Food starts with noodles

Tao Liang put the roasted elbow into the pot, then added water, put green onion and ginger cooking wine in it, and added a little white vinegar.

After putting it away, turn on the fire to boil the water.

"The purpose of adding vinegar is to soften the skin of the meat. The skin of the meat has just been burnt, so it shrinks a bit. So when you put some white vinegar in the water, the skin wine will relax again, and the taste will become better."

After Tao Liangsheng explained this, he took a spoon and stood by the pot, ready to beat the froth from the pot.

There was a lot of water in the pot, and it took a few minutes to boil, so at this time, the cameramen stopped shooting.

After turning off the camera, everyone relaxed a lot. Tao Liang even wiped the sweat from his forehead with a tissue, and muttered, "I feel more tired than working in the kitchen for two hours."

Xu Zhuo hurriedly praised him for being calm and told him to relax and not be so nervous.

Taking advantage of this gap, everyone drank water and ate food, and when the water in the pot was about to boil, they returned to their positions.

Continue shooting.

After a few minutes of adjustments, Tao Liang became more comfortable shooting videos.

After the water boiled, he skillfully beat out the foam in the pot with a spoon, and then continued to cook.

"Thicker ingredients like elbow must be boiled for a while after blanching. Only in this way can the meat be thoroughly blanched, and the taste of the meat will be better if it is cooked again.

If the water comes out of the pot when the water is boiled, then only the impurities in the skin will be boiled out, and there will still be impurities in the meat. "

Tao Liang explained the reason for the prolonged blanching, and then the filming continued to pause.

This is the case with this type of video, which needs to be paused and continued in order to make editing more convenient.

Of course, even though the filming was suspended, I couldn't take a break right now, because I had to shoot the picture of the elbow being boiled in the boiling water.

Although in the finished film, such a shot only takes two or three seconds at most, but if there is no such shot, I always feel that something will be missing.

After continuing to cook the elbows in the pot for 10 minutes, Tao Liang took the elbows out of the pot, rinsed them with hot water, and then began the most important step of making rock sugar elbows.

Bind the elbows.

Wrap the elbow from start to finish with cotton thread, which is a key step in keeping the shape of the elbow intact.

Tao Liang let the rinsed elbow dry for a while, and when there was no moisture on the surface, he took out the cotton thread that had been soaking in the salt water and wound it around the elbow thinly.

There is also a lot of care when wrapping, and you can’t wrap it tightly in layers. In this way, the heat will not easily enter the elbow, and the elbow will not be easily rotten.

But it can't be wrapped too sparsely. If it is too sparse, the elbow will be useless. If the elbow is cooked for a long time, it will rot as it should.

So the correct winding method is to start winding from one end, with an interval of about one centimeter.

Tie it when it reaches the head, and then wrap it back, so that the cotton thread will form a uniform grid on the surface of the elbow, and the elbow will be sealed. No matter how hard it is cooked, the elbow can still maintain its complete shape.

After all the elbows are tied up, it can be cooked.

But before cooking, you need to prepare the stewed soup for cooking the elbows.

This stewed soup is different from the usual stewed soup for cooking meat, because a lot of rock sugar is used in it, and the secret of the delicious rock sugar elbow is all in this stewed soup.

Chapter 1450

All meat cooking is inseparable from stewed soup.

The stewed soup not only makes the meat full of aroma, but also gives the meat a soul, making the taste of the meat even better.

However, according to the different ingredients, the choice of stewed soup is also completely different. Some need to be more spicy, such as the stewed soup with spicy lamb's feet and rabbit head; some need to be salty, such as the soup with braised pork head; Relatively light, such as soy sauce chicken soup and so on.

There is only one characteristic of making the stewed soup of rock sugar elbow.

That is sweet.

It stands to reason that sweetness is not suitable for stewed meat. Although sugar can be added to stewed soup, it is only used to enhance freshness. Only a few stewed meats in the south can reveal sweetness.

But this rock sugar elbow is doing the opposite. Not only does it reveal a sweet taste, but it is also cloyingly sweet, so sweet that even the southern lo mei is a little bit inferior.

Such subversive dishes, according to common sense, are absolutely unpalatable, or hard to swallow.

However, this dish is delicious.

Both southerners and northerners love this dish.

Tao Liang began to introduce the ingredients used to make the stewed soup. The first is rock sugar, which needs to be used in a small pot, but it should be used in two parts.

