Food starts with Mapo Tofu

Chapter 774 Braised Spring Bamboo Shoots in Sauce (ask for a monthly ticket)

In the next few days, the three of them came here to eat together every day.

It was an honor for Song Xiaoya to have dinner with two big bloggers, not to mention that she came alone, it is always good to have someone as a company.

As for Li Binbin and Xiao Jing, they have nothing to complain about being able to eat with beautiful women every day, not to mention that the other party is still a fan of An Hongdou, and they are all friends.

Moreover, when Song Xiaoya came to Chengdu, after An Hongdou learned the news, she made a special trip to invite Song Xiaoya to her home, and invited Miao Miaowu to have a meal together.

The reason why it is called Miaomiaowu is because An Hongdou's cooking skills are really not very good. Up to now, she can cook some home-cooked dishes, but An Hongdou herself feels that those dishes are not good enough.

But only a few of them knew about it, after all, An Hongdou didn't want to make a fuss about it.

Although she invited her fans to dinner, it doesn't mean that all fans can eat together, otherwise she can't do anything every day, just invite people to dinner.

About a week later, Xiao Jing's account officially released the first video of his collaboration with Li Binbin, and the response on the Internet was also good, including Chen Nian and others, who also went to support and like it.

After watching their video, Xiaohua thought about it and finally found Chen Nian: "Boss, I don't feel like I have so much work every day, and I'm only responsible for things like lo-mei every day. It won't take long, even though you are already teaching me how to make lo mei, boss, I still feel that there are too few things to do every day."

Hearing this, Chen Nian looked at the other party curiously: "Isn't it a good thing that there are not many things to do? I only know that I hate working too much and complain about my boss on the Internet all day long. This is the first time I heard someone hate that there is nothing to do every day. Just play with your phone."

In fact, Chen Nian knows that it's not that Xiaohua doesn't have so many things to do every day, but that even if Xiaohua finishes her own work and helps others every day, the workload is still not as good as that of others.

"That's what I said, but I still don't think it's good. Otherwise, boss, you can find me something to do."

Chen Nian thought about it, basically there is no extra work in the store now, and Xiaohua asked
"Then is there anything you want to do?" Chen Nian asked back.

Looking into Chen Nian's eyes, Xiao Hua felt that her thoughts had been seen through.

Embarrassed, he smiled: "Boss, I can always find your friends who are self-media when I watch videos in the past few days, I think we can also shoot videos and post them on the Internet.

In this way, you can gain some fans for the boss. Otherwise, you will always shoot videos with them, but you don’t have any works to show. I feel too bad. If there are not so many people in our store, the traffic Wouldn't it be a pity to drop? "

"Then will you edit?"

"know a little."

Chen Nian nodded: "Then why don't you entrust this work to you, that is, if you add shooting and editing, your workload may be much larger."

"It's okay, boss, I'm not afraid of being tired." Yu Xiaohua said hastily.

"Okay, then when I have lunch at noon, I will talk to everyone and see who is willing to leave the country, and then I will ask them to see if I can ask him to come over and talk about what is involved in filming and editing. You need to prepare, you learn from them."

"Good boss!"

In this way, when it was time for lunch, Chen Nian told everyone that Xiaohua wanted to make a video, and everyone said that they had actually thought about it a long time ago, but because they had no experience, they were also worried about adding some strength. Because of the burden, I never spoke.

"But Master, if you want to make a video, I can appear on the scene." He Hai was the first to say.

"Me too, but I'm not very good at showing off." Xie Yu also nodded.

"I can do it too. Then Xiao Hua can make me look handsome, just a little worse than Master." Qiao Zhaomei also agreed.

"Then you are making it more difficult for Xiao Hua." Xie Yu hit her unceremoniously.

But Li Ting shook his head: "Master, I still don't really want to go out, because I'm not very good at speaking, and my appearance is also average, but if you need anything, I can help you."

Later, Wen Hongxia also said that she didn't want to be in the limelight, and that the video shooting should be left to young people.

In the end, only Feng Honghong was left.

But Chen Nian didn't even ask, so he knew that his mother would not refuse.

Usually, my mother will shoot some short and rough videos and make trembling sounds. Although the popularity is average, my mother still enjoys it.

In addition, some guests came and wanted to shoot videos, and my mother was very cooperative.

"Okay, then let's make a deal. I'll call Xiao Jing later to see if he has time to come and tell you how to shoot the video."

