Gourmet and actor

Xiao Ke didn't expect that father Han would be able to succeed like this with a dish.

In the ancient phonology books, it is noted that 鲞 means dried fish cured. Since it is dried vegetable cured meat, it is impossible for eggplant 鲞 to be fried eggplant with Kung Pao chicken. It must be a long-lasting dish.

The so-called road dishes, in simple terms, are side dishes prepared by rich people in ancient times when they went out on a long journey, so as not to find a top-notch inn halfway or the food was not to their liking.

In order to be portable and durable, road dishes must be made with heavy oil and no juice, which is convenient to eat cold. There must be meat and meat in the side dishes, even porridge is good for rice.If you use the analogy of modern dishes, it is probably Laoganma, but the old dishes put more meat.

Xiao Ke felt that this dish was okay for breakfast, but it would be unsuitable for New Year's Eve dinner.Moreover, after it is done, it has to be left for a few days to wait for the taste, so it cannot be started immediately.

After much deliberation, Xiao Ke said: "Uncle Han, besides eggplant, let me cook you another farewell dish. Eggplant is a delicious dish, and you can't eat it now after it's done."

Seeing that Father Han didn't quite understand, Xiao Ke explained it in detail.

After hearing this, Father Han said with emotion: "My old friends who like Hongxue have been arguing endlessly over the years about how to make this dish. I listened to their arguments, and they seemed to be very reasonable. No. I didn’t expect to hear the correct way from you today, hahaha! When this eggplant is ready, I will take it to open their eyes immediately.”

Having said this excitedly, Father Han asked expectantly, "Xiao Ke, what are you going to cook for me?"

"What do you like to eat?"

This stopped Father Han from asking.His taste is very mixed, as long as it is delicious, he likes to taste it.After struggling for a long time, I couldn't tell which one I prefer, so I handed over the choice to Xiao Ke: "It's up to you to decide."

"Since it's Chinese New Year, let's have a more auspicious dish, let's make green-covered shark's fin." Xiao Ke asked, "Do you have small ribs of shark's fin and purple abalone at home?"

Father Han had eaten shark fins for decades, but he had never heard of the name Cuigai shark fins. He immediately felt that it was wise for Xiao Ke to make a decision, and said, "I'll ask, and if I don't have any, I'll let them give it away."

Xiao Ke nodded, and said to himself, it seems that Dong Han, the new roommate, has a good family background.

When the two went to the kitchen, there were really small rows of shark's fin and purple abalone, which had already been sent out, and the shark's fin was hanging with soup to prepare fried shark's fin with crab.This dish is the signature dish of the hotel where I came to help the chef today. Anyone who wants to go has to make a reservation in advance, but after several years of eating, Father Han is already tired of eating it.As soon as he heard that there were ingredients, he immediately said: "I'm not going to make this dish, I'll bring all the ingredients and let Xiaoke handle it."

The chef who comes to cook is the chef of the hotel, and he is well-known in the dining circle of city b. Stir-fried shark's fin with crab is his specialty.Now that Father Han said that he would not let him do it, he felt that his cooking skills had been questioned, and his expression suddenly became ugly.

Unhappy, he didn't dare to offend Han's old man, so he reluctantly asked the foreman to bring the ingredients.

Reluctantly, he quietly glared at the young man who was cooking. The chef saw that he was plainly dressed, so he guessed that it was not the Han family who wanted to cook the dish on a whim, but probably this poor boy who wanted to take credit for himself and volunteered.

Hmph, this kid thinks that shark fin abalone is Chinese cabbage, so he can just mess with it. How could he make his own delicacy?If it is not handled well, it will be bland and tasteless. At that time, the old man of the Han family will eat something wrong, and he doesn't know how to get angry.

Thinking of this, the chef looked away gleefully, hummed a little song leisurely, and prepared to watch Xiao Ke's good show later.

Xiao Ke didn't even notice his sizing up with ill intentions just now, and was busy processing the ingredients at hand.The shark's fin has been simmered in chicken broth for several hours, and the heat is almost ready, so he doesn't need to worry about it.He chose another chicken with fat and fat, peeled off the chicken skin and fat, and put it in a bowl for later use.Finally, wash the sent purple abalone, check and remove the missing internal organs.

Because there were imperial chefs in the past, Xiao Ke was not good at handling ingredients. These actions were a bit clumsy, and other people laughed secretly, but Father Han didn't care: Xiao Ke is an actor by profession, and the dishes are already cooked well. It's hard to come by, how could you ask for more?

After helping to deal with the abalone, Father Han saw that Xiao Ke washed his hands clean, took the eggplant he had been thinking about, peeled and sliced ​​it, and his mood immediately became better. Zihexiang mushrooms, new bamboo shoots, mushrooms, dried five-spice tofu, dried fruits of various colors..."

These dry ingredients are available at home. Father Han rummaged through them while recalling, and even took the initiative to wash and put the dishes in order to help Xiao Ke.

Seeing this scene, the chef, who watched secretly, was sour: I have cooked New Year's Eve dinner for the Han family for several years, but I have never enjoyed this kind of treatment.Anyway, the higher the praise, the harder the fall. We'll see how Father Han gets angry with this kid later.

