It's not so easy to get this food column right.

After communicating with the editor of the magazine, Chen Xin planned to try to make a first issue.

The three dishes in the first phase are cold bracken, charred elbow, and steamed cake.

Bracken is a very common wild vegetable in the region, and people in the mountainous areas especially like to use it cold. It can also be made into fern root powder, which is a very delicious dish whether it is boiled or cold.

The "Book of Songs" mentions bracken: Tubi Nanshan, the words pick its fern; I have not seen a gentleman, and I am worried. It is also seen and stopped, and it is also stopped, and my heart says.

The "bracken" in this is the bracken that we eat now. Chen Xin used to like to eat it very much, but because some experts found that some substances in bracken may cause cancer, it is okay to eat a small amount, and it is not possible to eat a large amount of it for a long time, so except for hot summer days, Chen Xin generally rarely eats bracken.

The reason why she tested the water with this dish is also because there are not many people who eat bracken, especially in the south, where the magazine is located, and basically few people eat it. But not eating it represents a novelty, which can have a certain effect on attracting readers.

After picking, the bracken is folded into finger-length segments, and after being cooked in water, it is taken out and drained, and neatly stacked in a white porcelain plate.

In a small bowl, add light soy sauce, balsamic vinegar, salt, monosodium glutamate, pepper oil and a little sugar to enhance the flavor, and finally add the red pepper rings cut into small rings, stir well and pour on the bracken. Sour and spicy sweet, it is particularly appetizing to eat in summer.

Jiaopi elbow is born from Dongpo elbow, a local specialty food in the suburbs. It also pays attention to sour, spicy and salty aroma.

After washing the elbow and removing the hair, it is burned on the firewood until the pigskin is slightly yellow and foamed. This step is related to whether the elbow skin is soft and waxy, and the process cannot be sloppy at all.

When Chen Xin was cooking, except for Teacher Lu, who was in charge of photography, everyone else dragged a small bench to guard her and chat, and also pointed at the comments why she did this. Chen Xin was also convinced of them, in order to stutter, such a shameless thing could be done.

Disgust is disgust, and you still can't stop it.

This time, they were cooking in the shop, because there was only such a big pot in the shop, and the fire power of the stove was more appropriate.

After the elbow is cleaned, control the water, use the old soy sauce to massage the elbow skin, wait until the oil temperature in the pot reaches seventy or eighty degrees, put the elbow into the pot, until the elbow skin is fried to golden brown, then remove and drain the oil. After draining the oil, you have to put it in the pot to steam, smear a layer with pepper and salt before putting it in the pot, let it sit for ten minutes, and wait for the steamer to steam before putting the basin in.

"It's going to be steamed for an hour. You're really not going to go get some food?"

Chen Xin took out the shallots and peeled them, as well as the ginger and garlic in the bean paste, and the other small plate was filled with peppercorns and chopped red peppers. I've already taken a picture of my elbows before, but now I have to take a picture of the condiments I need with a beautiful little bowl and saucer.

They didn't find antique porcelain bowls and plates, so they simply used glass bowls and small white porcelain plates, and spread the tablecloths that Chen Xin had found in the market.

Originally, the elbow dish looked quite rough, but it didn't look fat at all from the small screen of the camera, and it looked pretty good, and it felt like it would taste good.

After steaming for forty or fifty minutes, Chen Xin inserted a chopstick into it, and it was easy to insert it into the meat, which meant that it had been steamed thoroughly.

Carefully pinch out the whole elbow and put it in the large porcelain plate, and the remaining steamed pork soup in the pot is just right to make the sauce.

Stir-fry the ginger, garlic and peppercorns over low heat until fragrant, then pour in the remaining soup from the steamed meat, and decide whether you need to add another stock depending on the amount of water. Wait until the soup is boiled on high heat, pour in a little soy sauce to adjust the color, wait for the soup to become fragrant, then add the chopped red pepper and cook for half a minute, pour in the mixed water starch to make the soup thicker, then pour the soup on the elbow, and finally sprinkle with chopped green onions. A sauce-rich charred elbow is out of the pot.

Finally, the dim sum steamed cake needs to use a special mold, which is rarely made by ordinary families, but if you are not so particular, after the ingredients are configured, it is also possible to steam it in a small bowl, but it does not have the right taste made by the mold.

