There are already a lot of dishes in the store now, but after looking at it, I feel that the home-cooked dishes are still less. After all, Honghong Hotel is positioned as a Sichuan restaurant.

Since it is a Sichuan restaurant, how can we not have the two most widely circulated Sichuan dishes such as fish-flavored shredded pork and Kung Pao Chicken?

These two dishes are so popular all over the country and can be eaten anywhere. Of course, the recipes in different regions may be somewhat different.

Take the fish-flavored shredded pork as an example. The traditional fish-flavored shredded pork in Sichuan cuisine is made of fish spicy, sweet and sour, onion, ginger and garlic. The taste is sweet, sour, spicy and salty. The main ones are shredded pork, but in terms of ingredients, there are black fungus, winter bamboo shoots, and both.

The fish-flavored shredded pork in Chongqing mainly uses shredded pork and green onions, and the taste is slightly different from the taste in Chengdu.

In addition, there are also improved versions of fish-flavored shredded pork in the northern region. The taste of fish-flavored shredded pork eaten in the north is very different from the traditional fish-flavored shredded pork, but it is still very delicious for most northerners.

Moreover, in general university cafeterias, fish-flavored shredded pork rice bowl can be said to be one of the most popular rice bowls.

The fish-flavored shredded pork in the north is seasoned with bean paste, green onion, ginger, garlic and sweet and sour. There are shredded carrots in the ingredients. Some places will also add shredded green pepper or garlic shoots.

Of course, Chen Nian couldn't accept the fish-flavored shredded pork when he was in BJ school.

So if you want to make this dish in Aged, you will definitely make it according to Sichuan flavor, using fish spicy, fungus and winter bamboo shoots.

There are some in the fungus and winter bamboo shoots shop, but there are not in the fish spicy shop, only other chili peppers, so this can only be put on the agenda now. After going back in the evening, should you buy ready-made fish spicy or make it yourself.

"Sure enough, cooking is like fighting. If you don't prepare the ingredients in advance, you will feel like you are on the battlefield without bringing a gun. Even if you are willing, you will be very powerless."

Chen Nian couldn't help but sighed, and then began to gather another dish.

Some people say that the dish of Kung Pao Chicken is Shandong cuisine, while others say it is Sichuan cuisine. However, as a Sichuanese, of course, they still like the taste of Sichuan cuisine more.

After all, the Kung Pao Chicken Dice in Shandong cuisine is more prominent in the sauce and sweetness, and the spicy taste is just a small taste embellished in it. However, the Kung Pao Chicken Dice in Sichuan is more prominent in the spicy and heavy oily, and the sweetness will be less.

However, when I was a child, my father said that there were 1,000 kinds of Kung Pao chickens under the command of a thousand chefs. The Kung Pao chicken in Sichuan cuisine is divided into three parts: onion, chicken and peanuts. The Kung Pao chicken in Shandong cuisine is more prominent in cucumber and carrot.

And when it comes to Kung Pao Chicken Dice, Chen Nian often ate this dish when he was in BJ school. Of course, compared with the fish-flavored shredded pork, Chen Nian has a little bit of acceptance of putting cucumbers and carrots in it.

Anyway, as long as you take full life as survival, you can eat anything.

There are ingredients for making Kung Pao chicken diced rice in the store. It is best to use chicken legs for the chicken diced rice. There are still a few pieces in the refrigerator that are just used, and there are some peanuts. I bought them back as snacks before, and I can use them even if I take them out.

This time I just try it.

After preparing all the ingredients, aged one by one rub off all the skins on the peanuts, and then check one by one if there is any fish that is missing. If there is a skin on the peanuts, the dish made will affect a certain taste, and secondly, it will also have to be discounted in terms of aesthetics.

I recalled the process of Lao Chen when he was making Kung Pao chicken. He first removed the bones of the chicken leg meat, then cut it into diced it and put it in a small bowl, then poured in some cooking wine and a little starch for marination.

When Chen Nian saw this step, she was not very clear about what was put in it, but now all the basic skills are very solid, and Chen Nian has some experience in Sichuan cuisine, so she did this directly without having to check it online.

Then take out the dried chili and green onions and cut them into small pieces. These are used as the main seasoning in Kung Pao chicken at that time. Then cut the ginger and garlic into small particles with a quick knife.

