The story of a cook

Chapter 166 Making Smoked Flavor
When I was learning to cook, I wanted to go out to cook one day, so I had to find a bigger Chinese restaurant to cook, and I was determined not to cook in a small restaurant.God made a joke with me. After coming down from the Rose Hotel, I first went to Yangchun, then the club, and now the Blue House. Except for the large restaurant in the club, both Yangchun and Blue House are small restaurants. Not only small restaurants, but also It's a barbecue restaurant, with barbecue as the main food and stir-fried dishes as the supplement. As a chef, I'm good enough.

Good idea, cruel reality.But for the sake of life, you can’t worry too much. You can do it anywhere. You can also practice cooking in a barbecue restaurant. As long as you can cook every day, you won’t throw away your skills.

After the ingredients are ready, all that remains is to adjust the old soup.

The old soup of smoked vegetables is different from the old soup of pickled vegetables.The old soup of pickles needs to be fried with sugar, and the raw material of the sauce is maroon red, which makes the appetite appetizing.Smoked vegetables are different. The old soup of smoked vegetables cannot have color, it is white. The raw materials cooked in old soup should keep their original color, and then smoked in a smoker pot. During the smoking process, the raw materials are colored, and the smoked things are Golden yellow, with a faint smoky smell, and then brushed with seasoning oil, the oil is bright golden yellow, and it looks very appetizing.

Different dishes have different recipes, which is the characteristic of Chinese food, "five flavors are blended with hundreds of flavors, and a hundred dishes have their own hundred flavors".

The old soup for making smoked vegetables is almost the same as the miso soup, except that there is no sugar color. In addition, when preparing the medicine package, the medicine that has lost color cannot be used, and the medicine that does not lose color must be used.Cloves and cinnamon, which are heavy in color, cannot be used, or the raw materials will be colored when they are made, which will affect the color of smoked.

When making the old soup, first use big bones to hang the soup, then fry the base oil with chicken oil, put it into the old soup bucket to increase the flavor and aroma, and make the basic seasoning.When putting the medicinal material bag, boil the medicinal material bag first to remove the background color of the medicinal material, and then put it into the soup bucket and cook together with the raw materials.

The old soup of smoked vegetables also needs to be raised. When raising the old soup of smoked vegetables, all the slick oil on the old soup should be removed. This is a difference from the old soup of pickles. The old soup of pickles needs oil slick, but the old soup of smoked vegetables does not.

There are two kinds of smoked vegetables.The first is to put aromatherapy ingredients, sugar, pine sawdust, tea leaves, etc. at the bottom of the smoker pot, then put the ingredients on the grate in the middle of the pot, cover the pot, heat up, and smoke slowly over low heat.The raw materials smoked in this way are full of smoke and have a lingering taste, which is very suitable for the taste of southerners, such as camphor tea duck.The second method of smoking is to put the raw materials directly on the grate. There is a feeding port in the middle of the grate. First, the raw materials are baked with a high fire.At this time, the bottom of the fumigation pot will start to heat up and turn red, and then hold the pot lid in one hand and a handful of white sugar in the other hand, quickly put the white sugar into the feeding port in the middle of the grate, and then buckle the pot lid The top cover is tight, and it only takes 30 seconds to open the lid, and the smoke will rise, and a pot of smoked vegetables will be smoked.The dishes smoked in this way are full of smoke, but not bitter, golden in color, attractive to appetite, and loved by northerners.

What I use is to use the second method.

I only know how to work and do work, and I don't have any economic sense. This has something to do with my growth experience.I grew up poor, and sometimes I couldn’t even get enough to eat. The older sisters at home worked hard, so I knew how to work hard.No one in the family is doing business, so I have no concept of doing business.If you have a concept of doing business, you can rent a shop by yourself at that time, and if you don’t do anything else, you can make a fortune by smoking pickles.Unfortunately, I really have no economic sense.

Sister Li has an economical mind. She learned to smoke vegetables at Cheong Wa Dae, and later made a lot of money selling smoked vegetables in the market.There is also Sister Jin from Yangchun, who later returned to Yanji and rented a store to sell pickled vegetables, mainly sauced pig's trotters and pig ears.

Everything is ready, let's start making.

On the first day, put the pig's trotters into the old soup pot for cooking before leaving get off work.I looked at the chicken head and chicken feet of the breeder chicken when the pig's trotters were cooking. It stands to reason that ordinary chicken heads and chicken feet are good for 15 minutes. Under normal circumstances, I cook on low heat for 10 minutes, then turn off the heat and let the chicken heads The chicken feet are simmered inside, and simmered for 10 minutes. The chicken head and chicken feet are not only cooked, but also tasted, and then smoked, the effect is very good.

But the chicken head and chicken feet of this kind of chicken are very old, and they don't like to be cooked or rotten, so they have to be cooked together with the pig's trotters.So 10 minutes after the pig's trotters were put into the pot, I started to add the breeder chicken heads and chicken feet. After the old soup pot was boiled, turn to low heat for 10 minutes, then turn off the heat, leave it alone, and reheat it the next morning.

Sometimes we always feel that the taste of the pig’s trotters at home is not enough, not as good as that of a restaurant, and not as delicious as a restaurant. The reason is here. Turn off the heat when it is cooked, and then leave it alone, let the trotters soak in the old soup, heat and eat with the temperature of the old soup in the pot, and wait for three or four hours before taking it out to eat, and the taste will be enough at this time up.The pork trotters in restaurant sauce are put on the night before, boil the pot for 10 minutes and turn off the heat, leave it alone, let the trotters simmer in the old soup pot overnight, turn on the fire the next day to boil the old soup at work, then take out the trotters It's ok, the pig's trotters that were fished out are chubby and trembling, and I want to eat them just looking at them.

