Food starts with Mapo Tofu

A thinner spoon is easier to cut the minced chicken, because even the mint leaves underneath are not suitable for pressing with too much force.

After all, egg pine is used to build the bird's nest below, which is not strong enough to bear.

And Huo Yang didn't think of this aspect until the moment he took the spoon. He found that Chen Nian could even think of this aspect, so he couldn't help smiling.

Afterwards, there is nothing special about the tasting process. If this dish is made according to the authentic method, the taste is basically the same. As long as every ingredient is handled properly, there will be no major problems. More or less those techniques.

Sure enough, Huo Yang couldn't help but nodded after tasting it.

"Okay, the taste is not bad."

The aging did not use too many ingredients from the beginning to the end. Of course, this not much refers to the quantity rather than the type.

The main thing is that the finished product is such a small portion, so it is inevitable to waste too much. If it is made in a restaurant, you can make more at that time, and then take a part from the minced chicken each time, just like squeezing meatballs cook.

But if this dish is really going to be made in the store, it is actually quite troublesome, unless someone helps to make egg pine.

After hearing Mr. Huo say it's ok, Chen Nian couldn't help showing joy on his face: "Thank you, Master."

Chen Nian thanked him repeatedly.

Then he started to take the initiative to clean up the table case, so that he didn't have to carry it in front of the master. Be diligent and smart. This is the experience Chen Nian summed up from his previous exchanges with the masters.

"You didn't read those books in vain. I'll get you some books when I turn back. You read them first. The ship will arrive in the United States in less than ten days. Then I will take you to see some exhibitions, and some The restaurant is also worth a try.”

Chen Nian passed the final test, and Huo Yang truly regarded Chen Nian as his apprentice.

"Good master."

"This time the ship will stay for about three months after it arrives in the United States. During this period, the Platinum Star will undergo a certain degree of repairs and renovations, and it will also sell tickets for publicity. It must be enough to spend without squandering, even if you stay in a hotel, there is no problem."

Listening to Mr. Huo's earnest instructions, Chen Nian nodded: "Good master, I understand."

Then Huo Yang turned around and left for a while, and came back with four books after a while: "Look at these books again, your English should be fine, if you really don't know something, you can ask others Just ask."

Chen Nian looked down and found that three of the four books were written in English, and one was actually written in Italian.

"Master, do you also understand Italian?" Chen Nian couldn't help asking curiously.

"If you put it that way, I actually know more than a dozen languages, basically I know those languages ​​that are widely circulated."

Chen Nian couldn't help being awed, this is the master of learning, it seems that he has to emulate his master!
In the end, Chen Nian returned to his room with these books. There were indeed many words that Chen Nian didn't know in English books, so Chen Nian had a hard time reading the first few books.

Although Chen Nian is a graduate of Zhenger Bajing University, there are always some differences between what he learned in school and what he used when he came out. Even if Chen Nian knows most of the words or phrases, but in this major Among the books, it is inevitable that there will be many unfamiliar words.

So every time I encounter something that I don’t know, I will write it down, and then take it to the kitchen the next day and ask Dylan, the chef under him, who is British after all.

Fortunately, some of these books are densely packed with words, and some are magazines with pictures and texts, so it doesn't seem so troublesome.

The book given by Mr. Huo this time is no exception, including the Italian one, which is actually a gourmet magazine, but thicker.

After I went back, I roughly opened it and looked at it. In fact, I felt that it was similar to an English magazine, except that I could recognize less Italian.

"Forget it, if you don't understand, just go back and ask Tonio." Chen Nian put all these books in a drawer, then turned off the lights and went to sleep.

In the next few days, Chen Nian plans to make oyster omelette. There are many ways to make oyster omelette. Xiao Huang said before that oyster omelette originated in Quanzhou, Fujian, but it is also available in Xiamen, Zhangzhou, Taiwan, and even Chaoshan. There are different ways to make oyster omelette.

The oyster omelette is actually Hokkien dialect, which was used by poor people to fill their stomachs. There is a place in Quanzhou called Xunpu Village, which is only one road away from the sea.

