He took Jiuer to continue shopping. Soon at noon, Jiang Hao pulled Jiuer to a small restaurant in the county. The restaurant was facing the street and there were already three or four tables of guests.

Jiuer whispered, "Let's go home and eat. It costs a lot of money to eat in a restaurant. I'll make it for you if you want to eat."

Jiang Hao patted Jiuer's hand and said, "It won't cost much money to eat. I will take you to continue shopping in the afternoon, and then we will go to the theater to watch the show."

The waiter came over and asked, "What do you two want to order?"

"One Mapo tofu, one steamed pork with rice noodles, and then another boiled fish." Jiang Hao didn't look at the dish signs hanging on it and ordered the dishes directly.

The waiter scratched his head, "This gentleman, Mapo tofu, steamed pork with noodles in our store, but what kind of dish is boiled fish?"

Jiang Hao suddenly remembered that the dish of boiled fish seems to have not been developed yet.

There is also a small allusion here,

A famous Sichuan chef used a completely different method to make a famous dish boiled meat slices in a famous dish in a cooking competition in 1983 and won a grand prize. Since winning the award, relatives and friends have come to congratulate him. Every time he entertains a visitor, he must cook "boiled meat slices" in person.

One day, a friend came to visit him. His friend lived by the Jialing River. Every time he came, he would bring a few Jialing River grass carp that had just been cooked. But his friend had avoided eating big meat since he was a child. At noon, the chef used grass carp to make a basin of boiled fish in water according to the method of boiling meat slices.

In this way, the first basin of boiled fish was born.

Unexpectedly, the deliciousness and spicyness of the fish made friends praise it, and the master himself was also surprised. From then on, the chef began to devote himself to studying "boiled fish", striving to excel in many aspects such as the characteristics of the fish, spicy combination, and color innovation. After more than a year of hard work, it was not until 1985 that the boiled fish was basically finalized.

Later, this dish became popular all over the country and became one of the most famous dishes in Sichuan and Sichuan.

"Is there any boiled meat slices?" Jiang Hao asked.

"Of course there are boiled meat slices. Should the guest give me a serving?" asked the waiter.

Jiang Hao thought about it and was a little unwilling to accept it. He asked, "Call your shopkeeper, I have something to ask."

Soon after, the shopkeeper came. He was in his thirties, not tall enough to be quite solid, with a slightly dark skin, and an apron around his waist. Jiang Hao smiled and said, "Are you the shopkeeper or the chef."

"There is no way, the restaurant is small and I can't afford to hire a chef, so I can only come by myself. What's the matter with the customer?" said the boss.

Jiang Hao said: "I have a dish. The waiter just said you don't have one here, but now I want to eat it again. Can I use your kitchen and ingredients to make this dish by myself? Of course, we will calculate the price of the meal."

The shop owner looked at Jiang Hao and asked, "This guest official is also a chef."

Jiang Hao smiled and shook his head, "Yes, no, I don't eat the chef's business, but I have some cooking skills. I do the winery business."

The boss breathed a sigh of relief, it wasn't for the trouble.

But think about it, I am a small restaurant, who is so full that I come here to smash the venue.

"What dish do you want to cook yourself?"

"Boiled fish, the main dishes are grass carp, bean sprouts and chili, are there any?"

“Of course there is.”

Jiang Hao was not polite, stood up and rolled up his sleeves and said, "Take me to the kitchen." At this time, Jiuer suddenly grabbed the corner of his clothes and whispered, "Master, what are you doing?"

"It's okay, wait for me a while and let you taste the dishes I cook today." He followed the shopkeeper to the kitchen.

After scanning the kitchen, he found that the seasonings should be complete. Jiang Hao picked up a large grass carp of more than three kilograms in the pool, slapped it out with a knife, then used a knife method, brushed it a few times and processed the fish.

When the shopkeeper's chef saw Jiang Hao's attitude, he knew that this person had real skills and good skills. He was a little worried about escaping immediately.

Cut the fish into thin slices, add a little salt, beat an egg and marinate it.

Pour oil in one pot, boil water in the other pot, stir-fry the bean sprouts and aids in the oil pot, and leave the pot for half a minute. After the water pot is turned on, put the fish into the pot, roll the fish in the pot and then quickly take it out, put it in a large porcelain basin, sprinkle salt and set aside, and this is half done.

The oil pan poured oil again, and this time it was too much, and a pound was poured. The boss was so painful that he only felt thrust in his heart.

Ginger, garlic, green onion, pepper, lantern pepper, hot oil fry, pick it up and cook it on top of the fish. The singing sounds and the fragrance comes out immediately.

The hotel owner immediately came up and kept praising: "It smells so fragrant when you smell it, but you don't know how it tastes."

As he said that, he habitually picked up the chopsticks and wanted to pick up a piece to taste. The chef has the habit of tasting dishes, otherwise why would he be so fat?

But as soon as his hand reached halfway, Jiang Hao picked up the large porcelain basin and smiled and said to the boss: "This is mine." After that, he took it and left.

The boss looked at the one who was jealous. It’s not that he had never eaten good food, but because it was a new dish. He wanted to taste the taste, just like a new skin, and always wanted to try what it felt like.

