Paternity

Chapter 53

[Chicken rice pecking]: hhh, kok aunty really funny, still know how to beautify yourself

[Jedi King]: I think the owner of this restaurant must have been very nice meeting so many pleasant visitors.

"True, just shoot, Xiao Su, if you want to shoot, shoot us, we old men and old women are not afraid of ugly when photographing, do not photograph young white collar workers, you are young. , ' he said. , your skin is soft The soil is very, besides it's hot billowing when eating, and the face must be sweaty and greasy, what a bad image, they're young and still looking for a partner."

An old man also interrupted with a smile.

"Hey, you're just getting old, I'm so young."

The old woman next to him gave him a blank look, and then showed a reserved and dignified smile to the camera, in stark contrast to the ferocious gaze scolding the old man earlier.

The audience behind the camera was entertained again.

"It's okay, Uncle, I'm not afraid to shoot."

A young man sitting in the corner raised his hand and said, he was wearing black-framed glasses, a checkered shirt, and a programmer's outfit.When he saw everyone in the restaurant was staring at him, he looked at him, he could not help but push it. Pushing finger mirror frame, suddenly some regret appeared.

"Hahaha, nice work, young man, I think you're very handsome, you can really take pictures, do you have a girlfriend, if a girl watches a live broadcast and likes you, she said, then find Xiaosu and ask her to match you. .”

The old man gave his thumbs up, and all the customers in the restaurant laughed.

The young man rubbed his nose, despite feeling the old man's proposal was unreliable, he was indeed less nervous.

“Okay, let's interview this young man, because most of the old men and women who ate at my house were neighbors. If I ask them, you might feel the feedback is not true. In this case, let's ask some people who can give Customers who give fair answers.”

With that said, Su Aobai walked towards the black-framed bespectacled boy.

On his desk were two sauteed vegetable dishes that were mostly eaten, one with meat in a pot, and the other with minced meat and eggplant, both leftovers.

The people who watched these two dishes before the live broadcast laughed, isn't this one of the few dishes that were crushed by the vegetable chicken in the back kitchen, and vegetable chicken moves the most when making pan-wrapped meat.

He intervenes when mixing sweet sour sauce, he also intervenes when making dough, and while frying, he and the chef's grandfather fight over the swivel knob to set the heat shadow.

[Longfor Department Store]: It will be reversed

[National level one crap inlet]: It turns out the anchor family is very rich, and they open a small restaurant and let visitors eat the food you have thrown.

Everyone was not optimistic about the taste of this cuisine, and always thought it would be reversed.

"Young man, what do you think of the taste of these two dishes?"

This man with a black frame mirror was only a few years older than Su Tianyuan, so it was no exaggeration for Su Aobai to call him a youth.

"Okay, great!"

The black-framed man was slightly excited and a little shy and nervous as he faced the camera, but when he spoke of the taste of these two dishes, his eyes suddenly lit up, blazing, and the two large black circles on his face looked like they were adding to his current spirit.

By the way, this guy is still a new customer of a snack shop in Sujia. He also heard from his colleagues that there was a small shop here. The dishes are delicious and the price is moderate. I just came to visit my own shop.

When he first ordered a pot of meat, he was worried that he ordered the wrong dish Compared to the dish that was most likely wrong, it seemed that ordering a local dish could better reflect the level of the chef, but when the pot of meat was served, he smelled With that sour taste, he felt that the dish was half cooked.

Apart from the steaming heat, he took a piece and bit it, biting on the crispy coat with his teeth, and the tip of his tongue was stimulated by the hot meat juice, he said, but he still could not bear to spit out the piece.the meat in his mouth.

Because it's so delicious!

He thought of a restaurant that his parents rarely brought with him when he was a child. The pot-packed pork fried by the restaurant owner tasted like this, but then the owner grew old and could no longer shuffle his spoon, and the owner's son did not inherit his father's skill at all, eventually the family stopped going to the restaurant.

Looking back now, I still feel a little sorry that I will never taste it again.

Su Quangen also used the recipe handed down by the old man to make potted meat, which was the most ancient and authentic recipe.

The key to pork packed in a pan is a sweet sour sauce, the comparison of sugar and vinegar is very important, nine-degree rice vinegar should be used for vinegar, the, because if the concentration is too low and the water is too high, the pan will be - Packaged pork will tend to collapse and taste bad.

There is another thing that is most critical, and that is also the biggest difference between new-style potted meat and old-fashioned potted meat.

In the ratio taught by Mr. Su, one or two drops of black soy sauce will be added after the sweet sour juice is adjusted.In this way, the sweet sour juice will be slightly orange and honey-like, in many better methods, orange juice or soy sauce.

I can't say which method is better, but for many, the old fashioned way can evoke more memories, and can add more happiness to the taste of the food itself.

In fact, many people prefer a better taste, because it tastes richer, with the sweetness of orange or tomato sauce, but the black-framed mirror is definitely the first.

The dough adjusted to the frying pan is soaked starch. After the starch settles, pour the top layer water, then pour the agglomerated starch back into the marinated tenderloin plate, and knead the starch and tenderloin wad with your hands. , The tenderloin moisture itself is still not enough to soften the starch slightly clumped, this time add a little raw soybean oil, and when fried later, the taste of the potted meat will be crisper.

The fryer will then test the heat and time control. The tenderloin should not be put together in a pan, as the starch will stick, and the fried tenderloin should be fried again. The frying temperature should be high, and the time should not be too long, fried pork in this way is completely crispy on the outside and tender on the inside.

After frying the meat in the pot, this was the last dish. Pour the oil into the pan, heat it, add the fried tenderloin, stir fry it a few times and pour the pre-prepared sweet sour sauce. At this time, quickly insert slices of Carrot meat, chives and coriander stems, then stir-fry several times until out of the pan.

Crispy dough is covered with a golden broth, like crystal amber, with orange-red carrots and slices of scallions and coriander stems dotted in between.The dish with a complete color, taste, and taste is ready.

"It's really tasty, sweet and sour, very appetizing, hey, my mouth is stupid, I can't describe it, you can eat it yourself, especially the people in the Northeast, he said, if you are in Xijiang, I sincerely recommend you come here Feel it."

The black frame mirror sister looked at the camera and said sincerely.

"Oh, what I'm saying isn't good enough, so let me show you."

As he spoke, he picked up a piece of meat packed in a pot.

"Listen to her voice."

As the teeth bite, the fried crispy dough gives off a crisp sound, half of it is bitten into the mouth, and as the other half is pulled, the thick gravy on its surface gives off a long translucent thin golden thread.