Food starts with noodles

After the two looked at each other, Yuan Desheng's unannounced visit completely failed.

Accompanied by Xu Zhuo, Yuan Desheng looked around the store, and praised the layout and arrangement of the store, as well as the management of the back kitchen.

Especially the back kitchen, this is the first time Yuan Desheng has seen a back kitchen team without intrigue.

Although it is a bit exaggerated to say so, what he saw was indeed like this.

Of course, this may also have something to do with the fact that there are several state banquet chef-level consultants in the store.

Not to mention the old man and Yu Peiyong, they are here at least four days a week.

And Ni Changye, as a consultant who gets his salary from the shop, comes here early every day, and tirelessly instructs the young juniors on how to make knives, spoons, fire, etc. in the back kitchen.

With the guidance of such seniors, all the people in the back kitchen are very dedicated.

Because following such a master and learning a little bit of skill, he might be able to become a head chef or head chef in another place.

No one can resist this temptation.

Yu Peiyong was also in the back kitchen today, so as soon as Yuan Desheng came in, Yu Peiyong greeted him and greeted Yuan Desheng with a smile.

A few seniors gathered together, and they must be talking about food.

There was still some time before dinner, and everyone talked about the famous dishes of my brother's cuisine from cold salad dishes.

Finally, let's talk about braised pork.

Braised pork is a dish that can be found in both the north and the south.

This dish is not only a home-cooked dish, but also a royal and official dish that high-end restaurants also have.

Anyway, no matter where you are, you can eat braised pork.

People from all over the world have different tastes, and the braised pork they make is also different.

For example, in Shanghai’s local cuisine, the braised pork is made with authentic thick oily red sauce, without a drop of water or any spices. It is only stewed with sugar, salt, rice wine and soy sauce.

But when it comes to Changsha's Maojia braised pork, there is a big difference in the cooking method.

First of all, some dried chilies will be put in, so that the braised pork will have a spicy taste.

In addition, before making it, it will be fried in an oil pan, so that not only the fat in the meat can be fried out, but also the moisture can be locked, so that no matter how the meat is stewed, it will always remain trembling. Full taste.

When the conversation was getting lively, Xu Zhuo came over and interjected: "Why don't you guys make braised pork once, I'm almost starved to death listening to it."

The reason why Xu Zhuo brought Yuan Desheng to the back kitchen for the last time was to let the old people talk about food for a while.

If it can trigger the skill of bypassing the analogy, it's not a dish for nothing.

But he listened to everyone discussing braised pork for a long time, and the system didn't sound any prompts, so he offered to let everyone do it.

Discuss it while making it, if you don't believe it, you can't get this dish.

As soon as he provoked him, Guo Xingwang, who was also holding the idea of ​​stealing his teacher, immediately went to the cold storage to get a large piece of pork belly.

Well, just talking without practicing is a fake move. If you have any experience, you can show it through hands-on.

This will not only broaden the horizons of the chefs in the back kitchen, but more importantly, it can also improve everyone's food.

Although the staff meals in the store have also cooked dishes such as braised pork, but in terms of authenticity and deliciousness, they are definitely not as good as those made by these chefs.

After the pork belly was brought over, Yuan Desheng looked at the time and didn't refuse any more. After washing his hands, he picked up the kitchen knife and started to do it.

Yu Peiyong and Ni Changye stood aside and continued to discuss the differences in cooking methods of braised pork in different places.

Yuan Desheng cut off a piece of meat weighing about three catties from the big piece of pork belly, and then he put the wok on the stove to heat up, then put the pork belly skin down, and started to sear the skin.

This can effectively remove the fishy smell of pigskin, and also burn some unshaven pig hairs.

When the pigskin is slightly blackened, take it out and clean it with a steel wool ball.

After washing, Yuan Desheng took a kitchen knife and began to cut the meat.

When making Mao's braised pork, the meat should not be too small. If it is too small, it will not reflect the boldness of Hunan people who eat meat in large bowls and drink in large bowls.

"Meat pieces are generally cut into cubes with a side length of three centimeters. The braised pork made in this way has a better taste and a sense of satisfaction."

While cutting the meat, Yuan Desheng explained the details to Xu Zhuo.

