Food starts with Mapo Tofu

Chapter 599 Yangzhou Fried Rice Trend (seeking monthly ticket)

Hearing such a high-level compliment from the other party, Chen Nian quickly waved his hands: "I don't dare to do it, I don't dare to do it, the main reason is that I learned how to mix noodles with scallion oil from a master before, so I also have a certain understanding of noodles.

In addition, the places where these two kinds of pasta are more popular are not far away, so there should not be much difference in the method. "

Chen Nian explained, but in fact it was true.

The noodles used in Yangchun noodles are actually the same as those used in scallion oil noodles, that is, the proportions have been slightly adjusted.

But if you really want to use the same kind of noodles, you can actually do it.

After a brief exchange with Chen Nian, the other party left with admiration, while Chen Nian continued to process the remaining noodles.

I have to say that this bowl of Yangchun noodles tastes really comfortable.

The noodles are smooth and crisp, and after the entrance, there is a light salty mouth. The taste of lard and sesame oil can only be used as a foil, which makes this bowl of Yangchun noodles quietly raise the taste to a higher level.

Every time I aged, I didn't pick too many roots. Although it tasted better that way, this delicate bowl of noodles made Chen Nian couldn't help but slow down the speed of eating noodles.

"Some things don't need to be done in a hurry, such as this bowl of noodles."

Chen Nian ate slowly.

Then he brought up the small dish containing the marinated eggs.

The skin on the marinated egg has been peeled clean in the kitchen.

At this time, the cracks on the marinated egg are evenly distributed, the color is slightly darker, the whole body is light brown, and the cracks are faintly distributed like a network of veins. Even a thin silk thread will provide a strong fragrance after waiting for the entrance.

Suddenly the old age smelled the fragrance of tea.

"Is it a tea egg?"

This discovery surprised Chen Nian even more.

In fact, the braised eggs and tea eggs that people often say are not the same food. Although the main ingredients used are the same, the methods in the middle are different.

Generally speaking, the stewed eggs are put into the stewed meat for stewing, so people want to let the taste of the meat attach to the eggs.

Strictly speaking, tea eggs are actually a kind of marinated eggs, but the main material used for seasoning is changed from soy sauce to tea leaves.

Although cinnamon, star anise, bay leaves, dried chili and other seasonings are also added, the taste after making it is still mainly tea.

And now here is a tea egg that just matches the Yangchun noodles.

Facing this seemingly delicate tea egg, he ate more than half of it in one bite.

Sure enough, the rich tea aroma reverberated in the mouth, blended with the unique taste of eggs, and even faintly overwhelmed one end.

"The tea eggs are also very good. When I have time later, I will study this and sell them in the store."

In this way, it didn't take long to eat a bowl of Yangchun noodles, and even finished the soup.

After eating, Chen Nian's head was even sweating.

He opened his mouth and burped.

"Comfortable."

Then Chen Nian took the bowl and small saucer, put it at the window and left.

We are all colleagues, and it is easy to bring the dishes over.

Although it is said that the service staff has to clean the table afterwards, it can always save one step and count one step, which is not a loss to Chen Nian.

However, Chen Nian's small gesture gained a good impression among the staff of the night snack class.

In the past, there were many chefs who couldn’t sleep at night and ran out to eat supper, but many of them were very airy and worked as chefs to cook for others during the day.

When I come out for supper at night, I really regard myself as an uncle.

After all, in addition to normal staff meals, they also need to spend money if they want to eat in the restaurant.

So it is inevitable that there will be such people.

After comfortably eating a bowl of Yangchun noodles in the supper restaurant, Chen Nian returned to the house, feeling sleepy as soon as his head stuck to the pillow.

Arranging things here from morning to night every day makes Chen Nian very fulfilling.

In addition to the daily work during the day, at night, he either learns to cook, or learns Italian, or is called by Mr. Huo to have a chat.

Moreover, there are food competitions on board every once in a while. If you want to get in the top ten, you must carefully prepare each dish, and you must choose which dish you plan to use to hit the ranking at the very beginning.

This is like the explosive models that later generations of product companies want to launch, and they will put a lot of effort into the explosive models.

