Gourmet food starts from the green leather train chef

Chapter 44 Hand fried!

He stretched his hand to the side of the pot again to check the oil temperature. Instead of using long chopsticks and a colander, Zhou Zhou picked up a streaky pork liver roll with his right thumb and forefinger, and lightly tapped it on the oil surface twice as if a dragonfly was touching water. Down.

Hand fried!

This technique has been used by a chef in my childhood, and this chef is also a national treasure chef who specializes in tempura. It is said that every time I fry tempura, I use my hands. Only in this way can I accurately grasp the tempura. The temperature and firmness of the bura.

Xiaotian once made a special food video for him. It is said that the tempura he fried with this 'hand-fried' method is fresh and delicious, and has no greasy feeling, even if it is put on paper, it will not leave Next star oil splatter.

Although Xiaotian loves to exaggerate, but this 'hand-fried' technique does have some truth. When Zhou Zhou is holding the pork liver roll with five flowers, it is indeed easier to control the heat.

When you feel a slight burning sensation in your fingertips, you immediately lift it up, and the oil is poured twice in a row like a superficial touch of water. The pork belly slices wrapped outside are [-]% cooked, and the pork liver pieces inside are [-]% cooked. .

After all, he has been single for 20 years, and Zhou Zhou's hand speed is extremely fast. After these two strokes, the pork belly slices on the outside not only did not become darker in color, but even more crystal clear, like a thin layer of beautiful jade.

This is due to the ingredients used in the recipe for marinating pork belly. If you want this sweet-scented osmanthus to look good after being made into a dish, you must not use soy sauce and dried yellow sauce when marinating.

Only salt, sugar, white wine and filtered star anise pepper water are used, and because the pork belly is used in the selection, the fat part has a higher proportion, so it will be as beautiful as white jade after two times of oiling!

After this process, the fat, meat and various pickled spices of the pork belly are instantly locked under the oil temperature of [-] degrees, and can only invade inward, and the pork liver inside turns dark red , the indelible marinated smell of pork liver is directly assimilated by the fat produced by pork belly, and then invaded by various spices, it has a bit of the meaning of Parisian foie gras.

It is more like the acquired synthetic Parisian foie gras created by Zhou Zhou's master.

This is the biggest secret of authentic sweet-scented osmanthus pie. The pork belly and pork liver should be processed simultaneously. The peculiar smell of pork liver comes from flesh and blood, so use flesh and blood to melt it. This is the profound heritage of Chinese cooking!

Therefore, it is simply "Yelang arrogant" to say that Xiaotian and "Bangzi" dare to call themselves the country of gourmet food after learning a little about Chinese cuisine.

In addition, there is another advantage of "hand frying". When Zhou Zhou let go of his fingers, the part of the pork belly touched by his fingers was not locked by the oil. This is the "blank space" in food.

At this time, the pork belly and pork liver are still warm, and the lines are open, which is the best taste. As long as the osmanthus wine soaked in advance is poured in through this entrance, the osmanthus wine will be quickly absorbed by the pork belly and pork liver, further removing the pork belly. The only remaining peculiar smell of the liver, and at the same time, the faint sweet-scented osmanthus fragrance will not invade the taste of pork and pork liver itself.

When this step is completed, put the pork belly pork liver roll into the freezer and freeze it for 2 minutes, so that the pork belly on the outer layer is tightened and the ointment is formed.
Then take it out quickly. At this time, the pork belly has become ice crystal and delicious, but the innermost pork liver still retains a trace of warmth. It needs to be wrapped in fresh goose intestines in the fastest way, and the catgut is used to wrap it tightly. The finished product looks like, and finally, it is sent to the oven as quickly as possible.

The temperature of the oven is set at 5 degrees, and the sweet-scented osmanthus is inserted into the oven for ten seconds and taken out immediately. At this time, the skin of the goose intestines outside is burnt and crispy, but the intestines continue to maintain a tender and smooth taste under the action of the pork belly ice meat, while the pork belly slices are Has become icy and refreshing, as long as it is consumed within [-] minutes, the best taste is guaranteed.

The finished sweet-scented osmanthus bar should not be cut too thin. In order to maintain a rich taste, it needs to be uniformly cut into round slices about one finger thick, and then it can be served on a plate.

Zhouzhou made the first batch of five rolls of sweet-scented osmanthus, just enough to hold ten plates. After quickly cutting the plates, he was about to serve the dishes, when his heart suddenly moved, and he took ten emerald green coriander and put them on the side of the plate.

Whatever it is, it's just a plate setting. The 'skill' item in the chef panel has to be upgraded anyway, can't it always be zero?

When everything was ready, Zhou Zhou opened the kitchen door and greeted the two beautiful waiters, Chen Yan and Xiao Zhang, to serve the dishes. Beautiful and delicious dishes like osmanthus pie had to be served by beautiful women. If they were placed in Li Dazui's hands That would be a waste.

It is said that if the waiter's appearance is good, the diners can experience a richer taste and eat more happily.

"What door did you close just now?"

Chen Yan rolled his eyes at him, and just as he walked out of the kitchen with ten servings of sweet-scented osmanthus on a tray, he heard a bang, and Zhou Zhou closed the kitchen door again.

It's not that he's being stingy, but Zhou Zhou doesn't want people to see these complicated cooking techniques. It's troublesome to explain, isn't it?

At this moment, the number of passengers on the dining car has increased to more than 50. After all, the money of the rich does not come from strong winds. The 388 yuan a piece of sweet-scented osmanthus pie sounds good, and there is no need to doubt the reputation of Master Zhou, but still You have to eat it in your mouth to know whether it is worth it, so there are still many people waiting to see, anyway, the various braised pork sets are also very good.

But even if there were only more than 50 people, Zhou Zhou would have to work for about an hour. Chen Yan and the others could only serve the food in the order that the passengers ordered, and Xu Ning and Su Rou couldn't catch up with the first batch.

The first batch of ten passengers stared straight at them. They wanted to appreciate this delicacy with golden skin and red gemstones inlaid inside like suet white jade, and then post a circle of friends or something, but the rushing The faint scent of sweet-scented osmanthus and the pure aroma of meat made their hands free from the command of their brains, and they all lowered their heads to gobble them up. Some of them who didn't like to babble at first were now babbling louder than anyone else.

I didn't even know that I was so angry at the passengers who didn't get the first batch of food next to me. Isn't this greedy?
It's fine if you can't eat it, but I want to see what this sweet-scented osmanthus bar is like, but I'm blocked by the heads of these foodies, and said angrily, "Brother, you can eat as much as you want, can we not slap our mouths?" 'As a result, people ignored it, but the babble became even more fierce.
"Waste the world, waste the world! How can you eat such a good thing like this."

Don't look at the old man who is 65 years old, but his sense of smell is more sensitive than that of young people. From his experience, he doesn't need to look at it or eat it. As long as he smells it, he will know that it is almost inseparable. To restore this famous dish, it is estimated that it is not too much.

As far as he knows, this dish has "changes of five flavors, and finally ends with a mellow and delicate fragrance", and the preparation is extremely complicated, which is a very big test for the chef; when dealing with such dishes, one should chew carefully and taste them carefully, how can there be Eating and chewing like a pig's trotter?

What a pity, what a pity!

The old man glanced at the closed door of the kitchen: "Xiao Wu, what is the number on our list?"

It was a little gluttonous.

(End of this chapter)