Food starts with Mapo Tofu

Chapter 764
"Brother Zhou, have you reached this point?" Chen Nian couldn't help asking.

Zhou Ji quickly waved his hands: "What can I do? I think I'm almost at the end of what I'm like now. If I really want to reach this level, I'll give you three examples. One is Tan's family food, and the other is Duan's family food. But Ah, even these dishes are not made by a certain chef. These are all official dishes. They were the things that the masters figured out in the official homes in the feudal society, but they are definitely enough to start a school. Now, there is another one is Huang Jinglin, this chef can definitely be regarded as the pioneer of Sichuan cuisine."

Chen Nian nodded, thinking that he really still has a lot to learn.

Not only the eight major cuisines, but also these so-called official cuisines are also very powerful.

Even if you think about it with your brain, those who were officials in ancient times had everything they should have, and only enjoyment is left.

Appetite is naturally a kind of enjoyment, so they will recruit famous chefs from all over the world to cook in their homes.

If this is the case for officials, let alone the court.

However, after this dish was finished, Chen Nian saw that everyone had almost eaten it, so he prepared to pick up the next dish, and the next old one was going to make emerald shrimp.

This dish is not that difficult to make. The main ingredient is green shrimp, and the ingredients need to use water chestnuts, cooked ham, eggs, spinach and scallions.

The only seasonings are lard, cooking wine, salt, monosodium glutamate, broth and cornstarch.

First, wash the shrimps with clean water, and then use a dry cloth to absorb the water on them. Pick and wash the spinach in the same way, chop and mash, and squeeze out the green juice with a cloth.

Water chestnuts, ham, and scallions are all cut into small cubes similar to shrimps, and the eggs are removed from the yellow and left clear.

There are still many uses for egg whites when cooking, but most of them are used for wrapping and bonding, and it has the same effect when used with starch.

Used on meat can make the meat in the finished dish softer and smoother.

Put the pan on the fire, put the squeezed spinach juice into the pan, and then add a teaspoon of salt to fix the color.

When it was just about to open, Chen Nian used a spoon to remove the layer of green foam floating on it with a colander and put it in a small plate. After that, the vegetable juice in this pot will have no effect.

But after removing the layer of green foam on top, the remaining soup itself has no color.

The reason why it needs to be burned in a pot is to separate the pigment inside.

Then aged and put the green foam into the shrimp in batches for stirring. After all, it will inevitably make the color unbalanced and the color too heavy. If the color is not enough, you can add a small amount of adjustment to it. , able to control the color of the dish.

After the shrimp is green enough, add egg white, dry salt, starch, and mix well.

Then heat the pot and add lard and other oil to [-]% heat, put the shrimps in the pot, spread them out, slide them through, and then pour them into a colander to control the oil.

After that, the pot continued to be heated, and a little clean oil was added to put the water chestnuts, chopped green onions, and ham into the pot, stir fry for a few times, and then pick up the previously smoothed shrimp and pour them into it.

Finally, add cooking wine, monosodium glutamate and a little clear soup and stir fry evenly.

"This dish is not difficult to make. Although it is also a state banquet dish, it is easy to make in restaurants or restaurants, and the color of the dish is also good, just like emeralds.

But one thing to note is that the spinach water itself is difficult to hang the color on the slippery shrimp, and some starch and egg white must be added to it.

When cooking, the oil temperature should also be controlled. If the temperature is low, the pulp will not hang and it will be easy to come off, but if the temperature is too high, it will not work. In that case, the shrimp will be easily fried.

Also, when the prawns are just put on the paste, they need to be stir-fried after they are put down, because this is a fast dish, but pay attention when stir-frying, and do not use too much force, otherwise the green paste will be knocked off. "

After it is ready, put the shrimps out and put them on a plate, and then wipe off the excess soup around them.

This time before Chen Nian could say anything, Mu Jie picked up the chopsticks and began to taste.

For some reason, he felt that the more he ate this dinner, the hungrier he became.

"This shrimp is pretty good. It looks like jadeite. I guess the material of A-grade jadeite is this color, right?" Mu Jie commented after looking at the appearance of the jadeite shrimp.

Then he put the shrimp in his mouth.

