Food starts with noodles

Of course, don't look at the word "Sai" in the name of the dish, but compared with the real bear's paw, there must still be a gap.

This is also the embarrassment of Saizi's dishes.

For example, dishes such as Sai Crab and Sai Roast Duck, no matter how good they are, they cannot compare with the original version.

It can only be said to be a helpless move.

And the word "Sai" in the name is just a kind of psychological comfort for the creator or eater.

There are many dishes called Saixiongpao all over the country.

For example, Feng Weiguo wants to make bear paws made of pig's trotters in Sanyuan County, Shaanxi, bear paws made of winter melon in the Central Plains, first-grade bear paws made of pig's trotters in Sichuan, and orchid bear paws in Northeast China.

There are many types, but the most arrogant way among them should be the Sai Xiong's paw in Shandong cuisine.

The reason why it is said to be arrogant is because the raw material for making Saixiong's paw in Shandong cuisine is camel's paw.

As we all know, the most delicious food on camels is the hump, which is also known as Shan Bazhen along with bear paws, deer tails, orangutan lips, and monkey brains.

But it doesn't mean that camel palm is bad.

On the contrary, the taste and taste of camel palm are also excellent because of its huge fat and walking in the desert all year round.

To use such precious ingredients to make Saixiong paws, only Lu Cuisine, who was born in the palace, dared to do this.

Well, that's how arrogant it is.

As for Bazhen, since the Ming Dynasty, Bazhen has been different in each period.

For example, protected animals such as bear palm monkey brains have been removed from the Eight Treasures and replaced by plants that are beneficial to the body such as bracken.

What is now pursued is green health preservation, so health-preserving vegetables have begun to be sought after.

The traditional big fish and big meat have been abandoned by the rich.

In the kitchen, Xu Zhuo looked at the pig's trotters prepared by Feng Weiguo, and his mind was full of doubts.

Can this thing really taste like a bear's paw?

Although he has never eaten bear's paw, there are so many gourmet legends about bear's paw, so he naturally wants to taste it.

If this race bear's paw can be close to the taste or texture of bear's paw, it can be regarded as fulfilling the wish.

Feng Weiguo said proudly: "The Sai bear's paw in Sanyuan County is better than the real bear's paw. It is said that back then..."

Seeing his posture, Xu Zhuo guessed what he was going to say.

"Don't tell me that even Emperor Qianlong was full of praise after eating it."

Feng Weiguo coughed twice: "Don't say it, it's really like this. It is rumored that Emperor Qianlong really ate this bear's paw."

Tsk, it's really the number one gourmet Internet celebrity in Qing Dynasty.

Feng Weiguo cleaned up the prepared pig's trotters first, scraped off the pig's hair, cleaned the dirt in the gaps between the pig's trotters, and cleaned up the few pig's trotters that were only used.

He said while he was busy: "This method was taught to me by my friend Zhang Hongtao, a master of Shaanxi cuisine. I used to cook it by myself, but these years I am getting older and don't like to eat too greasy food, so I haven't done it. If Xiao Hao hadn’t brought it up yesterday, I would have forgotten about the dish of Sai Bear’s Claw.”

After finishing these, he started a pot to boil water, put the trotters in it, and poured some white wine.

After the water boils, skim off the froth, then add some red yeast rice noodles into the pot, the water and pig’s trotters in the pot suddenly become bright red, it looks a bit...

creepy.

"Is the color too heavy?"

Feng Weiguo shook his head: "It's not heavy. Sai Xiong's paws are made of dark red, which is just the right color."

The trotters should be boiled in the pot for more than 10 minutes, and they should be taken out when they are almost half-cooked.

At this time, the color of the pig's trotters has turned red and purple. It looks like the pillow with big pig's trotters that was popular a while ago, and it doesn't feel real.

Wipe off the moisture on the surface of the fished pig's trotters with kitchen paper, and Feng Weiguo put it on the oil pan and started frying.

After the trotters are deep-fried, it not only tastes crisper, but also makes the pigskin foam and swell, making it look more appetizing and taste better.

Unlike deep-fried hibiscus slices, deep-fried pork knuckles require very high oil temperature.

The higher the oil temperature, the harder it is for the fat to soak into the trotters, making the trotters more greasy. On the contrary, the fat in the pigskin will be fried out, and the meat slices will bubble quickly to lock the moisture in the trotters.

When the oil was [-]% hot, Feng Weiguo threw the pig's trotters into the pot one by one, and then hid aside.

After all, it is high-temperature hot oil, and when the meat is cooked and fried, it will splatter everywhere, so it is better to hide.

It looks silly, but it's safe.

One minute later, when Feng Weiguo agreed, Xu Zhuo took a large colander and scooped out the crispy fried pig's trotters from the pot, and put them aside to control the oil.

There are a lot of pig's trotters made today, Feng Weiguo is old, Xu Zhuo is worried that he will be exhausted again, so some of the hard work is directly done for him.

After the pig's trotters are taken out, it's time to remove the bones.

Xu Zhuo called Guo Xingwang and asked him to learn how to remove the bones.

Today's dish involves steps such as blanching, coloring, frying, deboning, and marinating, and each step is not very difficult, so it is very suitable for bringing newcomers.

Besides, with so many pig's trotters, it is unrealistic for Feng Weiguo to remove the bones by himself, and Xu Zhuo is only good at removing the bones of poultry, so it is necessary to call another person to come over.

One more person means more power.

And if the two of them were separated, Xu Zhuo would definitely be at the bottom.

But with Guo Xingwang, Xu Zhuo is no longer the bottom one.

Well, a little calculation to maintain the personality.

