Food starts with Mapo Tofu

Chapter 771 Dry Roasted Fish
But Li Binbin was sitting opposite Xiao Jing, watching Xiao Jing sucking and sucking the noodles over there, and the white noodles were neatly stacked in the red bowl.

From time to time, he took a sip of the soup with a spoon and let out a comfortable panting sound, which made the saliva in his mouth secrete crazily.

"Aunt Honghong, I also want a small noodle, one or two, and the rest is the same as him." In the end Li Binbin still couldn't hold back, and ordered another bowl of small noodles.

"Didn't you just stop eating?" Xiao Jing asked with a smile.

"It was just now, and now is now. I was already full, but I am hungry again after seeing you eating noodles."

"Okay, who asked me to spoil you? Just order whatever you want. I'll treat you. Besides, it's still a little early. Otherwise, I'll make you some lo mei to eat, that would be even more delicious." Xiao Jing said.

"It seems that during the period of my absence, Honghong Hotel has changed a lot. Not only has the store expanded here, but the owner has also become famous. I watched his variety show last year."

"Yeah, I'm actually just playing around on the Internet now. If I'm really famous, I have to look at Brother Chen."

"Come on, you have almost 200 million fans now, and if you add I station plus Douyin and other websites, you will have more than 500 million." Li Binbin said disdainfully, and he was very contemptuous of Xiao Jing's pretentious way. .

Xiao Jing didn't care at all: "Those are all false names, but Binbin, otherwise we can do it together. I am still fighting alone. Although some companies wanted to sign me, I didn't agree. Now I don't care about filming. It doesn't matter, it's still a post-processing, or doing other things is all done by one person.

And I'm currently transforming from a food blogger in Tandian, we can work together when you come, no matter what, with my basic disk here, you will make more money than going to work at that time. "

In fact, in the past half a year, he has also seen Xiao Jing's development, and after attending classes for more than half a year, he basically understands everything about the workplace.

If you want to really make money, you must not rely on work.

He also thought about doing something else, but now he is not well-known in the industry, and he can't get any orders. Secondly, he doesn't know much about the Internet.

When he first came back, he also considered working with Xiao Jing. After all, they were classmates in college, and they shared the same interests and hobbies.

But he also has concerns about this. After all, Xiao Jing can be regarded as a famous blogger now, but he still has nothing. If he suddenly looks over, it will appear that he wants to take advantage of others' popularity.

He didn't want the good brother relationship between the two to turn into pure interests in the end.

But now that Xiao Jing said this, Li Binbin's thoughts became lively again: "What's the matter?"

"It means that the two of us form a studio, and then create two accounts, one for you and one for the two of us to use together. In fact, I have wanted to do this for a long time.

At that time, I can help you shoot videos, and you can help me shoot videos, and then the account shared by the two of us will appear together. I have already thought about the content, and I will specialize in those delicacies that require a lot of work. What do you think?If it works, let's talk about it later.

Because even if we want to partner together based on the relationship between the two of us, it will definitely involve the distribution of benefits. My idea is that we can get this out peacefully and cooperate together. I'm still a brother, if you think about it and think you still want to go it alone in this line of work, I can also provide you with some help. "

"I'm actually quite interested. Let's talk in detail when we get to your house."

"No problem." Xiao Jing nodded and agreed.

Chen Nian couldn't help but nodded secretly while listening inside. Chen Nian didn't know much about Li Binbin. After all, when they first met and dealt with each other, it was only when Xiao Jing brought the people from the dormitory together that he could only meet a few times.

But Xiao Jing's old age is still very important.

After eating, the two paid the money and left. At this time, the breakfast time of the Honghong Hotel was almost over.

After a short break, Qiao Zhaomei, Xie Yu and others prepared the ingredients for lunch in the back kitchen, while Chen Nian started to prepare the stewed pork.

After such a long time, although the previous ones can still be used, considering food safety issues, Chen Nian still plans to make new ones.

"Xiaohua, do you feel bored during the New Year alone?" Chen Nian asked Yu Xiaohua when cutting the ingredients.

Xiaohua nodded: "It's still quite boring, but it feels much more relaxed. At least no one scolds me. When I was at home, they would scold me whenever things went wrong. I.

