The leisurely countryside of the live broadcasting mountain master

Chapter 119 Braised Pork

"That's right, this is braised pork."

Yu Yishan nodded leisurely, while throwing the peeled garlic cloves into the bowl.

Little Tutu couldn't understand it: "You are almost cooking broth like this."

"How can it be similar, not the same."

"I don't see much of a difference."

"There's a big difference. Mine is called braised pork, and the broth is called broth. The names are completely different."

Little Tutu shook his head, and sat back on the stool helplessly: "Is the braised pork made in this way delicious? I've never tried it. It's so simple to make braised pork."

Yu Yishan smiled: "Then you can introduce to everyone how you make braised pork."

Little Tutu thought for a while, and said: "My family usually cooks braised pork first, and then add seasonings to steam or stew..."

"That's easy too."

"That's much more complicated. We can fry spices, spices such as star anise and cinnamon, and various seasonings. Sometimes we add rock sugar, and sometimes we add sauces such as bean paste... You seem to put Did you put a little light soy sauce? You didn’t put anything else... You didn’t put any salt! Ha, you didn’t even put any salt, God of Cookery!”

Little Tutu suddenly laughed happily: "The God of Cookery sometimes forgets to put salt."

Yu Yishan blinked: "I haven't forgotten."

"When did you add salt?"

"I didn't let it go."

"Don't you want to add salt when it's out of the pot?"

"I don't have that idea."

"Aren't you going to add salt?"

"That's right."

"You didn't put any salt?"

"Why should I put salt?"

Little Tutu's eyes widened: "Why do you need to put salt? It's common sense to use salt in cooking, okay? Haven't you heard the story that meat is inseparable from salt? You don't put anything in your braised pork, Where does the smell come from?"

Yu Yishan spread his hands: "I didn't put anything anywhere, didn't I put light soy sauce."

Little Tutu was speechless: "Soy sauce, just put a little soy sauce in the braised pork... What kind of taste can this have..."

"It's not just a little soy sauce."

Yu Yishan stretched out his hands and made a gesture of hugging a watermelon: "It's a lot of... light soy sauce, which is half a frying spoon."

Little Tutu said helplessly: "There is still only one seasoning."

"I'm peeling garlic."

Yu Yishan said seriously: "If you don't mind, I also plan to put some chili powder."

The little rabbit grabbed the few garlic cloves in the bowl, and said quietly: "Okay, add two ingredients, let's have three kinds of seasonings...will it be delicious?"

Yu Yishan sighed: "Look at you, you have forgotten the truth I told you just now."

"Uh?"

Little Tutu was a little puzzled: "The truth I just said..."

"There are many flavors of food, and there are also many cooking methods. Expensive ingredients don't mean the best food, and complicated cooking methods don't mean the taste is the best..."

"Like french fries, it's even more popular than those messy burgers and fried chicken."

"Like peanuts, they are almost indispensable for drinking."

"Like salted eggs, boiled eggs, poached eggs..."

"Steamed buns, fried dough sticks, rice dumplings, and... dumplings."

"You see, these are some very simple things."

Yu Yishan spread his hands: "It's just like the braised pork I'm making now, it's very simple."

Little Tutu was dumbfounded: "Although what you said seems to make sense, but... can braised pork be the same as these things? Can braised pork with no taste... be delicious?"

"Of course it's delicious! Don't think my method is simple, but the most important part of braised pork is actually inside."

"As long as you grasp the key points, you can derive many different cooking methods from my simple braised pork method, and make many different flavors of braised pork..."

What Yu Yishan said was spitting, and Little Tutu was dubious when he heard it, and interjected while he was breathing: "What is the point of braised pork?"

"We usually describe a delicacy, and there is a word called it is complete in color, fragrance and taste."

"But when you actually cook, do you really focus on these cores?"

"You may be thinking about how to make the dishes more delicious, what ingredients to add, what seasonings, what kind of taste to combine..."

"But have you grasped the point?"

"Cooking is actually like doing a simple math problem, a simple addition and subtraction."

"Let me use addition and subtraction to explain the mystery of this braised pork."

"The main ingredients and seasoning, meat, light soy sauce, only these two things."

"First of all, let's talk about the meat. Our goal is to bring out the full flavor of the meat, and then it must have a texture that is neither soft nor hard. Most importantly, it must not be greasy."

"Boiling in water is to cook out the oil in the fat meat completely."

"You should have tried stewed meat. If you stew it for a long time, the fat will almost melt away, so it won't feel greasy at all."

"The braised pork doesn't need to be cooked to that level, just keep a little texture and firmness, the oil will still be there, but it won't feel greasy, it's called fat but not greasy."

"Besides soy sauce, the taste of soy sauce is very important, because all the flavors are in soy sauce."

"So, at least you need to find a bottle of light soy sauce that you are satisfied with, not the expensive high-end soy sauce, as long as it is the kind of light soy sauce that you usually think the taste and aroma are okay."

"Cook pork belly with light soy sauce, the lean meat is tasty, and the fat is getting oily. Cook like this for half an hour. The fire should not be too high. The meat will be soft, the taste will not be greasy, and the water will almost boil dry. It's time to throw the garlic in."

"The role of garlic is mainly to add some fragrance and remove some fishy smell. After the garlic is cooked, it also has a special flavor."

"Why not ginger and scallions, or raw minced garlic."

"Because they are too strong, they will rob the aroma of the braised pork itself."

"Preparing medicines is about the king and his ministers, and cooking is the same. If the flavor of the main dish is robbed by the ingredients and spices of the side dishes, then this dish will fail."

"Okay, the water in the pot is boiled dry, and you can see the fat and sauce that boiled out..."

"Our pork belly is very ordinary, not the high-quality pork belly, and it has a little more fat, so it cooks more oil..."

"But it doesn't matter. If there is too much oil, you can scoop out a little... If you find it troublesome, you can leave it alone. It's just that your braised pork looks oily."

"Now, I'm going to start frying it, let it sauté in the oil, and gradually change the color, I don't need soy sauce or other things to color it, the soy sauce itself has a little color, after frying, the color will change Deeper."

"Pay attention to controlling the heat, don't burn it, and don't stick to the pan too much. If you like it, you can add some dried chili powder to add a little spiciness and fragrance."

"Then, I want to tell you...the dish is finished."

"Add light soy sauce to the pork belly, cook until the water dries up, release the oil, and sauté until fragrant...It's done, it's as simple as that, and this is the point of braised pork."

(End of this chapter)