"This kind of dish has to be fried quickly, which depends on the skill of the hands. It must be fast, and the movements of the hands should not be too heavy. The shrimp tastes very crisp and tender, and the fragrance is also very obvious.

The outer layer of spinach is not so strong, only a faint vegetable flavor, which is very refreshing when paired with shrimp. "

While talking, he kept holding the shrimps with his chopsticks and putting them into his mouth. Seeing this, Zhou Ji quickly joined in the fight with his chopsticks. The shrimps were just like this one plate. I can't eat any of them.

"Senior brother, you should save some for us all, we are all still hungry here, it is shameful for you to finish eating by yourself."

"Hahaha, I didn't mean to taste the taste for you, but I didn't say that you won't let you eat it. Your hands and mouths are growing on your own." Mu Jie said that his hands have always been Without stopping, everyone robbed the plate of shrimps in less than a minute.

In the end, Zou Qi only ate two shelled shrimps in total. Feeling his empty stomach, he must have already digested the things he ate just now.

"Master, uncle and brothers, do you want to drink this soup?"

Zou Qi has already said that, how could they have the nerve to say that they want to drink soup?
Besides, no one would drink all the soup below after eating this dish, so they shook their heads and said no.

Seeing this, Zou Qi happily brought over the plate, and drank up the remaining soup in one gulp.

"How is it? What does the soup taste like?"

"It's okay, but the taste of the food is strong." Zou Qi said, smacking his lips.

"That's for sure, this soup is just spinach juice and chicken soup, as well as some gravy and seasonings. At most, the shrimps can be fresher. It means you are short-sighted, otherwise who would drink this. "

Everyone laughed loudly, but Zou Qi was not annoyed, anyway, he drank the soup in his mouth.

It can be regarded as making up for the shortcoming that he only ate two shrimps.

Chen Nian also knew that everyone was hungry at this time, so he didn't procrastinate, and immediately started preparing the penultimate dish.

"The third dish is shredded mutton with silver shreds. I'd better make more, otherwise everyone won't be full." Chen Nian said.

"That's great, the next serving should be more. I still feel very hungry. If this continues, I'm afraid I'll have to lie down and watch you cook. I'm so hungry!"

"Look at you guys!"

Mu Jie said so, in fact, Chen Nian also knew that he didn't mean to urge at present, after all, the cooking process only takes so much time, if it is shortened, the taste of the dishes must be greatly reduced.

The next dish is a dish made of mutton, the main ingredients are lamb shanks, fine vermicelli, pinches and eggs.

As for picking vegetables, that is to pick off the mung bean sprouts by the root river, leaving only the middle part of the pole.Aging first took the washed leg of lamb and removed the outer tendons.

After weighing it, Chen Nian estimated that there were still about two catties of lamb leg meat left.

Originally, this dish was almost enough, but considering that the serving size of the previous dish was too small for one person, he thought about it and decided to use up the two catties of lamb leg.

To make this dish, you need to slice the mutton slices first, take a piece of meat from old age, press it with your left hand, and then use a knife to cut horizontally from the side from the finger to the palm.

The hotel manager's eyelids jumped when he saw this step. If he were to cut it, he would have to unscrew a piece of meat with his palm. At that time, it would not be a food story, but a medical accident.

Chen Nian's hands are extremely light, and after repeated cuts like this, the original whole piece of mutton was cut into thin and long pieces by Chen Nian.

"Apprentice, can you do this?" Zhou Ji asked Zou Qi while looking at the aged mutton.

"Zhou Ji thought about it, it should be possible to cut it like this with this method, but the process is definitely not so smooth, if I were to do it, it would be much slower.

Then cut the mutton into pieces with a thickness of about two millimeters and a length of six centimeters, which looks similar to bean sprouts.

Then cut the scallion and ginger into diced rice sizes, take another egg or remove the yellow and leave it clear and set it aside for later use.

Although the mutton has been washed and soaked before, there is still blood inside. After aging, put these washed mutton shreds into clean water to soak away the blood, then take them out and put them in the chest to squeeze out the excess water. .

Put it in the basin.

Add salt, cooking wine, egg white and wet starch, mix thoroughly, and then pour about two taels of sesame oil into it and mix well.

