Return To 1977 Chapter 1005: Show off your skills

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Although everyone celebrates the Spring Festival every year, few people actually know it.

To date, the "earliest Spring Festival" (the first day of the first lunar month) occurred on January 21, 1966.

The "latest Spring Festival" is the two tied champions.

They are February 20, 1920, and February 20, 1985.

There is a full month difference between the earliest and latest periods.

But if calculated according to the calendar, this is still not the ultimate.

Because if the lunar calendar is not artificially adjusted, people will usher in the true "latest Spring Festival in history" on February 21, 2319.

If you look at it this way, you will find a very interesting phenomenon.

In fact, almost all the earliest and latest Spring Festivals that existed occurred in the twentieth century.

This means that Hong Yanwu’s life not only caught up with the earliest Spring Festival in 1966, but also coincidentally encountered the latest Spring Festival that occurred for the second time.

This is truly a blessing.

Perhaps, this gap between the two extremes can be regarded as "there is God's will in the dark".

This indicates that the republic in this century must embark on the road of revival, and our national destiny will complete the transformation from decline to prosperity.

It is also consistent with the personality change that is taking place in Hong Yanwu himself.

1985 was the year of Yichou. The most distinctive feature of the New Year atmosphere that people felt this year was noisy.

For example, the market has become richer, with large and small stores offering promotions, and there are countless types of New Year goods.

Then citizens will have choices when buying things.

So there are people everywhere, and it is much more lively than during the rationing period.

In addition, there are more Spring Festival activities in society.

For example, the Temple of Di Temple has restored the tradition of the Spring Festival temple fair, which will be lively from February 10th to February 24th.

There is also the first National Ballet Competition held from February 11th to February 15th, which added a lot of excitement to the new year.

Even the performance of the Spring Festival Gala was an extremely bold attempt.

Due to the excitement brought by the military parade and watching the concert video of Teresa Teng's "1984 Billion Applause Concert", director Huang Yihe decided to move the Spring Festival Gala stage to the Workers' Stadium.

But no matter what, the busiest places before the year were the Philatelic Corporation and various postal sales offices.

Because as the price of the first set of zodiac monkey tickets in 1980 continued to rise, it also drove the zodiac tickets in the following four years to continue to rise.

This year’s Ox zodiac tickets have completely become the type of tickets that the majority of philatelic enthusiasts are snapping up.

Even newspapers made special reports and announced a shocking news.

It is said that since the stamps were issued, until two days before New Year's Eve, all zodiac stamps in the country have been sold out in such a short period of time.

It's a pity that what everyone doesn't know is that behind such a hot scene, there will only be the helplessness of "a good vote but not a good one".

Because of this bull ticket, it was also the year when the circulation of zodiac tickets began to expand rapidly.

According to data, the number of pigs issued in 1983 was only 12.75 million, and the number of rats issued in 1984 was only 21 million, which was almost the same as the number of ordinary tickets found that year.

This year, the circulation of cattle tickets was as high as 120 million, while the circulation of ordinary tickets was only more than 10 million.

It can be seen from this that the Postal Service has seen the popularity of zodiac tickets in recent years, and has begun to blindly expand the circulation of zodiac tickets under the banner of meeting social demand.

And this is the real reason why the prices of the five zodiac signs issued from 1980 to 1984 are significantly higher than the prices of the subsequent seven zodiac signs.

It is particularly worth mentioning that the circulation of cattle tickets this year actually exceeded the original historical figure of more than 90 million, exceeding 20 million.

The reason for this is naturally attributed to the fact that the price of monkey tickets is much higher than the original historical trend.

In fact, under the influence of Hong Yanwu’s hoarding of goods.

At this time, the price of monkey tickets has exceeded ten times the original historical trajectory.

The official guide price for a single ticket is one hundred yuan, while private transactions are approaching one hundred and fifty yuan.

Totally incredible heights.

On this matter, Hong Yanwu himself, who theoretically has the ability to realize nearly 100 million yuan, is too lazy to calculate.

His thoughts were entirely focused on carefully preparing the New Year's Eve dinner at home with Quanzi.

After all, you have been promoted to a professional chef, so you have to show your skills to make sure your learning is not in vain, right?

So this year, not only the Hong family, but also the Shui family’s New Year’s Eve dinner, these two brothers took care of it all.

