There are already a lot of dishes in the store now, but after looking at it, I feel that the home-cooked dishes are still less. After all, Honghong Hotel is positioned as a Sichuan restaurant.

Since it is a Sichuan restaurant, how can we not have the two most widely circulated Sichuan dishes such as fish-flavored shredded pork and Kung Pao Chicken?

These two dishes are so popular all over the country and can be eaten anywhere. Of course, the recipes in different regions may be somewhat different.

Take the fish-flavored shredded pork as an example. The traditional fish-flavored shredded pork in Sichuan cuisine is made of fish spicy, sweet and sour, onion, ginger and garlic. The taste is sweet, sour, spicy and salty, and the main use is

Shredded pork, but in terms of ingredients, there are black fungus, winter bamboo shoots, and both.

The fish-flavored shredded pork in Chongqing mainly uses shredded pork and green onions, and the taste is slightly different from the taste in Chengdu.

In addition, there is also the modified version of the fish-flavored shredded pork in the northern region. The taste of the fish-flavored shredded pork eaten in the north is very different from the traditional fish-flavored shredded pork, but it is still very good for most northerners.

tasty.

Moreover, in general university cafeterias, fish-flavored shredded pork rice bowl can be said to be one of the most popular rice bowls.

The fish-flavored shredded pork in the north is seasoned with bean paste, onion, ginger, garlic and sweet and sour. There are shredded carrots in the ingredients. Some places will also add shredded green pepper or garlic shoots.

Of course, Chen Nian couldn't accept it from the bottom of her heart when she saw the fish-flavored shredded pork there when she was in school.

So if you want to make this dish in Aged, you will definitely make it according to Sichuan flavor, using fish spicy, fungus and winter bamboo shoots.

There are some in the fungus and winter bamboo shoots shop, but there are not in the fish spicy shop, only other chili peppers, so this can only be put on the agenda now. After going back in the evening, should you buy ready-made fish spicy or make it yourself.

"Sure enough, cooking is like fighting. If you don't prepare the ingredients in advance, you will feel like you are on the battlefield without bringing a gun. Even if you are willing, you will be very powerless."

Chen Nian couldn't help but sighed, and then began to gather another dish.

Some people say that the dish of Kung Pao Chicken is Shandong cuisine, while others say it is Sichuan cuisine. However, as a Sichuanese, of course, they still like the taste of Sichuan cuisine more.

After all, the Gongbao Chicken Dice in Shandong cuisine is more prominent in the sauce and sweetness, and the spicy taste is just a small taste embellished in it, but the Gongbao Chicken Dice in Sichuan is more prominent in the spicy and heavy oily, sweet

The taste will be less.

However, when I was a child, my father said that there are 1,000 kinds of Kung Pao chickens under the command of a thousand chefs. The Kung Pao chicken in Sichuan cuisine is made from scallion, chicken and peanut rice.

The three families divide the pattern, while the more prominent Kung Pao Chicken Dice among Shandong cuisine are cucumber and carrot Dice.

And when it comes to Kung Pao Chicken, Chen Nian often ate this dish when he was in school at BJ. Of course, compared with the fish-flavored shredded pork, Chen Nian has a little bit of acceptance of putting cucumbers and carrots in it.

Anyway, as long as you take full life as survival, you can eat anything.

There are ingredients for making Kung Pao chicken diced rice in the store. It is best to use chicken legs for the chicken diced rice. There are still a few pieces in the refrigerator that are just used. There are also some peanuts, which I bought from my mother as snacks before.

Yes, it can be used even if it is taken out.

This time I just try it.

After preparing all the ingredients, aged one by one rub off all the skins on the peanuts, and then check one by one if there is any fish that has slipped. If there is a skin on the peanuts, the dish made will affect certain amounts of time.

Secondly, the taste should be discounted in terms of aesthetics.

I recalled the process of Lao Chen when he was making Kung Pao chicken. He first removed the bones of the chicken leg meat, then cut it into diced it and put it in a small bowl, then poured in some cooking wine and a little starch for marination.

When Chen Nian saw this step, he was not very clear about what was put in it, but now all the basic skills have been very solid, and Chen Nian has some experience in Sichuan cuisine, so he did this directly without any need.

Go online to check.

Then take out the dried chili and green onions and cut them into small pieces. These are used as the main seasoning in Kung Pao chicken at that time. Then cut the ginger and garlic into fine particles with a quick knife.

Every time this time comes, Chen Nian enjoys it very much. He quickly chops on the cutting board with a knife, and listens to the rhythmic tapping sound, which makes him feel very touched.

Then I used broth, sweet and sour, light soy sauce and a little starch to mix the sauce. Since the vinegar used in the aged store is Shanxi's old vinegar, the proportion should be slightly less than that of other vinegars. The main reason is that the old vinegar is too sour.

, If you still prepare it at 1:1, it may greatly reduce the taste.

All the preparations have been completed so far.

Before I started to make it, I couldn't help but croaking when I just looked at the ingredients. Now their staff meals have been changed to be before the meal officially started in the afternoon, so after a night of exercise and work, I arrived.

I always get hungry at this time of night.

Looking at the prepared sweet and sour sauce, prepared chicken diced peppers, etc., Chen Nian couldn't help but look forward to what the Kung Pao chicken that he made himself would look like in a while.

Then Agedan started making Kung Pao Chicken. First, put oil in and slide the pan. This step is also to make the oil in the pan better stir-fry, and the ingredients can be heated more evenly and the ingredients are easier to be tasted by seasoning.

.

After the oil and pan are heated, add the dried peppers just cut and prepared in advance and stir-fry. At this step, don’t let the pan be too hot, otherwise the peppers and peppers will easily become mushy.