In fact, I don’t want much, and I don’t even ask that I have the same treatment as my brother at home, but at least I want to finish this school, even if they help me pay for the first year’s tuition, I will work and study by myself They can also save for future tuition and living expenses, but they only wanted to marry me off as soon as possible, and took the bride price to buy a house for my younger brother to get married. "

"Alas." Faced with this kind of thing, Chen Nian was also very angry, but it was not appropriate for him to follow Xiao Hua and scold his family members.

After all, they raised Xiao Hua anyway.

But in terms of their attitude towards Xiaohua, they are obviously quite incompetent as parents.

"Since you don't like it, then don't go back. What we have to do now is to do the current thing well, and think about the future." Chen Nian comforted.

After all, he couldn't say anything else besides these.

Xiaohua nodded confidently.

"Boss, don't worry, I will definitely do a good job.

In this way, the whole morning passed in a busy way, and it seemed that it was almost noon.

"Master, what are we having for lunch today?" He Hai asked with a hippie smile.

"Today is our first meal of the year. Of course, we have to eat something good. Yesterday I told brother Liu to send a fresh carp over in the morning. Today we will eat fish at noon."

"Okay, fish is my favorite!" Qiao Zhaomei was the first to raise her hand in agreement, "But Master, what kind of fish shall we eat today?"

"Today I'll cook a dry roasted fish for you."

Hearing the name of this dish, Xie Yu suddenly regained his spirits: "Master, I know this. Dry-cooked fish is also a Sichuan dish, and it is also a Neijiang Daqian dish, isn't it?"

Chen Nian nodded: "Yes, this dish is our Sichuan cuisine, which originated from Neijiang, and Daqian cuisine originated from Zhang Daqian. Although he is a master of traditional Chinese painting, he also loves to eat and is addicted to cooking. , entertain the guests."

Talking about aging, he picked up the fish on the chopping board and prepared to start making.

Previously, Chen Nian and Brother Liu wanted fresh carp, so when Brother Liu delivered this fish, it was still alive.

Although the fish didn't die, Chen Nian was very good at killing fish. He hit the head of the fish with the back of his knife, and the fish passed out.

Afterwards, Chen Nian directly took two chopsticks and stuck them in from the fish's mouth. He just turned and stirred gently, and then pulled out the chopsticks, bringing out the internal organs of the fish along with it.

"Boss, this is a cool hand. In the past, when we killed fish in our hometown, we had to disembowel the fish and then take the internal organs." Xiaohua didn't feel bloody at all when she saw this scene, but felt that the old age was quite powerful.

"It's nothing, don't say it's me, you Brother Xie and Brother Li can do the same."

"What about me?" He Hai said a little unconvinced.

But before Chen Nian opened his mouth, Qiao Zhaomei directly opened his mouth and said: "You are a white case, how can you handle these? Brother Xie is a red case. It is not easy to deal with a fish. Li Not to mention Brother Li, he is a thousand-ton boss, and even the master is full of praise for Brother Li."

He Hai looked at Qiao Zhaomei's appearance, and curled his lips noncommittally: "Then you don't know it either?"

"Although I don't know how to do it, I can eat it. I can spit out the spines while eating fish. Can you do it?"

He Hai was speechless for a moment, he really couldn't do this.

Although he is also from Jiangsu, he is really not very good at eating fish.

"What's so great about being able to eat fish? I can still get fishbone stuck in my throat, can you do it?" He Hai finally blushed before saying this, which made everyone laugh.

Chen Nian continued to make fish after laughing.

After taking out the internal organs of the fish, the scales of the fish were scraped off, and after cleaning the inside and outside, the fish was placed on the chopping board, and the two sides of the fish body were changed into cross-shaped knives with a kitchen knife.

While changing the knife, he asked, "Xiao Xie, have you ever cooked this dish before?"

"No." Xie Yu shook his head.

"Then you learn, there are still a few key points in this dish. If you don't master it well, firstly, the fish will not be easy to taste, and secondly, the taste will not be satisfactory." Chen Nian showed Xie Yu while talking: " First of all, when changing the flower knife, it should be changed a little deeper, and the knife should be slightly inclined to cut from the skin to the big bone of the fish, so that it will be delicious.

Because the carp that is generally about one to one and a half catties is used to make this dish, the meat is relatively thick, and if it is not cut deeper, the seasoning will not get in. "

After the fish was changed into a flower knife, Chen Nian brought a piece of pork belly: "Pork belly is also essential for making this dish, because during the production process, the fat in the pork will be immersed in the fish, which can make the fish more delicious. Intense."