Generally, when making other dishes, raw oil can be added in this step, that is, the step of sealing the oil when pulping the meat.

But this time, the purpose of adding sesame oil is to seal the oil, and to make the fried meat more fragrant.

Then put the selected meat in the refrigerator for refrigerating during the aging period. During the aging period, cooking wine, salt, monosodium glutamate, sugar, green onions, and Jiangshi starch chicken soup are mixed into juice for final use.

This step must be done in advance, otherwise it will be too late to do it again.

Mutton will become old after waiting in the pot for a long time, which will affect the taste.

Put the adjusted juice aside for later use. This time, the aging did not heat the pot in advance, but poured a wide range of oil into the pot first, and then heated it up.

In the process of heating the oil, put the vermicelli prepared in a colander in a colander, and put these vermicelli into the pot for frying later. In order to prevent these vermicelli from running around in the pot, aging A colander was pressed on top, and when the oil was hot, put it directly into the oil pan and fry it thoroughly.

Seeing that the vermicelli gradually began to swell, and many fine holes appeared on the outside, after aging, the fried vermicelli was fished out and placed in the disc.

After frying the vermicelli, pour the oil into a barrel specially used to hold the old oil, then wash the pot, and inject about two catties of clean oil again.

At the same time, take the shredded meat out of the refrigerator.

At this time, the oil has just reached the warm temperature, and the old man directly put the shredded meat into the pot to spread out and slip through, then pour it into a colander to control the oil, and put it aside to wait for it to be put into the pot again later.

Pour out the oil in the pot again, put the pot on the fire again, pour a little oil into it, and immediately add the chopped vegetables and stir-fry for a while, then immediately pour in the shredded pork, then pour all the vegetables into it, and stir-fry evenly .

After the aroma came out, the old man turned off the fire immediately, and covered the fried mutton on the vermicelli.

"This should be a halal dish, right? I saw Master cook it before, and I remember the master said it was a Muslim dish in the North Mansion, but we were young at the time, so we didn't pay attention to it. I only remembered this dish when I saw it." Mu Jie scratched his chin and thought about it.

"Then I don't remember. Your master said it, but my master didn't. Maybe I wasn't there when you ate this dish." Zhou Ji shook his head, apparently he had no impression of the memory that Mu Jie said, However, he himself had eaten this dish in a restaurant later.

"Ah, all right, but the amount of this dish is really not small." Mu Jie looked at the portion of this dish, and nodded with satisfaction, "Who, Xiao Zou, go and get some rice, let's eat with rice , it’s not easy to have such a large amount of meat dish, no matter what, I have to eat some staple food.”

"Okay, uncle." Zou Qi nodded, turned around and went to serve rice.

They are now in the kitchen themselves, and naturally have everything.

And now it's meal time, there is so much cooked rice.

"Don't make too much. We have a lot of people. Even if the dish is big, it won't be much."

"Understood Master!"

Not long after that, Zou Qi came over with a large plate filled with a lot of rice.

Each of them took a bowl and started eating like this.

"Brother Chen, you can also order some." Mu Jie said while eating.

"I won't do it now. There are two dishes below. Let's talk about it later." Although Chen Nian was a little hungry, he still wanted to finish the following dishes in one go.

After all, I am the chef today, and the others are guests. How can there be a reason for a chef to go to eat with the guests in the middle of cooking?

outrageous.

Although everyone doesn't mind, Chen Nian thinks that this kind of rule should be followed. It's okay to take a bite with chopsticks like before, but it's absolutely wrong to sit down and eat.

But the rest of the dishes are only one soup and one dim sum.

Desserts are naturally put at the end, so the next thing Chen Nian will do is the soup.

But this soup, Chen Nian does not intend to make it so troublesome and high-end.

It took about 10 minutes for Chen Nian to make a big pot of hot and sour pimple soup.

"Hey, this is good, it's down to earth. Although the dishes that Brother Chen made before have their own characteristics and are quite authentic, but if they are authentic, they have to be this pimple soup. I remember that my family was very poor when I was young. At that time, I had to walk ten miles to go to school. Sometimes when I came back from school, I ran back with my schoolbag when it rained. Every time it rained, my dad would make pimple soup. You can drink at least three bowls!"

(End of this chapter)