Dinghu Su

Author: Love to drink aged vinegar

Dinghu Su

After taking two bites like this, Mujie also tasted the taste and then put the remaining chicken into his mouth.

I started eating it familiarly and skillfully. Without much effort, all the chicken bones were spit out, and there was no shredded pork on it.

"Senior brother, you have two skills in eating chicken. If you can avoid spitting bones, it will be even more powerful." Zhou Ji said jokingly.

"Oh, look at what you said. Isn't it a pity if you don't vomit bones?"

"Hahaha, but Brother Chen's chicken is indeed made with authentic Lao Guang flavor."

"Hey, junior brother, we even say that Lao Guang has no way, it's all authentic?"

The two of them were teasing each other and teasing each other like crosstalk, and everyone present laughed.

However, the second dish made by Chen Nian was indeed well made, winning the recognition of everyone present.

"Brother Chen, what kind of cuisine will we be next?" After eating, Mu Jie asked with unsatisfactory feelings.

"The next dish is Cantonese, but this is a vegan dish. Otherwise, it would be frigid if you just eat meat, right? The next dish is one of the Manchu and Han dishes. Although it is a vegetarian dish, it is not as good as a meat dish at all.

Difference."

"Oh, it's so awesome, let's start quickly, I can't wait." Mujie said with a little urging, and now he is increasingly looking forward to the subsequent dishes.

"The name of this dish is Dinghu Shangsu. According to normal specifications, this dish uses three mushrooms, six ears, nine bamboo shoots and one Sheng. However, when it is done, it will last too long, and if it is used, it will be used too much.

Many, so today I will only make one youth version.”

"Hahaha, Brother Chen is quite humorous, the Youth Edition is the abbreviation version." Zhou Ji said with a smile.

"That's about that." Chen Nian nodded with a smile.

While talking, Chen Nian started preparing.

When making the previous dish, the corresponding ingredients have been preliminarily processed.

So at this time, Aged directly takes the mushrooms, winter bamboo shoots, mushrooms, fresh straw mushrooms, yellow ears, elm ears, and carrots that had been prepared before. Blanch them separately. After all, Aged will turn them into water.

These ingredients were washed with cold water.

Then, the wok was heated, and dug a piece of lard about one or two, and after it melted, stir-fry the pot with cooking wine, and add salt, sugar, MSG, oyster sauce and clear soup.

Stir slowly.

After all these seasonings were dissolved in the soup and the color of the soup gradually turned slightly yellow, the aged ingredients were poured into the pot together, except for Tremella.

"These ingredients can be put together in the pot to taste, but Tremella needs to be used separately, because Tremella does not require oyster sauce, and the color of this thing is not so beautiful." Chen Nian explained as he said.

After the first two dishes, he also realized that Zhou Ji actually wanted to take this opportunity to let his apprentices learn more. Anyway, they also have to ask when they finish cooking and then eat. It would be better to just focus on it yourself.

Say it out, no matter whether they are happy to listen or not, at least they have done it well.

While putting the ingredients into the pot and making them slowly over low heat, Aged talked about the origin of this dish:

"Dinghu is a mountain name in Zhaoqing, Guangdong. Although the name of this dish is Dinghu, and this mountain is also the name, at the beginning, the mountain was called Dinghu because there was a lake on the top of the mountain.

However, later people later changed the name to Dinghu according to the myth of Huangdi casting a tripod. There is a temple called Qingyun Temple on this mountain. This dish is also a famous vegetarian dish made in this temple, so this dish is also

It is precisely because of this, and the meaning of the above is good. If this dish is to be traced back to the time, it should be traced back to the Yongli period of the Ming Dynasty…”

Chen Nian told the story, while others listened with interest. After the dishes were ready, Chen Nian put the ingredients neatly into a large soup bowl.

Big soup is actually just soup, but it is in the north, especially in Shandong. Due to some reasons of teaching, these chefs like to call it big soup, so the aged ones are called so that they follow the local customs.

The remaining other ingredients are placed at the bottom. At this time, the pot is still heated, then add about one or two ounces of lard, and inject about one pound of chicken soup into it, then add cooking wine, soy sauce, oyster sauce, sugar, and MSG.

After the soup was opened, I tasted the taste in the past and felt that the taste was insufficient, so I added a little MSG and white sugar.

After the taste is right, mix the wet starch and pour it into the pot.

"Brother Chen, you are using second-rate sauce, right?" Zhou Ji asked.

"Yes, second-rate cream is actually a semi-fluid sauce, which can mainly make the processed raw materials taste good. Moreover, second-rate cream is mostly used for dishes that are not too much soup, such as cooking and frying." Aged people took the opportunity to add more

I explained a few words.

However, everyone knows this knowledge point. After Agedan said it, it did not cause much reaction. Compared with the second-rate sauce itself, they are more interested in the techniques and process of Agedan cooking.

