Food starts with Mapo Tofu

Tonio was watching and drooling wildly. It was really hard for him to imagine what such a rough-looking food would taste like.

The piece of meat that was originally cut into a square of about one centimeter had shrunk by at least [-]% after being roasted, but what remained was the essence.

Oily and fragrant!
The aging is constantly turned, and puffs of green smoke rise from the iron plate, accompanied by the unique fragrance of mutton.

"Want chili?" Chen Nian turned around and asked.

"Yes, less." Tonio replied.

What he is waiting for now is a torment, the feeling that the food is right in front of him but he can't eat it is really uncomfortable.

But as the aging began to sprinkle cumin noodles, chili noodles and a little salt, Tonio felt that the dawn was in front of him.

"Okay." Chen Nian finally grilled the lamb kebabs, and then divided them into two parts, one on the plate and handed it to Tonio, and the other was for himself to eat, "It's a pity, if only there was beer now gone."

Chen Nian sighed as he spoke, although there was beer on board, Chen Nian didn't think about it before, so he didn't take it.

So that's all it can do.

There are strings of mutton skewers, and the soul match of mutton and cumin can be called a match made in heaven.

Take a bite and put the thin and fat ones into your mouth together, and then chew it with big mouthfuls.

"It's so fragrant!"

Tonio couldn't help giving a thumbs up and exclaiming.

When Chen Nian had already eaten seven or eight skewers, Tonio tasted the second skewer carefully. He used his tongue and lips to feel the juice oozing from each small piece of tender meat. It is a fragrance that satisfies both body and mind, and it is not burnt at all when it reaches home.

Feel how much unspoiled natural charm is still contained in each small piece of meat.

Feeling the mutton tail oil that has been baked to a dry point but still exuding an intoxicating burnt aroma, and how delicious the lean meat wrapped in mutton fat and roasted for a long time is so delicious that it reaches people's hearts.

"Why are you eating so slowly? I've eaten more than a dozen skewers, why did you only eat four?" Chen Nian looked at Tonio and asked.

"I want to taste it carefully. At first, I thought whether the lamb roast would be too rough, but now I realize that even if it is roasted in a rough way, this string of lamb is still very delicate, and it even tastes delicious. It's kind of addictive, one after another, you just can't stop," Tonio explained.

Chen Nian sighed: "What good taste does this have, it's everywhere in our street, especially in summer, and you see, I didn't have any special techniques when I baked it just now, anyone who has hands can do it , and the mutton kebabs are eaten hot, if they wait until they are cold, they will not taste good."

Even when he was talking, Chen Nian didn't stop eating mutton skewers. In his opinion, this was the only way to eat this stuff.

"Eat quickly, don't be poor, I will eat yours after I finish eating mine." Chen Nian said with a smile.

When Tonio heard this, he saw that Chen Nian had already eaten half of it, and Chen Nian was still sweeping it up to now. …

"That's not okay, it's mine." Seeing this, Tonio quickly gave up his savoring movements and began to speed up.

One sip directly from the bottom piece of sheep oil to the top.

One bite at a time.

Then he chewed vigorously.

The aroma of the mutton is overflowing, and the full gravy is squeezed out between chewing, mixed with the extremely fragrant mutton flavor, with cumin, salt and chili as the left ingredient.

Tonio just felt that he was extremely satisfied now.

And he felt that at this time, it was inappropriate for him not to brag about anything.

But now there is only pride and ambition, and there is still a lack of alcohol from above.

In the end, Tonio still focused all his attention on the mutton skewers. Under his accelerated pursuit, the progress actually caught up with Chen Nian little by little.

The two of them didn't care about their handsome face at all, instead they ate their mouths full of oil.

Until the last two ate the last string at the same time, they threw the sticks on the table.

"Oh, I'm satisfied." Tonio said, patting his stomach. He ate more than 20 skewers of mutton just now. It's a string, and it can't stop at all.

He subconsciously licked his mouth, feeling the aftertaste of the mutton skewers.

"Mutton kebabs are really a good thing, I love them so much." Tonio couldn't help saying.

