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

Chapter 785 Stabbing each other is the normal state of Diaoyutai chefs!Make crispy pork! 【Subscribe】

“This chicken is absolutely amazing!”

Lin Xu held a bowl of rice and ate it big mouthfuls in front of the camera.

When he first started making it, he felt that he could imagine the final taste of the chicken based on the seasoning and ingredients, but after tasting the chicken, he realized that his imagination was still a bit lacking.

The simple cooking makes the chicken so delicious.

It has truly reached the high level of cooking that Master said: simplifying the complex and returning to the basics.

Chicken oil is fried in lard, which adds a bit of umami to the aroma. The soy sauce cooks out the aroma of soy sauce and soy sauce, and adds a salty and fresh taste to the chicken. While the rice wine adds sweetness and freshness, it also Adds a layer of mellow aroma.

With the addition of ginger and green and red peppers, the taste of the chicken will naturally become more attractive.

Served with rice, that is called a meal, that is called a fun.

It was only after nine o'clock, and there was still some time before lunch, but Lin Xu was holding a bowl, and he ate very happily.

He went around and finished a bowl of rice, and pointed the bottom of the bowl to the camera:
"I'm addicted to it the first time I eat it. Everyone should follow suit. It's simple, delicious and delicious, and even a kitchen rookie can make it easily."

The video is officially recorded here.

As soon as it was over, Bai Pengbo came over to taste it.

Taste it while boasting that the chicken is really delicious.

Fan Ming walked over, took a taste with the same chopsticks, nodded and said:

"The three-yellow chicken that Cantonese cuisine masters don't like, but in the hands of Gan cuisine masters, they can make this kind of delicacy...Although Lao Jin is a quiet person, his craftsmanship is really impressive."

Although Cantonese cuisine cannot be served without chicken, not all chickens are acceptable.

The old Cantonese like the Qingyuan chicken with firm meat and less fat and the Wenchang chicken bred in Hainan. They look down on the fatter Sanhuang chicken.

But they don't like it, it doesn't mean it's not delicious.

Regardless of the three-cup chicken in Gan cuisine, or the famous braised yellow chicken in northern Shandong cuisine, the raw materials are all three-yellow chicken, which tastes delicious with rice.

Ning Yiheng also tasted two pieces of meat:
"I still think duck meat is better."

Old Dai's voice sounded outside:

"If you like to be a duck, just keep doing it. We don't laugh at it, but it's wrong to keep talking about it."

The corner of Ning Yiheng's mouth twitched, the dog's mouth could never spit out ivory.

Dai Jianli walked in with a smile, rushed outside and said:
"Old Guo, the Shaanxi guy attacked Cantonese cuisine, saying that you discriminate against ingredients, don't you want to refute it?"

Guo Weidong walked in with his hands behind his back, greeted Lin Xu and Hao Qingfeng first, and then said:
"Could Lao Dai not sow discord? Isn't it good to focus on cooking? Look at Lao Jin's spicy stew. I think it's better than Sichuan cuisine."

Jin Shangwen: "..."

You just said such things without causing discord, when did you become so bad, Lao Guo?
He was worried that Lao Dai's [-] would make use of the topic again, so he took the initiative to change the topic:
"It's still a little time before noon, do you want to take another dish?"

A group of chefs got together and took a picture of a dish. If it spread, those colleagues would be laughed to death.

Guo Weidong asked:
"What are you going to do? Stir-fried bacon with artemisia quinoa? Four-star moon-watching? Beer duck?"

Hao Qingfeng, who was organizing the camera, asked:

"What is Four Star Mochizuki? Is it also a dish?"

Dai Jianli tasted a piece of chicken feet between his fingers, and explained:
"It's steamed fish slices with rice noodles. The method is a bit like boiled fish, but it's steamed. When you eat it, it's served in a steamer and served with four dishes. The steamer looks like the moon, and the four dishes look like stars. The great man liked this dish very much, so he named it Four Star Mochizuki."

This elegantly-named dish was introduced to the capital back then and became the favorite of the great man.

Even today, it is a representative of high-end dishes in Jiangxi, and has been successfully selected as one of the top ten famous dishes in Jiangxi.

Jin Shangwen said:
"Four-star Mochizuki, let's do it later. Today I want to cooperate with Lin Brothers to cook a Nanchang dish that many people don't know how to cook - red crispy pork."

Red crispy meat?
When Lin Xu heard this name, he felt a little strange.

As for the red crispy hands, he knows a little bit about it. This is another name for braised pig's trotters, but red crispy meat...is it related to pig's trotters?
Guo Weidong understood it very well, and when he heard about making red crispy meat, he said with a smile:

"This dish is not bad. It has high requirements for knife skills. It is really suitable for Brother Lin."

