Daddy's Gourmet Store

Chapter 199 A close-up of a slow fire

In order to cooperate with the shooting of "Shi Quan Shi Mei" magazine.

Huang Tao even changed into a new chef's outfit and took care of his hair.

Also ready to put new dishes on the agenda!

Seeing Huang Tao put on his chef's attire and coming out of the temporary lounge, Lin Manli asked with a smile, "Boss Huang, what are you going to cook first?"

Huang Tao was still struggling at first, should we roll out the yellow croaker noodles at noon?Or should we launch Dongpo meat first?
If both are released.

It's not impossible.

only……

Everyone has been busy with the food festival for the past two days, and they haven't been able to take a good rest.

If two new products are launched at once, the workload will be a bit heavy.

He was afraid that everyone would be overwhelmed, so he didn't rush to launch the two new products all at once.

He plans to launch Dongpo pork first.

The main reason is that this dish is more famous and more suitable for gourmet magazines.

He smiled slightly and told Lin Manli about the dishes:

"Dongpo Pork!"

Lin Manli is no stranger to Dongpo Pork.

According to legend, Dongpo meat was developed by Su Dongpo, and its taste is very delicious.

Dongpo pork, also known as rolling meat and Dongpo stewed meat, is a famous traditional dish in Meishan and Jiangnan regions.

This dish is available in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and its methods are different.

According to legend, when Su Dongpo was an official, he was located in Hangzhou. There was a flood in that year. Su Dongpo's management not only helped the people fight the flood successfully, but also the West Lake in Hangzhou was not damaged.

Therefore, in order to thank Su Dongpo, the common people gave Su Dongpo something.

Among them is pork.

When Su Dongpo saw that the people brought pork, he ordered his servants to cut the pork into cubes, add condiments and wine to make unique food, and gave these food to the people who participated in the flood fighting.

Therefore, this dish is named Dongpo Pork.

The most important soul of making Dongpo pork is rice wine. Only by adding an appropriate amount of rice wine can the taste of Dongpo pork be more delicious.

The finished dishes are all neatly stacked mahjong pieces, bright in color, like agate.

The Dongpo pork that Huang Tao wants to cook is naturally Dongpo pork in Zhejiang cuisine.

Lin Manli, who had heard that his West Lake vinegar fish was delicious, couldn't wait to try Huang Tao's Dongpo meat.

In order not to delay Huang Tao's work, Lin Manli and the new host Xiaomei had no choice but to stay outside the kitchen and watch Huang Tao cook through the transparent glass.

Xiao Liu followed Huang Tao into the kitchen with the camera on his shoulders and filmed from the sidelines.

The camera starts working.

Huang Tao also took out the pork belly that Xu Hao had soaked in water in advance.

Turn the meat upside down on the chopping board and scrape the pork skin several times with a kitchen knife.

In this way, some dirt in the pores of the pigskin can be scraped out.

"Boss Huang, you have so many talents!"

After scraping.

He put the pork belly in clean water and washed it again.

Then, he put the pork belly on the chopping board again and began to modify the knife.

This change of knife is not to cut the pork belly into pieces directly with a kitchen knife, but to trim the lean meat.

This Dongpo pork, if you want to look good, you must trim the pork belly.

Keep the thickness of these pork belly consistent.

In this way, it will be more beautiful when it is placed on the plate.

He put the pork belly skin down on the chopping board.

Picking up the god-level kitchen knife, he raised the knife and gave a few "beeps", and the excess lean meat was neatly trimmed by him.

To be trimmed.

With the kitchen knife in his hand, he raised the knife and beeped a few times, and the pork belly was cut into four-centimeter squares.

I'll go~
This knife speed...

It really shocked Lin Manli and the others present.

Everyone stared with their eyes wide open, their jaws almost dropped to the ground.

Xiao Liu's frightened hands couldn't help but tremble. Fortunately, he held it tightly, otherwise the camera would have fallen to the ground.

Now fortunately, the screen just shakes a few times.

"Boss, this kitchen knife is too powerful. With just a few swipes, the meat can be cut into pieces quickly, and this knife is also very skillful! Editor-in-Chief, look, that piece of meat The pieces of meat are very well-proportioned in size, almost exactly the same size!"

"It's really fast, so fast that my eyes can hardly keep up with his hand speed."

In Xiaomei's eyes, Huang Tao is so handsome at this moment!
The admiration in Lin Manli's heart also increased.

Huang Tao poured half a pot of water into a large pot, put sliced ​​scallions, ginger and cooking wine.

Put the cut meat pieces into the pot.

Turn on the fire and bring to a boil.

Skim off the foam one by one with a spoon.

Carefully scoop out the chunks of meat from the pot with a slotted spoon.

When scooping up pieces of meat, there is no need to turn off the fire, but the broth in the pot should always be kept boiling.

One advantage of this is that the dirty things that have just been cooked will not be re-contaminated on the meat.

After all the meat pieces have been fished out.

He took the big casserole that Xu Hao handed over.

Start making Dongpo pork.

He neatly spread Xu Hao's chopped scallions on the bottom of the casserole, and evenly placed the ginger slices on top of the scallions.

After finishing this step, he put the boiled pieces of meat, skin side down, into the pot one by one.

"Boss Huang, why don't you use a rope to make Dongpo pork? I see that other chefs are cooking this Dongpo pork, and they have to tie the meat with a rope. You don't want to tie it, can it work?" Xiao Liu was a little puzzled.

He smiled and said, "No problem, as long as the fire is under control, it's okay to not tie it."

understood!

Only when you can't control the heat well and don't have confidence in your own cooking skills, will you tie it with a rope to prevent the meat from falling apart.

But a real culinary master doesn't need to worry about this.

Xiao Liu finally understood why his editor-in-chief came to invite Huang Tao in person.

That's because they have real materials!
Huang Tao began to put seasonings into the casserole.

Add light soy sauce, dark soy sauce, rock sugar and rice wine one by one.

Wait until the rice wine and the meat are level before stopping.

Cover the lid of the casserole, turn on the high heat to bring the casserole to a boil, then turn it to a low heat to keep the casserole in a state of boiling or not.

The meat produced in this way is tender, soft and very delicious.

Lin Manli watched Huang Tao's whole process of adding seasonings. Except for some light soy sauce and rock sugar, the rest was rice wine used as water.

The seasoning is very simple.

But she knows that the more expert cooks, the more she pursues the cooking technique of "reducing complexity to simplicity and returning to basics".

No spices are added, and fresh condiments such as oil are not used.

Because no matter what you put, it will affect the aroma of the pork belly itself.

But this simplest seasoning can completely stimulate the aroma of pork belly.

That's the beauty of cooking!
Of course, this is also a test of the skill of the chef.

"Boss Huang, can I take a few close-ups of the slow fire?" Xiao Liu asked respectfully.

"sure!"

Huang Tao nodded, and moved to the side to make room for Xiao Liu to take pictures.

Xiao Liu carried the camera to the stove and took a few close-ups of the slow fire.

Huang Tao lifted the lid of the pot and asked him to pat the meat in the pot.

This thoughtful act made Xiao Liu feel that Huang Tao is a very nice person, full of affinity.

After that, the filming of Dongpo Meat came to an end.

If you want to shoot again, you have to wait for more than two hours, and the casserole can be shot again.

During the cooking process, Huang Tao began to prepare other dishes so as not to miss the lunch.

(End of this chapter)