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On a rainy morning, there is nothing more pleasant tofu brain.

When you use the small iron spoon in the store to mix the tofu brain, you have to use the thin one. There is an oval shape with a ingot mouth in front. It is best to take a little longer. If it is new, it will not feel that way.

It's right.

Yan Lili wants Sichuan flavor. Although there is a slight difference between it and Shanxi, at least the overall taste is not very different. They are all salty and can be accepted.

The first mouthful of eating tofu brain, Yan Lili is used to clamping the fried dough sticks directly, then press one end into a bowl, and wait until the fried dough sticks absorb some of the soup before taking it out. At this time, the fried dough sticks are also hung on the surface.

Marinated and crushed tofu brain.

Eat that part in one bite, as if the fried dough sticks were slurry. A sense of satisfaction arises naturally.

Whenever these times, Yan Lili felt that she should have broken up with the scumbag who was Naidao long ago.

In the past, when I went out to eat with that scumbag every day, I could only eat the other party liked it. I couldn’t eat fried dough sticks in big mouthfuls, and I couldn’t snore when eating noodles. It was simply a suppressed nature.

Seeing Yan Lili having breakfast outside, Chen Nian's stomach couldn't help but protest.

He kept complaining about why Chen Nian didn’t give himself food?

Do you have to digest the yellow in your stomach by yourself to be satisfied?

Chen Nian seemed to hear the protest, so he cooked himself for a night, and fryed two more fried dough sticks and started sitting in the kitchen and eating.

After a while, Yan Lili paid and left after dinner. Chen Nian packed the dishes and chopsticks into the kitchen pool and waited for Aunt Wen to wash it.

Others in the store arrived one after another. After breakfast, the kitchen began to gradually enter the busy day.

Since it rained outside today, there were probably not many people coming to have lunch today, so the old age asked them to prepare less dishes.

However, judging from the momentum, it is probably impossible to stop in the next few days.

Business will definitely be affected, but it's nothing more than making less money.

Since the work is not that busy, Chen Nian prepares to make lunch meals in advance after finishing his work.

"Master bought some mutton today? And fish?"

"Yes, we'll eat these at noon." Chen Nian nodded.

"Mutton and fish..." Chen Nian looked at the mutton on the table and the fish soaked on the plate, and his eyes lit up: "Why is Master going to make new dishes again?"

"That's right. I'll practice my skills first. It happened to rain today, so I'll get a mutton and a hot soup to warm up."

Wen Hongxia was steaming in the kitchen and helping out.

Seeing that Chen Nian had already started preparing employee meals, I thought to myself that the daily food at this Honghong Hotel is really good, but it is much better than what I eat at home.

Chen Nian said that, and became busy. Although others saw that they had prepared fish and mutton, they thought they would cook at least two dishes. Only Chen Nian knew what he was going to make this time.

Fresh fish and sheep.

This is a soup dish among Huaiyang cuisine. Its reputation may be somewhat different from Wensi tofu and Yangzhou fried rice. This is more popular dishes, but in fact, this dish is a representative dish of fresh among Huaiyang cuisine.

one.

After all, according to the Chinese character structure, fish and sheep are just a fresh character.

But if you want to make it fresh, you need to process the fish and mutton before cooking here.

The fish meat is made of crucian carp, while the mutton is made of mutton. Although the mutton neck meat is more expensive, it is tender.

Although there are many crucian carp, this dish mainly drinks soup and mutton.

Just be careful when eating fish.

Last night, Chen Nian struggled between the two types of fish, crucian carp and mandarin fish.

Although the mandarin fish has no thorns, if it is delicious, it must be that the crucian carp is better.

Chen Nian didn't plan to put too many seasonings on this dish, but this must be as mentioned earlier, and the ingredients must be processed well, and the fishy film of the crucian carp and the black film outside must be scraped clean.

The mutton also needs to be processed in advance to remove most of its mutton smell.

In this way, it is called fish and sheep fresh after some complicated but not very complicated procedures.

But if the ingredients are not processed well, the soup made is fishy and slutty, which is like a double attack.

Although the source of Chennian has been checked online, the specific source of Chennian has not been checked.

Anyway, some of the problems with the life experience of dishes that you can see on the Internet are mostly caused by a chef who accidentally put XXX and XXX together when he was on XXX. The taste of the food is amazing and the fragrance spreads to ten miles.

The strong fragrance is everywhere, so the dish XXX is preserved and widely circulated.

It's already a template.

However, this dish has another origin, that is, a farmer in Huizhou Prefecture in the Qing Dynasty took a boat to cross the river with a sheep. As a result, because the boat was small, a sheep accidentally fell into the water.

