Food: Random stalls, customers chase me all over the country

Chapter 643-Wang Fan’s New Year’s Eve Dinner List
The Liu family is not a large family. Including the two siblings, there are only four of them. Add Wang Fan's family and Zhou Ruoqing, and there are only eight people sitting in the room.

Director Liu said to his second uncle with a smile on his face, "I'm sorry to bother you during the New Year, but you can't blame me. Your eldest nephew cooks such delicious food. I can't resist, but my greed won't allow it."

Second Uncle laughed heartily and said, "It's a good thing when there are more people. I think it's good. We must make sure that Brother Liu has enough to eat and eat well today, and he must drink more later."

At this moment, Mother Liu has become friends with Zhuo Qianqian and the other girls, and they are exchanging beauty experiences with each other. Naturally, Wang Fan has become the god in charge of their own kitchen.

Sweet and sour pork, salt-baked chicken with ginseng, braised pork with abalone, boiled beef, steamed sea bass, four-happiness meatballs, roasted lamb leg, braised pork elbow, Nanjing salted duck, dipped lamb, mushroom and rapeseed, and Northeastern pickled vegetables, these twelve dishes are Wang Fan’s New Year’s Eve dinner menu today.

Many people have difficulty making choices, but Wang Fan doesn’t. He just goes over the tastes of several people in his mind and then compares them with the dishes he can cook.

Director Liu's family and second uncle are all from Northeast China, so a dish of sweet and sour pork and a pot of pickled vegetables are enough as a base.

Zhuo Qianqian is a DJI employee, and the roasted lamb legs and dipped lamb are designed to suit her taste.

Zhou Ruoqing is from Cantonese, and delicacies such as salt-baked chicken with five-fingered ginseng, steamed sea bass and Nanjing salted duck, which retain the original flavor of the ingredients, are definitely suitable for her taste buds.

This menu not only caters to everyone's taste, but also integrates the luxurious standards of chicken, duck, fish and meat.

The meat dishes include chicken, duck, fish, beef, lamb and pork, and the vegetarian dishes include rapeseed and pickled vegetables. Even if compared with New Year's Eve dinners across the country, Wang Fan believes that his table is definitely not inferior to others.

Salted duck is a cold dish. Wang Fan has already marinated it, so it only needs to be cut before serving.

Boiled beef, sweet and sour pork, mushrooms and rapeseed, and dipping sauce are all stir-fries and can be left to the end.

The abalone braised pork and four-happiness meatballs need to be simmered over low heat, while the dipped mutton and five-fingered ginseng salt-baked chicken need to be slow-cooked over low heat. These four dishes are what Wang Fan is preparing to make now.

Twelve dishes are certainly not a small number. If you are not an extremely skilled cook, it may take at least half a day to make them all.

But Wang Fan is a professional. By classifying the work according to time requirements and production characteristics, he can easily control the time within two hours.

And the most important thing is that you can keep the most perfect taste of these delicacies until they are served on the table!
As for dumplings, which are indispensable for the New Year’s Eve dinner in the north, they are just a piece of cake for Wang Fan.

If he applies the efficiency he uses in making buns to making simpler dumplings, it would be like a piece of cake.

"Brother Wang, I've washed the vegetables. Do you really not need me to do anything else?"

Liu Zhaofeng looked at Wang Fan who was busy working alone and felt bad: "I have nothing to do anyway, how about I give you a hand?"

Wang Fan smiled and said, "No need. Go out and have a rest. I can handle it myself."

Liu Zhaofeng scratched his head and said, "Okay, then Brother Wang, when you need me, just call me." After that, he walked out of the kitchen.

Wang Fan crossed his fingers and pushed them forward, then stretched his muscles and began to work in an orderly manner.

Pick up the lamb leg and cut it into several cuts with a few slashes. The lamb leg is from Hulunbuir sheep introduced from Mongolia. This kind of sheep has a low fat content. If it is cooked well, the skin will be crispy, the meat inside will be firm and chewy, and it will be fragrant but not greasy.

The mutton for dipping in water is made from black-haired sheep native to Northeast China. This kind of mutton is delicious and not smelly, making it very suitable for making mutton for dipping in water.

The oven at home was relatively small, and in order to save time, he quickly deboned the lamb leg with a knife, gently and quickly massaged the meat with salt and white pepper, and then poured a spoonful of red wine on it.

This method is a combination of Chinese and Western cuisine that he researched himself. After trying it a few times, he found it tasted pretty good, so he decided to share it with everyone.