After adding the sauce, the soup began to become somewhat polymerized, but since the sauce added in the aged ones did not have that much sauce, the soup did not become like lotus root powder, but was slightly thicker.

The bonding is a little bit higher.

After processing the soup, Chen Nian pours the soup into a bowl with the ingredients you had prepared before, and then put the bowl into a cage to steam it thoroughly.

"Since the ingredients before were cooked, it didn't take too long to steam. And the sauce added here is to make the soup thicker and make the dishes taste resistant, so the sauce must be thinner."

Chen Nian said as he looked at the watch on the wall.

At this moment, the hotel manager gave Zhou Ji a wink. It was obvious that he had already quietly told Zhou Ji what he was thinking about.

Zhou Ji looked at the other party helplessly: "I don't think it's possible for you to do this."

But the manager smiled and said, "Ask."

"Okay." Zhou Ji sighed, then turned his attention to Chen Nian: "Boss Chen, I want to ask if you are interested in coming to work here? The treatment, position and other things are easy to say."

Chen Nian didn't expect that the other party would invite him at this time, but Chen Nian is now doing his boss well, so naturally he would not be able to leave the store and run here.

Although there may be more opportunities in such a big hotel, and the circles you come into contact with are also different.

In reality, you can even have a backer at Zhou Ji or Mu Jie or even their master level. Chen Nian also knows that being a chef is actually a good thing to have a backer, because Zhou Ji and Mu Jie's master are both chefs at state banquets.

If you come here with your own abilities, you might be able to be a junior brother for them, and it would not be impossible to be taken to the kitchen of the state banquet in the future.

But as for Chen Nian personally, he still wants to run his own restaurant more.

Besides that, he had more concerns, so he said with a smile: "I'm going to get married soon, I have to save some money."

Zhou Ji understood this after hearing this.

This is a polite decline.

Chen Nian said this, the implication is that he is going to get married soon and needs money. Zhou Ji can probably guess that Chen Nian has a lot of income per month now, and he will go out to take on some private jobs and show some programs.

There are definitely more than 100,000 yuan a month, and there are only a lot of them, but when you come to the restaurant here, you will definitely not give so much aged ones.

You should know that I only get so much for a month here, and this is because I have other identities besides a chef, such as legal persons and hotel executives of other restaurants.

Therefore, it is not realistic to let Chen Nian leave his store and run here to be a kitchen supervisor or management.

But in addition to this kind of work, there are only consultants and the like.

However, it is not appropriate for Chen Nian to do this position, mainly because Chen Nian has insufficient qualifications, and Chen Nian refused to say who his master is. Otherwise, if Chen Nian had enough background, he could also give it a try.

.

But the problem is that Chen Nian refused to say it, and they were not easy to deal with it.

So I had to give up.

"Look, I just said Brother Chen doesn't want to do it. One is to be the boss himself and the other is to work for others. This is definitely different." Zhou Ji smoothed out the situation.

"That's it, but Boss Chen's level is indeed good. I think we should have the opportunity to cooperate in the future." The manager is also a scene person, so he naturally won't be angry because of Chen Nian's refusal. Besides, facing the capable ones

It is always more valuable to have a good relationship than to have an unhappy relationship.

"It's no problem if you cooperate. I have both contact information. Just find me at any time." Chen Nian agreed.

Although there are many chefs in hotels like them, and whether they are senior executives or bosses here, their connections are definitely not very wide. I guess the chefs in the circle can find anyone they want to find.

Get it, and most of them won't refuse their cooperation.

But they will inevitably hold some food competitions and so on. If possible, they can also participate, communicate with other chefs, and win some bonuses to subsidize their household expenses.

Just as we were chatting, the ingredients on the cage were steamed. After taking out the aged ones, the original soup was decanted and the ingredients were turned on the plate.

Add lard to the pot and put it in the rapeseed heart for a little slipping, then use chicken soup and salt, cook MSG to taste, and take it out and wrap it around the plate.

The decanted soup was boiled on a fire. After tasting the taste, some seasonings were added, and then the thin starch was added with wet starch, poured some sesame oil on the dish.

Immediately after Aged, he put the delicious Tremella on top of the dish, and the dish was ready.

The tremella that was placed on the plate looked like a large white flower, and other ingredients were used as embellishments to distribute them around.

There are many ways to serve this dish, and the aged one is the more beautiful one.

Usually, the platter will place other ingredients around and then place a mushroom in the middle.

But when Mr. Qiao taught this dish to Chen Nian, he told Chen Nian that there was no need to stick to a certain style when placing the dish.

On different occasions, it is all about how good it looks.

As long as the practice is very different.

Therefore, Chen Nian also wrote down this sentence.

Because this dish is full of portions, it is enough for several people to share after it is prepared.

It was still Mujie, so he first tasted the mushrooms.
To be continued...