Food customizer.

Is there a possibility that we can make braised pork in various flavors?

This was the most pleasant sound Su Chen had ever heard from Fang Chang.

"Can you still say such useful things?"

"No." Fang Chang tugged the back of his head and poked his hair, "What do you mean by useful words? I used to talk nonsense?"

Seeing Zhang Heping and Su Chen nodding at the same time, Fang Chang understood a word at this time: humiliating oneself.

"Fang Chang is right, why can't we make braised pork in a variety of flavors?"

Su Chen looked at Zhang Heping, "We are actually trapped by a certain kind of thinking. You often go to restaurants to work, and you still use your restaurant thinking."

Zhang Heping nodded.

Su Chen continued, "I do more customization on the 19th floor, and I use customization thinking."

In other words, customers raise their needs and delicious food meets them.

"Now our goal is to set up a stall. In this case, making a variety of flavors may indeed be the best choice!"

In this way, Zhang Heping's 'restaurant model' and Fang Chang's 'multi-flavor selection' helped Su Chen solve the initial problem at the right time.

"Okay, second brother. Let's make some braised pork for Fang Chang. Oh, yes, the meat should be refrigerated at -4°C. There is no need to freeze it."

After saying that, Su Chen happily climbed back to the 19th floor from the stairs. I can't say whether the decoration was good or not, but my body definitely got a good workout.

Su Chen climbed directly from the 2nd floor to the 19th floor in one breath without even breathing.

"Perhaps closing the elevators in the future will not only save money, but also allow employees to exercise!"

Su Chen silently kept this idea in his mind, then returned to the office and slept on his favorite recliner.

As soon as his mind sank, the person appeared in the practice room.

'Anyway, since you want to make braised pork a homely meal, you must make it as simple as possible. '

'Use the simplest means to achieve the best results. '

While thinking about the recipe, Su Chen was still thinking about it. In fact, this home-cooked series could allow He Shuting to make a special episode, saving hundreds of thousands of fans from watching Hesi on their mobile phones every day.

I also have to learn how to cook, otherwise will my nutrition be able to keep up?

"Ingredients: Wuhua."

Simple and pure, no other side dishes are needed at all, followed by some simple condiments.

Call these things out.

Su Chen thought, why do we have to scald the pork belly skin with the bottom of the pot before making it?

Its function is nothing more than to better remove hair and remove impurities from the pores of pig skin.

It was just right. As for the five-flowered flowers sent by Fang Chang, there was no need to do this step. They handled it very cleanly, and the money that was 30% higher than the market price was not for nothing!

Then there is.

'Why do most braised pork recipes blanch it first, then cook it until it's about 70% done? '

Su Chen thinks that his cooking skills are not at the top level, and his understanding of ingredients and cooking techniques cannot be said to be at the top level, but he still has some knowledge in it.

Regarding this issue, Su Chen has never figured it out since he became an anchor until now.

Wouldn’t it taste better if you just cut the meat into small pieces and cook it?

"Change, you must change it and try it!"

After cleaning the pork belly with skin, cut it directly into 2.5 cm square pieces. In order to make the pieces look neater, Su Chen first neatly trimmed the four corners of the pork belly before cutting.

'Modern people have no shortage of fat and water in their stomachs. In fact, the braised pork dish is not popular nowadays. The main reason is that the sight of these three layers of fat will put many people away. '

Others dare not say it, but even He Shuting would not touch such a thing even if she were beaten to death!

Su Chen could only eat two or three pieces at most and still feel good about it. The older generation, like Zhang Heping, ate this stuff the most. Some people even mixed it with rice and even ate two or three kilograms of meat!

After changing the knife, add a little base oil to the pot, then add a few aniseed and cinnamon and stir-fry until the slightest aroma comes out.

Then put the chopped pork belly pieces into the pot and start stir-frying over low heat.

This step does not require any seasoning. It is just a dry pan, slowly heated over low heat, and then the chopped braised pork pieces are slowly stir-fried in it.

It can be seen that under low heat, the pieces of meat that were a little sticky to the pan at first gradually became non-stick, and there was only a trace amount of base oil on the bottom of the pan, but now there is gradually more grease.

'So actually the requirements for ingredients for making pork belly are a bit high. '

The freshly killed pork belly brought from Fang Chang does not require any pre-processing at all. It only needs to be stir-fried directly with star anise and cinnamon.

But if it has been frozen in the cold storage for a period of time, you have to add onion, ginger and cooking wine to blanch it.

As for the heat.

Su Chen always chose low heat so that the temperature at the bottom of the pot would not be very high and could be maintained at a temperature that would extract the fat from the pork belly but would not cause the surface of the meat to burn.

This step lasts a long time.

After the fat layer in the pork belly looked slightly transparent, Su Chen pulled the meat pieces in the pot around the pot, revealing a large amount of refined lard in the middle.

Place the chopped green onions and ginger in the middle, and stir-fry again with the refined lard to bring out the aroma.

This step is very particular.

When Su Chen was cooking in the past, he thought of several concepts, namely seasoning before, during and after cooking. This is the seasoning in cooking.

Onion, ginger, star anise and cinnamon can fuse the extracted lard with a very rich compound aroma. Then use this oil to fry the pork belly, and the compound aroma can be integrated into the meat!

During the frying process, the lard in the pot increased again.

It’s almost parallel to the meat!

"If I decanted all the lard."

I have to say that Su Chen was a little hesitant when he took this step, but this is a gourmet practice room!

Decant all the lard directly, leaving only the fried meat pieces.

Even at this time, the pork belly pieces are already exuding a very strong meaty aroma. This meaty aroma is the most appetizing.

However, this stage is obviously still in the stage where it smells delicious but tastes not so delicious.

"Because the meat is fried for too long, not only the fat is lost inside the meat, but also the moisture is lost!"

Add a spoonful of soy sauce to the pot.

After decanting the fat, the soy sauce poured into the pot penetrated into the meat at a speed that was almost visible to the naked eye!

'It seems that something extraordinary has been discovered.'

Not wanting to think about this matter for the moment, Su Chen immediately added another piece of red bean curd to the pot!

This is a carefully considered approach.

In the north, some restaurants use red bean curd to make dishes such as braised pork and braised pork. In fact, this method is somewhat tricky!

First of all, red fermented bean curd is made through fermentation. There is a certain amount of alcohol in it, which can remove fishy smell and relieve greasiness!

Moreover, fermented bean curd has a salty taste. If it is served with soy sauce, you only need to add a small amount of salt. The dish will be very fragrant just because of its 'salty' taste!