Food starts with Mapo Tofu

Chapter 761 Non-spicy High-End Sichuan Cuisine - Fish Maw Roll in White Sauce

But Chen Nian is mainly talking about cooperating with them here. They agreed during lunch, let Chen Nianlu do it first in the evening, and then Mu Jie and Zhou Ji will also do it at noon and evening tomorrow. several dishes.

After all, no matter how much you say, it can only be theory. If the chef industry wants to see whether a person is good or not, he has to see the truth from his hands.

Aging is not in vain in the link of showing ability, not to mention that in reality, Aging has participated in competitions, won the first place, and also received big orders of tens of thousands per capita.

In the dream world, Chen Nian also cooked for many dignitaries. When he first entered the dream space of the Great Xia Dynasty where Wensi Tofu was located, Chen Nian met many high-ranking officials in Yang Chiqing’s Ruyi Building. Among them are many court officials such as chief envoys and governors.

Moreover, when he entered for the second time, he also hosted the birthday banquet of the servant of the transfer department, and later, when he was aboard the Platinum Star, he also cooked under Master Huo's hands for celebrities from various countries in the business world.

Therefore, there is no problem with the aging of the psychological quality.

Some time ago, he also appeared on the show, appeared on the screen, and was familiar with various shooting processes.

So he agreed on the spot.

"Then we will be waiting for Boss Chen's feast in the afternoon."

Chen Nian nodded.

After eating, Chen Nian went back to sleep for a while at noon, and then got up and began to think about which dishes to make.

There are five of them in total, so seven or eight dishes are enough, but the choice of these few dishes is also very important, and it is best to combine the strengths of each family.

In addition to showing his cooking ability, Chen Nian also had to consider that there was a time limit for participating in the competition, a total of two hours before and after, so he could not choose dishes that would take too much effort.

After thinking about it, Chen Nian wrote and drew on paper, and finally decided on eight dishes, which basically covered all kinds of ingredients, and the collocations were more abundant. Because Chen Nian used to be an assistant this time, so he got Demonstrate your abilities comprehensively.

And there are also some famous dishes of various cuisines.

Fish maw rolls in white sauce, snow hickory cheese, salt-baked chicken with dew wine, Dinghu Shangsu, emerald shrimp, silver shredded mutton, golden egg yolk balls, and a home-cooked dish...

After confirming the dishes he was going to make, Chen Nian contacted Zou Qi and asked him to take him to the kitchen to see if there were all these ingredients. If any of them were missing, Chen Nian could replace other dishes in time.

Zou Qi took the list made by Chen Nian, corrected everything, and finally told Chen Nian that the ingredients he wanted to use were all in their kitchen.

"That's good."

Hearing the old age here is also relieved.

Although it was dinner at night, the ingredients were about to be prepared now. Zou Qi said that he could help, but Chen Nian thought about it. If these seven dishes were to be prepared, the two of them would be nervous.

Because before making these dishes, you have to deal with all kinds of fish and meat, as well as vegetables and ingredients for desserts.

However, in such a large restaurant, all kinds of ingredients are well prepared, and ingredients such as mutton and chicken are also stocked in various parts, so most of them can be used directly, which saves aging Some work.

After finishing all these dishes, Chen Nian also started to cook.

At this time, Zhou Ji and Mu Jie had already arrived in the kitchen, since they were exploring each other internally, there was no need to sit in the private room and wait like guests.

Instead of that, it's better to stay in the kitchen, come out and eat one dish, and watch the aging process by the way.

With their seniority and cooking skills, no one would think of stealing a teacher. The main thing is to see whether Chen Nian has solid basic skills when cooking, and to know how well Chen Nian understands these dishes .

The first thing Chen Nian wanted to do was a Sichuan dish, but he didn't ask for chili peppers like Zou Qi, because what he made was a non-spicy Sichuan dish.

Fish Maw Rolls in White Sauce.

The ingredients have been roughly processed before, but when it's time to make them, they have to be processed carefully.

The most important main ingredient used in this dish is oily fish maw, but the water fish mentioned here is not a fish in water in the popular sense, but a soft-shelled turtle. It also has a common name called bastard.

But to be precise, turtles and bastards cannot be put together, because there were already titles of bastards a long time ago, and at that time both tortoises and turtles were called bastards.