In fact, Chen Nian feels that this has achieved Mr. Huo's goal.

Perhaps from the very beginning, Mr. Huo wanted the chefs to have such an idea.

Except in the initial evaluation, everyone still didn't know Mr. Huo's intentions, but later they found out that Mr. Huo actually wanted them to cook their best dishes and put more effort into it and kung fu.

During the [-] days from when the guests boarded the ship to when they finally disembarked, they will definitely not remember every dish, but they will definitely remember the dish that impressed them the most.

Usually such a one is more memorable than all of them.

It was only the second time that Chen Nian really understood Mr. Huo's intentions.

After all, he has gone through the indiscriminate bombardment of various advertising information and marketing strategies in the 21st century, and has seen a lot of this kind of operation model.

So for the second time, he abandoned the previous squirrel mandarin fish and Wensi tofu, and instead chose a brand new staple food, Yangzhou fried rice, as his hot item.

And it turns out that this staple dish is also a success.

In the second evaluation, Yangzhou fried rice also won the top ten results, and in the third evaluation held just before the Platinum Star arrived in Hawaii, the aged and improved Yangzhou fried rice set also won the top ten. Into the top ten.

There are not a few people who order Yangzhou fried rice every day, and there are even more Westerners who order Yangzhou fried rice in the ratio between the East and the West.

Strange to say, they were not accustomed to rice as a staple food, but after being exposed to Yangzhou fried rice, they seemed to be possessed.

At the beginning, they just ordered Yangzhou fried rice to eat normally, but then they didn’t know what they thought, and they started ordering various dishes to mix with Yangzhou fried rice.

What tomato tuna mixed with Yangzhou fried rice.

What else is Yangzhou fried rice mixed with salmon caviar.

Even more outrageous is to order a soup, and then pour the whole Yangzhou fried rice into it, just eat and drink like this.

Moreover, the bowl of soup that comes with this set meal is regarded as a real soup, and the soup with rice is eaten as a staple food.

Chen Nian couldn't help sighing when he heard the waiter relay the way the guests ate in the back kitchen.

Although these messy collocations have made Yangzhou fried rice completely lose its original taste, customers are still enjoying it.

It's like doing some kind of exploration.

When someone makes a combination that tastes good, they will show it off to others.

In this way, before the ship arrived in Canada, Chen Nian confusedly let his Yangzhou fried rice enter the top ten again, and because he didn’t know when and who started the trend of DIY Yangzhou fried rice, Chen Nian directly won the second place this time.

This was unexpected by Chen Nian.

He even felt that the wind blowing was a little sinister.

It made me stand on the vent without knowing it.

Just like many brands in reality, it became popular out of nowhere.

But Platinum Star is unwilling to give up this enthusiasm, they are very happy to make these distinguished guests have different feelings for Platinum Star.

Perhaps among the customers on this ship, many people have traveled on such a luxury cruise ship more than once in their lives, but if they can immediately think of the Platinum Star when they mention a luxury cruise ship, this is a great deal for them. successful.

Because even if they can't come themselves, other people who hear these things may be moved by it.

You must know that boarding the Platinum Star costs [-] US dollars just for the ticket, and the subsequent expenses on the ship are even more astronomical. Imagine spending a full [-] days eating and drinking on the ship.

Plus stop halfway.

These expenses cannot be covered by a mere five thousand dollars.

Not to mention that those above are just ordinary cabin guests.

Tickets for the VIP cabin, which is the third floor of the Platinum Star cabin, are more expensive and cost more.

And different people represent different circles, so Platinum Asterisk attaches great importance to these.

Therefore, the executives of Platinum Star quickly discovered everyone's enthusiasm for Yangzhou fried rice, so they planned to hold a Yangzhou fried rice DIY contest after a while.

In fact, this is of the same nature as the previous receptions, but it just makes these distinguished guests feel more involved.

However, considering everyone's enthusiasm and rhythm, the ship party specially put this competition after docking in Canada.

The ship docked in Vancouver, Canada, which is located on the Pacific coast in the southwest of British Columbia, Canada, and is also a major port city and an important economic center in Canada.

