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

Chapter 237 Is it nice?It sounds delicious!The practice of authentic crispy suckling pig! 【Seek full order】

"Junior brother, do you know where the capital is suitable for couples to visit?"

On the way to Building No. [-], Xie Baomin suddenly asked such a question, which surprised Lin Xu.

A place suitable for couples?

Brother, this is a situation.

Lin Xu asked curiously:
"Brother, are you planning to go out with sister-in-law?"

Well, first ask who you are going with, if you are with sister-in-law, let Shen Baobao or sister-in-law recommend it, and let the senior brother have a good romance.

If you are with someone else, then when you see your sister-in-law, prepare a table of green dishes.

As for whether she can understand her good intentions, it depends on her ability to understand.

"Isn't your sister-in-law going to start school soon after the summer vacation? She said she wanted me to take her out to play while the child is boarding at school... It's so annoying to be an old married couple!"

Tsk tsk tsk, he said annoyingly, but the corners of his mouth almost reached the ears.

I remember the first time my brother went to help in the store, talking about the helpless expressions on his wife and children, and looking at the happy face now.

Is this grasping the context of a harmonious life?

Taking out his mobile phone, Lin Xu sent a message to everyone in Aite among the high-end VIP customer group of Linji Gourmet:
"My senior brother plans to spend a day in the capital with my senior sister-in-law. Do you have any recommendations?"

As soon as it was posted, Shen Baobao came up with an idea:
"You can climb Badaling!"

Lin Xu: "..."

The couple are looking for a place to play, looking for abuse, and the two native Yanjing people should have some interest in Sidaling, right?
Without that effort, it is still like going straight to Zhangjiakou for a self-driving tour.

My sister-in-law Chen Yan is quite reliable:

"It's cold now. You can find a script club with bad reviews to play scripts suitable for couples, or go to Universal Studios to play roller coasters and other things, looking for childhood joy."

The weak brother also came up with an idea:

"The aquarium is fine, it's still cool, or going to the suburban horse farm to ride a horse, it's not fun."

Then, Yue Liyue, Geng Lele and others all expressed their opinions.

Qiao Fang couldn't help but sigh with emotion, as expected, people who are still single know very little.

I conveyed Xiaojia's opinion to my senior brother.

Baby Shen thought for a while and said:

"Let's go to the aquarium first. When we got married, I said that I would take my sister-in-law to the beach to watch dolphins, but I have encountered them a few times when I travel, so I will go to the aquarium to meet your requirements."

Seeing the happy face of senior brother.

Qiao Fang felt that she had to take Guo Weidong out to play when she turned around.

Well, if you can always think about making money, you have to go out and relax.

Come to building ten.

Qiao Fangxin was already waiting.

"Master Lin, when will the new store open? When the time comes, you will notify Xinghai to attend the opening ceremony."

"There is still a fixed date, let's talk about it when it is fixed."

Before greeting Qiao Fang, Xie Baomin glared at Qiao Fangxin angrily:
"Dog, stealing tea leaves from you is fine, but you actually gave them to others. When Qiu Zhenhua came over with the tea leaves, you were stunned. There is no such shameless person in the world."

I am angry.

But Qiao Fangxin still looked like this:
"Why is he still angry when he sees it? Didn't he keep half of the tea leaves at the beginning... Don't beep beep, make roast suckling pig quickly, you are hungry."

Xie Baomin: "..."

He comes here hungry every day, and uses your house as a canteen for love, right?
I led the two of them to the kitchen, where the front chefs were busy preparing the dishes for lunch.

In a room at the end of the kitchen, there are two hanging stoves in a mess.

In Cantonese cuisine, there are fewer chances to use a hanging stove for roast suckling pig, Sham Tseng roast goose or roast meat.

Pi Shui plans to go back and ask Xu Xinhua, if I don't need it, I can also put a hanging stove with less functions in the lo-mei room on the first floor.

In that way, I can make roast meat, which is very convenient.

