Food starts with Mapo Tofu

By the next morning, this hot search was still on it.

After An Hongdou got up in the morning, she called Chen Nian to talk about it.

Chen Nian was not particularly busy at this time, so Chen Nian also chatted with An Hongdou.

"Red bean, is there anything you want to eat recently?"

"I don't have anything I want to eat recently. I've been thinking about marriage all the time. I don't have time to think about that."

"Well, I suddenly had an idea this morning, and I'll give you something delicious tonight, I guarantee you will like it."

"What is it?" An Hongdou asked curiously.

Chen Nian planned to keep it secret: "Of course this must be kept a secret. Anyway, based on my understanding of your taste, you will definitely like it."

"Then you can also give me a hint, which cuisine is it? I know more about these cuisines now, if you can give me a hint, maybe I can guess it."

"Then you can't say it anymore, that's all right, don't ask, I'm going to work, and you should get up earlier to clean up."

"Well, you're so stingy, you dare not tell me this." An Hongdou muttered and hung up the phone.

Chen Nian didn't care, Hongdou wasn't really angry anyway.

But now Chen Nian just has an idea, she has never made this delicacy before, and it seems that there is no big boss who specializes in snacks around her.

Chen Nian searched the Internet, and there are many recipes for the food he makes, but everyone uses different recipes.

After sorting out and comparing these formulas, I roughly determined a formula that I feel is not bad.

Because a lot of seasonings are used in this kind of food, if there is one more and one less, the taste will be different.

In addition, Chen Nian thought about it and added some more.

After finalizing the recipe, Chen Nian went out to the food wholesale market and bought some seasonings. Although these seasonings and spices for cooking are also available in the vegetable market, the seasonings in the vegetable market are not so complete.

If he can't buy it in the wholesale market, he can only go to the Chinese medicine pharmacy to get it.

It was like this until the end of get off work at night, but when everyone was about to go home, Chen Nian suddenly stopped He Hai: "Xiao Hai, how are you learning the Shanxi noodles I taught you before?"

"It's all right now, Master."

"Well, you can cook them all for me later on. If it works, I'll put the rest on the menu as well."

"Master Haole, just watch it when the time comes."

"Who did you learn this accent from? It's quite authentic."

"Hahaha, master, now your apprentice has nothing else, just being authentic."

Chen Nian smiled and shook his head: "Okay, don't be so pretentious, since you have learned the Shanxi pasta now, I will teach you a new thing later.

But you have no problem with the white case now, but you have to learn the things on the red case, even if it’s just a traditional one, because most of them also require toppings such as simmered fried sauce.

You can't always let Xiaoxie make it for you, you still have to do these things yourself in the future, otherwise, what's the use of making noodles when you go out, no matter how good your noodles are, it's useless if the toppings don't taste good. The noodles in a bowl of noodles are important, but the toppings are the key to making a bowl of noodles delicious. You can’t expect all your customers to be from Shanxi, and you can finish the noodles with just a little vinegar. "

"Master, haven't I been learning how to make noodles all the time? I want to make noodles to the same standard as yours, so I spent more time on it. But I have also learned the things on the red case. That’s what I learned from brother Xie.”

"That's fine. In short, you have to learn a lot. In addition to the red case, you also have to learn how to arrange the table. You can't rely on recruiting girls in this aspect. Although he is the dealer in our shop, you also need to know these things. .

In case one day the younger sister asks for leave, don't you have to do it yourself?So when you are free, ask Zhaomei how to put the noodles in the bowl to make the noodles look more appetizing and delicious. "

But as soon as Chen Nian finished speaking, Qiao Zhaomei took over the voice: "Master, I can teach him, but he has to pay me the tuition fee."

"Then you two can figure it out." Chen Nian said cheerfully.

He Hai looked eagerly at Qiao Zhaomei and Xie Yu: "Two brothers, can you teach me?"

"Hahaha, Comrade Xiaohai, I didn't expect you to have today. Isn't it crazy when you usually talk? Why aren't you crazy now?"