So the matter was settled.

"Xiaohua, since we're going to do this, I'll buy two cameras later, but in this way, your work will be much more, after all, you helped our store operate the official account before, plus shooting videos and For editing, the combined workload may be more than all of us.”

"It's okay boss, I can do it."

Xiao Hua didn't care about it at all. Although she had been working as a waiter before and now she was selling braised pork, she didn't want to do this all the time.

She also wants to learn something useful for the future.

Even if Boss Chen doesn't open a restaurant in the future, he can still shoot videos with him and run his account.

In this way, Chen Nian found Xiao Jing in the afternoon, and Xiao Jing was very happy when he heard that Chen Nian was going to make a video.

Now he has another friend on the media road.

So he enthusiastically told everyone how he usually shoots videos, where to put them when shooting, how to shoot the light, what to say when shooting, and how to write the script.

And how to choose the title after the video is edited, and what are the characteristics and styles of each platform.

After all, he is now an old fritter in this area.

"It doesn't sound very difficult, but you can talk to Xiaohua about the later professional issues, and she will be mainly responsible for the work then."

"No problem, Xiao Hua, I will add you on WeChat?"

"Okay, Brother Xiao."

Afterwards, Chen Nian didn't bother to take care of the matter, it was mainly Xiaohua and Xiao Jing who communicated.

As for Chen Nian, as long as he buys the equipment back when the time comes, Xiao Hua will be fine with taking pictures of himself.

In fact, he doesn't mind doing it too much, but the premise is that there are people in the store who can do it, otherwise, it would be too busy for them to do it by themselves.

Now that the Internet is so developed, shooting videos and posting them on the Internet can not only increase fame but also increase a lot of income, especially for some top anchors, in addition to video income, advertising income is also considerable.

As for the live broadcast, he will definitely not do it, but it will not hurt to receive some promotion in the video.

Chen Nian also asked Xiao Jing about the price of those advertising promotions. With Xiao Jing's current number of fans, basically promoting it in the video, reading a word according to the other party's requirements can cost tens of thousands of dollars.

"Xiao Hua, do a good job. If we can do it well, I will give you a raise!"

In the end, Chen Nian encouraged Xiao Hua.

No one in the store would care about this kind of salary increase. After all, they are really capable of this, and they can't do it. Compared with jealousy, they still think that it is more reliable to improve their cooking skills to raise their salary.

After all, he is in his position and seeks his job.

But even if Xiaohua wants to learn and try, it will take some time, so there is no rush.

At night, Chen Nian glanced at the recipe after a long absence, and found that he was about to complete the task of the recipe on the braised pork.

"I don't know what to learn next."

Now Chen Nian feels that the more he contacts, the less knowledge he has.

Chinese food culture is extensive and profound, and countless sages have worked hard for thousands of years, but I have only experienced one or two hundred years in the dream space.

Although the basic skills are extremely solid now, if you really want to compare a high-quality dish with the masters you are working on now, you will not necessarily be weaker than the other party.

Even aged in some dishes, I have the confidence to surpass them.

Chen Nian has a lot to learn. If he didn't have the golden finger of recipes, maybe he wouldn't be a chef now.

Or devote yourself to the chef industry, and finally master a certain cuisine.

But now that the golden finger is in hand, Chen Nian also has greater ambitions.

In this way, after another three days, Xiaohua has almost learned enough, and began to think about choosing a topic.

Song Xiaoya also visited all the places she could, and planned to go back tomorrow.

As for An Hongdou, she received two more jobs.

One is to write the theme song for a TV series that will start airing at the end of the year.

Another is composing music for a food show filmed by another star.

So I started getting busy.

It was also on this day that Chen Nian saw that his task of braised meat was finally completed.

At the same time, the recipe also reminds that Chen Nian will enter a new dream to learn tonight.

So that night, Chen Nian stayed in the shop, planning to study a new dish before entering a new dream.

This dish is also collected before aging.

Now there are too many meat dishes in the store, but there are only a few vegetarian dishes.

So Chen Nian plans to make another vegetarian dish.

Braised spring bamboo shoots in sauce.

In fact, this can be regarded as a traditional old Sichuan dish. Although spring bamboo shoots are seasonal ingredients, spring bamboo shoots can also be replaced with winter bamboo shoots in winter.

