The Garden Life of a Little Gardener

Chef Bao was really not satisfied with the sauce-flavored beef sausage and beef platter.

Fortunately, the beef intestines are relatively thin and hollow in the middle, so the taste has penetrated into them. Not only does it not have any peculiar smell, but it is also soft, delicious and full of elasticity.

But the taste of tendon meat is a little bit worse, the heat of the stew is enough, but there is still some lack of time for the taste, if it is marinated for one to two hours, the taste should be better.

But this is not the first time that the B&B has made stewed beef. The ratio of the brine is the same, the quality and weight of the beef are also similar, the cooking time and heat are still the same, why the taste is different one cent?

I carefully recalled the whole process of making this stewed pork platter this time. There is nothing special about it, so what is the difference in the taste?

Just when Chef Bao was puzzled, Wang Lao, who was eating dumplings opposite, hissed and haha, as if he had been scalded by the dumplings in his mouth, but he refused to spit them out.

Seeing this, Zhou Quan, who was savoring the taste of the bamboo wine, said quickly: "Uncle Wang, you should eat slowly if the dumplings are too hot, otherwise eat the vegetables first and let the dumplings cool down."

"Aha~~, then... that's not good, eating dumplings is to eat them hot, especially this kind of meat dumplings with soup, they must be warm to be delicious. Let it cool down? When the dumplings are cold, the gravy inside will also be cold, and once the fat in the meat dumplings solidifies in this weather, the taste and texture will be worse by more than one level.”

Mr. Wang also knows the kind of fresh fragrance that Zhouquan knows, and he often encounters it in the winter in the Northeast.

Staple foods and dishes full of animal fat or gelatin will have a layer of fat floating on them as soon as the weather is cold.

If you eat that thing at this time, the solidified fat that floats out will stick to your mouth or even your throat, and you won't be able to wash it down with water.

For a self-proclaimed gourmet like Lao Wang, how can this kind of thing be allowed to happen when enjoying delicious food? Of course, you have to eat until you are full while it is hot.

To be honest, compared with the strong winds and cooling in the past few days, today's temperature is already very gentle.

But it is also winter at a gentle temperature, and it is still winter in the Northeast. Zhou Quan estimates that the outdoor temperature should be in single digits.

Looking at the dishes on the table, the braised beef sausage and beef platter was already cold, so don't be afraid to freeze.

The stewed beef soup and stewed beef brisket with potatoes and radishes are all in the alcohol pot, and the alcohol cubes are burning under it. It won't be extinguished in a while, so don't worry.

The tofu dish that comes with the plate is sweet and sour fried tofu, which has no gelatin and no animal oil, so it is not afraid to be cold, at most it will affect the taste.

So it seems that there is really a danger of oil slicks, and there are only two pots of beef stuffed dumplings that are used as staple food to receive guests.

Thinking that the two pots of dumplings would be the first food that could not preserve the taste, Zhou Quan also became a little anxious. Instead of drinking, he picked up his chopsticks and started grabbing dumplings from Old Man Wang opposite.

Oil slicks are unavoidable in winter as long as the dumplings are filled with meat. Even Chef Bao can't change the natural phenomenon.

So the old man Wang's approach is right, that is, eat it while it's hot, so as to live up to Brother Baoyan's craftsmanship.

After stuffing one in his own mouth, Zhou Quan still didn't forget to put several in the bowl of Chef Bao who was sitting beside him, and said, "Brother Baoyan, eat quickly, the meat dumplings don't taste good when they're cold. .”

I have been wondering why all the ingredients, proportions, heat, and time are the same, but the stewed beef that comes out of the pot is just a little bit worse. After hearing Zhou Quan’s words, Chef Bao’s eyes suddenly lit up and said: "It’s cold and tastes better." No, it’s cold? By the way, it’s a matter of temperature. Although I cook at the same heat as in the past, the cold weather in winter will still take away some of the temperature in the stove, which will invisibly increase the heat. Lower the temperature, but I didn’t realize that the lo-mei was cooked according to the previous time, so that’s why the fire was not enough.”

The climate problem is an inseparable fixed environment in cooking, but Chef Bao went to Suzhou, which is always green all the year round, as a cook when he was a teenager, and he spent there from cutting pier to cooking.

Even if he went abroad later, he went to the sunny California area, and he was still a little unfamiliar with the temperature of the dishes that need to be stewed for a long time under low temperature conditions.

Fortunately, his culinary foundation was laid in his hometown, so no matter whether he intends to or not, as long as there is a reminder, Chef Bao can immediately figure out what is wrong with the dishes.

"Feel the four seasons and remember the solar terms. Before, I couldn't understand why my grandfather would say this sentence. Now I want to understand."

As if the blocked passage was suddenly opened, Chef Bao felt a sense of enlightenment.

If he hadn't been entertaining guests now, he would have returned to the kitchen quickly with the stewed beef, and continued to deepen his understanding through the stove.

