I am Qinxing No.1

Chapter 66

The so-called difference is a thousand miles away.

How much difference in taste can there be between using fresh large and small intestines, pig lungs and pork belly hanging soup, compared with the soup made by "quick matching" of finished products?

Not much, just a little bit.

But just this little bit, in the mouths of old diners, it will not taste good; and it will directly affect the color of the soup, just like the soup made from instant noodle ingredients and the soup that is carefully hoisted, can it be the same?

The time-honored brand is managed by the ancestors. The well-known time-honored brand in Kyoto was located deep in the residential area, and the neighbors had great opinions on his house. Why?Because this restaurant has the smell of pig intestines washed every morning, the neighbors will be asked by colleagues when they go to work, 'Is this stewed in the morning? ', it can be seen how strong the smell is, even the neighbors smell like pigs.

But it is this down-to-earth and serious approach that makes it a 'time-honored brand'.

Now this time-honored brand won’t be criticized by neighbors, because his family doesn’t need to wash the water in the morning, and all the finished products are changed to the water, but the taste of the braised stew deviates from the authentic one.

Over time, even the skill of boiling fresh offal is lost. Even if you want to regain the craftsmanship of the past, is there still the ability to watch the pot and watch the fire to know whether it is warm or not?
Zhou Dong practiced in the system for 'fourteen months' for this skill of watching the pot and guarding the fire!
Among the ingredients of this stewed soup, the most difficult thing to cook is pig intestines. To make this step go smoothly without hindrance, the first step is to clean the large and small intestines.

Of course the intestines need to be washed clean, but how to get rid of intestinal oil depends on understanding.

They are all stewed, and the pots used by everyone are about the same size, but the materials of this pot are good or bad, and the thickness of the pot is different. Everyone has their own experience in controlling the heat. How much intestinal oil should be removed?
If you eat too much, the taste will inevitably be dull. If you eat too little, it will be too fatty, and you need to use more spices to cover up the pickled smell of the large intestine.

Yi Duoyu said that Zhou Dong's stewed stew was "self-willed and depraved", which should not have come from him, an authority on food.This stewed stewed fire seems simple, but in fact there is a lot going on inside.Lin Qing also couldn't figure this out, and didn't understand why Grandpa Yi felt so much resentment towards Lu Zhu Huo Shao.

"Even if you are trying to lose some appreciation points, you must first deal with these pig intestines."

Cleaning pig lungs and belly is not difficult. You only need to turn over the pork belly and scrub it carefully. Pig lungs are even more interesting. After being filled with water, they swell up like balls, and the fat man is having a great time playing.The most important thing is the large intestine and small intestine, which are the soul of stewed soup. If one is not handled well, the whole pot of soup will be useless.

The special structure of the pig's intestines is very concealable. Zhou Dong turned the intestines with his head, and at the same time, countless white light spots flew into the inner wall of the large intestine at the tip of his index finger that penetrated into the pig's intestines.

The intestines of Huadong white pigs are actually not inferior to those of black haired pigs, and even more tender. He used the perfect level of vegetable washing skills to reduce the pickled smell of the pig intestines as much as possible while ensuring the quality.

This step is extremely important. In order to remove the strange smell of pig intestines, many master chefs will use a large amount of alkali powder to scrub; although this will remove some pickled smell, it will damage the inner wall of pig intestines and reduce the quality. affect the finished product.Zhou Dong possesses perfect vegetable washing skills, which means he has already won at the starting line.

"Boss, your method is too fast, you are simply a genius for washing pig intestines!"

Zhou Dong's technique is really fast, turning over the intestines one by one, lightly clamping and slowly removing the oil stains, and he solved an intestine in less than half a minute, which is even easier than washing vegetables and potatoes before him.

