Liu Xiaoli, who was on the side, listened with a puzzled face, and said, "Brother Fei, how can I listen to you, there doesn't seem to be a role for Sissi here." ”

Chen Fei said: "Yes, Xiao Ah Xing, who is determined to save world peace, was mercilessly ridiculed when he helped the dumb girl, and since then he has given up his ideals and slipped into the abyss of depravity step by step. As an adult, he ransacked the mute girl's lollipop candy cart, and a tear from the mute girl woke him up like a dream. He left her without looking back, and at the decisive moment of the life-and-death battle with the Huoyun Evil God, the most memorable thing in the dying Ah Xing's heart was the lollipop that he had not taken over for ten years, and Sissi played the mute girl Ah Fang. ”

Liu Xiaoli thought for a moment and said: "I feel that this role seems to be very simple, and it doesn't need acting skills." ”

Chen Fei smiled and said, "I still need some acting skills, at least I can't let the audience watch the play, but there is another problem that worries me." ”

"What's the problem?"

Liu Xiaoli asked.

"That is, the time when the movie "Kung Fu" starts filming is likely to collide with "The Condor Heroes"."

"Ah, what then?"

Liu Xiaoli suddenly panicked, whether it was a movie or a TV series, he couldn't give up.

Liu Qianqian also looked at Chen Fei, and unconsciously, the mother and daughter had regarded him as the backbone.

Chen Fei smiled and said, "Mountain people have their own clever plans, you will know in a few days." ”

Liu Qianqian on the side suddenly plucked up her courage and said, "Daddy, I want to eat the fish-flavored shredded pork you made, can I?" ”

Chen Fei was stunned for a moment, and Liu Xiaoli on the side pulled his daughter and said, "Sissi, don't mess around, your father is so busy." ”

Chen Fei smiled and said, "It's okay, since Sissi wants to eat, I'll do it myself, cook for my daughter, I'm happy." ”

"Thank you, Daddy."

Chen Fei touched Tianxian's braincase, turned around and went to get busy, he didn't expect that after an interaction with Liu Xiaoli, he made a meal on a whim to make up for the other party, but he didn't expect to be remembered by Sissi.

But this is also a good thing, the relationship between the family is getting better and better, and Sissi is getting closer and closer to him.

Come to the kitchen and let the aunt who cooks go down.

Fish-flavored shredded pork is a famous product in Sichuan cuisine, which is mainly made by stir-frying shredded pork loin with pickled chili peppers marinated in crucian carp, so as to fry the shredded meat to produce the flavor of fish, so it is called fish-flavored shredded pork. The history of fish-flavored shredded pork is not long, it was created by a Sichuan chef during the Republic of China, and according to legend, it was inspired by pickled pepper shredded pork.

Fish-flavored shredded pork is a common Sichuan dish. The flavor of fish is one of the main traditional flavors of Sichuan cuisine. Finished dish: brown and red in color, salty, fresh and sweet and sour, green onions, ginger and garlic are fragrant, and its flavor is made of condiments. This method originated from the unique folk fish cooking and seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes.

Ingredients: pork loin

Excipients: green bamboo shoots, black fungus

Seasoning: (1): salt, chicken essence, monosodium glutamate, sugar, aged vinegar, (sweet and sour 1:1) light soy sauce, dark soy sauce, fresh soup (water), water starch (mixed into a bowl of juice)

(2): Soaked red pepper (minced mushroom), ginger rice, garlic rice, fish eye green onion

Flavor type: fish aroma, characteristics: salty, fresh and sweet and sour, green onion, ginger and garlic are prominent

Process:

1. Cut the pork loin into two thick filaments about 8cm long and 0.3cm thick, add salt and cooking wine and stir until strong, then put water starch and stir well, seal the oil and set aside.