However, steamed cakes can be colored with various colors of vegetable juice, sweet and salty fillings, and even meat floss can be added. The most ghostly steamed cake Chen Xin has ever eaten is blood glutinous rice and Lao Gan Ma's, which is unforgettable for her life.

The most time-consuming of these three dishes is the burnt elbow, but the most praised dish is also this dish, especially for men, the fat and thin elbows cooked in the thick oil red sauce are just right, and when you eat it, it is a burst of gravy in your mouth, and then wrap it in the sauce, which is another kind of domineering invasion.

"This meat is delicious, Xiaoxin, why don't I go buy two elbows again, you made it for me, and I will take it back to my parents and your Sister Cheng's parents to taste it?"

"Okay, why don't you go later?" After all, the shop was given to Uncle Tie and his family at noon and night, and if she took up a long time, it would not be good.

Of course, Uncle Tie and his family will not make irresponsible remarks, and even say that they can not do business today and let Chen Xin use it as he pleases.

"That's not good, I still have to accompany Zhang Zhang at night, and this elbow, I think it's delicious the first time I eat it, and I'll get tired of eating it twice." ”

"I'm so tired, I'm happy to eat such elbows every day, but unfortunately I'm a person who can't cook, and the small restaurants around my house can't make such specialties. ”

Mr. Lu is a person who feeds the whole family and is not hungry, he earns more and spends more, plays with the camera is a big head, and his other hobby is eating. As long as he heard that there was food anywhere, he would call his friends to taste it in the past, so he himself said that his "wine and meat friends" were too many to count.

Originally, he was invited by Mr. Song to take food photos for Chen Xin, and he was reluctant, but he agreed for the sake of friendship, but now he can't wait for Chen Xin to take pictures of him every day, and then he can eat justifiably.

Chen Xin looked at Teacher Lu's expression, and felt a little happy in her heart, she knew that fat people are generally foodies, this Teacher Lu was a little arrogant before, but now her little eyes have completely fallen when she looks at him. She dared to say that she would cook a few more times, and this chubby Teacher Lu would probably be happy to post it.

When leaving, Teacher Lu deliberately pulled Chen Xin and said a few words, which means that she can say in advance what to cook next time, and he brought the ingredients over, I just hope that Chen Xin will make more when he makes it, and he will take it back to eat.

This is a matter of more effort, Chen Xin agreed. She won't take advantage of it, she should give it to Mr. Lu, and if she loses money, she will take advantage of it, maybe the network will develop in the future, and Mr. Lu is her best helper.

There is also Teacher Song's two sons who have to be maintained, after this period of contact, Chen Xin feels very good about these two people, Teacher Song is a bit literati and high-minded, but his heart is very good, soft and kind, compared to the simple Teacher Song, his wife Cheng Jie is slightly more powerful. But this is also aimed at outsiders, Cheng Jie has long classified Chen Xin's aunt and nephew into her own ranks, as long as Chen Xin does not die, or there is no particularly big conflict of interest, she believes that Cheng Jie will always be willing to take care of her.

It happened that the next day was the weekend, Chen Xin made some new breakfast in the shop, and took a lunch box to pack all kinds of breakfast she made.

"Song Xianxian, I'll go to the old house and take a look at Grandma Liu, Zhang Zhang, I'll take it, you look at the shop." ”

At this time, breakfast time had passed, and Uncle Tie went to buy the dishes he wanted at noon, and Song Xianxian and Yang Yi were left in the shop. Although Yang Yi is young, it is still okay to help pretend to be early, and Song Xianxing is responsible for collecting money, and when there are not many people, the two of them are no problem at all.

Chen Xin pushed the stroller to Grandma Liu's house. This cart was given to her by Cheng Jie, it was the kind of bamboo cart that Cheng Jie's parents brought back from their hometown, the child sat in it, there was a partition in front of him, put some toys or something, and it was especially useful when feeding. Of course, Zhang Zhang's little buns eat very consciously, and he eats them by himself while sitting in the car, so he doesn't have to worry about his aunt at all.

I just arrived downstairs at Grandma Liu, and I happened to meet the children from Grandma Liu's next door going upstairs. The child is very sensible, and helped Chen Xin carry the bag, so that Chen Xin could carry the car and the fat moth upstairs together.