Food: I Am A Cartoonist In Totsuki

Chapter 140: The essence of the heat

“Pig pork belly?”

Tong Yu stroked the surface of the pork belly with his right hand, and his super tactile ability unfolded. He knew the basic information of the meat clearly.

“Very fresh pork belly, this meat will definitely make a good dish.”

Tong Yu was quite satisfied with this piece of meat, rolled up his sleeves and looked at Songyuan: “Master Song, please wait a moment, I’ll cook a delicious pork dish for you.

After speaking, I walked over to the sink and washed my hands.

Only then did Tong Yu start cooking.

Although the cooking time is only 30 minutes, Tong Yu’s movements and expressions are calm and unhurried, revealing absolute confidence in his expressions and movements.

Just watch him put up a big pot and put water in it, put the pork belly in it after turning on the fire.

“Put the pork directly into the water to cook, this cooking method,

Songyuan only guessed what Tong Yu might be cooking from his handling of pork belly.

Soon the water in the pot boiled, and the color of the pork belly in the pot gradually changed its color to white.

After simmering for another 10 minutes on high heat, Tong Yu inserted chopsticks into the skin of the pork belly, and the chopsticks pierced easily before taking it out.

In this process of pork, Tong Yu will prepare the ingredients that will be used.

Green and red peppers are cut into equal-sized slices, the garlic sprouts are cut into sections with an oblique knife, and there are more than ten pieces of minced ginger and garlic and tempeh.

When they saw this, everyone in the kitchen already knew what Tong Yu was going to do.

“The ‘double-cooked pork’ in Chinese cuisine he wants to make!”

“The so-called “returning the pot” refers to boiling the meat for 117 hours and then putting it into the pot for secondary cooking. The essence of the meat in the pot is that the fried meat is dry and fragrant, which is fat but not greasy.

“That’s right, the pork is boiled in water in a pot beforehand, and it is already eight mature. After slicing it, it only needs to be quickly stir-fried in the pot to reach the final ten-mature. So the key is the heat in the stir-fry!”

“Whether it is pork itself, green and red peppers, garlic sprouts and other ingredients, there is a lot of water permeating inside. In order to make the whole dish taste dry and aftertaste, all the water must be evaporated in an instant. The overwhelming firepower is necessary. Indispensable. At the same time, the control of whether the heating is uniform and the time of stirring must also be accurately controlled.”

That’s right, Tong Yu’s dish is the famous Sichuan dish “Twice-cooked Pork”.

Twice-cooked pork has an important place in Sichuan cuisine. It has always been considered the first of Sichuan cuisine and the incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, this dish must be thought of.

However, as the employees of the restaurant nearby discussed, it is not easy to make this dish well, and the control of the heat is the key.

However, Tong Yu has a super-tactile sense, and the control of the heat has reached the point of being arbitrary.

Tong Yu immediately processed the cooked pork belly. He didn’t show such amazing knife skills when cutting the side dishes just now, just processed it with ordinary techniques.

But when it comes to cutting meat, his approach changes.

I saw Tong Yu’s right hand holding the knife staying in the air, never touching the cutting board from beginning to end, not even making a sound.

However, after a minute or two, a large piece of pork belly was cut into pork belly pieces of equal thickness and size, and pieces of pork belly with distinct layers of fat and thin layers were neatly spread on the cutting board.

Such bizarre knife skills surprised everyone in the kitchen.

“Ah, this kid really has two brushes, and he can handle the ingredients without touching the ingredients with his hands. Let me see how strong the patient boy is.” Song Yuan looked at Tong Yu with a strange look and whispered.

All the ingredients are ready, the next step is the cooking stage.

taste.

The valve of the gas stove was protected, and the faint blue flame immediately hit.

Tong Yu picks up the spoon and uses the “handle” part of the sentence to pass through the ear “(pot ear)” of the iron pot, and then grabs the “handle” part of the sentence, so that the whole pot can be easily controlled just by holding the sentence, so that the whole pot can be easily controlled. Every part of the pot is heated to medium heat evenly.

It is not until the whole pot is burnt red that it is ready to enter the formal cooking stage.

Seeing this scene, the assistant chef Legotay nodded secretly: “He knows the essence of heat very well. Preheating the whole pot is also an important step in making dishes such as “double-cooked meat”. The size of the heat directly determines the deliciousness of the dish.”