This actually liberates the female comrades of the two families, and they can completely avoid working on the stove.

Although it is impossible to take a complete break, there are still enough chores for them to keep busy.

But compared to other families, this is enough for them to be arrogant and look down upon the mother-in-law, daughter-in-law, mother-in-law and daughter of other families.

For example, Aunt Shui of the West Courtyard has been showing off to the neighbors all day long. She has to tell anyone she catches. She eats ready-made food in the evening, and her son-in-law takes care of the New Year's Eve dinner.

Shui Qing was so embarrassed that she was guarding the door of her house and simply refused to let her out.

As for the result, of course it won’t be a disaster.

Hong Yanwu and Chen Liquan, as direct disciples of "Zhang Dashao", have been practicing hard for two years.

What's more, they have the foundation given by Master Yu. Whenever they use force, there will be attribute bonuses.

It's the same when you're in the sea, it's the same as learning to cook. One year of training is almost as good as ten years for an ordinary person.

So the level of this meal is quite good.

Like "Ziqi Donglai" (braised sea cucumber with green onion), "braised prawns", "tiger skin elbow", "dry roasted yellow croaker", "braised two shredded chickens", "Four-Xi Meatballs", these few dishes The main course was well prepared.

The quality is at least as good as the "Er Zao" in other restaurants.

"Grilled mutton skewers", "Old Noodles Steamed Buns", as well as the cream snacks "Bald" and "Water Uta" that they specially learned from "Zhang Dashao", are rare and exclusive varieties, and also have unique flavors.

In addition, there are honey-pickled quinces grown in the Hong family's own garden, and the home-brewed royal wine "Mandianxiang" sent by Yuntai's entrustment to enhance the flavor.

But to be honest, all of these are far less popular than two seemingly ordinary dishes.

One is "Potato Tofu" and the other is "Boiled Green Onions with Sea Rice".

Why?

We might as well go through it here because of the extraordinary craftsmanship.

First of all, these two dishes are very well done.

Take this pot of flat tofu as an example.

This dish is almost always cooked in local restaurants in Shandong.

First cut into half a catty of southern tofu, and then put it into a bowl with three centimeter slices.

Crack three eggs and pour them into the tofu bowl. Add a little stir-fried chopped green onion and mix well.

Put vegetable oil in the wok, heat it up, pour in the tofu and eggs, and spread them into a round cake.

After frying both sides until golden brown, add rice wine, soy sauce, refined salt and sugar to taste, and then thicken it.

After taking it out of the pot, the dish should be golden in color, with a tangy aroma of green onions, and a rich juicy sauce. It is delicious as a meal.

As for the quality, there is no doubt that it depends on the flavor and the heat of frying the tofu.

At the same time, this dish often has a difficult problem.

It is very easy to loosen the juice. Once the juice is loose, it will not taste good.

So it must be served while it is still hot, and it must be served immediately as soon as it comes out of the pan.

If there is any delay, customers may have objections.

As for what "Zhang Dashao" taught Hong Yanwu and Chen Liquan, it was a method improved by the court.

The main improvement is to dip the cut tofu pieces into egg batter and fry them.

This not only gives a better appearance, but also ensures the deliciousness of the dishes.

But the most important secret is not to use starch when thickening, but to use bone broth.

Because bone broth contains collagen, the soup prepared by this method is fragrant and rich, and will not cause diarrhea when it is cold.

In addition, "Zhang Dashao" also has his own upgraded version of private dishes, and even changed the popular dishes to delicacies.

Qingqing’s unique method involves coating both sides of the tofu with shrimp filling, then coating it with egg paste and frying it.

And the rice wine used to remove the fishy smell should also be soaked in shrimps.

In this way, in addition to the salty flavor, this dish also adds a "fresh" flavor. Isn't it delicious?

So Hong Yanwu and Chen Liquan did this according to the upgraded version.

Not to mention the masters like Hong Lucheng and Wang Yunlin who have seen the big world constantly praise their wonderful works.

After Shui Gengsheng and Aunt Shui ate this dish, they were like Grandma Liu eating "eggplant".

There was a joke that he insisted on learning from Hong Yanwu, but he would only eat tofu from now on.

You can see how tempting the taste is.

Next, let’s talk about the “braised green onions with sea rice”.

