The reason why barbecue is called barbecue is because in ancient times, when I bought meat, I didn’t buy wherever I wanted. Whether it was five-flower, hind leg meat, or front leg meat, there were so many every day, and it would become smelly the next day if I couldn’t sell it.

That is, winter is slightly better.

But even so, sometimes when you go late, you can only pick the remaining ones from others. Even if you go late, you may not even be able to find a piece of complete meat. You can only buy some scraps and go back.

For some poor people, buying large pieces of meat is naturally higher, and the butchers will also deal with the scraps and butchers. However, if they buy minced meat alone, it will not look good, so the store will tie all the minced meat with cattails.

However, the scraps are fat and thin. Some are fat and some are lean. You need to paste a piece of lean meat in places with more fat. If they are lean meat, you have to paste some fat meat.

Moreover, the weight of each handful of meat must be similar. After all, not everyone can eat meat until they are full, and they can only buy this piece and go back and start the meat.

But later on, this practice became a sign, whether it was a whole piece of meat or a loose meat, it would be ripped into a handful.

This is the origin of the meat.

Chen Nian also remembers that the famous food documentary "China on the Bite of the Tongue" also introduced this dish, saying that it is a coolie dish from Yuncheng Wharf. It is delicious, but it is salty.

As for some local businesses now explaining the meat of meat that they eat when worshiping, it is also specifically when Liu, Guan and Zhang join the Taoyuan to celebrate the meat of the mansion. So when they make such meat of meat, it is purely nonsense. Some shops even write the meat of the man as target meat, which is even more outrageous.

Chen Nian also felt that the reason why the meat is tied up is not only because it has an ancient meaning, but also because such meat is easy to separate after stewing. If it is tied up, it can always maintain a whole.

Also, if the meat is stewed so much that it is not convenient to take it out, there is a knot in it, and you can pick up the meat with the knot.

Cutting thick slices is much easier than cutting thin slices, so it is easy for aged to cut all the meat and tie them up with a rope, neatly placed aside.

The thickness and size of each piece of meat are basically the same. The remaining scraps are tied together and are placed side by side with the meat.

After cutting the meat, Aged took out the eggs that were cooked in the afternoon.

These eggs are still soaked in water. Chen Nian picked them up and gently knocked them on the chopping board, then rubbed them on the table from the tip of his fingers.

Immediately, the sound of the eggshell shattering sounded. When I picked it up again, Chen Nian just gently pinched it and separated the eggshell into two parts.

Finally put it in clean water.

Just peeling about three or four eggs in aged age feels like it’s almost done. After all, I just try it today. If there are more, I will have to leave it. Although it’s not bad to put such dishes until they are hot tomorrow, it’s better not to have the rest of them if you can finish them today.

After peeling the eggs, Chen Nian took them out and wiped them clean from the moisture on the surface, and used a kitchen knife to scratch a few pieces on it, which is also convenient for stewing to taste.

After the eggs are processed, tofu is immediately followed.

Tofu is a brine tofu bought from the vegetable market. Such tofu is characterized by a slightly cheaper tofu and is not as soft and tender as the tofu in the south. However, in such dishes, only this northern tofu can maintain its complete shape.

Otherwise, after a long period of stewing, the tender tofu will have long turned into a pot of tofu soup.

First repair the surface of the tofu, cut off the layer of old skin outside to make it smooth.

Then cut the tofu into a knife back piece about ten centimeters long and about one centimeter thick.

Gluten is almost the same procedure, but in short, it all needs to be cleaned.

Put these processed ingredients neatly aside, and cut the ginger and green onion into large slices before aging, and set aside for later use.

"Hey, where is my seasoning box." Chen Nian subconsciously looked around and went to find his seasoning box.

This is a stainless steel box with sieve eyes on the outside. Put the seasonings in and you can use a buckle to buckle the edges. At that time, throw them directly into the pot and stew the meat.

Don't worry about accidentally eating a variety of seasonings when eating stewed meat.

Until now, Chen Nian still remembers the feeling of eating braised pork when he was a child. Don’t use a piece of star anise as braised pork, and you can bite it down in one bite.

The unexplainable feeling that makes people feel uncomfortable, I can't forget the old man until now.

You need to use a knife to pat the star anise, because there is a substance called fragrant oil in the seeds of the star anise. A pat can also make the taste better spread out.

The grass fruit also needs to be patted, but the purpose of this step is different from star anise. Star anise is for more fragrant, while grass fruit is for taking out the seeds of grass fruit, because the seeds of grass fruit are bitter, so there is no need to put them in when cooking.

The rest are ginger, cloves, cinnamon, etc., and they are put into the seasoning box in an appropriate amount according to the proportion. There is not much in each aging, but in this way, the seasoning box is still full.

"You just stay in there, and they will make me feel good for a while. Do you hear that?" Chen Nian reminded the seasonings inside while buttoning the spice box.

Anyway, you don’t need to worry about anything alone in the store, and even if you imitate some middle-aged lines, no one will see them.

Looking at the seasoning box, Chen Nian thought that this was just a stew of meat. If you usually cook soup or something, just throwing the seasoning box in it would probably taste enough, just like some tea jars of older people, which were no longer the color of the tea jars themselves.

Even if you don’t put tea before drinking it, just pour boiled water in it, it will smell full of tea after a while.

More simply, it’s like a girl who applies cosmetics every day. Her skin is fragrant and soft and has been marinated.

All the pre-work has been prepared so far.

