Food starts with Mapo Tofu

Chapter 280
Long before making this dish, the old man had already soaked dried plums in water, and it was time to clean them.

Because the cooking time is longer, the whole process is not in a hurry.

Of course, as I said before, dried plums don’t have to be washed too clean, because although it is more hygienic to eat, it will lose a lot of flavor.

If this is a big restaurant, a big restaurant might do this, but it doesn’t need to be done in this kind of small restaurant. It’s just that after Chen Nian knows that he has learned this dish, if he returns to Honghong Restaurant to make it, he still has to wash it. of.

The meat blanched with plum vegetables and braised meat is somewhat different from the meat blanched with other vegetables.

It is said to be blanching, but it should be more accurate to boil the meat, because it must be cooked until it can be easily inserted from the back of the pigskin with chopsticks to be considered qualified.

In this way, it took about ten minutes to cook the pork.

Then take it out and soak it in cold water, so that the pork stretched in the hot water can be tightened, which can also make the meat more tender, more elastic, and less easy to separate in the subsequent links.

The point of making braised pork with preserved vegetables is that the fat and lean of the pork will be connected after making it, and it will still be a whole. If it is disconnected, then this portion of pork with preserved vegetables will obviously be unqualified.

After finishing this step, the next step is to fry the pigskin in the oil pan. The purpose of this step is to fry the pigskin into a tiger skin shape, that is, the wrinkled appearance.

Chen Nian himself really likes to eat the skin of pickled vegetables and pork, and he likes to eat that kind of texture.

And this is also a place that has been fully tasted.

Like the skin of a grilled chicken, the tail of a grilled fish, the spoon of a frying pan, and the mouth of a girl who often wears lipstick.
When the frying pan was put into the frying pan, the aging did not add too much oil, just a shallow layer, just put the pigskin down into it for frying.

Sometimes you don't need to enter too much, you just need to put the key parts in to feel the warmth and enthusiasm to achieve the goal.

Click till.

It is not too deep and does not require too much, just fry the skin of the pork belly until it is golden and then remove it.

So far, the soul of pork belly seems to have been sublimated, and the whole piece of pork skin seems to have been reborn.

After the evolution, re-soak it in cold water.

When the pork belly was taking a second bath, Chen Nian heated up the pot and put a little new oil into it, and then added a large slice of green onion and ginger to stir-fry.

This process is also a favorite step of aging. It is like the top notes of the perfume are ready to go; it is like the warm-up before the game that makes people excited;

As the smell of onion and ginger gradually came out, the old man squeezed the water out of the soaked dried plums by hand, and then put it in the pot to continue frying. During the frying process, a little salt and sugar were added for seasoning .

Mr. Qiao watched Chen Nian's movements from the side, thinking that this kid looked so proficient, he didn't look like a newcomer at all.

Not to mention that the aging time is less than a year.

It was only half a year before I officially started teaching him.

And this also shows that Chen Nian usually does not have the slightest delay in doing things, and he often watches himself cook when he is not paying attention.

If this was done in the past, maybe Mr. Qiao would still feel a little grudge, after all, this is already a stealing teacher, but now, he even thinks that Chen Nian has a high level of comprehension.

You must know that cooking is very experience-based. If you just watch others do it but you have never tried it yourself, it can only be learned on paper.

But Chen Nian just watched him cook for a few years, and then he got started for a year, and he didn't even tell him much. Now Chen Nian can still do what he is now, which is very commendable up.

This may be because people have different mentalities at different times.

After the undried vegetables are fried, they are all put into a bowl, and then picked out from the inside, the ginger and green onions that were just put in it, so far the task of these green onions and ginger has been achieved, and the value of use has been lost.

Afterwards, the cooled pork belly was taken out of the pot and cut into moderately thick slices. This process is naturally very skilled in aging. You must know that the aging knife is already very good.

Immediately afterwards, put all the cut meat slices into a bowl, and then add an appropriate amount of salt, fermented bean curd juice, light soy sauce, cooking wine, sugar, and some new green onion and ginger slices into it.

The old actors who were used just now are naturally thrown away.

Grab and mix it evenly with a technique comparable to that of a blind masseur, fully grasp the flavor of the seasoning, and let the colors fully adhere to the surface of the meat.

