Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 176 Garlic Pork
Everyone is busy.

Su Chen began to think about the system tasks.

2000 delicacies containing garlic, no less than ten of them.

Well……

It seems like quite a lot.

There are many kinds of pickled garlic, such as Laba garlic, sweet and sour garlic, and sugar garlic.

Not to mention the classic cold dishes in Sichuan cuisine - pork with garlic paste, cucumber with garlic paste in Shandong cuisine, preserved scallops with garlic paste in Cantonese cuisine, as well as pork belly slices with garlic paste, pork elbow with garlic paste, oysters with garlic paste...

These are all fine.

This was Su Chen’s first time setting up a stall here, and he wasn’t quite sure what the people here liked.

I plan to make some garlic pork for others to taste.

This dish is very delicious when eaten during the dog days of summer. Many people order it in restaurants, whether in southern or northern Sichuan.

Learning from the past without being stuck in it, these restaurants have come up with a variety of new features.

For example, cut the cooked meat into 15 cm long slices and slice them together with cucumber slices of the same size, hang them alternately on a specially made bamboo rack, put them on a plate and serve them on the table. This is called "hanging pole white meat".

Cut the cooked meat into thin slices, wrap it with cucumber shreds in the middle, make it into rolls, place them on a plate in order, and pour seasoning on them. This is called garlic pork roll.

Su Chen now wants to make the most traditional one, with the meat and garlic contrasting with the red and white colors.

To be honest, this dish requires careful selection of ingredients, accurate cooking temperature, excellent knife skills, and fragrant seasoning; these four elements are indispensable.

There are many types of garlic.

If classified by ecological type, it can be divided into soft-neck garlic and hard-neck garlic.

Soft-neck garlic is the kind commonly found in vegetable markets and supermarkets.

Hardneck garlic is harder to find and can usually be found in farmers' markets in cold regions.

This type of garlic is easy to recognize. It has a hard woody stem in the middle and a very strong flavor. It is super spicy and more stimulating than softneck garlic.

Some garlic fans are crazy about this kind of garlic and look for different varieties like collecting cards.

Su Chen opened the system panel and selected some on it.

After selecting the garlic, he turned his attention to the pork.

It is best to raise this pig for about a year, without feeding any additives, and choose a local pig with thin skin, tender meat, and a proper ratio of fat and lean meat.

And you have to choose pork with skin.

The second cut of meat is the second cut of meat after cutting off the pig's tail when slaughtering the pig.
The meat in this part is of good quality, with even fat and lean parts, no bubbles and few tendons. After the dish is cooked, the fat and lean parts are firmly connected without any separation.

There is only about 3 kilograms of this meat on each pig, which is quite precious.

After selecting these two items, seasonings such as onions, ginger, scallions, soy sauce, cooking wine, and spices must also be prepared.

After Su Chen checked some boxes, he waited for the system's delivery service to deliver the goods to his home.

An hour later.

The meal was served, four dishes and one soup, the same preparation as at Yuhu Jinyuan.

In such a short time, we didn’t prepare any fresh dishes, and Butler Ding bought all the ingredients from a nearby boutique supermarket.

After we finished eating, the food was delivered.

Su Chen opened the package.

The pork needs to be boiled in water first.

When cooking, add ginger, onion, peppercorns and cooking wine to remove the fishy smell.

Pour cold water into the pot and bring it to a boil over high heat first. As soon as the water boils, add cold water to control the temperature so that the meat can be heated evenly from the outside to the inside, to avoid the skin and meat being raw, which will affect the finished dish.

Two aunts were busy peeling garlic.

Butler Ding picked up a handful of garlic cloves and made garlic paste.

The garlic flavor of mashed pork is very strong, so it should be put into a garlic press and pounded by hand to release the garlic flavor to the maximum extent.

Accompanied by the muffled sound of tapping, the aroma of garlic wafted through the kitchen.

Soon, the aroma of meat wafted out.

Su Chen poked it with chopsticks and found no blood, so the meat was cooked. He took the meat out and soaked it in cold boiled water to prevent it from forming a skin.

Take it out and drain the moisture, then you can slice it.

"Mr. Su, let me do it!"

Butler Ding saw that he seemed to have a greater place to use his talents.

He immediately put down the garlic pestle in his hand and came to Su Chen to help cut the meat.

The meat in this garlic-mashed pork is really a test of the knife skills.

If the meat is cut too thick, the seasoning will not be able to penetrate it at all. It has to be cut into thin slices two or three millimeters thick.

Some great chefs cut the meat slices into a thickness of only one or two millimeters, so thin that a person's shadow can be seen through the slices.

Many ramen restaurant chefs on the market have good knife skills.

Butler Ding felt that his knife skills were also quite good.

I saw him hold the knife flat, cut into the pig skin, and slowly cut the meat from right to left.

After cutting a few slices of pork in a show of skill, Butler Ding looked up at Su Chen.

Su Chen nodded.

"Not bad! The piece is complete, thin but not worn through, and the fat and the thin are connected."

This compliment almost made Butler Ding's face turn red.

The sound of hehe laughter kept coming out of his throat and he couldn't stop it.

This caused the two aunts to stop what they were doing and secretly glance at him.

Tsk tsk tsk, he's old but he's acting like a kid.

Su Chen was also a little amused when he saw this. He curled the corners of his mouth slightly, then turned around to fiddle with the red soy sauce.

The flavor of garlic pork is garlic flavor, with a sweet aftertaste.

Its sweetness comes from red soy sauce, which is also a very important step in this dish.

This kind of soy sauce is generally not available in the market. It is entirely up to the chef to mix it during cooking. This kind of red soy sauce is also used in dishes such as Zhong dumplings, red oil chicken nuggets, and sweet water noodles.

First, take a pot and add half a ladle of water into it.

When the water boils, add star anise, cinnamon, galangal, bay leaves and fennel.

After about ten minutes, the aroma of the spices will waft out of the pot. Pour in the soy sauce, bring to a boil and add brown sugar.

The ratio of brown sugar to soy sauce should be one to three. Cook over low heat until the water in the soy sauce is boiled away. Turn off the heat when the soy sauce sticks to the ladle.

At this point the red soy sauce is just the right thickness.

You know what, the little taste is really delicious!
After the red soy sauce is cooked, add mashed garlic, salt, ordinary soy sauce and red oil and stir, and the sauce is ready.

I don't know when Nuonuo came to the kitchen.

He stood together with Butler Ding and a few others, staring straight into the pot.

The little boy looked so greedy that he was drooling.

"Woo woo woo~ Dad, it smells so good~ I'm hungry, I want to eat~"

"You little greedy cat, you just had your meal, why are you hungry again?"

Su Chen smiled and joked, turned around and asked the aunts to bring a plate of garlic pork to the table.

This sauce can be used for dipping or pouring over.

If anyone wants to savor the original taste and texture of the meat, dipping it in water is the best option.

You can really taste the chewiness of the white meat, and you can also decide how much seasoning to use.

If you pour the sauce on it, every bite of white meat will taste fuller and look more tempting.

But if you really want to be particular, you can't just pour the sauce on it. You have to put the previously cut meat slices into the pot and cook for twenty to thirty seconds. When the meat slices are a little curled, take them out and put them on a plate, and then pour the sauce on them.

The purpose of doing this is mainly to allow the garlic flavor to be released more thoroughly at a certain temperature.

……

(End of this chapter)