Food starts with noodles

To put it simply, it doesn't pay attention to the appearance, as long as it tastes good.

As for the recipes for B-level dishes given by the system, the color ranks first, that is, the appearance is the first.

Because at this level, the aroma and taste have almost reached their peak, and there is room for improvement only in appearance.

After Xu Zhuo brought the meat, he cleaned the pig hairs with tweezers, and then began to modify the meat.

He first used a kitchen knife to remove excess lean meat, so that the whole piece of meat presented a standard multi-layered appearance, and at the same time kept the thickness of the meat consistent.

Next, Xu Zhuo placed the piece of meat on the chopping board with the skin facing up, and cut down on the skin with a kitchen knife until it stopped at two-thirds of the meat, and cut the skin apart, but the lean meat below should be connected Together.

In this way, cut every two centimeters, cut vertically and then horizontally, cut this piece of meat into lean meat and connect them together, but the skin of the meat is like a cross knife.

After such a knife change, the appearance of the meat has been significantly improved.

No wonder those food bloggers on the Internet like to cut meat like this.

Xu Zhuo soaked this piece of meat in water to soak in the bloody water, and waited for half an hour before operating it.

While waiting, he was not idle, and seriously chatted with Yu Peiyong about the precautions of this dish, as if humbly asking for advice.

This move made Yu Peiyong very happy.

He couldn't figure it out all the time, Xu Zhuo is such a good kid, why did Xu Jimin send him to Linping City to guard a small noodle shop to fend for himself?

This is simply reckless.

But thinking about Xu Jimin when he was young, he seemed to be a reckless person. He was obviously talented, but he liked to wander around on a bicycle when he was in the capital.

Can high talent really do whatever they want?

Half an hour later, Xu Zhuo started to boil water in the pot, ready to cook.

Boil water in the pot and keep it boiling, then put the pork belly that has been soaked for half an hour skin-down into the pot and boil the water.

This is to remove the impurities in the skin and lean meat. The time for blanching should not be too long, two or three minutes is enough, because if the time is too long, the umami substances and nutrients in the meat will be lost.

Turn off the heat, remove the meat from the pot with a slotted spoon, and rinse in hot water.

Then clean the pot, pour in a small pot of water again, put the prepared star anise and cinnamon into the fire and boil, let the fragrance of the spices soak into the water.

After boiling for four to five minutes, Xu Zhuo put the cleaned pork into the pot.

Then add the scallion knots, pour rice wine to remove the fishy smell, cover the pot, and start to simmer.

This approach is a bit different from the usual practice.

The family method is to make it by frying, even without oil when frying, put the meat pieces in the pan and stir-fry first, and stir-fry the fat in the meat in this way.

However, the meat produced by this method is mediocre, and because of the stir-fry, the skin of the meat will have a lot of browned bubbles, which will affect the appearance and taste.

Yu Peiyong didn't pay attention to it at first, thinking that Xu Zhuo wanted to do it with homely methods.

But now, his heart is full of emotion.

The so-called genius is probably like this.

He was able to figure out professional practices without anyone teaching him, and every step was done so perfectly that even Yu Peiyong himself couldn't pick out any flaws.

When Yu Changjiang gave up cooking, Yu Peiyong once thought that his craftsmanship would be lost, so he ran around and finally founded the Culinary Institute of Yangzhou University, so that someone could inherit the mantle.

And now, there is such a monstrous child as Xu Zhuo.

Yu Peiyong suddenly felt that there was a successor.

Thinking of this, he walked to Xu Zhuo with his hands behind his back, and asked with a smile: "Xiao Zhuo, there is another trick to making this dish delicious. Do you know what it is?"

Chapter 960 Can't stop the car without two bowls of rice

trick?

Xu Zhuo recalled how he did it, but he didn't think there was any trick.

Apart from the fact that it's best to add the water for soaking dried plums and using alphabetic soy sauce when cooking meat, doesn't Xu Zhuo think there are any other tricks?

By the way, when steaming the meat, put a little prunes in the bowl first, then put the meat on top with the skin down, and cover it with the remaining prunes.

