Chapter 172： : Enjoy, this is life

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Taking Jiu'er to continue shopping, soon after noon, Jiang Hao took Jiu'er to a small restaurant in the county seat, the restaurant facing the street, already had three or four tables of guests.

Jiu'er whispered, "Let's go home and eat. How much does it cost to eat in a restaurant? This trip cost dozens of oceans. I'll make what you want to go home for."

Jiang Hao patted Jiu'er's hand and said, "It doesn't cost a lot of money to eat, and I will take you to shopping in the afternoon, and then we will go to the theater to watch a show."

Sophomore came over and asked, "What's the point?"

"A Mapo Tofu, a powdered steamed meat, and then boiled fish." Jiang Hao did not look at the menu hanging above, and ordered directly.

Xiao Er scratched his head. "This gentleman, Mapo tofu and steamed meat are available in our shop, but what is boiled fish?"

Jiang Hao suddenly remembered that it seemed that the dish of boiled fish had not yet been developed.

There is a little allusion in it,

A famous Sichuan chef cooked a famous dish of poached meat in a completely different way at a culinary competition in 1983. Since the award, friends and relatives have come to congratulate each time. The visitor must personally cook the "boiled meat".

One day, a friend came to visit him. This friend lives on the Jialing River. Every time he comes, he needs to bring a few Jialing River grass carp that he just called up. But his friend avoids eating big meat from an early age. The chef made a pot of boiled fish from grass carp according to the method of boiled meat.

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

What I didn't expect was that the deliciousness of the fish and the thickness of the spicy food made my friends applaud, and the master himself was surprised. Since then, the chef began to concentrate on the research of "boiled fish", striving for excellence in many aspects such as the characteristics of fish meat, spicy mix, and innovation of color style. After more than a year of hard work, it was only after 1985 Stereotype.

Later, this dish became popular in the north and south, and became one of the most famous dishes in Sichuan.

"Is there any poached meat?" Jiang Hao asked.

"Of course there are boiled meat slices. Would the guest officer have one?" Xiao Er asked.

Jiang Hao thought about it, and was a little unwilling. He asked, "You called your shopkeeper, I have something to ask."

Not long after, the shopkeeper came. In his thirties, he was not tall enough to be very solid, his skin was a little dark, and an apron was wrapped around his waist. Jiang Hao said with a smile: "Are you the shopkeeper or a chef?" "

"No way. The restaurant is small. I ca n’t afford the chef. I can only do it by myself. The guest officer tells me something." The boss said.

Jiang Hao said: "I have a dish. The second child just said you do n’t have it here, but I want to eat it again now. Can I use your kitchen and ingredients to make this dish myself? Of course, we pay the price for the meal. Count. "

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 in the kitchen. I just have some cooking skills. I'm in a winery business."

The boss was relieved that he wasn't here to hit the scene.

But think about it, you have a small restaurant, who is full of food to come here to hit the scene.

"What would you like to cook yourself?"

"Boiled fish. The main course is grass carp, bean sprouts and peppers. Is there any."

"Of course."

Jiang Hao was also polite, stood up and rolled up his sleeves, and said, "Take me to the kitchen." Suddenly Jiu'er grabbed his corner of the clothes and whispered, "Master, what are you doing?"

"It's okay, wait for me for a while, and let you **** dishes today." He followed the shopkeeper and went to the back kitchen.

After a glance around the back kitchen, I found that all the condiments are quite complete. Jiang Hao picked up a large grass carp of more than three pounds in the pool, stunned with a knife, then moved the knife method, brushed the fish with a few brushes Deal with it.

When the shopkeeper's chef saw Jiang Hao's posture, he knew that this one had real skills and good skills. He was just a little worried and immediately went away.

Fish thinly sliced, marinated with a little salt, beaten with an egg and reserved.

Pour oil in a pan, boil water in a pan, fry the sprouts and side dishes in a pan, half a minute out of the pan, open the pan with the fish in the pan, and quickly remove the fish in the pan and place it Sprinkle salt in a porcelain pot and set aside, this is half done.

The oil pan was poured again, but this time it was too much, and it weighed a pound, and the hurting boss only pumped.

The hot oil of ginger, garlic, shallots, peppercorns, and chili peppers was fried. When they were cooked, they were forgotten, and the squeaks squeaked, and the fragrance came out immediately.

The restaurant owner immediately gathered up and couldn't help praising: "It smells really sweet, but I don't know how it tastes."

Talking about habitually picking up chopsticks, I want to try a piece of it. The chef has problems with tasting vegetables, otherwise how can he be so fat?

