Food starts with Mapo Tofu

Chapter 81

In the evening, Chen Nian began to study new dishes.

Look at the ingredients in the kitchen.

Some pork belly, some shallots, a green pepper, and some garlic sprouts.

What can I do?

Chen Nian quickly searched for dishes suitable for him under the current conditions in his mind.

Soon, Chen Nian focused on one dish at a time.

This dish is also one of the top ten classic dishes in Sichuan.

Even the level of food is no worse than mapo tofu and braised pork.

Regarding this dish, Chen Nian still remembers that Lao Chen made it when he was a child, but he doesn't remember anything else, but Chen Nian remembers that Lao Chen said that this dish must be made of satuner meat.

At that time, Chen Nian, a young elementary school student, foolishly asked him what he was doing.

"It's two-knife meat."

"Then what is two-knife meat?"

Lao Chen replied: "It's the meat of the butt. Let me tell you, it tastes delicious when it's thin and fat!"

At that time, Chen Nian didn't hear the second half of the sentence, but he started to panic when he heard the meat on his buttocks, thinking that Lao Chen often spanked his buttocks to see if the meat had grown well?
And take yourself to take a shower. Isn't that just washing the vegetables?
So much so that Chen Nian had nightmares for several days.

But then it happened to be Children's Day, and Lao Chen took Chen Nian out for a while, and Chen Nian forgot all about it.

But now I don't have hindquarter meat on hand, but pork belly should be fine too.

Twice-cooked pork, as the name suggests, pays attention to a twice-cooked pork.

Fuxia said in "Sichuan Cuisine": Twice-cooked pork is called "twice-cooked pork" because it must be boiled in the pot first, and then put back into the pot for frying. "Lamp socket shape", just like the small dish in old China that was used to make lamps. The main material is a piece of meat with two knives, that is, after removing the tail of the pig, the first knife is cut down and the fat is removed. , basically half fat and half thin or fat four and thin six.

The slices have to be cut square and square, and after being boiled, they are sometimes placed on the table for offering sacrifices to ancestors, and then brought back for other purposes after being left for a while.

This is also the origin of the legendary twice-cooked pork.

After looking at the method and going through it in my mind, Chen Nian began to try to make it.

After all, he is alone, so Chen Nian let himself go a little bit, explaining to himself while cooking.

"A complete piece of pork belly, first of all, is the same as the first step of braised pork. After the pot is heated, the pig skin is put in the pot for roasting."

"The main function of this step is to remove the sweat gland smell of pork, and the pork skin treated in this way is more fragrant."

Aged Nian put the social page pork belly with tattoos on it and started to sear.

There was a sizzling sound, and wisps of green smoke gradually began to emerge from the pot.

Seeing that the time was almost up, Chen Nian picked up the pork, the top was almost browned, and many places had even started to carbonize.

After taking it out, scrape off the carbonized place with a knife, and then wash it clean.

"Cold water into the pot, let the blood foam and impurities surface!"

"Putting the meat in hot water will cause the protein in the meat to coagulate, and the quality of the meat will also change. Another disadvantage is that if you do this, the outside will be ripened prematurely, while the inside will still be raw, which will greatly affect the taste."

Now Chen Nian is very proficient in doing these actions.

Add rice wine, green onions, ginger, and a few peppercorns to the pot.

Taking advantage of this time, Chen Nian began to prepare other ingredients.

Slap the garlic sprouts flat, cut the stalks into sections with an oblique knife, and then cut the leaves with a straight knife.

It doesn't take long to cut garlic sprouts. After cutting, Chen Nian waits for the meat to be blanched while skimming off the foam on the water surface.

Then aged and began to cut the pork, the pork belly was cut into thin slices, although the appearance was off-white, but after cutting it, you can still see the pink and tender inside.

However, Chen Nian also knows that only under this level, sliced ​​​​thinly, the meat can be curled up when it is fried, and it will appear in the shape of a light socket. Even if you want to roll it, you can't roll it.

And roll.

It is what aging is best at.

The next step is to add a little oil and add meat.

As the oil warms up, the meat also gradually becomes slightly warmer, and the edges of the pigskin begin to turn brown. Since the aging is done on a high fire, it is necessary to stir fry diligently to make it evenly heated.

But in the process of stir-frying, the smell of meat is also exuded.

If mapo tofu is a girl who is about to get married, and braised pork is a plump customer with a big heart, then twice-cooked pork is like a mature woman with a lingering charm. Although it has been eroded by time, it will become unique. Charm, the plumpness carved out by the years, the mellowness polished by experience.

This fragrance continuously hits the nostrils and hits the soul.

Put ginger and garlic slices in it.

Continue to stir-fry, the combination of onion and ginger makes the meat more fragrant.

Next, we entered the soul of Sichuan cuisine (the county that everyone knows) Doubanjiang. Of course, Doubanjiang is old-fashioned Doubanjiang, at least two years old. This kind of Doubanjiang will be more fragrant when stir-fried.

The color of the meat began to turn red at a speed visible to the naked eye, and the feeling of still blushing under the aftertaste was even more addictive.

After stir-frying the tempeh for a few times, add an appropriate amount of sweet noodle sauce, an appropriate amount of soy sauce, an appropriate amount of light soy sauce for coloring, and a little sugar for flavor.

The color begins to become more pleasing to the naked eye.

But Chen Nian suddenly discovered the problem of loving you, which is pork belly. Although it is rolled when frying, it seems that it is not enough!
And the overall look is soft and squishy, ​​not at all the appearance that twice-cooked pork should be.

But that's the end of the matter, and there is only pork belly in the store now.

Then add the stalks of the garlic sprouts first, then add the garlic sprouts after a while, and finally stir-fry briefly.

Cook up!

Load it up!

Chen Nian looked at this plate of twice-cooked pork, and shrugged his nose: "Not bad."

Take it to the table outside and serve yourself a bowl of rice.

Looking back, Chen Nian actually saw that this dish was actually glowing!
Twice-cooked pork covered with grease shines brightly under the lights in the store!
Regardless of the fat part or the lean part, every inch seems to be shining with a light called deliciousness, and hot air comes out of it. Although it is white, Chen Nian feels that it is full of food. Full of tasty molecules.

Garlic sprouts are embellished with lush greenery. The emerald green of the garlic sprout leaves and the tender green of the stalks are not mixed with this naughty fermented soy sauce, but the appearance of the fermented soya bean is not out of season, but it is perfectly integrated with the whole dish.

"Gudong~"

Chen Nian couldn't help swallowing.

Then he looked at the rice in the bowl, he hadn't eaten it yet, Chen Nian felt that it might not be enough.

"Here, at least three bowls?"

(It's the last day, the monthly pass will expire if you don't vote, let's have some recommended tickets, everyone!)

　Thanks to Mo Wan Bi Zhai for the reward of 3208 starting point coins, thank you very much!The boss is spending money!
　　Thank you book friend 201706232031 for the reward.

　　-
　　After the question was over, the teacher said that there is no scientific basis for playing with mobile phones to affect the intestinal peristalsis of eating and digestion, at least for now. Too much, I watched and forgot how much I ate.

　　But, the benevolent sees benevolence, and the wise sees wisdom. Even if parents say so, don't refute it.

　　-
　　Another thing is that if you have friends who are chefs, you can join the group. If you see anything wrong with the cooking, you can also tell me a thing or two. For example, the green mapo tofu in the past should be green. It should be garlic sprouts, not scallions. Thanks to Goldfinger Zhuanjian for suggesting, I will change all the previous ones later, and write all the latter ones according to garlic sprouts.

　　
　
(End of this chapter)