Author: Duolaimifasou

early morning.

After Huang Tao and Xuanxuan washed up, they rode a battery car to the store.

The kitchen was a busy scene.

Xu Hao and Lin Zifeng are busy chopping pork and other ingredients. The ingredients for the preserved egg and lean meat porridge have also been marinated and cooked in the pot, and the eggs have also been marinated in the brine pot.

Ding Suqin also helped soak the lotus seeds with their cores removed in water for making the honey juice recipe.

In addition, pine nuts, candied dates, honey, white sugar, rock sugar and other ingredients were also prepared for him.

As for the most important ingredient... the one above was also delivered early by a vendor selling Jinhua ham.

The so-called top is actually based on the composition of ham.

A complete ham can be divided into 5 parts, namely dripping, middle, top, heel and claw.

Each part has its own characteristics and characteristics, so the cooking methods must use their respective advantages to cook, so as to achieve the best eating enjoyment of Jinhua ham.

Since the ham is hung upside down to air-dry and ferment, all the fat and salt coming out of the ham must pass through the dripping part, so this part also contains the heaviest salt and fat.

Because of its high salt content, the dripping part of the ham is more suitable for stewing soup or making stock.

The part next to the dripping oil is the Chinese side.

The meat quality is good and the flavor is rich. At the same time, the ratio of fat to lean meat is slightly higher, about 4:6 to lean meat.

The meat in this part is relatively greasy, and it is close to the dripping part, where more salt and oil accumulate. It is more suitable for stir-frying, or shredding or slicing and adding to some dishes to increase the flavor.

The one coming from the Chinese side is at the top.

The top part is the best quality part of the ham. Not only is it well-marinated and fermented thoroughly, but the meat is relatively tender and the ratio of fat to thin is just right, with 30% fat and 70% lean.

The salt and fat content also tend to be perfect.

It can be said to be the essence of the whole ham.

This part is used in the honey-glazed fire recipe. The taste is refreshing and the taste is endless.

Fire claws are the claws of pigs, which are the parts with the most skin and bones and the least meat. They also have the lowest salt content, so they are suitable for stewing in soups.

Huang Tao checked these tops.

The quality is very good, nothing shoddy.

Not bad, not bad.

The vendors this year are all very honest and can continue to do so.

Because the honey sauce dish needs to be steamed for three long periods of time, it takes a long time, at least more than six hours, to finally achieve a delicious and salty-sweet taste.

So Huang Tao took advantage of the time to prepare breakfast and wanted to prepare the preliminary work of the honey fire recipe first.

He asked Ding Suqin and the others to use a knife to scrape off the fine hairs and stains on the ham skin and wash it clean.

Then he picked up a piece of red fat and white meat that was three-quarters fat and seven-quarters lean, placed the top piece of meat on the chopping board with the skin side down.

Get ready for the most important step...

Change the knife!

In fact, there is only one type of knife modification above.

That is to place the whole piece of top meat with the skin side down on the chopping board, and then use a kitchen knife to cut the top.

It is necessary to make cross cuts horizontally and vertically at intervals of 1.5 cm.

At this depth, you must cut into the fat part, but you cannot cut it through, and you must leave a part of the fat.

Make the top of the whole piece scattered and continuous.

In this way, it is not only convenient to make, but also convenient to precipitate the salt in the meat.

Lin Zifeng, who was working and observing on the side, saw that Huang Tao's cutting knife was different from what his teacher taught him. He couldn't help but said with confusion: "Boss, I see that many chefs are making this dish with honey sauce, especially when cooking honey sauce."

When changing the knife, I always cut the upper part into cubes or slices, you..."

Those slicing and dicing practices.

According to the information provided by the system, it means cutting corners.

Because this can add a small amount of Chinese ingredients into it, thereby reducing the finished product of the dish.

This is a basic operation in many catering industries!

Huang Tao didn't say anything, but just smiled slightly, "When making honey sauce recipe, the cutting method of slicing or dicing is actually wrong. Only when the whole top of the piece is used can it be called real honey sauce."

