Daddy's Gourmet Store

Chapter 222

early morning.

After washing up, Huang Tao and Xuanxuan came to the store on a battery car.

The kitchen was busy.

Xu Hao and Lin Zifeng were busy chopping pork and other ingredients. The ingredients for preserved egg and lean meat porridge had also been marinated and boiled in a pot. The eggs had also been marinated in a marinated pot.

Ding Suqin also helped to soak the lotus seeds without the lotus heart needed for the honey sauce fire recipe into the water.

In addition, pine nuts, candied dates, honey, white sugar, rock sugar and other ingredients were also prepared for him.

As for the most important ingredients... above, it was also brought over early by a vendor selling Jinhua ham.

The so-called top is actually based on the composition of ham.

A complete ham can be divided into 5 parts, namely dripping oil, middle side, upper part, fire heel and fire claw.

Each part has its own characteristics and characteristics, so it is necessary to use its own advantages to cook in cooking methods, so as to achieve the best eating enjoyment of Jinhua ham.

Since the ham is dried and fermented upside down, all the fat and salt that comes out must pass through the oil dripping part, so the salt and fat in this part are also the heaviest part.

Because of the high salt content, the ham at the dripping part is more suitable for stewing soup or making high soup.

The part that leans against the dripping oil is the Chinese side.

The quality of the meat is good, the taste is rich, and the ratio of fat meat is also slightly higher, and the ratio of lean meat is about four to six.

The meat in this part is relatively greasy, and close to the oil dripping part, there is more salt and oil accumulation, so it is more suitable for stir-frying, or shredded or sliced ​​to add some dishes to increase the aroma.

The one coming from the Chinese position is above.

The top part is the best quality part of the ham. Not only is it marinated and fermented thoroughly, but the meat is relatively tender, and the fat-to-thin ratio is just right, three parts fat and seven parts thin.

Salt and fat are also perfect.

It can be said to be the essence of the whole ham.

This part of the dish is used in the honey sauce fire party. The taste is refreshing and the taste is endless.

The fire claw is the pig's paw, which is the part with the most skin and bone and the least meat, and the lowest salt content, which is suitable for hanging soup and stewing.

Huang Tao checked the above.

The quality is very good, not shoddy.

Not bad.

This year's vendors are very honest and can continue to do so.

Because the honey juice fire recipe needs to be steamed three times for a long time, it takes a long time, at least more than six hours, before it can finally achieve a delicious, salty and sweet taste.

So Huang Tao took advantage of the time to prepare breakfast, and wanted to prepare the preliminary work for the Honey Juice Fire Party first.

He asked Ding Suqin and the others to use a knife to scrape off the fine hairs and stains on the ham skin and wash it.

Then he picked up a piece of meat that was three parts fat and seven parts thin, red, fat and white, and put the whole piece of meat skin down on the chopping board.

Ready for the most important step...

Change the knife!

In fact, there is only one kind of modified knife above.

That is to put the whole piece of meat with the skin facing down on the chopping board, and then use a kitchen knife to cut a knife on the top.

It is necessary to mark cross-cut knives at intervals of [-] cm horizontally and vertically.

At this depth, the fat part must be cut, but it cannot be cut through, and a part of the fat should be left.

Make the top of the whole piece scattered and continuous.

In this way, while making it convenient, it is also convenient to precipitate the salt in the meat.

Lin Zifeng, who was helping and watching from the sidelines, saw that Huang Tao's cutting knife was different from what his teacher taught, so he couldn't help but said with a puzzled face: "Boss, I see that many chefs are especially ignorant when making the dish above the honey sauce." When changing the knife, the upper part is cut into pieces, or the upper part is cut into slices, you..."

Those slicing and dicing practices.

According to the information given by the system, it is cutting corners.

Because in this way, a small amount of Chinese ingredients can be mixed into it, thereby reducing the finished product of the dish.

This is a basic operation in many catering industries!

Huang Tao didn't say anything, but just smiled slightly, "When making honey sauce, the method of slicing or dicing and changing the knife is actually wrong. Only when all the top of a whole piece is used can it be called real honey sauce." Fire side."

