Someone in the back kitchen sighed.

Soon, a little girl with braided hair walked out of it with a plate of cold pepper and shredded chicken.

The girl was eighteen or nineteen years old, slightly chubby.

Her facial features are very good-looking, and her round face is full of red light.

The girl who came out was not the boss Yin Xiaoyue, but Li Aizhen's distant niece, Ma Xiaohuan.

When Ma Xiaohuan saw Feng Lao Wu, he called out crisply: "Uncle Feng." ”

After the two nodded, Ma Xiaohuan brought the cold chicken shreds to a table next to them.

Shredded pepper sesame chicken is a traditional famous dish.

But in the hands of Yin Weimin, it has been improved somewhat.

He added shredded green peppers, shredded onions and shredded coriander to the Northeast Tiger dish, and served them with crisp peanuts, the finishing touch was the spoonful of homemade fresh rattan pepper oil.

The shredded pepper and sesame chicken mixed out in this way has the stimulation of onions and green peppers in the fresh hemp.

Coupled with the unique texture of coriander, when you mix it together and eat it, the flavor is full of layers, and it is perfect for accompaniment to sake.

When the diners at that table saw that the dishes were served, they immediately took a bite of shredded chicken and ate it.

The fresh and fragrant taste makes the guests very satisfied.

Seeing that the other party was very satisfied, Ma Xiaohuan raised his chin proudly.

Every time my cousin's dishes are served, they always get the favor of diners.

This alone makes Ma Xiaohuan very confident.

Her goal is that in a few years, she will be able to open a small shop like this, and it is best to make a few innovative dishes like "Tiger Pepper Sesame Chicken", which can also make a little famous in the food industry of Luochuan County.

At this time, the diners at the other table waved their hands at Ma Xiaohuan:

"Add another steamed beef and add some more coriander."

"Okay, wait a minute!" Ma Xiaohuan said, turned around and walked to Feng Lao Wu's table:

"Feng Bo, what are you going to eat today?"

"The old rule, go back to the pot meat! Another white dragon boiling water. ”

Ma Xiaohuan nodded, and was about to leave, only to hear Feng Lao Wu add another sentence: "Ma Xiaohuan, I want garlic sprouts back to the pot meat, the kind fried with fresh garlic sprouts and black tempeh!" ”

When Ma Xiaohuan heard this, he was stunned:

"Fried garlic sprouts?"

Ma Xiaohuan confirmed with Feng Lao Wu.

Feng Lao Wu nodded proudly: "That's right, garlic sprouts return to the pot meat!" ”

Back in the kitchen, Yin Xiaoyue, the boss and chef, was busy in front of the stove.

In the stove in front of her, the fire was blazing.

Dancing in that cauldron was a fiery fat sausage.

The marinated pork intestine is stir-fried in piles of dried chili peppers to create a crispy texture.

Served with small twisted flowers crushed into pieces, it adds another flavor to this dish.

The power of the exhaust fan was turned on to the maximum, and the dish smelled too exciting.

This smell made Ma Xiaohuan sneeze a few times.

Touching her nose, she walked up to the one-meter-high steamer and opened the steamer.

Suddenly, a huge wave of heat came out of it.

Inside this large steaming drawer, there are all kinds of dishes in various earthen bowls.

The bowl is covered with sweet potatoes, which are steamed pork ribs separated from bone and meat, and a small plate is packed in a porcelain cup, which is a smooth and tender little crispy meat, and the longan meat wrapped in sweet dates and candied fruit is crystal clear and shining......

Ma Xiaohuan looked inside and took out a small plate of things with linen.

The small earthen bowl was upside down in the arrangement, and the red and spicy steamed beef presented a beautiful half-moon shape.

The beef is made of beef neck, which is both tender and springy.

At the bottom of the table, the most tender peas of the season are selected, which are steamed together with rice noodles mixed with rich sauce, which melt in the mouth and have a thick sauce flavor.

The dark red semi-round steamed beef is sprinkled with a handful of finely chopped garlic.

Drizzle with a spoonful of secret red oil.

Finally, cut into a one-centimeter-long coriander stalk and garnish it.

