Gourmets in the Heavens

Just three drops of sake dripped into the crab miso, which was full of umami, but there was a faint smell of seafood and lake freshness that was difficult to get rid of, and it disappeared without a trace.

But that was not enough. Under the astonished gazes of the people present, Shinji Kobayashi did not hesitate at all, and put all the remaining Longyinzo into the pot of boiled crab shell soup.

You must know that there are only the crab leg shells of the king crab, and the grilled shells of the previous hairy crabs and hairy crabs are also put into it after the meat is pulled out.

Now this pot of soup has been stained with a nice orange-red color. What's more terrible is that it is different from ordinary high soup. The soup in this soup reveals a strong barbecue flavor, which will also make this upcoming dish stand out. Add a strong fire flavor!

...

"Is it made by Dragon Yin?"

Zhao Youqian showed a look of surprise, and then laughed.

"This is a direct confrontation between the former No. [-] wine and the current No. [-] wine!"

"So funny!"

The pork in his hand had been processed to an extremely white and clean level, and even the excess meat around the edges had been cleaned up, using the fat and thin piece of meat from the Belly Association.

However, unlike the previous cooking, this piece of meat seems to have a more even fat to lean ratio, and its pig skin is much thicker.

"It's time to cook."

Without looking at Shinji Kobayashi's side, Zhao Youqian had already put cooking wine, green onion, ginger and peppercorns in a pot of water in front of him.

You only need to wait until the water boils, and you can take it out after two minutes. The blanching this time is not only to remove the fishy smell of the pork, but also to make the pork shape first.

After all, this kind of selected two-headed black does not have such a strong fishy smell.

The two black pigs are a famous pig breed in Yaozhou. They are most famous for their tender meat and thick fat. However, the one Zhao Youqian chose is different. It is bred in the mountains and forests. After being borrowed from wild boars, the two pigs have been domesticated for three generations. Wu.

It not only maintains the characteristics of the two-headed black, but also changes the original defect of thin skin and thin bones. Maybe it is not a shortcoming for making ham, but thin skin and thin bones are not a shortcoming, but it is a shortcoming to make use of the fresh and tender meat of the two-headed black.

And Zhao Youqian specifically found a business that raises two-headed black meat that can be used for cooking, and ordered such a piece of high-quality two-headed black meat. The delicious taste is not inferior to the top ingredients sold by the IGO commercial department.

Compared with the general legendary ingredients, it is only a little bit worse.

After being put into the pot, the fat is translucent, and the aroma of well-cooked pork has surprised many people, because pork is a frequently eaten ingredient, so it is easier to distinguish the good from the bad.

Even Nakiri Senzaemon looked at it for a while before he found out what type of pork Zhao Youqian was using.

After blanching, Zhao Youqian didn't start cooking directly. Instead, he continued to trim the edges of the whole piece of blanched pork, because after the shrinkage, the whole piece of pork was obviously no longer square.

Cutting off the excess meat, Zhao Yougan's knife is not fast, because this dish does not require fine knife skills, as long as you are careful enough.

Cut off from the side of the pigskin, cut off the skin but leave a layer of lean meat so that the whole piece of meat continues to connect, make five consecutive cuts, then turn the meat, and continue to make five cuts.

The original piece of pork turned into pieces of trembling meat like jade seals, which also completely exposed the dishes made by Zhao Youqian!

"A scoop of rice wine, ten miles of incense, Dongpo's jokes, Wan Family Biography!"

"This kid actually cooks Dongpo pork on the kitchen table?!"

'The Demon King of Food' Nakiri Senzaemon showed surprise. You must know that this dish is so famous that even many people in Dongying have seen it before eating it. As long as there are some high-grade dishes in the major Yaozhou cuisine shops, they will definitely eat it. There will be this dish.

It can be said that this is a dish that has truly stepped out of the Yaozhou cuisine system and has become famous all over the world.

In terms of the universality of this dish, it is easy for people to taste it if there is a slight difference. This is a dish that can only appear after hard work.

It never occurred to him that Zhao Youqian did not use his most admirable flash of creative cuisine for the upper-level chef, but used this simple and simple dish.

Zhao Youqian naturally didn't know Nakiri Senzaemon's entanglements, even if he knew, he wouldn't care, after all, after he decided on this dish, he didn't intend to change it.

What's more, the recipe that has been tried and tested is the best partner for his wine. This is the conclusion he came to after many trials.

'It's better to serve wine with vegetables than to drink with wine! '

At that time, Zhao Youqian also integrated into his cooking this time.

Put the cut pork upside down, and put a layer of peeled ginger, shallot knots, and scallions on the bottom of the casserole to prevent the pork skin from directly touching the bottom of the pot, which may burn or stick.

Immediately afterwards, a whole jar of three-year Huadiao wine was poured in just like that.

Then the seasoning is also simple, one tablespoon of light soy sauce, one tablespoon of soy sauce, half tablespoon of dark soy sauce, and one tablespoon of rock sugar.

All the seasoning has been done, this 'Dongpo Pork' has never been complicated to make.

All it takes is the patience and time of the cook.

As the casserole starts to boil, there are small bubbles showing. When the casserole is not opened, turn down the heat and start to cook it slowly.

It is beautiful when it is hot enough, this is not empty talk.

It needs at least three hours of slow cooking, until the fat of the pork is completely melted, and the lean meat is full of tender taste, it is time to proceed to the next step!

Steam it!

Chapter 91 The battle between umami and umami ([-])

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Dongpo pork is a very ancient dish, at least thousands of years ago.

Thanks to the practice of Su Dongpo, a famous writer in Yaozhou, it has been continuously improved and spread, and it has become an unbreakable dish like the magic mapo tofu.

As long as you follow the recipe exactly, there will be almost no flaws in this dish.

In the recipe, it is a dish that has nothing to improve.