"No, no, how can I be crazy in front of you two? I am your younger brother, and I will do whatever you ask me to do."

Xie Yu and Qiao Zhaomei exchanged glances.

In the end, Xie Yu said, "Okay, I don't want anything from you. You can just invite us to dinner later, how about it? The tuition is not expensive, right?"

"It's not expensive, it's not expensive, the two brothers are so kind, I will definitely treat you two to a good meal later!"

"That's about the same, if you have some good eyesight."

We are all brothers and sisters, so it's okay to teach each other. Usually, they also have a division of labor and cooperation in the store.

After Xie Yu came, he made the toppings for He Hai, and after the customer ordered, He Hai fished out the noodles, and Qiao Zhaomei did the rest.It's not that He Hai is being lazy, it's mainly because when there are too many customers in the store, he can't stop cooking the noodles at all. He cooks sliced ​​noodles in the pot while the customers order other things, so he has to go first. Do.

It would be better if it is Chongqing small noodles, which can be prepared in advance, but most of Shanxi noodles need to be made fresh, especially these types in their stores now.

So at the very beginning, He Hai was able to do it alone, but after he learned Shanxi pasta, he couldn't do it alone.

After Chen Nian stood at the door and watched the apprentices leave, he also started making a surprise supper for Hongdou.

What he is going to do this evening is SJZ authentic AH beef pan noodles.

Although two place names are mentioned here, the real birthplace is actually in AH, because in the early years, Taihe people from AH went to SJZ to work and open shops.

So I brought their pan noodles to Hebei, but what they make is not beef, but mutton.However, as this delicacy became more and more popular, mutton gradually became beef, so the beef pan noodles spread in SJZ and flourished.

There are actually many versions of pan mee in Hebei, but for customers, as long as they are delicious, there is no problem.

And this kind of food is like authentic Henan ramen in Shanghai, authentic XJ big plate chicken in Henan, authentic old Sichuan Malatang in HLJ, authentic Hainan coconut chicken in Shenzhen, authentic Fujian fried rice in Hong Kong, authentic Chongqing chicken pot is the same.

Some things may not be so well-known in the local area, and there is only a corresponding method, but it may become a mess outside.

It may be a little easier to make noodles with beef noodles. After all, Chen Nian has also studied noodles for a long time.

But this soup base is a bit complicated even if it is made in old age.

Although there is no set formula, the ultimate goal is to be delicious.

For this reason, Aged Nian went out and bought more seasonings. Small ingredients and big ingredients are needed in beef noodles. Small ingredients are smaller spices.

According to the recipe found on the Internet, I also added a little bit, so now there are five kinds of small ingredients, pepper, fragrant leaves, cumin, cloves and cumin.

Since there were only two people eating, he didn't prepare too much. He prepared four grams of peppercorns, two grams of bay leaves, seven grams of cumin, one gram of cloves, and five grams of cumin.

Roughly wash these seasonings first, then soak them in water first.

But although there are only five kinds of small ingredients, there are many kinds of big ingredients. Even if each kind is a few grams, it still fills a plate.

Red cardamom, angelica, cinnamon, woody, ginger, tangerine peel, licorice, star anise.

There are eight kinds.

These seasonings also need to be washed first, and then soaked in water.

With this step, not only can the dust on the surface of the spices be removed, but also some of the medicinal smell in the spices can be removed, and it is not easy to burn when frying the bottom material, and it can also better fry the fragrance.

After soaking these spices in water, the aged and prepared peppers are taken out, which is the soul of beef pan noodles.

In terms of the choice of pepper varieties, bullet peppers are used for aging.

Bullet chili belongs to the universal chili in the chili family. Putting two in the cooking can not only increase the spiciness and aroma, but also not cover the taste of the dish itself, because it is characterized by a moderate balance of spiciness and fragrance.

And these peppers also need to be put into the pot to fry like spices, so they need to be soaked in water in advance to avoid frying them when frying.

In addition, some ingredients need to be prepared before making it, onion, garlic, ginger slices, coriander...

