Chapter 199 Close-up of slow boiling

Author: Duolaimifasou

Chapter 199 Close-up of slow boiling

In order to cooperate with the shooting of "Shiquanshimei" magazine.

Huang Tao even put on a new chef outfit and styled his hair.

I’m also planning to put new dishes on the agenda!

When Lin Manli saw Huang Tao dressed in chef's clothes and walking out of the temporary lounge, she asked with a smile: "Boss Huang, what are you planning to cook first?"

Huang Tao was still struggling at first. Should he serve the yellow croaker noodles first at noon? Or should he serve the Dongpo pork first?

If both are launched.

It's not impossible.

only……

Everyone has been busy with the food festival these two days and has not been able to take a good rest.

If two new products are launched at once, the workload will be quite large.

He was afraid that everyone would be overwhelmed, so he didn't rush to launch the two new products at once.

He plans to launch Dongpo Pork first.

Mainly because this dish is more famous and more suitable for being featured in food magazines.

He smiled slightly and informed Lin Manli of the dishes:

“Dongpo meat!”

Lin Manli is naturally familiar with the Dongpo Pork dish.

It is said that Dongpo Pork was developed by Su Dongpo, and its taste is very delicious.

Dongpo pork, also known as rolled pork and Dongpo braised pork, is a famous traditional dish in Meishan and Jiangnan regions.

This dish is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and its methods are different.

According to legend, when Su Dongpo was an official, he was in Hangzhou, and there was a flood there. Su Dongpo's management not only helped the people fight the flood successfully, but also the West Lake in Hangzhou was not damaged.

Therefore, in order to thank Su Dongpo, the people gave him things.

This includes pork.

When Su Dongpo saw the people bringing pork, he ordered his servants to cut the pork into cubes, add appropriate seasonings and wine to make unique food, and gave these foods to the people participating in the flood fight.

Therefore, this dish was named Dongpo Pork.

The most important soul of making Dongpo Pork is rice wine. Only by adding an appropriate amount of rice wine can the texture of Dongpo Pork be more delicious.

The finished dishes are all neatly arranged mahjong pieces, translucent in color, like agate.

The Dongpo Pork that Huang Tao is going to make is naturally the Dongpo Pork in Zhejiang cuisine.

Lin Manli had heard that his West Lake vinegar fish was delicious, and now she couldn't wait to see the taste of Huang Tao's Dongpo pork.

In order not to delay Huang Tao's work, Lin Manli and the new host Xiaomei had no choice but to stay outside the kitchen and watch Huang Tao cook through the transparent glass.

Xiao Liu followed Huang Tao into the kitchen with a camera and filmed from the side.

The camera starts working.

Huang Tao also took out the pork belly that Xu Hao had soaked in water.

Turn the meat upside down on the chopping board and scrape the pork skin several times with a kitchen knife.

This can scrape out some dirt from the pores of the pig skin.

"Boss Huang, you have so many talents!"

After scraping.

He put the pork belly into clean water and washed it again.

Then, he placed the pork belly on the chopping board again and began to change the knife.

This knife modification does not directly cut the pork belly into pieces with a kitchen knife, but trims the lean meat.

This Dongpo Pork, if you want it to look good, you must trim the pork belly.

Keep the thickness of these pork belly consistent.

In this way, it will be more beautiful when you put it on the plate.

He placed the pork belly skin side down on the chopping board.

Picking up the god-level kitchen knife, he raised the knife and clicked it a few times, and the excess lean meat was neatly trimmed off by him.

To be repaired.

With the kitchen knife in his hand, he raised the knife and clicked it a few times, and the pork belly was cut into cubes with a side of four centimeters.

I'm going~

This knife speed...

It really shocked Lin Manli and others present.

Everyone looked at it with wide eyes, and their jaws almost dropped to the ground.

Xiao Liu was so frightened that his hand couldn't help but tremble. Fortunately, he held it tightly, otherwise the camera would have fallen to the ground.

Fortunately, the screen is just shaking a little.

"The boss's kitchen knife is so powerful. With just a few swipes, he cut the meat into pieces very quickly, and the knife skills are also amazing! Editor-in-chief, look at those pieces.

The pieces of meat are very well-proportioned in size, almost the same size!"

"It's really fast, so fast that my eyes can hardly keep up with his hand speed."

In Xiaomei's eyes, Huang Tao at this moment is simply stunningly handsome!

The admiration in Lin Manli's heart also increased.

Huang Tao added half a pot of water to a large pot, then added scallions, ginger slices and cooking wine.

Put the cut and washed meat into the pot.

Turn on high heat and bring to a boil.

Use a spoon to skim off the scum one by one.

Use a slotted spoon to carefully remove the meat pieces from the pot.

When scooping out the meat pieces, there is no need to turn off the heat, but keep the broth in the pot boiling.

One advantage of doing this is that the dirty things that were just cooked will not be re-contaminated on the meat.

After all the pieces of meat are removed.

He took the large casserole handed over by Xu Hao.

Start making Dongpo Pork.

He neatly spread Xu Hao's chopped scallions on the bottom of the casserole, and evenly placed the ginger slices on top of the scallions.

After completing this step, he put the cooked meat pieces into the pot one by one, with the pig skin side down.

"Boss Huang, why don't you tie the meat with a rope when you make Dongpo Pork? I see other chefs tie the meat with a rope when making Dongpo Pork. Is it okay if you don't tie it?"

Xiao Liu said a little puzzled.

He smiled and said: "No problem, as long as the heat is controlled well, it's okay not to tie it."

understood!

Only if you can't control the heat properly and are not confident in your cooking skills, will you tie the meat with a rope to prevent it from falling apart.

A true master of cooking doesn't need to worry about this.

Xiao Liu finally understood why his editor-in-chief came to invite Huang Tao in person.

That’s because they have real materials!

Huang Tao began to put seasonings into the casserole.

Add light soy sauce, dark soy sauce, rock sugar, and rice wine one by one.

Stop when the rice wine and meat are level.

Cover the lid of the casserole, turn up the heat and bring the casserole to a boil, then reduce the heat to low so that the inside of the casserole is not rolling.

The meat produced in this way is tender, soft and very delicious.

Lin Manli watched the whole process of Huang Tao adding seasonings. Apart from some light soy sauce and dark soy sauce, rock sugar, the rest was rice wine that served as water.

The seasonings are very simple.

But she knows that the more masters cook, the more they pursue the cooking technique of "reducing complexity into simplicity and returning to nature".
To be continued...