The first time is fried sugar color, this amount is not much, one tablespoon is enough.

The second time is to add sweetness to the stewed soup, and all the remaining rock sugar needs to be poured into the pot.

In addition to rock sugar, a bowl of light soy sauce, a little dark soy sauce, and a little salt are also used.

The light soy sauce is to add a sauce flavor to the elbow, and also add some saltiness, so that the cooked elbow tastes sweet and salty, which is very enjoyable.

The dark soy sauce is used for color matching, so you don’t need too much, because the main color of this dish is sugar color, and the dark soy sauce is just to make the color more rosy.

As for the salt, it is to set off the sweetness.

Yes, adding salt is not to make the elbow delicious, but simply to make the sweetness more prominent.

"As the saying goes, if you want to be sweet, put salt first. It means using salt to set off the sweetness. This will not only make the sweetness more prominent, but also make the sweetness more three-dimensional and make it more comfortable to eat."

In addition to these seasonings, spices such as onion, ginger, star anise, bay leaf and cinnamon are also used, but these spices are commonplace, Tao Liang did not introduce too much.

Instead, he specially introduced dried chili peppers: "In this dish, you must put two dried chili peppers in, so that the elbow will taste more outstanding and delicious."

After the introduction, he pointed to the half-basin of water that he had just picked up: "Actually, this dish also pays attention to the old soup. If it is cooked with the old soup used to make rock sugar elbows, the taste will be at least [-]% better, but today I want to teach everyone To make this dish, I deliberately did not bring old soup.

It’s just for everyone to see what the rock sugar elbow made without old soup will look like. "

After speaking, he set up the frying pan and started frying the sugar.

For a qualified chef, frying sugar color is already a basic skill.

But after all, he is teaching netizens how to cook, so Tao Liang carefully explained the whole process of frying sugar.

Everyone has a different habit of frying sugar and color, and the way of speaking is also different.

For example, Tao Liang, in his opinion, frying sugar is very simple, just take a spoonful of oil, a spoonful of rock sugar, and then turn on a low heat and keep stirring in a pot.

When the sugar juice in the pot turns maroon, add some boiling water into the pot, and the sugar color will be fried.

After the sugar color was fried, Tao Liang put the pot aside, put the large casserole prepared in advance on the stove, and put a bamboo strip net inside to prevent the pot from sticking.

Then, he added half a pot of cold water to the casserole, poured all the sugar that had just been made into it, and then rinsed the prepared spices with hot water and put them into the casserole.

Then he shattered the ginger, cut the scallions into sections, and put them in the same way.

Finally, add the light soy sauce and cooking wine prepared in advance, pour the remaining rock sugar into the pot, and cook slowly over medium heat.

The casserole has better thermal insulation and more even heat, which is better for stewing meat.

However, the casserole has a disadvantage, that is, it can only be heated slowly from cold water, and boiling water cannot be directly added to the pot, so at the beginning, cold water should be put in, and the fried sugar color can only be poured in after the cold water is put in.

At this time, don't worry about putting the pig's trotters in the pot, you must boil the stewed soup first, so that the pig's trotters will taste better when you put them in.

It didn't take long for the rock sugar in the pot to boil, and a nice stewed fragrance wafted out of the pot.

Only then did Tao Liang put the prepared elbows into the pot one by one, bring to a boil on high heat first, then turn to low heat and start to simmer.

After finishing this step, Tao Liang breathed a sigh of relief, and said to the camera: "Everyone, don't think that there is too much rock sugar. In fact, there is a lot of water and meat in this pot, so we need to put more rock sugar.

If it's old soup, it's okay to halve the rock sugar.

Also, if you are doing it at home, I suggest using a large pot as much as possible, with as much water in the pot as possible, so that there is no need to add water during the marinating process, and the effect of marinating will be better.

Moreover, the leftover braised soup can also be kept, and you can continue to use it next time you want to eat elbow.

In addition, everyone should pay attention to that if the stewed soup in the pot is not enough to add water when the cooking is halfway through, you must add boiling water to the net pot instead of cold water.

Because cold water will make the pork shrink and harden quickly, no matter how you cook it, it will not have a crispy taste, and if you use a casserole, suddenly add cold water to the pot, and the casserole will easily explode. "

After saying this, he covered the pot, turned down the heat, and let the elbows simmer slowly in the casserole.

At this time, the shooting of the video came to an end.

