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

Chapter 150 Sweet, Hawthorn Braised Pork!

Add green onion, ginger, star anise, cinnamon to cold water. These ingredients are almost the same as those used in the previous braised pork.

It just turns oil into cold water.

It has to be said that the quality of Fang's meat industry's freshly killed pork is really good. After the water boils and is cooked for a while, there is very little blood foam on the surface.

Use a spoon to skim off the little bit of blood foam.

Turn to medium heat and cook for another half hour. Use chopsticks to insert into the meat. If there is no blood coming out from the surface of the meat skin, it means the meat is cooked.

After cooking, I started to change the knife and changed the original pork belly strips into cubes. The size is still a square piece of meat with a length of 2.5 cm and a width of cm.

"This is actually the traditional method of braised pork, but fortunately the preliminary work is not complicated."

Moreover, Su Chen had already thought out all the subsequent steps before making this braised pork dish.

As long as the purpose is clear enough, it is enough to improve the steps according to the purpose.

First of all, the cooked braised pork must not be overly sweet, nor overly fatty.

So oil extraction is a very important step.

Then the braised pork must be delicious, but the sweetness cannot penetrate into the meat.

The cooking technique used is very clear, it is stewing!

After cutting the meat, Su Chen added a spoonful of base oil to the pot, and then directly poured in half a bowl of sugar.

"There is really no other way. If you want to enjoy the essence of some delicacies, you cannot omit these steps."

Stir-fry half a bowl of sugar until it melts and turns into a light maroon color. Immediately put all the pork belly pieces into the pot and stir-fry for a while to release the oil.

At the same time, don’t forget to add soy sauce and chopped green onions to add flavor to the meat.

Finally, pour in a spoonful of cooking wine, add boiling water, then turn down the heat and start to simmer.

"The fat in braised pork can only be forced out by slow cooking, so a pressure cooker is not suitable."

In fact, many families no longer use pressure cookers.

Probably because there have been several incidents of pressure cooker explosions in the news, many young people feel that it is unnecessary to explode the whole thing just for a meal.

If it is simmered over low heat, it will take longer.

Su Chen looked at the pot of braised pork and fell into deep thought.

'What's the difference between this and the braised pork made in ordinary way?'

'Why should I reach the unique S level among thousands of people and thousands of tastes?'

There is no doubt that this pot of braised pork is finished after 90 minutes of slow simmering over low heat. Finally, it is cooked over high heat to reduce the juice.

Because there is a large amount of white sugar, it is easy to thicken the juice when collecting the juice.

At that time, the braised pork was completely finished.

'Then why does he have an A grade? '

Su Chen couldn't figure it out for the moment, so he had to wait for the time to pass. When the 90-minute alarm on the table rang, he immediately turned off the fire and took a look.

Immediately turn on the heat and thicken the remaining soup in the pot.

The surface of the braised pork is covered with sauce-colored soup, and when you pick up a piece of meat, it looks like it's pulled out of silk!

The thick soup can be stretched long and continuously.

As you can imagine, if you serve this with a bowl of rice, it will definitely be a delicious and bubbling enjoyment!

Unfortunately

[Home-cooked Braised Pork: Evaluation, Grade B]

"As expected."

Su Chen looked at the ratings that appeared above, and sure enough his guess was correct!

In other words, there is no need to guess at all!

Because this is simply a braised pork dish made in an ordinary way without any modification, and it is no different from what is made in most restaurants.

There is no reason why Su Chen's cooking skills should rise to a mesmerizing level just because he is more mature.

"So what exactly is wrong?"

Su Chen picked it up and put it in his mouth.

After more than an hour of slow simmering, the braised pork has a fat but not greasy texture and melts in your mouth.

The lean meat is not too lean and tastes very tender and smooth.

It is very sweet in the first mouth, and it is still very sweet during the chewing process. There is a slight sweetness in the mouth at the end, but there is also some obvious soy sauce flavor.

It does taste delicious, but it’s not amazing enough to make people want to eat it!

Even with the existence of the peak of flavor, Su Chen had already tasted the most obvious shortcomings of this dish.

That is to say, the taste of sugar color and the taste of soy sauce are separated!

It tastes sweet first and then tastes soy sauce. This is the biggest drawback!

Moreover, due to the separation of the two flavors, there is an obvious burnt aroma during chewing. This is produced when the sugar is fried.

It’s not that the smell is bad, but it’s not suitable for the braised pork dish!

This is a shortcoming, and the second obvious shortcoming is: it is not distinctive enough.

This braised pork dish has no special characteristics at all, unlike the salty braised pork, which is mainly about simplicity and convenience. It tastes salty and delicious, and the highlight is the aroma of the meat.