2. Cut green bamboo shoots and fungus into thin strips. And the green shoots are salted with a small amount of salt.

3. Heat the oil, warm the medium oil and smooth the shredded meat, turn white, remove and drain the oil for later use.

4. Wash the salted green bamboo shoots and drain the water.

5. Leave the bottom oil in the pot, soak the pepper minced pepper, ginger and garlic at medium oil temperature, fry the fragrance and red oil, then put the green bamboo shoots and fungus to stir-fry and put in the shredded meat that slides through the oil. Stir-fry evenly, pour in the pre-mixed bowl juice, and add the fish eye green onion. Stir-fry the sauce evenly, and after the green onion is fragrant, remove from the pot and put it on a plate.

In addition to fish-flavored shredded pork, there is also mapo tofu.

Mapo tofu is one of the traditional famous dishes in SC Province, belonging to Sichuan cuisine, the main ingredients are: tofu, auxiliary materials: garlic sprouts, beef foam (other meat can also be), seasoning is: bean paste, chili noodles and pepper noodles, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc., hemp comes from Sichuan pepper, spicy from pepper noodles, this dish into a dish of numb, spicy, fresh, fragrant, hot, cui, tender, crispy, the characteristics of Sichuan cuisine spicy flavor type show vividly, now, mapo tofu across the ocean, settled in foreign countries, from a home-cooked side dish to the elegant hall, It has become an international famous dish.

And just when Chen Fei was making mapo tofu, Liu Qianqian ran in ghostly, smelling the aroma in the kitchen, and couldn't help but make her index finger move.

"Daddy, what kind of dish are you cooking?"

"Mapo tofu."

"Mapo tofu?"

"Yes, there is another allusion about this mapo tofu, do you want to hear it?"

"Yes."

"Okay, then I'll tell you about it."

"Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), on the side of Wanfu Bridge in Chengdu, there is a store formerly known as "Chen Xingsheng Rice Shop". The owner Chen Chunfu (Chen Senfu) died early, and the small restaurant was run by the proprietor, and the female boss was slightly numb on her face, known as "Chen Mapo".

At that time, Wanfu Bridge was a river across the Fu River, where coolies often rested and stoiled. The main patrons of the restaurant are the porters who carry oil.

Chan has a unique set of cooking techniques for cooking tofu, and the tofu she cooks is full of color, aroma, and taste, and is deeply loved by people, and the roasted tofu she created is called "Chen Mapo Tofu", and her restaurant later became known as "Chen Mapo Tofu Shop".

Books such as "Jincheng Bamboo Branch Words" and "Old Records of Furong Words" have recorded the history of Chen Mapo's creation of mapo tofu.

"Jincheng Bamboo Branch Words" cloud: "Mapo Chen's is still famous, tofu baking is the most delicious, Wanfu Bridge curtain shadow moving, Hegu Spring Wine Drunk Mr." According to the Chengdu Overview, Chen Mapo tofu was regarded as a famous food in Chengdu in the last years of the Qing Dynasty.

Allusions and legends

The most widely told story about mapo tofu is this.

At the end of the Qing Dynasty, there was a small restaurant next to the Wanfuqiao Wharf in Chengdu, and the proprietress had pockmarks on her face, and people called her Chen Mapo.

In the first year of Tongzhi (1862), Chen Mapo received batches of dock workers and porters, and there were not many things in the store. When it was almost time to close, another group came in and asked the boss to cook something hot and cheap. Chen Mapo saw that there were no dishes in the store, only a few plates of tofu and a little minced beef, and it was definitely not okay to go shopping now, it was too late.

Chen Mapo was in a hurry, chopped the bean paste finely, added tempeh, and fried in an oil pot until fragrant. Add some soup, put down the tofu cubes cut into two centimeters square, and then add other seasonings, add the fried and crispy minced beef, thicken and reduce the juice, and then put a handful of peppercorn noodles and chili noodles on the tofu after getting out of the pot.

A pot of umami and delicious, numb, spicy, hot, spicy, tender, and fresh tofu is served.

This group of people ate with sweaty noses, prepared several bowls of rice, ate with round stomachs, and shouted happily in their mouths. ”