Chen Nian smiled when he heard this: "Of course, except for some people who can't stand the smell of mutton and don't like meat, no one can resist the charm of mutton skewers, and this was prepared hastily , if you prepare it in advance, you can also prepare some other meat skewers, some seafood and vegetarian dishes, so that eating together is called a real barbecue.

By the way, I have to have some more beer, preferably chilled, so that it tastes like summer when paired with it. "

Hearing this, Tonio couldn't help feeling yearning.

"You guys are too good at eating."

Chen Nian looked at Tonio's eagerness to try, and smiled: "But what I said are only the most common ones, if you go around the country, it will be a real eye-opener, what kind of sheep whip and bullwhip , Yang Bao Niu Bao, Yang Huanxi and Niu Huanxi, Hairy Egg Silkworm Chrysalis, Beef Heart Tube, Pig Heart Tube, Pig Eyes, Roasted Chicken Head and Duck Head...

In addition, there are some grasshoppers, centipedes, scorpions and the like, you can have whatever you want, only you dare not think about it, there is nothing they dare not roast. "

As he spoke, Chen Nian felt yearning in his heart.

Because there are many things in it that he has never touched even if they are old, but he actually wants to taste these things very much.

Although it sounds a little dark, but what does it matter?

Crabs and lobsters can also be regarded as bugs in the sea. Don’t you enjoy eating them too?
Then why are the bugs on land unacceptable?Anyway, Chen Nian feels that there is no pressure to eat these.

And Tonio was puzzled when he heard it, and automatically skipped the messy bugs that Chen Nian said, but he was a little curious about the terms that Chen Nian said that he didn't understand.

There was no other way, Chen Nian had to tell Tonio about what things like Niu Bao and Bull Whip were. …

Tonio was terrified.

"Where is this? Let me tell you, the roasted kidney is the real masterpiece." Chen Nian felt his saliva almost flow down as he spoke.

"Don't be like this Chen, I'm a little scared by your current appearance." Tonio seemed to know Chen Nian again.

As a result, Chen Nian laughed out loud.

As they ate a small barbecue, they waited for the time to pass.

After almost two hours, the clams soaked in the water were almost spitting sand.

"Then shall we prepare this next?"

"Okay."

Tonio nodded. When Chen Nian was cleaning up the previously used grill pan and skewers, he had already poured out the water soaking the clams, and put some water in the basin again.

Then I took the brush and began to brush carefully.

"Because it is seafood, there is a layer of mucus on the surface of the clam. Although it is invisible to the eyes, and it is not very obvious when you touch it with your hands, but once it is boiled into the soup, the taste will come out.

So it has to be cleaned up before it is made into a dish.

After he brushed each clam side by side, Tonio started preparing other side dishes.

Onion, garlic, and rosemary.

Chen Nian looked at rosemary seriously. This thing is a common spice in European cooking, but it is often used as a gift to knights who are about to go out.

Because it also represents courage.

Of course, it is widely used in foreign countries, which does not mean that it is not used in China. In China, this stuff is also called ground gum, ground flower gum, Sanjiao, mountain pepper, thyme and other names.

There is even a record in the Compendium of Materia Medica: "The taste is slightly pungent, and the natives eat boiled mutton, which is delicious."

Put these ingredients in a wok and stir-fry with oil over low heat.

After touching for about 1 minute, the taste will gradually come out, then add clams and a little white wine.

Immediately, the white grapes began to evaporate. Old age knows that adding some wine to seafood can remove the fishy smell and increase the aroma.

Because wine itself is brewed from grain and fruit, it can be used in cooking.

Smelling the scent, Tonio poured chicken soup into it again.

It's something that's always been in vintage kitchens, too.

After all, the chef has to prepare high soup and clear soup when cooking.

Just wait until the clams are fully opened one by one, Tonio turns off the fire, and then sifts out the soup inside through a leaky leaker.

The clams and the sifted yellow-orange-orange-looking soup are reserved for later use, and the others are put aside, but these remaining residues are actually useless.