Fire Fang.”

Xu Hao, who knew a little bit about the basic operations of some restaurants, nodded in agreement: "The boss is right, those slicing or dicing methods can't be called honey fire recipe, at best they can only be honey sauce slices.

Or honey sauce on cubes.”

"Haozi, what you said is quite appropriate!" Lin Zifeng smiled happily.

After all the knives were modified, Huang Tao put the top pieces of meat skin down one by one into the stainless steel basin prepared by Lin Zifeng in advance.

Huang Tao said to Lin Zifeng on the side: "Zifeng, pour the hot water into this basin for me, just as long as it doesn't reach the top."

"clear!"

Lin Zi followed the instructions smoothly and added hot water to the basin.

When the hot water is submerged, Huang Tao pours an appropriate amount of rice wine into it.

Then, it is put into a steamer and steamed over high heat.

This step is mainly to awaken the aroma and umami in the meat, and at the same time to precipitate the salt in the meat, thereby reducing the salty taste above.

The added rice wine can remove the peculiar smell from the noodles, making the noodles more fragrant and delicious.

Ding Suqin saw Huang Tao steaming the top in the steamer, and asked curiously: "Boss, after the top is steamed, can it be used to make the honey sauce recipe?"

"Sister Suqin, how can you be so fast!"

Lin Zifeng looked at Ding Suqin with the words "You are too naive" in his eyes. He smiled and spread knowledge to him: "Honey sauce fire recipe is a very labor-intensive and time-consuming dish. It needs to be prepared."

Three steamings and three preparations will take at least three hours to serve. Now is the first steaming! You will have to steam it twice more later!"

"Zifeng is right. Only after three steamings and three preparations can the salty, fresh, sweet and fragrant ingredients achieve a perfect balance. The salty and sweet blend is indispensable, but..."

Huang Tao smiled, paused, and corrected himself slightly: "But this dish takes at least 6 hours to serve, and it is steamed three times, with different ingredients and steaming time each time..."

When Ding Suqin heard this, she couldn't help but show a little expression on her face: "Although I don't understand much, I'm very shocked."

Of course, most people still think that the preparation of this honey sauce recipe is so troublesome!

Lin Zifeng had an expression of enlightenment on his face: "Listening to the boss's words is better than ten years of studying."

This steaming takes a long time because the top needs to be thoroughly steamed, taking more than an hour.

During this process, it was naturally impossible for Huang Tao to stay by the side.

At this moment, he and other employees started making pan-fried buns so as not to miss the breakfast service.

With the improvement of his skill in making fried buns, he can now make fried buns very quickly. The plump, round, white and pink fried buns are quickly formed in his hands, and the top is twisted into a flower.

Flower shape.

An hour later.

Huang Tao walked to the steamer and reached out to lift the lid of the steamer.

A stream of white heat, accompanied by a strong aroma, rose and dispersed from the pot as he moved.

The aroma has the unique flavor of cured meat and the aroma of rice wine.

It smells really good!

Huang Tao took the tops out of the steamer and carefully decanted the soup inside.

Of course, all the soup must be thrown away in the end.

Because the soup is very salty and smells like fermented ham, it cannot be eaten.

Wait until all the soup is decanted.

Huang Tao put an appropriate amount of rock sugar into each plate, and then asked Lin Zifeng to pour in the clear chicken soup prepared in advance to cover the meat.

He continued to steam it in the steamer.

This step is naturally to allow the sweetness of the rock sugar to slowly penetrate into the meat, so that the meat in the steamer can achieve the purpose of interweaving sweet and salty.

This is also the second steaming.

Of course, it will take longer than just now, about an hour and a half.

Otherwise, the meat may not be steamed through.

After finishing it, Huang Tao began to fry the pan-fried buns.

He skillfully put the fried buns into the pot one by one.

These two pots of small pan-fried buns seemed to have come to life in his hands, becoming soft and crispy in a short while.

With two pots of pan-fried buns freshly baked...

Customers lined up outside the store and walked into the store after smelling the fragrance.
Chapter completed!