This dish of "Zhang Daqian Steamed Beef" is considered alive.

Ma Xiaohuan has been following Yin Xiaoyue for a while, and this kind of processing technology is familiar to her.

Gently wiped around the plate with a linen cloth, this tamale, both in terms of appearance and aroma, presented the most perfect state.

Before she went out, she said to Yin Xiaoyue: "Table No. 1, Uncle Feng of the teahouse wants one, huh...... Garlic sprouts back to the pot meat. ”

Yin Xiaoyue, the chef and owner who was stir-frying, was slightly stunned when she heard this.

However, this is only a fleeting moment.

I saw her quickly stir-fry the fried fat sausage in the pot, and after putting it on the plate, she spread a few long strips of coriander on it: "Xiao Huan, this is the hot fat sausage on table three, you can serve it out together." ”

Ma Xiaohuan said yes.

After she went out, Yin Xiaoyue was left alone in the kitchen, she wiped her hands and cleaned up the big iron pot that had just wok fat intestines.

He muttered a few times:

"Garlic sprouts, back to the pot meat ......"

Then, she blinked.

Walking to the front of the refrigerator and opening the door, Yin Xiaoyue took out a piece of boxy two-knife meat.

Two-knife meat is the best ingredient for making back to the pot meat.

Its fat and lean meat is connected, and it tastes very tough.

The first knife to kill the pig is cut from the veins on the pig's neck, and after the pig's blood is released, the second knife goes down at the junction of the pig's thigh and the pig's buttocks.

The meat taken from this place is called two-knife meat.

After the meat is boiled in plain water, it is then cut into thin slices with a large knife that can see through the light.

When such a slice of meat is stir-fried in an iron pot over high heat, the fat will not separate, and it will automatically curl up and become the shape of a lamp nest.

Therefore, there is another name for back pot meat, which is called "lamp nest".

This dish, from the selection of ingredients to stir-frying and processing, and the grasp of the heat, have quite high requirements for the chef.

In this area of Luochuan County, to judge whether a chef's skills are good or bad, is to let him make a dish of back pot meat.

Since she was a child, Yin Xiaoyue has been standing by the stove and watching her father cook.

Later, his father's business was too busy to come, so Yin Xiaoyue personally went to the stove to stir-fry.

Yin Weimin's true inheritance was almost inherited by his daughter.

Therefore, a dish of back to the pot, under Yin Xiaoyue's knife and shovel, is naturally at ease.

The iron pot was burned to the ground.

When the sliced meat was cut down, it immediately made a "sizzling" sound.

This is the unique sound of fat cells cracking open when the solid fat of fatty meat is exposed to high temperatures.

The spatula kept stir-frying, and soon, the slices of meat began to curl slightly.

At the same time, a layer of transparent lard also appeared at the bottom of the iron pot.

In the kitchen, there was immediately a strong smell of animal fat.

A spoonful of red and bright bean paste goes down, and the color of the two-knife meat becomes red and shiny throughout.

After that, Yin Xiaoyue took out the soul of the meat back to the pot - black tempeh.

The fluffy black tempeh, which has undergone a secret and complex fermentation process, is perfectly suited to this famous dish in terms of taste. Suffice it to say, it was made for the sake of returning to the pot.

In the boiling iron pot, with the addition of tempeh, the rich flavor of the sauce immediately emitted.

The watercress is colored, and the tempeh is fragrant.

The meat is ready, and they are happily flipped in the pot, waiting for their right mate.

Green garlic sprouts, slender, slender.

The local garlic sprouts have a very delicate taste.

Those who often cook know that the price of local local things is relatively expensive. Because of their taste, they are often many times better than those grown in greenhouses.

Use a kitchen knife to crush the scalp of the garlic sprouts and cut them diagonally into long strips, so that the garlic sprouts come out with more flavor and can give off its garlic fragrance.

The best match for back to the pot meat, in fact, is garlic sprouts.

Yin Xiaoyue used a kitchen knife to pick up the chopped garlic seedlings and put them in the iron pot. Just as the garlic sprouts were about to be put into the pot, Yin Xiaoyue hesitated......