【Workers' and Peasants' Soldiers Hotel" Series No. 9】
Have you ever eaten a fragrant and refreshing pork? ‖ Baiwei Zhongyuan
Wen ‖ Shao Wei
[Last time I said that Uncle Hu, who was a ticket teller in the Wujiaohua Company, although his position was low, but his ability was very large, he played small and followed his father to go south and north, and he continued to find a Sichuan girl who was many years old to be his wife...]
On the night of the candle in the cave room, I accompanied the "old cat" to listen to the room under the window sill.
Uncle Hu said: "You have no job, a rural hukou, and your family is so poor that I marry you?" ”
The bride whispered softly, "I know, you're an old cow who wants to eat tender grass." ”
"I want to be crooked. I went to your hometown with the matchmaker, you pulled up the sleeves and tied the apron under the stove room, and the knife and spoon fried Mapo tofu was really authentic, both numb and spicy and fragrant. ”
"Deception."
"Lao Tzu's surname is Hu, but not nonsense. At first glance I saw that you were a pretty cook. ”
"I have eaten the dish, and now that people are also in your arms, I know what you want to eat the most."
"You say."
The bride seemed to be giggled out loud: "I know the heart of a man." Eat my nipples and drink the milk soup. Come on, take a few bites. ”
"No, I want to nibble on your feet..."
The bride laughed so hard that her stomach was broken: "Drunken words." ”
"No, just think." You go to bed and take off a pair of red socks, naked two white bare feet, very beautiful. I prefer to eat pig hands, chicken feet, sheep's hooves, and duck paws. ”
"I'm the bride, not the ingredients, be careful to nibble off your gold teeth."
"Be careful with the liver, feet up on the stilts. Fujian cuisine has a Buddha jumping off the wall. The incense of the altar is floating around, and the Buddha smells of abandoning Zen and jumping off the wall. Let me suck well, as long as you are comfortable, I should only hold the Buddha's feet. ”
We listened with all our might, but we couldn't stop laughing and running away.
People's blessings grow on their faces, while Uncle Hu's blessings are by licking, don't say anything.
Although it is easy not to oppose others, it is difficult to assimilate with others. Uncle Hu frequently visited the hotel and repeatedly broke into the operation room regardless of his identity.
Uncle Hu always likes to pat me on the shoulder and say, "Boy! Don't abandon the old uncle to come diligently, your uncle Hu is not particular about dressing all his life, but pay attention to eating. There are seven or eight friends gathering to drink idle wine today, and you look at the arrangement, remember, the meat can not be less. "I often threw down a box of gold leaves and walked toward the front hall in a big way.
I felt that everyone was watching me, especially Master Cui couldn't stop looking at me. A box of high-end cigarettes with a filter is a bit flattering to me, a fledgling little printie. So I calmed myself down a bit and generously put the cigarette into Master Qin's pocket.
At the pre-class meeting, Master Cui suggested that I go to the stove on the grounds that young people should be trained. The fat aunt narrowed her eyes, and Master Qin immediately agreed with her mouth. I don't like it, but I can't stay.
Working under Master Cui, it is estimated that there will be knots on his head. What tricks he played, and he was kind enough to accept me to learn the stove, I couldn't guess at all. Standing on the chopping board for a long time should go to the stove to show, naturally there is nothing wrong, but I am still a little afraid in my heart.
In order to master the stove technique as soon as possible, I had to bow my head under the eaves. A stove becomes an elf ghost, finish the chores early, wait for old Cui to sweep around and find no faults, rinse late after work to prevent him from getting wet, the work is done beautifully, naturally he can't find faults.
Master Cui loves to burn the fire, and when he gets a guest at noon, he puts down the purple sand pot that he loves and appears busy. I hit the box quickly in his left and right eyes, in unison, and understood, otherwise the chain would fall off. The temperature of the oil affects the quality of the dish.
Occasionally slowing down half a beat, Old Cui took a spoon to knock on the pot to demonstrate, and did not hit me on the head with a spoon, let alone yell dirty words. I wondered, this is not his usual style, the fox before the tail is exposed, I always have to be on the lookout.
Where Master Qin's dishes, Master Cui did not touch, let go and told me to do it, clearly thinking that I was Master Qin's proud protégé, testing how much I had learned.
I am also not a fuel-efficient lamp, cooking technology is like a window paper that breaks as soon as it is poked, there is no secret to speak of, it is time to shoot.
For example, the meat is a cold dish with wine, which is one of master Qin's private dishes, and its dishes can only be made by the combination of cutting board and stove. The key to making meat is the amount of raw salt, the time of marinating, six days of winter pickling, and three days of summer pickling. Sprinkle sugar and sautéed salt, peppercorns and raw salt on pork knuckle and rub once a day for about 10 minutes.
Rinse the marinated elbows with cold water, put in 80 degrees of hot water, wash them with cold water, and slice the fat and lean meat on the elbows into thin pieces of 0.2 cm thick. Do not break the skin of the elbow and keep it intact. The sliced meat is stacked in layers on the skin of the elbow, and each layer is sprinkled with five-spice powder and sand flour. Finally, the elbow skin is rolled up into a round inner roll of 20 cm long and 7.5 cm thick, and wrapped in a thin hemp rope.
Pork knuckle into the wok and put water to boil, brine for two hours to fish out to dry, tighten the hemp rope, let it cool and remove the hemp rope. After the knife is cut, the skin and flesh are connected, not scattered or broken, and the literary vein is clearly visible.
Master Cui tasted the meat I made, did not nod his head in praise, and simply said: "It's okay." "This is tantamount to acquiescence.
After a period of running-in, Master Cui did not make a child, basically counted as a place, and then I carefully worked, he had no reason to trip.
On a rare occasion, Master Cui took the initiative to talk to me with a purple sand pot: "Uncle Cui does not mix sand in his eyes, let you come to the stove, I am well thought-out." I'm an acute, and I hate people who can't fart when they stomp on three feet. Dry stove to find a grumpy person, dare to burn the fire, you are small and big, so I am in the middle. Ming'er I hit the box, you come to sweep the pot. I looked at him suspiciously, wondering what medicine he was selling in his gourd.
[To be continued, tomorrow will publish the "Workers' and Peasants' Soldiers Hotel" serial no. 10, please pay attention to it. 】
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【About the author】Shao Wei, male, 55 years old, a native of Xuchang City, a chef, is still in charge of the front line of the culinary industry.
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