As early as when he was in college, he didn't understand this, so he would cause this situation every time he wanted to try cooking by himself.

It makes the kitchen smell strong and burnt.

Even if you open the range hood, exhaust fan and windows, it will take a while to completely dissipate.

Chen Nian was criticized a lot for this.

Soon the aroma of pepper and chili was released. While they were in full swing, they put on the green onion, ginger and garlic directly and stir-fryed to make the fragrance.

When all the flavors are fully integrated into the oil, aged pick up the marinated chicken next to it and pour it into a pot, stir-fry the diced chicken. After the surface of the chicken changes slightly, pour in the seasoning sauce, and then start with the left hand.

Fry it with the right hand and ding-dang dang. From time to time, a spoon was used to slide the dishes inside from the front along the wall of the pot into the sky, and then draw a beautiful arc and fall steadily into the pot.

.

Since the stir-frying is now on high heat, and the chicken leg meat is tender, it will be fried quickly. Finally, you can pour the peanuts in, stir-fry for a few simple stir-frying, mix well and turn off directly

Out of the pot on fire.

Aged people prefer to eat crisper peanuts, so they have not been stir-fried too much, which can also retain the most original crispy and refreshing texture of peanuts.

After the preparation, Aged Nian felt that the roundworms in her stomach were almost unable to suppress them when she smelled the smell.

This dish is bright in color, and the prepared sauce is evenly wrapped on the diced chicken and peanuts.

And Chen Nian quickly figured out how to eat this plate of Kung Pao chicken, and he wanted to make a rice bowl.

I found a plate with a little depth, spread the rice under it, and then carefully poured the Kung Pao Chicken Ding on the rice to ensure that no peanuts or Chicken Ding escaped.

The soup of Kung Pao Chicken Dice slowly flowed under the aged eyelids, and then went into the bottom along the gap between the rice grains. The rice wherever it passed was also dyed with the shape of Kung Pao Chicken Dice, completely

The bottom became the captive of this dish.

"In the past, when eating Kung Pao Chicken Dinggu Rice outside, they often had fewer dishes and more rice. Sometimes after the dishes were finished, most of the rice was still there."

"It's better to be a chef. No wonder people used to say that even if the world is chaotic, they can't starve the chef."

In troubled times, the rich people always live a very comfortable life. Even if the welfare benefits in the house are average, the chef always has to taste the salty and light dishes first when making a dish.

One bite of this dish, one bite of that dish, it will be almost done as you eat it. If you have a large appetite, make one for yourself. Anyway, there is more ingredients and less ingredients, not less than one person.

Now Chen Nian feels that this kind of life is very good. He buys ingredients and makes it by himself if he wants to eat.

But before moving on to the chopsticks, Chen Nian still looked at the recipe in his mind as usual, and was surprised to find that the progress of the Kung Pao Chicken that he made this time was only 83%.

In other words, there is still a lot of room for improvement in this dish!

But Chen Nian still couldn't figure it out because it was just a home-cooked dish and the taste of it was not bad. Why did he evaluate it so low?

The evaluations given by this recipe are usually very accurate, and they will not be calculated based on only one standard line, but will be evaluated based on the general taste that everyone has combined.

In other words, there are actually no fixed standards for the recipe. If you have to say it, it will be two words: delicious.

The cooking is for people to eat, as long as it tastes delicious.

"Forget it, let's enjoy it first, and do the things that are improved slowly later." Chen Nian comforted himself, trying hard to prevent himself from thinking about the 83% of the things.

But as soon as he was about to move his chopsticks, he looked at the plate, then his own chopsticks, and silently changed to a spoon.

This is how you eat Kung Pao chicken to enjoy it.

Aged one evenly spread the Kung Pao Chicken Dice on top of the rice, then stir half of it and the rice below evenly, then dig it down with a spoon and even pointed tips appear on it.

Then open your mouth.

"Ahhhh."

After taking a bite, Chen Nian was satisfied and even made a "yes, yes, yes, yes," which was his affirmation of his taste. Although the recipe felt that it was less than 100% standard, Chen Nian still tasted a unique flavor now.

After a large mouthful of Kung Pao Chicken mixed with rice, the rice became the weakest presence. The crispy peanuts that were fried kept shattering as they chewed the old.

It felt like I had nothing to do in the afternoon, watching TV on the sofa while eating melon seeds. I just wanted to eat two of them and stopped, but as I ate one plate, I disappeared...

I can't stop at all, it's more dazzling than Xuanmai!

The chicken diced chicken made of chicken thighs has a firm and elastic texture, and the stir-fry over high heat makes the surface covered with a rich sauce.

The sauce is evenly wrapped around it, and it keeps turning in the mouth as it chews, and the sauce is mixed in harmony with the chicken.

Combined with fragrant and crispy peanuts, the collision between soft and glutinous, crisp and tender can only be described in one word!

Absolute!

And now it is only 83%. If it can achieve 100%, wouldn’t it taste even more amazing?

That cannot be described as a wise one, it must be used as a wise one.

Since the dish is made of heavy oil and spicy flavor, Chen Nian felt a little thirsty after taking a few bites, so he looked at the refrigerator, where drinks and beer were placed.

In the past, Chen Nian never drank drinks or drinks when eating, but today he suddenly felt a little greedy. After all, there was peanuts there. If he could have another bottle of cold beer, wouldn't he have a good time tonight?

Then Aged skillfully opened the lid, swallowed a spoonful of Kung Pao chicken with rice, and then raised his head and sipped it directly at the bottle.
To be continued...