National Tide 1980

As for Zhang Shihui and Bian Jiangong, they were also curious about Ning Weimin's question.

It would be okay if he didn't mention it, but when Ning Weimin said this, they could clearly feel it.

That's right, "Zhang Dashao"'s cucumbers have a unique taste.

Not only does it have a more satisfying aftertaste than others, it is also extremely refreshing.

As for fried peanuts, the difficulty is that the oil temperature and heat are not easy to control.

Most people make it either mushy, blackened or burnt, or cooked on the outside and undercooked on the inside.

The skin is often soft and has a bit of an earthy smell.

But the plate on the table was quite different.

It is light in color, crispy and fragrant, and not burnt or burnt on the outside. It is definitely not comparable to ordinary fried peanut kernels.

But why?

What secrets does "Zhang Dashao" have to make these two simple dishes outstanding and extraordinary?

Although Zhang Shihui and Bian Jiangong had their mouths full of food, they could not speak at all.

But they all opened their eyes and pricked up their ears, eagerly waiting for "Zhang Dashao" to reveal the secrets.

It is no exaggeration at all. At this time, even "Zhang Dashao" proposed to sell the know-how at a price.

Both Zhang Shihui and Bian Jiangong would be willing to spend all their money.

If nothing else, the key is that taking pictures of cucumbers and fried peanuts is too closely related to the lives of men.

As long as you are a man, you can almost never drink without these two things.

If they really had this method, they could make such side dishes themselves.

On a more minor note, from now on I will be more able to show off to others at the wine table.

On a larger scale, it is related to their happiness in the next few decades, which will last a lifetime.

So they should really be glad that "Zhang Dashao", as a craftsman, does not have the potential to be a profiteer.

Although the old man also makes other people's appetites, he can't get enough of it.

Soon I gained psychological satisfaction from their pitiful eyes and shook off the burden.

"Cut cucumbers and cucumbers, it's refreshing to eat. The most important trick is also in this shot. Under normal circumstances, chefs use iron knives to pat cucumbers and garlic. That doesn't work, just do it this way. It smells like iron. So I never use iron to shoot, only wooden boards to keep the freshness. The most critical difference is here."

"In addition, the seasonings are also different. There is nothing to say about the salt. It's just that most people use oily chili peppers, but I use dried chili powder, and I also add a small spoonful of rock sugar water than others. Mix it like this. Avoid greasiness. Use rock sugar water instead of oil to give it a bright color and an extra layer of aftertaste.”

"As for the fried uncooked rice, it must be crispy and salty. Usually, after frying, most people will find it doughy or even half-cooked. This is because the humidity inside and outside is different and the water vapor is not exhausted."

"I have a unique way to solve the problem. Before frying, pour the peanuts into a basin, add a few drops of white vinegar, and soak them in water. After drying, fry them slowly over low heat. The pan must be cooled and the oil must be cooled. It’s time to put the peanuts in, and they’ll be fried when there’s no more noise in the pot. Once it’s cooled down and eaten again, it will be different and there will never be a resurgence.”

"And this pot of stew, everyone knows about adding spices and star anise, but no one understands that the real key is the lid. The stew without a lid will definitely be worse than one with a lid. Metal plastic pot Lids are definitely worse than wooden pot lids. Pot lids made of ordinary miscellaneous wood are definitely worse than metasequoia lids. New pot lids made of metasequoia are definitely not as good as old pot lids that have been used for a lifetime."

"My pot of meat is not only cooked in old soup. The incense is also hidden in the wood of my old pot lid. The hot steam is steaming, and is forced back by the pot lid, so that the aroma of the seasoning can penetrate deeply. In the flesh. In the words of scholars, what is it called... what is terminal illness? Anyway, that's what it means..."

As soon as the expert opens his mouth, he will know whether it is there or not.

When "Zhang Dashao" talks about cooking, he speaks with ease, as if he is giving directions to the country.

The trick he said is also very simple, but extremely maneuverable.

For Zhang Shihui and Bian Jiangong, this is undoubtedly very practical.

And originally, they just wanted to know the secrets of patting cucumbers and frying peanuts.

The tips on stewing meat were a surprise to them.

The two people who suddenly became enlightened immediately became happy. While remembering it firmly, they hurriedly chewed and swallowed the things in their mouths.

Then, just like the duo from the Northeast, they sang in harmony and began to sing praises to "Zhang Dashao" to repay the kindness of solving the confusion.

"Oh, Master Zhang, I understand now. If you weren't the master with the highest salary in our factory, your method is too particular. This is really different from what ordinary people do. If you don't teach us , even if we eat these two dishes for the rest of our lives, we still can’t think of doing this..."

"That's right, I knew before that northerners love noodles, southerners love rice, and what's so-called "sweet in the south, salty in the north, spicy in the east, and sour in the west." Later, I earned some money with Wei Min and went to restaurants all over the capital. It’s a big dish, what is roast duck, what is Western food, it’s like understanding some serious cooking skills. But the problem is that even the big rice restaurant can’t make dishes like yours! What’s the name of your craft? It’s called otherworldly..."

Flattery! Absolute flattery!

But neither the speaker nor the listener felt anything was wrong.

Because besides the fact that these two guys are pretty thick-skinned,

Compared with the flashiness of most flatterers, their flattery is genuine.

Since what I said is true, there is no need to be embarrassed.

But even so, no matter how hard Zhang Shihui and Bian Jiangong took turns to fight and advocated hard, they still couldn't compete with Ning Weimin, who was more interested in "Zhang Dashao".

The difference is that Ning Weimin is not only polite and sensible, but his words are also meaningful and can hit the point, so he can easily win the old man's favor.

"Master Zhang, to be honest, I think the depth of our country's food culture actually lies in these subtleties. Your method may seem simple, but it is a rare and valuable experience. It can be said to be a unique secret recipe. Are you willing to tell us , This is so generous. I have to thank you on behalf of all the brothers here..."

"Ouch! Don't mention it, it's just two side dishes. What's the secret recipe? Do you deserve to praise me like this?"

When "Zhang Dashao" said this, he kept waving his hands.

But his eyes were almost closed with joy, and he was obviously pretending to be confused.

Ning Weimin saw it and felt like a mirror, and his attitude became more serious.

He stressed solemnly and with a serious expression on his face.

"Oh, what you don't take seriously is different for us. First of all, it can improve the quality of our daily life. From now on, if we can often use such side dishes to drink with wine, that will be a great blessing. What's more, if one day we are in business If it doesn't work, I can still open a tavern using the two dishes you taught me, and the business will probably be much better than others. You are equivalent to giving us a livelihood as a way out..."