A Sichuan chef showed off his skills and said that it only takes eight seconds for a "hot kidney" dish to be ready.
That's the result of the violent firepower of a pressurized gas stove in a regular kitchen. It's impossible to have such an effect at home. At least you have to cook the food well.
This is not a fabrication. A highly respected Huaiyang cuisine master once taught his disciples and grandchildren the highest principle in the kitchen: "The first thing a chef needs to do when cooking is to cook it well. Second, the food must be delicious.”
So simple!
When making stir-fried dishes at home, in order to obtain a good finished dish effect, speed up the maturity of the dish, and at the same time, the finished dish can also have that subtle "wok gas", this requirement is higher.
Yao Yuan could only raise the temperature of the pot as much as possible, so that the temperature of the frying spoon had already exceeded the ignition point of the cooking oil. The moment the ingredients entered the pot, the splashing oil and water vapor mixed with each other and ignited, and a fire instantly ignited in the pot.
When outsiders watch Chinese chefs cooking, what they like to watch most is this kind of hot scene.
The orderly Sun, Xiao Hua'er and his parents were all crowded at the door of the kitchen to watch the excitement. When they saw the fire in Yao Yuan's pot, they calmly shook the spoon a few times, then poured cooking wine into the pot to cool down, and then cooked the soy sauce, Cook the vinegar, stir it a few more times, season with salt, sugar, and pepper, and finally pour in the secret peppercorn oil. Then you turn around with a big ladle showing off your skills, and a plate of "fried shrimp kidneys" is the most fire-resistant dish in Shandong cuisine. ” Casual tray takes shape.
The celadon plate was inconspicuous, but Yao Yuan specially placed carrot flowers soaked in water on the edge of the plate and garnished it with a coriander leaf.
After doing this, the people around him were stunned. Xiao Sun, the orderly, couldn't help but start to praise: "Oh, my dear, your cooking skills are incredible, better than the big chef in the agency canteen!"
Yao Yuan threw the towel in his hand on the stove: "Don't be stunned, hurry up and start the meal! This fried shrimp loin will not taste good when it is cold!"
It is rare to open all the folding dining tables at home, turning the square table into a round table. There is a dazzling array of dishes on the table: crab meat lion head, river crab fried rice cake, large boiled dry shreds, emerald white jade rolls, pot braised braised pork, silver teeth fried shredded pork, fried shrimp kidney, Add a plate of beautiful Huadiao drunken crabs and some braised vegetables specially obtained from the braised pork shop, and it will be a perfect family dinner.
Each dish is targeted, and the taste takes into account the preferences of mom and dad. The techniques include the four major schools of Huaiyang, Shandong, Cantonese, and Hebei cuisine. The presentation is also a bit particular, and the radish flowers are specially prepared in advance. , cucumber flowers, fried garlic crisps and lettuce leaves at the bottom, which suddenly raised the level of this family banquet a lot.
Who is a good family who cooks with radish blossoms? It’s so laborious that you can’t even taste it.
but! Apparently! Yao Yuan's hard work was not in vain. The two hometown boys understood it. They ignored the taste and focused on the colorful flowers and green leaves. They knew that their son had put a lot of effort into it.
Without looking at her mother, Fang Nan stared at the crab-meat lion head, her eyes starting to mist again.
Dad was no longer disappointed and rubbed his hands: "Son, go and unpack the box of porcelain bottles of Maotai for Dad. You can have a sip with your dad today. You are an adult and you have a driver's license. You should I can have some wine.”
This effect was achieved. Yao Yuan hurriedly went to get the wine. He didn't know how he got the blessing of being able to have another drink with the old man!
However, I was still a little distressed when I opened the box. The ceramic bottle of Moutai is well preserved and well packaged. It was produced in the 1970s and is now more than 20 years old. If it is stored for another 20 years, the market price of each bottle will be To properly exceed one hundred thousand!
It's just a meal for the family. Do you want to drink a bottle of wine worth 100,000 bottles?
Then I smiled again. Happiness is the most important thing. If you make the old man happy today, everything will be easier to handle in the future.
Besides, things from this era will be valuable to future generations. An old calendar paper from 20 to 30 years later can be sold for dozens of yuan. I am obsessed with thinking about this all the time. It’s a bit too boring to think about it every day. Out of business.
The Crab Meat Lion Head used four hairy crabs and a pound of meat filling, but only four were stewed. Yao Yuan wanted to give his to Xiao Sun, but Xiao Sun refused to accept it. He pushed it back and forth and had to give each person half to try them all.
Mom knows how to eat. She put a spoonful of lion head and soup into her mouth with a spoon. After sipping it, her eyes narrowed into slits: "It's been a long time since I've eaten lion head with this kind of taste. This is like I haven’t tasted the taste of Cuilou in my hometown since I married your father. People from the north don’t know how to cook it. In the base, they always braise it, so there is no such fresh and eyebrow-raising feeling.”
Dad was concentrating on the jar of braised pork. It was red, purple, and colorful.
After a few mouthfuls of braised pork, the plate of emerald white jade rolls finally caught my father's attention. The cabbage rolls drizzled with glazed gravy were crystal clear and emerald green, which was really beautiful.
The well-informed dad looked at it for a long time before he realized what it was: "Huh? Why can you still make cabbage rolls like this?"
