Food starts with Mapo Tofu

Chapter 404 Pickled Cabbage Shredded Pork Noodles
After signing the contract, Ma Minghua chatted with Lu Xiao again, and then left.

On the other hand, Lu Xiao added Han Dongqing's Wechat, and she had old recommendations, so she didn't bother to look for them anymore. As long as the other party can design the style she wants, it's actually the same whoever she looks for.

Moreover, Han Dongqing had designed Chen Nian once before, so the other party's level should not be much worse.

In the afternoon, Han Dongqing came over with his computer and showed Lu Xiao some of the plans he had designed before.

They generally want to show these to customers. After all, they can make customers trust themselves more and work more smoothly in the future.

After seeing Han Dongqing's previous design proposal, Lu Xiao also said that it was indeed not bad, and then he talked about the style he wanted.

When doing interior design, the decoration style is actually not the most important factor, because their workflow is to measure the room first, and then go back to draw the CAD drawing. At least every functional area must be drawn in its original form. When doing external CAD design, lighting, customer's walking line, location and height of water and electricity, etc. must also be taken into consideration.

Only after confirming these things can we start to consider the design of style.

But Han Dongqing knew that most customers were actually more concerned about the appearance, so he patiently listened to Lu Xiao's opinions before going to the next door to measure the room.

After measuring the room, Han Dongqing went back to draw pictures, and Lu Xiao didn't stay idle, but started to go out again. Since she decided to open a cake shop here, she must rent a house nearby.

The first step is to go to the gates of each community to see if there are any rented directly by the landlord. If it is rented directly by the landlord, it can save a lot of agency fees.

It wasn't until late in the evening that Lu Xiao came back to have a meal, and then went home first.

After all, staying here has nothing to do. Originally, she wanted to help here, but because there are too many things here, and Lu Xiao has never worked as a waiter, so she is not even as quick as Wen Hongxia. .

In the evening, Chen Nian also started to make the last topping of the pea noodle - shredded pork with sauerkraut.

Speaking of sauerkraut shredded pork, Chen Nian thought of a brand that was recently named at the 315 party, which greatly reduced his direct favor for sauerkraut noodles.

Although Chen Nian never liked to eat Laotan sauerkraut noodles, but he couldn’t help but his brother who was on the bunk when he was in college loved it.

Sometimes I am really hungry at night, and I will ask the other party for a bag of noodles to soak in. After all, it is at this time, who can control whether he likes to eat or not?

But now thinking about Chen Nian, there is only regret in my heart.

However, that kind of sauerkraut is still different from the sauerkraut I bought. At least the old age ensures that the sauerkraut I buy is all pickled by the elder sister who sells vegetables in the vegetable market in the jar at home.

And the shredded pork in this topping is pork.

As for the location of the pork, since the old shop is open, the choice is naturally lean meat. Of course, if it is at home, it is not so harsh. Pork belly or other meat can be used to make sauerkraut shredded pork toppings, but There may be a slight difference in taste.

The reason why this is done last is because this topping is the easiest.

First of all, you only need to cut the pork into shreds in advance, and then prepare the ginger, rice and garlic slices.

Then put the cut lean pork into a basin, add salt, some cooking wine, egg white of an egg and a pinch of starch, throw it in and dress it evenly.

This step, on the one hand, is to make the pork more tender, and on the other hand, it can make the meat taste better. At the same time, adding salt and cooking wine can also slightly remove the fishy smell in some pork.

Grabbing the soft shredded meat in the mixing bowl with his hands, Chen Nian only felt that the hand felt great, and the slippery and moist feeling made Chen Nian want to stop. If the pork taste and marinating is proper, he will definitely grasp and mix it for a while.

Usually when cooking, as long as it is meat and vegetables, most of the meat should be put into the pot first, and this time is no exception. The aged meat is directly put into the pot with cold oil to avoid the surface of the pork from being cooked too quickly.

As the temperature of the oil gradually increased, the surface of the originally pink shredded pork gradually turned off-white, like a girl who was always shy and shy when she was not moving, grew into a strong man who showed neither emotions nor emotions.

