Food starts with Mapo Tofu

Chapter 425 When the delicious food is in front of you, the waiting process is always tormented, painful and difficult
Hearing Master Sun's question, Chen Nian nodded: "Well, I used to practice a lot on knife skills, because I didn't cook for the Kunqu opera troupe at that time, so I made Wensi tofu and practiced. Knife skills will be fine."

"Do you still have this unique skill?" Master Sun couldn't help being stunned when he heard this. Although he cooks Shandong cuisine, and Shandong cuisine also pays attention to knife skills in many dishes, Wensi tofu is obviously different from those dishes. Same.

It needs to be more refined, but Chen Nian can actually make Wensi tofu, isn't the knife skill already very good?

No wonder I saw that he handled the ingredients with ease, no matter what he cut, he could handle it with his hands.

When Chen Nian picked up the pork loin just now, Sun Fuquan saw at a glance that Chen Nian hadn't handled this stuff before, but he just mentioned a point to pay attention to. get rid.

No more, no less.

It's like Grandma Yu meets Grandma Wang, she's not that bad at all.

"I didn't expect that I would find a treasure." Sun Fuquan couldn't close his mouth, because at this point, Chen Nian's knife skills are actually almost the same as his own, at least he has nothing to teach the other party in terms of knife skills. place.

That is, some ingredients that have not been processed for a long time, I can explain the main points to the other party.

Moreover, the level of knife skills of the two is similar. This is not because Sun Fuquan is putting gold on his face, because Sun Fuquan has never cooked this dish before, and he has never tried it, so there is no record of it.

But that doesn't mean he's not good at swordsmanship.

If Sun Fuquan wanted to, he would probably be able to practice cutting ten catties of tofu.

Chen Nian just pursed his lips and smiled.

And Sun Fuquan just watched from the sidelines, and now he looks more and more pleasing to the eye, and every cut is very pleasing to the eye.

But just after the old years cut the kidneys into waist flowers, all the preparations were completed.

"The kidney is different from other things. It needs to be scalded with boiling water first. The main reason is that the smell is too strong. In short, it depends on who your guests are. If it is good, you can just cook it with oil. But if you can’t eat such a strong smell and still want to eat this dish, you have to put some rice wine in the water, scald these kidneys until they turn white and roll them up, and then fish them out.” Master Sun explained carefully Chen Nian listened intently beside him.

Watching Master Sun blanching the waist flowers and then putting them in cold water to preserve the taste, Chen Nian also silently thought about the purpose of these actions in his heart.

Immediately afterwards, Master Sun put a large spoonful of oil into the pot with a spoon, and Chen Nian tactfully began to greet the pot by the stove.

The kitchen fire in this period is already of the push-pull type. You only need to adjust the speed and depth of the push-pull to control the heat.

"Don't make too much fire." Master Sun warned.

Chen Nian nodded and switched to the medium fire mode. Now he is a voice-activated firewood stove, and he will do what Master Sun says, without any ambiguity.

While pulling the bellows, Chen Nian kept an eye on the temperature of the oil on it.

I have been a chef for a long time, and I can judge the temperature of the oil just by looking at the state of the oil and the heat rising from the pot.

When the oil temperature reached about [-]%, Master Sun put the meat slices into it.

Then quickly use chopsticks to keep in it or freeze, so that every piece of meat can be deep-fried, and it took about 20 seconds...

"Xiaohuo..." Master Sun said again.

Chen Nian hurriedly adjusted the heat, while Master Sun picked up the colander to scoop up all the meat slices inside to control the oil and put them into the basin.

"Medium fire."

Master Sun issued orders again, and Chen Nian quickly adjusted the frequency.

This time, Chen Nian observed that when the oil temperature in the pot reached about [-]-[-]%, Master Sun poured the pork liver into it again.

"The appearance of the pork liver is smooth, so you can't freeze it immediately after putting it into the pot, or it will be easy to lose pulp." Master Sun said.

Chen Nian nodded secretly, he also thought of this, although he had never cooked pork liver before, the principles are similar.

After a while, there was a rattling sound, and the layer of wrapping on the outside of the pork liver gradually took shape. At this time, Master Sun stirred the chopsticks to break up the pork liver.

Although it is only on medium heat, this kind of large stove is still very powerful, and when the oil temperature rises, it is not inferior to the gas stoves of later generations.

The heat kept rising, and the oil in the pot kept bubbling, which seemed to be much more violent than boiling water.