The little prince who pulled the intestines attracted half of the chefs from the water station. The Su cuisine tastes light and elegant, so it is rare to get in touch with pig intestines. Everyone just heard that it is troublesome to deal with this stuff.Looking at it now, it turned out to be rumors. How relaxed is Xiao Zhou?
The fat man admired it so much, he felt that the boss even rolled his intestines as if he was doing art, and even began to wonder if rolling his intestines was a very happy thing?
Ninety catties of large and small intestines consumed Zhou Dong's [-] appreciation points. Fortunately, his "income" has been stable recently, and with the sponsorship of an old local tycoon, Yi Zhiyu, he doesn't have to worry about going bankrupt.

Soon after the pig offal was treated, Zhou Dong called Liu Changqing and asked someone from the earlier department to move the cleaned pig offal to the earlier department.

It is necessary to make the first pot of soup today, otherwise it will not be possible to introduce stewed soup tomorrow.

The stewed old soup is as good as the old pot soup with grilled chicken in Texas, which is a treasure.

It is said that the old soup is the most important thing in the long-established grilled chicken shop.After the death of the elders, the sons and daughters, regardless of the real estate and gold and silver treasures, must first divide the pot of old soup. If the division is not done properly, there will be a fight.

Just because this pot of old soup is the real cornucopia, and it will be passed on to the children and grandchildren in the future.

Mr. Liang Shiqiu once wrote an essay, which was dedicated to describing the century-old soup, and there was such a description in it.

Today is the first pot of soup. Whether this pot of soup can be passed down for a hundred years depends on how much heritage can be established today.

"Thirty grams of oil, high-quality lard!
The charcoal fire was suppressed first, and the furnace mouth was sealed!
Have you prepared high-purity alcohol?Bring it here! "

Zhou Dong issued a series of orders, there is no need to be polite to anyone at this time.

"Master Xiao Zhou, everything is ready!"

"it is good!"

Zhou Dong stood in front of the charcoal-fired stove, looking at the old pot that had been greased twice, with a serious expression on his face, and suddenly shouted: "The century-old soup is starting today, hi!"

Liu Changqing led all the masters in the early part to sing along: "If you catch something, throw it in, hey!"

"Can marinate flat peach and ginseng fruit, hi!"

"It can make the world salivate so much, hey!"

"I also hope that God of Cooking will bless you, hi!"

"Grandpa Stove King, watch out for the fire, hey!"

After singing, the sense of ceremony was immediately full.Zhou Dong grabbed the 97-degree high-purity alcohol and wiped his hands clean. After the smell of alcohol dissipated, he cleaned his right hand with vegetable oil again. Then he supported the edge of the pot with his left hand and exerted force on his shoulders, and the big old pot slowly rotated.

At this time, the pine wood fire in the furnace was suppressed, the heat was not high, and the wall of the pot was about [-] degrees at most.

Zhou Dong turned the pot with his left hand, picked up pieces of lard with his right hand, and quickly scrubbed the pot wall, taking care of every corner and corner, and waited until the lard was covered with a thin layer before drinking One voice said: "Fire!"

Immediately, someone opened the air vent, and the temperature in the pot rose rapidly. Zhou Dong's eyes were fixed on the wall of the pot, and his right hand was extended to the edge of the pot from time to time. Shouted: "It's time to join the pot, bring the pig intestines!"

The pig intestines that had been drained were immediately brought over by several masters in large steel basins. Among them, Fatty was the most diligent. He carried two large basins by himself. If his hands were not enough, he used his two arms to help. Hold up: "Boss, I have two pots here!"

Zhou Dong didn't look back, grabbed a steel basin in his hand, and poured a basin full of pig intestines into the old pot.

At this time, the temperature of the old pot was already about [-] degrees, and as soon as the pig intestines were poured in, it immediately made a soft 'sizzling' sound.

"What is this for?"

Liu Changqing and the others looked at each other in blank dismay. Although they had never done marinated cooking, they were all hardworking. They had never eaten pork and even seen pigs running.

This stewed old pot is so open?
I have never heard of frying pig intestines first, and besides, even if it is frying pig intestines, at least you have to put more oil, right?

　Thanks to the book friend 'Xiao Er Meng Da' for the reward, and thanks to the friends who recommended and collected this book

　　
　
(End of this chapter)