Food starts with Mapo Tofu

Chapter 742 Eat and drink well (seeking a monthly ticket)

Soon the old age began to prepare the fourth course.

The fourth course is to make Kung Pao loin slices. Before that, he actually wanted to make Kung Pao chicken. After all, this is also a very traditional Sichuan dish.

Moreover, although Kung Pao Chicken is a Sichuan dish, it has been widely spread, and this dish can basically be seen in restaurants all over the country.

But after this Sichuan dish is spread to various places, it will be modified to varying degrees, so Chen Nian wanted to give them a taste of the authentic Kung Pao Chicken, but he thought about it and sat in the private room. The level of these three people has probably eaten authentic Kung Pao Chicken.

In this way, there is nothing new.

So Chen Nian decided to change his thinking.

Kung Pao Waist Sliced ​​is a derivative version of Kung Pao Chicken. After all, some people still prefer internal organs, and the taste of kidney flower after frying is quite good. As long as the fishy smell is removed, it is also a very popular dish. favorite ingredients.

And Chen Nian also learned from the gossip that Ke Jie actually likes to eat kidneys.

Therefore, when I went out for aging in the afternoon, I specially bought a piece of fresh big white pig's kidney.

When I came back, I just put it there after a simple treatment.

The fishy smell of the kidney itself has been dealt with in the previous aging, so it can be used directly at this moment.

First remove the waist smell on the waist, then break it from the middle and break it into flakes, and then start to change the cross knife flower on it after aging.

"Master, is this another new dish?" Xie Yu asked curiously from the side.

"Yes, Kung Pao Kidney Flower, it's not difficult to make, and it's easy to learn, but it's a firework dish. It takes treasures from the fire. It doesn't take too long to stir-fry. It takes about 20 seconds before and after to come out of the pot." Chen Nian said with a smile.

Chen Nian used oblique cutting when changing the knife, so that the flower shape on the cut waist flower is wheat spike shape, which is slightly more beautiful than the regular square.

"Master's knife skills are really good. Although I can cut like this, but the speed is definitely not as fast as Master." Xie Yu looked at the movements of Chen Nian's hands and couldn't help saying enviously.

"Yes, Master is really very thin." He Hai couldn't help but nodded aside.

"Indeed, it's too thin." Qiao Zhaomei also said with a smile.

When Chen Nian heard this, three black lines could not help hanging from his head: "What are you talking about? You are so smart, how can you talk nonsense?"

"And this knife skill is already at a basic level. If you let Xiao Li do the cutting now, he can do what I do."

He Hai was downstairs at the moment, listening to Chen Nian's words, he glanced at Li Ting: "Indeed, Brother Li is also quite thin."

Li Ting never dreamed that this topic could be brought up on his own head, but looking at the smile on the master's face, he knew that the master was misleading.

But Master didn't dare to say it, He Hai still dared to say it: "Xiao Hai, what are you talking about, let's go together when we go to the bathroom later, I want to show you what is called dragon raising its head."

Unexpectedly, when He Hai heard this, he quickly covered his eyes: "Don't, don't, don't... absolutely, I'm dizzy."

For a moment, the kitchen was filled with cheerful air.

While everyone was talking and laughing, Chen Nian also changed the waist flower into a knife.

Then put it in a bowl for flavoring.

Salt, pepper, vinegar, cooking wine.

Then dry starch was added: "Because the water content of the kidneys is relatively heavy, dry gorgon powder is added. After putting it in, mix it evenly and put it aside for later use."

Chen Nian was worried that his apprentices would not understand this, so he said something extra.

When cooking, it is necessary to pay attention to various details. Some ingredients need to use wet starch, and some ingredients are heavy in water, so dry starch can be used.

If wet starch is used in the kidneys, it will be easy to hang water in the soup when it is made, making the soup too thick and unsightly, and it is not conducive to hanging the Gorgon on the kidneys.

Put the thickened kidneys aside and prepare ginger, garlic, dried chili and peppercorns again.

Since it is not dry fried, the dried chilies here do not need to be deseed.

After cutting, put these seasoning ingredients into another small bowl for later use, and then pour them all in one go.

After preparing the seasoning ingredients, Chen Nian began to prepare bowls of gorgon, which is often used in Sichuan cuisine, and it is also a technique that Sichuan chefs are best at.

