Siheyuan: He Yuzhu’s Sunshine Farm

Chapter 52: The first encounter with Ning Lao

"Yo yo. yo. Are these three kinds of explosions?"

Just when the three raters all approved of He Yuzhu's dishes, suddenly, a group of people walked in from the back door of the third cafeteria. He Yuzhu was a little surprised. This group of people was actually accompanied by the factory director Yang Xinmin.

I saw one of the old men sniffing He Yuzhu's Bao Sanyao vigorously: "It smells so good. This Bao Sanyao is a Beijing dish from Sijiucheng. Its main ingredients include pork liver, pork loin and pork belly." .

Although other places also use pork liver, pork belly, pork loin or a combination of pork liver, pork loin and pork loin, the combination of pork liver, pork loin and pork belly is considered the most exquisite.

When making the three kinds of fried pork loin, remove the outer membrane of fresh pork loin, cut and remove the waist, and cut the inside into the shape of a loin flower.Cut the pork liver into lancet shapes, then add the base flavor separately and coat with a thin layer of slurry and set aside.The cooked tripe is cut into irregularly sized pieces for later use.

Depending on the situation, cucumber slices or kale stalks can also be added for extra color.

The key to the three kinds of fried rice is the taste of the main ingredients. Although the thickness is different, the tenderness must be consistent after coming out of the pot. In particular, the kidney flowers must be crispy and tender, with a slightly burnt aroma on the outside and juicy inside with vinegar and garlic. The aroma.

The most skilled chefs can whip up this dish in just 13 seconds. "

After saying that, the old man looked at Yang Xinmin and laughed: "Director Yang, your Red Star Steel Rolling Mill is a hidden dragon and a crouching tiger. Who did this?"

Yang Xinmin looked at He Yuzhu and others. At this time, Liu Qianjin immediately said: "These are all made by Master He. You must know that Master He is the successor of Tan's cuisine. In addition to three kinds of fried chicken, barbecued pork, five-spice fish, and soft fried chicken, Also, the vegetable, tofu and meatball soup tastes top-notch, and we have agreed to upgrade Master He from level eight cook to level seven cook."

"Yo!" Before Yang Xinmin said anything, the old man was pleasantly surprised: "This young master is actually the heir of Tan's cuisine." After saying that, the old man laughed: "You know, I have also eaten this Tan's cuisine. , it was the residence of Peng Changhai, Cui Minghe and Wu Xiuquan.

Wrinkle Lao personally arranged for "Tan's Cuisine" to be located on the west seventh floor of Sijiu Hotel, and even invited us to have a meal.

Tanjia Cai Diao Tang uses whole chickens (farm-raised hens), whole ducks, scallops, and hams in proportion to the pot. It is heated for two days to completely boil the chickens and ducks, dissolve them in the soup, and pour them into a fine pan. Make the soup, put the shark's fin into the soup, and cook it over a slow fire for one day. The whole cooking process of the shark's fin takes three days.The shark fin braised in this way has thick juice, rich flavor, is soft and smooth when eaten, and is extremely delicious. "

"Xiao Yang.!" The old man looked at Yang Xinmin on the side and said: "This is the dish you rated for Master He. Since there is so much left, let's not waste it. Let's eat these for lunch."

Yang Xinmin immediately stopped him and said: "Mr. Ning, how can this be done? These dishes have been tasted by others. You finally came to our place to guide our work. How can we let you eat the leftovers?"

But Mr. Ning smiled and shook his head and said: "Xiao Yang, what you said is wrong. I am the son of the common people. I can eat anything. Now many common people can't even afford cornbread. We eat these four dishes." One soup is already a luxury.”

"Mr. Ning, this is really not possible. In this case, I will ask Master He to stir-fry some more dishes for you. Master He's cooking skills are the best in our canteen. We don't eat big fish and meat, but just some stir-fry. This can always be done." ." Yang Xinmin quickly looked at He Yuzhu.

