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

Chapter 179 An extremely labor-intensive table-pressing dish-bingtang elbow! 【Ask monthly ticket】

Xie Baomin came to the kitchen with the sugar cane, and threw the car keys to Bai Pengbo:
"This shuttle car accelerates really slowly, almost being overtaken by Lao Song."

Bai Pengbo showed such an expression as expected:
"Chef Xie, you are not authentic. If Minger lets Chef Song know that I provided the transportation for you, then how can I go to him for food in the future?"

"Don't rush tomorrow, Lao Song will be there soon."

After Xie Baomin finished speaking, he passed the sugarcane in his hand to the side cook:

"Pick off the leaves, wash the roots and scrape off the root hairs. I will cook them later."

Song Dahai, the executive chef of Building No. [-], is notoriously violent in Diaoyutai. As soon as he heard that he was coming, Bai Pengbo was about to leave.

But when Xie Baomin said that he wanted to cook with green sugarcane, he immediately stopped in his tracks:

"Chef Xie, what do you want to cook?"

"Bingtang elbow!"

"Then I won't leave. As long as I can eat my elbows, even if Chef Song beats me up, it's worth it."

Are you going to make rock candy elbow?
Lin Xu felt a little belated.

Unexpectedly, the senior brother went to steal two sugar canes for himself.

You said it earlier.

If I said earlier that I would go by car, wouldn’t it be better than driving a ferry?

But do you put sugar cane in rock sugar elbow?
Never heard of this approach ah.

Soon.

A man in his fifties entered the kitchen.

He is short and fat, and his hair is so thin that the top of his head has been completely polished, leaving only a circle of thin hair at the temples and the back of his head, and these hairs are still combed in the middle, which looks a little funny.

"Hi Chef Song!"

When Bai Pengbo saw Song Dahai, he hurriedly said hello.

By the way, he stuffed the key of the shuttle bus into his pocket, for fear that the head chef would find out that he provided transportation.

However, unexpectedly, when Chef Song came in, he didn't pay much attention to him, and only stared at Xie Baomin:
"When did you need green sugar cane to make rock sugar elbows? Old Xie Ni isn't trying to fool me, is he?"

Regardless of the temperament and character of these chefs in Diaoyutai, as long as it comes to cooking, one counts as one, and the emotions will be mobilized immediately.

Xie Baomin smiled and said:

"You'll find out later when you take a look. This is my bottom-of-the-box dish. If it wasn't for my junior brother who wanted to learn it, I wouldn't even show it."

Your younger brother?
Song Dahai turned his gaze to Lin Xu.

Since becoming famous in the last cooking competition, this master Lin has become a celebrity in Diaoyutai.

He is even more famous than Director Liao of the Food and Beverage Department.

Seeing Song Dahai looking over, Lin Xu hurriedly said hello:

"Hello, Chef Song, I really didn't expect my brother to borrow sugar cane from you in order to teach me how to cook. I'm really sorry."

Deliberately speaking of stealing as an excuse, you are really brothers and sisters... Song Dahai muttered a few words in his heart, and then said with a smile:

"It's okay, it's okay, I'm also planting for fun, you can use it if you want."

Xie Baomin next to him immediately hit the snake with his stick and said:

"Have you heard of my junior brother? Next time you want to use sugar cane to go straight to building No. [-] to pick it up. Remember to pick the watered one, it's easier to pull it out."

Song Dahai: "..."

Damn you, you really don't treat yourself as an outsider.

Soon, the sugar cane was cleaned.

Xie Baomin cut the sugar cane into sections, tasted the sweetness, and then left the sugar cane near the root, which looked like four or five knots.

Done with this.

Start preparing the ingredients for making rock sugar elbow.

There are many people today.

Xie Baomin took four well-proportioned pig front elbows directly from the cold storage.

Then I prepared spices such as green onions, ginger, star anise, pepper, bay leaves, cinnamon bark, and angelica dahurica, as well as a whole bowl of rock sugar.

Whoops!

So much rock candy?
Although the rock sugar knuckles that Lin Xu ate at Shen's house were quite sweet, he still couldn't believe it when he saw such a big bowl of rock sugar.