The Wanqian used for aging this time is composed of sugar, vinegar, water starch, pepper, dark soy sauce, cooking wine, light soy sauce and broth.

The main feature is a spicy lychee flavor.

"The ratio of sugar to vinegar is 1.5:1."

Chen Nian said again when making the bowl of Gorgon.

He knew that each of his four apprentices had a small notebook. Every time he told them some key points when he was cooking, they would write them down in the notebook so that they could look back.

Otherwise, these details may be forgotten in a few days.

At that time, they will also be embarrassed to ask about the vintage, so the best way is to take notes.

As the saying goes, a good memory is not as good as a bad pen. What they failed to do when they were in school, they have picked up all of them now.

As for the key point of adjusting the ratio according to the different acidity of the vinegar, Chen Nian has already told them.

Boring vinegar is now used for aging, and the sour taste is relatively not so strong. If old mature vinegar is used, the proportion of vinegar needs to be lowered.

"The oil temperature is about [-]% to [-]% enough. Add the onion, ginger, pepper and peppercorns first. It doesn't take too long. Don't let these things get burnt. When the aroma is almost out, pour the kidneys into it."

"Stir-fry quickly. Don't weigh the pot at this time, just stir-fry. When the stir-fry blossoms, immediately pour the bowl into it."

As Chen Nian spoke, the movements of his hands were not slow at all.

"Moreover, this dish pays attention to turning over the single and not double. It only needs to be turned once, and there is no need to turn it back and forth. If you turn it a few times, the gorgon powder on it will fall off."

Due to the fast movements of Chen Nian's hands, the speed of speech was correspondingly faster.

After the stir-frying was finished, Chen Nian grabbed a handful of prepared peanuts and sprinkled them in, and after a few more pushes, he immediately poured them out.

"You see, when it is fried in this way, the kidneys will roll up by themselves, just like twice-cooked pork. The main thing is to slice it thinner, and try to keep the gap at about 0.5 cm when changing the knife."

"Fragrant!"

"Master, can I have a bite?"

"Yes." Chen Nian nodded, this kind of stir-fried vegetables in bulk can be tasted, and it is an unwritten rule to taste the dishes after they are served, it's no big deal.

But when everyone tasted it, Chen Nian suddenly asked: "Xiao Xie, tell me about the taste of this dish."

Xie Yu hadn't swallowed the waist piece yet, so he couldn't help being shocked when he heard these words, he knew that Master was testing himself.

After quickly swallowing it, he replied: "Spicy and lychee flavor."

"Then tell me, when making this dish, besides the key points I just mentioned, what else should you pay attention to?"

Xie Yu thought for a while, but this was not a problem for him: "Scallions should not be too thick, mainly to use the white part of the scallions, but they should not be too thick or too thin, about as thick as an ordinary person's index finger, and peanuts The rice should be soaked and peeled in advance, and then deep-fried over a low heat until it is golden and crisp. For pepper, it is best to use Dahongpao or Hanyuan pepper, because these two kinds of pepper have a strong aroma, and it is best to use bullets or two kinds of dried pepper. Vitex, these two types of peppers are fragrant but not too spicy, and their skins are thicker, and they are more crispy when made."

"That's right, you're right." Chen Nian nodded in satisfaction, "Then tell me again what are the taste components in this spicy lychee flavor?"

"It's mainly sweet and sour, salty and spicy."

"Okay, you've passed the test." Chen Nian said, and then he looked at everyone, "In the future, I will conduct spot checks from time to time and ask you some questions. If you can't answer, I will deduct your wages. Not much, five yuan will be deducted from you once, but ten yuan will be deducted if you can't answer the same question the second time. As for the third time... I don't think you will fail to answer it, so I'm not sure yet. "

"No problem, Master!" All the disciples replied confidently, because they have all been studying after returning home, and they are far from the age where they should lie down.

After all, in Honghong Hotel, wages are often raised. If the performance is not good, the wages will definitely not be raised.

After that, Chen Nian arranged the plate with clean chopsticks to make the plate more beautiful, and wiped some soup that was scattered on the edge of the plate.

Finally, he entered the private room with the dishes.

"The food is served, everyone."

"Kung Pao waist flower."