Then the lamb was eaten clean by the fish, but in the blink of an eye the fish was salvaged by a fisherman. When he went home, he opened the fish's belly and found that it was full of mutton. So he killed the fish and washed it.

, and then refilled the pounded mutton and cooked it together, and the resulting fish soup was delicious and unique in flavor.

But no matter which one it is, it doesn't matter to the old age.

The mutton itself has a mutton smell, so it needs to be processed in advance.

First put it in a cool water basin, soak its blood, and during this process, Aged will prepare the fish.

Although the fish had been scraped once when it was brought, it was made by the vegetable market after all, so it would not be too careful. So Chen Nian made a big pot again, found a knife, and scraped it for a long time.

This knife is aged and is specially used for the rest, so you don’t have to worry about the fishy smell on it, and you will remember other dishes at that time.

After a while, Chen Nian cleaned it.

But it is worth noting that it took a while to get the black film outside the two years ago.

After the fish was processed, the formal production process began. First, put the crucian carp in the class to change the knife. In fact, it was to cut out three or four shallow ones on the fish on both sides as flowers.

.But when changing the knife, the aging is not too deep. The main reason is that it is not too big in the past few months. If it is cut too deep, it will easily stew it when stewing it later.

There are many times when crucian carp is stewed and runs out once and hides in the mutton when the fish is stewed, it will become an unexpected hidden weapon.

After changing the fish into the knife, you must first supervise the fish. This step is to better shape the fish. Moreover, if the fish is stewed after frying, it will be easier to produce soup, and the soup stewed at that time will also be

More intense.

.We also know about whale aging. Your hot pan cools oil.

That is to use a high heat to bring the pot to smoke slightly and then pour the oil in. However, this operation is aged, yeah, basically only does this in the store. When you get home, the non-stick pot is coated.

Yes, it is not good to dry for a long time.

When the fish started to get scalded and smoked slightly, the old one put the fish along the side of the pot and put it in it.

But he was not in a hurry to turn the fish because the heat must be taken into account. If Panyu is continuous in a short period of time, the fish will be very easy to rot, so he must wait until one side is completely fixed and then turn it over and fry the other side.

After knowing that the fried fish meat was browned on both sides, the aged fish was shoveled out and set aside for later use.

Then put this in another Tongzhou and keep it for later use when frying fish.

Of course, this cannot be used multiple times. After all, food safety issues must be considered. However, there are no dishes for fried fish in the store at present, so the conditions can be relaxed if you use it yourself.

.The fish has been processed, and Chen Nian has made mutton again. Although it has been soaked in water, it is only pre-treated. If it is officially started, it must be put into a pot and blanched.

.But before this, you still have to cut the mutton into slices. Considering that you have to put it in the pot to stew it later, this slice cannot be cut too thin.

Moreover, the mutton needs to be blanched in cold water, so that the snow water inside will slowly come out. Otherwise, if the hot water is put into the pot, the blood inside will solidify very quickly and will be locked inside before it can run out.

.

Put the cut mutton slices in a cold water pot, and then some Huadiao wine is in. Since you want to make Huaiyang cuisine, you have to use the more common method there. Many dishes in Jiangnan are needed to put them in Huadiao.

Wine.

While watching the mutton pot boil gradually, Chen Nian used a spoon to remove the blood foam on it.

, After the mutton broke and gradually turned gray and white, he turned off the fire and took out the meat.

At this point, it is still considered to be a stone that is putting forward in advance.

, but the aroma of mutton after cooking had already spread. Although they had eaten breakfast in the morning, they could not help but feel a little rumble when they smelled the mutton.

"Master, this is so delicious. I am so grateful to me for my decision to come here to apply for this job. The staff meals we eat every day are better than the food our guests spend money on." He Hai said while talking to the noodles.

.

"You have to thank me for not being a chef who can make everything, because I have to practice to prepare a dish, so I can only make it in this suitable reading session."

"The master is too modest. If you read what you do, what is the name of what we make? It's much more unpalatable?"

The chat of my lover filled the kitchen of Tongfeng Hotel with a happy air.

"Okay, don't think about it now. If you think it's delicious, eat more at noon." Chen Nian said as he put large pieces of green onion and ginger and an appropriate amount of oil into the pot, and the fragrance of green onion and ginger is on day.

Then put the lamb in it and stir-fry it.

.At this time, the smell of mutton was quickly emitted under the stimulation of high temperature and hot oil.

After stir-frying, the aged wine is brought in and the appropriate amount of Huadiao wine is stir-frying the Huadiao wine evenly in China and then add two pots of boiling water directly.

Then put the fried fish with spicy strips in, add some salt and pepper powder. All you need to do during the aging period is about waiting for a low heat.
To be continued...