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

Lin Xu placed these large pieces of hard pork belly on the workbench with the skin facing up, and then took a portable spray gun and started burning the pig skin.

Searing is required for cooking meat, especially stews without frying.

To make Dongpo pork, this step is essential. You need to burn the pigskin with a spray gun to blacken the pigskin, burn off the stubble and sweat glands, and completely burn out the impurities in the pores of the pigskin.

In addition to using a portable spray gun, you can also put it on the stove, or directly heat the iron pan, put the pigskin on it and bake it with the bottom of the pan.

Anyway, no matter what method is used, it is based on burning the pork black.

The darker the pigskin is, the more thoroughly it is burned, and the cleaner the pigskin will be when it is washed.

After burning the pigskin, soak it in warm water, and then clean the pigskin with a clean steel wool ball or brush.

Then put the whole piece into the pot, add enough water, add onion and turmeric wine, boil on high heat, skim off the foam, and continue to cook for [-] minutes.

"Boss, don't you cook Dongpo pork in the afternoon? Are you cooking the meat right now?"

Che Zai was a little curious. Seeing Lin Xu gurgling meat in the pot, he thought he was going to eat Dongpo meat for lunch today.

Lin Xu said:

"Cook it first to set the shape, and then it will be officially cooked in the afternoon."

The Dongpo Pork dish should be made into large cubes with a flat surface to look good, but during the cooking process, the lean meat and fascia of the pig will twitch and shrink, causing the meat to be distorted and deformed.

Some people make this dish and think why the meat that was originally flat is cooked crooked. The pork belly is no longer evenly layered, and even the right angles that were cut before are also slanted.

This is what caused the twitching and twisting of the flesh.

In order to solve this problem, you have to cook the meat in advance, and then cut it into pieces, so that the meat will not be distorted during the official cooking.

Moreover, after cooking in this way, the blood in the meat can be boiled out, making the meat more pure.

To be honest, Dongpo meat does not use spices such as prickly ash and aniseed ingredients in cooking, and what you eat is the pure aroma of the meat itself, which is not available in other meat dishes.

It is also this simple method and pure fragrance that make this meat dish not lost after thousands of years.

Not only has it not been lost, but it has taken root and sprouted everywhere.

Except for the Dongpo pork in the places where Su Dongpo went to be an official, all major cuisines have borrowed the experience and methods of this thousand-year-old famous dish.

For example, cooking rice wine with meat dishes has something to do with Dongpo meat.

In addition, dishes such as jar meat and stewed meat in various places are almost all variants of Dongpo pork.

Do not cover the pot while the meat is cooking, so that the peculiar smell in the meat can escape with the water vapor.

When the meat was cooked, the bullfrogs in the steaming cabinet next to it had already been steamed. Lin Xu brought them out, picked the meat while it was still hot, and put it on a plate for Dundun to eat, and then poured the soup on it.

I steamed a piece of wagyu beef last night, and I thought it should be fine.

But it was too greasy, the little guy made a gesture of burying his shit after eating half of it, planning to hide it and eat it next time.

Since I don't like it, I'll go back to my old job today and eat bullfrogs.

When the bullfrog was dry enough to cool his hands, Lin Xu went downstairs with his hands in his hands. He saw Dundun, who was playing with Shu Yun, and jumped over immediately. He jumped in without waiting for the plate to be put down.

"If you eat like this, you can save a lot of living expenses."

Lin Xu thought that he could get some uncommon meat for Dundun to taste later, so that everyone would say that he was deducting his living expenses. After all, the little guy earned a seven-figure living expenses at the last auto show.

This much money is enough for it to live in luxury for the rest of its life.

Shu Yun bent down and looked at Dundun eating meat and said:
"I read on the Internet that it is better for cats to eat more offal. Why don't you feed it some ingredients like chicken livers and chicken hearts?"

Lin Xu also knows these things:
"It can increase taurine, it can make the heart more motivated... Let Lao Huang take some when he delivers food, and occasionally improve the life of Dundun, and buy some high-end sea fish, let him taste it, see Do you like it?"

