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

Chapter 70 The most authentic nine-turn large intestine!
  There is a pale pink large intestine in the basin.

To clean the large intestine, it is necessary to turn it from the inside out, clean it repeatedly with salt and vinegar, and then remove the grease and mucus on the inner surface.

There is also Oli to clean the inner epidermis.

Unless you want to eat "original large intestine", then you can keep it.

These large intestines have been cleaned once. Jiang Feng turned the large intestines from the inside out and inspected them carefully, cleaning them little by little.

To make sure there was no trace of dirt, I washed it several times with water.

After cleaning, the intestines are set.

As the saying goes, "Life is unpredictable, the big intestine wraps around the small intestine."

The intestines are inserted once and then again until they form a soft and long piece.

This intestine has four layers inside and outside.

Then seal the openings of the intestines with toothpicks.

Next, boil a pot of water, add onion, ginger, cinnamon, bay leaves, pepper, cooking wine, and soy sauce, then put the large intestine in, bring to a boil over high heat, and simmer over low heat for an hour.

This will make the large intestine soft and rotten.

Although the large intestine was washed clean by hand just now, there are still many oligos that are difficult to detect with the naked eye and are still attached to the large intestine.

So when cooked like this, the flavor of the large intestine will be integrated into the soup.

Some people who like the original taste of large intestine will also use this pot of soup when processing the large intestine later.

Original soup into original food.

I just like this faint "shit smell".

Jiang Feng was naturally not interested in such a smell.

While the large intestine was cooking, he started busy making other dishes.

Everything is in order.

After an hour, the large intestine in the pot is almost done.

Jiang Feng opened the lid of the pot, and a burst of hot steam rose from the pot.

Jiang Feng took a step back slightly to avoid smelling the faint "shit smell" that was moist and slightly hot.

The large intestine has been stewed until soft and the texture is very good at this time.

He took out the cooked large intestine, cooled it, and then used a kitchen knife to cut it from the middle into sections.

Each section of the large intestine is shaped like a small tire, with a vortex on the side.

Then Jiang Feng will blanch the large intestine, that is, put it in a pot, add cooking wine and onion and ginger juice and cook for five minutes.

Many people miss this step, and the taste of the large intestine is stronger.

After cooking, add some soy sauce to the large intestine and fry the large intestine in a pan.

After frying and taking it out, it is the final braised large intestine.

China is a country of gourmet food, with countless kinds of dishes and various cooking methods.

This nine-turn large intestine needs to go through the steps of first blanching, second steaming, third frying and fourth burning before it can take on its final appearance.

Jiang Feng fried sugar in the pot again, added hot soup, onion and ginger juice, salt, chicken powder, and vinegar.

The hot soup Jiang Feng used was the soup stock he made himself. Some people like to use the soup they just cooked their large intestines in because they think it tastes good enough.

Next is the braised large intestine, stew it for about 20 minutes, wait until the soup in the pot becomes thick, sprinkle some powder on it, and let the soup soak up the skin of the large intestine, then take it out of the pot.

Looking at it again, every piece of large intestine is glowing with a crystal sauce color, and the thick, rich and hot soup is flowing on the large intestine, giving it a visual beauty like braised pork.

The large intestine has been processed in a variety of ways. Its texture is soft and rotten, and its interior contains five flavors: sour, sweet, bitter, spicy, and salty.

Every bite has a different feeling.

The large intestine is extremely elastic. When you take a bite, the four layers of large intestine are so elastic that the rich soup is squeezed out.

This kind of texture can only be found in large intestine, and no other kind of meat will be so elastic.

Jiang Feng took out a piece of the prepared large intestine, dried it, and then tasted a piece himself.

He couldn't help but nod as he chewed.

perfect.

Didn't have any of the original flavor.

The young cooks nearby swallowed their saliva when they saw this scene.

These people can cook, but their skills are average and they don't pay much attention.

They can't make a relatively complicated dish like nine-turn large intestine at all.

It's time for dinner.

Jiang Feng quickly completed the final steps of several dishes.

He arranged the intestines on a plate, on their sides, and placed some chopped coriander on top of each piece.

It looks very nice on the plate.

All four dishes are finished.

