Food starts with noodles

He coughed twice, and said to the two of them: "This...isn't that good? Why don't you give others a chance to show off your cooking skills?"

After a pause, Feng Weiguo continued: "Brother Xu will be back tomorrow. He must have seen and heard something after being out for more than a month. He will inevitably teach Xiaozhuo how to cook. If you want to take all these opportunities away..."

He didn't say the rest, but gave Dai Zhenting a meaningful look.

And Guo Shuying also very cooperatively turned her face to Dai Zhenting's side, causing the old Dai to quit immediately: "It depends on what I do? I didn't say that I won't let you teach your children how to cook."

Feng Weiguo was still clever, if he said that he wanted to teach Xu Zhuo how to cook, Dai Zhenting would definitely make all kinds of sarcasm.

But when the old man was brought out, Lao Dai immediately confessed, without ambiguity.

After all, he was beaten decades ago, and his memory is still fresh.

Yuan Kang stuffed a piece of bandit pork liver into his mouth and said while chewing, "It's really interesting to see you bickering. I don't know what my grandpa will be like here. Will he bicker with you like this?"

Guo Shuying shook her head: "No, bickering is what he hates the most."

Dai Zhenting took over the conversation and said, "Old Yuan really doesn't like bickering, but he would chop people with a kitchen knife every now and then, who would dare to bicker with him."

According to them, Yuan Desheng had a typical Hunan character when he was young.

Enthusiastic, bold, righteous, but also likes to be impulsive, so he is very happy in the back kitchen.

After eating, Dai Zhenting prevented Guo Shuying from going back on his word, and strode to the kitchen to prepare the ingredients for making Dongpo pork tomorrow.

The ingredients needed for this dish of Dongpo Pork are very simple, mainly pork belly.

However, there are requirements for the pork belly used in this dish. It must be made of three layers, and the thickness of each layer must be uniform, so that the Dongpo pork will not fall apart.

Except for the pork belly, the rest of the ingredients are simple, mainly spices such as onion, ginger, rock sugar, light soy sauce, dark soy sauce, and star anise leaves and cinnamon.

In addition, some cabbage for color matching is also used.

That is, when the Dongpo meat is out of the pan, put some blanched cabbage under it to match it. This will not only make the meat more red and bright, but also allow people to eat some vegetables while eating meat.

Even if you don't eat vegetables, it's healthier to put a la carte leaves underneath.

After Dai Zhenting prepared the ingredients to be used, maybe he felt sorry, or maybe he was worried that the old man would hate him when he came back tomorrow.

So taking advantage of the afternoon rush hour, he pulled Guo Shuying and Feng Weiguo to help out in the back kitchen.

By the way, let me give some pointers to the chefs in the back kitchen.

I was busy until after three o'clock, and when Zhao Jinma came over, several old men came out of the kitchen.

They each changed their sweat-soaked shirts, then got into Zhao Jinma's car, went to find a place to drink tea, and continued bickering by the way.

Two black fans and one Wei fan, bickering after meeting is unavoidable.

In addition, it involved making videos to become famous... Cough, it involved teaching Xu Zhuo how to cook, so Zhao Jinma also joined the ranks of bickering.

The four of them were in the teahouse, which fully explained the eternal theorem that the Yuan family is the same.

In the evening, when Xu Zhuo returned home, Yu Keke had already returned and was eating a box of Huimo crisps, while Xiong Zai was listlessly napping on the sofa.

Thinking about it, this guy has been ravaged a lot in the company, which made him look weak now.

"I heard that Grandpa Guo is going to make Qianzhang Cake tomorrow? Is it black sesame too?"

Xu Zhuo threw the bag on the coffee table and said, "Grandpa Dai will cook Dongpo pork tomorrow morning. The ingredients are all ready. If you want to eat, make more tomorrow. Serve with two bowls of rice at noon. It's definitely better than any takeaway." .”

Yu Keke was quite happy when he heard it, but after thinking about Xu Zhuo's words, he immediately lowered his face: "Please explain clearly, what do you mean by two bowls of rice? Can I eat that much?"

Xu Zhuo: "..."

It's over, this girl definitely wants to eat something again.

Sure enough, Yu Keke crossed his hips and said, "I don't care, I won't forgive you if I don't have a bowl of black sesame paste and hot fried noodles in front of me!"

Knowing that this girl wanted to be like this, Xu Zhuo smiled helplessly, just as he didn't eat much at night, he got up, changed his clothes and went to work in the kitchen.

Think of it as a late night snack before going to bed.

