Siheyuan: Fatty’s Counterattack

Director Liu and others then looked at the sweet and sour carp dish again.

Fatty's old acquaintance, Director Li, teased him: "I've eaten the dry-roasted fish you cooked before, but it was still made in Sichuan cuisine. Fatty, please introduce it to us. What's the saying about this Shandong cuisine?"

The fat man pointed to the sweet and sour carp dish: "As the saying goes, there is no feast without chicken, and no feast without fish. The shape of the fried sweet and sour carp is like jumping, and then it is poured with thick soup to completely cover the fish. Tou, getting it is a good sign for the carp leaping over the dragon gate! It can be said to be the most representative dish of Shandong cuisine."

Director Liu heard this and stretched out his chopsticks to pick up some fish meat. He tasted it slowly, nodded and asked the fat man: "Is there anything else?"

"The other two dishes are the hot kidneys and shredded sweet potatoes. The hot kidneys will be fried later. Once they are fried, leaders, eat them while they are hot. Let's talk about the shredded sweet potatoes first..."

Through this meal in the evening, Fatty discovered three secrets about Factory Director Liu.

The first one is that he doesn’t drink! This is rare, as there are almost no leaders in industrial manufacturing industries such as steel rolling mills who do not drink;

Secondly, he doesn't like spicy food. Fatty cooked a total of six dishes tonight, namely: sweet and sour carp, shredded sweet potatoes, stir-fried kidneys, salted duck, fish-flavored shredded pork, and spicy chicken.

There are exactly three Shandong dishes, two Sichuan dishes, and one Huaiyang dish.

Director Liu ate a lot of the first five dishes, but for the last one, spicy chicken, he only extended his chopsticks once and was moved away from him.

Thirdly, even if Director Liu is not from Shandong, he must have lived in Shandong for a long time. Fatty made these three Shandong dishes today and it really broke his heart!

Especially this stir-fried kidney. The fat man heard him say as soon as the dish was served: "The most amazing thing about stir-fried kidneys is that it has one part and one flavor!"

Director Liu's confidants quickly praised: "Director, please tell us, what is one part, one flavor?"

Director Liu was very satisfied: "Look at these waist flowers. After being beaten with a flower knife, some places are thin and some are thick. The most difficult thing is that the area heated by each strip in the pot is different; so after it comes out of the pot, it will The two tips are particularly tender, and the inside is a little slippery. It feels like it will slip into our throats if we are not careful. The middle is particularly crispy and leaves a fragrant aroma in the mouth. It is the most essential part of this dish."

After finishing speaking, he said to the fat man: "The knife skills are really amazing. The length and thickness of each waistband are as if they were measured with a caliper. It's amazing."

The biggest misunderstanding about the stir-fried kidney dish is that many people can’t tell whether it is Shandong cuisine or Sichuan cuisine.

Shandong cuisine is called stir-fried kidneys, while Sichuan cuisine is called hot kidneys. Just one word, and the difference is huge.

Just like the stir-fried kidneys made by Fatty today, this feature made using Shandong cuisine is irreplaceable.

The popular Sichuan cuisine is about the technique of using oil and the familiar "eighteen shovels", which emphasizes a quick stir-fry and a one-pot dish. What you eat is the heat.

The biggest difference between the two is that Shandong cuisine has soup, while Sichuan cuisine does not.

So here comes the question, what is Shazhu’s best thing? Beijing-style Sichuan cuisine. But he happened to meet a factory director who didn't like spicy food. He didn't lose unfairly.

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In the past, if Silly Zhu knew that Fatty had crossed him again and worked for the leader, he would definitely hold a grudge again.

But after that incident on the cart, his mentality really changed to a certain extent.

The next day, Shazhu brought a bottle of wine and deliberately brought the young man to the fat man's house to question him.

When he entered the room, he complained to Yu Li: "Your fat man went to cook for the factory director behind my back again."

After he was done, he said to the fat man: "Thief Sun! You are just a flatterer!"

As a result, before the fat man could attack him, Xiaodang pinched his ears: "What are you doing? What are you doing? How did you promise me in the house?"

It made Yu Li laugh: "Silly Zhu, maybe someone can cure you now!"

Silly Zhu begged for mercy again and again: "Yes, yes, I was wrong. Isn't that okay?"

After saying that, he said to Xiaodang with a doting look on his face: "You are really my little nemesis."

Seeing that the two men wanted to drink, Yu Li got up and went to the kitchen to make two side dishes for them to go with wine.

In the end, Xiao Dang took over the job: "Auntie, please stop being busy and let me do it."

This girl was very nimble with her hands and feet. It didn't take long before she brought out a plate of scrambled eggs and a plate of fried peanuts.

The fat man looked at the peanuts and said, "This is Silly Zhu's workmanship. The peanuts have been soaked in warm water."

Yu Li asked curiously: "Isn't it fried? Why do you put it in water?"

The fat man threw a peanut into his mouth and explained: "Soaking the peanuts in warm water will allow the peanuts to absorb part of the water, so that the tissue inside will become looser and will not appear when fried. It’s a matter of it’s almost mushy on the outside, but still perfectly cooked on the inside.”

After saying that, he fed Yu Li another one, ignoring Silly Zhu who rolled his eyes beside him, and said to her: "Try it carefully, can you still taste a little bit of white vinegar?"

Yu Li couldn't taste it: "Why do you need to add white vinegar to fried peanuts?"

The fat man pointed at Xiao Dang, who had a wicked smile on his face: "Stop having fun, please explain."

Xiaodang chuckled: "My silly dad taught me that in order to prevent the fried peanuts from getting wet, I must sprinkle a little white vinegar on them while they are hot. This will have a certain effect of isolating the air. They will still be crispy even after a few days!" "

Silly Zhu also threw two peanuts into his mouth, and while chewing them, he also tried to impress Fatty: "These scrambled eggs look like Fatty's craftsmanship."

Yu Li took a look at it, right? The fried eggs were golden and fluffy, just like a handful of September chrysanthemum petals scattered on the plate.

"I also know this secret. After mixing the eggs, add vinegar and salt in sequence; but you can't add them in advance! If you put them in too early, they will turn black when fried. They must be added before frying. The oil temperature cannot be too high, 6. 7% is best, and it’s best to use soybean oil for frying. Vegetable oil is not suitable, as the foam will be too big when fried with vegetable oil, and the pot must be cleaned, otherwise it will be black when fried!"

Okay, okay... Yu Li quickly stopped Shazhu and asked him to continue talking without revealing the secrets of her family.

Yu Li glared at Xiao Dang angrily: "What's going on? Are you planning to let this girl combine the strengths of you two chefs and become a cook in the future?"

Silly Zhu Hehe Zhile: "There is nothing wrong with being a cook. I am a cook. As long as my daughter is willing to learn, she can do anything!"

The fat man argued: "Isn't that right? Didn't Sister Yuyu say that your family's craftsmanship is passed down from male to female?"

Silly Zhu became anxious: "Fat man, don't stand and talk without hurting your back! I am just a girl, so I don't want to be a boy or a girl."