Cao Ping entered the kitchen, said to Aunt Wang, and began to prepare the materials, he opened the freezer and looked through it, thought about it, he decided to make a watery slide pork and a steamed pork ribs with black bean sauce and chili, which are two relatively simple home-cooked dishes, and they are also his favorite food, and his grandmother used to make it for him to eat, and he also went to learn it on purpose. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

He took out the pork chops from the freezer, the pork chops were ordered by Uncle Wang at noon, and they were not completely frozen, just ready to use, and took out a piece of pork tenderloin, picked up the bone chopping knife, and chopped the pork ribs into small pieces, cleaned them and put them in the hollow vegetable basket to drain them, and then picked up the kitchen knife, cut out some green onions, ginger, garlic and chili peppers with a quick knife, and slice the pork loin, and added some salt, cooking wine, watercress, Chicken essence and pepper powder, he thought about it, and added more pepper, Sichuan people's taste is numb, eating spicy is not too powerful, pepper will be put in every dish, even fried vegetables should be put some peppercorns, just before eating cold dishes, he found that Brother Zhang ate preserved egg tofu, fern root powder jellyfish skin and other dishes with heavier tastes, I think it is also a heavy taste, he deliberately added more pepper, freshness and at the same time can add some spicy taste. He beat another egg, poured the egg white into the meat bowl, added the egg white to make the meat more tender, mixed clockwise, added some starch and water, mixed and set aside.

Then, he turned on the gas stove, Uncle Wang's house is a large restaurant stove, the pot is also a relatively large single-handle wok, he added water and began to boil, and the ribs next to him just drained the water. He poured the ribs into a large basin and added an appropriate amount of starch, cooking wine, oyster sauce, light soy sauce, Salt, begin to knead, generally do this steamed ribs to marinate two hours in advance, in order to let the flavor of the seasoning into the ribs, but today is too late, Cao Ping used a special technique to massage the ribs, through the strength of the fingers to press, so that the flavor of the seasoning layer by layer into the ribs, this is when he was a child, every time his grandfather beat him into a pig's head, grandma gave him a massage technique when he was beaten into a bone, which can make the medicine quickly enter the body, more effective, let the wound heal quickly, and prepare for the next beating. Once when Cao Ping helped his grandmother marinate fish, he had a whim, and used this massage technique to massage the fish, and found that the meat marinating time can be shortened quickly, and the taste is more thorough and better than the cold pickling method, but it is more troublesome, Cao Ping has used it a few times, and he is too lazy to do this in the past.

A few minutes later, Cao Ping looked at the color of the ribs, estimated that the taste had entered, poured tempeh sauce and minced chili peppers, put them in the pressure cooker, poured the boiling water in the pot into the pressure cooker, and steamed it directly on the stove.

Cao Ping took the water again and began to boil, ready to make water-slide meat, while the water was boiling, he washed some greens and cut them for later use, and chopped some green onions, after the water boiled, he slowly put the marinated tenderloin into the pot, boiled for about five minutes, Cao Ping put the greens into the pot, boiled for another two minutes, sprinkled some salt and green onions, took the pot, put the vegetables into the basin, he estimated that the ribs had to be steamed for a while, and first brought the water-slide meat into the box.

Zhang Dacheng settled his home in Beijing ten years ago, and only returned to his hometown during the New Year's holidays. He usually runs around the country with the crew, and basically eats all the flavors of various places, and the tastes have become mixed, but the tastes of his hometown are a little forgotten. The young man named Cao Ping said that he wanted to make two dishes, and Zhang Dacheng estimated that he was also cooking street dishes such as pot meat and fish-flavored shredded pork to eat.

Zhang Dacheng's cup had already been replaced with liquor, and he also pushed the cup and changed a few glasses, quite a little drunk, and when he saw the box door open, Cao Ping came in with the dishes, so he smiled and said: "Oh! It's hard little brother! Sit down and eat some food!

Cao Ping put the dish on the table and said with a smile: "I haven't made this dish for a long time, and my hands are a little raw, Brother Zhang, you can taste it, can you still eat it?"

