Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 114 What is delicious, Boss Lin?Pork?Give me two! 【Ask monthly ticket】

It surprised me that.

Originally planned to be served in a few days, the pork with pickled vegetables.

Actually have to prepare in advance.

Fortunately, I bought a few packs of plum dried vegetables at the dried vegetable stall in the vegetable market this morning.

Otherwise, I have to run again at this moment.

Lin Xu said to Niu Chuang who was cutting meat:

"Leave me a piece of pork belly. There is a customer who wants pickled pork with pickled vegetables. I am going to make a few and sell one to the customer. We will keep the rest for ourselves."

These words made all the busy employees feel emotional.

The boss is really unambiguous in terms of food.

Unlike other restaurants, if you want to eat something, you have to cook it secretly, or wait to eat the leftovers left by customers.

Lin Xu went to the storage room and took out two small packages of dried plums, opened them and soaked them in a basin.

There will be a lot of dust in the process of making prunes, so it is necessary to soak the prunes to soften and rehydrate, and then wash them several times to clean the dust on the surface of the prunes.

After soaking.

Niu Chuang also reserved the pork belly for braised pork.

There are three pieces in total, and each piece weighs a pound.

When the meat is bought in the morning.

These meats have already been uniformly seared through the pork skin, so this step can be saved now.

Lin Xu put the pork directly into the pot, added half a pot of water, and then put in the onion and ginger cooking wine, and boiled it on high heat.

Pork with pickled vegetables is a big dish.

There are many steps and it takes a long time. It needs four steps of boiling, frying, soaking, and steaming to make it. The prunes required for side dishes also need to be soaked, washed, chopped, and stir-fried.

From prep to pan.

This dish needs at least three hours.

Compared with this dish, other dishes in the store are younger brothers in terms of length and complexity, and none of them can beat it.

In a sense, this is the first time a big dish has been made in the store.

Lin Xu felt a little emotional.

When it first opened, there were only noodles in the store, and I was afraid that it would not attract customers. Unexpectedly, only half a month has passed, and it has already started to cook big dishes.

This continues.

Maybe one day even boiled cabbage can be made in the store.

Really looking forward to this day!

The water in the pot boiled quickly.

Use a spoon to skim off the froth, then add a few peppercorns, a few bay leaves, an star anise and a small piece of cinnamon to add a little spice to the meat.

Continue to cook.

When making pickled pork with pickled vegetables, you must use well-cooked meat, otherwise the steamed dishes tend to have a peculiar smell, and it is not fragrant enough, and the meat is not easy to rot.

After half an hour.

When the pork is cooked to the point that it can be pierced with chopsticks, turn off the heat and take out the pot.

Take the pork belly out of the pot, put the pork belly up on the chopping board, and prick the pork belly with a meat needle while it is hot.

The so-called loose meat needle is something like a brush, with some steel needles evenly installed on it, which can make small uniform holes in the pigskin.

When frying, these holes allow the pork skin to be fried more quickly, and at the same time, excess fat can be discharged, so that the braised pork is fragrant and not greasy.

When you are busy.

Ouhua brought someone to deliver drinks and beer.

Seeing Lin Xu fiddling with the meat, he asked curiously:
"Boss Lin, what are you going to cook? Why are you getting needles like Nanny Rong?"

Lin Xu smiled and said:

"It's made with pickled vegetables and meat. Pricking it will make the skin of the meat more delicious."

Pork with pickled vegetables?

Boss Ou, whose business is getting bigger and bigger, suddenly felt moved:
"Can I have two servings of this braised pork? My dad has bad teeth, so he likes to eat this kind of steamed meat. I just go back to my dad's place for dinner tonight..."

"Okay, then I'll give you two evenly."

As soon as Ou Hua heard this, he used his mobile phone to scan the two hundred yuan at the front desk without saying a word, as if he was afraid that Lin Xu would not sell it.

"Then you continue to be Boss Lin, and I will pick it up at five o'clock."

"Okay, just let me steam it for you for a while."

After Ou Hua left.

