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

Chapter 479 If a pig's head wants to be delicious, cooking energy and time are indispensable! 【Subscribe】

"What about the skull?"

Seeing Lin Xu soaking the pig's head, the onlookers looked at the skull and asked curiously.

Although the skin and flesh on the surface of the skull have been removed, the pig's brain is still inside, and there is also a lot of meat in the eye sockets, which cannot be thrown away.

Wei Gan glanced at Che Zai, everyone was concerned about when to start grilling and how long it would take, only you cared about the bones that were removed.

The person in charge of purchasing really has a different focus.

Wei Gan said with a smile:

"Take it to the bottom and let Lao Xu cook it while making braised pork. Whoever wants to gnaw on the bone can just eat it."

There is not much meat on the skull of the pig's head, and it is a bit difficult to chew. If you want to eat it clean, you have to split the skull from the middle.

The only place that can split skulls is the stewed food department downstairs. They have special axes for skull splitting, which are much easier to use than the kitchen knives upstairs.

Che Zai didn't refuse, and took it downstairs.

Zhu Yong looked at the pig's head soaked in the water and asked curiously:
"Boss, how long will this take? When can we start?"

Zhuang Yizhou knew this dish quite well, he said:

"It needs to be soaked for more than two hours, so that the blood can be soaked out. After soaking, the water must be sprayed to set it. By the way, all the mucous membranes in the pig's nostrils and the tongue coating on the pig's tongue must be scraped. Some mucous membranes in the mouth must also be removed. After it is done, it can be placed in a pot and simmered over low heat."

Dai Jianli added:

"When simmering, pay attention to the shape, use a lot of sugar for coloring, and adjust the stewed soup in advance, and the stewed soup has to be boiled first with various spices and rock sugar... In short, it is very troublesome, troublesome All the chefs who know how to cook resist it from the bottom of their hearts.”

When they were talking, Lin Xu had already started making stewed soup.

Stewed braised pork head stew seems to be very simple, as long as the sugar color is good, but in fact, it is very difficult, and it is really difficult for ordinary chefs to master.

The pig's head is an ingredient that has a strong odor, and a lot of spices are needed to suppress the odor of the pig's head.

But the grilled whole pig's head dish requires not to eat too much marinated flavor, but to taste the aroma of the pork itself, and it must be salty and sweet.

This requirement greatly increases the difficulty for chefs to prepare stewed soup.

Because there are too many spices, it will suppress the smell of meat, and if there are few spices, the peculiar smell of the pig's head itself cannot be removed.

Xie Baomin looked at Lin Xu with great interest, wanting to see how his junior prepares the stewed soup.

Lin Xu didn't have the cooking technique of grilling whole pig's head, and he didn't know how to make stewed soup, but he had already mastered a lot of stewed meat recipes. With a little adjustment, it's not difficult to make stewed soup suitable for braised pig's head.

For example, now, he washes the commonly used marinade in hot water, puts it in a pot and fry it with lard to make it fragrant, and then adds broth, soy sauce, rock sugar, sugar color, green onion and ginger and other ingredients.

In order to make the pig's head more flavorful, Lin Xu also poured a small pot of stock soup of braised tiger skin and chicken feet into it.

Bring the soup to a boil over high heat, and continue to cook for about half an hour, so that the aroma of the stewed ingredients can be completely released into the stewed soup. The pig's head made in this way will taste more delicious.

Watching Lin Xu's operation, Xie Baomin said:
"There is less rock sugar, you can put more. Pork has a strong smell. You can add one or two pieces of Angelica dahurica and cardamom, and add a teaspoon of salt. In addition, when stewing, don't forget to put the onion and ginger under it."

The stewed soup in the pot is still fine, but today's pig's head is a little bigger, so the seasoning needs to be adjusted accordingly.

Upon hearing this, Lin Xu immediately made adjustments.

At this moment, the pig's head had to continue soaking, and Lin Xu started to make skin dregs again.

It is estimated that there will be a lot of guests today, and the amount of dregs must keep up, so that the task can be completed faster.

When Lin Xu was making the skin dregs, Dai Jianli and Xie Baomin were not idle, and began to guide the chefs in the back kitchen to cook, and talk about their understanding of cooking by the way.

The more people who are at the forefront of the industry, the more willing they are to share their experiences.

Because the more talents in the industry, the more prosperous it will be, which can drive the healthy and orderly development of the industry.

At around ten o'clock in the morning, Lin Xu made the skin dregs, boiled a large pot of water, poured a large spoonful of white wine, and then put the soaked pig's head into it, and began to blanch it.

Boil the blood in the pork, and use the volatility of the alcohol to take away the smell of the pig's head.

The pig's head has been singed, deboned and soaked, so it should be clean, but soon after it was put into the pot, the water inside became cloudy.

Obviously, the pork head meat is dirtier than expected.

Why does the pork head meat in the deli have a strong stewed taste?It is to suppress the peculiar smell of the pig's head.

This grilled whole pig's head will overturn if the lo-mei is too heavy, so when making it, you must be extra careful, extra careful, and extra troublesome.

The reason why it is difficult to eat delicious grilled whole pig's head on the market is because the efficiency is too low and the time-consuming is too long, so chefs are reluctant to make this dish.

From the beginning of the morning to the present, I have been going around this dish.

However, cooking has not been officially started yet, even if it is cooked, it has to be simmered for four to five hours, so that it can reach the point where it melts in the mouth and the marinade is like glue.

The water in the pot boiled, Lin Xu skimmed off the foam and boiled it again.

About the time the meat is cooked through, take out the whole pig's head, put the meat skin down on the chopping board, and start to clean up further.

Scrape off the tongue coating, clean the mucous membrane in the mouth, and clean the nostrils.

The entire cavity actually has a layer of white mucous membrane, which is also the source of the odor and needs to be completely removed.

After finishing all this, he brought a large iron pot, put a large bamboo grate on the bottom of the pot, spread onion and ginger and other ingredients, and then put the pig's head skin down.

Add the adjusted stewed soup and rice wine, bring to a boil on high heat, turn to the lowest heat, and start cooking.

The so-called grilling refers to simmering over low heat. To be precise, the cooked ingredients are arranged in a certain shape and simmered in a pot over low heat.

The dishes made in this way can be called grilled.

You have to be patient when making grilled dishes, and it takes an hour or two at every turn is the most basic.

Wei Qian watched Lin Xu put the lid on the pot, and said with a smile:

"Looks like I won't be able to eat pig's head for lunch."

Dai Jianli said:
"Don't talk about lunch, thank God if you don't delay dinner. Why is it not easy to eat this dish in the market? It's just too time-consuming, especially the final simmering. The taste is almost tasteless if it takes less than five hours. .”

In this way, a chef has to work hard all day to present this dish perfectly.

This kind of labor cost is simply unimaginable in the modern catering industry that pays attention to efficiency.

Moreover, the whole method is cumbersome and demanding, so in the end, chefs who know how to do it are unwilling to do it, and those who want to do it cannot do this embarrassing situation.

Niu Chuang, who came here specially from the pastry department to join in the fun, asked curiously:
"Then can you turn up the fire and shorten the cooking time?"

Xie Baomin shook his head:
"No, if the fire is too high, the pork will become sticky and soft on the outside, but the texture will not achieve the effect of melting in the mouth. If you want to pursue the taste, you have to spend enough time."

When lunch is ready, everyone washes their hands and starts eating.

This morning's lunch is beer duck. After cleaning the cleaned duck, chop it into pieces, stir fry it in a pot over high heat, fry the water out, and get rid of the fishy smell of the duck itself by the way.

Then pour in the beer and simmer.

Roasting the duck with beer can make the duck meat more tender and tender, and at the same time, the beer can also add a nice fresh fragrance to the duck meat.

This kind of duck tastes delicious and delicious, whether it is paired with wine or with rice, it will make people never get tired of eating it.

Dai Jianli picked up the rice and said:

"This duck meat tastes good, and it goes well with rice, especially the spoonful of sour and spicy chopped peppers sprinkled at the end, which adds a flavor of Xiangxi cuisine to the duck meat."

Speaking of Xiangxi, Ma Zhiqiang asked curiously:
"Is there a blood duck method over there? When the duck is almost ready, pour fresh duck blood into it to enhance its freshness. It is said that such duck meat is very delicious."

Dai Jianli nodded:
"Yes, there is blood duck. This is a dish that can be found in many places in the south. For example, southern Hunan, northern Guangxi, eastern Guizhou, and western Jiangxi almost all have similar blood duck recipes."

Fresh duck blood has a very extreme umami taste. Poured into the freshly fried duck meat can not only increase the fresh flavor of the duck meat, but also have a different taste.

Seeing that everyone was very interested, Dai Jianli said:

"When I'm not busy someday, I'll make you a blood duck. You have to contact Lao Huang in advance. After the duck is slaughtered in the suburban slaughterhouse, you have to put the duck blood in vinegar to prevent it from congealing. .”

When it was time to allow stores to slaughter poultry, Dai Jianli could make a blood duck on the spot.

But now I have to say hello to Lao Huang in advance, and Lao Huang also has to make an appointment with the slaughterhouse, and at the same time use free-range ducks.

If you use the kind of fast-growing ducks that grew up on feed, the smell of duck blood will be very strong, and the blood ducks made are simply unpalatable.

After the meal, the store ushered in the first wave of customers.

Everyone unanimously began to order skin dregs.

There are a little bit of skin dregs dipped in sauce, a little bit of pan-fried skin dregs, and some steamed meat with skin dregs and fried skin dregs.

The eating method shown by Lin Xu in the video yesterday made everyone greedy, so everyone rushed to the store as soon as possible to try this delicacy, and see if it is as delicious as Lin Xu said.

Lin Xu originally thought that the steamed rice this morning and the skin dregs prepared in advance last night would be able to handle these customers, but he didn't expect that many people even proposed to buy a piece after eating.

This has resulted in a significant drop in inventory in the store.

But the good thing is that what the customer buys is also counted as sales, which forced Lin Xu to work hard and continue to produce, and even asked Ma Zhiqiang and others to help.

But in his busy schedule, Lin Xu did not forget to check the pig's head simmering on the stove.

The two tasks were carried out at the same time, which made him feel somewhat idle.

At around four o'clock in the afternoon, after learning that Shen Guofu, who made grilled whole pig heads, left work early, and picked up Han Shuzhen, who also left the morning shift, the couple came to the shop in a hurry.

At this time, Lin Xu, Xie Baomin and the others surrounded the iron pot and lifted the lid...

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Now the blood sugar has been adjusted, and the weight has dropped by 11 catties, but the body is very uncomfortable, and the head is buzzing without thinking. This chapter is [-] words first, and I have to adjust it, otherwise it will be too time-consuming.

(End of this chapter)