Food starts with Mapo Tofu

Chapter 596 Minced Chicken and Golden Shredded Bamboo Shoots
Chen Nian nodded, and now he has somewhat realized the truth, because many dishes not only require cooking, but also the presentation is very important. If the presentation is not good, no matter how delicious the dishes are, they will not look good. appetite.

Therefore, the presentation of the plate is also an extremely important part of catering.

In fact, the dishes in some high-end restaurants are characterized by a large number of dishes and few cuttings, which is also a kind of art.

Although it is not down-to-earth, people who usually go here to eat have other purposes besides being full.

"Then Mr. Huo, what should I read?" Chen Nian asked.

"In fact, you can take a look at more famous paintings at home and abroad, not only to see how exquisite their paintings are, but also to see their mastery of color.

In addition, you can also take a look at calligraphy and other things, as well as music. In short, the more contact you have with these things, the better. "

Chen Nian nodded after hearing this: "Okay, Mr. Huo, but do you have any similar books here?"

Seeing that Chen Nian was able to do so well, Mr. Huo also showed a satisfied expression. It's not that he has never taught others before. Although those people are not his disciples, sometimes Mr. Huo will ask people to go to many places. Get in touch with art.

Of course, those people in front of him naturally nodded repeatedly, saying that he would look at it when he went back, but in fact, Mr. Huo knew that they were just talking perfunctory, and he didn't even touch them when he went back.

Even if I ask them later, they will find reasons to say that they are too busy to take care of it.

No one even took the initiative to ask me to borrow some books, magazines or picture albums to read back.

So such an old age popped up suddenly, which made him feel even a little surprised.

"Yes, but those are all in the room I live in. I'll ask Maddie to send you some suitable books later, so you can take a look first."

Mr. Huo said.

"Thank you, Master." Chen Nian quickly thanked, "I heard that there are many exhibitions in the United States. When I go ashore, I will invite Master to see it."

It was already enough to make people happy, but Chen Nian actually knew all this.

"Okay, but some exhibitions are invitation-only, and only those who are invited can go to see them, but our boss still has a lot of contacts, so he can get some invitations and give them to me."

After hearing this, Chen Nian was even more delighted: "Then if there are more quotas for Master, can you take me to see it too?"

After all, for old age, this free foreign exhibition must still be available, and there may be many things that will be lost in later generations.

It’s just that when Chen Nian thinks that there are many artworks from China in the exhibitions of many great powers, Chen Nian can’t help but feel a little heartbroken.

However, Huo Yang would naturally not refuse Chen Nian's request.

"Okay, if there are more places then." Huo Yang nodded.

Then Chen Nian said: "Master, I should be pretty good at calligraphy. Although it's not very good, at least I've gotten started. I'll practice more in the future. As for music, I know some Kunqu opera. But it can only be regarded as an introduction, but the new musician Lucas on the ship has a good relationship with me, and I can also ask him for advice when the time comes."

The more he listened to what Chen Nian said, the brighter the smile on Huo Yang's face became.

Because Chen Nian really thought about it after listening to what he said seriously.

Which teacher would not like such a student?
Talented, humble personality, strong executive ability, pleasing to the eye and smart, and more importantly, very down-to-earth.

"That's good, that's enough, you go back first, it's not early today, go to bed early, I heard that you often practice cooking in the kitchen, which is very good, but be careful not to waste ingredients." Finally, Huo Yang said When Chen Nian was asked to go back to rest, he did not forget to encourage him.

"Don't worry, master, it won't be wasted. Generally speaking, the dishes I practice at night can be eaten by one person. Either Tonio or Lucas came to me, but there was never any left."

Hearing Mr. Huo's words, Chen Nian nodded again, and then walked towards his room.

Unexpectedly, Mr. Huo was quite open-minded.

However, in terms of art, Chen Nian does have this interest to learn about it.

Not only because red beans are related to music, but also because more exposure to these can really improve one's aesthetic level.

After returning from Mr. Huo's side, Chen Nian looked at the time, and now it is indeed impossible to practice in the kitchen.

Then go back to your room to rest.

When it was time for rest in the afternoon of the second day, Maddie brought over five or six books, and told Chen Nian that Mr. Huo had asked him to bring them over, and told him that he had better cherish them while reading them.

