Chapter 468 Everything can be cooked - Maodu Hotpot
The regular customers who came yesterday still have deep memories of the deliciousness of the beef shabu-shabu. After sitting down, they kept thinking that the snowflakes and Diaolong are the same beef as today's Key Ren, coming from the same body of a cow. In terms of taste,
What's the difference?
After a while, two waiters came over carrying charcoal basins and added raw charcoal to the stoves at each table. This charcoal was different from the ones burned daily. The fire was dark red and had some fragrance. Look carefully at each section.
It was made of bamboo. Then, two more guys came over with a long-handled copper pot each, and poured light red soup, which was the base of the hot pot, into twenty pots with gluttonous paintings from a distance.
As soon as the soup was put into the pot, a strange aroma came out. Most of the people sitting there were old men with extremely sensitive noses, but they couldn't tell how many ingredients there were in the aroma. It just felt like it was the same as yesterday.
The same, but there seems to be a little difference.
This is the charm of the century-old soup. The soup has not been changed for hundreds of years. Every time it is boiled, there are several more ingredients. After hundreds of years of precipitation, there are countless ingredients in it. How could the ancients distinguish them clearly with just their noses?
The waiter added a few dried shiitake mushrooms and a few unknown spices to the pot. After a while, the water boiled and took on the shape of a slightly boiling chrysanthemum. The two waiters pushed the cart and placed key nuts and vegetarian dishes in front of each table.
There are five plates of jujube ingredients, sour, sweet, bitter, spicy and salty, and the five flavors correspond to the five elements. There is also an empty plate for guests to take and adjust according to their preferences.
This spoonful of kernels is cut so thin that it can be compared with the gold foil on the Buddha statue. This knife skill is enough to amaze people. The meat is full of fine tendons, and fat is scattered in the muscle fibers. The meat is oily.
Soft.
Most of the distinguished guests at the table had already eaten once yesterday, and today they brought friends or business partners. So, as an expert, I explained to my friend how to cook the beef in hot pot. How many times would the meat be cooked? His eyes widened.
At this time, they felt great psychological satisfaction. They proudly picked up the key kernels, which are known as the "tenderest of tenders", and stuffed them into their mouths. After tasting them carefully, they felt that they were different from snowflakes, and the fragrance was slightly lighter.
But it's more fresh.
Sure enough, it was so fresh that it was so delicious that after taking a bite, the guests who came with me began to sigh: "In the past, the wind and snow were crazy, and I slept under the quilt every day. After having hot pot, my body and mind are warm. We are not afraid that we will not have a place to gather in the winter."
.”
Zhao Kui heard that the waiter called them over and said, "Can you guys at this table write down the poem you just wrote? Your order will be waived."
Such a limerick in exchange for a free beef meal? The guest was very excited and said: "In the future, I will bring more people to have a meal here."
In the hotpot downstairs, the utensils for hot pot are relatively ordinary. Although it is a copper pot, there is no pyrography on the body. The soup used is a stock made from beef bones, which is nothing like a century-old soup. The meat is tender and cut into pieces.
Half a chopstick thick.
Entering this door, the gods of wealth and wealth are all gods. After greeting the distinguished guests, Wu Wei came to the hall and showed everyone how to eat hot pot. He picked up a piece of tender meat and explained: "When cooking, just go in four times and go out four times.
Can."
The diners did as they were told, closing their eyes slightly and enjoying the deliciousness of the tender meat. One of the diners had eaten snowflakes yesterday, and in order to save money, ordered tender meat today. He was very surprised. The meat looked so much.
, it was gone after just a few bites. Yesterday, I had at least a dozen slices. After thinking about it, I realized that the meat was cut much thicker than yesterday, and the number of slices was less. I regretted it, I should have known better.
Spend a few more bucks and order key nuts.
It turns out that the tender meat is located in the muscles above the buttocks and needs to be cut thicker than other parts to lock in the meat juice. Usually, a few drops of clear oil are added to the meat before stewing it to make the meat more tender and delicious, and it will melt in your mouth.