And the most important feature here is that it is very close to the territory of the United States. The next door to Vancouver is Seattle in the United States. After all, the [-] or [-] days of sailing have made many guests feel a little tired.

Choosing the port of call here can also make the guests feel like they are coming home in advance.

This can also increase the sense of belonging and happiness of the guests.

When we were in Vancouver, Chen Nian and Tonio went around a bit and tried the western food here.

But this time they didn't move with Vivian, and even Lucas didn't go with them.

According to him, it was because he was thinking about a score recently, so he just took advantage of the rest time when he was docked in the past few days to study it carefully.

In the end, Chen Nian had to disembark with Tonio to experience the delicacies here.

But maybe they didn't find the right place, and the two of them didn't eat such amazing dishes after a few days.

That is, in a French restaurant opened here, I ate a pretty good foie gras rice.

The foie gras melted in the mouth, and the mouth was full of oil. It was paired with extremely soft white radish, chestnut cubes and secret sauce, which gave them some novel experiences.

Other than that, there is nothing special about other things, such as some scallop sashimi are not so rare, they just rely on the particularity of the ingredients themselves.

In contrast, Chen Nian and Tonio wanted to see the different ways of food in different regions.

In this way, a few days passed.

I didn't buy any special products for the vintage this time. On the contrary, Tonio bought a lot of things back.

In the end, when I got on the boat, I found that I had bought too many things, so I had to give the old one a bottle of Canadian ice wine and some special fruits.

The old fruit was eaten two days after boarding the ship, but he still didn't want to open that bottle of wine.

Although he knew that Tonio didn't have much money now, even if he bought wine, he couldn't buy too expensive ones, but he didn't know why he was reluctant to drink this thing after holding it in his hand.

But when he thought of giving wine, Chen Nian thought of Master Huang Suhuang.

Speaking of which, it's been a while since I went to learn cooking from Master Huang.

So Chen Nian found Huang Su on the night of sailing from Vancouver.

It's just that after knocking on the other party's door this time, before Chen Nian could speak, Huang Su asked enthusiastically: "I've been busy these days, and I haven't seen how you came here. How is it? What I told you last time How is the research on the minced chicken and golden shredded bamboo shoots?"

In fact, according to Xiao Huang's thinking, old age is considered talented, but chicken minced and golden bamboo shoots, a top-quality dish that was originally called a court dish, is not so easy to make even if you know how to make it.

Huang Su tried to make this dish when he was young, but he couldn't make it well in the end, and it was far from what Master described.

In the end he gave up too.

And when Chen Nian gave him wine last time, he didn't think about how precious that bottle of wine was, so he directly talked about this dish and how to make it.

In fact, at that time, he just wanted to make things difficult for Chen Nian, and wanted to see Chen Nian suffer.

But after knowing how precious the wine given to him by Chen Nian was, he really wanted to ask Chen Nian again, and if this dish was difficult, he would teach another dish.

But in the later period of time, he was busy with work, which made him forget about it for a while.

It was only after Chen Nian came to him today that he remembered it.

After hearing this, Chen Nian smiled: "Speaking of which, I have to thank Master Huang for being willing to teach me how to make this dish. Actually, it is quite troublesome to make this dish, but I have already made this dish , I came here this time to learn some new dishes from Master Huang."

Listening to what Chen Nian said, Huang Su felt a little guilty at first, after all, the bottle of wine that he gave him was worth a house, but he taught him this extremely difficult dish.

Repaying grievances with virtue belongs to yes.

But listening to him, his mouth couldn't help opening, and then it opened wider and wider.

"Have you made this dish?"

"Yeah, actually, this dish is quite troublesome. In order to restore the minced chicken and golden shredded bamboo shoots, I went to Master Fu to ask for some dried bamboo shoots, and then it took another three days to soak them, and finally put them on the plate. It took me a long time to think about it before finally getting it done.”

Chen Nian said with a sigh.

But listening to what Chen Nian said, Huang Suguang still felt that this kid must be speaking in a simple way.

Because of the difficulty of this dish of minced chicken and golden bamboo shoots, he himself understands it clearly.

(End of this chapter)