After hearing this, Master Sun did not worry about anyone treating him with Chen Nian, but agreed happily.

But while they were chatting, the ingredients were almost fried. Chen Nian kept adding seasonings such as Huadiao wine, salt, sugar, soy sauce and other seasonings to the side according to Master Sun's instructions.

While stir-frying, the flame even spread from the front, as if it wanted to rush into the pot.

The whole thing looks very dazzling. When I was slamming the spoon, black, green and yellow flew in the air, like all kinds of butterflies.

But these butterflies do not surround the flowers, but fly around the pot.

The scene is not right, but the taste is right.

"Land the eggs!" Master Sun shouted again. Chen Nian quickly poured the fried eggs into the pot. As he continued to stir-fry, the division of each ingredient gradually became even.

The squeaking sound kept ringing, and the fragrance of scrambled eggs began to gradually emerge with the pot.

Moreover, the eggs during this period were basically chickens raised by people at home. Both the taste and quality were better than the ordinary eggs that could be bought in the vegetable market in later generations.

Therefore, the color of fried eggs is also quite beautiful. Even in later generations, even when prices are normal, they have to be sold at least more than six yuan per pound.

Gulugulu...

Chen Nian's stomach suddenly sounded.

"Hungry?" Sun Fuquan heard Chen Nian's cries and couldn't help but turn around and ask.

"There is one thing, mainly because the pot you fried with Master Sun is so fragrant. Before the meat is added, the smell has already come out. The little smell makes people feel a little itchy."

"Hahaha, wait a little longer. We can eat after the meal starts. If the meat is in or a few moments, this dish will be almost the same."

While speaking, Sun Fuquan directed the aged Nian to pour the pink and white meat into it and stir-fry it. Soon, when the aroma of the meat began to gradually float out, Master Sun skillfully added small oil to it.

Chen Nian looked at Master Sun's skillful technique. Although he was old, he did not lack strength in wrists, arms and waist when stir-frying.

The angular muscles on the forearm can be seen on the rolled up sleeves, and the wide and thick palms are also full of strength.

This is the proof of making a dish for a lifetime.

He has a big head and a thick neck, either a big man or a kid. This sentence is not groundless. Chefs generally have fat bodies. On the one hand, they eat a lot and eat a good meal.

On the other hand, it is also because they often use iron pots and iron spoons as exercise equipment.

But because I often stand still, this kind of exercise is actually not scientific, so my body will gradually become distorted.

In addition, many chefs are unkempt and erect in the kitchen every day, so they will look different in their temperaments over time.

However, Chen Nian still pays more attention to these.

"But don't think that Tianjin people like this dish, but Musui meat is actually Shandong cuisine."

Chen Nian nodded.

Shandong cuisine originated from Shandong and is also a spontaneous cuisine among the eight traditional Chinese cuisines. This is compared with the influenced cuisines such as Huaiyang cuisine, Sichuan cuisine, and Cantonese cuisine.

At the same time, Shandong cuisine is also the oldest, richest technique and most skillful cuisine.

Culturally speaking, the Confucian school had laid the aesthetic orientation of Chinese diet focusing on fine and comprehensive health over two thousand years ago.

"Qimin Yaoshu" also summarizes the technical framework of Chinese cooking. At that time, Qimin refers to Shandong, and Qimin is also commonly known as Shandong people.

Although Chen Nian was born in Sichuan, he still yearned for cooking. He often thought that if he had the opportunity to learn Shandong cuisine systematically in the future.

Now that I have the opportunity to learn the two dishes of Nine-turn large intestine and onion roasted sea cucumber, this is already an unexpected surprise for aging.

After the wood-bearded meat is prepared, put it in a large plate and cover it, so as not to wait until the rice is ready, the dishes will become cold.

The next dish is Lao Bakuan.

The three main ingredients of Laobao San are tenderloin, pork liver and pork waist.

But even during this period, the price of this dish is not cheap, and the method is difficult to make, so it is already very troublesome to cook at home and the cost is a bit high. If you want to eat in a restaurant, the price will only be higher.

So many people would order an old three-year-old scene when they invite their brothers to drink, and they also had a set of rhetoric: "It's expensive? Is the money counting? I have money, I'm going to beat you up!"

While listening to Master Sun's vividly speaking these past events in Tianjin dialect, Chen Nian had already started to process the ingredients.

First of all, I cut my waist. This time, Master Sun specially bought twenty pork kidneys to make this dish, and planned to make a good meal at night.

Who makes Jinwumen have enough food every day?

It would rather suffer these disciples from other places than suffer them from them.

"Nianzi, have you washed it?"

Chen Nian looked at the ingredients that had been piled on this large chopping board and nodded: "Wash it."

At the same time, he had already taken out a waist and was about to take the knife.

"Cut the pork waist in half first."

Chen Nian nodded, raised his hand and cut the tender pork waist cleanly into half.

After being cut from the middle, some white and rose-red dots with a diameter of about five millimeters appeared.