But now it is the turtle belly that is used for aging. In fact, there is not much difference between the turtle belly and some other fish maws, but the nutritional components of each are slightly different. In fact, whether it is a turtle belly or a fish belly Well, after treatment, it can be called fish maw.

Moreover, the turtle belly used this time for aging needs to be oiled. The oil hair is different from the water hair. The water hair needs to be swollen with water, and the temperature of the water is controlled.

However, oily hair needs to be soaked in oil one day in advance, and then soaked in the oil pan at low temperature for about an hour. After it warms up, remove the fish maw and put it on the cutting board. After frying for about half an hour, gradually increase the oil temperature.

After the golden belly pieces are formed in the pot, you need to boil water to put the belly pieces into it, turn off the fire and soak for about half an hour, then boil hot water with an appropriate amount of edible alkali and cook again. The fat in the belly pieces is completely After separation, rinse continuously with clean water until clean and oil-free.

So far the oily fish maw work is completely finished.

But fortunately, there happens to be turtle belly that has been oiled here, so the aged ones are directly used.

Firstly, cut the belly slices and prepare a total of about ten slices, and then remove the fascia on the chicken tenderloin and pig fat from the hen that was prepared in advance, so as not to affect the taste and shape at that time .

Then use the back of a knife to smash the two kinds of meat into a meat paste. During the process of making the meat paste, the old people keep looking at it to ensure that there is no grainy meat in it.

In fact, Chen Nian can use a cooking machine at this step, but after all, with the master watching from behind, Chen Nian feels that it is better to be more serious.

And fortunately, everyone is more talkative, Chen Nian can chat with them while doing it.

After the minced meat was ready, Chen Nian chopped it with a knife for a while, and then put the meat aside for later use.

"Boss Chen still has some things under his hands, and he is a young man after all, so he has strength. We used to smash meat when we were apprentices, but we can't do it now.

Generally, when we do this, we either put it on the cooking machine or hand it over to the apprentices. "Zhou Ji said with a sigh.

While chatting with them, Chen Nian started to deal with rapeseed again.

The rapeseed is cored, and the head is cut into a pointed circle, and then the thin tendons on the side of the vegetable are pulled out, and then boiled in boiling water.

It doesn't take long, just wait until the rape is broken.

After the rapeseed is cooked, it is taken out and placed in cold water when it is aged. After it is completely cooled, it is taken out and cut off the long leaf stems to make them the same length.

Looking at these dishes, Zhou Ji seemed to think of something: "Sure enough, the earliest Sichuan cuisine was not spicy, but now this kind of spicy Sichuan cuisine is more in line with people's eating habits. On the one hand, it has a strong taste and is more suitable for rice. Such things can bring a certain amount of pleasure while bringing pain to people.

My master planned to learn Sichuan cuisine at the beginning, but he felt that the taste of Sichuan cuisine is a bit complicated, and some high-end Sichuan cuisine is not so simple to prepare, so he learned Huaiyang cuisine. Now it seems that this high-end Sichuan cuisine really deserves its reputation. The production requirements are very delicate, and most people don't even know if they can cook it. Even if they have this cooking skill, they may not be able to learn this kind of dish. Generally speaking, they have a teacher. "

Seeing Chen Nian's flowing movements, Zhou Ji was even more convinced in his heart that Chen Nian was not a so-called wild way at all.

But his senior brother Mu Jie and Zhou Ji had the same thoughts, so he began to ask Chen Nian's master in a circumstantial way.

"My masters, they don't let me say their names, because I still have a lot to learn." Chen Nian said vaguely in this way, if it is some familiar dishes, Chen Nian It can be said that they are self-taught, but this kind of dish is not very easy to use because no one will believe it even if it is said.

After all, some Sichuan restaurants in Sichuan with non-spicy Sichuan dishes are of the relatively high-end type.

But for Zhou Ji and the others, since there are some rules in this line of work, and since Chen Nian is unwilling to talk about it, they don't force it. Anyway, they value Chen Nian's personal ability more.

It's just that under Chen Nian's deliberate concealment, his identity was also covered with a veil of mystery in the hearts of everyone.

Because they all know this dish, the people who can master this kind of dish are definitely not ordinary people, not to mention that it can be seen from the first few steps of Chen Nian that what Chen Nian cooks should be the authentic tradition vegetable.

