Food starts with Mapo Tofu

Chapter 423 Mushu Meat
After Chen Nian and Chen Nian went back, Sun Fuquan told Chen Nian that Chen Nian would mainly handle the ingredients for a while, and after the ingredients were processed, Sun Fuquan would cook the dishes himself.

Sun Fuquan watched Chen Nian operate the whole meal at noon, so he had a certain understanding of Chen Nian's basic knife skills.

Sometimes watching a person cook a dish can tell how the other’s cooking skills are, especially for the master chefs who have been running this dish for decades, they have seen too many people in the same kitchen, and they can always see each other. To all kinds of people coming and going.

There are old masters and newcomers, so after meeting enough people, they will be very accurate in judging people.

So Sun Fuquan can tell at a glance that Chen Nian's cooking skills are actually quite good, which can be regarded as a talent at Chen Nian's age.

Some people are eaten by God, while others are fed by God following behind their buttocks, and they forcefully stuff them into their mouths if they don’t want to eat.

Now, in his opinion, Chen Nian is such a person.

However, it is worth mentioning that when Chen Nian traveled to this world, he was 23 years old, which was a little too old for an apprentice.

But after all, Chen Nian is not a novice who knows nothing. He came here with skills, and his cooking skills are quite good. It can be regarded as a junior master level, but after all, he is still young.

In this era, young age means low qualifications, and low seniority means that you don't have too many skills, so it's normal to be looked down upon before you show your skills other than basic skills.

And Chen Nian obviously understood this very well, so he didn't think there was anything wrong with it, and it was just convenient for him to refresh the impression of Sun Fuquan and the unrelated people through a little play in the future.

And the ideas of these people are very important for me to learn cooking from Sun Fuquan.

Not long after they came back, the vegetables from the vegetable market were delivered, and after they were delivered, Chen Nian and Sun Fu checked them all.

Immediately afterwards, Chen Nian began to process the ingredients on the sidelines, and Sun Fuquan was also preparing the seasonings. Some of the seasonings had been used up earlier and needed to be put into the seasoning box from the big bag.

There are also peppercorns like pepper powder. Although they can be bought in this period, it is more expensive to buy ready-made peppercorns than to buy whole peppercorns, so generally speaking, those who are not cooking for restaurants will buy them directly. Whole peppercorns are then processed into peppercorn noodles.

The two have a clear division of labor, the sound of frying in the pot, the sound of the rolling pin pushing the pepper on the chopping board, and the sound of the kitchen knife cutting meat and vegetables are heard continuously.

"Don't cut the pork tenderloin too thin, or it will break if you grab it." Sun Fuquan warned, "After cutting it in a while, soak it in cold water."

And Chen Nian nodded. He still has quite a lot of experience in dealing with pork tenderloin. After all, the best material for pot-wrapped pork is pork tenderloin, and when making pot-packed pork, the pork tenderloin should not be cut too thin .

First of all, the pork needs to be marinated to a certain extent. During the marinating process, the seasoning is not directly poured in, but it needs to be done by hand.

If it is too thin, the meat slices are really easy to break, and it will not be complete enough. Even if it is wrapped in batter to stick it, there will be a hollow place in the middle.

In addition to its texture and taste, Guobaorou pays attention to its integrity.

It didn't take long for them to each handle their own work.

But Master Sun went to check the old work results again.

Experts will know if it is there as soon as they make a move. Master Sun just picked up the head, tail and the middle three slices of meat to look at it, and he can know that the thickness of the old cut is exactly what he wants.

And even sliced ​​meat can be cut to such an extent, let alone cucumbers. Cutting cucumbers and bamboo shoots is the most basic basic skill of a chef. If you can't even cut these two, then don't learn to cook.

Because the difficulty of cutting cucumbers is completely different from the difficulty of cutting meat.

The reason why the meat is easy to cut when it is frozen is because of this reason. The ingredients can maintain the hardness and crispness, and it is easy to fix the shape when cutting, and it is also very easy to control its thickness.

After fully soaking the blood in the meat, Sun Fuquan took it out again, and the meat slices of about ten catties were very spectacular just placed together.

