But no matter what the reason is, since you can eat the Nine-turn large intestine made by Master Sun, that is enough.

Food is ahead, and the worries in his heart are a little less: "Okay, then Master Sun, you can make it first, and there is also old age. You can help your master more, and you have to perform well if you want to learn something.

OK."

Chen Sanxiao looked at the two of them and said, "There is no need to ask more about their relationship." Master Sun plans to spread his best skills, which is enough to explain everything."

Although Master Sun is not the kind of person who pays special attention to it, Chen San also knows that Master Sun will never pass on his skills casually. He is the kind of person who would rather let these skills be ruined than lack of mothers.

Accept apprentices.

"San Master, please be busy first. I'll give you more when the meal is on." Master Sun said, as he said something, his back was bent a little more, which is a respect for the master.

"Okay, then I won't bother you anymore." Chen San said, and went back to the martial arts hall in front to teach his disciples.

Now only Chen Nian and Sun Fuquan are left in the kitchen.

After more than an hour of boiling, the pig intestine was completely blanched. At this time, the pig intestine taken out was wrinkled on the surface. After pulling out the bamboo stick, the skin gradually began to become a little shriveled.

However, due to sufficient boiling, the surface of the pig intestine also became a little wrinkled at this time.

However, the color is slightly yellower than before, which means that the pig intestine is already cooked, but at this point, only one-third of the dish of the Nine-Turn Large Intestine has been completed.

"Advisor, look, after blanching the pig intestine, it will be cut open. Do you know the jade ring worn by the old Buddha in the past?" Sun Fuquan asked.

Chen Nian nodded. Of course he knew the jade ring, and not only knew that there were jade rings in many film and television dramas, but those who usually carry this thing were either rich or noble.

I can still turn while carrying it.

It can also demonstrate the noble status and relieve boredom.

Master Sun cut it here, and then told Aged Nian to use a bamboo stick to apply the cut large intestine, otherwise it would easily dissipate when putting it in the pot later.

After all, I just took it out of the pot and washed it. The fat intestines were still hot, and the stewed pork was stewed before, so it was a bit soft at this time.

So I still have to wear a little bamboo stick.

After Chen Nian learned about the purpose of doing this, he passed the fat intestine through the middle of the side and then set it down.

In this way, the pig intestine is very flexible to wear in a pot. The main reason is that this thing has no technical content. As long as you roll it up inside the large intestine, it won’t dissipate for a while.

Just after Chen Nian was almost done, Master Sun continued to cook the pot and poured oil into the pot.

After turning it over twice, Master Sun directly grabbed a handful of rock candy and put it into it.

It is no exaggeration to just look at the amount of rock sugar, which is called lethal amount. After all, who would put so much rock sugar into a pot when cooking at home?

As the rock sugar continued to stir-fry, the rock sugar gradually melted. Although the rock sugar that Master Sun took out was yellow during this period, Chen Nian also knew that this rock sugar was actually not much different from the rock sugar eaten in later generations.

There are also specialists selling yellow rock sugar in supermarkets or vegetable markets, and the prices are even higher than ordinary rock sugar.

But Chen Nian knew that yellow rock sugar was actually earth rock sugar or old rock sugar. And they also learned about the difference between these two rock sugars when they were in school. Although they both used white sugar as raw materials and then dissolved and removed impurities to make

It is formed after crystallization, but the difference is that the process of white rock sugar is slightly more complicated and must be bleached and decolorized.

In other words, yellow rock sugar is white rock sugar that has not been strictly decolorized and processed, and the ingredients in sugar cane are retained more.

But in terms of structure, white rock sugar is a single crystal rock sugar, while yellow rock sugar is a polycrystalline rock sugar.

But if it is used to fry sugar, it is actually very useful.

As Master Sun kept stir-frying in the pot, the rock sugar gradually began to melt and the color became darker and darker.

But when I saw this, Chen Nian couldn't help but have a question, that is, Master Sun did not add water to it when frying rock sugar. Generally, the sugar color used to fry with rock sugar, water and oil, because this will melt faster.

Moreover, it is even less likely to be overturned if it is fried like this, and the color looks good.

But Master Sun is fine.

It is the method of stir-frying sugar colors from the older generation.

As the pot started to turn big bubbles, Master Sun said from the side: "Although there is a bitter taste in the Nine-turn large intestine, it doesn't mean that the sugar must be fried and bitter, although it can cover it later.

But after all, this thing needs to be put into your mouth, and the most basic thing is to be delicious, so the bitterness in this dish is the caramel feeling a little bit like a little, but if you actually taste it, it is actually

Not much pain.”

Seeing the sugar color getting darker, Chen Nian suddenly asked: "Master, I have always had a question that I can't figure out, that is, why will the sugar color turn black when stir-frying? And if it tastes without a lake

It's not bitter, it's still sweet?"

Master Sun obviously didn't expect Chen Nian to ask this question. If he really said it, he didn't seem to know why. After all, he knew from his master that it would turn brown when it stir-fryed.

.

If you want to explain it...

"The sugar will burn when it is fried, so it will turn black, just like many dishes are originally one color and they are fried in the pot and the other color." Master Sun could only explain to Chen Nian in this way.

After all, in his opinion, it was just burnt sugar.

