gluttonous adventure king

Chapter 8 The First Meal

The song Nan Shan Nan is very calm, neither sad nor deep.

"Fenghuaxueyue sent a Buddha jumping over the wall, everyone hurry up and grab the lucky bag."

Fang Hong paid attention to the pot after the second half of the song, because half an hour was almost up, and the meat was about to come out of the pot.

At the end of the song, Fang Hong didn't bother with the nice barrage that filled the screen, but took out the materials to be used tonight, a few small jars, and a handful of garlic sprouts.

"Garlic sprouts are the only side dish for twice-cooked pork." Fang Hong looked at the camera solemnly at this point: "In restaurants nowadays, there are so many lotus and white vegetables, crispy rice and green peppers. There are too many. But! The only side dish for twice-cooked pork It’s garlic sprouts, served with other vegetables. It’s not twice-cooked pork, but fried fatty pork. The photos of twice-cooked pork on 99 Degree Encyclopedia are all mixed with green peppers and red peppers. I’ve edited the pictures many times, and some people have deliberately changed them back. I’m just commenting on this , Only when you eat authentic twice-cooked pork, will you know why the material restrictions are so strict."

"First use a knife to loosen the white part of the garlic, then cut the white part of the garlic obliquely, and cut the garlic sprouts straight."

Hearing this, a tourist immediately popped up: "It turned out to be this way. I said that every time I make twice-cooked pork, the garlic is always cooked and the garlic sprouts are burnt. It turns out that I have to loosen and cut obliquely."

After taking out the meat, Fang Hong said, "When cutting the meat, it should not be too hot or too hot. As the saying goes, a good knife is not as good as a good knife head, which means that it is best to cut when the temperature is right."

"You can't use the pork skin side on the chopping board, and you can't use the lean meat side. It must be placed at an angle, otherwise it can't be cut into shapes, and the lamp nest cannot be fried."

"Lamp nest?"

"This is Trump 666!"

Fang Hong smiled: "The so-called lamp nest is a square plate for lighting oil lamps. The four corners are raised and the middle is sunken. Every piece of fried twice-cooked pork should be in this shape. When the meat is placed obliquely, each piece should be three times. Millimeter thickness, not too thin or too thick, must be uniform."

Watching Fang Hong cut the meat, especially the close-up of the camera, made complaints from the live broadcast audience.

"Brother, my knife skills are not that good!"

"I'm so hungry, look at the cut meat and I'm hungry."

"You are so poisonous!"

Fang Hong put the meat on the chopping board for the last touch of the knife, and the last few slices were still three millimeters thick.

"When cooking, preparation is the most important thing, but the frying process is very simple, just follow the steps. We use vegetable oil and lard for stir-frying twice-cooked pork."

Fang Hong poured out the water in the pot: "But there is one most important thing, that is to heat up the pot before adding oil."

"Many people have a doubt. When cooking by themselves, it starts to be cold when it comes out of the pot, and it becomes cold before eating. In fact, it is because there is no gas in the pot. Put oil in the hot pot, and put the ingredients in hot oil. It can be done in a short time. Let the pot gas enough."

"For example, for this dish, drain the water in the pot and boil it dry. The temperature is at least [-] degrees. It's not enough. Continue to heat up."

"When the pan is hot, the oil will sizzle as soon as it comes out of the pan, instead of slowly heating up. After the wok has enough gas, the food will always maintain a high temperature, so that you can eat hot food."

The vegetable oil is bubbling, the lard has melted, and the color of the oil has begun to darken: "Now, the oil pan has changed color, [-]% is hot, let's add the meat."

"If there is not enough gas in the pot, the meat will never go back into the lamp socket, and it will take a long time to cook. We only put the ingredients in when the oil is hot. Now it has only been 30 seconds, and the meat slices have begun to curl, and the fat has begun to come out. , Theoretically, the taste of the meat now is the same as when it was out of the pan. This is why we use two-knife pork. If it is pork belly, if you continue to fry, the lean meat will be too dry and start to turn wood."

"For this twice-cooked pork, we need three kinds of sauces, Z county bean paste, Tianhe fermented bean paste." Fang Hong took out two spoons from two small pots and poured them into the pot while speaking: "The bean curd enhances the color, and the fermented bean sauce Fragrance."

Having said that, Fang Hong took out a can of dark things: "The third type is sweet noodle sauce."

"Sweet Bean Sauce? What the hell?"

"Brother, Sichuan cuisine, why put sweet noodle sauce!"

"What is this method, who invented it? To increase the sweetness? This is not a Sichuan cuisine method!"

The barrage exploded in an instant.

