Food starts with noodles

So it's better to let He Guoan take the lead to show off his skills.

This not only has the purpose of deterring peers, but also has the effect of knocking mountains and shaking tigers.

He Guoan immediately understood Wei Junming's meaning, he smiled and said, "Since Master Wei invites you, then I will make a fool of myself."

He pondered for a moment, and said the name of the dish he was going to make: stir-fried shredded pork tenderloin.

Just listening to the name, you may think that this dish is a bit ordinary, but in fact, this dish has another name...

A light version of shredded pork with Beijing sauce.

Chapter 1112 Fried Shredded Pork Loin

In terms of dishes, there are many similar dishes.

For example, twice-cooked pork and salt-fried pork in Sichuan cuisine, such as fried chicken in sauce and Kung Pao chicken in Shandong cuisine.

These dishes have the same ingredients and are made in a similar way. They are well-known sister dishes in the culinary world.

And now He Guoan's stir-fried shredded pork tenderloin is a sister dish, just like Beijing sauce shredded pork.

The method is very similar, but because of the different seasonings used, there will be two completely different flavors.

Xu Zhuo was not surprised that He Guoan chose to make stir-fried tenderloin.

As a native of Beijing, it stands to reason that when you go out, you should cook shredded pork with Beijing sauce, which is more in line with your status.

However, in Yangzhou, which advocates blandness, making shredded pork with Beijing sauce will give people a feeling of being out of group.

And in the consistent cognition of the southerners, don’t the dishes in the capital rely on a spoonful of sauce? You can use sauce to eat noodles with fried sauce, make fish-flavored shredded pork with sauce, and even eat mutton without sauce.

What else but sauce?

At this moment, if He Guoan made a thick Beijing sauce shredded pork, it probably wouldn't shock the school staff. Even if it tasted delicious, they would attribute it to the sauce.

So He Guoan chose the stir-fried shredded tenderloin without sauce.

This dish is a well-established Shandong cuisine dish, and the purpose of making this dish is to prove that you are the successor of Shandong cuisine.

After all, Xu Zhuo had conflicts with the Ge family's so-called Beijing-style dishes before. Although He Guoan was considered a person of the Beijing-style dishes at the time, since he left the Ge family, he naturally had to return to the level of the descendant of Shandong cuisine.

There is no such thing as simple in the world of adults. Even if you cook a dish casually, you have to consider various factors.

Thinking about cooking is easy at Culinary Academy.

Because you can find at least one professional stove and a full set of kitchen supplies in any classroom, as well as the condiments and spices commonly used in the kitchen.

It is very complete.

But now that the school has entered the summer vacation, all the kitchen utensils and seasonings in the classroom have been put into the warehouse, and only the stove is covered with a bag because it cannot be moved.

Now that He Guoan is going to cook, he must prepare everything.

Soon, a clean classroom was cleaned up, the stove was wiped clean, all kinds of kitchen utensils and condiments were complete, and a piece of tenderloin weighing almost two catties was also prepared.

In addition, various side dishes such as onion, ginger, garlic, and coriander are prepared.

They probably didn't know what side dishes He Guoan would use for his cooking, so they brought a basket directly from the cafeteria.

He Guoan is not a coy person, he started to make it after he came to this classroom.

He habitually boiled a pot of water and cleaned all the kitchen utensils before he started making.

From this alone, it can be seen that He Guoan is an extremely cautious person.

But the culinary academy wanted this kind of talent, so the more cautious He Guoan was, the more welcome the leaders of the academy would welcome him.

After everything was packed, He Guoan started cooking.

First up is the tenderloin.

He wiped the knife twice with the spatula, and then said: "Under normal circumstances, a standard plate of tenderloin requires four taels of shredded pork, but today we have a lot of people, so I will try to cut as much as possible for everyone to try. "

As soon as he opened his mouth, the style of a veteran chef in the capital came out.

Chefs in other places rarely care about the amount of meat in a dish.

But chefs in Beijing have a tradition in this regard.

Catering in the capital has been highly competitive since ancient times, not only in pursuit of taste and presentation, but also in affordability. Therefore, the chefs in Beijing have always kept in mind how much shredded pork is in a dish.

Of course, this is also related to the publicity in the store.

In the past, the living conditions of the common people were poor, so they had to choose a more affordable restaurant next time, so the guys in front would yell, how many taels of meat would we use for a plate of shredded pork here.

Are there really that many?Not necessarily.

It's just a form of propaganda.

Now in many old restaurants in Beijing, when ordering food, the waiter will also explain how much meat is in the dish, so as to prevent customers from ordering too much and wasting money.

This type of restaurant is generally more affordable, retaining the rules of the old state-run restaurants, and is the first choice for many people to eat.

But there are also some restaurants where the portions of the dishes are surprisingly small.

Not to mention four taels of shredded pork, Xu Zhuo probably picked out the side dishes, two taels of shredded pork would be enough.

While he was thinking wildly, He Guoan had already started cutting meat with a kitchen knife.

When cutting the tenderloin, first remove the fascia on the surface, then put the kitchen knife flat, and gently slice down from the top to slice the tenderloin into thin slices.

Then stack the meat slices together and shred.

Chefs with better knife skills can connect the meat slices from the beginning to the end when slicing the meat without breaking in the middle, and can keep the thickness of the meat slices consistent.

Now He Guoan is like this.

