Gourmet conquest starts from the entertainment industry

At this time, Zhou Mochen was also cooking the meals for lunch in the back kitchen. Since everyone ate so well during the Chinese New Year, Zhou Mochen prepared more light dishes, mainly Huaiyang cuisine.

For example, boiled dried shredded rice, Wensi tofu, Kaiyang Pucai and other vegetarian dishes.

Kaiyang cattail is a famous traditional dish made from cattail stems. It is a specialty of HA City, JS Province. The main raw material is the rhizome of cattail. This dish is fragrant and sweet, crisp and delicious, and it seems to have the taste of tender bamboo shoots. It is fresh and refreshing, and rich in nutrition.

Cooking is very simple. Carefully peel off the old skin of the cattail. Use a knife to peel off the yellowed roots and the old cattail on the top. Clean the cattail, pick the neat middle part, break off the head and tail;

Heat the frying pan, add lard, add sliced ​​ginger and mashed garlic and sauté until fragrant, then add the soaked and drained shrimp and stir fry.

Add cattail cabbage and continue to stir-fry until slightly softened. Pour in a large bowl of broth, bring to a boil over high heat and simmer for a few minutes. Open the lid to season and serve. Simple and delicious.

For meat, I chose braised silver carp head, white robe shrimp, and crab meat lion head.

What is different from ordinary lion head is that crab meat is added to the crab meat lion head.

Crab powder lion head is a famous traditional dish in Yangzhou, Jiangsu, which belongs to Huaiyang cuisine.

The taste is soft, fat but not greasy, and rich in nutrition. Braised in soy sauce, steamed, very popular.

The main raw materials are crab meat and meatballs made from finely chopped pork, which is commonly called "cut meat" in Yangzhou.

There are many ways to chop meat, some are stewed, some are boiled in water, some are fried first and then braised in brown sauce, some are fried first and then braised with other foods, and some are steamed with glutinous rice.

The so-called lion head is the shape of the dish - big and round, exaggerated as a lion head.

Among them, the stewed one is the most popular.

Stewed Crab Meal Lion Head is a famous traditional dish in Yangzhou, Jiangsu, which belongs to Huaiyang cuisine. The lion's head is fat and tender, the crab powder is delicious, and the green vegetables are crispy and clear. After eating, the mouth is full of fragrance, and the teeth and cheeks are fragrant.

At the same time, it has the effects of tonifying deficiency and nourishing the body, regulating qi and blood, strengthening the spleen and appetizing, and regulating malnutrition.

The method is more delicate, and it is also a kind of dish that takes a lot of time.

Wash the onion and ginger, wrap them in gauze and squeeze out the onion and ginger water for later use.

Wash the lettuce heart, cut the head of the lettuce into a cross knife pattern with a knife, and cut off the tip of the lettuce leaf.

Finely chop the pork into pomegranate rice shape, put it into a bowl, add green onion and ginger water, crab meat, a little shrimp, refined salt, cooking wine, dry starch and stir well.

Heat the pot on high heat, add cooked lard, add lettuce heart and stir until emerald green, add a small amount of shrimp, refined salt, broth, bring to a boil and remove from heat.

Take a casserole, wipe the bottom of the pot with cooked lard, then put the cabbage into it, pour in the broth, and bring to a boil over medium heat.

Divide the mixed meat into several portions, put them in the palm of your hand one by one, turn them back and forth 4-5 times with both hands, bundle them into smooth meatballs, and place them on the cabbage one by one.

Then embed the crab roe on each meatball, cover with green cabbage leaves, cover the pot, and cook together.

After boiling, lower the heat and simmer for about 2 hours. Remove the lettuce leaves when serving.

And the most classic one is the white robe shrimp.

This delicacy is called "Huai fried two peaks" together with soft eel, and it is a masterpiece in Huaiyang cuisine.

At that time, it was selected as the first hot dish of the first banquet of the founding of the country. However, due to the constraints of the conditions at that time, the raw material for making this delicacy, the big freshwater shrimp from Hongze Lake, was already dying when it was transported to BJ, so it withdrew from the state banquet. The first dish" just missed.

The white robe shrimp is white in color, very fresh and tender in taste, with a lingering fragrance on the teeth and cheeks, and an endless aftertaste.

But the ingredients are of course not a problem for Zhou Mochen.

There are also a lot of things that need to be prepared for the last dish of braised silver carp head.

Braised silver carp head is a traditional famous dish in JS province, which belongs to Jiangsu cuisine. Braised silver carp head is mainly made of silver carp head. The cooking is mainly stewed vegetables, and the taste is salty and delicious. Taste.

