Chapter 171 Enjoy, This Is Life

He continued shopping with Jiu'er. Soon it was noon. Jiang Hao took Jiu'er to a small restaurant in the county town. The restaurant was facing the street and there were already three or four tables of guests.

Jiu'er whispered, "Let's go home and eat. It costs a lot to eat at a restaurant. This trip cost dozens of dollars. I'll cook what you want to eat at home."

Jiang Hao patted Jiu'er's hand and said, "It won't cost you a few dollars for a meal. I'll take you to go shopping in the afternoon, and then let's go to the theater to watch the play."

Xiao Er came over and asked, "What do you two want?"

"One Mapo tofu, one steamed pork with noodles, and one boiled fish." Jiang Hao didn't look at the plate hanging on it, and ordered directly.

Little Er scratched his head, "Sir, we have Mapo tofu and steamed pork in our store, but boiled fish is what kind of dish."

Jiang Hao suddenly remembered that the dish of boiled fish seems to have not been developed yet.

Here's a little story,

In a cooking competition in 1983, a famous chef from Sichuan and Sichuan used a completely different method to make a famous dish with boiled pork slices and won the prize. When the guest comes, he has to cook the "boiled meat slices" by himself.

One day, a friend came to visit. His friend lived by the Jialing River. Every time he came, he brought a few grass carp from the Jialing River. The chef used grass carp to make a pot of boiled fish according to the method of boiled meat slices.

In this way, the first pot of boiled fish was born.

Unexpectedly, the deliciousness and thickness of the fish made friends full of praise, and the chef himself was surprised. Since then, the chef began to concentrate on the study of "boiled fish", striving for excellence in many aspects such as the characteristics of fish meat, the combination of spicy and spicy, and the innovation of color patterns. stereotypes.

After that, this dish became popular in the north and south of the Yangtze River and became one of the most famous dishes in Sichuan and Shu.

"Is there boiled meat?" Jiang Hao asked.

"Of course there are boiled meat slices, do you want a portion of the guest officer?" Xiao Er asked.

Jiang Hao thought for a while, and was a little unwilling. He asked: "You call your shopkeeper, I have something to ask."

Not long after, the shopkeeper came over. He was in his thirties, he was not tall enough to be quite stocky, his skin was a little dark, and there was an apron around his waist. Jiang Hao smiled and said, "Are you the shopkeeper or the chef. "

"No way, the restaurant is small, I can't afford to hire a chef and I have to come by myself. What is the guest officer calling me?" the boss said.

Jiang Hao said: "I have a dish, and the second said that you don't have it here, but now I want to eat it again, can I use your kitchen and ingredients to make this dish myself, of course, we will pay the price of the meal. Calculate."

The shop owner looked at Jiang Hao and asked, "This guest officer is also a cook."

Jiang Hao shook his head with a smile, "Yes or no, I don't eat chefs, but I have some cooking skills. I'm in the winery business."

The boss breathed a sigh of relief, not to smash the field.

But think about it, in a small restaurant of your own, whoever is full of food will come here to smash the field.

"What do you want to cook yourself?"

"Boiled fish, the main course is grass carp, bean sprouts and peppers, do you have it?"

"Of course there is."

Jiang Hao was not polite, stood up and rolled up his sleeves and said, "Take me to the back kitchen." At this time, Jiu'er suddenly grabbed the corner of his shirt and whispered, "Master, what are you doing?"

"It's okay, wait for me for a while, I'll let you taste the dishes I made today." Then he followed the shopkeeper to the back kitchen.

He glanced around in the back kitchen and found that all the condiments he should have are quite complete. Jiang Hao picked up a large grass carp weighing more than three kilograms in the pool, smashed it with a knife, and then used the knife technique to remove the fish with a few strokes. It's done.

When the chef in charge saw Jiang Hao's posture, he knew that this man had real skills and skills. He was a little worried just now and immediately fled.

Cut the fish into thin slices, add a little salt, and beat an egg to marinate for later use.

Pour oil in one pot, boil water in the other, stir fry the bean sprouts and side dishes in the oil pan, and cook for half a minute. When the water pot is opened, put the fish meat in the pot. When the fish meat rolls in the pot, take it out quickly and put it in a large pot. In a porcelain bowl, sprinkle with salt and set aside, and this is half done.

The oil pan was poured again, but this time it was too much, a full pound was poured, and the owner who was in pain only twitched in his heart.

Ginger, garlic, green onion, Sichuan pepper, and lantern chili are fried in hot oil, and then cooked on top of the fish, the stinging sound comes out, and the fragrance comes out immediately.

The restaurant owner immediately came up and praised: "It smells really good, but I don't know how it tastes."

Speaking of habitually picking up chopsticks and wanting to try a piece, chefs have a problem with tasting dishes, otherwise why would they be so fat.

But as soon as his hand reached halfway, Jiang Hao picked up the large porcelain basin and said to the boss with a smile, "This is mine." He took it and left.

