Chapter 596 Chicken glutinous golden bamboo shoots (please give me monthly tickets)

Chen Nian nodded, and now he has discovered this truth, because many dishes are not only required to be made, but also very important to serve. If the dishes are not properly served, even if the dishes are delicious, they don’t look like they don’t look like they are.

appetite.

Therefore, placing trays is also an extremely important part of catering.

In fact, the characteristic of dishes in some high-end restaurants is that they have a lot of plates and fewer grass, which is also a kind of art.

Although it is not down-to-earth, people who go here to eat usually have other purposes besides having enough food.

"Mr. Huo, what should I look at?" Chen Nian asked.

"In fact, you can take a look at more famous paintings at home and abroad. Not only do you look at how exquisitely they paint, but you also have to take a look at their mastery of colors.

In addition, you can also take a look at calligraphy and music. In short, the more you contact them, the better you will get."

Chen Nian nodded after hearing this: "Okay, Mr. Huo, but do you have similar books here?"

Seeing that Chen Nian was so good, Mr. Huo also showed a satisfied expression. He had taught others before. Although those people were not considered his disciples, sometimes Mr. Huo would ask people to go there.

Get in touch with art.

Of course, those people in front of him naturally nodded repeatedly, saying that they would see him when they went back, but in fact, Mr. Huo knew that they were just perfunctory and had never even touched him when they went back.

Even if they ask them later, they will find reasons to say they are too busy and have no time to see them.

No one even took the initiative to borrow some books, magazines or picture albums to read.

So suddenly such an old age popped up, which made him feel a little surprised.

"Yes, but those are all in the room where I live. When I look back, I ask McGrady to send you some suitable books, and you can take a look."

Mr. Huo said.

"Thank you, Master." Chen Nian thanked quickly, "I heard that there are many exhibitions in the United States. When it comes to the shore, I will ask Master to go and see it."

It was already very happy, but Chen Nian even knew about this.

"Okay, but some exhibitions are invitation-only, and only those invited can go to see them. However, our boss is still relatively connected and can get some invitation quotas to give to me."

Chen Nian was even more happy after hearing this: "If you have more than one quota at that time, can you take me to see it?"

After all, for Chen Nian, you must still have to pay for this free foreign exhibition. Maybe there will be many things that will disappear in the future.

But when Chen Nian thought of collecting many Chinese artworks in exhibitions of many powerful countries, Chen Nian couldn't help but feel a little heartbroken.

However, Huo Yang naturally would not refuse Chen Nian's request.

"Okay, if there are more places then," Huo Yang nodded.

Then Chen Nian said: "Master, I should be pretty good in calligraphy. Although it is not very good, at least I have entered the school. I will practice more in the future. As for music, I can do some Kunqu opera.

But it can only be considered an entry-level, but the new musician Lucas on the boat has a good relationship with me, so I can ask him for advice when the time comes."

The more I heard Chen Nian say, the brighter the smile on Huo Yang's face.

Because Chen Nian really thought about what he said carefully.

Which teacher wouldn't like such a student?

He is talented, humble in character, strong execution ability, looks pleasing and smart, and more importantly, he is very down-to-earth.

"That's good, okay, you go back first. It's not too early today, so take a break sooner. I heard that you often practice dishes in the kitchen, which is very good, but be careful not to waste ingredients." Finally, Huo Yang was

When I asked Chen Nian to go back to rest, I still encouraged him.

"Don't worry, Master, you won't waste it. Generally speaking, I can finish the dishes I practice at night alone. Either Tonio or Lucas come to me, but there is never any left."

Listening to Mr. Huo's words, Chen Nian nodded again and then headed towards his room.

Unexpectedly, Mr. Huo was quite open-minded.

However, Chen Nian really has this interest in learning about art.

Not only because red beans are related to music, but also because more exposure to these can really improve one's aesthetic level.

After returning from Mr. Huo, Chen Nian looked at the time, and now he really has no way to practice in the kitchen.

Then go back to your room to rest.

When he was resting the next afternoon, McGrady indeed brought five or six books over, reminding Chen Nian that it was brought by Mr. Huo, and told him that it would be better to take care of it when reading it.

After all, these are all Mr. Huo’s collection.

I was also surprised that the old man could be treated like this in words.

However, as Mr. Huo's assistant, he can see Chen Nian's performance, and he also thinks Chen Nian is very good.

With these books, Chen Nian couldn't help but think that he had something to do when he came back tonight.

After all, even if you have to practice new dishes in the kitchen at night, there is still a process from lying in bed to falling asleep.

During this period, I don’t have a cell phone and can’t pass the time by listening to crosstalk, so I have to bear it forever.

