gourmet restaurant

Chapter 581 Boiled Pork Slices
The second dish was not too long apart, and the dish served this time was served in a pot.

Before the dishes were on the table, there was a smell of fragrance.It smells like a dish with a lot of chili and peppercorns.

"It smells like boiled pork slices," Ren Pengcheng said.

Hearing what he said, Jiang Yang also felt that the fragrance was a bit similar.The spicy and delicious aroma is indeed similar to the aroma of boiled pork slices.

Sure enough, when the waiter put the dish on the table, Jiang Yang recognized that it was boiled pork slices.

This dish uses a white porcelain basin with patterns around the basin, which are mountains and rivers.

The soup of boiled pork slices is red because there is a layer of red oil floating on top.There are also peppercorns and dried chili segments on the oil, which are slightly darker in color than the uncooked ones.From the looks of it, it should have been splashed with oil.There is also a little chopped green onion to embellish, which makes the color of the whole dish suddenly bright.

Boiled Pork Slices is one of the classic Sichuan dishes, which emphasizes spicy and delicious flavor.The sliced ​​meat is smooth but not old, spicy but not greasy.

There are different ways to cook the boiled pork slices. Professional chefs make the bottom material of the boiled pork slices by themselves. The main seasonings are bean paste, tempeh, chili and pepper, and the rest are secondary seasonings.

Of course, if you are an amateur chef, you can also choose to cook with hot pot bottom ingredients, and the taste is not bad.

Of course, the most soulful thing about boiled pork slices is the last spoonful of oil. This dish can only be considered good if the last spoonful of oil is poured well.

Heat the oil to [-]% heat, put the boiled pork slices in the pan and put them on a plate, sprinkle peppercorns and dried chili segments on the surface, and finally pour the oil.Stimulated by the high temperature of the oil, the prickly ash and dried chili segments exude the wonderful taste contained in their bodies, mixed in the oil, and the oil penetrates into the boiled pork slices.

In the end, the pouring of oil seems simple, but there are many details in it.First of all, the oil temperature must be well grasped, too high or too low will not work.If the oil temperature is too high, the dried chili segments will be burnt, and there will be a faint smell of paste when eaten; the oil temperature should not be too low, too low will not be able to stimulate the taste of dried chili segments and peppercorns.In addition, there is another point, that is, the oil should be splashed neatly, so as to ensure that every part of the dish can be splashed.

"It really is this dish." Ren Pengcheng said.

Jiang Yang looked at Ren Pengcheng, could this dish also have some origin?
When Ren Pengcheng saw Jiang Yang glancing at him, he didn't try to hide it, but said directly: "This dish..."

In the kitchen of Fenghe Building.

Mr. Jiang recalled: "This dish was cooked when I took the chef qualification exam for the first time. I remember that I got No.1 in the original exam with this dish. Now, in a blink of an eye, it is already So many years have passed."

When Jiang Lao said these words, his tone was full of emotion.

"At the beginning, I was a young chef, and I had only been exposed to cooking for less than three years. At that time, my master insisted that I take the exam. I went to the exam with a nervous mood at that time, and I cooked this boiled cabbage. No Thinking of becoming No.1..."

Jiang Lao was talking endlessly, while Yu Qiquan beside him kept nodding, as if hearing this story for the first time, every detail was full of novelty.

Even if Yu Qiquan had heard this story countless times in front of Mr. Jiang, even Yu Qiquan could recite it.

"At the beginning, a certain wonderful person became the number one, and he has embarked on this path since then." Jiang Lao said with emotion.

Yu Qiquan nodded, then looked at the time and said, "Master, why don't we prepare the third course."

Hearing this, Elder Jiang stopped Hu, who was about to continue talking, nodded and said, "Okay, let's prepare the third dish."

…………

In the lobby of Fenghe Building.

"...So this dish is a good choice as the second dish." After Ren Pengcheng finished speaking, he knew it.

Jiang Yang felt a little confused, so Jiang Yang asked: "Isn't there no exam for the third-level chef?"

Ren Pengcheng explained with a smile: "There is an exam for the third-level chef, but it is very simple. Generally speaking, as long as the students who graduated from the culinary school can basically pass the third-level chef exam. But that is now, the current It took a long time for the third-level chef exam to become simple. In fact, the previous third-level chef exam was not easy, especially when the Chef Association was established, and many places were not doing enough. At that time, the third-level chef The Master Chef exam is a little more difficult than the current Second Chef exam."

Ren Pengcheng's explanation made Jiang Yang understand at once, so he can understand it.

In Jiang Yang's memory, he has never taken the third-level chef exam, and even the chefs around him have never heard of anyone who has taken the third-level chef exam.

In fact, he didn't know that the reason why he didn't take the exam was all because of Lin Yong.

Generally speaking, except for chefs who graduated from school who need to take the formal third-level chef exam, chefs with mentors generally do not need to take the exam, and the Chefs Association will directly issue a third-level chef certificate.

Although Jiang Yang didn't have a teacher, he studied with several culinary masters, and his culinary skills were recognized by Lin Yong and several culinary masters, so the Special Affairs Office did not take the third-level chef exam.

"Sliced ​​boiled meat should be eaten while it is hot, otherwise it will lose its taste when it is cold." Ren Pengcheng said.

Everyone on the table nodded in unison. Although there is oil on the surface to lock the temperature, they need to taste it as soon as possible.

Ren Pengcheng was the first to clamp, followed by the rest, and finally Jiang Yang.

The sliced ​​meat bounced slightly in the air, as if it still had a strong elasticity.The red oil adheres to the surface of the meat slices, which looks oily and slippery under the light.

There is a thin layer of starch on the meat slices. This layer of starch not only makes the meat slices smoother and tender, but also makes it easier for lean meat slices that are not easy to absorb flavors to attach to them.

Jiang Yang put the meat slices into his mouth, first it was hot, then spicy, then numb, then fragrant, and the final aftertaste was a complex salty taste.The taste of the meat slices is like eating fish, rather than rougher pork.The meat slices are slippery and tender inside, and when you bite down, it seems that there is still juice bursting out.

Spicy and delicious, these four words are the best interpretation of this boiled pork slices.

It is a pity that there is no emotion in this dish. Although it is delicious, it is not a master dish.

Jiang Yang was not in a hurry, Mr. Jiang's signature dish was boiled cabbage, it must be a master dish.Although it hasn't been served yet, that dish is worth looking forward to.

Speaking of which, Jiang Yang had never eaten boiled cabbage cooked by Mr. Jiang himself.All expectations for this dish come from other people's mouths.

In the lobby, the only thing that can be heard is the sound of silently eating boiled pork slices.Obviously, this boiled pork slices conquered the palates of everyone in the lobby.

(End of this chapter)