gluttonous adventure king

Chapter 189
Fang Hong sat in front of the chopping board, chopping vegetables one at a time, but they were all seasonings.

The main event is coming.

"Brother Gun, what is the first dish for this journey?"

Fang Hong picked up the chopped green onion with a knife, put it on a plate, and took out a large piece of pork: "It."

This is a piece of pork with the skin on.

Many people don't know what to do, but some people know what kind of dishes they might make.

"Roasted Fang, in fact, should be a famous dish in the Jiangnan region, but after some changes, this dish has also been added to Sichuan cuisine. Didn't I say last time that I want to study the cooking skills of roasting, so I will start with this dish Let's start the barbecue journey."

"I'm going, Brother Gun, roasting Fang Maomao will become Sichuan cuisine. That's my Huaiyang cuisine!" It's Huaiyang, not Huaiyang.

"Bah, it's clearly Huaiyang cuisine."

Fang Hong looked at the quarreling water friends, helplessly: "Didn't I say it, Sichuan cuisine chefs often create and incorporate dishes from other cuisines into Sichuan cuisine, and this roast recipe is very famous."

"As I mentioned before, any dish that can be served in the People's DH Hall is called Tang Cai, and all major cuisines have dishes that can be served. When Master Luo Guorong, a famous chef of Sichuan cuisine, was working in the hall, he learned this recipe from the master Jiangnan. dish, and transformed it into a dish with a Sichuan flavor, in other words, what I made today is a Sichuan-flavored roasted recipe.”

"There is also a very famous story. When a group of great men ate this dish at a state banquet, Ye Shuai was the first to confirm that the roast recipe he ate was made by master Luo Guorong. Then Chen Shuai said, 'All meat It’s not as good as pork’, several of them started talking about it enthusiastically, until Master Luo Guorong’s another specialty, boiled cabbage, was served, and Mr. Deng added, ‘A hundred vegetables are not as good as a hundred vegetables, and this is the perfect match’.”

"This sentence is a popular folk saying that is very suitable to describe boiled cabbage and roasted recipes."

"The roast square uses the seven pork ribs in the middle, with the skin on, and chops off both ends, leaving only the square middle piece, so it is called the roast square."

The chopped pork pieces are sticky to the bone, square and rectangular.

"If you want to make it look good, trim the four sides, about [-] centimeters long and [-] centimeters wide.

Fang Hong gave the piece of meat to Tang Yixin: "Poke holes, poke more."

Tang Yixin lit up the bamboo chopsticks: "Can the thorns go in?"

Fang Hong took the bamboo chopsticks and sharpened them twice with a kitchen knife: "It's ready now."

Everyone saw that Fang Hong didn't move, and couldn't complain: "Brother Gun, are you not ready for work?"

Fang Hong shrugged: "The charcoal fire is on, everything else is ready, there is nothing to do."

"Then you order the wine sister to work and play by yourself?"

"Give her a sense of presence."

After finishing, Fang Hong took the meat piece: "Now use the iron fork to pierce it along the bone." Fang Hong inserted the iron fork through the bone seam and went a little deeper: "It looks like six or seven centimeters, and then Let the fork pick up, pierce the skin, and then go about six or seven centimeters above the skin, and then go down, come out from the bone seam, just enough to fork the meat."

Start at seven centimeters, exit at twelve centimeters, enter at nineteen centimeters, and end at thirty centimeters. The fork is very even.

"Both sides are forked, and the bamboo sticks should be used to pin the roasting fork, and the fork should be inserted horizontally, and fixed on the iron fork, so that the roasted part will not fall down, and one will be fixed into a square shape."

Fang Hong looked at the stove: "There are conditions for passing the day. Of course, it is better to build a stove with bricks. If you live in the city, the oven can also do this."

"When grilling, it is best to have no flames in the firewood. When the firewood is burned into charcoal, the charcoal fire is suitable for grilling. Otherwise, the flames will rise up, and the heated side of the food will be burnt black, and the oil oozing out of the food will fuel the fire. "

"Skin side down, 10 centimeters away from the coals is enough. Bake for 10 minutes. After a while, this side will be ready. Turn it over and bake for another [-] minutes."

When turning it over, Fang Hong used a sharpened piece of wood to poke eyes on the pigskin again: "This will allow the moisture inside to evaporate."

"Brother Gun, grilled ones look delicious, but why can't you buy pork ribs with skin on?"