Seeing that Lin Xu didn't know much about it, Dai Jianli continued to popularize science:

"Red crispy pork is to separate the skin and meat of pork belly, mince the meat to make stuffing, put a lychee flower knife on the pig fat inside the skin, then stuff the meat stuffing on the skin again, cut into large thick slices and deep-fry. It’s easy to simmer for a while, and then put it in a steamer to steam for more than an hour, the meat is crispy and delicious, and it’s very enjoyable to eat.”

Cut up the meat and stuff it on the skin to make meat again?
This method sounds really difficult, but it is also very interesting. It feels very similar to the method of stuffed dace in Cantonese cuisine and crispy chicken in Huaiyang cuisine.

Lin Xu said:

"In that case, let's start. I haven't tried this dish yet."

Jin Shangwen went to get a piece of pork belly with skin, which weighed about three catties, as well as onion and ginger, eggs, water starch, dry starch, and various condiments.

Ning Yiheng looked at the pork belly and said:

"This piece of meat is not bad, it is very suitable for making furnace meat."

Jin Shangwen smiled:

"Why don't you leave your line of business in three sentences?"

"I'm used to it, I can't change it."

As soon as Ning Yiheng finished speaking, he was stabbed by Fan Ming:

"I talk about it every day, and I haven't seen your roast duck level surpass Lao Xie... Now Brother Lin's roast duck level has also improved, and I haven't seen him and his brothers keep talking about this."

Ning Yiheng: "..."

You are sincere, dog, right?
He immediately turned his face to Dai Jianli and said:
"Old Dai, there is one thing that you may not be clear about. There were not enough roses in your yard two days ago. They were picked by Lao Fan secretly. He said he wanted to soak his feet, and he also said that the roses on the No. 18 floor Flowers are best for soaking feet."

When Dai Jianli heard this, he immediately became furious:

"Old Fan, pack up your clothes and run away, Jesus can't save you even when he comes!"

After the Spring Festival, Lao Dai deliberately planted some roses in the yard in order to study rose sauce. After they bloomed recently, they were always picked.

In the past, he was always looking for other people's things, so he just picked them and didn't pay attention to them.

But the roses that have been planted so hard have not been made into rose sauce, and they are used by Lao Fan, an old man in Guanzhong, to soak his feet. Who can bear this?
Fan Ming laughed helplessly:
"I'm making rose tea... shoot a video, shoot a video, let's not waste time."

He gave Ning Yiheng a hard look, wishing he could hang up this duck king and make it into a roast duck.

Jin Shangwen said:
"Stop making trouble, stop making trouble, start quickly, and miss the meal later, you guys don't say that I don't care about the meal."

Now that all the ingredients were ready, Hao Qingfeng also readjusted the camera and started shooting.

"Hi everyone, I'm Jin Shangwen. Today I will show you a famous Nanchang dish—red crispy pork. This is a delicacy that you can only eat during the Chinese New Year when you were young. Make a show, and let Brother Lin taste our Jiangxi delicacies."

Lin Xu waved his hands at the camera, exchanged greetings, and started production.

For this dish, the pork skin must first be scraped and washed thoroughly, and then the knife should be changed.

If the pork skin is sliced ​​off first, it will be very troublesome to clean up the pig skin, because when the pork skin is sliced, some fat must be brought up.

Pig fat plays a key role in this dish.

Jin Shangwen scraped the pigskin with a kitchen knife, rinsed it, and waited until the pigskin was completely clean before starting the next step.

He put the pork flat on the chopping board, picked up the kitchen knife and began to slice the skin of the pork, and explained the techniques and essentials to Lin Xu by the way.

"Don't stick the pork skin. You should bring about one centimeter of pig fat. It can't be too little. If it's too little, it won't hold the meat filling and it will fall off easily. But it can't be too much. If it's too much, it will taste greasy."

After finishing speaking, start from the middle of the pig fat under the pig skin, divide the fat layer under the skin into two halves, one half is connected with the skin, and the other half is connected with the meat.

Slice off the skin and set aside for now.

Jin Shangwen picked up the pork belly, first sliced ​​it with a kitchen knife, then cut it into strips, and finally cut it into cubes the size of pomegranate seeds.

After cutting, he used a kitchen knife to chop the diced meat in a row. This was to increase the stickiness of the meat filling and make it easier to stick to the skin.

Chop the meat stuffing, put it in a basin, add salt, onion and ginger water, light soy sauce, egg white, water starch, pepper...

After putting everything in place, grab the minced meat and stir in the same direction to stir the minced meat until vigorously.

When it becomes sticky, grab and beat it with your hands a few times to make the meat paste sticky and make the meat more flavorful.

The meat stuffing is ready, cover it with plastic wrap and marinate for a while. Taking advantage of this time, Jin Shangwen starts to modify the meat skin, which is also a relatively difficult step in the whole dish.

Lin Xu had been watching it before, feeling a little less involved, so he took the initiative to pick up the kitchen knife:

"Chef Jin, as long as you direct, I'll do this step."

As a young man, it's not enough to just watch from the sidelines, you have to get involved.

Jin Shangwen was not polite to Lin Xu either:

"Cut the lychee flower knife, just cut to the part where the skin and fat connect."

"okay!"

Lin Xu is no stranger to this kind of flower knife. When making lychee meat, lychee fish, grape fish and other dishes before, he often changed this kind of flower knife.

He turned the skin over so that the fat part of the pig was facing up and the skin was facing down.

Then grab the kitchen knife and start cutting straight, each cut to the part close to the skin of the meat, and then start to cut a half centimeter apart.

After all the cuts are done, change the angle and continue to cut in a row.

After changing the knife, Jin Shangwen rolled up the pigskin, let the flower knife on the fat of the pig bloom, and showed Lin Xu's outstanding knife skills to the camera.

"This knife skill is really enviable. If I could have this level when I was young, I would have to walk sideways in Diaoyutai."

He just praised Lin Xu's knife skills from the side, but Lao Dai answered from the side:
"You have to walk sideways, Lao Song must make you into a spicy crab."

In the past, it was said that all aquatic products could not escape the NO.15 floor. Executive Chef Song Dahai would study the methods of various aquatic products when he was free. If Lao Jin walked sideways, he would really study it.

Dai Jianli's idea is very simple. Anyway, it is recording now, just cut it later, or mute the sound, nothing will be delayed.

But Lin Xu felt that it was more appropriate to cut it in. Jin Shangwen's video style was too dry and needed some active elements.

After showing the pigskin, marinating began.

Put the pigskin in a basin, sprinkle with salt, add scallion and turmeric wine, and pour in some light soy sauce by the way, and spread evenly on the pigskin and the gaps of the flower knife.

After doing this, marinate the skin for 10 minutes.

Taking advantage of this time, Jin Shangwen started to bring some high soup and started to make thick soup for simmering meat.

Add a little lard into the frying pan, heat it up, add scallion, ginger and star anise to fry the aroma, then pour in the prepared broth, boil for a while, then add salt, rock sugar, dark soy sauce, light soy sauce, pepper and other condiments.

Continue to boil for about 10 minutes, turn off the heat and set aside.

At this moment, the pork skin and minced meat have been marinated properly. Bring it over and start stuffing the minced meat. This is also the most difficult part of the whole dish, even more difficult than the lychee flower knife.

Jin Shangwen beat the minced meat a few times to make the loosened minced meat sticky again.

Then take the pork skin and spread a layer of dry starch evenly on the flower knife.

The dry starch should be sprinkled in place, and it should be sprinkled in all the gaps of the flower knife. After spreading, shake it a few times to shake off the excess dry starch.

After finishing this, spread the skin on the chopping board with the side of the flower knife facing up.

Lin Xu watched this scene with great interest. It is not difficult to stuff the meat stuffing on the skin, but how to keep the meat stuffing and the skin from falling off is difficult.

This dish is deep fried and simmered, but it is amazing how well the meat sticks to the skin.

Jin Shangwen grabbed the minced meat and put it on the skin, and said to the camera:

"The next step is the secret of making our red crispy meat. Putting it aside, the master called the apprentices who have been in the room for more than five years to learn this step. If it is not rumored, I will disclose it today, which is considered a violation of the family's regulations."

Lin Xu saw that the minced meat was completely disconnected from the skin, and even under the action of dry starch, the part where the minced meat adhered was slightly dry, making it even more difficult to stick together.

Jin Shangwen looked at him and smiled:

"Do you think it's strange how they stick together? It's actually very simple."

After speaking, he picked up the kitchen knife and lightly chopped the meat on the skin. This knife directly chopped at the part where the skin and the fat of the pig connected.

Then move the position and chop it again.

Under the action of the blade, those meat fillings that were originally loose and loose were easily chopped into the meat skin's flower knife, and even clinged to the meat skin.

In addition, the water in the meat stuffing seeps out, and after wetting the dry starch, it forms a strong stickiness.

In this way, with Jin Shangwen chopping with a knife, the meat filling was gradually embedded in the flower knife of the meat skin, stuck together firmly, and could not be separated at all.

