Return To 1998

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Yes! I'm not thinking that you sell barbecue here, there is an oven, and it happens to be a beggar chicken, so I will try to make one!

Huang Anmin continued to marinate the chicken in his hands while answering Xu Tongdao's question just now with a smile.

Tongdao Xu smiled and didn't ask any more questions, his eyes were fixed on Huang Anmin's operation.

Soon, Huang Anmin put the marinated chicken aside, and began to soak the lotus leaves in water, followed by two pig trotters.

Xu Tongdao visually observed that these were two pigs' front hooves, because these two pigs' feet were short and thick.

In terms of cooking, the use of pig's fore trotters or pig's hind trotters is very particular. Different dishes and different trotters are used, and the effect will be different.

Well, by the way, Tongdao Xu also noticed that the hair on these two pigs' trotters...is black.

Black pig's trotters are definitely delicious.

It seems that Huang Anmin chose these ingredients carefully today.

In addition to the pig's trotters, Huang Anmin also prepared a mandarin fish, a few yellow-skinned potatoes, some various fresh mushrooms, several other vegetarian dishes and a small piece of lean pork.

Huang Anmin handled these ingredients in an orderly manner, and the knife skills displayed... were slightly rough.

In terms of knife skills, Huang Anmin's performance made Xu Tongdao frown slightly, feeling that his uncle from the original time and space is not as good as him in knife skills.

However, this is also a common problem with chefs of this era.

Not uncommon.

After all, these old masters have lived through hard times before. In the years when they could eat pork, even if they enjoyed it, these chefs generally did not have such high requirements for knife skills, and their customers were not so particular.

Tongdao Xu watched for a while, then went to do his own thing.

Ge Lianghua, Xu Tonglin, and Xi Dongyang saw that Xu Tongdao was busy, so they were embarrassed to surround Huang Anmin again, and went to prepare for tonight's business one by one.

time flies.

About an hour later, Huang Anmin washed his hands after the other dishes had been cut and picked up the lotus leaves from the basin.

Then he wrapped all the lotus leaves around the marinated chicken, and then, Tongdao Xu saw how he used the small pile of lard oil.

Huang Anmin actually opened the lard oil, like a fishing net, wrapped it around the chicken wrapped in lotus leaves, and wrapped it several layers in a row before he stopped.

Because the lard oil itself is sticky, after the lard oil is wrapped around the lotus leaf, it sticks to itself, and there is no need to tie it with a rope.

This opened Xu Tongdao's eyes.

He never thought that lard oil could be used like this before.

Tongdao Xu was still immersed in this surprising discovery. Huang Anmin had already pulled out a white paint bucket from under the chopping board, and the bucket was filled with half a bucket of silt.

Xu Tongdao saw that he directly grabbed the mud with his hands and smeared it on the lotus leaf chicken wrapped in pork net oil, smearing layer after layer, and finally smearing it into a large oval egg.

Not to mention, it looks pretty fun.

After wiping the silt, Huang Anmin showed a satisfied smile and nodded.

At this moment, a thought flashed in Xu Tongdao's mind: This guy must have been a master at playing mud when he was a child! I'm not as good as him!

Huang Anmin suddenly turned to look at him, Hey, Xiao Xu! Can you fire up your oven now? It's almost three o'clock now, this beggar chicken should be roasted!

Tongdao Xu smiled and nodded, walked to the door of the kitchen, and instructed Ge Lianghua, who was cutting green onion, diced onion and other small ingredients outside: Cousin! Put the work on your hands first, and start the stove first! Master Huang will use it. !

Ge Lianghua turned his head and looked at the big egg in Huang Anmin's hand. His eyes were a little surprised, but he nodded immediately, Okay! I'll go right now!

Ge Lianghua immediately went outside the store to light a fire on the stove.

in the kitchen.

Tongdao Xu looked curiously at the big egg in Huang Anmin's hand, Master Huang, how long does it take you to bake this?

Huang Anmin: At least an hour! It's estimated that the Mr. Zhang you mentioned was still not well cooked when he came, but it doesn't matter, I can serve him other dishes first, and wait until the other dishes are almost ready for him. , it's too late to get a beggar chicken! It doesn't matter!

Xu Tongdao nodded.

After roasting the big egg in the charcoal fire, Huang Anmin went back to the kitchen and started to cook the pig's trotters.

Tongdao Xu noticed that when he roasted pig trotters, the seasonings used were relatively simple.

In addition to the commonly used seasonings such as oil, salt, soy sauce, vinegar, and rice wine, I mainly add a few dried chili peppers, star anise, bay leaves, a little cinnamon, cumin, and a few spoonfuls of soybean paste.

This made Xu Tongdao ponder.

Feel inspired.

From Huang Anmin's knife skills and techniques, as well as the seasonings and spices used, Xu Tongdao suddenly realized that the cooking techniques and ingredients of these older generation chefs seem to be generally relatively simple.

It is far inferior to some young chefs more than ten years later. When cooking, the techniques are complicated and the materials used are various.

In his impression, several old chefs he knew in the past seemed to be similar to Huang Anmin in cooking.

The knives are really rough, and the techniques are mediocre. The seasonings are mainly used, and there are not many types of spices.

But that doesn't mean that these master chefs are not good at cooking.

In fact, the dishes made by the master chefs that he had tasted in the past were indeed unique in taste. When he thought about it now, he suddenly figured out the problem.

It's the heat!

and the use of salt.

Salt is known as the king of all flavors.

Tongdao Xu suddenly remembered that when an old master was hanging old duck soup, he told him that the most important thing in hanging old duck soup was the timing and amount of salt.

Master this, and if the heat is well controlled, the old duck soup can hang well.

At this moment, Xu Tongdao suddenly felt that his understanding of cooking was a step further than before.

...

In winter, it gets dark early.

It was almost 4 o'clock in the afternoon, and the sun outside had already turned seriously to the west.

Zhang Fai's black Mercedes-Benz stopped in front of Xu Tongdao's store. The door of the cab opened first. The driver in black got out of the car and opened the rear door.

He has black hair combed upside down, inside is a silver-gray striped suit, a black woolen coat over it, and a pair of shiny black leather shoes on his feet.

The door on the other side opened, and Jiang Meili also got out of the car.

The two walked towards Xu Tongdao's store with smiles on their faces.

The big boss is full of style.

It attracted the attention of passers-by and shopkeepers nearby.

Xu Tongdao, who was ready, was drinking tea at the bar. When he saw the couple getting out of the car, he got up immediately, with a smile on his face, and quickly walked up to meet them.

Welcome! Brother Sheng, sister-in-law! Come in, please!

Haha, Xiao Xu! Where's the master you said?

Zhang Fafa smiled and asked the master as soon as he opened his mouth.

But Jiang Meimei's eyes were suddenly attracted by the big egg in the charcoal fire of the oven outside the door, and she stopped, and asked curiously: Huh? What is this? What are you baking? No way. Are you roasting mines? Hehe.

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