Food starts with noodles

As he put the meat into the pot, he babbled about it.

After all the meat was put into the pot with the skin down, Dai Zhenting began to put seasonings into the pot.

The first is a small bowl of light soy sauce, which is used to enhance the taste. It can't be too little, too little meat tastes too bland, and it's easy to get tired of eating.

Then pour in half a bowl of dark soy sauce, which is used to enhance the color, and the amount should be more than usual, so that the color of the meat can be rosy.

Of course, if you don’t want to use dark soy sauce, you can also put red yeast rice in a marinade bag and put it in the pot, so that the Dongpo pork will be redder in color.

However, relatively speaking, the color of dark soy sauce is better, it looks darker and more appetizing.

If only red yeast rice is used, the color is too red, and it looks like pigment is added.

After pouring out the dark soy sauce, Dai Zhenting put a big handful of rock sugar into the pot.

The amount of rock sugar is very large. It is estimated that except for Wuxi cuisine, only Zhejiang cuisine will put sugar in this way.

This way of putting sugar, although people in other places can't help but be dumbfounded, but in the Jiangnan area, this is just a basic exercise, and it is not at all to the point of shouting 666.

After the rock sugar is put in, the next step is to pour the rice wine.

Nowadays, many dishes like to claim that they can be prepared without adding a drop of water, but in fact it is just a propaganda routine.

There are often several cans of beer in the dish without a drop of water.

Also, if you don't steam or bake the noodles, the result is deep-fried.

There are many such routines, but if we want to say the originator, it should be Dongpo meat.

Dongpo Pork is the earliest dish that claims to use no water or oil, and the meat is super delicious.

Not adding oil is actually a nonsense, because this dish is not fried at all, and you have no chance to add oil.

As for not adding water, it is indeed true, but what is used is rice wine with a low alcohol content, which is roughly equivalent to adding some high-grade white wine to the water. In fact, it is not much different from adding water.

But through this kind of gimmick, it is indeed very attractive.

But now that there are more such gimmicks, it becomes a bit annoying, and many people are very disgusted with them.

What is it without water?

If you have the ability, you can try it without meat?

While chatting with Xu Zhuo about Dongpo pork skills, Dai Zhenting poured rice wine into the pot, and didn't stop until the rice wine was level with the meat.

Xu Zhuo did some calculations and poured about four catties of rice wine into the pot.

After the rice wine was poured in, Dai Zhenting put the lid on the casserole and turned on the fire on the stove.

First boil the casserole on a high heat, then turn it to a low heat, and keep the casserole in a state of rolling, so that the meat is tender and soft, very delicious.

After a while, the cameraman went to the stove, took a few close-ups of slow cooking, and lifted the lid to take a picture of the meat in the pot. This stage of shooting was over.

If you want to shoot again, you have to wait until the casserole is ready to shoot after two and a half hours.

There is nothing to do at the moment, a few old people are sitting on the sofa, drinking tea and chatting about this Dongpo pork dish.

Zhao Jinma said: "Many people just started to learn how to make meat, and they can't grasp the amount and ratio of seasoning, so they start to try to add spices to increase the fragrance.

When you can use spices proficiently, you have to learn not to put or use less spices.

Cooking, in the final analysis, is a process of simplifying and returning to the basics, and the center around it is the texture and taste of the ingredients themselves.

The ancestors created so many techniques and skills, in fact, they all revolve around this center. "

This remark made several other old people agree.

Naturally, they knew these truths, and they said this now to remind Xu Zhuo a little bit.

Simplify the complex and return to the basics. This is the pursuit of cooking and the direction of development.

For example, this Dongpo meat is usually made by chefs, and there will definitely be some spices in it, and some people even list the ratio of spices.

But masters cook Dongpo pork, and they don’t even put a piece of fragrant leaf in it.

The reason is that no matter what ingredients are put, it will affect the aroma of the pork belly itself.

Not only spices, but also very little condiments, no fresh condiments such as oyster sauce, except for light soy sauce and rock sugar, the rest is rice wine used as water.

Surprisingly simple.

But this kind of simplicity can fully stimulate the aroma of pork, and it tastes delicious on the lips and teeth, with endless aftertaste.

