Chapter 614 Buddha Jumps over the Wall (End)

Mr. Huo left the bowl of Buddha Jumping Over the Wall scraped out of the earthen jar for aging.

But after much deliberation, Chen Nian never thought of how to eat this.

Although there are a lot of ingredients in the kitchen, after looking at them for a long time, I don’t feel that any ingredient can match well with Buddha Jumping Over the Wall.

I looked around the kitchen like this, and in the end Chen Nian just took a steamed bun, and then cut himself a small plate of pickles.

"Forget it, you can just drink it as cornstarch porridge."

Then Chen Nian directly picked up the bowl and slurped half a circle along the edge.

"Hey, that's really authentic."

Chen Nian couldn't help but said, but immediately stopped after speaking. Such a sentence suddenly came to his mind just now, and then he read it out directly.

But he thought about it again, and suddenly thought of some bad words, so that the following sentence "Louis's sister" was interesting enough, but he still didn't say it after all.

"Why did you suddenly think of this thing? It's such a waste."

Chen Nian sighed, and then he ate and drank a mouthful of soup, a mouthful of pickles, and a mouthful of steamed buns.

“It’s better to have Chinese food with Chinese food.”

Not long after, the soup was finished, the plate of pickles was also eaten, and the steamed bun in his hand also went into his stomach.

"It's delicious, but I'm not full." Chen Nian touched his stomach and sighed, "Forget it, just think of it as a cushion and go to see Tonio for dinner later in the evening."

After cleaning up the kitchen, Chen Nian checked the various stoves and nooks and crannies to see if there were any ingredients that had accidentally fallen in.

After checking, Chen Nian saw that there was nothing wrong, so he mopped the floor again, finally turned off the lights, closed the door, and left the kitchen.

In the following period, Chen Nian returned to his previous life, but I have to say that the work now is much easier than before, and there are more or less new tricks in the work every day, such as

Mr. Huo will cook some dishes that have never been cooked before, or Mr. Huo will try to innovate some classic dishes.

Sometimes, crew members also salvage some rare fish and send them directly to Mr. Huo for processing.

Except for important events such as cocktail parties on the ship, where Chen might cook alone, he spent most of his time helping Mr. Huo with this and that.

But Chen Nian feels that during this period, he has learned far more than when he was a chef before.

And the work is not tiring.

As the days go by, there are more and more types of seafood that Chen Nian is familiar with. Sometimes two fish look very similar, but in fact they are not the same species.

And the taste will also be different after entering the mouth.

Some fish look very fierce and poisonous at first glance, but they are actually very delicious when cooked.

And it was also during this period that the aging sword skills made great progress. If the previous aging was more about the development of finesse, then this time the aging on the Platinum Star

The improvement of knife skills is specifically reflected in handling various seafood.

Some seafood have shells, some have many spines, and some have strange shapes.

And as far as shrimps are concerned, sometimes the cooking methods are also different when handling them. Sometimes you need to cook them all with head, tail and feet, and some need to be handled more carefully, such as cutting off the shrimp gun and removing it.

Remove the shrimp brains, cut off the shrimp legs and tails.

Some even have to remove the tail and shell of the shrimp, leaving the head. When eating, hold the head directly and put the body into the mouth.

In addition to cooking, the Italian language level has also improved rapidly. The language is the beginning of progress. It may be a little slow, but once you get started, it will become faster and faster, not to mention that there are also

A local can communicate regularly.

Chen Nian and Tonio are both friends and like each other's foreign teachers.

When the Platinum Star was en route from San Francisco to Hong Kong, Chen Nian only got off the ship in Hawaii, and then used money to learn to surf and ski.

After all, Hawaii has snow-capped mountains and the sea. Anyway, as long as you have money, you can do whatever you want.

As for other places, Chen Nian did not get off the boat to go out for fun, but just studied his own dishes on the boat.

Mr. Huo kept his word and taught Chen Nian the crab roe braised Guanyan and another dish of Bohai clams that he had promised before.

In fact, it is not difficult to make braised bird's nest with crab roe. The main thing is to process the chicken soup first, then put the bird's nest and crab roe into it, add refined salt, monosodium glutamate, rice wine, pepper, simmer carefully, and then thicken it.

Steam for a while to allow the flavors to blend, then reduce to low heat and simmer.

Wait until the crab roe and bird's nest inside are compatible with each other and the fragrance is diffused, and it is ready.

As for Bohai clams, it is even simpler. The full name of Bohai clams is Bohai clams in chicken soup.

Chicken soup also needs to be simmered for several hours.

