Where can you find such a man
When some colleagues complain about the troubles of cooking at home, I always want to tell them that I am never tired of cooking, and I am an authentic family “cook” man!
I fell in love with cooking mainly because I was influenced by my father since I was a child. My father is the “professional chef” in the hearts of neighbors and relatives. As long as there is an invitation from the host family, my father will take the shiny kitchen knife and go there. He responds to every request. From listing, buying, preparing and preparing dishes, he is meticulous and impressive. convince. My father said that knife skills are success. What is emphasized is that the basic skills should be solid, so that diners can feel the professionalism of the chef at the first sight.
My private dish with cucumber salad seems simple, but because of the unique technique of “shooting first and then chopping diagonally”, my wife can only imitate it and cannot surpass it, and the taste is absolutely unique, which can be regarded as a true inheritance from my father. My father emphasized that the side dishes should be “colorful”. Only by paying attention to the appearance and pleasing to the eye can the appetite be aroused. My father emphasized that hygiene, safety and health must be maintained.
The daughter said several times that she wanted to eat the dishes her father cooked, but unfortunately she was already full. It reminds me of the time when I first started working and lived in a single dormitory. Dorms are not allowed to cook. Eating the cafeteria every day is tasteless, and I even have the urge to rush into the operation room to handle the spoon by myself. Later, when we talked about the girl, I found it unbelievable that the girl couldn’t cook, so I dismissed her. She led me into the army: “Are you coming?” I followed my father’s teachings and quickly prepared a table with four dishes and one soup. When I was a child, there was a lack of material in the countryside, so it would be nice to be able to eat enough. Curious about those “non-agricultural households” in small towns, they are busy making food besides going to work, so they really have time to spare. After I moved out of the single dormitory, got married, and started a family, I realized that cooking meals is the first prerequisite for maintaining a healthy body—anyway, I felt malnourished when I was living in the single dormitory, and my head was sweating profusely when I was too weak to do some work. After getting married and cooking seriously, the body quickly became strong. This made me realize that I must cook well and raise my family well.
My hometown is in Nantong, Jiangsu, which belongs to Huaiyang cuisine, and my family is from Xuzhou, Jiangsu. My family and my wife’s family don’t like spicy food. I cook dishes based on tradition, retain their stomachs with local flavors, and strive to form “private dishes”. I called my mother thousands of miles away many times to ask for advice on how to prepare meat-filled lotus root cakes, master the heat and cook them out of the pan. The golden lotus root cakes are crispy on the outside and crispy on the inside. Fish head tofu soup is also my “signature dish”. I bought silver carp from the vegetable market, washed the big fish head, fried it in an iron pan with a small amount of oil on high heat, then poured it into boiling water. In the pot, milky white is already appearing in the pot. Add fresh tofu cubes, and the smell of fish will linger for a while. The soup is as mellow as milk. Sprinkle coriander and sesame oil. Of course, I am also good at pondering and learning, and even “stealed” the recipe of ground pot chicken. Once I drank rice noodles outside. While waiting, I saw a snack bar making ground pot chicken, so I went to ask casually about this and that, and basically mastered the essentials of making ground pot chicken. After I got home, I tried to make it, and it turned out to be as pure as the one made by the ground pot chicken shop. My wife praised: “You are a genius at cooking.”
A few years ago, my father-in-law often came back to Xuzhou from Nanjing to visit us. Every time he must order and I must cook, ground pot chicken. Live chickens are slaughtered in the vegetable market, dehaired and eviscerated, cleaned, cut into pieces quickly, fried in oil over high heat, fried with peppercorns, stir-fried in a wok, dark soy sauce, added scallions and ginger slices to remove fishy smell, wait for chicken bones When frying, add water at one time to make juice, then add mushroom slices, potato cubes, etc. after the fire is boiled, season with salt, turn to medium heat and simmer slowly. At the same time, take the fine noodles and add water to lightly knead the small dough. When the chicken in the pot is cooked, flatten and stretch the dough into a thin straw shoe shape. After soaking in water, half stick on the edge of the pot and half on the chicken pieces, and cover the pot Bring to a boil over high heat until the pastry changes color. The father-in-law said that the chicken nuggets have a strong original fragrance, not too old and not tender, and the pastry is half-crispy and half-slippery, full of chewiness, which is absolutely amazing. Seeing everyone sitting around laughing and tasting, I really have a small sense of accomplishment in my heart. How wonderful it is to cook a good meal, express filial piety, and win the favor of the elderly! At critical times, the father-in-law can still help to speak. Once my wife scolded me in front of my father-in-law, but my father-in-law interrupted her: “He doesn’t smoke, doesn’t like drinking, and just loves to cook. Where can you find such a man?”