Now the genius believes what Chen Nian said, "I am lucky and have a little bit of it."

If you know a little bit of your level, then what others make can't be called a dish.

After that, these people went to eat the food made in the aged kitchen without too much description.

After they brought these dishes away, the dried plum vegetables and roasted pork made an hour ago was almost done.

After opening the lid of the pot, I saw that the soup in the pot was rich, and what was plunged into my nose was the unique mellow aroma of dried plums and the rich meat aroma.

The most important thing when making these dishes is to cut enough. If you are reluctant to cut the dishes, these dishes will not be too delicious even if they are made. Of course, there should not be too many seasonings. After all, dried plums are salty.

There are many types and flavors of dried plum vegetables. Hubei is mostly made with mustard leaves or dried mustard vegetables. What is more special about Sichuan when making dried plum vegetables is that some places will add some fermented black beans and chili to it to make the taste become

It is strong and slightly spicy, while the dried plums made in Hunan will have a scent of fireworks.

Hakka dried plum vegetables are also very famous. They often choose to make them with mustard greens. They will wait until the mustard greens in the vegetable garden have moss, take the vegetable heart out and hang it for a few days, and put it in a pot after the leaves on it become soft.

Sprinkle salt, rub it repeatedly with your hands, then put it in a pottery jar, take it out and dry it after a period of time, and the taste will become salty, sour and slightly dry, and there will be some special fragrance.

The cooking method of dried plums in Kunshan is somewhat similar to that in Shaoxing, but it is slightly sweeter than that in the other side. However, the ingredients are quite diverse, including dried mustard, dried rapeseed and dried cabbage, etc. Chennian knows that Nanjing is often

Made with rapeseed.

However, when Chen Nian asked her classmates, the other party said it was green vegetables, which almost made Chen Nian anxious.

What kind of vegetable is green vegetables? Aren’t green vegetables all green vegetables?

But the other party insisted that it was vegetable.

Finally, after looking at the pictures, I realized that it was rapeseed, but they called it this one, which was green vegetables.

But the dried plums in Chunyu Class’s kitchen are made of dried mustard greens, and they are very close to the aged taste, both in terms of taste and taste.

It must be a special fate that made Chen Nian meet this type among so many kinds of dried plums...

Moreover, the method of cooking dried plum vegetables in different regions is different. In some places, dried plum vegetables are mainly used to make pork with plum vegetables, while in some places, dried plum vegetables are used to make pork with pork.

Especially in the New Year’s Eve dinner in Jiangsu and Zhejiang, there must be this dish of dried plums and pork.

As the fragrance continued to swell, Chen Nian couldn't help but look at the dried plums in the pot. Due to the long-term stewing, the soup in the pot and the fat boiled on the pork were sucked in full.

The whole stretches out.

The crispness of the dried plums and the fatty meat of the braised pork form a sharp contrast.

Although the dried plums look black and lacquered in color, the meat is crystal clear. The combination of the two is a perfect match. Chen Nian couldn't help but sigh in his heart that the person who invented this dish was really a genius.

This dish is completely the kind that looks average but tastes terrible.

I found a pair of chopsticks and an empty bowl, picked up a piece of meat and brought some dried plum vegetables. As a chef, I naturally had to taste it after cooking.

Put this piece of meat wrapped in dried plums into your mouth, and the double taste of sweet and plumpness is constantly lingering on the tip of your tongue. This wonderful contrast actually gives rise to a very stunning taste.

The mixture of salty and meat fragrance is intertwined, making the taste buds feel renewed and they are constantly secreting saliva.

As the white meat that was soaked in the soup and seemed extremely plump instantly melted away, and large pieces were poured on the dried vegetables. The dried plums also nourished the juice from their bodies with the long-term accumulated deliciousness.

It sputtered on the four walls of the mouth, and it was obviously eaten with meat and vegetables.

But the taste in the mouth at this time was extremely rich and oily and pleasant.

Although it is not like the dried plum vegetable roasted pork in Sichuan cuisine, pepper and chili are added to it, but the Jiangsu-Zhejiang-style dried plum vegetable roasted pork is also fascinating.

Then it was savored carefully.

At this moment, Chen Nian suddenly wanted to eat rice.

But the rice is not ready yet, so I can only endure it.

But he didn't dare to eat the same old man again, otherwise he would be afraid that he would not be able to stop.

The two dishes to be cooked later are relatively simple. One is vinegar and cabbage. In this dish, three chili peppers are added in the ages. If you don’t add vinegar and cabbage, you will always feel that there is some soul missing.

But I used ordinary chili peppers from Jiangsu and Zhejiang, which actually didn’t taste very spicy. But even so, using chili peppers to stir-fry dishes does not necessarily mean that they have spicy flavor. Chili is also an ingredient that can enhance the flavor.

After making this dish, Aged will put it all in a large pot.

The last dish is fried soybeans with snow dishes, which are made in the aged dish.

Although I have never made it, when I was a child, there was always a pot of fried soybeans in my refrigerator, because this is better served and it is easy to make.

So every time after eating, Lao Chen would make another pot and put it in.

Moreover, this dish can be eaten not only when eating rice, but also when eating noodles, but also when mixing it.

Some noodle shops also prepare this dish outside for guests to use at any time.

In addition to pairing noodles and rice, this dish can even be eaten with porridge and porridge, and it is also very delicious as pickles.

So this dish was learned naturally by the ages since childhood.

This is also a dish I thought of in the morning, so the soybeans are already soaked in the water in the morning.

When preparing the dishes, Chen Nian first put the soybeans in cold water and cooked them in the pot, and then washed the snow dishes on the other side.

And snow vegetables are also the snowy hotpot.

The snow-washing vegetables need to be cleaner, otherwise they will taste particularly salty and will have some sand.

So after washing, aged vegetables are chopped and placed aside to set aside.

Then wait for the oil to heat up in the middle and lower reaches of the pot before adding chili, green onion, ginger and garlic to stir-fry. As the oil temperature continues to rise, the aroma of these seasonings begins to spread.

Then add the snow dish directly, stir-fry on high heat for a few minutes, and then add the cooked soybeans.

I always use high heat throughout the process because the dish itself tastes a little heavier, and stir-frying it on high heat will make the dish more fragrant and more delicious!

Finally, Agedan added an appropriate amount of soy sauce to the seasoning. After the soy sauce was fully mixed with the snow vegetables and soybeans in the pot, scoop some clean water into the water tank with a scoop, and pour it in, cover the pot.

After the water is dried, the dish is ready.

Chen Nian thinks that sometimes being a chef is also a torment. He is obviously closest to the delicious food, but even if he eats it, he can only taste the taste in one bite.

After that, I have to endure the greed in my heart and cook other dishes.

This is simply torture.

After these three dishes were prepared, Chen Nian felt relieved.

It's time for lunch.

If they used to eat just to survive, now they are called life.

In the past, I didn’t eat to avoid starving to death, but now I am just a simple enjoyment.

Whether the food is delicious or not is also very different from their enthusiasm for working.

If the food is not cooked well, you will think about why it is time to eat again at noon?

Why does time pass so quickly?

The food is delicious, and often before noon, they start thinking about what they will eat at noon today.

So from a certain perspective.

The arrival of the old age.
Chapter completed!