The boss cooks, and the bankrupt company opens a state banquet restaurant

Chapter 148 A braised pork dish that only needs a hand!

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!

Then there is.

color!

Su Chen's braised pork avoids the troublesome problem of frying the sugar color, which is a headache for newcomers, and directly uses soy sauce and fermented bean curd to color it.

The taste of bean curd itself is acceptable to most people in the north.

Especially in Jingzhou, many people like to eat steamed buns dipped in fermented bean curd, so there is no problem in adding fermented bean curd to this braised pork dish.

After adding fermented bean curd and stir-frying a few times, the color of the meat turned into the most attractive red sauce.

“You can add water at the end.”

Add boiling water directly to the meat and let it cook for a few minutes. This step is to fix the color of the meat.

If you don't stir it a few times, the color on the surface of the meat will be easily diluted by the added boiling water.

"Let's use Zhang Laoer's hotel method again."

Su Chen directly opened a pressure cooker and poured the meat pieces that were cooking in the pot into the pressure cooker.

'I believe there is no simpler braised pork than this.'

Because the pressure cooker only needs to simmer for 15 minutes at most, and using a pressure cooker is much better than simmering for more than an hour on the stove. First of all, the shape of the meat will be more complete, and secondly, the taste will remain perfect.

Fifteen minutes passed quickly.

After the pressure cooker deflated, Su Chen directly picked out a piece of meat with chopsticks and put it in his mouth.

'Why do those food bloggers make such a simple braised pork so complicated? '

After one bite, Su Chen even shocked himself!

In the past, although Su Chen was also a food anchor who loved meat, pork really didn't arouse much interest!

These days, everyone's life has become better, and pork has become cheaper. Basically, no one particularly likes to eat pork.

But what about this bite!

'The salty and fresh taste is more in line with northerners' preference for pork. '

'Not greasy, this meat is not greasy at all! '

Pick them up and look at them together. There are five layers of pork belly, three fat and two thin. The fat parts in the middle are completely transparent and slightly gelatinous!

It doesn't look like fat anymore.

The lean meat part, after absorbing enough soup in the pressure cooker, regained its fresh and tender texture. Every bite will overflow with the flavor of sauce with gravy and the slightest hint of fermented bean curd.

'If you want to set up a stall and sell it, you have to take the last step! '

This is what Zhang Heping calls hotel thinking.

When ordering braised pork in many restaurants, it is actually cooked in advance the day before, which is how Su Chen is doing it now.

If a customer orders food.

Take out a portion of braised pork directly from the pressure cooker, add a spoonful of soup, return to the wok over high heat to collect the juice.

When a layer of juice hangs on the meat pieces when you pick them up, the dish is done!

Send it to the chopping board.

Golden words appeared in the sky above the gourmet training room.

[Home-style Braised Pork: Evaluation, Grade A]

"Perfect!"

Su Chen snapped his fingers. It was enough for this dish to be A-grade. From the evaluation system, the braised pork was the same as the first stir-fried yellow beef dish.

It’s a dish that appeals to thousands of people.

It is impossible to directly achieve S level.

"There's something salty, and then there's the sweet roast pork."

Different from northerners, many southerners like to eat sweet braised pork, especially in Jiangsu, Zhejiang and Shanghai.

Su Chen once tasted 'Grandma's Braised Pork', which is famous both at home and abroad, in a shop in Shanghai. It was so delicious after eating it!

Sweet, sweet!

The taste is very unfriendly to northerners!

But I can’t resist it. Southerners love to eat that taste.

'Don't rush to make the sweet one, now let's make the salty one to see if it can reach the S level required by the mission, and take a video by the way. '

Today's delicious Douyin account is not as good as before. If you have hundreds of thousands of fans, it is very important to update your videos appropriately.

Leave the food practice room.

Su Chen immediately ran to the second floor again, because this production was only the first attempt to achieve level A. In reality, the time only passed by the time Su Chen climbed the stairs.

In the kitchen, Zhang Heping had just brought a piece of pork belly and started blanching it.

"Stop, stop."

"Ah?" Zhang Heping was stunned, "Didn't you just go upstairs? Why did you come down again?"

Su Chen said, "I'll cook this dish, and you guys will be responsible for tasting it. If possible, I'll add this dish to the menu this afternoon!"

Hearing Su Chen say that he wanted to cook the food himself, Fang Chang slapped his thigh excitedly, "Boss Su! You have discovered your conscience for once!"

Zhan Yang had just made several videos with him, saying that even if he couldn't eat the dishes cooked by Boss Su, he should at least watch them.

Fang Chang refused several times, so much so that Zhan Yang directly said something in the group. Fang Chang loves to show off. He doesn't care about pretending to be normal, but he can also pretend to be trying food?

it's good now!

Brother Fang Chang directly posted in a group chat video.

Let you see if I am showing off?

Seeing this, Su Chen said, "Fang Chang, you can save the time and start the video. I'll get you some equipment and you can help shoot the video."

"Take a video?"

Su Chen nodded and said, "Yes, during the live broadcast in the past two days, our company account gained hundreds of thousands of followers, and now we have to shoot some videos. I think this home-cooked braised pork is very suitable."

"That's okay. Where's the equipment?"

Su Chen went to Ling Shuyu's office and took out Liu Abao's set of professional equipment.

This thing has been used by He Shuting several times before when filming videos, and it has been gathering dust in the office.

"You don't need to take pictures of people, just find a camera position and keep taking pictures of the pot and my hands."

This is not difficult. Brother Fang Chang clicked on the group chat video and found an angle to aim at Su Chen's hands.

“Today I will teach you how to make an invincible version of home-style braised pork!!!”

Su Chen made some opening remarks, and then started cooking very neatly.

twenty five minutes later

Zhang Heping, Chen Laoba, and Fang Chang.

The three of them stared blankly at the small wok in front of Su Chen, which contained braised pork cubes that had absorbed the juice.

It looks a little unremarkable.

"Is this gone?"

"Yeah, it's gone. What else do you want?"

Zhang Heping touched his head and said, "I feel like your braised pork is a bit sloppy. Did you only use four seasonings: green onion, ginger, star anise and cinnamon?"

Su Chen snorted, "Aren't there also soy sauce and fermented bean curds?"

One sentence made Zhang Heping, the Shandong cuisine chef, choke up and didn't know what to say.

"Okay, let me try it!"

"I'll try it too!"

The three of them didn't know what to say. They thought that a pure meat dish like braised pork must be complicated in the hands of Boss Su and taste delicious!

But looking at it now, it's either that or not, but I don't know how to taste it.

Meanwhile, under the building where Yummy comes.

"There are so many restaurants to visit, the real and fake chefs say! Today we come to a restaurant that suddenly became popular on the Internet! Jingzhou, here comes the delicious food!"

"The owner of this company is a bit special. He only accepts reservations. Although Old Tang has not made any reservations, he is so shameless! Let's go upstairs and have a look!"

As the first person to rush to Jingzhou.

Lao Tang has started the production of a new store visit video!

　I was in Macau and just came out of the casino, feeling dizzy. Macau will update 4,000 these days, I hope you will forgive me!

　　

　

(End of this chapter)