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

Chapter 49 These are all knowledge points!Circle it, you have to take the test!

Chen Yan's eyes are full of little stars.

Because my cousin wants to eat crispy meat.

So my brother-in-law had the cheek to ask the state banquet master for advice.

The candy of these two people is too good, right?
She also couldn't care less about eating, so she sent Shen Jiayue a message:

"Wow! Your family Xu Bao just asked the state banquet master about the little crispy meat, saying that you like to eat it..."

"Huh? I just mentioned it last night."

"Why do you say that so I'm even more jealous? You say you are too. If you weren't my cousin, I would be able to dig around with a small hoe."

After sending this sentence.

Chen Yan thought for a while, and then withdrew the message.

Although I look good, every time I post a selfie, a bunch of people call her a goddess or something, but compared with my cousin, my legs are not as long, my waist is not as thin, and my chest is one cup smaller than her.

Even the car is not as expensive as others.

Can't dig, can't dig.

Even if the hoe is broken, it will not be able to dig such a corner.

"What did you just post? How did you withdraw it?"

"Oh, my sister wishes you two a hundred years of good marriage and grow old together."

Chen Yan took a spoonful of braised pork rice and put it into her mouth. She could no longer taste the aroma of the rice, but felt that the rice grains were full of the sour taste of lemon.

Woooooo, I also want such a sweet love from my cousin!

next to.

Uncle Gao looked at Lin Xu and asked:

"Then shall we begin now?"

Lin Xu said with a smile:
"Wait until the afternoon. My girlfriend gets off work before five o'clock. Can we do a good job at that time? My craft is not as good as yours. Let her also have a taste of your craft."

Uncle Gao nodded:

"Okay, then let's do it in the afternoon."

Four thirty in the afternoon.

Shen Jiayue bid farewell to her colleagues, and walked out of the audit office with her bag on her shoulders.

It's off work!
You can go see my Xu Bao!
Instead of driving her own sports car, she took the subway to and from get off work like a normal worker.

But she went to work late and left early, so she never squeezed through the subway.

Walk out of Dongming Building.

Just as Shen Jiayue was about to sweep a shared bicycle to the subway station, a white Porsche 911 on the side of the road suddenly honked its horn.

She looked at the license plate number.

It was found that it was my cousin Chen Yan's car.

Then he walked over curiously.

"Why are you here?"

"Come pick you up from get off work!"

The car door opened, Shen Jiayue stepped in and sat in, looked at Chen Yan and asked:

"Aren't you very busy? I don't have time to play tennis with you. Why are you so free today?"

Chen Yan put on her sunglasses and said:

"In the afternoon, the master of the state banquet is going to fry someone's crispy meat. How can I miss this excitement? I don't have love, but dog food must make people full, right?"

Shen Jiayue buckled up her seat belt with a smile:

"Okay, I'll make you full."

Chen Yan started the car, turned around and drove towards the North Fourth Ring Road.

at the same time.

Uncle Gao walked into Lin Kee Food with a bag.

"Boss Lin, shall we start?"

Lin Xu just steamed the chicken feet.

Hearing this, he said:
"Okay, Mr. Gao, I will prepare any ingredients you need."

Uncle Gao said:
"Pepper pepper, cumin, low-gluten flour, cornstarch, eggs, cooking oil, green onions, ginger, and... pork belly and prunes."

plum meat?

Lin Xu just wanted to say that there is no one in the store.

Uncle Gao took out a piece of meat from the bag he was carrying. Most of it was lean meat, but there were also irregular fascia and fat, and the whole piece of meat was trembling like jelly.

"I bought it for you. Plum meat is a piece of meat near the front leg of a pig. The meat is tender and has fascia. It will have a richer taste when used for barbecued pork and fried. This is why Cantonese chefs like plum meat. "

Although I want to make small crispy meat today.

But Mr. Gao is not limited to the category of crispy meat.

When I came up, I told Lin Xu about the characteristics of plum meat.

Lin Xu listened carefully.

These are knowledge points that need to be circled with a red pen.

If it weren't for worrying that Uncle Gao would be disgusted.

He even wanted to record it.

Uncle Gao put the piece of plum meat into the water basin to soak, then said:

"It's best to soak all meat before cooking. The blood will soak out, and the taste will be better. If the meat is not fresh enough, add some baking soda to make the meat tender again."

Lin Xu nodded, took out a piece of pork belly from the refrigerator, and soaked it in water.

After soaking.

He asked curiously:

"Master Gao, do you need to peel the skin to make the crispy pork?"

"It can be removed or not. If the skin is not peeled, the taste will be richer, but it is dangerous to fry the pan when frying. It is not recommended for novices to try."

Lin Xu memorized it silently, and then began to prepare the ingredients that Uncle Gao would use.

Uncle Gao turned on the stove, squeezed some prickly ash and cumin into it, roasted it on a low fire and chopped it with a knife.

"When frying small crispy meat, put some large grains of peppercorns to have an unexpected taste. You can use whole grains, but the taste will be a little worse."

Chop and set aside.

Put it in while the meat is marinating.

Let the meat taste ahead of time.

Uncle Gao looked at Lin Xu after cutting the peppercorns and asked:

"It's time to make knife-edge peppers, can you do it?"

"Yes, how about I do it again for you to check?"

I just got this skill in the morning and haven't had time to use it yet.

Just take advantage of this moment to experience it.

"Okay, then you do it, I'll see your level."

Lin Xu brought some dried peppers and cut them into sections, and prepared some Sichuan peppercorns.

When he was ready, he set up the wok, poured a spoonful of cooking oil into the wok, shook the wok to let the fat soak the inner wall of the wok, and then poured out the oil in the wok.

When frying knife-edge peppers, putting a little oil in will make the peppers and peppercorns more crispy and easier to chop.

After starting the fire, Lin Xu turned down the fire.

Before the oil is hot, pour the chopped dried peppers into it and start to stir fry.

soon.

The spicy smell began to float out of the pot.

Uncle Gao suddenly asked from the side:
"Why don't you put pepper in it?"

"Prickly prickly ash is not heated, and it will become mushy after a little heating, so it should be placed later."

Uncle Gao nodded.

He was very satisfied with Lin Xu's answer.

When the peppers in the pot started to turn brown, Lin Xu poured the Chinese prickly ash into it.

Continue to stir fry.

Wait until the peppers are browned.

Turn off the heat, pour out the chili and peppercorns in the pot to cool down.

Wait for the temperature to drop completely before cutting.

Uncle Gao looked at the color of the chili peppers, and said to Lin Xu:
"The heat is well controlled."

With that, he fished the meat out of the water.

Dry the surface with kitchen paper.

Start cutting the meat.

"The crispy meat should not be too thin, as it will be easily fried through and lose the crispy outside and tender inside, but it should not be too thick, otherwise it will not be easy to fry. A thickness of about three to four millimeters is the best."

Uncle Gao will explain every step in detail.

Hearing this, Lin Xu really wanted to take a notebook and write it down.

The two cut up the meat together.

Start marinating.

Put scallions and ginger, light soy sauce, cooking wine, salt, sugar and chopped pepper and fennel into the meat.

Mix well, cover with plastic wrap and marinate for half an hour.

The next step is to start making the batter.

This is a crucial step when making crispy meat.

"Flour and starch are needed to make crispy batter. Boss Lin, do you know the difference between starch and flour in deep-fried dishes? Do you know why low-gluten flour is used?"

Lin Xu shook his head.

Uncle, don't be fooled.

Start your show now.

Both me and my cooking learning card can't help but want to learn!

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Ask for votes, brothers!

(End of this chapter)