A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot
Chapter 354 [Crispy Fragrant Pork Pork]
Chapter 354 [Crispy twice-cooked pork]
Seeing this burst of open flames rise, everyone present suddenly exclaimed in unison.
Chen Chen also let out a "wow", looking at Li Yi adoringly, his eyes sparkling, as if seeing a magician.
"Brother Yi is so handsome!"
Wu Lei couldn't help shouting.
"Brother Yi is handsome!"
Chen Chen followed suit, raised his hand and shouted happily at Li Yi: "I'll give you a comparison!"
Hearing his words, everyone was happy.
"Why do you admire Brother Yi so much?"
Tang Jianjun smiled and pinched his ears: "The dishes will be fried later, why don't you eat a few more bowls of rice?"
"Eat two bowls!"
Chen Chen was very serious: "I eat the rice cooked by Brother Yi every day!"
"Ha ha!"
Tang Jianjun laughed: "Then you have to get your brother Yi back home."
Wang Xiaoli came over with a smile, and Chen Chenchen asked, "Is it possible for Brother Yi to be your brother-in-law? As your brother-in-law, he will be able to cook delicious food for you every day in the future."
"it is good!"
Chen Chen's eyes lit up, and he nodded hurriedly.
Zhao Jinmai was taken aback when he heard this, and hurried forward to cover his mouth.
When Tang Jianjun saw this, he turned around and scolded Wang Xiaoli: "What are you talking about? You joke around all day long, and you don't have a clue."
While speaking, he winked at Wang Xiaoli.
Seeing this, Wang Xiaoli suddenly thought of something, and said with a smile, "Hi! Am I joking?"
"You can't just joke around!"
Tang Jianjun counted and looked at Li Yi in front of the stove.
Li Yi didn't seem to hear, the fire in the pot in front of him had dissipated.
He dug out a spoonful of bean paste and put it in the center of the bottom of the pot. He took a frying spoon and vigorously stir-fried it.
Standing beside him, Wang Gang didn't pay attention to the jokes behind him, but asked curiously, "Are you hooking up the fire to burn the incense?"
The hooking fire he mentioned was just a technical term for Li Yi to start a fire with a frying spoon.
This method is not a commonly used technique, it is only suitable for "stir-fried" dishes, such as stir-fried three dishes, stir-fried lamb with green onions, stir-fried kidneys and so on.
Dishes in this category require extremely high temperatures for short periods of time and are rich in flavor and dark in color.
Therefore, when frying, it is necessary to introduce the fire into the pot, so that the temperature at the bottom of the pot and above the mouth of the pot can reach the highest possible level.
But in most of the dishes that are usually cooked, the technique of hooking fire is not used.
This technique has limitations, because hooking fire is to introduce flames into the pot and ignite the fat in the pot.
This will give the ingredients some oily smell and may also darken the color of the ingredients.
Traditional twice-cooked pork is rarely used on fire. When Wang Gang was frying it just now, there was no fire.
But why did Li Yi get angry?
Hearing Wang Gang's question, Li Yi answered casually: "What I want to cook is crispy twice-cooked pork, so let the meat slices be as dry as possible without leaving too much fat."
In the palace, Zhu Erguan fried twice-cooked pork.
But at that time, the twice-cooked pork was not called twice-cooked pork, but fried pork.
Youbaorou has been around since the Northern Song Dynasty. The first time it appeared in a book was "Zhuyu Fangzabu" written by Ming Song Yi.
It is recorded in the book: "Oil-fried pork, take the cooked meat and chop it finely, put it in hot oil and saute until fragrant, pour it with a little soy sauce and wine, add pepper and green onion, and it is best to fry it with shredded raw bamboo shoots and shredded wild rice."
Next to fried pork in oil, there is another dish called salt fried pork, which is the predecessor of today's salt fried pork.
However, at that time, chili had not been introduced into the country, and Pixian Doubanjiang had not yet appeared, so there was no Pixian Douban in the seasoning.
Until the end of the Ming Dynasty and the beginning of the Qing Dynasty, because the aborigines in Sichuan Province were slaughtered, the imperial court led Huguang to fill Sichuan.
Hungry people from all over the country poured into Sichuan Province, and a family surnamed Chen from Fuzhou Province moved to Pixian County, Sichuan Province for a long time.
The Chen clan accidentally invented bean paste with chili in the sauce, and this bean paste became the prototype of later Pixian Douban.
