Food Customizer

Add scallion, ginger, star anise and cinnamon to cold water. These ingredients are almost the same as those used in the braised pork in the previous dish.

It’s just that the oil is replaced with cold water.

It has to be said that the quality of the freshly slaughtered pork from Fang’s Meat Industry is really good. After the water boils, it is boiled for a while. Even so, there is very little blood foam on the surface.

Use a spoon to skim off the little blood foam.

Turn to medium heat and cook for another half an hour. Use chopsticks to insert into the meat. There is no blood on the surface of the skin. This means that the meat is cooked.

After cooking, it is time to change the knife and change the original pork belly strips into cubes. The size is still a square meat block with a length and width of 2.5 cm.

【At this point, I hope readers will remember our domain name Taiwan Novel Network →𝖙𝖜𝖐𝖆𝖓.𝖈𝖔𝖒】

"This is actually the traditional way to make braised pork, but fortunately the preliminary work is not complicated."

Before Su Chen made this braised pork, he had already thought of all the steps that followed.

As long as the purpose is clear enough, you can improve the steps according to the purpose.

First of all, the braised pork must not be too sweet, too fat, or too greasy.

So oiling is a very important step.

Then the braised pork must be flavorful, but the sweetness must not penetrate into the meat.

The cooking technique is very clear, that is, stewing!

After the meat is cut, Su Chen adds a spoonful of base oil to the pot, and then directly scoops half a bowl of white sugar.

"There's really no other way. If you want to taste the essence of some delicacies, these steps can't be omitted."

Fry half a bowl of white sugar until it melts and turns into a light reddish color. Immediately put all the pork belly pieces into the pot and stir-fry for a while to release the oil.

At the same time, don't forget to add soy sauce and chopped green onions to give the meat a flavor.

Finally, pour a spoonful of cooking wine, add boiling water and turn to low heat to simmer.

"The braised pork made in this way can only be forced out of the fat by slow cooking, so it is not suitable to use a pressure cooker."

In fact, many families don't use pressure cookers much now.

Probably because there have been several incidents of pressure cooker explosions in the news, many young people think it's unnecessary to explode for a meal.

If it is slow-cooked over low heat, it will take a long time.

Su Chen looked at the pot of braised pork and fell into deep thought.

‘What’s the difference between this and the braised pork made by ordinary methods?’

‘How can it reach the unique S-level among thousands of people and thousands of flavors?’

There is no doubt that after simmering on low heat for 90 minutes, the braised pork is ready, and finally it is cooked on high heat to collect the sauce.

Because there is a lot of white sugar, it is easy to make the sauce thick when collecting.

At that time, the braised pork is completely done.

‘Then why is it A-level? ’

Su Chen couldn’t figure it out for the time being, so he had to wait for the time to pass. When the 90-minute alarm on the table sounded, he immediately turned off the fire and took a look.

Immediately turned on the high heat to collect the remaining soup in the pot.

The surface of the braised pork was covered with sauce-colored soup, and a piece of meat was picked up, which looked like a kind of pulling silk!

The thick soup can be pulled into long strings without breaking.

It can be imagined that if this is served with a bowl of rice, it will definitely be a beautiful enjoyment!

Unfortunately,

[Home-cooked Braised Pork: Rating, B-level]

"As expected."

Su Chen looked at the rating that appeared above, and his guess was indeed correct!

Or rather, there was no need to guess at all!

Because this is a braised pork that has not been improved at all, and is made in an ordinary way, it is no different from the ones made in most restaurants.

There is no reason why Su Chen's cooking skills have become more mature and it has risen to an intoxicating level.

"So what's wrong?"

Su Chen picked it up and put it in his mouth.

After more than an hour of slow cooking over low heat, the taste of the braised pork is fat but not greasy, and it melts in the mouth.

The lean meat is not dry, and it tastes very tender and smooth.

It tastes very sweet at first, and it is still very sweet during the chewing process. There is a hint of sweetness in the mouth at the end, but there is also some obvious soy sauce flavor.

It tastes really good, but it is not amazing enough, not enough to make people want to eat it again!

Even with the existence of the Peak of Taste, Su Chen has tasted the most obvious shortcomings of this dish.

That is, the taste of sugar color and the taste of soy sauce are separated!

The sweet taste comes first and then the soy sauce taste comes later, this is the biggest disadvantage!

Moreover, because the two flavors are separated, there is a very obvious burnt smell during chewing, which is produced when the sugar color is fried.

It’s not that this smell is bad, but this smell is not suitable for the braised pork dish!

This is a disadvantage, and the second obvious disadvantage is: it is not distinctive enough.