The materials used to make this dish have also been prepared for aging. There are not many materials used, and the production is not too complicated.

However, the spring bamboo shoots bought in old age still have mud on them, obviously they have just been dug out, so it is necessary to wash off the outer layer of mud before cooking, and then use a knife to peel off the old skin.

After passing through the water again, it was broken from the middle, and then cut into thin strips.

This dish has another brother called braised spring bamboo shoots in oil, but these two dishes are actually different.

Braised spring bamboo shoots in oil is the same as other stewed dishes, one of the main seasonings is soy sauce, but sweet bean sauce is used in stewed spring bamboo shoots in sauce.

After Chen Nian cut the spring bamboo shoots, he put them in a boiling pot and blanch them. During this process, Chen Nian took the washed Chinese cabbage, cut off the roots and put them aside for later use.

Spring bamboo shoots need to be blanched in boiling water for about 3 to 5 minutes, because only in this way can the large amount of oxalic acid contained in them be fully removed.

Otherwise, the bamboo shoots will taste bitter and astringent.

Moreover, oxalic acid is not easily absorbed by the body after being eaten into the body.

Some people get diarrhea when they eat spring bamboo shoots. This is because the chef did not remove the oxalic acid in them, except for some people with allergies.

After the spring bamboo shoots are blanched, they are then soaked in cold water.

At the same time, pour out the water in the pot, turn on the fire to completely dry the pot, and then add wide oil into it. After the oil is heated, take the spring bamboo shoots out of the water to control the water, and put them in the oil pot for frying.

On the one hand, it can remove the excess water in the loss, on the other hand, the surface of the bamboo shoots will dry out after being fried, and it will be easier to absorb and color the bamboo shoots after a while with sweet bean sauce.

When the surface of the bamboo shoots is fried until they are slightly wrinkled, it is time to fire, and they are poured out again for later use.

In the same oil pan, some oil was put in after aging, then Chinese cabbage was added, some salt was sprinkled, and when the cabbage was slightly soft, it was taken out and placed on the bottom of the plate.

Although there are dishwashers and disinfection cabinets in the old shop, it does not guarantee that all the dishes are hot, except for some offal seafood dishes that must be kept hot, most of the dishes are kept warm. Vegetable dishes will be used as pads below to prevent the dishes from losing their temperature too quickly.

And doing so can also increase a certain degree of aesthetics, and at the same time, when the guests are tired of eating meat, they can also eat a la carte to neutralize it.

After putting the cabbage on a plate, Chen Nian put a small piece of lard into the pot, and poured some vegetable oil at the same time.

Melt the lard over low heat, then add the sweet noodle sauce into it, stir fry the sweet noodle sauce evenly in the oil, wait until the fragrance gradually comes out, then pour the fried spring bamboo shoots directly.

At this time, adjust the old age to medium heat and start to stir fry until the sweet noodle sauce evenly wraps the spring bamboo shoots.

Because of the previous frying, the sauce at this time is easy to hang on the surface of the spring bamboo shoots.

Then Chen Nian scooped up a sip of clear water and sprinkled it in the pot, and the sound of stinging and stinging suddenly sounded.

Put salt, sugar, and dark soy sauce into the pot in sequence.

After about ten seconds, these seasonings were also burnt to taste.

When the soup is almost harvested, a small amount of monosodium glutamate is added for seasoning.

Stir-fry again evenly, and then pour in the sauce for the final step.

Under the effect of high temperature, the gorgon juice quickly covered the sauce, and at this time the color of this dish was brighter and full of sauce.

Before it comes out of the pot, Chen Nian sprinkles a little sesame oil in to enhance the aroma, turns it back and forth twice again, and the dish is complete.

Pour the prepared spring bamboo shoots on top of the cabbage.

The sauce color and emerald green complement each other, and the clear color contrast makes this dish a bit more homely.

The rich aroma of soy sauce hit, making Chen Nian's stomach hungry and thirsty again after dinner.

I couldn't help but take a sip before serving it out for aging. The taste of the sauce spread freely in my mouth, and there was some sweetness of sweet noodle sauce in my mouth.

The spring bamboo shoots are soft and slightly brittle, and it doesn't take much effort to bite them off. After the bite, the juice inside flows out, adding a bit of sweetness.

After tasting it, Chen Nian brought this dish outside.

He planned to drink a little wine tonight, so that he could fall asleep better after returning home.

(End of this chapter)