"These in the middle are slut glands, and they have to be cut off, but if I eat them myself, I will definitely not go to this thing. The ones who eat the waist taste the same. If I go, what else can I eat the waist?"

It is hard to say about Aged Nian. If he lets him eat it, he can accept it. The taste is light. Sometimes if the taste is too outrageous, Aged Nian will not be able to stand it.

It is not difficult to cut the waist, but in short, just cut off the glands in the middle.

In this way, the twenty waists were cut into pieces, and the slut glands in the middle were taken to the backyard to feed the dog.

If this thing is placed with your waist, someone loves it, but it won't work if it is taken out alone.

Take it out and eat it alone, there is no difference between this thing and sucking out the little things in the intestines and eating it.

After cutting the waist, put it in a basin to soak it, then add some white vinegar and rice wine to remove the fishy and smelly smell.

The fishy and scented taste of the pork kidney itself is relatively heavy, so it also needs to be marinated for a while.

"Nianzi, you can cut the pork again, probably cut it so long and wide, but not too thin." As soon as Master Sun finished speaking, Chen Nian immediately began to clean his hands and then continued to process the pork.

As the kitchen knife rises and falls, cut it into slices of meat that are basically the same size against the growth texture of the pork.

After cutting, it was put into a basin and handed it to Master Sun. Master Sun grabbed some salt, poured some pepper, then poured some rice wine in, and also mixed it.

The technique is skillful and sharp, and the force of each move is just right. Chen Nian looked at Master Sun's hand and thought that if this could be held on him, it would be very sour.

Then I thought that I had been learning cooking for a while, and I don’t know if I would have the opportunity to study massage in a copy related to the old Chinese medicine doctor in the future.

Or learn Tai Chi or something.

Because when cooking, a considerable number of dishes require pickling ingredients, and the pickling method is also a science.

Previously, salt and pepper were added to pork to add rice wine to remove the fishy smell. The pork itself has a fishy smell. Whether it is modern pork or modern pork, it has to be marinated like now.

Otherwise, the meat will always have a fishy smell on it.

"Nianzi, beat five eggs and stir well, and then prepare corn starch."

As soon as he finished speaking, Chen Nian reached out to the bamboo basket containing eggs at the same time, picking up two with one hand and three with the other.

Then start work skillfully.

A crackling sound kept coming, and eggs were smashed into the bowl by the old one.

This move was developed by Chen Nian after repeated attempts in the kitchen. At most, he could hold three eggs in both hands and beat them all within five seconds. He could also ensure that there were no eggshell debris inside.

After tilting the porcelain bowl slightly, I picked up a pair of chopsticks and stirred the egg liquid quickly. After whipping five or six in one direction, I stirred the egg liquid in the bowl into a whirlpool.

Even so, the old age was still accelerating. The egg liquid inside was pulled up by chopsticks like a horse training, then it drew a beautiful arc and fell back into the bowl.

"Master Sun has been beaten." After about ten seconds, Chen Nian placed the egg liquid with extremely even mixing texture in front of Master Sun.

Master Sun looked at Chen Nian at this moment. Although the relationship between the two is now a colleague, Master Sun has already designated Chen Nian as his disciple from the bottom of his heart.

To be honest, he never accepted an apprentice in his life, not because he was too lazy to accept it, was afraid of trouble, or was reluctant to teach his skills.

There is really no one he likes.

Sun Fuquan was not afraid of his erroneous skills at all. After all, others actually knew what he knew, and even if he didn't have him, there would be others.

But taking in apprentices is a matter of fate. First of all, you have to be able to like someone, and after you like him, the other party must have enough talent.

Otherwise, if you accept a stupid apprentice, you will be the only one who is upset all day long.

After marinating the pork tenderloin, Master Sun poured two spoons of oil into it. The oil would tightly seal the starch and meat inside, so that the slices of meat would become extremely smooth and tender after stir-frying.

"Okay, you can start cutting pork liver. Remember to cut the pork liver into willow leaves." Sun Fuquan continued to direct.

Chen Nian has now fully invested in it.

Because the pig liver itself has a smooth texture and the fresh pig liver has a lot of moisture, it is very easy to stick to the knife after cutting it into slices.

So after each cut, Aged will not lift it up quickly, but will lie down and wipe it down and leave the pig liver on the chopping board, and also place it evenly and neatly with the cutting pig liver in front.

This is a little trick when cutting this ingredient, and the same technique is also suitable for cutting meat.

After the chopping, Master Sun also added salt and pepper to remove the fishy smell, but in addition to these, Master Sun added white wine instead of rice wine.

"Master Sun, why do you need to add liquor this time?" Chen Nian asked if he didn't understand. He didn't ask because he didn't ask for it because he didn't ask. He would only suffer the loss.

"The bloody smell of pig liver is strong, so you need to add white wine, and it's a little more intense." Master Sun replied, "And there is no need to add egg liquid to the pig liver, just pour starch directly. This thing has a lot of moisture. Pour more starch, and then just seal the oil after grabbing it."

Chen Nian nodded thoughtfully.
To be continued...