Every time this time comes, Chen Nian enjoys it very much. He quickly chops on the cutting board with a knife, and listens to the rhythmic tapping sound, which makes him feel very touched.

Then I used broth, sweet and sour, light soy sauce and a little starch to mix the sauce. Since the vinegar used in the aged store is Shanxi's aged vinegar, the proportion should be slightly less than that of other vinegars. The main reason is that the aged vinegar is too sour. If it is still prepared 1:1, it may greatly reduce the taste.

All the preparations have been completed so far.

Before I started to make it, I couldn't help but croaking when I just looked at the ingredients. Now their staff meals have been changed to be before the meal officially starts in the afternoon, so after a night of exercise and work, I always get hungry at this time of night.

Looking at the prepared sweet and sour sauce, prepared chicken diced peppers, etc., Chen Nian couldn't help but look forward to what the Kung Pao chicken that he made himself would look like in a while.

Immediately after Aged Nian started making Kung Pao Chicken, first put oil in and slide the pan. This step is also to make the oil in the pan more evenly heated and the ingredients are easier to be tasted by seasoning.

After the oil and pan are heated, add the dried peppers just cut and prepared in advance and stir-fry. At this step, don’t let the pan be too hot, otherwise the peppers and peppers will easily become mushy.

As early as when he was in college, he didn't understand this, so he would cause this situation every time he wanted to try cooking by himself.

It makes the kitchen smell strong and burnt.

Even if you open the range hood, exhaust fan and windows, it will take a while to completely dissipate.

Chen Nian was criticized a lot for this.

Soon the aroma of pepper and chili was released. While they were in full swing, they put on the green onion, ginger and garlic directly and stir-fryed to make the fragrance.

When all the flavors are fully integrated into the oil, Aged picks up the marinated chicken and pours it into the pot, stir-fry the diced chicken. After the surface of the chicken changes slightly, pours the seasoning sauce. Then starts stir-frying with the left and right hands. From time to time, a spoon is used to slide the dishes inside from the front to the sky along the wall of the pot into the sky, and then draws a beautiful arc and falls into the pot steadily.

Since the stir-frying is now over high heat, and the chicken leg meat is relatively tender, it is quickly fried. Finally, the peanuts can be poured in and stir-fryed for a few simple times, mix well and then turn off the heat and then put it out of the pot.

Aged people prefer to eat crisper peanuts, so they have not been stir-fried too much, which can also retain the most original crispy and refreshing texture of peanuts.

After the preparation, Aged Nian felt that the roundworms in her stomach were almost unable to suppress them when she smelled the smell.

This dish is bright in color, and the prepared sauce is evenly wrapped on the diced chicken and peanuts.

And Chen Nian quickly figured out how to eat this plate of Kung Pao chicken, and he wanted to make a rice bowl.

I found a plate with a little depth, spread the rice under it, and then carefully poured the Kung Pao Chicken Ding on the rice to ensure that no peanuts or Chicken Ding escaped.

The soup of Kung Pao Chicken Dice slowly flowed under the aged eyelids, and then went into the bottom along the gap between the rice grains. The rice wherever it passed was also dyed the shape of Kung Pao Chicken Dice, completely becoming the captive of this dish.

"In the past, when eating Kung Pao Chicken Dinggu Rice outside, they often had fewer dishes and more rice. Sometimes after the dishes were finished, most of the rice was still there."

"It's better to be a chef. No wonder people used to say that even if the world is chaotic, they can't starve the chef."

In troubled times, the rich people always live a very comfortable life. Even if the welfare benefits in the house are average, the chef always has to taste the salty and light dishes first when making a dish.

One bite of this dish, one bite of that dish, it will be almost done as you eat it. If you have a large appetite, make one for yourself. Anyway, there is more ingredients and less ingredients, not less than one person.

Now Chen Nian feels that this kind of life is very good. He buys ingredients and makes it by himself if he wants to eat.

But before moving on to the chopsticks, Chen Nian still looked at the recipe in his mind as usual, and was surprised to find that the progress of the Kung Pao Chicken that he made this time was only 83%.

In other words, there is still a lot of room for improvement in this dish!

