Cao Cao's chef

Chapter 819 The Ultimate Knife Skill
Obviously, this elbow has not been deep-fried, so the skin is not crispy, or the oiliness of this thing is beyond the limit, while the authentic elbow is fat but not greasy, soft but not rotten.It is so soft that even if it is fried, it will not increase the crispy feeling.

If there is, it can only be said that the cooking time and heat are not well controlled!
"Is dark soy sauce used for the outer layer of sauce?" Cao Cao poked the skin, and it was quite elastic.As soon as the words fell, the chopsticks pierced the outer oil film and penetrated into the skin without much resistance, and quickly penetrated into the meat.

Seeing this, Cao Cao exclaimed: "It's so soft, how long did it take?"

"It took a full two hours from the beginning to the completion." Dianjie replied, basically she was watching the fire.This dish is actually not cumbersome, it is nothing more than initial blanching, then put it in cold water to remove the blood, remove the bones, and then start to add rice wine, sliced ​​ginger, green onion and even some peppercorns for stewing.

However, the degree of heat during the period should be fine-tuned according to the condition of the elbow, so as to achieve the best effect.

"Considering that there are pregnant women, chili should not be used as much as possible. Otherwise, there will be watercress and chili in the original seasoning." Wang Yong replied. Of course, when it comes to the most primitive Dongpo elbow, the so-called spicy taste is actually It's ginger or cornel.

After all, pepper was introduced in the Ming Dynasty. It was originally an ornamental crop, and then it became popular as a seasoning.In other words, the cooking method of Dongpo elbow in Sichuan cuisine should be the result of improvement during the Ming and Qing Dynasties.

This time Wang Yong considered the relationship of pregnant women, so he used traditional methods to avoid stimulating the fetus with bean paste or chili.

Perhaps it was because they heard that it took two hours to cook this thing, and everyone who was still bored suddenly became curious.Xun Yu took the lead, picked up a piece, and put it in his mouth.

"Suck..." Xun Yu took a light sip, and the layer of fat melted in the mouth. It was extremely delicious, not greasy at all, but refreshing and pleasant, with the unique aroma of pork.

"The pig's skin has been boiled into jelly. Between the lips and teeth, the skin that wraps the lean meat first touches the skin. It is rich in jelly and has a mellow taste. It tastes smooth and tough, with a seemingly invisible bite. When it was the turn of the lean meat in the middle, the meat was still elastic, dry and completely non-greasy, but it was not dry at all, and it melted in the mouth quickly." Liu Xie tasted this elbow, feeling the same as eating it by accident before. The 'Braised Round Hoof' is slightly different.

At first she even suspected that this Dongpo elbow was actually braised round hoof.

"Isn't the bone in the middle? And what's with the hidden umami? That's not the original taste of pork, but a taste similar to seafood." Cao Cao used chopsticks to separate the elbows, and the inside seemed to be faintly visible. Where the bones used to be, Replaced by a layer of jelly.

"Stag antler, also called asparagus, has a high gelatin content, and the general method of cooking is cold dressing...but it is also very powerful after being crushed and stewed to get the gelatin, and then stuffed into the elbow." Dian Jay replied.

"It should be said that it is because of this that the pork becomes more delicious, but I am curious why the tastes of the two do not exaggerate each other." Cao Cao asked, generally speaking, put so much gelatinous carrageen, even if It is filled in after the elbow is stewed, and it will be melted by the remaining temperature of the elbow, and then completely penetrated into the meat.

Of course, this is not impossible, but if the two are mixed, it will somewhat destroy the deliciousness of the elbow.Unlike here now, there is a somewhat distinct feeling, interacting but not penetrating, and even the carrageenan has become part of the sauce.

No, the elbow is not covered with any sauce, in fact, the carrageenan stuffed inside the elbow is the sauce!The practice of filling the elbow with sauce is quite new.Just, how to do it...

"Knife skills..." Wang Yong saw that everyone was looking at him at this moment, "I cut down with a fine-pointed knife, avoiding the fascia, turning it around inside the elbow, and then gently took out the bone."

"How is it possible?" Chen Gong immediately jumped up, "Flesh and fascia are so tightly bonded, how can we separate the flesh and bones without damaging the fascia? This... how skilled a knife is to do it?"

"If I can't even do this kind of knife skills, how can I call myself a 'super chef'?" Wang Yong said confidently, "Of course, I also used some tricks. After all, after blanching and putting in cold water In the process of blood loss, the flesh and bones have been separated to a certain extent, so as long as you are careful when cutting the knife at this time, it is not difficult to do this order."

"But even so, I guess I don't have enough touch and knife skills, so I probably can't do this..." Cao Cao sighed, but she also knew very well that Wang Yong's physical fitness is different from ordinary people, including touch, so he can do this point is still possible.

"That's how it is. Because the fascia is not damaged, while covering the sauce, it also avoids the problem of being penetrated by the sauce. To be honest, this sauce doesn't match the skin well, after all, the skin itself has been soaked with soy sauce. Seasoning. But the meat inside has not been affected too much, so the presence of the sauce is very important." Guan Yu said with emotion.

The key is the use of carrageenan, which makes the inosine in the pork and the glutamic acid in the carrageenan feel multiplied, so the result is double the deliciousness.

"The outer skin is smooth and delicious, but the gravy inside is dry and soft, soft and delicious. This kind of soft taste seems to be like cotton." I have to say that the more I eat this stuff, the more addictive I feel. There are two food sensations on the outside and inside, but when you eat, you will find that the outside and the inside have become the same food sensation.

This soft, mellow, delicious feeling is as comfortable as eating cotton candy, making people extremely comfortable.

The theme of this dish is actually the comforting hand. The mother's hand touching the baby's body is soft and she doesn't dare to exert any force, as if she is afraid that if she exerts more force, it will damage the baby's skin.Diners taste this dish, as if they are transformed into a baby, while the mother is gently soothing herself with her hands.

"It's a very reassuring and emotional dish..." Cao Cao said with emotion, "Huh? Gone?!"

"Hey, it's really gone!?" Xun Yu came to his senses, the chopsticks could no longer pick up anything.

The elbow deducts the bones inside, and it is estimated that it is about one to two catties of meat.But to this degree of softness, it feels like eating cotton candy, it melts in the mouth, and soon enters the stomach, giving the illusion of not eating anything at all.

When I came back to my senses, the one or two catties of meat had all entered my stomach, and I even had the illusion that I didn't eat much.

"When I came up before, I still felt that there was such a big elbow that I probably couldn't finish it. Who knows that after eating it now, I still feel that I am not satisfied. I feel that if I have another one, I can still eat it." Liu Xie said with emotion.

"It's just that I ate a piece of two catties of meat, and I guess I'll feel full soon. There are a few dishes left, so the amount shouldn't be that much, right?" Cao Cao looked at Wang Yong.

"Of course, at least I won't be so ignorant." Wang Yong replied, it's best to eat healthy and full, and it's not good to eat Hesai indiscriminately.

"So, what's the next dish?" Xun Yu was full of curiosity and anticipation at the moment.

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(End of this chapter)