Zhang Tong saw that it was this tall beauty again, and it was this time to eat, he subconsciously said: "......"

Jiang Hua directly stretched out his hand and almost blinded Zhang Tong's eyes, and held back the second half of Zhang Tong's sentence.

Jiang Hua said to Zhang Tong: "Eh, I don't eat noodles today, and I don't eat fresh noodles or dry noodles." There is nothing other than noodles. "I've been taken advantage of twice by you last time, and I still want to take advantage of it today? I'm not a vegetarian.

Zhang Tong swept away Jiang Hua's hand that had stopped in front of him, and then said, "Be careful, beauty, you almost blinded my eyes." I'd like to say you'll come early next time. I've sold out all the materials I've prepared today. ”

Li Jie pointed to the brand that was served today, the lion's head on it was sold out, and there was not much spicy meat left. The number of noodles is not large, and the little girl at noon eats a quarter of the amount alone, and sells it out casually in the evening. There's really nothing in the store now.

In fact, Jiang Hua has a very good impression of the small shop since he came here yesterday. Because this shop is clean enough, although the store is not large, it is clean and tidy, and the ground does not have the greasy feeling of ordinary small shops. If you add a little simple decoration, you say that this is a minimalist style café Ganghwa Dushin.

In addition, Zhang Tong does have a hand in cooking, and the rotten paste noodles he ate yesterday were the best he had eaten in Jianghua in so many years when he came to Huaihai City. It's not bad at all than what everyone went to a high-end restaurant for dinner at the end of the year, and even she thought it was a little more delicious.

And it was precisely because of this that Jiang Hua walked into this small shop unconsciously. She looked at the menu and asked Zhang Tong with some curiosity: "What does your shop sell?" I thought you were selling noodles yesterday. ”

Zhang Tong spread his hands: "Sell everything, as long as I can do it." ”

Jiang Hua whistled: "I can't see it, you still want to learn the style of "Late Night Canteen"." ”

"What is "Late Night Canteen"?" As Zhang Tong, who has just returned for more than 20 days, he still doesn't understand the trend caused by several food Japanese dramas in China.

"An Oriental TV series, forget it, if you have time to make up for it in the future, watch it. Jiang Hua didn't know how to explain these things to Zhang Tong. She could only wave her hand and say, "Is there anything else to eat?"

Zhang Tong walked in the direction of the kitchen and said, "You sit down first, I'll look to see if there's anything else to do." Do you get off work so late, beauty. You're still having dinner or supper. ”

"Dinner. Jiang Hua found a place to sit down and asked, "Won't it bother you so late?"

Zhang Tong smiled and said jokingly: "The chef industry is called diligence, which means that a chef must be very diligent." I'm kind of a casual and headstrong kind. But I'm another characteristic.,I'm a very superficial person.,I always can't bear to refuse when I see beautiful girls.。 ”

Jiang Hua could also hear that Zhang Tong was joking, but she could still use this way of boasting about her beauty. So she also jokingly responded: "It's good, I like honest people like you." ”

This Boss Zhang is still a very interesting person, but the awkward chat and awkward singing are unacceptable. Jiang Hua smiled.

Just as Jiang Hua was thinking so, Zhang Tong sang again while preparing the ingredients: "In 1979, it was spring. There was an old man who drew a circle on the South China Sea. Fabulous Rise ........................"

Jiang Hua felt that his braincase was big, and it was another song that was all out of tune and was very contemporary. Jiang Hua felt the need to interrupt Boss Zhang's singing.

However, with Jiang Hua's character, it is difficult for her to directly shout the word "shut up" to a stranger. She could only talk so that Zhang Tong didn't have time to sing.

So Jiang Hua asked, "If the food is sold out today, what are you going to do?"

Hearing Jiang Hua's inquiry, Zhang Tong immediately shut up and replied, "How about a dry roasted shrimp and tofu rice bowl?"

Dry-roasted shrimp is naturally a hard dish, and in fact, making this dish is also Zhang Tong's inspiration. Because Jiang Hua came really late, most of the things sold today were sold out. There was still some rice left, and there were still eggs in the fridge.

But making an egg fried rice? well, not very good. It feels like I made rotten noodles for others yesterday, and today it's egg fried rice again. The tall beauty didn't eat dinner, and only ate some carbohydrates, although it could fill her stomach, but the nutrition was not enough.

Zhang Tong opened the refrigerator, and all the shrimp oil, shrimp shells, and shrimp heads were used up yesterday. However, not all the shrimp were eaten, and some of the remaining shrimp were packed in a crisper box, and ice cubes were poured into it and put in the refrigerator to be chilled (not frozen).

Zhang Tong took out the crisper box and calculated that the shrimp in it was estimated that it was not enough for a dish, but there was still half a box of fat tofu in the refrigerator that was useless (the other half was Zhang Tong's dinner). So Zhang Tong immediately thought of what he should do.

