I really didn’t expect that.
The braised pork with pickled vegetables was originally planned to be served in a few days.
You actually have to prepare in advance.
Fortunately, I bought a few packages of prunes from the dried vegetable stall in the wet market this morning.
Otherwise, I would have to make another trip now.
Lin Xuchong said to Niu Chuang who was cutting meat:
"Leave me a piece of pork belly. A customer wants pork belly with pickled vegetables. I'm going to make a few portions and sell one to the customer. We'll keep the rest for ourselves."
These words made all the busy employees feel emotional.
The boss is really unambiguous about food.
Unlike other restaurants, if you want to eat something, you have to cook it secretly or wait to eat the leftovers left by customers.
Lin Xu went to the storage room and took out two small packages of prunes, opened them and put them in a basin to soak.
There will be a lot of dust during the production of prunes, so you need to soak the prunes in water first, then wash them several times to clean the dust on the surface of the prunes.
After soaking.
Niu Chuang also reserved the pork belly for braised pork.
There are three pieces in total, each weighing a pound.
When the meat is bought in the morning.
These meats have already been cooked through the pork skin, so you can save this step now.
Lin Xu put the pork directly into the pot, added half a pot of water, then added onion and ginger cooking wine, and cooked over high heat.
Braised pork with pickled vegetables is a big dish.
It has many steps and takes a long time. It requires four steps of boiling, frying, soaking, and steaming. The prunes required for side dishes also need to be soaked, washed, chopped, and stir-fried.
From preparation to serving.
This dish takes at least three hours.
Compared with other dishes in the store, this dish is inferior in terms of length and complexity, and none of them can beat it.
In a sense, this is the first time the store has made a big dish.
Lin Xu felt a little emotional.
When it first opened, the store only had pasta, and I was worried that it wouldn't attract customers. Unexpectedly, only half a month had passed, and already it was already cooking big dishes.
This is how it goes.
Maybe one day the store can even cook boiled cabbage.
I’m really looking forward to this day!
The water in the pot boiled quickly.
Use a spoon to skim off the foam, then add a few peppercorns, a few bay leaves, a star anise and a small piece of cinnamon to add a little spice flavor to the meat.
Continue cooking.
When making braised pork with plums and vegetables, you must use well-cooked meat, otherwise the steamed dishes will easily have a peculiar smell, be not fragrant enough, and the meat will not rot easily.
Half an hour later.
When the pork is cooked until it becomes translucent when pierced with chopsticks, turn off the heat and remove from the pot.
Take the pork belly out of the pot, place it on the chopping board with the skin facing up, and prick the pork skin with a meat needle while it's still hot.
The so-called loose meat needle is a brush-like thing with some steel needles evenly installed on it, which can make even small holes in the pig skin.
When frying, these holes allow the pork skin to be fried through faster, and at the same time, excess fat can be discharged, making the cooked pork fragrant but not greasy.
When I am busy.
Ouhua brought people to deliver drinks and beer.
Seeing Lin Xu playing with the pieces of meat, he asked curiously:
"What are you going to do, Boss Lin? Why are you getting acupuncture like Aunt Rong?"
Lin Xu smiled and said:
"When making pickled pork with pickled vegetables, pricking the meat skin will make it taste better."
Braised pork with pickled vegetables?
Boss Ou, whose business is getting bigger and bigger, suddenly felt something in his heart:
"Can you give me two portions of this pork? My dad has bad teeth and likes to eat this kind of steamed meat. It just so happens that I will go back to my dad's place for dinner tonight..."
"Okay, then I'll give you two equal portions."
When Ou Hua heard this, he used his mobile phone to scan two hundred yuan at the front desk without saying a word, as if he was afraid that Lin Xu would not sell it.
"Then you continue to be Boss Lin. I'll come and pick it up at five o'clock."
"Okay, I'll steam it for you for a while."
After Ouhua left.
The pork skin is also tied.
