Gourmet: The Reversed Life of the Salted Fish Dad

Chapter 191

"Boss Su, I also want to shoot a short video with you, if you don't say it, be an Internet celebrity, what drops to beat~" Ma Lele smiled, always wanted to enter the camera.

Stop.

The restaurant is indeed on fire right now.

Ma Lele only took a few short videos of his daily work, and his name was changed to [Su Ji Food - Ma Lele], which increased from dozens of fans to more than a thousand.

"No problem, take you another day to shoot, give your kid into the camera!" Su Feng said heartily.

"The boss doesn't matter anything else, it's the New Year, go back to the countryside and give relatives and friends a look, I am also an employee of a big Internet celebrity store, and I am photogenic!"

Su Feng smiled at him:

"Haha, it's a complete problem, it's good that you don't get tired, I just take time to shoot before going to work in the morning, or during the lunch break."

"Boss, I saw the video you shot, the shooting and editing is too professional!"

Su Feng brought up two pieces of tofu and a large cabbage, and instructed:

"This dry vermicelli is soaked in warm water first, cut the tofu into slices, and fry the tofu later, and our employees will eat a big stew at noon!"

"Okay~"

Ma Lele nodded.

To say which region is the most famous and delicious for this thing of stew.

Henan's big stew, Northeast stew, Shanxi stew, Boshan stew, Hebei stew".......... and other practices.

The upper one is called "sea stew", with seafood, the medium one is called "upper stew", and the general one is called "row stew".

Making stew is very particular and artistic.

For example, use fire, some have to use large fire, some have to use simmer, and some have to use charcoal fire.

For example, some use iron pots, aluminum pots, and some have to use casseroles.

For example, this ingredient, even what kind of shape the green onion, garlic and ginger are cut, and when to put it, there are many rules and different orders.

Therefore, this stew also has a high and low thickness.

But no matter how you make it, it's a stew that doesn't lose its color-rich character.

It's just that some people like to make it more exquisite, and some people are used to making it simpler!

In addition, there are two temporary workers at the end of the day to do miscellaneous, there are more employees, and it is better to eat something uniformly, and whoever wants to eat will eat whatever he wants, which looks messy.

Large stewed dishes are a good choice.

After oiling the tofu, cut it into small pieces.

Then put the cut hob pieces of potatoes into the oil pan and fry them directly until half cooked.

In this way, after stewing with cabbage and vermicelli, the cooking time will be faster, and there will be no need to wait too long.

"Big stew, our hotel staff often eat big stew, but they are reluctant to put the ingredients, it is not delicious at all." Ma Lele sighed.

From his words, he was full of complaints about the place where he worked before.

Compared to the back kitchen of the hotel, the back kitchen of the restaurant is simply the difference between hell and heaven.

Near noon, the others were busy, and Su Feng was cooking the staff meal alone.

"Zizi~~~"

Scoop a spoonful of lard and a spoonful of soybean oil into the pot.

Add a pot of cut pork belly, pour into the pan and start stir-frying.

After stir-frying the oil, add green onion, ginger and garlic to stir-fry for aroma, cook in cooking wine, light soy sauce, add side dishes, potatoes, cabbage, fried tofu.

Thirteen fragrant, salt, light soy sauce, dark soy sauce, chicken essence!

In order to make the color look better and make the soup thicker, after waiting for ten minutes to simmer, Su Feng put the noodles into the iron pot.

Finally, a small persimmon was cut and thrown into the pot to freshen up.

In general.

The stews are all served with steamed buns.

Hanamaki, steamed buns, and a few places served with rice.

Su Feng also put some curd bamboo and shiitake mushrooms into the pot.

Dried vegetables have a rich aroma and can best absorb the taste of the soup.

Dried beans, vermicelli, dried bean skin, dried shiitake mushrooms, curd bamboo, etc.

After a long period of simmering, the aroma will be dispersed and absorbed to the maximum.

The cauldron dish is not afraid of a strong taste, the more fragrant the better.

Stewed vegetables can also be put more fresh dishes, such as fungi, bamboo shoots, kelp and other ingredients that can be freshened.

It is also very suitable for appearing in stewed dishes, the more cooked the fresher, the fragrant.

"This pot of stew is so fragrant..."

Zhang Da Niang praised: "Xiao Su, it's a pity that you married Xiao Chen, and the eldest lady's daughter was also married last year, otherwise you have to be the eldest lady's son-in-law."