During the constant stirring, the smell of meat began to overflow from the pot, but at this time the smell of meat seemed to be a little sweet, but it was clear from the aging that it was not sweet, but pork and beef A taste peculiar to these meats.

To be more specific, it is that the amino acids and proteins inside are constantly exuding the smell of mixed oil under the action of high temperature.

From the very beginning, it was aged on medium and low fire, so now the taste persists like boiling a frog in warm water.

In this way, he can also largely avoid the sticking between the shredded meat. After gently breaking them up, he pours the garlic slices and ginger rice prepared earlier into it.

The taste of ginger rice and garlic slices also began to come out during the constant stir-frying.

Like the top notes of a perfume.

The old master Chen Nian does not need to observe with the naked eye now, he only needs to constantly feel the fragrance from the pot to know whether the taste of ginger and garlic has been released to the maximum extent.

After the strong ginger and garlic flavor is mixed with the meaty aroma, about three dried red peppers are added to the aged.

But it wasn't seeded.

In some dishes, it is necessary to stir-fry the dried chili peppers in advance with high heat oil to get the aroma. Usually, the seeds need to be removed in that case, otherwise it will be easily fried, and the paste chili seeds will carry a Kind of bitter.

After briefly stir-frying for a while, put the chopped sauerkraut, a little sugar, an appropriate amount of chicken essence and a little salt into it.

Finally, stir it fully and evenly, and it can be served after all the seasonings are tasted.

The practice of shredded pork with sauerkraut is so simple, so the aging did not put it at the beginning.

For him, putting this kind of simple food at the end is like eating delicious meat at the end.

And because this dish is very simple, it is also very easy to control the amount. Chen Nian only made one bowl for himself.

After putting the noodles and toppings in the bowl, Chen Nian wanted to go to the freezer to get a bottle of Coke to drink, but after opening it, he saw the beer inside, then changed his hand and took out a can from the freezer Cold beer.

"It's not bad to drink beer for a change today. Anyway, this thing has a low alcohol content, just like water."

And speaking of this beer, if it's aged at room temperature, it doesn't taste very good, just like what the older generation said about horse urine, but it's different if it's chilled.

He opened the beer and put it next to the noodle bowl, Chen Nian thought about it again, and went to the kitchen to peel two cloves of fresh garlic.

These garlics are new garlics specially sent by Brother Liu in the morning. The biggest difference between them and old garlics is the moisture and spiciness.

New garlic tastes crisp and full of moisture. Although it is not as strong as some old garlic, this fresh spicyness can also bring some novel experiences to people.

Just like that, take a sip of garlic, a sip of noodles, and then a sip of cold beer, and then look at your phone after drinking.

After a while, I can't help but breathe a long sigh of relief. It's so refreshing. After careful washing, the sauerkraut has no dirt.

And this bowl of shredded pork noodles with pickled cabbage is like a breath of fresh air among the Chongqing small noodles that are famous for their spicy taste.

Compared with other Chongqing small noodles, this bowl of shredded pork noodles with pickled cabbage is completely based on broth, without any chili in it, so it is sour and fragrant after one bite.

Secondly, Aged Nian has a high level of red meat. He can control the thickening and marinating, the heat and the temperature in the pot very meticulously. Therefore, after making it, the shredded meat is smooth and springy.

After all, the shredded pork noodles with sauerkraut are the shredded pork and the soup base. If the shredded pork is too old, the taste will be greatly reduced. If the chain is lost on the shredded pork, the sauerkraut behind will naturally have to overturn.

If the heat is not enough, the sauerkraut will be too raw, and it will taste raw, but if it is too hot, it will be too hard.

However, when Chen Nian ate the sauerkraut shredded pork noodles that he made, he still felt that the sauerkraut was a little sour.

This may be a treasure for those who like to eat sour, but it is definitely not delicious in the public sense, otherwise the recipe will not give a progress of 99.

In contrast, the short rib noodles that I made myself did 100% at one time. After all, there is no proficiency in this. The method of making the toppings for short rib noodles is basically the same as that of beef.

So if you can make the topping for the beef noodles, the topping for the ribs is naturally not a problem at all.