Xu Zhuo sighed lightly: "This is the charm of cooking, it's so good."

As soon as I finished feeling, I heard the system's prompt sound in my mind.

"The host participates in the discussion of the dishes, triggers the [Bypass by Analogy] skill, and rewards the D-level signature skill—Hangzhou Dongpo Pork. Congratulations to the host."

Ok?

Hangzhou Dongpo pork?

Xu Zhuo was a little surprised. Is there any difference?

With this question in mind, Xu Zhuo asked Dai Zhenting, and Dai Zhenting said: "The cooking method of Dongpo pork is slightly different in different places. For example, in Sichuan cuisine, Meishan Dongpo pork is first boiled, then fried, and then stewed in a casserole. , and finally steamed.

Moreover, when making it, pepper and chili are added to the Meishan Pork Meat to increase its aroma, which is more in line with the eating habits of Sichuan people.

In addition to Hangzhou Dongpo Pork and Meishan Dongpo Pork, there are also Xuzhou Dongpo Pork and Huangzhou Dongpo Pork. The cooking methods are different. If you want to be emotional, I can cook them all for you later. "

As soon as he finished speaking, Guo Shuying said dissatisfiedly: "Gonna, how can you be so good? You, these few words added three more dishes to yourself. It's really not bad for Lao Xu to beat you up."

After finishing speaking, he looked at Xu Zhuo and asked: "Xiao Zhuo, these Dongpo pork made of meat are too vulgar. Everyone has seen it before. There is nothing special about it. I have a vegetarian Dongpo pork. Do you want to learn it? "

Vegetarian Dongpo pork?

Xu Zhuo was really interested.

Is there really Dongpo meat that can be made without meat?

Chapter 1174 Man's Gossip Heart

Guo Shuying knew very well what young people wanted, and as soon as he mentioned Su Dongpo Meat, he attracted Xu Zhuo's attention.

"Grandpa Guo, how do you make Su Dongpo pork? Does it taste the same as the real thing?"

Guo Shuying smiled: "Of course there are differences, but the difference is not very big. From the appearance to the taste, they are somewhat similar to the real ones, so they are called vegetarian Dongpo meat."

The reason why there is vegetarian Dongpo meat is naturally a vegetarian meal created by temples in the south of the Yangtze River.

In the past, Buddhism was prevalent in the Jiangnan area. In order to attract pilgrims, they not only publicized the teachings, but also worked hard on fasting.

Imitation meat dishes are inventions of many temples.

In addition, the fish-flavored shredded eel that Xu Zhuo mastered before is also a vegetarian dish invented by the temple. The so-called shredded eel is actually replaced by shredded shiitake mushrooms.

However, Xu Zhuo used real eel shreds to make fish-flavored eel shreds before, but the shiitake mushroom version has not been made yet.

After all, this kind of dish is just a gimmick. I have eaten the fish-flavored eel shreds made of real eel shreds, but I am not interested in tasting the fake fish-flavored eel shreds made with shiitake mushrooms.

Zhao Jinma said to Xu Zhuo: "The so-called vegetarian Dongpo meat is a fake meat made of wax gourd as the skin, and mushrooms and tofu as fat and lean meat. The taste is so-so.

However, because of the sufficient seasoning, it can also play a role in confusing the real with a quick bite. "

Zhao Jinma has a lot of research on this kind of food. After all, in the early years, the central plains were short of supplies, and a large number of dishes with the word "Sai" were derived.

Without exception, these dishes are all high-end dishes made with simple ingredients. The vegetarian Dongpo pork dish mentioned by Guo Shuying is naturally included in this list.

Xu Zhuo knew that winter melon could be used to make bear's paws and moon cake fillings of various flavors, but he didn't expect that winter melon could also be used to make Dongpo pork.

Winter melon is really a versatile ingredient.

Xu Zhuo didn't want to learn too much. Now that he even has the skills of authentic Dongpo meat, is there still a need to learn this vegetarian Dongpo meat?

However, he didn't want to learn and didn't want to learn. He didn't reject Guo Shuying, but said that he could watch and emulate.

Two hours passed quickly, Dai Zhenting got up and came to the stove, Xu Zhuo stood aside, ready to show his surprise.