"To make roasted suckling pig, you first need to prepare suckling pig salt, suckling pig sauce and crispy Lin Xu. Master Lin has done roasted whole lamb, right? What if you tell him to do it?"

There is no such good thing?
Qiao Fang knew that Xie Baomin wanted to give her advice.

He hurriedly tied down his apron and washed his hands carefully:

"Thanks to Chef Guo for his advice."

Xie Baomin smiled and said:

"His talent is so low, even if you point it out, making a roast suckling pig should be difficult for him."

Those words made Pi Shui very emotional.

That's the downside of Liren.

Now everyone knows that they have very low talent in cooking.

In the past, you must be cautious in your words and deeds in front of insiders.

So as not to commit a common-sense practice and cause people to collapse their houses.

"Let's adjust the suckling pig salt first. It's a powder, and it's only used when roasting suckling pigs. A small amount of meat that needs delayed curing can be marinated with suckling pig salt."

Is it so widely used?
You have to study hard!

“乳猪盐的粉料包括食盐750克、味粉500克、十八香25克、沙姜粉150克、四角粉50克、七香粉50克，那些粉料主要去腥增香，顺便给乳猪肉调一个底味，那样吃起来更美味一些。”

While talking, Xie Baomin brought all the seasonings under the seasoning table next to him, and threw a large basin by the way for the skin water to adjust the powder.

"Chef Guo, what is flavor powder?"

Shen Baobao next to him said:

"It's the powder made from monosodium glutamate. Monosodium glutamate is a commonly used condiment to increase freshness outside restaurants, but young people are very resistant now, so don't mention it when he shoots videos, so that no one will argue with him."

Pi Shui was immediately happy.

It seems that my brother has watched a lot of cooking videos off the Internet recently.

I took the electronic scale outside the kitchen and finished weighing the condiments, then stepped back out of the big basin, weighed all the powders in the mixing basin:
"So little food, is it for a suckling pig?"

Xie Baomin shook his head:

"One suckling pig only uses [-] grams, and those materials are the amount of seven suckling pigs."

Ho!No wonder it cost a catty and a half of salt, which turned out to be the amount of a pig.

Before mixing the powder evenly, Pishui finished making the sauce according to Xie Baomin's instructions.

"250 grams of oyster sauce, 500 grams of hoisin sauce, 500 grams of Zhuhou sauce, 125 grams of sesame paste, 250 grams of peanut butter, 200 grams of minced garlic, 100 grams of tangerine peel... That's the amount for ten suckling pigs."

Hearing that there is no Chen Pi Rong, Shen Baobao, who was waiting to eat, couldn't help admiring:
"It seems that Dongdong really took out the technique of pressing the bottom of the box that time, did he have any reservations?"

Tangerine peel is known as the secret weapon of Cantonese cuisine masters. Few dishes need tangerine peel to enhance the taste, but many Cantonese cuisine masters simply mention that when they teach cooking.

As the executive chef of Diaoyutai, Shen Baobao is very clear about that.

So when I heard that there is no 100 grams of tangerine peel, I immediately put up my little finger and admired Xie Baomin's practice of imparting everything without reservation.

"When you make Qingshui Furong later, you hope he won't hold back either."

"Worry, definitely yes, our relationship, you will cheat whoever you cheat."

Qiao Fangxin said that's okay.

As soon as I said that, Xie Baomin immediately flushed his skin and said:

"Master Lin, if he makes Qingshui Furong later, you trust his senior brother very much."

"Good Chef Guo."

Holding a kitchen knife, Pi Shui was cutting garlic while listening to the bickering between the two middle-aged men.

Before the minced garlic was cut, he brought the dried tangerine peel. As soon as he finished cutting, Xie Baomin reminded him:
"The tangerine peel is easy to use, but it can be abused. You must use the non-vintage Xinhui tangerine peel. If you peel two oranges carefully and put the peel back, it will only be counterproductive."

Pi Shui asked:

"Is it better to be young or old?"

"It's fine for less than ten years. The tangerine peel of that year basically melts before it gets cold, and there are no scum, so you don't have to worry about eating it."