The skin is glutinous and sticky, the fish is fat and tender, the soup is thick, delicious and nutritious.

The work of preparation in advance was handed over to Fifth Jinchuan. Remove the roots of shallots, wash them, cut into sections, and tie the other half into knots.

Wash the rapeseed heart and cut the head of the rapeseed into an olive shape. Slice the cooked ham, wash the chicken, cook it, and slice it. Peel the spring bamboo shoots, wash and slice.

Wash the ginger and slice it. Remove the stalks of the shiitake mushrooms, wash and slice. Wash the chicken gizzards, cook and slice.

The next step is to make the fish head.

Cut the head of silver carp into two pieces, remove the gills and wash them, put the fish head in a pot with clear water, put it on high fire until the fish meat is separated from the bones, remove the bones and remove the bones.

Change the water in the pot again, put the fish head meat, add scallion knots, ginger slices, and cooking wine, bring to a boil on high heat, remove, and remove the scallions and ginger.

Heat the frying pan on medium heat, ladle in the cooked lard, when it is 40% hot, put in the cabbage heart, push it with a hand spoon, and when the dish is green, pour it into a colander to drain the oil.

Wash the frying pan, put it on high heat and heat it up, scoop up cooked lard again, when it is 50% hot, add scallions and ginger slices, and sauté until fragrant.

After sautéing, remove the shallots and ginger, add shrimp and crab meat and fry for a while, add cooking wine, chicken broth, refined salt, and sugar, then add sliced ​​bamboo shoots, mushroom slices, chicken slices, chicken gizzard slices, and fish head meat, and cover the pot Cover and cook for about 10 minutes.

Add choy sum and monosodium glutamate, boil it, thicken it with water starch, pour in white vinegar and cooked lard, stir fry evenly, put it on a plate, sprinkle with pepper, put ham slices on top and serve.

Then Zhou Mochen made some seafood, all of which were light.

"Hey, Xiaochen is writing a book this time, and many of them are new dishes."

Hu Ge looked at the dishes on the table and said something with a smile.

"That's not true. Today's dinner, how can he do it if he doesn't show his skills. But it's all light, it's okay, I've eaten too much heavy food these days."

Wu Jing answered with a smile.

"Brother Jing, if you want something strong, I'll make it for you at night. Thinking that everyone eats too much during the Spring Festival, let's try something light first."

Zhou Mochen smiled and brought up the last stewed crab powder lion head.

"Oh, can I eat? I'm so hungry, I'm even more hungry after seeing so many delicious foods."

Jing Tian said something carelessly.

"Yes, eat, eat. Eat is the biggest in the world."

Wu Jing said with a smile.

"Well, good, good! Hey, Xiaochen's food has never disappointed."

Yu Shaohui tasted a shelled shrimp and immediately sighed. Then he dug a spoonful for Liu Yifei graciously. The two of them could look at each other with silky eyes, just like a young man who just fell in love.

"I said, if you two fall in love, just fall in love. Don't feed dog food. We still have a few single dogs here."

Yang Mi said directly speechless.

"Ahem. Excuse me, excuse me."

Yu Shaohui said something in embarrassment.

"I'm envious, I'll find one myself."

Liu Yifei was immediately happy.

"Hmph. Is it because the food is not good, or the wine is not good, what to look for. Isn't it good to be single? Isn't it Li Ying?"

Yang Mi replied domineeringly.

"Ah? What? It's delicious!"

Zhao Liying is still wandering in the world of food. Inextricable. He didn't hear what Yang Mi said at all.

"Hey, like Tiantian, I have become a foodie."

Yang Mi stroked his forehead and said.

"Huh? Why are you calling me?"

Jing Tian was also fascinated by the food. I didn't hear what Yang Mi said either. Han Han replied. This expression amused everyone.

"By the way, Xiaochen, there will be a National Youth Culinary Competition this year. Are you still going to participate? It seems that you haven't passed your age yet."

Wu Jing suddenly remembered what a friend mentioned before. He asked with a smile.

"Haha, Old Wu, you are too, let Xiaochen go to the judges' place? Can he still participate now?"

Hu Ge suddenly smiled speechlessly.

Thinking about it, except for a very few chefs at the top level, there is really no way for others to be judges for Zhou Mochen. However, Wu Jing's words evoked a lot of memories for him. When Zhou Mochen participated in the competition three years ago, they had just met.

Zhao Jinmai still looked at Zhou Mochen with a smile, thinking of three years ago. Unexpectedly, three years later, she would marry Zhou Mochen and have a baby for him.

