Gourmet food starts from the green leather train chef

Chapter 186 Top Sugar Color 'Dongfanghong'

Today's dining car is no longer what it was when Zhou Zhou first came to this world. Not counting Zhou Zhou, there are three top chefs, plus the fat man who is getting better at cooking, the back kitchen can be described as strong and strong. There are more people, and each meal can provide The number of dishes has also increased, and it has already faintly looked like a restaurant.

Arriving at the hometown of the great man, and also got the top recipe of Mao’s Braised Pork, Zhou Zhou thought that he should show something, so today’s menu is rare and luxurious, except for the Mao’s that Xiao Zhang advertised on the loudspeaker. In addition to the braised pork, there are also Osmanthus Snowballs made by himself; if it is not difficult to provide fresh and good lamb on the current line, there may even be roasted lamb chop porridge and dried rose suckling sheep.

The three chefs headed by Cui Zhengshan have integrated into the dining car kitchen without knowing it. Now even the proudest old Cui regards himself as the second chef of the kitchen, so there are also dishes on the menu that they prepared according to the existing ingredients. Xie Guangyun's fried chicken, He Wuhuo's Sixi meatballs, Cui Zhengshan's double crispy oil, and even Fatty's crispy pork
The X164 dining car is becoming more and more like a big family, but Zhou Zhou still lacks the awareness of being a "parent"; They quickly returned to their original state and turned back to that kind and humble big boy. This made them secretly relieved, but a little disappointed.

"Actually, it's good that Lao Zhou is like this, at least it makes people feel more intimate."

When Chen Yan saw that the round table was full of industry elites, big bosses, and even Chinese first-line hosts like Wang Jiong, she suddenly realized that her worries were unnecessary; what kind of leader does Lao Zhou, who can attract so many outstanding people, need? Temperament?In fact, he who refuses to go against his heart is more real than scolding Fang Qiu, and he is more worthy of my liking.

Looking at Zhou Zhou's busy back, a sweet smile crept onto the corner of Chen Yan's mouth. At this moment, she was not worried at all. Even if that Huai Anren came, it would be nothing more than adding a powerful assistant to the back kitchen, right?People like Lao Zhou are like gentle water, always tolerant of everything.

Zhou Zhou didn't know that he just got the top recipe of Mao's braised pork, so Chen Yan thought about it so much, and now he was staring at the braised pork in the pot with all his attention.

The improved Mao's Braised Pork is absolutely not allowed to use soy sauce, but the taste will be too straight and too muddy if you use only salt.

Although salt is the first of all flavors, it should not be too naked. Therefore, when using salt, it must be blended with various flavors in order to alleviate its "straight and harsh" nature. Because the best brewed soy sauce itself contains salt, it is used in braised pork, It can even completely replace salt when sauced meat or braised pork.

For example, Pengcheng’s Bazirou and Qizhou’s Pork, the most authentic and gentle way is to use soy sauce instead of salt. Once upon a time, this was even the secret of Bazirou and Pork, because it is the only way to stew it. Meat dishes will have a long-lasting fragrance, moderate saltiness, and straight and sharp saltiness without salt. '

But Mao’s braised pork has to completely abandon soy sauce, and only use salt to control the saltiness, so sugar can only be used to neutralize the sharp saltiness of salt, so Mao’s braised pork is completely different from northern braised pork, it must be salty and sweet. At the same time, because of my love for chili and the spiciness, it has become a special dish with the intersection of three flavors.

In the case of not using soy sauce, Mao’s braised pork must have a bright red color, which depends entirely on the ability to cook sugar oil. Many housewives will also cook this dish, but most of them cook sugar water, but it is not sugar oil.

What is Sugar Oil?

Ordinary people only need three steps to make Mao’s braised pork. Boil sugar in water, stir-fry the pork belly, add various spices and salt, pour in the boiled sugar water to collect the juice, and the meat will be colored in about an hour, and it can also be melted in the mouth. , barely edible.

This is called the home-cooked version of Mao’s Braised Pork. It’s good to eat at home. If there is a mother’s filter at the same time, it can add a bit of deliciousness. However, the Braised Pork made by this method has a huge disadvantage, that is, Water', always makes people feel that the meat and sugar are separated, and the taste is not enough. The meat is meat, and the pulp is pulp. If the craftsmanship is a little worse, it feels like boiled meat dipped in some syrup with salt and spices.

What's more, in order to speed up the cooking, the pork belly is splashed with water, and then it is put into the basket to make it thoroughly. After putting it on the plate, pour the boiled salt syrup and serve it to the guests. If you pick it, you will find that there is white meat under the red salt syrup. This is not a joke. Many school canteens and even some big factory canteens do this.
There used to be a canteen chef in Lvlitai who made Mao’s braised pork in this way, but he was scolded by Wang Jiong. Lao Wang’s first love in his life is reading. Of course, this is what he said. The second is his love of food, which is Everyone agrees, it's just that the standard of tasting food is limited, but even he can't stand the practice of dipping white meat in syrup.

Zhou Zhou fried with sugar oil.

After the clear water was poured into the pot, white sugar was added. When the clear water gradually began to turn light yellow and the moisture gradually disappeared, he flicked his wrist, and the sugar water, which already had a little viscosity, slid on the wall of the pot obediently.

"Huh? That's how you fry sugar water? No, he's frying sugar oil?"

Cui Zhengshan, who just came out with a few fried and crispy dishes, waved his hand at the fat man, signaling that the fat man is not in a hurry to serve the ingredients, he can stop for a while, he wants to appreciate Chef Zhou's cooking now.

Boiling sugar water is easy to color, but there are inherent deficiencies in the later stage.

Stir-fried sugar oil can help the braised pork to taste, but it will affect the color. The braised pork is not as red and pure as "boiled sugar water"; the color of Mao's braised pork is the first among all schools of braised pork in the world. , is the real "Dongfanghong" in this dish, so many chefs would rather sacrifice some taste, but also make it red and special.

Cui Zhengshan knew both of these methods, but he couldn't do them perfectly. He just wanted to see what kind of methods Zhou Zhou had.Can you make the most authentic 'Dongfanghong' to convince him once again?
If Zhou Zhou can achieve perfection this time, he will no longer be pretentious, and simply announce that he will also join the dining car kitchen. Anyway, the 'bridal chamber' has already entered. If he doesn't have a title, who will be responsible for him as Chef Cui in the future? ah?
"Whoa!"

The blanched pork belly had already been poured into the pot by Zhou Zhou, and he didn't see him vigorously shaking the pot and dancing the spoon, the pork belly at the bottom of the pot began to rotate slightly, and at the same time brought a smell of burnt meat.

Lard gradually appeared on the bottom of the pot. It was the kind of lard that had just oozed out of the pork and had not changed color due to high heat. At first glance, it was as clear as water, like tears from a beautiful woman.

Zhou Zhou's eyes suddenly focused, and his right hand was also on the handle of the pot. Both hands exerted force at the same time and began to shake at the same time.

Then Cui Zhengshan looked straight at him.

This is impossible!

Absolutely impossible!
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(End of this chapter)