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

Chapter 821 This rice cracker sliced ​​meat is really delicious!Dundun: My cat has a new territory! 【Subscribe】

"What kind of food is bombing Tokyo?"

Zeng Xiaoqi picked up the menu that was filmed today and looked at it, but she didn't find this dish, and this is a state banquet, the name of the dish should be very careful, and it will not have such a strong direction.

Dai Jianli smiled and said:

"It's sliced ​​rice crust meat. When this dish is served, the prepared meat slices will be poured on the fried rice crust, and it will make a sizzling sound, like bombing, so it was called "Bombing Tokyo" by the patriots back then. .”

The name of this dish comes from the period of the Chongqing bombing. At that time, the common people hid in fear and used the bombing of Tokyo to call the crispy pork slices.

Upon hearing that it was crispy rice, Zeng Xiaoqi smiled and said:

"That's right, we had lunch together after filming... When I was in college, my favorite food was crispy pork slices in the cafeteria. Unfortunately, they were reluctant to use meat, and they always used ham sausage instead. I always felt that it was not enjoyable enough to eat."

Dai Jianli smiled:

"In order to save costs, but today we use a serious pork tenderloin, which is absolutely delicious."

As a classic delicacy in Sichuan cuisine, crispy pork slices have a history of hundreds of years. The source of the dish is rice stewed in rural earthen stoves, and the layer of crispy rice that appears at the bottom of the pot.

In the past, it was soaked in vegetable soup and eaten. Later, in order to make the taste more crispy, people would fry it in oil before soaking in vegetable soup. Over time, it became sliced ​​crispy pork.

Like Kung Pao Chicken, crispy pork slices also belong to the lychee flavor among the 24 flavors of Sichuan cuisine.

But the difference is that Kung Pao Chicken is a small lychee flavor, while crispy pork slices is a representative of the big lychee flavor.

Compared with the two, the sweetness and sourness of the big lychee flavor is higher, with a salty and fresh taste in the big sour and sweet, which makes people unforgettable once they eat it.

Now that the conditions are good, the finished rice crackers are sold in general dried vegetable stores or supermarkets. It is very easy to make this dish.

However, the crispy pork slices at the state banquet are relatively troublesome, because the crispy rice needs to be made by yourself, so that the texture is crisper, the taste is more fragrant, and it tastes more delicious.

Dai Jianli took a bowl of leftover rice and started to make crispy rice.

The ingredients of crispy rice are very rich. The common ones are millet crispy rice, glutinous rice crispy rice, yellow rice crispy rice, etc. However, rice crispy rice is used for sliced ​​rice cracker.

Pour the leftover rice overnight into a basin, and knead it with your hands first to make the rice fluffy.

Then add a small spoonful of five-spice powder and two small spoonfuls of chili powder into it to add a little spicy flavor to the rice crust.

Mix well with your hands, so that the surface of the rice grains is covered with seasoning powder, then put two egg whites into the basin, and continue to stir, so that a layer of egg white liquid is evenly hung on the rice grains.

You can't put egg yolks in this delicacy, as the color will be too heavy when fried like that, which is not good-looking.

And only by adding egg white, can it show that golden color.

Mix the egg whites well, and Dai Jianli began to add dry starch to the basin in small amounts several times, kneading with his hands as he added, so that the starch was evenly coated on the rice grains.

Although Zeng Xiaoqi has eaten crispy rice and pork slices, she has never seen rice cracker being made.

If it wasn't for the video being shot right now, she really wanted to go over to see it clearly.

When Dai Jianli kneaded the rice until the grains were distinct, he began to make crispy rice.

He put the oil pan on the stove, added half a pot of vegetable oil to it, turned the heat to the maximum, and started to burn.

When the oil temperature reaches [-]% hot, pour out the hot oil in the pot, turn the heat to the minimum by the way, pour in the mixed rice grains, spread them with a curved spatula, and squeeze them next to each other , let the rice grains be squeezed into a round cake shape.

After squeezing, use a spoon to scoop up the hot oil just poured out and pour it on the pot, pour about one-third of the fat, and let the hot oil heat the lower half of the pot.

After adding the hot oil, you can no longer move the rice cooker, so that the rice grains in the pot are completely condensed together under the action of the hot oil.

Wait until the surface of the rice grains turns scorched, then pour in the remaining oil to completely submerge the rice crust, and at the same time, turn the heat on the stove to medium.