Later in the Xianfeng period, descendants of the Chen family borrowed the method of fermented bean curd, added gray flour and watercress to ferment together, and invented the Pixian bean paste that has been passed down to this day.
The so-called traditional twice-cooked pork made by Wang Gang was actually improved during the Xianfeng period by a Hanlin surnamed Ling who added the local special Pixian bean paste to the fried pork.
Before that, the palace had always cooked fried pork.
The fried pork in the palace has always been hot, because it can't be fried too greasy.
The [Crispy Twice Cooked Pork] made by Li Yi is based on the oil-fried pork, and the meat is fried until it is dry and crispy, like oil residue, and it has a crispy taste.
Like the banquet of thousands of old people in ancient times, most of the people who came to the banquet this time were old people, and they were not young, and many of them had dental problems.
A table of dishes made for the elderly, of course, can't make those dishes that have a chewy texture and need to be chewed hard.
Therefore, most of the dishes in this table [Whole Pig Feast] are boiled and stewed, and there are very few stir-fried dishes.
Even the stir-fried dishes have been improved to make them more suitable for the teeth of the elderly.
This [Crispy Twice Cooked Pork] is to stir-fry the meat slices until they are crispy.
In this way, after the entrance, the saliva-soaked meat slices will become soft, just like soft potato chips or shrimp chips, which can be eaten even without teeth.
But if you want to stir-fry so crispy, you can't leave too much oil, otherwise the meat slices will be soaked in oil and water, and it will be very greasy when you bite into a pack of oil.
Therefore, Li Yicai cleared the oil out of the meat slices twice in succession, and introduced the fire into the pot by igniting the fire to burn off the excess oil.
The fried dishes in this way will have the lowest oil content, and will not cause great pressure on the cardiovascular and cerebrovascular diseases of many elderly people.
Wang Gang is also a professional chef. Although Li Yi only explained one sentence, he already understood and didn't ask any more questions.
The Pixian bean paste in the pot is heated and fried, and it is evenly wrapped on the meat slices, and the special aroma is also diffused.
While stirring, Li Yi added a spoonful of black bean sauce and a spoonful of sweet noodle sauce to the pot.
These three seasonings are also the three souls of Sichuan-style twice-cooked pork, and they are indispensable.
Wang Gang had just cut up the two vitex twigs and the garlic sprouts, so Li Yi grabbed a handful of red and green chili shreds and threw them into the pot.
After stirring a few times, he grabbed a handful of garlic stalks and put them in the pot.
Continue to stir-fry until the garlic stalks soften, then he grabs another handful of garlic leaves, puts them into the pot, and stir-fries together.
After frying until the garlic stalks and the edges of the garlic leaves started to brown, he picked a spoonful of white sugar from the sugar bowl and put it into the pot.
A spoonful of sugar in Sichuan Kitchen, white sugar can enhance the freshness and flavor, which is the key to the delicious Sichuan-style twice-cooked pork.
Before it came out of the pot, Li Yi poured a little bit of the prepared soy sauce into the frying spoon. With a shake of the frying spoon, the soy sauce spread into a circle and fell on the edge of the pot.
It's sizzling!
The white mist was transpiring, and the high temperature around the pot caused the soy sauce to quickly produce a Maillard reaction, and the aroma was instantly aroused.
After continuing to stir fry a few times, Li Yi turned off the fire.
Wang Gang had something to do in his eyes, and he had already taken a plate and put it beside the pot.
Li Yi turned it over, and the twice-cooked pork in the pot fell into the plate.
Wang Gang had been staring at the dishes in the pot, and when he saw the dishes on the plate, he even bent down and stared at the bottom of the plate carefully.
If it is traditional Sichuan-style twice-cooked pork, a layer of golden oil will ooze out from the bottom of the plate after the dishes are placed on the plate.
But he waited for several seconds, and the bottom of this plate of [Crispy Twice-cooked Pork] didn't even seep out a bit of oil.
But the meat slices and side dishes on the plate are shiny, as if all the oil is hanging on the meat slices and side dishes.
This heat...
Wang Gang took a deep breath and straightened up.
Beep!
2
(End of this chapter)
Seeing this burst of open flames rise, everyone present suddenly exclaimed in unison.
Chen Chen also let out a "wow", looking at Li Yi adoringly, his eyes sparkling, as if seeing a magician.
"Brother Yi is so handsome!"
Wu Lei couldn't help shouting.
"Brother Yi is handsome!"