After about five or six minutes, let the fully enjoyed pork belly rest quietly for an hour in a bowl called Heaven and Earth, waiting for the seasonings to fully marinate and taste.

At this time, Chen Nian raised his head and looked at Mr. Qiao: "Master, is there anything wrong in this process?"

Qiao and Yong could not find any problems. Every step of Chen Nian's work was very precise, and he was always asked to do it when he was young, so that's what he did.

"No, I am impressed with you now, and now I think I should have taken you as a disciple before. Your understanding is really too high, much better than when I was young!" Mr. Qiao said as he spoke. Thumbs up praised.

"Master, I'm sorry. I'm just a novice. I still have a lot to teach you, Master." Chen Nian also said modestly.

But other dishes still have to be cooked by Mr. Qiao. The pickled meat with plum vegetables is just that he wants Chen Nian to try it. After all, this dish is relatively not difficult, as long as you remember the steps in it, you can make it Almost, but he didn't expect Chen Nian to be so perfect.

But even so, Mr. Qiao didn't want to retire here. He felt that he could still do it, and Chen Nian was also working hard. He didn't think he was proud of being able to cook such dishes.

Mr. Qiao couldn't help but praise the smooth transformation of Chen Nian. You must know that many young people are easy to feel proud in their hearts.

Especially in the kitchen, once you have the ability to stand on the stove, it is difficult to go back and be a helper with peace of mind.

Therefore, Chen Nian is not only able to be patient and willing to wait, but also can quickly adjust his mentality when he has achieved results, which is even more rare.

I saw Chen Nian skillfully handling all kinds of ingredients, and he cooperated with Mr. Qiao seamlessly.

After almost all the ingredients are processed and put on the pot, the previously marinated meat is also marinated.

"Put the meat first, then the preserved vegetables. Don't put it too tightly. The meat will expand after steaming. At that time, they will naturally squeeze together. When putting the meat, pay attention to the skin facing down. After the meat is placed, then Just put plum vegetables on top."

This is the final work of arranging the plate. After it is done, put a plate on it and steam it in a pot, but it is best to use a low fire during the steaming process.

The prepared preserved vegetables and meat are steamed in a pot, in fact, it takes about 15 to 20 minutes, and after that, you can just keep warm.

And gradually when it was time to eat, when the people who came here to eat heard that there were pickled vegetables and braised pork, their eyes lit up like Big Big Wolf heard that Pleasant Goat and the others were going out for a spring outing.

You must know that the vast majority of people here are immigrants or smuggled immigrants from Guangdong, and those who work on the docks are doing some hard work. In the eyes, it looks like a delicacy!
But this dish is relatively rare, so the price that Mr. Qiao sells is also slightly more expensive.

But the price is expensive, so they can't afford it at all. If you don't want to eat it yourself, you can get together with others. At worst, you can share the meat slices with everyone.

And this piece of pork weighs more than ten catties, and it can make nearly 30 bowls, but even if it is like this, basically every table will order pickled pork with preserved vegetables!

"Boss, I want a serving of pickled vegetables and meat! I want another bowl...no...two more bowls of rice!"

But at this moment, Chen Nian shook his head, and said with a regretful expression: "I'm sorry, we don't have pickled meat with pickled vegetables. Everyone who came here today ordered this dish. It sold out too fast. If If you want to eat, you can come earlier next time."

"It's gone? Just now, when I heard Lao Zhang said that there are preserved vegetables and braised pork, I hurried over here. Why are there no more?"

"Old Zhang?" Chen Nian understood as soon as he heard the name. After all, he knew all the regular customers who often come here to eat, "Old Zhang has already finished eating when he told you. There must be more to call you, but, Lao Zhang only went to tell you after eating."

When the man heard this, an angry expression suddenly appeared on his face!

"This old Zhang! Thanks to me treating him as a brother, there is something good to tell me after I enjoy it myself, and I will settle the score with him later!" After speaking, he looked at Chen Nian and said, "Then let's get a piece of jelly. Chicken is ready."

After speaking, he found a place to sit down.

In fact, he accidentally saw that there was actually a dish of braised pork with preserved vegetables in the pot just now, but Chen Nian directly said no, presumably this dish is what the shopkeeper wants to keep.

