Food starts with Mapo Tofu

Chapter 31 Young Marshal Braised Pork ([-])

"This braised pork was the young marshal's favorite dish back then."

In the kitchen, while preparing the ingredients, Master Xie told Chen Nian the origin of the young marshal's braised pork.

"Young Marshal is from the Northeast, but only braised pork prefers sweeter dishes. In order to be able to eat this dish when you want it, he also specially spends 60 yuan a month to hire a specialist in this dish. Tao’s chef came to the house to cook this dish specially, and that chef is also my father.”

Master Xie said eloquently, Chen Nian did not expect Master Xie to have such an identity.

If this is the case, what the police officer said earlier can be explained.

"I was just born at the time. Speaking of which, I was born in the Young Marshal's Mansion. Although I don't remember it, they all said that the Young Marshal would visit me every day when he came back, and my The name was also given by the young marshal."

"But that was only two years, and then three or six years later, what happened in Xi'an."

"As far as I can remember, the Young Marshal has been imprisoned, and he seemed to be in Guizhou at that time."

"The Young Marshal is gone, so my father left the Young Marshal's Mansion and brought our family to Chongqing. Later, the Young Marshal was taken to Geleshan, but he went to Taiwan in less than a year."

"During those two or three months, my father ran over after hearing the news and offered to go in and cook for the young marshal. In the end, the young marshal spoke, and my father took me in. I learned at that time This dish."

"That was also the last time I saw the young marshal."

"Until last year, I heard that Mr. Zhang died of illness in the United States. He lived for more than 100 years, and spent most of his life under house arrest as a young marshal."

Master Xie just said that, and couldn't help sighing and gently wiped away the tears from the corners of his eyes after he finished speaking.

This was the first time Chen Nian saw Master Xie talking so much, but he could clearly feel that Master Xie still had infinite nostalgia in his heart.

Although in Master Xie's life, he only saw each other for about two years, and most of the time was when he was a baby, but the influence of the other party on Master Xie was far-reaching.

After about ten seconds, Master Xie sighed again.

"Okay, let's not talk about that."

Master Xie picked up a piece of braised pork that was about twelve centimeters long and wide, and showed it to Chen Nian.

"This meat must be three-fat and two-thin or three-thin and two-fat. The meat must be beautiful." Master Xie showed Chen Nian the interlayer of fat and thin, "Your mapo tofu is good, you must know how to choose meat .”

Chen Nian nodded, he did know this.

Although beef and pork are a bit different, but in the final analysis, it is still fresh.

Pork has more fat, but the master chef can tell whether it is fresh or not.

"You know that pork is very loose in the hand, and the skin is not easy to cook, so the first step is to heat up the pot, and then put the skin down to bake, which can make the pork skin tighter. , and it is better to cut it later, and it can also increase the taste.”

Master Xie put the whole piece of pork directly into the pot, and the pig skin made a sizzling sound instantly when it met the dry hot iron pot.

Chen Nian was standing next to him, and he could clearly see wisps of fine blue smoke coming out.

Moreover, the original pigskin has an extra layer of fat meat next to it. This is mainly because the fat meat is soft when cutting, and the pig skin will always leave a circle beyond the edge of the fat meat.

But under this roasting, the pigskin began to tighten as if it had shrunk.

When Master Xie took it out, it was slightly burnt yellow on the outside, but the color was not deep, more similar to a color that was a little lighter than golden yellow. At the same time, there was a faint almost undetectable meaty smell.

You can't smell it when you're cooking in the kitchen.

This step can be seen every time in the kitchen, but just looking at it this way, he doesn't know how the pot is burned or the meat is seared.

"The next step is to add water to the onion and ginger cooking wine to remove the flavor, remove the blood foam, and let the meat slightly shape."

Chen Nian knows this, he also has such a procedure when making tofu.

It's just that the way pork does this is more like in a fairy tale novel, the protagonist is taking a medicinal bath, and then some black and foul-smelling substances appear on his body.

Of course, the pork is not so smelly.

So Master Xie didn't say much, just said one sentence.

"It's best to put the pot in cold water. When the pot boils, take out the meat."

Yes, the identification is complete, there is one Neptune scumbag.

When it's hot to play with people, put on your clothes and leave, so ruthless.

After taking it out, Master Xie put the piece of meat on the chopping board. After boiling, the skin of the meat turned slightly off-white.

Then cut into 1.5cm square pieces of meat, just like the old ones every time you see the finished product.

These pieces of meat are placed on the plate, and at this moment, you can still see the trembling of these pork, just like the women in the Kaiyuan and Tang Dynasty who regarded fat as their beauty. If there is more fat, the less will be skinny.

Just the right amount of fat and plump.

Immediately afterwards, Master Xie put a lot of oil in the pot, and when the oil was [-]% hot and smoked slightly, he put the meat in one by one.

"This is to force out all the fat in it. People today are not as good as in ancient times. At that time, Su Dongpo's boiled pork meat was very delicious with just a little seasoning. Nowadays, few people can eat such fat~" Master Xie said , He has experienced the era of great famine, so he naturally empathizes with how difficult it was for the ancient people to eat a meal of meat.

When Chen Nian saw that the pork inside was slightly shelled, Master Xie fished out the pork.

"Open the pot, add ginger and scallions and stir-fry until fragrant, then add rock sugar, remember not less and not more, watch the amount." Chen Nian hurried over, probably watching the amount of rock sugar.

Then the rock sugar melted slowly under high temperature.

It gradually became viscous, dark red in color, and bubbles appeared from time to time.

"Come on, meat." Master Xie stretched out his hand, and Chen Nian quickly brought the plate of young woman. No, pork belly to Master Xie.

Master Xie put it into the pot and stir-fried it twice.

"Put fermented glutinous rice first, then rice wine. I usually use five-year-old Huadiao. Of course, ten years is better. It's just not necessary to open a restaurant. The last is broth."

Chen Nian wrote all these down in his heart.

When these ingredients were put into it, just a few seconds later, Aged Nian felt an incomparably fresh and fragrant smell coming out of his nostrils!

The scent of piercing the clouds is so elusive, so anxious that the immortal envoy will move!
The real taste of the meat is spread thousands of miles away, and the three feet are salivating.

Such a rich meaty aroma!
That is to say, when Chen Nian was young, Lao Chen occasionally smelled it when he cooked a pot of lo-mei himself!

And I still remember it from the old age, there are: chicken wings, pig tails, ribs, eggs, tofu skin, kelp knots, chicken feet.
　1、来个宵夜～ 2、感谢书友20201520225123809的233起点币陈年角色打赏。老板破费了～ 3、真的很想要书评互动
　　
　
(End of this chapter)