But these are not tricks.

Almost everyone who can do it knows it.

Is there any hidden tricks?

Xu Zhuo lifted the lid of the pot, and while skimming off the few froth in the pot with a spoon, he asked Yu Peiyong modestly: "Grandpa Yu, the trick you mentioned is..."

Yu Peiyong smiled, first turned the heat in the pot to medium-low heat, and then said: "The trick is to steam it for a long enough time. Although this dish is called stewed meat with dried vegetables, if you want it to be delicious, it's not about stewing it." It's about steaming."

Xu Zhuo didn't think this was a skill at first.

But after careful consideration, Yu Peiyong's sentence "it's not about stewing but about steaming" can be regarded as dissecting the essence of this dish.

I am under the influence of the system. For those apprentices who don't know much, Yu Peiyong's words can make people suddenly understand the real points of attention when cooking this dish.

For example, many people will be very attentive in the first half of cooking, and even reach the point of excellence.

However, in the final step, the dish failed due to a misjudgment.

Take this stewed meat with dried vegetables as an example. Many people pay attention to the stewing, and feel that the final steaming is not effective, and the steaming time is not enough, which leads to the failure of the whole dish to overturn.

When Xu Zhuo was watching online tutorials two days ago, he found that someone said that this dish can be prepared by steaming for only two or three 10 minutes.

But in fact, it is best to steam this dish for more than two hours, or even several times, because the longer it is steamed, the better the taste and texture of this dish.

On the contrary, the taste will deteriorate.

After skimming off the froth, Xu Zhuo poured a large spoonful of mother and child soy sauce into the pot. No salt was added to this dish. The saltiness of the meat comes from dried plums and soy sauce, so add more soy sauce.

If it is less, the salty taste will not be enough, which will greatly reduce the taste of this dish.

After adding the seasoning, cover the pot again and simmer over low heat.

Taking advantage of this time, he took the soaked dried plum vegetables out of the basin, squeezed the water and cut them into small pieces on the chopping board.

As for the water used to soak dried plums, we need to set up another pot, boil it and put it aside, wait until the water in the pot settles a little, then carefully pour the above water into the stewed meat pot, leaving the sediment .

The reason for this operation is that it can volatilize the musty smell in the prunes water, and at the same time boil it in this way, so that the soaked aroma and salt can fully melt into the water.

After 15 minutes, Xu Zhuo lifted the lid of the pot. At this time, the meat was already colored, and the soup in the pot was much less, and there was a faint scent of dried plums in the steam.

Xu Zhuo poured the soaked red yeast rice water into the pot, added some sugar, and continued to simmer.

Stewed meat with dried vegetables requires bright red skin, soy sauce alone is not enough, and red yeast rice is needed to achieve this color.

And the sugar is because...

This is the basic operation of Jiangsu and Zhejiang cuisine.

In Jiangsu and Zhejiang cuisine, besides soy sauce being an important condiment, sugar also plays an important role.

The seasoning of almost all dishes is inseparable from sugar.

Sugar can not only add complex flavors to dishes, but also enhance freshness and increase appetite.

For example, this stewed meat with dried vegetables, with the addition of sugar, the taste of this dish will not be so monotonous. It tastes salty and sweet, with endless aftertaste.

After another ten minutes, when the soup in the pot was reduced to a thin layer, Xu Zhuo poured half of the chopped plums into it.

Continue to simmer until the soup dries up before turning off the heat.

He brought a large bowl, grabbed some prunes that hadn't been put in the pot, and spread them on the bottom of the bowl.

Then carefully remove the pieces of meat from the pot.

At this time, the meat is basically cooked, so be careful when taking it out of the pot, otherwise the cut knives are easy to break.

Put the meat piece skin down in the sea bowl, then mix the dried plums in the pot with the dried plums that were not in the pot, and spread them all in the sea bowl.

When doing this step, the green onion knots and star anise cinnamon in the pot should be removed, otherwise it will taste bitter when mixed with dried plums.