He Yuzhu looked at Mr. Ning with a smile and nodded: "Whatever you want to eat, I will make it for you. I only know so much of Tan's cuisine, because Tan's cuisine requires sufficient ingredients, and we don't have too many here." Be prepared, but look at the old man, you have spoken out the essence of Jingbang cuisine in one sentence. I guess you must also know something about Jingbang cuisine.

Do you have any Beijing dishes that you want to eat? Zhuzhu will prepare a good meal for you to celebrate Zhuzhu’s upgrade today. "Oh, well, it is indeed a happy event to celebrate the promotion of this pillar master, so I will be disrespectful and order two more dishes, one with shredded pork in Beijing sauce and one with coriander." "

After Mr. Ning finished speaking, He Yuzhu praised: "Hey, Mr., you are definitely an expert. Just wait a moment and I'll be there soon."

"Come, come, let's put the plate on the plate, let's put the plate on the plate, let's eat." Mr. Ning laughed loudly, and Yang Xinmin also hurriedly brought the dishes that He Yuzhu had just cooked to the small banquet hall in the back kitchen of the third cafeteria.

Then I went straight in to keep him company.

And He Yuzhu started frying the shredded pork with Beijing sauce and coriander powder.

Everyone knows that Beijing Sauce Shredded Pork is based on Shandong cuisine and inherits the flavor of Shandong cuisine.Using the sauce-frying cooking method, stir-fry the main ingredients quickly with fried yellow sauce or sweet noodle sauce, making the dish appear golden red. The sauce perfectly wraps the main ingredients and exudes an attractive sauce aroma.

And what is this coriander popsicle? It is actually a dish with fried beef leaves and coriander as the main ingredients.

Beef louver is the stomach membrane of cows, which is rich in collagen and has a silky and tender texture."Coriander" refers to coriander, also known as coriander, which is a commonly used seasoning and ingredient.

The color combination of this dish is very coordinated. The white beef leaves and green coriander set off each other. The overall look is clean and pleasing to the eye, just like a clump of green grass blooming on the top of a snow-capped mountain.

When tasting it, the beef louvers taste fresh and tender, with the fragrant aroma of coriander and moderate saltiness.It is worth mentioning that the coriander has not been over-fried so that it loses its unique aroma, and the taste remains moist.

These two dishes are dishes that test He Yuzhu's skills, so He Yuzhu said that Mr. Ning is definitely an expert. Fortunately, Shazhu really had nothing to say in terms of cooking skills before. He is proficient in various dishes, including Beijing cuisine. It was no problem. In less than 10 minutes, the two dishes were prepared and delivered to them by He Yuzhu himself.

Mr. Ning looked at He Yuzhu's shredded pork with Beijing sauce and coriander popsicles, and showed a happy smile. Then he tasted it with chopsticks, and then gave He Yuzhu a thumbs up: "Wow, it's really delicious. It’s been many years since I’ve tasted such authentic Beijing cuisine.

I have been in France for the past few years. For the sake of the friendship between the people of the two countries, I have eaten steaks and drank red wine. I really missed our Beijing cuisine so much, and this time when I came back, I didn’t even have time to rest. , I came directly to our Hongxing Steel Rolling Mill. It was really fate that I could eat such authentic Beijing cuisine as soon as I came here.

I am very relieved and happy, Master Zhuzhu. "

Mr. Ning looked at He Yuzhu with a smile and raised a glass of wine and said: "I want to toast you. Congratulations on your upgrade. Secondly, thank you for cooking us such a good meal. I hope I can still eat it when I come here next time." To your dish.”

After saying that, Mr. Ning drank the wine in the glass directly. He Yuzhu also immediately drank the wine in the glass. However, He Yuzhu would not have thought that this Mr. Ning would save him from danger in the future, and he would also Save Ning Lao from danger.

This is a magical fate that makes two people who have never met each other develop a friendship that lasts forever.

(End of this chapter)