Without waiting for an answer, he picked up a roll and put it in his mouth. After two bites, he began to talk a lot: "Er, when did you learn to make this dish? When you were a child, your grandma used to make this dish every Chinese New Year. At that time, Ah, tsk tsk, but the stuffing you use seems to be different. Is there shrimp in your stuffing?"
Yao Yuan subconsciously rubbed the hand that had been pricked by the Pipi shrimps: "Hey, dad, I just watched my grandma make this dish. I thought you might like it, so I thought about it myself. I also peeled a few Pipi shrimps and put them in it. Freshen it up.”
Lao Yao finally got a little suspicious: "That's not right. How old are you? How did you learn to cook?"
At this time, the younger sister obediently interjected: "Dad, don't you look at the books in your son's room. They are all recipes. Now he is obsessed with cooking, but I am also enjoying it."
Yao Yuan also added: "Yes, when I was a child, I lived in a compound and learned a little from my neighbor Master Pan. Now I think cooking is quite interesting. I just think about it when I have nothing to do. Isn't this just to welcome you home and read the recipes?" How many dishes have I learned?"
Lao Yao nodded: "Things in this world are all about hard work. As long as you work hard, there is nothing you can't learn. I'm very satisfied with the meal you prepared today! But having said that, your mother and I have been busy with work these years, so I just left You two brothers and sisters are at home. Generally speaking, as parents, we owe you something. Come on, son, and my good daughter. It’s rare for the whole family to get together today. Let’s have a cup together.”
With the help of wine, the atmosphere of the dinner finally became a bit normal, a bit like a family eating together.
"Dad, how long can you stay here this time?" After Yao Yuan answered his recent studies and mock test scores, he finally convinced his parents that he had been studying hard and began to care about his father. Work.
Yao Haiyang paused with his chopsticks and sighed: "I will only be able to stay for three to five days if I come back to have a meeting and make a report. Then I have to go to Moscow and Kiev. This business trip is estimated to take at least a month. No, I wonder if I can come back in time for the Spring Festival."
Yao Yuan's curiosity aroused. The unit his father was in charge of was a confidential unit, but you could guess that they must be engaged in scientific research related to the army, otherwise there would not be such perverted confidentiality regulations. At this time, the Soviet Union The country of Stan has just been disintegrated and dispersed into several countries. Does my father have some special mission when he goes to Russia at this time and then to Ukraine?
I didn't dare and couldn't ask for details, so I just said casually: "The political situation there is unstable now. Maybe you could buy some advanced weapons and equipment in the past."
Yao Haiyang's face dropped: "You kid knows nothing! Don't say what you shouldn't say!"
Yao Haiyang's attitude made Comrade Fang Nan extremely dissatisfied: "Old Yao! This is at home. The children have cooked so many delicious things to welcome us home. You can't spoil the fun!"
Yao Haiyang also felt that he was going a little too far. He raised his small glass and said, "Hey, your dad has a special work unit. We won't talk about this during the meal. Come on, let's have a drink with dad. I'd like to see my house." How's Qilinzi's drinking capacity now?"
The 20-year-old Maotai tastes so good. Yao Yuan raised his glass, Fang Nan also raised his glass, and even Xiao Sun was forced to pour a glass of wine and raise it up. The Arctic Ocean in Xiao Hua'er's glass was bubbling, It looks pretty good under the light too.
The mellow flavor of Maotai sauce and the aroma of vegetables on the table combine to form a wonderful flavor, which makes the atmosphere of a family banquet more and more lively. The so-called enjoyment is just that.
At this time, someone suddenly knocked on the door. The knocking was loud, urgent, and even a bit rude.
Yao Yuan stood up, held down Xiao Sun who was about to get up, and opened the door. A big black face that he least expected to see appeared at the door, followed by a remnant.
Yao Haiyang stood up in surprise. When the two old comrades met, it was inevitable to give them a hug and a pat. After a pleasantries about you getting old and getting fat, old Yao looked at his son and said, "Yao Yuan'er, hurry up and give it to your two uncles." Move the chairs and pour the wine!”
Damn it, two uncles? When did the grandson Yu Ye become an "uncle"? !
Yao Yuan, who dared to be angry but dared not speak out, moved two more round stools, found two glasses from the wine cabinet and placed them on the table. Xiao Hua'er obediently presented two pairs of chopsticks, and the two uninvited guests sat at the table in a grand manner. forward.
The last thing Yao Yuan wants to see at this time is Gu Changan, Big Black Face, and Gu Yan Wang.
The matter of Hongqi Company has not been confessed to his father yet. For this reason, even Mancheng said that he wanted to come and see the old chief immediately, but Yao Yuan stopped him. As a result, the untouchable Gu Yan Wang broke in the door.
Gu Yanwang seemed to be in a good mood today. After the wine was dry and he touched Lao Yao several times, he began to correct Lao Yao's mistakes: "I will no longer be the director. I will be the deputy director of the Xicheng Bureau. He will be in charge of security work and concurrently serve as our Qianjia The secretary of Kou was appointed last week."
There was no one who was so shameless. Officials were very humble, but he felt that others were calling him a lower official title, so he simply introduced himself.
He didn't even think about who was responsible for his promotion. The brothers in the small courtyard caught an A-level wanted criminal for him, but he hasn't shown any signs of it until now.
After Gu Changan introduced his new official title, he did not forget to introduce Yu Ye next to him: "This is Xiao Yu. Despite his young age, he is now the captain of the newly established anti-pocket brigade in our district!"