Is this dish sugar or elbow?
Xie Baomin said:
"Bingtang Knuckle is a classic Shandong dish and one of the famous Jinan Three Knuckles. It uses a lot of sugar, so it can be said that it depends entirely on rock sugar to enhance the taste."

As soon as he finished speaking, Song Dahai next to him added:
"The amount of sugar used in this dish is different between the north and the south. In the north, 200 grams of rock sugar is used for one elbow, and in the south, it is more, about 250 grams."

The reason he met Xie Baomin was indeed to teach Master Lin how to make rock sugar elbows.

Then he put away his thoughts and started to explain.

In a few days, Master Lin will represent Diaoyutai to participate in a cooking competition. If there is such a dish, it will be used.

However, the probability of making elbow dishes in the competition is not very high.

After all, this dish is too much work.

Lin Xu on the side was still speechless secretly:

Obediently.

One elbow and half a catty of rock sugar.

After taking this bite, the blood sugar must not soar to double digits?

Xie Baomin boiled a pot of water.

Put the elbows in after the water boils.

When the water in the pot boiled again, he took it out of the pot with a slotted spoon.

Lin Xu looked a little confused and didn't understand what this operation was.

Is this blanching?
It's too random, isn't it?
Song Dahai said from the side:
"This is tight pigskin. Put the pigskin in hot water for a while, and the stubble inside will protrude, which makes it easier to clean up."

Just before putting it in.

Lin Xu saw that the surface of the elbow was smooth.

After scalding in boiling water, he found that there were indeed fine stubbles on the surface of these elbows, as if they hadn't shaved for two or three days.

Learn another trick to deal with elbows.

Xie Baomin wiped off the moisture on the surface of the elbow with kitchen paper, and then burned the pigskin with a spray gun.

This is actually burning the skin. Using high-temperature flames to burn all the stubble pores and sweat glands on the surface of the elbow, it can not only reduce the peculiar smell, but also make the skin of the elbow firmer and more delicious.

But after adding a skin-tightening step, the effect of burning the skin becomes better.

Soon, all four elbows were burnt to pitch black.

It also smells like burning hair.

Xie Baomin put his elbows in slightly hot water, picked up a steel wool ball that had just been unpacked, and started washing.

soon.

The elbows that were originally covered with black ash were washed clean.

Then take the pan to heat the oil, and start to oil the elbows.

The oil will be hot for a while, Xie Baomin has nothing to do, he took a sharp knife and plucked the fascia on the thinner end of the elbow, which is the joint connecting the pig's trotter.

Song Dahai couldn't help admiring when he saw it:
"Old Xie did this step carefully."

Pay attention?

Is there anything to say here?

Lin Xu asked curiously.

Song Dahai said:
"After removing the fascia of the lower joint, the meat of the elbow will shrink during stewing, and a part of the bone will be exposed. This will not only look good, but also pull out the leg bone with a light twitch when eating."

Lin Xu understood now.

It turns out that those elbows with handles are handled like this.

"Then how about cutting the fascia?"

Song Dahai replied:
"If it is not cut off, the bones will not be exposed. When stewing, the fascia at both ends will be pulled at the same time, which will easily tear the elbow apart. Many people stew the elbow at home and stew it out of shape. It is these fascia that are at fault."

So this is ah!

I found the culprit that my mother broke into several pieces every time she stewed the elbow.

While busy with this step, Xie Baomin said to Lin Xu:
"Elbow is an ingredient, the smell is all on the skin. After scraping and washing the skin, basically there will be no more smell, just fry it directly."

Song Dahai on the side couldn't help explaining:
"After the pork skin is oiled, it will be more complete when cooked, and it will not break the appearance. If you are worried about the oil breaking when making it at home, you can also use a spray gun to burn the pork skin once, and it will be enough to burn fine bubbles, which has the same effect as frying. "

These are the experiences they have summed up after working in the kitchen for half their lives.

For others, it may be just talk.

But for practitioners in the culinary industry, they are all invaluable treasures.

Lin Xu silently remembered it in his heart.

In the future, he will definitely have a lot of elbow dishes.

Remember one more way to deal with it, maybe it will be useful when you do it later.

Xie Baomin fried his elbows in a deeper cauldron.

There is a lot of oil in the pot.

The chance of oil crash will be greatly reduced.