I finished all the preparations on the first day. When I went to work the next day, I was not in a hurry to make smoked vegetables. I finished the preparations for normal cooking first. When it was almost eleven o’clock, I heated the old soup pot. After boiling the pot, put the pork Fish out the hooves, chicken heads, and chicken feet and start smoking.

The first pot was so smoked that it was pig's trotters.

Put the large smoking pot on the stove, put the pig’s hooves one by one on the grate, close the lid after placing it, turn on the fire, turn it on to medium heat, turn to low heat after half a minute, lift the lid, After half a minute of baking, the moisture on the surface of the pig's hoof has disappeared, and then I grabbed a handful of white sugar with my right hand, held the pot cover with my left hand, quickly put the white sugar into the feeding port in the middle of the grate with my right hand, and quickly put the pot cover with my left hand Yan, immediately turn the fire to a high fire, counting the time in my mind, turn off the fire after 30 seconds, lift the lid, a puff of yellow smoke rises, and a strong smoky smell wafts out.

It worked!
Looking at the chubby, golden pig's trotters in the pot, I was very excited, and a sense of accomplishment spontaneously emerged.

Then smoked chicken head and chicken feet.

Then put the chicken rack into the old soup pot and let it cook for a while. After a while, take it out and start smoking. After brushing the seasoning oil, the four kinds of smoked flavors are golden and fragrant, very appetizing, and I want to eat it when I look at it.

When I was smoking, Sister Li and Sister Zhang were watching from the sidelines. After smoking, I knew they wanted to eat one by looking at the expressions of the two of them staring at the pig's trotters and chicken feet. I took out two chicken feet and gave each of them one, saying. : "Try it and see how it goes, okay?"

Sister Li ate first, took a bite and said, "Master Tan, it's so delicious and fragrant!"

Sister Zhang also took a bite and said, "It's delicious, it's big, and it's all meat."

I smiled, a very happy and fulfilling smile.

Ask Sister Wang to bring four large moon discs, and put the trotters, chicken heads, chicken feet, and chicken racks into the plates respectively. I carry two, and the two of them carry one each, and take them to the front desk and put them on the countertop of the bar. .

Seeing us bring out the smoked vegetables, the proprietress and Zhang Li immediately surrounded us.

The proprietress was very happy to see the steaming smoke, and asked, "Master Tan, are you selling it here?"

I said, "Yes, it's right here, and guests can see it directly."

Zhang Li put her nose close to the plate of the chicken head and smelled it vigorously, and then said, "I want to eat it just looking at it." The chicken head and chicken feet asked, "Why are the chicken heads and feet so big?"

I said, "The one you choose is the big one. Others don't have it."

Zhang Li said: "It's too big to sell other people's houses. Doesn't our house lose money?"

I said, "Ours is also expensive. It costs two yuan more than other people's. Can you sell it?"

Zhang Li said: "It can be sold. It is so big that it is three yuan more expensive and people will eat it. There is a lot of meat and it is also affordable."

The proprietress said: "It should be able to sell. Ours is too big, and you can be full if you eat one."

I said, "I'm done. It's up to you whether it sells or not."

Zhang Li said maliciously: "Hehe, Master Tan, if you want to sell you, you have to let me eat one first. How about I try it first?"

I said: "Must, you, sister-in-law, and elder sister (another waiter) look, you can eat whatever you want, but you can't eat pig's trotters, it's too expensive."

As soon as she heard that she could eat it, Zhang Li regained her spirits. Just as she was about to reach for it, she withdrew her hand and said to the proprietress, "Sister-in-law, you come first."

The proprietress smiled and reached out to take a chicken paw.

After the proprietress took Zhang Li and took a chicken head, the elder sister looked at it and asked me: "Master Tan, can I get it when I get off work at noon?"

I glanced at her and understood what she meant, so I said, "It's okay, sister, you can taste one first, and I will smoke the ready-made one for you at noon, and you can take it back and feed it to the children."

The proprietress also said: "Sister, take some back when you go home at noon, don't be embarrassed, children love to eat smoked flavor."

Seeing the eldest sister's expression, she was very grateful, and her eye circles were a little red.The elder sister is a laid-off worker, and the family is very difficult. There is also a child in junior high school, which is not easy.

Zhang Li gnawed at the chicken head and said, "Master Tan, your smoked taste is better than that of Four Seasons. I admired you before, but now I start to appreciate you. You are so good that you can do anything."

I said, "Don't praise me, a chef can do this stuff."

Zhang Li said: "That's not necessarily true. It's one thing to be able to do it, but another thing to taste it." She asked the proprietress: "Sister-in-law, do you eat the smoked by Master Tan much more delicious than the four seasons smoked? "

The proprietress said: "Well, it's delicious. From now on, this will be our family's specialty, called 'Cheong Wa Dae's Great Chicken Head'." After speaking, she laughed, and then said: "The big chicken head doesn't sound good, it's called the big chicken paw. .”

Zhang Li ate very fast, and finished a big chicken head in a few minutes, then zhi'z asked the proprietress, "Sister-in-law, are the chicken feet delicious?"

The proprietress just half-eaten the chicken head, looked at Zhang Li and said, "What do you think?"

Zhang Li looked at the half chicken paw in the proprietress's hand and said, "You have to taste it to know."

After speaking, he took another chicken paw with a smile, took a bite and said to me: "Master Tan, I appreciate you very much now."

The proprietress joked: "Okay, Zhang Li, I started admiring Master Tan just to eat a chicken paw, appreciate it, don't want to eat a pig's trotter and say you love Master Tan later, she has a daughter-in-law."

While speaking, the guests began to serve.

(End of this chapter)