Cut the tangerine peel, put all the ingredients in the skin water out of the basin, and stir evenly with a large spoon.

Next, it's time to make Crispy Lin Xu.

That is also the most important ingredient for roast suckling pig.

Whether Qiao Fang is good or not is directly related to the quality of the dishes.

"200 grams of small red Zhejiang vinegar, 1000 grams of white vinegar, 200 grams of low-alcohol liquor, 200 grams of rose wine, 100 grams of maltose, one lemon, and 30 grams of soda."

Crispy Lin Xu is also used to make roasted whole lamb, but this crispy Lin Xu only needs to use Xiaohong Zhejiang vinegar, which is the absolute C position in crisp Lin Xu. It is thought that in roast suckling pig, Xiaohong Zhejiang vinegar has become an ingredient.

Pi Shui asked curiously, wanting to know the reason.

Qiao Fangxin said:
"The roasted whole lamb is skinned, and the color fades quickly, so you need to put less red vinegar. But the suckling pig is roasted with the skin on, and the color fades slowly. Without the little red vinegar, the roasted suckling pig has a heavy color, so you need to Neutralize with white vinegar."

Xie Baomin added:

"It's just that you need to add more Xiaohong Zhejiang vinegar, and the amount of maltose can also be reduced. However, the roasted pig skin is whitish, and it looks good."

That's all from experience!

Pi Shui secretly memorized it.

I plan to get a few big suckling pigs when I go back, and try roasting them with fruit charcoal outside the yard of the villa on the West Seventh Ring Road, and see if I can reproduce the method of roasting suckling pigs.

If I could, I could improve my life again tonight.

Well, there is no way to live in a villa before the new store opens.

So take advantage of the busy days and try to improve the life of your family as much as possible.

To save my father-in-law from being taken to eat weight-loss meals by his mother-in-law who is addicted to weight loss every day, the originally slow and happy old Shen is slowly being turned into a depressed old Shen by the weight-loss meals.

Once the crispy Qiao Fang has been adjusted, all the seasonings for roast suckling pig are ready.

Xie Baomin brought a slaughtered suckling pig from outside the hot storage and put it on the tray under the workbench, washed the skin and said:

"Since he knows how to make roast whole lamb, let him change the knife for the roast suckling pig."

Skin water also has its own body.

I just wanted to see that the roasted suckling pig is no different from the roasted whole lamb.

"Split the pig's head from the upper jaw first, and dig out the pig's brain, so that it will not flow in seven places during roasting and damage the appearance of the suckling pig."

Upon hearing this, Qiao Fang immediately placed the suckling pig belly down on the tray.

Grab the kitchen knife and cut open the suckling pig's upper jaw along the gap cut in the abdominal cavity.

I don’t have the technique to disassemble a whole pig, so it’s very careless to cut under the pig’s body, and it will hurt the pig’s skin. After all, suckling pigs basically eat crispy skin.

Before breaking open the pig's head, carefully dig out the pig's brain with a spoon.

The brain of the suckling pig is very tender. Crack an egg and sprinkle some chopped green onion and steam it outside the steamer. Before it comes out, just pour some soy sauce on it, and the taste is very delicious.

It's a pity that Gu was playing those at that time.

Pi Shui grabbed the kitchen knife and chopped up the suckling pig's cervical vertebrae, all the way to the tail vertebrae.

Like roasting whole lamb, the spine of the suckling pig has to be cut from head to tail, just to cut the nerves to prevent convulsions when roasting, and most importantly, it allows the pork to be roasted slowly and at the same time Let the suckling pig pose more beautifully.

Well, it's the same as roasting a whole lamb completely under the grill. The suckling pig needs to make the pig's skin completely taut and bulging, preferably a cylinder with dry skin.

If the spine is cut off, that kind of shape is very difficult to do.

Before the spine was severed, Xie Baomin held it up and looked at it, and raised his little finger:
"Master Lin's knife skills are really good. He cuts just right and doesn't hurt the pig's skin at all."

