Entertainment: Top Agents

“Wow~” In the afternoon, Liang Lin came back from shopping.

The people who went out with him all helped to take things down.

Next to Zhao Liying’s yard, the awning that has been built is for the chefs to work.

And next to the awning, it’s the boiler or something.

“What kind of pork should you choose for this buckle?” the cooks in the kitchen asked Liang Lin.

“When choosing pork belly, it is best to choose this five-story pork belly. ”

“It’s a layer of lean on top, then a layer of fat, another layer of lean, and another layer of fat. ”

“This five-story pork belly is more delicious to make buckle meat, and the lean fat is just right. ”

“It’s too fat, or you’ll get tired of eating.” ”

“It’s not okay to be too thin, otherwise it’s too woody to eat, or stuff your teeth.” ”

Liang Lin explained to them, and then began to boil water.

He cut these pork belly into three halves, otherwise a whole fan of pork belly is too big to blanch.

It’s not just bad to blanch, it’s not good to fry.

After all, after that, it is also necessary to cut the buckle into pieces the size of three fingers, so it is better to cut it into several pieces now.

When boiling the water, Liang Lin also told them what ingredients to use.

The main ingredients for sweet and sour buckle meat are onions, sour horns, plums, and limes.

“This sour lemon can’t be peeled, otherwise if you put the skin and seeds of the sour lemon in, the meat will be bitter and the taste will decrease.” As he spoke, several teachers next to him were studying carefully.

It is difficult to meet a master of Guangsu authentic buckle meat, of course, they have to learn hard.

Not to mention these teachers, it is Zhao Liying’s younger brother, Liang Lin’s brother-in-law is studying next to him, and Zhao Liying’s cousin is also watching and learning.

“Blanch the meat, cook for about 30 minutes, and then scoop it up. ”

“Just use a loose meat needle, that is, this hammer needle, to pierce holes in the skin of the buckle meat. ”

“If you don’t pierce the hole, when you fry it, you can’t fry it like a tiger skin.” ”

“And by piercing holes in the pigskin, you can also release the fat in the skin.” ”

“There is a layer of grease in the pork skin, and if it is not released, it will affect the taste to some extent. ”

“Once tied, the skin is salted and marinated for a few minutes. ”

What Liang Lin said next to him, everyone listened carefully, and some people took notes.

While marinating the meat skin, Liang Lin also prepared something.

Mince the onions, sour buckwheat, sour lemons, and sour plums.

At this time, it was almost the same, and he started the pot on the other side to boil the oil, and he wanted to fry the pork belly in hot oil.

“How long will it take to fry?” asked his brother-in-law while smoking a cigarette.

“When the oil temperature is right, put the pork belly down and fry it, skin side down. ”

“And try not to fry the lean meat on top of the pork belly, if the lean meat is fried, it will be very woody, the taste will be bad, it will be very tough, and it will be stuffed between the teeth.” ”

“The main thing is to fry the pig skin and fry it out of flowers, that is, tiger skin. ”

“Slow frying on low heat, it will be tiger skin in about 15 minutes, and then look at the tiger skin. ”

“Don’t be too hot, if it’s too hot and the oil temperature is too high, the pork skin will not be golden yellow after it is fried, but red and black, so it will not look good, and the button meat skin is not delicious.” ”

“So fry it on low heat, fry it for 15 minutes and turn it over to see how the skin of the meat is kept. ”

“If it’s not golden yet, fry it for a few more minutes. ”

What Liang Lin taught, these teachers also listened carefully.

After frying for almost 20 minutes, the tiger skin shape of the buckle meat looks good.

“Oh~” When Liang Lin hooked the buckle meat, everyone also saw the situation of the buckle meat.

“Don’t say it, this craft is really powerful, after the buckle meat skin is fried, this tiger skin looks very good.” The teachers said with a smile.

“yes, our buckle doesn’t seem to be fried, right?”

“Yes, even if the buckle meat here in our north is fried, it will not be able to fry this tiger skin. ”

“None of our buckles have holes. “These teachers are stuffed.

Liang Lin listened to them and did not interject.

In so many provinces and regions across the country, there are many ways to buckle meat, all with local characteristics.

“The fried buckle meat is soaked in the water where the pork belly was blanched just now. ”

“The buckle meat is soaked first, and when it is soaked, the meat marinade is adjusted. ”

“Just now, the onion heads, sour blue heads, sour plums, sour lemons, and sand ginger should also be minced. ”

“Then there is sugar, curd, light soy sauce, oil consumption, pepper, dark soy sauce…”

In this way, some details of Liang Lin’s buckle meat were told to these teachers.

The teachers also have someone to record it, and then find time to try to do it.

After Liang Lin has prepared the sauce for marinating the buckle meat, the soaked buckle meat can also be scooped up and sliced

“The button meat on our side of the house, the button meat on the banquet, basically requires a piece of button meat for almost 2 taels. ”

“Ah? do you want to cut this big?” everyone was surprised to learn that a piece of buckle meat cost two taels.