When he heard that there was something to eat, Dun Dun, who was eating bullfrog meat, let out a humming sound.

Apparently, it's happy with the arrangement.

Back upstairs again, Lin Xu continued to get busy.

Forty minutes later, Lin Xu took a chopstick and easily inserted it into the cooking meat. When he pulled it out, there was no blood coming out, which was a sign that the pork was cooked through.

Remove with a meat hook and place on a chopping board.

When put into the pot, the meat was flat and even, but after cooking, the meat has changed a lot.

The pork belly, which was originally uniform in thickness, has become uneven in thickness. In some places, it is only half of the raw meat, while in other places, a large mass of meat has gathered, which looks more than ten centimeters.

This is the reason why it needs to be cooked in advance, so that the meat can be deformed in advance, so that when it is stewed, the skin of the meat will be flat, the pieces of meat will be uniform, and the thickness will be consistent.

He picked up the kitchen knife and cut the four sides of the pork neatly.

Then turn the pork over, with the skin facing down, and slice the lean meat evenly to make the meat uniform in thickness.

After such trimming, the pork belly became smooth again, and the originally uneven skin became much more even.

After the several large pieces of meat have been changed, they are placed in a tray to dry, and they will be used again when they are cooked in the afternoon.

As for the leftovers that were cut off, Lin Xusheng handed them to Ma Zhiqiang, who was in charge of the staff meal at noon, in a small basin:

"Let's mix it in when making stew at noon."

"Okay... this meat is good, and the stew is definitely delicious."

Chinese cabbage is in season now, and Chen Meijuan also sent hundreds of catties of sweet potato vermicelli from Yinzhou through logistics. It's time to eat stewed vegetables.

These vermicelli are not processed by machines, but made in a workshop in a small village near the scenic spot.

From the initial beating to shavings to drying, all are handmade.

This kind of vermicelli looks mediocre, but it is really delicious, smooth and chewy, and it is also very resistant to cooking. It can surpass the kind of vermicelli made of edible glue.

"Old Ma, put more vermicelli when making big stew, I can't eat enough every time."

Niu Chuang came over with a bamboo basket, and when he heard that he was having braised vegetables for lunch, he couldn't help making a request.

After speaking, he handed the bamboo basket to Lin Xu:

"Boss, this is our own yellow rice jujube cake steamed from rhubarb rice. How about you try it and see if it's suitable for new additions in the store."

Did you do it yourself?

Awesome, the noodle department of Linji Food finally has the meaning of the Diaoyutai noodle department.

Regardless of the taste, this behavior alone is worthy of affirmation and encouragement.

Turn around and explain to Shu Yun that the pastry bonuses will all go up this month.

The yellow rice jujube cake in the basket is long and the skin is pure rhubarb rice. It should be steamed directly after soaking, and there are particles of rhubarb rice on the surface.

He sees with discerning eyes:
"Yellow rice jujube cake made with ingredients such as rhubarb rice, red date paste, white sugar, lard, etc. Grade: Excellent."

Hey!
Coming up is excellent.

sure.

Originally, Lin Xu planned to give verbal encouragement and forget it, but since the pastry department has figured out excellent food, he has to try it.

He picked one up and opened it, and the scent of red dates wafted out immediately. The inside was covered with deep red date paste, which formed a strong color contrast with the yellow rice outside.

He handed half of it to Wei Gan, and took a bite.

The rhubarb rice with the outer skin is soft and glutinous, and the taste is slightly sticky. It may be a little uncomfortable to eat alone, but it becomes just right when paired with the sweet and fragrant jujube paste.

good to eat.

Needless to say, this yellow rice jujube cake is really suitable for new ones in the store.

He also specially tasted the jujube paste stuffing.

It’s a bit greasy to eat alone, because the jujube paste is too delicate and has no taste. When frying the stuffing, a lot of sugar is added, and there should be oil, so although it tastes full of jujube flavor, it is sweet and greasy overall.

Wei Gan tasted two mouthfuls, first affirmed the pastry department's efforts, and then said:

"It would be better if the size is smaller. It looks exquisite, can sell for a price, and can save costs. You can also think about a few more styles."