After the pork liver was almost fried in the oil pan, Master Sun was not in a hurry to take it out, but put the kidney flower that had been modified before into the oil pan.

"The kidneys shouldn't be too old. They've been blanched in the pot just now, so just put them in and rinse with oil. You can see that they can be fished out after just a few pulls." Master Sun said while removing the pork liver from the pot. Take out the pork loin at the same time, and put it in the plate where the pork tenderloin was placed just now.

"Now all that's left is frying. After I've cooked for them, let's have a drink. I still have some good wine hidden here, which was given to me by the third master."

"That's a good relationship." Chen Nian was overjoyed when he heard this, which showed that Master Sun's recognition of him was further, otherwise why would he drink with him?

As the saying goes, drinking with a confidant is less than a thousand glasses, and it is too much to talk about speculation. The more particular the person is, the more disciplined he is in drinking. If he is not a confidant or someone he values, he will never raise his glass more .

Seeing Chen Nian, Master Sun agreed, Meizhizhi poured out the previous oil, then briefly brushed the pot to remove the smell just now, then continued to fire, boiled the water inside, and put it in again after the pot was hot. some oil.

"It's time to fry the onion, ginger and garlic." Chen Nian muttered in his heart, the pork liver, pork and kidneys had been blanched, and now it was time to start cooking.

As the onion, ginger and garlic are put into the pot, the unique taste rises instantly, and the garlic taste is particularly obvious, but eating this kind of water requires a little more garlic to be delicious.

Especially when Chen Nian thought that he could drink some more wine later, he couldn't help but feel even more greedy.

When he was in the store, he had to consider working in the afternoon and eating staff meals, so he seldom drank alcohol, but it didn't matter in this kind of kitchen.

Anyway, what I'm cooking now is dinner. Wouldn't it be nice to eat some side dishes and drink some wine later, clean up the kitchen, and finally go back to the room and lie down and sleep him for a long time?
The onion, ginger, and garlic are almost fried, and when the protagonist comes out, the three treasures of the pig are put into the pot together, and as Master Sun continues to stir-fry, the unique aroma of the stir-fried internal organs is released. come out.

Chen Nian belongs to the kind of people who are more fond of eating offal, such as chicken offal, pork liver, pork kidney, lamb kidney, fat intestines, etc., as long as the taste is similar, it is the favorite of Chen Nian.

And this kind of dish is made by an old Lu cuisine chef like Master Sun, and it is especially delicious.

The direct spiral of that scent being inspired ascends to heaven.

When cooking, especially meat dishes, frying onion, ginger and garlic first is to increase the base flavor, so that the taste of the fried dishes will be richer.

It's like a medicine primer.

Of course, this kind of dish tastes more like garlic, while mutton tastes more like onion. Each ingredient has a different taste, so the ratio of onion, ginger, and garlic is also different.

At this time, Master Sun directly asked Chen Nian to turn on the fire mode, and Chen Nian desperately pulled the bellows, and the fire inside was burning vigorously.

Under the fire, Master Sun's cooking became more violent.

After only seven or eight seconds of frying, Master Sun poured the previously prepared Gorgon juice into it.

"When cooking this dish, you have to use a high fire so that the taste can go up. If the firepower is not enough, the taste will be almost tasteless."

The prepared bowl of gorgon collides with the ingredients constantly, and then wraps those ingredients in it. The reddish-brown sauce looks quite appetizing. Coupled with such an environment, the glutton in Chen Nian's heart becomes more and more irresistible.

Then Master Sun directly put another tablespoon of minced garlic into it, and the smell of garlic in the pot became stronger again, and this time the addition of minced garlic is called the soul!

If the previous steps are 80%, then the addition of this tablespoon of garlic directly makes up for the remaining 19.999%.

The aroma of garlic was continuously stimulated, and the aroma of this pot of Lao Bao San was also rising continuously. Just before the last step, Master Sun poured in another spoonful of pepper oil.

Like the last tick or two of a moment of passion.

Turn the spoon three times, and out of the pan!
Looking at the big pot full of old explosives, Chen Nian couldn't hold back on the spot...

"Master Sun, when will they have dinner?" Chen Nian asked.

"Soon..." Master Sun said with a smile.

Seeing what Chen Nian was thinking, Sun Fuquan took a pair of chopsticks and handed them to Chen Nian: "Taste first and see how it tastes?"

"Is it possible?" Chen Nian asked uncertainly.

"There's nothing wrong with that! It's only natural for a cook to taste the food. How can you know the saltiness without tasting the food? And if you want to taste the taste, it tastes best when it's just out of the pot!"