Zhang Dacheng laughed and said, "Little brother is polite...... Before he finished speaking, a familiar and somewhat unfamiliar fresh fragrance came from the surface, Zhang Dacheng was stunned, looked down, and saw that the water was slippery meat! This is his favorite dish when he was a child, how many years have he not eaten this dish? It must have been eleven or twelve years, right? Hydroslide meat is a home-cooked dish in Sichuan, it is difficult to see in the hotel, not that it is not delicious, but the appearance is not too good, the hotel dishes pay attention to the color, flavor and flavor, because of the starch relationship, the soup is a little turbid, and it is not the feeling of thick soup, but I liked to drink this soup the most when I was a child, and I drank the bottom of the bowl every time.

Zhang Dacheng picked up the soup spoon, took out a small bowl, first picked up a piece of slippery meat, and put it in his mouth. He narrowed his eyes.

Smooth and tender, a little spicy taste stimulates the taste buds and increases the delicious taste! Chew it slightly, and the meat will naturally slide down the throat into the abdomen, which is called slippery meat! What's even more amazing is that this slippery meat has a familiar taste. Where did you eat it?

Zhang Dacheng thought hard, his mind wandered in time, looking at every memory. Got it! Zhang Dacheng's eyes widened, it was when he was in the third grade of primary school, the family's new house was built, he took the children home to play, used a slingshot to play with birds, and broke the glass of the new house by mistake, he was so frightened that he ran to his grandmother's house, crying until his nose bubbled, grandma hugged himself and coaxed, said to make food for himself, sobbed himself, followed grandma to the kitchen, grandma made a bowl of fragrant watery meat after a while, and ate a sigh while it was hot, after eating, he had long forgotten about being beaten, and pestered grandma to tell stories and listen. This faint spicy stuff entered the nasal cavity, a sour feeling surged up to the eyes, and tears instantly occupied Zhang Dacheng's eyes, this familiar taste is the taste of grandma when she was still alive!

Li Qian was eating vegetables, and suddenly saw Zhang Dacheng shed tears, she couldn't help but be a little surprised, and asked a little funny: "Yo! Brother Zhang, what's wrong? Why are you still crying?"

Zhang Dacheng wiped away his tears and said, "I'm sorry! I'm out of shape! I drink a little wine, my emotions are more surging, and I'm a little homesick!" After drinking the water slippery meat in his hand, he picked up a glass of wine, stood up, and solemnly said to Cao Ping: "Little brother Cao Ping, brother, I have to toast you with a glass of wine!"

Cao Ping was stunned for a moment, quickly stood up with the wine, and said, "Brother Zhang, where are you talking about, I should respect you!" Zhang Dacheng waved his hand and said: "Listen to me, you Brother Zhang and I have been going south and north for so many years, and I have eaten all the dishes from the north and south of the river, what bird's nest, shark fin, lobster and abalone have also eaten, but today's bowl of sliding meat is the most delicious dish I have eaten for so many years, it is a simple home-cooked dish, but, brother, I did eat Lao Tzu's youth!" Your bowl of food has the taste of my late grandmother's cooking, brother, I thank you! Let me eat this taste again in my lifetime! I thank you! I did it!" After speaking, Zhang Dacheng raised his neck, dried the wine, sat down, picked up the spoon and began to serve the vegetables, picking out the smooth meat and scooping it, and said in his mouth: "I'm so happy today, I have to have a good time today!"

Li Qian looked strange and said, "Is it so exaggerated? Brother Zhang?" When Zhang Dacheng was ready, Li Qian also served herself a bowl. After tasting it, her eyes widened in surprise, and she chewed while pointing at the watery meat with chopsticks, and was speechless in a hurry. She finally swallowed it, and she said excitedly, "Oh my God, this is so delicious! What kind of meat is this? Why is it so tender? But it's very elastic, it's very chewy, wow! It's delicious!"

Zhang Dacheng finished eating another bowl and said proudly: "Of course, this is our Sichuan specialty, and it is not sold anywhere else, and it is very suitable!" He said vigilantly to Li Qian: "Teacher Li Qian! As an actress, it is your professional ethics to keep in shape, I think it is better for you to eat less meat! Besides, this is Sichuan cuisine, and it may not be very suitable for your appetite, as a Sichuan person, I will reluctantly eat it all!"

Where is Li Qian Zhang Dacheng's opponent of the old oilman, she was blocked speechless after only saying the word "I", so she had to look at Cao Ping for help, Cao Ping shrugged his shoulders and said that he couldn't help.

