It was mentioned a long time ago that in the north, especially in Shandong Province, vegetables with eggs as the main raw material are mostly called "yellow cabbage" or "orange".

Many places avoid the name of eggs and also refer to eggs as chickens.

However, in the south, eggs are called chicken eggs in many areas because chickens refer to chicken balls for roosters.

Speaking of yellow vegetables, there is actually another allusion to fried eggs with whisker meat.

The root of the sage comes from what the sage said: "Know what you know, but don't know what you don't know."

Liang Gongchen of the Qing Dynasty recorded in "Black East Garden Records" that saints teach wise men in person, but they are just "knowing what they know, but not knowing what they don't know."

But nowadays, there are many people who are "strong and do not know what they think they are wise" and there are "noise and do not know what they think they are wise."

I also gave an example that there was a southerner who usually didn’t eat eggs. When I went to the north for the first time, I got off the bus and came to a restaurant when I had breakfast.

After entering the store, I asked the guy to order food. Because I was so hungry, I came up and asked directly: "What good food is there in the store?"

The guy replied, "There is woody meat."

Everyone knows that Mushu meat is fried with eggs in the Northern Hotel. Because it is made with crushed yellow, just like osmanthus, it gets its name.

When the guest heard this, he didn't ask and said directly: "Okay, okay, serve the food quickly!"

After the kitchen was finished, the guy brought it to the table. The customer didn't eat eggs, so he didn't eat them. However, he was afraid of being teased by other customers in the store and did not dare to say that he didn't eat eggs.

So he asked again: "Is there any other good food?"

The guy said, "How about the yellow vegetables?"

The customer didn't know that this dish was the same as the chicken stall in the south, so he said, "I said I had this dish! Wasn't it great when I came here just now?"

As a result, after the preparation, I served it on the table and saw that it was made of eggs that he could not eat.

Raising the chopsticks is not to eat, nor does it mean not to eat, but it means that you are full and don’t want to eat.

His servant looked at it and advised, "Master, we are still far away before we can get there. If we don't eat now, we may go hungry halfway."

After hearing this, the guest from the south had to say, "Since that's the case, let's have some snacks."

Then he called the guy and asked again, "Is there any delicious snacks in the store?"

The guy said: "There is a potted egg in the store." (The potted egg is the southern poached egg)

When the guest heard this, he said directly: "Then bring a few more."

As a result, when he brought it up, he couldn't eat eggs. Then he felt ashamed and angry. Finally, he endured the hunger and continued to rush on his way, feeling aggrieved when he was hungry.

Finally, Liang Gongchen summarized in the book: "I don't know much about the world and I'm going to take it as if I don't know. I'm willing to be hungry, how innocent is my stomach?"

I have been talking too much, so I can get back to the original book.

Master Cui saw Yang Zhenxing's expression and knew that the other party might have not learned this dish. He looked at him and smiled and introduced: "In fact, there are many ways to make yellow vegetables in the province.

Jiaodong, the origin of the place of origin, uses eggs and yellow croaker meat as the main ingredients, stirs it into a material, and then puts it in a pot to make it.

But in Quancheng, egg yolks are often used. As for the big yellow croaker, pork milk jerky meat is replaced by green beans, horse hoof, sea rice and broth, and make a mixture of ingredients."

The so-called pork milk shop meat refers to the piece of meat with the pork belly closest to the ground. Due to the positional relationship, the texture is very soft, otherwise it would not be possible to replace fish meat as the main ingredient.

Since he talked about yellow cabbage, Master Cui didn't plan to stop and directly directed Yang Zhenxing to start moving.

As for Wang Qiang, it will be close to noon and it has gradually started to serve customers in the front.

He was busy with the store business, so he couldn't come over to show how to operate it instead of Master Cui.

However, with Master Cui on hand, with Yang Zhenxing's level, he would not make too many mistakes.

"Milk jerky meat is different from chicken teeth. No matter how soft it is, it is impossible to catch up with chicken teeth. Therefore, to make jerky meat paste, you have to work hard to chop it with a knife."

What's different from making lion heads or Sixi meatballs is that Master Cui did not ask Yang Zhenxing to diced the meat first or use machine dumplings to make stuffing before chopping it.

Instead, he just let a whole piece of meat be chopped up like this.

"If you use other parts of the meat to chop the filling, use the diagonal knife to slice the top and bottom a few times before, so that the filling is fast, saves effort, and the chopped filling is finer.

But the jerky meat is already soft enough, so just chop it directly. You should be skilled in chopping the stuffing, right?"

Didn't care about Master Cui's last joke, and Yang Zhenxing replied seriously: "Of course, I often chop the stuffing now because there are dumplings in my store.

Those dumpling masters are also the masters of Hongxinglou that I invited at the beginning."

"Oh? So that's it, then I'll take a look at Hongxing Building, the most famous dumpling in the Eight Buildings. What's the trick to chop stuffing?"

Nodding, Yang Zhenxing glanced at the chopping board behind.

Then a new knife and an old knife were taken.

The old knife is holding the old knife in the left hand and the new knife in the right hand. The new knife is to chop off the chopped meat fibers and the old knife is responsible for cutting off the chopped meat fibers.

According to the frequency of two right hand and three left hand, each time you cut the knife, the old knife will follow the knife edge at the same position and chop the meat at the knife edge at the same position.

Repeat this way, after chopping from right to left, use a knife to combine the meat from both sides to the middle, and then continue chopping according to the rhythm and method just now.

Seeing Yang Zhenxing's very skillful movements and strong control of the rhythm, Master Cui couldn't help but nod.

Generally speaking, the meat filling is done by cutting a new knife, or a new knife, or a new knife, a new knife, a new knife, a second.

With this rhythm, the meat filling will be chopped quickly and the production speed is very fast.

After his observation, Yang Zhenxing's pace of making meat filling may not be as fast as the common method, but the advantage is that the chopped meat minced meat is more even and delicate.

He couldn't help but sigh that Hongxing Building, one of the eight buildings that are good at making dumplings, is indeed a bit of something.

Needless to mention the meat filling made in this way, there must be a lot of water. The dumplings that are finally made will definitely be full of juice. No wonder people's dumplings are so famous.

Because the meat in the pig milk shop was soft and tender, Yang Zhenxing didn't spend much time chopping the meat paste.

Put the meat paste aside. Master Cui directed Yang Zhenxing to add starch to beat the egg yolks until the chopsticks are picked and cannot be hung with the egg liquid. Then, add the meat paste, green beans, horse hoof and sea rice, add salt and clear soup to continue stirring.

After the preparation, Master Cui said: "Now turn on the fire and put the pot on the trough. Pay attention to the hot pan and cold oil in this dish, or make egg dishes, including fried eggs.

Otherwise, if the oil temperature is too high, it will cause the pot to stick to the pot."
Chapter completed!