Siheyuan: Fatty’s Counterattack

The aunt seemed to have kept all this in mind, and asked like a curious baby: "A while ago, the leader told me that he wanted to eat Sichuan hot pot. How should I make the soup base for the hot pot?"

The fat man didn't hesitate: "It's simple. The hot pot needs to be cooked with chicken racks, big stick bones, sheep brains, sheep bones, whole crucian carp, and some vegetables. Boil the stock until it is clear and warm. That's it."

There is also something special about adding flavor to sea cucumbers. Wrap it with gauze first, then be sure to use a casserole, put the sea cucumber in, add stock to completely cover the sea cucumber, and stew it for 20 minutes to let it absorb the flavor.

When cooking, how to fry the green onions will test the chef's control of the heat.

The scallions should be deep-fried from the inside out and burnt but not burnt, so that the aroma can be brought out.

To achieve this step, the most crucial thing is this secret oil. Fatty had fried the oil in advance and brought it with him today.

So you see, just to make this one dish, you have to bring a bunch of bottles and cans.

The fried scallions should also be poured into the soup stock, and then steamed for 15 minutes. At this time, the fragrance of the scallions has been completely integrated into the soup, and the sea cucumber is almost sizzling in the casserole.

Put the sea cucumber that has been seasoned for the first time into the pot and add oil, then pour the steamed onion soup into the pot and bring it to a boil, then pour the sea cucumber into the second seasoning.

Before serving, pour the sea cucumber and green onions into the pot for the third time to infuse the flavor.

With the flavor of the green onions, the thick juice and rich flavor are blended into it; the bright red color is blended into the outside, finally presenting an excellent flavor and all-round effect.

There are two ways to serve sea cucumbers.

If only the boss and the aunt were to eat, it would be a plate neatly stacked and served in the shape of a sea urchin.

If there are a lot of people today, then we should divide it into several portions and come up one person at a time.

Today, Fatty mainly serves Shandong cuisine, supplemented by Sichuan cuisine.

In addition to the famous braised sea cucumber with green onions, Shandong cuisine also makes sweet and sour carp.

The Sichuan cuisine is just the same as before, fish-flavored shredded pork, Mapo tofu, cold chicken, couple's lung slices, twice-cooked pork, and Kung Pao chicken.

When the banquet started, Chen Mengqi sat next to her aunt and thoughtfully tied a small apron for her to avoid getting the food on her clothes.

The fat man estimated that the leaders must have all sat down, so he poured the thick juice from the pot onto the sea cucumbers one by one, making sure that each sea cucumber had the same color when served.

A total of 12 people are eating today, that is 12 sea cucumbers.

Secretary Chen originally wanted to help him serve it, but the fat man rejected it: "You can't do it. If you serve two or two bowls like this, you won't be able to guarantee the color. Secondly, it will look bad. Look at me!" "

Secretary Chen stood back angrily: "I want to see what tricks you can come up with?"

Why don't you reach out to play with flowers? The fat man took the biggest plate and stacked 12 bowls of sea cucumbers into the shape of a pagoda.

Then he made a strong effort with both hands: "Let's go!"

Then he walked out holding this "pagoda" steadily, without any shaking at all!

When he arrived at the door of the private room, Secretary Chen opened the door for him, and the fat man shouted: "Bring onions and sea cucumbers!"

Huoer~ The leaders in the room saw the fat man coming in with such a big plate, with a pagoda neatly placed on it, and then heard the name Grilled Sea Cucumber with Scallions.

Relying on his seniority, thick skin, and confidence, Director Wang directly asked: "But Fengzeyuan's sea cucumber roasted with green onion?"

Of course, the first two bowls were served to the senior leader and his wife, and the third bowl was placed in front of him, Director Wang, which shows his status.

The fat man served him the food angrily: "I'm from the zoo!"

Director Wang half-jokingly and half-seriously said to him: "Seriously, you should think about a signature name. You see, people are either in this building or in that park. In the future, when people ask, "Where is your job, little brother?" "You can't just say "zoo" back to others!"

It made the leaders laugh. Fatty doesn't raise elephants, so why would he go to the zoo?

Don't let the elephant get thinner and thinner, and he get fatter and fatter, it will be hard to explain!

The leaders who came today are basically the masters who have eaten and met them before, and there are also a lot of people who have been to Fengze Garden.

After eating the sea cucumber roasted with green onions there, and then trying the one cooked by Fatty today, a contrast will naturally form in my mind.

To eat this dish, you must first know what it is eating?

Sea cucumber roasted with green onions belongs to a branch of Shandong cuisine called Jiaodong cuisine; Jiaodong cuisine is good at making seafood, and the main area radiated is the coast of Shandong. The abundance of seafood has promoted the development of cooking technology.

Generally, seafood is eaten with a fresh texture and the taste of the ingredients is preserved. However, sea cucumbers are very sandy and fishy, ​​so they must be cooked with thick juice, strong flavor and strong color.

Therefore, this dish should not only taste the freshness of sea cucumbers, but also the richness of green onions.

The leader took the first bite, chewed for a while and commented: "The color is bright, the texture is chewy, and it doesn't wear out your teeth. It's very good. You guys should try it too..."

Everyone moved their chopsticks one after another. Director Wang couldn't wait to take a bite, and then his eyes turned into the shape of sea cucumbers: "This sea cucumber is good, of high quality; in addition, this onion is also exquisite, it must be the green onion from Zhangqiu, Shandong!"

The aunt smiled and asked him: "Why are you so sure?"

Director Wang is a master in the atmosphere group. He looked around at everyone with pretentiousness: "The taste of the onions is not spicy, but sweet. The onions are rich and have a long flavor. Fatty's cooking techniques are even more brilliant. I didn't taste any seasoning at all." , but very tasty, the sauce is full and mellow, the scallion oil is rich in fragrance, and it is completely absorbed by the sea cucumber..."

After he finished speaking, another leader answered: "I just had this roasted sea cucumber with green onions last month when I was hosting foreign guests. Fatty's cooking is not inferior to them! It can be said that everyone has his own merits, but I remember that you are not Huai A master of Yang cuisine? Why are you studying Shandong cuisine again?"

The leader asked what everyone was thinking, and the aunt smiled and helped the fat man out and said, "He has always been hiding something. He also told me that it was because he didn't practice his kung fu well enough that he didn't dare to show it to people."

Director Wang blew his beard and glared: "You fat man, excessive modesty is pride! You kid, you are not authentic!"

These leaders took advantage of the opportunity to punish the fat man with words and writings...

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As soon as she got home in the afternoon, Chen Mengqi jumped into Yu Li's arms, hugged her neck and said coquettishly, "Mom, I ate a lot of meat today."

Yu Li rubbed her belly lovingly: "Then you should move more to avoid gaining fat."

The little girl is about 8 years old and almost 9 years old. She already knows how to love beauty. She twisted like a twist when she heard the words: "If you don't have flesh, you won't have flesh..."