Hearing that Zhang Tong was going to make a dry roast shrimp, Jiang Hua raised his eyebrows: "Amazing, it's the first time I've seen this dish in a small restaurant." I thought it was only egg fried rice that I could eat. ”

"I'm afraid it's not enough to just sell egg fried rice, because I only have one bowl of rice left. If you don't have anything else, you won't have enough to eat. Zhang Tong's work on his hands did not stop, but he kept chatting with Jiang Hua.

"Do you get off work so late every day?, are you a policeman?" Zhang Tong asked as he saw that the black uniform Jiang Hua was wearing was very similar to the police uniform.

"Sort of, I'm from the Special Investigations. Jiang Hua didn't hide his profession, in fact, there was nothing to hide: "It's just that our Special Investigation Department specializes in dealing with crimes committed by returnees and superpowers awakened by superpowers." ”

"Wow, so powerful!" Zhang Tong deliberately exaggeratedly shouted: "Then will I be in your charge in the future?"

Jiang Hua smiled: "As long as you don't make trouble, no one can mess with you." Take a good look at your store, it's quite promising. There is no problem in opening a small restaurant in this area to earn hundreds of thousands of dollars a year, and the store is still your own to earn more. ”

"By the way, the officer's surname. Zhang Tong looked at Jiang Hua and asked, the girl opposite is really beautiful, and she is very tall. I heard that how tall a child grows depends mainly on the mother's genes? Zhang Tong thought about these things without a match.

"My surname is Jiang. In order to keep Zhang Tong from singing, Jiang Hua also cooperated with him to chat, and as long as Zhang Tong didn't suddenly talk awkwardly, he was actually quite good at chatting. Jiang Hua felt that chatting with him was at least not uncomfortable, as long as he didn't open his mouth and shut up, I would give you something to eat.

The surname is Jiang, which is very good. I don't know what's so good, anyway, Zhang Tong thinks it's good.

Although the two chatted, Zhang Tong's efforts did not stop at all. Dry-braised shrimp, a classic in SC dishes.

Although there are no four kings of Sichuan cuisine: mapo tofu, back to the pot meat, fish-flavored shredded pork, and kung pao chicken, these four dishes are widely spread and well-known.

However, braised shrimp is a high-end dish served in Sichuan cuisine. The restaurant that is particular about it doesn't even use ordinary shrimp for this dish, but uses lobster. Serve directly with braised lobster.

Zhang Tong first took out the chilled shrimp and took two eggs to separate the egg whites. The egg yolk is left aside for later use, while the egg whites are poured into the shrimp to increase the tenderness of the shrimp. After that, add starch and coat the shrimp with a thin paste.

The hot oil in the pan next to it is ready, and the processed shrimp are placed in the pan. It's not fried, it's not fried, it's slippery. Slide the shrimp with plenty of oil at medium temperature. The trick is to let the batter on the surface of the shrimp solidify and lock in the moisture inside the shrimp.

The shrimp are smoothed, and the other iron pot is already hot, add oil and heat it, Zhang Tong poured the ginger and garlic that had just been chopped while chatting into the pot. With a slurp, the hot temperature of the hot oil made the ginger and garlic release a strong aroma the moment it came into contact with the ginger and garlic.

And Z County bean paste was also added to the pot at this time. Douban sauce can be said to be the essence of Sichuan cuisine, many Sichuan dishes can not be so spicy, but they cannot lack the fragrance of Z County Douban.

Z County bean paste hot oil stir-fried, the rich bean paste fragrance mixed with the fragrance of ginger and garlic in the air of the small shop wantonly show its unique charm.

After the bean paste is put into the pot, the inside of the pot is already red. Originally, the dry-braised shrimp was added with sake lees, tomato sauce, and sugar to create a compound flavor.

But Zhang Tong didn't add any of these, because the number of shrimp was not enough, so he had to add half a box of fat tofu to the dish. And tofu doesn't go well with this flavor. Zhang Tong added chopped onion to boost the flavor and add a sweet taste to the onion.

Zhang Tong improvisedly changed the flavor type of the dry-roasted shrimp from sweet and sour fish flavor to strong and spicy spicy type.

As a chef, you need to learn to adapt to local conditions, and you also need to learn to adapt to different situations. Sticking to a certain so-called "authentic" rules and regulations will most likely not be of much interest.

It's like if a northern restaurant opens to the south, it must be improved for the southern taste, if you have to keep the northern [authentic] taste, unless there are a lot of northerners living in this southern city. Otherwise, if it is all southern guests, it will probably go out of business.

You can be authentic, but others may not like yours. The same can be said for the South Pavilion to open to the North. Or to go a little further, Chinese restaurants to the United States, and American restaurants to China.

Localization is inevitable in terms of taste, because the taste of food is a very subjective attitude. Customers will never respect you for sticking to "authenticity", and if your so-called "authenticity" is a difficult taste for them to swallow, then they will only insult you.

Just like not everyone can accept stinky tofu, preserved eggs, orchid cheese, canned herring. Don't laugh at canned herring, it has been able to be produced until now, and the factory has not closed down. Then there must be a group of diners who like to eat it and are willing to pay for it for a long time.