So you only need to use very few condiments to achieve that effect.

What stands out about the sweet braised pork is not the smell of the meat, but the taste after cooking!

Su Chen came out of the practice room, sat up and pinched his eyebrows.

Now it is no longer a question of which link is wrong, but a question of whether every link is correct but wants to go further.

This situation is often more difficult than correcting the mistake.

'This kind of braised pork is absolutely impossible to sell. Rather than making it taste bad, it's better not to make it! '

Su Chen was sitting on the recliner, flipping through the braised pork in famous recipes, trying to find a solution.

While browsing for famous stir-fry dishes from various places, I discovered a particularly interesting dish.

"Hawthorn crispy meat?"

This dish is very interesting. After making the traditional crispy pork, stir-fry hawthorn with a sauce and pour it over to eat.

It has the feeling of Northeastern "sliced ​​pork slices", but it's not the same as the preparation method.

"Can hawthorn be sweetened or tart? This is a very novel idea."

“What if hawthorn is added to the braised pork?”

Thinking of this, Su Chen immediately reappeared in the practice room.

About forty minutes have passed in real time.

Jiang Yuanke had finished putting on makeup and rushed to the company from home.

"What are you panting for?"

Jiang Yuan glared at Fang Chang, "You didn't tell me in advance, and you made me climb to the 19th floor and then run down again!"

"Forehead"

Fang Chang touched his nose and realized that he had really forgotten.

Jiang Yuan hasn't been here since the engagement party, so I don't know if the recent decoration is normal.

"I took a look and saw that Boss Su was sleeping. Are you lying to me?"

Fang Chang: "Ah? Boss Su is sleeping?"

"Yes."

"He asked me to call you over and said he would make a new braised pork for you to try later, but he was sleeping?"

"Yes!" Jiang Yuan was a little impatient by Fang Chang's words, "I went to the 19th floor and saw no one was there, so I opened the office door and took a look. Boss Su was sleeping in that chair. I opened the door He didn’t even hear it.”

"This" Fang Chang looked at Zhang Heping and Chen Wenliang. The two men also shrugged. How could they know what the boss was doing?

Just when Fang Chang didn't know how to explain it to his wife, the voice of the savior appeared!

"Here he comes."

Several people turned to look, and Su Chen appeared at the door.

"Ouch! Boss Su, you're finally here. I almost had my wife killed! Tell her quickly, did you ask her to taste the food? I didn't lie to her!"

Su Chen found Fang Chang's appearance a little funny.

But this couple is quite interesting, they are a good group of people who play and have a good relationship.

"Well, I got up early today, and I squinted up there for a while. Since you're here, I'll sit down first."

Jiang Yuan waved her hand at Su Chen, "Then I'll trouble Boss Su~"

Su Chen shook his head helplessly, "It's a pity that you won't be able to taste the new dishes. We are still short of ingredients to make the new braised pork. We have to wait until Shengnan and the others go to work."

Jiang Yuan waved her hand, "It's okay, it's okay. I'm taking leave today anyway. As long as I can eat, it'll be fine!"

Su Chen nodded and entered the kitchen.

The reason why he took a nap just now was because after getting into the delicious training room, Su Chen directly cooked braised pork for more than ten hours this time!

After such a long time, by improving two procedures, the shortcomings of the current sweet braised pork have been perfectly solved!

The finished product directly reaches the A level of the system!

A dish of braised pork with no flaws at all, was born.

Now Su Chen went into the kitchen to arrange for Zhang Laoer to start processing the five hundred kilograms of pork belly. He was confident that home-style braised pork would soon become the new popular delicacy in the pedestrian street!

When Su Chen went to the kitchen, Fang Chang looked jealous, "Why do you talk so softly to Boss Su? Are you so cruel to me?"

Jiang Yuan snorted coldly, "Are you as good at craftsmanship as Boss Su?"

Fang Chang was confused by the question.

He was mumbling something. Although I'm not that good at cooking, I'm pretty good at cooking at night.

hiss! ! !

Jiang Yuan pinched the flesh on Fang Chang's waist and spun it wildly at 720 degrees! ! !

You dare to say anything, right?

Morning, ten o'clock.

Liu Shengnan and He Shuting came to the company carrying a large bag of things.

"What's going on? All the men in the company are dead, right? Except the boss!"

"Yeah, it's too much to ask us two little girls to carry such heavy things! And Bai Xiaobo, come out and die!" He Shuting looked at her for a long time with her hands on her hips, "This guy hasn't come to work today? Sister Shengnan, Mark him as late!"

Carrying a large bag of hawthorns into the kitchen.

Su Chen said, "Xiaobai didn't know what he was doing yesterday. He stayed up all night at the company. Shengnan, please mark him as overtime, and he will be given the day off today."

This is what Su Chen is like.

He talks about it, but in fact, he should try to subsidize employees as much as possible. He knows in his heart that if nothing goes wrong, Bai Xiaobo will not be able to keep him in the company even if he is ten cows.

"Yes." Liu Shengnan agreed, "Boss, why do you want hawthorn?"

"We still have to set up a stall. I have researched a new dish to prepare for today's stall."

"New dish?" He Shuting was lying beside the table, "Eh! Big meat, doesn't it taste good?"

Su Chen said nothing.

I thought that if He Shuting liked this braised pork, it would be extraordinary.

Get the useless people out of the kitchen.

Su Chen called to Zhang Laoer, "Let's get started. Divide the 500 kilograms of meat into two parts. Cut one side directly with a knife, and leave the other half without changing the knife. Blanch it in cold water with onion, ginger, star anise, cinnamon and 20 minutes."

The advantage of a large kitchen is that you can cook a lot of things at once.

Four stainless steel vats came together to blanch more than 200 kilograms of pork belly into shape, and then four woks came up.

Under Su Chen's guidance, the salty braised pork soon entered the pressure cooker and began to stew.

The sweet braised pork was cut into square pieces of meat with a length and width of 2.5 centimeters by Zhang Laoer. In order to make the meat look good, he even discarded a lot of leftovers.

Those leftovers can be used to make other dishes and should be frozen in the refrigerator for now.

After cutting the meat!

Su Chen brought about a dozen pieces of meat, added some base oil to the first wok, and then dug in half a bowl of sugar.

"Sweet?"

Su Chen nodded, "The sweet one must be more expensive than the salty one."

After all, there are so many more processes, and Zhang Heping can complete the salty one on his own as long as he has Su Chen's guidance. However, the sweet one is different. It is estimated that no one can do it well except Su Chen himself.

The reason is

When Su Chen turned on the low heat, stirred with a spoon to combine all the sugar, and then added half a spoonful of soy sauce!

Zhang Heping was stunned for a moment.

"Can this be done?"

Zhang Heping's meaning is obvious.

In the process of frying the sugar color, how to determine whether the heat is in place, and how to determine when the sugar color is ready?

Just observe the colors!

But when Boss Su did this, before the sugar could change color, the sugar in the pot turned into a pitch-black sauce color. Can you observe this?

Therefore, Su Chen knew that other people besides him could cook this dish well.

Because I have full proficiency in [Stir-frying], coupled with the sensitive sense of smell brought by the peak of flavor, even if I smell the taste through my proficiency and nose, I can stir-fry the sugar color just right.

And this is what Su Chen thought of, how to combine the flavor of sauce and sugar to get rid of the caramel flavor.

"You'll know just by looking at it."

There was no way to explain this. After Su Chen said something perfunctory, he turned the heat to medium and slowly started stirring with a spoon.

The black paint in the pot gradually began to gain some color, and after stirring a few more times, it began to shine.

Immediately, Su Chen put all the dozen selected meat pieces into the pot, plus onion, ginger, star anise, cinnamon and boiling water.

Still familiar steps.

But this time, after simmering over low heat for about ten minutes, the skin of the meat is all dyed with color.

Su Chen threw a lot of washed fruits in.

"hawthorn?"

"Ah."

Zhang Heping frowned and thought for a long time, unable to imagine the taste of hawthorn and braised pork in his mind.

"Can this be delicious?"

Su Chen glanced at him out of the corner of his eye, "Just wait, just eat without making a sound."

After throwing in a lot of hawthorns, the boiling water boiled for less than ten minutes before the hawthorns began to become sticky. Su Chen opened the lid of the pot and pressed all the hawthorns into a paste. He continued to cover the pot and simmered over low heat. .

An hour passed.

Su Chen washed three hawthorns.

"Still letting go?" Zhang Heping became more and more confused as he looked at it.

"No, these three hawthorns are not for cooking."

"That is?"

Under Zhang Heping's curious gaze, Su Chen suddenly turned up the heat. The soup in the pot quickly became less and thicker at the same time!

Because of the addition of hawthorn, the original sugar color has become brighter red, and it actually reflects slightly under the light!

Braised pork cubes with thick sauce are placed on the plate, and three washed hawthorns are placed on the edge of the plate. With this decoration, the quality of the dish immediately rises.

"These three hawthorns are actors."

Su Chen was holding this newly created plate of sweet braised pork.

Next, we have to see how the southern girl Jiang Yuan reacts!

(End of this chapter)