Hearing Master Sun's question, Chen Nian nodded: "Well, I used to practice a lot in knife skills, because I wasn't cooking for the Kunqu Opera troupe at that time, so I made Wensi tofu and practiced it.

My sword skills will be better."

"Do you still have this unique skill?" Master Sun couldn't help but be stunned when he heard this. Although he cooks Shandong cuisine, and Shandong cuisine also pays attention to knife skills in many dishes, but Wensi tofu is obviously different from those dishes.

Same.

It needs to be more precise, but Chen Nian can actually make Wensi tofu, isn't his knife skills already very good?

No wonder I saw that he handled the ingredients with ease, and he could cut anything with ease.

When Chen Nian picked up the pork kidneys just now, Sun Fuquan could tell at a glance that Chen Nian had never dealt with this thing before, but he just mentioned something to pay attention to, and Chen Nian quickly removed the gland in the middle.

Removed.

Not one point more, not one point less.

It's like Grandma Yu meets Grandma Wang, she's not that bad at all.

"I didn't expect that I actually found a treasure." Sun Fuquanle couldn't close his mouth, because at this point, Chen Nian's sword skills were actually almost as good as his own, at least in terms of sword skills, he had nothing to teach him.

place.

That is to say, for some aged and unprocessed ingredients, I can tell the other party the key points.

Moreover, the level of knife skills between the two is almost the same. This is not Sun Fuquan trying to flatter himself, because Sun Fuquan has never cooked this dish before, and has never tried it, so there is no record of this.

But this does not mean that his sword skills are not good.

If Sun Fuquan thought about it, he could probably practice it by cutting more than ten kilograms of tofu.

Chen Nian just pursed his lips and smiled.

Sun Fuquan, on the other hand, was watching from the sidelines. The more he looked at Chen Nian, the more he liked it. Every time he cut it, it was very pleasing to the eye.

But just after aging and cutting the kidneys into florets, all the preparation work is completed.

"The kidneys are different from other ones. You need to blanch them in boiling water first. The main reason is that the smell is too strong. In short, it depends on who your guests are. If you like that, you can just heat the pot and heat the oil.

But if you can’t eat it

If you still want to eat this dish with such a strong smell, you have to put some rice wine into the water, scald the kidneys until they turn white and roll them up before taking them out." Master Sun explained carefully, Chen

Nian was listening attentively from the side.

Watching Master Sun blanch the kidney flowers and then put them in cold water to maintain the taste, Chen Nian also silently thought about the purpose of these actions in his heart.

Immediately afterwards, Master Sun put a large spoonful of oil into the pot with a spoon, and Chen Nian very wisely started to go to the pot to greet him.

The stove fires of this period were already of push-pull type. You only need to adjust the speed and depth of the push-pull to control the heat.

"Don't make the fire too big." Master Sun warned.

Chen Nian nodded and switched to medium heat mode. Now he is a voice-controlled version of a firewood stove. He will do whatever Master Sun tells him to do without any hint of confusion.

While Chen Nian was pulling the bellows, he was always paying attention to the temperature of the oil above.

After being a cook for a long time, I can judge the oil temperature just by looking at the state of the oil and the heat rising from the pot.

When the oil temperature reaches about 30%, Master Sun puts the meat slices into it.

Then, I quickly used the tachyon to fry the meat in it continuously, so that every piece of meat could be deep-fried. This way, about twenty seconds passed...

"Xiaohuo..." Master Sun said again.

Chen Nian quickly adjusted the heat, while Master Sun picked up the colander and scooped up all the meat slices to control the oil and put them into a basin.

"Medium fire."

Master Sun gave the order again, and Chen Nian quickly adjusted the frequency.

This time Chen Nian observed that when the oil temperature in the pot reached about 60 to 70%, Master Sun poured the pork liver in again.

"Pork liver has a smooth appearance, so don't wait or freeze immediately after cooking, otherwise it will become pulpy easily," said Master Sun.

Chen Nian nodded secretly. He also thought of this. Although he had never made pork liver before, the principles were similar.

After a while, the sound of clattering was heard, and the outer layer of the pork liver gradually took shape. At this time, Master Sun stirred the tachyon to break up the pig liver.

Although it is only on medium heat, the power of this large stove is still very strong. Once the oil temperature rises, it is not inferior to the gas stoves of later generations.

The heat kept rising, and the domestic oil kept bubbling, looking much stronger than boiling water.

After the pork liver was almost fried in the oil pan, Master Sun did not rush to take it out, but put the kidneys with the knife he had modified earlier into the oil pan.

"The kidneys cannot be too old. They have been blanched in the pot just now, so just put them in and rinse with oil. You can see that they can be fished out with just a few pulls." Master Sun said while removing the pork liver from the pot.

Take it out with the kidney flowers at the same time and put it into the plate that just contained the pork ribs.

"Now all that's left is to stir-fry. After we make some food for them later, we can have some drinks. I also have some good wine hidden here, which was given to me by the Third Master before."