Relatively speaking, deboning pig's trotters is much easier than deboning chickens and ducks, because there is only one main bone and a few broken bones in the trotters, and you just need to take them out.

And to debone the pig's trotters, it is allowed to cut the trotters, which is much simpler than deboning the whole chicken.

But no matter how simple Xu Zhuo would be.

Because there is no skill.

Yes, it’s useless without the cheats.

However, Xu Zhuo had some knowledge of knife skills and a certain understanding of bone removal, while Guo Xingwang was really the first time a big girl sat in a sedan chair, so she didn't know how to do it.

So when the two compared each other, Xu Zhuo's talent was once again highlighted.

This made Feng Weiguo sigh again.

What a pity to confiscate Xu Zhuo as an apprentice!

Chapter 1028

The method of deboning the pig's trotter is not difficult. Use a kitchen knife to cut along the inside of the pig's trotter from top to bottom, and cut to the toe of the pig's trotter.

Then use a small knife to stick to the pig's trotter bone and start peeling off the main bone of the pig's trotter little by little, and then carefully peel off the toe bone of the pig's trotter, and the bone removal is complete.

But it's easy to say, but not so easy to actually do it.

Moreover, the pig's trotters have been boiled, and the inside is quite hot, which gradually melts the fat in the pig's trotters, resulting in a lot of fat on the pig's trotter bones.

These fats make the pig's hoof bone greasy, and a knife may poke it out of the pig's skin with a little force.

But the pig's trotter was not fully cooked, and there were still many strong tendons connected to the pig's trotter bone, so it would be impossible to cut it without using force.

So this creates a contradiction.

It is possible to pierce the skin and flesh on the pig's trotters with force.

Cut off the tendon on the pig's trotter bone without using force.

Moreover, the pig's trotter bone is greasy, and it may be cut into the hand.

Feng Weiguo looked at Xu Zhuo and Guo Xingwang's difficult process of bone removal, and sighed helplessly: "You need to practice more. In cooking, bone removal is an unavoidable hurdle."

Xu Zhuo is good at deboning poultry, and also deboning pig heads, but he is really unfamiliar with deboning pig's trotters.

It's really hard to move without skills.

But looking at what Guo Xingwang did, he somewhat gained confidence.

I feel that if I practice every day, I don't think it will take long to master this skill.

Well, practice makes perfect.

But today's situation is really embarrassing.

To be seen doing a job he is not good at is no different from public execution.

or……

Looking for a reason not to do the bone removal step?

When he was thinking about it, he heard an exclamation of "Oops" from the side, and Guo Xingwang cut his hand.

He didn't know how big the wound was, anyway, after screaming, he covered his hands, yelled, and hurried to find Jianguo to bandage him.

Because the kitchen uses knives every day, trauma is inevitable, so there is a first aid kit, gauze tape and so on.

Everyone heard Guo Xingwang's yelling and yelling, and they rushed over to ask the situation.

But Xu Zhuo always felt that Guo Xingwang's screams...

A little pompous.

Hey~

It was snatched by this kid.

I originally thought that I was the only one who didn't like public executions, but everyone thought so.

Now that Xu Zhuo rubbed his fingers on purpose, it would be too deliberate.

So I could only grit my teeth and continue to grab the sharp knife and continue to take off the bone.

Not long after, Guo Xingwang came back.

Probably he really didn't want to work, so his whole hand was wrapped in gauze, and those who didn't know thought it had been amputated.

"Xu Zhuo, follow Grandpa Feng and learn hard. Don't learn from me. You'll cut your hands when you come up, and you won't be able to do any work you want..."

He held up his hand, which was wrapped like a rice dumpling, with a smug expression on his face.

But staring straight at Feng Weiguo's operation, it was obvious that he planned to practice in private, so as not to encounter this kind of public execution next time.

After the pig’s trotter is deboned, it’s not finished, you have to remove all the tendons from the bones, because these tendons have to be stuffed back into the pig’s trotter together with the meat, and the pig’s trotter will be restored to the state before the deboning.

It is already available in the meat shop, so there is no need to prepare it separately.

But the tendons can't be prepared, they can only be picked from the bones that have just been deboned.

For Xu Zhuo, this was undoubtedly another public execution, and every time he made a mistake, Guo Xingwang, a "disabled person", would keep laughing beside him.

Xu Zhuo always had the urge to give him a knife and turn him into a real disabled person.

Fortunately, Feng Weiguo was good at this job. He quickly separated the pig's trotter bones with a kitchen knife, and then scraped off the tendons with a bone razor.

The whole process was fast and good, and the bones were picked clean.

After picking out the tendons, Xu Zhuo picked up all these bones first, and added them in when the soup was boiled, so that these bones could use up the residual heat.

As for the hoof tendons that have been picked out, they are chopped with a knife and mixed into the minced meat.

In addition, there is also broken horseshoe.

The tendon of the hoof is strong and the horseshoe is crisp. These two can enrich the taste of the bear's paw.

After the two ingredients are mixed into the meat filling, beat the meat filling into a ball.

This step is no different from making dumpling stuffing. The only difference is that there is no need to put any seasoning in it during the whipping process.

There is no need to put onion, ginger, garlic and soy sauce.

Because the next step is to marinate, adding seasoning will affect the infiltration of the flavor of the marinade.

Before marinating, the meat must be stuffed into the boneless pig's trotter.

This step is a bit similar to making crystal elbow flowers. Fill the pork trotters with the meat stuffing. The filling should be firm, but the knife edge cut off the bone must be aligned again. Don’t fill too much to completely spread the skin of the pork.

After filling, take a clean cage cloth, carefully put the pig's feet on it, and then slowly roll the pig's feet to let the cage cloth wrap the pig's feet.