"If you want to do this, of course you have to tell the butcher in advance to reserve a piece, otherwise where can you buy it in the market..."

Tang Yixin was beside her, she watched it for a long time and felt bored: "It's so boring."

"I come here every day."

People who don't know these things will find it novel every time they see it, and of course they won't be bored. However, Fang Hong is in it all the time, and boredom is inevitable.

"Sister Jiu, I don't think it's boring, I feel so hungry, I really want to."

"Don't say it's baked, it's still not cooked yet... eat wool." Fang Hong pointed his middle finger: "It will take shape in a while, everyone will watch."

After turning over and roasting for a while, Fang Hong took out a small oil bottle: "The next part is the difference between the Sichuan-flavored grilled recipe and the original-flavored grilled recipe. We need to evenly brush the meat on the skin. Layer oil, this oil is clear oil that I boiled with onion and ginger."

"Although the names are different, there are two types of oil in most Sichuan cuisine systems, one is called clear oil and the other is called red oil. When it is [-]% hot, scallions, ginger slices, and garlic cloves are deep-fried on low heat to form clear oil. Red oil has one more step than clear oil, which is to add chili to boil capsaicin.”

"The formed clear oil does not have the fishy smell of rapeseed oil, but has a delicate fragrance. The red oil is translucent and ruddy."

"In Sichuan cuisine, most dishes use rapeseed oil, because only rapeseed oil combined with Sichuan cuisine, which has extremely high requirements for heat, can reflect the delicious taste stimulated by the collision of tastes. Some dishes will use animal oil and Vegetable oils are mixed for cooking, of which lard is the most common."

"The fat of the roasted recipe is lard, and the addition of clear oil made from rapeseed oil will add a few layers of taste to the roasted recipe."

The richness of the taste level and the reaction of food mixture are the soul of Sichuan cuisine.

After brushing the oil, the sound of sizzling came out.

"It doesn't look like much material, why does it feel complicated?"

Fang Hong: "The complicated things are still behind, let's do things."

Tang Yixin was finally able to do it, she was very excited: "What are you doing?"

Fang Hong handed Tang Yixin a knife: "Gently scrape off the charred part on the surface."

Tang Yixin rolled her eyes and followed suit.

Both sides are scraped clean, and it is done on the stove, which means that it is baked twice on each side, four times in fact.

Before I knew it, an hour had passed.

Fang Hong looked at the meat: "It's done, although the sea breeze is quite strong, it didn't affect the temperature."

After removing the meat, Fang Hong used a knife to remove the crispy and thin skin of the meat: "The pork skin is very smelly if it is not cooked properly, it is very delicious, smash it with a spoon for later use. "

Remove meat, bone, and slice.

"The original method is to separate the rib meat from the tenderloin and then cut it, but the Sichuan method is to remove the bone and cut it together."

Southerners are graceful and delicate, and like to eat meticulously, while northerners are bold and generous, and like to eat large pieces of meat.

Sichuan people combined the two characteristics, taking an intermediate value between small slices and large pieces, called big knife meat, one knife is as big as the palm of the hand.

"The original way of eating is to use sweet noodle sauce, pepper and salt, scallion white segments, and eat with hollow buns. The Sichuan style eating method is to mix sugar, chili powder, pepper, pepper, salt, crispy soybean powder, peanut granules, and scallion white diced. Sauce dish, and then dip it directly, and, I personally serve it with crispy rice.”

Crispy rice, a must in Sichuan cuisine, is baked into slices in an iron pan.

"So, Brother Gun, your dinner should be crispy pork slices, right?"

"Yes, there is no reward."

Fang Hong smashed the crispy rice into pieces, added diced pork skin, sandwiched it with the sliced ​​meat, and dipped it on the plate.

In an instant, the aroma of batter, roasting, crispness of soybeans, aroma of peanuts, crispness of pork skin, freshness of scallions, aftertaste of vegetable oil, richness of lard, tenderness and strength of roasted meat, plus sweet and sour (paste strips) Bitter) spicy, bursting together on the tip of the tongue.

Complex flavors, sophisticated fire control, and extreme requirements for taste, this dish is evaluated as not as good as pork, and it contains absolutely no moisture, because the moisture has been dried.

Tang Yixin and Fang Hong's quiet appreciation was different, but they shouted: "Good time!"

To the despair of the water friends, Hong Qiang has been poisoning silently since before, but now Sister Jiu has started to poison in a high-profile way.

(End of this chapter)