After simply wiping off the water on it, Sun Fuquan put it into a large basin, and then poured Huadiao wine, salt and a little pepper into it to marinate.

During the whole process, there is no taboo about aging, and there is no need to avoid it, because for this level of food, even if it is a secretive aging, you can guess it after a taste.

What's more, after the previous communication, Sun Fuquan's impression of Chen Nian is very good.

The reason why he cooks tonight is that he actually has a thought for comparison. He wants to see if Chen Nian will seize the opportunity. His previous observations about Chen Nian are honest and ambitious, but ambition has a It's one thing to be self-motivated, but it's not good if your personality is too weak and introverted.

But when he was dealing with it, as expected, Chen Nian was staring at him intently.

As a result, the more Chen Nian saw what Master Sun was doing, the more vigorous he became. After pouring those seasonings into the basin, Chen Nian started to make the egg white again.

Chen Nian also knows that egg whites are often used to marinate meat, so he carefully sorted the egg whites of a dozen eggs and put them in another pot, while storing the egg yolks separately.

After pouring in the egg white, Master Sun began to mix it evenly with his hands. He continued to grasp it for five or six minutes. After the seasoning was almost evenly distributed on each piece of meat, Master Sun took out the starch and put it in Continue to stir in the pan.

Originally, when making this dish, it was necessary to take advantage of this time to cut up the bamboo shoots, cucumbers, radishes, and fungus, but due to the old age, these ingredients and side dishes have already been processed, so Master Sun There is also more time to marinate the meat slices.

In this way, they were mixed back and forth for about 10 minutes. At about 5 minutes, Master Sun let Chen Nian start to heat up. After 25 minutes, the cauldron was almost boiled, and the bottom began to bubble.

With a low drink, Master Sun picked up all the meat in the pot and poured it into the pot.

"After putting it into the pot, you can't turn it over immediately, or the gorgon that was hung earlier will be dehydrated." After pouring it into the pot, Sun Fuquan said another sentence.

And now there are only the two of them in the kitchen, so it's clear at a glance who they said this to.

Chen Nian also captured this signal very keenly.

"Understood, Master Sun."

Sun Fuquan nodded inadvertently.

To be honest, now he is very satisfied with Chen Nian from any angle, mainly because this kid has sharp eyesight, is smart, and is quite talented in cooking.

Although it is said that when teaching students, students are more malleable as a blank sheet of paper, but after all, it takes a lot of work.

But it's different for people like Chen Nian, no matter what they do, they can understand what they mean by simply tapping the other person.

Even with a little nod of the head and a little look in the eyes, the other party can understand what I mean, which is a great feeling.

And the combination of these feelings is actually the so-called eye relationship. As the saying goes, a thousand cups of wine is less than a thousand glasses of wine, and there are too many words without speculation. This is quite applicable even in the aspect of recruiting apprentices.

"Master Sun, do you want the slices of Mushu pork to be tender? If you overcook it, it will taste bad?"

"Yes, the meat of this dish needs to be tender, otherwise it wouldn't be pork tenderloin. If you don't know how to cook well and overcook it, then it's better to just eat shredded pork." Sun Fuquan nodded Said.

But even though he said so on his mouth, his eyes kept staring at the pot. After the meat slices in the pot gradually turned grayish white, Master Sun directly picked up the strainer to fish it out, and put it aside for later use.

After the meat slices are preliminarily processed, there are eggs.

"Crack seven or eight more eggs into the egg yolks just now, and stir well." Sun Fuquan directed from the center of the kitchen.

After hearing this, Chen Nian quickly took the pot just now, and then started to beat eggs into it again.

After the eggs were beaten, he began to stir them with long chopsticks. The chopsticks he used were the kind of chopsticks used for deep-fried dough sticks at the breakfast stand.

This kind of chopsticks is relatively long, and it is easier to stir in a large basin. Second, if you want to fry something in the kitchen, it is not easy to be splashed with oil.

Although the cook is faced with these oil fumes all day long in the kitchen, the oil splashed out one by one is at least one or two hundred degrees.

Small oily spots are fine, but any larger oily spots that fall on the skin will at least have to be scalded to form a small bubble.

The dark red scars take at least a week or two to fade away.