How could people like them who often come to eat not know the true identity of the shopkeeper Qiao?
So naturally he didn't dare to make trouble, otherwise, if he changed to another store, even if the boss wanted to keep it, he would have to take this preserved vegetable with shame.

But even so, even though he was smiling on the surface, he still cursed in his heart. After all, he is not as deep as Mr. Qiao's background, nor is he as powerful as others. To put it bluntly, he scolded him today because he couldn't eat In a word, Mr. Joe may be thrown into the Gulf tomorrow because he breathed the air of the United States and failed to pay taxes.

So just scold the rich in their hearts for their unhappiness.

And because he came late, there were no customers in the store soon. Before he left, Mr. Qiao greeted Chen Nian to prepare lunch, and what they ate at noon was preserved vegetables and braised pork.

Just took it out and put it on the table in such a grand manner, and Mr. Qiao didn't explain anything to the man, because he also felt that it was unnecessary.

Of course, it is somewhat embarrassing to be old, after all, young people.

But soon the old man's attention was attracted by the pickled meat with pickled vegetables. The plate was still covered with the pickled pork with pickled vegetables. When the order of the plate and the bowl was reversed, and the bowl was removed A complete dish of pickled pork with pickled vegetables appeared in front of my eyes.

The ruddy and crystal-clear soup spilled all over the body, but not much flowed out from under the plate, obviously because the soup flowed down after being turned over, and was finally absorbed by the dried plums.

A scent hits the nostrils,

"The pickled meat with pickled vegetables is also very particular about the selection of meat. There must be three layers, and it is best to have obvious layers and uniform thickness. If the layers are not good enough, then too fat will appear greasy, and too thin will be greasy. It will look very bad, and that is not a good braised pork."

"Master, is the third layer of lean meat or the third layer of fat meat?"

Chen Nian asked again.

"There are three layers of fat, but the fat part must not be too thick, otherwise it will get greasy." Qiao Heyong replied.

Afterwards, Chen Nian asked some more questions, and these questions were basically known to Chen Nian long ago. He asked these questions just to let Mr. Qiao answer himself more. After all, Mr. Qiao is his master, and he also Can't show too much familiarity with this kind of thing.

The two sang together, just like the queen of cross talk and Lao Guo, a professional supporter can always very cleverly make the funny perform at a level far beyond the ordinary.

And now Chen Nian is an excellent fan, asking just the right questions, and it's closely related to Mei Cai Kou Rou, but it's the kind of question that won't look particularly idiotic when asked.

Every time, Mr. Qiao can satisfy his psychology of being a teacher.

Although most of the things Mr. Qiao said are old-fashioned, everyone is happy to chat like this, so why not do it?

With that said, Chen Nian turned his eyes back to this dish of pickled pork with preserved vegetables.

Although the rose red color looks a little bright, the overall darkness does not make people feel too stressed, and the steaming heat on it makes people more appetizing.

After the previous searing, the pigskin that has already formed the tiger skin pattern is wrinkled at this time, but it is precisely because of this that it has more cut corners on it, just like diamonds, the more corners and corners, the more shining eye-catching.

Although it is said that the pork belly is [-]-[-], the fat on it is no less than dragon liver and phoenix marrow for those who can accept it, especially if it is done this way.

Before moving the chopsticks, the aged can guess what kind of taste it will be when it comes out.

No wonder this dish can be learned by other regions, and then carried forward and improved into local characteristics.

This is definitely a dish suitable for banquets, families and other occasions.

Thinking of this, Chen Nian saw that Mr. Qiao had already started eating, so he stretched out his chopsticks to pickled pork with pickled vegetables.

Although each piece of meat is closely connected, Chen Nian just inserted the chopsticks and flicked it lightly, and peeled off a piece of meat.

Trembling, slanted limp on the chopsticks, indescribably lazy and plump.

Drizzle the soup a little bit to avoid getting it all over the table.

Then Chen Nian put the irresistible pickled meat with pickled vegetables on the chopsticks into his mouth!
The upper and lower jaws are lightly closed, and the teeth meet.

Immediately!

Fascinated!
　Ask for a monthly ticket~

　　
　
(End of this chapter)