In addition to the ingredients, there are several kinds of sauces, such as bean paste, spicy sauce, and tomato sauce.

After these seasonings and spices are ready, the aged will take out a piece of beef, which is specially refrigerated from the morning to this time.

Cut it directly into large pieces. After all, the beef needs to be stir-fried in the pot. If the cut is too small, the beef will shrink a lot after frying.

If it is a commercial version sold outside, it may be normal to be a little smaller, because the most authentic and delicious beef pan noodles I have eaten in the old days were in a small shop in BJ. At that time, a Henan native opened a shop there to make them.

According to the boss, he learned this skill from a master in SJZ.

At that time, Chen Nian’s feeling for the beef pan noodles was that a bowl of pan noodles should be authentic. In addition to the delicious taste and the chewy noodles, the beef must not be put too much.

A bowl of noodles, a large bowl of twelve, a small bowl of eleven, turn it over and over again, as long as there are more than three pieces of beef in it, it is disrespectful to the price, and if it is too big, it is not respectful.

But there are not so many scruples about eating at home.

Naturally, how cool it is.

Chen Nian cut a total of four taels of beef, one person will be two taels later.

After the beef is cut, it is soaked in cold water directly. This step is also to soak out the blood in it.

Immediately after aging, the oil began to boil again. The reason why beef pan noodles are complicated to make is that in addition to the seasonings to be prepared above, there must be three types of oil to be used.

Butter, Lard and Chicken Fat.

Among them, butter is the most, followed by lard, and chicken oil is the least.

Lard is the main aroma, chicken oil is the main flavor, and butter is the soul, which is used to enhance the overall taste of the soup base.

The proportion must also follow a 7.5:4:3.

This ratio has been mentioned in many videos, so it was used directly without modification.

After putting these oils into the pot, turn on the fire for aging. Under the effect of temperature, the three kinds of animal oils gradually melt and mix together. Put ginger slices, garlic slices, etc. into it.

Then fry slowly at low temperature to release all the aroma inside. This step is used when cooking many dishes, and the oil produced in this way is also called cooking oil.

After waiting until the heads of the ingredients have softened, put the small grains of spices into the pot again, and continue to fry slowly over low heat.

At this step, you can only use a small fire, because the oil temperature is high, and the ingredients are easy to paste. At that time, not only will the smell of spices not come out, but the pot of oil and ingredients will be damaged due to the paste.

Wait until the color of the ingredients starts to turn golden and the smell of small spices slowly comes out, then turn off the fire, wait for the oil temperature to drop, and take out all the ingredients inside, leaving only the oil in it .

After the oil temperature dropped to the temperature required for aging, he poured those large grains of spices into the pot, turned on the stove, and continued frying with low heat.

In the process of frying the cooking oil, Chen Nian also put a few slices of ginger into it.

The steps cannot be messed up, each step of adding something to the pot has its own purpose, Chen Nian firmly believes in this, so he has no doubts about the experience imparted by the masters on the Internet, maybe they will deliberately hide some things in the steps, but The steps shown are definitely not messy.

After all, the Internet is now open and transparent. If you do not do well, someone will immediately start complaining.

It doesn't matter once or twice, but if the number of times is too many, people will know that you are not good at teaching, and gradually they will stop watching.

After the large spices are added, the frying time is based on the ginger slices that are added with the large spices. When the ginger slices turn yellow and slightly curled, it means that the peppers are almost ready to be added.

Chen Nian determines the final state of the ingredients according to the beef pan noodles he ate when he was in school, so he fried them until the peppers started to turn slightly black before adding the sauces he had prepared before.

The bean paste is to enhance the taste and make red oil, the spicy sauce is to complement the spicy taste inside, and the tomato sauce is simply used for coloring.

However, the ketchup used for aging is not the tomato sauce sold in the supermarket, but pure tomato paste.

It was necessary to wait until these sauces were evenly blended with this pot of oil. Seeing that the beef on the other side was almost soaked, he put the beef into the pot and began to stir it slowly.