So the chef no longer insisted, but picked up the pots and pans, ready to show off his skills.
This time, the chef first made brown sugar glutinous rice cake.
Ciba is a snack made from glutinous rice.
According to legend, during the Spring and Autumn Period and the Warring States Period, the people of Wu State had the tradition of eating glutinous rice cake.
Today, glutinous rice cake has become a common street snack in the Ming Dynasty.
There are both southern-style glutinous rice cakes and northern-style glutinous rice cakes.
As long as you want, you can eat it on the streets of Yingtian City.
The glutinous rice cakes made by the chef are more Sichuan and Sichuan flavor.
The glutinous rice dumplings are kneaded into balls, fried in a pan, and topped with brown sugar. The taste is simply delicious.
The chef's method is almost the same as the modern method of making brown sugar glutinous rice cake.
Even the taste, this brown sugar glutinous rice cake tastes similar to modern glutinous rice cake.
Hu Changan took a bite and felt soft, glutinous and sweet.
It seems that this chef is worth hiring!
But the only drawback is that this bowl of glutinous rice cake does not have soybean flour.
Ciba without soybean flour seems to have no soul.
After Hu Changan finished eating a piece of glutinous rice cake, he said to the chef: "I wonder if you have any soybean flour? You can sprinkle a little soybean flour on this glutinous rice cake, which will taste better."
Soy flour?
The chef was shocked.
How can we eat soybeans directly ground into powder?
Looking at Hu Changan, the chef said cautiously: "Master Hu, I wonder what this soybean flour is? Is it just grinding soybeans into powder?"
"Yes, just grind the roasted soybeans directly into powder." Hu Changan said calmly.
After hearing what Hu Changan said, the chef was shocked.
Why, can these soybeans be eaten directly?
In the chef's impression, soybeans are only delicious if they are ground into soy milk or made into tofu.
The only use of unprocessed soybeans is probably to feed chickens.
It is said that wealthy people who are not short of money do not feed chickens with rice bran, but feed mixed with millet and soybeans.
If people eat soybeans directly, will they taste good?
The chef couldn't help but expressed his doubts to Hu Chang'an: "Master Hu, these soybeans must be ground into soy milk or made into tofu to be delicious. Eating soybeans alone will make you feel dry and difficult to swallow. Master Hu, do you want to
Why don't you forget it?"
In the chef's opinion, a noble man like Hu Chang'an must have never cooked since he was a child.
It's normal to come up with some novel ideas on a whim today.
But as a cook, he had the obligation to remind Hu Changan.
Otherwise, Hu Changan will blame him if the food is not delicious!
However, Hu Changan smiled nonchalantly: "It's okay, just roast the soybeans. The final product will be delicious!"
Although the chef didn't believe a word of Hu Changan's words, since the owner had already said it, the chef had no choice but to do it.
Although there was no simple oven in the Ming Dynasty, the cooking method of barbecue had already appeared in the Ming Dynasty.
As a chef who has been cooking for many years, it is naturally impossible for a chef to not know how to bake things.
So soon, a portion of roasted soybeans was ready.
Looking at this roasted soybean, the chef was murmuring in his heart.
Can such a dry thing taste delicious?
No matter how you look at it, it doesn’t look like it!
However, Hu Changan didn't care what the chef thought.
I saw Hu Changan taking out a small mortar and grinding all the soybeans into fine powder.
Then, Hu Changan used a spoon to scoop out some soybean flour and put it on the newly made brown sugar glutinous rice cake, and said to the chef: "Here, try it while it's hot."
Although the chef didn't think this food would be delicious, he still got paid after all.
As a wage earner, you still need to have basic qualities.
So the chef had to pick up his chopsticks, pick up a piece of glutinous rice cake and put it in his mouth.
At first, the chef didn't think anything was wrong.
But after chewing it twice, the chef was completely shocked.
Is this still soybean flour?
Why is it so delicious?!
Although the soybean flour is indeed a bit dry, this small shortcoming is nothing compared to the aroma of the soybean flour.
After grinding the soybeans, the unique aroma of the soybeans is completely released.
Paired with the soft, glutinous and delicious glutinous rice cake, it is absolutely a perfect match!
The chef was shocked.
It seems that he just underestimated Hu Changan.
He originally thought that Hu Changan was just a layman who didn't know how to cook, but he didn't expect that Hu Changan turned out to be knowledgeable!
After his slight improvement, the taste of this brown sugar glutinous rice cake has definitely reached a new level!
The chef couldn't help but look amazed.
Even an experienced chef like him has never tasted such sweet and delicious glutinous rice cake!
Under the temptation of delicious food, the chef's chopsticks reached out to the plate of glutinous rice cake again.
After eating three pieces in a row, the chef put down his chopsticks in embarrassment and sighed sincerely to Hu Changan: "Master Hu, once you add the soybean flour, the taste of this glutinous rice cake will definitely be improved a lot.
.”
"What would you like to name this dish?"
In the Ming Dynasty, literati had a tradition of naming dishes.
Like the names of the dishes in Dream of Red Mansions, they are all so elegant that when you read them, you almost don’t know what the dishes are made of.
Hu Changan thought for a while and came up with a nice name for this dish: "I think this dish is called Hongyu Wuxue?"
Ruby is naturally glutinous rice cake soaked in brown sugar juice.
And the snow is light yellow soybean powder.
Ruby and white snow complement each other perfectly.
Although Hu Changan is not too fond of such formal things, considering that the customers of the hot pot restaurant in the future will be the upper class people in Yingtian City, Hu Changan has to make a slight compromise.
When you open a restaurant, you naturally have to cater to the tastes of your customers.
Since customers like this elegant style, Hu Changan naturally has to learn to be more educated.
Next, it’s time to boil the fish.
The chef continued his performance.
Add the onion, ginger and garlic to the pan and stir-fry.
The fish meat cut into small pieces was crystal clear, and it was only boiled in water for a while before being fished out.
It not only ensures the doneness of the fish, but also gives the fish a fresh and tender taste.
After a while, a large pot of boiled fish came out steaming hot.
Except that there is no chili in it, this boiled fish is no different from the modern way.
Hu Changan picked up his chopsticks and took a bite of boiled fish, and couldn't help but marveled.
Although it is not spicy, the peppery, numbing and fresh aroma are not bad at all.
It seems that this chef is quite good.
Looking at Hu Changan's satisfied expression, the chef on the side couldn't help but smile.
Ha, his craftsmanship is quite famous in Yingtian City.
Everyone who has eaten it says it’s good!
However, after Hu Changan ate two pieces of fish, he put down his chopsticks and said to the chef: "I think if you add some seasoning to your boiled fish, it will definitely taste better."