Moreover, after the chicken soup is cooked, beef, top ribs and chicken breasts need to be beaten into a paste to be used to stir-fry the chicken soup.

That is, after the chicken soup is stewed, it is filtered, put back into the pot and boiled, and then the minced meat is put into the pot.

This is the first time I have experienced this step of aging, and according to Mr. Huo, it can absorb the impurities in the soup and make the soup clearer, richer and more fragrant.

But when it was first taken out of the pot, aging seemed a bit impossible. After all, when the minced meat was taken out of the pot, the soup immediately began to become turbid.

But at the end, after using the filter cloth to filter out all the minced meat particles, impurities and other things in the soup, the soup below was indeed extremely clear.

After that, I just added a little salt and white soy sauce to it for seasoning.

I had seen white soy sauce in Mr. Huo's kitchen before Chen Chen. After learning about it at that time, I realized that it was made from defatted soybeans, and then used industrial methods to hydrolyze the protein in the soybeans, and then used certain techniques to make it.

into an amino acid liquid. The soy sauce produced in this way will appear light amber or colorless and transparent.

And after tasting it, Chen Nian found that the white soy sauce produced in this way has a richer umami flavor, and the salt content is lower and the taste is lighter.

There is no need to add it too early when cooking, just add it when the dish is almost ready.

After simply adjusting the taste, put the chicken soup directly into a kettle made of thin glass.

Then cut the fresh sea clams that have been processed previously into slices, then put them into the pot for a simple blanching, and take them out in just five or six seconds.

Sprinkle some cooking wine to further remove the fishy smell.

The whole action cannot be paused. After cooking the wine, quickly put the still hot sea clam slices into the cold chicken soup and soak them to cool down quickly.

When it's time to finally eat, take it out and put it into a cup, then boil the chicken soup that was previously poured into the vessel and pour it directly into the cup, and the dish is ready.

As Mr. Huo said, these two dishes are actually not difficult, but the process is relatively complicated, and the cooking techniques are very clever.

It took Chen Nian a total of three attempts to cook the braised bird's nest with crab roe, and a total of two attempts to make the braised sea mussels with chicken soup, and they were already perfect.

Unknowingly, the ship came near Hong Kong again. To be honest, Chen Nian had never been to Hong Kong. When he first came to this world, he was already on the ship when he woke up.

Therefore, after the ship docked this time, I went down for a while and found that the food here is actually no different from that in Guangdong.

But now the purpose of aging has become very simple.

So he lives in Mr. Huo's house. In addition to going out to eat the special delicacies here every day, he also plays tricks at home. Although he can't buy so many expensive ingredients, he can still buy some substitutes.

.

For example, sea cucumbers, abalones, etc. can be made with cheaper ingredients.

At least it can be used as an exercise.

And even if you use these alternatives, your proficiency in the recipes will slowly increase.

When he got off the ship, Huang Su invited Chen Nian to go back to his hometown to attend his son's wedding, but Chen Nian thought about it and finally didn't go. Even if he went there, he would just join in the fun and not help.

It's not much help, and it's a happy event for someone else's family.

When I set out from San Francisco, I had almost planned the aging process, and I also gave the other party a piece of fine quality and excellent quality.

In this way, even if you don't get over it, at least you will be aware of it.

Then another two years passed in a blink of an eye.

During this period, through constant practice and Mr. Huo's help when he was actually making Buddha Jumping Over the Wall, Chen Nian had completely mastered this dish.

And it was in this year that Chen Nian once again boarded the ship from San Francisco and was about to leave for Hong Kong.

But Mr. Huo told him: "This should be our last voyage."

It was at this moment that Chen Nian suddenly remembered that it seemed that it was this year that the Qing government signed the Treaty of Nanjing with Britain and ceded Hong Kong Island to Britain.

During this period, World War I broke out.

About 1/4 of the European men in Hong Kong went to the war front. As one of the main participating countries, Britain naturally had to invest a lot. The British owner of their ship also took advantage of this time to do other business and could not take care of it.

This way.

In addition, people all over the world were panicked after the war started, so fortunately they gave up this business first.

"Although my boss treats me well, our country's territory was ceded to Britain by the Qing government. This kind of thing must be resolutely resisted by any Chinese.

Even if a person's strength is limited, I plan to leave after I go back this time. You don't have to follow me anymore. I will teach you everything I can teach you. With a disciple like you, I will also

You are also very proud, and you are still young and should see a wider world."

Chen Nian nodded.

I thought it would be almost time for me to leave.

But after thinking about the urinary nature of the recipe, Chen Nian said: "Master, can we wait until we get to Hong Kong to make the Buddha Jumping Over the Wall this time?"
To be continued...