"That's a good relationship." Chen Nian became happy when he heard this. This showed that Master Sun recognized him further. Otherwise, why would he drink with him?

As the saying goes, when you drink with a close friend, a thousand cups are too little, and if you don't talk about it, it's too much. The more discerning a person is, the more disciplined he is in drinking. If he is not a close friend or someone he values, he will never raise his glass more.

.

Seeing that Chen Nian agreed, Master Sun poured out the previous oil smoothly, then briefly brushed the pot to remove the smell, then continued to turn on the fire to dry out the water inside, and then added it again after the pot was hot.

A little oil.

"It's time to stir-fry onions, ginger and garlic." Chen Nian muttered in his mind. The liver, pork and kidneys have all been blanched, and now it's time to officially stir-fry.

As the onion, ginger, and garlic are added to the pot, the unique flavor rises instantly, and the garlic flavor is especially obvious. However, when eating this kind of sesame, you need more garlic to make it taste better.

Especially since I am old, I can't help but be even more greedy when I think about drinking some wine later.

When he was in the store, he had to consider working in the afternoon and eating staff meals, so he rarely drank, but in a kitchen like this, it didn't matter.

Anyway, what we are cooking now is dinner. I will eat some side dishes and drink some wine later, finish cleaning the kitchen, and finally go back to the house and lie down for a long sleep. Wouldn't it be nice?

The onions, ginger and garlic are almost fried, and it’s time for the protagonist to appear. The three treasures from the pig are put into the pot together. As Master Sun continues to stir-fry, the unique aroma of the fried offal is released.

come out.

Chen Nian is the kind of person who loves to eat offal. Chicken offal, pork liver, pork kidney, lamb kidney, fat intestine, etc., as long as the taste is similar, Chen Nian loves it.

And this kind of dish is especially delicious when made by an old Shandong cuisine chef like Master Sun.

The fragrance was stimulated and spiraled directly into the sky.

When cooking, especially meat dishes, frying onions, ginger, and garlic first is to increase the base flavor, which will make the stir-fried dishes richer in flavor.

It's like a medicine primer.

Of course, this kind of dish has a stronger garlic flavor, while mutton has a stronger onion flavor. Each ingredient has a different taste, so the proportions of onion, ginger, and garlic are also different.

At this time, Master Sun directly asked Chen Nian to turn on the fire mode. Chen Nian pulled the bellows desperately, and the fire inside was burning brightly.

Under the fire, Master Sun's cooking movements became more intense.

After just frying for seven or eight seconds, Master Sun completely poured the previously prepared sauce into it.

"When cooking this dish, you have to use high fire so that the flavor can be enhanced. If the firepower is not enough, the taste will be a bit unpleasant."

The prepared bowl was constantly colliding with the ingredients, and then the ingredients were wrapped inside. The reddish-brown sauce looked quite appetizing. Coupled with such an environment, the glutton in Chen Nian's heart became even more uncontrollable.

Then Master Sun directly added a large spoonful of minced garlic, and the smell of garlic in the pot became stronger again. This time, the addition of minced garlic is considered to be the soul!

If the previous steps are 80% done, then adding this tablespoon of garlic directly makes up for the remaining 19.999%.

The aroma of garlic is constantly being stimulated, and the aroma of this pot of Lao Pao San is also rising. Just before the last step, Master Sun pours in another spoonful of pepper oil.

Just like the last one or two moves in a moment of passion.

Stir the spoon three times and take it out of the pan!

Looking at the big bowl full of Laobao San, Chen Nian couldn't hold it back anymore...

"Master Sun, when can they serve dinner?" Chen Nian asked.

"Almost..." Master Sun said with a smile.

Seeing what Chen Nian was thinking, Sun Fuquan took a pair of kuaizi and handed them to Chen Nian: "Try it first and see how it tastes?"

"Is it okay?" Chen Nian asked uncertainly.

"There's nothing wrong with that! It's natural for a cook to taste the food. How can you know if it's salty without tasting it? And if you want to taste it, it tastes best when it's fresh out of the pot!"

"Okay, thank you very much, Master Sun." After Chen Nian thanked him, he took the kuaizi, picked up a piece of kidney, and threw it into his mouth.

During chewing, the crispy texture of the kidney flower makes a slight crisp sound when it collides with the teeth, and the unique taste of the organs is keenly detected in the stomach.

However, due to the careful "care" of the waist flower before, the waist flower does not have that unpleasant taste of kidney in the mouth now.

In short, this fried kidney flower can be said to be the best kidney flower I have ever tasted, bar none.

As expected, it is a dish that is loved by the masses. If it can be cooked well, it will definitely be the best.

However, I feel that the reason why kidney flowers are so delicious now is probably related to the previous blanch with vinegar and rice wine, the soaking in cold water after taking out, and the previous pickling with onion and ginger water.

There are a lot of steps to prepare this dish, but when it comes to frying, it's just a matter of frying them in order.

You can do it if you want to at home, but it will take longer and it will be more troublesome to clean it up.
To be continued...