After traveling through time, the restaurant I opened became a big hit

Chapter 81 Curry Braised Pork

The most enjoyable time was only this one night, considering that I had to attend a show the next day.

Before eleven o'clock, Tian Guizhen sent everyone to bed, telling them to get enough rest tomorrow.

The next morning, half past nine.

The recording site of "The Chef Competition".

All the chefs sat together in groups, chattering about the theme of this issue.

Soon, the familiar figure appeared on the stage again.

“It’s great to see you all again, and thank you for coming to beautiful Dali.”

"First of all, I would like to thank xx Group and xx Company for their sponsorship and support for this program."

Still the same opening line, still the same boring stuff.

Although he had a good rest last night, Jiang Li still couldn't help yawning.

Yawning is contagious. Jiang Li was the first to yawn, followed by Zhu Xinliang next to him, and then Tian Guizhen, He Anguo, and Lin Jiaying.

The main focus is unity, and no one is left behind.

After twenty minutes of preface, Jiang Li supported his chin with both hands and almost fainted.

Finally, Cui Zongli on the stage talked about the key content of this episode.

“The theme of this issue is: Fusion.”

"The recording time of the program is the same as the first episode, giving everyone two days to prepare, and five days to test everyone's results."

"Of course, this time, the last two teams will be eliminated."

As soon as these words were spoken, the team below immediately started discussing in a low voice.

Especially for teams that ranked low in the previous period, they need to be more careful this time.

After waiting for the noise below to die down a bit, Cui Zongli cleared his throat before continuing.

"The rest of the time is up to you all. Good luck to you all."

After Cui Zongli left, Jiang Li and four others also stood up and left.

The top three groups knew about the topic earlier than others, so they discussed it in advance.

After a preliminary discussion among the five people, everyone decided to make a curry braised pork to see how it tasted.

After all, it is a fusion. I wonder what kind of sparks will be created by combining the traditional Indian food curry and the traditional Chinese food braised pork.

Because braised pork itself is a classic Chinese dish, its unique taste and aroma are loved by most people.

Curry is a condiment originating from India. Its rich taste and unique aroma add a different flavor to various dishes.

As before, all steps were performed by five people working together.

When making this dish, Tian Guizhen first prepares the pork belly into a fat-and-lean pattern, and then cuts it into medium-sized pieces.

Next, Jiang Li used some traditional braised pork seasonings, such as light soy sauce, dark soy sauce, rice wine, sugar, etc. to marinate the meat, allowing the meat to fully absorb the flavor of the seasoning.

The cooking process was left to Zhu Xinliang, who added an appropriate amount of curry powder and stewed it together with the meat.

The cooking of braised pork is a key step, and this step is specially given to Chef Zhu, who is best at fusion cuisine.

In order to ensure that the braised pork is crispy and tender, with alternating fat and lean meat, you need to choose the appropriate size of meat pieces and control the heat during the blanching and roasting steps.

When blanching, Zhu Xinliang first puts the meat into the pot with cold water, and then uses boiling water when stewing, so that the stewed meat will be more fragrant.

At the same time, slow cooking over low heat for at least 1 hour is also an important step to ensure the taste of the braised pork.

From this point of view, this dish also takes a lot of time. It's a pity that Jiang Li can't use his own time and space tank, otherwise he can improve efficiency and save a lot of time.

In fact, the addition of curry not only adds a unique aroma to the braised pork, but also makes its taste more mellow.

At the same time, the spicy ingredients in the curry can perfectly blend with the deliciousness of the braised pork. The taste is very unique and unforgettable.

Finally, collecting the juice is also a very critical step.

Zhu Xinliang simmers the curry and braised pork broth over low heat until the broth becomes thick and glossy.

The curry braised pork made in this way has attractive color and mellow taste.

It has both the deliciousness of traditional braised pork and the unique flavor of curry, making it a delicacy that will leave you with an endless aftertaste.

The curry braised pork made in this way is a delicacy that perfectly combines traditional and modern elements.

It not only retains the classic flavor of braised pork, but also adds a new taste and aroma to it by adding curry.

A dish of curry braised pork with good color, aroma and taste is officially out of the pot.

Lin Jiaying was the first to pick up the chopsticks, picked up a piece of curry braised pork and put it into his mouth.

First of all, the fat and lean texture of the braised pork with a tender and crispy texture instantly lingers in your mouth, and paired with the rich sauce, it is really intoxicating.

The addition of curry adds a unique spicy and rich taste to the dish.

"It seems to taste pretty good. I thought it would be some kind of dark cuisine."

Lin Jiaying's eyes lit up. The spicy taste of curry and the delicious taste of braised pork blended perfectly.

It has both the stimulating spicy taste and the mellow umami taste, and the two complement each other, making the taste more layered.

Moreover, the aroma of curry adds a different flavor to the braised pork, making people feel as if they are in an exotic environment.

Several people picked up chopsticks and took a bite. It tasted really good.

"If I set up a stall, would it be difficult to sell this?"

Jiang Li put down her chopsticks. The food was delicious, but she was new here and didn't quite understand the taste of the people here.

If you set up a stall, it will be difficult to sell your products if they don't suit the local people's tastes.

As soon as these words were spoken, they immediately triggered the five people's thinking.

The tastes of Dali people tend to be sour, spicy, numb, sweet and cold, which is a common taste characteristic formed in the Dali region over a long period of time.

In terms of sourness, Dali is not strongly sour, but has a slight "sour fragrance". This sourness mainly comes from acetic acid, fruit acid and food fermentation.

In terms of spiciness, Dali's food is moderately spicy. Compared with the strong spiciness of Sichuan and other places, Dali's food is milder.

As for curry, although Dali's food culture is rich and diverse, it covers a variety of tastes and flavors.

But at present, Jiang Li and his team are not sure whether the Dali people will like the taste of curry.

"How about we go to the restaurants in Dali in the next two days to try out what kind of food the locals like."

Zhu Xinliang nodded, this was indeed a good idea.

But this curry braised pork is really delicious, and He Anguo served a bowl of rice to everyone.

Mix the prepared curry braised pork with hot rice, allowing every grain of rice to fully absorb the curry and braised pork broth.

It has the softness of rice and the rich taste of braised pork and curry.

The color is attractive and the taste is rich.

(End of this chapter)