People who don't eat canned herring don't understand that someone likes canned herring, just like people who don't eat stinky tofu don't understand that someone likes stinky tofu.

Zhang Tong's dry roast sauce is adjusted, and the inner fat tofu has been cut, and after a short while, the shrimp that have been smoothed are added. When the dish was still grunting, Zhang Tong had cleaned up the pot that had slipped shrimp before.

Heat the pot over high heat, and pour the remaining bowl of rice into the pot and stir-fry. It's not about making egg fried rice, Zhang Tong just uses this way to heat up the rice.

Stir-fry on high heat without adding oil and salt, relying on the most basic and solid stir-fry technique so that the rice does not stick to the pan. The jet gas stove is extremely hot, and the hot tongue licks the iron pot, and the heat is conducted through the cast iron pot into the rice inside the pot.

In addition to heating the rice, this stir-fry also adds a kind of pot gas to the rice. Although there is no seasoning, the rice stir-fried in this way has a unique burnt flavor.

The white porcelain disc was ready, Zhang Tong took a big spoon, and all the rice went into the spoon. It is then placed upside down in the center of the plate, like a small mountain bag.

After the fried rice is over, the dry roasted shrimp and tofu can also be finished. Because the bean paste itself has enough saltiness, there is no need to put other condiments in this dish.

The bean paste has a salty taste, and the onion is boiled until it is transparent, which naturally releases its own sweetness and replaces MSG. Green onions, ginger, garlic and bean paste provide a very strong aroma. Then beat the remaining egg yolk liquid and pour it into the pot to make the taste more mellow and bring in a hint of egg fragrance.

Thicken the juice on high heat, put a handful of peppercorns into the pot before starting the pot, and Zhang Tong finally poured a small spoonful of chili oil on the peppercorns. The aroma of chili oil and peppercorns make the perfect finishing touch for this rich and extremely complex dish.

Remove from the pan and place on a white porcelain plate with fried rice. The red and elastic shrimp, the white and tender inner fat tofu. When paired with dry and burnt rice, especially slightly dry rice, it begins to absorb the dry roast juice and makes the flavor of the rice more mellow. Finally, garnish with a pinch of green onion foam on top of the bright red shrimp.

A dry-roasted shrimp and tofu rice bowl with good color and flavor has been completed, and when Zhang Tong delivered this rice bowl to Jiang Hua, Jiang Hua felt that his saliva couldn't help but stay.

Compared to last night's rotten noodles, this is her real favorite taste! As a native of Sichuan and Chongqing, she can eat a bowl of rice when she asks about the fragrance of bean paste.

"Dry-roasted shrimp and tofu rice bowl, please enjoy. Zhang Tong pushed the rice bowl in front of Jiang Hua. Jiang Hua's eyes only have delicious rice bowls, and there is no Zhang Tong anymore.

She stared at the rice bowl and said, "You're welcome!" and picked up the spoon and began to feast.

Spicy and fragrant, this is a general description of the taste of this rice bowl. Jiang Hua can eat the fragrance of the bean paste, the numbness of the peppercorns, and the sweetness of the onion. There is also the spicy of chili oil, the spicy of minced ginger, and the spicy of minced garlic.

There is also the freshness of the shrimp and the elastic taste. The inner fat tofu provides a tender sensation throughout the dish, as well as this thickened broth. Inside it provides a slippery texture and a unique aroma is the egg.

Jiang Hua couldn't help but give Zhang Tong a thumbs up: "Boss Zhang, I'm really convinced." I am really convinced of your craftsmanship, and I have decided to come to eat with you in the future. ”

Zhang Tong frowned, this is a good thing. It's good that this tall beauty often comes, and today she deliberately opened her mouth to sing and lead her to chat, knowing that her surname is Jiang. Then try to figure out what her full name is tomorrow.

As for why Zhang Tong is so interested in Jiang Hua? It's very simple, because Jiang Hua is beautiful! Zhang Tong himself just said that he is a very superficial person, but he likes to look like beautiful little girls. And he is not young, if he wants to find a wife to have children, Zhang Tong thinks Jiang Hua is good.

Well, but this matter can't be rushed, it needs to be taken slowly. Too anxious to expose his purpose will scare the little girl away.

Zhang Tong touched his chin and thought about how to make a better battle plan. At this time, a flash of inspiration flashed in his mind, and he immediately turned out the medicine bottle left by the liar named Wang Changchun at noon today from his glove box.

He said to Jiang Hua, who was eating, "Officer Jiang, I want to report the case!"

4,600 words for votes, Monday for votes!

PS: Dry roasting is a method, not a specific taste. It is a technique in which ingredients are fried to dry the surface water, and then cooked by roasting (braised food, white roast, miso grilled). As long as you use this technique, no matter what you do, you can crown a dry roast xxxx in front of it. So don't get it wrong about the true meaning of dry roast. It is not a dish like fish-flavored xxx, and it does not refer to the flavor type, the taste.