Food starts with Mapo Tofu

He just waited for Chen Nian to nod his head, and he started to eat.

It's not that he hasn't seen fruits used to make desserts, but he has never seen the way of eating whole fruits wrapped in them.

In order to avoid burning his hands, he deliberately took a piece of paper and carefully placed it on the banana dumplings.

"Be careful, eat slowly."

Hearing this instruction, the young master slowly put it near his mouth and blew it, then dipped it in the white sugar in the small dish on the plate, and then lightly bit the corner.

But his bite was not too shallow, just right inside.

The feeling of sweetness came from the mouth.

The outside is very crispy, but the inside of the skin is very soft and waxy. Not to mention the taste of the filling, the skin alone is delicious.

But when chewing, the young master still tasted the taste of bananas.

The bananas in their family were specially bought by the housekeeper.

Basically the best batch of bananas you can buy on the market.

So it tastes not only sweet, but also a little sour which is very palatable.

After being chopped into puree and heated, the sour taste is more obvious than eating it directly, but it is very harmonious here.

After taking this small bite, the little guy suddenly raised his head and said crisply: "It's delicious!"

"As long as it's delicious, I'll try one too." Peng Changhai said with a smile, but as soon as he finished speaking, the little guy took the initiative to pick up the plate.

"Master Peng, you eat."

Naturally, Peng Changhai could not close his mouth from ear to ear, he also took one dipped in some sugar and put it into his mouth.

The outside of the sweet banana dumpling is fried golden and crispy, and it just snaps open with a light bite.

The soft, waxy, sweet and slightly sour banana inside exudes a unique taste: "This is really good."

At this time, Song Qingzhou was a little proud at the side: "Master, look, I said that Chen Nian's craftsmanship is not bad, right? Even His Majesty loves the desserts he made."

"Not bad, but what are you proud of? It's not what you did."

"The apprentice is capable, so of course my face as a master is also bright."

Song Qingzhou said something extra rarely, but Peng Changhai didn't say anything about him when he was in a good mood today, he just kept praising Chen Nian.

After seeing that Peng Changhai loves to eat as much as himself, the little guy thought about it, first put the sweet banana dumplings in his hand on the table, and then walked around the kitchen with the plate, letting everyone take one.

"Little master, why are you so sensible? I have seen many children before, and they were reluctant to share the delicious food with others."

But the young master of the Tan Mansion said: "Why don't you share it with everyone? Delicious food tastes better when everyone eats it together. That's what my father taught me. And if it's not enough, Master Chen, you can help us make it."

"that's right."

Chen Nian felt that he admired this child more and more.

A sensible child can always be likable. If it is the kind that takes everything at hand, although it is normal for the child, it is difficult to make people feel comfortable.

"If you have such awareness at a young age, you will definitely be successful when you grow up."

After sending out a round, there were still two sweet dumplings left on the plate.

After the others finished eating, the young master of the Tan Mansion wanted to give the remaining two sweet banana dumplings to other people to eat, but everyone knew the ways of the world, so it was good to try something new, and it would be better to keep the remaining two for the young master, and the young master came to the kitchen because he was hungry.

So they didn't reach out to take it, but kept it and let the other party eat it.

"Qingzhou, you're really lucky, you actually met Chen Nian, or else we can discuss it, you take another apprentice and let me teach Chen Nian, his talent in dim sum is so high, it's a bit buried for him to be a red case."

Another master looked at Song Qingzhou eagerly and said.

He really wanted to accept Chen Nian.

But before Peng Changhai could say anything, Song Qingzhou shook his head like a drum: "Master, that's not going to happen. Although I respect you very much, I will definitely not let you out as an apprentice. Let's not say that Chen Nian's talent in red cases is higher than that of making dim sum. Even if I am willing to give up Chen Nian to you, my master will definitely not be able to pass it.

Do you believe that if I let this apprentice join your sect, my master will have to expel me from the sect? "

Peng Changhai nodded: "Qing Zhou is right, you old guys don't need to think too much, this disciple is mine, and no one can take it away."

Such a tough attitude made the others helpless.

The Tan Mansion is different from the outside world. These master craftsmen don't need to rely on their skills to earn a living anymore.

Even if they don't do anything in the future, the Tan family will always support them.

Therefore, there is no such thing as teaching apprentices to starve their master to death, so all the skills they have now have been taught to apprentices.

And they are also very clear that with Chen Nian's current ability in the white case, they don't necessarily need to teach them.

Whether it is basic skills or those creative practices, there is no shortage of aging.

What's more, Chen Nian had learned how to make electric hearts before, and the dim sum shop opened by Chen Nian's cousin Lu Ke is also a skill handed down from his family.

"Oh, what a pity."

"What's the pity, who told you not to be royal cooks in the palace, if you were also in the palace, how could it be Song Qingzhou's turn?"

Peng Changhai said angrily.

Young Master Tan was eating and watching the old chefs bickering, which was very interesting.

In the past, every time he came here, he could always see these old masters bickering. At first he thought it was just a few people arguing, but gradually he got used to it.

After he finished eating the three sweet banana dumplings, his stomach was almost full.

"Young master, do you still want to eat?"

"I won't eat Master Chen, thank you Master Chen, the sweet banana dumplings you made are really delicious."

"You're welcome, but I can only come back once every two months. In the afternoon, I will teach this method to others. Usually, if you want to eat, come and ask them to make it."

"it is good."

"Then I still want to eat tomorrow."

Young Master Tan said happily.

If I can eat a few sweet banana dumplings every day after reading the book, I feel that reading is not so hard.

After watching Young Master Tan leave, Peng Changhai thought that as a master, every time the old age came, he would just do what seemed inappropriate, but he had nothing to give away.

"Chen Nian, let me teach you how to cook a dish today, just last night the master said he wanted to eat this."

"Okay, thank you sir!"

Hearing that there are new dishes to learn, Chen Nian is also very happy.

"Master, which dish do you want to teach Chen Nian?" Song Qingzhou asked curiously. After all, he had to ask what the name of the dish was to see if he had taught Chen Nian before.

They are all pragmatic people, and they will not relearn the dishes they have learned just because of face.

"How about sunflower meat? Have you taught me before?"

"I haven't taught this yet. Your Majesty eats very little pig meat, so we don't usually cook it. At most, we can take it out occasionally."

"Well, if that's the case, then I'll teach you."

After speaking, Peng Changhai looked at the other cooks in the kitchen: "Go and see what else is there for pig meat? I want a piece of pork belly that is two catties square." The cook left after hearing this, and he came back after a while, still holding a piece of pork belly in his hand.

"Master Peng, there are still several pieces of pork belly in the kitchen, so I picked a similar one, about two catties and one tael."

"Okay, that's all."

After asking the other party to put the meat on the table, Peng Changhai looked at Chen Nian again and said, "I'll tell you to do it later."

"Good master."

Peng Changhai nodded: "In addition to pork belly, this dish also uses water mushrooms and carrots, and the other seasonings are those on the table, but chicken soup must be used."

"Chicken soup is available in the kitchen, so you can use ready-made ones directly. I won't teach you how to make chicken soup. You probably know how to make chicken soup."

And aging is indeed possible, not to mention chicken soup, Buddha Jumping Over the Wall can do aging.

"You first boil a pot of boiling water, wash the meat while boiling the water, wait for the water to boil, put the meat directly into the boiling water pot, and then switch to a low heat."

Peng Changhai speaks very skillfully, and basically doesn't say superfluous words.

And Chen Nian also heard it clearly, washed the meat according to the steps the other party said, and then put it in a boiling water pot.

"Usually, you use cold water to deodorize meat, so do you know why you use boiling water this time?"

Chen Nian thought about it. In the past, cold water was indeed used for boiled meat, because slowly heating in a pot under cold water can completely denature the protein of the meat and make it fully cooked. The meat made in this way will be easier to chew.

For example, braised pork and old duck soup need to be submerged in cold water, because their requirement for meat quality is soft and rotten.

However, there is also a corresponding method of putting meat in hot water. The purpose of putting meat directly in boiling water is to keep the protein of the meat unchanged, that is, it is not completely cooked.

The difference between protein-denatured meat and meat is that the former is more tender and tastes better, while the latter is loose and easy to taste.

Chen Nian used to cook this dish when he was studying in San Francisco. In Cantonese cuisine, there is a dish of boiled chicken that is boiled in hot water, and people also put sliced ​​meat in the boiling soup when shabu-shabu.

It's just that when stewing meat, due to the long time, it is usually put into the pot with cold water.

"Master, this is to keep the meat itself fresh and tender." Then Chen Nian roughly talked about the difference between cooking in hot water and cooking in cold water.

"Well, that's what it means. Sunflower meat mainly eats tenderness. The pork made by my method is even more tender than the pork stewed directly in the pot."

Aging begins to control the fire after putting the meat into the pot. Add more firewood and charcoal to the stove to make the fire more and more vigorous. On the contrary, if you want a low fire, you can get out some of the charcoal fire inside.

Then slowly fan the wind.

While controlling the heat, Chen Nian also skimmed off the blood foam on it, until the soup became clear again, and the meat was almost cooked.

After more than ten minutes of cooking, the appearance of the pork has also turned off-white.

"Next, take out the meat, wash it and let it cool."

Chen Nian does the same, but although the pork has been washed in cold water, it will take a while to wait for it to cool completely.

But now it's almost time, and it's time to prepare dinner in the kitchen, so other people prepare vegetables and kill chickens.

Chen Nian waits here until the pork is completely cool before putting the meat on the chopping board.

"Cut the meat into slices an inch and a half long, but not too thin, just about this thin."

While talking, Peng Changhai stretched out his hand to draw a thickness with his index finger and thumb.

Chen Nian nodded after reading it, thinking in his heart that it would be about four millimeters, and the thickness of the meat with pickled vegetables was about the same.

"In addition, peel off the skin of the radish and cut it into such large slices. The small mushrooms are used whole, and the large ones are cut in half. Then, cut the scallions into sections and the ginger into slices."

Aged very sharp in the hand.

Basically, after Peng Changhai finished speaking, it didn't take long for the aging to process all these side dishes.

"Blanch the mushrooms in boiling water, take them out, rinse them with cold water, and then squeeze out the water."

"There's no need to wait for it to cool down slowly, because the mushrooms are not big, so you can just wash them with water. If it's not convenient, you can also soak them in cold water, but you must squeeze out all the water on them in the end, otherwise they won't taste good."

……

"Well, a piece of meat, a piece of carrot, and a piece of mushroom, put them in a deep plate. The plate has been placed there for you. You have to find such a deep plate for this dish. If you really don't have one, try to use a wide-mouthed bowl. When placing it, put the neat side down, and then put the minced meat and the remaining ingredients on it.

Do you see a bulge in the middle? "

"Yes, it should be higher in the middle, is that okay? Or should I level it?"

"No, that's what I want." Peng Changhai shook his head.

"Next, you use cooking wine, soy sauce, chicken broth, salt, sugar, monosodium glutamate and pepper noodles, and first mix it into a juice in a bowl, and then pour it on the meat plate." Peng Changhai said, and told Chen Nian the amount of each seasoning.

Finally, under the command of Peng Changhai, Chen Nian poured the prepared juice into the meat plate, then put the freshly chopped green onion and ginger on it, and then put it into the basket and started to steam it over high heat.

Song Qingzhou, on the other hand, was preparing the dinner for the Tan family to eat at night, while looking around here from time to time.

I thought to myself that Master was a bit biased. Master also taught me this dish at the beginning. I learned it back and forth for seven days before I finally learned it. In the process, my shoulders and arms were bruised.

As a result, Chen Nian is so gentle.

Of course, this is also related to his clumsy hands and feet when he learned this dish, and he always made mistakes in the process.

But all in all, Song Qingzhou feels that Chen Nian is much better than himself at this time.

"If I had this kind of talent at that time, master wouldn't beat me every day."

Song Qingzhou sighed while thinking.

"Born at the wrong time!" (End of this chapter)