When the oil temperature came up, Xie Baomin casually threw four elbows into the pot. Not only did the oil not collapse in the pot, it was even turned over for a while, so it was very safe.

Soon.

When the skin of the elbow is fried until small bubbles form on the surface.

Xie Baomin fished out his elbow.

"Frying is to make the pig skin stretch, not to get the tiger skin, so it can't be fried for too long, or it will become a tiger skin elbow."

After removing the elbows from the oil pan, set aside to control the oil.

Then put a pot of water on the stove.

Put the oil-controlled elbows in, then add sliced ​​ginger and scallions, pour in a spoonful of cooking wine, and start to blanch.

"Blanching elbow dishes is different from other dishes, because it is difficult to cook thoroughly, so it takes about half an hour to cook the elbows thoroughly, and then stew them to make them taste better."

After Xie Baomin finished speaking, he wiped the sweat off his head with a towel.

After the water in the pot boils, use a spoon to skim off the foam and continue cooking.

Seeing this, Song Dahai somewhat understood:
"Is the sugar cane put in later when it is stewed?"

"Yes, when stewing, put some green sugarcane into it, which can increase the freshness of the elbow. It is actually okay to use old sugarcane, but it doesn't taste as good as green sugarcane."

After Xie Baomin finished speaking, he took a sip of tea and checked the time by the way.

It's early three o'clock in the afternoon.

It is estimated that we will have to wait until after five o'clock to eat the elbow.

This is still under the premise of using a pressure cooker. If you use an ordinary pot, it will take three hours to stew, and it will take at least half an hour to collect the juice after stewing.

This dish is really delicious when done.

But it's really hard work.

After taking a breath, Xie Baomin started to make the braised soup for elbow stew.

He poured two tablespoons of oil into the pan, and when the oil was hot, he put two handfuls of rock sugar into the pot, which looked like he was frying rock sugar in hot oil.

"Look at it, junior brother, today I will teach you a different way of frying sugar."

While talking, Xie Baomin kept stirring the pot with a spoon to speed up the melting of the rock sugar.

It is oily and saccharifies quickly.

It didn't take long for the rock sugar cubes to turn into syrup.

Under the action of the hot oil, the syrup began to mix with the oil, and it didn't take long for the oil in the pan to turn light brown and start bubbling.

Xie Baomin immediately poured in the prepared scallions, ginger, washed pepper anise and other ingredients, and started to stir-fry.

"Put in the ingredients after the big bubbles. It is easier to control the time. It is suitable for beginners. When the onion and ginger are almost fried, the sugar color is also ready. Moreover, the onion, ginger and washed spices can also reduce the oil temperature, so that the sugar color will not be fried. .”

Listen to what my brother said.

Lin Xu thinks this method of frying sugar is quite suitable for novices.

The online tutorials on frying sugar colors are relatively difficult. For novices, they are completely at a loss as to what kind of big bubbles turn into small bubbles, what kind of maroon and so on.

But this way it's easy.

When it is bubbling, pour in the ingredients and stir fry, isn't that all right?

After the aroma of shallots and Chinese prickly ash were fried, Xie Baomin poured the boiling water beside him into the pot, and the boiling water immediately turned an attractive red color.

“The color of this soup is so beautiful!”

Song Dahai couldn't help admiring.

Although Xie Baomin's bastard is poor in words and deeds, his cooking skills are really good, otherwise Diaoyutai would not have indulged him so much.

In fact, think about it, isn't his master Chef Gao the same kind of person?

It belongs to the same line.

Xie Baomin finished pouring the boiling water, stirred the pot with a spoon, and said to Lin Xu:
"Bingtang elbows can't be put in soy sauce, no matter light soy sauce or dark soy sauce, it must be stewed with sugar color, so that the color of the elbows will be good."

No soy sauce?

Lin Xu asked curiously:
"What about the seasoning?"

"In terms of seasoning, only salt and rock sugar are used, and nothing else is added."

Lin Xu felt that this was the complete opposite of the sweet and sour pork ribs in Wuxi, where only soy sauce and sugar were added, but no salt.

While talking, Xie Baomin added some salt into the pot, and put a few pieces of rock sugar for refreshing.