Lin Xu evenly spreads a layer of honey on the pig skin and prepares to fry it.
The purpose of applying honey is to make the skin of the meat turn red during frying, which will make the color of the meat more attractive.
In addition to honey, you can also apply condiments such as maltose water, sugar color, dark soy sauce, etc., which can also make the color of the meat skin ruddy during frying.
After applying honey to all three pieces of meat.
Lin Xu put the meat under the fan and blew it.
Let the honey penetrate into the pig skin, so that the fried skin will be more rosy and beautiful.
Taking advantage of this time, he set up the oil pan and turned on the fire.
When frying meat, because the skin of the meat is easy to cause hot oil to splash, the more oil in the pot, the better, so that the oil will not burst out and the frying effect will be better.
When the oil temperature is 60% hot.
He took the meat that had been dried by the fan and threw it into the oil pan with the skin down.
The meat has already been cooked, so you don’t need to consider whether the meat can be fried through when frying. You only need to consider the color of the skin.
It takes a few minutes for the meat pieces to be fried.
Take advantage of this time.
Lin Xu brought a basin and put a few pieces of ice in the basin to make ice water.
After a while, when the skin of the meat in the pan is fried to a red color and turns into a hard shell, turn the meat over and continue to fry for a while.
Then use a meat hook to lift the meat out of the pot and put it into the prepared ice water. This can quickly remove the pork skin from the tiger skin, which not only looks better, but also tastes more delicious.
After soaking the meat.
Lin Xu brought over the soaked prunes.
First wash the soaked plum vegetables twice, squeeze out the water, then soak them in water and wash them again, and squeeze the water again, so that the plum vegetables will taste more delicious.
The salty and umami flavor is also more pure.
Place the dried prunes on the cutting board and chop them with a knife.
Then set up the wok, heat the wok, pour the chopped prunes into the wok, stir-fry over medium-low heat to remove the moisture in the vegetables.
There is no need to add oil when stir-frying, so that the peculiar smell in the prunes can be stir-fried out.
At the same time, it can also make the prunes become dry and fragrant.
After frying the water, the prunes will absorb the excess fat in the meat during the steaming process, making the meat fragrant but not greasy, and it will also become rich and fragrant.
After frying, put the dried prunes on a plate and set aside.
The pork soaked in ice water is almost ready now.
The ruddy flesh has a beautiful layer of tiger skin.
It looks so appetizing.
Lin Xu cut the meat into about five millimeter thick slices with a knife and put it in a basin.
Then take a bowl, put a piece of fermented bean curd, two tablespoons of fermented bean curd juice, some light soy sauce, a little cooking wine, a small spoonful of sugar and a little pepper.
First crush the fermented bean curd with a spoon, then mix the sauce thoroughly and pour it into the basin containing the meat slices.
Stir evenly so that every piece of meat is coated with the sauce.
After marinating for a while, take the steaming bowl over and start filling the bowl.
Put the marinated meat slices skin side down into the steaming bowl, then add the fried prunes, and finally pour a spoonful of the original meat soup, so that you can put it in the steamer for steaming.
In the use of seasonings, the perfect method truly reflects the "subtraction" in cooking.
Only in this way can the delicious flavor of the meat be brought out to the maximum extent.
Lin Xu is full of expectations for these pork cuts.
I steamed a total of five bowls today, one bowl of Bentley Brother and two bowls of Ohua.
There are two bowls left, enough for everyone in the store to taste one piece each.
However, when he was putting it in the steaming cabinet, Boss Hu from the butcher stall came over to deliver the big bones for making pork bone soup. When he saw Lin Xu holding the pork belly with pickled vegetables, his eyes immediately lit up:
"Is this braised pork? I want two portions! This braised pork thing has to be eaten in two portions to be enjoyable!"
Lin Xu: "..."
Brother, where are you chewing Yida?
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The first update is here, please recommend monthly tickets, brothers!
This chapter has been completed!