Food starts with noodles

For example, sweet and sour Yellow River carp consists of two parts: fried carp and boiled sweet and sour sauce.

Xu Zhuo took out the only piece of pork belly from the refrigerator.

Coincidentally, this is the part of the pork ribs, which is very flat and even.

In addition to meat, there are green onions, ginger, star anise, pepper, salt, sugar, sweet bean sauce and flour.

These are all the ingredients for making fried purple crispy pork.

After getting ready, Xu Zhuo saw that Lin Aimin was distributing shiitake mushrooms with cold water.

Because it was a temporary idea, all the ingredients were not prepared, and everything had to be started from scratch.

Therefore, the vegetarian duck that can be cooked quickly, because of the additional step of soaking shiitake mushrooms, is estimated to take about the same time as fried purple crispy pork.

It's not bad.

After soaking the shiitake mushrooms, Lin Aimin didn't know whether he felt the atmosphere was too embarrassing or his enthusiasm for teaching the students came up.

He actually called a few students who hadn't left school to come over and let them practice knife skills.

These students were overjoyed, because there were not only Lin Aimin, but also Zheng Guangyao and Yu Peiyong in the classroom.

This is equivalent to opening a small stove, how could they be unhappy?

And Zheng Guangyao and Yu Peiyong didn't put on airs, they walked over and began to point them out.

At this time, Boss Xu had just received half a pot of water, and after putting it on the stove, Xu Zhuo began to cut the meat.

This piece of pork belly is too big, and it is divided into strips of about eight centimeters.

This width is a bit similar to the sliced ​​roast duck, and it will not open the mouth when eating, which is a very comfortable width.

After cutting, Xu Zhuo put all the pieces of meat into the pot, then cut a few slices of ginger and put them into the pot, then boiled the meat.

The first step in making fried purple crispy pork is to cook the meat without any seasoning.

In this way, the aroma of the meat itself can be retained, which is also the bottom flavor of fried purple crispy meat.

All subsequent steps and links are actually carried out on this basis.

As for adding ginger, it is purely to remove the smell of meat.

After all, the meat has been in the refrigerator for at least a day, so it doesn't look too fresh.

After the meat was cooked, Xu Zhuo had nothing to do. He took a stroll and looked at the basic skills of the students around him.

seemingly……

It's all good.

At least a lot better than the unsystematic Boss Xu.

But at this time, Xu Zhuo naturally wouldn't show his timidity. When Yu Peiyong asked him to perform knife skills, he immediately blindfolded, put three cucumbers together, and began to cut cucumbers in coir raincoats.

This is also Boss Xu's pretentious repertoire, which attracts everyone's attention every time he appears.

He is blessed with skills, even if he is blindfolded, he can cut coir raincoat cucumbers perfectly.

In the amazement of everyone, Xu Zhuo put down the kitchen knife and came to the side of the pot, picked up the spoon and began to beat the foam in the pot.

The demeanor of a superior man.

Zheng Guangyao muttered to the side, "This kid... is more and more like Jimin."

Yu Peiyong smiled: "Young people, it's understandable, didn't we like this when we were young."

After removing the floating foam, it boiled for about ten minutes. Xu Zhuo turned off the fire, took out the meat and put it on the cutting board to dry.

When it was not hot, he picked up the kitchen knife and began to slice the skin of the meat.

There are three key steps in deep-fried purple crispy pork, which are sliced, pierced and deep-fried.

The step to be done now is to make a film.

Most of the pork skin should be sliced ​​off, leaving about two millimeters.

In terms of the distribution of pork, it is to leave the part where the pork skin connects to the pork, and remove all the other skins.

This is done for two reasons.

The first is that the pores of pork are full of fishy smell. If there is no seasoning, the smell will be released easily, so it has to be sliced.

The second reason is that it can make pork taste like duck.

After this thin layer of meat skin is fried, it will have the texture and taste of crispy roast duck, which is why the fried purple crispy meat is like roast duck.

After the skin was sliced ​​off, Xu Zhuo took the meat loosening needle and began to pierce the skin.

The second key step, "tie", starts now.

The reason for saying this is because the pigskin needs to be pierced more than once.

After the meat skin was covered with fine holes, Xu Zhuo brought a clean small basin and put these pieces of meat in the basin.

Then add scallions, ginger, pepper, and star anise, then sprinkle salt, pour in some light soy sauce and cooking wine, and finally add a drop of sugar to enhance the freshness.

After everything was done, Xu Zhuo poured some warm water and let the meat soak in the water.

This step takes at least two hours.

So taking advantage of this time, Xu Zhuo planned to make lotus leaf pancakes and roast duck sauce.

"I'm not surprised that he can make fried purple crispy meat. After all, he guards Zhao Jinma, but his experience is so rich, it's beyond my expectations. He's a genius, he's really a genius."

While Yu Peiyong was instructing those students, he would glance at Xu Zhuo from time to time, expressing his amazement.

Zheng Guangyao sighed slightly: "That's why Xu Jimin is so proud. If I had such a great grandson, I'd spend money every day to advertise on CCTV to show off."

Lin Aimin's shiitake mushrooms hadn't soaked yet, so he had nothing to do when he was idle, so he started to ask everyone to carve them.

Xu Zhuo really wanted to see it, but time was running out, he had to make the cake and sauce quickly.

Otherwise, after soaking the mushrooms, Lin Aimin would be able to make the vegetarian duck in threes and fives, and he would have to work hard for a long time.

Doesn't fit my personality.

Kneading dough, waking up dough, kneading dough, making dough, rolling dough...

Because of the skill blessing and Boss Xu's natural advantage in pasta, after an hour, the lotus leaf cake was steamed in the pot.