Continue to fry until the rice crust floats automatically and turns golden yellow at the same time, which means that it has been fried thoroughly and can be out of the pan.

Dai Jianli fished out the crispy rice and put it aside to control the oil.

The oil pan is set aside, and the oil cannot be poured out yet, because it will be used later.

Make the crispy rice and start preparing the meat slices.

He took the tenderloin, removed the fascia on the surface, and cut the top wire into two millimeter thick slices.

Cut it into scallion and ginger water and light soy sauce and mix it. When the surface is sticky, add egg white to grasp it again, then add cornstarch, coat the meat slices with paste, and finally pour a little cooking oil. The meat is slippery.

The meat slices are ready, start preparing the side dishes.

Cut the onion into a hob, shake it out piece by piece, put it in a bowl for later use, then cut the green and red peppers into diamond-shaped slices, put them together with the onion, and finally put a handful of torn fungus.

These side dishes are mainly used to enrich the color, so the degree of freedom is relatively high. Generally, there are green, red, black and other ingredients, and golden rice crackers are enough. There are no particularly strict regulations.

When the side dishes are ready, cut a few red pickled peppers into small pieces, slice the ginger and garlic, and start the sauce.

Salt, light soy sauce, balsamic vinegar, and sugar are mixed together, and water starch is added. The sauce is ready and can be cooked.

In the past, sliced ​​rice crispy pork was a specialty dish of many restaurants, but in recent years, in the catering industry that is more and more about efficiency, the number of restaurants selling sliced ​​crispy pork has decreased significantly.

The reason is that it is too troublesome to make crispy pork slices. It not only needs to be fried, but also fried.

If not, you will even have to make the crispy rice from scratch, which will take more time, and if there is no sizzling sound when it is served, the customer may ask you to redo it.

In this case, the restaurant naturally removed this unsalable and troublesome dish.

With this skill, how easy it is to make stir-fried dishes.

Dai Jianli set up a frying pan, added rapeseed oil and cooking oil to the pan, and when the oil in the pan was [-]% hot, he poured the meat slices in and slid it loose.

Pork tenderloin is pure lean meat. If you want it to taste good, you must add some lard, but if you use all lard, it will taste very greasy, so you should use lard and rapeseed oil to fry.

After the meat slices slipped into the pot, immediately put the colander on the oil drum, and then pour the meat slices in the pot together with the oil.

Put the pot on the stove again, heat up the remaining fat at the bottom of the pot, and then pour in the prepared red pickled peppers, onion, ginger and garlic to burst out the aroma.

Pour in the side dishes, stir-fry a few times, then add a large bowl of broth, boil and pour in the meat slices, cook for 1 minute, and add the prepared sauce along the side of the pot.

There is starch in the sauce, so the soup in the pot will be concentrated soon.

Dai Jianli shook the frying pan a few times to make the soup thicker, and then poured in some scallion oil to increase the aroma and make the soup brighter.

Just when the photographer next to him thought it was about to come out of the pot, Dai Jianli scooped up some balsamic vinegar and poured it into the pot along the side of the pot.

After finishing these, he poured the finished dishes into a sea bowl.

When the dishes were ready, he put down the frying pan, put the oil pan back on the stove, and turned on high heat.

Taking advantage of the time of burning the oil, break the freshly made crispy rice into four or five centimeter square pieces, and put them into a deeper plate.

When the oil temperature in the pot reaches [-]% to [-]% hot, pour the crispy rice into it.

The high oil temperature can not only make the crust more crispy, but also fry the excess fat, so that it is not greasy and more delicious.

When the crispy rice is poured in, you have to hold the plate on top of the oil pan, and use a spoon to scoop up the hot oil in the pan and pour it on the plate several times.

This keeps the dish hot and makes it easier for the broth to slosh as it pours in.

The plate was washed with hot oil a few times, and the rice crust was almost fried.

This kind of re-frying does not take too long, about seven or eight seconds is enough, if the time is longer, it will be easy to burn.

Use a spoon to scoop up a little hot oil and pour it into the plate. By the way, replace the spoon with a colander, remove the rice from the pot, put it on the plate and cover it with the grease on the bottom of the plate.

Put the plate on the table, and then pour the freshly made pork loin and soup into the plate.

"Zi La!!!!!!"

There was a loud bang, and the rich aroma rose, and the crispy pork slices were officially ready.

The surrounding photographers swallowed their saliva and captured this scene perfectly.

"Is it finished?"