After all, these are Mr. Huo's treasures.

In words, I was a little surprised that Chen Nian could be treated like this.

However, as Mr. Huo's assistant, he can also see Chen Nian's performance, and he also thinks that Chen Nian is a very good kid.

With these books, Chen Nian couldn't help thinking that he had something to do when he came back at night.

After all, even if you have to practice new dishes in the kitchen at night, there is still a process from lying on the bed when you come back to falling asleep.

In the middle of this, I don't have a mobile phone and can't listen to cross talk to pass the time, so I can only bear it all the time.

There are some books that are quite good to read now.

So after finishing work in the afternoon, I watched everyone leave one after another until I was the only one left here.

But thinking that Xiao Huang deliberately stayed until the end just now, after everyone left, he came over and told Chen Nian: "This dish is still quite difficult to make, if you want to practice, you should think about it."

Chen Nian would naturally listen to Xiao Huang's advice: "Don't worry, Master Huang, I will ask you if there is anything I don't understand."

Hearing this, Huang Su opened his mouth and finally said nothing.

Looking at the empty kitchen, Chen Nian couldn't help stretching his waist. After recalling the ingredients used to make minced chicken and golden shredded bamboo shoots, he walked towards the warehouse.

Now when Chen Nian goes to the warehouse, it is like going home, and everyone there knows Chen Nian.

After getting the ingredients he needed, Chen Nian returned to the kitchen and started to prepare.

First peel the fresh winter bamboo shoots and clean them, then put them in the water and blanch them first.

In the middle of the process, I thought that Xiao Huang just wanted to say that he might not be able to do it, but because of face, he still didn't say anything in the end.

Now Chen Nian feels that he is quite familiar with Huang Su's culinary skills. If it is the kind of dish that especially tests knife skills, Huang Su will always be almost meaningless when he cooks it.

In fact, just like Jin Dachuan back then, his knife skills are at the normal level of a chef, but there is still room for improvement.

It's just that Jin Dachuan was only in his 30s at that time, and he was still in his prime, while Huang Su was already old at this time.

Just as I was thinking about it, the water boiled, and the winter bamboo shoots were cooked, so I lifted the lid of the pot and took out the winter bamboo shoots inside.

A faint astringent smell rose sharply into the nose.

This means that the bamboo shoots are relatively fresh.

However, according to Xiao Huang, it would be better to use preserved bamboo shoots for this dish.

The preserved bamboo shoots are cooked bamboo shoots, then dried and seasoned.

There is a common name for preserved bamboo shoots called vegetarian ham, and preserved bamboo shoots taste like meat when cooked well.

And Chen Nian went to the warehouse to search, but found no preserved bamboo shoots, so he used winter bamboo shoots as a substitute.

Take out the boiled winter bamboo shoots, cut them into thin slices, and then shred them.

These steps are not difficult for Chen Nian. After all, Chen Nian's knife skills have already been practiced when making Wensi tofu and boiled dried shredded dishes.

After cutting, turn on the fire again after aging, put the chopped bamboo shoots into the pot and briefly blanch them in water, then remove and drain.

Immediately afterwards, in another pot, heat the pot first, then add oil into it, and when the oil temperature rises, put the shredded bamboo shoots into the pot to overheat the oil.

This step is an important point when Master Huang told Chen Nian at the beginning. The shredded bamboo shoots that have been oiled should neither be too long nor too old.

Basically, it is almost the same as counting four or five.

After the shredded bamboo shoots are briefly oiled, they are taken out again and set aside for later use. At this time, the old man pours out the oil in the pot, and then puts a spoonful of the chicken soup that has been prepared before into the pot.

Put the shredded bamboo shoots into the pot for the third time, put them directly into the chicken broth, and simmer over low heat.

A little salt and monosodium glutamate were added in the middle.

Gently stir it with a spoon, so that the monosodium glutamate and salt dissolve in the chicken soup, increasing the umami taste, and then the aging begins to wait quietly.

It took 10 minutes until all the chicken soup inside was absorbed by the shredded bamboo shoots, and then the shredded bamboo shoots were taken out by Chen Nian.

Then Chen Nian took another piece of fresh chicken breast, which needs to be chopped into minced meat later.

