I'm in Food Wars: Starting a Food World

Similarly, this time it still needs to be marinated for 30 minutes, and at this time, one long and two short wooden sticks must be prepared, the long ones are used as straight supports, and the short ones are used as horizontal supports.

However, Li Xuan didn't use wooden sticks, because wooden sticks couldn't resist the flames for a while. Li Xuan used stone sticks made of marble from the outer shell of a rock drum.

This is the finalization of the fourth step. Before putting it on the shelves, insert two steel forks in the front and back of the pig body to facilitate roasting. It is not necessary now, because the fifth, sixth and seventh steps are still needed, which is to blanch. Pixo Syrup and Topping Syrup!

Use 100 degrees Celsius hot water to scald the marinated crab pigs. For suckling pigs, 70 degrees Celsius is fine, but because Li Xuan uses crab pigs, boiled water is required.

This needs to be poured all the time until the crab pig's skin hardens before it can stop and dry the water.

Li Xuan will leave this job to Kang Na and Lisanna. Of course, Amano Hina and Thor will also come to help, otherwise what will happen to the two little guys like Song Zhu

Li Xuan took out the maltose and started to prepare the crispy skin 23 syrup. In order to make the final color of the roasted pig uniform and the skin crispy, the quality of the crispy skin syrup must be high!

First, put the maltose in a pot, pour boiling water to let it melt completely, then add high-grade liquor and vinegar and stir well.

Because of the large size of the crab pig, the amount of crispy syrup prepared is also very large, but maltose cannot be used more when preparing it. After all, maltose has a high sugar content, and it is easy to color when heated. blackened.

Thor and the others over there are not slow, evenly spread the crispy syrup on the dried crab pig skin, so now I know why only the inside was marinated but not the pig skin in the previous two picklings.

Because the materials used on both sides are completely different, the pork skin needs to maintain its crispy texture and slightly sweet taste, while the pork needs to be tender and juicy to form a different sense of comfort.

The crab pig coated with crispy syrup should be air-dried before it can be roasted. It is most suitable to put it in the sky vegetable field where the wind is the strongest.

There are undoubtedly two methods of roasting pigs, one is an open oven, that is, the crab pig is directly roasted on an iron rectangular oven, and the other is a dark oven, which uses a general roast duck oven, but with the size of a crab pig, only It may be the first one, and the first one is more interesting.

Insert a steel fork before and after the crab pig, so that it can be fixed for a while and rotate evenly.

This kind of open oven roasting can't be rotated directly at the beginning, but the belly part must be roasted first, and even need to use acupuncture to remove water. After all, you need to use a brush to brush your teeth. Wipe off or smooth out the fat seeping from the inside and outside of the grill, so as not to flow on the skin or meat and affect the appearance.

After baking for about 20 minutes, it can start to rotate continuously, and the whole body can be baked, so that the color can be uniform.

This is the work of water grinding. The way to identify whether the roast pig is fully mature is very simple, that is to observe the oil flowing out of the pig body. When it is clear and whitish, it proves that the suckling pig has been roasted.

In the middle, you can also apply a little oil on the surface of the roasted pig. The inspiration Li Xuan got from the flame roasted suckling pig is to brush with butter, so that the roasted pig not only has the unique aroma of charcoal roasting, but also has more beef smell.

The eighth step of roasting is the most time-consuming and labor-intensive, but Li Xuan has mastered the essence of the fire, and can fully roast this three-ton crab pig within half an hour and achieve the desired effect.

The ninth step is to divide the finished products. The roasted crab pig is filled with the unique aroma of roasted pigs. Looking at the shiny yellow skin, everyone can't help but swallow their saliva. This meat is so delicious!

Li Xuan took out the Bull Demon Knife, cleaned it, and asked Thor to use a fireball to sterilize it at high temperature. For such a big crab pig, it is natural to use a knife of the corresponding size.

"Kacha Kacha"

The ox magic knife makes a crispy sound when it cuts the skin of the crab pig, which makes people feel the saliva in the mouth is secreting crazily.

The eyes can see the color of roasted pigs like Amber, the nose can smell the aroma of roasted pork mixed with spices, and the ears can hear the sound of roasted pig skin being cut

It is really a three-dimensional enjoyment of the trinity of vision, smell and hearing.

Li Xuan opened and closed the crab pig with the Ox Demon Knife. It didn't take long for the whole crab pig to be divided into two parts, one part was meat with skin, and the other part was pure meat, such as pork ribs and elbow meat. etc.

Looking at the roasted pork covering the entire table, the aroma burst out completely, and everyone sat down obediently. On the other side, while Li Xuan was roasting the pork, Thor and Amano Haruna had already put their The seasonings are put aside, and you can prepare the dipping sauce according to your own taste.

Chili noodles, soy sauce, sesame paste, peanut butter, beef sauce, crushed peanuts, chopped green onion. . .

In fact, this roast pork can be served with or without dipping sauce. After all, Li Xuan seasoned it when it was marinated, and made many small holes on the side of the belly to make it more delicious.

This small hole must not pierce the epidermis, otherwise there will be cracks in the pigskin, which will affect the overall appearance.

So you can taste the original flavor first, and then prepare the dipping sauce to enjoy another texture and taste.

However, Kang Na felt that it had been a long time since she had seen the golden light, and she was a little nostalgic, so she asked Li Xuan to change a 283 clean red silk on top of the roast pork.

"Let's eat!"

Looking at the people sitting around the table, Li Xuan said, and at the same time pulled the red silk away, the familiar golden light appeared again, which surprised Mira and the others who had met for the first time.

After being amazed, it was time to eat. Everyone moved their gloved hands, picked up a piece of roast pork and put it in their mouths. Li Xuan naturally did the same. When eating roast pork, the first bite is of course the meat with the skin on!

The skin that is still sizzling and oily just out of the oven, the pork skin that is so stretched that it is very crispy, and the color is like Amber, it is delicious at first glance.

"Crack!"

The moment the teeth bite down, the deliciousness of the meat first starts from the sound, and then chews in the mouth.

The skin of the roasted suckling pig is covered with a layer of beautiful sugar color, and it gives you a slight sweet taste in the mouth, and then the crispy skin and tender meat blend together, the more you chew, the more delicious it is

Does not feel greasy at all.

Regardless of the large size of the crab pig, it means that it is very fat and the fat in the meat is high. In fact, this is not the case. For example, the fat under the pig's skin is only a thin layer, so it tastes delicious but not greasy.

Why piglets are generally used for roasted pigs is because piglets are low in fat and taste fat but not greasy, which will not make people feel uncomfortable, and this crab pig tastes better than piglets