After the meat was cut, he put the meat in the pot, added water, green onion and ginger, and began to blanch the water.

Chapter 1622 Mao's Braised Pork

Blanching can remove the impurities and blood in the pork, especially the dirty things in the skin. Although it has been seared once, there are still residues in the pores.

Only by boiling it thoroughly with hot water can these dirty things be completely cleaned up.

This will effectively remove the peculiar smell in the meat, and at the same time, the braised pork will look more transparent.

Especially the skin part, looks very attractive, like jelly.

After the water in the pot was heated, Yuan Desheng added a spoonful of cooking wine into it.

There is no trick to blanching meat. Basically, the three ingredients of onion, ginger and cooking wine are added.

This can not only effectively remove impurities and odors in the meat, but also add some onion and ginger fragrance to the meat.

After the water in the pot boiled, Yuan Desheng skimmed off the foam, and then he used a colander to fish out the meat in the pot.

After taking it out, rinse it with hot water to thoroughly rinse off the foam on the surface of the meat.

Then he sets the meat aside to drain the water.

While controlling the water, he set up the frying pan, poured peanut oil into the pan, and began to prepare fried meat pieces.

During the previous discussion, Yuan Desheng said that frying can lock the moisture in the meat, making the stewed braised pork more tender and juicy.

And after frying, the meat will keep its square shape no matter how it is stewed.

This kind of presentation is not only better, but also more conducive to presentation, and it is more enjoyable to eat.

Of course, the most important point of frying is actually to use hot oil to force out the excess fat in the meat.

The reason why braised pork tastes fat but not greasy is that after frying, there is less fat in it.

Although it still looks trembling, it doesn't feel greasy at all when you eat it. Instead, the more you eat, the more you want to eat, and you can't eat enough.

When the oil temperature was [-]% hot, Yuan Desheng poured the meat in the basket into a large colander, and repeatedly bumped it on the sink to shake off the moisture on the surface of the meat as much as possible.

——This can effectively avoid the fryer when frying meat.

"If you are not sure about this step, you can put the meat pieces on oil-absorbing paper to dry the moisture on the surface, so that it will be safer when frying."

Yuan Desheng looked at Xu Zhuo and reminded him, then put the colander into the oil pan.

When all the pieces of meat were immersed in the hot oil, he turned them over with his hands and took the colander out of the pot.

Frying meat in this way can effectively prevent the hot oil in the pan from being splashed, which is safer.

No matter when, frying food is more dangerous, so we must treat it with caution and not take it lightly.

After the pieces of meat were put into the oil pan, the pan boiled.

"Later, the oil in the pot can be used to stir-fry vegetables, and the taste will be more fragrant."

Yu Peiyong said this on the side.

In cooking, vegetarian dishes and meat dishes have always been advocated.

For example, stir-fried vegetables, when frying, generally put a little lard in it, so that the fried vegetables will be more fragrant, and the leaves of the vegetables will look very oily and more attractive to eat.

As for meat dishes, I will find ways to reduce fat instead.

For example, this braised pork is deep-fried before cooking, in order to effectively remove the fat in the pork.

The meat pieces were fried in the pot for about 2 minutes. Yuan Desheng pushed the bottom of the pot with a spoon to prevent the skin from sticking to the bottom of the pot.

After all, pork skin is rich in gelatin, which is easy to melt in hot oil, so we must guard against this.

After a few more minutes, when the surface of the meat in the pot turned slightly yellow, Yuan Desheng used a large colander to fish out all the meat in the pot, and then put it on the oil drum to control the oil.

"Don't deep-fry too hard, the surface can be slightly yellowed, because if the frying time is too long, the skin of the pork will become dry and hard, which will affect the taste of the finished product.

But it doesn’t work if the frying is too light, because if the frying is too light, the surface of the meat will not be heated enough to lock the moisture in the meat.

The meat stewed in this way will taste like firewood, and it does not have the characteristic of melting in the mouth. "

Yuan Desheng liked Xu Zhuo, a hard-working young man, so after he fished out the meat, he didn't immediately take the next step, but carefully explained to Xu Zhuo the points to pay attention to when frying the meat.

