gourmet chef

Chapter 307 Jiugong Dongpo Meat
Regarding this delicacy, different places in China have different practices.

There are some very special places in the practice of the system.

For example, the pretreatment of pork belly is different.

After washing the pork belly, put it on the chopping board, Bai Xiaobai slapped——

Continuously slap the pork belly with the knife surface, and stop when the surface is slightly warm.

In fact, this is the first time Bai Xiaobai has come across this approach, and he thinks the system approach is a bit weird.

According to the system's explanation, patting can make the collagen in the pigskin more elastic, so the cooked Dongpo pork skin is extra refreshing and delicious.

Don't know if it's true or not.

Bai Xiaobai took more than thirty shots in a row.

After the pig's skin became slightly warm, he cut off a large square shape from a large strip of pork belly, including the skin.

He cuts the knife very neatly.

The skin of this big piece of meat is a standard 9cm*9cm square, which is exactly the same.

This is the standard serving of Jiugong Dongpo Meat.

Even Bai Xiaobai himself was a little amazed. With this knife, the square cut must be quite standard.

It's like taking a standard ruler and cutting it against it, it's incredible.

Without thinking too much, after Bai Xiaobai cut the big pieces of meat, he started the crucial first step of cooking new products.

Generally, as the first step in making Dongpo pork, Huaxia cooks basically put the cut pieces of meat into boiling water to quickly scald them to remove blood.

Otherwise, put it in a hot pan and stir-fry until it becomes slightly yellow.

But the first step of the system is very special, neither blanching nor stir-frying.

Instead bake it.

Bai Xiaobai started the small electric grill provided by the system.

Put the standard large cubes of meat on the wire mesh, and use metal chopsticks to turn and grill them repeatedly.

It's like a barbecue.

During the period, the fire is kept at medium heat, the purpose is not to really cook, but to roast the excess fat of the pork belly.

This step is very critical, and it should not be overcooked, otherwise it will affect the subsequent cooking.

Follow Bai Xiaobai's chopsticks to move repeatedly.

Excess grease overflowed on the iron grid, making a sizzling sound, and the color of the meat began to slowly turn yellow.

Accompanied by a burst of roast pork aroma.

After all the eight sides of the pig were roasted to a light burnt yellow, Bai Xiaobai turned off the electric oven.

The second step is to simmer.

Bai Xiaobai took out the casserole provided by the system and put it on the stove.

This casserole is also a black technology provided by the system, with its own display screen, which can speed up the cooking process.

Bai Xiaobai cut the onion and ginger provided by the system into sections and slices, and laid them on the bottom of the casserole as a base.

Put the slightly grilled pork belly, with the skin on, on the scallion and ginger mat.

The purpose of this is to facilitate the coloring of the pigskin during simmering, making it more attractive in appearance.

Add an appropriate amount of sugar to the casserole, pour in an appropriate amount of rice wine, soy sauce, and then add water.

The amount of water only needs to be a little more than half of the pork belly.

Cover the casserole and cook Bai Xiaobai on high heat.

Less than three seconds after the lid was closed, the stew in the casserole was boiling, and it kept hitting the lid of the casserole, making a gurgling sound.

The black technology casserole still exists against the sky, and the countdown on the display shows that it only takes 2 minutes to complete the simmering.

Taking advantage of the gap, Bai Xiaobai tidied up the dishes in the cupboard.

Stack the tableware that has been washed and dried in the dishwasher one by one in the food and beauty counter.

Bai Xiaobai hasn't cleared the tableware yet.

drop--

The casserole sounded, and the pork belly in the pot was cooked.

When the pot was opened, a strong smell of meat came out, without the slightest smell of meat.

After the pork belly is simmered, the color is red and bright, which is really beautiful.

Even though Bai Xiaobai had supper, he couldn't help but was so greedy that his saliva was about to drip.

It's really fragrant.

But this is only the second step of pretreatment, Jiugong Dongpo meat is not fully cooked yet.

The third step of cooking is quite critical. This step is steamed in water, in order to make the pork belly more crispy and not greasy, and it melts in the mouth.

But before steaming, according to the systematic method, the pork belly must be tied up.

And it is not cotton thread that is used to tie the pork belly, but the thin rice stalks provided by the system.