Just make do with it tonight, as long as you don’t feel hungry, and wait until Dongpo meat is cooked tomorrow morning before you can eat it vigorously.After all, this is Dai Zhenting's shot, so the taste is definitely not ordinary.

It is said that when making Dongpo meat in Hangzhou, under normal circumstances, no water is used, but Shaoxing rice wine is used to stew it.

No salt is added, soy sauce is used to increase the saltiness.

Dongpo meat made by this method should taste good, because it can stimulate the aroma of the meat itself, which is definitely better than making it by yourself.

He was busy in the kitchen while pondering two questions.

First, do you want breakfast tomorrow morning?

Second, when you make it tomorrow morning, do you want to stuff a pot of rice on the spot?

Cough, this is not greedy, mainly to express a kind of respect for Dai Zhenting's cooking skills.

That's it.

Chapter 1172 The Difference Between Dongpo Pork and Braised Pork

In the morning, when Xu Zhuo came to the store, several old people had already arrived, and even Zhao Jinma was drinking Jianguo's millet porridge with a bowl.

Xu Zhuo looked at today's breakfast.

Millet porridge with buns, pickles and refreshing small cold dishes, although simple, but very appetizing.

The buns are divided into pork and mushroom fillings and fennel egg fillings.

Originally, Jianguo planned to make leek and egg stuffing, but Zheng Jia disagreed, because the waiter had a bad breath after eating it, which would arouse customers' disgust.

Eating steamed stuffed buns and drinking millet porridge, and picking up sour radish with chopsticks from time to time, it was so satisfying that Xu Zhuo even forgot to eat Dongpo pork in the morning.

By the time he came to his senses, he had already eaten four steamed buns and drank a bowl of millet porridge.

After eating, Xu Zhuo felt a little melancholy.

Well, I can't eat a few pieces of Dongpo pork this morning.

But this meal is very comfortable to eat, no matter it is the staple food, the dishes, or the millet porridge, it fits the stomach and is not greasy, just like eating the breakfast made by the old lady when I was a child.

When they were ready yesterday, they cut another five or six catties of pork belly from the meat they bought this morning. Xu Zhuo and Yuan Kang drove their respective cars and dragged a few elderly people to shoot a video.

Today we are going to shoot Dongpo Pork. This is a dish that makes many people salivate, so everyone came to watch it live.

It can also be regarded as observation.

After all, this is Dai Zhenting. Although his character has collapsed to the point of tofu dregs in the elderly circle, his craftsmanship is still worth mentioning.

The No.1 name of Zhejiang Cuisine is not for nothing.

When you come to the shooting site, everyone prepares first.

Yuan Kang looked at the meat and ingredients he brought, and asked Dai Zhenting curiously: "Grandpa Dai, why didn't you bring pepper, aniseed, fragrant leaves and cinnamon?"

Dai Zhenting smiled, and said with a proud face: "The normal way is not to use those things, not only the Dongpo pork, but also the braised pork does not use spices, the simplest seasoning is used to stimulate the aroma of the meat itself , this is the artistic expression of cooking.”

After hearing this, Yuan Kang said thoughtfully: "No wonder my grandpa doesn't put spices in his braised pork. So that's what happened."

After all the staff were in place, Xu Zhuo and Dai Zhenting, who had changed their clothes, stood in front of the stove and began to say hello to the main camera.

Everyone is familiar with the Dongpo pork that will be made today, so there is no need to introduce too much, even the true and false allusions of this dish.

Because almost everyone knows it, just do it directly.

All stories and legends are false, delicious food is fundamental.

"Hi everyone, I'm Xu Zhuo. Today, Grandpa Dai and I will bring you a famous dish of Zhejiang cuisine. It is also a dish with many legends and allusions. This is the Dongpo pork we are cooking today."

After Xu Zhuo greeted the camera, he did not directly cook with Dai Zhenting, but asked Dai Zhenting a question: "Grandpa Dai, many people can't tell the difference between Dongpo pork and braised pork, can you Can you tell me the difference?"

This question was also designed before. Instead of the legends and allusions about Su Dongpo and Dongpo meat, it is better to talk about topics that everyone is interested in.

For example, the difference between Dongpo pork and braised pork.

This issue has been debated in many places, and many people even got confused in the end, what kind of cooking is considered as braised pork, and what kind of cooking is called Dongpo pork.

Taking advantage of this opportunity, let Dai Zhenting explain.

Although it will definitely cause controversy, this is exactly the effect Xu Zhuo wants.

If there is no controversy, how can it be popular? Only when there is controversy can it be topical, can the popularity be stirred up, and the purpose of attracting traffic can be achieved.

