Don't look at the big guys who celebrate the Spring Festival every year, but in fact, few people know.

So far, the "earliest Spring Festival" (the first day of the first lunar month) took place on January 21, 1966.

And the "latest Spring Festival" is two tied for the championship.

February 20, 1920, and February 20, 1985.

There was a full month difference between the earliest and the latest periods.

But if calculated according to the calendar, this is still not the extreme.

Because if the lunar calendar is not artificially adjusted, on February 21, 2319, people will usher in the real "latest Spring Festival in history".

If you look at it this way, you will find a very interesting phenomenon.

In fact, almost all of the earliest and latest Spring Festivals that already existed occurred in the 20th century.

That is to say, Hong Yanwu's life not only caught up with the earliest Spring Festival in 1966, but also coincidentally met the latest Spring Festival that happened for the second time.

It's a blessing.

Perhaps, this polar gap can be regarded as "the will of heaven in the dark".

This indicates that the republic of this century will certainly embark on the road of rejuvenation, and that our national fortunes will complete the transformation from declining to prosperous.

It is also in line with the personality change that is taking place in Hong Yanwu himself.

1985 is the year of Yichou, and the biggest feature of the New Year's atmosphere that people feel this year is that it is noisy.

For example, the market is abundant, large and small stores are engaged in promotions, and there are countless types of New Year's goods.

Then the citizens have a choice to buy things.

So there are people everywhere, and it's much more lively than in the past when the rationing system was in the past.

In addition, there are more Spring Festival activities in society.

For example, the Temple of Earth has resumed the tradition of the Spring Festival temple fair, which will be lively from February 10 to February 24.

There was also the first National Ballet Competition, which was held from February 11th to February 15th, which added a lot of color to the year.

Even the performance of the Spring Festival Gala has made an extremely bold attempt.

Director Huang Yihe decided to move the stage of the Spring Festival Gala to the Workers' Gymnasium because of the excitement brought by the military parade and watching the concert video of Teresa Teng's "1984 Billion Applause Concert".

But in any case, the most lively place in the past year has to be said to be the Philatelic Corporation and the various postal offices.

Because with the price of the first set of zodiac tickets in 1980, the price of monkey tickets has been rising, and the zodiac tickets in the next four years have also continued to rise.

This year's Ox Zodiac Ticket has completely become a frenzied ticket for the majority of philatelic enthusiasts.

Even the newspapers made a special report and announced a shocking piece of news.

It is said that since the stamp was issued, until two days before Chinese New Year's Eve, all the zodiac tickets in the country have been sold out in such a short time.

It's a pity that what everyone doesn't know is that behind such a hot scene, there will only be the helplessness of "bull tickets are not bulls".

Because of this bull ticket, it is also a year when the circulation of zodiac tickets began to expand rapidly.

According to the data, the number of pigs issued in 1983 was only 21 million, which was almost less than the number of ordinary tickets found that year.

This year, the number of cattle tickets issued was as high as 120 million, and the circulation of ordinary tickets was only more than 10 million.

It can be seen that the postal service saw the phenomenon of the popularity of the Zodiac ticket in recent years, and began to blindly expand the issuance of the Zodiac ticket under the banner of meeting the social demand.

And this is the real reason why the prices of the 5 zodiac tickets issued in 1980-1984 are significantly higher than the prices of the later 7 zodiac tickets.

It is particularly worth mentioning that the issuance of cattle tickets this year is actually more than 20 million more than the original history of more than 90 million.

The reason for this is naturally due to the fact that the price of monkey tickets is much higher than the original historical trend.

In fact, under the influence of Hong Yanwu's hoarding.

At this time, the price of monkey tickets has exceeded the original historical trajectory by ten times.

The official guide price of a single ticket is 100 yuan per ticket, and the private transaction is close to 150 yuan.

Totally unbelievably high.

However, for this matter, Hong Yanwu himself, who has theoretically mastered the ability to realize nearly 100 million yuan, is too lazy to calculate.

His mind was all on carefully preparing the family's Chinese New Year's Eve dinner with Izumi.

After all, he has been promoted to become a professional chef, so why do you have to show your hand to not learn in vain, right?

So this year, not only the Hong family, but even the Shui family's Chinese New Year's Eve dinner, these brothers and sons are all inclusive.

This liberated the women comrades of the two families, and they were completely exempted from working on the stove.

Although it is impossible to completely rest, the chores are also enough for them to be busy.

Compared with other families, this is enough for them to be proud of their mothers-in-law and daughters-in-law from other families.

Like Aunt Shui in the West Courtyard, she has not broken off her display with the neighbors this day, and she has to talk to anyone who catches it, and eats ready-made food at night, and her son-in-law manages the Chinese New Year's Eve dinner.

made Shui Qingte embarrassed, and begged to guard the door of the house, and simply didn't let her go out of the house.

As for the result, of course, it will not smash the pot.

Hong Yanwu and Chen Liquan, as the personal disciples of "Zhang Dascoo", have been practicing hard for two years.

What's more, they have the foundation given by the jade master, but in everything that is done with their hands, it is all with attribute bonuses.

Touching the sea is like this, learning to cook is the same, this practice for one year can almost top ten years for ordinary people.

So the level of the meal is quite okay.

For example, "Purple Qi Donglai" (braised sea cucumber with green onions), "Prawns", "Tiger Skin Elbow", "Dry Roasted Yellow Croaker", "Braised Two Shredded Chicken", "Four Happiness Balls", these main dishes are well made.

The level can at least be as good as the "second stove" of other restaurants and restaurants.

"Lamb skewers", "old noodle steamed buns", as well as the cream dim sum "bald head" and "water wuta" that they specially learned from "Zhang Dascoo", belong to the scarce and exclusive varieties, and they are also unique.

In addition, there are honey stains grown in the Hong family's own garden, and the self-brewed imperial wine "Mandian Xiang" sent by Yuntaituo people adds color.

But to put it mildly, all this is far less popular than two seemingly ordinary dishes.

One is "pot collapsed tofu", and the other is "sea rice roasted green onions".

Why?

We might as well order it here, because of the otherworldly craftsmanship.

First of all, these two dishes are well done.

Take this pot of collapsed tofu as an example.

This dish, to be made in restaurants outside, is almost always a local method in Shandong.

Cut half a catty of southern tofu first, and then put it in a bowl with three centimeter slices.

3 eggs, crushed and poured into a tofu bowl, add a little stir-fried chopped green onion and mix well.

Put vegetable oil in the wok, heat it, pour the tofu and eggs, and spread it into a round cake.

Wait until both sides are fried until golden brown, then add rice wine, soy sauce, refined salt and sugar to taste, and then thicken.

After it comes out of the pot, this dish should be golden in color, with a tangy green onion fragrance, wide juice and thick flavor, and it is delicious to eat.

As for the level, there is no doubt that it depends on the flavor and the heat of the fried tofu.

At the same time, the dish often has a difficult problem to solve.

It's especially easy to scatter juice, and when the juice is scattered, it won't taste good.

Therefore, it must be served hot, and it must be served as soon as it comes out of the pan.

If you delay, customers will have opinions.

As for what "Zhang Dascoop" taught Hong Yanwu and Chen Liquan, it was a method that was improved by the court.

The main improvement is to dip the sliced tofu in the egg batter and fry it.

This not only gives it a better appearance, but also ensures the flavor of the dish.

But one of the most important ingredients is to thicken not with starch, but with bone broth.

Because the bone broth contains collagen, the soup prepared by this method is fragrant and thick, and it will not be diarrheal when it is cold.

In addition, "Zhang Dascoo" also has an upgraded version of its own private dishes, and even changed the popular dishes to delicacies.

The old man's unique method of daring to love has to smear both sides of the tofu with shrimp filling, and then stick the egg batter to fry.

And the rice wine used to remove the smell should also be soaked in shrimp.

In this way, in addition to the salty and fragrant flavor, this dish also adds a "fresh" mouth, can it not be delicious?

So like Hong Yanwu and Chen Liquan, they did it according to the upgraded version.

Not to mention that masters like Hong Lucheng and Wang Yunlin who have seen the world are wonderful.

Even after Shui Gengsheng and Aunt Shui ate this dish, they were just like Grandma Liu eating "eggplant".

made a joke that he had to learn from Hong Yanwu, and he would only want to eat tofu in the future.

You can see how attractive its taste is.

Next, I have to talk about this "sea rice roasted green onions".

This dish is said to have been created by the legendary imperial chef "Zhang Dongguan", and Jin Qian'an, a frequent customer of Tan's cuisine, has this dish as his favorite.

But don't look extraordinary, the level is quite high, but its practical materials are still very simple.

It is to cut the green onion into two or three inch segments, first fry the green onion segment with vegetable oil, and then stack it on the plate after frying.

Finally, pour the seasoning soaked with sea rice, soy sauce and sugar into the pot, and pour the soup into a plate with green onions.

Interestingly, even before the art of "Zhang Dascoo", the children of the Hong family have always had this blessing.

This is because Wang Yunlin is a beautiful lady in everyone, and she also loved this dish when she was young.

However, because the Hong family and Wanyan family have long been broken, Wang Yunlin belongs to the master who has eaten pork and has never seen a pig run.

Relying on the taste in memory and the few words that asked the private chef at home to do it, it is a bit ridiculous.

Actually, there are two tricks to this dish.

First, the golden hook prawns must be soaked in rice wine to melt first.

Second, the green onion must be in a specific season and a specific variety.

The growth state of Beijing onion is also different in different seasons.

It can be roughly divided into shallots, shallots, shallots, green onions, and horn shallots.

And the choice of this dish is the green onion in the Beijing onion.

However, not all green onions can be used in vegetables, they must be green onions that come out of the ground after the frost falls and before the frost.

Because only after frosting in the ground, the green onion will become crisp and delicious, and only such green onions can be called high-grade green onions.

Even if it is the best quality green onion, the high-quality period can only last until the fifteenth day of the first month of the next year, and the quality of green onions will decline day by day.

So in the final analysis, this dish is heavy in season, and can only be made in winter, and after the beginning of spring, green onions can no longer be used.

It is precisely because of the proximity to Lichun that the method of peeling onions like Hong Yanwu and Chen Liquan is not something that ordinary people can imagine.

There are two plates of green onions in a bundle, and there is a basket of peeled green onion leaves.

But it must be said that this is not a useless exercise.

This dish is made without the smell of green onions at all.

The two families, regardless of men, women and children, were full of praise, and in the end they even ate the soup and water.

Wang Yunlin sighed even more sincerely, "This taste is right......"

It can be seen that it is not easy to burn green onions, it is really a unique job!

Secondly, in addition to the careful preparation of these two dishes, there is also the saying that practice makes perfect.

This is also the original intention of Hong Yanwu and Chen Liquan to cook a restaurant for the public, that is, it needs to be fought and tempered.

You must know that since the opening of the "Polar Bear Restaurant", the two stir-fried dishes that people order the most are these two dishes.

The reason is also obvious, because the raw materials are cheap, and the price is cheap.

How much is tofu and green onions?

Hong Yanwu and Chen Liquan have already made thousands of dishes within four months since they opened their businesses.

Now they have to go out with hundreds of servings a day, which has long become a signature dish, and their craftsmanship should be based on these two dishes.

And then again, the so-called cheapness also depends on who you compare.

Both of these dishes sell for one piece.

Compared with themselves, the price is almost on the same level as the meat dishes provided by the "big canteen".

If you want to compare it with the outside, it can already be on par with the fried chicken and muxi meat in other restaurants.

So when the restaurant opened, many people saw the fried menu of "Polar Bear" and were shocked.

Many people have asked, "Why is this little fried fried so expensive?" Is this still tofu? Is this still green onions?

And the restaurant's reply was just one sentence.

"It's delicious, it's different from other places anyway, and it's not the same thing as those specials, you will know it as soon as you taste it." In this way, if you want to taste a bite that you don't think is good, we will refund it. ”

The result, indeed.

Even if tofu and green onions are sold at the price of meat, they are still very popular.

Even the workers of the "Polar Bear" guard the large canteen, and every day at noon, people come to order these two dishes for tooth sacrifice.

It can be seen that real cooking has the effect of turning decay into magic.

From this point of view, the "Polar Bear Restaurant" is indeed hateful.

A tofu and green onion can be addictive.

The point is, if you don't eat it, you still want to panic.

If you hesitate, it's sold out.

Hey, seriously, as a "polar bear" worker and a nearby resident, it's actually quite self-defeating.

Because if you want to be sad, you don't have to think about sad things.

They only have to remember that they are powerless to resist in the face of tofu and green onions, which is sad enough.

It's not promising!

I'm afraid it's a word they often blame themselves.