Although it is inevitable to do this kind of burn frequently, if the burn is in an awkward position, or if the splashed oil is slightly bigger, it will affect the cooking.

So it's better to be as safe as possible.

Moreover, sometimes using longer chopsticks is indeed more convenient than short chopsticks.

Chen Nian handed over the eggs to Master Sun after stirring them evenly, and Master Sun had already heated up the pot at this time, and poured the eggs into the pot with one click.

The side that was in contact with the hot oil in the pot began to coagulate rapidly. This is the coagulation of protein. Chen Nian has learned it before. Although it is meaningless to say these now, such a knowledge point flashed through Chen Nian's mind.

With Master Sun's stir frying, the eggs all congealed quickly, and at the same time, Master Sun cut them into small pieces of different sizes but not too much difference.

"Eggs can't be fried too old, they have to be tender. This dish is all about tenderness. You can't work on the meat for a long time, and the eggs are old. What's the point?" Master Sun kept his eyes on Looking at the pot, the sound really came to Chen Nian's ears.

"It's really arrogant, cold on the outside and hot on the inside, it's true if you have a knife mouth and a bean curd heart." Chen Nian couldn't help but commented secretly in his heart.

But after Master Sun mentioned the old age, he quickly poured out the freshly fried and still tender eggs from the pot, and also put them aside for later use.

Then quickly rinse the pot with water, pour in an appropriate amount of oil after it is boiled dry, and when the oil is slightly warmer, add the onion and ginger that have been prepared for a long time.

As the oil temperature gradually rises, the aroma of onion and ginger is also stimulated.

Just this moment!

"Add the ingredients!" Master Sun said lightly.

Chen Nian quickly put the sliced ​​cucumbers, radishes, and bamboo shoots into it.

He kept turning the pot and turning the spoon until the hot oil in the pot was evenly wrapped around every piece of bamboo shoots, cucumbers and carrots, and then poured some Huadiao wine into it.

"To be honest, this Huadiao wine is really a good thing. It can be said to be a must for cooking, and it doesn't taste as strong as the wine in the north. If I have a chance, I really want to go to Suzhou and Hangzhou to have a look. It is said that there is heaven and earth. With Suzhou and Hangzhou, I have spent my entire life in the north, if only I had the opportunity to visit those cities in the south."

Master Sun sighed while stirring the side dishes.

"Master Sun, who will have a chance. In the past, people could only take a horse-drawn carriage or walk on long distances, but now there are cars and trains, so it's easy to go if you want to." Chen Nian said.

"But the food over there is really worth a try. The troupe I was with before was a troupe of Kunqu opera, and they ate more Huaiyang dishes."

Chen Nian talked about his previous job, which made Sun Fuquan curious about life in Jiangnan: "A troupe of Kunqu Opera? I thought it was a troupe of Peking Opera. No matter how bad it is, it may be Hebei Bangzi or Henan. troupe.

Yes, I heard that Kunqu opera is the originator of opera. Although I also love to listen to opera, I really don’t understand it. If I listen to it, I just listen to the tune and look at the figures of those opera actors. "

"It's really difficult to understand. I couldn't understand it when I first went there, but after a long time, I finally understood it." Chen Nian nodded, "But they are still very particular about food, and they eat every day. It’s very light, so at that time I had to cook two servings every day.”

But Sun Fuquan laughed when he heard this: "The Peking opera I know is different from yours. Although I work as a cook, I also know one or two actors in Peking opera. One of them talked a lot before going on stage. Two ounces of white wine, when there is too much, you have to drink a catty, and every meal you eat before going on stage must be full of fish and meat, otherwise you will not be able to sing."

"Then I really want to see and see. I also like to listen to operas. Otherwise, when I get paid this month, Master Sun, let's go to the theater. I invite you!"

Listening to Chen Nian's words, Master Sun felt relieved from the bottom of his heart, and waved his hand: "No, I feel that you are different from those martial arts outside. As for the wages, I will hire you at that time, anyway, I am a widow, and I have money but have no place to spend it."

But Chen Nian made up his mind to take down Master Sun: "That's fine, but if Master Sun invites me to watch the show, I'll have to pay for the rest of the tea, wine and snacks!"

(End of this chapter)