Food starts with noodles

He took a change of clothes, went to the bathroom to take a shower, and went straight to Zhang Fugui's shop after washing.

I learned about steamed pork yesterday morning. Although I haven't mastered the essentials yet, I can slowly explore it.

Let's see what Zhang Fugui teaches today.

He planned to choose one first, and after the cooldown of the skill of studying hard, he would pick one and let Zhang Fugui do it, and then use it to learn it.

Considering the time in Rongcheng, he can only learn one thing, so he can't be sloppy, he has to choose carefully.

Zhang Fugui's shop had already opened, and after Xu Zhuo walked in, Zhang Fugui was washing sprouts in the back kitchen.

Seeing Xu Zhui come in, he said with a smile, "It just so happens that you're here. I'll make salty roast later. You can take a look. This method is more complicated than tamales, but as long as you study hard, it's easy to learn."

In the past, Xu Zhuo asked Chen Guifang to send some broken rice sprouts because he was making burning noodles. Sprouts are also an indispensable ingredient when making salty roasted noodles.

However, unlike the broken rice bean sprouts, the bean sprouts used by Zhang Fugui are whole roots, and the bean sprouts have to be washed several times to remove the silt from the bean sprouts.

"This sprout is pickled by me personally, because it has not been processed by chemical principles, and the taste is pure, but it is a little troublesome to clean."

"If you think it's troublesome to make, you can buy the packaged broken rice sprouts, which can be used after soaking in water, even saving the steps of cutting vegetables."

Xu Zhuo nodded, did not speak, but carefully watched the steps of Zhan Fugui washing the bean sprouts.

Because the sprouts have been pickled during the production period, they cannot be scrubbed vigorously, and can only be washed repeatedly, so as to ensure the integrity of the sprouts.

Otherwise, if you wash it with your hands, it is estimated that most of a pot of sprouts can be thrown away.

After repeated washing several times, Zhang Fugui finally washed the sprouts.

Then chop it with a knife, put it in a basket, and set it on a basin to control the water.

"The washed sprouts should be watered as much as possible, so that the gravy can penetrate in and taste better. Next, let's cook the meat."

According to Zhang Fugui's introduction, the best meat for making salty roasted meat is Sanxian meat.

In layman's terms, third-line pork is pork belly, but pork belly is not necessarily third-line meat.

Because the third-line pork is the best of the pork belly, only the pork belly with three layers of streaks at the tip of the pig's rear hip can be called the third-line pork.

Sanxian pork is not only suitable for steamed meat, but also suitable for frying, stewing, stewing and frying. It is the first choice for many dishes.

Zhang Fugui took out a piece of pork belly from the refrigerator and showed it to Xu Zhuo: "This piece is the standard third-line pork. You see, the layers are distinct, and each layer has the same thickness. No matter how you make it, this kind of meat tastes very good. "

After taking out the meat, Zhang Fugui put the frying pan on the stove and turned on high heat. After the pan was heated, he put the piece of pork belly skin down in the pan and began to sear the skin.

"Most of the pork used in our Sichuan cuisine needs to be roasted. You can roast it in a pot like this, or you can ask the store to burn it with a spray gun when you buy the meat."

"The purpose of doing this is to eliminate the pig hair, and at the same time burn off the fishy smell in the pores of the pig skin."

As he spoke, he rubbed the pork in the pot with his hands.

Zhang Fugui didn't take the meat out of the pot until the pig skin changed color.

Turn on the tap, scrub the pork skin with a steel wool ball, and start cooking the meat.

Add water to the pot, put the washed meat into the pot, then add sliced ​​ginger, add some pepper star anise and kaempferen, and finally pour some cooking wine.

After the water boils, skim off the foam and continue to simmer.

After about 10 minutes, Zhang Fugui sprinkled a handful of salt into the pot.

"Salt can't be put in too early, the meat will shrink and affect the taste. The main purpose of adding this salt now is to add some flavor to the meat. You can also leave it out, but I'm used to putting a little bit in."

While the meat was cooking, Zhang Fugui put a frying pan on the stove next to him, added a bowl of water to the pan, put a handful of brown sugar, and boiled it over high heat.

"This is the sauce for coloring the skin. Generally, soy sauce is fine for home-made cooking, but it is best to use brown sugar as the sauce when we open a shop and do business. The fried pork skin is bright red and very beautiful."

While Zhang Fugui was talking, Li Hao suddenly called.

"Boss Xu, are you in Uncle Zhang's restaurant? What kind of meat are you cooking this morning? Can you make more? I've already left the house. I'll buy some steamed buns on the way to eat with them..."

Chapter 188 Connection Between Dishes

Foodie is really scary.

