Although Lao Ma said that he would take more rest at home before leaving, he had just been named an excellent forest ranger and also appeared on CCTV's program, so he simply gave Wang Chuang and Chen Nian a day off.

Aged belongs to accessories.

But it was almost eight o'clock, Wang Chuang woke up and waved his hand after hearing Chen Nian say that Lao Ma gave them a holiday: "What kind of vacation is there? What's the best time to take? I have nothing to do when I rest at home, so it's better to go out for a walk."

So after breakfast, they stepped into the white snow again.

However, when he came back in the evening, Chen Nian volunteered to make a pot of pork buns.

Wang Chuang looked at Chen Nian and looked up and down: "Okay."

So I went there on my own and started to heat the porridge and buns.

He completely handed over this to Chen Nian.

Standing in front of the chopping board, looking at all the materials you just prepared.

Recalling the steps and processes of Wang Chuang cooking yesterday.

When I picked up the knife, the tenderloin was completely frozen and turned into a soft piece, but it was still a little cold when I touched it.

It is said that pork that is prone to cold is always angels with broken wings in their previous life, and I think the same is true for this part.

The first thing is to slice this piece of meat. At the beginning, the aging usually starts with imitation, so that you can avoid many detours.

The first one is a piece about four centimeters wide and about eight centimeters long. Yesterday, Chen Nian saw Wang Chuang’s slices thicker after cutting them out, and then applied them into two pieces from the middle to make them thinner.

But Chen Nian felt that he had the ability, so he cut the meat into thin slices.

The two of them made eight liang of meat, so they had to add eight liang of meat first.

The first step in cutting the meat is to put it in a basin after cutting the slices, and then add soda to marinate.

Because soda powder is edible alkali, meat marinated with edible alkali will soften the fibers of the meat, melt the mucus between the fibers, and the meat will become softer.

This is within the scope of old knowledge.

After adding an appropriate amount of soda powder, Chen Nian added a spoonful of water to it, and then began to slowly kill the chicken with his hands.

Thanks to the good old technique, after this massage, the slices of pork began to become smooth and tender. When you pinch the meat gently with your hands, it would be very slippery to cut it out of your hands.

Very naughty.

"It seems that it is great to learn traditional Chinese medicine massage if you don't become a chef in the future." Chen Nian thought in his heart.

After marinating the meat, start preparing the ingredients.

Regarding this, Chen Nian had already dealt with Wang Chuang once yesterday.

From then on, break the green onion on the outside and remove the green onion inside.

Then spread the scallion outside and cut it into thin strips obliquely.

After cutting the onion, the ginger should also be sliced, but the ginger slices should not be too thin, just cut into the same thickness as the match.

Add some coriander stems that remove leaves. The main reason is that the coriander leaves are relatively thin, so when put into the oil pan, it is easy to instantly carbonize and fry the paste, which is unpredictable.

After the stalks of coriander are finished, cut the garlic. Yesterday, Wang Chuang cut the garlic into slices when he asked Agedan to cut the garlic. However, after eating, Agedan felt that if he could cut the garlic into fine pieces, the taste would be more intense and fragrant at that time, so Agedan directly cut it into pieces like shredded ginger.

Thanks to cutting tofu before, cutting these hard things now is like putting a large jar with a toothpick, which is easy for the old age.

Then comes the essential shredded carrot...

Before, Chen Nian had already put the massage clock on it. Now after cutting the side dishes, the meat has been almost marinated, so he started bathing it again. In order to remove the residual alkalinity, Chen Nian carefully washed it three times.

Until the remaining alkaline residue on it was completely washed and drained, the meat was found to have become thicker than before, and then it became tenderer, and whiter.

It seems that the full set of one-stop I made this time is still very effective.

After all the foreplay work was done, we began to prepare to get to the topic.

The only thing that Aged did yesterday was to cut onions, ginger, garlic, radish and coriander. Besides, Wang Chuang made it himself.

But the old man clearly saw that after washing the meat, he should add some salt to it.

As for how much it is, it is difficult to observe the specific number of grams with the naked eye. If you have to say it, the aged can only be said to be in an appropriate amount.

Anyway, I just scoop a piece of it with a spoon.

Although Chen Nian didn't know why he added so much salt, this was only the first time he did it. Imitate it first. As for the principle, I will study it myself later, or simply ask it directly.

After adding salt, add some oil and some water, and continue to kill chickens with your hands.

If the previous step is just a massage, this step is probably the oil-pushing process.

After the oil is pushed, you will have to hang up.

Yesterday, Chen Nian saw Wang Chuang doing this step very casually. Add oil, water, and then starch.

But when we were waiting for this step today, Wang Chuang looked here from time to time.

In fact, although he was busy with other things before, he was always paying attention to this place, especially when he was at the point of being confused.

Although Wang Chuang was already very skilled when he was doing this step, he tried it all over again and again.

At this step, nine out of ten people couldn't understand.

It’s not that it’s difficult to hang it up. It’s a common problem for some people, but it doesn’t work if it’s too thick.

If you can see meat through the paste on it in some places, it is standard.

And sometimes the standards of seasoning dosage are not something you can see with your eyes, and a day has passed.

I remember yesterday and forgot today.

So Wang Chuang is now preparing to wait for Chen Nian to not get rid of the mess for a while, and then come to him to ask.

But it is obvious that Wang Chuang still underestimated Chen Nian's ability to steal the master. After a long period of time, Chen Nian had already developed a pair of wise eyes, and his ability to steal the master was so proficient.

Basically, you can remember it by just watching it once, and you can master all the steps after watching it two or three times.

Let’s take a look at some small details.

I saw Chen Nian recalling, adding some oil and a few spoonfuls of water.

Then pick up the small iron bucket containing starch, open the lid, scoop out one spoon by one.

As I was scooping, I suddenly hesitated for a moment, took this spoon and knocked it into the small iron pot, knocking it half and half (banbar), and put the remaining half spoon into the basin.

Wang Chuang's eyes were a little straight when he saw this hand alone.

Is this kid unforgettable?

Although he didn't get started by himself, he could feel that there was no problem with the ratio and dosage!
Chapter completed!