The requirements of this dish of rock sugar elbow are sweet and delicious, with a hint of salt in the aftertaste, so you don't need to add too much salt, just adjust the stewed soup to make it salty.

After the stewed soup is adjusted, it is poured into a super-large pressure cooker specially designed for the back kitchen.

Then cut the previously reserved sugarcane into small sections, then split it into four pieces with a kitchen knife, and put them into the pressure cooker after they are all done.

Song Dahai looked at the remaining sugar cane and asked:
"Is there any need for the rest?"

"Yes, it's useless."

"Then what are you doing with the two sticks?"

"I'm afraid you will catch up and fight me. I can't fight you empty-handed, can I?"

Song Dahai was immediately annoyed.

Dog Day's consideration is quite comprehensive.

After Xie Baomin joked with Song Dahai, he said:

"I'm currently researching Cantonese-style sugar water. I'll try to make some sugar water with the leftover sugar cane later. I remember that there is this kind of sugar water with green sugar cane. It tastes quite sweet."

At this moment, the elbows cooked in the morning are almost ready.

He fished it out with a colander, carefully put it into the pressure cooker, and then closed the lid, and the rock sugar elbow officially entered the stewing stage.

"It takes at least an hour to stew the elbow before it becomes mushy. Everyone should be busy, and the last exciting part will not be seen until an hour later."

After Xie Baomin finished speaking, he took Song Dahai to drink tea.

After all, after taking out other people's sugar cane, it is right to invite them back for a cup of tea. Anyway, these tea leaves are taken from Building No. [-], and there is no money.

Lin Xu looked at the remaining half bowl of rock sugar, turned his face to Xie Baomin and asked:
"Brother, this rock candy..."

"It's used when collecting the juice. The rock sugar elbow requires crispy skin and crispy meat, and the marinated soup is like glue. This glue refers to the juice that is finally collected with rock sugar."

This is completely different from the Bingtang elbow you usually see.

Of course, there are many folk methods for rock sugar elbows. Almost as long as rock sugar is used and the stewed elbows are used, they can be called rock sugar elbows.

But the correct way to make this dish should be like the senior brother.

The seasoning is extremely restrained. After the elbow is stewed, it is poured with a thick layer of sugar juice. The taste is delicious.

after an hour.

Xie Baomin and Song Dahai returned to the kitchen again.

Take the pressure cooker off the stove and let the gas out of the pot by the way.

Then open the lid.

A strong fragrance wafted out of the pot immediately, mixed with strands of freshness.

Obviously, this is the taste produced by stewing green sugar cane.

Carefully remove the elbows from the pan with a slotted spoon and set aside to dry.

At this moment, the skin of the elbow was rosy, and it was intact. It was trembling in the colander, and it was obviously stewed.

Xie Baomin poured the marinated soup into the wok.

First use a colander to remove all the onion, ginger, spices and green sugar cane from the pot.

Then use a spoon to skim off the fat on the surface of the stewed soup.

"There must be no oil in the sauce, otherwise it will affect the final color. The oil must be skimmed off, so that the color of the elbow will be better, bright and bright."

After the slag is punched out.

Heat the marinated soup first, then pour all the remaining rock sugar into the pot, and stir constantly with a spoon to speed up the melting of the rock sugar.

After the rock sugar had completely melted, Xie Baomin put the elbow in the colander back into the pot with his left hand, and poured the stewed soup in the pot with a spoon on the elbow with his right hand.

Song Dahai said to Lin Xu:

"This step is to wash off the grease and residue on the surface of the elbow while keeping the elbow warm."

After flushing, the color of the elbow looks more rosy.

Xie Baomin put the elbow aside and continued to dry, then picked up the leak, beat the stewed soup in the pot again, and continued to stir in the pot with a spoon.

With stirring, the ruddy stewed soup in the pot gradually became viscous.

"See, this is the advantage of using sugar color. If you use dark soy sauce for coloring, the stewed soup in the pot will now become a pot of black sludge."

No matter how the sugar is boiled, the color will always remain red and bright.

After about four or five minutes, Xie Baomin took his elbow and rinsed it again.

"Rinse it every few minutes, the elbow is more beautiful, the appearance is better, and it can keep the temperature of burning mouth."