This braised pork has no characteristics at all, unlike the salty braised pork, which is mainly simple and convenient, and tastes salty and delicious, and highlights the meat flavor.

So only a few seasonings are needed to achieve that effect.

The sweet braised pork highlights not the meat flavor, but the taste after cooking!

Su Chen broke away from the practice room, sat up and pinched his eyebrows.

Now it is not a question of which link is wrong, but a question of every link is correct, but want to go further.

This situation is often more difficult to deal with than to correct the mistake.

‘This kind of braised pork is absolutely not good. It’s better not to make it than to make it taste bad! ’

Su Chen was on the recliner, flipping through the braised pork in the famous recipes, trying to find a solution.

When browsing the famous small stir-fries from various places, he found a particularly interesting dish.

“Hawthorn crispy pork?”

This dish is very interesting. After making the traditional crispy pork, use hawthorn to stir-fry a sauce and pour it over it.

It feels like the Northeast’s ‘fried meat slices’, but it is not quite the same as that method.

“Hawthorn can remove sweetness and choking? This is a very novel idea.”

“What about adding hawthorn to braised pork”

Thinking of this, Su Chen immediately reappeared in the practice room.

About forty minutes of real time passed.

Jiang Yuan finally finished her makeup and rushed from home to the delicious company.

"Why are you panting?"

Jiang Yuan glared at Fang Chang, "You didn't tell me in advance, so I had to climb up to the 19th floor and run down again!"

"Uh"

Fang Chang touched his nose, he really forgot.

Jiang Yuan hasn't been here since the engagement party, so it's normal that she doesn't know about the recent renovations.

"I looked and saw that Boss Su was sleeping. Are you lying to me?"

Fang Chang: "Ah? Boss Su is sleeping?"

"Yes."

"He asked me to call you over and said he would make a new braised pork for you to try later, but he was sleeping?"

"Yes!" Jiang Yuan was a little impatient with what Fang Chang said, "I went to the 19th floor to see that there was no one, so I pushed open the office door and took a look. Boss Su was sleeping on that chair. He didn't even hear me push the door."

"This" Fang Chang looked at Zhang Heping and Chen Wenliang.

The two also shrugged their shoulders. How could they know what the boss did.

Just when Fang Chang didn't know how to explain to his wife, the voice of the savior appeared!

"Here you are."

Several people turned their heads and saw Su Chen at the door.

"Oh my! Boss Su, you are finally here. I almost got killed by my wife! Please tell her, did you ask her to come and taste the food? I didn't lie to her!"

Su Chen found it a little funny to see Fang Chang acting like a funny guy.

But this couple is quite interesting, they have a good relationship even when they are playing around.

"Well, I got up early today, so I took a nap upstairs. Since you are here, please sit down first."

Jiang Yuan waved at Su Chen, "Then I'll trouble Boss Su~"

Su Chen shook his head helplessly, "It's a pity that you probably won't be able to taste the new dishes. We are still short of ingredients for the new braised pork, and we have to wait until Shengnan and the others go to work before we can make it."

Jiang Yuan waved, "It's okay, I've taken a day off today anyway, as long as I can eat it, it's okay!"

Su Chen nodded and went into the kitchen.

The reason why he took a nap just now was because after entering the delicious practice room, Su Chen directly made braised pork for more than ten hours this time!

After such a long time, by improving two procedures, the shortcomings of the current sweet braised pork were perfectly solved!

The finished product was directly brought to the A level of the system!

A braised pork that even the top of the taste can't taste the shortcomings was born.

Now Su Chen went into the kitchen to arrange Zhang Laoer to start processing the 500 kilograms of pork belly. He was confident that the home-cooked braised pork would soon become a new hot food on the pedestrian street!

When Su Chen went to the kitchen, Fang Chang was jealous, "Why are you so gentle to Boss Su? You are so fierce to me."

Jiang Yuan snorted coldly, "Do you have as good cooking skills as Boss Su?"

Fang Chang was asked a question.

He muttered something in his mouth, although I don't have such good cooking skills, but my cooking skills at night are also very good

Hiss! ! !

Jiang Yuan pinched the meat on Fang Chang's waist and spun 720 degrees crazily! ! !

You dare to say anything, right?

In the morning, ten o'clock.

Liu Shengnan and He Shuting came to the company with a big bag of things.

"What's going on? Are all the men in the company dead? Except the boss!"

"Yes, it's too much to let two of us girls carry such heavy things! Where's Bai Xiaobo? Come out and die!" He Shuting looked at him with her hands on her hips for a long time, "This guy hasn't come to work today? Sister Shengnan, record him as late!"