"I'm definitely not going to participate. I'm going to let Jinchuan participate. It's not suitable for the other disciples to go, and they will only bully people. Let Jinchuan go to practice and practice."

Zhou Mochen had gotten the news a long time ago, and had also thought about a few apprentices. Jin Chuan is the most suitable. After this year's training, he has improved a lot. Jiang Yingying also took a small step forward.

Both Bai Chenghuan and Guan Ziqi have been promoted to the top of the third rank of Star Chef. It is a big step. And the fifth Jinchuan happened to be the second-level star chef, so it must be very suitable to go to this kind of competition. Not to embarrass others too much.

"You are really Versailles. I heard from Brother Qian that the World Chef Competition is only two years away. How about it? Is there any hope for you?"

Wu Jing asked with a smile.

"Yes, it made me look like a salted fish. I'm willing to give it a try. Anyway, I'm also an ideal chef, okay. I'll win the position of Chef God in two years."

Zhou Mochen replied with a calm smile.

"Hehe, what Xiao Chenzi said is good. My sisters support you to climb to the top, and we will toast you with fruit juice instead of wine."

Yang Mi laughed immediately. Because it was noon, everyone didn't think about drinking. He picked up the juice and said.

"Yes. Cheers. Toast."

Everyone also picked up their cups and touched Zhou Mochen.

The host and guest had a great time for a lunch. In the afternoon, Zhao Jinmai was taken shopping by several sisters and sisters-in-law.

And a few big men were drinking tea and chatting in the store. After drinking tea with them for a while, Zhou Mochen went to work in the back kitchen.

"Jinchuan."

After going to the back kitchen, he saw Wu Jinchuan who was still practicing knife skills seriously and shouted.

"Master!"

Fifth Jinchuan saw Zhou Mochen coming in, and said respectfully.

"There will be a National Youth Culinary Competition this year. I want you to participate, but none of your seniors and brothers will participate. There are still 5 months to go, do you have the confidence to become a blockbuster?"

Zhou Mochen thought for a while and said.

"Ah? Good master. I will definitely work hard."

Although Fifth Jinchuan didn't know why Zhou Mochen didn't let them participate. But he knew that this was the master's test for him. Now his cooking skills are the lowest.

"Well, that's good. I'll give you a class every other day for the past five months. It's up to you how much you can learn."

Zhou Mochen said with a smile.

"Thank you, Master, for making it perfect."

Fifth Jinchuan laughed immediately. He knew that Zhou Mochen was famous for the competition. He also wants to follow in the footsteps of his master and make up his mind to fight hard, so that everyone can see that Zhou Mochen's apprentice is not weak.

Zhou Mochen smiled and said nothing, and started to deal with the ingredients for the evening.

In the evening, at the request of everyone, I made a lot of barbecue. Because they want to drink at night. Knowing that Zhou Mochen wouldn't drink, he didn't force it.

Everyone had a good time in Sucheng for two days before going back. During the period, Zhou Mochen did not cook repeated dishes.

In spring, the qi of yin and yang begins to change, and all things sprout and grow with the rise of yang qi. Spring is a period of alternating winter and summer monsoons, when cold air and warm and humid air ebb and flow.

Spring is a season of recovery. The spring in Sioux City adds to the charm of spring.

The recruitment work for Qinghe Yipin's new project has already started. As Zhou Mochen said, he only went to teach the first period, and several trainers got started quickly. And Zhou Mochen is only in charge of the assessment.

The project on Zhou Mochen this time is a very special delicacy. Claypot rice.

Claypot rice, also known as claypot rice, is a famous dish in Guangzhou City, GD Province. It belongs to Cantonese cuisine. The main types of dishes include cured meat claypot rice, shiitake chicken claypot rice, black bean pork ribs claypot rice, and pork liver. , roast duck, white-cut chicken claypot rice, etc.

Usually, the pot is first brushed with lard, then the washed rice is put into the pot, the amount of water is measured, and the cover is added. When the rice is cooked to seven maturity, the ingredients are added, and then boiled over a slow fire.

The "claypot" made of tiles is more flexible in terms of fire control, and the cooked rice is also more delicious, with a fragrance between the teeth and an endless aftertaste. When eating claypot rice, remember to taste the burnt taste of the rice, which is fragrant and crispy. Pour the steamed rice into the soup and soak it for a while before eating it.

And Zhou Mochen will definitely not dig his own grave in this project. All the ingredients in the process have strict standards. Since the opening of the first batch of stores, it has attracted the attention of the majority of diners. This is a favorite of those office workers.