Dai Jianli took off his apron, looked at the photographer and asked.

"It's over."

"Then eat!"

Zeng Xiaoqi looked at the crispy pork slices on the table and smelled the sour smell wafting out of them. It was a lie to say that she was not greedy. After all, this should be the first time she had grown up to eat pure crispy pork slices.

Dai Jianli said:
"Eat as much as you want. Anyway, the rice crust just fried is not used up. I'll just make another one in the afternoon."

When Zeng Xiaoqi heard this, she winked at Chen Yan, then raised her chopsticks, and started to eat with a piece of crispy rice.

Crispy crispy rice crust, covered with a layer of crispy, sweet and sour soup with a savory taste.

When the two are combined together, the taste is really enjoyable.

She took a bite and couldn't help admiring:
"This is much better than the crispy pork slices in the school cafeteria."

Dai Jianli smiled and said:

"This should be heard by Lao Xie. At that time, Xie Yufei and Xie Yuhang compared him to the school chef, but they hadn't compared him to others. They almost broke their defenses."

Chen Yan came over, picked up a piece and tasted it, and felt that the rice crust was really delicious, so she took a photo and sent it to Shen Jiayue.

"Haha, it's a pity that someone can't eat crispy pork today."

To put poison, you have to find the other party's weaknesses.

However, as soon as it was posted, Shen Jiayue posted the reception banquet prepared for Zhen Wensheng today:

"I really envy you guys. You can actually eat sliced ​​rice crust meat. Unlike me, I can only eat some dishes such as steamed lion's head, braised fish paddle, fried chicken with garlic, braised shark's fin in golden soup, and stewed mandarin fish in a dry pot to barely satisfy my hunger... By the way, my family is too poor to afford rice today, so I can barely make some bird's nest with rock sugar as porridge, do you think I am miserable?"

Chen Yan: "..."

I don't know if it's miserable or not, but it's pretty bad.

In the store, after Shen Jiayue sent the message, she took a sip of the bird's nest with rock sugar in front of her, and smiled and chattered with Geng Lele who came to eat:
"Lele, what do you think of me saying that?"

Geng Lele took a piece of lion's head with a spoon and put it into his mouth. Feeling the beauty of the meat melting in his mouth, he couldn't help but say:
"Okay, but if you want to get angry with Sister Yan, it's not enough to just send out all kinds of delicious food. You have to start with what she cares most about, such as age and figure. Anyway, you should focus on the other party's shortcomings while making use of their strengths and avoiding weaknesses."

Shen Jiayue: "!!!!!!!!!"

Once you say that, I understand it!
While eating vegetables, Cui Qingyuan chatted with Zhen Wensheng about running a school.

He has worked in Tsinghua University for many years, and he has a certain understanding of technical training education, and Zhen Wensheng wants to hear more opinions from educators, so the two of them chatted quite speculatively.

After dinner, Cui Qingyuan and Geng Lele went back to school to continue their classes. Lin Xu drove to the Ginkgo Garden with Zhen Wensheng, intending to have a look at the land that Dou Wenjing had won, and chat with Zheng Xiaoguang who came to make the design drawings.

When going downstairs, Dundun, who was lying on the service desk, immediately jumped down and chased him to the door.

In desperation, Lin Xu had no choice but to take the little guy with him.

When I came to the Ginkgo Garden, I happened to meet Dou Wenjing who had just signed a land lease contract with the nearby village committee. The land I selected was more than 200 meters away from the Ginkgo Garden.

It used to be a food processing factory, but it was shut down last year due to poor management, all the equipment was sold, and the factory building was demolished, leaving only an empty yard.

Lin Xu parked the car at the gate of the yard, Zheng Xiaoguang, Dou Wenjing and several other people from the company were already waiting.

They ate at the Ginkgo Garden at noon and took measurements here. Now they are listening to the opinions of Lin Xu and Zhen Wensheng to see how the campus is designed and planned.

After getting off the bus, Lin Xu took a look. This place is very suitable for running a school. There are several botanical ornamental gardens nearby, and a village is one kilometer away. Internet cafes and supermarkets have everything you need.

Looking at the huge courtyard in front of him, Zhen Wensheng couldn't help admiring:
"This place is big enough, so it needs to be planned well."

Campus planning is nothing more than teaching buildings, apartment buildings, office buildings, playgrounds, leisure places, such as libraries, audio-visual rooms, indoor gyms and so on.

Considering the particularity of the culinary profession, classrooms will be built in the style of kitchens.