Carrying a big bag of hawthorns into the kitchen.

Su Chen said, "I don't know what Xiaobai did yesterday. He stayed up all night in the company. Shengnan, record him as overtime, and count it as a day off today."

This is how Su Chen is.

He said he would give as much as possible to subsidize employees. He knew that if there was nothing wrong, Bai Xiaobo would not stay in the company even if he had ten cows.

"Yes." Liu Shengnan agreed, "Boss, what do you want hawthorn for?"

"We still have to set up a stall. I've researched a new dish and I'm going to use it when I set up the stall today."

"New dish?" He Shuting leaned over the table, "Eh! The big meat, it's not delicious!"

Su Chen didn't say anything.

I thought if He Shuting likes this braised pork, it would be extraordinary.

Get the useless people out of the kitchen.

Su Chen called Zhang Laoer, "Let's get started. Divide the 500 kilograms of meat into two portions, cut one side directly, and don't cut the other half first, put it in cold water with onion, ginger, star anise and cinnamon and blanch it for 20 minutes."

The advantage of a large kitchen is that you can make a lot of things at once.

Four stainless steel barrels were used to blanch the pork belly weighing more than 200 kilograms, and then four woks were used.

Under Su Chen's guidance, the salty braised pork was soon put into the pressure cooker and started to stew.

The sweet braised pork was cut into square pieces of 2.5 cm in length and width by Zhang Laoer. In order to make the meat look good, many scraps were even discarded.

Those scraps can be used to make other dishes, and they are temporarily frozen in the refrigerator.

After cutting the meat!

Su Chen took about a dozen pieces of meat, added some base oil to the first wok, and then scooped half a bowl of sugar.

"Sweet?"

Su Chen nodded, "This sweet one must be sold at a higher price than the salty one."

After all, there are so many more processes, and Zhang Heping can complete the salty one independently with Su Chen's guidance, but the sweet one is different, and it is estimated that no one except Su Chen can do it well.

The reason is

When Su Chen turned on the low heat, stirred the sugar with a spoon to blend it all, and then added half a spoonful of soy sauce!

This made Zhang Heping stunned.

"Can you do it this way?"

Zhang Heping's meaning was very clear.

How to determine whether the heat is in place and when the sugar color is done in the process of frying sugar color?

It's just observing the color!

But when Boss Su did this, the sugar in the pot turned into a dark black sauce color before the sugar changed color. Can you observe it well?

So, Su Chen knew that it would be difficult for anyone else to make this dish except himself.

Because he has the full level of proficiency in [frying], plus the sensitive sense of smell brought by the peak of taste, even if he smells the taste through proficiency and nose, he can fry the sugar color just right.

And this is what Su Chen thought of, how to blend the flavor of sauce and sugar color together to remove the caramel taste.

"You'll know when you see it."

There was no way to explain this, so Su Chen perfunctorily said this, then turned the heat to medium and slowly began to stir with a spoon.

The dark black in the pot gradually began to have some color, and after stirring a few more times, it began to shine.

Immediately, Su Chen put all the selected dozen pieces of meat into the pot, and added onion, ginger, star anise, cinnamon and boiling water.

It was still a familiar step.

But this time. Simmered it over low heat for about ten minutes, and the skin of the meat was all dyed with color.

Su Chen threw a handful of washed fruits into it.

"Hawthorn?"

"Yeah."

Zhang Heping frowned and thought for a long time, but he couldn't imagine the taste of the combination of hawthorn and braised pork in his mind.

"Can this be delicious?"

Su Chen glanced at him with his peripheral vision, "Just wait, you will eat one without making a sound."

After throwing a handful of hawthorns in, the boiling water was boiled for only ten minutes, and the hawthorns began to become sticky and soft. Su Chen lifted the lid of the pot and pressed all the hawthorns into a paste, and continued to cover the pot and simmer on low heat.

An hour passed.

Su Chen washed three hawthorns.

"Still put it there?" Zhang Heping became more and more confused.

"No, these three hawthorns are not for cooking."

"What are they?"

Under Zhang Heping's curious gaze, Su Chen suddenly turned up the heat, and the soup in the pot quickly became less and more sticky!

Because of the addition of hawthorns, the original sauce color became a little brighter red, and it even reflected light slightly under the light!

The braised pork with thick sauce was placed on the plate, and three washed hawthorns were placed on the edge of the plate. With this embellishment, the grade of the dish immediately came up.

"These three hawthorns are like actors."

Su Chen held the newly created sweet braised pork.

Next, we have to see how the southern girl Jiang Yuan reacts!