Lao Huang was reluctant on the side: "Damn! Lao Zhang, you can't eat alone, let me taste it!"

"You've got diabetes! Beware of cholesterol!"

"I'll go! Make it look like you don't! Serve me a bowl!"

Li Qian saw the opportunity on the side, chopsticks flew one after another, stole several pieces of meat, and squinted her eyes to eat deliciously. A few people snatched up a pot of watery meat in a while. Cao Ping smiled secretly and shook his head, the happiest thing for every chef is to see that the dishes he makes can be liked by others, although Cao Ping is not a chef, he also enjoys this happiness very much.

Li Qian asked Cao Ping with an expectant face: "I didn't expect Brother Cao Ping, you to be so handsome, and the dishes are so good." I'm looking forward to what kind of Hunan food you make now!"

Cao Ping calculated the time, estimated that the ribs had been steamed, and said with a smile: "It's ready, I'll bring it to you to taste." ”

Cao Ping came in with steamed pork ribs with tempeh and chili, Li Qian's eyes were sharp, and after seeing it, she exclaimed in surprise: "Wow! It's actually steamed pork ribs! Cao Ping, you are so good! How do you know that I like this dish the most?" As soon as Cao Ping put the dish on the table, Li Qian's chopsticks couldn't wait to reach over, picked up a piece of pork ribs, soaked it in the soup, and sent it to her mouth, she was going to bite down on a piece hard, who knew that with a gentle pull, the meat on the ribs was easily torn off, leaving only a clean bone, spicy and delicious, fragrant and crispy, Li Qian chewed with satisfaction, feeling the meat juice overflowing in the mouth, with a spicy soy fragrance, wow! What a weight loss! Get it aside! Let me have a good meat addiction today! She said vaguely, "It's better! than my mom did!"

Zhang Dacheng finished eating the slippery meat, and also stretched out his chopsticks to clip the ribs, Li Qian was like a puppy guarding food, protecting the ribs and pelvis, and said: "Who said just now that Hunan's appetite is not suitable for Sichuan cuisine? This Hunan cuisine is probably not suitable for Sichuan's stomach, right?"

Zhang Dacheng licked his face with a smile and leaned over and said: "Qianqian beauty, we are not separated from each other in Sichuan and Hunan, we are all fellow villagers, let the villagers taste the hometown food!"

Li Qian said proudly: "Well, this beautiful woman screams comfortably! I'll reward you with a few ribs to eat!"

Several people laughed and laughed, and before they knew it, they ate until ten o'clock, Zhang Dacheng opened it with interest, opened another bottle of liquor, and Cao Ping pushed the cup to change the lamp, and almost drank it. The guests and hosts of a meal are happy, and they will be filming tomorrow, Cao Ping and Wang Yuan went out to take a taxi and sent Zhang Dacheng and them back to the hotel.

Before Zhang Dacheng got into the car, he still pulled Cao Ping and turned over and over with his tongue wide and said, let him come to him if he has something, and come to eat his dishes in a few days. It took a lot of effort to help Zhang Dacheng into the taxi, Lao Huang didn't drink much, and Zhang Dacheng was taken back to the hotel by him.

Li Qian also said in the car that she would ask Cao Ping to get a phone card and call her, and she would take the time to bring her sisters over to eat the dishes he cooked.

Finally sent the three away, Cao Ping and Wang Yuan stood on the side of the road, relieved, Wang Yuan lit a cigarette, looked at Cao Ping, smiled, and said: "It's okay! Pingzi! It's done! Now at least one special contract is done." ”

Cao Ping said strangely: "Why? He didn't mention anything about it. ”

Wang Yuan flicked the cigarette ash and said: "If he can come, it means that there is something going on in this matter, if it doesn't work, people won't agree to the appointment at all, since he is here, our job is to greet people well, make him happy, our sincerity will arrive, as for the rest of the things, just go with the flow, you know what I know, tomorrow I will take you to apply for an actor certificate, get ready to embark on the bright star journey!

Cao Ping looked up, and the moonlight was like water.

(When writing Zhang Dacheng's reminiscences of the past, the song in the mobile phone automatically switched to the theme song of Tan Dun and Yo-Yo Ma's Crouching Tiger, Hidden Dragon, surging, nostalgic, and the most charming taste!)