I rely on the food variety show to become popular on the Internet

When Li Yeliang heard Li Yanchuan's answer, he glanced at him in surprise.

But I didn't think too much about it, I just thought that my previous compliment to Gu Bai had an effect, making his nephew, who is usually not interested in any food, a little curious.

All he can think about right now is to get Wang Xiuquan to deliver the food as soon as possible, so that he can eat Gu Bai's food as soon as possible.

Thinking about the taste of corn rib soup, Li Yeliang's saliva unconsciously increased.

These ingredients are indeed available in Yuchun Building. I heard that Gu Bai needs them, and he doesn’t even need to pay for the vegetables. Wang Xiuquan said to bring them to Gu Bai immediately.

The combination of preserved egg and lean meat made Wang Xiuquan subconsciously think of the name of the dish—preserved egg and lean meat porridge. He couldn’t help but ask Gu Bai if he still needs to bring some rice over here. He is practicing cooking porridge during this time. I specially bought a batch of good rice.

What he said reminded Gu Bai that the quality of the rice is also very important to make porridge good or not, so he asked the other party to bring it along with him, and he also mentioned the names of some seasonings. Although these seasonings are also available in the canteen of the hospital, But the quality of seasoning in the cafeteria is definitely not comparable to that of Yuchunlou.

"Master Wang, if you have time, come over now and watch me make porridge." Gu Bai suddenly thought of something, and said out loud.

"Yes, can I?" Wang Xiuquan didn't expect to receive an invitation from Gu Bai, and was a little nervous.

Although in modern society, there are a lot less people from different families, but the culinary skills shown by Gu Bai's cooking soup can be regarded as a kind of secret skill. If you show it to your apprentices, you have to think about it. He is an outsider...

"Of course." Gu Bai said firmly, not to mention anything else, ever since Wang Xiuquan knew that he couldn't eat other things, and the porridge he made could be eaten by himself, he kept bringing it over, and even brought him some other things .

Although the grades of those dishes did not reach a+, they were also part of the other party's heart.

He said he was grateful for the kindness of his professor, but Gu Bai knew that his own teaching was not enough. Most of the improvement in the level of white porridge was the result of Wang Xiuquan's own seriousness, and he just raised some small questions.

As for making soup for Wang Xiuquan, although there is not much difference between the two, it is still quite difficult to communicate the skills of stewing soup and porridge. Look at Wang Xiuquan's understanding.

Wang Xiuquan quickly brought the ingredients to Gu Bai's small kitchen.

This small kitchen was also built recently. It is next to the canteen kitchen, but it is separated to make it easier for Gu Bai to cook. Although Gu Bai only stewed soup before, there are all kinds of kitchen utensils.

Gu Bai glanced at the pork belly he brought, as the main ingredient of braised pork, the quality of pork belly determines how high this dish can be promoted.

Gu Bai has practiced in the teaching space for so long, and he can tell at a glance that this is a pig breed improved by hybridization of soil and foreign countries. It is evenly fat and thin, and it is about a year old. The ripening period that is most suitable for cooking.

Pork does not mean that the fresher the better, the pork that has just been slaughtered is still in the stiff stage. Although it is very fresh, the muscle fibers are hard and it is not easy to boil, so it is not suitable for cooking.

After the meat in the stiff stage has been at room temperature for several hours, the pork will reach the mature stage under the continuous action of enzymes, and the meat will become soft and juicy, with a better flavor, which is the best time for cooking.

However, ordinary families don’t have to worry about buying meat that is too fresh, because after a period of time from slaughtering pork to sending it to the market, the pork has already reached maturity, and they only need to worry about whether the pork will be left out for too long and deteriorate.

"The meat is good." Gu Bai boasted.

Wang Xiuquan smiled and said nothing. He has always had high requirements for food quality. Although it is convenient to buy all the pork in the morning, and you can put it in the fresh-keeping cabinet if you want to keep it fresh, the real fresh meat and the meat that has been in the fresh-keeping cabinet There is still a difference in taste.

In the hands of ordinary chefs, there is no difference between the two, but in the hands of some skilled chefs, the difference in taste between the two meat dishes is very obvious.

Gu Bai carefully checked the quality of the delivered ingredients, and started to make sure that there was no problem.

Wash the rice with clean water, and after draining the water, Gu Bai added some sesame oil into it, stirred it evenly, put it aside, and started to process the pork belly.

After briefly cleaning the pork belly, Gu Bai quickly cut a piece of pork belly into domino pieces of uniform size and thickness, and scalded them out.

Then start to prepare the ingredients. The ingredients of preserved egg and lean pork porridge and braised pork must be prepared together, saving trouble.

The ingredients of preserved egg and lean meat porridge are easier. Cut the green onion into chopped green onion, peel the ginger and slice it into shreds. The golden ginger shreds are the same length and thickness, while the chopped green onion is green and white. Put the two ingredients aside, which is inexplicably fresh. feel.

Gu Bai skillfully peeled a few preserved eggs, cleaned them and then changed to a knife to cut the preserved eggs.

The smell of preserved eggs is particularly strong. If you use a knife that has cut preserved eggs to cut other ingredients, no matter how clean the knife is, the other ingredients will still smell of preserved eggs.

Gu Bai's movements were ordinary, but Wang Xiuquan was still staring closely, he didn't see anything else, but here, Wang Xiuquan's eyes widened.

The egg yolk of the preserved egg is very sticky to the knife, no matter how clever the technique is, it will inevitably get a little bit on the blade. Obviously, there is nothing strange about Gu Bai's movements, but when he cuts down, Wang Xiuquan finds that there is not even a little egg yolk on the blade.

