, and put it on top of a basin to drain the oil.

Chen Nian went to the side and took five cloves of garlic and arranged them directly into minced garlic, and then chopped some onions and minced ginger.

At this time, add a little clear oil to the hot pan again, and when the oil is heated up, add minced garlic, minced ginger and chopped onions to fry quickly.

After quickly drawing two spoons in the fire, the aroma of ginger, garlic and onion burst out, and then the aged pork liver was put into it and quickly stir-fried evenly, then put it into the prepared bowl Put the gorgon into the pot.

All the steps are smooth and smooth, without the slightest procrastination.

And you must not procrastinate in making this dish, as long as it is a little slower, the minced onion, ginger, and garlic will be fried, and the pork liver will be fried.

Under the action of the high temperature, the water in the gorgon juice quickly evaporated and gradually became thicker, hanging evenly on each piece of pork liver.

With a towel in his hand, Chen Nian grabbed the edge of the round pot and weighed the spoon twice, then directly picked up the rice wine on the side and poured a small stream along the side of the pot.

With the sound of stinging, a puff of white smoke rose from the side of the pot, and Chen Nian grabbed the chopped green onion next to it and sprinkled it into the pot.

In the end, the switch was turned off with a touch of the hand on the stove, and the pot was lifted slightly and poured into the pot that had been prepared long ago.

Every time Chen Nian prepares a dish, he puts the dish in a pot first, and then the chef who is in charge of picking the lotus takes it and arranges it on the plate.

It's just that Chen Nian is practicing cooking tonight, so there is no need to arrange the dishes.

Looking at the glossy aging of this dish, it feels good, but I don't know how it tastes.

I picked up a piece of pork liver with chopsticks and put it in my mouth.

Suddenly, a tender and smooth feeling came from the mouth.

After the pork liver was put into the pot just now, Chen Nian only fried it three times in total.

If the pork liver is fried for the fourth time, it will become old.

On the fifth stroke it becomes stiff.

At the 6th time, it won't bite anymore.

So at the moment when chewing, first the slightly crispy aroma of the pork liver after being quickly fried at high temperature, followed by the fresh and tender visceral smell inside.

With the unique gritty taste when eaten with the liver, Chen Nian couldn't help but be overwhelmed on the spot.

As long as the complete taste is adjusted to the old taste, although vinegar and sugar are added in it, neither of these two flavors dominates the taste at the moment, but it becomes an auxiliary helper.

Let the five flavors be better and taste more fragrant.

"However, it seems unreasonable not to drink some offal." Chen Nian looked around and saw the bottle of rice wine on the table.

This bottle of rice wine was taken from the ship's warehouse.

It is Mr. Huo's request to prepare rice wine, because Mr. Huo prefers to use rice wine for cooking.

And this rice wine is not the kind of cooking wine specially used for cooking.

It's a serious five-year-old rice wine.

Thinking of aging here, I put the remaining unused rice wine directly into a basin filled with boiling water.

Chen Nian likes to drink rice wine hot.

But at this moment, Chen Nian heard footsteps coming from the kitchen door.

"Hello, is there anything to eat here?"

When the voice came, Chen Nian frowned, because the voice was a little strange to him.

"Could it be that the guest came to the kitchen to eat something hungry?" Chen Nian guessed in his heart.

And the other party is using English.

But since the other party asked Chen Nian, he had to answer in English: "Sir, it is reasonable to say that there is no such thing, but I am practicing cooking now, and I fried pork liver. If you don't mind, you can eat some. If you don't mind, you can eat some." , I suggest you go to the upper floor where there is a non-closing supper restaurant."

As a result, while listening to Chen Nian's words, the man smelled the scent in the kitchen, and his stomach gurgled twice: "I don't mind, I don't have any prejudice against internal organs."

The man walked over while talking.

And Chen Nian finally saw the man's appearance clearly.

This person was wearing a tuxedo with a delicate red bow tie on his chest, and his hair was combed meticulously.

Although he had some beard, it looked extremely well-proportioned and neat.

Not only does it not make people feel sloppy, but it seems that this person has a bit of an artistic atmosphere.

It was at this time that Chen Nian finally recognized the other party: "Are you the new pianist on board?"

The man was obviously stunned for a moment: "You know me?"

Chen Nian nodded slightly: "When you came, I saw you from a distance, but you were not wearing such clothes at that time, and there was no pianist on the Platinum Star, and it was me who It was only then that I proposed to the chef to find a musician to play music while the guests were dining."

After hearing that, the man showed a pleasant smile on his face: "It turns out that this suggestion was made by you. Thank you so much. My name is Lucas. I played outside all night today, but in the end they seemed to forget to arrange for me." After eating, I went back to my room and lay down for a while, but the more I lay down, the more hungry I had to come out to find some food.”

, Chen Nian smiled: "Then we are very destined, Mr. Lucas, since you don't mind, just sit down and eat a little, it just so happens that this dish has just been made."

Lucas nodded in surprise, then sat down gentlemanly and stretched the clothes behind him to avoid wrinkles.

"Thank you very much, Mr. Chef. It is a great honor to have lunch with you."

"Hahaha, you're welcome." Chen Nian felt that the rice wine was almost hot at this time, and lifted the bottle from the hot water basin, "Does Mr. Lucas drink alcohol? Yellow rice wine is a specialty of our China, and the degree is not very high high."

"Let's have some. Speaking of which, I haven't had a drink for a long time." Lucas nodded happily.

At this time, Chen Nian went to the side to wash two glasses and came back to pick up the rice wine and poured two glasses.

"My name is Chen Nian, I'm from China and I'm a chef." While pouring wine, Chen Nian also introduced himself.

And Lucas took the wine glass with both hands. After seeing Chen Nian put down the bottle, he held the wine glass and stretched it towards Chen Nian seriously: "Mr. Chen Nian, thank you for the hospitality tonight, I would like to toast you."

"Hahaha, what do you mean by entertainment? It's always more lively for two people than for one."

"cheers."

"cheers!"

(End of this chapter)