This dish is said to have been created by the legendary imperial chef "Zhang Dongguan". Jin Qian'an, a regular customer of Tan's cuisine, regards this dish as his favorite.

But despite its extraordinary history and high level, the materials used are actually very simple.

It means cutting green onions into two or three-inch sections. First, fry the green onion sections thoroughly in vegetable oil. After frying, put them on a plate.

Finally, pour the seasoning soaked in sea rice, soy sauce, and sugar into the pot, collect the soup, and pour it into a plate with green onions.

What’s interesting is that even before “Zhang Dashao” passed on his art, the children of the Hong family had always had this good fortune.

This is because Wang Yunlin, as a lady, loved this dish when she was young.

However, since the Hong family and Wanyan family have long been ruined, Wang Yunlin is a master who has eaten pork but never seen a pig run away.

It would be a bit ridiculous to make it based on the taste in memory and a few words from the private chef at home.

Actually there are two tricks to this dish.

First, the golden hook shrimp must be soaked in rice wine to melt it.

Second, onions must be grown in a specific season and in a specific variety.

Beijing onions grow in different states in different seasons.

It can be roughly divided into shallots, green onions, green onions, green onions and horn onions.

The green onions used in this dish are green onions.

But not all green onions can be used in vegetables. The green onions must be grown from the ground after the frost and before freezing.

Only when the ground has been frosted can onions become crisp, tender and delicious, and only such green onions can be called top-quality green onions.

Even for the best quality green onions, the quality period can only last until the fifteenth day of the first lunar month of the next year. After that, the quality of the green onions will gradually decline.

So in the final analysis, this dish is seasonal and can only be made in winter. After the beginning of spring, green onions can no longer be used.

Precisely because it is close to the beginning of spring, the methods used by Hong Yanwu and Chen Liquan to peel onions are beyond the imagination of ordinary people.

A bundle of green onions only lasts two plates, and one basket of peeled green onion leaves.

But it must be said that this is by no means a useless effort,

This dish actually has no green onion flavor at all.

Everyone from the two families, men, women, old and young, raved about it, and in the end they ate all the soup and water.

Wang Yunlin sighed sincerely, "This is the right flavor..."

It can be seen that cooking onions is not easy, it is really a unique skill!

Secondly, in addition to careful preparation of these two dishes, there is also the saying that practice makes perfect.

This is also the original intention of Hong Yanwu and Chen Liquan to run restaurants for the public, which requires actual combat to temper the fire.

You know, since the opening of "Polar Bear Restaurant", these two stir-fried dishes have been the most ordered by ordinary people in restaurants.

The reason is also obvious, because the raw materials are cheap, the price is cheap.

How much does tofu and green onions cost?

Since Hong Yanwu and Chen Liquan started their business, each of them has done thousands of dishes within four months.

Nowadays, hundreds of servings are served out every day. It has long become a signature dish, and their skills must be based on these two dishes.

But having said that, cheap is cheap, but it also depends on who you compare with.

Both dishes are sold for one yuan each.

To compare with themselves, the price is almost on the same level as the meat dishes provided by the "Big Canteen".

To compare with other restaurants, it is almost on par with other restaurants’ fried chicken and sweet-scented osmanthus meat.

So when the restaurant opened, many people saw the "Polar Bear" stir-fry menu and were shocked.

Many people have also asked, why is your little stir-fry so expensive? Is this still tofu? Is this still an onion?

The restaurant’s reply was just one sentence.

"It's delicious. It's different from other places anyway, and it's not the same thing as those specials. You'll know it once you try it. In this way, if you feel bad about it after you try it, we'll refund it."

What's the result? It's true.

Even if the tofu and green onions cost more than meat, they are still very popular.

Even the workers of "Polar Bear" guard the big canteen, and people come over to order these two dishes every day at noon.

It can be seen that real cooking skills can turn decay into magic.

From this point of view, the "Polar Bear Restaurant" is indeed annoying.

Tofu and green onions can make people addicted.

The key is, if you don’t eat it, you’ll still be panicking.

Just hesitate, maybe it will be sold out.

Hey, to be honest, as a "Polar Bear" worker and nearby resident, it actually destroys my self-confidence.

Because if you want to be sad, you don’t have to think about sad things.

It is sad enough for them to remember that they are unable to resist tofu and green onions.

No future! A foodie!

I'm afraid it's a word they often blame themselves for.