The boss looked at that greedy, it wasn't that he had never tasted good food, it was just because this was a new dish, he wanted to taste how it tasted, just like a new skin, he always wanted to try how it felt to use it.

Seeing the porcelain bowl that Jiang Hao brought, and the oily, white and tender fish inside, Jiu'er asked curiously, "Master, you really know how to cook."

"I have a lot of skills, how about this dish I made." Jiang Hao said with a smile.

Jiu'er picked up a chopstick, her big eyes lit up immediately, "It's delicious."

"Of course, don't be idle, let's eat."

The guests at other tables smelled the fragrance here and felt good too, and shouted to the second shopkeeper, "Little Er, what kind of dish is that, and give us a serving too."

Xiao Er immediately went to report to the boss. The boss said that he was very helpless. It was done by the customer himself, and he would not.

Some dishes can be learned by looking at them, but without the guidance of the master, the essence of them cannot be learned. This is the so-called: the difference is a thousand miles away.

Jiang Hao and Jiu'er had a big meal, and at this moment the boss came out and brought the Mapo tofu and steamed pork that they had ordered before.

"Yu Zhanao."

"Oh, it turned out to be Boss Yu. Your skill in making fish is really good. I think this is also Sichuan cuisine. I don't know who the teacher is from." The boss said affectionately.

In ancient times, chefs also had mentors, unlike most of them now from New Oriental.

Jiang Hao saw that the boss had been staring at the boiled fish on the table, and said with a smile, "Why don't you sit down and have two drinks together."

"OK."

The boss was overjoyed, and immediately brought a pot of wine and drank it with Jiang Hao, during which he naturally ate boiled fish, and greatly appreciated the taste of boiled fish.

After the meal was settled, the boss insisted that he would not accept the money, and Jiu'er left the restaurant and said with a smile, "Master, with your craftsmanship, you don't have to spend money on meals."

Jiang Hao smiled and said: "It's more than not spending money, maybe, you can still make money, let's go, let's go to the show."

Jiang Hao didn't have much interest in listening to the play, but Jiu'er watched it with relish. After all, the form of entertainment in this era is too weak. After the information bombardment, there is no new idea for these slow-paced things. an appreciative heart.

When I got home, Sister Wang had already prepared dinner, Jiang Hao said, "Sister Wang, let's eat together here."

"No, the shopkeeper, I'll go back to the wine shop to eat." Sister Wang quickly refused.

During the day, Mrs. Wang came to help Jiu'er clean up the house, and at night she went back to the brewery to live there. There is a worker's dormitory over there. There are men waiting for her. It becomes a world of two people.

After eating, Jiu'er burned a bucket of water, told Jiang Hao to take a bath, and carefully wiped the man's body.

After taking a shower and returning to the house, Jiang Hao lay on the kang with Erlang's legs crossed, listening to the radio broadcast of the Republic of China in the box, Jiu'er wearing a floral short coat, knelt beside the kang table, and gave Jiang Hao a shisha pot.

There is really a feeling of a landlord and old wealth.

enjoy,

That's called life.

In the future, this will be your own fixed world. Although you can only come here for three months a year, it is still much better than the Golden Week on May 1st and 11th. In fact, many people in modern times may not necessarily stay at home for three months a year.

There are many people who are running around for life and working alone outside.

The next day, when I woke up in the morning and had breakfast, Jiu’er helped Jiang Hao put on a long coat and carefully swept it up and down with a broom. Seeing that everything was neatly arranged, he picked up his hat and handed it to Jiang Hao.

"Then I'm going out."

"Be careful on your way home."

Jiang Hao was going to go to the wine shop to have a look. After that, he was going to visit Rongcheng. Before crossing, he thought of the wine shop he ran and checked the information about this aspect.

If you want to make good wine, you need good water, good food, good craftsmanship, good blending, and also depends on the right time and place. All these are very difficult to do. There are thousands of winemakers in the world, and there are a few who are really famous.

Although Jiang Hao can't let his winery produce top-quality wine, he has a way to make his wine taste better.

any solution?

additive.

Except for some high-end liquors, most modern liquors have additives, not to mention the ones that are blended with alcohol. There are seven or eight kinds of light-flavored ones, and seventeen or eight kinds of strong-flavored ones.

What kind of glacial acetic acid, ethyl acetate, ethyl lactate, lactic acid, and saccharin?

Jiang Hao read a lot of information on this before coming here. Thanks to the high school chemistry teacher, his chemistry was fairly solid back then. Although he couldn't make all of these additives, he could still do some simple ones, which was enough for him The wine brewed in the winery is fragrant for ten miles.

The fragrance is full, the taste is good, and it is absolutely not to worry about selling.

After walking around the wine shop, Brother Luohan was leading the guys to work. Jiang Hao saw that there was nothing to do, so he went out to find a carriage and hurried to Rongcheng.

It was only after noon that Jiang Hao entered this famous city of Sichuan and Shu.