"The difference between coastal and inland is indeed quite good. I often watch some video bloggers and see them bring out all kinds of fish, people living inland will be amazed."

"If I have money in the future, I will also buy a house in a coastal city. Every year, the season will come and live for a while." Chen Nian thought in his heart.

But after thinking about it, Chen Nian finally summarized a sentence.

“It’s great to have money.”

After the new batch of guests boarded the boat, Chen Nian changed his kitchen to work, so he did not see any visitors.

After all, the chef's independent kitchen is not within the scope of visiting guests.

Unless they are some top distinguished guests.

But there were no guests with this identity among the guests this time.

After changing places to work, the old place to live was naturally changed.

The room where Chen Nian originally lived was also left to Tonio.

So now it's Chen Nian's turn to go to Tonio's place occasionally at night. Tonio has now started to take the route of the old one, practicing new dishes every night. In addition to some Western food, his teacher Geo will also

Arrange him to try to make Chinese food.

And Aged has now started the process of Western food.

In this regard, Master Huo did not teach me. What Chen Nian lacks now is some control over the taste of Westerners, some Western food processing and cooking methods.

So just learn from Tonyo in this regard.

Because Tonio's Chinese food is also being studied with Aged.

Sometimes Chen Nian could hear Geo and Master Huo chatting, saying that the two young people achieved each other.

Therefore, as they cook, they each made one dish, one Western and one Chinese every day.

That's it, on the seventh day.

Master Huo suddenly found Chen Nian: "I am going to do Buddha jump over the wall. You can follow me to do it these days. I will give you some simple steps. Don't make any mistakes in the middle."

Chen Nian was excited when she heard this!

Is it finally coming?

Do you have to see this top Chinese hard dish that combines mountains and sea flavors with you?

...

afternoon.

"Making Buddha Jumps Over the Wall is a long process. Although the ingredients are very mixed, there is no need to add seasonings in this dish."

While helping to put out all kinds of ingredients needed at present, Chen Nian listened to Master Huo's teachings.

"If there is a taste, it will cause it to come in without taste?" Chen Nian concluded.

Hearing this, Huo Yang couldn't help but look at Chen Nian sideways.

"That's right, that's the truth. You're very insightful."

Listening to the praise, Chen Nian smiled: "Master, this is not what I have summarized. I have read a book called Suiyuan Food List before. This sentence is what the author Yuan Mei said, and it tastes like a sea cucumber.

There aren't any, so you need to use a thick soup base to set off, just like roasted sea cucumbers with scallions, but seasonings like chicken, duck, garlic, fresh ginger, etc. need to release their flavor."

"It's very good. Actually, I value your point. After learning something, I will integrate them into it instead of rote memorizing it."

As he said that, Jiang Yu had already taken out the local chicken, duck, pig's trotters, pig's skin, pork, keel bone, chicken's feet, and crucian carp.

These are fresh ingredients that have just been launched.

Cut them into blocks separately.

"This dish was also called Fushouquan before, but it was in Fuzhou dialect." This dish was also called Fushouquan before, but Fushouquan in Fushouquan sounds like Buddha jumping over the wall, and the saying that Buddha jumping over the wall is easier for people to remember

, so I gradually changed my name."

When making a dish, you will learn about the historical background of the dish.

This is what Mr. Huo has always believed in. Only by knowing the past and present of this dish can we make the dish better, because cooking is not only in terms of technical skills, but also in cultural significance.

While telling, Mr. Huo processed the materials with Chennian.

Then pour cold water into a large pot, put all the treated ingredients into the pot in the cold water, and put the crucian carp aside and wait for later use.

After the ingredients were put into the pot, the water inside began to gulp after a while.

Cover the pot lid at this time.

"Master, do you also need to sniffle the foam from time to time?" Chen Nian asked curiously as the heat coming out of the edge of the lid of the pot.

"Yes, but don't need to be too frequent, just do it in ten minutes." Mr. Huo nodded and said, "There are too many times to remove the cover and will make the soup taste less delicious after it is cooked."

In this way, the pot lid was opened three times in total before and after the aged ones.

After more than half an hour, the ingredients were almost blanched.

Mr. Huo began to use a large lid to remove the ingredients: "After taking it out, you must clean it as soon as possible, and wash every piece of meat. It must be smooth and smooth to the touch, so as to ensure the soup.

clean."

Chen Nian nodded and then started washing the meat aside.

The process of washing meat is much more troublesome than cutting pieces. After blanching, some uneven patterns will appear on the surface of the ingredients, especially on the meat and pig's trotters.

But Chen Nian did not dare to slacken at all.

After spending nearly an hour around aging, all the ingredients were washed.

Mr. Huo said while putting ingredients into the clay pot:

"Our first day's task is to lift out the milky white soup and hang out the fragrant aroma. At that time, you should put more bones, so you can use the ratio of keels, pig trotters, pig skin and other ingredients.

It must be controlled."

I'm watching the World Cup tonight. Are there any ones together?
Chapter completed!