There are some books that are pretty good to read now.

So after work in the afternoon, I watched everyone leave one after another, until I was the only one left here.

But thinking that Xiao Huang had just left it for the end, and after everyone left, he came over and told Chen Nian again: "This dish is quite difficult to make. If you want to practice, think about it more."

Chen Nian will naturally listen to Xiao Huang's advice: "Don't worry, Master Huang, I will ask you if I don't understand anything at that time."

Hearing this, Huang Su opened her mouth and said nothing in the end.

After looking at the empty kitchen, Chen Nian couldn't help but stretched, recalling what kind of ingredients to use to make chicken glutinous golden bamboo shoots, he rushed towards the warehouse.

Now when Chen Nian goes to the warehouse, it’s like going home, and everyone there knows Chen Nian.

After getting the ingredients he needed, Chen Nian returned to the kitchen and started preparing.

Peel the fresh winter bamboo shoots first and then put them in water and blanch them first.

In the middle of the process, I thought that Xiao Huang might have thought that he might not be able to do it, but for the sake of face, I still didn't speak up in the end.

Now Chen Nian feels that he is quite familiar with Feng Su's cooking skills. If it is a dish that specifically tests knife skills, Feng Su will always be almost done when it is made.

In fact, just like Jin Dachuan at the time, his knife skills are as good as a chef, but he still has room for improvement.

But at that time, Jin Dachuan was only in his thirties and was still in his prime. Huang Su was already old at this time.

Just as I was thinking about it, the water boiled and the winter bamboo shoots were cooked. I opened the lid of the pot and took out the winter bamboo shoots inside.

A faint astringent smell emerged into the nose.

This means that the bamboo shoots are relatively fresh.

However, according to Xiao Huang, it would be better to use dried bamboo shoots to make this dish.

The dried bamboo shoots are made by cooking the bamboo shoots and then drying them with seasonings.

The dried bamboo shoots have a common name called vegetarian ham. The dried bamboo shoots taste like meat.

Chen Nian went to the warehouse to search, but found no dried bamboo shoots, and then used winter bamboo shoots as a substitute.

Remove the boiled and blanched winter bamboo shoots, cut them into thin slices, and then cut them into shreds.

These steps are not difficult for Aged Nian. After all, Aged Nian's knife skills have been practicing Wensi tofu and dried shredded dishes.

After cutting, turn on the fire again, put the cut bamboo shoots into a pot and blanch them with water, then remove them and drain them.

Then, in another pot, heat the pot first, then add oil, and after the oil temperature also rises, put the bamboo shoots into the pot and use oil.

This step was a key point when Master Huang talked to Chen Nian. After the oily bamboo shoots, they should not be too long or too old.

Basically, it's almost the same as counting four or five numbers.

After a simple oil is used, the bamboo shoots are taken out again and left to set aside. At this time, Aged Pour out the oil in the pot, and then scoop a spoonful of chicken soup that had been prepared before and put it into the pot.

Put the bamboo shoots into the third time, put them directly into the chicken soup and simmer over low heat.

A little salt and MSG were added in the middle.

Stir gently in it with a spoon so that the MSG and salt dissolve in the chicken soup to increase the umami flavor. Then, the aging begins to wait quietly.

It took twenty minutes until all the chicken soup inside was absorbed by the bamboo shoot shreds, and Chen Nian then put the bamboo shoots out.

Then Agedan took another piece of fresh chicken breast and needed to chop it into juicy meat later.

This step of aging is also very familiar, because the hibiscus chicken slices also need to be handled in this way.

But the difference between hibiscus chicken slices is that hibiscus chicken slices should be chopped with fish and shrimp, while in this dish, chicken breast should be chopped with pork fat.

However, before processing the chicken, you first need to remove all the fascia, and then start chopping it up with a kitchen knife. Although there is a meat grinder in the kitchen, there is nothing else left but cooking. I am not in a hurry.

And I just started practicing, so it is better to do it.

The rhythmic sounds of the kitchen knife and the chopping board kissing each other kept ringing in the kitchen.

However, this step uses the back of the knife. First of all, the width of the back of the knife should be wider. If you only use the blade, there will inevitably be places that cannot be taken. In that case, it will not be glutinous meat, but some tiny diced meat.

It took about half an hour to chop the chicken breast into thin chicken glutinous rice. At first glance, there were no tiny pieces of meat inside, and it had completely turned into mud.

After putting the chicken glutinous rice into the bowl, Chen Nian added some broth to it and stir it evenly, so that the chicken glutinous rice and broth were fully integrated and finally turned into a thick texture.
To be continued...