These days, no matter what you do, you are fighting for traffic.

If there is traffic, there is everything, without traffic, everything is empty talk.

Dai Zhenting pondered for a moment, and then said: "Actually, braised pork and Hongpo pork are very easy to distinguish. First of all, it is the size of the meat. Dongpo meat is very big, and the lowest is the size of a mahjong cube. Generally, it is four or five centimeters square. box.

The pieces of braised pork are relatively small, and the largest is about the size of mahjong pieces.

Another point is that the traditional method of Dongpo meat does not add water and salt, but only three condiments, light soy sauce, rice wine and dark soy sauce.The light soy sauce enhances the flavor, the dark soy sauce adds color, and the rice wine removes the smell and enhances the aroma, while also making the meat soft and glutinous.

The braised pork is generally enriched with sugar, boiled with water, and salt is put in it.

The most important point is that there is no step of stir-frying Dongpo meat, it is directly boiled in a pot, some places have steaming steps, and some places do not.

The braised pork is cooked after being stir-fried. "

After so many years of ups and downs in the circle, Dai Zhenting has already developed a set of impeccable speech skills.

After he said these words, he said with a smile: "These I said are traditional methods, but now there are many innovative methods, such as rice cooker braised pork, it is difficult to use traditional rules to define boundaries.

I personally think that no matter Dongpo pork or braised pork, as long as it tastes good, it is good meat. Instead of focusing on it and arguing about it, it is better to eat two more pieces of meat, don’t you think? "

After a few words, the warm-up is almost over, and the production begins.

Dai Zhenting took out the piece of pork belly soaked in water. This piece of meat weighed more than five catties. In the category of pork belly, it should be the highest quality piece.

He turned the meat upside down on the chopping board, and scraped the pork skin several times with a kitchen knife, so as to scrape out the dirt in the pores.

In the Zhejiang cuisine system without the habit of burning pig skin, scraping pig skin is the first choice for everyone to cook.

After scraping, put the meat in clean water and wash it again.

Then Dai Zhenting put the meat on the chopping board and began to modify the knife.

He said that when changing the knife, Xu Zhuo thought he was cutting the meat directly with the knife, but he found that Dai Zhenting put the pork belly skin down on the chopping board, then picked up the kitchen knife and started trimming the lean meat.

"If Dongpo meat wants to look good, you must trim the meat so that the thickness of the meat is consistent. After doing this, it will be more beautiful when put on a plate."

Xu Zhuo originally wanted to help, but seeing Dai Zhenting's enthusiasm, he didn't do anything, but focused on being a supporter from the sidelines.

When Dai Zhenting finished trimming the meat, and then cut the meat into cubes with a side length of four centimeters with a kitchen knife, Xu Zhuo spoke.

"Grandpa Dai, why do some people tie the meat with a rope when making Dongpo meat? Can't it be tied?"

Dai Zhenting smiled and said: "Tie the meat and it won't fall apart. If the pork belly doesn't pass the test, or if the heat is too high when it's simmering, the pork belly will fall apart layer by layer. If you tie it with a rope, it won't fall apart." .

In the end, it’s just that you can’t control the heat well, and you don’t have confidence in your cooking skills. You shouldn’t learn from them. "

Xu Zhuo nodded and continued to watch Dai Zhenting operate.

Chapter 1173 Hangzhou Dongpo Meat

After the meat was cut, Dai Zhenting brought a larger pot, filled half a pot of water, put sliced ​​scallions, ginger and cooking wine, and then put the cut meat into it.

Turn on high heat, skim off the froth with a spoon after boiling, continue to turn on the fire after skimming clean, and then carefully remove the meat in the pot with a colander.

When picking up the meat, you must not turn off the fire, and keep the broth in the pot boiling.

Only in this way, the dirty things cooked in the meat will not stick to the meat again.

After Dai Zhenting took out all the meat in the pot, he took the pot off the stove and replaced it with a slightly larger casserole pot, and began to make Dongpo meat officially.

Dai Zhenting cut up a bunch of scallions, and then he spread them neatly on the bottom of the casserole, making two full layers.

Then he cut a dozen or so slices of ginger and placed them evenly on the scallions.

After finishing this step, Dai Zhenting began to put meat into the pot.

"When making Dongpo pork, if you want the meat not to fall apart, you have to put the pork belly skin down in the pot, so that the skin is in contact with the heat from the bottom of the pot, so that the meat will not become loose.

If the meat is placed horizontally or vertically, the force of boiling at the bottom of the pot will directly act on the meat. Even if the fire is turned on, the meat in the pot has a high probability of falling apart. "