High-power hoods, professional stoves, and all kinds of kitchen equipment must be complete, so that students can adapt to the stoves in the back kitchen of restaurants in advance.

After saying hello to everyone, a group of people walked into the yard. Dundun followed Lin Xu, looking around with his tail raised, his eyes full of curiosity. Obviously, the little guy regarded this place as his new territory.

In order to prevent it from running around, Lin Xu specially put on a positioning collar for it.

The little guy felt it, and immediately ran around for a while, jumping on a collapsed wall, and raised his tail and meowed several times.

Dou Wenjing asked curiously:

"What is Dundun doing?"

Lin Xu took a look and said:
"Probably because I feel that I have a new site. Be happy. If I knew it, my wife would come too. Watch this little guy so that it won't run around."

When she came, Shen Jiayue didn't follow because she wanted to edit the video.

Otherwise, if Dundun is so flamboyant right now, he will definitely be reprimanded by Mommy.

Turning around inside, I saw several hares. Dundun threw off his feet and chased them, but because the speed was too slow, he finally lost. The little guy was so angry that his beard was crooked, and he yelled at the grass where the hares disappeared. With a loud voice, he hurried back to Lin Xu's side.

Zhen Wensheng said:
"Designer Zheng, don't be in a hurry to produce a picture. In the next two days, let's go to a professional chef school to have a look, learn about the layout of others, find out the advantages and disadvantages, and then it will not be too late to start."

Don't be in a hurry with the design drawings, you have to work slowly and carefully, and at worst, add some progress during construction.

After hearing this, Zheng Xiaoguang said:

"Okay, I also want to learn from other schools. By the way, I will go to the design institute to look for drawings related to culinary schools, and try to design a unique school."

The two chatted for a while, and it happened that there was a vocational technical training school near the Sixth Ring Road. Zheng Xiaoguang simply drove Zhen Wensheng to see it.

Instead of working behind closed doors, it is better to go out and see more.

After they left, Lin Xu picked up Dundun and went to the ginkgo garden with Dou Wenjing and others.

As soon as he came in, he saw Xiao Baiqi approaching imposingly.

Dundun jumped on its back, and the cat and the horse started strolling in the yard.

"Hey, Boss Lin is here, can we take a photo together?"

"Haha, I actually met Boss Lin by chance. This ticket is worth buying."

"Boss Lin, the roast whole lamb here is really amazing, it's so enjoyable to eat."

"Roasted pigs are also fine. I come here once a week now just to eat the roasted pigs from my hometown."

"..."

When the tourists saw Lin Xu, they greeted him one after another.

Lin Xu greeted them one by one, and took photos with several tourists.

When he came to the back kitchen, he greeted Zhuang Yizhou and asked about the back kitchen.

Zhuang Yizhou was looking forward to it when he first came, and he was busy with various live broadcasts, but after staying for a long time, he wanted to go back to the store in the city.

It's a pity that it's a full moon change now, and one person will be on duty for a month, so he will have at least a week before he can go back.

Lin Xu smiled and said:

"When you go back, you should miss your life here again."

After the expansion of the store, the business volume is higher, and the back kitchen is also busier. During normal working hours, there is no free time at all. It is completely different from the leisure bureau here.

The two chatted for a while, and Lin Xu went to say hello to Zeng Xiaoqi's parents, and then he came to the pond. He planned to say hello to Shang Weixing before going back, but when he saw the lotus pond full of lotus leaves , suddenly remembered the lotus leaf porridge that Geng Lishan had said.

Now that we're here, why don't you pick a few lotus leaves and cook some porridge?
The temperature has been over 30 degrees recently. Although it is not yet the dog days, it is still quite hot. It is time to eat some cool rice porridge.

When Shang Weixing heard that Lin Xu wanted lotus leaves, he immediately rowed a rubber boat to the depths of the lotus pond, and picked a few big and round lotus leaves:
"As soon as the lotus blooms next month, you can eat the lotus pods. I will pick off the ripe ones and keep them for you."

Lin Xu said:

"It doesn't need to be so troublesome, we can just pick it."

Shang Weixing handed the lotus leaf to Lin Xu, and packed the recently caught eel to Dundun. Since the little guy loves to eat, let him satisfy it.

Just like that, with a bag of lotus leaves in his left hand and a bag of eels in his right, Lin Xu left the ginkgo garden with Dundun, and was going back to the shop to make delicious food...

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