He tasted the stuffing, then said:

"Too much sugar, easy to get bored."

After all, he has been in charge of the back kitchen for so long, and he has tasted all the dishes served, so Wei Gan found out the problem with the yellow rice jujube cake very easily.

It's not that it's not delicious, in fact, even if this excellent jujube cake opens a shop, it won't worry about business.

Just judging from the store's requirements for the dishes, there is still room for further improvement in these jujube cakes.

Lin Xu said:

"Don't use jujube paste for stuffing. Too much jujube paste will taste greasy and tasteless. Just use whole red dates. Boil the red dates in sugar water, remove the pits and use them as stuffing. This will have both sweetness and chewiness. strength."

When Niu Chuang heard this, he couldn't care less about stewed dishes, and said immediately:

"Okay, okay, I'll try again."

After speaking, he went to the pastry department, ready to try again while the iron was hot.

As for the jujube cake in the bamboo basket, naturally it will not be wasted. Lin Xu took it outside and placed it in front of Shen Jiayue who edited the video:

"Try, Niu Chuang's new yellow rice jujube cake."

"It looks very tempting, let me try it."

Shen Jiayue picked up one and took a bite, feeling that it tasted good:

"I didn't expect these rhubarb rice to be so delicious when steamed directly. I thought it could only be ground into noodles to make rhubarb rice dumplings."

Lin Xu smiled:
"How is that possible? Don't eat too much. If you eat too much stuffing, you will burn your heart, and there is a big stew at noon. Don't you want to eat the vermicelli sent by our mother? You will enjoy it at noon!"

"Okay, okay, I like eating those vermicelli so much...Xu Bao, can these vermicelli only be used as stewed dishes? Can something else be done?"

other?

Lin Xu thought for a while and said:
"You can make stuffed buns."

"anything else?"

"It can be fried and eaten directly. With more oil, the fried vermicelli is very delicious."

"It's too oily and I don't like it... Is there any more?"

Tsk tsk, it seems that I want to eat vermicelli all at once.

Lin Xu thought about the way of eating vermicelli in his hometown, and suddenly remembered one.

He said to Shen Jiayue:
"It can be made into stew, which is similar to skin jelly, but it is chewier than skin jelly. It is very enjoyable to eat with garlic."

"Huh? This is good, can you make it for me someday?"

"Okay, it's on me."

At noon, Ma Zhiqiang made a big pot of stewed dishes, which contained pork, vermicelli, cabbage, fried tofu and meatballs, and used a lot of lard, which had a strong aroma.

Serve a large bowl, pick up the smooth and translucent sweet potato vermicelli and eat it in your mouth, and then take a big bite of steamed buns, it makes people feel like returning to their hometown to eat a big feast in the countryside.

"It's delicious and satisfying. Master Ma's big stew is really amazing."

"Indeed, I can eat two big bowls."

"What are two big bowls? I can eat three big bowls."

"The one who eats the most in the back kitchen should be Master Niu. Last time he ate five big steamed buns that we steamed in one meal."

"..."

The employees praised Ma Zhiqiang's craftsmanship, and the more they ate, the more enjoyable they became.

Those who are not used to steamed buns can also eat rice, which goes well with stewed dishes.

Lin Xu picked out the vermicelli from his bowl to Shen Jiayue, and took a few slices of pork belly from her bowl, then ate the steamed buns and said:
"When I was young, I liked to attend weddings and weddings in my hometown in the countryside. In addition to the [-] dishes and four soups for the dinner, there are also big pot dishes before doing business. Eating it is a pleasure."

Shen Jiayue took a big mouthful of vermicelli and asked curiously:

"Then when we go back to hold the wedding, will we do it too?"

"Yes, this kind of thing usually needs to be prepared in advance. When the time comes, neighbors, relatives and friends will come to help, and they will eat big pot dishes."

"Then I will eat more at that time, and try the big pot dishes you liked when you were young... By the way, we are going to take wedding photos next week. There are several locations to choose from, several styles, and urban scenery. For things like the Bird’s Nest and the Water Cube, there are royal gardens, and you can go to places like the Forbidden City to shoot, or you can go to Universal Studios or other places.”