When dealing with several masters, Chen Nian also processed some condiments, cut the green onion into sections, cut the ginger into slices, and then soaked some of the green onion and ginger with two liang of cold clear soup.

Immediately after the aging, two eggs were taken to remove the yolks, and then the dry starch was mixed with egg whites to make a thin paste.

So far, the preliminary fine processing of the ingredients has been completed.

Afterwards, Aged Nian took more than two taels of milk soup and added salt, pepper noodles, cooking wine, green onions, and ginger on the fire to make it.

This step can make the ingredients more flavorful, and pour all the soup into the pot after it is ready.

Then I took the previously made minced meat, unloaded it into a slurry with the cold soup of pickled onion and ginger, added fat mud, salt, cooking wine, pepper noodles, monosodium glutamate, egg white and a little wet starch, and stirred vigorously in one direction. After the stone shines brightly, the aging will divide it into ten parts evenly.

Although there were only five people eating, Chen Nian still cooked more, after all, there were other chefs and hotel managers here.

They heard that a young master was coming, and they all ran over curiously to watch.

Then, Chen Nian took out the fish maw from another basin, gently squeezed out the juice, laid it neatly on a clean dry cloth, covered it with another piece of dry cloth, and pressed hard to remove the water. Spread the prepared egg white paste on the old belly slices, and then put the paste mud on the long end and roll it forward to form a cylindrical shape. Put the oil on the plate, stick the intersection to the bottom of the plate, and put it on the steamer for steaming.

"Now I feel more and more that finding Boss Chen is an extremely correct decision, brother, what do you think?" Seeing Chen Nian steaming the ingredients in a basket, Zhou Ji couldn't help but sighed and said.

Mu Jie nodded: "Indeed, brother Chen's hands are too steady, I didn't blink my eyes much just now, I kept watching his movements, and I couldn't find anything wrong."

"Oh, it would be great if I could get to know Boss Chen sooner." As he spoke, he looked at his apprentices behind him again: "You all learn a little bit, look at them, they are about the same age as you Ability, if you can be like Boss Chen, I don't have to worry about you so much."

Zou Qi couldn't help lowering his head when he heard this. Although he already knew that aging is very powerful, after all, everyone is of the same age, and he still feels a little dissatisfied. Eight out of what he said earlier is true , but the remaining two points are not convinced.

But now it seems that I have to obey.

"No, no, the Internet is still very developed now. If you want to, you can find the recipes for these dishes. If you don't say anything else, you can do almost the same thing just by following the steps. We are nothing more than stepping on the predecessors. It's all about moving forward with your shoulders." Chen Nian said modestly.

After a while, the turtle belly has been steamed. Chen Nian took out the plate and let it cool down, then modified the ingredients neatly, then poured clear soup into the bowl, and continued steaming in the steaming tray with medium heat in boiling water.

At the same time, old age re-injects five-liang clear soup into the pot, add rapeseed heart, salt, and monosodium glutamate, and after it is cooked to taste, clamp it around the plate, pour out the soup in the pot, pour five-liang milk soup, add salt, and pepper Noodles, monosodium glutamate, hooked with water starch into a second-rate gorgon, poured a little chicken oil, and at the same time took out the turtle belly roll and placed it in the center of the plate.

Filter off the above soup and pour the previously prepared sauce, so far, the dish is finished.

At first glance, the color of this dish is simple and elegant, the soup is crystal clear, and the rapeseed heart is placed on the plate, as if a girl in a white dress is dancing on the lotus leaf in the middle of the lake.

The faint fresh fragrance lingers in everyone's nose. Although it does not have a strong fragrance like some big dishes, people can't help but eat it, but if this dish is placed in a banquet, it will not be inferior in the slightest, and it is better than those big dishes. Add a bit of elegance.

"Several masters, the fish maw roll in white sauce is ready, let's taste it first, and please point out if there are any deficiencies."

Chen Nian brought the dish to the table in the back, put a few more pairs of chopsticks, and said modestly.

However, he still has confidence in this dish.

"Okay, let's try Brother Chen's masterpiece!" Mu Jie smiled and stretched out his chopsticks first.

Afterwards, the others were ready to taste the taste of this first dish without any hesitation.

　Happy April Fool's Day, update as usual today, hee hee
　　
　
(End of this chapter)