"Yes! I was thinking that you sell barbecue here. There is an oven and I can make beggar's chicken, so I tried to make one!"
While Huang Anmin continued to marinate the chicken in his hand, he answered Comrade Xu's question with a smile.
Comrade Xu smiled and didn't ask any more questions, just staring at Huang Anmin's operation.
Soon, Huang Anmin put the pickled chicken aside, started soaking lotus leaves in water, and then went to process two pig trotters.
Xu Tongdao visually judged that these were the front hooves of two pigs, because the two pig feet were short and thick.
In terms of cooking, there are particularities in using pig's front hooves or pig's hind hooves. For different dishes, different pig's trotters will have different effects.
Well, by the way, Comrade Xu also noticed that the hair on these two pig trotters... was black.
Black pig's trotters are definitely delicious when made.
It seems that Huang Anmin really carefully selected these ingredients today.
In addition to pig's trotters, Huang Anmin also prepared a mandarin fish, a few yellow-skinned potatoes, some various fresh mushrooms, several other vegetarian dishes and a small piece of lean pork.
Huang Anmin handled these ingredients in an orderly manner, and the knife skills displayed... were a bit rough.
In terms of knife skills, Huang Anmin's performance made Xu Tongdao frown slightly, feeling that his uncle from the original time and space was not as good as him in knife skills.
However, this is also a common problem for chefs in this era.
Not unusual.
After all, these old chefs have lived through hard times before. In those days when they could enjoy eating pork, these chefs generally did not have such high requirements for knife skills, and their customers were not so particular.
Tongdao Xu looked at it for a while and then went about his own business.
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When Ge Lianghua, Xu Tonglin and Xi Dongyang saw that Xu Tongdao was busy, they were embarrassed to surround Huang Anmin anymore and went to prepare for tonight's business one by one.
time flies.
About an hour later, Huang Anmin washed his hands after all the other vegetables had been cut and prepared, picked up the lotus leaves from the basin, and then wrapped all the lotus leaves around the marinated chicken, and then,
Comrade Xu saw how he used the small pile of pork net oil.
Huang Anmin actually opened the pork net fat and wrapped it around the chicken wrapped in lotus leaves like a fishing net. He wrapped it several times in a row before he stopped.
Because the pig net oil itself is sticky, after the pig net oil is wrapped outside the lotus leaves, it sticks together by itself, and there is no need to tie it with a rope.
This opened Xu Tongdao's eyes.
He really didn't expect that pork net oil could be used in this way.
Comrade Xu was still immersed in this surprising discovery when Huang Anmin pulled out a white paint bucket from under the chopping board, half filled with mud.
Comrade Xu saw him grabbing the mud with his hands and smearing it on the lotus leaf chicken wrapped in pork net oil, smearing layer after layer, and finally smearing it into a large oval egg.
Don't tell me, it's quite fun to watch.
After wiping the mud, Huang Anmin showed a satisfied smile on his face and nodded.
At this moment, a thought flashed through Xu Tongdao's mind: This guy must have been a master at playing with mud when he was a child! I'm not as good as him!
Huang Anmin suddenly turned to look at him, "Hey, Xiao Xu! Can you turn on your oven now? Look, it's almost three o'clock now, and this beggar's chicken should be roasted!"
Comrade Xu nodded with a smile, walked to the kitchen door, and told Ge Lianghua, who was chopping green onions, onion dices and other small ingredients outside: "Cousin! Put your work aside for a while and start the stove first! Master Huang wants to use it.
!”
Ge Lianghua turned around and saw the big earthen egg in Huang Anmin's hand. His eyes were a little surprised, but he immediately nodded, "Okay! I'll go right away!"
Ge Lianghua immediately went outside the store to light a fire for the stove.
In the kitchen.
Comrade Xu looked at the big earthen egg in Huang Anmin's hand with curiosity, "Master Huang, how long do you need to bake this?"
Huang Anmin: "At least more than an hour! I guess the Mr. Zhang you mentioned couldn't bake it well when he came, but it doesn't matter, I can serve him other dishes first, and wait until he is almost done with the other dishes.
, it’s too late to serve the beggar’s chicken again! It doesn’t matter!”
Comrade Xu nodded.
After roasting the big eggs in the charcoal fire, Huang Anmin returned to the kitchen and started cooking the pig's trotters.
Xu Tongdao noticed that when he roasted pig's trotters, he used relatively simple seasonings.
In addition to the commonly used seasonings such as oil, salt, soy sauce, vinegar, and rice wine, we mainly add a few dried chili peppers, star anise, bay leaves, a little cinnamon, cumin, and a few spoons of soybean paste.
This made Xu Tongdao thoughtful.
Feeling inspired.
From Huang Anmin's knife skills, techniques, and the seasonings and spices used in cooking, Tongdao Xu suddenly realized that the cooking techniques and ingredients of these older generation chefs seemed to be generally relatively simple.
Far inferior to some young chefs more than ten years later, when cooking, the techniques are complicated and the ingredients used are various.
In his impression, the old chefs he knew in the past seemed to cook similar to Huang Anmin.
The knife skills are really rough and the techniques are mediocre. There are only a few condiments used. There are not many types of spices that I know.
But this does not mean that the food cooked by these master chefs is not delicious.
In fact, the dishes made by the old chefs he had tasted before were indeed unique in taste. Now that he thought about it, he suddenly figured out the problem.
It's the heat!
and the use of salt.
Salt is known as the king of flavors.
Tongdao Xu suddenly remembered that a master chef once told him when he was making old duck soup that the most important thing about making old duck soup is the timing and amount of salt.
Once you master this point and control the heat well, the duck soup will be very good.
At this moment, Tongdao Xu suddenly felt that his understanding of cooking was one step further than before.
…
In winter, it gets dark early.
When it was almost 4 o'clock in the afternoon, the sun outside was already very westward.
Zhang Fafa's black Mercedes-Benz drove to the door of Xu Tongdao's shop and stopped. The driver's door opened first, and the driver dressed in black got out of the car. He opened the rear door, and Zhang Fafa, a handsome man, got out of the car.
He has black hair combed back, wearing a silver-gray striped suit, a black woolen coat, and a pair of shiny black leather shoes.
The door on the other side opened and Jiang Meili also got out of the car.
The two of them walked towards Xu Tongdao's shop with smiles on their faces.
The big boss is full of style.
It attracted the attention of nearby passers-by and shop owners.
Comrade Xu, who was already prepared, was drinking tea at the bar. When he saw the couple getting out of the car, he stood up immediately, with a smile on his face, and hurried to greet them.
"Welcome, welcome! Brother Sheng, sister-in-law! Please come in quickly!"
"Haha, Xiao Xu! Where is the master you are talking about?"
Zhang Fashang smiled and asked the master as soon as he opened his mouth.
But Jiang Meili's eyes were suddenly attracted by the big earthen eggs in the charcoal fire of the oven outside the door, and she stopped and asked curiously: "Huh? What is this? What are you roasting? It can't be that.