Seeing that old man Wang loves to eat dumplings, Zhou Quan stopped picking them up after eating a few symbolically, but shifted his focus to the dishes on the table. He wanted to leave the dumplings to Chef Bao and the guests.

When entertaining guests in Northeast China, the host is used to serving large plates of food, and the big names serve the rice. The quantity of food served must be more than that of the guests, and the food must be reserved for the guests after serving.

If there is not enough food in the end, or if all the dishes on the table are eaten by the guests, the host will feel that he has not entertained well, which is a very embarrassing thing.

This time, I made a lot of dumplings, but he and Brother Baozhen are both young men, especially Brother Baozhen. If you let go, even if there are not thirty or forty dumplings, don’t let him eat enough. .

If he joins in and eliminates a dozen or twenty, Zhou Quan estimates that the remaining dumplings may not be enough for the guests to eat.

So today he ate less staple food and more vegetables, anyway, brother Baoyan's dishes were delicious, and Zhou Quan couldn't bear the aroma that evaporated after the alcohol pot boiled.

After some trials, Zhou Quan came to the conclusion that breast meat is really suitable for stewing soup. In the stewed beef soup stewed with beef brisket, there is a different kind of milky sweetness. The sweetness is not made by sugar, but An emulsification effect derived from the food itself.

In addition, the name of this dish of beef stew with potatoes and radishes is completely correct, because the potatoes and radishes in the dish taste more amazing than the beef brisket in it.

Especially the radish in that stew, which is soft and glutinous and will crumble with a light bite. It is full of beef brisket soup, and it tastes like a high-quality Oden instead of a stew.

This kind of dish was also liked by Mr. Wang. After a meal, both the host and the guest were happy. Seeing that Zhou Quan liked wine in bamboo tubes, Mr. Wang gave him all the dozen tubes he had brought over.

Seeing Zhou Quan's refusal, he said unhappily: "Why are you allowed to take care of me with discounts and treats, so I can't give you some gifts? Ah Quan, it's not just these bamboo tube wines, I have another gift for you .”

As he said that, Old Man Wang took out his cell phone, asked for Zhou Quan's cell phone number, and sent him a text message.

After Zhouquan received the text message, he opened it and found that it was a URL and a string of things like login account and password.

"Uncle Wang, what are you doing?"

"The website above is the online dating platform of Asia's largest flower trade fair. It constantly updates the transaction prices of more than 1 kinds of flowers at home and abroad. As long as you use that account and password, you can obtain the qualification of a trader and follow it anytime, anywhere. The information you want, I think this should be helpful to you."

As a flower farmer, Zhou Quan has heard of this trading platform. Basically, more than half of the domestic flower import and export business is completed on this platform.

But it is precisely because of the large transaction volume and the wide range of transactions that the platform has very strict review of accounts. Small retail investors like Zhou Quan who only have a few flower sheds and have no export experience are not eligible to apply.

"Uncle, this gift of yours is too precious..."

"So you have to accept it. Uncle knows that you are a caring person. Otherwise, it is very simple to live comfortably with your ability. Why bother to work so hard. Uncle, I can't help you elsewhere, so I can only lift you up." , Let you tiptoe to see what the flower market outside looks like."

Before he finished speaking, Old Man Wang's phone rang suddenly. He frowned after looking at it. After the phone was connected, he didn't say a few words, and Old Man Wang said in a serious tone: "Come and find me? What are you messing around with?" , go home quickly. You are at the Imperial Capital Airport, boarding the plane right away? Sigh, your child is getting more and more shameless, and you won’t go to school? Sigh? Don’t hang up the phone..."

The beeping sound of hanging up the phone was particularly obvious in the room. Zhou Quan saw that the always very graceful Wang Lao rubbed his face with his hands a few times and then asked Zhou Quan and the others: "Ah Quan, fly from the imperial capital?" Do you know when the plane next to you will land?"

Zhou Quan really knows this, because when he was studying in the imperial capital, he once had the energy to rush back by plane, and it was also the plane on this time.

"Didufei's landing time is [-]:[-] p.m., and there is still more than an hour left."

"Okay, I'll drive to the airport and wait."

"Come on, Uncle Wang, you just drank wine, and you don't know the city well, and you don't know how to get to the airport."

"That can't be helped. My eldest grandson quarreled with his father. He said that he would not stay at home anymore. He must come to find me. He only called me when the plane was about to board. What should I do if I don't go to the child? Say No one can control your temper if you leave."

"That's right, if I don't drink, I can send you off, and Brother Baoyan also drank, what should I do?"

While speaking, Chef Bao took out his car keys and called out, "Dabao, come here."

Tens of seconds later, Baoyan's cousin Dabao ran in and asked, "Brother, what do you want from me?"

"Your work will be handed over to you, Brother Ah Quan, and you will drive my car and take your Uncle Wang to the airport to pick up someone back."

"Got it, Uncle Wang, let's go."