There was a joke that I had to learn from Hong Yanwu, but I would just eat tofu from now on.

You can see how tempting the taste is.

Next, I have to talk about this "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.

Just cut the scallions into two or three-inch pieces, fry the scallions in vegetable oil until thoroughly fried, and then put them on a plate.

Finally, pour the seasoning soaked in dried shrimps, 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, because the Hong family and the 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 absurd to make it based on the taste in memory and a few words from the private chef at home.

There are actually two tricks to this dish.

First, the golden hook shrimps must be soaked in rice wine to dissolve them.

Second, onions must be of specific season and 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.

This dish uses green onions, which are among the Beijing onions.

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

Because only after frost in the ground can onions become crisp, tender and delicious, 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 gradually declines.

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 method of peeling onions like Hong Yanwu and Chen Liquan is beyond the imagination of ordinary people.

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

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

This dish actually had no onion flavor at all.

The two families, no matter men, women, old or young, were all full of praises, and in the end they drank all the soup and water.

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

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

Secondly, besides being carefully prepared, these two dishes also have 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 and tempering of 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.

And having said that, the so-called cheapness depends on who you compare with.

Both dishes are sold for one piece.

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 the fried chicken and sweet-scented osmanthus meat served in other restaurants.

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

Many people have also asked, why is your stir-fry so expensive? Is this still tofu? Is this still green 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 as soon as you try it. In this way, if you don't like it after you try it, we'll refund it."

What's the result? It's true.

Even if the tofu and green onions are sold for the price of 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.

A piece of tofu and scallions can make people addicted.

The key is, if you don't eat it, you'll still be in a panic.

If you hesitate, it might even 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 of sad things.

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

Good for nothing! A foodie!
Chapter completed!