Food starts with Mapo Tofu

Chapter 173 Boiled Pork Slices
After packing up in the evening, I kept one album in the store, and the other was taken home and placed in a more conspicuous place on the bookshelf.

……

After finishing his busy work at noon the next day, Chen Nian stayed in the kitchen to cook staff meals.

At noon today, he plans to cook a new dish that he has been researching during this time.

Boiled sliced ​​meat.

This dish was decided after many years of thinking.

Although it belongs to Sichuan cuisine, there are three schools of Sichuan cuisine.

Rong faction, Chongqing faction, salt faction.

Rongpai is a Dahe cuisine based in Leshan and Chengdu, also known as Shanghebang. The dishes of Rongpai pay attention to the fine and accurate ingredients, and are usually traditional dishes, such as Mapo Tofu, Kung Pao Chicken, Garlic White Pork , fish-flavored shredded pork, twice-cooked pork, etc...

Yupai is mainly based on Chongqing, Dazhou, and Nanchong dishes, also known as Xiahebang. It is completely different from the fineness of Rongpai in that Yupai dishes are generous and rough, bold in materials, and have a strong market atmosphere. Because it is a Jianghu dish, it mostly comes from roadside stalls or people's homes.

The Yanbang cuisine is mainly based on Zigong and Neijiang cuisine, also known as Xiaohebang. Since Zigong used to be the gathering place of the Yanbang, the main feature of this Yanbang cuisine is that it is atmospheric, high-end and self-contained. In addition to the advantages of various cooking techniques, the dishes have the characteristics of thick, fragrant, fresh and spicy. Among them, the boiled series in Sichuan cuisine are mostly derived from Yanbang dishes.

Quickly cut the pork tenderloin into slices and set aside.

Then prepare the sea pepper that I told Brother Liu to send over yesterday.

During this period of time, the aging also pondered a bit. The main difficulty is the production of the knife-edge pepper and the sizing of the flavor.

The first step is to make knife-edge peppers.

First, heat the oil to [-]% heat, that is, put your hand on it and feel a little warmth.

Otherwise, if the oil temperature is too high, it is easy to fry the chili black directly, and the spicy taste and fragrance of the chili will be covered by the bitterness.

And this sea pepper is aged with Ervittia pepper, which is the kind used to make Pixian Douban. This kind of sea pepper has a unique burnt flavor.

In addition, some Hanyuan peppercorns were added, which was specially prepared by Chen Nian after asking Brother Liu.

Old Sichuan people still have some experience in Sichuan cuisine.

After putting the chili and Chinese prickly ash into the oil pan, wait for the oil temperature to rise slowly.

There is no rush on this matter.

Wait until the color of the sea pepper turns brownish red. When you feel the skin of the pepper has become crispy with a spoon while frying, take it out and put it on the chopping board.

Finely chop it with a knife.

It's just that when he was cutting, Chen Nian suddenly felt his eyebrows itchy.

As a result, it scratched a bit.

Then burst into tears.

The knife-edge peppers when making boiled pork slices are ready.

Boiled pork slices is a dish with meat and vegetables.

There are three kinds of vegetables used, garlic sprouts, celery and lettuce tips.

Of course, the tip of the lettuce does not refer to the lettuce leaf, but also includes the lower part of the body.

After cutting these three kinds of vegetables, put them in the basket and drain them for later use.

Then heat up the pot again, put the Pixian Douban into it and stir-fry until the color is released, and the fragrance is diffused in an instant.

As the soul seasoning of Sichuan cuisine, Pixian Douban is naturally well-deserved. What's more, the three-year-old Douban bought in old age has a more mellow taste.

Then add minced ginger and garlic and sauté until fragrant.

After adding ginger and garlic, the aroma of Pixian Doubaner is further stimulated.

Stir-fry until the taste reaches its peak, then put the vegetables into it again.

After about seven or eight seconds, add water, and put in an appropriate amount of soy sauce and cooking wine.

So far, the three vegetables in the pot have changed from frying to boiling.

It doesn't need to be cooked for too long, you just need to cook them until they are raw, then take out these dishes and put them in the prepared dish pots at the bottom.

After a while, the boiled meat slices will be placed on top.

Let those vegetables stay in the cold for a while, and the aging is to take advantage of this time to add a little soy sauce, a little salt, an appropriate amount of water, and the egg white of an egg to the pork tenderloin that has been cut before.

Adding salt can allow the water to penetrate further into the boiled meat, so that the already very tender pork tenderloin becomes more tender and smooth.

Adding egg white can lock the moisture in the pork, as if a girl would slap water on her face.

After taking pictures, the face will become watery and tender.

The next step is to put in the adjusted water starch to grasp it evenly.

When making boiled pork slices, add more water starch than usual.

And unlike Mapo Tofu, which is thickened three times, water starch must be added in advance to make boiled pork slices.

Moreover, the starch generally used in Chengdu is neither potato starch nor sweet potato starch nor corn starch. Most of the kitchens here use pea flour.

When the horse kills the chicken, the technique is skillful and the strength is moderate.

Pat, knead, knead, grab.

Even if this technology is placed in a high-end club, it is definitely the number one technician that rich women are vying for.

Chen Nian felt that if this method was caught on someone, wouldn't the other party be able to scream comfortably?
Wait until the pork juice starts to thicken.

Chen Nian turned on the pot again, and before the pot boiled, he put the meat slices into the pot one at a time.

If you wait until the pot is boiled, the starch on it will spread out, making the soup in the pot very cloudy.

Looking at the sticky pieces of meat in the pot? Chen Nian gently fiddled with each piece of meat with chopsticks, teasing it from time to time, and those pork tenderloins wrapped in flour would playfully dodge to the side.

It's like playing hide and seek.

Wait until the color of the meat slices turns shyly white, then turn off the fire decisively, and put this pot of cooked boiled meat slices on the plate.

Those vegetables at the bottom are also feeling the hot soup again at this moment. If they could talk, they would definitely shout: "Yeah! That's the temperature!"

Then put the chopped chili peppers and minced green onion and garlic on top.

But this is not over yet.

Finally, the old age burned some oil in the pot until it was [-]% to [-]% hot, and when it was [-]% to [-]% hot, it stopped breathing accurately and quickly, and poured the hot oil on it when the chili noodles, chopped green onion and minced garlic were not paying attention!

"Shhhhhhhh-"

The sound continued to sound, and under the stimulation of the hot oil, tiny bubbles boiled and then disappeared.

At this time, the aroma of garlic, onion and chili is also instantly stimulated!

Every time Chen Nian cooks this kind of dish that needs to be splashed with oil, this moment is what he looks forward to the most!
The main thing is that the sound is really cool!
It's as if many people would pinch the plastic bubbles on the packaging.

A chef's romance, it's that simple.

This time, the pot of boiled pork slices is finally finished.

The soup is red and oily, and the spicy taste is strong, just by looking at it, I don’t know how much I want to eat.

And this time is also the best boiled pork slices made during this period of time.

　Thanks to Shan-gui for the 5000 starting point reward!
　　Add more tomorrow!

　　
　
(End of this chapter)