Food starts with Mapo Tofu

Chapter 32 Marshal Braised Pork ([-])
Now Chen Nian feels that he can eat three bowls of rice just by smelling the smell of meat.

Seeing that Master Xie, who is over 60 years old, is still nimble, he stirs steadily with a spoon, and stirs the pot evenly inside, scooping up the rich reddish-brown soup from time to time and pouring it on the meat.

Countless aroma molecules in the hot air scramble to get into people's nostrils.

Can't stop it.

Immediately afterwards, Chen Nian saw that Master Xie suddenly put two pieces of meat-like things in it very quickly, but very thin.

what is this?
Chen Nian instantly became alert!

He had a hunch that this was definitely a key ingredient in this Young Marshal's Braised Pork.

Think about the color, the texture, the sheen.
"It's ham! Master Xie actually put ham in it!"

Chen Nian suddenly realized!

At this time, Master Xie also spoke: "Put two more slices of Jinhua ham to enhance the saltiness."

This ham is not Wang Zhongwang's ham sausage, nor is it Shuanghui's ham that is cut and eaten cold.

Instead, the pig's hind legs have been matured for at least half a year, that is, the steps of pickling, air-drying, and fermentation.

Therefore, the finished ham will be very hard, but it tastes salty and fresh.

Put it into the pot at this time. Although Chen Nian has not tasted the finished product yet, he feels that this auxiliary ingredient is definitely the finishing touch!

Moreover, this material has been in the kitchen for a year, and I have never seen Master Xie put it in it.

In the end, Master Xie directly turned on the fire and collected the juice.

Under the fire, the soup that was still rippling quickly evaporated!
The soup also began to thicken visibly to the naked eye.

Master Xie continued to drizzle the soup on the meat until every piece of meat was covered with a rich and thick crimson color.

Finally cover the pot.

Chen Nian waited for four to 10 minutes.

Finally, Master Xie took out the braised pork inside one by one and put them in a round bowl.

Strain the soup in the pot to remove the seasoning and pour it over the meat.

Fluttering red, shiny, trembling.

Just the pressure of pouring the soup makes the smooth and plump body tremble.

Concubine Yang with black skin.

Chen Nian suddenly thought of such a ridiculous title.

The place where the meat should be is meaty, and the place where it should be lean is lean.

"All right."

Master Xie took out this plate of braised pork.

Chen Nian is like Jerry who has been aroused by gluttons, following behind Master Xie step by step.

At this moment, he felt that there was a reason for the braised pork to be made for so long, even if he didn't mention any reasons related to the ingredients and the heat, even if he just said that one person watched the braised pork from the beginning to the time it came out of the pan. .

From the anticipation at the very beginning to the longing at the end.

Those four, five, 10 minutes in the middle were all suffering.

Six points of mood and four points of fat, just like life is slowly boiling.

The braised pork is boiling, and the old stomach is also boiling.

However, when Chen Nian really ate that mouthful of braised pork, thousands of words flashed in his mind, but in the end, these thousands of words finally merged into one sentence.

"good to eat!"

As a chef, Chen Nian really doesn't want to use any words to comment on this braised pork.

What is fat but not greasy, it melts in the mouth and has an endless aftertaste.

But only the word "delicious" expresses my heart.

Although the words are lacking, Chen Nian is still very careful when eating. He eats it while it is hot. The moment he enters the mouth, Chen Nian sips to the skin of the meat, and uses his teeth as a blade to gently go down deep. The breakthrough has already been glued. Melted pigskin, the next layer is the fat that has been stewed until soft.

After one bite, it does not feel greasy, but turns into soup and flows into the throat, and the next layer is lean meat, which is tasty but not sticky, very soft and rotten, but still chewy, and there is another layer below Fat meat, followed by another layer of lean meat, with distinct peaks, but no sharp edges.

Absolutely!
Now if someone asks Chen Nian to choose between Mapo Tofu and Braised Pork.

Chen Nian will definitely say that I want both.

It was like asking Chen Nian to choose between Erina and Teacher Ma, it was difficult to choose.

And, only children make choices.

This time I finally knew how to make the full version of braised pork, and Chen Nian was full of confidence.

In the past year, he has worked hard in the store, practicing knife skills, heat, oil temperature, etc. Although he has practiced countless times in the world of mapo tofu, it is still far from braised pork not enough.

Even if it is a chef, there are gaps in hands, even in the same industry, there are gaps in skills, and there are gaps in skills.

Among the vegetarian dishes, the meat dishes are called prying heads, and the vegetarian dishes among the meat dishes are called mates.

Between this prying and pairing, it is easy to distinguish between difficult and easy.

Within a month from that day, Chen Nian would fry a plate of braised pork every day at noon and night as everyone's staff meal, and his skills also changed from a little unfamiliar to more and more familiar.

Old age has improved, but it has suffered for everyone.

During this period of time, they were almost tired of eating braised pork. Every time after the dish was served, Chen Nian would enthusiastically ask everyone to eat together how his cooking was today, but everyone was evasive.

This one has a bad stomach and can’t eat greasy food these days, that one is losing weight these few days, and the other simply said that Chen Nian is already very strong now, and he doesn’t need to practice on staff meals every day.

That is, Master Xie, who is an old master at an old age, so he can't save face.

But he only tasted one piece every time, and then turned around to eat other dishes after commenting.

But only Chen Yue, every time Chen Nian told her it was braised pork, Chen Yue shook her head and said loudly:

"Not this, not this!"

As the days passed year by year, Xie Ruoyun was about to graduate from university.

Every year when she comes back from school, she will show Chen Nian the new things and new works she has learned this semester.

Although Chen Nian doesn't know much about these things, after seeing the UI interfaces and functions 20 years later, he feels that the current interface is not very good.

Xie Ruoyun always felt that Chen Nian was deliberately making things difficult.

But looking at Chen Nian's appearance, she could feel that the other party really didn't think it was good.

Every time you ask, the other party can tell a lot of shortcomings.

Xie Ruoyun felt more and more that this boy who was two or three years younger than herself was mysterious, but every time he questioned the other party, Chen Nian could only say: "This can only be said to be a personal feeling, I can't just travel back from the future right?"

Xie Ruoyun felt that aging cannot be time-traveled.

Who stays in a restaurant and learns to cook after time travel?
With the thinking of future people, I have long thought of ways to make a fortune.

In the days that followed, Chen Nian gradually took over Master Xie's position, and Master Xie, who had rested, gradually became like a boss.

Chat and brag with people in the store every day, or help Chen Nian take care of the children, play with Chen Yue for a while, and tell stories to Chen Yue.

Even Xie Min said that his father finally looked like an old man at this age.

But in the past three years, Chen Nian has not triggered the mission conditions to go back.

This made him murmur in his heart: "Could it be that you want me to send Master Xie away?"

　1. Thank you book friend 20201020111401788 for your reward of 111 starting points, your name is really too long!

　　2. Ladies and gentlemen, the title of the book has been changed. It is now called "Food Begins with Mapo Tofu". Chen Vinegar knows that many readers actually prefer the previous name, but if that name is really used as the title of the book, the desire to attract people to click in is really too much. low.

　　This name is indeed a bit vulgar and old-fashioned, but after all, this is an online novel, so sorry for the inconvenience!

　　3. Some book friends in the comment area asked why they knew the next dish in advance, but didn’t prepare to check the information in advance. That’s because I didn’t expect it to be like this before. Allow me to make a patch later, thank you [The Story of the Other Side] valuable opinion.

　　4. Asking for tickets. Recently, there are fewer and fewer tickets. Is it because everyone is working or attending classes on weekdays?

　　
　
(End of this chapter)