The Garden Life of a Little Gardener

After going out for two hours, when I came back, there was a packed kid goat with skin and a piece of premium Jinhua ham in the back compartment of Chef Bao’s pickup.

A good piece of Jinhua ham is expensive, and each part has different uses.

The upper part is the best part of the whole ham, accounting for about [-]% of the weight of the whole leg. The upper part of a good ham can meet the raw food standard, so the price of this part is the most expensive among the ham.

The area of ​​the fire heel is small, and most of them need to be eaten with the skin. It is the part of the ham that most tests the chef's fire skills.

The weight of the Chinese side is similar to that of the above. Most of the kitchens are used to shred or strip or block, and the ham inside the three pieces is buckled. Chef Bao plans to use this Chinese side of ham to make.

The remaining parts are fire claws and dripping oil, which are the corners and corners of the ham, but don't underestimate these 'leftovers', they are all good materials for stewing soup.

Chef Bao led the things back to the kitchen, where Uncle Wen had been waiting for him. Bao Yan gave the ham to Uncle Wen, and let him divide the ham, while he started to deal with the kid he brought back.

Oven-roasted goat with skin retains the skin of the goat, so the outer skin of the grilled meat is extra crispy after cooking, and the inner force will retain more gravy, which can be described as a model of crispy outside and tender inside.

But it is precisely because of the layer of sheepskin on the outside that it is extremely difficult to control the taste and heat when grilling.

Compared with sheep, the skin of goats is more difficult to handle. Let alone crispy if you are not careful, the goatskin and rubber bands that have been tested can be as good as it.

Chef Bao, who entered the kitchen, was busy adding flavor to the kid. Unlike other roasted lamb, this time the flavor needs to start from the inside and simmer to the surface. The outermost sheepskin is not tasty, but it needs to be soaked in a lot of fat .

Those fats are the key to making the goat skin crispy, and there are other things added in addition to the cooking oil, which is the special dense cooking oil made by Baojia.

After the kid with skin is put into the furnace, it must be strictly observed, and the heat will be transferred to the lamb little by little. At the same time, the color and hardness of the sheepskin should be checked frequently, as long as the skin is found to be hardened. , Pull it out and brush the oil.

The broth of boiled cabbage on the side of the soup pot needs to skim off the froth from time to time to ensure that the upper layer of the domestic soup is always clear. This requires that when making these two dishes, people should not be away from the fire easily.

After the soup was simmered and the simmered kid was put into the oven, Chef Bao and Uncle Wen switched places, with the other taking care of the dishes while he came to the chopping board.

Kousansi and Wensi Tofu are two dishes that are extremely test of knife skills. Kousansi is a representative dish in the local cuisine of Shanghai.

To make this dish, you need to cut the pork hip, chicken breast, winter bamboo shoots, and ham into thin shreds of the same thickness and length. The fat and thin pig hip meat should be shredded separately for later use. Place in the very middle of the bottom of the bowl.

The cooked shredded ham is divided into three parts, neatly arranged on the three diagonal corners of the bowl wall, and the remaining gaps on the bowl wall are arranged with shredded chicken and shredded bamboo shoots respectively.

Then loosen the shredded lean meat, put it in the center of the bowl and press it firmly, then put the shredded fat on it, add refined salt, monosodium glutamate, and a tablespoon of broth.

After placing all the ingredients, put them in the basket and steam them on high heat for 15 minutes. After they are taken out of the cage, they are turned over and placed in a large soup plate, and the preparation is completed when they are poured with carefully cooked broth.

The production of Wensi tofu is simpler, but the requirements for knife skills are more stringent.

All raw materials such as tofu, winter bamboo shoots, chicken breast, shiitake mushrooms, ham and lettuce are required to be cut into hair-thin ultra-fine wires after processing.

Then put shredded ham, shredded mushrooms, shredded chicken, shredded tofu and shredded lettuce in the clear chicken soup in turn. After the chicken soup boils, add refined salt, and season with seasoning when it comes out of the pot.

This dish is a famous Huaiyang dish. The finished product is soft, tender and mellow, and it melts in your mouth. It is rich in nutrition and suitable for all ages, especially for those recovering from a serious illness and needing meticulous care.

Unable to help, Zhouquan sat on the small bench, holding his face in his hands to watch Chef Bao inside in a regular manner, the sound of the kitchen knife falling on the cutting board was louder than the symphony he listened to in the imperial capital last time. The ensemble must be good-sounding, and the chief conductor of this symphony is Chef Bao who is concentrating on the chopping board.

Zhou Quan knew from a very early age that Bao Yan was a very focused person.

This kind of focus is reflected in all aspects of his life, especially in his work, he has always been meticulous.

It's like Brother Baozhen, who is holding a kitchen knife now, is devoting himself to the cooking, as if he has his own isolation cover to shield everything else from it.

It is said that men who work hard are the most handsome. Zhou Quan used to scoff at this saying, but now he thinks it makes sense.

Half an hour later, Zhouquan took the dinner plate and delivered the Wensi tofu, kousansi and brine platter ordered by Brother Hou Sijin to the guests.