Cutting one knife after another, Gu Bai's movements were proficient, and he quickly cut the preserved eggs and put them in a small bowl for later use.

All that's left is to prepare the ingredients for the braised pork.

Sliced ​​ginger is fluffed, green onion is knotted, garlic is peeled and fluffed, and the ingredients should be kept as complete as possible, because when the braised pork is finally out of the pan, all these ingredients will be picked out.

Heat the oil in a pan, stir-fry the onion, ginger, and garlic prepared in advance to produce aroma, then pour in the pork belly and start to stir-fry, wait until the pork belly is slightly stir-fried to release the oil, pour cooking wine from the side of the pot, once the cooking wine is put into the pot, An indescribable meaty aroma wafted out.

Li Yeliang came over a long time ago to wait for the dishes to come out, and he also came over to see how it was made. Although he had been watching Gu Bai stew the soup before, and the taste was not as good as Gu Bai's after trying it himself, Li Yeliang still did not give up and was ready to learn again study.

As soon as the aroma of the meat wafted out, even though he knew that the meat in the pot would take a while to be cooked, his saliva was unconsciously secreted.

This stomach is a little hungry.

Just looking at the meat in the pot, Li Yeliang turned his head and glanced at the people next to him. Among the people who eat meat, Gu Bai must be counted as one, he must be counted as one, Wang Xiuquan is another one, Li Yanchuan also wants to eat, And it's time for dinner soon, Gu Chen will definitely come over, so there are five people in total.

The amount of pork belly that Wang Xiuquan brought was not too much, just a little more than a catty. Such a small amount of meat was not enough for five people!

Li Yeliang couldn't help glaring at Wang Xiuquan, you can't bring more meat when you bring it here, is it because you are afraid that you will bring too much meat?

Li Yeliang's gaze was too hot, even though Wang Xiuquan was concentrating on Gu Bai's movements, he couldn't help turning his head to the side, only to find Li Yeliang staring at him, suddenly a little puzzled.

At this time, Gu Bai had already put soy sauce and sugar, and the color of the sauce was evenly dyed on the meat. The pork belly had changed from whitish at the beginning to an attractive crimson red.

Gu Bai carefully poured the soup from the side of the pot, and stopped when the soup just submerged the meat in the pot. He glanced at the amount of meat in the pot, and added an appropriate amount of salt to taste. The seasoning must be done in one go. , if you wait until the follow-up to add seasoning, then this dish will be considered a failure, because the subsequent addition of seasoning will seriously affect the taste of braised pork.

And after this step has been achieved, all you need to do in the follow-up is to master the heat, wait for the soup to boil on a high fire, and then smolder slowly with a low fire.

However, the heat during this period is also very important. Whether the braised pork is delicious or not, and the taste depends on the heat at this time. Generally, the chef has to guard the pot.

However, Gu Bai is very familiar with this step, and with his keen sense of smell, he can prepare the porridge with his hands free, the rice is almost soaked.

Gu Bai poured the rice into the casserole, added an appropriate amount of water, put the shredded ginger into the pot, brought it to a boil on high heat, then turned to low heat, stirring a few times from time to time; at the same time, cut the lean meat into shreds, thin and thin, Marinate with cooking wine, light soy sauce and salt.

As time passed by every minute and every second, aromas came out of the two pots one after another. The fragrance of rice and the strange meaty aroma of braised pork intersected. The difference was obvious and they complemented each other. I'm getting hungry.

Gu Bai became even more greedy, but he hadn't tasted this kind of delicacy for several days.

Gu Bai carefully balances the time it takes for the two dishes to avoid time collisions, and he is too busy.

The porridge is fully cooked first, Gu Bai puts the preserved eggs and the marinated lean meat into the pot in turn, then puts in the appropriate seasoning, continues to stir, and finally adds a little sesame oil and chopped green onion, the pot of porridge is considered finished.

During this period of time, after a long time of simmering on a low fire, the braised pork is almost ready.The soup in the pot is almost boiled, but after all, a low fire cannot make a thick soup, and a high fire is needed to collect the soup.

Don't look at this step as if it is very simple, but in practice, if you are not careful, the soup may be burnt dry, resulting in sticky pan burnt. This paste may cause the braised pork to become charred and hard, without the mellow taste.

And at this time, it is impossible to add water to the soup when it is dry, so it is very important to grasp the heat, not to mention that there is a pot of preserved egg and lean meat porridge next to Gu Bai, which is about to be cooked, so he has to pay attention to this side.

However, the long-term practice in the teaching space is not in vain. Gu Bai accurately grasped the heat of the juice, and the red soup became thicker, and it was wrapped with sliced ​​pork belly little by little, dyeing it beautifully. color.

It's ready to cook.

Gu Bai picked out the ginger, garlic and green onions inside, put them aside, and put the braised pork on a plate.

Both dishes are S-level dishes. Although the aroma of braised pork is particularly overbearing, the strange aroma of preserved egg and lean pork porridge is also eye-catching.

Without Gu Bai opening his mouth, Li Yeliang and Wang Xiuquan consciously brought the porridge and vegetables to the table next door.

Even Li Yanchuan was not idle, he helped carry the bowls and chopsticks, and when Li Yeliang came to watch Gu Bai cook, he also followed.

"Let me get it." Gu Bai didn't expect Li Yanchuan to help him in a blink of an eye, and hurriedly wanted to get the bowls and chopsticks back.

"You're very tired from cooking, take a break." Li Yanchuan said with a smile, before Gu Bai could answer, he had already walked a few steps in front of Gu Bai.

Gu Bai shook his hands, he was indeed a little tired, but he held back, thinking that no one would notice, but unexpectedly he was spotted.