Chapter 125 Tomato Pot Bottom
Chen Muxue is thinking about what the restaurant should sell.
It's not that she can't cook, it's just that she has to train a new cook from scratch, which seems a bit too troublesome.
She needs a menu that is quick and easy to use.
Chen Muxue was thinking and walking around in the kitchen. After a while, her eyes fell on an urn.
That is the hot pot base that is often used when making spicy crayfish.
Hot pot restaurant! All you need is fresh ingredients, cutlery and service, and you only need to ensure the quality of the base!
It’s not that there is no hot pot here, but if you really want to dig into it, the hot pot here is just the original prototype. Copper pot charcoal fire, fresh mutton blanched in water, wrapped in sesame sauce, one bite will leave a fragrance on your lips and teeth.
But first of all, mutton is not cheap, and this copper pot scalding method requires extremely high freshness of the mutton, which is not something ordinary people can eat.
Secondly, the taste is light, and ordinary people always feel that something is missing when eating it, and they dare not open their stomachs to eat it, and they always can't get enough of it.
Modern hot pot has many flavors, and there are thousands of kinds of ingredients that can be blanched. In addition to various meats, offal, which people eat less in this era because they don’t know how to handle it, shines in hot pot, as well as ordinary vegetables. The noodles taste good when put into the hot pot.
With Chen Muxue’s understanding of everyone’s craftsmanship in this world, the hot pot will definitely be a hit!
But first, she had to add two more non-spicy pot bases. After all, if she only sold spicy hot pot, she was afraid that everyone would not be able to bear it.
One of them chooses the big bone soup base. This soup base is the simplest. Once the fishy smell is removed and the cooking time is sufficient, it’s almost ready.
On the other hand, Chen Muxue chose the tomato soup base that she always orders every time she goes to a certain Di Lao restaurant.
This step is not only to peel the tomatoes, but also to soak the tomatoes softer so that they can be beaten into juice later. Since there are no food processors in this era, Chen Muxue can only mash them by hand.
If you are just peeling the skin, most people will recommend blanching it with hot water. However, if you don’t have Chen Muxue’s little finger to adjust the water temperature in this step, you will need to boil additional hot water. Therefore, if you are just peeling the skin, Chen Muxue will recommend opening the cross Put the tomatoes on the chopsticks and blanch them on the stove, and the skin can be easily peeled off.
Mash half of the tomatoes into juice, and cut the remaining half of the peeled tomatoes into cubes for later use.
Peel and wash the onion and ginger, dice them and mash them together into a sauce.
“Oh, so sour!” Xiaohua ran to the kitchen at some point and stretched out her finger to taste some tomato juice.
She stuck out her tongue sourly.
“What is the doorkeeper doing?”
Chen Muxue smiled at her: "The bottom of the tomato pot, use this to cook noodles for everyone later."
Xiao Hua’s face, which was still full of baby fat, wrinkled up: “It’s not delicious!”
Chen Muxue did not explain much, but took out the iron pot and shouted angrily: "Little Tiger!"
Little Hu Pidianpidian came to light the fire. He always felt that he was about to make a breakthrough recently, so he worked hard every time to control the fire.
“Brother Xiaohu, this is so sour and not delicious.” Xiaohua looked at Xiaohu with her round eyes.
Xiaohu had already smelled the smell of tomatoes and smiled at her: "You have to trust the owner."
Pour an appropriate amount of oil into the pot and heat it up, add the mashed onion paste and stir-fry over low heat for two minutes, then add the tomato juice and cook for ten minutes.
When onions and tomatoes are cooked together, there is always a magical reaction. The original pantothenic tomato flavor is a little more fragrant.(End of this chapter)