Women here have had the custom of wearing ivory chopsticks with flowers on their heads since the Song Dynasty, and they are also one of the three major fisher girls in Fujian.

The specialty here is sea oysters. As the saying goes, people rely on the mountains to eat the mountains and the sea to eat the sea. In a relatively poor period, people here can only rely on food from the sea, and at that time the sea was nothing. Pollution, so there are a lot of things like sea oysters. Often when the waves wash over, they will be everywhere on the shore.

So they picked them up and ate them every day.

When Chen Nian heard this story, he was still a little surprised. After all, he had heard it before. Shanghai was very poor a long time ago. People there had no food and could only live by eating hairy crabs. day.

This made Chen Nian a little unimaginable for a person who grew up in the inland.

After all, the price of these things has always been very high in them.

But that's not the most important thing.

In Xunpu Village, people live on sea oysters, and even use the shells of sea oysters to build houses, and this is where this dish originated.

Oyster omelette is actually called sea oyster omelet. If you want to make it, you must take out the oyster meat and wash it.

Since sea oysters have always lived in the sea, there is a lot of sand in their stomachs, and the sand inside must be washed before cooking.

Pry open the oysters one by one, and take out the oyster meat inside. There are more than 100 oysters in total, and the prying hands are sore.

Fortunately, if you do this thing a lot, you will have skills.

After washing all the oyster meat, Chen Nian wiped the sweat off his brow. Sure enough, he is still a rookie in this area. If he really wants to be proficient, he must be a local fisherman.

I have seen documentaries in the old days, those fishermen shelled oysters, it was so easy, it was as simple as eating and drinking water by oneself.

After dealing with all the sea oysters, Chen Nian plans to try the Taiwanese version first.

After all, I have heard this name the most in Taiwanese dramas since I was a child.

Xiao Huang said before that the oyster omelette in Taiwan is softer and rotten, and the sauce tastes sweeter. The main method is to add a little more sweet potato powder. Three spoonfuls of sweet potato powder come first, and then come again I took three spoonfuls of cornstarch.

Of course, sweet potato powder is actually sweet potato starch, and Taibai powder is raw potato starch, but it is called like this in southern Fujian and Taiwan, and it is old-fashioned.

But who hasn't imitated the curved motorcycle accent when he was young?
After aging, put some salt and white pepper into it to adjust the base flavor, and finally add an appropriate amount of water and stir evenly to form a paste.

After there were no air bubbles or agglomerates inside, I took a spoon and scooped some out of it and poured it into the divided bowls containing sea oyster meat, grasped and mixed evenly to make it evenly coated.

After grasping and mixing evenly, add oil to the aged hot pot, and then put the processed sea oyster meat into the pot after the oil is heated.

I didn't turn it over in a hurry, but waited until one side was almost set before turning it over. Since sea oyster meat is easy to cook, it didn't take long before it started to turn brown.

At this time, the old age poured the remaining powder slurry into it again.

This makes Chen Nian feel a bit like fried buns, where the buns are fried first, and then the batter is poured in to make them all connect together.

It's just that on top of the oyster omelette, the purpose of pouring the powder paste is to wrap them in it, and only part of the top is exposed.

Under the action of the high temperature of the pot wall, the poured slurry quickly began to condense. When the old age stopped, the bottom layer next to the pot had completely become solid, only the top layer was not completely solid yet. solidification.

Taking advantage of this time, Chen Nian directly cracked an egg into it with one hand, and then added chopped cabbage.

Frying like this for a while, until the bottom is almost solidified, Chen Nian directly flipped the pot, let the oyster omelette fly up, drew a beautiful arc in the air, and fell into it again in the posture of rotating and rolling 180 degrees in the air In the pot, it landed perfectly without any splash.

After turning it over, the unsolidified paste inside is also very inclusive, wrapping the cabbage, sea oysters and eggs on the other side.

After almost the other side was fried, Chen Nian turned it back and forth two or three times until both sides were completely fried.