Listening to Master Sun's answer, Chen Nian couldn't help but feel secretly proud in his heart. He himself knew why, and this phenomenon was called the "Melad Principle".

But this is just a little joy in Chen Nian's heart. He knows more about this aspect than Master Sun. Chen Nian is willing to call it the small dark side of his heart.

Of course, this kind of thing will not be said about it in old age, after all, it already belongs to the category of food engineering or chemistry.

I kept watching Master Sun stirring in the pot with a spoon, turning from large bubbles to small bubbles, and the bubbles gradually stopped bubbles.

It was not until the soy sauce color finally turned into smoke, and Master Sun quickly picked up the rice wine next to him and poured a large amount of glutinous rice into it. Finally, he poured out the sugar color again.

But I have to make a whole pot of sugar color for the nine-turn large intestine. Just this one is filled with a small pot.

"Master, this rice wine is really a good thing, but I don't think there is much in the kitchen, otherwise I will buy some more in the afternoon and prepare it?" Chen Nian has already taken it for the third time as Master Sun made this dish.

He opened the bottle of rice wine and couldn't help but say.

"No need to buy it. There are not many in the cellar in the kitchen. The third master knew that I was using rice wine to cook, so he prepared several large jars early in the cellar. When using it, just scoop it out and pour it into the bottle."

"There is this happening, Master, can you let me go and get rice wine in the afternoon? I want to try it..."

"What's wrong with that? I'll take you there after lunch." Master Sun said.

The sugar fryed is extremely bright. Since some rice wine was added when the last time was released, there are bubbles on it now. However, because the bubbles are constantly exploded because they are exposed to cold air after being attacked. .

A unique scent of excuses came out, and the old man smelled the smell of rice wine mixed with it.

Although Master Sun did not use water and oil when frying, the end of this rice wine seemed to be the finishing touch.

This old movie is secretly remembered in my heart, and I can also learn from it when I go back and make braised pork.

Because Aged feels that the braised pork fried like this should be more delicious.

After the sugar color was fryed, the pig intestines on Chen Nian were also worn. Then Master Sun invited Chen Nian to come over and clean the pot.

Then quickly evaporate the water in the pot to dry out over high heat, and at the same time, it is a purpose of heating the pot. Then another spoonful of oil is in, followed by the onion and ginger in the pot and stir-fry.

Master Sun kept waving the big iron spoon, and the wind was booming.

As the sound of metals constantly colliding, the aroma of onion and ginger after being stir-fried came from the pot gradually.

At this time, Master Sun grabbed a handful of dried peppers and peppers and threw them in and continued to stir-fry.

As the temperature in the pot continued to rise, wisps of blue smoke also emerged from it. In addition to onions and ginger, the aroma of chili and pepper was also added.

After looking at the fried sugar color next to him, Chen Nian felt that he could just untie the belt he tied with a kitchen knife and cut it, and throw it in and it would be extremely tempting to fry it.

After stir-frying for a while, the aroma of the ingredients was completely aroused. Master Sun took the already dressed intestines from Chen Nian and poured them into the pot.

At this time, Master Sun poured all the last rice wine left in the bottle.

The squeaking sound kept ringing, and a white smoke came out of the pot, and at the same time the aroma of rice wine in the room became stronger.

After seeing Master Sun pour some oil in, he started to stir-fry.

After stir-frying for a few times to allow the oil to fully wrap the fat intestines, Master Sun poured in the water that had previously blanched the fat intestines.

During the stir-frying process, a lot of sugar, an appropriate amount of white pepper, and a lot of rice vinegar were added.

"Master, do you need to add so much vinegar?" Chen Nian was a little curious. After all, the Nine-turn large intestine should have a braised flavor in Chen Nian's imagination, salty, and it tasted like it might be a bit crispy and fragrant, and the sauce tasted good. More intense.

Seeing Master Sun adding so much jealousy in, he was a little confused. Of course, he was not questioning, but asking.

A chef like Master Sun cannot make such an obvious mistake. Since Master Sun has added so much jealousy, there must be his reason.

"Because you want fat intestines? I can't taste too obvious when I eat it later. Don't think that I add too much now, but after stir-frying, the sour taste will all be dissipated.

Chen Nian nodded when he heard this. He actually wanted to ask about the effect of jealousy. Now that Master Sun said this, he understood.

After the water in the pot boiled, Master Sun started to scoop spoon by spoon from the sugar-colored basin, and then boiled it in the pot of soup.

It was not until the color turned into a dawn red color that Master Sun stopped.

Finally, a little salt was added to enhance the flavor.

"The apprentice came over to help me pick out all the onions and ginger in the master. I turned out to be accustomed to taking a spoon in the restaurant. I had to pick out these things when serving the guests."

Chen Nian immediately washed his hands, then took a small basin and ran to the pot to pick up onions and ginger.

Since his relationship with Master Sun eased, the closeness between the master and the apprentice has also increased to a higher level, so now Chen Nian often jokes: "Master, is that sea cucumber boiled onion?

You have to pick out the onions?"

"Go away, what kind of green onions do you mix with sea cucumbers with scallions? There is nothing inside, so what does it look like if you pick out the green onions? Moreover, the green onions in sea cucumbers with scallions also have a seafood flavor."
To be continued...