What Chen Nian lacks when cooking is not basic skills, but related experience.

Many chefs are already very good at learning a cuisine in their entire lives.

Chen Nian naturally knew this truth, but because of his own particularity, he spent several years focusing on learning a dish.

Of course that was just the beginning. Nowadays, it is not much time and cost to learn a home-cooked dish in old age.

Just try it a few times. If the procedure is a little more complicated, it may be enough to take a week to a month.

Pot-bun meat is slightly more difficult than ordinary home-cooked dishes, but not particularly difficult.

Now Chennian has discovered the key point of making pot buns.

First, cut the meat slightly thinner.

Second, when cutting meat, it is best not to cut along the texture of the meat, otherwise the meat frying will be less chewy.

The third is the ratio of water to flour when hanging the paste.

If it is thin, it will not be able to hold on, and if it is thick, it will be too thick, which will cause the taste to be almost interesting.

The fourth is the oil temperature.

As for the sauce, it is not a big problem for aging.

Even for ordinary people, you can put it in a cool place with a spoon.

Although you can also buy a thermometer that specializes in measuring oil temperature, when the oil temperature reaches 230 degrees, it is just right, and it is not enough to be less than ten degrees. However, if you are cooking in a restaurant, the efficiency will be very low.

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Moreover, the conditions in the mountains do not allow aging, so the oil temperature can only be increased by feeling.

Of course, Wang Chuang also informed Chen Nian of the corresponding solutions for this.

"Brother Chuang told you that if you feel that the oil temperature is not enough when you fry, you can use a wicker to remove the meat first. There is not so much material in the pot, and the oil temperature can rise.

It’s like you’re making hot pot. When the pot boils, you put all the vegetables and meat in the pot and then don’t boil it. So it’s the same if you take out the meat and wait until the oil temperature rises before putting it in.”

A few simple words can solve the problem of not coloring the fried food and hard meat.

"And I think your kid has a good knife skills. He can cut the meat into thin slices, which is much better than mine." Wang Chuang said in admiration again.

Of course, Chen Nian was still very proud when he heard this, after all, he had practiced the knife skills himself.

After getting the secret to making pot and dumpling meat, they began to concentrate on dealing with this plate of pot and dumpling meat.

Although it was a bit hard, I ran for a day during the day, so it was still very comfortable to be able to eat some meat.

"Actually, the pork dumplings are serious and sweet, but the ones I made in Chifeng, Inner Mongolia are more salty pork dumplings, which is the kind I made last time.

The first time this dish appeared in Harbin, I also learned about it specifically. It should have been during the Guangxu period of the Qing Dynasty. The original version of Daotai Mansion was sweet and sour taste.

But, later, Liaoning made it with tomato sauce. I went to the town to eat it once during my vacation. The boss was from Liaoning. But I still think the old version tastes good and is better than those.

”

Chen Nian nodded constantly when he heard Wang Chuang talk about the origin of the pot and pork.

"Brother Chuang, I think it's good for you to open a restaurant in the future."

After hearing this, Wang Chuang smiled: "I have thought about opening a hotel before, but we don't have the money to open a hotel, so we can't open it. And the forest is also good. Look at the large forest outside the window, we are all under our jurisdiction.

, isn't it better than the bigger place in a hotel?"

"Strong means stronger, it means that there are fewer people in contact with."

Wang Chuang did not agree with Chen Nian's point of view: "The main thing is not the kind of person who can speak. Although I have the word "Chuang" in my name, I am not very willing to move. Many people in our village go to the south to open a hotel.

Now, sometimes when I see them come back during the Chinese New Year, I see the cars they drive, and they are all wearing money.

They just talked and drank.

After he had enough wine and food, Chen Nian was about to clean up all the dishes, but Wang Chuang held him down: "I'll clean up today. The rule here is that if anyone cooks, the other person will shabu the pot."

"When is there such a rule?"

“Start from today.”

...

After eating pot buns for two days in a row, I naturally had to change my taste on the third day.

Then this taste change took several months.

The main source of their ingredients is to buy them outside and send them over.

Because it's convenient for him to have a motorcycle.

Anyway, these are all subsidies. In addition, Lao Ma and Wang Chuang's father had a good relationship before and often drank together, so Lao Ma just bought and gave Wang Chuang a variety of food.

According to his words, it is all his own people who don’t have to mess with those stupid people.

It's the New Year in a blink of an eye.

Although it is the New Year, the forest still needs to be watched. In addition, Wang Chuang and Chen Nian have no relatives here, so the two plan to spend a good time in this forest ranger's hut.

They returned to the cottage at around five o'clock and turned on the TV.

Although this TV is a bit old and always makes some noises disobediently, they have long been used to it.

This is very simple to deal with TV like a child who is unwilling to do his homework seriously.

Just be honest with two slaps.

While listening to the advertisement inside, they started cooking...

There are two pots here, one is a large iron pot on the stove, and the other is placed on the stove.

The ingredients are all delivered to Laoma in the morning.

A big fish, a pound of pork tenderloin, three pounds of pork belly, a garlic chicken, and some potatoes, vermicelli sauerkraut, etc.

Although it was two people celebrating the New Year, they still planned to make all these ingredients.

After all, during the Chinese New Year, you have to have a full table of dishes to have a sense of ritual.

Even if it’s left, it doesn’t matter. Anyway, the weather cannot be bad, so keep it and eat it slowly.

They first made dumplings with bread.

The stuffed with sauerkraut pork.

Agedan was born in a chef's family, making dumplings is naturally no problem.

As a man who lives alone in his 40s, Wang Chuang is also a basic skill to make dumplings.

I washed two 50 cents coins and wrapped them into two dumplings with willow leaves.

Among this plate of wrapped dumplings, there are only two of them in this shape.

Of course, the old man did it on purpose, so there was no need to look for it everywhere. Anyway, eating steel stew is just a good idea.

Everyone is adults, so there is no need to mess with those who rely on luck.

Usually, wrapping coins into dumplings at home is also a way for adults to eat more dumplings to let their children eat.

Chen Nian has a great say in this regard.
Chapter completed!