But Chen Nian still couldn't figure it out because it was just a home-cooked dish and the taste of it was not bad. Why did he evaluate it so low?

The evaluations given by this recipe are usually very accurate, and they will not be calculated based on only one standard line, but will be evaluated based on the general taste that everyone has combined.

In other words, there are actually no fixed standards for the recipe. If you have to say it, it will be two words: delicious.

The cooking is for people to eat, as long as it tastes delicious.

"Forget it, let's enjoy it first, and do the things that are improved slowly later." Chen Nian comforted himself, trying hard to prevent himself from thinking about the 83% of the things.

But just as he was about to move his chopsticks, he looked at the plate, then his own chopsticks, and silently changed to a spoon.

This is how you eat Kung Pao chicken to enjoy it.

Aged one evenly spread the Kung Pao Chicken Dice on top of the rice, then stir half of it and the rice below evenly, then dig it down with a spoon and even pointed tips appear on it.

Then open your mouth.

"Ahhhh."

After taking a bite, Chen Nian was satisfied and even made a "yes, yes, yes, yes," which was his affirmation of his taste. Although the recipe felt that it was less than 100% standard, Chen Nian still tasted a unique flavor now.

After a large mouthful of Kung Pao Chicken mixed with rice, the rice became the weakest presence. The crispy peanuts that were fried kept shattering as they chewed the old.

It felt like I had nothing to do in the afternoon, watching TV on the sofa while eating melon seeds. I just wanted to eat two of them and stopped, but as I ate them, I disappeared...

I can't stop at all, it's more dazzling than Xuanmai!

The chicken diced chicken made of chicken thighs has a firm and elastic texture, and the stir-fry over high heat makes the surface covered with a rich sauce.

The sauce is evenly wrapped around it, and it keeps turning in the mouth as it chews, and the sauce is mixed in harmony with the chicken.

Combined with fragrant and crispy peanuts, the collision between soft and glutinous, crisp and tender can only be described in one word!

Absolute!

And now it is only 83%. If it can achieve 100%, wouldn’t it taste even more amazing?

That cannot be described as a wise one, it must be used as a wise one.

Since the dish is made of heavy oil and spicy flavor, Chen Nian felt a little thirsty after taking a few bites, so he looked at the refrigerator, where drinks and beer were placed.

In the past, Chen Nian never drank drinks or drinks when eating, but today he suddenly felt a little greedy. After all, there was peanuts there. If he could have another bottle of cold beer, wouldn't he have a good time tonight?

Then Aged skillfully opened the lid, swallowed a spoonful of Kung Pao chicken with rice, and then raised his head and sipped it directly at the bottle.

The more I eat, the less I can't stop.

The standard taste of a good portion of Kung Pao Chicken is called spicy lychee flavor. This taste is slightly lighter than the sweet and sour taste of fish-flavored shredded pork, but it is slightly heavier than the sweet and sour taste of the sweet and sour taste of the pork slices of bacon.

And as the old man ate, he thought of a new meal. He took one piece of chicken, green onion, pepper, chili pepper, and peanut into a spoon, and finally put it into his mouth full, and at the same time he tasted the sweetness of the spicy, sour, sausage and green onion.

The taste is much better than eating chicken directly.

But as he ate, he still felt that he had not put enough effort into this dish. While eating, he had already thought about how to improve this dish.

Because Chen Nian had too much fun eating this late-night snack, he finished a bottle of beer when he was halfway through the Kung Pao Chicken Dinggu rice, so he took another bottle.

It was not until my stomach was full that Chen Nian looked at the glossy plate and the two empty bottles of beer and had a long burp.

"Life is like this, what else can you ask for?"

Chen Nian couldn't help but sigh.

Just like this, one person, one kitchen, one table, one pair of chopsticks and one bowl, life is also good.

Free and free, eat as much as you want, drink as you want, and do whatever you want. Whether you are sitting on a stool or squatting on a stool or eating standing, it doesn’t matter, and no one cares about it.

But this idea soon disappeared after the dishes and chopsticks were put into the pool, and there was a pot to wash in addition to these.

"Forget it, it's better to have two people. Even if you do it alone when eating and washing dishes, at least you can let the other party be by your side to watch it, which is not too lonely."
Chapter completed!