He first cut the tenderloin into small pieces about ten centimeters long, and then used a kitchen knife to slice from the top. After the end, the blade moved slightly downwards, adjusted the angle of the tenderloin, and continued to slice forward.

It didn't break until all the tenderloin was sliced ​​open.

Among other things, this knife work has made 90.00% of the people present ashamed.

The remaining [-]% are naturally Wei Junming and Zheng Guangyao. As for Boss Xu, he will not be able to do this until he has acquired relevant skills.

Shredded tenderloin is not as thin as possible. At least in the three dishes of Beijing sauce shredded pork, fried pork tenderloin and fish-flavored pork, the tenderloin should be cut into thick shreds.

The so-called two-thick silk refers to shredded meat that is three millimeters square.

This kind of thick and thin shredded meat will not get old when it is exposed to fire, and it will not fall apart as soon as it is fried. It is the first choice for stir-fried tenderloin.

But don't look at the fact that the meat can't be cut to the thinnest, but it still needs a knife.

Because it is very difficult to keep all the shredded meat at this level of thickness, and only half of the chefs present can do this.

Xu Zhuo is naturally included in this list, after all, he has the skill of fish-flavored shredded pork.

Cut the sliced ​​meat into sections and stack them together, and then He Guoan finely cut the sliced ​​meat into even shreds.

After cutting, put the shredded meat into clean water and wash it by hand for 1 minute to wash out the blood in the shredded meat.

Then squeeze the shredded meat dry with your hands and put it in a basin.

Then baste the shredded pork.

Pour in some cooking wine, then sprinkle a small spoonful of salt, stir it, then add some egg whites, and sprinkle two handfuls of dry starch.

Whisk the shredded pork with chopsticks to starch the shredded pork.

Then set aside to marinate.

While marinating, He Guoan began to slice the shallots.

Don't underestimate shredded green onion, in the eyes of experts, this is also a very delicate step.

Ordinary people cut onions, as long as the onions become shreds, there is no requirement for size or anything. After all, it is cooking, not art.

But how can you show off your culinary skills if you want to slice scallions like a master?

and so……

If you want to show a high level, you really have to follow the art style.

Chapter 1113 The So-Called Stir-fry

He Guoan chose a relatively straight white scallion and cut it into scallions about ten centimeters long.

Then he pressed the scallion on the chopping board, and made a vertical cut on one side of the scallion with a kitchen knife.

There is a requirement for the strength of this knife. It can't be cut too deep. If it is too deep, it will cut the core of the onion inside. It has to be cut floatingly.

The white of the scallion is not the same from the outside to the inside. There is a core inside, and the core of the onion is usually wrapped in layers of white.

The onion core is relatively tender, and there is mucus inside, which is generally ignored by chefs.

But for the kind of chef who strives for perfection, the onion core in it is not required, so as not to cook it too quickly during frying and make the dish have a bitter taste or a scallion smell.

So take it out in advance.

He Guoan pulled out the scallion core, then stretched out the remaining scallion white on the chopping board, flattened it, and finely chopped the scallion into shreds with a kitchen knife.

After cutting the green onion, he picked out a longer piece of ginger and cut it into about ten centimeters of ginger.

Shredded green onion and shredded ginger are the same thickness, much thinner than shredded pork.

After the scallions and ginger are cut, He Guoan puts them on a plate for later use.

Then, he took out a small handful of coriander from the side dish basket.

Ok?

Does this recipe use cilantro?

Xu Zhuo had eaten stir-fried shredded tenderloin before, but it's been too long and I can't remember it.

Wei Junming whispered to him: "The most authentic way of this dish is to serve it with coriander stalks, so that the shredded meat has the aroma of coriander, and the crispness of coriander stalks can also enrich the taste of this dish."

Xu Zhuo finally understood after hearing this explanation.

Keep watching.

As expected, He Guoan used coriander stalks. He pinched off all the coriander leaves of the coriander, washed it, and removed the slightly older stalks from the lower half, leaving only a tender section of about ten centimeters.

After these side dishes were prepared, He Guoan began to prepare the sauce for this dish.

The key point of this dish is to highlight the tenderness of the tenderloin.

Just sizing the shredded pork is a way to make the shredded pork tender, and as for the freshness, it depends on the sauce.

He Guoan brought a clean bowl, put a small spoonful of salt, a small spoonful of sugar, and poured two big spoonfuls of clear chicken soup into it.

Yes, the umami of this dish comes from the clear chicken soup.

Xu Zhuo looked carefully at the side, and always felt that the seasoning of this dish was too simple, except for the salt, there was just a little white sugar, and that little white sugar was also used to enhance freshness, so it couldn't be tasted at all when eating.

Is this the return to basics and simplicity in cooking?

Originally, he looked at the dozens of seasonings on the table, because he would use them all, but who knew he used salt and sugar cooking wine.

Even if you make cold dishes, you won't use so few seasonings, right?

No way, people are so confident.

At this moment, the shredded pork was almost marinated, and He Guoan started to make it.

He set up the frying pan, first heated the pan, slicked it with cold oil, and then poured a small half pot of peanut oil into the pan.

Tsk, isn't this fried?

Xu Zhuo had never seen fried rice, so he was a little surprised.

But he didn't show it, but watched silently.

All the people present are experts. Since no one responded, it seems that this should be the case, so naturally we can't be too surprised.

The old god Xu Zhuo was watching He Guoan's operation. Not long after the peanut oil was poured into the pot, when the oil was only [-]% hot, He Guoan poured the starched shredded pork into the pot.