Chen Chen followed suit, raised his hand and shouted happily at Li Yi: "I'll give you a comparison!"
Hearing his words, everyone was happy.
"Why do you admire Brother Yi so much?"
Tang Jianjun smiled and pinched his ears: "The dishes will be fried later, why don't you eat a few more bowls of rice?"
"Eat two bowls!"
Chen Chen was very serious: "I eat the rice cooked by Brother Yi every day!"
"Ha ha!"
Tang Jianjun laughed: "Then you have to get your brother Yi back home."
Wang Xiaoli came over with a smile, and Chen Chenchen asked, "Is it possible for Brother Yi to be your brother-in-law? As your brother-in-law, he will be able to cook delicious food for you every day in the future."
"it is good!"
Chen Chen's eyes lit up, and he nodded hurriedly.
Zhao Jinmai was taken aback when he heard this, and hurried forward to cover his mouth.
When Tang Jianjun saw this, he turned around and scolded Wang Xiaoli: "What are you talking about? You joke around all day long, and you don't have a clue."
While speaking, he winked at Wang Xiaoli.
Seeing this, Wang Xiaoli suddenly thought of something, and said with a smile, "Hi! Am I joking?"
"You can't just joke around!"
Tang Jianjun counted and looked at Li Yi in front of the stove.
Li Yi didn't seem to hear, the fire in the pot in front of him had dissipated.
He dug out a spoonful of bean paste and put it in the center of the bottom of the pot. He took a frying spoon and vigorously stir-fried it.
Standing beside him, Wang Gang didn't pay attention to the jokes behind him, but asked curiously, "Are you hooking up the fire to burn the incense?"
The hooking fire he mentioned was just a technical term for Li Yi to start a fire with a frying spoon.
This method is not a commonly used technique, it is only suitable for "stir-fried" dishes, such as stir-fried three dishes, stir-fried lamb with green onions, stir-fried kidneys and so on.
Dishes in this category require extremely high temperatures for short periods of time and are rich in flavor and dark in color.
Therefore, when frying, it is necessary to introduce the fire into the pot, so that the temperature at the bottom of the pot and above the mouth of the pot can reach the highest possible level.
But in most of the dishes that are usually cooked, the technique of hooking fire is not used.
This technique has limitations, because hooking fire is to introduce flames into the pot and ignite the fat in the pot.
This will give the ingredients some oily smell and may also darken the color of the ingredients.
Traditional twice-cooked pork is rarely used on fire. When Wang Gang was frying it just now, there was no fire.
But why did Li Yi get angry?
Hearing Wang Gang's question, Li Yi answered casually: "What I want to cook is crispy twice-cooked pork, so let the meat slices be as dry as possible without leaving too much fat."
In the palace, Zhu Erguan fried twice-cooked pork.
But at that time, the twice-cooked pork was not called twice-cooked pork, but fried pork.
Youbaorou has been around since the Northern Song Dynasty. The first time it appeared in a book was "Zhuyu Fangzabu" written by Ming Song Yi.
It is recorded in the book: "Oil-fried pork, take the cooked meat and chop it finely, put it in hot oil and saute until fragrant, pour it with a little soy sauce and wine, add pepper and green onion, and it is best to fry it with shredded raw bamboo shoots and shredded wild rice."
Next to fried pork in oil, there is another dish called salt fried pork, which is the predecessor of today's salt fried pork.
However, at that time, chili had not been introduced into the country, and Pixian Doubanjiang had not yet appeared, so there was no Pixian Douban in the seasoning.
Until the end of the Ming Dynasty and the beginning of the Qing Dynasty, because the aborigines in Sichuan Province were slaughtered, the imperial court led Huguang to fill Sichuan.
Hungry people from all over the country poured into Sichuan Province, and a family surnamed Chen from Fuzhou Province moved to Pixian County, Sichuan Province for a long time.
The Chen clan accidentally invented bean paste with chili in the sauce, and this bean paste became the prototype of later Pixian Douban.
Later in the Xianfeng period, descendants of the Chen family borrowed the method of fermented bean curd, added gray flour and watercress to ferment together, and invented the Pixian bean paste that has been passed down to this day.
The so-called traditional twice-cooked pork made by Wang Gang was actually improved during the Xianfeng period by a Hanlin surnamed Ling who added the local special Pixian bean paste to the fried pork.
Before that, the palace had always cooked fried pork.
The fried pork in the palace has always been hot, because it can't be fried too greasy.