Telling someone that stir-fried pork should be served with sweet noodle sauce, especially because it is still the top dish in Sichuan cuisine, which is difficult for people to get used to.

Fang Hong put down a spoonful of sweet noodle sauce: "This is not an improvement, nor is it an innovation. Since ancient times, sweet noodle sauce has been used for twice-cooked pork. If you don't put it, it is not twice-cooked pork. It's as simple as that."

After speaking, Fang Hong started to stir fry the three kinds of glutinous rice.

"Damn it, really? Is that how twice-cooked pork is made?"

"It should be. He also said that he must have two cuts of meat, and he also said that he must have garlic sprouts and sweet noodle sauce. It looks very elegant, and Brother Qiang's cooking doesn't look like an amateur. What an expert says is trustworthy."

"No CD people?"

"Why not? I am. I remember that the twice-cooked pork was like this when I was a child, but I can't eat it now."

"Is it true? Twice-cooked pork is like this?"

"I may have eaten fake twice-cooked pork."

That's not it!There are three most important things in a dish, the main material, the ingredients, and the seasoning.

As a result, a dish of twice-cooked pork, which everyone ate, the main ingredient is not two-knife pork but pork belly, which is wrong.

The ingredients are cabbage and chili, not garlic sprouts, and it's not right.

Seasoning, sweet bean sauce!Who eats twice-cooked pork with sweet noodle sauce?This is not right either.

It means that the twice-cooked pork in the current restaurant is all fake!

"The reason is easy to explain. Two-knife meat is not easy to cut. When eating in restaurants, meat is expensive and vegetables are cheap. You must add more side dishes. If it is garlic, it is useless to add more. That's why there are so many twice-cooked pork with cabbage and pepper. In a restaurant." Fang Hong explained: "Now the meat is fried, let's add garlic sprouts."

"Everyone remember, in the past, stir-fried twice-cooked pork required three kinds of fermented rice and added salt, but now the bean paste and fermented soy sauce in Z County have added salt, so there is no need for square salt, and adding too much salt will not only cover up the aroma, but also add salt. It will age the meat."

I looked at my watch: "33:3, cook the meat for half an hour, fry the meat for [-] minutes, and a dish of twice-cooked pork is out of the pot."

Fang Hong used the spatula to shovel the dishes one by one, instead of pouring the pot.

"It's not that you can't carry the pot without a towel, and it's not because the pot is hot. As a cook, you have to keep in mind that you have to have your own ethics. You can't do things like carrying pots and plates." Fang Hong pointed to the camera: "Twice-cooked pork is done."

The meat color is bright red, the garlic sprouts are green and white, the oil color is clear, there is no sticking to the pan, and there is no extra fine material. Even if it is not intentionally placed on the plate, it looks very delicate.

"If you say to send out ten Buddha jumping over the wall, everyone hurry up and grab the lucky bag!"

If you say: "It's worth three Buddha Jumping Walls to Yingxiu, and this dish of twice-cooked pork is worth ten." In fact, eating a thousand dishes of twice-cooked pork in a restaurant is only [-] RM coins, and ten Buddha Jumping Walls is worth [-] RM coins. , if you say that you are also a wayward local tyrant.

"I feel so hungry."

"Where's the food? Where's the food?"

Fang Hong: "Thank you if you said that the rice is ready on time." He opened the lid of the pot, turned off the fire, lifted the gauze, and poured the rice into the bowl. Each grain of rice was independent and did not stick to other rice , looks very dry.

"Conditions are limited, so I didn't bring a spoon for the rice, so I just served the whole pot." Fang Hong picked up the grid with chopsticks: "The reason why the water that was just cooked is left is because it has become another 'drink'—— —Rice soup, sweet and delicious.”

"For tonight's dinner, I have a plate of twice-cooked pork, a bowl of rice, and a pot of rice soup." Fang Hong picked up the chopsticks: "I'm going to start!"

"Bitch! I'm so hungry!"

"It can't be done, the takeaway hasn't arrived yet, I'm going to die."

"What the hell, where's my stewed chicken wings, I want to eat a bag!"

Really hungry, Fang Hong cleaned up all the food, then sipped the rice soup happily, and directly took the pot to drink.

The light rain finally stopped, and Fang Hong laughed loudly: "The rain has stopped, today's journey for the day has come to an end, but the food I carry is only rice, and my food tomorrow will be on that mountain."

Following the camera, the water friend looked confused: "Where is the mountain?"

"That one, the Saintess Peak, on the S Girl Mountain, tomorrow I will climb the mountain and collect ingredients. This position can only see a little snow top of the Saintess Peak. Tomorrow, we will see the beauty of four fairies. S girl mountain!"

(End of this chapter)