Chef Bao, who was still working when he came back, said to him: "Zhou Zhou, the kitchen is inseparable from people tonight. It's better not to stay up late when Uncle Wen is old. I plan to stay here overnight. You should go back first." .”

Speaking of which, Chef Bao took out a thermos bucket from the bottom of the cabinet, which contained Wensi tofu soup, which he specially made more when making dishes, and planned to save it for Zhouquan to eat.

Zhouquan really wanted to stay here and help him if he could, but he doesn't know anything.

Hey, wait a minute, depending on how well the whole lamb is roasted, he may not be able to do it. He should still be able to do such unskilled work as skimming impurities.

So he can come back after dinner and help Brother Baoyan guard the soup pot.

Zhouquan secretly planned in his heart, carrying the thermos bucket and humming a little tune on the way home, but when he entered the main house not long after he had just left, it was now a mess.

Zou Xu's foreign friend said while eating the last mouthful of Wensi tofu soup with a spoon, "Xu, you are right. The boss here is really good at craftsmanship, even better than you."

Zou Xu, who had changed into a Hawaiian beach T-shirt with big flowers, sat cross-legged on the kang, put down his chopsticks, took a paper towel on the side, dipped the corner of his mouth, and said, "I was overwhelmed when I was in school, and now it's even more so. It's really hard for a guy to give up, just try harder."

In the kitchen, Chef Bao carefully filtered out the impurities in the soup pot with a colander, and he did this about every half an hour.

The froth was only half skimmed when the light was blocked by something. He looked up and saw the senior brother in beach shorts and a flowered shirt squinting his fox eyes.

Seeing that it was Chef Tabao who lowered his head again and continued his actions, he said in his mouth: "You have to wait to eat this dish."

"I know, I also made boiled cabbage. Of course, I know how much effort it takes. If I can eat it tomorrow morning, I will be considered lucky."

"Since it's so clear, what are you looking for?"

"I want to talk to you about business. You should go back for the old man's birthday this year, right?"

"Of course the master will go back on his birthday."

"Oh, then I'll trouble you to win Doucai by the way."

Chef Bao, who was skimming the oil, looked at him with a look like you were kidding me.

Probably because Baoyan's silent expression was too intimidating, Zou Xu waved his hand with a dry smile and said, "You have always been the most talented among our seniors. I just tasted your cooking and haven't seen you for a few years. It has made great progress, and it is estimated that we are still the one who comes out on top among our seniors. Since this is the case, what is the point of fighting for vegetables? It should not be difficult for you to win Mingyuelou and recipes."

Throwing the soup sieve aside, Chef Bao wiped it with a towel and said, "What the hell are you thinking? That's Mingyue Tower, the master's home. It's the Zou family's recipes that have been handed down for generations. Let me go and clean them." Win it back?"

"The old man of our family said long ago that things are won by those who are capable. You are more capable than me. If it is you, Grandpa should not have any regrets."

Hearing this, Chef Bao took out a cigarette from his pocket and lit it for himself, took a deep puff and said, "Senior brother is also very capable, although Xiaodouzi is a bit gossipy, he is also talented, why don't you go Looking for them? You pretend I don’t know about the hand you hid? If it really shines out, the master will have a headache, right? Zou Xu, if you have something to say, just say it clearly, don’t fight here.”

"Isn't my situation unsuitable? I was blocked by the old man when I was in a hotel with my boyfriend, and he went to the hospital in a fit of anger. I was afraid that he would get angry when he saw me. If he was sick, it would be me. guilt."

Chef Bao who didn't say a word looked at him with a cigarette between his fingers.

"Hahaha, hahaha, haha.....hahaha...haha...."

Probably because he laughed too dryly, and in the end even Zou Xu himself felt embarrassed.

"to be frank."

In the hazy smoke, Zou Xu lowered his head as if he wanted to explain something, but in the end he said with a playful smile: "I really have a reason why I can't go back, because we are the same kind of people, please help me, okay? "

"Similar people?"

"Don't tell me you're not, isn't he the one you've been thinking about all these years? The guy you're protecting in your nest now."

Chef Bao raised his head slightly when he heard the words and exhaled the smoke ring, then lowered his head and let out a humming and laughing sound.

"Ha, brother, I think you've been misunderstood about one thing. You and I have never been the same kind of people. What you like is that the gender is in front of the other. I only like that person, but he happens to be the same gender as me That's all."

Having said that, Chef Bao casually extinguished his half-smoked cigarette, walked past him to the door and said, "It turns out that you have always misunderstood me like this. No wonder you were chatting in the dormitory back then. You didn't get punched in vain at all, and I didn't feel wronged when I beat you."

Zou Xu suddenly lost his temper, and chased after the other party, shouting: "Hey, don't be too arrogant, I am your senior brother, believe it or not, I will go to your chicken coop to expose your true colors with the chickens? "

Chef Bao stopped when he heard the words, turned his head and raised his eyebrows and said, "Oh, you go, I will thank you very much."

When Zou Xu heard the words, his fox eyes turned into longan, and he stood there and said stupidly: "Damn, no way, are you serious?"