At this time, Tonio asked Chen Nian to help cut the baguette into thick slices of about two centimeters at a 45-degree angle.

After cutting, cut the garlic directly down the middle to smear the surface of the baguette.

It is also the first time for Chen Nian to use this method, but since Tonio said so, Chen Nian also followed suit.

Just after the aged garlic had been used to coat all the cut surfaces of the baguettes, Tonio cut a small piece of butter and melted it in the pot, then put the baguettes on top to absorb the butter. …

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Wait until both sides are fried until golden brown before taking them out.

Since butter itself is a solid fat processed from milk, it smells sweet and sweet after being heated and has a full milky taste. It is perfect for frying bread at this moment.

In addition, the layer of garlic juice that was applied before aging gradually changed its taste after being roasted. Instead of making people feel uncomfortable, it mixed with the taste of butter to form a special fragrance. Son.

Then let Chen Nian cut celery, carrots, and potatoes into cubes, put the potatoes in water, put them in the pot, and wait for a while to cook on a low heat before taking them out.

After this step, Tonio heated up the oil again and put the diced potatoes that had just been fished out from the old age into the pot.

Stir-fry until the surface begins to show a slightly burnt golden color, then throw in a small piece of butter, turn to low heat and let the potatoes absorb the butter slowly, until the surface is crispy, then pour it out, control the oil for later use.

"Okay, let's start making this soup next, and the previous preparations are over here."

While talking, Tonio put the soup pot on the fire again, turned on the high heat and added cold oil, then put the onion, carrot, and celery in, and it took about 1 minute to fry the aroma, and then poured another half of it Bowl of flour goes in.

Looking at Chen Nian, he was taken aback for a while.

When he hadn't seen stir-frying, he put the flour in and stir-fried.

But Tonio didn't stop what he was doing. After mixing the flour with the side dishes that had been added before, he poured in the clam soup.

Stirring constantly, all the flour is melted into the soup, after which the cream is poured in.

Continue to stir until the cream and soup are completely combined, then put the reserved clams in.

"Chen, this last step is just to warm up the clam meat a little more, but this process can't be too long, or the clam meat will get old."

Chen Nian nodded, expressing that he understands, this information is very important, and he can also refer to it when he goes back to make spicy fried clams or garlic clams.

And Tonio also turned off the fire while talking, and poured out the soup.

Then fiddle with it a couple of more times to get the clam in its middle position.

Sprinkle some diced potatoes, chopped parsley and a little chopped pepper on top.

Put the small soup pot containing the soup into another large plate, and next to this soup pot is the bread you just baked.

"Cream Chowder, please take your time."

When it was all done, Tonio made a gesture of invitation.

Chen Nian looked at this soup, which was completely made by the Chinese people's eyes, which was made by dark cooking methods, and suddenly a strange feeling arose in his heart.

He felt that this soup should be delicious.

So he sat down, took some soup from a spoon, and put it in his mouth.

Sweet and delicious, with both the deliciousness of chicken soup and the deliciousness of seafood, in a word, it is very fresh.

Chen Nian showed surprise.

"Unexpectedly delicious."

Listening to Chen Nian's heartfelt praise, Tonio also showed joy on his face. This was the first time in his life to teach someone to cook, and he was recognized by the other party unexpectedly.

This made Tonio, who was still an apprentice, feel proud.

"Really? I'm so happy, Chen, try the bread again." Tonio continued.

Chen Nian nodded, then dipped the bread into the soup and put it in his mouth. The sweetness of the buttered toast also had a scent of roasted garlic, but the taste was very bland, like cooking Some Sichuan dishes will add some sugar to it.

It can greatly improve the taste.

At the same time, the thick and delicious soup is absorbed by the bread, and after one bite, the satisfaction will follow.

Take another bite of the clams, and the fat meat inside will be more tender after being soaked in the soup.

Not contaminated by too much seasoning and aroma, this clam tastes authentic and sweet.

"It is indeed possible!" Chen Nian kept nodding his head, thinking about it again in his mind, the recipe of clam cream soup taught by Tonio couldn't help but feel it was an eye-opener.