The pork rind is also tied.

Lin Xu evenly spread a layer of honey on the pig skin, ready to be fried.

The purpose of applying honey is to make the skin of the meat turn red when it is fried, which makes the color of the meat more attractive.

In addition to honey, you can also apply condiments such as maltose water, sugar color, dark soy sauce, etc., which can also make the skin of the meat rosy when fried.

After all three pieces of meat are smeared with honey.

Lin Xu put the meat under the fan to blow.

Let the honey seep into the pork skin, so that the color of the fried pork skin is more ruddy and beautiful.

Taking advantage of this time, he set up the oil pan and turned on the fire.

When frying the meat, because the skin of the meat is easy to cause the hot oil to splash, so the more oil in the pot, the better, so that the oil will not come out and the frying effect will be good.

When the oil temperature is [-]% hot.

He took the meat that had been dried by the fan, and threw the meat skin down into the frying pan.

The meat is already cooked, so you don’t need to consider whether the meat can be fried thoroughly when frying, you only need to consider the color of the skin.

The pieces of meat take a few minutes to fry.

Take advantage of this time.

Lin Xu brought a basin and put a few pieces of ice in the basin to make ice water.

After a while, when the skin of the meat in the pan is fried red and turns into a hard shell, turn the meat over and continue frying for a while.

Then use a meat hook to lift the meat out of the pot and put it into the prepared ice water, so that the pig skin can quickly turn into tiger skin, which not only looks better, but also tastes better.

After soaking the meat.

Lin Xu brought over the soaked dried plums.

First wash the soaked plum vegetables twice, squeeze the water vigorously, then soak them in water and wash them again, and squeeze the water dry again, so that the dried plum vegetables will taste more delicious.

The savory taste is also more pure.

Dried prunes are placed on a cutting board and chopped with a knife.

Then set up the frying pan, heat the pan, pour the chopped dried plums into the pan, and stir-fry the water in the vegetables over medium-low heat.

There is no need to put oil when stir-frying, so as to stir-fry the peculiar smell in dried plum vegetables.

At the same time, it can also make dried plums dry and fragrant.

After frying to dry out the water, the dried plums will absorb the excess fat in the meat during the steaming process, making the meat fragrant but not greasy, and at the same time, it will become fragrant.

After the fried plums are cooked, put them on a plate for later use.

The pork soaked in ice water is almost ready now.

The rosy skin has a beautiful tiger skin.

It seems to make people feel hungry.

Lin Xu cut the meat into slices about [-]mm thick with a knife and put them in the basin.

Then bring a bowl, put a piece of fermented bean curd, two tablespoons of fermented bean curd juice, then pour some light soy sauce, a little cooking wine, a teaspoon of sugar and a little white pepper.

Crush the fermented bean curd with a spoon first, then mix the sauce thoroughly, and pour it into the pot containing the sliced ​​meat.

Stir well to coat each piece of meat with the sauce.

After marinating for a while, bring the steaming bowl over and start filling the bowl.

Put the marinated meat slices skin down into the steaming bowl, then add the fried dried plums, and finally pour a spoonful of the original soup of the boiled meat, so that it can be put into the steaming cabinet for steaming.

In the use of seasoning, the perfect level of practice truly reflects the "subtraction" in cooking.

Only in this way can the fresh flavor of the meat itself be stimulated to the greatest extent.

Lin Xu was full of expectations for these cuts of meat.

A total of five bowls were steamed today, one bowl for Brother Bentley and two bowls for Ouhua.

The remaining two bowls are enough for each person in the store to taste a slice.

However, when he was putting it in the steamer, Boss Hu from the meat stall came over to deliver big bones for making pork bone soup. His eyes lit up immediately after seeing the pickled pork with preserved vegetables that Lin Xu was carrying:
"Is this for braised pork? I want two servings! Braised pork is a thing, you have to eat two servings to enjoy it!"

Lin Xu: "..."

Brother, why don't you just chew Yida here?

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The first update is here, please recommend a monthly ticket, brothers!
(End of this chapter)