After Master Sun heard this, he no longer argued with Chen Nian about who would treat him, but he readily agreed.

But while they were chatting, the ingredients were almost cooked, and Chen Nian was beside him, adding flower wine, salt, sugar, soy sauce and other seasonings according to Master Sun's instructions.

While stir-frying, the fire even spread from the front end, as if it wanted to rush into the pot.

The whole thing looks very dazzling. When the spoon is turned, black, green and yellow ones are flying in the air, like all kinds of flowers and butterflies.

It's just that these butterflies are not flying around the flowers, but flying around the pot head.

The scene is not quite right, but the taste is right.

"Lay the eggs!" Master Sun shouted again. Chen Nian quickly poured the scrambled eggs into the pot. As he continued to stir-fry, the distribution of each ingredient gradually became even.

The sound of squeaking continued, and the aroma of scrambled eggs gradually began to emerge with the steam from the pot.

Moreover, the eggs during this period were basically chickens raised by people at home, and their taste and quality were better than the ordinary eggs that could be bought in the vegetable market in later generations.

Therefore, the color of the fried eggs is also very beautiful. In future generations, such eggs with yellow and orange colors would have sold for at least six yuan per pound even in a period when prices were normal.

Gulu gulu...

My old belly suddenly made a sound.

"Are you hungry?" Sun Fuquan heard the cry of Chen Nian's stomach and couldn't help but turned around and asked.

"A little bit, mainly because the pot you cooked is so fragrant, Master Sun. The smell has already come out before the meat is put in. This little smell scratches my heart a little bit."

"Hahaha, just wait a little longer. We can eat when the meal starts. Just put the meat in or wait for a while and the dish will be almost ready."

While talking, Sun Fuquan directed Chen Nian to pour in the pink-white meat and stir-fry it. Soon, when the aroma of the meat began to gradually come out, Master Sun skillfully added small oil to it.

Chen Nian watched from the sidelines as Master Sun's skills were extremely skillful. Although he was old, his wrists, arms and waist were not lacking in strength when it came to stir-frying.

On the rolled up sleeves, you can see the sharp-edged muscles on the forearms, and the wide and thick palms are also full of strength.

This is proof that I have been cooking for a lifetime.

If you have a big head and a thick neck, you are either a rich man or a cook. This saying is not groundless. Generally speaking, cooks are fatter. On the one hand, they eat a lot and eat well.

On the other hand, it is also because they often use iron pots and iron spoons as exercise tools.

However, because you often stand still, this kind of exercise is actually unscientific, so in the end your body will gradually look out of shape.

In addition, many chefs are unkempt in the kitchen every day, so their overall temperament will look different over time.

However, aging still pays more attention to these.

"But although Tianjin people like this dish, Mushu Pork is actually a Shandong cuisine."

Chen Nian nodded.

Shandong cuisine originated from Shandong, and it is also a spontaneous cuisine among the eight traditional Chinese cuisines. This is compared to the influential cuisines such as Huaiyang cuisine, Sichuan cuisine, and Cantonese cuisine.

At the same time, Shandong cuisine is also the cuisine with the longest history, the richest techniques, and the most skillful cuisine.

Culturally speaking, the Confucian school established the aesthetic orientation of Chinese food focusing on fine and comprehensive health more than 2,000 years ago.

The "Qi Min Yao Shu" also summarizes the technical framework of Chinese cooking. The original "Qi Min" refers to Shandong, and Qi Min is also commonly known as the people of Shandong.

Although Chen Nian was born in Sichuan, he still yearns to cook. Often when he is lying down at night, he will think about how great it would be if he could have the opportunity to systematically learn Shandong cuisine in the future.

And now I have the opportunity to learn the two dishes of nine-turn large intestine and sea cucumber roasted with green onion. This is already an old surprise.

After the Mushu Pork is cooked, put it all into a large plate and cover it with the lid to avoid the dish getting cold after all the rice is done.

The next dish is Lao Pao San.

The three main raw materials of Lao Pao San are pork ribs, pork liver and pork loin.

It's just that the price of this dish is not cheap even in this period, and it is difficult to make, so it is already very troublesome to make at home, and the cost is a bit high. If you want to eat it in a restaurant, the price will only be

higher.

Therefore, when many people invite their brothers to drink, they will order a dish that is very popular, and they also have a set of excuses: "Expensive? Money counts? If you are rich, you will be beaten to your waist!"

While listening to Master Sun talking about these past events vividly in Tianjin dialect, Chen Nian had already started to process the ingredients.

First, cut the kidneys. This time, Master Sun specially bought twenty pork kidneys for this dish and planned to make a good meal at night.

Who makes Jinwumen’s daily food expenses sufficient?

It would be better to suffer these disciples in other places than to suffer them in food.

"Nianzi, have you washed yourself?"

Chen Nian looked at the ingredients piled on the big eucalyptus board and nodded: "Wash them clean."

