took Jiu'er to continue shopping, and soon at noon, Jiang Hao took Jiu'er to a small restaurant in the county seat, the restaurant was facing the street, and there were already three or four tables of guests.

Jiu'er whispered, "Let's go home and eat, it costs a lot to eat in a restaurant, this trip will cost dozens of oceans, I will make you what you want to eat at home." ”

Jiang Hao patted Jiu'er's hand and said, "It doesn't cost a lot of money to eat, I'll take you to continue shopping in the afternoon, and then let's go to the theater to watch the play." ”

Xiao Er came over and asked, "What do you two want?" ”

"A mapo tofu, a tamale, and a boiled fish." Jiang Hao didn't look at the menu sign hanging on it, and ordered directly.

Xiao Er scratched his head, "This gentleman, mapo tofu and tamales are available in our store, but what kind of dish is boiled fish?" ”

Jiang Hao suddenly remembered that the dish of boiled fish didn't seem to have been developed yet.

There's a little allusion here,

In 1983, a famous chef in Sichuan and Shu used a completely different method to make a famous dish of boiled pork slices, which won the grand prize.

One day, a friend came to visit, his friend lives by the Jialing River, every time he comes to bring a few Jialing River grass carp that has just been hit, but his friend has been taboo to eat big meat since he was a child, and when he saw noon, the chef made a pot of boiled fish with grass carp according to the method of boiled meat slices.

In this way, the first pot of boiled fish was born.

Unexpectedly, the deliciousness and spicy weight of the fish made friends full of praise, and the master himself was also surprised. Since then, the chef has begun to devote himself to the study of "boiled fish", striving for excellence in many aspects such as the characteristics of fish, the combination of spicy and spicy, and the innovation of color shapes, and after more than a year of hard work, the boiled fish was basically finalized in 1985.

After that, this dish swept the north and south of the river and became one of the most famous dishes in Sichuan and Shu.

"Is there a boiled pork slice?" Jiang Hao asked.

"Of course there are boiled meat slices, do you want a portion?" Xiao Er asked.

Jiang Hao thought about it, a little unwilling, he asked, "You call your shopkeeper, I have something to ask." ”

Not long after, the shopkeeper came, in his thirties, not tall enough to be quite stocky, his skin was slightly dark, and he had an apron around his waist, Jiang Hao said with a smile: "Are you the shopkeeper or the chef." ”

"No way, the restaurant is small, I can't afford to hire a chef, so I can only come by myself, what did the guest officer tell me." The boss said.

Jiang Hao said: "I have a dish, just now Xiao Er said that you don't have it here, but I want to eat it now, can I use your kitchen and ingredients to make this dish by myself, of course, we will calculate the cost of the meal according to the price." ”

The shopkeeper looked at Jiang Hao and asked, "This guest officer is also a cook." ”

Jiang Hao smiled and shook his head, "Yes and no, I don't eat the cook's business, but I have some cooking skills, and I am in the wine shop business." ”

The boss breathed a sigh of relief, he didn't come to smash the field.

But think about it, you have a small restaurant, who is full of food and comes here to smash the field.

"What do you want to cook yourself?"

"Boiled fish, the main dish is grass carp, bean sprouts and chili peppers, is there?"

"Absolutely."

Jiang Hao was not polite, stood up and rolled up his sleeves and said, "Take me to the back kitchen." At this time, Jiu'er suddenly grabbed the corner of his clothes and whispered: "Master, what are you doing." ”

"It's okay, wait for me for a while, and let you taste the dishes I made today." As he spoke, he followed the shopkeeper to the back kitchen.

After a glance in the back kitchen, he found that the condiments were quite complete, Jiang Hao scooped up a large grass carp of more than three catties in the pool, stunned with a knife, and then transported the knife method, brushed and brushed a few times to deal with the fish.

As soon as the chef in charge saw Jiang Hao's posture, he knew that this person had real skills and good skills, and he was a little worried just now and immediately ran away.

Cut the fish into thin slices, add a pinch of salt, beat an egg and marinate for later.

Pour oil into a pot, boil water in a pot, stir-fry the bean sprouts and auxiliary vegetables in an oil pot, get out of the pot in half a minute, boil the fish in the pot, and quickly take out the fish after rolling in the pot, put it in a large porcelain basin, sprinkle with salt for later use, and this is half done.

The oil pot poured oil again, this time there was more, and a pound was poured, and the boss who was hurting only twitched in his heart.

Ginger, garlic, green onions, Sichuan peppercorns, and lantern chili peppers are fried in hot oil, and when they are served and the fish is cooked, the fragrance comes out immediately.

The owner of the restaurant immediately came up and couldn't help praising it: "It smells really fragrant, but I don't know how it tastes." ”

Saying that he habitually picked up chopsticks and wanted to clip a piece to taste, the chef has a problem with tasting vegetables, otherwise how could he be so fat.

But as soon as his hand was halfway out, Jiang Hao picked up the big porcelain basin and said to the boss with a smile: "This is mine." "After that, he walked away.

The boss looked at the greedy eye, it's not that he hasn't eaten good things, it's just that because it's a new dish, he wants to taste how it tastes, just like new skin, and always wants to try what it's like to use it.