Choose a location?
Lin Xu said:

"Look at the arrangement. If it doesn't work, go to all of them. By the way, you can also go to the Diaoyutai or the inner courtyard of the Yanjing Hotel. The scenery is good."

"Okay, then I'll make the decision."

Although he didn't seem to care much on the surface, Lin Xu was still a little excited in his heart.

I'm going to take wedding photos with Baby Shen, and the wedding day is getting closer and closer. This feeling of happiness is really good.

After dinner.

Everyone is busy.

Waited for the noon peak.

Lin Xu took a large casserole and started cooking Dongpo pork.

Take the meat that was cooked in the morning and put it on the chopping board. First, divide the meat into strips with a width of five centimeters, and then cut it according to the length of five centimeters. Cut all the meat into large pieces.

The square pieces of meat are very attractive. After cutting the meat, Lin Xu began to prepare the ingredients.

A basket of washed shallots with roots, a large handful of thickly sliced ​​ginger, a small bowl of rock sugar, a large bottle of rice wine, a large bowl of light soy sauce, and a small bowl of dark soy sauce.

These ingredients, together with the meat, are all the ingredients for making Dongpo pork.

Wash the casserole, put a layer of bamboo grate on the bottom, spread the shallots neatly on the bottom, then spread the ginger, then take the cut meat and put the meat skin down.

After putting everything in, pour in about two and a half catties of Huadiao rice wine, then pour in the prepared rock sugar, light soy sauce, and dark soy sauce, add water to cover the pork, and start to simmer.

There are no complicated seasonings and no superfluous ingredients.

But it can make delicacies that have been passed down for thousands of years.

This is the charm of Dongpo pork, and also the charm of Chinese cooking.

Bring the casserole to a boil over high heat. Do not cover the pot at this time. Cook on high heat for ten minutes to let the rice wine vapor evaporate and take away the peculiar smell by the way.

If the pot is covered in advance, the alcohol will not evaporate, and it will soak into the meat, causing the meat to become sour.

Ten minutes later, the alcohol in the rice wine has evaporated, and the rest is full of mellow fragrance.

At this time, reduce the heat to a low level, keep the pot in a slightly boiling state, cover the lid, and start to simmer for about two hours.

This dish is not complicated, but some details should be paid attention to.

For example, burn the pork skin, cook the pork thoroughly to set the shape, and boil it in a casserole for ten minutes. If you don’t pay attention to these details, Dongpo pork will be greatly reduced.

Che Zai looked at it seriously, he didn't expect Dongpo Meat to be so simple.

But simple is simple, and it is not easy to cook at the place where you live during the shift, because the dormitory does not have such high-end flower carvings as in the store.

Just now Lin Xu poured this bottle into the pot, at least five hundred to start.

In order to eat Dongpo meat, there is no need to be so extravagant.

He looked at Lin Xu and asked:

"Boss, can you do this without Hua Diao?"

"Yes, pour beer, cook for a while and then cover it, it will be delicious, and it will have a special flavor... An excellent chef should be able to flexibly adjust the dishes, and don't be too limited. If you want to eat Western style, you can also Pour a bottle of red wine in, the taste is not bad."

If a Chinese chef is not good at flexibility and sticks to the rules, he will be a failure.

Four p.m.

Wearing a beige windbreaker, a scarf around her neck, and a pair of black boots, Zeng Xiaoqi walked lightly out of the gate of the TV station and went straight to the nearby subway station.

Who would have thought that such a beautiful urban lady would worry about her figure all day long.

She always feels that she is at the bottom of the boudoir circle, and she really hopes that the cup size can be bigger, even if it is one size, it is better than being bullied by some people secretly.

She took the subway to Yingchun Street Station, and when she got out, she wrapped herself in a windbreaker and went straight to Linji Food.

Now what supports her every day is Lin Kee's various delicacies.

I don't know if Dongpo meat has been made yet.

I hope that after eating Dongpo meat, I can develop it again.

Xiong Xiong, can you two fight for a little bit?Not to mention catching up with them, at least let me get rid of Xiao Qing.