The acidic components in red wine can break down the protein in meat, making it more tender and smooth. At the same time, the tannins in red wine can make the fibers of lamb smoother and the texture more delicate. Moreover, the aroma of fermented grapes in red wine complements the aroma of lamb.

After giving the lamb another red wine massage using the technique of rubbing clothes, take out the celery, carrots, onions, and ginger, slice and shred them, and pour them into a bowl. While rubbing, squeeze out the juice of the four vegetables to make it easier for the lamb to be marinated.

Wang Fan felt that with his skills, if he didn't become a chef but worked as a masseur in a bathhouse, he would definitely be a top-notch one.

Generally, this kind of marinating takes more than an hour, but Wang Fan's massage technique can greatly shorten this time. This way, while allowing the lamb to absorb the flavor, it can also reduce the damage of salt to the moisture in the lamb.

With constant kneading, the originally light red mutton gradually turned into wine red, and looked thicker.

Pick up the mutton and smell it close to your nose. The rich aroma of wine and the fresh fragrance of vegetables have covered up the taste of the mutton. However, this is only temporary. As the mutton is heated, the aroma of the mutton will instantly burst out like a compressed spring. At that time, the aroma of the mutton combined with these aromas will become a weapon that can make people cry with greed.

After turning on the oven to preheat, carefully clean off the vegetable pieces hanging on the lamb, put tin foil on the baking tray, put the lamb on the tin foil and then put three pieces of animal butter on it.

After putting it in the oven at 250 degrees for 30 minutes, the abalone and pork belly are processed next.

Cutting the pork belly into pieces and carving the abalone into flower shapes, the complicated steps seemed like a wonderful enjoyment to Wang Fan.

At this moment, Zhuo Qianqian's little head appeared at the kitchen door. She asked with a smile, "Boss, your fans are going crazy. They all want to see what you're making for New Year's Eve dinner. Do you want to do a live broadcast? If so, I'll make it for you. If not, I'll go tell them."

There's nothing wrong with live streaming. His fans are familiar with his style anyway, and they won't say anything just because he doesn't say anything: "Then you do it."

"okay."

Zhuo Qianqian rushed back to the room, took out the live broadcast camera, and placed it in a position where she could capture Wang Fan's profile. "Boss, I'm done. I won't disturb you anymore."

Wang Fan was concentrating on trimming a knife and just nodded slightly in response. Zhuo Qianqian stuck out her tongue and didn't take it seriously. She didn't feel looked down upon at all. After all, a man who can cook looks so handsome when he is cooking seriously!
As soon as the live broadcast room was opened, a large number of viewers flocked in instantly. After all, Wang Fan, a lazy anchor, could only broadcast a few times a year. It was a typical case of scarcity making things valuable.

His profile is still very eye-catching. The facial features of people from Northeast China are high nose bridge and sharp angles, which look even better in front of the camera.

But everyone's attention was not on his face. To his foodie fans, Wang Fan's looks were far inferior to the looks of his dishes.

At this time, the abalone has been removed from the shell. The five-head abalone is not very big and is quite common, but after Wang Fan modified the pattern of the cuts, the criss-cross pattern looks neat and beautiful.

The pork skin of the pork belly is scalded in a hot pan before being cut. After cutting, it is no longer small pieces, but large pieces half the size of a palm. While blanching it in a pot of cold water, the green onions on the side are picked up and cut.

Although Wang Fan didn't say a word, although Zhuo Qianqian used the original camera, and although there were no special effects in the entire live broadcast room, the audience who flocked in were watching with great interest.

"See? This is what we call professionalism. Looking at how methodical each step is, you know without a doubt that the food will be delicious." "This looks like braised abalone and pork. My mom also makes this dish. Isn't that a coincidence?"

"Why don't you go upstairs and get your phone to Big Sister? If Big Sister can learn a trick from Boss Wang, you'll have a feast tonight."

"You're right! Why didn't I think of that? Go give the phone to my mom now."

"Comrades, please cherish the present time. Now we can still watch him cook calmly. When the dish comes out, it will be our turn to cry. The tears will surely flow uncontrollably."

"Luckily, I'm eating at a restaurant today. A five-star hotel's New Year's Eve dinner can't be much worse than Boss Wang's, right?"

Wang Fan didn't say anything, but these fans were chatting happily. Everyone was relatively free on New Year's Eve and was in a better mood.

After cutting the green onion into segments, he took out a small bowl containing red yeast rice soaked in clean water. He put it in the pot and cooked it for a while. He used a colander to filter out the impurities inside, leaving a bowl of red and translucent red yeast rice water in the bowl.

At this time, the pork has been blanched. After taking it out, use warm water to clean the floating foam and impurities on it. Then tie the torn lemongrass on the square pork and tie a bow on the top, just like a small gift.