This step is also very familiar with aging, because Furong chicken slices also need to be processed in this way.

The only difference from Furong Chicken Slices is that Furong Chicken Slices should be chopped together with fish and shrimp, but in this dish, chicken breasts should be chopped together with pig fat.

However, before processing the chicken, it is necessary to remove all the fascia on it, and then start to chop it finely with a kitchen knife. Although there is a meat grinder in the kitchen, there is nothing else to do except cooking, so I am not in a hurry , and I have just started practicing, so it is better to use your hands.

The rhythmic rhythmic sound from the kissing and collision of the kitchen knife and the chopping board rang continuously in the kitchen.

But this step uses the back of the knife. First of all, the width of the back of the knife should be wider. If only the blade is used, it is inevitable that there will be places that cannot be photographed. Then the meat will not be minced meat, but some small diced meat.

It took almost half an hour for Chen Nian to chop the chicken breast into fine minced chicken. At a glance, there were no fine pieces of meat in it, and it had completely turned into mud.

After putting the minced chicken into the bowl, Chen Nian added a little broth to it and stirred evenly, so that the minced chicken and the broth were fully blended and finally turned into a thicker texture.

Then I took two more eggs, one with the yellow and the clear, and the other with only the egg white.

Stir constantly, so that all the ingredients added to it can be harmoniously in this bowl.

The technique is skillful and delicate, and now Chen Nian just feels like a diligent mixer.

Repeat the same action over and over again.

The total stirring time from the beginning to the present aging has exceeded 10 minutes.

After that, put the previously prepared shredded bamboo shoots into the minced chicken, add a little salt and wet starch, and then continue to stir.

Even Chen Nian, the unicorn arm that has been practiced alone for more than 20 years, can't help but feel a little sleepy now.

It's quite a feeling that I had to process minced chicken for two hours to make hibiscus chicken slices.

Then after stirring, Chen Nian moved his wrist first, and after a brief rest for more than ten seconds, he began to add oil to the pot first, and then put some chicken oil, it was really fragrant, and when the oil was hot, put the stirred chicken Pour the whole thing into the pan and start to stir fry.

Keep turning over medium heat, without too much movement, just wait until the minced chicken turns into a paste, then you can start the pot.

Put it into a plate for aging and sprinkle the minced ham on it according to the method that Master Huang said.

So far, this dish of minced chicken and golden bamboo shoots is ready.

"That's it?" Looking at the finished product, Chen Nian felt a little unbelievable.

Mainly because of the appearance...it doesn't look very good.

Didn't it mean that this was the emperor's favorite dish in the Ming Dynasty?

But when it comes to eating vegetables, shouldn't the emperor pay attention to the taste and taste?
On the contrary, Chen Nian was a little confused.

Looking at the recipe again, the learning progress of this dish is only 96%.

That is to say, there is still a lot of room for improvement.

Otherwise, as long as minor adjustments are made, it is impossible to make such a difference of 4%.

But since this dish is made this time, even if it doesn't look good, it can't just be thrown away.

So Chen Nian found a spoon and tasted it himself.

The first thing to eat is the denseness of minced chicken, which is quite an amazing feeling. It tastes like mashed potatoes, but it is very delicious.

And it's obviously meat, but it won't make you feel greasy when you eat it.

Immediately afterwards, Chen Nian came with another spoonful, but this time with shredded bamboo shoots on top.

With a light bite, the crispness and tenderness of the shredded bamboo shoots are clearly reflected. Even after simmering in chicken soup for 10 minutes, it does not make it too soft at all.

While maintaining the tender and crisp taste, the bamboo shoots are filled with delicious chicken soup. The soup acts as the juice of the bamboo shoots itself between chewing, which makes the taste more delicious.

"Don't look at the ordinary appearance, but it tastes really good."

Chen Nian couldn't help but nodded in admiration.

This is also done in accordance with Master Huang's teachings, and there are some deficiencies in it that can't reach 100%, which is understandable, but this way...

Chen Nian still thinks there might be something wrong?
It's just a little late now.

Thinking of this old age, I plan to finish the minced chicken and golden shredded bamboo shoots I made tonight, and I will ask about it tomorrow.

(End of this chapter)