Food: How did I become a chef when I set up a stall.

Chapter 28 New secret braised pork chop!

Chapter 28 New secret braised pork chop!
After returning to the shop, Jiang Feng steamed a pot of rice, took out the pickles he had made, and paired them with spicy braised chicken, and then he had his lunch.

The little black dog sat next to him with a cute face.

Its eyes were staring straight at Jiang Feng, with a cute smile on its lips. Even when it sat down, its little tail was wagging back and forth.

This little guy is very measured.

"This chicken is too spicy, you can't eat it."

"I'll give you some chicken gizzards, specially reserved for you."

Jiang Feng looked at the little black dog and smiled.

The chicken gizzards have a braised flavor and are not spicy at all.

Jiang Feng poured the chicken gizzards into the little black dog's rice bowl. The little guy immediately stood up, buried his head in the rice bowl, and gulped down the rice.

The owner is a chef, so it’s hard to think of a good meal for the puppy.

Jiang Feng used chopsticks to hold the chicken legs and gently tore them off. The chicken legs were torn off from the chicken body, with the skin attached.

He put the chicken legs on the rice and took two bites of the rice before taking one bite of the chicken legs.

The chicken legs taste extremely delicious.

There is no spicy taste at all when you first eat it, but after you swallow it for a while, the spicy feeling comes up.

For those who like spicy food, the spicy taste is particularly appetizing.

With such a spicy taste, your appetite will immediately increase.

"Well, not bad, very fresh."

Jiang Feng commented.

The chicken is freshly bought from the chicken farm, and the broiler chickens raised by that chicken farm are of good quality, so they taste good.

Food is like this. In addition to the skill of the chef, it also depends on the quality of the ingredients.

The higher the quality of the ingredients, the better the taste will be.

The price of Jiangfeng's braised pork is a bit above the average. With such standards, it is completely worthy of the price.

Jiang Feng ate the whole chicken and felt very comfortable after eating.

He planned to go home and take a lunch break for an hour before starting to prepare ingredients for the next day.

The system's reward for today's mission is a pair of [White Jade Chopsticks], which are milky white in color and made of white jade. They are extremely beautiful.

The extra rewards for daily tasks are arbitrary. Sometimes they are pebbled non-stick pans that can be bought for eight to nine hundred yuan, and sometimes they are white jade chopsticks of unknown value.

These chopsticks are a bit exaggerated. Ordinary people can just use wooden chopsticks or stainless steel chopsticks to eat. Whoever eats with jade chopsticks.

Jiang Feng plans to put it up as a collection when the time comes.

Then, Jiang Feng took the little black dog home to take a lunch break.

After waking up, Jiang Feng started preparing braised pork for the next day.

When braised pork, you need to pay attention to the distribution of ingredients. Different ingredients cannot be put in the same pot.

Pork head, trotters, heart and elbows can be put in one pot.

Braised chicken, chicken legs, chicken liver, chicken gizzards, chicken feet, and goose can be cooked in one pot.

Duck neck, duck wings, duck intestines, and duck feet can be put in one pot. Generally, braised duck has a spicy taste. Chicken and goose can also be added to this pot.

Pig intestines must be braised separately and not together with other meats.

There is no way, some people only eat the "shit smell" that has been washed and cooked when eating large intestine. The taste of other meats will be greatly reduced if it is stained with this smell.

"A five-spice brine pot, braised pork trotters, elbows and pork heads."

"A five-spice brine pot to brine chicken feet, drumsticks and gizzards."

"A spicy brine pot for braising a whole chicken."

"A spicy brine pot, braised duck intestines, duck wings, duck neck, and duck rack."

Jiang Feng started to get busy.

Add stock, add specially formulated spice packets, and add seasonings.

After the stock is made, put the washed and cooked meat into pots, stew for about an hour, soak it overnight, then cook it on low heat the next day and sell it at the snack street.

This kind of braised pork is fresh and fragrant.

"Tomorrow is Saturday, there will definitely be more people."

"Work hard today and cook one more dish."

Jiang Feng thought to himself.

He has system-rewarded braised pork recipes, including braised meats from many places.

Jiang Feng looked at the braised pork recipe and decided to add another dish tomorrow:
Braised Pork Chops.

The pork chops taste extremely delicious after being braised. They are shaped like a bone connected to the meat. When eating, you only need to grab the bone and put it in your mouth to pull off all the meat.

It’s convenient and delicious to eat.

The braised pork chop is hot braised, which means it must be eaten hot to taste, just like a meat dish fresh out of the pot.

Jiang Feng made a new pot, added chicken, big bones and pork skin, and started to make soup.

The marrow in the bones, the fat in the pig skin, and the fragrance of the chicken must be blended into the water to create a perfect pot of white, rich and fresh soup. The steps for making braised stock are the same.

Stock is the basis of braised food. What really determines the taste are spices and subsequent seasonings.

Jiang Feng heated up the oil in a pan, poured in the oil, added a dozen slices of pork fat and began to fry the meat.

In an instant, the aroma of fried meat came out.

Then, Jiang Feng added shallots, ginger, green onions, coriander, and millet into the oil pan and stir-fried them together.

Pour the fried oil into the pot.

Add a spice bag that combines 22 kinds of medicinal materials, then add chili pepper, chicken essence, flavored powder, sugar, and 52-degree white wine.

The stock is ready and simmering in the pot.

The night passed.

In the early morning, Jiang Feng came to the shop, took out a few large pork chops that had been soaked for 3 hours, cut the pork chops and put them in a pot, added onions, ginger, and garlic to stew, and blanch them to remove the blood foam.

After cooking for a few minutes, you can take out the white and tender pork ribs.

The pork at this time has no flavor and is just boiled meat.

Then, wash the pork ribs and put them into the stock pot one by one.

Turn on low heat and simmer for an hour.

The soup in the pot begins to boil, and all the flavors of the condiments mix together and finally merge into the pork chops.

Pork chops are delicious. The originally white and tender pork was quickly marinated and turned red and shiny.

In this way, the braised pork chop is ready and can be sold directly to the snack street.

The other braised pork has been prepared long ago. Some are taken out and placed in iron basins, covered with transparent glass covers, and some are still simmering in the pot over low heat.

Jiang Feng drove the mobile dining car towards Shuize Resort again.

At this moment, the snack street of the resort was full of people.

At least there are forty or fifty people waiting here.

Other stall owners were not surprised by this scene.

What else can be done?

I can only look at it with envy.

Store-exploring anchor Liu Bao was also in the crowd, and his assistant pointed his cell phone at him.

Liu Bao said to the phone screen:

"The queue was late yesterday, and the guy who bought the braised pork sold out."

"I came here at 10:40 today."

"Look at the queue, there are already more than 40 people!"

"I didn't expect it to be so lively."