Bai Xiaobai fished out the cooked pork belly, let it cool for a while, then picked up 6 thin rice stalks provided by the system, and began to weave them vertically and horizontally with warp and weft, binding the big pork belly pieces.

The binding must be strong to prevent the meat from deforming during steaming.

Of course, it's not the same as bundling zongzi. Randomly bundled, it must be bundled in the "well" method.

This method, as the name suggests, is that each side of the large meat piece presents a standard "well" shape, and the overall meat piece is similar to becoming a "magic cube".

In this way, the surface of the pork skin is evenly divided into a standard nine-square grid by the rice stalks, which facilitates the cutting of the final product.

This tying method is simple in theory, but it was the first time in Bai Xiaobai's life that he tied straw straws on the meat, and the meat was very slippery, so the first knot was not very successful, and he had to adjust it twice before he could get it done.

After binding, Bai Xiaobai put the large pieces of meat in a steaming bowl.

Peel the Shikia longan provided by the system and remove the core, leaving only the longan meat.

Chop the longan meat into fine pieces with a knife, sprinkle evenly on the skin surface of the pork belly, and then pour over the boiling hot soy sauce left over from the simmering just now.

Get this done.

Bai Xiaobai put the steaming bowl into the small steamer, set it on the pot filled with water, and started steaming.

Ping pong pong
The dense steam soon emerged from the steamer.

The high-tech small steamer provided by the system is very airtight.Insulates and dissipates air.Because a special nano-food safety level substance is added to the bamboo material, it can strongly lock the steam without exploding.

Using this kind of steamer can not only preserve the nutrition of the ingredients, lock the aroma of the ingredients, but also greatly improve the efficiency of steaming.

Generally, even if it is a high-efficiency steamer in a hotel, it takes about 15 minutes to steam Dongpo pork.

At the moment, just steam for 1 minute on high heat.

It's gone in a minute.

Bai Xiaobai lifted the lid of the small steamer.

An incomparable smell of meat hit Bai Xiaobai's face directly and pierced the tip of his nose.

After the dense steam dissipated, a piece of bright red Dongpo meat was freshly baked.

The cool electronic voice also sounded in Bai Xiaobai's mind.

[The beautiful utensils for serving Jiugong Dongpo meat have appeared in the gourmet and beautiful utensils counter, please check for the host. 】

Upon hearing this, Bai Xiaobai immediately opened the cabinet door.

Sure enough, a new set of large porcelain bowls appeared inside.

This porcelain bowl has a large mouth and a relatively short bowl height. The glaze is white and bluish, delicate and plump, without any blemishes.

The porcelain bowl seems to be very thin, but when Bai Xiaobai picked it up, he found that the texture of the bowl was very smooth and greasy to the touch, without any light or thin texture.

System current word:

The blue and white glazed bowl of Hutian kiln in the Northern Song Dynasty, a classic Hutian kiln work, has been passed down for thousands of years. This bowl and the bright red color of Jiugong Dongpo meat match the green and red, making it more beautiful. It is the best beautiful vessel for new dishes.

It is indeed a beauty.

With a sigh, Bai Xiaobai took the Jiugong braised pork out of the steaming bowl, removed the minced longan meat on the surface with chopsticks, and poured it into the blue and white glazed bowl of Hutian Kiln in the Northern Song Dynasty.

Carefully cut open the straw stalks tied to the pork belly with a small kitchen knife.

After the action of steam, these straws have slightly drawn the traces of Jiugong on the surface of the pork belly.

Bai Xiaobai picked up a clean small kitchen knife, and along the strangulation marks, cut it vertically and horizontally, just like scratching tofu, and divided a large piece of cooked Dongpo meat into nine pieces, just like a nine-square grid. The distribution is like mahjong blocks.

After being busy for a long time, a portion of Jiugong Dongpo Meat with delicious color and flavor is completely ready.

The skin of the meat is bright red, like agate, crystal clear, and the pork is fat, thin, delicate, and shiny. Just looking at it makes people appetite.

Bai Xiaobai picked up a pair of original chopsticks, and couldn't wait to pick up a piece of Dongpo meat and put it in his mouth to taste.

　Thanks to the user 〃August 100 Autumn Leaves are Cool-ぐ for tipping [-] book coins, thank you for your support for this book.

　　
　
(End of this chapter)