Cooking is a one-size-fits-all art.

The technique of roasting whole lamb is a base, and the basic cooking technique of cutting a whole pig is mastered. The step of skin water is done slowly and well.

"Next, split the pork leg and remove the shoulder blade of the pork leg."

The scapula will hinder the shape of the suckling pig, so it should be removed, and a few ribs near the neck should be removed before removing, which is for the convenience of roasting.

Then, under Xie Baomin's instructions, Pi Shui picked apart the meat under the leg bones, and cut the ribs one by one with a flower knife to facilitate roasting and marinating.

Then cut flower knives in the thick parts one by one.

That is only to make the suckling pig marinate more thoroughly, and also allow the pork to shed a little fat and moisture when roasting, making the suckling pig taste more delicious.

Before everything is ready, sprinkle a layer of suckling pig salt evenly in the abdominal cavity of the pig.

Rub it with your hands before sprinkling it well, so that the suckling pig salt can fully penetrate into the pork.

Then put the suckling pig sauce, and spread it evenly, so that the sauce will completely seal the powder in the pork, so that the marinated pork will be more flavorful.

Coat both the outside and the inside, and place under the tray to finish marinating.

"Chef Guo, how long does it take to marinate?"

"It's enough when it's half-baked. When it's fully marinated, you can teach it to cut the fork and scald the skin. That's an essential step in making a roast suckling pig."

After speaking, Xie Baomin went to inspect other areas of the front kitchen.

It's the same as Building No. [-] where there are few customers. Building No. [-] has a lot of customers ordering food every day, so Xie Baomin can act as a shopkeeper like Shen Baomin. I have to go around seven places to prevent the dishes from being overturned.

It seems that Chef Guo really wants to teach you... Pi Shui looked at Qiao Fangxin's back and sighed in his heart, then looked at Qiao Fangxin who was playing with his mobile phone next to him.

Was it the brother who proposed the exchange at that time?
How could you be completely unmoved at that moment?
Do you feel that you know everything and are in the mood to learn, or are you in the seven cold loves with your sister-in-law, so you have time to learn?

Pi Shui also dared to ask, so he could only look at his senior brother with the eyes of a bully looking at a scumbag, and then went to the hot storage to pick up a suckling pig, and practice changing knives again.

There are no ready-made ingredients, and no low-hands who can ask for advice at any time.

Such a good learning opportunity, even if there is no cooking learning card, it must be grasped.

Half an hour passed by.

Before Xie Baomin came back, he saw that Pi Shui had pickled another one, he couldn't help but nodded and said:
"Low talent, coupled with willingness to work hard, there is no reason for success."

I brought a long fork and a hook fork.

The long fork is used to turn the roast suckling pig by hand, while the hook fork is hung in the hanging furnace.

Practice long forks first.

Qiao Fangxin held the fork and forked it from the pig's tail.

First pass through the front leg of the pig, then through the ribs, and finally to the pork elbow of the hind leg.

Before putting it on, use a long strip of square wood and put it back along the spine of the suckling pig, and then take two wooden sticks and insert them back in front of the hind legs and behind the front legs respectively, so that the wooden sticks can be stuck on the steel fork. At the same time, it happened to withstand the square wood.

In that way, the bone supports the steel fork, the steel fork supports the wooden bar, and the wooden bar supports the square log. The spine of the suckling pig is pushed up to prop up the whole body, and the suckling pig that was lying under the tray is supported like that The body swelled up.

"The long fork is supported like that, and the direction of the short fork is the opposite, because the pig's head must face down when hanging, and the lard that is roasted will spoil the appearance of the suckling pig."

Does Building No. [-] have an open fire stove suitable for long-fork roasting, so Xie Baomin removed it and replaced it with a hook fork.

Pi Shui carried another marinated suckling pig, first tried the long fork, then tried the short hook fork, and finally figured out the way to do it.

Next, it's time to iron the skin.

That step is to make the pork skin stretch and bulge, and to wash off the marinade on the surface, so as to prevent gelatinization during roasting from affecting the appearance.