Finally, turn off the heat and serve on a plate.

After putting on the plate, the sauce is brushed. When the sauce is brushed, it is a bit like the feeling of brushing the sauce when making egg-filled pancakes in the store.

But the sauce is a bit different.

This is directly from Xiao Huang. According to Xiao Huang, this sauce is made from tomato sauce, miso, oyster sauce, sugar, white pepper and a little bean paste.

But basically there is no spicy taste.

Of course, these are also what Xiao Huang said.

After making it, looking at this oyster omelet smells really delicious, and the sauce is also very attractive when brushed on it.

I took a piece with chopsticks, and when I bit into it, the outer skin felt a little crispy, slightly crispy, and the inside was soft and smooth without losing the Q-bomb.

That layer of sauce is sour and sweet, and the pink color is more appetizing.

According to Xiao Huang, he made this sauce by himself, and Xiao Huang said that these sauces are actually not very standard, because most of the sauces of each family are prepared by themselves, and there is only one general preference.

"It's not bad." Chen Nian couldn't help feeling a little pleasantly surprised, as expected, oyster omelette, which can be regarded as a classic snack in southern Fujian or the Wanwan area, still has something to offer.

This is exactly what Xiao Huang said.

The sea oysters inside are not overcooked, and they are full of umami when eaten, and because they are made by themselves, there are enough sea oysters in the old age, and they are full of sea oysters in one bite .

The whole thing feels great. .

Those who have been aged for three or five years have finished this fried sea oyster.

"It's not very satisfying, I still want to eat it." Chen Nian couldn't help muttering alone.

But there are other versions to be made in the future, so there is no rush.

Next, I plan to make the Quanzhou version for the old age.

Speaking of the Quanzhou version, the original method is still somewhat different from that in Taiwan. Chen Nian first took out the eggs and beat them and put them aside for later use, and then chopped a lot of minced ginger and minced garlic and put them in the sea oysters.

When Xiao Huang was talking about this version, he also said that his child disliked eating ginger very much since he was a child, and every time he made oyster omelette, he would ask him not to put ginger in it.

But as a chef, how can Master Huang allow his children to be picky eaters, so he puts a lot of ginger in every time.

As a result, when it was finally made, his child would still cry while eating.

After aging, chicken powder, refined salt and oyster sauce were added to it again, and then a little old Fujian wine was poured into it.

Of course, this old wine was also taken from Xiao Huang when he was old.

I put some white pepper into it, and finally added a lot of garlic sprouts into it after aging.

But what Xiao Huang said at the time was that shredded radish can also be put in it. Anyway, each family’s method is different, but he said that the more authentic way he knows is to put garlic sprouts.

After putting the garlic seedlings in, sweet potato powder was added to it. Although the raw materials are the same as the sweet potato powder just now, the sweet potato powder just now was directly blended into a very fine noodle shape, while this sweet potato powder is a small piece. particle.

In this way, when stirring, it will not be as thin as before.

"It is estimated that the purpose of adding sweet potato flour this time is to prevent the oysters inside from bursting. After all, oysters will appear in such a state under the action of high temperature." Chen Nian thought about the principle in his heart.

After stirring evenly, Chen Nian first heats the pan with oil, then slides the oil in the pan, and then pours out the oil. When all the walls of the pot are covered with oil, Chen Nian pours the freshly prepared sea oysters into the pan. in.

Stir-fry slightly to ensure that every sea oyster can be fried, which will make it more fragrant.

After stir frying a few times, Chen Nian began to press the ingredients in the pot with a shovel again, turning it into a cake shape.

Oyster omelets in Fujian are more dry and fragrant than those in Taiwan.

After the bottom layer is almost fried, Chen Nian gently hangs the eggs on the side again.

After it was finalized, it was turned over with a spoon.

Originally, after eating that version of Oyster Omelet, Chen Nian thought it was quite good, but after seeing this version, his eyes lit up.

"If this doesn't taste good, I'll go straight down and drink up the Pacific Ocean!"