After saying this, Yuan Desheng began to prepare the ingredients for braised pork.

The first is sugar color.

The biggest feature of Mao's braised pork is that it is not colored with soy sauce, but with sugar.

And when making it, the sugar color must be fried first and put into a bowl. You can’t put the meat directly after frying the sugar color. Although the meat produced in this way is delicious, the aroma of the spices is almost interesting.

Well, when making Mao’s braised pork, you need to sauté the spices first, then add the meat pieces and sugar for frying, and finally add water to stew.

There are not many spices used in this dish, a few star anise, a few bay leaves, two pieces of cinnamon, and a small handful of dried red pepper are all the spices in this dish.

Yuan Desheng put these spices into a bowl, poured hot water, soaked for 2 minutes, then washed it by hand and poured out the water.

The purpose of this is to let the spices fry in the oil pan for a longer time, so that the aroma will be more intense.

In addition to these few spices, Yuan Desheng also prepared ginger slices and scallions.

After everything was ready, he started the pan to heat up the oil, and he didn't need too much oil, because this dish didn't need much fat when cooking.

After the oil in the pan was heated, he poured the spices soaked in hot water into the pan and started to stir-fry.

After these spices were fried, Yuan Desheng poured in the prepared scallions and ginger, stir-fried for 1 minute, and poured in the meat pieces.

Because the meat has been fried, there is no need to stir fry it so that the outer surface of the meat will not be fried.

Yuan Desheng poured a large spoonful of rice wine into the pot along the side of the pot, and then poured in a large spoonful of sugar color. After stirring for a few times, poured in water that had not covered the meat, then covered the pot and started to simmer.

"Don't put any condiments at this time, just add water and stew it. If you can't control the amount of water when stewing, you can add a little more.

Anyway, there is a step of collecting the juice at the end, even if you pour a lot of water, the juice can be collected perfectly. "

After Yuan Desheng finished speaking, he wiped his hands and prepared to go out for a rest.

Because the braised pork needs to be stewed for at least one hour, it's still early, so he doesn't need to stay here all the time.

However, he didn't go out immediately, but discussed with Yu Peiyong and Ni Changye for a while about the differences in the practices of different places, and then went outside for tea with the two old people.

And Xu Zhuo was standing by the pot right now, looking thoughtful.

When the few people were discussing just now, he had already obtained the skills, so he stood by the stove now, pretending to be in deep thought, so that it won't be so surprising to make braised pork in the future.

——A little bit of careful thinking.

In fact, Yuan Desheng is no longer needed for the next steps.

After all, it's almost time for dinner, so it's a bit inappropriate to let others cook.

But Xu Zhuo directly said that he would do the same in the future, and it was a bit disrespectful.

After all, this is someone else's specialty. If you say yes without reading it all over, who are you looking down on?

When Xu Zhuo was hesitating, the old man Shi Shiran walked in from the outside.

"Is there a banquet upstairs? I let the old monkey eat.

He kept telling me that the dish was not ready, and I thought it was some kind of dish, it was just braised pork, and it was mysterious.

This old monkey is getting more and more verbose, not a bit crisp like a Hunanese. "

Knowing that Yuan Desheng came to attend his grandson's wedding, the old man was naturally overjoyed. He called Didi from the courtyard and came to Sifang Restaurant.

When he entered, he happened to meet Liao Zhiheng calling Xu Zhuo's guests upstairs for dinner, so he asked Yuan Desheng and Yu Peiyong to go up to eat as well.

Since Yuan Desheng wanted to experience Sifang Restaurant, he naturally had to try the dishes in the store.

As for Yu Peiyong, it was the old man who asked him to accompany Yuan Desheng by name. After all, Xu Zhuo's banquet today was all young people. It would be inappropriate for Yuan Desheng to eat there alone, so Yu Peiyong went upstairs with him.

Originally, the old man wanted Ni Changye to go too, but Ni Changye preferred the back kitchen, so he came to the kitchen with the old man.

After coming to the back kitchen, the old man continued to make braised pork.

And Ni Changye continued to guide the chefs in the back kitchen, helping to control the quality of the dishes by the way, so that every dish served in front of customers could stand the test.