Cao Cao's chef

Chapter 167

"By the way, this is no longer a roast suckling pig, right?" Wen Ming looked at the 20-jin piglet and complained directly.

"Roasted pigs at different stages have different flavors!" Wang Yong smiled. Of course he knew that this was not a roasted suckling pig. He had never seen a twenty-jin pig that could be called a suckling pig.

However, this kind of piglets who have just left the stage of suckling pigs and entered the growth stage are also different.The meat is actually still very tender, the key is that the fat starts to increase.The people in Wanshiwu are obviously taking good care of it in order to make it fatter and bigger.

"It's true!" Wen Ming looked at the roast pig and nodded.

It is not that simple to actually put it on the shelves. In the early stage, it is necessary to scald the skin with 70° hot water until the skin is hard, and then wipe off the surface moisture. After this step, a layer of crispy syrup can be evenly coated.

Spread the prepared crispy syrup evenly on the skin of the roasted pig, and hang the pig in a ventilated place to dry the skin, otherwise, the finished product will appear "painted face".

It was more than an hour before they could start grilling. Wang Yong shouted into the distance: "Is the grill ready?!"

"It's ready...ahem..." Guo Jia, who was in charge of preparing the grill, replied, obviously she had choked on the charcoal fire, so she coughed a little.

"Okay, help, put it on the shelf!" Wang Yong shouted, of course not to her, but to a few helpers next to him.

Several people worked together to put the roast pig on the grill and turn it slowly so that every place could be heated evenly.This part requires a lot of eyesight of the chef, Wang Yong personally controls it, but only instructs Wen Ming and Guo Jia to apply oil when necessary.

Instead of the setting method of later generations, it is to directly expose the inside of the abdomen, so it is necessary to bake from the chest and abdomen, bake for 10 minutes, and then turn it over and bake slowly.Of course, you can also adjust the roasting angle according to the specific state of the roasted suckling pig. After all, a suckling pig that only weighs six or seven catties can be roasted with two hands, which is not as troublesome as he is now.However, Wang Yong's current setting method is most suitable for this rotating baking mode.

One place cannot be baked repeatedly, otherwise the taste will be different in other places. To be heated evenly requires the chef to control the ingredients. Eyes are also very important, which also means that there is a great requirement for concentration.

Some people have to study for three years to become a teacher. Of course, if the method of quick baking is changed to the later generations, the learning time can be shortened a little.

"Wow, the smell of this fat is unbearable!" Wen Ming twitched his nose, feeling like he was about to drool just because of the smell.

"It's such a comfortable scent...the feeling of charcoal grilling is really good!" Guo Jia also enjoyed the scent.

But Wang Yong couldn't talk to them. If he used to be highly focused, he might be able to focus on two things at once. Now he can't slack at all, so as not to cause problems during the baking process.

"Be more focused, more focused!" He can only demand himself more strictly to focus on cooking.The ultimate goal of cooking is to make the most delicious food.

He is also a foodie himself, and he likes to taste delicious food. He can't eat high-end food, mainly because he has no money.Ordinary delicacies, that's all there is to eating.Then one day in high school, he came to his senses: If you are tired of what others do, then do it yourself!Sure enough, the evolutionary form of a foodie is not necessarily a gourmet, but also a chef!
This has a lot to do with the foodie's living environment and talent.Wang Yong's family does not allow him to have access to high-end ingredients, and even food such as roast suckling pig may not have the opportunity to eat.

So he told his family that he wanted to be a chef. Naturally, he was opposed by his family.

In the end, there was a big quarrel, and he ran away from home directly, then rented a house, and started live broadcasting food.In the early stage, I have to do odd jobs to maintain expenses.Later, the balance of payments was gradually stabilized.

Without the support of his family, he didn't even go to school specifically to study, and he groped his way entirely based on video textbooks.The initial cooking was terrible, toasting again, and even a puff of black smoke came out, alarming the landlord who thought it was a fire.

It is conceivable that he has come to this point not because of any extraordinary talent, but because of his solid accumulation from scratch.From difficult to swallow, to acceptable, and finally to the infinite exploration and development of taste.

"Be more focused, more focused!" Wang Yong knew that after crossing, he was a little bit adrift.After all, many dishes did not appear in this era, so relying on the dishes they mastered and the experience of later generations, these ancient people were amazed again and again.

It wasn't until now that the skills were declining that I paid more attention to the cultivation of basic skills, and at the same time urged myself to continue to work hard.There is no shortage of geniuses in this world. After learning about new cooking skills, Kuang Chu began to explore on his own. What about other senior chefs?What about those super chefs?If you can't keep up with the pace of the mainstream, then you will eventually become the loser who is eliminated!
"It's almost there!" Until the roasted suckling pig turned orange and smelled tangy, Wang Yong immediately announced that it would be removed from the shelves.The helper next to him immediately stepped forward and put the roast suckling pig on a plate.

Of course, ordinary dishes cannot be loaded. A large wooden tray is used to hold the roasted pigs weighing more than 20 kilograms.

"The cooking method is completely different from the traditional roasted pig, especially the part where the syrup is applied!" Wen Ming exclaimed. The traditional roasted suckling pig is definitely not that complicated. It is really brushed with oil, sauced, and served directly on the table after roasting.

"For food, the long-term goal of human beings is 'how to taste better, how to make it more delicious'!" Wang Yong felt that this hard work was nothing, and everything was for the sake of making food more delicious.

The reason why gourmet food is called gourmet food is precisely because of this delicate processing, which distinguishes it from the kind of food that is only prepared to fill the stomach.Only when the color, fragrance and shape are complete, can it be regarded as a delicacy!

"My lord chef... What is the taste of a roasted pig roasted in this way..." Guo Jia is a chef, and even participated in the roasted pig, but at this moment she has no way to compose the taste of the roasted pig.

"You will know if you eat it?" Wang Yong smiled, "Prepare the meal, and the accompanying vegetables! Prepare to serve!"

"Okay!" The two couldn't wait to answer, and immediately went to get ready.

"Wow, it smells so good! This smells like roast suckling pig, which is completely different from the one in my impression! Wait, this size can't be considered roast suckling pig anymore, right?!" Cao Ren and others also arrived one after another, seeing the smell on the dining table. The two roasted pigs immediately screamed.

"I didn't expect these little piglets to grow up so fast. It's only been about three months..." Wang Yong said that he was innocent. Before crossing, he had never raised pigs.As for the period when he was raising pigs, the first two pigs he raised did not develop as fast as the first batch of pigs due to lack of nutrition.

"By the way, what's the matter with this scent? I suddenly want to eat it!" Xun Yu... was already drooling, his eyes were twinkling, and he was obviously in a state of foraging.

"I'll share it now, wait a minute!" Wang Yong shook his head, picked up a plate, and then slashed with a kitchen knife, dividing the whole roast pig into pieces, and brought them to everyone one after another.

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(End of this chapter)