After taking the tofu, Chen Nian first cut the tofu into two halves with one slim up in the middle, just cutting it into two rectangles of the same width and height.

Then cut it into slices as thick as half a finger.

Place evenly on the plate, and Aged poured some cooking wine on it. This is to remove the bean smell on it.

Then, I buckled it on top with another plate, flip it up and down, and marinate the other side of the tofu with a small amount of cooking wine.

During the marinating process, Agedan cut some side dishes, remove the white green onion segments that have removed the hearts of the scallion and spread them flat, and cut them into thin strips.

I took some ginger and cut it into thin strips skillfully.

The coriander is cut into pieces about one inch.

I was not so anxious during the whole process. As a chef, Aged has a lot to do with each dish.

For example, the previous hibiscus chicken sliced ​​dish tastes lighter.

As for Chen Nian, it only takes a few minutes to let him eat a plate by himself. Now, ten people are each plate. Although the amount given by Chen Nian is much larger than the amount of dishes ordered, it will not be eaten for too long.

So he took a slightly heavier Mapo tofu behind the hibiscus chicken slices.

The dish Mapo tofu is naturally of a certain topic. If you eat it alone, you will feel that the taste is heavy, so guests usually eat it with rice.

This will take more time.

Give the aged enough time to prepare the next dish.

These tips were learned by Chen Nian from Master Sun in his dream of Tianjin Martial Arts Hall.

In terms of Shandong cuisine, Master Sun is also a master. He studied under a famous chef and has served countless banquets in his life. Later, he wanted to take a break, so he went to the martial arts hall to cook big pot dishes.

Therefore, the relevant experience is quite rich. In addition, Shandong cuisine was originally the main component of court cuisine, so in this regard, Master Sun said a lot of the good words, and Chen Nian also remembered them at that time.

Therefore, after Chen Nian came back this time, he would apply all this knowledge to the banquet. He also thought that the order of his serving dishes would have changed a certain way than before, making it more in line with the dining rules of customers.

This can be understood as conforming to human mechanics and user habits in some manufacturing fields.

Although the next dish of Pot-Collien tofu is also made of tofu, the taste and flavor are completely different.

After cutting the side dishes, add oil directly to the pot, and then heat the pot slowly on low heat.

Taking advantage of this time, I will take advantage of the aging process tofu that has been marinated for two or three minutes.

First coat the moist outer layer of tofu with a layer of flour, then put it in the whole egg liquid and then fully pass it over again, and then put it directly into the hot oil pan.

After placing the tofu piece by piece like a kindergarten child, they lined up and ate fruits and started to shake the pot, so that the oil in the pot was fully absorbed by the egg liquid wrapped in the tofu.

In this way, the layer of egg liquid outside will become particularly vocal.

After one side was almost fried, Chen Nian suddenly slid the pot hard and rolled up all the tofu inside in a very gorgeous posture, making a big turn.

At the same time, the pot was sinking and the force generated by the falling of a large cake made of more than a dozen pieces of tofu was removed.

"My master's skills are indeed amazing! A home-cooked dish can be cooked so often. If I guess correctly, this should be using the principles of physics, right? Although I have never been to college, I still went to high school.

After that, the acceleration of the pot sinking is slightly smaller than the acceleration of the egg falling will produce such an effect." Xie Yu couldn't help but exclaim when he saw this scene.

"That's not, it's just hand-made." Chen Nian waved his hand helplessly.

Everyone has learned this knowledge point, but if Chen Nian's technique is explained in later use physics, it can be explained in this way.

But it would be too mysterious to say that Chen Nian used such a method because of his proficiency in physics.

After turning the tofu over, fry the aged ones and fry them slightly and sprinkle them directly into shredded green onion and ginger, add some cooking wine and the broth that has been available in the store.

"If you make this dish home-cooked, you can also get water, but we are in the store now, so we still have to pay attention to it.

The so-called chef's soup for opera singers is very important in many dishes. The soup base needs a base flavor, so that it will not appear particularly monotonous when eaten. After eating it, the dish with a good base flavor is

It will produce aftertaste in the mouth, which is what people often say is the better the more they eat." Chen Nian explained to his apprentices while operating.

Although Xie Yu is the one who mainly learns red eucommia from Chen Nian, it is not harmful for others to know about this.

Even though He Hai is now specializing in white eucalyptus pasta, Li Ting mainly develops knife skills, while Qiao Zhaomei has not shown any preference for it yet. She always has to develop in full swing later.

What if everyone is enlightened?

Then Agedan added a little white sugar, and then used a pot spoon to scoop the soup around and pour it on top. On the one hand, the sugar on top was fully integrated into it, and on the other hand, the tofu absorb the soup as much as possible.

After repeating this action for more than a dozen times, the tofu is at its final stage. Drizzle with a little sesame oil and add the cilantro that you just cut.

“Out of the pot.”

Aged ones picked up the pot and poured the tofu matrix inside into a plate intact.