"Elegant, truly elegant. Is this what a master chef demands of himself?"

"Who in my family could possibly understand? I actually think a piece of pork that's just been blanched looks exquisite. This is totally unscientific!"

"I don't know if this is scientific or not, but I know my saliva is a little out of control at this moment. Boss Wang is really good at this."

Wang Fan didn't expect that just tying a bow could make these fans fall into disarray. Tying double knots like this is not easy to break free, but also very easy to untie.

The oil in the pot was already emitting a faint green smoke. The chopped onions and scallions were poured into the pot and fried until they turned golden brown. The kitchen was already filled with the rich aroma of onions.

Just put a little bit of star anise and bay leaves into the pan and shallow-fry them. Then filter the oil into a bowl. These things in the pan were not wasted and were all put into a clean gauze bag.

After pouring the red yeast rice residue into the gauze, carefully tie the gauze tightly to prevent leakage. At this step, the preparation work is basically completed.

Brush the pot clean, heat the pot and pour oil into it to fry the sugar color. Compared with white sugar, Wang Fan prefers to use rock sugar. The color of rock sugar is brighter when fried and the taste is a bit richer.

When the rock sugar turns into caramel color, pick up the Fujian aged wine in the bowl and pour it into the pot.

"Huh? This isn't made of water, is it? It's amber in color."

"Look at the bottle next to it, it should be yellow wine, Fujian aged wine?"

"Boss Wang seemed to have said before that you can only use pure grain semi-sweet rice wine to stew braised pork. I guess this is it."

"I didn't add a drop of water to this dish hehehe."

After pouring dark soy sauce and light soy sauce into the pot, the soup in the pot has a slightly dark red color.

Take out a casserole, put the gauze bag into the pot, and then put the pork belly in. Pick up the iron pot and pour all the soup in it into the casserole, just enough to cover the meat.

After closing the lid, he did not move on to the next dish. Instead, he used this break to pick up a towel and carefully wipe the stove.

A clean and tidy kitchen is not only hygienic, but also makes him feel happy when cooking. This has become a habit ingrained in him.

"Oh my, look at Boss Wang. Every time my husband cooks dinner, the kitchen looks like it's been raided by the Eight-Nation Alliance. The food tastes okay, but it takes me more than an hour to clean up."

"Me too, but I'm the Eight-Nation Alliance. Anyway, after I'm done, there's just a pile of kitchen utensils in the kitchen sink. I don't know why I used so many."

"If Boss Wang can stick to the schedule and broadcast the Spring Festival Gala, then I won't watch it this year."

"Who says it's not true? I used to enjoy looking at the pictures, but now it's really boring. I might as well watch Boss Wang cook. I feel so hungry just watching him. I'm sure I can eat a few more dumplings tonight."

"It's right to eat tangyuan, and to be reunited is the beautiful wish on New Year's Eve."

Wang Fan had already boiled a pot of water and then picked up the chicken beside him.

The chicken is a fanning chicken that runs and flies freely in the mountains and fields. It also has a famous nickname - flying dragon!
That’s right, it’s the guy whose scientific name is Hazel Grouse.

Feilong stewed hazel mushrooms, this dish’s status in Northeast China is needless to say.

However, Wang Fan did not use wild ones, but artificially bred ones. Although wild ones are good, they are also very cruel.

Moreover, wild fish may not taste as good as farmed ones. They may be hungry for one meal and full for another, without even a drop of oil.

After removing the nails from the chicken claws and the tips of the wings, Wang Fan held the chicken claws and immersed the entire chicken in water.

The hot water had not yet boiled, but the temperature had dyed the chicken skin slightly golden. Wang Fan held two chicken feet in each hand and let them perform a bicycle-pedaling exercise in the water.

"Pfft... What's that, Boss Wang? I just sipped my last sip of '82 Coke."

"Oh my, I'm dying of laughter, hahaha, my stomach hurts from laughing so hard."

"Although Boss Wang can't speak, he still knows how to put on a show. This show is very effective."

Wang Fan didn't watch the live broadcast room, so naturally he didn't know what these fans were discussing. He didn't do this for the show effect, but just to make the chicken skin in the corners burn.

After taking the chicken out, he hung it above the pot and shook it gently. The hot water slowly flowed down the chicken. After shaking it clean, the temperature of the chicken skin dropped slightly. He then soaked the chicken in again, and did not put it aside until it was in and out three times.

Just by seeing this step, no one will ever doubt that the dish is not delicious. They will only imagine how delicious the dish will be after it is cooked!

(End of this chapter)