People who used to like to sleep late, but because of stuttering, they got up so early, Xu Zhuo even wondered if he had set the alarm clock.

There is a lot of meat to be cooked later, Xu Zhuo can't finish it all by himself, and he really doesn't have much appetite for such greasy food in the morning.

So Li Hao took the initiative to come to help, but Xu Zhuo couldn't ask for more.

After hanging up the phone, Zhang Fugui asked with a smile: "Is that guy who can eat yesterday coming over? That guy has a really good appetite. I'm so envious to see him eat."

Not only was he envious, Xu Zhuo was also extremely envious.

If he had Li Hao's appetite, he would do nothing every day and just stay at Xu's Restaurant to eat and drink.

There are all kinds of delicious food waiting there every day.

It's a pity that Xu Zhuo's appetite... doesn't matter.

When the brown sugar in the pot boiled for about 5 minutes, Zhang Fugui turned off the fire, and then handed the spoon to Xu Zhuo.

"Now this level is enough. You can feel the degree of stickiness and have an idea in your heart."

Xu Zhuo nodded, and took a spoon to stir the slightly viscous juice in the pot, carefully feeling the resistance of the soup.

The viscosity adjustment during cooking cannot be seen with the eyes, but the degree of viscosity can only be determined by the resistance of stirring and the length of the soup.

He stirred the soup in the pot a few times, then scooped up half a spoon, tilted the spoon slightly, and observed the shredded feeling of the soup falling from the edge of the spoon into the pot.

Then I have a general understanding of the viscosity of this soup in my heart.

When Zhang Fugui took out the brown sugar just now, Xu Zhuo thought he was going to boil the sugar.

But after seeing the soup, I realized that it was not sugar-colored, but a slightly viscous brown sugar juice.

This juice is similar to soy sauce or honey, both of which are used to color the meat through frying.

However, good honey is too expensive these days, and ordinary restaurants can’t afford it, and the color of soy sauce is not good, so this brown sugar juice is the best choice.

This kind of juice is spread on the meat. After deep-frying, it can not only add color, but also the meat skin has a slightly sweet aftertaste, which increases the taste.

After feeling it, Xu Zhuo put down the spoon and let the soup cool down naturally in the pot.

When the meat in the pot was cooking for about 10 minutes, Zhang Fugui took it out of the pot.

Xu Zhuo looked at the quality of the meat, and asked curiously, "Is the degree of cooking of this meat the same as garlic mashed meat and twice-cooked pork?"

Zhang Fugui looked at Xu Zhuo in surprise: "It's amazing, better than most chefs."

"I have also taught many apprentices before, and they will learn whatever dishes you teach them, and they don't even think about the connection between these dishes."

"I didn't expect you to see the connection here for the first time. You are right. These three dishes are exactly the same in terms of the way the meat is cooked and the degree of maturity."

"It's just that garlic and white meat generally don't burn pig hairs in order to pursue the taste, but it's not absolute. It depends on personal preference. Some people like to eat the taste of meaty tendons..."

While talking, Zhang Fugui put the scooped out meat on the chopping board with the skin facing up, then took a kitchen knife and scraped the skin back and forth a few times to clean up the impurities on the pig skin again.

After the meat was cooled, he dipped his hands in the brown sugar soup in the pot and spread it evenly on the skin of the meat.

Then he changed a pot and put it on the stove, poured in rapeseed oil, heated it up, threw the meat skin down into the pot, and quickly covered the pot.

Frying meat is a very dangerous step, because the splashed hot oil will fly everywhere, and it will hurt the skin, so when the meat pieces are thrown into the pot, cover the pot as soon as possible.

Of course, there is another method, which is to fry in a large pot. The more oil in the pot, the safer, and the less oil, the easier it is to splash.

When the crackling sound in the pot subsided, Zhang Fugui lifted the lid of the pot and turned the meat over. The rosy skin of the meat looked very attractive, coupled with the fine bubbles that were fried, it felt crispy .

It's a pity that this is not crispy pork, otherwise Xu Zhuo would have to eat two pieces while it's hot.

Zhang Fugui fished out the meat and put it directly in the broth where the meat was just boiled.

"Soak it in the soup that boiled the meat again, it will make the skin of the meat softer, and the taste will be better. Taking advantage of this time, let's make some sauce for mixing pork."

After finishing speaking, he put the pot with a lot of brown sugar juice left on the pot stand, poured light soy sauce and balsamic vinegar into it one by one, stirred well and put it aside for later use.

"The purpose of adding vinegar is to make the meat more crispy, and also to increase the taste. If you don't like it, you can leave it out. I don't know the taste of you people from the Central Plains. Anyway, Rongcheng will have some."

After speaking, he began to prepare fried sprouts.

