Living in the Hong Kong Film World

Chapter 221
Master Ou came out of the kitchen with his hands behind his back, and the second chef behind him carried two dishes and put them on Feinan's table.

"Stir-fried Beef River, Crystal Sweet and Sour Pork."

Master Ou introduced the name of the dish, and sat sideways opposite Feinan with a smile: "Try it."

As soon as the dishes were served, the aroma was overflowing. Just by smelling the smell, Feinan couldn't help but his eyes lit up.

Feinan picked up his chopsticks and reached for the Fried Beef River first.

This dry-fried Niuhe is not placed on a plate, but a circle of green vegetables is placed on the bottom of the plate as an embellishment.

The so-called dry fried beef river noodles, that is, stir-fried beef river noodles, is not only a dish, but also often eaten as a staple food. This is the most common street food in coastal areas of Guangdong, Hunan and Hong Kong.

Just like fried rice with eggs that can be seen in all parts of the northern part of the mainland, the dish that every family can cook is often the most difficult dish to cook.

Feinan picked up a pair of rice noodles with chopsticks, together with a piece of beef, and put them in his mouth, but couldn't help but blew two breaths.

The Ushihe just out of the pot has not completely dissipated the high temperature brought by the high heat, and his mouth is a little hot when he eats it, as if a flame is burning in his mouth.

After chewing it twice, Feinan's eyes lit up.

"good to eat!"

Master Ou laughed and asked, "What's a good way?"

Swallowing Niuhe, Fei Nan said with a smile: "The most important thing for dry fried Niuhe is the heat. Too much oil will make it greasy, and too little oil will make it stick to the pan. Master Ou's control of the amount of oil is really wonderful. All the oil is attached to the rice noodles, and when the rice noodles are picked up, the bottom of the plate is smooth, which is amazing.”

As he said that, he picked up another piece of beef and put it into his mouth, and nodded with satisfaction: "The beef is delicious and smooth, Master Ou, you even calculated the natural aging time of the rice noodles when it was served on the table, and the score is not bad. In the import, it is almost ripe, it is the tenderest time, not bad."

Picking up a piece of rice noodles and picking it up in the air, Feinan watched carefully: "The soy sauce is even, every centimeter of rice noodles has slightly burnt spots..."

Putting the rice noodles in his mouth and chewing them twice, Feinan praised: "The wok is full of flavor, dry, refreshing and delicious!"

"So exaggerated?"

Salina picked up a chopstick suspiciously, put it in her mouth, tasted it, and asked puzzledly: "It's just a delicious dry fried beef river. How could you say it so exaggerated?"

Master Ou smiled and explained to Feinan, "Miss, you don't know. Everyone's taste sensitivity is different. Some people can only taste sweet, sour, bitter and salty, while others can taste sweet and sour. To get something other than taste, this gentleman obviously has a good tongue far beyond ordinary people, so he can taste so many details."

Feinan also smiled and said, "It's not the taste, it's the heat. Master Ou's fire control is excellent, but..."

"Ok?"

Master Ou's smile froze, he couldn't help but sit up straight, and asked, "Just what?"

Feinan shook his head and said, "It's just that the addition of green vegetables in this circle is really a failure. After serving the table, the high temperature of the rice noodles cooked the vegetables, and the juice leaked out, and the rice noodles near the green vegetables became slightly slippery and weakened." Not to mention the wok-like dry aroma, there is also a hint of astringent and bitter taste of vegetables, which is not suitable...well, it is really not suitable."

Hearing this, Master Ou hurriedly took a pair of chopsticks, picked up a piece of rice noodles that was close to the vegetables, put it in his mouth, chewed it twice, his expression changed slightly, and his eyes towards Feinan also became serious.

"Mr. Fei, why don't you try this crystal sweet and sour pork dish?"

Feinan looked at the Crystal Sweet and Sour Meat beside him, stretched out his chopsticks, and picked up a piece.

Sweet and sour pork is also a famous dish in Cantonese cuisine, which is equivalent to twice-cooked pork in Sichuan cuisine, and pork tenderloin in Northeast cuisine. Every family knows how to make it, but it is not easy to do it well.

Its method is also somewhat similar to the pork loaf section. The pork is also breaded and deep-fried, and then slipped with sauce. The taste is also sweet and sour, but the sweet and sour pork is sweeter and less sour.