Seeing the porcelain basin brought by Jiang Hao and the white and tender fish inside, Jiuer asked curiously: "Original, you really know how to cook."

"I have many skills. How about the dish I make?" Jiang Hao said with a smile.

Jiuer picked up a chopstick, and his big eyes immediately lit up, "It's so delicious."

"Of course, don't be idle, eat."

The other guests smelled the fragrance here and thought it was good, so they shouted to the waiter, "Waiter, what kind of dish is that, let us have one."

The waiter immediately went to report to the boss, and the boss said he was helpless. The customer did it himself and he would not.

Some dishes are thought to be able to learn by looking at them, but without the guidance of the master, the essence of them cannot be learned. This is what is called: a slight difference can lead to a thousand miles of error.

Jiang Hao and Jiuer started to eat. At this moment, the boss walked out and personally brought the Mapo tofu and steamed noodles they ordered before, and said with a smile: "This guest hasn't asked for advice yet."

"Yu Zhan'ao."

"Oh, it turns out it's Boss Yu. Your fishing skills are really good. I think this is also Sichuan cuisine, so I don't know who you are a teacher." The boss said in a relationship.

In ancient times, chefs also had masters, unlike now, most of them came from New Oriental.

Jiang Hao saw that the boss kept looking at the boiled fish on the table and smiled, "Why sit down and drink two glasses together."

"OK."

The boss was overjoyed and immediately brought a pot of wine and drank it with Jiang Hao. During this period, he naturally ate boiled fish, which greatly praised the taste of boiled fish.

When the meal was paid, the boss insisted on not collecting the money. He left the hotel and said with a smile: "The boss, with your skills, you don't have to spend money on your meal."

Jiang Hao smiled and said, "It's not just not spending money, maybe you can make money. Let's go and listen to the opera."

Jiang Hao was not very interested in listening to operas, but Jiuer was interested in watching it. After all, the entertainment form of this era was too weak. After the information bombardment, he had no desire to appreciate these slow-paced and uninformed things.

When she got home, Mrs. Wang had already prepared dinner, Jiang Hao said, "Sister Wang, let's have it together here."

"I can't get the shopkeeper, I'll go back to the winery to eat." Mrs. Wang quickly refused.

Mrs. Wang came over to help Jiuer clean up her house during the day, and at night she went back to the winery to live there. There was a worker dormitory there, but there were men waiting for her. When Mrs. Wang left and the gate of the courtyard was closed, this place became a world of two people.

After dinner, Jiuer boiled a bucket of water and asked Jiang Hao to take a shower. Jiang Hao walked into the southern room and looked at Jiuer who was only wearing a floral short jacket. His index finger moved and directly picked up Jiuer and said, "Let's wash together."

"Oh, I'll rub your back, don't make trouble."

“Rubb together.”

......

This rub,

It's really so comfortable.

On the kang, Jiang Hao crossed his legs and listened to the radio broadcast of the Republic of China in the box. Jiuer was wearing a floral short jacket, with a bulging upper body, a pair of red shorts on the lower body, and her white thighs exposed, and was kneeling at the kang table, and was lighting a hookah for Jiang Hao.

It really feels like a landlord is rich.

enjoy,

This is life.

From now on, this will be your own fixed world. Although you can only come for three months every year, it is much stronger than the May Day and National Day Golden Week. In fact, many modern people may not have three months to stay at home a year.

There are many people who work hard alone for life.

The next day, after getting up in the morning and having breakfast, Jiuer helped Jiang Hao put on a long gown and swept it up and down with a broom. Seeing that it was neatly tidy, she picked up the hat and handed it to Jiang Hao.

"Then I'll go out."

“Be careful on the way to the head of the family.”

Jiang Hao was going to the winery to check out, and then he was going to Rongcheng. Before traveling through time, he thought of the winery he ran and checked information about this.

If you want to make good wine, you need good water, good grain, good craftsmanship, and good blending. It depends on the right time and place. All of these are very difficult to make. There are thousands of people making wine in the world, and how many people have truly become famous.

Although Jiang Hao cannot let his winery produce top-quality wines, he has a way to make his wine taste better.

What method?

additive.

In modern liquor, except for some high-end liquors, most of them have additives, not to mention the kind that blends alcohol. Add seven or eight kinds of the fragrance type, and add seventeen or eight kinds of the fragrance type. Haha, add seventeen or eight kinds of the fragrance type.

What are glacial acetic acid, ethyl acetate, ethyl lactic acid, lactic acid, saccharin... Anyway, the fragrance and taste are good, how to get it.

Before coming, Jiang Hao read a lot of information about this. Thanks to the high school chemistry teacher, his chemistry was quite solid back then. Although he could not make all these additives, he could still make some simple things, which was enough to make the wine brewed in his winery fragrant.

It has a strong fragrance and a good taste, so you will never have to worry about selling.

After walking around the winery, Brother Luohan was working with his friends. Jiang Hao saw that there was nothing to do, so he went out to find a carriage and rushed to Rongcheng.
Chapter completed!