In Zhonghua Ian, Liu Angxing also said this: “The heat of Chinese cuisine is not all that requires fire. You can use hot water, steam, air and other forms of things to cook the deliciousness of the ingredients. But only Having a pot is the incarnation of flame, because it is the flame that has the shape of a pot.”

This sentence expresses the importance of preheating the whole pot, and the dishes made in this way can be called “the essence of heat”!

Tong Yu was still calm, he poured the sliced ​​pork belly and minced ginger and garlic directly into the pot.

Under the high temperature, the pork belly soon made a sound of oil popping out of its mouth.

In the high temperature, the pork belly began to be slightly rolled, and after almost all the fat was fried, Dong Yu scooped up a tablespoon of bean paste and put it into the pot. (ccee)

Doubanjiang is the soul of double-cooked pork. When put in, the red sauce will render the whole pot open, and the pork belly is also dyed with a beautiful layer of red.

As Tong Yu kept shoveling the bottom of the pot with his right hand, the fat gradually turned red.

Pour in the bean drums, season with light soy sauce, and add the color of old extracts. After frying again, the pork belly has turned into a beautiful oily red color.

“almost.”

Tong Yu first poured the green and red peppers into the pot, then took a damp rag to wrap the pot ears and shook the whole pot up and down.

Dump the pot!

This is a way to fully integrate the ingredients in the pot and heat it evenly, and it is a necessary skill for “sautéing”.

After stirring for about twenty seconds, Tong Yu put the last ingredient, garlic sprouts.

Meow.

The beautiful sound resounded in the pot again, Tong Yu continued to shake the whole pot, and at this moment, golden rays of light flew out of the pot.

Seeing this scene, Song Yuan had a look of surprise on his face, and said without a voice: “Luminous cuisine!”

boom!

As the golden light filled the whole iron pot, Dong Yu’s cooking was also announced to be complete.

“The Essence of Chinese Cuisine” The Big Bang Twice-cooked Pork is complete!

Zhang Yu brought the prepared dishes to Songyuan and said, “Master Songyuan, please taste it. You’re right, I should have cooked this dish for less than 30 minutes, right?

Song Yuan didn’t speak, picked up his chopsticks and put a piece of twice-cooked pork into his mouth. Then close your eyes and chew carefully.

“Is this the sous chef? You are welcome, come and have a taste.” Dong Yu handed a pair of chopsticks to Legotay.

After hesitating for a while, Legotay took the chopsticks, picked up a piece of double-cooked pork and put it in his mouth…

Well!

Soon, the expressions of Songyuan and Legotay suddenly changed, their eyes widened and they looked incredulous.

“The tip of the tongue seems to be dancing with flames, this dish made me feel the “essence of fire”!”

After taking a bite, Legotay couldn’t stop, and the second time he used his chopsticks, he not only picked up the twice-cooked pork, but also put it into his mouth along with the green and red peppers and garlic sprouts.

“That’s the feeling. The taste is very ordinary, but because the heat has turned into a condiment, the whole dish has been sublimated. The characteristics of the twice-cooked dried pork, fat but not greasy, and bright color are fully highlighted. There is no doubt that this It’s a very successful double-cooked meat!” Legotay praised.

Although Songyuan didn’t speak, his right hand holding the chopsticks didn’t stop. He didn’t put down the chopsticks until the whole plate of double-cooked meat dishes had been eaten completely, and only the red oil at the bottom of the plate was left.

After tasting, his face was calm, but a huge wave was set off in his heart.

This dish not only highlights the extraordinary cooking skills, but also the knife skills are perfect.

The pork slices are cut to the same size, the shape is almost the same, and the size and cut of the green and red peppers and garlic sprouts are very suitable. The perfect use of knives, once again the deliciousness and taste of the ingredients, can make a seemingly ordinary double-cooked pork have a dish that is comparable to that made with top-quality ingredients.

The pinnacle of Chinese cuisine, “Guangli”, did not expect that a boy under 16 could cook it so easily.

Moreover, in the case where the cooking heart is not mature enough, if they are honed together to complete maturity, wouldn’t the cooking be better?

Song Yuan didn’t dare to think about it any more, at this moment he understood what the name “genius” was, referring to the young man in front of him!

(To be continued..),

(This chapter contains pictures, click the “Illustration” button in the lower right corner of the screen to view the pictures.)