Xu Hao, who knows a thing or two about the basic operations of some restaurants, nodded in agreement: "The boss is right, those methods of slicing or dicing can't be called honey fire recipes at all, at best they can only be slices on top of honey sauce." Or cubes on top of honey."

"Haozi, your words are quite appropriate!" Lin Zifeng smiled happily.

After all the knives were changed, Huang Tao put the top skin down and put them piece by piece into the stainless steel basin that Lin Zifeng had prepared in advance.

Huang Tao said to Lin Zifeng who was on the side: "Zifeng, pour the hot water into this basin for me, as long as it doesn't go over the top."

"understand!"

Lin Zi followed suit bluntly and poured hot water into the basin.

After the hot water covered the top, Huang Tao poured an appropriate amount of rice wine into it.

Then, it is put into the steamer and steamed over high heat.

This step is mainly to wake up the aroma and umami taste in the meat, and at the same time to precipitate the salt in the meat, so as to reduce the salty taste above.

The rice wine added can remove the peculiar smell in the top, so that the top is more mellow and delicious.

Ding Suqin saw that Huang Tao steamed the top in the steamer, and asked curiously: "Boss, after the top is steamed, can I make honey fire recipe?"

"Sister Suqin, why are you so fast!"

Lin Zifeng looked at Ding Suqin's eyes, with the words "you are too naive", he smiled, and popularized knowledge for him: "The dish of honey sauce and fire is very labor-intensive and time-consuming. Three steams and three preparations, it takes at least 3 hours to serve. Now is the first steaming! It will be steamed twice later!"

"Zifeng is right. Only after three steamings and three preparations can the perfect balance of salty, fresh, sweet and fragrant be achieved. The blend of salty and sweet is indispensable, but..."

Huang Tao smiled, paused, and corrected slightly: "However, it takes at least 6 hours for this dish to be served, and it is steamed three times, and the ingredients and steaming time are different each time..."

When Ding Suqin heard the words, she couldn't help showing a small expression of "Although I don't understand, but I was greatly shocked".

Of course, the most people still feel that the practice of this honey sauce fire recipe is so troublesome!

Lin Zifeng had an enlightened expression on his face that "listening to the boss's words is better than reading for ten years".

This steaming takes a long time because the top needs to be thoroughly steamed, and it takes more than an hour.

During this process, it was naturally impossible for Huang Tao to stay by the side all the time.

At this moment, he and all the staff started making pan-fried buns together, so as not to miss the opening of breakfast.

With the improvement of Bao Sheng Jian Bao skills, he is now very fast in making Bao Sheng Jian Bao, each plump, round, and white powder Sheng Jian Bao is quickly formed in his hands, and the top is twisted into a flower shape of flower.

after an hour.

Huang Tao walked to the steamer and reached out to lift the lid of the steamer.

A white hot air, accompanied by a strong aroma, rose and drifted away from the pot with his movements.

This aroma has the unique smell of cured meat, and also has the smell of rice wine.

It smells so good!
Huang Tao took the tops out of the steamer and carefully decanted the soup inside.

Of course, all the soup had to be thrown away in the end.

Because the soup is very salty and has the taste of fermented ham, it cannot be eaten.

Wait until the soup is all decanted.

Huang Tao put an appropriate amount of rock sugar into each plate, and then asked Lin Zifeng to pour in the clear chicken soup prepared in advance, covering the meat.

He continued to steam in the steamer.

This step is naturally to allow the sweetness of rock sugar to slowly soak into the meat, so that the meat in the steamer can achieve the purpose of intermingling sweet and salty.

This is also the second steaming.

Of course, it took longer than before, about an hour and a half.

Otherwise, the meat may not be steamed through.

After finishing it, Huang Tao began to fry the fried buns.

He skillfully put the fried buns into the pot one by one.

The two pots of small pan-fried buns seemed to have life in his hands, and they became soft and crispy after a while.

With two pots of fried buns freshly baked...

Customers queuing outside the store, smelling the fragrance and walking into the store.

(End of this chapter)