The rest is a long wait. It takes at least two hours to stew rock sugar elbows in a casserole to achieve the crispy taste. Even if you use a pressure cooker, it takes more than an hour.

So don't be in a hurry, and don't be in a hurry.

After the filming stopped, several photographers got together to take a break, but Tao Liang was not idle. He called Shandong Taste and asked the store to deliver some food as a reward for the busy work just now. staff of.

Sure enough, those who can open a store in the capital and keep it open for many years are quite good at life.

Xu Zhuo wasn't polite to Tao Liang either, anyway, it was almost lunch time and he really needed to eat something.

After the food was delivered, everyone ate lunch together. After eating, the casserole on the stove was stewed for almost two hours.

During this period, Xu Zhuo and Tao Liang opened the lid of the pot to check from time to time, for fear that the soup in the pot would be boiled dry.

Now eat and drink enough to continue shooting.

After everyone was seated, Tao Liang lifted the lid of the pot. At this moment, there was only half of the soup in the pot, and the elbows in the pot became rosy and shiny, trembling with the boiling of the soup. , It makes people feel a little greedy at first glance.

Tao Liang didn't turn off the fire immediately, but added two teaspoons of salt into the pot, and then turned up the fire.

Before cooking, thicken the soup in the pot. This will not only make the elbow taste better, but also make the soup thicker, which is also conducive to preservation.

After finishing these, next, it is time to appreciate the beautiful appearance of Bingtang Elbow.

Chapter 1451 Design of the new store

Tao Liang was not idle when the fire collected the juice.

He said to the camera: "Actually, after boiling for an hour and then steaming in a steamer, the elbow will look better and be more complete.

But the disadvantage is that it takes more time, so now the elbows in big restaurants are basically not steamed. Even if they are steamed, they are cooked first, and then steamed symbolically when heating. "

This situation is very common now. Take the baked sweet potatoes commonly seen on the street. In the past, raw sweet potatoes were put into the oven and roasted slowly. The baked sweet potatoes are sweet and delicious.

Now, the sweet potatoes are cooked ahead of time and then put in the oven.

This can not only save the baking time, but also sell more in a short period of time. More importantly, the boiled sweet potatoes have more moisture and weigh more when weighed.

This will naturally increase the price.

Even if the roasted sweet potatoes are like this, the dishes in the restaurant will naturally save time if they can save time, and improve efficiency if they can improve efficiency.

The pursuit of profit and efficiency is the main theme of today's society, which is beyond reproach.

As long as the taste has not changed much, it is relatively conscientious.

Those merchants who cut corners or even use inferior ingredients are more worthy of being scolded.

For example, a few days ago, Xu Zhuo saw on the Internet that the owner who sold fried skewers said that those unsold fried skewers should be frozen in the refrigerator, and when they were fried the next day, sprinkle some anti-inflammatory drugs on them, and the customers ate them. There will be no diarrhea.

When Xu Zhuo first saw the news, he thought it was a joke.

But laughing and laughing, he couldn't laugh anymore.

This kind of serious illegal behavior is actually spoken out openly, and he looks complacent and thinks he is very smart, which makes the catering practitioners very helpless.

It is precisely because of this kind of smart people that the reputation of the catering industry is getting worse and worse.

The soup in the pot had already become very viscous, Tao Liang turned off the fire, and then carefully fished out the elbow from the pot with a colander.

At this time, the elbow in the pot has completely turned a slightly darker red, and the color is very beautiful, and because the lid of the pot has just been lifted to collect the juice, the whole room is now full of the fragrance of the elbow.

After the elbows are taken out, put them on a plate with lettuce to dry for a while.

This can make the meat skin a little tighter, and it is easier to remove the cotton thread on it.

It is said to be dismantling, but in fact, after the temperature of the elbow has dropped slightly, the cotton thread is cut with scissors, and then the elbow is rolled on the plate, and the cotton thread can be taken out completely.

Finally, adjust the position of the lettuce leaves and elbows, and the presentation of this dish is over.

But if you want to taste good and look good, it’s not enough to just put it on the plate, and you have to pour juice on the elbow on the plate.

Adding the sauce is very simple. The stewed soup in the pot is already very viscous at the moment, just heat it up again and pour a spoonful of the soup on the elbows.

But if the braised soup in the pot is not thick enough, it will be a little troublesome.

To start another pot, take out some of the marinated soup in the casserole, put it on the stove to reheat it, and then thicken it.