After everything was ready, Dai Zhenting lifted the lid of the casserole, and immediately a strong aroma radiated from the pot.

The composition of this aroma is very complex, there is the aroma of pork, the aroma of wine, and the sauce aroma of soy sauce. The combination of various flavors makes this aroma particularly pleasant.

Yuan Kang on the side smacked his lips: "I don't need to eat meat, I can eat two bowls of rice just by the smell."

After the steam in the pot dissipated, the ruddy meat inside was exposed.

At this moment, the soup in the pot has reduced a lot, and it can't cover the meat at all. As the soup at the bottom of the pot boils, these meat pieces are all trembling, and it makes people want to eat them.

As for the soup in the pot, it has become much thicker now, dark red in color, and covered with a thick layer of fat.

These are all lard stewed from the meat. Stewed lard will make the meat taste more refreshing and not greasy, and the lard mixed with the soup can also make the soup more fragrant and taste better. good.

Dai Zhenting turned off the fire, put the steamer on the stove next to it, filled the pot with water, put a grate on it, and turned on high heat.

The next step is steaming. Steaming the meat that has already been stewed in the pot for more than half an hour can make the taste of the meat more delicious and the taste of the seasoning will become softer.

In addition, after steaming, the texture of pork will become softer and more comfortable to eat.

Dai Zhenting brought a clay basin and cleaned it. This is the utensil to be used for steaming meat.

He carefully picked up the pieces of meat in the pot with chopsticks, and put the meat skin up in the earthen pot. After putting them all in, he skimmed off the slick oil on the surface of the soup in the casserole, and scooped it into the earthen pot with a spoon.

For the convenience of shooting, he did these steps very slowly, which allowed the cameraman to capture more details.

After these steps are completed, the steamer has also boiled.

Dai Zhenting put the clay pot containing Dongpo meat into the steamer, covered the pot, and started steaming.

Once this step was done, there was another lengthy downtime.

The chat just now allowed Xu Zhuo to learn Dongpo Rou's practice. According to his understanding of the system, the skill of drawing inferences by analogy should no longer be triggered.

So taking advantage of this time, he planned to go around the company.

Recently, every time I come here is to shoot videos, I don’t know anything about the company, and I don’t even know how many employees the company has now.

In this respect, he is a bit unqualified as the boss.

However, the company has specific managers and sound rules and regulations, and his boss is equivalent to a mascot.

Not to mention the fact that the boss is Xu Zhuo, even if the boss is replaced by Xiong Zai, the company can still operate normally.

Although Xu Zhuo is often away, he also has his own office. Xu Zhuo didn't plan to go in to have a look, but when he passed by the door, he heard noises inside.

He became curious.

Is it okay for someone to do something bad in his office?

Xu Zhuo gently twisted the doorknob, slowly pushed the door open, and walked in quietly...

But he found that Xiong Zai was lying on the boss chair, staring straight at the computer monitor next to him, on which a cat and mouse cartoon was playing.

Well, you can be the boss if you tie a dog.

Xu Zhuo rubbed Xiong Zai's head twice, and then left the office, letting the silly cat continue watching cartoons, while he came to the office area, ready to say hello to everyone.

Although Xiong Zai is here as the boss, he has to show up.

After all, some new employees are applying for the job because of themselves.

When Xu Zhuo appeared in the office area, many employees secretly started taking pictures with their mobile phones, as if seeing a big star.

Xu Zhuo didn't refuse. Instead, he waved to the person taking the photo with a very friendly attitude.

When he came like this, everyone became more excited.

Xu Zhuo wandered all the way to Yu Keke's office, and as soon as he opened the door to enter, he heard his wife's complaint: "Don't come here if you have nothing to do, everyone is not in the mood to work."

Xu Zhuo:? ? ?

Shouldn't it be that I have inspired everyone's enthusiasm for work?

The worst thing is that I gave everyone benefits, why did it end up being mine?

But now Yu Ke is the leader of the company, and the boss Xu Zhuo has to listen to her.

After sitting here for a while, Xu Zhuo left Yu Keke's office. He was about to turn around and go back, but when he walked to the door of Li Hao's office, he found him sitting there with the blinds pulled down, looking like a ghost. Sneaky look.

This surprised Xu Zhuo.

what's the situation?