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

Chapter 476 Oh my God.
"What's wrong? You can't even walk when you see your idol?"

Liu Mengmeng chased after him and whispered in his ear, deliberately trying to sabotage his brother.

Liu Taotao turned his head away in annoyance when his sister hit him on the waist with her elbow.

"Don't talk."

squeak~

The moment the door opened, Su Chen smelled the smell coming from the house, which was unique to most families when entertaining guests. It was a mixture of freshly washed fruits and detergent after a frantic cleaning.

Well, it’s the familiar smell of fireworks.

This family must be very happy.

While Su Chen was looking at him, Liu's father and mother were also looking at him at the same time.

When the door opened, the old couple were stunned.

How can this be a cook? This is clearly the leading actor from some drama crew.

Su Chen, who was about 1.80 meters tall, stood at the door, and his face was so handsome that it could be on the cover of a magazine.

Oh my goodness.
Mother Liu kept muttering to herself.

He looks like the handsome young man on TV. I guess the guy holding the kitchen knife has never even killed a chicken before?

She secretly pinched Father Liu's lower back and used her eyes to convey the telepathy between husband and wife.

Just a fancy dress? Could he be the godly chef that the kids talk about every day?

The corners of Father Liu's mouth twitched.

Young people nowadays may only focus on people’s appearance and ignore the quality of the dishes.

But he still put on a smile and greeted me very politely.

"Young Master, please come in. Your children have been talking about you for a long time."

Well, the appointment has been made and the money has been spent, what else can I do if I don’t give it a try?

Su Chen nodded as a greeting.

As soon as he entered the door, he smelled a wafting scent of fresh food. His professional habit made him subconsciously judge the freshness of the ingredients.

Seeing this, Father Liu quickly led Su Chen to the kitchen.

"Young chef, the food has been bought and the kitchen has been cleaned up. Please go in and see if you can make some of your specialties. Or if there is anything else you need, I can prepare it for you."

Having said that, Father Liu was secretly thinking in his heart: I'd be thankful if this handsome guy doesn't mistake sugar for salt later!

In the kitchen, the two carps were making their final death struggle in the basin, splashing water.

Seeing this, Liu Ma immediately stepped forward and said, "These two fish are very fierce. Do you want me to knock them out for you?"

The words got stuck in my throat.

Su Chen just grabbed the fish casually, and the fish froze in his hand as if it had been acupunctured.

"How about some braised pork, sweet and sour carp, three-fresh soup, and some stir-fried chicken?"

As Su Chen spoke, he pinched the fish's gills with his fingertips, and the carp, which had been jumping around just now, instantly became calm.

The technique was so smooth that it made Father Liu feel a chill on the back of his neck, and he suddenly recalled the horrific memories of working in a slaughterhouse when he was young.

Su Chen didn't notice the old couple's shock. Seeing that they didn't say anything, he began to express his own views.

"The main ingredient for making Ba Zi Rou is pork belly, which is divided into upper and lower pork belly. The upper and lower pork belly are named because they are located in different parts of the pig's body.

The upper pork belly has a higher proportion of fat and has a harder texture. It is generally used to stir-fry the pork belly, or to cut into stuffing, make meatballs, etc.

The lower part of the pork belly, also known as the "three layers of five-flowered pork belly", has a soft texture and a balanced amount of fat and lean meat. It is characterized by alternating layers of fat and lean meat. This kind of meat is suitable for making braised pork or steamed pork belly. "Of course, it's mainly because I see that you have a complete set of spices and seasonings here, and there are even dried lotus leaves under the countertop."

When Father Liu heard this, his body trembled.

Is this guy's eyes X-ray? He clearly put the spices and lotus leaves in a plastic bag!
Mother Liu clapped her hands in surprise, "Oh, Master, you are an expert! Okay! Then let's have these four dishes. Four dishes are enough for five people."

After saying that, Mother Liu turned around and glared at her husband.

"I just said that it's okay to stock up on more spices, right? You old man even blamed me last time."

Father Liu: ...

What can he say, what can he dare to say?
In the living room, the Liu siblings who were eavesdropping were covering their mouths and laughing.

Liu Mengmeng whispered, "Dad's expression is terrible, as if he saw a ghost."

Liu Taotao took out his phone and said, "No, I have to record this and make it into an emoticon package, haha..."

Without further ado, in the kitchen, Su Chen, having received a positive answer, quickly started preparing!
Bazirou is a classic snack in Shandong cuisine. It gets its name because it needs to be cooked with bundles of cattail or cotton thread. Of course, there is also a saying that it is said that Bazirou got its name because it was eaten when Liu Bei, Guan Yu and Zhang Fei swore brotherhood in Taoyuan.

However, as far as Su Chen knows, there is no clear record of this statement, so it is most likely a folk legend fabricated by later generations.

He first used a steel wool to scrub the pig skin clean, which could completely remove the oil mud and sweat glands on the surface of the pig skin, greatly reducing the fishy smell of pork.

After scrubbing it clean and putting the meat on the chopping board, Su Chen looked around and began to look for cotton thread.

Cotton thread is one of the important raw materials for making bazirou. In the past when resources were not abundant, people often used dry cattail to bundle bazirou.

In fact, using dried cattail is better than cotton thread. This aquatic plant is extremely tough after being dried, and it is more pleasing to the eye than cotton thread when used for shaping.

But when making it at the customer's home, Su Chen could only settle for the second best and use ordinary cotton thread.

After cutting the cotton thread into small pieces, he finally picked up the kitchen knife and cut the pork belly with skin into large chunks.

To make Bazirou, basically cut every pound of pork into eight pieces.

Soon, with Su Chen's skilled knife skills, the two pounds of pork were cut into knife-back pieces that were 15 cm long, 5 cm wide and 1 cm thick.

After cutting the pork, Su Chen did not blanch it.

Although blanching can remove the blood foam and fishy smell of the meat itself, it will also cause some of the pork's umami flavor to be lost, affecting the final taste of the dish.

Su Chen put boiling water into a basin and added some cold water, making it warm water at about 40 to 50 degrees.

When cleaning blood from the surface of oily meat, you must not use cold water, because animal fat will coagulate when it comes into contact with cold water. The coagulation of fat will affect the absorption of flavor by the ingredients during the cooking process and even affect the final taste.

Therefore, Su Chen chose to use warm water to wash.

After cleaning, put it aside. Next, prepare the spices for stewing the pork.

The flavor of this dish is typical salty and fresh five-spice. The main spice is five-spice, in addition to a small amount of other spices.

The highlight of Baozi meat is the meaty aroma, so how can we highlight the meaty aroma?

The key is to prefer less to more.

Different from those dishes that seek taste stimulation and require strong ingredients, only by adding less ingredients can the aroma of the pork belly be highlighted.

Spices only play two roles: one is to suppress all the flavors of the pork that are contrary to the meat aroma, and the other is to serve as a foil to the meat aroma.

As for the dried lotus leaves, they don’t have any particularly outstanding taste, but they can neutralize the heat of the meat itself and reduce the greasiness of pork belly.

It is a perfect match when added to the braised pork.

……

(End of this chapter)