Yang Zheng personally brought the dishes out. What happened next had nothing to do with Jiang Feng. Jiang Feng said hello to Yang Zheng and left the Municipal Public Security Bureau.

At the same time, in the cafeteria of the Public Security Bureau, there was the leadership table.

Ji Weiguo, the largest leader of the inspection team, sat in front of the round table, accompanied by four leaders of the Municipal Public Security Bureau, and surrounded by other members of the inspection team. Ji Weiguo sat down, and then everyone took their seats one after another.

"Well, the food looks pretty good, but I heard from the people that the food in the bureau doesn't seem to satisfy everyone."

Ji Weiguo said calmly after sitting down.

Hearing what he said, the city leaders quickly explained:

"Yes, we are contracted out to ensure basic food security, but there are still some deficiencies that must be rectified in time."

After hearing what the city leaders said, Ji Weiguo said no more.

Generally, the inspection team does not talk about work when eating. Everyone talks about daily routines.

But regarding the food, Ji Weiguo still wanted to give them a try.

Ji Weiguo was sitting on the chair, looking quite dignified as a superior. Being a leader at this level was not a role he was good at.

He looked at the food on the table and was very interested in a few Shandong dishes.

He is originally from Ludong.

"Everyone, let's eat."

Ji Weiguo motioned for everyone to start.

He picked up a piece of large intestine and put it directly into his mouth.

The large intestine tastes sour and sweet as soon as it enters your mouth.

Because the vinegar is put in earlier when cooking the large intestine, the vinegar has a strong aroma without any pungent smell.

Ji Weiguo was shocked as soon as he took one sip.

The taste of this nine-turn large intestine is very authentic.

It’s not that the large intestine retains the raw materials, but the sweet and sour taste is very consistent with the characteristics of Shandong cuisine.

Most of the people who are big leaders are very good at eating, and they are very picky.

They eat too much good food, so whether the ingredients are good or not is obvious as soon as they eat them.

Ji Weiguo began to chew slowly.

The real nine-turn large intestine must be chewed slowly to taste the taste of the large intestine.

It tastes sweet and sour at first, but when you chew it you can taste the bitter, spicy and salty taste.

Every sensation stimulates the taste buds.

The taste is very rich, and the mouth is full of fragrant sauce.

Ji Weiguo ate a large intestine and couldn't help but said:

"This nine-turn large intestine is quite authentic. Is it a specially invited Shandong cuisine chef?"

When the leader asks a question, he must answer it immediately.

When the leader of the bureau saw Yang standing not far away, he immediately waved, "Xiao Yang!"

Yang Zheng ran over immediately, "Director."

"Who made this Nine-turn Large Intestine? Didn't you specially invite this person?"

Hearing this, Yang Zheng immediately replied:
  "Oh, he's a food stall vendor. He's very popular online and his cooking skills are very good! He used to sell braised pork and steamed buns, but he's selling noodles here this week."

After hearing Yang Zheng's words, the leaders in the bureau were a little confused.

They sold braised pork and steamed buns before, but are they selling pasta this week?

It's all a mess.

Hearing Yang Zheng's words, Ji Weiguo laughed instead.

"It's him. What a coincidence."

"When my daughter came to the resort here, she ate his braised pork and she praised it all the time when she came back."

"I have an impression of him."

"The vendor must be a young man, very capable. Selling braised pork in the resort caused people to queue up, and there are videos online."

Hearing this, Yang Zheng immediately said:
  "Yes, the leader is him. He is a young man with very good cooking skills."

Hearing Yang Zheng's words, Ji Weiguo felt very lucky and smiled even happier.

"I can't believe that he actually cooked this dish."

"What a coincidence."

Seeing Ji Weiguo laughing, the leaders of the bureau and the rest of the inspection team laughed along with him.

They all try to keep their smiles genuine.

This is also an essential skill for accompanying leaders.

Ji Weiguo picked up another large intestine and tasted it carefully.

This dish is really authentic and I haven’t had it in many years.

I thought it was made by a chef from Ludong, but I didn't expect it to be made by a small vendor.

Sure enough, the master is in the folk.

Folks are really crouching tigers, hidden dragons!
  (End of this chapter)