Food starts with Mapo Tofu

Chapter 118 Who else? (Monthly ticket 300 plus update~)
While heating the oil in the pan, make these doughs into long strips one after another, which is convenient for frying in the pan for a while.

At the beginning, the aging did not use too much oil, so after about 1 minute, the oil was heated to the desired temperature for aging.

Put the long strips of dough that were also coated with oil into the oil pan, and the sound of beans falling into the iron pan sounded.

This is the sound of fried dough sticks.

Then, under the continuous blessing of the oil temperature, the originally white and clean dough began to expand at a speed visible to the naked eye, and the appearance began to gradually turn yellow.

At the same time, Chen Nian is constantly turning it over with chopsticks to make its fried color and temperature even.

In this way, until the outer surface is fried until it is golden yellow and fully inflated, Chen Nian clamps out the fried dough sticks, controls the oil and puts them into a small basin.

I looked at the fritters and found that the fritters were more than 20 centimeters long.

Ordinary people would probably be full if they ate one, but Brother Liu would have to eat two if he worked hard like this.

So Chen Nian directly took out the two fritters that were fried.

And at this time, Wensi Tofu is ready.

Also put it in a small pot and serve it out.

"Okay Brother Liu, how about trying my handicraft while it's hot?"

Brother Liu just looked at the Wensi tofu soup and fried dough sticks in front of him.

Although the tofu soup doesn't smell much, but judging from the appearance, it can be seen that the taste is definitely not bad.

After all, if you can cut tofu into hair-thin knives, will your cooking skills be bad?
It must not be, there is no doubt about it.

The fried dough sticks beside it exude bursts of noodle fragrance.

The combination of the golden yellow appearance and the thin layer of oil just out of the pan that has not been absorbed by the deep-fried dough sticks makes this deep-fried dough stick shine like gold.

Just now he kept saying no, no, no need, now he picked up the chopsticks like a ghost and picked up the fried dough stick.

The moment the chopsticks and fried dough sticks touch!

He could feel the resistance on the surface of the fried dough stick, but when he exerted a little force, the fried dough stick collapsed back and made a sound of "Kaz".

“The fritters are good.”

At this time, these four words flashed in Brother Liu's mind.

Take a bite.

The first feeling is crunchy.

As soon as he bit it open, the heat inside came out.

Because old-fashioned deep-fried dough sticks are fried at the same time, when the noodles are exposed to high temperature for a moment, the outer surface gradually expands, while the inner deep-fried dough sticks can always maintain a lower temperature than the outer surface. Pull away.

In this way, the fritters will become crispy on the outside and tender on the inside.

Brother Liu has been traveling all over the world in business over the years, so he has naturally eaten a lot of fried dough sticks, but the fried dough sticks eaten here in Chen Nian are definitely among the most delicious ones.

"Xiao Chen, I haven't seen you adding things to the fried dough sticks. How can the fried dough sticks be fried like this? Sometimes my wife also frys fried dough sticks at home without adding those additives, but it can't be done like this."

Chen Nian thought for a while: "Brother Liu, you should be talking about alum and aluminum-free leavening agent. Eating too much alum is really bad for your health. Aluminum-free leavening agent is usually used to make those healthy fried dough sticks, and it uses aluminum-free leavening agent. The skin of fried dough sticks with aluminum leavening agent may be slightly thicker and harder to eat."

"But if you want to make the fried dough sticks so fluffy without adding any additives, you mainly rely on the baking soda and baking powder in it. Brother Liu can let his sister-in-law try it when he goes back, but it's best to make dough when kneading the dough. It’s best to blend evenly, otherwise the skin of the fried dough sticks may not be crisp but hard.”

Although Chen Nian only made deep-fried dough sticks once, what he said combined with his professional knowledge and noodle-making experience is basically the key points of fried deep-fried dough sticks.

"Okay! Then I'll go back and talk to my wife and let her try it."

"How about this, Brother Liu, I will send you another video later, basically there will be no problem if you follow the above." Chen Nianyou added that he planned to send the video of Miaomiaowu frying fried dough sticks to Brother Liu later.

Chen Nian is not worried that the method of making deep-fried dough sticks will affect his business if it is leaked.

Mainly as a leader in the breakfast industry, there is no need to disclose the method of making deep-fried dough sticks, and there are a lot of them on the Internet.

Later, when Brother Liu was drinking Wensi tofu soup, he kept admiring the delicious tofu soup.

As a result, I looked at the price on the wall after eating.

Good guy!
This bowl of tofu soup costs 25!

If the deep-fried dough sticks are calculated at two yuan each, I made 30 yuan at Honghong Restaurant this morning.

But in the end, Chen Nian did not ask the other party for the money.

And when the other party left, he packed three fried dough sticks and asked Brother Liu to take them back for his brother to eat.

Since it was aged relatively early today, He Hai didn't come to the store until Brother Liu left.

At this time, Chen Nian also called his mother to ask her to come to the store for breakfast.

As a result, Feng Honghong didn't wake up at all when she answered the phone.

But her son called, so she could only get up and wash up quickly, and then came to the store to have breakfast after a simple hair tie.

"Son, in other people's homes, the adults call the children up for breakfast. Why is it the other way around at our house?" Feng Honghong said carelessly as soon as she entered the store.

Chen Nian was frying deep-fried dough sticks in the kitchen at this time, when he heard his mother's voice, he immediately said: "Mom, are you still embarrassed to say it? Every night you watch TikTok and don't sleep, and you don't get up in the morning. Now you are still young and you can suffer like this. Wait until When you get old, there will be times when you will suffer."

He Hai: "???"

This family relationship is so magical.

Listening to their conversation, it seems that Feng Honghong is the daughter and Chen Nian is the old father.

How did this worried person get adjusted?
Shouldn't these words be said by adults?
But Chen Nian and Feng Honghong are more used to talking like this, after all, Feng Honghong is Lao Chen's little princess, Chen Nian's old princess.

So Feng Honghong has always had such a character.

But Comrade Honghong is still very agile in doing things, and she doesn't procrastinate at all.

And after all, she is a mother, and the skills she has learned in raising her children are not bad either.

Afterwards, they ate the old-made breakfast, and each of them couldn't help giving a thumbs up.

And said that if such a breakfast can be made every day in the future, Feng Honghong can even get up early every day and come over to eat.

"A word is settled!"

After the staff meal, Chen Nian found that there was still a lot of noodles, and there was still a lot of oil in the pot.

In the end, Chen Nian simply fried all the remaining noodles into fritters, and then Feng Honghong stood at the door and sold them all.

Chen Nian found out that the fried dough sticks had been listed in the breakfast column of the recipe after frying the fried dough sticks in the morning.

Got it 100% the first time, who else?

Thanks to everyone's familiarity with Honghong Hotel.

So some passers-by couldn't help but come over to buy one after seeing that Honghong Restaurant actually sells deep-fried dough sticks in the morning.

(End of this chapter)