Gourmet food starts from the green leather train chef

Chapter 11

After Li Dazui and several conductors who smelled the aroma also got into the kitchen, the lard residue was quickly cleaned up, and the two large pieces of pork fat turned into a pot of organic and pure lard without additives.

Zhou Zhou divided the pot of lard into three parts. One part was poured into a basin to cool down, and then covered with plastic wrap and placed in a refrigerator for use tomorrow; Put it into the freezer, which will be used tonight; the last portion is left in the pot, which is the key to quick-cooking clear sauce meat.

Due to the limited ingredients, the dinner can only be made out of the extra eggs; it is not an easy task to make eggs into an attractive main course. Ordinary chili scrambled eggs are obviously difficult to do, let alone chili There is not much left to make chili fried pork.

What Zhou Zhou is going to cook is 'yellow yellow vegetables'. For this parallel world, this is a new dish that no one has ever cooked before.

Yellow vegetables are eggs. As early as when the capital was still called "Peking", the people of Peiping thought that the word "egg" was indecent, so they called eggs "Osmanthus fragrans", "Furong", "Chicken", and "Huangcai".
But yellow vegetables are not simply scrambled eggs.

This dish is a test of the chef's ability to control the heat. The national culinary masters use the same kitchen utensils and ingredients to make it far beyond the average housewife.

Zhou Zhou watched his mother make this dish a lot in the original world. Although my mother is not a culinary master, she is very familiar with the making process of this dish. Coupled with Zhouzhou's senior chef's craftsmanship, even if she cooks it in the end The finished dish is not as good as a cooking master, but it will definitely be a good product.

There are two key points in order to make this Liu Huangcai well: one is that lard must be used, and the other is to master the word "liu".

At the same time, the ingredients are also very particular. In addition to eggs, the authentic yellow vegetables also need to be served with diced ham and water chestnuts. This creates a multi-layered taste.

Ham is too extravagant for a train kitchen, not to mention the current chef Zhou Zhou, even when the old master Chen was the chef, it was impossible to prepare such high-grade ingredients; so Zhou Zhou can only use clear sauce meat instead of ham After all, Qingjiang Rou was called 'Northern Ham' in his original world.

And because of the rush of time, Qingjiang pork can only use a quick way.

As for the ingredients that represent the fragrant taste, the requirements are not so strict. Diced water chestnuts are fine, and freshly produced tender lotus root can also be diced. If you use lotus seeds instead, it will definitely not be much worse than diced water chestnuts, so I ate Zhouzhou lard residue Chen Yan and Li Dazui became white workers who helped Zhou Zhou peel lotus seeds.

About half of the lotus seeds in the sea bowl were peeled from the two big bags of lotus pods. After removing the bitter core, Zhou Zhou cut them into small pieces and soaked them in sugar water for later use.

Then Zhou Zhou took out the pork that had been marinated for four hours, washed off the spice residue and soy sauce on the surface of the pork, and then began to heat up the lard left in the pot.

In this step, the lard must be heated on a low heat. During the heating process, the chef needs to keep checking the temperature with his hands on the side of the pot. When the palm of the hand feels like a burning sensation like needles, the lard does not start to bubble. , the oil temperature is just right.

At this time, immediately suppress the flame to the minimum, only to maintain the oil temperature, and then put the pork that has been marinated for four hours into lard, and 'drain the oil' at medium temperature.

Oil-free, as the name suggests, cannot be deep-fried for a long time, but only rely on this step to lock the flavor of the sauce and various spices on the pork, so that it is firmly suppressed under the thin oil skin.

At most, stir it in the pot once, then pick up the pork immediately, then put it in the steamer, and steam for 15 minutes!

This step of steaming is called 'forcing the taste', which is to force the sauce and spices locked under the oil skin into the pork through hot steam.

Originally, Qingjiang pork had to be marinated for more than seven days, but now Zhouzhou uses two steps of "oiling" and "steaming" to make this piece of pork that has been marinated for only four hours quickly taste, and then only need to hang the pork to dry In one hour, this instant piece of clear sauce meat has eight points of meaning.

Even Zhou Zhou's mother didn't know about this method of locking in flavors, and it was completely within the skill category of senior chefs.

Of course, this kind of quick-cooked pork in soy sauce cannot be cut into a plate and served directly on the table. Even if there is no such dish in this world, real gourmets can still eat it wrong, but they can’t use it to make yellow vegetables. any question.

"Old Zhou, what is your new dish?"

Chen Yan was dazzled for a while. Zhou Zhou fried and steamed the cured meat. The operation was so complicated that she couldn't understand it at all, and felt a little confused.

"This dish is called Liuhuangcai. Haven't you heard of it? Wait a moment, I'll make you a taste first."

"Yeah, just try it!
Anyway, I will resolutely lose weight starting tomorrow and only eat one meal a day, so I can eat whatever I want today! "

Chen Yan drooled secretly, and found a reason for herself to eat and drink.

"With perseverance, I believe you will lose weight successfully!"

Zhou Zhou cut off a small piece of quick-cooked clear sauce meat, took it to the air vent to cool it quickly, and cut it into small cubes for later use.

Beat two more eggs, discard the egg whites and use only the egg yolks, first beat the egg yolks into a liquid with an egg beater, then add water, and continue to beat until a thick layer of foam appears on the surface of the egg yolk liquid, then add an appropriate amount of Gorgon powder , add minced meat and minced lotus seeds soaked in sugar water, and beat again until the minced meat and lotus seeds are hidden in the egg yolk liquid to complete.

The lard that has been fried with marinated meat cannot be used again. After pouring it out, wash the frying pan, scoop out half a spoonful of lard from the previous separation and put it into the wok. Then, according to the amount of egg liquid that needs to be put into the wok this time, put The amount of oil is controlled at a level that is more than that used for frying and less than that used for frying. Turn on the heat and heat the oil!
The oil temperature is still controlled at a medium temperature of about [-] degrees. Seeing that the oil temperature is almost suitable, Zhou Zhou pours the egg yolk liquid he made before into the frying spoon, sticks the frying spoon to the side of the pot and gently dips it above the oil surface, and then With a sudden shake of the hand, the egg yolk slipped into the pot along the wall of the pot with a sound of 'Zi La'.

Under the effect of lard, the egg yolk was like a golden epiphyllum, which quickly bloomed in front of Chen Yan's eyes. The tangy aroma hit the depths of the brain!

"What kind of deadly 'malicious' food is this!"

Chen Yan salivated wildly, and looked at the yellow vegetables already in the porcelain plate with a conflicted expression.

What kind of yellow vegetable is this? It's just a blooming yellow rose, okay?
She couldn't figure it out, did she do a great good deed or a sin in her previous life, otherwise why would she meet a guy in this life who obstructed her in every possible way to lose weight but always brought her a sense of happiness?

In other words, can I really stick to losing weight from tomorrow as I said?

"This dish should be eaten while it's hot, are you sure you don't want to try it?"

With a devilish seductive smile, the smiling Zhou Zhou handed this delicacy that the girl couldn't refuse together with chopsticks in front of her.

"If I get fat, I will be killed by you!"

Chen Yan snatched the chopsticks, picked up a large piece of yellow cabbage and put it into her mouth.

"Oh stinky old Zhou, um, I can't do it anymore. It's delicious. This is too delicious."

　Thanks to the book friends of 'Tolerance for a while, getting more and more angry' for their reward and support, and thanks to all the friends who support :)
　　
　
(End of this chapter)