There were tanks in the Northern Song Dynasty

Chapter 10

Cut the pork into thin slices, sprinkle with salt and raw powder, mix well and marinate for a few minutes.

Mince onion, ginger and garlic.

Put a bowl of water in an iron pot, boil it, put some salt in the water, then pour the enoki mushrooms and bean sprouts into the pot, boil them, remove them and place them in a large bowl.

Re-boil the pot, pour a little oil, put ginger, garlic, and a little dried chili into it and fry on low heat, then add Pixian bean paste, stir-fry red oil, stir-fry until fragrant, then pour half a bowl of water, and bring to a boil.

Put in the marinated meat slices, and when the meat slices are cooked until they disperse and change color, add soy sauce, monosodium glutamate, and sugar.

Take the pot and pour it into the large bowl where the enoki mushrooms and bean sprouts were kept.

Then heat the pot again, pour in a little oil, and when the oil is hot, sprinkle it on the meat slices.

Li Chu carefully brought it to the table. As soon as he put it in, the chopsticks of the old man and the young man in purple stretched into the bowl to scoop it up, just like hungry people who had been hungry for several days. They ate too violently and too crazy.

Looking at the table again, there was only a bare plate left on the previous plate of braised winter melon, and even the minced chili was eaten up.

The uglier and crazier the two of them were eating, the more they affirmed Li Chu's two dishes. Although Li Chu was very knowledgeable about his craftsmanship, seeing the two of them like this made him feel full of satisfaction.

This time, Li Chu didn't cook immediately, but observed carefully.

Although the old man was also very excited, but his personal self-cultivation is good, even if he eats in a hurry, he still retains a trace of demeanor. On the contrary, this young man in purple, when he was standing there before, looked imposing and personable, but this time he met When it comes to eating, it instantly loses its image.

Judging from the reactions and expressions on their faces, it seems that they are not particularly afraid of spicy food.

Then, this third dish, you can do it yourself.

The dish just now is boiled pork slices, which is also spicy.

This dish can be called the representative of the spicy style. It has many names and methods, but it remains the same.

The most popular and classic name of this dish is Chili Fried Pork, and the most authentic name is Nongjia Xiaochaorou.

Not only the name difference, but also the practice, there is also a big difference.

Among them, the most fundamental reason is that this dish is too spicy!

It can't be said to be spicy directly, but the sweetness of chili pepper in the spicy, the spicy taste in the sweetness, and the meaty smell of pork in the spicy taste.

Authentic farmhouse fried pork, first slice the pepper and meat, then heat the pan without oil!
That's right, just don't put oil!

The biggest difference between the two lies in this step. The farmer’s small fried meat does not put oil, boils the pot dry, and directly fry the chili, put in salt, and fry for six to seven minutes on medium heat, and fry the chili until it becomes spicy. Stir-fry the sweetness contained in the plant fiber itself, stir-fry until the skin of the pepper is slightly swollen, with a hint of tiger skin.

Take out the chili peppers, put oil in the pot, and put the meat in. The meat is mixed with salt first, then half-fried and half-fried, then take out, add garlic and ginger, and you can also choose to put a little Pixian Douban in it. You can also choose not to put it, and then mix the sliced ​​meat and chili together and fry it.

During the frying process, pour in a little water to tenderize and lower the heat, then pour in soy sauce, and it's done.

This is the most authentic stir-frying method, especially when dry-frying peppers, the aroma can be wafted for hundreds of meters.

But there are not many people who dare to taste this dish. The reason is that it is too spicy.

People who don't like to eat chili, or who rarely eat chili all year round, can hardly bear this spicy taste, but once they can bear this spicy taste, then all the delicious essence in this dish will be displayed, stimulating the taste buds and sublimating directly.

That feeling is simply a word, cool!

As for chili fried pork, this dish appeared because the authentic farmhouse fried pork is too spicy, and the threshold for deliciousness is too high, so someone developed this castrated version of farmhouse fried pork, which is chili fried pork.

In later generations, there are fewer and fewer restaurants with small fried pork from farmers. Because of the particularity of this dish, it gradually withdraws from restaurants. Only some farmers or cooks can fry it, and only in these places can it Eat real authentic farm fried pork.

However, restaurants and hotels, because they have to face customers, especially those from all corners of the country, use chili fried pork instead of farmhouse fried pork, because this can satisfy most tastes. Maybe the menu is printed with farmhouse fried pork, but in reality What comes out of the top can only be chili fried pork.

The pace of globalization in the future is getting faster and faster. It is estimated that it will not be long before the authentic farmhouse fried pork will gradually be lost, maybe not, but if you want to eat authentic ones in the future, unless you know how to do it, it will be difficult. .