"Write the meat to ask for an attack, will it be approved?" Chen Nian stood in front of the stove, straightened his body, holding the pot and spoon in a thick voice and said to the iron pot in a thick voice!

After saying that, he tapped the iron pot twice with a spoon, making a crisp sound.

"receive!"

After that, turn on the heat and pour oil on a fresh fire, then put the onion and ginger in it, and stir-fry over low heat.

I kept slicing and pulling it. After the fragrance gradually came out, Ageden poured soybean soy sauce into it.

Pure soybean soy sauce is quite fragrant when cooking, but before making it, you must cook it with oil to completely stimulate the fragrance.

After pouring in the soy sauce, the pot instantly boiled, and the sound of clattering was endless, and the soy sauce kept rolling in it.

After a while, the color of the soy sauce became redder than before. After dyeing some scallion whites, the aged one poured the water into it.

Since this is a red dish, it will take a long time to stew it, so you have to add more water. Otherwise, the water will dry while stewing, not only will the pot of ingredients be ruined, but the kitchen may be ruined.

After adding water, Agedan brought the meat he had just cut, and then used some hot water to wash the meat in a basin. If you blanch it in water when making the meat, the meat will lose its flavor.

After carefully washing, you can see that there is still a layer of slightly yellowish grease floating on the surface of the water, which are all dirt on the surface of the meat.

After washing, the meat is placed in the pot in sequence.

After placing it neatly, Chen Nian looked at the shape in the pot with satisfaction and nodded.

Next is to add rice wine.

After all, the aging is influenced by Master Sun. Adding rice wine when cooking can greatly enhance the taste of the meat, and can soften the meat and make the meat tenderer and fragrant.

Then a few pieces of yellow rock candy were put into it.

Yellow rock sugar is sweeter than white rock sugar, so it is not added too much in the ages. The main purpose of adding sugar is to enhance freshness and flavor. If you add too much, the taste of the meat itself will change.

This is a salty and fresh dish. If the sweetness is too obvious, it will be considered a failure.

Then, Chen Nian saw that the color in the pot was not dark enough, so he added some soy sauce.

After the soybeans entered it, they soon spread to other places with the gurgling sounds in the pot, and dyed the whole pot of soup into its own shape.

Generally speaking, most stews have one thing in common, that is, they cannot stew on high heat from beginning to end, but should stew on high heat at the beginning. After the water boils and stew the ingredients inside thoroughly, they should be turned to low heat and simmered.

The meat stewed here, Chen Nian turned on the heat on another stove. This was also a wok. Chen Nian added some oil to fry the tofu here.

The purpose is to fry the layer of skin outside the tofu, so it is hotter than 50% of the oil when frying and 60% of the oil when frying.

After reaching the oil temperature of 65% and put the tofu into the pot.

The height of the oil is basically just overflowing the tofu. Aged people with rich experience know that this will give the ingredients inside a certain amount of space and will not easily stick to the pot.

After one side is frying, Chen Nian turned over the tofu and continued to fry. After both sides are frying until golden, the tofu is fryed. However, Chen Nian used a small pot and could not fry all the tofu in one pot, so he made it in two pieces.

At this moment, Chen Nian smelled a faint fragrance and couldn't help but turn to look at the stew pot on the side. Although it was covered with the lid, there were still wisps of gas coming out on the edge.

It penetrated into the aged nose with the fragrance.

But Chen Nian seemed to be a little light when he heard the gurgling inside, so he opened the lid of the pot and found that there was indeed a little fruit inside.

It wouldn't work if the sauce is less. After a while, the soup will be used to braise eggs, tofu and gluten, so Chen Nian added some hot water to it.

But after adding water, Aged found that the color was not heavy enough, so he added some soy sauce and continued to improve the color. He was not afraid of the color of this dish, but only afraid of the color not enough. If the meat is made white, he would have no appetite at first.

After adding the dark soy sauce, Chen Nian picked it up with chopsticks and tasted it. He found that the soup was a little lighter, so he added a spoonful of compound soy sauce from the store.

At this time, Chen Nian poked the meat with chopsticks again and found that the meat was now 60% ripe.

So he put the eggs in.

Eggs and meat can be cooked together, because I learned it before when I was in school. Eggs contain amino acids and protein, which can also enhance the flavor.

But tofu doesn't work, because it will make you feel a little sour when cooked with a fishy smell of beans and will damage the soup.

The source of the bean smell is also known as the oxidation of unsaturated fatty acids in soybean oil.

When soybeans are broken, due to the presence of oxygen and full contact with the substrate, the fat oxidation enzyme produces a catalytic effect, causing the oil to oxidize. The generated oxaldehyde and ethanol are the main components that cause the bean smell.

So the tofu has to be put into it alone.

And there is no hurry to gluten. This thing itself is very cooked, and the gluten is also produced from noodles. If it is soaked in water for too long, it will not be eaten.

After placing the eggs evenly inside, Chen Nian took out the lotus leaves that had been prepared before and covered them.

In this way, the steam in the pot will come out and enter the lotus leaves, and then condense into water droplets and drip back, and the soup will bring the fragrance of lotus leaves.

Then after a long period of stewing, the fragrance of lotus leaves in the soup will enter the meat.

Next, I had to stew it for a long time, so Chen Nian ran to the side with her mobile phone to play games.

It turned out that I hadn't played for a long time, and the game was actually updated.

"No, where is my lucky star? Where is my big lucky star?"

Chen Nian played a lot of games, whether it was a template game, a shooting game, or a chess game, Chen Nian played it before.
To be continued...