Lin Xu was stunned. Although he guessed that the flower knife was used to prevent slipping, he never expected that this step would be so violent that he could chop it with a kitchen knife.

No wonder there are so few people making this dish. They don’t have solid experience in knife skills, or they can’t cut it properly, and the meat can’t be completely embedded in the knife flower.

Or use too much force, and the skin of the meat will be chopped to pieces.

And don't be distracted when doing this step, otherwise, you may chop the meat skin into dumpling stuffing as you chop it.

The meat filling is almost inlaid, and then grab the meat filling and spread a layer, and chop it with a kitchen knife, but this time, it basically stops when it reaches the fat of the pig, so don't chop it too far.

In this way, spread a layer of meat filling and chop it in a row, until the meat filling and skin have reached the thickness of pork belly again.

At this time, the skin of the meat is spread out at the bottom, and the meat filling is about seven or eight centimeters thick.

The whole piece of meat was completely glued together, and Lin Xu couldn't help but sigh:
"Chinese cooking is really extensive and profound, and the cooking methods in different places are so different. If I hadn't seen Chef Jin's operation, I couldn't believe that there is such a way of stuffing meat."

Jin Shangwen smiled:

"There is an old saying that it is better to travel ten thousand miles than to read thousands of books. There is some truth to this. Brother Lin can go to Jiangxi to play when he is not busy. I guarantee that this trip will be worthwhile for you."

"I'm planning a self-driving tour with my wife, and I must go to Jiangxi to see it then."

After the meat stuffing is ready, Jin Shangwen cuts it into large slices about two centimeters thick with a kitchen knife.

This step is very interesting. It looks like the minced meat is cut out, but the cut out is neither collapsed nor scattered, as if the minced meat is really a whole piece of pork.

The meat slices are cut, put on the oil pan, and prepare to oil the meat.

Jin Shangwen reminded:

"The temperature of the oil in this step should be a little higher, [-] to [-]%, so that the moisture in the meat can be locked in the first place, and it can also prevent the meat from cracking."

If the oil temperature is too low, the gelatin in the meat filling will lose its adhesion effect under the action of warm oil, and the meat filling will also disperse into scattered meat particles.

Soon, the oil temperature rose, and Jin Shangwen carefully put the meat slices into the oil pan.

The oil temperature is high, and as soon as the meat is put in, the hot oil in the pot boils violently.

Then put a few more slices in, and when the surface of the pork is slightly charred, turn down the heat, soak and fry for a while, and fry the meat stuffing inside.

Take out the fried meat slices, and then start frying the next pot.

All the meat is deep-fried, put into the previously boiled broth, and simmer for 10 minutes on a low heat, so that the meat is completely colored and flavored, and at the same time, the aroma of the broth can completely penetrate into the meat.

After the stew was soft again, Jin Shangwen took a steaming bowl, took out the meat, put the meat skin down in the steaming bowl, and finally poured some of the original soup of the stewed meat, put it in the pot and started steaming.

"Steaming for an hour, the meat will be completely crispy, and it tastes delicious but not greasy, which is very enjoyable."

After Jin Shangwen finished speaking, the filming came to an end.

When Hao Qingfeng took a picture around the steamer with his mobile phone, Xie Baomin walked in:
"Hey, it's already started. I thought it would take a while... What is Lao Jin going to have for lunch today? If the food is average, then my junior brother won't have time to play house with you next time."

Jin Shangwen said:
"I will make a lotus blood duck in a while, let you try our Jiangxi blood duck, see what is the difference from Xiangxi, and then fry a few Jiangxi stir-fries, which are not inferior to Hunan stir-fries."

Guo Weidong opened his mouth:
"Old Jin, please put less pepper."

"Don't worry, Jiangxi cuisine is not spicy."

Ning Yiheng said with a smile:

"I didn't expect Lao Jin with thick eyebrows and big eyes to start lying. Don't think we don't know. Last week, Lao Fan, that Hunan guy swollen his mouth here..."

Lao Fan's name is Fan Xuezhou, he is a well-known master of Hunan cuisine in Beijing, and he is also the executive chef of No.17 floor.

It can make his mouth swell, which shows the hotness of Jiangxi cuisine.

Lin Xu felt that he could eat spicy food quite well, but at this moment he was a little bit discouraged... Lao Jin won't take advantage of the crowd today and give everyone a big blow, right?

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After finishing the book, I will go on a self-driving tour with my wife and Xiong Bao. If you pass by Jiangxi, you will have to try the local dishes... This chapter is 5100 words, please subscribe, please ask for a monthly ticket!
(End of this chapter)