Press the dried plums in the bowl, seal them with plastic wrap, pierce a few small holes with a toothpick, and steam them in the steamer for two hours.

There are two points to note in the operation here. When you put dried plums in the pot, you can’t put them all in, because dried plums will absorb water. If you put them all in, there will be a lot of soup when steaming.

So leave half of it in order to absorb the steamed soup.

Another point is to cover the fresh-keeping film when steaming, so that the aroma of the meat will enter into the prunes, and the aroma of the prunes will be absorbed by the meat.

And after sealing, the steam in the steaming cabinet will not enter the bowl, resulting in more soup.

Two hours later, Xu Zhuo put on thick gloves, opened the steamer, and brought out the sea bowl inside.

Tear off the top layer of plastic wrap, take a large plate and put it on the sea bowl, then hold the sea bowl and the plate with both hands, flip it over quickly, so that the sea bowl is placed upside down on the plate.

Gently pat twice, and then carefully remove the sea bowl.

This famous stewed meat with dried vegetables is ready.

Taking the plate outside, Xu Zhuo carefully observed his handicraft. The pork was reddish-red, the dried vegetable oil was black, and it was fragrant and oily. This was Xu Zhuo's first impression of stewed meat with dried vegetable.

"Shaoxing cuisine pays attention to crispy and soft glutinous, original soup and original juice, light oil should not be spicy, and strong juice, but don't be fooled by the appearance. The light oil here refers to the light oil, not the dried vegetables. Baba's has no oil and water."

Yu Peiyong patiently explained to Xu Zhuo, for fear that Xu Zhuo might misunderstand.

To learn a dish, you must not only learn how to blend the five flavors, but also understand the local food customs of this dish, so that you will be inclined when cooking it.

For example, the feature of light oil avoiding spicy food, if you really want to make the dishes without oily water, I am afraid that no one will eat them.

The grandpa and grandson took chopsticks, each took a piece of meat and tasted it.

The pork is crispy and not greasy at the entrance, with a slightly sweet taste in the salty taste, and the unique fragrance of dried plum vegetables in the fine product, which is very similar to eating preserved vegetables with meat.

But the meat of this dish is larger than that of the meat with pickled vegetables, so it is more enjoyable to eat than the pork with pickled vegetables.

After tasting this piece of meat, Xu Zhuo put down his chopsticks and went to the kitchen to fill a big bowl of rice without saying a word.

He doesn't know how to evaluate the taste and texture of the dishes, and he doesn't have so many colorful words in his stomach.

Xu Zhuo's definition of whether a dish is good or not is very simple.

A dish that makes him have the urge to eat rice is a good dish.

For example, the stewed meat with dried vegetables in front of him, Xu Zhuo felt that without two bowls of rice, he couldn't stop the car.

Fortunately, Li Hao was not here, otherwise there would definitely not be enough rice in the steamer.

Speaking of Li Hao, this guy hasn't made a fuss in the group recently. Could it be that he is working hard to prepare for some big move?

Chapter 961 Li Hao's Big Move

Thinking of this, Xu Zhuo put down his chopsticks, took a photo of stewed meat with dried vegetables and posted it in the group, hoping to see if he could attract Li Hao.

As a result, as soon as it was posted in the group, Yu Keke erupted.

"Is this pickled pork with pickled vegetables?"

"Did you do it?"

"It looks delicious, can you make it for me when you come back?"

As soon as she erupted, Sun Panpan and Zhou Wen immediately started eating lemons.

"Can the two of you show off your love for a private chat? Is it popular to trick dogs into groups to kill dogs?"

"That's right, let's forget about poisoning, but actually throwing dog food, there is no sense of public morality."

Several people chatted cheerfully, until Xu Zhuo agreed to go back and make stewed meat with dried vegetables for everyone, and then they spared him.

However, during the chat, even Lao Meng, who was busy greeting customers in the shop, uttered a few words, but Li Hao didn't speak at all.

Weird.

Because usually as long as you post food in the group, Li Hao basically replies to everything in seconds.

The content of the replies is also similar.

To sum it up in two words: