On a new day, around 10 o'clock in the morning, in the kitchen of the rampaging crayfish, Zhou An was cutting sauerkraut, and his cousin Tian Lu was staring at the study.

In other words, since Tian Lu decided to learn cooking from Zhou An, his enthusiasm for learning has always been high.

Especially since Tan Guang took office, he saw Tan Guang's craftsmanship with his own eyes, especially after Tan Guang's majesty in the kitchen, Tian Lu was very hot, and he had the idea that Xiang Yu could replace him when he witnessed Qin Shi Huang's car.

Of course, one of the most important reasons must be Tan Guang's high salary.

In 04, the monthly salary of 4000 is not the same concept as 4000 in 2018, and many families in 04 have worked hard for a year, and the whole family can't add up to so much money.

Zhou An's technique of cutting vegetables is naturally skillful, pressing the vegetables with his left hand, the fingers are buckled, and the knuckles are attached to the constantly beating kitchen knife, this little trick is to prevent the kitchen knife from cutting the fingers, and the knuckles are attached to the kitchen knife, under normal circumstances, as long as the height of the knife edge does not exceed the knuckles, the blade is impossible to cut the fingers.

Therefore, when chefs cut vegetables, the height of the knife edge is generally not high, and safety and efficiency are balanced.

In the beating sound of the knife edge of the dole, the two sauerkraut are cut, the kitchen knife is flicked at will, and the sauerkraut is all dialed into the small iron bowl next to the cutting board.

Then, Zhou An began to cut ginger, onions and garlic.

The hand speed is very fast, and soon the diamond-shaped ginger slices, green onion segments and garlic slices are also cut, looking at his hand speed, the dirty person may think: How many years has this guy been practicing the hand speed of being single?

After that, there is pig blood, fat sausage, pork liver and pork belly, etc.

The things on these pigs were all just sent by Liang Yu, and the pigs that were just killed this morning were still hot when they were delivered to the store, so you can imagine how fresh they were.

"Xiao An, is this dish you said really delicious?"

Tian Lu asked while looking at it.

"Won't you try it later? By the way, has your dad arrived?"

Zhou An replied casually.

When I called before, he said that he and Uncle had already left for your house!"

Tian Lu wasn't sure, "Why don't I call again now?"

Zhou An smiled, "No, anyway, I prepared lunch for them, since they have already left, then they will definitely be able to catch lunch, there is no need to keep asking." ”

……

Not long after, the sound of a roaring smoke machine sounded in the kitchen, followed by the sound of a blower whirring from the blazing stove.

In front of the fierce stove, Zhou An prepared to cook, scooped the oil into the pot with a stir-fry spoon, poured soybean oil around the bottom of the pot, and then put in the chopped ginger, onions, garlic, and dried chili peppers, stir-fried slightly, and the aroma of the tongue overflowed.

Then, the sauerkraut was put into the pot, and when the sour fragrance of the sauerkraut was also mixed in and drifted outward, Tian Lu snorted and swallowed his saliva while watching.

In his eyes, Zhou An's stir-fry is very easy, the cut fresh pork belly is stir-fried in the pot, and the stir-fry spoon is stir-fried in the pot as if playing, and after a while, the pork is slightly rolled and discolored.

During this period, Zhou An's left hand took the opportunity to pour in the cut large intestine and pork liver, and when these things were fried and changed color, exuding aroma, he sprayed cooking wine and aged vinegar at will.

Tian Lu was dazzled, his eyes did not blink, and he was quite engrossed.

When he swallowed his saliva again, he suddenly thought of a question, frowned and asked, "Xiao An, didn't you say before that when you cook meat dishes, you usually have to blanch them first? Why didn't you blanch the large intestine and pork liver just now?"

Hearing this, Zhou An looked back at him funny.

"Rules are dead, people are alive! Do you know how this dish first appeared?

Besides, these pork and large intestines were all just sent by Liang Yu today, and they are fresh! Didn't you see me washing them again and again with salt and flour just now? They have already been washed! Moreover, let me tell you, the taste of boiling after blanching is a little worse, so after washing it and going directly into the pot, it will be delicious!"

"Really?"

Tian Lu will be skeptical.

Ten minutes later, a pot of soup and water, but the aroma is overflowing, and the color matching is quite attractive.

Put it into a stainless steel basin prepared by Tian Yu.

In the pale yellow soup, red peppers and pig blood are vigorous, fat and thin, pale white and yellowish pork belly, fat intestines that tremble slightly when you move slightly, and white and jade-like tender tofu, as well as dotted green onions, and chopped coriander leaves at will.

The sauerkraut looms in the light yellow soup, and when you look at it, you think of the sour taste of sauerkraut, and saliva pops up in your mouth.

Pig blood, tender tofu, fatty and lean pork belly and fat sausage......

For those who love to eat these things, the temptation index is simply off the charts.

For example, Tian Lu, before Zhou An turned around, he had already brought a pair of chopsticks, picked up a thin piece of pork belly and stuffed it into his mouth, it was so hot that he jumped to his feet, his mouth shook quickly to dissipate heat, but he still chewed the meat with his teeth with his teeth, looking like he would be scalded to death at any time, but he was reluctant to spit out this piece of meat.

Zhou An saw it in his eyes, and while he was funny, he was also a little complacent.

The pig-killing dish in the Northeast, in the years when the farmhouse cuisine was popular, was once quite popular, and many people who ate it once were unforgettable.

Zhou An liked to study all kinds of dishes at that time, and when he saw that pig-killing dishes were in the limelight, he tried to make them a few times.

From his chef's point of view, the way to kill pigs is similar to sauerkraut fish.

Most people have eaten sauerkraut fish, and there are many fans who love it.

The pig-killing dish has the sour aroma and refreshing taste of sauerkraut fish, but it does not have the numb taste of sauerkraut fish, and the spicy taste is not as heavy as that of sauerkraut fish. It is perfect for people who don't like fish, or can't eat too spicy dishes.

For gluttons who like to eat meat, the pig-killing dish is simply a godsend.

It has won the essence of Northeast stew.

After washing the pot and spoon, Zhou An tasted it and nodded with satisfaction.

Although I haven't made this dish for a long time, the taste is still great.

Among them, the fresh black pork and other things sent by Liang Yu today played a very good role.

Pig-killing dishes, the most important thing is that pork, pig liver, pig blood and fat intestines are the freshest, otherwise, why is it called pig-killing vegetables?

Today is a good day, the small western-style building he envisioned will start planning to start construction today, in line with the principle that fertilizer and water do not flow into the fields of outsiders, Zhou An called two uncles who were masons and prepared to let them take charge of this matter.

For this reason, he specially asked Liang Yu to bring pork today last night, along with some pig blood, pork liver and fat intestines.

Coupled with the already fragrant soup in his shop, the taste of the soup did not disappoint him.

I want the two uncles to help me bother more about his small western-style building, and he, who is a nephew, runs a restaurant, so he naturally has to entertain him well.

Cooking a table of more than a dozen dishes, he was a little troublesome, so he simply made a big pot of pig-killing dishes and let them eat enough.

It just so happened that both of his uncles loved meat.

(PS: I took my daughter to check it out early this morning, and I delayed the update, sorry.) ）