The [Crispy Twice Cooked Pork] made by Li Yi is based on the oil-fried pork, and the meat is fried until it is dry and crispy, like oil residue, and it has a crispy taste.
Like the banquet of thousands of old people in ancient times, most of the people who came to the banquet this time were old people, and they were not young, and many of them had dental problems.
A table of dishes made for the elderly, of course, can't make those dishes that have a chewy texture and need to be chewed hard.
Therefore, most of the dishes in this table [Whole Pig Feast] are boiled and stewed, and there are very few stir-fried dishes.
Even the stir-fried dishes have been improved to make them more suitable for the teeth of the elderly.
This [Crispy Twice Cooked Pork] is to stir-fry the meat slices until they are crispy.
In this way, after the entrance, the saliva-soaked meat slices will become soft, just like soft potato chips or shrimp chips, which can be eaten even without teeth.
But if you want to stir-fry so crispy, you can't leave too much oil, otherwise the meat slices will be soaked in oil and water, and it will be very greasy when you bite into a pack of oil.
Therefore, Li Yicai cleared the oil out of the meat slices twice in succession, and introduced the fire into the pot by igniting the fire to burn off the excess oil.
The fried dishes in this way will have the lowest oil content, and will not cause great pressure on the cardiovascular and cerebrovascular diseases of many elderly people.
Wang Gang is also a professional chef. Although Li Yi only explained one sentence, he already understood and didn't ask any more questions.
The Pixian bean paste in the pot is heated and fried, and it is evenly wrapped on the meat slices, and the special aroma is also diffused.
While stirring, Li Yi added a spoonful of black bean sauce and a spoonful of sweet noodle sauce to the pot.
These three seasonings are also the three souls of Sichuan-style twice-cooked pork, and they are indispensable.
Wang Gang had just cut up the two vitex twigs and the garlic sprouts, so Li Yi grabbed a handful of red and green chili shreds and threw them into the pot.
After stirring a few times, he grabbed a handful of garlic stalks and put them in the pot.
Continue to stir-fry until the garlic stalks soften, then he grabs another handful of garlic leaves, puts them into the pot, and stir-fries together.
After frying until the garlic stalks and the edges of the garlic leaves started to brown, he picked a spoonful of white sugar from the sugar bowl and put it into the pot.
A spoonful of sugar in Sichuan Kitchen, white sugar can enhance the freshness and flavor, which is the key to the delicious Sichuan-style twice-cooked pork.
Before it came out of the pot, Li Yi poured a little bit of the prepared soy sauce into the frying spoon. With a shake of the frying spoon, the soy sauce spread into a circle and fell on the edge of the pot.
It's sizzling!
The white mist was transpiring, and the high temperature around the pot caused the soy sauce to quickly produce a Maillard reaction, and the aroma was instantly aroused.
After continuing to stir fry a few times, Li Yi turned off the fire.
Wang Gang had something to do in his eyes, and he had already taken a plate and put it beside the pot.
Li Yi turned it over, and the twice-cooked pork in the pot fell into the plate.
Wang Gang had been staring at the dishes in the pot, and when he saw the dishes on the plate, he even bent down and stared at the bottom of the plate carefully.
If it is traditional Sichuan-style twice-cooked pork, a layer of golden oil will ooze out from the bottom of the plate after the dishes are placed on the plate.
But he waited for several seconds, and the bottom of this plate of [Crispy Twice-cooked Pork] didn't even seep out a bit of oil.
But the meat slices and side dishes on the plate are shiny, as if all the oil is hanging on the meat slices and side dishes.
This heat...
Wang Gang took a deep breath and straightened up.
Beep!
2
(End of this chapter)
You'll Also Like
-
One person controls one prison. After entering the world, I am invincible.
Chapter 2568 17 hours ago -
I stack buffs in a weird world!
Chapter 622 17 hours ago -
You, a druid, go to practice Taoism?
Chapter 206 1 days ago -
The magician of the fairy tale world
Chapter 183 1 days ago -
What if I become a beast?
Chapter 567 1 days ago -
I am the best in Xiuxian cheating, you guys will bear all the damage
Chapter 170 1 days ago -
Cultivating Immortality: Taking on the cause and taking over the result, fellow Taoists, help me!
Chapter 99 1 days ago -
Immortal cultivation starts with copying
Chapter 302 1 days ago -
Primordial Era: Even the Three Purities Must Call Me Second Uncle
Chapter 246 1 days ago -
This is what a fairy should be like
Chapter 46 1 days ago