"Your eldest brother and second brother haven't cooked together in a long time. They're always busy with this or that. Today, you should observe carefully and learn from their strengths. Sometimes, things in the kitchen can't be taught by your master. You have to observe, understand, and master them yourself before they become your own."
Choi Seung-guk sipped his orchid tea, casually uttered that remark, and left.
Xu Milu knew this was a good opportunity to learn. Since becoming an apprentice, she had learned a lot from Cui Shengguo, but she still lacked communication with other chefs. The skill of cooking sometimes requires a lot of exchange.
When Ning Haiqiao and Cui Mingjue saw that the younger ones had all run away, only Xu Milu was standing obediently at the door watching. Her pair of bright black eyes were extremely clever, and she didn't hold back at all, putting in all her effort to earn face in front of her junior sister.
Cui Mingjue is skilled in Sichuan cuisine. Tonight he plans to make braised chicken with chestnuts, sliced beef and tripe in chili sauce, fried crucian carp with scallions, stir-fried shredded beef, stir-fried pork kidneys, Mapo tofu, and Dongpo pork.
Although Ninghai Bridge's menu sounds simple, the procedures involved are no less complex than Cui Mingjue's:
Garlic-dressed baby toon sprouts, baby toon sprout baked eggs, vegetarian pickled bamboo shoots and pork, fish-flavored eggs, mushroom soup with a thousand strands of mushrooms, radish balls, celery stir-fried with lily bulbs, dry-fried daylily, and vegetarian braised tofu skin.
"Do! Do! Do!"
Chop fresh chicken into small pieces, slice ginger, cut scallions into sections, dice mandalas, put chicken, cooking wine, scallion sections, salt and MSG in a large bowl, stir well with chopsticks, and marinate for fifteen minutes.
Heat oil in a wok, fry the chicken pieces until they change color completely, then remove them. Fry the chestnuts in the same way, then remove them and drain the oil.
Raw chestnuts are difficult to peel, but Cui Mingjue has his own method. First, use a knife to make cross-shaped cuts on the protruding part of the chestnut, then boil it in boiling water for two minutes, and it will be easy to peel.
Heat oil in a wok, add scallions, star anise, and ginger slices and sauté until fragrant. Then add chili rings and chicken and stir-fry. Add a little water and simmer for ten minutes. Then add fried chestnuts, white sugar, and dark soy sauce and stir-fry to color. Cook for fifteen minutes and it's ready to serve.
Husband and Wife Lung Slices is also a classic Sichuan dish. Prepared beef tongue and tripe are blanched in cold water and brought to a boil. Then they are rinsed in cold water to remove the surface scum and set aside.
Add peppercorns, fennel seeds, cardamom, star anise, cinnamon, and bay leaves to a pot and simmer for half an hour with ginger and cooking wine. Then add beef tongue and tripe and continue to simmer for another twenty minutes. After removing from the pot and cooling, slice the beef tongue into very thin slices and cut the tripe into strips.
Add salt, sugar, Sichuan peppercorn powder, soy sauce, and chili oil to a large bowl. Stir well and spread evenly over the sliced beef tongue and shredded beef tripe. Finely chop celery, sprinkle with crushed peanuts, chili oil, and toasted sesame seeds for garnish.
"How is it, junior sister? Doesn't it look good?"
Cui Mingjue proudly showed her the "Husband and Wife Lung Slices," and Xu Milu's eyes lit up.
This dish is bright red, with white roasted sesame seeds, green parsley, pink slices of beef tongue and shredded beef tripe, and red chili oil. The various colors are intertwined, and the aroma alone is enough to make your mouth water.
New menu, got it!
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