Now Chen Nian feels like he can fuck three bowls of rice just by smelling the smell of meat.

Seeing that Chef Xie, who is over 60 years old, is still nimble with his hands and feet, he holds the spoon and stirs steadily, stirs the pot evenly inside, and occasionally scoops up the rich reddish-brown soup and pours it on the meat.

Countless aroma molecules in the hot air rush to penetrate into people's nostrils.

Can't stop it.

Immediately afterwards, Chen Nian saw Master Xie suddenly put two pieces of something similar to meat into it very quickly, but it was very thin.

What's this?

Chen Nian instantly becomes alert!

He had a hunch that this was definitely a key ingredient for this young braised pork dish.

Think about the color, texture, shine...

"It's ham! Master Xie actually put ham in it!"

Chen Nian suddenly realized it!

At this time, Master Xie also spoke: "Put in two more slices of Jinhua ham to make it more salty and fresh."

This ham is not the King of Kings type of sausage, nor is it the Shuanghui type of ham that is cut and eaten cold.

Instead, the hind legs of the pig are matured for at least half a year, that is, the steps of pickling, air-drying, fermentation, etc.

Therefore, the finished ham will be very hard, but tastes salty and fresh.

At this time, he put it into the pot and aged it. Although he had not tasted the finished product yet, he felt that this ingredient was definitely the finishing touch!

Moreover, this material has been aging in the kitchen for a year, and I have never seen Master Xie put it in it.

Finally, Master Xie turned on the fire directly and collected the juice.

The water in the soup that was still rippling quickly evaporated under the fire!

The soup also began to thicken visibly.

Chef Xie continued to pour the soup on the meat until every piece of meat was covered with a rich and thick red color.

Finally cover the pot.

Chen Nian waited like this for forty minutes.

Finally, Master Xie took out the braised pork one by one and placed it in a round bowl.

Strain the soup in the pot, remove the seasonings, and pour it over the meat.

Red, shiny, and trembling.

Just the pressure of the pouring soup made the tender and plump flesh tremble wildly.

Black-skinned Concubine Yang.

Chen Nian suddenly thought of such a ridiculous title.

Meat where it should be meaty, and lean where it should be lean.

"alright."

Master Xie took out the plate of braised pork.

Like Jerry who was aroused by greed, Chen Nian followed Master Xie step by step.

At this moment, he felt that there was a reason why the braised pork took so long to be cooked. Even if he did not mention any reasons related to the ingredients and heat, even if he just said that one person watched the braised pork from the beginning to the time it was cooked.

.

From the first expectation to the last desire.

Those 40 to 50 minutes in between were all torture.

Six points of mind and four points of fatness are just like life is slowly going through.

The braised pork is cooking, and so is the aged stomach.

However, when Chen Nian actually took that bite of braised pork, thousands of words flashed through his mind, but in the end, these thousands of words finally merged into one sentence.

"tasty!"

As a chef, Chen Nian really doesn’t want to use any more words to comment on this braised pork.

What's fat but not greasy? It melts in your mouth and leaves you with endless aftertaste.

But only the two words "delicious" speak directly to my heart.

Although he lacks words, Chen Nian is very careful when eating. He eats it while it is hot. The moment he enters the mouth, Chen Nian licks the skin of the meat. He uses his teeth as an edge to gently dig downwards, and the breakthrough has already been glued.

The melted pig skin, the next layer is the fat that has been stewed until soft.

After one bite, you won't feel fat. Instead, it turns into soup and flows into your throat. The next layer is lean meat, which is tasty but not spicy. It is very soft and rotten, but it does not lose its chewiness. There is another layer below.

Fatty meat, followed by another layer of lean meat, with distinct layers but no sharp edges.

Absolutely amazing!

Now if someone makes the choice between mapo tofu and braised pork it would be the same.

Chen Nian will definitely tell me that I want it all.

It's like asking Chen Nian to choose between Erina and Teacher Ma, it's hard to choose.

Moreover, only children make choices.

This time I finally know how to make the complete version of braised pork, and Chen Nian is full of confidence.

During this year, he worked hard in the shop, practicing knife skills, heat, oil temperature, etc. Although he has practiced aging in the world of Mapo Tofu countless times, it is still far from the braised pork.

not enough.

Even among chefs, there are differences in skills. Even among colleagues, there are skills that are different and people who don’t know what they know.

The meat dishes among the vegetarian dishes are called piaotou, and the vegetarian dishes among the meat dishes are called side dishes.

Between this pairing, you can tell which one is difficult and which one is easy.

Within a month from that day, Chen Nian would stir-fry a plate of braised pork every noon and evening as a staff meal, and his skills went from being slightly unfamiliar to becoming more and more familiar.

Aging has improved, but it has been painful for everyone.

During this period of time, they were almost tired of eating braised pork. Every time after the dish was served, Chen Nian would enthusiastically greet everyone and tell them how they were doing today. As a result, everyone was shirking away.

The one has a bad stomach these days and cannot eat greasy food, the other is losing weight again these days, and the other simply said that Chen Nian is now very good and does not need to practice at the staff meals every day.

In other words, Master Xie is an old and old master who can’t lose face.

But he would only taste one piece every time, comment on it, and then move on to other dishes.

But there was only Chen Yue. Every time Chen Nian told her it was braised pork, Chen Yue would shake her head and say loudly:

"Not this, not this!"

Years passed by, and Xie Ruoyun was about to graduate from university.

Every year when she comes back from school, she will show Chen Nian the new things she has learned this semester and her new works.

Although Chen Nian doesn't know much about these, he has seen the UI interface and functions 20 years later, and now he doesn't think it's good no matter how he looks at the current interface.

Xie Ruoyun always felt that Chen Nian was deliberately making things difficult.

But looking at Chen Nian's appearance, she could feel that the other party really didn't think it was good.

Every time I ask, the other person can tell me a lot of shortcomings.

Xie Ruoyun felt more and more mysterious about this boy who was two or three years younger than herself, but every time he questioned the other party, Chen Nian could only say: "This can only be said to be a personal feeling. I can't say that I have traveled back from the future."

Right?"

Xie Ruoyun feels that aging cannot be time-traveled.

Who traveled back in time and stayed in a restaurant to learn how to cook?

With the thinking of people in the future, they would have already thought of ways to make a fortune.

In the days that followed, Chen Nian gradually took over Master Xie's position, and Master Xie gradually became more like a boss after taking a break.

Every day I chat and brag with people in the store, or help Chen Nian take care of the children, play with Chen Yue for a while, and tell Chen Yue stories.

Even Xie Min said that his father finally looked like an old man at his age.

But in the past three years, Chen Nian has not triggered the mission conditions to go back.
Chapter completed!