"Rui Partridge·Tender Meat"
The meat above the buttocks is the most tender.
It is also a delicacy at the hot pot table.
It’s difficult to lock in the gravy if you cut it thin.
Half chopstick thickness is most suitable.
Add a few drops of clear oil before rinsing,
The meat is more delicious and delicious.
Before eating, it rises and falls,
A delicious meal that melts in your mouth.
From noon to evening, the tables were turned over several times, and everyone was busy all day long. When the accounts were settled at the end of the day, the three shopkeepers were shocked. In just two days, most of the meat from a cow that could be used in hot pot was sold.
, deducting the cost of buying cattle, which cost 30 taels of silver, and other vegetables, we made a full profit of 100 taels. The hot pot is very popular, and we have made money, but winter is still here.
, where are the ingredients for tomorrow? You can’t regard ordinary beef as high-quality beef for hot pot. Zheng Fu looked at the cow’s waste still left in the vat, thought for a while and said: "There is no big market in Xianju.
Now that the mountains have been covered with snow, it will definitely be too late to buy cattle. Otherwise, let's try to get these cattle into the water and see if we can find one suitable for making hot pot."
There was no other way. It seemed that we could only take one step at a time. The three shopkeepers left a few capable men behind and began to sort the cattle waste. After cleaning them separately, they began to test the fire.
After a lot of research and testing of dishes, the three shopkeepers finally got an ideal hot pot recipe. First, prepare the base ingredients, wash and slice the ginger, wash and wash the shallots, and select the pepper, cinnamon, grass fruit, star anise, and bay leaves.
spare.
Heat the pot, add oil after it is hot. Add ginger slices, shallots, peppercorns, cinnamon, grass fruits, star anise, bay leaves and other spices and fry until golden brown. Add chili noodles and fry until the oil is red and bright. Add bean paste and mix
Mix well. Pour the cooked pork ribs soup into the pot, add an appropriate amount of fermented glutinous rice, rock sugar and cooking wine, cover the pot and simmer. After the red soup in the pot boils, uncover the pot and add salt to taste.
Filter out all the residue and the red soup is ready. Take a clay pot and pour the red soup into the clay pot. Take another pot and heat it, add oil and heat it, add the dried pepper segments and stir-fry until fragrant. Add the fried dried peppers
Pour in the red soup.
Next, prepare the vegetables: wash the tripe repeatedly with salt water and slice it; wash the beef liver and slice it; wash the beef loin and slice it; cook the chicken blood and cut it into pieces; wash the garlic sprouts and cut them into sections. Remove the old roots of enoki mushrooms,
Wash, peel, wash and slice the lettuce; wash the pea shoots, lettuce and spinach separately and set aside; wash the Chinese cabbage and cut into large pieces. Arrange on the table and scald until cooked.
"Qinyuanchun? Maodu Hotpot"
In early winter in the South, the wind is like a bug, and the snow is like fluff.
Only Maodu hot pot can protect you from the cold;
Heat the pan, add oil, and add ginger slices.
Fried green onions, peppercorns, cinnamon, star anise, and bay leaves until golden brown.
Stir-fry chili noodles until bright red in color and add bean paste.
Pour the pork ribs soup, add rock sugar, cooking wine and fermented glutinous rice.
.Fry the beef liver in advance;
Pour tripe beef loin into the pot.
Lettuce, spinach, chicken blood, garlic, and lettuce and pea sprouts.
We are all familiar with it, so invite a few friends to have a relaxing time drinking wine.
Finally the urgent need was solved. With bloodshot eyes, the three of them went to catch up on their sleep first. When they woke up, it was already evening. The restaurant was bustling with people and business was very good. The three shopkeepers were greeting everyone when the waiter at the door hurriedly came in to report that the county
The grandpa and his servants have arrived at the back hall of the restaurant.
In such a short time, the reputation of Fat Heart Restaurant's hot pot has reached the ears of the county magistrate? The three shopkeepers hurriedly ran to the back hall.