After frying the diced eggplant, put all kinds of ingredients into the pot, add chicken broth and simmer over low heat, and then wait for the soup to dry up. The eggplant dish is temporarily over.

Xiao Ke went to check the heat of the shark's fin again, and found that the flesh of the fin had stretched out, but the needles were not exposed, which were faintly visible in the milky white soup with small bubbles, so he turned off the fire.Just about to fish for shark fins, he suddenly slapped his head: "I almost forgot, Uncle Han, I need three lotus leaves."

When he visited Han's house just now, he saw a glass greenhouse with melons and fruits on one side, off-season flowers on the other, and a small lotus pond.Although it is winter, there are still a few lotus leaves and white lotus dotted on the surface of the pool.

"Immediately." Father Han hurried to fold the lotus leaves.

When he came back, Xiao Ke had already cut the red and white cloud legs and prepared a bowl of seasoning.Take a piece of lotus leaf, wrap the shark's fin, purple abalone, chicken skin, and cloud leg together, then put it into the pot, add ingredients and simmer.

At this time, another pot of chicken soup had boiled dry, and when the lid was lifted, the smell was so strong that everyone couldn't help sniffing their noses a few more times.The chef struggled to resist the urge to find out, and thought that just because the side dishes are well done, it doesn't mean that the shark's fin can also be done well.

Xiao Ke turned on the fire, poured in the sesame oil and kept stirring, waited for the yellowed and slightly charred diced vegetables to be soaked in a layer of light-colored oil, then added bad oil and continued to stir.When the bad smell is mixed well, take it out of the pot and put it into the small jar you just prepared.

After working for almost two hours, he was also a little tired. He sat on the high swivel chair and took a tissue to wipe off his sweat.At this moment, Han Xilin came over.

Seeing Xiao Ke's sweaty face, he immediately guessed what happened, and said displeasedly: "Dad, Xiao is a guest, how can he let him cook?"

Having said that, his sight involuntarily locked on the small bright jar on the cooking table.The air was still filled with a strong fragrance, as usual, hooking his stomach to move.

It's a pity he was one step too late.Noticing his son's gaze, Father Han grabbed the jar vigilantly into his arms: "What are you looking for, don't make bad decisions, I want to taste it with your uncles."

In terms of thick-skinnedness, Han Xilin knew that flattery was no match for his father, so he took the next best thing and continued to criticize from the moral high ground: "Dad, did you hear what I just said?"

It is really rude to let the guests do it.But for the food, Father Han couldn't care less.He rubbed his face and said in a low voice: "I know, I know, don't make noise, I will give Xiao Ke a lucky red envelope later. Besides, isn't the movie he acted in will be released the day after tomorrow? He chartered the venue."

Han Xilin wanted to embarrass his father, and said, "No one will watch the show, and it will have a bad influence if it spreads."

Father Han snorted, "I'll find someone to deliver the tickets. I'm afraid that those old men won't come if I have eggplants in hand? Others don't say anything, but it's just Lao Wen, a sour scholar, and a group of doctors under his command. Let them come again." Bringing in colleagues and students, I'm afraid it's not enough for a package."

I lost.Han Xilin consciously changed the subject: "I've been busy for a long time, let Xiao Ke rest and watch TV for a while."

"No, there's still one dish that hasn't been cooked yet." Father Han chased his son away, "If you're bored, go by yourself, and I'll accompany Xiao Ke."

Heard that besides the can in the old man's arms, there was another dish, so Han Xilin didn't leave either.The father and son surrounded Xiao Ke and chatted for more than an hour in the kitchen where pots, pans and pans were singing together.

It was the first time for the cooks to see the employer who entertained the guests in the kitchen on New Year's Eve, but seeing that the hospitality did not seem to be neglect, they all secretly wondered.It wasn't until the foreman whispered that the young man was the old man's son-in-law that he realized it.

After another half an hour, the New Year's Eve dishes are almost ready.Estimated that the time would be about the same, Xiao Ke replaced the cooked shark fin with another lotus leaf and steamed it in a steamer.

Originally, the lid of the pot was tightly covered, and the range hood was powerful, so the fragrance could only be smelled by those who got close.But with the action of putting it on the shelf, the mellow and rich fresh saltiness of cloud-legged abalone and the fresh and light fragrance of lotus leaf wafted together, and the steam instantly invaded the sense of smell of everyone present gently and domineeringly.

The chefs who were busy cooking the last few dishes involuntarily stopped their work and looked at the steamer together.Even the chef, who has always been hostile to Xiao Ke, temporarily forgot his position, his eyes were stuck on the steamer and he couldn't take it off.

Nobody blames them for being negligent at work, because their employers are worse than they are.

"How long will we have to wait?" Father Han went back to his room and hid the eggplants. Now he held the bowl in his left hand and the chopsticks in his right, staring longingly at the steaming steamer.

Xiao Ke glanced at the clock on the wall: "Okay."

Following his words, there was a neat grunt in the kitchen, and more than a dozen people swallowed at the same time.