Chen Nian said: "I asked Jie Bao before, and he said that you all have no taboos, let me make arrangements according to him, you should have eaten Kung Pao Chicken, but this dish is not necessarily so, you can try it to see if it is good tasty."

Ke Jie's eyes lit up when he saw this dish.

Lian Xiao jokingly said: "Waist, this is Ke Jie's favorite thing. We don't know what kind of waist he always fills up when he is young. Although everyone needs to sit for a long time when playing chess, but I still don't have any problems with that."

Hearing this, Ke Jie leaned back in his chair: "I don't even know what you're talking about, I just eat this because I like it, okay, if you don't like it, I'll wait for this dish by myself It's all inclusive, don't eat any of you."

"That won't work. Our Ying sister hasn't spoken yet, and Ying sister has to eat her kidneys to make up for it. You can't be too selfish."

Zhan Ying has always been the target of ridicule, but she is used to it, knowing that these people have such a personality, but she still rolled her cute eyes and said: "What are you talking about? Who is a good girl? Eat kidney tonic?"

"Then you all don't eat it, I will eat it myself." Ke Jie said, he was about to take this dish to himself.

"That won't work. Boss Ke finally treated us today. Let alone the kidneys, I have to taste the saltiness even if I put a lump of that here." Zhan Ying said confidently.

As a result, the two showed disgust after hearing this: "You have too much taste."

But saying so, they still moved their chopsticks.

Ke Jie showed surprise after eating: "Well, this is really good, the kidneys are very tender and crispy! The taste is very good!"

After finishing speaking, he couldn't help looking at the two of them proudly: "How is it? Let me just say that Boss Chen is very good. Let me tell you, Boss Chen was invited to participate in a variety show, and it was broadcast on the serious satellite TV. He The food here is absolutely authentic!

Moreover, Boss Chen's restaurant not only has Sichuan cuisine, but also other cuisines. "

Hearing this, Zhanying couldn't help becoming interested: "Is there any Shanxi cuisine?"

This question directly stopped Ke Jie: "Is Shanxi cuisine one of the eight major cuisines?"

Zhan Ying thought for a while: "It seems not."

Only then did Chen Nian answer the question: "There are indeed no Shanxi dishes, but if you really want to talk about it, Shanxi is famous for its noodles, right? I plan to bring Shanxi's sliced ​​noodles over in the future, and make one at Miaomiaowu's at noon." Xiaomian, I feel pretty good."

"Then I must come and taste it when the time comes." Zhan Ying said.

"Sister Ying is welcome to come and torture me at any time."

"What kind of torture!" Zhan Ying laughed when he heard this, "You are a normal person, don't learn abstract things from the two of them, I was led to ruin by the two of them."

While talking, Ke Jie picked up two more chopsticks and put them into his bowl, and then took two big mouthfuls.

"Wow, you are such a chicken thief, secretly eating so much while we are not paying attention!"

But Ke Jie ignored their accusations: "Boss Chen, please have another bowl of rice."

After finishing speaking, he asked the other two: "Do you want it? There should be hard dishes later."

"Yes!" The remaining two said in unison.

"Okay, then wait a moment, there are still two dishes in the back, if you don't have enough, tell me later, you can add more in the kitchen at any time, I will ask my mother to bring the menu first, you have a look."

Then Chen Nian went out to let his mother serve rice.

"Son, how did they feel after eating it? Do you think it tastes good?"

"It must be delicious. How can someone think that your son is not delicious?"

"That's good, you entertain them well."

Aging will naturally entertain them well.

Next, there is another dish of boiled beef. There are boiled pork slices in the old shop, so it is not difficult to make this dish, and it doesn't take long.

Anyway, they ordered another bowl of rice, and this dish was enough for them to finish.

However, this portion is enough for three people.

So the last old-fashioned dish is going to be a soup dish, and then give them a slit.

This is a non-spicy Sichuan dish. People say that Sichuan cuisine is spicy, but Chen Nian feels that he needs to justify the name of Sichuan cuisine.

There was no chili in China before, just like in the Great Xia Dynasty. If you want to be spicy, you can only rely on ingredients such as pepper, dogwood or garlic to show the spicy taste.

So for Sichuan cuisine, it’s not what everyone says. The Sichuan cuisine you eat is all spicy, because the non-spicy dishes are high-end dishes, and most people are not willing to spend that money to eat.

(End of this chapter)