Zhou Mochen also added a lot of other claypot rice to these dishes. In order to better control the market. The ingredients and ingredients Zhou Mochen gave to the claypot rice were all obtained through his own repeated experiments. As long as you learn the procedure and follow the specific procedure, you can make claypot rice with good taste in a short time.

With the deepening of the season, Zhao Jinmai also gradually became lazy. In the spring, it is easier to get tired. As a pregnant woman, she got even worse.

The gentle sunlight shone warmly on people's faces. The occasional ray that escaped from among the leaves made Zhao Jinmai's skin glow.

"Huh? Husband. Husband. He, he moved."

Zhao Jinmai was taking a nap when he suddenly felt his stomach twitch. He hurriedly called Zhou Mochen who was next to him.

"What moved?"

Zhou Mochen turned his head to look at the daughter-in-law beside him and asked.

"The baby just moved."

Zhao Jinmai said in surprise. There is already compassion in his expression.

"If you calculate the time, it's almost time for the fetus to move. The two little guys are a little younger, and they must be later than the other children."

Zhou Mochen, who has checked several times, naturally knows his own child like the back of his hand. No father is as detailed as Zhou Mochen's question.

"Hee hee, baby, I'm mom. I'll meet you in a few months. Are you happy?"

Zhao Jinmai smiled and stroked her stomach. Suddenly felt a wave in the palm of his hand.

"Honey, he kicked me again."

Zhao Jinmai was already smiling. Very happy.

"Let me see. Baby, I'm Dad."

As he spoke, he pressed his face against Zhao Jinmai's stomach, which was very soft. It took a long time to get a fluctuating response, and I was suddenly moved in my heart. In the belly is his child. The feeling of blood.

"Thank you, wife, for your hard work."

Zhou Mochen smiled and hugged Zhao Jinmai gently.

"Mua! It's not hard. For you, I am willing."

Zhao Jinmai said with a smile. The two looked at each other affectionately. After a while, Zhao Jinmai's lips were kissed by Zhou Mochen.

It wasn't until Zhao Jinmai's face turned red that they left.

"Hmph, big villain, what a nuisance."

Zhao Jinmai looks very cute at this time. Just when the two of you are talking about each other. Zhao Jinmai's phone rang. Pick it up and see that it belongs to Director Zhang.

"Director Zhang!"

"Hehe, long time no see Mai Mai."

"Yes, Director Zhang. What can I do for you?"

Zhao Jinmai knew that Director Zhang would definitely not call casually, so he asked bluntly.

"Isn't the movie going to be released next month? I want to ask if you are free to participate in two promotions this month. I know your current situation. It's okay if it's inconvenient. The children's affairs are important."

Director Zhang said something in embarrassment. If it were other people, he would definitely not talk like this. Zhao Jinmai would be considered his junior no matter what.

"It's ok, Director Zhang. I've been idle for a long time. It's good to go out for a walk. A few more publicity sessions are fine."

Zhao Jinmai agreed as soon as she heard it without even thinking about it. She is not that kind of delicate girl. Besides, the child is more than 4 months old, and the most dangerous time has passed, and it is good to be more active now. And as far as the relationship between the two is concerned, her situation will definitely be considered.

"Okay, okay, I've arranged a few more relaxed promotions, you just follow along, and I'll arrange to send it to your agent later."

Director Zhang didn't expect Zhao Jinmai to agree so readily. replied with a smile. Although he is a national teacher, Zhao Jinmai's popularity is not weak now.

Don't look at the few works that have appeared in the past few months, but Zhao Jinmai's home study will be made into a video by Zhou Mochen and posted on Weibo after a while. Everyone's attention continued to increase, and fans were very happy to see the results of Zhao Jinmai's efforts, and they all supported Zhao Jinmai's behavior.

I think it is not easy for her to settle down and study. And there are still so many traditional cultures. Much, much better than the current traffic stars. Therefore, the ranking of the first-line is also rising steadily, which makes many first-line celebrities vomit blood depressedly.

"Okay, Director Zhang. I have time anytime. See you later."

Zhao Jinmai responded with a smile. After hanging up the phone, Zhou Mochen looked at him seriously.

"Cough, husband, I was wrong, I should discuss it with you."

In a moment of excitement, I agreed and then remembered that Zhou Mochen was still by my side.

"It's not that I don't support you, but I'm worried about your body and your children. After all, publicity is very troublesome. Have you thought about it?"

Zhou Mochen said helplessly. (end of this chapter)