In addition to steaming, lotus leaf cakes can also be baked.

However, it is not as thin as steamed, and it takes too much time to bake, and it is not as fast as steamed cakes.

After the cake was steamed into the pot, Xu Zhuo checked the time, the meat had to soak for another hour.

Then take advantage of this time to make the roast duck sauce.

Although the sauce used to eat roast duck is called sweet bean sauce, it is different from the sweet bean sauce bought directly in the supermarket.

Just like sesame paste needs to be peeled, the sweet noodle sauce you buy has to be processed to taste good.

This processing step is very similar to the zhajiang and watermelon bean paste for stir-fried noodles.

Heat the pan with cold oil to slide the pan, then put some edible oil in the pan, heat it up, add the sweet noodle sauce, then pour some water and two spoons of white sugar, and stir evenly in the pan with a spoon.

Raw sweet noodle sauce will have a sour taste and taste very salty, so add water and sugar to neutralize it.

During the frying process, all the sour taste and fermentation flavor in the sauce will be evaporated.

Under the action of hot oil, the aroma of the sauce will become more and more intense.

Stir-frying the sauce is a process that requires patience. Don't be impatient. You must stir-fry slowly on a low heat. Stir-fry the sauce in the pot until it is thick and fragrant. Stir-fry until the oil and sauce are mixed.

At this time, pour some sesame oil into the pot, and stir it a few times with a spoon, so that the pot can be turned off.

After making all the sauce and cakes, Xu Zhuo went to the toilet to drink his saliva, and watched those students' carving skills.

Seeing that the time was almost up, he put the small pot of soaking meat in the steamer and started steaming the meat with soup.

This step is to make the meat thoroughly tasty, and steaming with water is to make the meat juicy, soft and delicious, just like the meat of roast duck.

As soon as the meat was steamed, Xu Zhuo discovered that Lin Aimin, who had been instructing those students all along, started making vegetarian duck.

tsk...

Such a good opportunity must be stolen.

A talented person once said: No matter whose ability is learned by me, it is my ability!

Although Xu Zhuo didn't know Lin Aimin's skill level, since Yu Peiyong said he was good at it, there must be nothing wrong.

It's a pity that the reward for the skill transfer has not yet been obtained, otherwise I will transfer it to him after learning Lin Aimin's vegetarian duck.

According to the setting that transfer skills will drop two levels, Lin Aimin can only get the vegetarian method that is not even considered entry-level.

Rounding up is equivalent to not doing it.

This reward is a bit awesome!

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I wanted to write it in one go, but I found that the method of fried purple crispy meat is really cumbersome, so I will continue tomorrow.

Chapter 867 Vegetarian Duck VS Roasted Duck

Thinking of these, Xu Zhuo's heart fluttered a little.

Seriously speaking, if a chef suddenly can't cook his best dish, this kind of psychological gap and shock, I am afraid that few people can bear it.

If this trick is used on any opponent, such as the Ge family in the capital...

Tsk tsk, isn't it too cruel?

However, the reward for the skill transfer has not yet been obtained, and I don't know if this operation will work.

So Boss Xu quickly put his mind away and stared straight at the movements in Lin Aimin's hands.

Well, right now it's more important to steal the teacher, daydream or something, it's not too late to do it when you are free, anyway, no one is robbing.

Vegetarian duck is a common delicacy in Jiangnan area.

Since ancient times, the south of the Yangtze River has been rich and prosperous, and there are many temples. Although people who eat vegetarian food and chant scriptures pay attention to purity of heart and few desires, they sometimes have appetite.

In order not to violate the admonition of being a vegetarian, delicacies imitating meat gradually spread.

Vegetarian chicken, vegetarian duck, and vegetarian sausage, which are common in the Jiangnan area, seem to be made under such circumstances.

The vegetarian duck that Lin Aimin is going to make today uses very simple ingredients, except for the oily bean skin that serves as the skin of the duck, the rest are mushrooms, carrots and bamboo shoots.

It is said that the duck tastes very good after being cooked, even better than real duck meat.

As for the truth of this statement, Xu Zhuo was also a little uncertain.

Only when you taste Lin Aimin's cooking later, can you know whether the real duck is delicious or the vegetarian duck is delicious.

But it is a little regrettable that there are no fresh bamboo shoots in the refrigerator today, only the vacuum-packed clear water bamboo shoots.

Compared with fresh bamboo shoots, this kind of clear water bamboo shoots has a somewhat discounted taste and texture.

But it should be enough to make a vegetarian duck.

Remove the stalks of the soaked shiitake mushrooms and shred them, peel and shred the carrots, and cut the bamboo shoots into thin shreds after washing.

After cutting all the three ingredients, Lin Aimin boiled a pot of water, put shredded shiitake mushrooms and shredded bamboo shoots into the pot and blanched them.

The hot time is not long, and it is fished out in a few seconds.

This should be done to remove the peculiar smell in the ingredients and at the same time stimulate the umami taste of the ingredients.

After scalding, Lin Aimin set up a pan to heat up the oil and began to fry these three ingredients.

At this time, Xu Zhuo heard a "ding" in his mind, and then the system's notification sound followed.

The vegetarian duck is in hand, and the teacher is successful.

Then the next steps, Boss Xu is clear.

After the oil in the pan was hot, Lin Aimin put in minced green onion and ginger and sautéed until fragrant, then poured shredded shiitake mushrooms in. After frying the aroma, he added shredded carrots, stir-fried a few more times, and then put in shredded bamboo shoots.

After putting all the ingredients in, Lin Aimin sprinkled a spoonful of salt and some light soy sauce into it, and continued to stir fry.