But as soon as his hand reached halfway, Jiang Hao held up the large porcelain basin and said to the boss with a smile: "This is mine."

The boss looked at that eyewitness. It wasn't that he hadn't eaten any good food, just because this was a new dish. He wanted to taste how it tasted, just like the new skin. He always wanted to try what it felt like.

Seeing Jiang Hao's porcelain pot, and the white and tender fish in it, Jiu'er asked curiously, "Master, you really cook."

"I know how much I can do. How about trying this dish?" Jiang Hao said with a smile.

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

"Of course, don't be idle and start eating."

The other guests at the table smelled the scent here and felt good, shouting to the shop's Er Er, "Sir Er, what kind of dish is that, also give us a copy."

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

Some dishes are thought to be learned by looking at them, but without the guidance of a master, the essence of them cannot be learned. This is what is called: the difference is absolutely thousands of miles away.

Jiang Hao and Jiu'er ate, and at this moment the boss came out and personally brought in the mapo tofu and steamed pork they had ordered before, and said with a smile, "This guest officer has not yet consulted."

"Yu Zhanao."

"Oh, it's Boss Yu. Your fish-making skills are really good. I think this is also Sichuan cuisine. I don't know who the teacher is."

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

Jiang Hao watched the boss hold the boiled fish on the table and smiled, "Well, sit down and drink two cups together."

"Okay."

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

When the dinner was settled after the meal, the boss was reluctant to collect the money. When he was out of the restaurant, Jiu'er said with a smile: "The master, with your craft, you don't have to spend money to eat."

Jiang Hao smiled and said, "It's more than just spending money, maybe it's going to make money. Let's go to the theater."

Jiang Hao is not very interested in listening to dramas, but Jiuer is interested in watching it. After all, the form of entertainment in this era is too weak. After the information bombing, there is nothing new about these slow-paced things. The heart of appreciation.

When he got home, Wang Ye had cooked dinner, Jiang Hao said, "Wang Ye, eat together."

"I can't help the shopkeeper, I'll go back to the diner to eat." Wang Yan quickly refused.

Wang Xi came to help Jiu'er pick up the house during the day, and went back to the distillery to live at night. There was a worker's dormitory there, and there were men waiting for her. When Wang Qi left, the gate of the courtyard was closed. Here It became a world of two people.

After eating, Jiu'er burned a bucket of water and called Jiang Hao to take a bath. Jiang Hao walked into the south room and looked at Jiu'er wearing only a floral short gown. With his index finger moving, he picked up Jiu'er and said: " Let's wash together. "

"Oh, I'll give you a rub back, don't bother."

"Wipe together."

...

This rub,

It really is a soothing one.

On the top, Jiang Hao leaned Erlang's legs and listened to the radio broadcast of the Republic of China in the box. Jiu'er was wearing a floral short gown, bulging on his upper body, wearing a pair of red trousers and showing his white thigh, kneeling at the table. He is ordering a hookah pot for Jiang Hao.

There really is a feeling that the landlord is rich.

enjoy,

This is called life.

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

There are a lot of people working alone for their lives.

The next day, I woke up for breakfast in the morning. Jiu'er helped Jiang Hao put on a long gown and carefully swept up and down with a broom. When he saw that he was neatly picked up, he picked up his hat and handed it to Jiang Hao ~ www.novelhall.com ~ Then I go out. "

"Be careful on your way."

Jiang Hao was going to take a look at the distillery. After that, he was going to take a trip to Rongcheng. Before crossing, he thought of the distillery he was running and checked the information about this.

If you want to make good wine, you need good water, good food, good craftsmanship, and good blending. It also depends on the time and place. All these are very difficult to make.

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

any solution?

additive.

Modern liquor, except for some high-end liquors, most have additives, let alone the alcohol blending type, let alone seven or eight kinds of fragrance, strong flavor, huh, you need to add seventeen or eight.

What glacial acetic acid, ethyl acetate, ethyl lactate, lactic acid, saccharin ... Anyway, how good the taste is.

Before coming, Jiang Hao read a lot of materials in this regard. Thanks to the high school chemistry teacher. At that time, his chemistry was solid. Although he could not make all of these additives, he could do some simple ones, enough for him The wine produced by the distillery is ten miles away.

The fragrance is full and the taste is good.

After a circle in the distillery, Brother Luohan was working with his guys. Jiang Hao was fine, went out to find a carriage, and hurried to Rongcheng.

It was at noon that Jiang Hao entered the thousand-year-old ancient capital of Sichuan. ...

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