This time, the aging clearly knew that the problem might be the sauerkraut, but no matter whether it was the heat or the temperature, the aging did not seem to be a major problem. If adjustments were made on the current basis, the taste of the shredded pork would also change.

Chen Nian just felt that the sauerkraut was a little sour, but the shredded pork was just right.

But it is not difficult to integrate the sour taste in sauerkraut a little bit. You only need to soak it in water after washing and cutting it carefully, so that part of the sour taste can be precipitated.

But that can only wait until tomorrow.

I will make it again for everyone at noon tomorrow. If there are no accidents, I will be able to purchase ingredients for Chongqing noodles in batches tomorrow night, and they will be officially listed for sale the day after tomorrow.

But at the beginning, Chongqing noodles still have to be made by yourself. After all, He Hai has not fully practiced Chongqing noodles. Although he has practiced a lot before, there is still a certain distance from perfection.

Fortunately, He Hai had undergone hard training before, so Chen Nian was confident that he would learn at least three methods of making Chongqing small noodles within a week.

There are four cooking stoves in Honghong Restaurant, one of the main stoves is used by the old, and the other is used by Xie Yu.

It's just that there is an extra stove in old age. After all, sometimes if the stove can't be opened, you have to start a new stove.

There is also a stove on He Hai's side, mainly the scallion oil that He Hai used to make scallion oil noodles.

In addition, there are noodles, stewed meat, preserved vegetables and pork, and soups.

Although there are many of them, they are all well-organized. As for the table in the middle, it is completely Qiao Zhaomei's home field now. Except for everyone helping to wash and cut vegetables at the beginning, now almost all the vegetables and meat are cut. Qiao recruited sisters to do He's work.

But on the way home after Chen Nian finished eating the noodles and packed up the kitchen and the restaurant outside, he thought that He Hai's father would come over tomorrow.

At that time, I will definitely prepare some different dishes for the other party.

Now he hasn't figured out what to do tomorrow, so he should call He Hai when he has a chance tomorrow, and see what He Hai's father likes to eat.

However, He Hai doesn't seem to be a native of Chengdu, but from Jiangsu, so if he cooks Huaiyang cuisine himself, he will most likely gain more favor from the other party.

If it can be solved with Huaiyang cuisine, then it is not a big problem.

After all, for Huaiyang cuisine, old age still has a lot of experience.

To be honest, it is not difficult to treat He Hai's father well, Chen Nian is now a little worried about giving An Hongdou's birthday present.

In the past few days, he will search the Internet every day when he is free, and sometimes ask friends, but he can't get any constructive opinions.

Seeing that the days are getting closer, Chen Nian can't help but start to worry, but this thing is not something that can be thought of.

……

"Why are you here to eat again? When you come to Chengdu to travel and don't go around, you run to my side every day. It's too bad for you to travel."

The next day, Feng Honghong saw Jiang Xia came again when she was in business at noon, so she joked with a smile.

"Isn't it because the food here is really delicious, and after I went back yesterday, I heard from my friend that there are still banquets here, so I came here for lunch today, and on the other hand, I wanted to ask how it was. To be able to book your banquet."

"Banquet." Feng Honghong turned around and returned to the counter, and took out a small book from it.

"The latest banquet will be scheduled until next month, and if you book a banquet, you have to have about ten people to eat, otherwise you will not be able to finish the amount of food."

"Next month." Jiang Xia sighed, and then thought of yesterday's friend's suggestion, "Then the boss will book a banquet for me. It will be next month. I have no problem with the number of people."

Feng Honghong looked at Jiang Xia with some doubts: "Aren't you planning to go back? Or are you planning to come back then? Aren't you here for a trip? Can you stay here for such a long time?"

Jiang Xia looked at Feng Honghong with a smile: "Auntie, yesterday I came over for dinner with my friends. After returning home, he suggested that I should buy a suite here in Chengdu. I can come and live here every year. Anyway, a freelancer like me is everywhere. it's the same."

Feng Honghong traveled to many places with Lao Chen and met many people, but it is very rare for a young freelance worker like Jiang Xia to buy a house as soon as he buys a house in Chengdu.

After being stunned for a long time, Feng Honghong could only choke out one sentence: "Chengdu welcomes you."

(End of this chapter)