The eldest lady's fierce words made Chen Mengyan dare not speak, while Su Feng was grinning with her teeth.

"Lady Zhang, it's a pity, it seems that I missed a fate

~" "It's not~

" Lady Zhang raised her hand and patted Su Feng's arm, "Otherwise, with a chef son-in-law like you, Lady can eat delicious food every day and enjoy her mouth."

Su Feng didn't dare to speak.

Looking at the man's embarrassed look when the eldest lady said, Chen Mengyan covered her mouth and smiled secretly.

"Whew~~"

Su Feng lifted the lid of the cauldron and smelled the aroma of the stewed vegetables.

This bowl of authentic stewed dishes tastes really pleasant.

The stew that comes out of the pot is delicious and fragrant.

Su Feng instantly felt that his sense of smell and taste was occupied and conquered.

The mellow holes and vermicelli in the tofu in the pot are soaked in the broth, and the juice is rich, and he sprinkles a handful of green green onions to garnish.

Including some areas now, red and white happy events will also be served stew.

Of course.

There are more stewed dishes in the countryside, and there are fewer stews for banquets in hotels, and the "big stew" that the main family will feel is not high-grade enough, and it is a little off.

There is a native saying in my hometown.

Feel the bottom and thicken it.

The stir-fry at the banquet was not enough, and only the stewed vegetables were eaten, and some people served a large bowl and simply squatted on the ground, or sat on the edge of the firewood warehouse to eat.

That kind of fiery scene, lively atmosphere, simple and authentic local atmosphere.

When Su Feng was a child, he followed his grandparents to the countryside to experience.

And the best stew.

It must be equipped with fried cakes!

The oil cake is accompanied by stewed vegetables, giving people a new taste collision, which can be described as vivid and icing on the cake.

He first scooped a bowl for his father in the back room.

After school finished at noon, Su Jianye drove all the way to the restaurant.

Even when school starts, Dad is a geography teacher, and he doesn't bring a homeroom teacher.

Compared with other main teachers, it is still more dashing and relaxed.

Then, two bowls of grandparents and fried cakes fried by my mother-in-law were all packed and placed in a thermal box.

The staple food of the employee meal is Hanamaki, rice, watch them choose freely.

"In-laws, when will Lao Chen come?" Su Jianye asked.

Mother Chen smiled, "I don't know what he thinks, you and your own mother are busy, when is it not busy, I will let Lao Chen come up." "

The key is to listen to the son-in-law's meaning and don't want to get engaged for the time being.

If you get engaged, at least wait until the New Year.

This New Year, there is no hurry.

A few months, for Mother Chen, it was just a blink of an eye.

Moreover, her daughter's current situation is no different from marrying, and she can only respect the idea of the younger couple.

Su Jianye said with a smile: "Dear family, wait for the National Day in a few days, we will go to the countryside to Ling County, or you and Lao Chen will come to Longcheng, you can!"

"Cheng, I'll talk to him!"

My father-in-law is a people's teacher, and I can only have time for the National Day and school holidays.

Her family's shop can't leave people, otherwise Lao Chen also wants to come and nag his son-in-law for a few days, mainly to see his daughter's daily days.

If you come to Dragon City, you can only temporarily ask your relatives to help watch the store.

"Little powder, pack Dad's stew and oil cakes, and Dad will eat it with your grandparents." Su Jianye shouted.

After returning to his roots, Grandpa Su returned to the old home where he lived for decades after retirement and lived a life of retirement.

However, the old house faced the problem of demolition, and in desperation, he bought a first-floor house with steps near the old house to facilitate the two elderly people to enter and exit.

"Well... That...... Leave this bowl for me!

Su Feng quickly packed an oil cake and stew for his father.

"Huh~"

Zhang Da Niang sucked a mouthful of large vermicelli and tofu, her lips and teeth were fragrant, the taste was full, and she couldn't wait to take a bite of the flower roll.

"Xiao Su, what is the secret of your stew? The stew made by the eldest lady at home is not so fragrant.

"The secret is of course to put more fat and lean pork belly, the stew must have meat, can not be made into a stewed dish, the pork belly is slowly stir-fried out of the fat, the fat becomes transparent, fat but not greasy, let the aroma of the fat slowly penetrate into various side dishes during the stewing process!"

In the past, in the era of material scarcity, this oily smell was the salvation of the taste buds.