Boil a pot of water, heat it to [-]-[-] degrees, use a spoon to scoop up water and pour it under the pigskin until the pigskin hardens.

Wipe off the surface moisture before showering, hang it in a ventilated place to dry for a while, before the surface moisture is completely dried, apply crispy Lin Xu on the body.

"When crisping Lin Xu, the pigskin must remain intact, so the color of the baked meat is even, which will affect the overall appearance."

Following Xie Baomin's example, Pi Shui scalded the pig he had marinated in the same way, hung it in a ventilated place to dry, and then evenly brushed a layer of crispy Qiao Fang under the pig's skin with a brush.

In order to make the roasted suckling pig look better, it needs to be brushed eight times.

Hang it in a ventilated place to dry again before passing it eight times, and then it can be put back in the oven and baked.

The fully automatic oven whose temperature can be adjusted at any time is very convenient for roasting suckling pig. After setting the temperature, you just need to use the tube.

But there is that thing in the villa, Pi Shui asked Xie Baomin curiously:
"Chef Guo, if you use fruit charcoal to bake outside the yard, what should you do?"

"You need to hold the roasting fork and rotate it constantly. In addition, the suckling pig must be kept at a distance of half a meter from the charcoal. Don't get close. The suckling pig is delicate and burns very easily."

While talking, Shen Baobao, who finally finished flirting with his wife, reminded:
"If you use charcoal to grill, you will be impatient. There will be no changes in the first ten minutes, but you have to turn around. You can be lazy, but the color of the suckling pig is even."

Qiao Fangxin asked without any surprise:

"He can roast suckling pig? What will he trade with you in the future?"

Shen Baobao said with a smile:

"You definitely know how to do it. It's your junior brother who knows how to do it. That's why you asked him to teach me."

"Why did he teach it by himself?"

"That's because he's idle. Find something for him to do. It's been said offline that people have problems when they are idle. You are doing it for his own good."

Xie Baomin: "..."

Believe it or believe me, I beat him to death with a steel fork!
It was the busiest time in Building No. [-] at that time, and he even made trouble for you.

"Chef Guo, please calm down, don't let your senior brother know what you have learned, and later I will make you Shimizu Hibiscus, and do it from beginning to end, so that you can learn it."

Pi Shui was afraid that Xie Baomin would really grab the steel fork and light his brother's belly, so he quickly grabbed the two of them.

Seventy minutes ago.

The hanging stove was turned on, and a pleasant fragrance wafted out from the outside.

Use a special iron hook to pick the hook with the suckling pig inward, and a suckling pig that is rosy, oily and full of fragrance is ready to be roasted.

Before the two suckling pigs are brought out, remove the hooks and the fat-soaked square logs while they are cold.

Arrange the suckling pig out on a plate.

Pi Shui couldn't help but sigh in admiration:
"The suckling pig is amazing. Chef Guo's craftsmanship is really impressive."

Qiao Fangxin said proudly:

"If you want to keep the crispiness, you can spread a layer of sesame oil on the surface, so that even if it is cold, the inside will be crispy."

While I was talking, Baby Shen scraped under the suckling pig with a kitchen knife.

"How is it, Junior Brother, does it sound good?"

"It sounds good."

"It sounds delicious!"

After I finished speaking, I chopped the suckling pig in half with one knife, and put half of it back in the packing box that I knew when I had prepared it. The flushing water and Qiao Fangxin said:

"They continue, you go and bring some food to your wife."

Pi Shui: "..."

He can pay attention to his waist, senior brother.

Don't overwork yourself!

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The recipe of the eight ingredients for roast suckling pig was shared by Li Yongzhou, a young master of Cantonese cuisine, in [Chu Bang Xiao Che Kai Fan], interested friends can take a look.It seems that the daily guide is recommended. In order to express our welcome to new friends, Xiaojia tries to post as few food pictures in the book friend circle as possible, so that those new friends can experience the coldness of our food book friends!This chapter is 5600 words, please order it in full, brothers!
(End of this chapter)