Feinan picked up a piece and looked at the bottom of the plate, sure enough there was no sticking residue.

Unlike the dry-fried beef river end, which smells like a dry wok, there is no smell of crystal sweet-smelling pork after being served.

The bright red sweet and sour sauce is evenly wrapped on the small pieces of steak, and the outer layer is a thin layer of sugar shell, as if frozen.

Salina asked curiously, "How did you do this?"

"This is a kind of heat for boiling sugar."

Fei Nan explained: "Ordinary chefs can cook sugar in four states, frosting, shredded, glazed and sugar-colored. This state of using syrup to evenly wrap a thin shell on the ingredients is called glazed. "

After all, he looked at Master Ou who was smiling, and then smiled and said: "However, if it is the ordinary glass method, the sugar shell will be too thick, and it will stick to the bottom of the plate to some extent. It is just between the glass and the sugar color, and it will neither stick to the bottom nor be too thick. This kind of fire control is calculated in seconds when it is on the stove, and it will not work by one second earlier or later. "

Master Ou couldn't help but nodded: "Mr. Fei, you really know how to do it."

"Thank you, I just have a tricky mouth."

MAX's Boundless Learning Specialty provided him with a 30% knowledge attribute bonus, and he also gained a lot of miscellaneous knowledge because of it, which happened to be the knowledge points he knew.

Picking up the sweet and sour meat, Feinan put it in his mouth and bit down lightly.

The teeth lightly pierced the thin sugar shell, and the sweet and sour juice and the aroma of meat gushed out like a volcanic eruption, swimming between the lips and teeth.

Feinan couldn't help but nodded.

"The first layer is brittle, and the sugar shell was put into ice cubes to cool down and shrink immediately after being out of the pan, but it did not become hard and crunchy, because the sugar shell is thin enough, but it can maintain its shape, blocking the sweet and sour juice and meat. fragrance."

"The second layer of crispy, the crispy shell formed by deep-fried pork bread is not soaked in sweet and sour juice, and it still maintains a crispy taste. It is really not easy. Master Ou, you borrowed the method of American fried chicken and used flour to make it It’s wrapped in pork, right? And it’s fried twice to set the shape, so that it can be isolated from the sweet and sour juice.”

"The third layer is tender, the pork is tender, the juice is locked into the meat during the frying process, and it bursts out together with the sweet and sour juice after being bitten. Wrong, here should be the rib tip near the ribs, right?"

"The fourth layer is hot, and the meat loses its flavor when it's cold. The outer layer of this sweet and sour meat is cooled by ice cubes and becomes cold, but the inside can still maintain such a scalding temperature. After biting through, the temperature stimulates the sweet and sour juice and The fragrance of the meat makes it go a step further, Master Ou is very skillful!"

Master Ou nodded again and again, and after he finished speaking, he couldn't help asking: "Mr. Yifei, do you think there is any improvement in this dish?"

"Of course there is."

Feinan looked at the second chef who was staring wide-eyed, put down his chopsticks, and said with a smile, "Master Ou, you have isolated the sweet and sour juice by wrapping it in batter, which makes the sweet and sour taste and meat quality unable to blend together, just like the meat that enters the sea. Fresh water is the same as sea water, they are distinct and do not intersect each other, which is indeed a bit awkward."

Master Ou didn't quite agree with his opinion, shook his head and said, "I've also considered this issue and tried many methods, no matter how late the sweet and sour juice is added after cooking, it will more or less take away the original flavor of the meat, the loss outweighs the gain. "

Feinan smiled and suggested, "Master Ou, have you ever considered using plum wine to marinate in advance?"

Master Ou was stunned for a moment, then his eyes lit up, he smashed his hands, and said excitedly: "Yes! Why didn't I think of it? Pickling with plum wine can remove the fishy smell, and on the other hand, it can also marinate the meat with sweet and sour taste. , after cooking, the residual alcohol evaporates, which can also make the sweet and sour juice and meat taste blend together, good idea! Good idea!"

He stood up abruptly, smiled and stretched out his hand to Feinan: "Mr. Fei, may I ask where you are?"

Feinan looked at the prompt on the system panel and said with a smile, "I'm just an ordinary person who likes to eat."

Ding!
You've completed your career quests - with a lot of detail.

You have activated your profession - Gluttony.

(End of this chapter)