While Chen Nian was teaching, the kitchen knife was also steady and accurate, and the pork was cut into chopstick-sized dices and placed in a basin for later use.

"Also, when preparing the seasoning, it is also best to use Qixing pepper, Chaotian pepper and soaked sea pepper together. The flavor of the soaked sea pepper itself is stronger, and it can better highlight the fresh flavor of the fish itself. "

While talking about Chen Nian and pointing to the three kinds of peppers he had prepared in the morning, Xie Yu realized at this moment that Master prepared these peppers for this dish.

As for the three seasonings of garlic sprouts, minced garlic, and minced ginger, there is no need to make them fresh, because these seasonings are already prepared when preparing dishes in the morning.

Generally speaking, when they prepare dishes, they will prepare all kinds of seasonings in advance, and just use a vegetable spoon to scoop whichever they want to use when cooking.

Otherwise, they would have to serve hundreds of dishes in one noon, and it would be too late to cut these seasonings now.

After preparing these, Chen Nian turned on the fire and poured an appropriate amount of wide oil: "This dish is half-fried and half-fried, which is a bit similar to grilled fish. After doing this, its skin will be a little burnt. Eat it It tastes more fragrant, and the meat inside is also tender, but one thing to note is that although the oil is used, the oil should not be too much, generally speaking, it can be submerged to about 2/3 of the fish."

When the oil temperature reached about [-]%, Chen Nian put the fish into it, and in an instant, the crackling sound came from the pot.

During the half-frying and half-frying process, Chen Nian constantly scooped up the oil inside with a spoon and poured it on the fish to tighten the skin on the surface of the fish.

"This is different from frying fish. It doesn't need to be flipped. It is mainly heated by pouring oil. After frying until both sides are golden, take it out. During the frying process, if there are some places that are slightly burnt It doesn't matter."

After frying the fish, Chen Nian used a spatula and a colander to remove the fish to control the oil, and then poured out part of the oil in the pan, leaving only the bottom oil, and then put the pork belly just now into it for stir frying.

After most of the fat in the meat is fried out, put minced garlic, minced ginger and peppercorns into it and continue to sauté until fragrant.

In the process of constant stir-frying, the aroma of the meat is also mixed with the aroma of the seasoning.

Immediately after Chen Nian put the pickled peppers and bean paste into it, and fried the red oil. When the skin of the pickled peppers began to turn white, Chen Nian poured a spoonful of clear soup into it to enhance the freshness.

"Generally speaking, it is enough to add about one and a half catties of fish to one catty and two taels of water to make this dish, but not only Xie Yu, but other people should also remember that we must use water when cooking. It doesn’t matter if you eat it, but when you cook for people outside, you must not use the raw water flowing from the pipe.”

"Understood, Master." Everyone nodded in unison.

"You should also be careful about the next steps. After mixing the water in, wait until the water inside boils and then add fermented glutinous rice, cooking wine, salt, chicken essence and vinegar, but this time you don't need to add too much vinegar, because this is the first pot. The medium vinegar is mainly to remove the fishy smell and enhance the freshness. As for the type of vinegar, you can use our Baoning vinegar here.

After these seasonings are put in place, you can turn on a low heat and slowly collect the juice. During the process of collecting the juice, use a spoon to continuously pour the soup on the fish.

Seasonings such as pickled peppers, minced garlic, and minced ginger will also fall on the fish when pouring the juice, so that when the guests eat, every bite will be very flavorful, and there are white and red dots on the top, look It looks good too. "

Finally aging puts the lid on the pot.

The wait began.

After about seven or eight minutes, Chen Nian opened the lid of the pot, turned the fish over and continued to pour the soup for a while.

When the fish was almost cooked, Chen Nian took the fish out with a colander, and then directed Xie Yu to put the seven-star pepper, Chaotian pepper and finger-long scallion into it.

After briefly stir-frying for a few times, I added monosodium glutamate and continued to adjust the taste. At this time, Chen Nian tasted it with chopsticks. After feeling that the taste was good, he reached out and grabbed a handful of garlic sprouts and threw it into the pot, and finally poured it Half a circle of vinegar on the side of the pan.

Under the high temperature around the pot, the vinegar smell quickly evaporated, leaving only the fragrance in the end.

At this point the soup is just fine.

Finally, put the fish on the plate, pick up the wok and pour the soup evenly on the fish.

(End of this chapter)