The golden soup is placed on the bottom, and the tofu wrapped in the egg liquid that has been fried until slightly burnt is also golden. It is also decorated with white shredded green onion shreds and coriander that has been poured with sesame oil and has been briefly edible by the pot.

The whole dish looks particularly attractive, and the color alone makes people feel very appetizing, and I can't help but want to find out.

Regarding this dish of pot-cold tofu, the old one made of meatless version. Master Sun also taught him the meatless version at that time.

Meat filling is needed, but Chennian feels that there are enough meat and vegetables in the store, and even if the flavor of the dish is not added with minced meat, it will not be reduced too much.

So in Honghong Hotel, Chen Nian simply abandoned the version with minced meat.

"After they had spicy food, they also needed a fresher dish to make a transition so that they could continue to taste the next dish."

When my mother asked her to bring this dish into the box, the old woman had already started to slice duck.

Not long after, Feng Honghong returned to the kitchen: "They want to make the duck stand into soup so that everyone can drink some."

The roast duck has been launched for several days, so when Feng Honghong orders roast duck, she will also ask the other party how to make the remaining duck rack.

"good."

Chen Nian nodded.

I turned around and looked at Qiao Zhaomei next to me. There were not many customers coming yet, so Qiao Zhaomei could free up her hands.

Chen Nian greeted Qiao Zhaomei and asked the other party to make this soup.

Qiao Zhaomei is very good at making soup. She is probably influenced by the general environment and family, and it is not that difficult to make soup at duck racks.

While preparing the next dish of roasted sea cucumber, Chen Nian verbally instructed Qiao Zhaomei what to do.

At the same time, inside the private room.

"A dish I can finally have come!" Song Yuan looked at the roast duck that he brought over without hesitation. He had already had enough torture just now.

"Xiao Song, are you not allergic to ducks? If you are allergic, forget it. We can help you eliminate it in a difficult way. And after eating, we will tell you what this dish tastes." Zheng Xue smiled and joked.

"No, no! How can ducks be allergic? I like ducks the most!" Song Yuan shook his head quickly, "Talk you, when I went to BJ to play, I had eaten several roast ducks from several roast ducks. The first thing I eat for roast duck should be from my chest.

The cut piece of duck skin is very delicious when dipped in candy," Song Yuan said.

"That's what Sister Qing has to do for us first." Zheng Xue continued.

Although Chen Qing is usually strict with these subordinates when working, he is still quite easy-going outside of work.

But even so, Chen Qing was still the leader of all of them during the dinner in this department.

Since you are the leader, it is better that someone will take the initiative.

Chen Qing was used to this, so he didn't feel anything wrong with Zheng Xue's words. Instead, he looked at the plate containing the roast duck: "It's okay, everyone can try it. I think this duck skin is still

There are quite a lot of servings.”

In order to take care of everyone, Chen Nian chose a relatively large duck when choosing a duck. The duck was hollow and large in the middle. Then Chen Nian twisted the duck skin and cut it into ten pieces.

After Chen Qing finished speaking, he first picked up a piece, then gently dipped it in some sugar and put it in his mouth.

The sweetness is mixed with the roasted oily aroma and the burnt aroma of the red duck skin. You can feel the crispness every time you chew it, but the shallow film inside the duck skin can also be

Bring some resilience.

Although not many, there are.

Just like it is best to add some salt to a sweet dish, while adding some sugar to a salty dish can also enhance the taste and taste.

"Well! It's really delicious. You all try it, just one slice for each person!"

When others saw Chen Qing's appearance, some of the people who had never eaten roast duck even put a piece of duck skin back in skepticism.

Some of them usually don't eat these skins, but because of the special occasion today, the real expression of Shen Qing and the impression that Shen Qing has instilled in their minds on a certain basis, let them

I can't help but want to try it.

But after eating, they nodded one by one.

"Really! I thought it was a bit dark before, but I didn't expect it to taste like this! When I look back and rest, I have to eat the roast duck here again!"

"Yes, I have to come over to eat, but I heard from my aunt that it seems that roast duck is limited, so it seems that I have to come here early!"

"I don't know if this store has takeout, so I don't have to come and queue up and place an order early. I feel that the chance of grabbing roast duck in this way may be higher."

Chen Qing shook his head as he heard this: "This store has no takeout, and it's mainly because dine-in is already very popular. Moreover, the number of employees in their store has increased a lot from the past to now. Even so, it's still a bit sucked.

Enough, if the boss has something to go out or when he is doing a banquet like today, there are some dishes outside that he can't eat."

"Of course, if you are too lazy to run, you can also call an errand, but the price may be a little more expensive. After all, the basic cost of running errands is one aspect. If you need to queue up when you arrive at the store, the time for queuing

It also has to be calculated, and you have to consider that the taste and taste of roast duck may be much worse if it is stored for a long time."

"That's right." The girl who was speaking just now nodded.
To be continued...