Seeing the porcelain basin brought by Jiang Hao, as well as the white and tender fish meat in it, Jiu'er asked curiously: "Master, you really know how to cook." ”

"I'll have a lot of skills, how about trying this dish I made." Jiang Hao said with a smile.

Jiu'er picked up a pair of chopsticks, and her big eyes immediately lit up, "It's delicious." ”

"Of course, don't be idle, eat."

The other tables of guests smelled the fragrance here, and they also thought it was good, and shouted to the shopkeeper, "Little Er, what kind of dish is that, bring us a copy too." ”

Xiao Er immediately went to report to the boss, and the boss said that he was helpless, it was the guest who did it himself, and he wouldn't.

Some dishes can be learned by looking at them, but without the guidance of the master, the essence of them cannot be learned, which is the so-called: the difference is a thousand miles.

Jiang Hao and Jiu'er started eating, and at this moment, the boss came out, personally brought the mapo tofu and tamales they ordered before, and said with a smile: "This guest officer hasn't asked for advice yet." ”

"Yu Zhanao."

"Oh, it turned out to be Boss Yu, your skills in making fish are really good, I think this is also Sichuan cuisine, I don't know who the teacher is." The boss said with affection.

In ancient times, chefs also had a teacher's inheritance, unlike most of them now from New Oriental.

Jiang Hao saw that the boss had been looking at the boiled fish on the table, and said with a smile, "Why don't you sit down and drink two cups together." ”

"Okay."

The boss was overjoyed, and immediately brought a pot of wine and drank it with Jiang Hao, during which he naturally ate boiled fish, and praised the taste of boiled fish.

When the meal was settled, the boss insisted on refusing to accept the money, and when he left the restaurant, Jiu'er said with a smile: "The master, with your skills, you don't have to spend money to eat." ”

Jiang Hao smiled and said: "Why don't you spend money, maybe, you can still make money, let's go, let's go to the play." ”

Jiang Hao is not very interested in listening to the opera, but Jiu'er is watching it with relish, after all, the entertainment form of this era is too weak, and after the information bombardment, there is no appreciation for these slow-paced things that are not new.

When I got home, Sister-in-law Wang had already made dinner, and Jiang Hao said, "Sister-in-law Wang, let's eat here." ”

"No, the shopkeeper, I'll go back to the winery to eat." Sister-in-law Wang hurriedly refused.

Sister-in-law Wang came to help Jiu'er clean up the house during the day, and went back to the wine shop at night to live, there was a workers' dormitory there, and there were men waiting for her, and when Sister-in-law Wang left, the door of the courtyard was closed, and it became a world of two people.

After eating, Jiu'er boiled a bucket of water and asked Jiang Hao to take a bath, Jiang Hao walked into the south room, looked at Jiu'er who was only wearing a floral short coat, moved his index finger, and directly picked up Jiu'er and said, "Let's wash together." ”

"Oh, I'll give you back rubbing, don't make a fuss."

"Let's rub together."

......

This rub,

It's really called a soothing.

On the kang, Jiang Hao crossed Erlang's legs, listening to the Republic of China radio broadcast in the box, Jiu'er was wearing a floral short coat, her upper body was bulging, and her lower body was wearing a pair of red pants, showing her white thighs, kneeling at the kang table, and she was lighting a hookah pot for Jiang Hao.

There is really a feeling of landlord old wealth.

enjoy

That's life.

In the future, this is its own fixed world, although it can only come for three months a year, but it is much stronger than May 1st and 11th Golden Week, in fact, many people in modern times may not have three months a year to stay at home.

There are many people who are running around for life and working hard alone.

The next day, when I got up in the morning and had breakfast, Jiu'er helped Jiang Hao put on a long coat, carefully swept up and down with a broom, and when he saw that it was neat, he picked up his hat and handed it to Jiang Hao.

"Then I'm out of the house."

"Be careful on the way home."

Jiang Hao was going to go to the winery to have a look, and then he was going to go to Rongcheng, before crossing, he thought of the winery he ran and checked the information about this.

If you want to make good wine, you need good water, good food, good craftsmanship, good blending, and it depends on the right time and place, all of which are very difficult to do.

Although Jiang Hao can't let his winery produce top-quality wine, he has a way to make his wine taste better.

What's the solution?

Additive.

Modern liquor, except for some high-end liquor, most of them have additives, not to mention the kind of alcohol blending, add seven or eight kinds of light fragrance type, and add seventeen or eight kinds of strong flavor type.

What glacial acetic acid, ethyl acetate, ethyl lactate, lactic acid, saccharin...... Anyway, how good the flavor and taste are.

Before he came, Jiang Hao had read a lot of information in this area, thanks to the high school chemistry teacher, his chemistry was quite solid back then, although he couldn't make all these additives, but he could still make some simple ones, which was enough to make the wine brewed in his winery fragrant.

The fragrance is enough, the taste is good, and it is definitely not worried about selling.

After a turn in the wine shop, Brother Luohan was working with his guys, Jiang Hao saw that there was nothing wrong, went out to find a carriage, and rushed to Rongcheng.

He hurried until noon, and Jiang Hao entered the thousand-year-old capital of this famous city in Sichuan and Shu.

Set a small goal first, such as 1 second to remember: Book Keju mobile version reading website: