After Mr. Huo left, Chen Nian's work had to continue. After calculating the time, it was almost time to eat.

I had already fried the scallion oil myself before, and the sea cucumber was simmering in the clay pot at this moment.

Next, the aging will move to the next step and fry some sugar colors first.

The type of dish with onion roasted sea cucumber is already reflected in its name. This is a dish, and it is basically inseparable from sugar color when roasted in Shandong cuisine.

It’s just that before stir-frying the sugar, it’s old and hot, and the clear soup has been prepared before.

After the hot clear soup was served, Chen Nian added a few tablespoons of oil into the pot. Although a small amount of oil must be used to stir-fry the sugar color, since Chen Nian had to stir-fry more sugar, he fryed it all in one step.

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For some newbies, adding water to the sugar color is the best choice because it can prevent frying the pan, but for veteran drivers like Aged, there is no need to do that one more step.

Just like all the steps of stir-frying sugar, the poured rock sugar gradually melted while stirring, and then small bubbles began to appear, and the bubbles gradually turned into large bubbles.

After Maillard's reaction, the sugar color was quickly fried. When the time was ripe, the old man poured the previously hot clear soup into the pot.

With a squeak, Chen Nian stirred quickly to make the sugar color completely blend with the clear soup. At this time, the fried sugar color was turned off and then poured into it and placed it after it was fried.

Waiting for spare green onions in the basin.

"Not bad, the color is very positive." Chen Nian looked at the soup he made with satisfaction.

However, he still needs to further process this and make it into a full mouthful, that is, all kinds of flavors must be added to this large pot of soup.

First, I brought half a spoonful of salt and then stirred it briefly. After the salts could be fully dissolved in the soup, Immediately, some onion, ginger and cooking wine came.

I scooped some soup with a spoon and tasted it in person: "The taste is OK."

This is also the habit of aging. After all, people are not machines, and there are always times of mistakes. For a chef, if he only relies on his feelings, he can just make a mistake and bring the dishes to the guests' table.

If the customer is completely dissatisfied with the meal, he will never come again next time. Moreover, not only does he not come, but he may also tell others that a person's influence is small and big.

Youdao is that three people become tigers, and they are all traits of gold. If you make more mistakes, then your reputation will be lowered.

So to be on the safe side, Chen Nian tastes the taste every time he adjusts the bottom or makes the dish.

But every time after tasting the taste, Ao Nian will wash the spoon. You can't let the guests eat their own saliva, right?

If this is photographed, let alone how popular Honghong Hotel was before, as long as it waits online and its reputation collapses, it will be a matter of moment.

Moreover, compared with the general environment, a small shop like this is really nothing. Some leading industries have to pay as much as possible under the influence of reputation and public opinion. The culprit is just a joke that people who don’t know the truth follow the trend.

That's it.

So the old ones are extra careful in these aspects.

Chen Nian put the focus of attention back to the soup. At this time, the base flavor of the soup was already very strong. It can be imagined that the onion and sea cucumber tasted badly from such base soup.

However, as long as the sugar color is fried, it will have some bitter taste. Although it is not easy to taste after adding other seasonings, it is necessary to cover up the bitter taste for some very particular chefs.

Master Sun also taught this method, which is to add some sugar to it, not for the sweetness, but to cover up the bitterness.

This method is very simple, but when you are in the kitchen, many chefs directly skipped this step in order to save trouble.

Moreover, Chennian knew that some chefs even skipped the step of stir-frying sugar colors, and directly used technology and hard work to make the sugar colors, and the taste would be very similar when eaten.

But there are still not many such chefs.

It's just that using some technology in other aspects is more common.

Chen Nian studied food majoring, so he is not disgusted with additives. Now the food industry is inseparable from additives, and the purpose of additives is only to keep food from rotting for a longer time and to make it more color.

It looks good and makes the taste more delicious.

And every additive is used within the appropriate range, that is permitted.

Even if you eat foods with food additives every day, the human body will metabolize, so there is no problem with the additives themselves. Only the people who use them have problems.

To put it in a simple and easy-to-understand way, this thing is entirely conscious.

In short, when cooking, Chen Nian will not give up using MSG chicken essence for the sake of the health of many people, which is completely a reverse of history.

But in order to save time and cost, we will never use some technological means to directly create similar steps such as blending sugar colors.

After sprinkling a small spoon of sugar, Chen Nian went to taste it again. Sure enough, the bitter taste inside was covered. Then Chen Nian sprinkled two spoonfuls of dried scallops inside to improve freshness again.

In fact, when Master Sun taught Chen Nian, he did not say that scallops were added. This piece was added when Chen Nian was cooking later.

After all, if you want to make high-end sea cucumbers with onions, it is necessary to improve the quality.

Although it is impossible to improve the taste to this point, even if it can only increase by 10% or 10%, it is a great improvement.

Aged people are not a person who admires the ancient times. Since the times are developing, the dishes naturally need to be more delicious.

After that, the sugar color is ready and set aside for later use.

I will make sea cucumbers with onions and then I will use as much as I want.

Moreover, dishes like sea cucumber with onion and sea cucumber will definitely not be fried in the form of a big pot of dishes, so they have to be cooked in batches.

"Master Chen, are you going to start making this dish?" Dylan, who was standing beside him, asked curiously.

Just now, he looked at Chen Nian and made preparations step by step. On the one hand, he was amazed that it took so many steps to make this dish. On the other hand, he couldn't wait to see Chen Nian make this dish.

What will the finished product look like afterwards?

After all, Mr. Huo had made a special trip here to see Aged Nian make this dish.

He naturally knew why Mr. Huo came, but he put it on others. Perhaps Mr. Huo came to guide him, but on Chen Nian, not only did Mr. Huo come over and didn't say a little more about what Chen Nian did, but instead praised him.

After a long time, when I finally left, I even said that I had nothing to teach about this dish.

It also directly stated that his master is not as good as teaching aged master to make this dish.

So he was even more curious about this dish.

Among these chefs, Chen Nian still has some good feelings for Dylan. After all, people's hearts are full of flesh. Although none of these guys are his fellow villagers, some of them are smart and down-to-earth.

It's just to attract people's attention.

Dylan is such a person

Therefore, when he heard the other party’s question, Chen Nian was happy to answer: “Not yet, this onion needs to be steamed again.”

Then Chen Nian washed the previous big pot, put some water under it, and put the basin filled with the prepared sugar and green onions.

Although so many preparations have been made before, it is still not tasty for sea cucumbers that really need to use all ingredients to the extreme.

The steaming step is to completely incorporate the onion flavor into the soup.

"Is it so complicated?" Dylan was shocked, because the chef they had never made such a complicated dish before.

"Of course it's complicated. If this dish can be made simply, it would not be worthy of being one of the most advanced dishes in our country." Speaking of this, Chen Nian was still a little proud.

At the same time, I was very amazed at the wisdom of the ancients. I knew that every step I had done before might be easy to do in later generations, but in ancient times, innovation from zero to one was required.

This is quite difficult.

And it also complements this dish.

Chen Nian failed many times with the teacher's guidance when he was making it, so he could not imagine how much effort the chef who created this dish had spent.

I took a break from a little busy for a few minutes, and the steamed green onions in the pot was almost time and time.

Take it out again and set it aside.

"Okay, the time is almost here, the banquet begins soon, and we will start cooking next." After Chen Nian ordered everyone, the scene suddenly became tense.

Everything before was prepared, and only now we have to start preparing for the war seriously.

Arrange everyone's work.

After a while, the ingredients are processed, and the load-based ones are processed and the load-based ones are processed to be responsible for the load-based ones and placing plates.

Someone else needs to help Chen Nian.

That is, handing over an empty plate and taking the ingredients.

First, put a large spoonful of the sauce in the bowl into the wok, and even the soup, green onions and soaked scallops.

At this time, the scallops were completely relaxed after steaming in the pot, and the soup was sucked in it.

And this soup was finally confirmed after several debugging.

At the same time, I took a new pot next to me and poured in wide oil. While asking Dylan to take out the sea cucumbers from a clay pot, aged the oil temperature was burned to 50%.

The sea cucumbers on the boat are all good goods, so when making onions, you need to pull some oil, which is what people usually say.

This can also improve the taste of sea cucumbers.

Of course, aging is also determined by the quality of the sea cucumber. If the quality of the sea cucumber is average, there is no need to implement this step.

But just as he was pulling the oil, Chen Nian directly stated a ratio for Dylan to owe him in advance.

It is also more convenient for you to wait and use it directly.

Because by this time Chen Nian could no longer pull her hands and then did other things.

Although you can call the owes in advance, it will settle after you leave the owes for a while and need to be stirred again.

When making this high-end dish, the heat will take one more second and the taste will change slightly.
To be continued...