Just like fried rice yesterday, you have to dry-fry the sprouts in the pot for a while before frying them to force out as much water as possible from the sprouts.

Then take out the sprouts and refill the pan with oil. It doesn’t need much, mainly for frying the ingredients.

After the oil is hot, add ginger slices, peppercorns and dried chili segments in turn. After sautéing until fragrant, pour in sprouts, stir fry evenly, and then take out of the pan.

At this moment, take out the pork soaked in the broth, dry the water, and cut it into thin slices of four to five millimeters with a knife.

This is also an important difference from Meicai Pork and Northern Pork. The salted pork is cut into thin slices, while other pork is cut into thick slices. This difference in thickness will also cause salty pork to be completely different from other pork. Different taste.

Put all the cut meat slices into the pot with the sauce, stir well, and then Zhang Fugui brought a small pot, and took the meat slices covered with sauce out of the pot.

Put all the meat slices neatly in the basin with the skin side down.

After everything is stacked, put the freshly fried sprouts on top of the meat slices, press lightly, and finally pour the remaining sauce in the pot on top.

The next step is steaming.

"It takes about an hour to steam. If you want to eat soft and rotten meat, you can steam it for a longer time. Otherwise, you can steam it for a shorter time. But no matter what, you need to steam the meat thoroughly, otherwise the meat will not taste good."

After Zhang Fugui finished speaking, he began to busy himself with his own affairs.

The kitchen was stuffy, and Xu Zhuo didn't have the heart to stay in it. Just as he was strolling out, he happened to bump into Li Hao who was carrying a bag of steamed buns.

Xu Zhuo stared blankly at the steamed buns in his hand, and asked curiously, "Have you finished eating these?"

Li Hao smiled and said, "When you're done eating, why don't you make salty steamed buns? After a while, break open the steamed buns and put slices of meat in to eat. The taste is really nothing to say..."

"I used to eat like this when I was a child at banquets. It's very enjoyable!"

Boss Xu nodded with a speechless face. For those who like to eat meat, it is indeed very enjoyable, but for those who don't like to eat fatty meat, just thinking about it will feel so greasy...

Chapter 189 Boss Xu's Way of Expressing Love

An hour later, Zhang Fugui put on heat-insulating gloves, opened the door of the steamer, and brought out the small pot of salty burnt rice inside.

He found a slightly larger basin, put it on top of the salted sauce, and quickly turned it over, and the salted sauce was placed in the upper basin.

The sprouts were stuck underneath, revealing the ruddy and shiny skin.

He took off his gloves, smiled at Xu Zhuo and said, "Go and eat, I have to keep busy."

Xu Zhuo brought it out, and Li Hao couldn't wait any longer.

Seeing the pot of salty meat in Xu Zhuo's hands, he swallowed subconsciously, then impatiently picked up the chopsticks, and just as Xu Zhuo put the pot on the table, he picked up a piece of meat and stuffed it into his mouth.

"Oh...so fragrant...delicious...fufu..."

The freshly steamed piece of meat was very hot, and almost half of it was soaked in oil, which made Li Hao extremely scalded, but he couldn't bear to spit it out, so he could only eat the piece of meat while holding back the heat while breathing.

After eating, he quickly took a sip of the iced soy milk he bought, and smacked his lips in satisfaction this time: "Oh, this meat is perfectly cooked. It really melts in the mouth and has a long aftertaste."

After finishing speaking, he took a steamed bun and broke it open, put a few slices of salty boiled white in it, and put some sprouts in it.

Then squeeze the steamed buns hard to let the fat in the sliced ​​meat seep into the steamed buns, and then I ate them with big mouthfuls.

Seeing this operation, Xu Zhuo was stunned for a while, and he had a good appetite, which was really enviable.

He took a steamed bun and ate a slice of salty steamed bun first. It tasted really good and melted in the mouth, even an old man with bad teeth could eat it.

And it tastes delicious, salty and delicious with a sweet aftertaste, and a little spicy.

It's really good for dinner.

However, after eating such a greasy dish in the morning, Boss Xu somewhat lost his appetite.

He reluctantly ate a steamed bun and drank a glass of iced soy milk, almost all the remaining steamed buns and meat were reimbursed by Li Hao.

After eating and drinking enough, Xu Zhuo sent the bowls and chopsticks to the kitchen, and then walked out with Li Hao.

Now that they were full, the two of them didn't take a taxi, so they just strolled towards Yao Meixiang's house.

When passing by the vegetable market, Xu Zhuo took out his mobile phone and called Yu Keke: "What do you want to eat at noon? I'm at the entrance of the vegetable market. I'll make you whatever you want."

Yu Keke on the other end of the phone was sleeping soundly, and immediately woke up after hearing Xu Zhuo's words.