A dish with such a high amount of sugar will stick together when it cools slightly, so keep the elbows as warm as possible.

When he was busy, Xie Baomin said to Song Dahai:
"This isn't a football match, old Song, stop explaining here, go and help me boil some small rapeseed for serving, with the roots facing outward."

Song Dahai muttered:
"Damn it, drinking your two cups of tea still wakes me up..."

Small rapeseed is ready-washed.

Song Dahai boiled a pot of water, poured some peanut oil into the water, and sprinkled in a teaspoon of salt.

After the water boils, pour the small rapeseed into it, and scald it until the color turns green, then remove it.

Rinse with cold water first, then control the moisture, and place the vegetables root side out on a plate.

After the four plates of small rapeseed are ready.

Xie Baomin's collection of juice has also come to an end.

The ruddy stewed soup in the pot was already as thick as paste, and it was even a little difficult to stir it.

And the elbow has been washed three times, and the skin is getting redder and brighter.

Song Dahai carefully put the elbow in the colander into the plate, and when he put it, he deliberately exposed the leg bone to increase the appearance.

As soon as it was set, the braised soup in the pot began to bubble.

Xie Baomin immediately picked up the pot, scooped up the thick stewed soup in the pot, and evenly poured it on his elbows.

"Hey, this is so beautiful!"

Bai Pengbo held up his phone and started shooting.

And Lin Xu said silently in his heart:
"Use Cooking Cards!"

Soon, the system's prompt sounded in my mind:
"Study object: Xie Baomin. The current skill is: Bingtang Elbow, do you want to learn it?"

"study!"

Finally, there was no moth in the system.

soon.

The system prompt sounded again in my mind:

"Consume a perfect-level cooking learning card to obtain the perfect-level rock sugar knuckle making technique, congratulations to the host."

Finally got it.

Lin Xu felt relieved for no reason.

This time Xie Baomin also poured the soup on all four elbows.

The ruddy skin of the elbow is covered with a thick layer of red marinade, which is even glistening under the light, which is really beautiful.

And the rich aroma and faint sweetness emanating from the elbow continue to whet everyone's appetite.

"No wonder it can be the table dish at the banquet. This elbow is beautiful."

Song Dahai praised.

I am very interested in Xie Baomin's use of sugar cane.

This dog day's brain is so good that he actually thought of using green sugarcane to increase the freshness of the elbow.

This taste makes the originally fatty elbow less greasy, and people will inevitably have the idea of ​​​​tasting a few bites.

What a nice improvement.

Go back and try again.

Song Dahai knew very well that even if he didn't do it, other chefs would try it after hearing about it, and the result of everyone's attempt was to form a group to steal sugarcane from Building [-].

Rather than letting other chefs steal it, it's better to use it first.

"Can you eat?"

Lin Xu came over with chopsticks and sent a circle to everyone.

Be teased for so long.

Finally got to taste the taste of this dish.

However, just as he was about to try the taste, the father-in-law, Shen Guofu, suddenly called:
"Xiaoxu, you, Uncle Tan, and I came to Building No. [-] for dinner with some friends. The front desk manager said that you are cooking in the back kitchen. What kind of food are you cooking? Can we try it?"

What a coincidence for you.

Lin Xu picked up a plate of elbows and said to Xie Baomin:
"My father-in-law is here, I'll give him an elbow, brother."

"Go, go, just do a lot."

Xie Baomin waved his hand, and took the lead in picking up a piece of elbow skin with chopsticks and put it into his mouth. It tasted sweet and the elbow skin melted in his mouth. It tasted really good.

After tasting, he shouted at Lin Xu:
"Hurry up, come back, junior brother, I'm going to use the leftover sugar cane to make some Cantonese-style sugar water, and you can follow suit... This time there are three Lingnan judges, and you can get extra points for Cantonese cuisine and Cantonese snacks."

Lin Xu agreed, and quickly walked towards the restaurant with his elbows in his hands.

Whispering while walking.

If the sugar water made from green sugar cane tastes good, then when I get off work today, I have to go around to the [-]th floor to pick up two green sugar cane and bring them back to make some sugar water for Baby Shen...

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The efficiency is really high when you are full of sleep, this chapter is 6000 words, ask for a monthly pass, brothers!
(End of this chapter)