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This is also the reason why failure is the mother of success.

"It seems that twice-cooked pork is not so simple." Liu Xing is not only moved.

Twice-cooked pork, to simplify the general recipe, but choose two-knife pork, boiled half-cooked.

When cooked meat is cold, slice it.

Add vegetable oil, stir-fry the sliced ​​meat in wide oil.

Finally, add the accessories and seasonings. Sounds simple, isn't it?

That's right, it's very simple, and it's no more complicated than egg fried rice and Xiangpo tofu.

It is also because the whole cooking process is very simple.

That is about half an hour. Among them, the first half spent most of the time to boil the meat and wait for the meat to cool down and slice.

The rest of the stir-fry and seasoning, in fact, is already nearing the end.

Therefore, if you want to make this dish well, you need to constantly control and fine-tune every detail.

It has been adjusted until there are fewer and fewer obvious flaws, and ordinary gourmets can't eat too many flaws. Only then can they gradually pass the standard, that is, they have reached the level of advanced recipes.

If you want to improve the "twice-cooked pork", you need to improve your cooking skills and improve the quality of pork.

Furthermore, if there is God's Tongue or Immortal God's Tongue to help find defects that are difficult to find since 2, then the efficiency of improvement will be even higher.

However, if you want to make twice-cooked pork to the B-level level, it is not enough to buy ingredients from ordinary vegetable markets.

Need to specialize i] to cultivate excellent pig breeds for this purpose, after that, the culinary skill level also needs to reach a certain height, is hopeful to control. If it is the current Liu Xing, even if he is given C-grade pork, it may be the same Food will be wasted.

Since the price of the second senior brother has increased even more than that of the master, Liu Xing used more than 6 catties of pork even though he needed it for practice.

However, I still feel pain in my heart. If I open a shop and do business, and make dishes, I can pay back the cost.

However, at present, it is purely for practicing cooking skills, and the expensive ingredients are constantly consumed, and t[-]F yen is burned at once, which still makes Liu Xing feel the raging flames on the gas stove, and what ignites is actually his savings .

If you want to keep improving your culinary skills, you really need a huge cost.

Take the dish of hot pot pork. For a rookie chef like Liu Xing, it is impossible to really understand the recipe without practicing it hundreds of times.

If it is another senior chef, it is estimated that the first time will not work, but the second time has reached the level required by the recipe.

After that, it is no longer blindly following recipes, but pursuing higher than recipes! For example, Uncle Liu Ju’s twice-cooked pork recipe, although it talks about the classic twice-cooked pork recipe.

However, in the recipe, in fact, it is an understatement to draw inferences about other cases from one instance.

Others, such as twice-cooked pork with sweet potato skin, twice-cooked pork with millet pepper, twice-cooked pork with white lotus flower, twice-cooked pork with green pepper and onion, twice-cooked pork with vegetable stalks, twice-cooked pork with potatoes, twice-cooked pork with bamboo shoots and dried tofu, etc., are basically only nominated, not how to do it.

After all, a normal chef with a brain can cook the most classic twice-cooked pork, and teach you the basic sword moves, and the remaining tricks are just variations of classic recipes.

Similar to senior chefs who are close to special grades and stars. For example, the top ten outstanding chefs can basically do it. Seeing the way of twice-cooked pork, - the method is familiar, and instantly think of several or even dozens of twice-cooked pork variant of

Chapter 208

Some classic dishes are actually mother methods.

After learning it, there are always changes in one life, two, two, three, and three to all things.

Learning the classic method of a dish is equivalent to learning the most common word problems with the (do) formula and the (use) formula.

But in fact, formulas can also solve other varieties of word problems.

Although, from the rookie's point of view, the topic has changed, and it feels like a headache, as if it is not the same topic as before.

But in the eyes of masters, one method can do everything.

The vast majority of Chinese dishes are all about this kind of artistic conception.

I taught you one dish, and if you have a brain, you should be able to cook hundreds of dishes. If you learn a mapo tofu dish, you will only copy it unchanged, even if it is Tie Hanhan.

In fact, a thousand chefs will make - dry kind of Xiangpo tofu.

Twice-cooked pork is actually a dish with a large number of variations.

Even the twice-cooked pork itself may have been mutated from other pork dishes such as braised in soy sauce and stir-fried.

For example, twice-cooked pork is not directly mutated from Dongpo pork.

However, in fact, it still has a certain blood relationship with Dongpo pork. Although Dongpo pork is braised in brown sauce, it has some similarities with stir-fried twice-cooked pork.

For example, Su Dongpo boiled the pork with skin first, then cut the meat and braised it in brown sauce to make it oily but not greasy.

Before Su Dongpo, there seems to be no documented method of cooking pork that was boiled in water and then braised in brown sauce.

It can be regarded as the original creation of Su Dongpo, the chef of the Northern Song Dynasty.

No matter the deep-fried pork or the twice-cooked pork, they all came out after Dongpo pork, and they all used the cooking technique of boiling in water and then braised in brown sauce, which was pioneered by Dongpo pork.

Therefore, Dongpo pork can be regarded as the ancestor of these dishes, and the history of twice-cooked pork should be that after Dongpo pork was spread, it became popular among people. Many chefs began to have a strong interest in pork dishes, and some chefs were not satisfied. Dongpo meat began to innovate continuously.

As a result, frying, stir-frying, and other uncommon methods appeared to deal with pork belly or pork belly.

So fried pork in oil began to appear.

Later, in the middle of the Qing Dynasty, chili peppers began to become popular. Sichuan cooks began to add chili flavor to fried pigs, which made the fresh and salty taste more spicy. stereotyped.