Well, as long as it's not tied for last.

Isn't that too demanding?
Walking into the store, I saw Shu Yun from 36C sorting out customer information, and asked curiously:
"Dinner hasn't started yet?"

"Immediately... By the way, Xiao Qiqi, the Dongpo meat you entrusted with the secondary development is ready, hurry up and eat it, maybe..."

Shu Yun made a gesture of grabbing her hands like a hooligan, and Director Zeng blushed when she saw it:
"Who... who eats Dongpo meat because of that? I'm just... I'm just greedy, unlike you, I'm not greedy enough, and I actually want to surpass the proprietress."

Shu Yun: "!!!!!!!"

I don't have me, don't talk nonsense!
If you say that again, I will sue you for slander!

Seeing the slightly groggy expression on Shu Yun's face, Zeng Xiaoqi felt refreshed. After rubbing Dundun's head, she stepped on her boots and strode upstairs.

Hmph, you and your good sisters have to stab each other like this.

Otherwise, how can it reflect the plastic sisterhood of loving and killing each other?
She proudly walked up the stairs, and as soon as she reached the second floor, she saw Lin Xu coming out of the kitchen with a small pot of trembling red meat.

"Hey, Sister Xiaoqi is here, so hurry up and wash your hands and eat. The Dongpo pork you ordered, try it and see if you like it."

After more than two hours of stewing, the meat has become like jelly, trembling, and it feels like it is about to melt.

After the meat was stewed, Lin Xu poured the soup into the iron pot, added a spoonful of rice wine, and boiled it again.

When it is just stewed, the aroma of the wine is basically evaporated, so some rice wine should be added now to increase the aroma of the wine.

When the soup is thick, pour a little cooking oil on the soup, stir well and pour the juice.

Only by cooking in this way can Dongpo pork have an amber-like appearance and color.

Zeng Xiaoqi was not polite, she put down her bag and washed her hands at the kitchen door, took a bowl of rice, and ate with Shen Jiayue.

The meat is so big that it feels like it can't fit in the bowl.

Take a bite, and the rich aroma floods into your mouth. The meat is very soft and rotten. It's not like eating it, but it feels like drinking it.

Especially the skin and fat part, really reached the point of melting in the mouth.

"Wow, it's so delicious! More than addictive!"

It feels very comfortable and enjoyable to eat a big mouthful of meat and a mouthful of rice.

The taste of the meat is also very good, sweet and salty, with a strong aroma of wine, it tastes very delicious.

After eating a large piece of Dongpo meat, Zeng Xiaoqi couldn't wait to pick up another piece.

Both raging bears should be supplemented, and one should not favor the other.

Shen Jiayue asked curiously:

"Sister Xiaoqi, do you really believe Yan Bao's nonsense?"

"I'd rather believe it, what if..."

She sucked and took a big bite.

Well, enjoyable!

I just like this oily and plump taste, it's so beautiful.

A mouthful of meat and a mouthful of rice are eaten like this, the more you eat, the more generous you feel like eating meat and drinking in a big bowl.

Life is just a hundred years in a hurry, and it is better to eat a meal of meat if you care about some things that cannot be changed.

While eating, Zeng Xiaoqi suddenly felt that there are still so many beautiful dishes in the world that she hasn't eaten, and she doesn't need to compete with the few taels of fat on her chest.

While thinking about it, Shu Yun, who was busy with work, and Chen Yan, who was having lunch after get off work, came up.

Seeing Zeng Xiaoqi eating meat, the two had fun at the same time.

"Hey, Director Zeng really likes it, how is it? Do you think it's too big?"

"If it's useful, I'll eat four yuan later..."

Zeng Xiaoqi glanced at the two girlfriends:
"I don't care about these anymore. Life is short, and enjoying delicious food is the right thing... I have reconciled with my Xiong Xiong."

Ok?
what's the situation?
Chen Yan and Shu Yun looked at each other.

It’s just eating Dongpo meat, how can you still feel your life after eating it?

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This chapter is 5800 words, ask for a monthly ticket, brothers!