“Yes, if we have a banquet over there, it takes about two or two pieces of buckled meat, and then one is almost two and a half to three catties, because a piece of buckled meat is too thin, it is not easy to stand up, and it is not easy to put it on the plate.” ”

“So the thickness of this buckle meat is almost the size and thickness of the little finger.” ”

“Such a knife down, almost two or two. After Liang Lin said, he began to cut.

“Is that so?” Zhao Jianyan’s cousin was still next to help cut.

“Yes, that’s it, then the length of the buckle depends on what kind of buckle bowl you use.” ”

“This needs to be decided by a buckle meat bowl, and it cannot be generalized. [ Read more novels for free on our website: tinyurl.com/2aa54z8b ]

“If the remaining corners are not suitable for plating, they are put on another plate, and then after these corners are stewed, they can also be used as a dish for tonight’s dinner.” ”

You can cut the sauerkraut, and then wait for the sauerkraut to be fried, and then make a simple version of sauerkraut loose button meat with the corners of these buckle meats.” ”

Liang Lin is here to teach them to make this dish, and these are also happy to learn.

After surviving such a busy job, it was really 5 p.m.

Today is not the wedding day, so there are not many people who come to eat.

But even so, there were more than twenty tables of people who came to eat.

Basically, the people who come to eat today are all people from the village, and there are people who live relatively close and have time to come to eat, so tomorrow is the main meal.

At five o’clock, tonight’s dinner began to be served.

Throughout the afternoon, Liang Lin stayed in the kitchen, preparing dinner with the chefs.

He doesn’t just make buckle meat, he also helps stir-fry pot dishes.

Liang Lin has followed his grandfather since he was a child, helping the people in the village make banquets.

This kind of cauldron dish, he can also make it to some extent, but the dishes are different

Moreover, Zhao Liying and her mother’s side, the dishes of the wedding banquet seem to be more than 20 dishes on a table.

This is about twice as much as Liang Lin’s hometown.

Liang Lin’s hometown is only twelve or three dishes, it seems to be.

There are many places, maybe fifteen or six dishes.

But basically there are so many, but Zhao Liying’s wedding banquet on their side.

There are more than 20 dishes at a table, and it is said that there are 22 dishes for a few, and 26 dishes for 24 dishes if there are many

“Hmm~ This is delicious, is it buckle meat?”

I’m also surprised, this button meat is not on the plate, and it seems to be just corners, but delicious, this sauerkraut under the buckle meat, after absorbing the buckle gravy, this sauerkraut is also delicious. ”

“Wow, this button meat is better than the button meat I ate before. ”

The relatives and friends who came to eat this evening were full of praise after eating this loose dish.

Loose buckles, in fact, are those corners left by the cut button meat just now.

These corners and corners, the plating is not good-looking, the size is different, and the plating affects the beauty.

Therefore, these corner buckle meat, the button meat made is called loose button.

This loose buckle does not need to be steamed, and it can be eaten after simmering, in fact, the taste is similar.

“It’s really delicious, this button meat is sweet and sour and particularly appetizing.” ”

“Old Zhao, is this buckle meat? ”

Zhao Liying’s father, who was passing by, smiled after hearing it: “It’s buckle meat, my aunt’s method over there.” ”

“Your aunt, Guangsu buckle meat method?”

“Yes, how?” asked his old friend with a smile.

“Delicious, really delicious, honestly, better than the local button meat we would make.” ”

“(Li Zhao) I heard before that Zhongguo buckled meat to look at Guangqi, and I thought it was exaggerated at that time. ”

“Now after eating it, I find that this taste is indeed a must. ”

“Hahaha~” Father Zhao laughed heartily, and sat down to have two drinks with his friends.

And Father Zhao was happy, so he went in and took a bottle of Maotai out, opened it and drank two cups with his friends to be happy.

Seeing that the button meat on the table was finished, he took the plate and went over.

Take a look inside the kitchen and add a little loose button.

Uncle, it’s not enough to wait, there are still a few tables to divide later.” ”

“There are not enough loose buckles. Zhao Liying’s cousin said with a smile.

“It’s okay, the next few tables are basically our own people. ”

“It’s okay for us to eat less, first give the guests a happy meal, then give some, I’ll go have two drinks with friends.” ”

After hearing this, Liang Lin on the side said with a smile: “Dad, don’t drink too much, there will be more to drink tomorrow.” ”

“You know, you can go to eat when you are busy, Liying and they are already ready to eat.” ”

Of course, Liang Lin also planned to do so, and he helped divide the dishes on the last few tables to celebrate.

After the division, he went over with Zhao Liying’s cousin and prepared to eat dinner.

Zhao Liying left a place for her husband, and now when she sees him coming, of course, she will serve him food immediately.