At the same time, he had already taken out a kidney and was about to cut it.

"First cut the pork loin in half."

Chen Nian nodded, raised his knife, and neatly cut the tender pork loin in half.

After the pork loin is cut in the middle, there are some white and some rose-red dots about five millimeters in diameter.

"These middle glands are the sexual glands and they need to be cut off. But if I eat them myself, I will definitely not remove them. That's what the kidneys taste like. If they are removed, why should I eat kidneys?"

It's hard to say that Chen Nian is not good at it. If he eats it, he can accept it. The taste is bland. Sometimes if the taste is too outrageous, Chen Nian won't be able to stand it either.

Cutting the kidney is not difficult. In short, just cut off the gland in the middle.

In this way, the twenty kidneys were cut into forty slices on the left and right sides, and the sex glands in the middle were taken to the backyard to feed the dogs.

Some people still like to eat this thing if it is put together with the kidneys, but not if it is taken out alone.

Taken out to eat alone, there is no difference between this thing and sucking out the contents of the intestines.

After cutting the kidneys, put them into a basin to soak, and then add some white vinegar and rice wine to remove the fishy smell.

Pork kidney itself has a stronger fishy and pungent smell, so it needs to be marinated for a little longer.

"Nianzi, go and cut the pork again. It should be as long and wide as this, but not too thin." As soon as Master Sun finished talking about Nian Nian, he immediately started to clean his hands, and then continued to handle the pork.

As the kitchen knife rises and falls, it is cut into slices of roughly the same size against the growing grain of the pork.

After cutting it, put it in a basin and handed it to Master Sun. Master Sun grabbed some salt, poured some pepper, and then poured some rice wine into it, and mixed it in the same way.

The technique was skillful and sharp, and the force of each blow was just right. Chen Nian looked at Master Sun's hand and thought that if he could catch it on his body, it would definitely be very satisfying.

Then I thought about how I have been studying cooking for a while, and I wonder if I will have the opportunity to learn massage in a dungeon related to old Chinese medicine practitioners.

Or maybe learn Tai Chi or something like that.

Because when cooking, a considerable part of the dishes require pickling of ingredients, and the pickling technique is also a science.

In the past, salt, pepper and rice wine were added to the pork to add in the base flavor and remove the fishy smell. Pork itself has a fishy smell. Regardless of whether modern pork or modern pork is not blanched, it must be marinated as it is now.

system.

Otherwise, the cooked meat will always have a fishy smell.

"Nianzi, beat five eggs and mix well, then prepare the corn starch."

As soon as he finished speaking, Chen Nian reached out to the bamboo basket containing the eggs with both hands at the same time, picking up two with one hand and three with the other.

Then he started working very skillfully.

The sound of kacha kacha kept coming, and eggs were beaten into the bowl one by one.

This skill was developed by Chen Nian after repeated attempts in the kitchen. He could hold up to three eggs in each hand and crack them all within five seconds by opening the bow left and right, while ensuring that no eggshell fragments fell inside.

After tilting the porcelain bowl slightly, he picked up a pair of tachyons and quickly stirred the egg liquid. After five or six strokes in one direction, the egg liquid in the bowl became a vortex.

In this way, the aging is still accelerating, and the egg liquid inside is pulled up by the tachyon as if it were a horse, and then drew a beautiful arc and fell into the bowl again.

"Master Sun is ready." After about ten seconds, Chen Nian placed the egg liquid that was evenly stirred and extremely dense in texture in front of Master Sun.

Master Sun was looking at Chen Nian at the moment. Although the relationship between the two was that of colleagues, Master Sun had already designated Chen Nian as his disciple from the bottom of his heart.

To be honest, he has never accepted an apprentice in his life, not because he is too lazy to do so, or because he is afraid of trouble, or because he is unwilling to teach his skills to others.

There really is no one he likes.

Sun Fuquan is not afraid at all that his skills will be abnormal. After all, what he knows can also be learned by others. Even if he doesn't have it, there will still be others.

But accepting a disciple is very dependent on fate. First of all, you have to be able to fall in love with a person, and after you fall in love with someone, the other person must also have enough talent.

Otherwise, if you accept a stupid apprentice, you will only be in trouble all day long.

After marinating the pork tenderloin, Master Sun poured another two tablespoons of oil into it. The oil will tightly seal the starch and meat inside, so that the meat slices will become extremely smooth and tender after stir-frying.

.

"Okay, we can start cutting the pig liver. Remember to cut the pig liver into willow leaves." Sun Fuquan continued to direct.

Aging is now fully invested in it.

Since the texture of pork liver itself is relatively smooth, and the water content of fresh pork liver is large, it is very easy to stick to the knife after cutting it into slices.

Therefore, every time you cut it, the aging will not quickly lift it up. Instead, you must lie down and wipe and leave the pork liver on the eucalyptus plate.

Then, then

This is a small technique when cutting this ingredients. The same method is also suitable for cutting meat.
To be continued...