And chili fried pork, as a castrated version of farmhouse fried pork, its biggest feature is that it is not spicy...

That's right, it's not spicy!
Perhaps, this is an irony!

There are many varieties of peppers cultivated in later generations. To judge whether a pepper is spicy or not, first look at the color. The darker the color is, the hotter it is, the lighter green the color is, and the greener is not spicy. Smaller and spicier.

Most restaurants use the kind of light green and big chili peppers as the raw material for chili fried pork.

In addition to the selection of materials, the method of frying is also a way to cover up the spicy taste of chili peppers.

The first is to put oil in the pan to fry. Under the action of the oil, the spicy taste of the fried peppers will be destroyed, resulting in a decrease in spicy taste.

Furthermore, MSG is used!

When frying peppers, add monosodium glutamate, which will also cover up and neutralize the spicy taste of peppers.

The result is that the fried chili fried pork has no spicy taste, although it still retains a trace of chili fiber and sweetness, it also continues the taste of some farmhouse fried pork.

But its deliciousness has been greatly reduced.

But on the contrary, such a dish is accepted by most people from all corners of the country. Because it is not spicy or slightly spicy, many people can eat this dish without threshold. This is why, restaurants in later generations are all The reason for frying meat with chilli.

Not seeking to attract customers in particular, just seeking not to offend customers.

And the audience is also high.

But now, after thinking about it for a while, Li Chu finally chose to use chili fried pork instead of farm fried pork. The main reason is that there was no chili in the Song Dynasty. Li Chu was still a little worried about his level.

It has finally opened, and it seems that it is still a super big customer, so it can't scare away others.

Prepare the ingredients for chili fried pork here, and at the same time, take out the cold rice in the pressure cooker, wash the rice and cook the rice again.

The peppers purchased from the customized system belong to the medium level of spiciness, which is barely acceptable. When cutting, Li Chu deliberately sliced ​​them thinner crosswise, which is conducive to neutralizing the spiciness.

The green peppers and red peppers are cut a little bit, and the red peppers are low in spiciness and sweet.

Put on the pan, pour oil, and stir-fry on high heat.

During the Northern Song Dynasty, the first dish of fried pork with chili pepper came out.

Compared with other dishes, fried pork with chili is more restrained, and the small fried pork from the farmhouse can be fragrant for hundreds of meters, but this castrated version has a restrained fragrance, which can only be smelled on the side of the plate.

It's all oil that hides the taste.

The reason why Li Chu chose chili fried meat is that this dish is a representative of stir-fried dishes. The word "stir-frying" is used vividly, so that the ancients can feel the charm of stir-fry!
Flammulina velutipes and bean sprouts are dishes that were often eaten in the Northern Song Dynasty. The old man and the young man in purple only moved a little, but there was no slice of meat. The two obviously realized that there were still a few dishes in the future. You are so full after eating, how can you use your stomach to enjoy the rest?

"Hey, what ingredients are used in this dish?"

"Stop, don't say it, let me guess."

After traveling all over the world and eating so much food, the old man has never seen any ingredients, but the dish in front of him, he knows this piece of meat, but what is next to this piece of meat?

This time, the purple-clothed youth was no longer scrambling for food, he was still savoring the aroma of boiled pork slices in his mouth.

The old man picked up a slice of chili, raised his chopsticks up in front of his eyes to watch carefully, and put it into his mouth after a breath or two.

The taste is very special, with a hint of sweetness, a hint of numbing bitterness, and a surge of heat, this taste...

The old man picked up another piece of meat, which was covered with a few chili seeds. The old man mistook it for a kind of seasoning, and put it in his mouth without thinking, but he hadn't swallowed the previous piece of chili.

As soon as this piece of meat was eaten, the old man noticed the difference.

The meat slices in other restaurants are all boiled, a bit hard and bland. The tenderness of the boiled pork slices in the past has already made the old man obsessed, but the meat slices in this dish now have a unique flavor.

Well, the old man's face changed, and the spicy taste erupted in his mouth...

The old man was so impressed by the spicy millet before, and the fear of all kinds of spicy came again. The old man quickly went to get the water glass, and was about to drink water, but stopped.

The irritating spicy taste is gone... only a slight spicy taste is left. This kind of spicy taste is particularly refreshing.

Also, this sauce, very fragrant sauce.

For this chili fried pork, Li Chu added a little more salt. If you just eat vegetables, the taste will be very strong in your mouth. At this time, the rice in the pressure cooker has been cooked.

The old man was immersed in the wonderful taste of chili fried pork, and Li Chu had already filled two bowls of rice and brought them over.

And there is less than half of this plate of chili fried pork...

Li Chu smiled, put the rice in front of the two of them, and then returned to the stove.

(End of this chapter)