"Okay, thank you so much, Master Sun." After Chen Nian thanked him, he took a piece of kidney from the chopsticks and threw it directly into his mouth.

During the chewing, the crispy taste of the waist flower makes a slightly crisp sound between the collision with the teeth, and the unique taste of the organs is keenly detected by the stomach.

However, due to the careful "care" of the kidney flower before, the kidney flower does not have that kind of kidney smell in the mouth at this moment.

In short, this fried kidney can be said to be the best kidney that I have eaten in old age, bar none.

Sure enough, a dish that is deeply loved by the masses, if it can be cooked well, it is definitely a king fried dish.

However, Chen Nian thinks that the kidney flowers are so delicious now, which is probably related to the blanching with vinegar and rice wine, the soaking in cold water after riding out, and the previous marinating with green onion and ginger water.

There are a lot of processes in the preparation of this dish, but when it is fried, it is actually fried in order and finished.

If you want to do it at home, you can do it, but it will take a long time and it will be more troublesome to clean it up.

"Do you know why I separated these three items just now?" Seeing Chen Nian's satisfied expression after eating the kidney, Master Sun asked suddenly.

Chen Nian knew in his heart that Master Sun was testing himself, and after thinking for a while, he replied: "Pork tenderloin is easy to say, and low-temperature lubricating oil can make the meat more tender, while pork liver has to wait until the oil is raised, and it is [-]% to [-]% hot. Put it in the pot again when the time comes, so that the liver will form quickly and the inside will be cooked thoroughly. The last is the kidney flower, which has been boiled in water just now, so it only needs to be washed with oil at the end.

Otherwise, if the kidney is overripe, it will be hard to eat and the taste will not be good. "

"Well, yes."

Master Sun was very happy when he heard that Chen Nian had almost handed in a perfect score.

Chen Nian is more in line with the image of his apprentice in his heart, and he is more willing to give things to Chen Nian.

"Actually, the Lao Bao San we are making now belongs to the Han people's version, also called Bao San Yang. If you go out and look for it, you can also eat Lao Bao San made by them in restaurants with Hui people.

The Hui people's Lao Bao San is dry, with a little oil on the bottom of the plate, which is more suitable for drinking than the Han version of Lao Bao San. "

"Is that more authentic from the Hui people?" Chen Nian asked curiously, he really didn't know much about the history of this dish.

"That's really not true. The Lao Bao San I just made was introduced to Tianjin from Shandong. It's just a little improvement here in Tianjin. The emphasis is on a bursting sauce, which tastes delicious and goes well with rice!"

Chen Nian nodded, thinking that every dish really has its own story.

But thinking back to the strong garlic flavor that came into his mouth after eating the kidney just now, he couldn't help but think of the spoonful of minced garlic that Master Sun added at the end.

Now I vaguely recall that the spoonful of minced garlic was soaked in water, but it used a lot of garlic, so it didn't look particularly obvious.

But at that time, I found out that after adding that spoonful of minced garlic, the taste of this dish began to sublimate obviously.

But if you only put garlic, it probably won't have that effect, so the key may be on the water.

The taste of garlic soaked in water will become particularly strong, and after the garlic water is added to the pot at the same time, the garlic taste can also invade the main ingredients faster.

In this way, the dish is very clear.

That is to say, Master Sun will show and explain to himself during the whole process, otherwise, if Chen Nian is allowed to study it by himself, he will not be able to do it in three to five days.

And that is now that I am proficient in my skills. If I go according to my initial situation, it will take at least half a month to go.

"Master Sun, what if some people in the martial arts gym don't like these things?" Chen Nian suddenly thought that everyone has different tastes.

Some people may like to eat meat, but they don't like to eat offal, that is, the kind that they don't eat no matter how delicious it is.

Good to hear this, Master Sun's eyes widened: "He can't eat it, anyway, the third master likes to eat it, I made two dishes, if he doesn't eat this one, he can eat something else."

Sure enough, the teacher who was personally invited by the boss speaks confidently!

But the waiting time was long, Chen Nian waited and waited, and when he was about to lose his hold, he heard the shouting in the martial arts hall gradually quiet down, replaced by:
"Let's eat!"

"I don't know what to eat tonight!"

"I have to go over and ask Master Sun to bring me more meat!"

"Hahaha, it's impossible! Now there is Master Chen, and I have already established a good relationship with Master Chen!"

(End of this chapter)